I like my vegetables, most often, on the raw side, or with little cooking…just a personal preference, and asparagus is no exception. I usually eat a few stalks right out of the field. To me it tastes similar to raw peas. Anyway this is a favorite recipe of mine, since I also love dill; it came from Country Woman magazine in 1991, so I’ve been making it for many years. Dilly Asparagus 1 lb. fresh asparagus 1- 2 oz. jar pimento, drained 2 tablespoons minced onion, more if you like onion Marinade ½ cup vinegar ¼ cup olive oil 1 tablespoon sugar 1 tablespoon chopped fresh parsley 1 teaspoon dried dill weed ½ teaspoon salt ¼ teaspoon coarse ground pepper Cook asparagus with a dab of water until tender crisp. The recipe says to drain, but I leave the liquid on; I don’t like to throw away those nutrients. Spread pimento and onion over asparagus. Combine marinade ingredients either in shaker or blender, and pour over veggies, and combine. Marinate in refrigerator for 8 hours or longer. To serve, drain some of the marinade if desired. I usually make a double recipe, as it keeps a week or so, and I don’t usually have time to put it together often, so we pig out on it when I do make it. One recipe makes 4 servings Pasta with Veggies from friend, Lucinda Coffman pasta recipe it’s a bit vague, but versatile and yummy 1 pound box of farfalle pasta Sauté vegetables…asparagus, red or orange pepper, cherry tomatoes cut in half. Really anything you have on hand. Roast 2 chicken breasts. I put them on a cookie sheet, drizzle with olive oil, salt and pepper and bake for about 20 minutes at 400 degrees. Drain the pasta. While still hot add 8 oz of mascarpone cheese (room temperature) and a bit of grated nutmeg. Mix into pasta. Then toss in the vegetables. It would also be good with some walnuts if you like nuts. I left them out because some people don’t like them. Lucinda Asparagus with Dijon Mayonnaise 1# of fresh asparagus 2/3 cup mayonnaise 2 T. finely chopped green onions 1T. lemon juice 1T. Dijon-style mustard ¼ t. prepared horseradish, if desired Garnish with parsley, if desired Cook asparagus your favorite way…boiled 3-5 minutes, microwaved 1+ minute, steam…until it is tender crisp; drain; rinse in cold water; drain. Mix the dressing ingredients in a bowl until well blended. Serve the asparagus with the dressing as a dip. Makes 6 servings.
Posted on: Thu, 06 Jun 2013 03:47:45 +0000
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