The Rural Voice, 1983-05, Page 48RURAL LIVING
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OIlTf11110
SPIIRIIOUS
Fresh asparagus is Ontario's most
eagerly awaited vegetable. At the first
sign of spring, asparagus pokes its head
through the ground and is available in
good quantities from mid-May to mid-
June.
Because the season is short, it's not
unusual to find this vegetable used often
and in a wide variety of recipes, while it's
available. From soup, to chilled in a
salad and hot in elegant side dishes,
sandwiches and omelets, asparagus
makes a meal something special.
Choose carefully when buying fresh
asparagus. Look for bright green stalks
with tightly closed, compact tips. Stalks
should be straight, firm and about 6 to 8
Asparagus
Freshly cut for you
SPRING GARDEN
FARM
Call 8 p.m. to 10 p.m.
229-6795
PG. 46 THE RURAL VOICE, MAY 1983
inches in length. One pound of fresh
asparagus will make 4 servings.
Store fresh asparagus by wrapping the
bottom of the stalks in a damp paper
towel. Put them in a plastic bag and
refrigerate. Plan to use within 2 days.
Prepare fresh asparagus by first breaking
off the butt end of each spear where it
snaps easily. Save the woody bases for
soup stock, if desired. Next, wash the
stalks thoroughly and carefully to remove
any sand from under scales.
Cook asparagus by steaming, boiling, or
stir -frying.
• To steam; lay asparagus in steamer
basket and place over boiling water in
saucepan. Cover and steam 5 to 7
minutes, until asparagus is tender -crisp.
• To boil; place asparagus, uncovered,
in a skillet or saucepan and cover with
boiling water. Boil for 5 to 7 minutes. Or,
tie asparagus bundles with string and
stand bundles upright in a tall saucepan
or coffee pot in 2 inches of boiling water.
Cover and cook 5 to 7 minutes.
• To stir -fry; cut asparagus into 1 -inch
pieces and cook in skillet or wok, using
equal amounts of butter and oil, for 5 to 7
minutes.
Baked Asparagus and Cheese Fondue
1/2 Ib. fresh asparagus
4 slices white bread
softened butter
1 cup shredded cheese (Cheddar or
Mozzarella or a combination of both)
4 eggs
2 cups milk
1 tsp. salt
1/2 tsp. dry mustard
Preheat oven to 350°F (180°C).
Wash and trim asparagus. Cut in half
diagonally. Lightly butter bread and cut
into one inch cubes. Arrange one half of
cubes on bottom of a greased 11/2 quart
casserole. Arrange one half of the
asparagus over the bread cubes; top with
half of the grated cheese. Repeat layers,
reserving a few asparagus tips for the
top, and arrange decoratively.
In a medium bowl, beat eggs, milk, salt
and dry mustard. Pour slowly over
mixture. Set casserole in shallow baking
pan in centre of oven. Fill pan with
enough water to come halfway up side of
casserole. Bake for one hour and 25
minutes, or until puffed and golden.
Makes 4 servings.
Asparagus Spears'n Rosy Mayonnaise
1 pound asparagus
2 greenhouse tomatoes
1/2 cup mayonnaise
1/4 cup sour cream or yogurt
1 green onion, finely chopped
1/4 tsp salt
1/4 tsp dried dill weed
dash white pepper
lettuce
Steam or boil asparagus, drain and
chill. Core tomatoes and cut one slice off
top of each. Scoop out pulp, seeds and
juice. Discard seeds and juice. Put pulp
in blender container. Add mayonnaise,
sour cream or yogurt, green onion, salt,
dill and pepper. Blend until smooth.
Chill.
At serving time, fill tomato shells with
dressing and arrange on bed of lettuce.
Arrange asparagus spears around tomato
shells. To serve, spoon remaining dres-
sing over asparagus. Makes 4 servings.
Asparagus Crescents
1 package refrigerator crescent
dinner rolls
4 slices cooked ham
2 slices Mozzarella cheese
1 pound asparagus
3 tbsp melted butter
1/4 cup mayonnaise
1/4 cup yogurt
1/2 tsp prepared mustard
1/2 tsp dried tarragon leaves
Separate rolls according to package
directions. Halve ham slices, cutting
corner to corner (to make 8 triangles).
Halve cheese slices, then cut each half
again, corner to corner (to make 8
triangles). Steam or boil asparagus.
Drain. For each crescent, place ham
triangle, then cheese triangle on dough.
Top with 2 or 3 stalks of cooked
asparagus. Roll up and place, seam side