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When it came to my appreciation of vegetables, I was a late bloomer. For all of my childhood, and into the teen years, all I would eat was corn and canned green beans. It wasn't until I started cooking and experimenting with new recipes that I became fond of an array of fresh and tasty veggies, asparagus being at the top of the awesome list.
Grilled asparagus is a favorite and when combined with bell peppers, mushrooms, tomato, onion, garlic and lots of herbs and spices it's a party of flavors that will taste great with any meat, fish or poultry.
For a quick lunch or dinner, a bowl of rich and creamy Asparagus Leek Chowder is sure to satisfy. Ready in 30 minutes or less, it's a winner.
And you've got to try Impossible Asparagus and Ham Pie, no crust needed. To make this easy pie, layer vegetables, ham and cheese in a pie plate. Whip up a batter of biscuit baking mix, eggs, milk and spices and pour over all. Bake 40 to 45 minutes and get ready to savor this delicious pie, perfect for brunch, lunch or dinner. Awesome!
Grilled Vegetable Mix
1-pound fresh asparagus, trimmed
1 each sweet red, yellow and green pepper, sliced
1 cup sliced mushrooms
1 medium tomato, chopped
1 medium onion, sliced
1 (2.25-ounce) can sliced ripe olives, drained
2 garlic cloves, minced
2 T. olive oil
1 tsp. minced fresh parsley
1/2 tsp. each salt and pepper
1/4 tsp. lemon-pepper seasoning
1/4 tsp. dill weed
Directions: In a disposable foil pan, combine vegetables, olives and garlic. Drizzle with oil and toss to coat.
Grill, covered, over indirect medium heat 20 to 25 minutes or till the vegetables are crisp-tender, stirring occasionally. Serves 8.
Asparagus Leek Chowder
1- pound fresh asparagus, trimmed and cut into 1-inch pieces
3 cups sliced fresh mushrooms
3 large leeks (white portion only), sliced
6 T. butter
1/4 cup all-purpose flour
1/2 tsp. salt
Dash pepper
2 cups chicken broth
2 cups half-and-half cream
1 (11-ounce) can whole kernel corn, drained
1 T. chopped pimientos
Directions: In large saucepan saute asparagus, mushrooms and leeks in butter 10 minutes or till tender. Stir in flour, salt and pepper till blended.
Gradually stir in broth and cream. Bring to boil. Reduce heat; cook and stir 2 minutes or till thickened. Stir in corn and pimientos and heat through. Serves 7.
Impossible Asparagus and Ham Pie
2 cups diced fully-cooked smoked ham
1 1/2 cups shredded Swiss cheese
1 pound asparagus, cut into 1-inch pieces
2 green onions, sliced (green and white parts)
1 1/2 cups milk
3 large eggs
3/4 cup biscuit baking mix
1/2 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. red pepper (cayenne)
Directions: Grease a deep dish 10-inch pie plate. Sprinkle ham, 1 cup cheese, asparagus and onion in pie plate.
Beat milk, eggs, baking mix, dry mustard, salt and pepper till smooth, 1 minute with electric mixer. Pour into pie plate.
Bake in preheated 400-degree F. oven 40 to 45 minutes or till a knife inserted in center comes out clean. Sprinkle top with remaining 1/2 cup cheese; bake 5 minutes longer. Cool 5 minutes before serving. Serves 6.