Asparagus Pesto

We've been enjoying local asparagus and here I have used it to make one of my favourites!  This pesto/pate/hummus like recipe is a favourite around our house. I love it because it is easy to make and you can do so many different things with it. The original recipe was from a dinner party I went to at Veronica Uzielli's years ago in Commanda. I modified it to be lower in fat but it still have great flavour.

INGREDIENTS:
15 x 30 ml (2 Tbsp) servings

1 1/2 lb (675 g)  asparagus, fresh
1/4 cup (60 ml) lemon juice, fresh (if bottle use less)
2 Tbsp (30 ml) sunflower seeds, raw
2 Tbsp (30 ml) olive oil, extra virgin, cold press
2 garlic cloves, peeled
1/4 tsp (1.25 ml) sea salt (to taste)
1 tsp (5 ml) black pepper, freshly ground
1/4 cup (60 ml) parmesan cheese, shredded

METHOD:
Remove woody ends from asparagus and steam for 3-4 minutes or until tender crisp. Combine asparagus with the rest of the ingredients in a food processor. Process into a semi smooth paste - how chunky you leave it is up to you. Transfer to serving dish and garnish with garden herbs and edible flowers like pansies. The pesto firms up when you refrigerate it. I tend to serve it right away while it is still warm. Leftovers keep in the fridge up to 4 days.

Note: Use asparagus pesto as a spread for your favourite bread, crackers, tortilla chips or toss with hot pasta.



Asparagus Pesto Pizza: Spread your favourite pizza crust with asparagus pesto. Slice mozzarella cheese ball into thin slices and arrange over crust. Add whole fresh leaf basil and red pepper around cheese slices. Finish with Parmesan cheese and crushed red chili pepper flakes. Bake in a very hot 500'F oven for 15 minutes or until top is golden and bubbling. For simplicity you can use tortillas or frozen dough or a ready-made crust. The tortillas will cook a lot faster.

NUTRITION FACTS (per 30 ml/2 Tbsp): 40 calories, 4.5 g fat, .5 g saturated fat, 105 mg sodium, 2 g carbohydrate, 1 g fibre, 1 g sugar, 1 g protein. % Daily Values: 2% vitamin A and calcium, 6% vitamin C, 4% iron.

© Nancy Guppy, RD, MHSc
http://nancyguppy.com/

Grilled Asparagus

We visited the Schlosser Farm near Powassan last weekend and were happy to find that the local asparagus is ready! Schlossers are the largest asparagus grower in the area. Maurice Schlosser told me that a well tended asparagus patch can produce for twenty or more years.

You can visit the farm or pick some up at the Powassan Farmer's Market on Saturday morning. Fresh asparagus will keep in your refrigerator for 3 or so weeks. I don't rest the stems in water but I know some people recommend this. I just wrap well and keep cold.

I had been waiting to have grilled asparagus again. Roasting it intensifies the flavour and gives it a bit of a caramelized richness. Fresh asparagus needs no accoutrements but you can sprinkle on some vinegar like balsamic or shavings of a good hard grating cheese if you like.

1 bunch local asparagus (about 20 spears)- about 350 grams
1 Tbsp extra virgin olive oil - 15 ml
1/4 tsp freshly ground black pepper - 1.25 ml

1. Trim ends from asparagus and drizzle with olive oil and freshly ground black pepper. Toss to coat. I use a little brush to paint.
2. Place on a hot, clean grill. You can also use a grill basket if you don't want to worry about asparagus falling between the grill rods. Grill for 5 minutes or so on each side. Make sure they don't burn as they will become bitter.

NUTRITION FACTS (1/4 or recipe or ):50 calories, 3.5 g fat, 4 g carbohydrate, 2 g fibre and 2 g protein. %Daily Values are 10% Vitamin A, 8% vitamin C, 10% iron and 2% calcium. Good nutritional news on vitamins and minerals. Green asparagus is also an excellent source of folic acid.

FREEZING ASPARAGUS: keep in a bundle with elastics on. Wash under running cold water and drain. Wrap up in plastic freezer bags. Mine froze well and I am still using some I have left from the 2008 season. Using it frozen is easy and you can slice frozen asparagus into smaller pieces. I used it in soups, risotto and purees like the pesto mainly. Freezing this way without blanching first was a successful experiment!

http://nancyguppy.com/