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Friday, June 05, 2009

Weekend Morning - Local Asparagus 2 ways



I'll be featuring recipes and sources for local produce and products for the Summer on Beverley Watson's CBC Radio show, Weekend Morning

There is some lovely local asparagus now available. These lovely asparagus spears were grown near St. Malo, Manitoba. The first recipe is my one and only microwavable recipe that can be easily adapted to grilling the asparagus as well.

1. Simple Asparagus

1 bunch Asparagus, washed and bottom ends snapped off
1-2 lemons, zest only (nice alternative is zest of grapefruit)
Healthy drizzle good Sesame Oil
1/2 - 1 tsp water
ground White Pepper
few pinches sea salt or Fleur d'sel

Place washed asparagus in a microwavable dish. Drizzle sesame oil over spears. Zest lemons over asparagus spears and sprinkle on white pepper and salt. Optional: one could also sprinkle sesame seeds over asparagus as well. Add a bit of water and cover dish with microwavable plastic wrap with a small air vent. Cook in microwave for about 2 minutes (each microwave oven is different).

Serve immediately. You can sprinkle more zest over the asparagus spears after cooking as well.

Enjoy!



2. Wrapped Asparagus in Phyllo


1 package Phyllo pastry (thaw in package and cut into quarters)
1 bunch Asparagus spears, washed, ends snapped off and cut into appetizer-sized lengths
1/2 cup chevre
White pepper and sea salt to taste
melted butter to brush onto pastry

Options: ground nutmeg, lemon zest, pesto, etc. Have fun with it.

Preheat oven to 350F.

Covering the phyllo strips with a dampened cloth, use one or two sheets at a time, place a spoonful of the seasoned Chevre onto one end of the pastry. Place one or two cut asparagus spear pieces onto the chevre and roll closed the length of the pastry. Place on baking sheet and repeat until finished asparagus spears. The asparagus can poke out of the pastry at either end. Between every few completed rolls, brush with melted butter to prevent pastry from drying out. Bake at 350F for 12-15 minutes, or until browned, depending on oven.

Serve as an appetizer or party fare.

Enjoy!

5 comments:

Elatia Harris said...

I processed more than 100 asparagus just now -- meaning I prepared not ate them. And I STILL think this sounds wonderful...

Karen Food said...

How did you process them? Thanks!

Elatia Harris said...

Carefully, very carefully...

Karen Food said...

good old joke.

Rebecca said...

I made these asparagus wraps last night for a "special" dinner with my husband. They were delicious! I added a strip of roasted red pepper to each of my wraps to give it both colour and flavour. As you all well know roasted red pepper is heavenly with chevre, the flavour is a perfect combination, not to mention the beautiful and complimentary colours of the red and green together. They were so easy to make and I actually had all the ingredients in my pantry so it took little effort to whip off a batch of these tasty little treats. If you haven't tried them you really should.