Empire Asparagus Festival Recipe winners

Judges’ 1st Pick

Asparagus Cashew Miso Dip — Submitted by Janet Golenberg of Interlochen

1 Cup raw cashews
2 Tbsp Lemon Juice
3 Cloves Garlic
2 Tsp white miso
1 Cup steamed Asparagus (chopped and steamed until soft)

Soak Cashew overnight in water, drain and put in a food processor with blade, add lemon juice, garlic, miso. Add steamed asparagus to mixture and blend until smooth.

Prettiest Dish Submitted

Green and Wild — Submitted by Amelia Vandenberg and Friends of Empire

Toast lightly buttered Asiago Cheese Bread Baguette under broiler
Then mash 1 avocado with ½ teaspoon of fresh lime juice and spread on the toast.

Topping: Saute in olive oil the following: 2 cups of thinly sliced asparagus and 8 medium leeks thinly sliced (sauté the leeks first and then the asparagus). Add Bragg’s liquid amino acid (commonly found in health food stores), salt to taste and 1,687 sesame seeds (approximately 1 Tbsp).

Garnish with violets and lime zest as desired.