This is our daughter, Angie’s favorite asparagus recipe. It is very easy, but also very impressive. Angie & her family live in Fort McMurray. Every spring we send her batches of asparagus. The best way we have found to get fresh asparagus to her is through a very kind man who works in Fort McMurray that visits our booth at The Old Strathcona Farmer’s Market in Edmonton on Saturdays. We send several bundles with him and he delivers fresh asparagus to her. How lucky is that? (more…)
Blog
May 1st
Grilled Prosciutto & Provolone Asparagus Bundles
May 1st
Asparagus with Blue Cheese
If you are a blue cheese lover, then this recipe is for you. Doug & I both love blue cheese and race each other for the last morsel.
Ingredients
- 1 lb. Edgar Farms fresh asparagus
- 2 tsp. red wine vinegar
- 2 Tbsp. olive oil
- 2 Tbsp. chives – minced
- 4 Tbsp. blue cheese – crumbled
- white pepper – freshly ground
Directions
- Preheat oven to 375 F.
- In a small bowl mix red wine vinegar, olive oil, chives and blue cheese.
- Steam asparagus spears for 5 min. and drain well.
- Arrange hot spears on an oven proof serving platter. Pour blue cheese mixture over asparagus and season with plenty of white pepper to taste.
- Bake for about 5 min. until the cheese is hot and just starting to melt. Serve hot.
Serves 4.
Apr 30th
Hollandaise Sauce
It is only a myth that this is difficult to make. It is incredibly easy and tastes so much better than the packaged mixes from the store.
Ingredients
- 3 egg yolks
- 1 Tbsp. lemon juice
- ½ tsp. salt
- 2 drops red pepper sauce
- 1 cup butter - boiling
Directions
Heat blender bowl with boiling water. Mix all ingredients except butter in hot blender. Add boiling butter very slowly while mixing on low speed. Pour over hot asparagus and enjoy.
NOTE: This sauce goes great with Randy’s Steak Neptune
Apr 30th
Randy’s Steak Neptune
Our son-in-law, Randy, treats us to Steak Neptune with fresh asparagus every spring. This is a real hit with our family. A very impressive meal that is extremely quick and easy to prepare.
Ingredients
- Tenderloin steaks – 1 for each guest
- Crab meat or imitation crab (pollock)
- Edgar Farms steamed asparagus (about 5-6 spears for each chicken breast)
- Hollandaise sauce
Directions
Barbeque the steaks until desired doneness, lay on a cookie sheet then top with crab and lightly steamed asparagus. Drizzle with hollandaise sauce and broil in the oven for a few minutes until lightly browned and warmed through.
Apr 30th
Southwest Marinated BBQ Round Roast
Ingredients
- 1 Round Roast, 3-4 lbs.
- 1 cup fresh orange juice
- 6 T extra virgin olive oil
- 4 T red wine vinegar
- 2 T garlic, minced
- 4 t chilli powder
- 3 t dried oregano
- 2 t salt
- 1 t freshly ground pepper
- 1 t ground cinnamon
Directions
Wisk together marinade ingredients in a small bowl. Makes about 2 cups of marinade.
Pierce roast all over with BBQ fork or sharp knife. Place roast and marinade in large ziplock bag and ensure roast is evenly coated with marinade. Seal bag and marinate in fridge 24-48 hours. Remove roast from bag, and pat dry, reserving marinade. Let roast sit at room temperature 20 minutes. Preheat BBQ on high heat (about 500oF). Sear roast on all sides with direct heat, turning frequently for 15-20min or until meat is caramelized well. Lower heat to medium (about 400oF) and roast a further 1 – 1 ½ hours using indirect heat (to prevent flare ups) until roast reaches desired temperature on meat thermometer. Meanwhile, place reserved marinade in a small pot and boil 5 min. Baste with the boiled marinade and turn the roast every 15-20 minutes during the last 1 – 1 ½ hours of cooking time.
This recipe also works great on the rotisserie
Apr 13th
Pea Tendrils with Crimini Mushrooms and Leeks
Enjoy this delicious recipe!
Ingredients
- 3 Tbsp. butter
- 1 cup thinly sliced leeks (white and pale green parts only; about 1 medium)
- 2 cloves garlic, minced
- 8 ounces crimini mushrooms, sliced
- 8 cups pea tendrils, left intact
Directions
Melt butter in large nonstick skillet over medium heat. Add leek; cover and cook until leek is soft but not brown, stirring often. Increase heat to medium high; add garlic and mushrooms and sauté until mushrooms begin to brown. Add pea tendrils; cook until pea tendrils just begin to wilt, tossing often, about 3 minutes. Season with salt and pepper and enjoy.
Apr 13th
Randy’s Chicken Neptune with Asparagus & Hollandaise
Our son-in-law treats us to Chicken Neptune with fresh asparagus every spring!
Ingredients
- Chicken breasts – 1 for each guest
- Crab meat or imitation crab (pollock)
- Steamed asparagus
- Hollandaise sauce – see below
Directions
BBQ the chicken breasts until fully cooked, lay on a cookie sheet then top with crab and lightly steamed asparagus. Drizzle with hollandaise sauce and broil in the oven for a few minutes until lightly browned and warmed through!
Hollandaise Sauce
- 3 egg yolks
- 1 Tbsp lemon juice
- 1/2 tsp salt
- 2 drops red pepper sauce
- 1 cup butter, boiling
Directions
Heat the blender bowl with boiling water. Mix all ingredients except butter in hot blender. Add boiling butter slowly while mixing on low speed until thickened. Pour over hot asparagus and enjoy!
Apr 13th
Asparagus Pasta Salad
A great asparagus recipe idea to try this Summer!
Ingredients
- 1 lb. Asparagus
- 2 fresh tomatoes, cubed
- 4 green onions, chopped
- 250 mL feta cheese, crumbled
- 3 cups rottini or shell pasta, cooked
- 1 cup Italian salad dressing
Directions
Boil asparagus for 2 minutes or until slightly cooked but still crunchy. Chill in ice cold water. Cut into 1″ pieces. Add tomatoes, feta cheese onions and pasta. Drizzle with dressing and serve!
Apr 13th
Cooking With Asparagus
Cleaning
Asparagus is picked as it emerges from the soil. When rain is eminent, the little side leaves open to catch moisture. If the rain is driving, sand will splash up the spears and get caught behind these leaves. We cold water wash all of the asparagus after picking but please check your asparagus for sand by peeling off a few leaves. If you find any sand, soak in very warm water for 10 – 15 minutes. This allows the leaves and heads to relax. Flush the sand out with clean warm water. If you are storing the asparagus after cleaning, chill in cold water before refrigerating.
Freezing
Asparagus must be blanched before freezing. To blanch asparagus bring a pot of water to the boil over high heat, place the fresh spears in boiling water, cover and bring back to boil. Reduce heat and simmer for 2 minutes, then drain off the boiling water and thoroughly cool immediately in ice water. Drain well, lie in a single layer on cookie sheets and freeze. Put frozen spears in freezer bags as soon as possible, label and date for winter use.
Nutrition
A 5 spear serving has only 25 calories and is an excellent source of vitamins A, B6, C, thiamin & folate. It also contains glutathione, a powerful anticarcinogen and antitoxin.
Steaming
Stand the spears upright in boiling water with only the bottom third submersed to prevent overcooking the tender tips. Cover, bring back to a boil, reduce heat and simmer 5 minutes for tender crisp spears or 10 minutes for a softer texture. Use an asparagus pot (available at specialty kitchen stores), an old coffee pot or tie the bundle together with string and stand upright in a saucepan tall enough to cover. Serve plain, buttered with salt and pepper, a dash of lemon juice, dill weed, marjoram, savory, mace, buttered crumbs, cheese sauce or hollandaise sauce (see recipe).
Oven Roasting
Arrange spears in a single layer on a cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper or seasonings of your choice. Bake uncovered at 500F for 6 to 9 min. Garnish with fresh grated Parmesan cheese.
Raw Asparagus
Try eating it raw; the taste resembles delicious sweet fresh baby peas. It makes a great addition to any salad. Asparagus is great added to stir-fries too.
Apr 1st
Oven Roasting or Grilling Asparagus
*Our Favorite*
Arrange spears on a cookie sheet in a single layer. Drizzle with olive oil and season with sea salt, garlic powder and freshly ground pepper.
Oven Roasting:
Bake uncovered at 450F for 6 to 9 min. rolling around a few times. Garnish with freshly grated Parmesan cheese.
Grilling:
Place on the grills of your barbeque at high heat and continue to roll around until spears are nicely caramelized on the outside – delicious!!
| Join Our Mailing List |
