Asparagus Pasta Salad
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
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.

Hollandaise Sauce
3 egg yolks
1 Tbsp lemon juice
½ tsp salt
2 drops red pepper sauce
1 cup butter, boiling
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.

Randy’s Chicken Neptune
Our son-in-law treats us to Chicken Neptune with fresh asparagus every spring.
Chicken breasts – 1 for each guest
Crab meat or imitation crab (pollock)
Steamed asparagus
Hollandaise sauce – see above
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.

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.

Please contact us - we would love to have you come to our farm and see our rather unque operation!

Guarantee
If for any reason, you are not happy with your asparagus please let us know and we would be happy to replace it for you. Your satisfaction is of the utmost importance to us.

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| Home | HIstory | What's Happening | Contact Us | |Beef | Asparagus |Peas | Copyright © 2008 Edgar Farms

| Home | HIstory | What's Happening | Contact Us |
|Beef | Asparagus |Peas |
Copyright © 2008 Edgar Farms