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Roasted Asparagus with Lemon & Goat Cheese
Prep time 10 min. 6 servings Bake time 20 min
Vegetable cooking spray
Freshly ground black pepper
1 lemon
1/2 cup vegetable broth
2# trimmed asparagus
3 oz. soft goat cheese, crumbled
1 Tblsp. olive oil
1. Heat oven to 425 degrees Spray a 17 X 11 roasting pan or shallow baking sheet with cooking spray.
2. Grate enough lemon peel to make 1 teaspoon. Squeeze lemon to make 1 Tblsp. juice. Set peel and juice aside.
3. Stir asparagus and oil in prepared pan. Season with black pepper and add broth.
4. Bake 20 minutes or until asparagus is fork tender -- stirring once.
Top with cheese, lemon peel and juice.
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Mother's Asparagus Luncheon Dish
Salt
2 lbs. asparagus
6 T. butter
4 T. flour (Wondra works well)
1 cup heavy cream
1-2 pinches of paprika
4 hard-cooked eggs, peeled and sliced
2 cups fresh bread cubes
1 cup coarsely crumbled Ritz crackers
1/2 cup freshly grated parmesan
Preheat oven to 350 degrees. Bring a large pot of salted water to a boil over high heat. Prepare asparagus by holding bottom half of each spear and gently bending it until it snaps where it naturally breaks. Discard ends or save for vegetable stock.
Cut asparagus into pieces, add to pot and cook until crisp-tender, 4-6 minutes. Reserve one cup of the cooking water, then drain asparagus.
Melt 4 T. of the butter in a saucepan over medium low-heat. Add flour and cook, stirring for two minutes. Whisk in reserved cooking water, then the cream, stirring until smooth and thick, 8-10 minutes. Add paprika, then season to taste with salt. Layer asparagus, egg and sauce alternately in a medium baking dish sprayed with cooking spray, ending with sauce. Sprinkle with bread cubes, cracker crumbs and grated parmesan. Dot with remaining 2 T. butter. Bake until bubbling and golden, 25-30 minutes.
Printable Recipe
Asparagus Guacamole
1 lb. asparagus cut into 1" lengths
3/4 cup water
2 T. plain yogurt
1 T. lemon juice
1 med. tomato, seeded and chopped
2 T. chopped green onion
1 t. ground cumin
1 clove garlic, minced
1/2 t. dried oregano
1/4 t. salt
1/4 t. cayenne
Combine asparagus and water in a 2 qt. saucepan. Bring to boil and simmer 8-10 minutes, or until asparagus is tender. Rinse with cold water and drain. Blot with paper towels to remove excess moisture. Combine asparagus, yogurt and lemon in a food processor or blender. Process until smooth. In a medium bowl, combine asparagus mixture and remaining ingredients. Chill. Serve with raw vegys or tortilla chips.
Printable Recipe
Spinach-Apple Salad
Toss together in a large bowl:
1 lb. spinach, washed, dried and broken
3 hard boiled eggs, chopped
2 Empire apples, unpeeled and chopped
1 red onion (small) sliced into rings
1/4 lb. bleu cheese, crumbled
Dressing:
1 cup mayonnaise
1 cup sour cream
Mix together mayonnaise and sour cream. Pour over salad and toss. Chill several hours before serving.
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Deep Fried Asparagus
1/2 cup cornstarch
3/4 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon celery salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 egg whites
2/3 cup cold flat beer
3 pounds (2 cups) raw, whole asparagus, cleaned
Mix all ingredients except asparagus in a bowl with a wire whisk until well blended. Dip asparagus individually in the batter and deep fry them in at least 2-inches of peanut oil for 2 minutes or until golden brown.
Yield: About 4 servings
Printable Recipe
Pan Grilled Oyster Mushrooms and Asparagus
12 thick asparagus spears
Extra-virgin olive oil
Coarse sea salt
1 pound meaty oyster mushrooms
1 Tbsp.. garlic butter
(to make this crush a clove of garlic in the tbsp. of butter)
a few drops lemon juice
parsley for garnish
Slowly heat a large skillet or griddle until very hot; sprinkle it with
coarse salt. Then brush each asparagus spear with oil and cook on one
side until charred, then turn and continue cooking until tender, approx.
five minutes.
Meanwhile add the mushrooms with a drop of oil along side the
asparagus and cook until the mushrooms are nicely browned. Add one
Tbsp.. garlic butter to the mushrooms and toss while cooking. Add lemon
juice to the asparagus. Scrape onto a shallow serving plate and garnish
with the parsley. Delicious!
Printable Recipe
Asparagus Anderson
(this is a one dish meal, my version of New Orleans Eggs Benedict)
Per person:
Start with one slice of toast; add: a slice of good, tasty breakfast ham, lightly browned in a skillet. Steam: 6-10 stalks of asparagus until crisp tender. Place this on top of the ham; top with 2 soft poached eggs. I just add a little salt and pepper to taste-some like a little cheese sauce or Hollandaise.
Try this for a quick one dish meal, its always been my family's favorite spring meal...I know I fix it at least 15-20 times during the usual 56 day asparagus season!
Printable Recipe
Rhubarb Cream Pie
Pastry for 2 crust (9 inch) pie
3 cups rhubarb cut in 1/4 inch slices
1 1/2 cups sugar
3 rounded Tbsp. Wondra flour
2 eggs
Put cut rhubarb in medium sized mixing bowl.
Combine flour and sugar and stir into rhubarb until well coated.
Break eggs over mixture and stir until well blended and a heavy syrup is formed. Set aside while preparing crust.
Pre-heat oven to 450 degrees.
Roll out pastry dough to form a 9" pie shell.
Put prepared rhubarb mixture into shell.
Roll out remaining dough. Moisten edge of bottom crust. Place top crust on pie, seal and flute edges. Cut slits in top crust in several places.
Bake at 450 degrees for 15 minutes.
Reduce heat to 350 degrees and bake 30 minutes or until golden.
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Strawberry Rhubarb Compote
3 cups thinly sliced rhubarb
1 1/2 cups strawberries, washed and stemmed
1/2 cup sugar
2 T. one minute tapioca
1 t. grated orange peel
1 c. water
Place rhubarb and strawberries in a lightly buttered baking dish. Mix together sugar , tapioca and orange peel and mix lightly. Pour water over. Let stand 15 minutes. Cover and bake in a 375 degree oven for 30-40 minutes, or until rhubarb is just tender when pierced with a fork. Makes 4 to 6 servings. Delicious served over vanilla ice cream.
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