Spring asparagus two ways

Published 8:20 am Saturday, March 23, 2019

The spring equinox (also called the March equinox or vernal equinox) fell on Wednesday, March 20 at 5:58 p.m. EDT. This event marked the astronomical first day of spring in the Northern Hemisphere. Here are two recipes with spring’s asparagus.

Asparagus Chowder

By Winona Burroughs

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Keeping the Faith, Hatteras United Methodist Church, 2009


2 small potatoes, cut in ½-inch cubes


2 cups chopped asparagus

4 strips of bacon, diced

1 large shallot, minced

2 teaspoons flour

2 cups chicken broth

½ cup heavy cream

½ cup shredded cheese

1 teaspoon minced scallion, green part only

¼ teaspoon pepper

What to do

Place potatoes in a pot with salted water to cover. Bring to boil. Cook for 10 minutes or until potatoes are partly tender.

Add asparagus and cook 5 minutes longer or until vegetables are tender. Drain well and set aside.

Fry bacon in a medium saucepan over medium heat until crisp. Scoop out bacon bits and set aside.

Pour off all but 1 tablespoon of bacon drippings. Add shallots and sauté over medium heat for 3 minutes. Stir in flour and mix to a paste. Stir in chicken broth a little at a time, mixing to form a slightly thickened broth. Stir in cream and cheese. Cook over low heat, stirring frequently until cheese melts. Do not boil. Stir in reserved vegetables, bacon, scallions, salt and pepper. Simmer for 5 minutes. Serve.

Sugared Asparagus

By Vera Meekins

Kinnakeet Kitchens Cookbook, 2008


3 tablespoons butter

2 tablespoons brown sugar

2 pounds fresh asparagus

1 cup chicken broth

What to do

Heat butter and brown sugar in skillet over medium heat until sugar is dissolved. Sauté asparagus for 2 minutes. Stir in broth. Bring to a boil and simmer 8 to 10 minutes covered. Remove asparagus to serving dish and keep warm. Reduce sauce by half and pour over asparagus. Serve at once.



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