California Farm Asparagus in Steak Juice

Name: California Farm Asparagus in Steak Juice
Total time: 3600 s
Yield: 2 people
Cuisine: American
Ingredients: Roast the asparagus in steak sauce:; 2 bundles green asparagus, half pound each, woody ends removed; 4 Tbs Basting sauce from searing the steaks; Make the asparagus hollandaise soup:; 1 cup woody ends of asparagus; 2 cups coconut milk, canned or fresh made; 1 Fresh farm egg yoke; 1 Tbs meyer lemon juice; 1 Tsp dijon mustard; Baste and sear the steaks:; 2 thick new york strip steaks with fat cap on edge, 3/4 pound each, room temperature; 2 sprays of olive oil; 2 Tbs unsalted butter; 2 Tsp rosemary; 2 Tsp minced hardneck garlic; 2 Tsp minced fresh ginger; 2 Tbs soy sauce; 2 Tsp cracked black pepper corns; Biryani turmeric rice; Fresh strawberry ice cream

Hobby Horseman @HobbyHorseman

California, United States

This is a special three course dinner, but smokey to make, so, I use my outdoor barbecue or open the kitchen door and windows. Steak Juice Seared asparagus is the first course, basted steak is served with biryani rice as the second course, pureed asparagus hollandaise soup is served chinese style as third course. Dessert is fresh strawberry ice cream.

Pairs well with a bottle of California Zinfandel Wine.

#GlobalApron

Pairs well with a bottle of California Zinfandel Wine.

#GlobalApron

Hobby Horseman @HobbyHorseman

California, United States

Pairs well with a bottle of California Zinfandel Wine.

#GlobalApron

Pairs well with a bottle of California Zinfandel Wine.

Saved

Ingredients

1 hour

2 people

Roast the asparagus in steak sauce:
2 bundlesgreen asparagus, half pound each, woody ends removed
4 TbsBasting sauce from searing the steaks
Make the asparagus hollandaise soup:
1 cupwoody ends of asparagus
2 cupscoconut milk, canned or fresh made
1Fresh farm egg yoke
1 Tbsmeyer lemon juice
1 Tspdijon mustard
Baste and sear the steaks:
2thick new york strip steaks with fat cap on edge, 3/4 pound each, room temperature
2sprays of olive oil
2 Tbsunsalted butter
2 Tsprosemary
2 Tspminced hardneck garlic
2 Tspminced fresh ginger
2 Tbssoy sauce
2 Tspcracked black pepper corns
Biryani turmeric rice
Fresh strawberry ice cream
Equipment: ceramic grill tile, large cast iron skillet, cast iron dutch oven with lid, outdoor barbecue, metal thongs, large spoon, wood cutting board, food processor
Cost: steak $4, asparagus $2, other $2, $8 gourmet dinner per person

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Steps

1 hour

1

Soak fresh green asparagus in cold water. Fill large cast iron skillet with bottom of water, bring to boil, snap woody ends off the asparagus, put ends in cast iron dutch oven. Blanch the asparagus stalks two minutes in skillet, keep warm on ceramic tile in barbecue or oven. Pour leftover asparagus water in cast iron dutch oven with asparagus ends, add coconut milk, add Tbs butter, lid on, simmer while eating dinner.
2

Bring steaks to room temperature. Heat dry skillet till hot, hold 1 steak with metal thongs on edge, sear end fat cap of steak till fat has melted, 2 minutes. Lay steak in rendered fat, sear 4 minutes, turn, sear 2 minutes other side.
3

Add butter, herbs, spices to skillet while searing steaks. When foaming, tilt skillet to scoop sauce in spoon and baste steak with juices, 2 minutes. Transfer steak to top of cutting board, cover, rest 30 minutes, the resting will continue to cook this steak internally to medium. Pour juices in glass measuring cup, wipe skillet dry, spray with olive oil, baste other steak, place on cutting board. This steak will rest fifteen minutes, be medium rare.
4

While steaks are resting, put asparagus in skillet, pour steak basting sauce over, when steaming, serve on heated dinner plates. Serve with cold water.
5

Carve and serve steaks in their own juices with biryani rice to absorb the juices. Serve with Zinfandel wine.

California Farm Lamb Biryani
6

For last course, put cold egg yoke, dijon mustard, lemon juice in food processor with blade running, 8 seconds, pour hot asparagus soup over, puree, sieve into soup cups, sprinkle with biryani rice and nutmeg. Enjoy.

Linked Recipes

California Farm Lamb Biryani

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on June 09, 2024 22:16

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.