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IN THE KITCHEN
Spring is the best time for fresh asparagus
Asparagus and springtime
are practically synony
mous. Sure, the spears
are available in most grocery
stores year round, but in the
Winter they are often parched
and tired looking. Not so in
the spring.
The spears are a vibrant
green; the heads are firm and
tight.
The flavor? Fresh and
mild much more mellow
than the sometimes strong
tasting old asparagus.
No canned asparagus can
come close to comparing to
their fresh counterparts. Just
do not forget the cardinal
rule: Do not overcook them!
Asparagus have been
around a long time.
Historians tell us that as early
as 200 B.C. Romans recorded
directions for growing
asparagus they loved the
vegetable so much, they are
credited as being the first
group of people to figure out
how to preserve asparagus by
freezing it.
The Roman military
would actually take asparagus
(by chariot, of course) to the
frigid snowline of the Alps,
keeping it frozen until the
famous Feast of Epicurus.
The Romans certainly
understood the importance of
not overcooking the delicate
asparagus.
Emperor Caesar Augustus
was said to describe the word
"haste" as being "quicker
ACROSS
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Xochimilco
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hometown
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17 Baseball’s
Pete
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dry woe
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'em, e.g.
20 “Poppycock!”
22 Dog bane
24 Watergate
problem
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29 U.K. ref. bk.
30 Farm refrain
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Goldberg
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city
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beans
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members
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Saturn
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Adlen r
Robinson \
than you can cook aspara
gus."
In the 16th Century,
asparagus gained popularity
in France and England.
Consequently, colonists even
tually brought the vegetable,
which is in the lily family, to
America.
Because of its tolerance
for salt and its preference for
sandy soils, asparagus grows
in places that might otherwise
seem unlikely candidates for
such a green crop
England. Russia. Poland.
Spain and even Syria.
When shopping for
asparagus, remember these
tips:
• Look for straight, crisp
spears-with green tips and
tight heads. Freshness counts
more than the size of the
spears.
• One pound of asparagus
equals between two and four
servings.
• Refrigerate the spears no
more than four days. For
maximum freshness, w rap the
asparagus in damp paper tow -
els. then place in a plastic
storage bag in the refrigera
tor.
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© 2004 King Features Synd., inc
Besides being delicious,
asparagus are a terrific source
of vitamins C and A.
They are also an excellent
source of folacin. 1/2 cup of
asparagus has only twenty
four calories.
This is probably my very
favorite way to eat asparagus.
This is also delicious with
other types of cheese goat,
Gruyere, Feta.
Roasted asparagus with
garlic oil, lemon and
Parmesan
2 bunches fresh asparagus
3 cloves garlic, sliced
1/2 cup extra-virgin olive
oil
Juice from one large
lemon
1/4 cup Parmesan cheese,
preferably Parmeggiano-
Reggiano, shaved
salt and pepper
In small saucepan, heat
olive oil and garlic until oil is
hot.
Set aside to infuse for
about 30 minutes to an hour.
Trim asparagus, removing
w oody or tough ends.
Cut spears on the bias,
into 2-3 inch pieces.
When oil has been infused
with the garlic, remove and
discard the garlic pieces.
Pour the garlic oil over the
asparagus pieces and toss
well.
Sprinkle w ith salt and
pepper. Roast asparagus in
preheated 425-degree oven
for 8-10 minutes, just until
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50-Across
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Zatopek
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place
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vessel
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Castle
Church feature
Juror,
theoretically
Drench
Cuban coin
Blizzard aid
Prognosticator
Let loose
Wahine’s
handouts
Disagreeable
one
It makes peo
ple restless
Dorothy’s last
name, in “The
Wizard of Oz"
done.
Place asparagus on a serv
ing platter, then sprinkle with
fresh lemon juice and shaved
Parmesan cheese.
Season with more salt and
pepper if desired.
Serve immediately.
• • •
Here is an elegant and
simple appetizer or side dish.
Perfect for springtime enter
taining.
Asparagus w rapped in
prosciutto
2 bunches asparagus
2 teaspoons salt
1/3 pound prosciutto,
sliced into paper thin slices
1/4 cup good quality
extra-virgin olive oil
2 teaspoons fresh thyme,
minced
1 tablespoon fresh parsley,
minced
Salt and pepper to taste
Bring a large pot of water
to a boil and add salt.
Add asparagus and cook
uncovered until knife is easily
inserted, about three minutes.
Do not overcook!
Drain asparagus, then
immediately plunge the
spears into a bowl filled with
ice water.
This will shock the
asparagus and stop them from
cooking while preserving
their brilliant green color.
After a few minutes, drain
the asparagus well, and then
dry them.
Wrap each spear with
some proscuitto. and place
them on a serving platter.
Drizzle the wrapped
spears with the olive oil. and
then sprinkle with the thyme
and parsley.
Sprinkle with salt and
pepper.
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FORSYTH COUNTY NEWS - Friday, April 1«, 2004
Cream of asparagus
soup
2 bunches asparagus,
tough ends removed, then cut
in half
2 teaspoons salt
4 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
1 cup carrot, chopped
1/3 cup all-purpose flour
1/4 cup parsley, minced
2 teaspoons thyme,
minced
2 cups chicken stock
1/2 cup heavy cream
Salt and pepper
Bring a large pot of water
to a boil. Add salt and aspara
gus. Cook just until tender,
about 3 minutes.
Drain asparagus, reserving
5 cups of the cooking water.
Immediately plunge the
spears into a bowl filled with
ice water to stop the cooking
process. Set aside.
In large pot. heat butter
until melted.
Add onion, celery and car
rots and cook until soft, about
15 minutes.
Season with salt and pep
per. Add flour and continue
cooking for several more
minutes.
Pour in the reserved
asparagus cooking liquid and
the chicken stock. Bring to a
boil, then reduce heat to sim
mer.
Add herbs and taste for
salt and pepper. Simmer soup
about 10 minutes.
Chop asparagus into small
pieces and add to soup. Bring
to a boil then remove from
heat.
Cool soup for twenty min
utes or so. Working in batch
es. transfer soup to a blender
and puree until smooth or
use an immersion blender.
Strain pureed soup
through a colander, and then
return soup to the pot.
Stir in heavy cream and
PAGE 7A
taste for seasoning. Garnish
with parsley and thyme.
• • •
Asparagus, Canadian
bacon, and three cheese
frittata
6 eggs
1/2 cup Parmesan cheese,
grated
1/3 cup cheddar cheese,
grated
1/3 cup Swiss cheese,
grated
1/4 cup half and half
1 teaspoon salt
1/2 teaspoon pepper
2 shakes Tabasco (more or
less to taste)
1 tablespoon olive oil
8-10 asparagus spears, cut
into 1/2-inch pieces
3 ounces Canadian bacon,
coarsely chopped
In medium bowl, whisk
together eggs, cheeses, half
and half, salt, pepper, and
Tabasco. Set aside.
Heat the olive oil in a skil
let over medium heat. Add
asparagus and Canadian
bacon and cook until aspara
gus is tender but still has a
bite to it-about 3 or 4 min
utes.
Reduce heat to low, and
then pour egg mixture into
the skillet.
Cover and cook until the
bottom sets, about 10 min
utes.
Remove cover and broil
the frittata until the top sets
and browns, about two min
utes. Cut into wedges and
serve.
Adlen Robinson's Food
column is published in every
Friday's newspaper. Her
"Home Matters" column is
published in every Sunday's
newspaper. She welcomes
reader tips, suggestions and
comments. Please email her
at a4kidz@bellsouth.net or
write to her at the newspaper.