BHancaatar Farml
Asparagus: Elegant
Springtime Vegetable
A good source of Vitamin C and
folic acid, asparagus has no fat,
cholesterol or sodium.
When selecting asparagus, look
for bright green stalks with closed,
compact, firm tips. If the tips are
slightly wilted, freshen them up by
soaking in cold water. At home,
keep asparagus moist and cool
until using. Loosely wrap it in the
refrigerator bin.
Asparagus is simple and quick
to cook by a variety of methods.
Most cooks prefer it crisp-tender
but adjust the cooking time if you
like it more tender.
• To boil, place whole spears or
pieces of asparagas in a skillet of
boiling water. Cook uncovered 3
to 5 minutes or until crisp-tender.
• To microwave, place one
pound asparagas spears or pieces
in a shallow microwave-safe dish
with dps toward the center. Micro
wave on High 6 to 9 minutes for
whole spears and 5 to 7 minutes for
pieces. Stir or rearrange halfway
through cooking.
• To stir-fry, cut asparagus
spears into approximately 2-inch
pieces and cook in hot oil or butter'
over medium-high heat until crisp
tender, stirring constantly, about 3
to 5 minutes.
•To steam, de bundles of aspar
agus together and place in steamer
with enough water to cover lower
half of spears. Cover steamer,
cook until crisp-tender, about 5 to
7 minutes.
Here are some recipes to create
unique, flavorful dishes using
asparagus. Enjoy!
PERFECT ASPARAGUS
12-ounccs fresh asparagus
spears
1 to 2 tablespoons butter
2 to 3 teaspoons fresh lemon
juice
2 to 3 teaspoons finely chopped
fresh chives, parsley, or chervil
(optional)
Salt and pepper
Trim or break asparagus at the
tender point; rinse. Place aspara
gus in large skillet with boiling
water to cover, simmer, uncov
ered, 3 to 5 minutes or until crisp
tender. Drain well.
Meanwhile melt butter with
lemon juice in small saucepan; stir
in herbs, if desired. Spoon over
asparagus. Season with salt and
pepper, as desired. Makes 4
servings.
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingredients
and clear instructions with each recipe you submit. Send your
recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609,
Ephrata, PA 17522. Recipes should reach our office one week
before publishing date listed below.
April
May
I, Saturday, April 17,1999
SPRINGTIME QUICHE
Crust
1 cup all-purpose flour
V* teaspoon salt
'A cup butter
2 tablespoons chopped fresh
chives
2 tablespoons cold water
Filling:
2 cups cheddar cheese, shredded
1 cup cooked shredded chicken
6 slices crispy cooked bacon,
cut into 1-inch pieces
'/. pound fresh asparagas
I'A cups half and half or milk
4 eggs, slightly beaten
'A teaspoon salt
‘A teaspoon pepper
Heat oven to 400 degrees. In
medium bowl, combine flour and
salt; cut in butter until crumbly.
Stir in chives and water (mixture
will be crumbly). Shape into ball.
On lightly floured surface, roll
dough into 12-inch circle, ‘A -inch
thick. Fold into quarters; unfold
and ease into 10-inch quiche pan,
pressing firmly against bottom and
sides. Crimp or flute crust
Spread cheese over bottom of
crust; top with chicken. Sprinkle
bacon over chicken. Place aspara
gus spears in spoke pattern on top
of bacon.
In small bowl stir together all
remaining filling ingredients. Pour
over chicken mixture. Bake for 40
to 45 minutes or until golden and
set in center. Let stand 10 minutes.
Yield; 6 servings.
CREAM OF
ASPARAGUS SOUP
1 pound fresh asparagus
‘A cup water
6 cups chicken stock
‘A cup chopped onion
'/»cup chopped celery
3 tablespoons butter
3 tablespoons flour
'h cup cream
Salt, paprika, white pepper, to
taste
Chopped hard-cooked egg
Cut tips off asparagus and cook
in water until tender. Remove and
set aside.
Chop up the asparagus stalks
and cook in chicken stock with
onion and celery. Bring to a boil,
cover and reduce heat and simmer
for 30 minutes. Put through sieve.
In a large double boiler, melt
butter, stir in flour, cook 2 minutes.
Gradually stir in cream, asparagus
stock, seasonings to taste, and
asparagus tips. Reheat but do not
boil.
24 - Rhubarb
1 - Foods That Prevent Osteoporosis
8 ■ Mother’s Cooking
15- Novel Ways with Onions
Take advantage of aeasonal vegetables by preparing elegant
Roll-Ups.
CHICKEN AND
ASPARAGUS SALAD
'A pound dry corkscrew
macaroni
V 2 pound fresh asparagus
1 tablespoon water
I'A cups cubed cooked chicken
3 /» cup wine vinegar
3 tablespoons vegetable oil
7« cup sliced green onion
1 teaspoon dried dill weed
Lettuce
Cherry tomatoes
Cook macaroni according to
package directions. Do not over
cook. Drain and cool.
Cut asparagus in one-inch
pieces. Place in microwave safe
'dish, sprinkle with water, cover
and microwave for 3 to 4 minutes
on high power. Drain.
In a small bowl, whisk together
vinegar, oil, green onion, and dill
weed.
In large bowl, combine maca
roni, asparagus, and chicken. Toss
with vinegar mixture, dull 2 hours.
To serve; toss mixture again.
Lay lettuce leaf on plate, scoop
I'h cups salad on lettuce, garnish
with cherry tomatoes.
Yields 3 to 4 servings.
CRISPY ASPARAGUS SALAD
3 cups thinly, diagonally sliced
asparagus
1 cup each julienne jkama and
sweet red pepper
2 tablespoons minced onion
'/« cup white wine vinegar
2 tablespoons chopped fresh
basil
1 tablespoons each vegetable oil
and Dijon-style mustard
1 clove garlic, minced
'/t teaspoon salt
'/* teaspoon bottled hot pepper
sauce
B. Light
Lebanon
Toss asparagus, jicama, red pep
per, and onions together. Combine
remaining ingredients and mix
well. Pour mixture over vegetables
and mix well. Makes 4 servings.
Serving dp: Broiled or grilled
chicken or fish may be served on
salad for entree salad.
1 pound asparagus
Water
4 tablespoons butter
1 hard-cooked egg
Cook asparagus until tender in
water to cover. Remove from
water, place in bowl. Lightly
.brown butter and pour over aspara
gus and sprinkle with chopped
egg. Yields 4 servings.
When it comes to asparagus, the thicker the better. That’s the verdict
that vegetable expert in Perm State's College of Agricultural Science
said.
“hi supermarkets, shoppers see thin spears of asparagus bunched
and marketed as ‘tender gourmet’ style," said Peter Ferretd, professor
of vegetable oops. "In reality, spears that are larger than a half-inch in
diameter are more tender and higher in soluble fiber and vitamins than
the thinner spears."
A good source of Vitamin C and folic add, asparagus has no fat,
cholesterol or sodium.
Asparagus should either be prepared immediately or stored in
refrigerator. The longer you let asparagus sit, the tougher it gets.
Asparagus loses moisture very quickly, the sugars within the spear
begin to turn to starch, and the spear develops woody tissue if left at
room temperature. In thinner asparagus spears, this happens even
faster.
Here’s a recipe from the Washington Asparagus Commission. For
more, send a self-addressed, stamped envelope to the Commission, cjo
Publicis, 190 Queen Anne Ave. N., Seattle WA 98109.
B. Light
Lebanon
TURKEY ASPARAGUS ROLL-UPS
4 (8-12-ounce) turkey breast fillets
2 teaspoons Dijon-style mustard
12 to 16 small asparagus, cleaned, trimmed
'A cup shredded lowfat mozzarella cheese
2 tablespoons each minced parsley and shallots
Seasoned salt
Ground pepper
1 tablespoon vegetable oil
'/« cup dry white wine
Gently pound turkey to length of asparagus spears; spread each slice
with 'A teaspoon mustard. Place 3 to 4 asparagus spears toward one
end of long side of turkey fillet Sprinkle each with 2 tablespoons
cheese adn 1 '/a teaspoons each parsley and shallots; sprinkle with sea
soned salt and pepper. Roll up turkey to enclose asparagus. Fasten with
skewers or toothpicks. Brown turkey rolls in oil in oven-poof skillet;
pour wine over and sprinkle with seasoned salt and pepper. Bake at
350 degrees for IS to 20 minutes or until turkfcy is cooked but not dry.
If desired, add 2 tablespoons water to pan drippings, heat and serve
over turkey rolls. Makes 4 servings.
Serve with cooked rice or pasta.
ASPARAGUS
B. Light
Lebanon
Featured Recipe
urkey
.sparagus
ASPARAGUS IN CREAM
1 tablespoon butter
'A cup cream
Salt and pepper to taste
2 cups cut-up cooked asparagus,
undrained
Add butter, cream, salt and pep
per to cooked asparagus just before
serving. Reheat, but do not boil.
Serve in custard cups or ramekins.
Alicia
Berks Co. Dairy Princess
(Turn to Pago B 8)