FOOD

Nutritious asparagus Is
busily back in season

pokamanty

adef
in your kitchen

THEYRE back!

Once again the new crop
of imported asparagus is avail-
able at reasonable prices.

British Columbia imported
close to $10-million worth of
the delicate spears in 1999.
Our biggest supplier was the
U.S.., followed by Mexico,
Peru, Chile, New Zealand and
China. ,

Asparagus is a remarkable
plant. It is the member of the
lily family. The spears grow
from a crown that is planted

- about a foot deep in sandy
soils. Under ideal conditions
an asparagus spear can grow
20” ina 24-hour period. .

Each crown will “send”

aos spears up for six to seven
“weeks during spring and early

summer.
The outdoor temperature
determines how much time
-_will be between each picking,
early in the season there
maybe 4-5 days between pick-
ings and asthe days and nights
~ get, warmer, a particular field
“ MMiay have to be picked every
24 hours/No. doubt a labour

“water, 1.8% protein, 9.2% ft,
. 3.3% carbohydrates, vitamins
‘Band C, ash and other miner-

- ‘To purchase’ the best.”
asparagus look for firm, fresh -
spears with closed compact’ -
tips and a uniform diameter,
so ‘that the spears will cook in

the same amount of time. The -

botrom end of the spears may
be pecled with a Potato Peeler
before cooking.“ we

= www.nsnews.com

The larger Gps are more
tender. Asparagus can be eaten
raw, but most recipes call for
blanched or cooked spears.
Blanch the asparagus for about
three minutes in lighdy salted
water, particularly before
freezing the spears, for use
later. Once the spears have
thawed, do not reffseze.

This week, two fing recipes
using this delicate member of
the lily family.

Asparagus Soufflé

1 bunch of fresh asparagus
(12-14 072.)

X% ec. butter

3 Tbsp. all purpose flour

ic. homo

1 bayleaf

1 whole clove

pinch of ground nutmeg

salt and pepper to taste

3 large eges separated

3 Tbsp. good parmesan
cheese

METHOD: Cut the
asparagus into 4” pieces, then
gently cook in lightly salted
water ior eight minutes. First
cook the bottom ends for 3-4
minutes than add the more
tender tops. Drain. Select a
suitable, buttered baking dish.
Arrange the asparagus pieces
on the bottom.

Ina small saucepan melt
the butter and make a roux
with the four. Scaid the milk
with the bayleaf and clove.
Cool.a little. Remove the
bayleaf and the clove. Add the
milk to the roux, whisk to a
smooth sauce. Bring to a boil.
It should be nice and smooth.
Remove from heat and cool a

line. Hear oven to 375 F.
Beat the egg yolks, season
with salt and pepper and the
autmeg. Whisk this into the
warm milk sauce. Bear the egg
whites undil stiff. Fold in the
parmesan cheese, and then
told into the sauce-egg yolk
mixture. Pour over the aspara-
gus and bake in the preheated
oven until well puffed, brown
and firm. Present at once. A
great luncheon item, Serves 4.

Asparagus a ia Almond
Vinaigrette

1 tb. asparagus (2 medium

bunches)

4c. slivered almonds

%c. good olive oil

2 Tbsp. fresh lime juice

2 Thsp. water

T pinch ground coriander
and f 2pper to taste

METHOD: Blanch the
asparagus (4” pieces) in lightly
salted water 6-8 minutes, or
until tender crisp. Remove
from the ot water and cool

* with cold water. (This is to

stop the cooking process).
Roast the almond slivers until
golden. Mix all the dressing
ingredients together very well.
Select a glass dish, add in all
the ingredients. Cover and
refiigerate yr 6-8 hours. Serve
as accompaniment on’a cold
luncheon plate. It is also very
fine with hard boiled eggs,
resented with warm French
read.

— Send your questions on
any enlinary topics to: A Chef in
Your Kitchen, PO Box 18627,
Delta B.C., V4K 4¥7 or e-mail
f0: < pokochef@relus, et>.

CHIAI

‘Cafe & ANT

© The produce is all certified oxganic “and

regular $4.50 each wh ‘good
me,
Westlynn Bakery J

1199 LYNN VALLEY RD., LYNN VALLEY CENTRE 985-1622

Offer valid May 4-10.2000,
en cee re ee ee ee

Ie YOU'VE BEEN MISSING Edgemont Village's favourite Mexican eatery, we're now at
12th & Lonsdale, still serving the same award-winning Mexican cuisine. Only Better.

Lunch/dinner
Max. $14.50
exp. May 21/00

FRIDAY & SATURDAY
SEATING BEFORE 6: :OOPM

Sal ae ae me on sam are me ans Oa

Norte...Fine Mexican Dining * 904-9848

Peso Little Mexican Kitchen...Take out, Delivery
& Catering ¢ 904-9855
1200 Lonsdale Avenue, North Vancouver

saturdays are market days at Organic
Planet, your local organic food specialist. ©
“All of our products are fresh,” says grocery
manager, Jeff Nieid. “We bring produce in
specifically for market day.”

of a North Vancouver warehouse: and.
where the market is held. “We open up the
floor {of the warehouse] and set it up just |

_ @ grocery ‘store,” says Nield, “You can walk
. Fight through ‘and pick” up whatever |, you
‘waint.” Customers will find that prices are very
Brocety items are either certified organic or competitive, there's lots “of parking «by,
| natural, “We buy procluce locally when we fe an d its aki id ly envifonsient
‘can and we also cary import items Le a

“-suchy as pineapples | and ©

” strawberries which are: very">

peoular right now,” adds
Nield. Grocery items are
also «a mix of local. and
import: products, -_ and
include fresh pasta, juices,
‘pizza, dairy.and seafood.
While they’ don't cary
organic meat products
currently, they plan to
carry onginic chicken and beef
later this spring,

“We're very - dose’ to

offering our. services

pm oon the nel.” say Niekl.
a You'll find” Organic
° Planet's web " pitges” at’
wow. myorgunicplanet.com.

Located at the rear
of our warehouse

112 Philip Ave