National Asparagus Festival

Recipes from Prior Years:

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Asparagus Leek Pizza - 2015 Overall Commercial Winner, Chef: Rob Splane & Deb Rybarz of Hart Pizza

Ingredients: Asparagus, leeks, pesto, lemon, garlic, cheese, pizza dough & other secret ingredients!

 

 

Asparagus Spaghetti –2015 Overall Non-Commercial Winner, Chef: Suri Sierra

1.5 Lbs Asparagus; chopped & cooked           4 oz Cream Cheese     4 oz Mozzarella cheese

1 lb Spaghetti, cooked & drained                   8oz Sour Cream          Salt & Pepper to taste

4 Poblano Peppers; roasted and cleaned       2 Tbls Butter               1 cup of Milk or Water

In a blender, add cream cheese, mozzarella cheese, sour cream, 1 lb asparagus, poblano peppers, salt & pepper; also add milk/water. Blend until smooth. Melt the butter in medium size pot, and add the mixture; bring to a boil then remove from heat. Add the spaghetti noodles and the rest of the cut asparagus; mix well. Best is served warm with garlic bread and roasted chicken.

 

 

Asparagus Spanish Rice with Shrimp, Chef: Sister Guadalupe Moreno

2 Cups – White long grain rice                                   12  - Garlic Cloves                                        ½ Cup – Fresh Asparagus; Julian sliced                     

1 Cup – Cilantro; chopped                                           16 Ounces – Argentine Red Shrimp           ½ Tsp – Ground Black Pepper

1 Cup – Onions; chopped                                            1/8 Tsp – Ground Cumin                             2 Tbl – Knorr Suiza Caldo de Polla Flavor                  

2 Cups –water

 

Mix and blend all the black pepper, garlic, cilantro, cumin, and know in 2 cups of cold water. Heat some oil in a large heavy skillet over medium heat and add the rice, stir constantly until its lights brown. Add all the blended ingredients to the rice and stir until its evenly mixes. Boil for 10 minutes. Place shrimp (frozen) on top (do not stir). Let it simmer until the rice is tender and most of the liquid is consumed, remove from heat and cover. Feel free to contact Sister Guadalupe with any questions: mgmoreno1@frontier.com

 

 

 

Asparagus-Rhubarb Cake, Chef: Kathy Carter

Cake:

1.5 Cups Brown Sugar                                     ½ Tsp Salt                               ½ Cup Shortening                   1 Tsp Baking Powder                                       

1 Egg                                                                 2 Cups Flour                           1 Cup Sour Cream      

1 Cup Chopped Asparagus; ½ inch pieces     1 Cup Chopped Rhubarb; ½ inch pieces

Blend together brown sugar, shortening and egg. Separately mix together flour, salt and baking powder. Blend both mixes together, and alternate adding in sour cream, asparagus and rhubarb. Pour into lightly coated 9x13 baking pan (cooking spray works best)

Topping:

½ Cup White Sugar, 1 Tbls Melted Butter, 1 Tbls Cinnamon, ½ Cup Chopped nuts (optional).  Mix together and sprinkle on top of cake before baking. Bake at 350 Degrees for 40-45 minutes. Can also add dollop of whipped cream on top!

 

 

Kumiai Spear, Chef: Angelica & Stephen Dreikorn

Prep time: 25 minutes. Cook time: 25 minutes.

Ingredients:

For the flautas

Corn tortillas from “El Milagro” of Michigan.

Asparagus (whole), 1 or 2 per flauta (depending on the thickness of the asparagus).

Mozzarella cheese, a thin layer per flauta.

 

For the raw green salsa

Sea salt, Green tomatoes (tomatillos), Cilantro, Asparagus, Avocados, Jalapenos, to taste (In Mexico we use 1 for every 2 green tomatoes (hot!))

 

For the cooked red salsa

Sea salt, Red tomatoes, Water, Olive oil, Garlic, Dried chipotle peppers to your taste (In Mexico we use 1 for every 2 tomatoes (hot!))

 

Preparation:

For the flautas:

1. Heat the tortillas on a skillet/flat pan. When they are slightly warmed & you are able to roll them without breaking them, place the whole asparagus spear(s) on the tortilla, cover with cheese (the secret is to put a thin layer of cheese and maximum 2 asparagus), roll them like a flauta (thin). You can use a toothpick so the flauta doesn’t open.

2. Heat the oven to 350F (177C) and cook all of your flautas for 20 minutes, then take them out. If you use toothpicks, let them cool for a few minutes before taking them out.

 

For the Raw Green Salsa (Secret recipe from the Roldan Gomez family of Tijuana):

1. Place a small portion of green tomatoes in the blender and blend them and then add the rest of the green tomatoes, peppers, salt, and lastly the cilantro.

2. Thinly slice the asparagus and cut the avocado into small pieces.

3. To finalize, place the salsa in bowl and mix with asparagus and avocado.

For the Cooked Red Salsa (Secret recipe from the family of Mr. Angel Roldan of Tijuana):

1. Place the tomatoes, chipotle peppers, and garlic in a pot, and add water until it almost covers everything in the pot. Let it boil and cook for several minutes.

2. Drain the water and put everything else in the blender and blend it well.

3. Heat a little olive oil in a pot.

4. Finally, place the salsa in the pot and let it cook for a few minutes, stirring occasionally.

 

Serving Options: A. Appetizer: You are able to cut them in half and place the salsa in two different bowls so people can add salsa to their taste. B. Main Dish: It is always a good idea to serve half with red salsa and the other with green salsa, and on top you can put shredded lettuce and accompany the flautas with beans or any other favorite side dish.

 

Creamed Asparagus Soup

 

½ Lb Butter                                         1 Onion Leek                                3 Small Onions, yellow                              1 Carrot                                      

1 Celery Stalk                                     4 Lbs Asparagus                          1/3 Cup Flour                                                ½ Gallon Heavy Cream               

1 Quart Half and Half                       1 Quart Water                              1.5 Tblsp Sea Salt                                          2 Tsp Fresh Ground Pepper

1 Tsp Paprika                                      1 Tsp Parsley

 

Cut the lower third of the asparagus stalks of and place into 1 quart of cold water, bring this to a boil for 15 minutes to extract the flavor. Strain asparagus – Keep Water.

In a large pot, melt the butter on medium-low heat. Add coarsely chopped leek, onion, carrot, and celery. Cook with a lid on the pot until all of the vegetables are soft, stir often. Do not let the vegetables brown. When the vegetables are soft, add the flour and stir it in, let this cook for a few minutes to remove the starchy taste. Add the asparagus stock (water), half and half.

Coarsely chop the asparagus –all but the tips (set these aside) and add to the pot. Put in half of the seasonings and cook until asparagus is soft. Using a blender, puree the soup until silky smooth. Don’t overfill blender as this will be a hot mixture and you don’t want get burned.

Lightly chop the asparagus tips and add them as well as the heavy cream to the pot. After it cooks for about ten minutes re-season as desired. As a nice finish you can add shredded gruyere cheese or sour cream before serving.

 

Asparagus in Purgatory, Chef: Dr. Rudy Ochs

Ingredients: Asparagus, Tomatillos’, jalapeño peppers, scallions, chicken broth, garlic, olive oil, eggs, cotija cheese, bacon. (Only ingredients were provided).