Asparagus Spells Spring

It’s something that I have finally learned to like, but it did not come easy.

While I’m still not fixing it for dinner three times a week, I do know that asparagus is good for you and there are many who love it and look forward to it every spring..

Perfect for those counting calories and fat grams, asparagus is one of the best choices, with absolutely no fat or cholesterol and only about 50 calories in a 6-stalk serving

Asparagus is recommended for many special diets, including renal, low-sodium, diabetic and low cholesterol. It is rich in Riboflavin (vitamin B2), an important vitamin for smooth skin.

Asparagus, fresh or canned, may be boiled in a small amount of water in a saucepan or steamer until tender, for approximately 10 minutes for fresh or 7 minutes for frozen.

It can also be sauteed or stir-fried in small pieces in a little hot oil, stirred constantly until tender-crisp, about 3-5- minutes.

If microwaving, place in a baking dish with tips toward the center. Add ¼ cup of water and cover. Microwave at full-power: 6-9 minutes for spears, 5-7 minutes for pieces.

Easy Asparagus Roll-ups
Pickled asparagus spears
Cream cheese
Thin slices of ham

Place spears and cream cheese on ham and roll up. Cut into small pieces if desired.

 

Asparagus and Sauteed Vegetable Salad
1 head iceberg lettuce; shredded
¼ cup olive oil
3 garlic cloves; minced
1 Tbs. grated gingerroot
½ red bell pepper; diced
½ yellow bell pepper; diced
½ lb. tofu
½ lb. eggplant; cubed
¼ cup dry white wine
¼ cup vegetable stock
1 lb asparagus; cut into 1-inch pieces and steamed (about 4 to 5 minutes)
2 Tbs. fresh parsley

Arrange the lettuce on a large platter. Heat half the oil in a saucepan and add the garlic, ginger, peppers and tofu. Cover and cook 4 minutes. Add the remaining oil and eggplant. Cook, uncovered, an additional 3 minutes. Add the white wine and stock.

Stir with a wooden spoon until the liquid is reduced, about 3 to 5 minutes. Mix in the asparagus and parsley. Serve on the iceberg lettuce.

 

Asparagus and Brown Rice Medley
2 cups cooked brown rice
1 ½ cups cut asparagus
½ cups celery, sliced diagonally into ¼” pieces
2 Tbsp. soy sauce
2 tsp. vegetable oil
½ cup diced onion
¾ cup sliced mushrooms

Cook brown rice according to package directions. Heat a large skillet or wok over medium heat until hot. Add oil and heat until it gets hot. Add drained asparagus, onions, celery and mushrooms. Stir fry for 2 minutes; add remaining ingredients. Stir, cover and cook 2 more minutes or until mixture is hot. Serve immediately.

 

Asparagus Supreme
1 large can evaporated milk
1 can asparagus
1 cup grated cheese
1 stick margarine
2 boiled eggs
½ cup sliced or slivered almonds
Cracker crumbs

Heat milk and margarine; add 2 Tbsp. flour and cook until slightly thickened. Add a little asparagus juice from can. Butter a baking dish and add a layer of cracker crumbs, then a layer of asparagus, grated boiled eggs, grated cheese and almonds. Repeat layers and pour milk mixture over top and finish with crumbs and dot with butter. Place in moderate oven, at about 300 degrees, and bake until heated all the way through, about 20-30 minutes. Do not allow milk mixture to get too thick.

 

I dedicate this columnn to a dear lady in Maryland who called last week to order a cookbook after reading about it in one of our papers A native of Crossnore and subsciber to the Avery Journal, Nora Lou Willett is the daughter of the late Steve and Cozy Johnson, and was a classmate of my mother many years ago at Crossnore High. She still has a number of friends and relatives in the area and looks forward to returning in August for her annual family reunion and decoration services at the Johnson Cemetary, where most of our kin folks are buried.

Several of my cookbooks have been ordered from our out-of-state readers, and for that, I am very grateful. They have gone to California, Florida, New Jersey, South Carolina, and now to Maryland. If you haven’t picked one up yet, you may do so at any of the Boone Drug locations, Black Bear Books, any office of High Country Media – Boone, West Jefferson, Banner Elk and The Avery Journal in Newland, as well as Wilcox Emporium, third floor, booth #312-W. Or, you are welcome to call me at (828)264-6761, or my sister Gail in Crossnore at (828)733-0373. Thanks to all of you for your encouragement and support . . . It means more than you will ever know.

To obtain your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” visit one of the stores in the Boone Drug chain, Black Bear Books, Trailway Laundry, The Offices of High Country Media (Boone and Banner Elk) and The Avery Journal in Newland. See or call Gail Polson in Crossnore at (828) 733-0373; or call Sherrie at (828) 264-6761. For mail orders, send check or money order for $15 per book, plus $3 for S/H, to The Norris Co., PO Box 3285, Boone NC 28607.