Senior Connections Senior Connections Apr 2019

Cooking with asparagus Asparagus is becoming more and more available at your local grocer. Liven up your same old steamed asparagus with these enticing dishes. Located in the friendly river city of Watertown Asparagus and Prosciutto soup Ingredients 2 pounds asparagus, peeled, trimmed (trimming reserved) and coarsely chopped, plus tips from 8 additional spears 1 3-4-ounce chunk of prosciutto or bacon 1 large leek, white part only, coarsely chopped. Or one small onion 1 small potato coarsely chopped sea salt and fresh ground pepper 3 slices prosciutto, cut into thin strips for garnish or bacon Instructions Place the asparagus trimmings and the large chunk of prosciutto in a saucepan, add water to cover, about 6 cups, then bring to a boil. Then lower heat and simmer for 35 minutes. While it is cooking, remove any scum that forms on the surface. Remove pan from heat and strain through sieve. Discard the trimmings and prosciutto. Set stock aside. Melt butter in a sauce pan over medium heat. Add the leeks and sauté gently until tender 3-4 minutes. Add the potatoes, sea salt and pepper to taste and 5 cups of the reserved stock. Bring to a boil. Then lower the heat and simmer until the potatoes are tender, 15-20 minutes. Increase the heat, add the chopped asparagus and cook until it is tender, about 5 minutes Remove the pan from the heat and puree the soup. Use an immersion blender or regular blender. Then pass it through a ﬁne-mesh sieve into a saucepan. Meanwhile, boil the reserved asparagus tips in salted water for 2 minutes to blanch them. Drain and set aside. Reheat the soup, being careful not to let it boil, this will ruin the ﬂavor. Garnish with the prosciutto strips and the reserved blanched asparagus tips. Cooking Country �� Chris �� Garlic Cheesy Roasted Asparagus Even non-asparagus fans love this recipe! Ingredients 1-pound asparagus spears, woody ends removed 3 tablespoons olive oil 1 tablespoon minced garlic (or 4 cloves garlic, minced) 3/4 teaspoon salt 1/4 teaspoon fresh cracked black pepper 1 1/4 cup shredded mozzarella cheese Instructions Preheat oven to 425°F Lightly grease a baking sheet with nonstick cooking oil spray. Arrange asparagus on baking sheet. Set aside. In a small bowl mix together olive oil, garlic, salt and pepper. Drizzle the oil mixture over the asparagus and toss to evenly coat. Bake for 10-15 minutes until vibrant and just beginning to get tender. Remove from oven and top with the mozzarella cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes). Adjust salt and pepper, if needed. Serve immediately �� Senior Connections HJ.COM Ravioli with Tomatoes, Asparagus, Garlic and Herbs This is an easy supper with the help of premade ravioli, use any tomatoes you like, heirloom varieties add lots of color. Ingredients 1 (20 oz) pkg. refrigerated four cheese ravioli 2 Tbsp olive oil 2 Tbsp butter 1 lb. thin asparagus, woody ends trimmed, chopped into 2-inch pieces 1 (10.5 oz) pkg. grape tomatoes, halved 3 garlic cloves, minced (1 Tbsp) 1 Tbsp balsamic vinegar 2/3 cup Walnuts or pine nuts, chopped and toasted 1/4 cup minced fresh basil 1/4 cup minced fresh parsley Salt and pepper 1/3 cup shredded parmesan cheese Instructions Cook ravioli in boiling water according to package instructions. Meanwhile heat olive oil and melt butter in a large skillet over medium-high heat. Add asparagus to skillet and sauté until tender, about 4 minutes. Add tomatoes and garlic and sauté about 1 longer, then toss in balsamic vinegar. Drain water from pasta once cooked through then More ASPARAGUS on Pg 24 Senior Connections April 2019 11

Senior Connections Senior Connections Apr 2019 | Page 11