Friday night I made the Spring Asparagus Risotto which I posted in my blog the other day. It was very good and we both enjoyed it. We have some left and I think I might add shrimp to it. Risotto is not supposed to be eaten as leftovers, but difficult not to have leftovers when there are only two of you. Would you believe I have already started writing blogs for the A to Z
in 2016. I keep coming across ideas so needless to say, I am saving them. H is fully written, V nearly so. At this rate I will have my posts done way before next April. Of course the ideas may not keep popping up like they are at the moment.Saturday we went to Barrie’s Asparagus farm as I was out of asparagus. They
were very busy. It turns out they are just selling $5 and $10 bags, or multiples of, of course, for ease of calculating the cost of everything. I always buy a $10 bag anyway. Although they have a lot of other stuff to calculate, people buy all kinds of things there apart from asparagus and rhubarb in season. It is a total grocery store these days. This is a sketch a customer of theirs did a while back. I’ve always liked it.This is another of my favourite recipes. It makes a delicious hors d’oevures or a nice snack. I make it and then freeze it in ice cube trays. It stores in the freezer forever.
Asparagus Pesto Toasts
1 lb trimmed green asparagus
1 cup toasted walnut halves (I use pecans)
![Asparagus Pesto_thumb[1]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpQxoeX3DpSCcX13tEc2QmfwJehQ2EHYJrUGZnHTwlSN6OqVOVJW7wE7aWvs4DelfFIzMpzkiAy5m8XHksnf5KtEsFhUvytmNbd3iERt4AkHi8oxkbYeCDw3W9syWF20D9PD8NdxZplW4/s1600-h/Asparagus%252520Pesto_thumb%25255B1%25255D%25255B3%25255D.jpg "Asparagus Pesto_thumb[1]")
4 cloves garlic, peeled
2 1/2 tsp salt
3/4 cup olive oil
2/3 cup freshly grated Parmesan
Freshly ground pepper
1. Cook asparagus until just tender. Refresh in cold water, then drain and dry well. Place asparagus, walnuts, garlic and salt in food processor. Process until blended.
2. With motor running, gradually add olive oil, then add cheese and pepper. Blend together and check seasoning. Place in covered bowl.
3. It shows the recipe served on crunchy toasted French or Italian bread with a curl or two of parmesan on top and some asparagus at the side.
4. We freeze this in ice cube trays, then wrap the cubes in pairs (separated by Saran, and put in a bag in the freezer until we need them.
Source: Food & Drink
Have a great day
![Jo_thumb[2]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEjPPJBwv-gPz9rPa3hqb0yzpRpCxT83L5AwuMhnTRVNUz6JVqBvvu-LXplGnw_LACG2uL0qv0P3CcQdUHcBvDz41NVq7Viwi48WFE_OAKceo8bkuPl2x_JpdXJ7mQqMSP14tJayYyKVA/s1600-h/Jo_thumb%25255B2%25255D%25255B4%25255D.png "Jo_thumb[2]"){kind=small}
Hi Jo ... well done on starting the A-Z 2016 - that should help ... sounds a good recipe - I've still to get to the asparagus farms .. but this week I'll be out and about. Love the art work too .. cheers Hilary
ReplyDeleteIt's funny, ideas keep popping into my head. I can't imagine not getting my daily fix for asparagus Hilary.
DeleteGood info of asparagus! Nice to heat that you have started writing A-Z early.
ReplyDeleteAsparagus is one of my favourite foods John. I had an A to Z idea just pop into my head last night so had to record it straight away. It was about 2 a.m. but I keep a pad and pencil by the bed.
DeleteThat does sound good, Jo. I'm going to have to put a file of your asparagus recipes together.
ReplyDeleteWell I sure have lots of them Helen..
DeleteI also need to start a file on your asparagus recipes. Love you substituted shrimp!!
ReplyDeleteNo I was going to add shrimp Dixie but in fact didn't do so.
DeleteAre you featuring a hummingbird for H? Because I can't imagine there are too many hummingbird recipes.
ReplyDeleteBe sure to stop by today...
Nope, no hummingbird recipes. Not that I have ever come across. Mind you in parts of the Med they do eat starlings but they are a bit bigger.
DeleteThanks so much Alex for the You Rock Award. I was flattered. Didn't like the pic you chose though.
That's so great you are getting such a head start on next year's challenge! Why aren't you supposed to eat risotto the next day?
ReplyDeleteThe texture is spoilt by keeping JoJo. Risotto is supposed to be eaten instantly it is ready to maintain the mouth feel which is important to the dish. Mind you I enjoy it as a leftover but it really isn't the same.
DeleteI'm just impressed that you have so many good asparagus recipes. This is just what I need. I love asparagus, but don't know what to do with it outside of brushing it with some oil, seasoning it, wrapping it in some foil, and grilling it.
ReplyDeleteWell I will be posting asparagus recipes for the whole season so you should be able to find some you like. I've never heard of cooking it your way so you added to my collection.
DeleteI have to admit that for the first time ever, I ate asparagus yesterday. I loved it.
ReplyDeleteT. Powell Coltrin: I am so glad you like it. The fresher it is the better it is of course. I am always disappointed with people who don't like it. Especially those who mow over their asparagus beds.
DeleteI bet that recipe is really good. I have one for guacamole using asparagus. You wouldn't know it wasn't made with avocados.
ReplyDeleteSo do share Diane. Or email it to me and I will add it to my collection
DeleteGood for you for getting a head start on next year's A/Z!!! Themes float around in my head but I haven't finalized anything yet.
ReplyDeleteYum with this recipe with the asparagus! Definitely have to try it sometime.
betty
I have to write them down Betty or I forget all about them.
DeleteDo, it's delicious
Asparagus still haunts me, lol.
ReplyDeleteI would have bought the rhubarb for sure. Rhubarb makes the best rhuberry jelly. Mix the rhubarb with either blueberries or strawberries, and it's delicious!
So it should Liz, you asparagus murderer you.
DeleteI only stew my rhubarb as it's just for me.
Congratulations on winning the You Rock Award, Jo. Asparagus sounds great, so long as its green I'm happy!
ReplyDeleteThanks Spacerguy. I was really chuffed (pleased in Limey speak). As you will gather, I love asparagus any which way including loose.
DeleteI remember you talking about Barry's farm this time last year. It must be spring over there. It's just starting to get cool at night over here.
ReplyDeleteI became friends with the farmer, Tim Barrie, some years ago when I started buying their asparagus so frequently and posting about it on line. I don't know if they still tell people about my recipes or not. I should ask. Probably not.
DeleteI love aparagus! We just just put in another patch of it. should be yummy pickin' next spring. :-) Oh, I have had some ideas as well for next year. I've been putting them in a folder.
ReplyDeleteCongratulations on the award! You do rock. :-)
Sia McKye Over Coffee
Oooh lucky you Sia. I loved having my own asparagus bed in England. Good idea to save your ideas. I have just been writing blogs as the ideas come along.
DeleteThanks Sia, nice of you to say so. Guess I'm a rockin' mama.
OK so many will love this recipe but ground asparagus?? For me nope but I can see where it would be a tasty treat for moms everywhere. I say this because I always felt only mothers liked asparagus-lol Actually I forget if my hubby likes it. I have to ask him and then try one of your recipes for him. Hope you had a great Mother's Day
ReplyDeleteIt is delicious Birgit but if you don't like asparagus in the first place, this won't change it I guess. I'm not a mother but I love asparagus as you may have gathered.
DeleteCongratulations on the "You Rock" Award! So deserving.
ReplyDeleteI still have my almost completed posts for this year - maybe I'll finish so next year no matter what I'll be able to join in on the fun.
Asparagus - don't you love spring!
Thanks Yolanda.
DeleteI hope you will be able to do so. It's hard work but.....
I sure do love spring
This gives me an idea to do something similar but without the cheese. And instead use my cashew and nutritional yeast combo.
ReplyDeleteThanks!
Hope it works Ivy.
Delete