Canceled Empire Asparagus Festival doesn’t stop virtual poetry, recipe contests
From staff reports
Though the 2020 Empire Asparagus Festival was canceled last weekend due to the coronavirus pandemic, the virtual Ode to Asparagus poetry reading on Saturday, May 16, drew 19 submissions and 20 people who tuned in via Zoom to read their poems or to listen. The Glen Lake Library hosted the event, and library director David Diller organizing the virtual reading in partnership with the Empire Chamber of Commerce. Poem entries came from downstate, from Boston, and even one participant from the United Kingdom.
“It was a great virtual event, bringing folks together to celebrate the season while safely at home,” said Diller. No winners were crowned this year, as the organizers focused instead on participation.
Here is a sampling of the poems submitted.
corona King
By Diane Stier
We’re here to boost your “morel”
We really want to “ramp” it up
Is this novel virus trying to interrupt? Believe me it’s a “trillium” to one Covid corona you’re trying to steal the crown
But King Asparagus you’re still the greatest around!
Ode to the Asparagus
by Anna Bahle
Yesterday I took a walk to find that little stalk.
But never will it show
among that high mow
till summer’s heat is high
and the time has drawn neigh
-to delight in the tender little stalk now standing woody tall for all to gawk.
Towering fronds
sway forth with their spawn.
Like a willow
peppering the ground with a pillow. A pillow that will make next year’s sprue
so that just maybe, me and you
will find that delicate stalk
on a first spring walk.
This year we might not gather for asparagus beer,
but never fear
for the asparagus comes up annually every year.
Empire Chamber publishes 2020 Empire Asparagus Festival Recipe Book
While a virtual recipe contest didn’t allow for taste-testing, many still sent their favorite asparagus recipes in to be included in the 2020 Empire Asparagus Festival Recipe Book, which was produced by the Empire Chamber of Commerce. All who entered were included in a drawing, where three individuals were awarded prizes from Grocer’s Daughter Chocolates and the Empire Chamber of Commerce.
Here is a sampling of the recipes submitted. Click here to view the entire recipe book.
Asparagus Panzanella Salad
Submitted by Mel & Fell, Empire
Serves 4
Preheat your oven to 350 Prep time: 40 minutes
Ingredients:
1 pound asparagus, chopped
1 6 oz bag baby spinach or mixed greens
1 cucumber, seeded and diced
1 small red onion, small diced
2 cups grape tomatoes, sliced in half length wise 6 slices of sour dough, cut into large cubes
1 1/2 cup olive oil, divided
1/2 cup sherry vinegar
1/4 cup Dijon mustard
Directions:
1. Put a pot of salted water on to boil. When it reaches a boil, add the asparagus and cook for 2 to 3 minutes or until the asparagus is tender. Immediately put into ice water to stop the cooking.
2. Put the bread cubes on a baking tray and drizzle with 1/2 cup olive oil, salt and pepper. Bake in a preheated oven for 5 to 10 minutes or until the bread is crisp and dry, remove from the oven and allow it to cool.
3. Mix all the vegetables in a large bowl with the asparagus.
4. To make the dressing, put the mustard in a separate bowl. Then, slowly add the remaining 1 cup olive oil while whisking, add the sherry vinegar. Taste and adjust the seasonings.
5. To assemble, add the dressing to the vegetables and toss to coat. Ten minutes before serving add the bread and toss until just combined.
Asparagus Salsa
Submitted by Sean C. Suttons Bay
Watch Sean’s instructional video for this recipe here!
Ingredients:
15-20 stalks asparagus 2 green bell peppers
6 medium tomatoes
1 yellow onion
1 cup cilantro
2 limes
12 cloves garlic
1 T honey
1 T olive oil
1 tsp salt
1 tsp pepper
1 great attitude!
Directions:
1. Dice it all up (de-seed peppers)
2. Add honey, S+P, olive oil
3. Puree everything using a food processor 4. Enjoy!
5. ¡VIVA LA ASPARAGUS!
Asparagus Roll-up Hors d’oeuvres
Submitted by Kathy C. Empire
Ingredients:
Sliced Pepperidge Farm-type bread
1 egg yolk, beaten
1 8-oz pkg. Philadelphia cream cheese (softened) 3 oz. crumbed Blue Cheese
1 bunch asparagus
melted butter
Directions:
1. Roll slices of Pepperidge Farm-type bread thin with a rolling pin, trim off crusts 2. Mix together: beaten egg yolk, cream cheese (softened), and Bleu cheese
3. Spread the mixture 1/4 inch think on each slice of bread
4. Place 3 asparagus spears on each slice of bread and roll up
5. Roll in melted butter
6. Freeze
7. When frozen, thaw slightly and cut each roll into three pieces
8. Bake at 400 for about 15 minutes.
9. Enjoy!
*When making this for a party, we use 4 x the cheese/egg ingredients, 3 loaves of thick Pepperidge Farm bread and 2 bunches of asparagus.
