During this very beautiful time of year, fresh green spears of
asparagus add not only nutritional value to our meals, but supply
a stunning color, texture, and delight to the table...
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.
ASPARAGUS POLONAISE -
1 stick of 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
an 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 place them upright along the center
of the baking pan. Spoon the vegetable medley around 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 very
special.
