Mary Anne here. Last month, following our cooking demo at Bloomingdale’s in White Plains, I wrote a piece about “Stalking the Perfect Asparagus Spear.” I promised that an Asparagus Soup would follow, so with tremendous pleasure (and a dash of humility), I present my hot-off-the-stove rendition of a classic favorite! Basic Tips for the Spears:[…]
Asparagus and Portabella Mushroom Tart
Asparagus and Portabella Mushroom Tart Serves 12 as a Main Course or 48 Cocktail Bites Notes: Don’t substitute fat-free half-and-half for regular half-and-half. The fat-free version is oil-based and it rises to the top, creating a layer of glistening, unappealing grease. If you want to cut calories, you can swap out the half-and-half for regular[…]
Stalking the Perfect Asparagus Spear
Here on the east coast, asparagus is in season from April until June, but the peak for slender, pencil-thin spears may have an even smaller window. When I was preparing for the Bloomies cooking demo, asparagus was on the menu, but those gorgeous, slim stalks were difficult to find, while its fatter, less-sweet sister was[…]
Asparagus with Orange Aioli
Serves 10 Mary Anne here. Asparagus can be prepared the day before to save time. The Orange Aioli can be prepared up to four days before, or at least several hours before serving. The flavors deepen over time. Ingredients: 3 lbs. fresh asparagus – $5.99 2 cups mayonnaise – from stock 5 Tbsp. fresh-squeezed orange[…]
Roasted Asparagus with Sesame Seeds
Mary Anne here. It’s far thriftier and healthier to shop seasonal veggies and produce since locally-grown goods usually spend less time in transit and require less pesticides to keep fresh. In that spirit, I thought I’d share an extra tasty recipe for Roasted Asparagus. Asparagus is great with just a little olive oil, sea salt[…]