Empire Asparagus Festival 2015 recipe contest
From staff reports
Mark Ringlever & Marilyn Woodard
“Asparagus & Moral Galette”
Crust ingredients:
1 & 2/3 cups pastry flour
1/2 tsp salt
6 Tbls chilled butter
3 Tbls ice water
1 Tbls Lemon juice
1/2 cup Sour cream
Mix
Lemon juice and sour cream
Combine flour & salt in medium bowl
Cut the butter in small chunks, and mix with a pastry blender until it forms a small coarse meal,
Toss with fork until moist and crumbly
Stir in sour cream mixture & ice water 1 Tbs at a time until it forms a soft ball.
Shape into a ball and refrigerate for at leas one hour.
Filling:
1 pound Morel mushrooms cut into 4th. the long way. Dry saute on hight in iron skillet
3 cups Asparagus cut into 1/2 inch pieces, reserving the tips
Saute the asparagus in 2 tbs olive oil on high heat until just tender adding the tips at the end.
Do not overcook at this point, 2 ounces grated Parma Bel Gioioso
Assembly
Roll out dough on a pizza stone.
Spread with Asparagus and olive oil, add the mushrooms
Sprinkle with the cheese, salt and pepper / Bake @ 400 minutes 20 to 25
Marilyn Woodard
“Pickled Asparagus”
Quick and Easy Refrigerator Pickled Asparagus
Wash and dry 1 1/2 pounds of fresh asparagus, trim off the tough, fibrous parts, and arrange them vertically in a large glass jar. In a pot, mix together 1 cup of water, 1/2 cup of sugar, 1 1/2 cup of white wine vinegar, and 2 tablespoons of salt, 6 large
cloves of garlic, sliced thinly lengthwise, 2 tablespoons of yellow mustard seeds, and 2 tablespoons of dill seeds, and bring the mixture to a boil. The hot liquid is poured over the fresh asparagus in the jar. Cure for 6 weeks or more.
Assembly:
Soften an 8 oz package of cream cheese mix with 2 tablespoons of cream.
Using very thin sliced, best quality prosciutto, select one slice, spread with 1 tbs cream cheese mixture. Lay a pickled spear on the top and roll the whole thing.
John Ives
“Sunny Asparagus Tart”
Ingredients:
1-1/2 cups all-purpose flour
1/2 teaspoon caraway seeds
1/8 teaspoon salt
5 tablespoons cold butter
2 tablespoons cold shortening
3 to 5 tablespoons ice water
(May add 1 cup prepared Morels, washed and lightly sauteed.)
Filling:
1-1/2 pounds fresh asparagus
1 package (3 ounces) cream cheese, softened
1 egg yolk
1 cup heavy whipping cream
3 eggs
3/4 teaspoon salt
1/4 teaspoon white pepper
1/4 pound thinly sliced fully cooked ham, julienned
1/3 cup grated Parmesan cheese
Directions:
In a bowl, combine flour, caraway and salt; cut in butter and shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stir with a fork until dough forms a ball.
On a floured surface, roll dough to fit a 10-inch tart pan. Place dough in pan. Freeze for 10 minutes.
