STRICTLY FOR MEN
The coming of Spring and Asparagus

There are lots of great
ways to celebrate Spring,
from draping yourself in
diaphanous scarves and
leaping about on the lawn
(the police may have
something to say) to having
your fancy turned to fancy
thoughts. Whichever, there’s
a glorious feeling of having
slipped winter's grip.

When I was a gel, we
celebrated with the fresh
taste of greens, after months
of root vegetables and
canned tomatoes. The
“greens” quite likely were
new little dandelion leaves,
or early shoots of pig-weed.
What a wonderful taste! The
trucking industry has denied
us such exquisite moments

by bringing us California
year-round, leaving us jaded
with monotony. It’s only
asparagus, nowadays, that
can claim to be a spring
phenomenon. Make the
most of its brief appearance.

Buy stalks green and
smooth, not necessarily fat.
It takes fewer of the fat ones
to make a pound, that’s all.
When you get them home,
hold the stalks under run-
ning water while you gently
rub the tips in case of grit in
the little scales. Break off
the tough bottom bit — the
Stem will snap readily at the
right place — and cook as
briefly as possible. Bundle it
(with string) and stand it in a

couple of inches of boiling
water in the coffee-pot; or
slice it obliquely and butter-
steam it till just tender; or do
it loose in your good old
steamer. It's great cold, so
do lots.

Try it deep-fried, like
those great zucchini ap
petizers. For this, cook the
stalks until just tender, and
let them cook a bit before
dipping into beaten egg and
then into seasoned crumbs.
(Grate some hard cheese
into the crumbs if you feel
fancy.) Fry them in hot
butter or margarine until
golden. You'll have to open
a stand.

Make crepes and roll
asparagus plus cheese sauce

Egg lover wins California trip

The enthusiastic winner of
the “Make It With Eggs
Contest,” Ann Bright of
West ,. Vancouver, won a
weekend for two in San
Francisco via CP Ajir, ac-
commodation and brunch at
the Four Seasons Chiff Hotel
and $250 (U.S.) spending
money.

Mrs. Bright retired a year
ago after owning and
operating a hotel at Whistler
Mountain with her husband,
Jack.

Mrs. Bright plans on
sharing the tmp with her
sister who will be visiting
from Montreal.

The “Make It With Eggs
Contest” was sponsored by

the B.C. Egg Marketing
Board.

Here are two of Chef
Michel Clavelin’s recipes:

FEATURED are (L to R):

Michael Clavelin

(Einecutive

EGGS SUPREME
(pictured)
8 puff pastry shells, baked
cup finely chopped
cooked turkey or chicken
8 poached eggs
| cup Supreme Sauce’

Half fill pastry shells with
chopped turkey. Place one
poached egg in each pastry
shell. Spoon Supreme Sauce
over eggs. Serves 4.

—

*Supreme Sauce — To
basic white sauce (medium
consistency), add 1 tsp.

chicken seasoned stock base
and % tsp. savoury.

Approximate costs per
serving: $1.35. Preparation
time: 30 minutes.

oe

GOURMET EGGS

1 10 oz. bag fresh spinach
(washed, cooked = and
drained)

8 hard-cooked eggs

“% cup finely diced canned
mushrooms

Sin,

Kay Staley (CP Afr)

Chet Le Pavillon

Restaurant) and Ann Bright.

980-1510
SUSHI, SUKIYAKI,
BEEF - TERIYAKI

‘3, MANYO

ei
Bs,

japanese restaurant
LICENSED PREMISES

180 EAST 2ND ST.

NO

TH VANCOUVER

1 large green onion, finely
chopped
1 4 oz. can tiny cleaned
shrimp (or salmon)
‘% (tsp. tarragon
“ tsp. salt
dash of pepper
1 cup. white
cheese sauce
consistency)
‘A cup buttered
crumbs
Line bottom of large serving
plate with spinach. Slice
eggs lengthwise and remove
yolks. Mash yolks’ with
mushrooms, green onion,
shrimp, tarragon, salt and
pepper. Stuff egg whites with
mixture and place on top of
spinach. Pour cheese sauce
over eggs and_ spinach.
Cover with buttered bread
crumbs and place under
broiler until brown and
bubbly. Serves 4.
Approximate

Cheddar
(medium

bread

cost per

serving: $1.90. Preparation
time: 35 minutes.

Cabinet Refacing for
as low as $1,500.

up in them; line them up in a
baking dish and heat in a
moderate oven. Make a

the
kitchen

ranger

ag

by Eleanor
Godley

quiche -- start with a layer of
mild grated cheese on your
frozen or blinded

shell, lay asparagus (cooked)

C7 - Sunday, April 11, 1982 - North Shore News

all over, then your custard
mixture and bake.

Serve the cooked stalks
with Hollandaise -- the two
were made for each other.
Or with cheese sauce, or just
grate some hard-boiled egg
across the servings.

Have we done quiche?
No? Well, hang tough -- next

tume.

CUISINART®
CLASS

4 lessons & individual atten-
tion covering all aspects of
food processor operation.
Special hints & techniques,
take home recipes. Starts
in April

Helen
Cunningham

926-3641

Dine & Dance

Music by JOHNNY FUOCO
Friday & Saturday

&

Dinner 6 - 11 p.m.

Lunches 11:30- 2 p.m.

980-6818

140 E. 2nd St.
North Vancouver

Metered Parking at Rear Refunded

FRESH TODAY

Easter Cakes req. $8-50
Hot Cross Buns reg. $3-60

Mincemeat Pies reg. $255

regular day old products up to 50% off

Oscarsson's

88 Pemberton Ave.

orth Vancouver

abinet Shop 985-9527

980-7031

We are open:
MON.-FRI_ 11-5; SAT. 10-.

While quantities last

Open Sunday
11-5 p.m.

110 FELL AVE.
N. VAN,