| What's in Season? Asparagus! |
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| Asparagus |
Asparagus at W.H. Jordan Farm & Alewives Brook Farm
by Annie Upton
Asparagus season is upon us, and how lucky we are. This precious
delicate bud, a member of the lily family, is a highlight on many
spring menus. And what could be simpler than fresh asparagus
blanched to preserve that brilliant green color and served with a pat
of butter? Read more......
by Annie Upton
Asparagus season is upon us, and how lucky we are. This precious
delicate bud, a member of the lily family, is a highlight on many
spring menus. And what could be simpler than fresh asparagus
blanched to preserve that brilliant green color and served with a pat
of butter? Read more......
Warm Asparagus with Tarragon Sauce
(Adapted from Home Cooking with a French Accent, by Michel Richard, William Morrow and Company,
1993.)
1 egg yolk (optional) at room temperature
1 tablespoon Dijon mustard
2 tablespoons champagne vinegar or white wine vinegar
¼ cup olive oil
1 tablespoon fresh minced tarragon
salt and freshly ground pepper to taste
2 pounds asparagus, snapped and peeled
For the tarragon sauce, blend the egg yolk, if using, and mustard in a blender. With the machine running,
add the vinegar and pour in the oil in a slow, thin stream. Mix in the tarragon and season with salt pepper.
(This can be prepared ahead covered, and set aside at cool room temperature for 2 hours or refrigerated
until 1 hour before serving.)
For the Asparagus, bring a large pot of water to a boil. Cook, adding the thicker spears to the water first,
until tender when pieced with a knife, about 5-6 minutes. Drain.
To serve, arrange the asparagus on plates and generously spoon the sauce over the spears.
(Adapted from Home Cooking with a French Accent, by Michel Richard, William Morrow and Company,
1993.)
1 egg yolk (optional) at room temperature
1 tablespoon Dijon mustard
2 tablespoons champagne vinegar or white wine vinegar
¼ cup olive oil
1 tablespoon fresh minced tarragon
salt and freshly ground pepper to taste
2 pounds asparagus, snapped and peeled
For the tarragon sauce, blend the egg yolk, if using, and mustard in a blender. With the machine running,
add the vinegar and pour in the oil in a slow, thin stream. Mix in the tarragon and season with salt pepper.
(This can be prepared ahead covered, and set aside at cool room temperature for 2 hours or refrigerated
until 1 hour before serving.)
For the Asparagus, bring a large pot of water to a boil. Cook, adding the thicker spears to the water first,
until tender when pieced with a knife, about 5-6 minutes. Drain.
To serve, arrange the asparagus on plates and generously spoon the sauce over the spears.
| Cape Farm Alliance Ensuring Cape Elizabeth's Farming Future |
| Peas |
| Lettuce |
| Strawberries July |
| Parsnips April |
| Asparagus May |
| Rhubarb June |
| Spinach June |
| Squash |
