Fried Rice with Spring Vegetables

Developed February, 2017. Other tender vegetables such as bean sprouts, sweet pepper, summer squash could be added or substituted based on local markets.

6 oz (175 g) young asparagus, trimmed, cut into 1/2 inch (1.2 cm) lengths
6 oz (175 g) napa cabbage, bottoms trimmed, cut in half lengthwise, and then crosswise into 1/4 inch-wide (3 mm) strips
3 oz (85 g) yellow or white onion, sliced thinly through the poles
2 t (10 ml) garlic, minced
6 cups (1.5 l) steamed white rice, cooled over night
1/2 c (125 ml) frozen peas, thawed in cold water and drained
1 egg beaten with a fat pinch of salt, sugar and a splash of soy sauce (use egg substitute for vegan or omit)
vegetable oil, as needed
2 green onions, finely sliced across

Seasonings
2 t (10 ml) dark sesame oil
4 to 6 T (60 to 80 ml) soy sauce, to taste
1/2 t (2.5 ml) salt
1 t (5 ml) sugar

Heat a wok over medium heat to about 450 F (230 C). Add 1 tablespoon vegetable oil. Set a kitchen timer to 10 minutes. When oil is hot, add asparagus and salt lightly. Stir fry for 2 minutes. Stir in cabbage, salt lightly, add oil as needed and stir fry 2 minutes. Add onion, fry 2 minutes more. Stir in rice, raise heat, and add a tablespoon of oil around the edge. Stir in seasonings. Fry about four minutes more, turning often, until lightly browned. Stir in peas, and drizzle on egg mixture. Cover and let stand one minute. Fold the egg into the rice. Garnish with the green onions. Serves four as part of a Chinese meal.

Cream of Asparagus Soup

Recorded 11 March 2000. Adapted from several recipes found online. A Family Favorite. 

1 medium onion
1 lb asparagus
6 T low-fat soft margarine
4 T flour
1 t dry dill weed or 2 t fresh finely chopped
1/2 t dry tarragon
4 c chicken stock (or vegetable stock for vegetarian)
2 T lemon juice
1 c half-and-half (or whole milk to reduce fat content)
salt and white pepper to taste

Dice onion coarsely. Trim tough bottoms off asparagus and cut spears into one-inch pieces. Saute vegetables in margarine until onions are clear. Add herbs. Mix in flour and heat 2 minutes. Add broth, lemon juice and pepper. Simmer until asparagus are very tender (about 15 minutes). Puree soup with potato masher, food mill, or hand-held immersion blender (best). Pass through a strainer to remove tough fibers. Add light cream, adjust seasoning, and serve cold or hot. Garnish with a dollop of sour cream and chopped chives or dill. Variation: Cauliflower or broccoli can be substituted for asparagus.

Roast Asparagus, Sweet Peppers, and Cremini Mushrooms with Rosemary

Before roasting

Recorded February 8, 2010. Prepared many times.

1/2 lb asparagus, tough ends snapped off, cut into 1-1/2 inch pieces
1 c sweet peppers sliced into 1 inch pieces
4 oz brown button (cremini) mushrooms, wiped clean and quartered
3 T extra virgin olive oil
generous grinds of black pepper
1 t fresh rosemary, finely minced
1 t soy sauce
1/8 t granulated garlic

After roasting

Place the pepper rings in a 8X8 metal pan in a cold toaster oven, and heat to 425 ºF. Dry roast for 5 minutes after it reaches temperature. Add the asparagus and mushrooms, and dry roast for another 10 minutes. Add the oil and seasonings, and mix well. Return to the oven for another 15 - 20 minutes until nicely roasted and colored. Salt lightly and serve. Serves 2 to 3. Variations: Use only the asparagus and leave whole. Combine with steamed rice or couscous as a side dish to roast and grilled meats. Use as a component of a risotto, such as roast wild mushroom and asparagus risotto.