Receipe Share!

It's that time of the year again - ASPARAGUS SEASON!!!!  Dan and I ADORE asparagus.  I will eat it for breakfast, lunch and dinner if he'll let me (he won't but that's another story).  So in honor of one of my favorite veggies I will now present you with my three favorite asparagus recipes.  One for breakfast, one for lunch and one for dinner.  Enjoy!

Asparagus Breakfast Casserole

Ingredients:
1-1/2 pounds fresh asparagus, cut into 1-inch pieces
3 tablespoons margarine, melted
1 loaf  sliced bread, crusts removed
3/4 cup shredded cheddar cheese, divided
2 cup cubed fully cooked ham
6 eggs
3 cups milk
2 teaspoons dried minced onion
1/2 teaspoon salt
1/4 teaspoon ground mustard

Instructions:
In a saucepan, cover asparagus with water; cover and cook until just tender but still firm. Drain and set aside.

Lightly brush margarine over one side of bread slices. Place half of the bread, buttered side up, in a 13-in. x 9-in. baking dish. Sprinkle with 1/2 cup cheese. Layer with asparagus and ham. Cover with remaining bread, buttered side up.

In a bowl, lightly beat eggs; add milk, onion, salt and mustard; pour over bread.

Cover and refrigerate overnight. Bake, uncovered, at 325° for 50 minutes. Sprinkle with the remaining cheese. Return to the oven for 10 minutes or until cheese is melted and a knife inserted near the center comes out clean. Makes 10-12 servings.

Cream of Asparagus Soup
I got this from Canadian Living a few years ago.  It's FANTASTIC!
Ingredients:
1-1/2 1-1/2lb  asparagus
2 tbsp butter (I use margarine)
1 chopped leek (use the white part only)
1 tbsp chopped fresh parsley
1 tsp grated lemon rind
2 tsp lemon juice
1/4tsp pepper
4 cups chicken broth (if vegetarian you can use veggie broth as well)
1/3 cup 10% cream (I use 2% milk)
chopped Fresh chives

Instructions:
Cut asparagus into stalks into 1-1/2-inch lengths. Set aside.
In large saucepan, melt margarine over medium heat; cook leek until very soft.  About 10 minutes.

Add asparagus, parsley, lemon rind, lemon juice and pepper to pan. Pour in broth and bring to boil; reduce heat and simmer until asparagus is tender, about 5 minutes. Using tongs, remove 1 cup  of the asparagus tips; chop coarsely and set aside.

In batches in  food processor, puree sou.  You should also press it through sieve over saucepan to remove any fibre. Pour in cream and heat until steaming. Serve garnished with set-aside chopped asparagus and sprinkling of chives.


Broiled Asparagus
Use this as a side with a delicious steak or BBQ chicken breast.

Ingredients
12-24 asparagus stalks, trimmed

1 tbs olive oil
1 tbs lemon juice
a pinch (maybe like 1/6 or an 1/8 of a tsp) ground cumin
1/4 grated lemon rind
a pinch black pepper & salt to taste
Instructions:
Mix all ingredients, expect asparagus in a bowl.  Spread over your veggies then broil them for about 10 minutes(on the highest rack) in your oven.

I hope you enjoyed my recipes.  I look forward to having LOTS of asparagus this season.

Cooking with class

I don't think I'm a horrible cook.  I can whip up a meal in good time.  And I have some  tested and true receipes that I follow.  Dan, almost, always likes what I make for dinner and I've heard few complaints from guests that stop by.  However, I'm leary of trying new things in the kitchen.  I always enjoy new tastes when I'm out, but ask me to cook it and I'm going to freeze.  I can take my old recipes and adjust them...add more of this, less of that, throw in pork instead of chicken, etc.  But brand new flavours make me nervous. 

So last night I challenged myself.  I wanted to try something new, something different.  So I made Katie's Mustard Baked Chicken.  (I must confess that I've made the chicken before just not the pasta...and I only put a LITTLE of the paprika last time.  I was ascared!)

So how did it turn out, you ask? WONDERFUL!!  The chicken was delicious (this time I followed the receipe to a T) and the pasta (with some grilled veggies) was delicious!  I think I'm on the road to new adventures in the kitchen.  But we'll see...