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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 1 “Ulalume” writer 4 Footnote abbr. 8 Snare 12 Prohibitionist 13 Zilch, in Xochimilco 14 Bill Clinton's hometown 15 Interrogate 17 Baseball’s Pete 18 Santa’s laun dry woe 19 Texas hold 'em, e.g. 20 “Poppycock!” 22 Dog bane 24 Watergate problem 25 Status 29 U.K. ref. bk. 30 Farm refrain 31 Kvetch 32 Emulates Bill Goldberg 34 Scandinavian city 35 Spilled the beans 36 Wind section members 37 Covered chair 40 Somber 41 Leave out 42 Old joke 46 Stead 47 Mercury or Saturn 48 Rage n|n|vM n l v|3|aM3 IsliTa 3 a~i Mo i n van 3 11 InNl S 3 H oMI I O S\ S \ 03 S \ \ \ \ s.i. 0. JL oMq 22 ZmHi \ \ \ 01s oMs 311 sja h m 9 V nMO I 3 I 3 o f \ \ \ 3 9 1H S 3 0 v 3 1 \ \ \p \ iMMBvpQ jMm vh s d \r—V i f H 3 00 i I / I 3s 0 a MN 01 1s 3n o / I I 3d 0 hMv a v mMa" a a | *1 d V HIIM QI 9 IM j u d A 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. King Crossword i [2 [3 [5 le [7 HHp 9 To - Ti - __ < g ■ |_ __ 20 21 " ~~JB^_ 23 M 24 ■■2 s 26 27 28 29 ■■pO Hfipi 32 33 |nj34 37 38 39 ZZbßh 41 ■■■42 43 44 45 43 He ~ + ~ "JBhF 49 Differently 9 50 Long-popular 10 game show 11 panelist 51 Abby’s sis 16 19 DOWN 20 1 Without delay 21 (Abbr.) 22 2 Tulsa sch. 23 3 Visor 4 Under one’s 25 wing 5 Angler’s supply 26 6 Berlin’s “What’ll -?” 27 7 Dapper fellow 8 Frog's place? © 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 28 Teamwork obstacles 30 Harrow rival 33 Hard body? 34 Last writeup 36 First name of 50-Across 37 Dover fish 38 Track star Zatopek 39 Conks out 40 “- life!” 42 Trucker’s place 43 Shade 44 Coffeeshop vessel 45 X rating? 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. • • • Incredible Antiques Show This Weekend! uUttpD Antiques Market April 16-18 Friday, 9a-5p • Saturday, 9a-6p • Sunday, 10a-5p Over 500 Dealer Spaces Antiques • Furniture • Jewelry • China Stained Glass Windows • Architectural Antiques Heirloom Art • Lighting and Much More Lots of Free Parking, Adjacent to GA 400, just one mile North of Exit-13 on Ga. Hwy. 9 Located at 1321 GA Hwy. 9, Cumming, Ga 770-889-3400 www.lakewoodantiques.com 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.