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home : news : news June 24, 2016

5/23/2013 1:54:00 PM
A springtime good for you veggie

Oh, the wonderful spring veggies we have at hand. One of the veggies I wait for in the spring is the green tender spears with scaly tops, better known as asparagus. Question: Which is better, thin or fat spears? I’m going to quote the answer from an article in a newspaper. “First a slender spear is not a sign of the first harvest. In fact, the opposite is true. Whether asparagus is thick or thin depends on several things, one being how healthy the plant is. Plants just beginning to produce, make fatter spears. Fatter spears have a thicker, more fibrous peel, and have more tender inner flesh. The peel is thinner on slender spears, but so is the center.” Sounds like six of one, half dozen of the other. I could go on with this quote, but I wouldn’t have room for recipes. One more thing, be sure to cut off the tougher part at the bottom of the spear, before cooking, regardless if it’s fat or thin! 

3/4 lb. asparagus, cut into one-inch pieces (about 1-1/2 c.) 
2 c. cubed ham 
1-11 oz. can mandarin oranges, drained 
1-8 oz. can juice-pack pineapple tidbits, drained 
1/2 c. each, diced, red skinned apple and sliced celery 
1 T. minced onion 
1/2 to 1 t. curry powder (or to taste) 
1 c. light sour cream 
Lettuce leaves 
Thin apple slices for garnish 

In a saucepan, cook asparagus, covered, in a small amount of boiling water for 5-7 minutes or until crisp tender. Drain and cool. In a large bowl, combine next six ingredients. In a small bowl, stir curry powder into sour cream. Fold into ham mixture. Chill one hour. Line a salad bowl with lettuce leaves. Spoon in asparagus mixture. Garnish with thin slices of apple. Makes four main-dish servings. A nice side-dish to serve with your meal. 


3/4 lb. asparagus, (1-1/2 c.) cut in 1-1/2” pieces, cooked and drained 
3 hard cooked eggs, sliced 
1/4 c. each, butter and flour 
1/4 t. salt 
2-1/2 c. milk, heated until lukewarm 
1 c. cubed cheddar cheese 
1 T. brown sugar 
1/3 c. dry bread crumbs 
1 T. melted butter 

Lightly spray a 2 qt. casserole dish. Layer asparagus and eggs in dish. In a saucepan, melt butter. Stir in flour and salt. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Add cheese and brown sugar. Pour over asparagus mixture. Combine crumbs and butter; sprinkle over top. Bake at 325 degrees for 25-30 minutes or until bubbly around edges. Makes six servings. 


1-1/2 lb. asparagus (About 20 8” spears), cut in 4” pieces 
4 boneless, skinless chicken breast halves
2 T. olive or canola oil 
1/4 t. each, salt and pepper 
1 can cream of chicken soup, undiluted 
1/2 c. mayo 
1 t. lemon juice 
1 c. shredded cheddar cheese 

In a saucepan, cook asparagus for three minutes, drain. Put asparagus in a buttered nine-inch square casserole dish. In a skillet over medium heat, brown chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. In a bowl, combine soup, mayo and lemon juice, pour over chicken. Cover and bake at 375 degrees for 40 minutes or until chicken is tender. Sprinkle with cheese; let stand five minutes before serving. Makes four servings. Thought for the Day: Few things are more satisfying than see your children have teenagers of their own.

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