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Some Great Eating
From The Long Green

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7
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3 LB.
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248-543-1622 • Outside MI 1-800-736-5033

EILEEN GOLTZ
Special to The Jewish News

ve always enjoyed eating aspara-
gus. Didn't much more with it
than steam it and serve (hot or
old depending on my mood) it
but I liked it.
My son on the other hand LOVED
it. When asked to do a report on a veg-
etable for his science class, our house
became Asparagus Central. I now know
more than will ever be necessary
for me to know about the life
(and love life, thank you very
much) of the asparagus.
I also found out that there is
a National Asparagus Festival,
which runs every June in Hart,
Mich.
High quality asparagus has ten-
der stalks that are nearly completely
green (except for the white aspara-
gus variety). Tender stalks will usu-
ally be medium-sized and the tips
will be firmly closed. Avoid
asparagus with wrinkled stalks
and wilted tips
To keep asparagus fresh, cut 1/2
inch off of the base of the stalk and
stand the asparagus upright in an inch
of warm water (do not let the tips soak
in water!). This will also revive aspara-
.
gus that looks wilted and limp.

WARM ASPARAGUS
PECAN SALAD
1 pound asparagus
1/ 4 cup chopped pecans
1 to 2 teaspoons balsamic vinegar
1 teaspoon olive oil
Shredded salad greens
Salt/pepper to taste
Pecan halves (optional)

Heat the oil in.a skillet Stir fry the
asparagus in the oil for about 7 min-
utes. Add the chopped pecans (I end
up adding a little more). Add balsamic
vinegar, a little at a time to taste.
Place the shredded salad greens on a
salad plate and place the asparagus and
pecans on top. Serve immediately. You
can decorate the salad with pecan
halves. Serves 3 - 4.

ASPARAGUS AND MUSHROOM
RISOTTO
2 cups arborio rice
3-5 cups broth (or water with
bullion cube added)
2 splashes red wine or sherry (about
1 1/2-2 tablespoons)
Salt and pepper to taste
8 sun dried tomatoes, not packed in
oil

1/2 pound asparagus, chopped into
1 inch pieces
1 cup dried shiitake mushrooms (or
your favorite dried variety)
1 cup hot water
1 onion, chopped
2-4 cloves garlic, minced

Soak mushrooms in hot water for 15
minutes (cover and force mushrooms
to be submerged). Squeeze out excess
water and coarsely chop.
In a large pot saute onion
in water for a minute or two.
Add garlic and diced sun-
dried tomatoes and wine (or
use 1/4 cup water). Cook for 5
minutes, until onion is soft.
Add rice, stirring, for about 1
minute. Deglaze pan with 1/2
cup broth. When water boils,
bring to medium and stir con-
stantly. When water is
absorbed, add additional 1/2
cup water. Keep adding water in
1/2 cup increments and stirring
constantly. After 5 to 10 minutes of
this, add asparagus and mushrooms.
Continue until rice is tender,
about 25 to 30 minutes. Season with
salt and pepper. Serve immediately.

CREAMY ASPARAGUS DIP
1/4 lb. cream cheese
1/21b. can asparagus spears, drained
1 tablespoon plus 1 teaspoon dill,
chopped
1/2 large cucumber, roughly
chopped
Place all ingredients in a food processor:-
Season with salt and pepper to taste.
Process until thoroughly combined.
Serve with crackers or corn chips

ASPARAGUS AND BEEF
STIR FRY
2 teaspoons margarine
1 red bell pepper, seeded and cut
into strips
1 lb. lean beef strips
1 cup frozen snow peas, thawed (or
fresh that have been blanched)
1-1/2 lbs. fresh asparagus, ends
trimmed, cut into 2 inch pieces
1/4 cup chicken stock
2 tablespoon lemon juice
1/4 cup peanuts, chopped

Melt margarine in a heavy nonstick
skillet or a wok over medium high
heat. Saute bell pepper, beef, snow peas
and asparagus 4-5 minutes.
Add stock and cook another 2 min-
utes or until vegetables are tender and

GREEN

on page 122

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