Asparagus season means tasty, wacky festival

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Asparagus can be grilled, steamed, boiled, canned, frozen and even eaten raw. Record-Eagle/Jodee Taylor
Grilled asparagus makes a delicious side dish. Record-Eagle/Jodee Taylor

May 10, 2010

By VANESSA McCRAY vmccray@record-eagle.com The Record Eagle Mon May 10, 2010, 07:35 AM EDT

TRAVERSE CITY — Empire's wacky, annual asparagus bash promises some tasty plates that utilize the green stalk for soups, crepes, brats and pizza toppings.

The Leelanau Peninsula village hosts its seventh annual Empire Asparagus Festival this weekend, May 14-16. Among the food-related events is a recipe contest geared toward home cooks at 11:30 a.m. Saturday, May 15, at the town hall and the Asparagus Eats/Wine and Beer Tasting from 11 a.m. to 4 p.m. Saturday, May 15, under a tent on Front Street in Empire.

"Everything is asparagus-oriented," said festival organizer Paul Skinner, of Empire. "There's a real cross-section of food."

Restaurant vendors will sell small plates for $5 or less at the tent event. Expected dishes include an asparagus focaccia soup bread bowl from Stone House Bread, local Norconk asparagus and a spring asparagus pizza from Empire Village Inn.

Frank Lerchen, who owns the inn, Joe's Friendly Tavern and Gemma's Coffee House in Empire, plans to have his eateries represented. The tavern will make cream of asparagus soup, which sold about 60 gallons at last year's festival. Last year's pizza from the inn included one with roasted red peppers, spinach and asparagus spears with a white pizza sauce. And Gemma's will bring its asparagus croissants, filled with ham, Swiss cheese and asparagus. They're not just savory breakfast treats, however.

"People were buying them all day," Lerchen said.

The asparagus recipe contest drew about 23 entries last year, said Dianne Navarro, who helps run the competition. The contest also attracts a range of creative uses for the vegetable. Recipes are compiled into a cookbook, and judges vote for their favorite. A people's choice winner is also announced. The contest is free to enter and free for visitors to sample the dishes.

"It's a lot of fun. A lot of the locals get involved in it," Navarro said.

Details about the festival schedule and the recipe contest can be found at the website www.empirechamber.com.

Blu in Glen Arbor will offer an Asian-asparagus salad at the Asparagus Eats/Wine and Beer Tasting. Chef Randy Chamberlain shared this recipe, which also features the green stalk.

Asparagus Quiche

For the crust:

1 to 1&¼ c. all-purpose flour

1 t. salt

1 stick cold butter, cut into pieces

3-4 T. ice cold water

1 egg white

Filling:

2 T. butter

1 onion, diced

1 red bell pepper, diced

1 lb. fresh asparagus trimmed and diced

3 eggs

½ c. Gruyere cheese, grated

1&¼ c. heavy cream

¼ t. freshly ground black pepper

¼ t. salt

⅛ t. freshly grated nutmeg

For the crust, in the bowl of a food processor combine the flour, salt and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in tablespoon increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disk. Cover with plastic wrap and refrigerate overnight or at least for 1 hour.

Remove pie crust from refrigerator and preheat oven to 400°. Roll out the pie crust on a lightly floured surface to fit a deep 9- or 10-inch pie pan. Place the dough in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil or coffee filter. Fill with pie weights or dry beans and blind bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights and return to the oven for 3 to 5 minutes. Remove from the oven and brush the surface of pie crust with a light coating of egg white and allow to cool.

For the filling, in a sauté pan on medium to high heat, add the butter and onions, sauté until caramelized, add the red peppers and asparagus, sauté until soft. Let vegetables cool. Place the vegetables in the prebaked crust, top with grated cheese. In a large bowl, whisk together the eggs, heavy cream, salt, pepper and nutmeg. Pour the egg mixture over the vegetables and cheese.

Bake at 350° on the bottom rack of the oven for 45 to 50 minutes, or until the custard is set and quiche is golden brown on top. Allow to cool slightly before serving.

— Randy Chamberlain, Blu

Asparagus Stuffed With Goat Cheese Wrapped With Prosciutto

15 large asparagus spears

4 oz. goat cheese

2 cloves garlic, minced

1 sprig tarragon, minced

Dash pepper

½ lb. prosciutto

2 T. balsamic vinegar

¼ c. olive oil

2 cloves garlic, minced

Dash of salt and pepper

Blanch asparagus spears very quickly in boiling water and cool in cold water. Split spears lengthwise starting at about 1½ inches from tip.

Mix goat cheese, garlic, tarragon and pepper until smooth. Using a butter knife or small spatula, fill spears with cheese.

Wrap spears with very thinly sliced prosciutto starting from the tip end.

Mix ingredients for marinade and drizzle over wrapped spears and let sit for about 1 hour.

Cook on very hot grill for 4 or 5 minutes and serve.

— From Charlie Stairs' Kitchen of Culinary Delights

British Empire Asparagus Salad

½ lb. fresh asparagus

3 hard-boiled eggs, quartered

3 slices bacon, cooked and finely chopped

12 seedless grapes, chopped

Vinaigrette:

French mustard

Olive oil

Balsamic vinegar

Red Wine vinegar

Garlic vinegar

Make vinaigrette ingredients together to taste in jar with tight-fitting top. Shake well.

Steam asparagus and cool. Cut into 1&½-inch lengths.

Toss asparagus with eggs, bacon and grapes.

Pour vinaigrette over all and season with salt and pepper. Refrigerate overnight. Makes 4 servings.

— Paul Skinner