BACON-WRAPPED ASPARAGUS Yield: 16 to 20 spears
1 pound fresh Carter's asparagus
8 to 10 strips bacon
Wash and trim asparagus spears. Cut bacon strips in half crosswise. Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed. Lay on a cookie sheet with sides. Bake in a preheated 400-degree oven for 20 to 25 minutes, or until bacon is cooked. Serve warm or at room temperature.
CREAM OF ASPARAGUS SOUP Yield: 5 servings, 1 cup each.
1 pound Carter's Asparagus, cut in 1" pieces
Milk
1/4 cup finely chopped onions
1/4 cup margarine or butter
1/4 cup flour
1/2 teaspoon salt
1 teaspoon chicken bouillonCook asparagus in approximately 3 cups liquid for 5 minutes, saving liquid. Add enough milk to liquid to measure 4 cups; set aside. In food processor or electric blender, puree asparagus; set aside. In 3-quart saucepan over medium heat, cook onions in butter until soft but not brown. Stir in flour, salt and bouillon. Add mild mixture and asparagus, stirring until smooth. Cook, stirring constantly, until mixture boils. Cook and stir 1 minute longer. Remove from heat; serve hot. Garnish with cooked asparagus spears if desired.
GOLDEN ASPARAGUS SOUP Yield: Four servings
4 cups chicken stock* (see recipe below)
or canned broth 2 thin slices fresh ginger (1/4 teaspoon ground ginger may be substituted)
1/2 cup dry sherry 2 teaspoons sesame oil
1/3 pound fresh Carter's asparagus spears, cut into 1 1/4 inch pieces
2 ounces cellophane noodles, cooked and drained
2 green onions, thinly sliced
Bring chicken stock and ginger to a boil. Stir in sherry and sesame oil. Reduce to a simmer and add fresh asparagus and noodles. Cook until asparagus is tender-crisp, 2 to 4 minutes. Stir in green onions and serve immediately.
*Chicken Stock In a stock pot, combine 1 1/2 quarts water, 3 pounds chicken back and neck pieces with skin, 1/2 lemon, 2 stalks celery cut in half, 2 carrots cut in half, and 5-6 peppercorns. Bring to a boil. Lower heat and simmer, covered, 3 to 4 hours. Pour through a fine strainer and skim fat from top.
FRESH ASPARAGUS SALAD (Dale Hagenbuch) Yield: 6 to 8 servings
2 lbs fresh Carter's asparagus
4 teaspoons soy sauce
1 teaspoon sugar
2 teaspoons sesame seed oil
Discard any tough ends of stalk and slice remainder into 1 1/2 inch lengths - about 3 cups.
Wash under cold, running water, then parboil by dropping pieces into rapidly boiling water for
1 minute. Drain at once and run cold water over asparagus bits to stop them cooking, and to set their color. Spread pieces on paper towel and pat until completely dry.
In glass bowl, combine soy sauce, sugar and sesame seed oil, and mix till sugar is completely dissolved. Gently toss to coat each asparagus piece thoroughly with dressing. Chill up to two hours before serving. As a separate salad this serves 4.
ASPARAGUS WITH TOASTED PARMESAN CHEESE (Dale Hagenbuch)
2 lbs thick-stalk Carter's asparagus (about 30 spears)
4 tablespoons butter, melted
1/2 cup grated Parmesan cheese
Steam the asparagus about 10 minutes, or until tender. Drain and arrange half the spears in buttered shallow baking dish. Drizzle with half the melted butter and cover with half of the Parmesan cheese. Cover with the remaining asparagus and top with the remaining butter and cheese. Place under a preheated broiler for 3 or 4 minutes until cheese is hot and bubbling.
ASPARAGUS AND CRAB SALAD Yield: 4 to 6 servings.
Dressing:
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon orange juice concentrate
1 tablespoon lime juice
1 tablespoon dark sesame oil
Salad:
2 cups cut-up fresh Carter's asparagus
12 ounces crab meat (fresh or canned) or imitation crab
1 (10-ounce) bag lettuce mix
1 cup 1/2-inch pieces cantaloupe
1 cup sliced seedless cucumber
For Dressing, combine all ingredients; mix well. Set aside.
For Salad, steam or microwave asparagus until tender-crisp. Drain and let cool. Cut crab into bite-size pieces. Combine asparagus and crab in a large bowl; add lettuce mix, cantaloupe and cucumber. Toss gently. Pour salad dressing over all. Toss to evenly coat. Serve immediately.
Note: Substitute 1-1/2 cups cubed, cooked chicken for the crab, if desired.
PESTO CHICKEN PASTA Yield: 6 servings.
8 ounces uncooked farfalle (bow tie) pasta
2 cups cut-up fresh Carter's asparagus
3 cups (12 ounces) cubed, cooked chicken
1 cup halved cherry tomatoes
1/3 cup chopped red onion
1 (2.25-ounce) can sliced ripe olives, well drained
3/4 cup prepared pesto sauce
3 tablespoons freshly shredded or grated Romano cheese
Cook pasta according to package directions; rinse and drain. Steam or microwave asparagus until tender crisp. Drain. Combine cooked pasta and asparagus in a large bowl. Stir in chicken, tomatoes, onion and olives. Gently toss with pesto sauce. Serve warm, garnished with cheese. Refrigerate leftovers; they make a great lunch.
ASPARAGUS ROLLS Yield: 6 servings
12 thinly sliced pieces of bread
6 tbsp cream cheese
1 tbsp lemon juice
12 spears Carter's asparagus, cooked tender-crisp
Cut crusts from bread and roll thin with rolling pin. Beat lemon juice and cream cheese. Spread on bread slices. Lay one asparagus spear on each slice of bread diagonally and roll up so that just the tip shows.
ASPARAGUS AND CHICKEN GRAUTINYield: 6 servings
4 cups cooked chicken, chopped
2 cups Carter's asparagus spears
1 can cream of chicken soup
1/2 cup sour cream
2 green onions, sliced
1 red pepper, thinly sliced
1 cup cheddar cheese, grated
1/2 cup parmesan cheese
1/2 tsp paprika
Cover base of shallow baking dish with chicken, top with half of the asparagus spears. Mix soup, sour cream, onions, and pepper together; pour over chicken and asparagus. Top with remaining asparagus and cover with combined cheeses. Sprinkle with paprika. Bake on 350 for 30 minutes or until bubbly.
GRANDMA'S CREAMY ASPARAGUSYield: 6 servings
2 lb. Carter's asparagus, trimmed and cut into 1 inch pieces
2 cups milk
1/3 cup butter or margarine
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
4 hard cooked eggs, sliced
1/2 cup shredded cheddar cheese
1 cup cooked ham, chicken or cubed beef
1/2 cup bread crumbs
2 teaspoons butter, melted
Cook asparagus in 1/2 cup boiling water for 3 minutes (asparagus will still be crisp). Drain, reserving liquid. Add milk to cooking liquid. In a medium saucepan, melt 1/3 cup butter, stir in flour, salt and pepper. Stir in milk mixture all at once. Cook and stir until thickened and bubbly. Remove from heat. Cover bottom of a greased 2 quart casserole with half of asparagus. Arrange half of eggs over asparagus. Put in half of meat. Spoon in half of sauce, sprinkle with half of cheese. Repeat layers. Sprinkle with bread crumbs and drizzle with melted butter. Bake in 425 degree oven for 20 minutes or until bubbly. Serve over rice, pasta, toast or biscuits.
FRESH ASPARAGUS AND MINT SALSA
Yield: 4 servings
12 spears fresh asparagus, diced
6 fresh mint leaves, chopped
6 oz white wine vinegar
8 oz extra virgin olive oil
2 red tomatoes, diced
1 red onion, diced
1 yellow pepper, diced
2 cloves of garlic, minced
1 large shallot, minced
salt and pepper to taste
Combine all ingredients in a large bowl; let sit overnight; serve with pita bread or baguettes
ASPARAGUS BREAD
Yield: 2 loaves
4 eggs
2 cups white sugar
1 cup vegetable oil
1 TBS vanilla
cream above ingredients together, then gradually add:
3 1/2 cups white flour
1 1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp baking powder
Gently fold in:
1/2 cup walnuts
2 cups raw asparagus, shredded
Pour into two greased loaf pans. Bake at 350 for one hour.
ASPARAGUS QUICHE
Linda Smith
Yield: 6 servings
Unbaked 9-inch deep-dish pie shell or 10-inch pie shell2/3 c. milk2/3 c. half & half1/2 c. finely chopped onion1 t. salt1/4 t. nutmegDash pepper3 eggs, slightly beaten4 oz. (1 c.) shredded Swiss cheese10 oz. fresh, blanched asparagus
Heat oven to 400 degrees. Bake pie shell 6 to 8 minutes. In saucepan, combine milk, half & half, onion, salt, nutmeg and pepper. Heat to boiling; reduce heat and simmer 1 minute. Stir hot mixture slowly into beaten eggs in medium bowl. Sprinkle 2/3 of cheese into the partially baked pie shell. Arrange asparagus over cheese, trimming spears, if necessary. Pour egg mixture over asparagus. Sprinkle with remaining cheese. Bake about 20 to 25 minutes or until knife inserted in center comes out clean.
