Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posted: March 25th, 2013
Dress asparagus for Easter dinner

I love asparagus. No matter you pronounce it. Image from wikimedia.

I love asparagus. No matter you pronounce it. Image from wikimedia.

The first time I ever had asparagus was at a friend’s house when I was in middle school. Not sure why we never had it at home. Dad must hate it or something.
Anyway, I remember liking it then, if only because my friend and her brother kept calling it “ass-pah-grass.” We got the giggles and no amount of scolding could suppress them. I think my friends’ parents were afraid I was going to go home and tell my parents that they taught me a bad word at dinner.
It was more likely that my folks would be annoyed by the fact that I now wanted to eat asparagus.
It wasn’t till a couple of decades later that I tried it again, and I’ve loved it ever since.
Here’s a elegant, albeit time-consuming, spring dish, which I’ll never be able to stop calling ass-pa-grass.

2 1/2 pounds asparagus
10 green onions
2 red bell peppers, cut into 20 strips
1 cup finely chopped onion
1 cup red wine vinegar
1/2 cup water
2 teaspoons sugar
1 teaspoon dried oregano
1 teaspoon dried tarragon
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper

1. Snap off tough ends of asparagus. Cover and cook in a small amount of boiling water 5 minutes or until crisp-tender. Drain and rinse under cold running water; drain well.
. Trim white portion from green onions, and reserve for another use. Place green onion tops in a bowl; add boiling water to cover. Drain immediately, and rinse under cold running water.
3. Gather asparagus into 10 bundles, and add 2 bell pepper strips to each bundle. Tie each bundle with a green onion strip. Place bundles in a 13 x 9-inch baking dish.
4. Combine chopped onion and next 9 ingredients (onion through pepper) in a bowl; stir well. Pour over asparagus bundles. Cover and chill 2 to 8 hours.
5. To serve, remove asparagus bundles from marinade, and discard marinade. Arrange asparagus bundles on a serving platter. Makes 10 servings.
Per serving: 28 calories, 0.3 gram fat, 2 grams protein, 5.6 grams carbohydrate, 1.4 grams fiber, 0 cholesterol, 51 milligrams sodium and 28 milligrams calcium.
– Rich’s Recipe du Jour

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