Michigan Asparagus Hummus

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Michigan Asparagus Hummus

Ingredients:
1 bunch asparagus
1 cup cooked or canned drained chickpeas
2-3 garlic cloves, chopped
1/3 teaspoon ground cumin
Juice of 1 large lemon
2-3 tablespoons tahini
1-2 Tablespoons of Olive Oil
Good pinch of salt flakes
Freshly ground pepper
Few drops of Tabasco sauce

Directions:

  1. Chop asparagus and place in a food mill or processor. Add chick peas, garlic, cumin, lemon juice, tahini, salt, pepper and Tabasco and blend until smooth.
  2. If serving hummus right away, transfer to a serving bowl and serve with warmed pita pocket bread. 

Note: hummus will store in an airtight container in refrigerator for 2-3 days.

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Shaved Michigan Asparagus Salad

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Shaved Michigan Asparagus Salad

This shaved asparagus salad showcases the best of early spring.

Makes 4 to 6 servings

Ingredients:

Finely grated zest of 1/2 medium lemon
2 teaspoons freshly squeezed lemon juice (from 1/2 lemon)
2 teaspoons champagne vinegar
2 tablespoons minced shallot (from about 1 medium)
Kosher (salt to taste)
Freshly ground black pepper
3 tablespoons pine nuts
1-pound thick asparagus spears, tough bottoms removed
3 tablespoons extra-virgin olive oil
1/2 cup packed shaved Parmesan cheese (about 1 1/2 oz)
1 tablespoon finely chopped fresh Italian parsley leaves

Steps:

  1. Combine the lemon zest, lemon juice, vinegar, shallot, and a pinch each of salt and pepper in a small bowl. Let sit for 15 minutes.
  2. Toast the pine nuts in a medium frying pan over medium heat, stirring often, until golden brown, about 5 minutes. Remove to a small bowl to cool.
  3. Using a vegetable peeler, thinly slice the asparagus lengthwise into strips and place in a large bowl. 
  4. Whisk the olive oil into the lemon-vinegar mixture in a thin and steady stream. Taste and season the dressing with salt and pepper as needed.
  5. Add the cooled pine nuts, dressing, half of the Parmesan, and all of the parsley to the asparagus and toss with your hands to combine. 
  6. Taste and season with salt and pepper. Let sit at least 10 minutes before serving. 
  7. Serve topped with the remaining Parmesan cheese slices.

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Michigan Asparagus and Crab Salad

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Michigan Asparagus and Crab Salad

Makes 4 to 6 servings 

Dressing Ingredients: 

2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon orange juice concentrate
1 tablespoon lime juice 
1 tablespoon dark sesame oil 

Salad Ingredients: 

2 cups cut-up fresh or frozen Michigan Asparagus 
12 oz. crab meat (fresh or canned) or imitation crab
1 (10oz.) bag lettuce mix 
1 cup 1/2-inch pieces cantaloupe 
1 cup sliced seedless cucumber 

Steps: 

  1. Combine all dressing ingredients; mix well and set aside. 
  2. Steam or microwave Michigan Asparagus until tender-crisp. 
  3. Drain and let cool. 
  4. Cut crab into bite-sized pieces. 
  5. Combine asparagus and crab in a large bowl. 
  6. Add lettuce mix, cantaloupe, and cucumber and toss gently. 
  7. Pour salad dressing all over and toss to coat. 
  8. Serve immediately. 

Notes: Substitute chicken for crab, if desired. 

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Pesto Chicken Pasta

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Pesto Chicken Pasta

Makes 6 servings 

Ingredients: 

8oz. uncooked farfalle (bowtie) pasta
2 cups cut-up fresh or frozen Michigan Asparagus
1 cup halved cherry tomatoes 
1/3 cup chopped red onion
1 (2.25oz.) can sliced ripe olives, well drained
3/4 cup prepared pesto sauce 
3 tablespoons freshly shredded or grated romano cheese 

Steps: 

  1. Cook pasta according to package directions; rinse and drain. 
  2. Steam or microwave Michigan Asparagus until crisp-tender. 
  3. Drain and combine in a large bowl with cooked pasta. 
  4. Stir in chicken, tomatoes, onion, and olives. 
  5. Gently toss with pesto sauce. 
  6. Serve warm, garnished with cheese. 

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Chicken and Vegetable Stir-Fry

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Chicken and Vegetable Stir-Fry

Makes 4 to 6 servings 

Sauce Ingredients: 

1/2 cup chicken broth
1/4 cup lemon juice
3 tablespoons soy sauce
2 tablespoons granulated sugar
11/2 tablespoons cornstarch
1 tablespoon dark sesame oil
1/8 to 1/4 teaspoon ground red pepper 

Chicken and Vegetables Ingredients: 

2 tablespoons vegetable oil 
11/4 lbs. boneless skinless chicken breast, cut into thin strips 
1 large clove garlic, crushed
11/2 cups cut-up fresh or frozen Michigan Asparagus 
1/2 cup shredded carrots
1/2 cup sliced green onions
1/2 cup sliced fresh mushrooms 
1/2 cup sliced water chestnuts
Hot cooked rice (optional) 

Steps: 

  1. Combine all sauce ingredients in a small bowl and set aside 
  2. Heat oil in a large wok or skillet. 
  3. Cook and stir chicken and garlic over medium heat for 8 to 10 minutes or until chicken is no longer pink. 
  4. Remove chicken and garlic from pan and keep warm. 
  5. Add Michigan Asparagus, carrots, green onions, mushrooms, and water chestnuts to pan. 
  6. Cook and stir for 5 to 7 minutes or until vegetables are crisp-tender. 
  7. Return chicken and garlic to pan. 
  8. Add sauce. 
  9. Cook and stir over medium heat until sauce reaches a boil and has thickened. 
  10. Serve chicken and vegetable mixture over hot cooked rice, if desired. 

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Orange and Asparagus Salad

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Orange and Asparagus Salad

Makes 6 servings 

Ingredients: 

2 cups cut-up fresh or frozen Michigan Asparagus 
1 (6oz.) bag spring or European lettuce mix 
1 (11oz.) can mandarin orange sections, well drained 
1/3 cup thinly sliced red onion
1/4 cup honey roasted cashews
1/2 cup raspberry vinaigrette dressing 

Steps: 

  1. Steam or microwave Michigan Asparagus until tender-crisp. 
  2. Drain and let cool. 
  3. Combine cooked asparagus, lettuce, oranges, onion, and cashews. 
  4. Pour dressing over all. 
  5. Toss evenly to coat and serve immediately. 

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Italian Beef Wrap

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Italian Beef Wrap

Makes 1 serving 

Ingredients: 

2 tablespoons mayonaise
1/4 teaspoon dried Italian dressing
1 large (10 to 11 inch) flour tortilla
1 leaf romaine lettuce
2 thin slices mozzarella, cheddar, or provolone cheese
2 thin slices (about 2 oz.) shaved roast beef
2 large pieces prepared roasted red pepper, well drained
4 Michigan Asparagus spears, cooked 

Steps: 

  1. Combine mayonaise and Italian seasoning. 
  2. Spread over one side of flour tortilla. 
  3. Layer lettuce, cheese, and roast beef. 
  4. Place red pepper pieces near center of roast beef. 
  5. Top with asparagus. 
  6. Roll up and cut in half diagonally to serve. 

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Roasted Potatoes and Asparagus

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Roasted Potatoes and Asparagus

Makes 6 servings 

Ingredients: 

1/2 cup Italian dressing
1/3 cup Dijon mustard
2 lbs. small, red potatoes (unpeeled, quartered)
2 cups cut-up fresh or frozen Michigan Asparagus 
2 cups grape or cherry tomatoes, cut in half 
1/3 cup sliced green onion 

Steps: 

  1. Combine Italian dressing and mustard until blended. 
  2. Toss 1/4 cup dressing mixture with potatoes in a medium bowl. 
  3. Spray 15x10x1-inch baking pan with nonstick spray. 
  4. Arrange potatoes on pan. 
  5. Bake at 350 degrees for 20-25 minutes. 
  6. Remove from oven and add Michigan Asparagus to the pan. 
  7. Continue baking for another 10-15 minutes or until potatoes are tender and asparagus is lightly browned. 
  8. Put potatoes and asparagus into a large bowl, stir in tomatoes, onion, and remaining dressing. 
  9. Serve warm or at room temperature. 

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Michigan Asparagus Frittata

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Michigan Asparagus Frittata

Makes 4 servings 

Ingredients: 

2 tablespoons Italian dressing
2/3 cup sliced fresh mushrooms
1/3 cup chopped red pepper
1 (14.5oz.) can Michigan Asparagus cuts and tips, drained
8 eggs
1/4 cup milk 
3/4 cup shredded provolone cheese, divided 
1/4 cup freshly grated Parmesan cheese 

Steps: 

  1. Heat dressing in large, ovenproof skillet over medium heat. 
  2. Add mushrooms and red pepper. 
  3. Cook and stir for 5 minutes. 
  4. Add well-drained Michigan Asparagus. 
  5. Beat eggs, milk and 1/2 cup provolone cheese in medium bowl. 
  6. Pour over vegetable mixture in skillet. 
  7. Bake at 350 degrees for 20 minutes (or until eggs are almost set). 
  8. Remove from oven and sprinkle with remaining 1/2 cup of provolone and Parmesan cheese. 
  9. Bake for 5 minutes (or until cheese is melted). 
  10. Cut into wedges and serve.

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Golden Michigan Asparagus Soup

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Golden Michigan Asparagus Soup

Makes 4 servings 

Ingredients: 

4 cups of chicken stock or canned broth
2 thin slices of fresh ginger (1/4 teaspoon of ground ginger may be substituted) 
1/2 cup dry sherry
2 teaspoons sesame oil 
1/3 lb. fresh Michigan Asparagus 
2 ounces cellophane noodles, cooked and drained 
2 green onions, thinly sliced 

Steps: 

  1. Cut Michigan Asparagus into 1 1/4 inch pieces. 
  2. Bring chicken stock and ginger to boil.
  3. Stir in sherry and sesame oil.
  4. Reduce to a simmer and add fresh Michigan Asparagus and noodles.
  5. Cook until asparagus is tender-crisp (approximately 2-4 minutes).
  6. Stir in green onions and serve immediately.

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Cream of Michigan Asparagus Soup

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Cream of Michigan Asparagus Soup

Makes 5 servings (1 cup each) 

Ingredients: 

1 can (14.5oz. or 15oz.) of Michigan Asparagus cuts and tips
Milk
1/4 cup finely chopped onions
1/4 cup margarine or butter
1/4 cup flour 
1/2 teaspoon salt
1 teaspoon chicken bouillon 

Steps: 

  1. Drain Michigan Asparagus, reserving liquid. 
  2. Add enough milk to to liquid to measure 4 cups and set aside. 
  3. Puree asparagus in food processor or blender and set aside.
  4. Cook onions in butter until soft (but not brown) in a 3-quart saucepan over medium heat.
  5. Stir in flour, salt, and bouillon. 
  6. Add mild mixture and Michigan Asparagus, stirring until smooth. 
  7. Cook, stirring constantly, until mixture boils. 
  8. Cook and stir 1 minute longer and remove from heat. 
  9. Serve hot and garnish, if desired.  

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