Posted on 03/09/2017 4:37:45 PM PST by Jamestown1630
For ‘foodies’ – and a lot of vegetable gardeners - one of the most welcome harbingers of warm weather and the growing season is the Asparagus.
This recipe for ‘Asparagus Tart’ comes from the website of the Pioneer Woman, Ree Drummond, and it's as easy as - (actually easier than) - pie!:
http://thepioneerwoman.com/food-and-friends/3-ingredient-asparagus-tart/
But I think my favorite, is just Roasted Asparagus (which is also my favorite way with Brussels Sprouts, in a different season). My husband makes this often, with just olive oil, salt and pepper; but I like the addition of the Parmesan Cheese:
http://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-asparagus-recipe
-JT
ASPARAGUS GRATINATA / 4 serves
Par-boil asparagus in simmering water 5 min (omit this step if you like your
asparagus al dente). Drain and place in baker, then drizzle w/ oil. Pour on
whisk-combined milk, cheese, egg, egg white, salt. Bake 400 deg 20 min--
gratinata is browned and bubbling.
ING bunch asparagus, 2 tsp olive oil, cup milk 1/4 cup parm, egg, egg white
Looks delicious. How many whole eggs and egg whites?
One egg, one egg white.
Can you add me to your ping list?
Thanks! I am always looking for new things to do with vegetables.
Nice to meet another vegetable lover....like myself.
I can usually harvest asparagus for the entire month of May up here in Southern Wisconsin. Depends upon the Spring weather and warm up. It’s important to leave some so it can go to frond and put nutrients back into the root stock for the next year.
A top dressing of compost in the fall is all I’ve ever done for it, then some corn gluten in the spring to stop weed seeds from germinating. NOTHING gets weedier faster than an asparagus or strawberry patch!
My red Rhubarb is already peeking through! So, 4-7” of snow is on it’s way starting tonight, LOL! That’ll teach it! (Snow won’t hurt rhubarb.)
How do you feel about the word “curated” applied to food?
Yum! Thanks!
You’ve got me stumped on that one, lol!
Oh, the old man wrote that. I wonder if he was a articulate as his son, lol. He would have needed a ghost writer!
Being able o cook is much better than being able to give a speech, IMHO.
You’re added!
I like potato skin too. But I’ve heard conflicting opinions as to whether eyes are toxic, and should be cut out, or actually healthy for you (?)
If they have eyes.....means they’re old.
I usually buy the loose ones.
More expensive but you can select the best ones.....it’s worth it to eat healthy.
What does rhubarb taste like? I always see it in the stores in Spring, and it’s so pretty. I think I should try a pie or cobbler.
Sounds like heaven. I’d add some peppers. Thank You!
Rhubarb is definitely an acquired state. Some detest it.
Popular recipes include rhubarb in berry pies......and there’s the luscious strawberry rhubarb pie.
It’s very sour in its just-picked state....needs lots of sugar to make it edible.
The very large leaves at the top of each stalk are poisonous.
Yes, most recipes I’ve seen include strawberries, and lots of sugar ;-)
Strawberry Rhubarb Pie
Ingredients 3 1/2 cups rhubarb in 1/2" pieces, 2 cups sliced strawberries, 3/4-1 cup sugar (depending on sweetness desired), 4 tablespoons cornstarch, 1/4 tsp salt, tsp orange zest 1 double crust pie dough recipe* for a 9 inch pie
METHOD Toss rhubarb and strawberries, sugar, cornstarch, salt, zest. Let sit 10 minutes. Fill pastry-lined pie dish, add top crust. (For a nice glaze, pastry brush a thin layer of egg white or cream over the top.) Cut slits in the top for the steam to escape.
FINAL Place pie on middle rack of 400°F oven, with a baking sheet on a lower rack to catch any juices.Bake for 20 minutes at 400°F, then reduce heat to 350°F, and bake an additional 40-50 minutes longer (50 to 60 minutes longer if doing a 10-inch pie). The pie is done when the crust is nicely browned and the filling (that you can see through the venting holes) thick and bubbly. Remove from oven and let cool on a rack.
SERVE warm or cold. At room temperature, juices will thicken.
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Might be extra-nice served w/ this scrumptious sauce from the famous Chasen's restaurant.
ICE CREAM SAUCE
Whip stiff 1/2 c chilled h/cream, 2 tb conf sugar, 1/2 tsp vanilla. Fold in softened pint best vanilla ice cream. NOTE Chasen's fold in mashed banana steeped w/ tb dk rum.
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