Garlic & Green Bean Bake

I love fresh green and yellow beans and here is a recipe that is so easy it is sure to be a favourite at your table. Can hardly wait for fresh beans from the garden.

Garlic & Green Bean Bake

Ingredients

1 tablespoon oil
1 1/2 teaspoons cider vinegar
1 teaspoon dried minced onion
2 garlic cloves, minced
1/4 teaspoon salt
½ tsp paprika
Salt & pepper to taste
2 cups fresh cut green beans
1 tablespoon dry bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon butter, melted

Directions:
In a small bowl, combine oil, vinegar, onion, garlic,paprika salt and pepper. Add in the beans and toss to coat well. Plance mix in a greased baking dish. Mix the bread crumbs, Parmesan cheese and butter together with a fork and sprinkle over beans. Bake, uncovered, at 350F for 10-15 minutes or until heated through.

Alternate Method:
Mix beans as above using combination of green and yellow beans then place in foil or a container that can go on the barbecue an cook 10 mins until tender crisp.

Asparagus Extravaganza

Here are six recipes and cooking items for asparagus. Fresh asparagus will be in our stores soon so have some great recipes ready and enjoy this healthy fantastic vegetable while it is available locally.

Asparagus Soup
1 lb fresh asparagus, chopped
¼ C. chopped onion
3 C. chicken broth
¼ - ½ C. milk or light cream
Pepper to taste
In large pot combine broth, onion and asparagus, mix and bring to boil, stirring frequently. Cook until tender then turn off heat. Slowly milk and stir well until at desired consistency. Add pepper to taste.
Shredded cheese can be added during last step for an alternate flavour.


BAKED ASPARAGUS
1 lb asparagus
¾ C. grated parmesan cheese
¼ C. unsalted butter
Blanch or barely cook asparagus then chill under cold running water. Drain and pat dry. Arrange spears in lightly greased 8” square baking dish or casserole dish. Sprinkle with cheese and dot with butter. If preparing ahead of time cover with plastic and refrigerate. Bake at 350o for 15 minutes or until tender crisp.


If you boil your asparagus save the vegetable water for soups or stews. An old recipe I came across used asparagus water with beef drippings (these days use Bovril or oxo cube or liquid) and use as a drink. The vitamins in asparagus make this a great hot drink if you feel a cold coming on. For a cold drink mix with a little V8 or tomato juice.


ASPARAGUS SOUP
6 stems fresh asparagus, sliced thin
2 cloves garlic, minced
1 stalk celery, sliced thin
1 green or red pepper, chopped
4 cups chicken stock
Salt & pepper to taste
5 sliced bacon cooked crisp and crumbled
In large pot combine asparagus, garlic, celery, green pepper and stock. Bring to a boil then simmer about 10 minutes until vegetables tender. Add salt and pepper to taste. When serving sprinkle with bacon bits.

CHICKEN AND ASPARAGUS
3 tbsp butter 1 tsp lemon juice
3 tbsp flour Salt to taste
1 C. milk 1 lb asparagus
1 C. chicken broth 2 C. cooked chicken, bite sized pieces
½ C. mayonnaise
In medium size pot melt butter then blend in flour, milk and broth stirring until thick and smooth. Remove pot from heat and stir in mayonnaise, lemon juice and salt. In baking dish arrange asparagus spears (or cut into 1” pieces). Spread chicken pieces and pour sauce over top. Bake 375o for 30 minutes or until asparagus cooked.
Canned or frozen (& thawed) asparagus may be used, reduce baking time to 20 minutes.
This is a great recipe to use leftover rotisserie chicken or even turkey.

There are many ways to enjoy asparagus but my neighbour Drew has the simplest way. He takes his asparagus spears and tosses them with olive oil and coarse sea salt then places them on a perforated pizza tray and pops it on the barbecue for 10 minutes until the spears are cooked but firm. I could happily eat buckets of his asparagus. I look forward to the new season and talking about growing and cooking, over a nice plate of Drew’s asparagus of course.