Volume 12, Issue 055 - March 16, 2007 |
Hello Chef,
We hope you enjoyed this week's topic...Asparagus. My special thanks to the
California Asparagus Commission and to Patricia Schneider for her help putting this special week together. I learned a lot,
and hope you did too!
Next week we will talk about peanuts and peanut butter. Did you know that March
is National Peanut Month? Sure enough... stay tuned.
Have a great weekend... you deserve it!
Asparagus Size
Asparagus is classified according to the following size designations:
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Colossal size means stalks that are not less than 1 full inch in diameter.
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Jumbo size means stalks that are not less than 13/16 of an inch in diameter.
-
Extra Large size means stalks that are not less than 10/16 of an inch in
diameter.
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Large size means stalks that are not less than 7/16 of an inch in diameter.
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Standard size means stalks that are not less than 5/16 of an inch in diameter
-
Small size means stalks that are not less than 3/16 of an inch in diameter.
-
"Diameter" measurements shall mean the widest portion of the cross section
measured at the largest point of the stalk.
 Rolled Steak Stuffed with California Asparagus
Makes 8 servings
Ingredients:
2 tablespoons horseradish
2 tablespoons minced garlic
3 to 4 pound flank steak, butterflied, opened
1 pound fresh California asparagus
Preparation:
Spread horseradish and minced garlic on the steak.
Then arrange spears in a single row over spread. Roll tightly and tie. Roast in
oven at 350 degrees for 1 hour. Remove from oven and let stand 10 minutes before
slicing.
Source: California
Asparagus Commission
Serving Suggestions:
Try fresh asparagus with lemon juice.
Chives, parsley, chervil, savory, tarragon or other spices melted into butter
are delicious when poured over asparagus.
Sour cream, yogurt, and mayonnaise are easy toppings.
Medium dry white wines are best with asparagus -look for Chenin Blanc, Fumé
Blanc or French Colombard.
For purée, soups or salads, break or cut asparagus spears at the tender part and
use the trimmed ends that you might otherwise discard. Place them in a covered
saucepan and boil until tender. Strain through a sieve or food mill forcing some
of the pulp through, or process in a food processor or blender. Use as purée or
mix with the cooking water for soups, stews, creamed dishes, or sauces.
 California Spring Jumbo Asparagus, Papaya, Shrimp and Pasta Salad
Makes 4 servings
Ingredients:
1 pound California jumbo asparagus
1 medium papaya halved, seeded and peeled
1/3 cup light sour cream
1/4 cup papaya or mango nectar
1 1/2 tablespoons bottled mango chutney
grated
peel of 1/2 lemon
6 ounces dry Fusilli, Rotelle or other curly pasta, cooked, rinsed and drained
(about 3 cups cooked)
1/3 pound small shelled and cooked shrimp
1/4 cup green onions
8 Boston or Bibb lettuce leaves
Preparation:
Trim or break off jumbo asparagus spears at the tender point and rinse.
In a large skillet, cook asparagus until crisp-tender, about 3 to 5 minutes. Do
not overcook. Drain and rinse under cold water.
Chill and set aside 12 spears; cut remaining asparagus into 1 inch pieces.
Remove seeds and cut half of papaya into eight 12 thin, lengthwise slices -
chill. Cut remaining half into bite-size pieces.
In large bowl, combine sour cream, nectar, chutney and lemon peel. Add cooled
pasta, mix well. Stir in asparagus and papaya pieces, shrimp and green onions.
Chill briefly.
To serve, spoon pasta mixture on lettuce leaves and arrange papaya and asparagus
spears. Garnish with lemon twists or wedges and fresh mint, if desired.
Source: California
Asparagus Commission
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