During this very beautiful time of year, fresh green spears
of asparagus add not only nutritional value to our meals,
but supply a stuning color, texture, and delight to the
If you can grow your own asparagus, more power to you.
If not, purchase them at your local grocer, but take
advantage of their appealing taste and you will be an
asparagus lover. Let your family and especially your
children try asparagus - preparing it in different ways
will add variety as well as giving them an opportunity to
pick and choose their favorites.
So here's to asparagus - ENJOY.
1 stick butter
1/4 cup dried white bread crumbs
1 lb. of fresh asparagus
1 hard-cooked egg, finely chopped
1 tbs. fresh parsley, chopped very finely
In a pan, over medium heat, cook asparagus in boiling
salted water until tender, about 8 mins. Drain and keep
warm. Melt the butter in a small pan. Add the crumbs and cook
until the butter foams, but does not brown. On a platter, place the cooked spears of asparagus.
Sprinkle the hard-cooked egg over the spears, then
the parsley. Spoon the buttered bread crumbs over the
parsley and serve.
Extra-Special Hint: On party bread, spread a small amount of mayonnaise.
Top each piece of bread with a small leaf of lettuce.
Top with a bit of tuna (packed in water) that has been
drained, a spear of cooked asparagus, and a slice of
tomato. You have a very stunning party sandwich for
your guests to enjoy.
ELEGANT FILLET OF SOLE AND ASPARAGUS
1 can (10-3/4oz.) condensed cream of celery soup
1/2 cup milk
1 cup (4 ozs.) shredded Swiss cheese
1/2 tsp. dried basil, crushed
1/4 tsp. seasoned salt
1/4 tsp. freshly ground black pepper
2 cups baby carrots, cooked and drained
1 lb. fresh asparagus, cooked and drained
1 lb. unbreaded sole fillets (if using frozen, please defrost
totally and dry with paper toweling before using)
Preheat oven to 375. In a small bowl, combine the undiluted soup, milk, one-half
of the Swiss cheese, and all the seasonings. Set aside.
In an 8x12 baking pan, combine the carrots, asparagus.
Roll your fish fillets and plalce them upright along the center
of the baking pan. Spoon the vegetable medley arond the
bundles of fish. Pour your soup mixture over the entire
casserole. Bake, covered, for about 30 mins. or until the
fish flakes easily when tested with a fork.
After 30 mins. top the fish only with the remaining cheese.
Bake, uncovered for 3 mins.
This is true company faire that will make your guests feel
1-1/2 cups vegetable oil (canola, if possible)
1/2 cup white vinegar (do not use cider)
2 tsp. Dijon mustard
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup chopped green/or red bell peppers
or a combination of both
1/4 cup chopped green onions (scallions)
2 lbs. fresh asparagus, cooked and drained
2 tomatoes, sliced
a few slices of red radishes (optional)
1/2 cucumber, sliced thinly (optional)
1 tbs. chopped fresh curly parsley
In a small bowl, whisk together the oil, vinegar,
mustard, salt and pepper. Add the bell pepper,
parsley, green onions, cucumber, and radishes, if
using. Place the asparagus spears in a glass bowl.
Pour the dressing with the vegetables over the
asparagus. Cover and chill overnight.
When ready to serve, drain the asparagus by using a
slotted spoon and arrange them on a plate lined with
lettuce leaves. Garnish with the tomato slices.
Pour by spoon some of the dressing over the
asparagus and tomato slices, including some of the
vegetables in the dressing.
Place the remainder of the dressing in a small bowl
so that guests can add more if they would like to.
You have a nice luncheon salad or a pretty dinner
Either way enjoy the taste of asparagus!
Reprinted with permission.
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