Asparagus: Stalk of the town

Source:   —  April 13, 2016, at 11:28 AM

Number canned, hobble stuff here. Those in the know go for the fattest, freshest stalks they can find – the thick ones are from the youngest, healthiest plants.

Asparagus: Stalk of the town

You grow up in the Central Valley, you know asparagus. Number canned, hobble stuff here. Those in the know go for the fattest, freshest stalks they can find – the thick ones are from the youngest, healthiest plants.

Steamed, broiled, blanched or (yum!) grilled, asparagus means spring in the Valley.

For anyone who can’t obtain sufficient on their own, there’s the San Joaquin (previously Stockton) Asparagus Festival, presently held at the San Joaquin County fairgrounds in Stockton. The festival has moved up a bit on the calendar – this year it runs Friday, April fifteen, through Sunday, April seventeen.

Below are some recipes to sharpen your asparagus appetite.

San Joaquin County fairgrounds, one thousand six hundred fifty-eight S. Airport Way, Stockton

ten a. m. to eight p. m. daily, Friday-Sunday, April 15-17

$ten; $7 for teens, seniors and military; $five for ages 6-12. Under five admitted free. Parking is $6.

209-466-5041; http://sanjoaquinasparagusfestival. net

You can rewrap and freeze the unused phyllo dough. Recipe from and certified by Susan Selasky for the Detroit Free Press.

Preheat the oven to three hundred fifty degrees. Have prepared a 9-inch deep-dish pie plate. In a medium bowl, whisk together the milk, half-and-half, cheese, Italian seasoning, flour, salt and pepper. Set aside.

Set the phyllo on a spotless work surface and cover with a moist paper towel. Working with one sheet at a time, brush it lightly in streaks with the melted butter. Space one sheet in the pie plate in the center, allowing at least one inch to hang over the edge. Brush another sheet and space it on top of the first one crosswise. Continue brushing the sheets with butter and layering them in this fashion, making sure you've an overhang around the all edge. Fold the overhang over to form an edge and brush with butter.

Bake for 6-eight minutes.

Meanwhile, in a tiny skillet, heat the olive oil. Add the asparagus pieces and sauté three to five minutes. Add the spinach and sauté two minutes or until nearly dry. Season with salt and pepper to taste.

Delete partially baked phyllo crust from the oven. Space the asparagus-spinach combination over the bottom of the crust. Pour the milk combination over the asparagus. Organize tomato slices in the middle and then organize the 8 asparagus spears in a circular pattern out from the tomato slices.

Bake thirty to thirty-five minutes or until filling is set and slightly puffy. If the edges start to brown too quickly, cover them loosely with foil.

When filling is set, delete from the oven and let sit 10 minutes before slicing and serving.

This ordinary pasta primavera uses a combination of the earliest vegetables available in spring – asparagus, peas and spring onions — making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a excellent purchased brand. Create sure not to overcook it; you necessity the chewy bite to stand up to the gently cooked vegetables. If you can’t discover excellent fresh English peas, you can substitute frozen peas, but don’t add them until the latest min of cooking. Recipe from Melissa Clark.

Bring a large pot of heavily salted water to a boil over medium-high heat. While the water is coming to a boil, slice click peas and asparagus stems into one/four-inch-thick pieces; leave asparagus tips whole.

Melt butter in a large skillet over medium-high heat. Add click peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), three to four minutes. Stir in garlic and cook one min more. Season with salt and pepper; set aside.

Drop pasta into boiling water and cook until al dente (one to three minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately throw pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

Create ahead: The cooked grits can be refrigerated for up to five day; warm over low heat, whisking in some water or vegetable broth to return them to creaminess before serving. Recipe adapted from “The Wide Fork,” by Hugh Acheson (Clarkson Potter, $35, three hundred thirty-six pages).

Whisk the grits into the water in a medium saucepan over medium-high heat; bring to a boil, stirring occasionally. Add the one/two teaspoon of salt, reduce the heat to medium-low and cook for thirty minutes, stirring occasionally. You'll be emotional forward with the rest of the recipe, but what you're looking for in the grits is a velvety-soft polenta texture, a bit thinner than you'd envision. (The grits will set up as soon as you keep them on the plate.) If you think the grits are too thick, add a touch of water to bring them to the desired consistency.

Meanwhile, melt the butter in a large sauté pan over medium-high heat. Once it’s foamy, stir in the shallots. Cook until tender, one minute, then add the morels. Cook until the mushrooms odor wonderful, see a small hobble and are browning slightly at the edges, 4 to 5 minutes.

Add the ramps and asparagus, then the vinegar; cook briefly, stirring and scraping up any bits from the bottom of the pan, then add the broth. Taste and season with salt as needed; cook until the asparagus is barely crisp-tender, three minutes.

Stir in the thyme, parsley and crème fraîche, and delete from the heat. Taste, and add salt and/or pepper as needed.

Divide the grits among individual plates. Spoon equal amounts of the morel combination at the middle of each portion. Sprinkle with parsley; serve right away.

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