We've started getting our new CSA already and while I'm still scouting for more beet recipes and our dehydrator has already had some mushrooms go through it, I dusted off this recipe I found a couple of years ago for the first asparagus we got last week.
1 lb asparagus (ends trimmed off, cut into about 1 inch pieces)
chicken broth/stock
green onions (optional)
butter
flour
milk
salt and pepper
Cook the asparagus and some of the sliced green onions in about a cup or so of chicken stock - just let it simmer away in a skillet. Make a white sauce with the butter, flour and milk by melting the butter then stirring in the flour to make a roux, then thinning it with milk and then toss in another cup or so of chicken stock. When the asparagus is soft (7 minutes or so), let it cool for just a second and then toss it in a food processor or blender . Then add the pureed asparagus and broth into the white sauce and let it simmer until you're ready to serve. Salt and pepper to taste.
Ways to change it up: add in some fresh chives at the end, reserve some of the cooked tips to add texture, use pureed white beans instead of white sauce to make it healthier, and/or serve it in a bread bowl.
-Thyme
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My favorite way to eat small beets is to steam them and toss with a little butter and salt and pepper. Really just let them speak for themselves. Cutting bigger ones can work in the same way, but the baby beets are the best this way.
ReplyDeleteRosemary