Page 51 - Valley Table - Spring 2022

Asparagus Bruschetta
Extravaganza
CHEF PAMELA RESCH
PAMELA’S ON THE HUDSON, NEWBURGH
Makes 2 dozen bruschetta
Ingredients
1 lb thin asparagus
1 dozen cremini mushrooms, chopped
1 tbsp fresh lemon juice
2 cloves garlic, minced
1/4 tsp thyme
Salt and pepper, to taste
2 Tbsp olive oil
One French baguette, sliced, drizzled with olive
oil, and sprinkled with salt, pepper, paprika, and
granulated garlic, to taste
5 oz. goat cheese, ricotta, or avocado Honey, if desired
1⁄2 lb thinly sliced prosciutto
Shaved Parmesan cheese
Preparation
1. Cut off about 1 inch of the bottom end of each asparagus spear. Toss asparagus, mushrooms, lemon juice, garlic, thyme, olive oil, salt, and pepper together in medium-sized bowl then transfer to a skillet and sauté for 2 minutes. Remove from heat and strain.
2. Drizzle olive oil on toasted baguette slices. Spread goat cheese, ricotta, or avocado on toast, drizzle with honey if desired and top with asparagus, sliced prosciutto, and shaved Parmesan.
Spring Pesto with Basil, Asparagus and Spinach
Ingredients
2 cups fresh basil leaves
2 cups asparagus, chopped and blanched 1 cup spinach leaves
1 tsp finely chopped garlic
1/4 cup grated Parmesan cheese, grated
1/4 cup cashews
2 scallions, chopped
1 cup extra virgin olive oil
2 Tbsp lemon juice
1 tsp honey
salt and pepper to taste
Preparation
Combine all ingredients except the oil in the bowl of a food processor. Purée ingredients, and then add oil in a thin stream while the food processor is running. Season to taste with salt and pepper and serve immediately with pasta of choice.
50 the valley table march – may 2022