By Faith Bahadurian, Special Writer
May is both National Asparagus Month and National Strawberry Month and with the cold weather we have had, both growing seasons have been a bit behind. Is the strawberry/asparagus combo a marriage made in heaven or in a couple of marketing board conference rooms? Well, according to some enthusiastic home cooks, it’s the former, and the Internet is full of asparagus-strawberry salad recipes. I include one version here, from the Florida Strawberry Association website, just for the heck of it, but then these two seasonal treats can go their own separate ways.
When the new local crop of any beloved fruit or vegetable hits the farm stands, I go a little crazy enjoying them in their purest form. But at some point, I’m ready to look at more involved preparations, maybe the creamy pasta recipe below I just received from Tre Piani restaurant in Forrestal Village. Owner Jim Weaver, founder of the local Slow Food chapter and author of “Locavore Adventures: One Chef’s Slow Food Journey,” purées asparagus stems with cream, then folds it into fresh fettuccine with the tips.
And to, me for any precious berry, the sign of abundance is having enough to fill a pie. There’s a luxuriousness to that which overcomes the homespun aspect of the humble pie, elevating it to a glorious celebration of the season.
Fettuccine
with Asparagus Sauce
Adapted from Jim Weaver, Tre Piani
Serves 4
1 pound fresh fettuccine
1 bunch asparagus
¼ cup olive oil
1 tablespoon butter
2 cloves garlic
½ cup cream
1 tablespoon fresh chopped parsley
¼ cup freshly grated Parmigiano-Reggiano cheese, plus enough shaved with a vegetable peeler for garnish
Salt and white pepper to taste
Cut off tips and the tough ends of asparagus; reserving tips and discarding ends (or save for stock). Chop the middle portion of the asparagus. Heat olive oil and butter in a heavy saucepan; add garlic and cook until lightly browned. Add chopped asparagus. Add a little salt (not too much, since you will reduce this sauce) and cook over medium heat until tender.
Add 1 ½ cups water and bring to a simmer. Let mixture reduce by half and add cream. Reduce by another half, let cool, and purée in a blender or with an immersion blender. For optimum results strain this purée to remove any tough parts of the asparagus.
Add the purée back into saucepan and add the asparagus tips and parsley. Bring to a simmer and cook until mixture coats the back of a spoon. Season to taste with salt and white pepper. The sauce can be cooled and reserved up to three days at this point or kept warm and used immediately.
Bring a large pot of lightly salted water to a boil and add pasta. Cook until al dente, about three minutes. Strain pasta and drain completely. Add pasta to sauce and stir in grated cheese. Portion or plate onto bowls or a platter and garnish with the shaved cheese.
Roasted Asparagus
with Fresh Strawberries
Adapted from
www.strawberrysue.com
6 servings
This recipe was a growers association Grand Prize Winner in the Home Cook Division. Recipe submitted by Barbara Estabrook, Rhinelander, Wis.
4 slices applewood-smoked bacon, chopped
¼ cup olive oil + 1 ½ tablespoons, divided use
1 tablespoon orange marmalade
2 tablespoons white balsamic vinegar
½ teaspoon black pepper, ground
30 asparagus spears, tough ends removed
1 teaspoon kosher salt
1 (16 ounce) container fresh strawberries, sliced ¼ inch thick ( about 2 ½ cups)
6 tablespoons feta cheese, crumbled (optional)
In medium skillet, cook bacon over medium heat until crisp, and remove with slotted spoon to drain on paper towels. Drain bacon grease from skillet. (Do not wipe skillet out.)
Add ¼ cup olive oil and marmalade to skillet. Cook over medium heat, stirring with wooden spoon until marmalade is melted. Remove from heat; stir in vinegar and pepper. Set aside.
Preheat oven to 425 degrees. Spread asparagus in a single layer on rimmed baking sheet. Drizzle with remaining 1 ½ tablespoons olive oil, tossing gently to coat. Sprinkle with salt; bake until barely tender, 5 to 10 minutes. Place asparagus on platter or divide evenly among six salad plates. Stir strawberries and bacon into marmalade mixture, tossing to coat. Spoon evenly over asparagus, and sprinkle with feta if using.
Fresh Summer Strawberry Pie
Adapted from “The New Basics Cookbook,”
Julee Rosso & Sheila Lukins, Workman (1989)
8 portions
Pastry:
1 cup all-purpose flour
¼ cup sugar
¼ teaspoon cinnamon
Pinch salt
1/3 cup unsalted cold butter, cut into pieces
About 1 tablespoon fresh lemon juice
Filling:
2 pints strawberries, rinsed, drained, hulled, halved
¼ cup sugar
¼ cup instant tapioca
2 tablespoons unsalted butter
½ teaspoon ground cinnamon
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
2 tablespoons packed light brown sugar
For pastry, toss flour, sugar, cinnamon, salt in a bowl. Using a pastry blender, two knives, or fingertips, cut in butter until mixture resembles coarse crumbs. Use fork to stir in just enough lemon juice to form a mass. Wrap ball in plastic wrap and refrigerate 30 minutes.
Preheat oven to 375 degrees. Combine strawberries, sugar, tapioca, butter, and cinnamon in a medium size saucepan, and stir over low heat until thick, five minutes. Remove from heat, stir in lemon juice and vanilla, and set aside.
Roll chilled dough on lightly floured surface to 11-inch circle and drape in 9-inch pie plate, pressing into bottom and sides. Trim to 1-inch overhang, fold in and crimp edges. Prick bottom with fork, line with foil shiny side down, and weight with dried beans or pie weights. Bake 15 minutes. Remove and lower oven to 350 degrees.
Remove foil and weights from crust, and spoon in filling. Place on baking sheet, to catch drips. Sprinkle top with brown sugar. Bake until bubbling, 45 minutes. Cool on wire rack one hour, then refrigerate overnight, removing it from refrigerator 30 minutes before serving.
Faith Bahadurian blogs at http://www.packetinsider.com/blog/njspice/ (also www.twitter.com/njspice).
