*****Asparagus and Prawns in XO Sauce by Ning of Heart and Hearth from Manila, Philippines. Asparagus is one of the more expensive vegetables in the Philippines so Ning doesn't cook with it very often. So when she found fresh asparagus, still in their delivery bags, at her neighborhood grocery she bought some without even checking the price. She said it was worth it since it's difficult to find fresh asparagus, her kids and husband love it, and it's nutritious. Ning decided to make her asparagus with shrimp stir-fry even more special by adding XO sauce. XO sauce, which got its name from XO Cognac to connote luxury, is a spicy, flavorful Cantonese sauce with dried seafood such as scallops and shrimp. Asparagus Risotto by Prof. Kitty of The Cabinet of Prof. Kitty in New England. She has been making and tweaking this risotto recipe for years and it seemed like a good one for her first blog event. Prof. Kitty says the key is to cook the asparagus separately and to cut off the heads for garnishing at the end. Asparagus, Mint, and Lemon Risotto by Lisa of Lisa's Kitchen in London, Ontario, Canada. After making an asparagus and mint frittata, Lisa realized she was quite taken with the combination of asparagus and mint and Googled for another idea. Whereupon she discovered a Jaime Oliver recipe for asparagus, mint, and lemon risotto. Red Rice Asparagus Salad by Todd and Diane of White on Rice Couple in Southern California. In the midst of planning a party for 60 guests, Todd and Diane decided to add asparagus to their minted red rice salad. Mint brings out the nutty flavor of red rice. They decided to replace the cucumbers they usually add to their recipe with asparagus. Sup Mang Tay Cua (Vietnamese asparagus and crab soup) by Wandering Chopsticks in Southern California. This is one of my favorite soups. Although typically made with canned white asparagus, I decided to replace with fresh asparagus since they're in season. Thai-Style Beef and Asparagus Stir-Fry by Darlene of Blazing Hot Wok from my hometown of Portland, Oregon. Darlene says she likes asparagus so much she even eats it raw. In stir-fries, the asparagus stays crisp-tender. She used a Thai seasoning paste called naam prik phao, a chili paste with shallots, tamarind, dried shrimp, fermented shrimp paste, and sugar. The result is a little spicy, a little sweet, and a whole lot of flavor. I know her stir-fry looks awesome, but I'm eagerly waiting for her homemade naam prik phao recipe! This recipe was so tasty that she made it twice in three days. Also, check out her post so you can admire her cast iron wok.
*****POTATO!!! Weekend Wokking hosts for July are Todd and Diane of White on Rice Couple. Please send entries by 11:59 p.m., Sunday, June 29 to td (at) whiteonricecouple (dot) com. Round-up on Wednesday, July 2. For rules on how you too can participate, please read Weekend Wokking. ***** 1 year ago today, coffin bread, dumplings and other Taiwanese street food at Pa Pa Walk - San Gabriel.
Weekend Fry-Up with Vege Sausages, Asparagus, Grilled Tomato, Eggs Over-Easy, and a Kohlrabi and Snow Pea Salad by Oanh of Halfway Between Ca Mau and Saigon. Phew! And I thought her blog title was already long! :P Included in her organic vegetable home delivery was asparagus. She cooked the asparagus every so slightly to enjoy its fresh, full flavor and served it alongside a full English breakfast.