Courtesy of organizer Dianne Navarro
First place: Asparagus Breakfast Pizza
By Traci Apsey
16 oz. bag tater tots
1 bunch asparagus
6 to 8 eggs
Bacon cooked
1 C Parmesan cheese fresh
Cook tater tots in a large pan on stove press to form a crust. Add eggs, bacon and asparagus. Cover and cook on medium heat for 10 minutes. Top with cheese and continue cooking for approximately 5 minutes.
Second place: Asparagus Cheese Ball with Cocoa Nibs
By Mimi Wheeler
5 oz Goat cheese (Chẻvre)
3 oz Neufchatel cream cheese
1 Tbsp finely grated ginger root
½ cup finely chopped asparagus stem (reserve the tips for other usage)
Simple syrup of 2 Tbsp sugar and 1 Tbsp water
3 Tbsp cocoa nibs, roasted lightly (see directions)
Simple syrup:
Add sugar and water to pan. Bring to a simmer. Add asparagus and simmer 5 minutes. Let cool in pan. Set aside.
Toasting Cocoa Nibs
Heat a small pan then remove from heat. Add cocoa nibs. Stir until nibs turn darker and release aroma. Set aside. Mix cheese, ginger and asparagus in food processor and pulse for 10 seconds or until mixed. Remove and form to a ball on platter. Sprinkle nibs over cheese ball before serving with crackers.
People’s Choice Winner: Cream of Asparagus With Toasted Cheese Bread Points
By JoLynn Davis
1 lb of fresh asparagus
1 medium onion chopped
1 can of cream of celery soup
1 can cheese soup
½ stick of butter
½ cup of flour
2 cans of chicken broth
1 pint of half and half
2 cans of evaporated canned milk
1 Tbsp garlic salt
1 Tbsp parsley
1 Tbsp crushed red pepper seeds
1 Tbsp pepper
1 Tbsp Baco’s Bacon Bits
Saute chopped onion in butter. Stir in flour. Slowly add chicken broth and remove from heat. Chop asparagus. Place in large (5 Qt.) pot and cover with water and boil until tender. Drain and puree in a blender then return to large pot. Add the onion base and all remaining ingredients. Mix well and simmer.
Cheese Bread Points
Place buttered cheese bread slices on a cookie sheet. Toast under the broiler for 2-3 minutes or until browned. Cut into wedges and serve with the soup.
