DELICIOUS DISH
By Lori Roberts
Fresh from the garden
Asparagus
Here are a few ways to enjoy the season’s it vegetable
A FAVORITE SPRINGTIME GET-IT-WHILE-IT’S-FRESH GARDEN VEGGIE. BRIGHT GREEN AND FULL OF FLAVOR, ASPARAGUS RANKS HIGH AS
ROASTED — Toss spears in a bit of olive oil, salt and pepper to taste, then spread out evenly on a parchment-lined pan and pop into a 425-degree oven for 10-15 minutes. CHILLED — Start by steaming spears for 5-7 minutes until slightly limp, then refrigerate for at least 2 hours. Mix a simple sauce of equal parts honey, mayo, and Dijon. Dredge cold spears through sauce as a stand-alone appetizer or side dish. WRAPPED — Nestle raw or lightly roasted spears with prosciutto and shredded Gruyere cheese within squares of puff pastry. Wrap the dough, pinch to close, and brush with egg white wash. Bake at 425, for 12-15 minutes. PRO TIPS: Fresh asparagus can last up to 2 weeks when stored properly. Saw off the dry ends of your bunch with a sharp serrated knife. Fill a wide mouth rocks glass (the diameter of your bunch) with 2 inches of water. Put fresh cut ends in water so the bunch is standing upright in the glass and store in the fridge. Refill water as needed. Bend Don’t Trim: Instead of guessing where to trim off the tough ends, gently bend each spear until it breaks naturally.
54 | FINK’S JEWELERS MAGAZINE
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