What a refreshing time of year. There are evening ball games, the first long bike ride and cultivating the garden for the new crop.
We have waited all winter to enjoy these outdoor events, surrounded by the lush green grass, fresh new leaves and the distinctive call of the meadowlark. Around the table, we recently discussed what the lark is saying. Is it, “don’t tell the teacher on me,” or “I saw the teacher’s petticoat.” What do you think the call resembles?
For the first time ever, I was lucky enough to experience fresh, crispy asparagus straight from the garden. Everyone loved it and we fought over the last stalk in the pot.
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A member of the lily family, asparagus is a nutritionally well-balanced vegetable. When preparing asparagus for cooking, snap each stalk at the point where it breaks most easily. Discard the tough, woody bottom portions. Asparagus may be cooked in a variety of ways.
Here are some of the Atco Blue Flame Kitchen’s favourites.
Asparagus with strawberry vinaigrette
24 asparagus spears, trimmed
8 cups mixed baby greens 2 L
2 cups sliced strawberries 500 mL
1/4 cup rice vinegar 60 mL
2 tablespoons lemon juice 30 mL
1 tablespoon Dijon mustard 15 mL
1/2 teaspoon marjoram 2 mL
1/2 teaspoon sugar 2 mL
1/4 teaspoon salt 1 mL
2/3 cup oil 150 mL
6 whole strawberries
Cook asparagus in boiling water until barely tender. Immediately immerse in ice water to stop the cooking process. Drain and pat dry with paper towel. Arrange greens on six individual serving plates. Top each with four asparagus spears; cover and refrigerate for up to four hours.
To prepare dressing, combine next seven ingredients (strawberries through salt) in a blender. Puree until smooth. Gradually add oil and process until blended. Drizzle dressing over asparagus and greens. Garnish each serving with a whole strawberry. Remaining dressing may be refrigerated for up to two days.
Asparagus rolls
8 thick asparagus spears, trimmed 2 teaspoons Dijon mustard 10 mL
1 container (235 g) refrigerated
crescent roll dough
1 tablespoon butter, melted 15 mL
1 tablespoon grated Parmesan 15 mL
cheese
Cook asparagus in boiling, salted water for two minutes; drain. Cool immediately in ice water; drain. Pat asparagus dry with paper towel; set aside.
Remove dough from container. Unroll dough and separate into eight triangles. Spread triangles with mustard. Cut one asparagus spear in half. Place both pieces, side by side, on short side of one triangle. Roll up triangle jelly-roll fashion. Repeat with remaining asparagus spears and triangles. Place rolls on an ungreased cookie sheet. Brush rolls and
exposed asparagus with melted butter and sprinkle with cheese. Bake at 375 F (190 C) for 12-15 minutes or until golden brown. Serve warm or at room temperature. Makes eight.
Asparagus cordon bleu
32 asparagus spears, trimmed
8 thin slices mozzarella cheese
8 thin slices ham
1/4 cup butter 60 mL
1 cup fine, dry bread crumbs 250 mL
1/4 teaspoon basil 1 mL
1/4 teaspoon oregano 1 mL
1/2 cup grated Parmesan 125 mL
cheese
Cook asparagus in boiling, salted water for two minutes; drain. Cool immediately in ice water; drain. Pat asparagus dry with paper towel.
Place one slice of cheese on top of one slice of ham. Place four asparagus spears at one end of cheese. Roll cheese and ham up over asparagus and secure with a toothpick. Repeat procedure with remaining cheese, ham and asparagus. Place rolls, seam side down, in a single layer in a greased nine x 13 inch (22 x 33 cm) baking dish.
Melt butter in a frying pan over medium heat. Add bread crumbs, basil and oregano. Cook, stirring, for one minute; cool. Stir in cheese. Sprinkle mixture over rolls.
This dish may be prepared to this point and refrigerated for up to 24 hours. Remove from refrigerator and let stand for 20 to 30 minutes. Bake, uncovered, at 350 F (180 C) for 20 to 25 minutes or until crumb mixture is light golden and asparagus is heated through.
Note: Do not use processed mozzarella cheese slices in this recipe.
What about dessert?
This chocolate fondue is so easy, it was designed for the “little cooks” in the kitchen.
bite-sized pieces of strawberries
or fruit of your choice
bite-sized cubes of pound cake
bite-sized cubes of rice crispy squares
Fondue sauce:
1 cup milk, semi-sweet or 250 mL
dark chocolate chips
2/3 cup whipping cream 150 mL
1/2 teaspoon vanilla 2 mL
Put chocolate chips into heatproof pan or bowl. Pour cream into a small saucepan; heat over medium heat until hot and steaming, not boiling. Remove from heat. Pour hot cream over chocolate chips and let stand for two minutes. Add vanilla, then whisk until smooth. Scrape into mini slow cooker or fondue pot.
Makes 11/4 cups (310 mL) fondue.
Mocha cupcakes
Take the chocolate on the run in a lunch kit or a cooler in the field.
11/2 cups all-purpose flour 375 mL
1 cup sugar 250 mL
1/3 cup cocoa 75 mL
1 teaspoon baking soda 5 mL
1/2 teaspoon salt 2 mL
2 eggs
1/2 cup cold brewed coffee 125 mL
1/2 cup vegetable oil 125 mL
3 teaspoons vinegar 15 mL
3 teaspoons vanilla 15 mL
Frosting:
1/3 cup chocolate chips 75 mL
1/3 cup butter, softened 75 mL
2 cups confectioners’ sugar 500 mL
1-2 tablespoons brewed 15-30 mL
coffee
grated chocolate, optional
In a small mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. In a small bowl, whisk the eggs, coffee, oil, vinegar and vanilla. Add to dry ingredients; mix well.
Fill paper-lined muffin cups three-fourths full. Bake at 350 F (180 C) for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.
For frosting, in a small microwave-safe mixing bowl, melt chips and stir until smooth. Add butter, beat until blended. Gradually beat in confectioners’ sugar and coffee. Spread frosting onto cupcakes. Top with grated chocolate, if desired. Yield: 12.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
