Fresh Farmer's Market Finds: Asparagus

Saturday, May 7, 2011  |  Updated 2:43 PM CDT
View Comments (
)
|
Email
|
Print
Fresh Farmer's Market Finds: Asparagus

Getty Images

advertisement

Peter Klein from Seedling Fruit, www.seedlingfruit.com, shows us how to pick the best asparagus and gives us a recipe to use with our fresh farmer's market pickings.

ASPARAGUS SCRAMBLE BISCUITS

Prep: 30 minutes Bake: 5 minutes

8 ounces fresh asparagus, trimmed and cut into bite-size pieces

1 tablespoon butter

12 eggs, lightly beaten

1⁄2 teaspoon salt

1⁄2 teaspoon cracked black pepper

3⁄4 cup roasted red sweet peppers, chopped

Bacon-Cheddar Cornmeal Biscuits (recipe follows)

3⁄4 cup shredded Swiss cheese (3 ounces)

1.       In a large skillet, cook asparagus in hot butter over medium heat about 6 minutes or until crisp-tender. Remove asparagus from skillet.

2.       Add eggs, salt and black pepper to skillet. Using a spatula, lift and fold cooked egg, letting uncooked egg run underneath. Cook about 4 minutes or until almost set; stir in roasted peppers and asparagus. Remove from heat.

3.       Split the Bacon-Cheddar Cornmeal Biscuits in half horizontally. Arrange bottoms of biscuits in a 15x10x1-inch baking pan. Divide egg mixture and Swiss cheese among biscuit bottoms. Add biscuit tops.

4.       Bake, uncovered, in a 350° oven for 5 to 8 minutes or until heated through and cheese is melted.

Bacon-Cheddar Cornmeal Biscuits:

Makes 8 (2-biscuit) servings

Stir together 13⁄4 cups all-purpose flour, 1⁄2 cup cornmeal and 1 tablespoon baking powder. Cut 1⁄4 cup cold butter into flour mixture until butter is size of small peas. Add 3⁄4 cup shredded cheddar cheese; 4 slices bacon, crisp-cooked, drained and crumbled; 2⁄3 cup milk; 1 egg, lightly beaten; and 2 tablespoons snipped fresh chives. Stir just until moistened.

Turn dough out onto a lightly floured surface. Knead by gently folding dough for four to six strokes. Pat into an 8-inch square that is 1⁄2 inch thick. Cut into sixteen 2-inch squares. Place squares 1 inch apart on a lightly greased baking sheet. Brush squares with additional milk. Bake in a 425° oven for 10 to 12 minutes or until golden brown. Remove from baking sheet. Cool on a wire rack.

SEEDLING’S FARMERS MARKET SCHEDULE:

Tuesday:  Lincoln Square

Wednesday:  Chicago’s Green City Market

Thursday:  West Side Market

Saturday:  Evanston

Sunday:  Wicker Park Market

Get the latest headlines sent to your inbox!
View Comments (
)
|
Email
|
Print
Leave Comments
What's New
Get Our Weather App
Stay ahead of the storm with the NBC... Read more
Follow Us
Sign up to receive news and updates that matter to you.
Send Us Your Story Tips
Check Out