The Rural Voice, 2001-05, Page 44RURAL LIVING
Enjoy the flavour of spring's first vegetable
Selected by Bonnie Gropp
It's the first vegetable to arrive and
its visit is short, but a variety of
dishes provide ample opportunity to
enjoy the flavour that signifies spring
is here. Tossed in a salad, cooked up
in a niain dish or simply dressed up
with a sauce, asparagus brings a
tasty beginning to the growing
season.
STEAMED ASPARAGUS WITH
TWO CLASSIC SAUCES
2 Ib (I kg) asparagus, steamed
Aioli Sauce:
4 garlic cloves, crushed
1 tbsp (15 mL) white wine vinegar
1 tbsp (15 mL) olive oil
1, tbsp (15 mL) lemon juice
1/2 cup (125 mL) light
mayonnaise
salt and pepper to taste
In small bowl, whisk together all
ingredients until well combined.
Taste and adjust seasonings.
Red Pepper Sauce:
1/3 cup (75 mL) roasted red
pepper, bottled
I garlic clove, crushed'
1/2 tsp (2 mL) dried basil
1/2 cup (125 mL) light sour cream
salt and pepper
In food processor or blender
combine all ingredients. Puree until
smooth. Taste and adjust seasonings.
ASPARAGUS -BRIE TART
1 lb (500 g) asparagus spears, cut
in half
pastry for 1 1 -inch (27.5 cm) tart
shell
3 eggs
8 oz (250 g) brie, rind removed
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) salt
Cook asparagus until tender -crisp
(about 5 minutes). Cool quickly
under cold water, drain and set aside.
Crumble brie.
Line tart tin (preferably with
removable bottom) with pastry. Line
pastry with parchment paper or foil,
fit into corners and fill with dried
beans or rice as weights. Bake at
400°F (200°C) 5 minutes. Reduce
heat to 350°F (180°C) and bake 10 to
40 THE RURAL VOICE
Asparagus Chicken Paella — try it for dinner tonight and celebrate a taste of
spring with locally -grown fresh asparagus.
15 minutes longer or until golden.
Remove paper and weights and bake
3 minutes. Let cool.
In blender or food processor,
combine eggs, brie, ginger and salt
until smooth. Pour into pie shell.
Arrange asparagus attractively on
top. Bake at 375°F (190°C) for 30 to
45 minutes or until knife inserted in
centre comes out clean and tart is
golden brown. Cut in wedges and
serve hot.
ASPARAGUS, PROSCIUTTO
AND ASIAGO PASTA SALAD
1/2 (450g) pkg bowtie (farfalle) or
fusilli pasta
1 lb (500 g) asparagus, trimmed
2 oz (60 g) thinly sliced prosciutto
(trimmed of fat), about 4 slices
3/4 cup (175 mL) crumbled,
Asiago cheese
1/4 cup (50 mL) olive oil
2 tbsp (25 mL) lemon juice
1 tsp (5 mL) finely grated lemon
peel
1/2 tsp (2 mL) Dijon mustard
salt and pepper
2 tbsp (25 mL) finely chopped
fresh chives or green onion
Bring large pot of salted water to
boil; add pasta and cook, just until
tender. Drain and rinse under cold
runnit.g water; drain well. Place in
large serving bowl.
Meanwhile, in large wide
saucepan, bring more salted water to
boil; cook asparagus just until tender,
3 to 5 miutes. Drain and rinse
immediately under cold running
water; drain well and pat dry. Cut
asparagus on the diagonal into 2 inch.
(5 cm) pieces. Add to pasta. Slice
prosciutto into thin strips; add to
pasta along with Asiago.
Whisk together olive oil, lemon
juice, lemon peel, Dijon and salt and
pepper to taste; add to salad. Add
chives; toss. (If not serving right
away, cover and refrigerate salad and
dressing separately; toss just before
serving.)
SPRINGTIME HAM AND
ASPARAGUS TOSS
3 cups (750 mL) medium bowtie
pasta
2 tbsp (25 mL) butter or margarine
1 clove garlic, minced
1/2 Ib (250 g) asparagus, cut into
1 -inch (2.5 cm) pieces
1