Thursday, April 16, 2009


It's Asparagus Season!

Do you like Asparagus?

I love Asparagus!
The Stockton Asparagus Festival will begin its 24th year on April 24-26,2009.
I love Asparagus, it dosen't matter how it's prepared, I just love the stuff. On the other hand, the Hubs can't stand it. He calls it "Aspar-grass," because it reminds him of grass. Well, his loss my gain, because I get to eat his share too.
More on Asparagus.....
Lily, Oh Lily
It's part of the lily family, asparagus is grown in sandy soils. Since our soil here in the Central Valley is very sandy, we were once a lake bottom....asparagus grows very. During the winter months, most asparagus in the supermarkets is imported from Peru, but I like our local crop much better.
To cook, wash well under cool water, then steam briefly with the stalks standing upright, stir-fry, or drizzle with olive oil and flash blast in the oven.
Kept in the dark white asparagus is just green asparagus that hasn't seen the light of day. To keep it from turning green, it's grown in total darkness under mounds of dirt.
Popular in Europe, white asparagus is tender and mild.

Asparagus tastes best when cooked soon after purchase. Markets should refrigerate their asparagus or store it standing upright in cold water. Asparagus stored upright in cold water tastes the best and last longer in the refrigerator. Wrap stalks in damp paper towels and store in the crisper until ready to prepare. Here are two ways I love asparagus.
Roasted Asparagus
1 Bunch Asparagus
1 Tablespoon Olive Oil
Fresh or Dried Basil
Salt & Pepper to Taste
Place ingredients in large ziplock bag and toss.
Place on baking sheet or BBQ until tender.
Bake @ 450
Prosciutto Wrapped Asparagus
A few spears of asparagus, some slices of prosciutto, and a bit of creamy Neufchatel cheese is all you need to assemble this fancy little side dish. Make a few more, and serve them on an appetizer tray.
1/2 pound prosciutto, sliced
1/2 (8 ounce) package Neufchatel cheese, softened
12 spears fresh asparagus, trimmed

Preheat oven to 450 degrees
Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
Bake 15 minutes in the preheated oven, until asparagus is tender.

1 comment:

Susie Q said...

Oh how I love this veggie! And it shoutrs Spring doesn't it!