In the past, asparagus fields here stretched for acres. Times have changed and so have the crops. The labor-intensive asparagus is being plowed under by many farmers for more profitable crops.
We used to be known as the “Asparagus King”. In the early 1900s, Edgar Hurff canned some of the first green asparagus on the East Coast out of his Swedesboro cannery. An air freight of asparagus from Mullica Hill to Boston in 1922 was the first air shipment of produce in the country. Mullica Hill has a celebration each year to celebrate their first.
But those are long gone times so before local asparagus disappears, go to your favorite local farm stand and farmers market and grab a few bunches. And while you’re at it, thank the farmers for sticking with tradition at least a little bit longer.
ASPARAGUS CRESCENT ROLLS
4 oz. refrigerated crescent roll dough (½ tube)
1 c. freshly grated Parmesan cheese
2 tsp. seasoning salt
8 asparagus spears
4 slices prosciutto optional
½ cup freshly shredded mozzarella cheese
Preheat oven to 350°F. Line a baking sheet with foil or parchment paper. Open the crescent roll tube and cut each crescent triangle in half lengthwise.
Mix the parmesan and seasoning salt together in a small bowl. Generously coat both sides of each triangle of dough with the mixture.
If you wish to add prosciutto, lay a slice of the meat on the coated crescent roll. Top with one asparagus spear. Wrap the asparagus with the crescent roll by placing the crescent roll tip on the top of the asparagus stalk. Twist around the asparagus (and optional prosciutto), making a spiral.
Place the asparagus/crescent bundles on the baking sheet. Sprinkle with the leftover Parmesan cheese mixture and shredded mozzarella cheese. Bake for 13-15 minutes at 350°F (following the baking instructions on the crescent roll package).
https://www.thecookierookie.com/crescent-roll-asparagus-spirals
ASPARAGUS & CHEESE STUFFED CHICKEN BREAST (Keto friendly)
4 (6 oz.) boneless skinless chicken breasts
12 fresh asparagus spears, woody ends trimmed
4 slices mozzarella cheese
1 tbsp. olive oil
1 tbsp. unsalted butter
1 tsp. garlic powder
1 tsp. smoked paprika
1 tsp. dried Italian seasoning
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Preheat oven to 400°F
In a small mixing bowl, whisk together the garlic powder, smoked paprika, Italian seasoning, salt, and black pepper.
Using a sharp knife, cut a horizontal pocket into the thickest part of each chicken breast, taking care not to slice completely through the other side.
Evenly coat the interior and exterior of the chicken breasts with the prepared seasoning rub.
Stuff each pocket with one slice of mozzarella cheese and three trimmed asparagus spears. Secure the openings with 2-3 toothpicks per breast.
Heat the olive oil and butter in a large oven-safe skillet over medium-high heat until the butter is foamy. Place the stuffed chicken breasts in the skillet and sear for 4 minutes per side, or until a golden-brown crust has formed.
Transfer the skillet directly into the oven and bake for 12 to 15 minutes, until the internal temperature of the chicken reaches 165°F.
Remove from the oven and allow the chicken to rest for 5 minutes. Carefully remove the toothpicks before serving.
https://www.avocadosoul.com/asparagus-cheese-stuffed-chicken-low-carb-keto-friendly
Let’s top off the meal with a delicious dessert.
PINEAPPLE DOLE WHIP CUPCAKES
Cupcakes
1 ⅓ c. sugar
½ c. butter room, temperature
3 large eggs
½ c. milk
2 ½ c. all-purpose flour
3 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
⅓ c. pineapple juice
1 c. crushed pineapple drained (1-20 oz. can crushed pineapple is needed for the cupcakes and filling.
Filling
½ c. crushed pineapple, drained
½ c. pineapple juice
1 tsp. lemon juice
1 tbsp. butter room, temperature
2 tbsp. corn starch
6 tbsp. sugar
Frosting
5 tbsp. pineapple juice
1 c. butter, room temperature
5 c. confectioners’ sugar
1 tsp. vanilla extract
Yellow food coloring
Directions
Preheat oven to 350 165°F. Line muffin pan with 24 cupcake liners.
In an electric mixer or a large bowl with a hand mixer, cream together butter and sugar. Add eggs, milk, and pineapple juice, mix well. Sift or whisk together dry ingredients to break up any lumps. Add dry ingredients to the mixing bowl. Add crushed pineapple.
Fill each cupcake liner ⅔ full, about 3 tablespoons. Bake in the oven for 14-16 minutes until the tops spring back when lightly touched or a toothpick inserted in the center of a cupcake comes out clean. Allow to cool.
Filling
While the cupcakes bake, add all the pineapple filling ingredients to a saucepan and bring to a boil for 1 minute, then remove from heat. Allow to chill in the refrigerator.
Frosting
Blend the pineapple juice, butter, and vanilla. Slowly add sugar to the bowl until well blended. If too wet, add more sugar. If too dry add 1 tablespoon of milk.
Add a few drops of yellow food coloring or icing gel to get a light pastel yellow.
Filling and Decorating
Add pineapple filling to cooled cupcakes by either cutting a small opening in the top of each cupcake or by using an icing bag with a filling tip.
Next, top each cupcake with a swirl of Dole Whip frosting and a leaf topper. https://www.simplyhappenings.com/dole-whip-cupcakes-with-pineapple-filling
Did anyone make the cheesecake recipe from last month’s column? I did. It tasted great and looked beautiful, but it didn’t set. Apparently, I didn’t whip the cream cheese and/or whipped cream enough. Oops.
