Jan Moore - The Asparagus Festival Cookbook

All recipes require cleaned and trimmed asparagus. each salt and baking powder tsp. black pepper tsp. each white pepper, celery salt, and baking soda 2 egg whites cup cold, flat beer 3 lbs. asparagus, trimmed to 8-inch lengths peanut oil Mix all ingredients except asparagus and oil in a bowl with a wire whisk until well blended. asparagus, trimmed to 8-inch lengths peanut oil Mix all ingredients except asparagus and oil in a bowl with a wire whisk until well blended.

Dip asparagus individually in the batter and deep-fry them in at least 2 inches of peanut oil for 2 minutes or until golden brown. Serves 6

8 oz. cream cheese, softened cup mayonnaise 1 Tbsp. prepared mustard 10 fajita-sized flour tortillas 2 Tbsp. toasted sesame seeds 20 thin slices of deli-sliced ham 30 thin asparagus spears, blanched and cooled 10 thin strips each red bell pepper and yellow bell pepper Combine cream cheese, mayonnaise, and mustard in a small bowl. Divide mixture evenly between the tortillas, then spread to cover.

Sprinkle teaspoon sesame seeds on each tortilla and cover with 2 ham slices. Place 1 asparagus spear on the edge of the tortilla and begin to roll tightly, adding a red and yellow pepper strip and 2 more asparagus spears as you go. Roll the tortilla completely and fasten with toothpicks. Finish all the tortillas in same manner. Cut tortillas into 1-inch pieces to look like pinwheels. Yield: 50 appetizers

cup well-cooked, drained, and mashed fresh asparagus 4 chopped green onions, including tops 5 cooked and crumbled slices bacon 1 tsp. dill weed 1 pkg. ranch dip mix 1 cup each mayonnaise and sour cream Combine all ingredients, mixing well. Chill. Chill.

Garnishing with asparagus tips is optional. Serve on crackers or as a vegetable dip. Yield: Approximately 3 cups

3 oz. cream cheese, softened Prepared pesto to taste 8 slices prosciutto or thin ham 8 thin slices provolone cheese 8 6-inch asparagus spears, cooked to tender-crisp Combine cream cheese with pesto. Spread half of cream cheese mixture on prosciutto slices. Set aside.

Spread remaining cream cheese mixture on provolone cheese slices. Place 1 asparagus spear on one edge of cheese, then roll in jellyroll fashion. Place the roll on a prosciutto slice, wrapping the roll with the prosciutto in a spiral fashion. Refrigerate. Yield: 8 appetizers

9 green onions, including tops 8 cups diagonally sliced fresh asparagus Vegetable oil for frying 2 cups fresh parsley florets 5 large eggs cups each Italian-style bread crumbs and grated Parmesan cheese Salt to taste Slice green onions lengthwise into quarters; then into 1-inch pieces. Place in large bowl.

Saut asparagus in oil until limp (use oil sparingly). Add asparagus to onions, then add parsley and eggs. Mix well. Add bread crumbs, cheese, and salt. Mix well. Heat oil in frying pan until quite hot.

Shape 1 heaping tablespoon of asparagus mixture with your fingers while on the spoon so asparagus and onions mostly lie in same direction. Place in hot pan, keeping individual patties separate. Fry until brown, then carefully turn to fry other side. After turning, press down to flatten. When done, drain patties on paper towels. Serve patties hot, room temperature, or cold.