Eat at our House - June 11, 2008
Wednesday June 11 2008 Dorothy Eedy The pages I enjoy reading the most in both newspapers and magazines are the Editorial page and the page with the letters to the editor from readers. These pages, to me anyway, let you know what people are thinking and what is going on in community politics.
In my own case, I don’t remember ever having  written a letter to the editor. Not that I haven’t thought about it maybe even written words down on a piece of paper expressing views on something that I might have thought unfair. But I always remembered what my husband had to say and took his advice, well in this case anyway. His advice was to go ahead and write your letter, but don’t send it, and in three or four days read it again, and if you still want to send it, do so. In my case In three or four days I’ve cooled down and realized it wasn’t that important and tore up the letter.
Of course there are those very important letters that we don’t see enough of and these are the letters that bring attention to a person who contributes hours of volunteer work, never bringing attention to themselves. Sometimes it is not just one person but a group, a service club, a store, a business, or a factory, doing something that can be an immense act of kindness to a very needy person or project.
I’m not going to mention names but I met such a person recently and as I hadn’t seen this person for quite a while I asked, “what have you been doing lately?”
Well, I was told that they have never liked sitting at home, and as they are someone with many interests, they do volunteer work, mostly in projects out of town, in hospitals, theatre, library and the list goes on. Not many years younger than myself, I felt that this person had the answer to many of our troubles. Giving of yourself and your worldly goods, statistics have revealed, makes for the happiest people in the world.
And to finish off this is my thank you to the many volunteers who give so much of themselves in our wonderful town and other communities.
This is also my favourite time of the year when first, maple syrup is harvested, followed by delicious rhubarb and now asparagus and soon to come strawberries, all home grown. So now is the time to think about what we are going to do about asparagus. Throughout time asparagus has always been regarded as highly beneficial. The Greeks believed that it could prevent bee stings and cure toothaches, while the French would use it as an aphrodisiac. The Egyptians, on the other hand, would actually offer this green delicacy as a gift to the gods.
I’m told fresh asparagus is an excellent source of folate, potassium and Vitamin C. It also contains the antioxidant glutathione.
To prepare, first break off the butt end of each stalk where it snaps easily. Wash under running water to remove any sand. We had quite a discussion not so long ago at a family gathering on the best way to cook asparagus. I like it just cooked in a small amount of water on medium, watching carefully. When the water disappears the asparagus is usually done, then add a pat of butter and seasonings. My son preferred to cook it on the barbecue. The recipe I found says to heat the grill or barbecue, toss asparagus with olive oil. Place on grill. Reduce heat to medium high. Grill until tender-crisp, about three minutes per side. Drizzle with balsamic vinegar. You can also try the stir-fry method:  heat a large fry pan over medium heat, cut spears into 1-inch pieces, add olive oil and stir fry until tender-crisp, five to seven minutes. Drizzle with soy sauce.
For something different, try this recipe.
French Breaded Asparagus
1 pound of fresh asparagus, cooked
1 tbsp. cold water
1/2 cup fine dried bread crumbs
1/4 cup parmesan cheese
1 tsp. salt
1 tsp. paprika
1 egg
Beat egg and mix with cold water. Mix crumbs, salt and cheese and paprika together. Dip asparagus, one at a time, in crumb mixture, then egg mixture. then in crumb mixture again, Chill 1 hour. Fry in hot fat until golden brown.
Toast Roll with Ham and Asparagus
A fine luncheon or supper dish served with green salad on the side.
Preheat oven to 400 degrees. Make a white cream sauce from your favourite recipe and keep hot until needed.
2 cups asparagus tips (or keep spears whole)
Remove crusts from eight slices of bread. Brush bread lightly on both side with melted butter.
Place on each slice a slice of ham, and several asparagus tips or just one or two whole spears. Roll up as you would for jelly roll and fasten with toothpicks.
Place rolls on oiled baking sheet and bake until lightly browned. Serve hot, two rolls for each person and with hot cream sauce. Serves four.
Asparagus Salad
6 medium asparagus spears
2 tbsp. dijon mustard
1/2 tsp. salt
freshly ground pepper
1/2 tsp. sugar
3 tbsp. red wine vinegar
1/4 cup olive oil
1/4 cup vegetable oil
2 tbsp. minced parsley
1 tbsp. minced shallot or red onion
large head Bibb lettuce
1 hard boiled egg yolk, sieved
minced parsley for garnish
Snap off tough ends of asparagus and cut tips at three inches and stalks at 3/4 inches. Cook for four to six minutes or until just tender. Drain and pat dry.
 To make dressing, combine mustard, salt, pepper, sugar, and vinegar. Add oil in steady stream, whisking until well combined. Put half dressing in large bowl. Add parsley and shallot and toss. Add asparagus and toss again. Arrange lettuce leaves on salad plates. Arrange salad on top. Sprinkle with  egg yolk and parsley. Add more dressing if needed. Serves six.
 
 
 
   


 

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