Asparagus.....All About Asparagus

Store asparagus spears upright or laying flat with the ends wrapped in a wet paper towel and the entire stalk covered with plastic. The asparagus will keep 5-7 days with this method. It is best to cook asparagus as soon as you purchase them (as with all fresh vegetables), thus increasing the optimum intake of available nutrients, which in the case of asparagus are sodium, vitamins A and C, niacin, calcium, potassium and phosphorus.

Blanched Asparagus

Bring a pot of water -- large enough to hold asparagus without bending the spears -- to a boil . Cut white portion of stalks off or peel as shown on WGN Morning News. Cook 1-1/2 to 4 minutes depending on stalk thickness. Transfer to an ice water bath and shock (stop cooking process). Drain and dry well. Blanched asparagus facilitates many recipes.

Asparagus a La Polonaise

INGREDIENTS

1 lb. blanched asparagus
2 cups fresh bread crumbs
2 Tablespoons butter
2 hard boiled eggs, fine chopped
2 Tablespoons fresh parsley, fine chopped

DIRECTIONS

Lay 1 pound blanched asparagus in oven-proof dish. Saute 2 cups of fresh bread crumbs in 2 Tablespoons butter or margarine and set aside. Fine chop 2 hard boiled eggs and 2 Tablespoons fresh parsley. Toss bread crumbs and parsley together. Sprinkle eggs and then bread crumb/parsley mixture on top of asparagus. Warm in 350 F oven for 5-8 minutes and serve immediately. Serves 3-4.

Asparagus and Red Cabbage Salad

INGREDIENTS

1 lb. blanched asparagus
2 cups red cabbage, julienne
8 ounces plain OR vanilla yogurt
1 Tablespoon honey
1 teaspoon dried spearmint leaves OR
1 Tablespoon fresh spearmint leaves, fine chopped

DIRECTIONS

Julienne purple cabbage and make a bed of cabbage on a platter. Top with 1 pound cold, blanched asparagus. Make dressing by combining yogurt, honey, spearmint. Top asparagus with dressing, chill and serve. Serves 4-5.

Asparagus Parmesan

INGREDIENTS

1 lb. blanched asparagus
1 Tablespoon butter Granulated garlic
White or black ground pepper

DIRECTIONS

Saute 1 pound blanched asparagus (preferably in two batches) in 1 Tablespoon butter. Season with granulated garlic and fresh ground white or black pepper. Place on serving plate and top with shaved parmesan cheese. Serves 3-4.

Asparagus and Tomato Quiche

INGREDIENTS

1/2 to 3/4 lb. blanched asparagus, cut into short spears
2 plum tomatoes, sliced and seeded
3/4 cup Swiss cheese, shredded
4 eggs
1/4 to 1/2 cup milk, 1%-2% - whole or cream (your choice)
Salt and pepper to taste
Pinch nutmeg Pinch fresh or dried thyme
8" or 9" pie crust, from scratch, refrigerated or frozen (your choice)

DIRECTIONS

Preheat oven to 375 F. Layer in this order into pie crust - 1/2 of Swiss cheese, tomatoes, asparagus, rest of Swiss cheese and any leftover vegetables. Beat eggs, milk product, salt, pepper, nutmeg and thyme together into liquid custard. Pour this mixture over veggies in pie crust. Bake in center of oven for 45-60 minutes or until center of quiche springs back to the touch. Let cool 5 minutes before serving. Serves 4-5.