Mint Cream Asparagus

1. Steam asparagus 5-8 minutes depending on size of spears. Asparagus should be tender but crisp when pierced with a fork.
2. Whisk together vinegar, oil, salt and pepper.
3. Pour over asparagus (hot or cold); toss to coat.

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1. In a medium frying pan heat oil and add cumin & fennel seeds. Allow to let sizzle for about 45 seconds.
2. Add asparagus, and coat well with oil from the pan; cook 5 minutes.
3. Add garam masala and cook another 2 minutes
4. Add creamed coconut, water and turmeric; stir well to combine
5. Turn heat down and let asparagus simmer unitl tender.
6. Let sit for 5 minutes before serving.
   

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1. Steam asparagus in salted water until just tender and bright green; drain, rinse with cold water and drain again.
2. Place cooked asparagus in the oven to keep warm.
3. Remove the mint leaves from the stems (reseve; finely chop the leaves and set aside.
4. In a small saucepan combine mint stems, tarragon, parsley, shallots, white wine and vinegar, bring to a boil and then reduce heat simmering until reduced by half.
5. Add cream, bring to a boil, reduce heat and simmer again until reduced to 2 Tablespoons of liquid.
6. Strain the herbed liquid into a double boiler (discard the herbs), beat in the egg yolk and heat over simmering water.
7. Cut the frozen butter into 12 pieces, and add one piece at a time whisking in each addition until completely melted before adding the next.
8. Once all butter has been added and the mixture is thickend, stir in the chopped mint leaves and pour over the asparagus.
   

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1. Remove woody stems from stalks of the Asparagus by bending the stalks and snapping of the ends.
2. In a baking pan gently toss asparagus with oil, pepper & salt;spread evenly.
3. Bake in a 400º oven for 15 minutes.
4. Using the largest part of your cheese grater, grate Asiago
5. When asparagus are almost cooked, sprinkle with cheese and return to oven for 2-4 minutes to allow it to melt.
   

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