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
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 butter in a small pan. Add crumbs and cook until butter foams, but does not brown.
On a platter, place cooked spears of asparagus. Sprinkle hard-cooked egg over spears, then parsley. Spoon buttered bread crumbs over parsley and serve.
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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 undiluted soup, milk, one-half of Swiss cheese, and all seasonings. Set aside. In an 8x12 baking pan, combine carrots, asparagus.
