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Posted by: thepinetree on 04/26/2010 08:32 AM Updated by: thepinetree on 04/26/2010 10:16 PM
Expires: 01/01/2015 12:00 AM
:

Asparagus Season is Upon Us!~by Jenny Baxter of Jennys Kitchen

Asparagus season is upon us! This pencil-shaped vegetable is my very favorite! Its’ popularity is wide spread. Stockton just held their annual Asparagus Festival this past weekend. If you have never had the gastronomic pleasure of attending this great event make sure to mark it on your calendar for next season. I have come to use asparagus at every meal. A quick fry in some browned butter adds a crunchy taste to the otherwise soft omelet. Steamed chilled spears tossed with some roasted red peppers, pine nuts and Feta cheese, creates a fabulous spring salad. I like to blanch several bunches and use them in the winter when my mouth craves the taste of creamed asparagus soup. But one of the best ways to prepare this slender veggie is to roast the tips and munch them for a snack....


Click Above to Visit Jenny's Kitchen And Find Out More About Our Local Chef!


Roasted Balsamic Asparagus

Toss one bunch of trimmed asparagus with 1 Tablespoon Calaveras Motherlode extra virgin olive oil, sea salt and cracked pepper. Place on a baking sheet and broil for about 3-4 minutes until they are crisp-tender. Place the spears on a platter and drizzle with 2 teaspoons balsamic vinegar. Top with some grated Reggiano cheese. YUM!!

Well, its thyme to go.

Jenny Baxter

Jenny’s Kitchen



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