Recipe, Bowling,

I notice I got no reaction about the Chickory Gratin yesterday, it occurred to me that most people don't realise this is Belgian Endive - I have changed the wording slightly on the blog. I made it with the stated alterations yesterday plus I used a spicy cheese and we both thoroughly enjoyed it. The method of preparing the endive to 'sweeten' it really worked, not that I mind the  bitterness, but... The asparagus worked too but asparagus (farm fresh anyway) isn't available for very long so I figured I would use broccoli instead. The original recipe uses 2 leaves of chard - OK for the TV chef in question but I don't have a vegetable garden so cannot just pick 2 leaves of chard when I want.

Bowling was nothing to write home about, we ended up taking 2 points but have dropped to 5th place. As a team we have decided if one of us bowls badly, we all do and the reverse also seems to apply.

This I found on the local newspaper site, however, I have seen it on several other sites.

Asparagus with Morels and Tarragon

Yield: 6 servings

2 pounds asparagus, trimmed and cut into 2-inch lengths

4 tablespoons unsalted butter, divided

2 large shallots, finely chopped

¼ pound fresh morels (or 1 ounce dried morels, reconstituted), cleaned and halved lengthwise if large, or other exotic mushrooms

2 tablespoons finely chopped fresh tarragon, divided

½ teaspoon sea salt or kosher salt

1 tablespoon lemon juice

1. Have a large bowl of ice water ready. Put 1 inch of salted water in a large sauté pan, bring to a boil and add the asparagus. Cook until just tender, 2 to 3 minutes. Using a slotted spoon, transfer the asparagus to the bowl of ice water. Once cool, transfer the asparagus to a plate lined with paper towels.

2. Empty the sauté pan and wipe dry. Heat 3 tablespoons of the butter over medium heat. When the foam subsides, add the shallots and cook, stirring frequently, until golden brown, 2 to 4 minutes. Add the morels and cook, stirring frequently, until tender, about 5 minutes.

3. Add the asparagus, 1 tablespoon of the tarragon, the salt and the remaining 1 tablespoon butter and cook, stirring, until heated through, about 3 minutes. Remove the pan from the heat and stir in the lemon juice. Taste and adjust seasoning as needed. Garnish with the remaining 1 tablespoon tarragon. Serve immediately.

Have a great day