OK, OK I know .... a bit OTT ...but you can't overdo a good thing!!

The two following recipes are not for the faint of heart but if you really want to impress at a dinner party use them. To be honest, they are very easy -especially the last one!! ... and soooo very yummy!

Asparagus with Hazelnuts and Tarragon Vinaigrette
1 pound fresh, trimmed asparagus, ¼ cup minced shallots, 3 Tbs. tarragon-flavored white wine vinegar, 4 teaspoons chopped fresh tarragon (or 1¼ tsps. dried), 1 tsp. Dijon mustard. 7 Tbs. hazelnut, walnut or olive oil, 4 cups baby lettuces or inner leaves of curly endive, ¼ cup hazelnuts, toasted, husked and coarsely chopped.
Steam asparagus till crisp-tender (or boil as above in deep-sided skillet), about 3-5 minutes. Transfer asparagus to a bowl of ice water and cool. Drain. Place asparagus on paper towels. Combine shallots, vinegar, tarragon and mustard in a bowl. Gradually whisk in oil. Season to taste with salt and pepper. Place the lettuces or endive on a large platter. Arrange the asparagus on top. Drizzle with the vinaigrette, then sprinkle with hazelnuts. Serves 4.

Roasted Asparagus with Balsamic Vinegar
1 Tbs. olive oil, 1 ½ lbs. slender asparagus, trimmed, 3 Tbs. balsamic vinegar, Salt & pepper, ¼ cup ( ½ to 1 oz.) Parmesan cheese curls
Place a 10-in. ovenproof frying pan in a 500° oven for 5 minutes. Remove from oven and swirl oil in pan. With tongs, roll asparagus in oil. Bake asparagus till tender-crisp to bite, 5-10 minutes. Drizzle with vinegar; add salt and pepper to taste. Scatter Parmesan cheese curls on top.

So if you are having a party .... invite me!!

A couple of nibbles (easy peasy) to serve your guests now that the sun is shining, the sap is rising and we're finally out of our winter lair:

Asparagus with Prosciutto (this recipe is with cooked asparagus -as in first para above-)

4 ounces whipped cream cheese, 1/3 teaspoon finely minced garlic, pinch each of salt and pepper, 12 thin slices of prosciutto, cut crosswise into halves, 24 asparagus spears, cut to 4 inches, cooked to crisp-tender

Combine whipped cream cheese with garlic, salt and pepper.
Spread each half slice of prosciutto with some of the cheese mixture and roll around an asparagus spear. Arrange on a baking sheet.Heat in a preheated 350 degree oven for 3-4 minutes, or until heated through. Serve immediately..24 bundles, 6-8 servings.

Asparagus en croute (the lazy way) ... this recipe calls for cooked asparagus as above

12 slices of good-quality white sandwich bread (Italian, Belgian, etc.), ½ pound Jarlsberg or other Swiss-style cheese, ½ cup Dijon mustard, 12 asparagus spears, cooked till tender-crisp, 4 tablespoons melted butter, approximately

Roll the bread as thin as possible with a rolling pin; trim crusts. You will have pieces of bread about 3-4 inches square.Lay squares out on a work surface and cover them with a damp towel for 10 minutes. Cut the cheese into fingers approximately the size of the asparagus spears. Spread each bread square with mustard. Lay an asparagus spear and a strip of cheese on each bread square and roll up. Place seam side down on a buttered baking sheet.Brush rolls with melted butter. Bake in the upper third of a 450 degree oven for 10 minutes, or until brown and bubbling. Serve immediately.12 rolls, 4-6 servings.

Spring is here .... so it is asparagus, asparagus, asparagus

So many things to enjoy now that Spring is finally here in Canada .... and one of them is fresh asparagus!!!! Yes, we could eat it with our fingers in melted butter as they do in France or use one of the recipes below (my favourites).

Asparagus officinalis
The asparagus is a member of the lily family, which also includes onions, leeks and garlic.They have been cultivated for more than 2000 years in Southern Europe. The green type is most common but you can also find white asparagus.
Health benefits Asparagus only contain 24 calories per 100 grams and are loaded with vitamins and minerals. They are a good source of folic acid, vitamin A, B and vitamin C. They are also a good source of calcium and fiber. 100 grams provides 146 mg of vitamin B9 which amounts to 1/3 of our recommended daily allowance. Vitamin B9 is particularly important for pregnant women since not enough of it can cause spina bifida in babies.
Asparagus have detoxifying and diuretic effects. Their fibers help us clean out our gastrointestinal tract. They also help the body get rid of the excess water. Asparagus also contains the phytochemical glutathione, which has antioxidant and anticarcinogenic properties

SO NOW YOU ARE SOLD ON HOW GOOD ASPARAGUS IS FOR US ....... A FEW RECIPES FOR OUR TASTEBUDS!!

For the uninitiated ...... rinse the asparagus under cold running water, bend near the coarse end .... it will naturally snap where the "woody", uneatable area is, cover with cold water and bring to boil for 3 to 5 mins. (fork tender). Lay out on paper towel to drain and follow any of the recipes below. By the way, you can buy expensive asparagus cooking pots, use a steamer (good) or do what I do, lay out in a deep-sided saute (frying) pan (I find that saucepans are not the best).

Stir Fried Asparagus with Ginger and Cashews***
1 1/2 pounds asparagus, cleaned and cut into 1 1/2" pieces, 1 tablespoon vegetable oil, 2 teaspoons sesame oil, 1 tablespoon fresh ginger, finely chopped, 1 tablespoon soy sauce, 1/2 cup cashews, chopped
Heat the oils together in a wok or frying pan. Cook the ginger for 1 minute, stirring often. Add the asparagus and cook for 4 minutes, until barely tender and still bright green. Stir in soy sauce and cashews and continue cooking for 2 more minutes to heat through.
Makes 6 servings *** this recipe is for uncooked asparagus