mazakfarms.ca - Recipies

Here are some of our family's favorite asparagus recipes. We have various recipes available to our customers at the farm.

Asparagus Soup

l lb of Mazak's organic asparagus

2 cups chicken broth

1 shallot, chopped

3 tbsp butter

3 tbsp flour

2 cups milk

Wash and cut asparagus in pieces. Reserve a few slender tips for garnish.
Cook asparagus and shallot in chicken broth until tender. Puree mixture in blender. Set aside.
Melt butter in a sauce pan, add flour and milk to create a white sauce.
Add the puree to the white sauce, mix well.

Asparagus Lasagna

1lb of Mazak's organic green asparagus
3 tbsp margarine
5 cloves of Mazak's organic garlic, minced
1 medium onion (or substitue shallots), chopped
3 tbsp flour (we like to use whole wheat flour)
3 cups milk
2 cups of ham (cooked)
2 cups mozzarella cheese
1/2 cup parmesam cheese
9 cooked lasagna noodles

Prepare asparagus by snaping off ends, and washing. Cook asparagus (either by blanching or steaming) slightly. Set aside. Asparagus will continue to cook in the oven.
Melt margarine in sauce pan. Sautee garlic and onion until soft. Add flour. Slowly add milk to make a roux. Watching carefully, allow roux to come to a gentle boil, stirring constantly.
Grease lasanga pan, and begin to layer your meal. Begin with a small amount of roux to coat the bottom, followed by a layer of noodles. Place a layer of roux, then asparagus, then ham and sprinkle with mozzarella and parm. Continue until you have 3 layers of noodles. Finish your dish with a layer of sause and use some asparagus to garnish.

We discovered a version of this recipie during the 2011 growing season, and made sure to fill our freezer with asparagus so we could make this dish all winter long. It is our family's favourite! The kids LOVE it!

Lemon Orzo Salad with Asparagus and Tomatoes

12 oz. orzo
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 Tbs. extra virgin olive oil
1 clove garlic, minced
2 Tbs. fresh parsley, minced
Kosher salt
Fresh ground pepper
Grated Parmigiano Reggiano

Bring 2 large pots of water to boil. Add a big pinch of salt in each.

To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.

To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves.

Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano.

This can be served warm, room temperature or cold.

Source: www.abigmouthful.com

Asparagus Drop Cookies

1 cup grated Mazak's organic asparagus (large fat stalks work best)
1 tsp baking soda
1 cup sugar
1 cup butter
1 egg, beaten
2 cups flour
1 tsp cinnamon
1/2 tsp EACH of cloves, nutmeg and salt
1 cup chopped nuts
1 cup raisins

Beat together the asparagus, baking soda, sugar and shortening. Add the egg. Beat well. Sift in flour and spices. Add all remaining dry ingredients, mix well.
Drop by teaspoon onto greased cookie sheet. Bake at 375 for 12 to 15 minutes.
Makes 3 dozen cookies.