PICKLED ASPARAGUS

place in the bottom of each quart sealer

1/2 cup vinegar
3/4 tsp salt
1 tsp dill seed
1/2 tsp whole pickling spices
2 garlic cloves (or more if desired)
1/2 red pepper or jalapeno pepper rough chopped

Pack jars with raw asparagus: fill to top with boiling water.  Seal and process 8-10 minutes.  Let stand and
jars tops seal.  Store for a few months – Enjoy!
approx 1 lb asparagus per quart


CREAM OF ASPARAGUS SOUP

2 lb fresh asparagus
1 small onion, finely chopped
4 tbsp butter or margarine
2 tbsp flour
420 ml chicken or vegetable broth
1 cup heavy cream
1/8 tsp ground mace or nutmeg

Trim asparagus; cut into 1 inch pieces. Steam until just tender.  Drain and reserve 1.5 cups of cooking liquid.  Place cooked asparagus and reserved liquid in blender; process until smooth.  Saute onion in butter until tender but not brown.  Stir in flour, cook over low
heat until bubbly. Gradually stir in chicken or vegetable broth, bring to a boil stirring constantly.  Lower heat; simmer 3 minutes.  Add asparagus puree, 1/2 cup of cream and mace or nutmeg.  Whip remaining cream in a small bowl until peaks form.  Serve hot or cold with a dollop of cream.


ROASTED BALSAMIC ASPARAGUS

2 lbs fresh asparagus
2 tbsp olive oil
pinch ground sea salt
1/8 tsp ground black pepper
3 tbsp balsamic vinegar

preheat oven to 400 F , place asparagus in shallow pan, drizzle with olive oil and sprinkle with salt and pepper.
Roast about 15  min or until tender crisp.  Toss in balsamic vinegar just before serving.
* You can also grill by marinating all ingredients together and grilling on BBQ!

 

EASTER EGG RADISH SALAD

2 cups sliced radishes
1/2 tsp salt
1 cup thinly sliced red onion
1 cup sliced cucumber
1/2 cup olive oil
2 tbsp white wine vinegar
1/2 tsp white sugar
1 clove garlic minced
1 tsp chopped fresh dill

Toss radishes with salt, let stand 10 mins. Drain any water and add cucumber
and onion
Whisk olive oil, vinegar, sugar, garlic and dill together.  Mix all ingredients together
cover and chill in fridge an hour before serving.

 

ROASTED EASTER EGG RADISHES

2 bunches radishes washed and trimmed (approx 1 lb)
2 tbsp olive oil
1 tsp thyme (or basil or crushed garlic up to you!)
salt to taste
juice from 1/2 a lemon

preheat oven to 450 F line a shallow baking pan with foil
cut radishes in half or quarters if they are large
toss radishes in a bowl with olive oil, your seasoning of choice
place in baking pan and sprinkle with salt
roast in oven until outer edge soft but center still firm.  stir every 5 in
total cook time about 12 min
plate and drizzle with lemon juice