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WHITBY FREE PRESSo,WEDNESDAY, APRIL 14, 1982, PAGE 15 YOUR<DININGPLEASURE f BY ROXANNE REVELER > - .FreePress Staff, Although it is a,.littie' premature to take -ad-' vantage of our local asparagus,' the storéis have U.S. imports right no* to-tickle your taste, buds in preparation for. the glut of local produce that will 50011n appear. The season is very short, and the priceis low, 50 that is the time to take advantage'and use'it whenever possi- ble. Asparagus is very, versatile : it can be pureed into a soup; it can be served coid in a salad; it can be an ingredient,. in ý'a casserole; it can be used to fi omelettes. and crepes and of course it cani be- served "and ap- peitdas;,avege- table. There', are even special, dishes designed just for. serving asparagus., Wh;. 2héver way you *waiit to eatitthough,. you should eat'it when it is plent iful. 'Here are some of My favourite recipes. COOKING HINTS: 1. The bottom of the asparagus staiks can sometimes be. tough.,I you, do not want to -eat them, save them for soups where they can be pureed. 2.' Some people like to peel the .asparagus stalks almost to the tip 50 they will be tender, Unless the staiks are ex- tremely tough, I wouid not recommend peeling as this outer layer con- tains a lot of fibre which is good for you. 3. If asparagus is steamed or boiied it is best to cook them stand- ing up with the tips at the top. This enabies the tougher bottom por- tion to benefit, with, the higher heat and become tender at the same time' as the tips which require iess heat. If you are like me, you'donot hvae a proper pot, that aiiows, you to do this. One tip though. When you put the asparagus into the pot, take note of which side you will be drawing the water 'from wh en tbey a4re cooked. Place the staik- side facing this. Then when you drain the iiquid you will not knock the *tips' off the delicate asparagus'. Asparagus soup is one of the most deiiciousý cream soups. It bas a rich flavour, 'muted color, and veivety tex- ture that is hard to beat. When asparagus season is over you can substi- tute ý2 padkages of frozen, asparagus, but this soup freezes 50 well you, co uld: make 'large batches while the aspa- rausi cheap, freeze it, adejoy that fresh spring, flavour ail year round. For a lower calorie version use skim milk or chicken stock. This is aiso. great chilled. oS bfre sel- ving, garnish each bowl with a spoonful of sour cream or yogurt.. CREAM 0F ASPARAGUS SOUP serves 6-8 2 lbs. asparagus (use the staiks), 1/4 c. butter, 2 smaii onions fineiy chopped, V4 c. flour, 6 c. milk, :V4c. chopped par- sley,, 1 tsp. dried tarra- gon, lots of sait and pep. per. L- Cook asparagus un- tii tender. Purée in blender, food miii or 557 KING ST. EAST 576-6999 Once again we're brlnglng the famlly together., - ~Introducing- Sunday Specials SChoose: Rainbow Trout Veal Parmesan Veal Cordon Bleu New York Sirloin Roast Prime Rib of Beef Black Forest Cake or Ice Creamn Coffee For an affordable $8n95 Cuisinart. 2. -Meanwhiie, meit- butter in large, saucepan a nd cook onions .. until sof t and. transparent. Add flour and cook over 10w heat -without brown- ing about 4 minutes. <3. Stir in miik and cook until mixture ~comes to a boil. Add the asparagus puree, pars- ley and tarragon and some sait and pepper. Reduce heat and, cook gentiy 10 minùtes. Thin with additional, miik if desired. 4. Serve garnished' wihchives or green onio ns. ASPARAGUS QUICHE 1, 9"t pie sheil, 1 tbsp. prepared mustard, 2 smail onions thinly siiced, 3 tbsp. butter,, 1 lb. asparagus,',½/2c. crumbled cheese. (gruyere or' cream cheese is best), 3 eggs,i c. sour creamn, saît and- pepper, dash-of cayenne pepper, 2 tbs. chopped parsiey. 1. Preheat over to 425 and, pre-bake pie shel for, 10 minutes. Cool. Reduce. oven tem- perature to 350. , 2. While crust is baking, cook'onions in butter tili soft and ten- <der. Cool. 3. :Remove tough stalks from asparagus, Cook, and chop into pieces. 4. Spread crust with mustard, sprinkle onions',on top foilowed by the asparagus pieces and cheese.' Combine eggs, sour cream, sait,_ pepperand cayenne. Pour over the vege- tables and cheese. Sprinkle with, parsl.ey. Bake at 350 for 35-40 minutes or until puffed and siightiy golden. Cool approximately 10 minutes before serving. ASPARAGUS AND HAM CASSEROLE serves46 1 lb. ýasparagus (12-16 s taiks),' 1 lb. ham thinly sliced (12-16 slices), 1/ c. butter, W c. flour, 3½ c . milk, 1 c. grated Swiss .cheese, V4 c. Parmesan cheese, prepared. mustard, sait and p epper, dash of Tabasco and Worcester- shire.->. 1. Preheat oven to 350 and. butter a -flat casserole dish. '2. Cook asparagus titi tender.' 3. Spread each slice of ham, 'lightly with mus- tard and roll around a spear of asparagus. Arrange in the casserole dish. 4. Meit butter -and whisk in flour. Cook over low heat, stirring about 4 minutes, but do flot brown. Whisk in miik, bring to a boil, reduce heat and cook Dini ng Guide, THE GREAT WALL,. 116 Dundas Street West, Whitby 668-7021. A favourite eating spot for Chinese food loyers. A large selec- tion of Canadian dishes also served. Prices range from $2.70 and up, for lunch, and $3.80 and. up for dinner. Open from ýIl a.m., to i a.m. weekday', Friday and Saturday open tili 2:30 a..We are now fully licensed.. about 10 minutes.' 5. Season sauce to taste with sait, pepper, Tobasco and Worcester, and add grated Swiss- cheese. Pour over tram and'asparagus, sprinkle with Parmesancheese and bakte for 20. minutes or until lightly browned and bubbiing.' This casserole is great served with plain rice, a tossed saiad, and some fresh roils or croissants. Bon Apetit! f Wmous for western food &entertalnniont -433 SI MCOE ST. S. OSHAWA' p rese n ts Cou ntry Music Award Winner EDIEEASTMAN Saturday, Apr. 17182< Dinner & Show (This performance only) From 6 p. m. <Orval -Prophet, Apr. 26 to May, I Tickets now:on salIe." For f urther inf ormation cati 571 -1422 Hot tips on >a'sparagusý cooki*ngý ÇTEvE THE HOUSE 0F STEAK & SEAFOOD Celebra tes Their 6th AN NIV ERSARY"" Monday, Tuesday &Wednesday April l9th, 20.th & 2lst SPIECIAL DINNERS Your Choice f rom Our Menu, DINNERS INCLUDE orUts Soup or Salad, GarIic Bread, Pickles and beverage. Fo'r reservations caIl 579-2369 922 Slmcoe St. N. FuIIv licenced (ffoarlj Outt ta»lern&%ea o >CHAR-BROILED STEAKS, SEIAFOOD & SPARE RIBS' e*TUES. NIGHT - $ 0915 Filet-Mignon.............. e WED. NIGHT $s Q895 New York 8 oz. Sirloin....... e*THURS. NIGHT $ 1 9 Surf and Turf........... ...... 4? e*SUNDAY NIGHT $ 795 Sparerlbs....................E Served With Above Meals: Séd, Pft.t. (F r b rUed>, Hors d'0.uws, Ma F rsmo* lIrmmd SUW me s us Tues. to Thws.# 12HMm - 10 p... Fi.& Sut. 12 om- 1P.M., S.4 P.M. - 9P.M. CLOSED MON DAY LUNCHEON SPECIALSI. Tues. 10 Fr1. 12:00-3:00 p.m. Hwy. No. 2WHUTBY - For R eservalons: 1 Mlle West of.BrockSt. 668-2751, Ail major.credit cards accepted.. $13ng,5 m#,lànýo"