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Posted by: Kim_Hamilton on 02/15/2008 08:12 AM
Updated by: Kim_Hamilton on 02/15/2008 08:13 AM
Expires: 01/01/2013 12:00 AM
:
"Asparagus Recipes"~By Jenny Baxter of Jennys Kitchen
Welcome Readers...For the next four months my mouth gets to enjoy the flavor of asparagus prepared in a variety of ways. This prestigious vegetable with its’ tight headed spears in shades of white, purple and, my favorite, green are grown primarily in California in our own San Joaquin Valley.....
There are 37,000 acres in our state that are devoted to growing this prized vegetable in the coastal counties of Riverside and Imperial along with Contra Costa, Sacramento, and San Joaquin. Although it is eaten world wide we have the advantage of sampling locally grown fleshy green tender spears that are cut fresh daily.
And this adorned vegetable is celebrated the last weekend of April, this year falling on April 25-27, in our neighboring community of Stockton for the annual Asparagus Festival.
Growing up I never enjoyed asparagus because my mom used to cook it until the dull green spears were gray-green and limp. And if that was not enough to force me to turn my nose up at the dinner table, then the fact that Larry, a kid who lived around the corner, who chased me with large smelly frogs from the neighborhood pond, which had a similar odor to my Mother’s kitchen when cooking asparagus certainly did!
Cooking this vegetable can be simple, like wrapping it in bacon and broiling or steaming it and tossing it with butter or olive oil and Parmesan cheese to the difficulty of preparing a Hollandaise sauce for Eggs Benedict
Here are a couple of recipes I hope you enjoy. They are my favorites.
Sesame Asparagus
Bundle asparagus
2 Tablespoons sesame oil
1 Tablespoon sesame seeds
Wash and dry the spears of asparagus. Remove the stalks from the tough ends. Brush the spears with the oil and roll them in the seeds. Grill or broil until crisp tender.
Serves 4
Marinated Asparagus
Bundle asparagus
1/4 cup Calaveras Lemon Olive Oil
2 Tablespoons fresh lemon juice
1 toe minced garlic
1 diced shallot
2 Tablespoons chopped parsley
1 teaspoon Dijon mustard
Wash and dry the asparagus. Remove the stalks from the tough ends. Blanch the spears. Drain and set aside. Combine the remaining ingredients in a jar and shake well. Lay the asparagus in a bag and pour the marinade over the spears. Refrigerate overnight.
Serves 4
Keep It Sensuously Simple (a food tip from Jenny.) To remove the tough ends from the stalks just place them in your hands and bend. They will snap at the breaking spot. No cutting is necessary
I will be attending the Asparagus Festival in April and will have a full report to give you regarding all the asparagus sampling I enjoyed walking down Asparagus Alley!
Well, it’s thyme to go.
Jenny Baxter
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