Kabler's Chatter: Taste of Asparagus

By Jane Kabler, Staff Writer

Friday, May 16, 2008 9:10 PM EDT

2 cups of French dressing

3 tablespoons of dill, chopped

3 tablespoons of chopped shallots

1 tablespoon of chopped parsley

2 teaspoons of lemon zest

Salt and pepper to taste

Cook the asparagus until tender but crisp. Transfer to a shallow dish. While warm pour dressing over the asparagus and toss well to coat. Sprinkle with dill, shallots, parsley and lemon zest. Salt and pepper to taste. Gently toss again. Refrigerate for 1-2 hours, covered. Serve at room temperature after slightly draining off the liquid.

Pasta, Chicken and Asparagus Salad

8 oz. of uncooked Farfalle (bow tie) pasta

3 cups of cup up fresh asparagus, 2 inch chunks

3 cups of cut up cooked chicken

1 1/2 cups of cherry tomatoes, cut in half

1/3 cup of chopped red onion

1 2.5 oz. can of sliced black olives

3/4 cup of Italian Dressing, low fat

3 tablespoons of grated Asiago Cheese, on top

Cook pasta according to directions in salt water, drain and cool. Steam or microwave the asparagus until tender but still crisp. Add all other ingredients and refrigerate. Toss again before serving. Tip: You may use cooked shrimp instead of chicken.

Thick Top Sirloin with Asparagus

1 large boneless top sirloin, 2 inches thick

1 pound of fresh asparagus, left whole

4 teaspoons of olive oil

4 tablespoons of Parmesan Cheese

3/4 teaspoon of salt

3/4 teaspoon of pepper

Marinade for Steak:

1/2 cup of red wine vinegar

4 tablespoons of light olive oil

1 tablespoon of thyme

2 large cloves of garlic, crushed

2 teaspoons of steak seasoning

1 teaspoon of crushed red pepper

Mix the marinade and place in a plastic bag with the steak. Marinate for 6-8 hours. Discard marinade and then place steak in center of grill over medium hot ash covered coals. Toss the asparagus in oil and place the asparagus around the steak where it is not so hot. Grill steak until medium doneness. Turn occasionally. Grill the asparagus until tender, sprinkle with the Parmesan Cheese while hot and remove from grill. Slice the sirloin into thin slices and serve with asparagus. Carve the steak into thin slices. Season with salt and pepper. Serve with asparagus on the side.

Crab Salad with Asparagus

Dressing:

3 tablespoons of light olive oil

3 tablespoons of rice vinegar

3 tablespoons of sugar

2 tablespoons of orange juice concentrate

2 tablespoons of lime juice

1 teaspoon of dark sesame oil or 2 teaspoons of vegetable oil (your preference)

Salad:

2 cups of cut up asparagus

12 oz. of cooked crab meat

1 10 oz. bag of mixed salad greens

1 cup of sliced cucumber

Cook asparagus until tender but crisp, drain and cool. Cut asparagus into 1 1/2 inch pieces. Mix all ingredients for the dressing. Prepare all ingredients for the salad. Refrigerate. Tip: Do not add the dressing until right before serving.

Asparagus for Brunch

2/3 cup of diced black olives

One pound of fresh asparagus, cooked and cut into 1 1/2 inch pieces

2 tablespoons of butter

2 tablespoons of flour

1/4 teaspoon of dried mustard

1 teaspoon of salt

3/4 teaspoon of pepper

1 1/2 cups of milk

1/2 teaspoon of Worcestershire Sauce

1 1/2 cups of grated American Cheese

3 hard boiled eggs, diced

6 slices of toasted bread, one per person

3 drops of Tabasco Sauce

Cook asparagus until tender, drain. Melt the butter, add in flour, salt, mustard and pepper. Stir until smooth. Add milk, Tabasco and Worcestershire Sauce and cook until the mixture thickens. Add in cheese, stir until blended. Turn off heat and gently toss in diced hard boiled eggs and olives. Toast 6 slices of bread. Place cut asparagus on top of toast and top with cooked cheese sauce. Makes six servings.

Asparagus Rolled in Turkey Casserole

24 stalks of asparagus, cooked and drained

6 large slices of deli turkey

Salt

Pepper

Melted butter, 6 teaspoons

Cheese olive sauce (recipe below)

Arrange 4 stalks on each slice of turkey. Sprinkle with salt, pepper and drizzle lightly with melted butter. Roll over to enclose the asparagus. Place in a casserole dish, cover with cheese olive sauce, and bake at 350 degrees for 25 minutes. Tip: Ham or chicken slices may be used in place of deli turkey.

Cheese Olive Sauce:

3 teaspoons of cooked diced onion

1 tablespoon of butter or margarine

2 cups of rich milk

1/2 cup of black olive slices

1/4 cup of margarine

1/3 cup of sifted flour

1 teaspoon of salt

1/2 teaspoon of pepper

1 1/2 cups of grated American Cheese

Cook onion in a the tablespoon of margarine until tender. Melt 1/4 cup of butter and blend in flour, salt and pepper. Add milk and cooked onions. Cook until thickened and smooth. Add in cheese and olives. Stir until cheese is melted and blended in the mixture. Pour over casserole and bake.

Asparagus Cheese Strata

2 1/2 cups of milk

One pound of fresh asparagus, 1 inch pieces, cooked in salt water

1 1/2 cups of cheese, shredded

4 eggs

8 slices of bread, a little stale

2 tablespoons of minced onion

1 1/2 teaspoons of salt

1/2 teaspoon of pepper

2 tablespoons of melted butter

Remove the crusts from the bread, and cut bread into cubes. Arrange half of the bread cubes in the bottom of a buttered 10 x 6 inch casserole dish. Cover bread with the cooked asparagus pieces, and the shredded cheese. Cover with the remaining bread cubes. Beat the eggs slightly and add the milk, Minced onion, salt, pepper and butter. Pour over the mixture in the casserole dish. Let this stand for 20 minutes. Bake at 325 degrees for 50 minutes or until puffed and lightly browned. Serve at once. Makes servings for six.

Creamy Asparagus Soup

3 tablespoons of butter

1 cup of chopped onions

3/4 pound of fresh asparagus, cut in one inch pieces, save a few tips

2 tablespoons of flour

1 3/4 cup of chicken broth

1 cup of cream

One teaspoon of salt

1/2 teaspoon of white pepper

Pinch of thyme

In a medium pan over medium high heat, melt the butter. Add onions and asparagus and saute, stirring now and then. Cook about 8 minutes. Add flour, and stir, it may be a bit sticky. Slowly add the broth and stir until blended. Reduce the heat and add cream, salt, pepper and thyme. Simmer on low. Sprinkle each bowl with a few of the tips. Serves 4.

Roasted Onions, Peppers and Asparagus

2 lbs. of fresh asparagus, cut in 2 inch pieces, trim and discard ends

2 medium onions, cut into thin wedges

1 medium yellow bell pepper cut into thin strips

1 medium red bell pepper cut into thin strips

1 teaspoon of salt

1/2 teaspoon of pepper

Preheat the oven to 400 degrees. Place asparagus, onion and peppers on a large cookie sheet. Drizzle with cooking oil, salt and pepper. Toss gently. Spread in a single layer. Roast, uncovered, about 30 minutes or until the asparagus is tender but a little crisp. Stir once half way through the cooking time. Transfer to a serving platter and sprinkle immediately with shredded Swiss cheese. Let stand until the cheese melts and then serve. Serve with lemon wedges on the side.

Ham and Asparagus Crepes

Crepes:

1 cup of milk

3 eggs

2/3 cup of all purpose flour

Mix milk, eggs and flour in a blender. Heat a 8 inch non stick pan to medium high. Use a tiny bit of cooking oil on a paper towel and wipe the pan with that. Pour in enough batter to thinly coat the pan. Cook until bubbles appear and edges start to turn brown. Flip and cook the other side a few seconds. Continue to cook more and stack them with waxed paper between each one. Set aside.Tip: these do freeze well, but keep waxed paper between each one.

Filling:

12 thin slices of lean city ham

4 slices of Muenster cheese, cut in thirds

3 16 oz. cans of asparagus, drained well

Lay crepes flat and place a thin slice of ham, 1/3 slice of cheese and 3 asparagus spears on each crepe. Roll up crepe and place it in a 9 x 13 inch casserole dish. Cover with foil and bake on the middle shelf for 30 minutes at 325 degrees. Place two on each plate and top with cheese sauce.

Cheese Sauce:

3 tablespoons of melted butter

3 tablespoons of all purpose flour

1 cup of milk

1 1/2 cups of grated Cheddar Cheese

dash of white pepper

dash of paprika

Mix melted butter with flour and milk, blend with a whisk until smooth, fold in grated Cheddar Cheese, add pepper. Cook until slightly thickened. Pour 2-3 tablespoons of this mixture over each crepe. Sprinkle lightly with paprika. For a beautiful plate add a wedge of orange, or couple of fresh strawberries with caps on or a pretty fresh flower such as pansies. Serve warm. Serves 6.