-=> JIM WELLER wrote to DAVE DRUM <=-



 -=> Quoting Dave Drum to Jim Weller <=-

 SH> my spring goodies.  (morels, ramps, fiddleheads)

 JW> You can add asparagus to that list!

 DD> Have you ever seen a wild/foragible asparagus bed? I certanly haven't.

 JW> Yes I have. Two places spring to mind immediately: the ditch across
 JW> the road from my parent's house and Florence Thompson's bush lot
 JW> near Montreal.

Fare enuff.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tricolour Asparagus w/Garlic Streusel
 Categories: Vegetables, Herbs, Breads
      Yield: 7 Servings
 
      1 lb Thick white asparagus spears
           - rinsed
      1 lb Thick purple asparagus
           - spears; rinsed
      1 lb Thick green asparagus spears
           - rinsed
           +=OR=+
      2 lb (total) purple asparagus
    1/4 c  Red wine vinegar
           Salt & pepper

MMMMM----------------------GARLIC STREUSEL---------------------------
      1 c  Fine bread crumbs; from 2 to
           - 3 slices of sourdough
      2 ts Olive oil
      2 cl (to 3) garlic; minced or
           - pressed
 
  Remove and discard tough ends of white, purple, and
  green asparagus; cut spears all the same length (save
  scraps for soups or salads). For sweetest flavor and
  tenderest texture, peel white and green spears with a
  vegetable peeler. In a 10" to 12" frying pan, bring
  about 1" water to a boil over high heat. Add white
  spears to boiling water.
  
  Cook, uncovered, until asparagus is just tender when
  pierced, about 4 minutes. Transfer with a slotted
  spoon; immerse in ice water.
  
  In the same pan (add water if needed to maintain a 1"
  depth), cook green asparagus (or 1/2 the purple spears,
  if using only purple asparagus; color will turn green)
  just until tender when pierced, about 4 mins. Transfer
  to ice water.
  
  In the same pan (add water if needed to maintain a 1"
  depth), return water to a boil and add vinegar. Cook
  purple asparagus just until tender when pierced, about
  4 minutes. Put in ice water.
  
  NOTE: Purple asparagus has more sugar & less fiber than
  other varieties. It cooks as fast as green asparagus,
  but to keep it purple, lemon juice or vinegar must be
  added while boiling
  
  Group spears by color on a large platter. Serve cold
  or hot; if making ahead, chill airtight up to 1 day.
  
  To reheat, warm in a microwave oven on full power
  (100%) for 2-minute intervals until hot, or immerse
  spears in boiling water for about 1 minute, drain,
  and return to platter.
  
  Scatter with streusel. Add salt and pepper to taste.
  
  Makes 6 to 8 servings.
  
  GARLIC STREUSEL: In a blender or food processor, whirl
  enough sourdough bread 1 cup fine crumbs In an 8" to 10"
  frying pan over medium-high heat, stir crumbs, olive oil,
  and garlic until crumbs are toasted brown, 5 to 7 minutes;
  set aside. If making ahead, cool and cover airtight up to 2
  days.
  
  Makes about 1 cup.
  
  From: http://www.sunset.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... When I was a kid "Kebab" was not even a word never mind a food.
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