Wrap it up… Asparagus makes a great starting point for great spring appetizers. Include asparagus in spring rolls, wrap spears and a smear of herbed goat cheese in fillo dough, wrap a strip of puff pastry in a spiral around a stalk, or let your imagination take you new places. Try Asparagus wrapped in Prosciutto (or bacon) – Roast 20 minutes at 400 F. Another favorite is Asparagus with Parmesan and
Asparagus Soup
Bread Crumbs – Bake 20 minutes at 400 F, turning half way through. MAKES 2 SERVINGS, 1-1/2 CUPS EACH.
Asparagus GREEN VS. WHITE VS. PURPLE
1 14-oz can reduced-sodium chicken broth
White asparagus is known by the German name for asparagus, Spargel. This asparagus has been grown in complete darkness by mounding dirt over the emerging spears. Without the sun’s inspiration, the green chlorophylls are suppressed. Some say white asparagus has greater tenderness and more sweetness.
1/4 cup water
Purple asparagus, an Italian cultivar of green asparagus known as “Violetto d’Albenga,” is known to be even sweeter and contain less fiber. Purple asparagus has a greater concentration of blue chlorophylls that override the green components. If you find two or three colors of asparagus at the same time, consider mixing them together for a dramatic and unique presentation.
Cookbook Review…. EATING WELL: HEALTHY IN A HURRY By Jim Romanoff and the editors of EatingWell Magazine. Copyright 2006. Published by The Countryman Press, Woodstock, Vt. The angle of this cookbook is the holy grail we all seek in the kitchen – healthy, fast, fresh, and made at home. Each of the recipes is juried according to these criteria. While quick to assemble, the recipes avoid the common trick of using processed foods for speed – it’s all fresh, and still fast!
W W W. E V E R Y T H I N G E L K O . C O M
1 yellow-fleshed potato, such as Yukon Gold (6 oz), peeled and cut into 1/2-inch cubes 1 medium shallot, thinly sliced 1 clove garlic, thinly sliced 1/2 teaspoon dried thyme 1/2 teaspoon dried savory or marjoram leaves 1/8 teaspoon salt 12 oz asparagus, sliced into 1-inch pieces 1-1/2 oz thinly sliced prosciutto, chopped Freshly ground pepper to taste
1. Place broth, water, potato, shallot, garlic, thyme, savory (or marjoram) and salt in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the potato is tender, about 8 minutes. Add asparagus, return to a simmer, and cook, covered, until the asparagus is tender, about 5 minutes more. 2. Meanwhile, cook prosciutto in a small skillet over medium heat, stirring, until crisp, about 5 minutes. 3. Pour the soup into a large blender or food processor; puree until smooth, scraping down the sides if necessary. Season with pepper. Serve topped with the crisped prosciutto.
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