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There is a recipe for asparagus in the oldest surviving book of recipes, Apicius's 3rd century CE De re coquinaria, Book III.

There is a recipe for asparagus in the oldest surviving book of recipes, Apicius's 3rd century CE De re coquinaria, Book III.

The English word "asparagus" derives from classical Latin, but the term is derived from the Greek aspharagos or asparagos, and the Greek term originates from the Persian asparag, meaning "sprout" or "shoot.

Asparagus, delicious and low cal, is a member of the lily family. It is the first Ontario fresh vegetable available in the stores each spring.

Here are two great new recipes from Foodland Ontario.

Balsamic-Glazed Asparagus

1 lb (500 g)  asparagus, trimmed
1 tbsp (15 ml) olive oil
1/4 tsp (1 ml)  each salt and pepper
1/4 cup (50 ml)  balsamic vinegar
2 tbsp (25 ml)  grated Parmesan cheese

Toss asparagus with oil, salt and pepper; place in single layer on baking sheet. Bake in 400F (200C) oven for 8 to 10 minutes or until tender-crisp.

Meanwhile, in small saucepan, bring vinegar to boil; reduce heat and simmer until reduce by half and syrup-like, about 5 minutes.

Place roasted asparagus in serving dish; drizzle with vinegar reduction.

Sprinkle with cheese. Serve immediately. Serves four people.

Salmon Bake

Assemble this casserole early in the day, refrigerate and bake just before serving. Serve with a green salad.

1/4 cup (50 ml)  butter or margarine
1 small onion, chopped
2 cloves garlic, minced
3 tbsp (45 ml)  all-purpose flour
1 1/2 cups (375 ml) low-fat milk
1/2 cup (125 ml) dry white wine or milk
1 tsp (5 ml) salt
1/4 tsp (1 ml)  pepper
3 tbsp (45 ml)  chopped fresh dill
2 tsp (10 ml) grated lemon rind
2 cups (500 ml)  cooked brown rice
1 lb (500 g) asparagus, trimmed and halved
4 fresh skinless salmon fillets (4 to 6 oz/125 to 190 g each)
3/4 cup (175 ml)  fresh whole wheat bread crumbs

In medium saucepan, melt 3 tbsp (45 ml) of the butter over medium heat. Add onion and garlic; cook until softened. Stir in flour; cook, without browning, for 1 minute. Whisk in milk, wine, salt and pepper; bring to boil, whisking constantly. Reduce heat and cook, stirring, until thickened. Remove from heat; stir in dill and lemon rind. Set aside.

Spread rice in 8 x 11 inch (2 l) baking dish. Top with single layer of asparagus, crosswise. Drizzle with half of the sauce. Arrange salmon fillets over asparagus; drizzle with remaining sauce. Melt remaining 1 tbsp (15 ml) butter and toss with bread crumbs; sprinkle over top. Bake in 375F (190C) oven for 30 to 35 minutes or until golden and bubbly.

Let stand for about 10 minutes before serving.

(For less crunchy texture, asparagus can be blanched for three minutes, then plunged into cold water before using in recipe.) Recipes serves four to six people.


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