Asparagus is incredibly versatile and is a nice, fresh addition to any meal.Since the 1980's, California’s moderate climate and variety of fertile soils contribute to consistent, outstanding quality asparagus. 70-80% of the United States domestic supply of fresh asparagus is grown in California.

Fresh, green California asparagus is graded and packed by growers and cooperatives in sheds located near the fields. This rapid processing assures maximum freshness by putting the product on the way to market within hours of harvest.

Asparagus is shipped in specially-designed crates or cartons for safe arrival to markets around the world. A moist, absorbent fiber pad is placed at the bottom of the crate to prevent drying during transit. Space is left at the top to allow for elongation of spears hich continue to grow!

The boxed asparagus is rapidly cooled to a temperature of 34 to 37 degrees Fahrenheit (or 1 to 3 degrees Celsius), usually by hydrocooling, and is held at that temperature throughout transport.

Careful handling at every stage of transit is the key to retaining the superior flavor, texture, and nutritional content of fresh California asparagus.

· Select bright green asparagus with closed, compact, firm tips.

If the tips are slightly wilted, freshen them up by soaking them in cold water. Keep fresh asparagus moist until you intend to use it.

· Keep frozen asparagus in the freezer until you are ready.

· Do no defrost before cooking. If the asparagus defrosts, cook it immediately.

· Do not refreeze! Make sure you use the asparagus within eight months.

· Keep canned asparagus in a cool, dry place.

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2. RECIPES IN SEASON

With the height of the asparagus growing/shipping season comes these recipes from the California Asparagus Commission. You’ll find more hints and recipes at their Web site www.calasparagus.com

Baked Asparagus with Parmesan Cheese

This could be one of the easiest recipes to make with asparagus.

1 lb asparagus
1 Tbl olive oil
2 1/2 Tbl grated parmesan cheese
1 1/2 Tbl soft white bread crumbs
2 tsp margarine

Preheat oven to 450 degrees. Toss asparagus spears in 1-2 tsp olive oil and arrange in baking pan. Sprinkle with cheese and bread crumbs. Drizzle with remaining olive oil. Bake uncovered until asparagus is just tender, about 15 minutes. Serves 4

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Roasted Asparagus

And this one may be even easier.

Toss asparagus spears in olive oil and minced garlic. Place on baking sheet (single layer). Sprinkle with salt and pepper to taste. Roast, uncovered, at 450 degrees, shaking asparagus pan once or twice to turn spears, about 12 minutes.
When done, asparagus should be crisp-tender. Serve on a plate and drizzle with balsamic vinaigrette or reduced balsamic syrup. Serves 6

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California Asparagus Risotto With Shrimp And Lemon

Fresh California Asparagus adds the perfect herbaceous, spring note to this creamy rice dish, punctuated by shrimp and lemon. If you haven’t made risotto before, not to worry. It’s easy if you follow the directions, and it’s not as daunting as it first appears to a newcomer.

1-1/2 pounds large California Asparagus, trimmed

4 cups chicken broth, preferably reduced salt

1/2 cup chopped shallot

2 tablespoons olive oil

1 cup Arborio (short grain) rice

1 teaspoon finely chopped lemon zest

1/2 cup dry white wine

1 pound rock shrimp

Salt to taste

Freshly ground pepper to taste

Put asparagus into a large skillet of salted, boiling water. Return to a boil; boil until tender-crisp, about 3 minutes. Drain well; spread on paper towel to cool. Cut into 1-inch lengths; reserve. In a small saucepan, bring broth to a simmer; reduce to lowest heat possible to keep warm. In a larger saucepan, sauté shallot over medium heat in olive oil until soft, about 3 minutes. Stir in rice until well coated with oil. Cook rice, stirring constantly, another minute or 2 until rice is opaque. Stir in lemon zest. Deglaze with white wine, stirring constantly. Stir in 1/2-cup hot broth, Cook over medium heat, stirring constantly, until broth has been absorbed and mixture thickens.

Risotto should cook at a lively simmer; adjust heat as necessary. Continue process, using a half-cup of hot broth at a time, making sure the rice absorbs the liquid before adding more. Continue adding broth. When rice is just tender, stir in reserved asparagus and shrimp. Cook, stirring constantly, until shrimp is pink. The risotto should be very creamy, not soupy nor gummy. Season to taste with salt and pepper. 6 servings

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3. BOOK REVIEW – GOOD BREAKFAST BOOK

Banish boring breakfasts and make them nutritious with the recipes from this new eiditon of THE GOOD BREAKFAST BOOK,by Nikki & David Goldbeck. As one who is tired of following the Diamond’s breakfast fare of fruit only, I found many of the 485 recipes were exactly right for the kind of eating I like and probably more nutritious. Additionally, the new recipes include soy milk which has become a populat milk substitute. But the authors also provide cautions I hadn’t know about before. None of the recipes include calorie counts but you’ll have to use your own good judgment.

Children will enjoy may of the variations that are just subtle enough to tempt finicky palates jaded by habit….and cereal commercials. You’ll also find recipes for yogurt, chees and soy dishes, soup fr breakfast, you own breads, coffee cakes and hot drinks. They show how vegetarian foods can equal a balanced breakfast. There are even recipes for those who have dairy and/or wheat allergies. The GOOD BREAKFAST COOKBOOK is discounted to $7.95 plus $4.75 shipping and handling from Ceres Press, PO Box 87, Woodstock, NY 12948, from www.healthyhighways.com . It is also available from your bookdealers. ISBN 0-9606138-4-6

4. OLLA PODRIDA- TRAVEL TALK

This is a Spanish term for a pot of stew. Literally, olla is a round earthenware pot and podrida is a dish composed of different meats and vegetables.

ANOTHER PRINCESS CRUISE

Yep…pack your bags and join us aboard a Princess Cruise leaving from Ft. Lauderdale April 15^th (no more tax nightmares) through May 3^rd . We’re going to Jamaica then through the Panama Canal, up along the west coas6 of Central America hitting all the hot spots, ending up at San Pedro, (just below Los Angeles).

I will be giving 6 lectures to make your days at sea entertaining and educational. The topic? SCULPTURE SINCE THE 70’s. Covering various media from Architecture to Jewelry.

Need more info? Email me or check www.princesscruises.com.

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5. BOOKS by Dona Z. Meilach for Yourself - For Gifts

Dona's Kitchen Kapers is an associate of Amazon Books. Using the link provided to one book, will take you to others when you request it by title or author. You will be returned to this page after checking their listings. There's a 20% to 30% saving per book for the following books or those mentioned in book reviews.

www.amazon.com/exec/obidos/ISBN=1558672095/donaskitchenkapeA/

THE BEST 50 PUDDINGS & SOUFFLES $5.95

THE BEST 50 MARGARITAS $5.95

THE BEST 50 BAR DRINKS $5.95

WRAPS AND ROLL-UPS $8.95

THE BEST 50 BRUSCHETTA $5.95

INCREDIBLE EDIBLES $8.95

THE BEST BAGELS ARE MADE AT HOME $8.95

THE BEST 50 MARINADES $5.95

THE BEST 50 HOMEMADE LIQUEURS $5.95

And…

WOOD ART TODAY $59.95

ART JEWELRY TODAY $49.95

ARCHITECTURAL IRONWORK $49.95

The CONTEMPORARY BLACKSMITH 255 pages, 550 photos, $49.95

DECORATIVE & SCULPTURAL IRONWORK 300 pages, over 700 photos. $34.95

DIRECT METAL SCULPTURE – Revised Edition. Over 350 pages, 425 photos. $39.95

CONTEMPORARY STONE SCULPTURE 2^nd Edition.. 224 page, over 350 photos. $24.95

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6. Subscribe-Unsubscribe

To subscribe or unsubscribe to Dona's Kitchen Kapers as an Ezine, send a request to DMeilach@msn.com for DKK. Ask your friends to subscribe, too.

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