Asparagus Festival 2019 Recipe Contest winners
Photo by Emma Beauchamp, Taste the Local Difference
People’s Choice Awards
Winner – Carol Cunningham’s Aunt Jen Strikes Again(recipe #8)
Runner-up – Shipwreck Cafe’s Asparagus Guacamole
Judge’s Awards
Overall winner – Charles Stairs’ Grilled Asparagus with Pecorino (recipe #4)
Vendor winner – Asparagus Brats by Pleva’s
#1 Asparagus Guacamole by Shipwreck Cafe (please see Shipwreck for recipe)
AWARDED PEOPLE’S CHOICE #2
#2 Cheesy Baked Asparagus by Deb Fritsch
1 16 oz Alfredo Sauce
1 cup (4 oz) Italian Cheese Blend, shredded
1 lbs fresh asparagus
½ cup bread crumbs
¼ cup chopped fresh parsley
2 T olive oil
Salt and pepper to taste
In medium bowl, mix alfredo sauce and cheese blend. In small bowl mix 1 cup bread crumbs, ½ cup chopped parsley, 3-4 T olive oil, and salt & pepper to taste. Heat oven to 350F. Spray baking pans with cooking spray. Place asparagus in single layer and top with sauce mixture. Sprinkle bread crumbs mixture over top of sauce mixture. Cover; bake 25 min. Uncover; increase oven to 450F and bake about 10 min longer or until bread crumbs are golden.
#3 Chocolate Asparagus Sheetcake by Karen Boboltz
1 stick unsalted butter
¾ cup brown sugar
2 eggs
1 tsp vanilla
1 ⅔ cup flour
⅓ cup cocoa powder
¾ tsp salt
½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
2 cups cooked & chopped asparagus
1 cup mini chocolate chips
Topping
1 pkg bacon
12 asparagus spears
3 T white sugar
1 T cinnamon
Melt butter; stir in brown sugar. Set aside, cooling to room temperature. Mix together flour, cocoa, salt, baking powder, baking soda, cinnamon. Add eggs and vanilla to butter then mix in dry mixture – it will be thick. Add in asparagus. Stir in chocolate chips. Spray sheet cake with oil. Spread mix evenly in pan.
Topping: Cook bacon, drain fat, leaving small amount in pan to saute asparagus. Cut bacon into ¼ inch squares. Cut asparagus into ¼ inch pieces. Mix white sugar and cinnamon. Toss/coat asparagus in cinnamon/sugar mix. Sprinkle bacon and coated asparagus on top of chocolate cake batter. Oven 350. Cook 25 – 30 mins or until toothpick comes out clean.
#4 Grilled Asparagus with Pecorino by Charles Stairs
AWARDED JUDGE’S CHOICE #1
Asparagus
Cherry Tomatoes
Olive Oil
Pecorino
Cider Vinegar
Pepper
Coarse Salt
Wash asparagus and cherry tomatoes and brush with olive oil. Grill on high flame. Shred pecorino over grilled veggies. Splash with cider vinegar. Sprinkly on pepper & coarse salt. Arrange on a platter in a manner pleasing to the eye.
#5 Asparagus Wild Leek Bread Pudding by Sharon Geisler
2 TBSP Butter
2 Small leaks, cleaned and sliced (white and light green parts only)
5 eggs
2 ½ cups milk
1 cup heavy cream
1 pound asparagus, cut into pieces
1 pound dry bread, cut into cubes
½ pound fontina cheese, shredded
⅛ cup fresh chives, chopped
1 TBSP fresh tarragon, chopped
½ tsp grated lemon zest
Pinch cayenne
Pinch salt
Freshly ground black pepper
Preheat oven to 375F. Melt the butter in a medium skillet over medium heat. Add the leeks and cook until tender. Set aside. In a large bowl, whisk together eggs, milk and cream. Add the remaining ingredients and the leeks and gently toss together. Spread the mixture into a 4 quart souffle dish, or a 13-by-9-inch baking dish. Put the dish on a baking sheet and bake until the top is golden brown and a knife inserted in the middle comes out clean, 45 to 55 minutes. Cover bread pudding with foil if it brown too quickly. Serves 8.
#6 Chat Pate – Asparagus with Ramen (see Nepalese Another for recipe)
#7 Asparagus Avocado Egg Salad by Bonnie Nescot
1 large avocado
1 lbs asparagus
Avocado oil
4 eggs
½ cup chopped dill
1 lemon
2 TBSP olive oil
Sea salt
Pepper
Preheat over to 400F and bring water to boil in small pot. Trim dry ends of asparagus, add to a baking sheet in one layer and drizzle with a little bit of avocado oil. Sprinkle with sea salt. Massage in oil and salt and then roast for 5-10 minutes depending on thickness. Carefully add fridge cold eggs to boiling water and cook for 8 minutes. In the meantime, half, pit and cube avocado and add to a large mixing bowl. Wash, dry and chop dill and add to avocado. Cut up roasted asparagus into bite size pieces and add to other ingredients. Peel and cut eggs into wedges and add to mixing bowl. In a small sealable container shake together juice of whole lemon, olive oil, sea salt and pepper, then drizzle over salad and toss well. Serve immediately or store in an airtight container in the fridge for up to 12 hours.
#8 Aunt Jen Strikes Again! By Carol Cunningham
AWARDED PEOPLE’S CHOICE #1
1 ½ lb Asparagus – cut into ½” pieces- steam 5 min, rinse, chill
1 lg carrots – grated, fresh
Dressing: blend together in blender
½ cup sugar
1 t celery seed
½ t salt
½ cup mayonnaise
1 T minced garlic
1 T dijon mustard
½ cup cider vinegar
1 cup vegetable oil
Place asparagus and carrots in bowl and generously coat with dressing.
#9 Little Bear Bites – Asparagus Arancini by Duane Schmidt
Risotto
5 cups Chicken Stock
2 TBS Extra Virgin Olive Oil
1 cup Shallots
2 cloves garlic
1 ½ cups short grain rice
White wine
1 cup shredded parmesan
1 lb asparagus
3 egg yolks
1 cup panko flakes
½ cup mozzarella
Bring broth to a simmer in a medium saucepan over medium heat. Keep seperate. In a large skillet on medium low, add shallots and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat. Stir ½ cup of the hot broth and a generous splash of white wine into the rice. Cook, stirring frequently, until the liquid has been absorbed, adding broth in ½ cup increments. The risotto is done when you’ve used all the broth and the rice is creamy, 25 to 35 minutes total. Add shredded parmesan cheese. Let cool. Blanch asparagus 1 ½ minutes and cool. Dice very fine. In small batches take ¾ cup risotto and ¼ cup asparagus, 1 egg yolk, mix well and roll into small balls, add ¼ inch cube of mozzarella in center. Roll balls in panko flakes and deep fry at 350 for 2 minutes.
#10 Savory Asparagus Stock Oatmeal by Mackenzie Renshaw (from the I Quit Sugar Cookbook by Sarah Wilson)
2-3 bunches of asparagus – woody stems only
1 med yellow onion, sliced
1 cup oatmeal
1 cup oats
Shredded parmesan or cheddar (your choice)
Salt and pepper
chia or flax (if you prefer)
1 Egg
Boil the woody stems of 2-3 bunches of asparagus for 45 minutes until soft. Remove the stems, puree in a blender or food processor, then return the puree to the cooking water. Pass through a sieve, pressing with the back of the spoon. Sautee onions in a small saucepan. Using homemade asparagus stock, boil 1 cup oatmeal and 1 cup oats with the sauteed onions. You may add chia and/or flax seed now for more nutrition. Season with salt and pepper and shredded cheese. Finally, fry an over easy egg to serve on top and enjoy!
#11 Asparagus, Bacon & Blue Cheese Macaroni and Cheese by Keil Moshier
¼ cup butter
¼ cup flour
¼ cup milk
2 cups cheddar
1 cup asparagus (blanched & cut)
½ cup bacon – crumbled
⅓ cup blue cheese – crumbles
4 cups macaroni – cooked
On medium heat melt butter and add flour. Stir and cook 1 minute. Add milk and stir until it boils, stirring very frequently. Add cheddar and stir to melt. Add remaining ingredients and stir until hot. Serve.
