The Rural Voice, 1999-05, Page 46RURAL LIVING
The crisp green taste of spring
Selected by Bonnie Gropp
Crisp and delicious. the green
flavour of fresh asparagus heralds
the arrival of spring. Dress it up
with sauces, slice it up in salads or
serve it up in an entree for a
nutritious addition to any meal.
ASPARAGUS SCALLOPED
POTATOES
I Ib (500 g) asparagus. trimmed
8 large potatoes. peeled and sliced
1/4 inch (5 mm) thick
3 tbsp (50 mL) butter
2 cups (500 mL) chopped onion
3 tbsp (50 mL) all-purpose tlour
3 cups (750 mL) milk
1 bay leaf
1 1/2 cups (375 mL) shredded old
cheddar cheese
salt and pepper
In large pot of boiling water, cook
asparagus 2-3 minutes or until tender -
crisp. Drain and refresh under cold
water. Cut into 2 -inch (5 cm) lengths;
set aside in bowl. Cook potato slices
in steamer about 10 minutes or until
barely tender; add to asparagus.
In same large pot, melt butter;
cover and cook onion over low heat
until limp. Sprinkle with flour and
stir in. Remove from heat and
gradually pour in milk, whisking
continually until smooth. Add bay
leaf. Cook over medium heat,
whisking until just boiling and
thickened.
Stir in 1 cup (250 mL) cheese,
asparagus and potatoes. Season to
taste with salt and pepper. Remove
bay leaf. Spoon into greased I3x9-
inch (3.5 L) baking dish. Sprinkle
with remaining cheese. Cover and
refrigerate for up to 24 hours. Reheat,
uncovered, in 350°F (180°C) oven
30-35 minutes or until bubbly.
ASPARAGUS, CHICKEN AND
MUSHROOM POT PIE
8 oz (250 g) frozen puff pastry,
rolled out
1 Ib (500 g) asparagus, trimmed
2 Ib (1 kg) boneless, skinless
chicken breasts
2 tbsp (25 mL) butter
42 THE RURAL VOICE
Foolproof and perfect for a Sunda} roast, Asparagus Scalloped Potatoes are
perfect for a spring celebration.
I Ib (500 g) mushrooms, sliced
3 tbsp (50 mL) all-purpose flour
I cup (250 mL) chicken stock
1/3 cup (75 mL) dry sherry
I pkg (250 g) onion and chive
cream cheese dip
1/2 tsp (2 mL) dried tarragon
salt and pepper
Using large cookie cutters (any
shape), cut out about 9 shapes from
pastry; bake on baking sheet in 425°F
(220°C) oven about 10 minutes or
until golden brown.
Meanwhile in Targe pot of boiling
water, cook asparagus about 3
minutes or until tender -crisp. Drain
and refresh under cold water. Cut into
2 -inch (5 cm) lengths and set aside.
Cut each chicken breast into 3 equal
portions. In large skillet, heat butter
and brown chicken; set aside.
Add mushrooms to skillet. Cover
and simmer few minutes until juicy;
sprinkle with flour and stir to
combine. Gradually add chicken
stock and sherry; cook, stirring, over
medium heat until sauce thickens.
Add cream cheese dip by spoonfuls
to sauce along with tarragon, stirring
until smooth. Season with salt and
pepper to taste.
Stir in asparagus and chicken.
Cook over medium heat until chicken
is no longer pink inside, about 10
min. Spoon into 13x9 inch (3.5 L)
baking dish. Arrange pastry cut-outs
over top. Serve immediately or cover
and refrigerate for up to 24 hours. To
reheat bake in 350°F (180°C) oven
25-30 minutes or until hot.
LIGHT ASPARAGUS AND
CHICKEN SALAD
1 Ib (500 g) asparagus, cut into
I -inch (2.5 cm) pieces
2 hard -cooked eggs, chopped
2 cups (500 mL) diced, cooked
chicken (2 large chicken breasts)
1/2 cup (125 mL) sliced radishes
(6 medium)
1/4 cup (50 mL) vegetable oil
1 tbsp (15 mL) lemon juice