Jefferies Orchard Family Favorites Cookbooks
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Asparagus with Lemon & Goat Cheese
Prep time 10 min. 6 servings
Bake time 20 min
Vegetable cooking spray
1/2 cup vegetable broth
2# trimmed asparagus
3 oz. soft goat cheese, crumbled
1 Tblsp. olive oil
oven to 425 degrees Spray a 17 X 11 roasting pan or shallow baking sheet with
2. Grate enough lemon peel to make 1 teaspoon. Squeeze lemon
to make 1 Tblsp. juice. Set peel and juice aside.
3. Stir asparagus and oil
in prepared pan. Season with black pepper and add broth.
4. Bake 20 minutes
or until asparagus is fork tender -- stirring once.
Top with cheese, lemon
peel and juice.
Asparagus Luncheon Dish
2 lbs. asparagus
4 T. flour (Wondra works well)
1 cup heavy cream
4 hard-cooked eggs, peeled and sliced
2 cups fresh bread cubes
1 cup coarsely crumbled Ritz crackers
1/2 cup freshly grated parmesan
oven to 350 degrees. Bring a large pot of salted water to a boil over high heat.
Prepare asparagus by holding bottom half of each spear and gently bending it until
it snaps where it naturally breaks. Discard ends or save for vegetable stock.
Cut asparagus into pieces, add to pot and cook until crisp-tender, 4-6 minutes.
Reserve one cup of the cooking water, then drain asparagus.
4 T. of the butter in a saucepan over medium low-heat. Add flour and cook, stirring
for two minutes. Whisk in reserved cooking water, then the cream, stirring until
smooth and thick, 8-10 minutes. Add paprika, then season to taste with salt. Layer
asparagus, egg and sauce alternately in a medium baking dish sprayed with cooking
spray, ending with sauce. Sprinkle with bread cubes, cracker crumbs and grated
parmesan. Dot with remaining 2 T. butter. Bake until bubbling and golden, 25-30
1 lb. asparagus cut into 1" lengths
2 T. plain yogurt
1 T. lemon juice
1 med. tomato, seeded
2 T. chopped green onion
1 t. ground cumin
1 clove garlic,
1/2 t. dried oregano
1/4 t. salt
1/4 t. cayenne
asparagus and water in a 2 qt. saucepan. Bring to boil and simmer 8-10 minutes,
or until asparagus is tender. Rinse with cold water and drain. Blot with paper
towels to remove excess moisture. Combine asparagus, yogurt and lemon in a food
processor or blender. Process until smooth. In a medium bowl, combine asparagus
mixture and remaining ingredients. Chill. Serve with raw vegys or tortilla chips.
together in a large bowl:
1 lb. spinach, washed, dried and broken
boiled eggs, chopped
2 Empire apples, unpeeled and chopped
1 red onion
(small) sliced into rings
1/4 lb. bleu cheese, crumbled
1 cup mayonnaise
1 cup sour cream
Mix together mayonnaise
and sour cream. Pour over salad and toss. Chill several hours before serving.
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1/2 cup cornstarch
3/4 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon celery salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 egg whites
2/3 cup cold flat beer
3 pounds (2 cups) raw, whole asparagus,
Mix all ingredients except asparagus in a bowl with a wire whisk
until well blended. Dip asparagus individually in the batter and deep fry them
in at least 2-inches of peanut oil for 2 minutes or until golden brown.
Yield: About 4 servings
Grilled Oyster Mushrooms and Asparagus
12 thick asparagus
Extra-virgin olive oil
Coarse sea salt
1 pound meaty oyster
1 Tbsp.. garlic butter
(to make this crush a clove of garlic
in the tbsp. of butter)
a few drops lemon juice
parsley for garnish
Slowly heat a large skillet or griddle until very hot; sprinkle it with
salt. Then brush each asparagus spear with oil and cook on one
charred, then turn and continue cooking until tender, approx.
Meanwhile add the mushrooms with a drop of oil along side the
cook until the mushrooms are nicely browned. Add one
Tbsp.. garlic butter
to the mushrooms and toss while cooking. Add lemon
juice to the asparagus.
Scrape onto a shallow serving plate and garnish
with the parsley. Delicious!
(this is a one dish meal, my version of New Orleans
Start with one slice
of toast; add: a slice of good, tasty breakfast ham, lightly browned in a skillet.
Steam: 6-10 stalks of asparagus until crisp tender. Place this on top of the ham;
top with 2 soft poached eggs. I just add a little salt and pepper to taste-some
like a little cheese sauce or Hollandaise.
Try this for a quick one dish meal,
its always been my family's favorite spring meal...I know I fix it at least 15-20
times during the usual 56 day asparagus season!
Pastry for 2 crust (9 inch) pie
3 cups rhubarb
cut in 1/4 inch slices
1 1/2 cups sugar
3 rounded Tbsp. Wondra flour
Put cut rhubarb in medium sized mixing bowl.
flour and sugar and stir into rhubarb until well coated.
Break eggs over
mixture and stir until well blended and a heavy syrup is formed. Set aside while
Pre-heat oven to 450 degrees.
Roll out pastry dough
to form a 9" pie shell.
Put prepared rhubarb mixture into shell.
Roll out remaining dough. Moisten edge of bottom crust. Place top crust on pie,
seal and flute edges. Cut slits in top crust in several places.
Bake at 450
degrees for 15 minutes.
Reduce heat to 350 degrees and bake 30 minutes or
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3 cups thinly sliced rhubarb
1 1/2 cups strawberries, washed and stemmed
1/2 cup sugar
2 T. one minute
1 t. grated orange peel
1 c. water
rhubarb and strawberries in a lightly buttered baking dish. Mix together sugar
, tapioca and orange peel and mix lightly. Pour water over. Let stand 15 minutes.
Cover and bake in a 375 degree oven for 30-40 minutes, or until rhubarb is just
tender when pierced with a fork. Makes 4 to 6 servings. Delicious served over
vanilla ice cream.