I am green with envy at the moment, Glenda Larke who is an author and blogger of Tropic Temper (see link this page) is in Lake Como, Italy and posting some wonderful pictures plus having the time of her life. I asked her to mention the food and she has done so. Wednesday I was eating fish, so, apparently was she.
If you are a regular reader of my blog, you will know I have been raving, off and on, about the benefits of the Bowen Therapy which, locally, can be obtained at Let It Heal well, Matt being a stubborn person, didn't really believe me wholeheartedly despite seeing the difference between me walking with a cane and then not doing so. He has a back condition known as Fascet Syndrome which means that the spine is curved the wrong way at one spot. Lately, it has been giving him a lot of pain, so, I finally persuaded him to go to Let It Heal. He has had three treatments, the first session didn't do anything apparently, the second treatment he had one good day, the third treatment he notices he is improving daily and yesterday, went playing golf. It takes three treatments to really know if Bowen Therapy is helping you or not, so if you try it, don't just give up if it doesn't work straight away.
I just found this recipe on the Ontario Asparagus Growers' Marketing Board Page and thought it sounded really good. I will be trying it over the weekend. Of course if you are in the States, be careful about what kind of tomatoes you buy. Vine tomatoes appear to be the best for you. I am assuming canned tomatoes are OK but don't know. Such a shame to be forced to use them at this time of year when fresh tomatoes are available in some parts of the country.
|1 to 1-1/2lb||fresh Ontario asparagus|
|5 medium||fresh or drained canned tomatoes, diced|
|3 tbsp||minced onion|
|3 tbsp||chopped celery|
|2 tbsp||fresh bread crumbs|
|2 tbsp||freshly grated Parmesan cheese|
|1-1/2 tbsp||minced fresh basil OR 1/2 - 1 tsp dried basil|
|1 to 3 tbsp||granulated sugar|
|1/4 tsp||freshly ground pepper|
Melt butter in 9 x 13-inch baking dish. Trim and cut asparagus into 2-inch pieces; sprinkle over bottom of pan or leave spears whole and arrange in a single layer in pan. Top with tomatoes, onion, celery, bread crumbs and cheese. Season with basil and sugar (amount used will depend on acidity of tomatoes). Sprinkle with salt and pepper. Cover and bake 45 minutes at 350º F or until asparagus is tender. Transfer with slotted spoon to serving dish.
Yield: 6 to 8 servings.Have a great day. I know I will.