4/13/12 Cook’s Corner
Betty Kaiser
Our asparagus patch died. Again. My husband may be a Master
Gardener but his green thumb doesn’t include growing asparagus. I think a lack
of patience is the problem—after planting your asparagus crowns, it takes years
to harvest your first crop. By that time, our plants are dead!
According to the OSU Extension Service, “Growing asparagus
requires patience—from planting to harvest takes two to three years but the
wait is well worth the reward and an asparagus bed properly may reward you for
years.”
“Asparagus is a hardy perennial and should be planted as
soon as the soil can be properly prepared in the spring,” they continue.
“Usually asparagus is started from one-year-old plants, rather than from seed.
The plant you purchase will look like an octopus, with long fleshy roots
extending from the center crown.”
The actual planting is where things get tricky. It involves
digging deeply to remove weeds and amending the soil with plenty of organic
matter. Then you dig a 6-inch deep trench and plant crowns 12-inches apart;
spread the roots and cover the crowns with two-inches of rich soil, amended
with compost or slow release fertilizer; as the spears lengthen through the
season, you fill the trench with soil.
You can read more about not harvesting the first year;
letting ferns form to provide food for the plant plus when and how to harvest
at:
So, we (aka: my husband) are planting a new crop this year
to try again. In the meantime, I’ll be buying pricey asparagus at the market
for the following recipes I’ve accumulated. The side dishes are simple and the
Asparagus, Chicken and Noodle casserole is a nice upscale comfort food version
of a regular tuna casserole.
The scallops with
asparagus recipe is an elegant but easy to prepare dish. It has only has a few ingredients,
and it goes together quickly. Scallops and asparagus are a terrific
combination and the white wine butter sauce really brings them together. Enjoy!
ASPARAGUS, CHICKEN and NOODLE CASSEROLE
2 bunch
asparagus, trimmed, cut in 2-inch pieces
8 oz
dry wide egg noodles
2
tablespoons butter
1/2 cup
finely diced onions
2
cloves minced garlic
2
tablespoons flour
3 cups
milk
1 can
condensed cream of mushroom soup
1
teaspoon salt
1/4
teaspoon pepper
1 1/2
pound cubed cooked chicken (about 4 breasts, or meat from 1 whole chicken)
6 oz
shredded white cheddar cheese
3/4 cup
plain bread crumbs
2 tbsp
olive oil
Bring a pot of
salted water to a rapid boil. Cook the asparagus for 1 minute, remove from the
pot with a strainer and rinse on cold water and reserve. Cook the noodles in
the same salted water, 1 minute less than the directions. Drain, and add to a
large mixing bowl.
Melt the butter in a saucepan, and sauté the onions over med-low heat for about 3 minutes. Add the garlic and flour, and continue cooking, stirring, for another 2 minutes. Whisk in the milk, mushroom soup, salt, and pepper, and cook, stirring, until the mixture begins to simmer and thickens.
Add the cooked sauce to the bowl of noodles. Add the chicken, asparagus and half the cheese, and mix with a spatula to combine. Pour the mixture into a 11 x 14 casserole dish, and top with the rest of the cheese. Mix the breadcrumbs and olive oil until combined and spread evenly over the casserole. Bake for 35 minutes, at 350 degrees F., until bubbling and browned. SERVES 8
Melt the butter in a saucepan, and sauté the onions over med-low heat for about 3 minutes. Add the garlic and flour, and continue cooking, stirring, for another 2 minutes. Whisk in the milk, mushroom soup, salt, and pepper, and cook, stirring, until the mixture begins to simmer and thickens.
Add the cooked sauce to the bowl of noodles. Add the chicken, asparagus and half the cheese, and mix with a spatula to combine. Pour the mixture into a 11 x 14 casserole dish, and top with the rest of the cheese. Mix the breadcrumbs and olive oil until combined and spread evenly over the casserole. Bake for 35 minutes, at 350 degrees F., until bubbling and browned. SERVES 8
STOVETOP ROASTED
ASPARAGUS
With Lemon and
Garlic
1 pound
(1 bunch) fresh asparagus, bottoms trimmed if necessary
2 tbsp
olive oil
1 tbsp
water
1 clove
garlic, peeled and cut in half
1
lemon, juiced
salt
and pepper to taste
shaved
Parmesan cheese (optional)
In a large sauté pan
with a lid, on high heat, add the asparagus, olive oil, water, and garlic. Cook
for about 2 minutes uncovered, or until the water has almost evaporated. Toss
the asparagus with tongs, cover the pan and cook for 1 minute. Remove the lid
and toss the asparagus again. Put the lid back on and repeat until the
asparagus are crisp-tender, about 5 minutes. The asparagus may brown slightly
in spots, which adds to the pan-roasted flavor.
Add the lemon juice and toss to combine. Remove the garlic, and taste for salt and pepper. Serve hot. Serves 4
This is delicious garnished with shaved Parmesan cheese.
ASPARAGUS with
SCALLOPS
1 lb
medium asparagus, trimmed, cut in 1-inch pieces, tips left whole
2 tbsp
olive oil
1 lb
large sea scallops, trimmed if necessary
salt
and pepper to taste
1/3 cup
dry white wine
2
teaspoons white wine vinegar
2 tbsp
cold unsalted butter, cut into small pieces
Heat 1 tablespoon
oil in a heavy nonstick skillet over moderately high heat until hot but not
smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6
minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat
(do not clean).
Pat scallops dry and sprinkle with pepper and salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté the scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops to another plate and cover loosely with foil to keep warm.
Add wine and vinegar to skillet (mixture may spatter) and boil, scraping up any browned bits, until liquid is reduced by half, about 1 minute. Add any accumulated scallop juices on plate and bring to a simmer. Turn off heat and whisk in butter, one piece at a time, until incorporated. Plate scallops and asparagus, spoon sauce over and serve immediately. Serves 3-4 small portions.
Pat scallops dry and sprinkle with pepper and salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté the scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops to another plate and cover loosely with foil to keep warm.
Add wine and vinegar to skillet (mixture may spatter) and boil, scraping up any browned bits, until liquid is reduced by half, about 1 minute. Add any accumulated scallop juices on plate and bring to a simmer. Turn off heat and whisk in butter, one piece at a time, until incorporated. Plate scallops and asparagus, spoon sauce over and serve immediately. Serves 3-4 small portions.
Keep it simple and keep it seasonal!
Betty Kaiser’s Cook’s
Corner is dedicated to sharing a variety of recipes
that are delicious, family
oriented and easy to prepare.
