28 ~ Wednesday, May 7, 1997 — North Shore News north shore news fi FOOD Taking advantage of asparagus’ versatility lus mantiy a chef in your kitchen FINALLY! Asparagus season. This popular imported vegetable is now readily available in most supermar- kets at relatively iow prices. Low prices for asparagus that is. This vegetable, a member of the Lily of the Valley fam- ily is hand picked and pack- aged. This labor cost is reflected in the final price. Usuaily the quality is out- standing. The major growing areas of asparagus’ for the West Coast are California, Mexico, and Peru. There are numer- ous varieties: in the North American market the dark green, deep violet, or ivory colored are the most popular. Europeans pay a premium price for white asparagus - this is grown in_ earth mounds to keep the sunlight off, thus hindering the devel- opment of the chlorophyll in the vegetable. Asparagus is one of the most versatile vegetables in our kitchens. It can be cooked in several ways and eaten raw. Originating in the Mediterranean region the ancient Greeks called this delightful legume __ ias- pharagosi or sprout. It was highly priced and used for medical purposes as well as food item. Asparagus is very low in calories, (100g — 2) calo- ries), it is a good source of Vitamins B and C, and an excellent source of iron, Look for firm and crisp stalks with the tips closed. The spears should be about the same thickness so they will cook evenly. Do wash this vegetable very well, even soak them in cold water, then rinse. You can serve aspara- gus with hollandaise sauce — the best known classical pre- sentation. - Our recipes this week are interesting and economical. ASPARAGUS SALAD WITH PECAN VINAI- GRETTE 1 kg fresh asparagus 1 large egg hard boiled Dressing: 30 mL balsamic vinegar 15 mL Dijon scyle mustard 3 mL granulated sugar 60 mL excelient olive oil 75 mL finely chopped shal- lots ia, % cy * ; NEWS photo THE major growing areas of asparaqus for the West Coast are California, Mexico and Peru. There are numer- ous varieties, with the dark green, deep violet, or ivory colored being the most popular in the North American market. 60 mL pecans (or walnuts) chopped very fine salt and pepper to taste METHOD: To prepare your dressing select a stainless steel bow! and whisk together shallot pieces, vinegar, mustard, sugar, salt and pepper to taste. Add the oil slowly © while whisking —- until an emulsion takes place. Add in the pecans. Your dressing, is ceady — let it sit for 10 min- utes. Whisk again. Select the asparagus for crispness and color. Trim a half centimeter off the end, and with a porato pecler gen- dy peel the bottom 3-4 cen- timeter of each stalk. Boil lightly salted water in a sauce pan. Cook asparagus until just crisp, but tender; about 4 minutes. The time needed will depend on the thickness of the stalks. Once ready, remove and place on a serv- ing dish. Chop the egg. Pour the dressing over the asparagus and garnish with the hard boiled egg. You may present this dish warm or at room temperature. Serves six. An excellent side dish to a lunch or dinner item. ASPARAGUS MALTAISE The sauce for this recipe is as variation =o on the Hollandaise theme, a great imotheri sauce. The name Maltaise originated over 150 years ago when the island of Malta was a significant source of oranges to the less temperate regions of Europe. Ingredients: 2 large egg yolks 4% c. butter, hot 3 Tbsp. orange juice concen- trate defrosted 1 Tbsp. fresh lemon juice I tsp. grated orange rind 1-2 drops Tabasco or other pepper sauce 2 Ib fresh asparagus 6-7 orange slices with no seeds METHOD Prepare the asparagus and cook as in the previous recipe. Your timing for caok- ing and service must be accu- rate — this dish is served hot. Over a sauce pan of sim- mering water whisk the egg volks. Slowly whisk in) the hot butter until a sauce develops. Add the two citrus juices, rind, and the pepper sauce. Do not overcook. Pour over the hot asparagus, garnish with orange slices. Serve at once. A tasty accom- paniment to any dinner item, poultry, fish, or red meat. Serves six. Perfect for Mother’s Day ; Fresh ; STRAWBERRY PIE reg. $6.95 $F Westlynn Bakery 1799 LYNN VALLEY RD. LYNN VALLEY CENTRE 985-1622 Finally not a recipe, but a suggestion. You can impro- vise around our featured veg- etable. ASPARAGUS WITH PROSCIUTTO AND STILTON Cook the 2 Ibs of fresh asparagus as discussed. Undercook a little, but keep hot. Select 807s of thinly sliced Prosciutto (or other dry cured ham) and 80zs of Stilton cheese, and Sozs dry white wine. Roll the aspara- gus stalks (3-4 stems) in the ham, place on a hot serving platter. In a non-stick fry pan slowly melt the cheese and whisk in the wine. Do nor boil. Strain over the aspara- gus. Serve with toasted French bread slices. Serves 4-6. Happy Springtime cook- ing! tare torcooks lets you a tus se my co: ming, sccuing, and catcrtann : gourmet caxsking classe Saud he tue ee. and Techniques Lita, » = “The.Store For Cooks. _ — - 250 - 16th’Street: West Varicouyer - Tel: (604Y925 1835 | ; Store ‘Hou ¢ Mou Thuis 9.6 Fi 9-9°-.Sat-9-6- Suh 12-5. FOODS LTD. Manufactuters of Danish Salami, Rolle Polse. 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