Monday, May 26, 2008

Time for Asparagus

May is asparagus season in Michigan. So many tasty dishes can be made with this tender and delicious vegetable. Since Steve and Marta live near asparagus farms, wild asparagus can be found growing along the roadside. Marta's father Martin was visiting recently from Spain and is an excellent asparagus hunter having begun to find wild asparagus as a small boy. Here are some ways that we enjoy asparagus. I especially recommend

Consuelo's Asparagus with Egg:
12 stalks fresh asparagus washed and cut in small pieces
1 egg beaten (or egg substitute)
a little olive oil
a non stick frying pan
Add the olive oil to the frying pan, cook the aspargus until almost done. Add the egg or egg substitute, stirring until it is cooked. Add salt and pepper. Enjoy!

Stir Fried Aspargus and Tofu.
Lightly fry chopped onion, mushrooms, chopped asparagus and sliced tofu in a little olive oil, add soya sauce, and serve over rice. Delicious!

Cream of Asparagus Soup
Chopped asparagus is simmered for a few minutes in chicken broth until tender, thickened with a little cornstarch and water, and then milk (or cream) is added. This makes a great lunch served with crackers and fruit.

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