Asparagus 3 Ways

Stockton’s favorite veggie in San Joaquin’s kitchens

by JENN THORNTON | Photos by DAN HOOD

“Ciao, Bella” is how locals have come to greet Rima Barkett and Claudia Pruett, two Stockton-based chefs of Italian heritage. The former owners of Stockton’s Café Luna Spaghetteria are now also cookbook authors with the publication of their first title, Cooking Dinner: Simple Family Recipes Everyone Can Make. The pair are also co-founders of the A Tavola Together Foundation, a local non-profit that provides culinary education to children, instills them with kitchen confidence, and encourages nutritious food choices. This month, these harbingers of the sit-down family meal will celebrate their six-year affiliation with the Stockton Asparagus Festival by preparing a signature dish for the event. In honor of the notorious green veggie, we asked Barkett-Pruett to create three delicious asparagus recipes for San Joaquin magazine, and let the feasting begin.

ASPARAGUS WITH QUAIL EGGS
Serves: 2
Prep Time: 10 minutes
Cook Time: 5 minutes

This recipe is typical of the Veneto region in northern Italy in that it uses a few simple ingredients. The key is the quality of the ingredients. We grate the Parmigiano Reggiano cheese directly on the asparagus. 

Ingredients:
½ lb. asparagus
1 Tbsp. butter
4 quail eggs
2 Tbsp. extra virgin olive oil
2 Tbsp. Parmesan cheese
Salt

Preparation:
Peel lower two thirds of each asparagus stalk with a vegetable peeler. Bring 2 quarts of water to a boil in a long and narrow pot. When water is boiling add 1 tablespoon salt and asparagus. Reduce heat and cook for 3-4 minutes, until just tender.

Meanwhile, heat 1 tablespoon butter in a small nonstick skillet. Add quail eggs 2 at the same time and fry.
Drain asparagus in a colander, and place one per serving plate. Sprinkle with olive oil, top with eggs, and dust with freshly grated Parmesan cheese. Serve immediately.

STUFFED CHICKEN WITH ASPARAGUS TIPS OVER RISOTTO

Serves: 2
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients:
15 asparagus tips
2 boneless, skinless chicken breast halves, pounded down
2 thin slices Fontina cheese
1 large egg
½ tsp. sea salt
1 cup bread crumbs
2 Tbsp. butter
2 Tbsp. olive oil
½ cup Marsala wine
1 Tbsp. balsamic vinegar
Dash freshly ground pepper

Preparation:
Bring ½ cup of water to boil in a small saucepan. Add asparagus tips, cover, reduce heat to low, and steam for 3 minutes. Drain and set aside.

(Continue cooking risotto as directed as you prepare the chicken.)
Cut a small pocket in each chicken breast, and insert slice of cheese. Beat egg in a small bowl with a fork, add salt and pepper. Dip chicken in egg mixture, then bread crumbs. Melt butter and olive oil in a nonstick skillet over low to medium heat. When hot, cook chicken for 5 minutes each side, or until thoroughly cooked. Remove to a serving plate.
Pour Marsala and balsamic vinegar into same skillet. Stir with a Teflon whisk and let boil for 2 to 3 minutes. Add asparagus tips and boil for 1 to 2 more minutes. Sauce should thicken as it reduces. Serve over chicken with risotto.

RISOTTO
Serves: 2
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:
2 ¼ cups chicken broth
2 Tbsp. butter
¼ small onion, peeled and chopped very fine (about ¼ cup)
1 cup Arborio rice
¼ cup dry white wine
¼ cup freshly grated Parmesan cheese

Preparation:
Heat broth in a small saucepan over low heat.

Melt 2 tablespoons butter in a medium saucepan over low to medium heat. Add onion and cook until it becomes translucent, 2 to 3 minutes.

Add rice and sauté until each grain is coated with butter, stirring constantly so rice does not burn. You will hear soft, popping noises as rice begins to toast.

After 2 minutes, add wine and stir until liquid has evaporated.

Add broth to rice 1 ladleful at a time, stirring after each addition. Allow liquid to evaporate then add another ladleful of broth. Taste and adjust for salt if necessary. Repeat. When rice is tender, but not mushy, about 18 to 20 minutes, remove from heat and stir in Parmesan cheese.

—All recipes copyright A Tavola Together 

ROASTED ASPARAGUS
Serves: 2
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:
½ lb. asparagus, medium to large thickness, rinsed
2 Tbsp. olive oil
1 tsp. garlic salt
Freshly ground pepper

Preparation:
Preheat oven to 400 F. Arrange the asparagus spears on a baking sheet. Drizzle with olive oil. Sprinkle evenly with garlic salt and pepper and mix well with your hands until every spear is well-coated. Spread in one layer so that spears are not touching each other. Roast for 4 minutes, turn over each spear, and roast for 5 more minutes.