Wednesday, May 12, 2010

Asparagus Week

Our first local meal of the 2010 season happened on May Day, which was also the first Farmer's Market of the season. By the time asparagus season ended last year, I was pretty happy to be seeing some other veggies. I really love that crazy weed like plant, and never would have guessed I'd get sick of eating asparagus this and that. I was first in line to pick some up again this spring. We had local milk, eggs, butter, and asparagus to make this really yummy oven pancake. The cheese was from Oregon. There was also homemade oat bread with homemade blackberry jam, and pickled beets on the table. No one complained about eating veggies and the leftovers were really yummy cold for lunch the next day.Asparagus Oven Pancake
From Simply in Season
Doubled to make a dinner for 4 with leftovers

Preheat oven to 400F. While oven heats place 2 T. butter into a 9x13 pan and place in oven to melt. Swirl pan to grease bottom and sides.

1 pound asparagus cut into 1 inch pieces, steamed slightly and placed into bottom of greased, hot pan.

1 1/2 C. milk
1 1/3 C. flour
4 eggs
1/2 t. salt
mix in blender until smooth. Pour over asparagus. Bake until puffed and golden brown. 20-25 minutes.

1/2 cup finely shredded cheese
Sprinkle on top and allow to melt. Cut wedges and serve immediately.

Any veggies work here, and it makes a really yummy fruit pancake as well with a few additions. If you haven't bought this book yet...you might consider adding it to your library. It's still my favorite.
Monday we had local greens, asparagus soup, and Farmer's market ciabatta bread. Just as yummy as Sarah says it is...I even added about 2 heaping handfuls of spinach to the mix and the girls never knew the difference.

3 comments:

  1. oh that sounds so good. I'm going to have to check out that book - sounds like we need it :)

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  2. Looks fabulous! That picture is making me HUNGRY!

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