What’s Cooking?

April 27, 2017

I was just out to my Asparagus patch and it is starting to peek through the ground, so will do a couple of recipes for that

Carol Cope Cooking & Recipes

Carol Cope
Cooking & Recipes

delicious green vegetable…with the first coming from our old family cook book.


1 medium onion, chopped coarsely
1 carrot, chopped coarsely
2 Tbsp. flour
2 Tbsp. butter
5 cups chicken broth
2 cups canned tomatoes
1/2 tsp. sugar
1 bay leaf
1 Tbsp. parsley, chopped
1/8 tsp. ground cloves
1/2 tsp. thyme
salt and fresh ground pepper to taste
1 1/2pounds fresh asparagus
Sour cream and chives for garnish

In a large, heavy saucepan, sauté onion and carrot in butter until soft.  Sprinkle with flour and cook another minute, stirring constantly.   Add remaining ingredients except the asparagus and the garnish.  Reduce heat and simmer, covered 10 minutes or a little more.
Rinse asparagus and snip off the ends to where they tend to snap to insure the tender parts, add salt to taste and cook partially covered returning to a boil, then cook uncovered until fork tender, about 2 to 3 minutes. Drain immediately and cut stalks into thirds.
Discard bay leaf.  Puree tomato mixture and asparagus in an electric blender in several batches.
Reheat and serve garnishing each bowl with sour cream and a sprinkle of chopped chives or parsley. 
**This is a super good recipe and will be enjoyed by all.  Will serve approximately 8…..


Trim crusts from bread slices, flatten slightly with a rolling pin and spread each slice with mayonnaise or salad dressing.
Lay across each bread slice a cooked and chilled asparagus stalk and cut to the length of sandwich.
Roll bread around asparagus.  Place the roll-ups, overlapping side down, close together on waxed paper, moisture-vapor-proof material or aluminum foil.. Wrap; Chill thoroughly.  If you would like to do miniatures, follow the recipe above and cut roll-ups crosswise into 1/2 inch slices.  Chill before serving.  This will be great for a party….


2 bundles or 28 cleaned and trimmed asparagus
1 Tbsp. blue cheese crumbles
1/2 cup plain yogurt, nonfat
1 Tbsp. fresh chives
1/4 cup squeezed lemon juice
1 peeled garlic clove, minced
2 large tomatoes, beefsteak, cut into wedges
salt and pepper to taste

In a steamer, bring water to a boil and put basket into the steamer with the asparagus and steam over medium to high heat for 5 to 6 minutes or until it turn to a bright and beautiful green also being tender.  Remove from the steamer and cool the asparagus.
Combine the blue cheese and the yogurt in a sauce pan and heat over a low heat until warm, stirring constantly and until the blue cheese is melted.  Remove from heat and stir or whisk in lemon juice, garlic and the chives. 
On a beautiful platter, arrange the asparagus, circle with the tomato wedges and drizzle with the blue cheese and yogurt sauce.  Sprinkle with salt, pepper and a sparse amount of paprika then garnish with either parsley or fennel leaves.  **I can’t wait until my asparagus gets big enough to have this again….
Until next week, remember this;  You are never given a wish without being given the power to make it come true…  God Bless,  Carol Jean

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