It's been a great way to share knowledge, experience and recipes for the entire group!! I thought I'd share the favorite from last year (I shared with this year's group too :)) as we are nearly at the end of asparagus season.
I created the Asparagus Spread to be stored in the freezer and have a versatility to it in everyday cooking. This recipe makes a great appetizer with slices of baguette, a base for asparagus soup (add 3 cups chicken/vegetable stock) an easy savory tart on it's own, or spread onto a pastry crust and top with eggs for a quick and delicious quiche. It's also fantastic stirred into freshly prepared linguine pasta!
The ingredients are a tad more expensive, but it's truly worth the effort and expense for such an elegant, easy, tasty variety of dishes.
Asparagus Spread with Truffle Oil
1 pound asparagus, trimmed and cut into 1 inch pieces
1 stick butter
1 8 ounce carton mascarpone
Salt & pepper to taste
2 Tablespoons Truffle Oil
Saute asparagus in large sauté pan over medium heat about 6 minutes with butter until barely soft, and bright green.
Remove from heat and add mascarpone cheese, salt, pepper and truffle oil. Stir until combined and place in freezer containers. Let cool to room temperature then place in freezer up to one year.
|The Boulevard Market sells this for $12.98/ bottle. Not cheap, but worth it!|