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Recipe Corner


Farmer’s Market Flavor to Savor


Observe each week as colorful fruits and vegetables pop up in bins and baskets for their seasonal minnesota debut. asparagus is one of the earliest vegetables to show up at the market each spring — as well as one that is commonly neglected in the kitchen. rather than being lovingly tended to and spotlighted for its main dish potential, asparagus is all too often simply steamed and pushed to the side. let this springtime treasure shine with recipes by lee Olson and fredde Jilek, innkeepers at the decker house bed and breakfast which features the sour Grapes bistro in mason city, iowa.

Asparagus Velvet Soup

1 bundle (about 20 spears) thin asparagus 1/2 cup dry white wine 1/2 cup water 2 tbs. butter 2 tbs. flour

1 1/2 cups good quality vegetable stock 1/2 cup heavy whipping cream salt and pepper to taste 1 tbs. chopped fresh tarragon or chives for garnish

trim tough ends off asparagus. bring wine and water to a sim-

mer, add asparagus. cook covered for five minutes or until tender. drain asparagus liquid into a food processor. cut tips off asparagus on an angle and reserve them. cut remaining spears into one inch pieces and puree in food processor with cooking liquid. in medium sauce pan, melt butter over medium heat, whisk in flour and cook for two minutes. Whisk in stock and bring liquid to a bubble. Whisk in asparagus stock and return soup to a bubble. season soup with salt and pepper and stir in cream. cook to thicken soup slightly. adjust seasonings and serve hot in small or shallow bowls. top with reserved asparagus tips, chopped herbs or edible flowers for garnish.

Roasted Asparagus Lasagna

2 pounds fresh asparagus, trimmed and cut into one inch pieces 1 cup sliced fresh mushrooms 2 tbs. olive oil 1 cup thinly sliced red onion 3 tbs. butter 4 tbs. flour 1/2 tsp. salt 1/8 tsp. white pepper dash ground cloves 2 cups milk

2 minced garlic cloves 9 lasagna noodles cooked and drained 2 cups shredded mozzarella cheese 1 cup grated parmesan cheese

place asparagus and mushrooms in shallow roasting pan; drizzle with one tbs. olive oil; toss and coat. bake at 450˚ for eight to 10 minutes or until vegetables are browned. set aside and reduce heat to 350˚. in large saucepan, melt butter, stir in flour, salt, pep- per and cloves until smooth. Gradually stir in milk. bring to a boil; cook and stir for two minutes or until thickened. set aside. in large skillet, sauté onion and garlic in remaining olive oil until tender. remove from heat and add asparagus and mushrooms. in a greased 13 x 9 baking dish, layer three noodles, a third of aspara- gus mixture, a third of the white sauce, 1/2 cup mozzarella cheese and 1/4 cup parmesan. repeat layers twice. top with remaining cheeses and white sauce. cover and bake at 350˚ for 35 minutes. uncover and bake 10 to 15 minutes longer or until heated through. let stand for 15 minutes before cutting.

the decker house bed and breakfast,

featuring sour Grapes bistro, is located in mason city in an 1890’s neoclassical home. the restaurant

serves lunch monday through friday from 11 a.m. to 2 p.m. evening and saturday meals are available by reservation for groups of six or more. innkeepers lee Olson and fredde Jilek also offer planning of personalized events and celebrations. for reservations, call 641-423-4700. Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52
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