Because of its delicate nature, it is best to cook asparagus for a brief time whether you boil steam or grill it. Eaten raw, the flavor resembles that of fresh green peas.
10 spears of green asparagus
3 strips of boiled ham or prosciutto
1 tablespoon butter
1 tablespoon lemon juice Or 1 tablespoon Sauce Hollandaise
Directions Bring water to a boil in a wide saucepan, add salt Cook asparagus spears until just tender Immediately plunge into cold water Drain on towel Wrap 3 or 4 spears each in ham or prosciutto. Dribble lemon juice and melted butter on spears
If you feel decadent, substitute Sauce Hollandaise for the lemon juice and melted butter. Sauce Hollandaise yields about 3/4 cups
1/2 cup unsalted butter
3 egg yolks
2 tablespoons lemon juice
1/4 teaspoon salt
Pinch of cayenne pepper Heat butter to bubbling, but be careful not to brown it. Place remaining ingredients into a blender. Turn motor on low speed and add hot butter gradually. Blend about 15 seconds.
Store leftover sauce in refrigerator. It can be used for a wide variety of vegetables.
The ingredients are listed without giving specific amounts.
A recipe like this allows a great deal of flexibility.
Asparagus, tough end snapped off
flaked Washed lettuce leaves,
spun dry Cherry tomatoes,
quartered Capers Olive oil Mild balsamic vinegar
Salt & pepper
Coat asparagus lightly with olive oil and cook either on an outdoor grill or a grill pan on the stove top until the spears show grill marks. Cool spears, then slice diagonally and add a small amount of salt and pepper; the salmon will be sufficiently salty. Arrange the lettuce on a plate and place the asparagus and salmon flakes in the center. Sprinkle with a few capers and drizzle olive oil and balsamic vinegar over the salad. If you feel decadent, you can also use hollandaise sauce, the recipe is listed in a recipe from last year Asparagus with Sauce Hollandaise. Serve with slices of whole grain bread or crackers.
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420 Field Street, Antigo, Wisconsin 54409, United States
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