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April 2004 Issue
No Ham or Lamb Here!
by Ronda L. Halpin
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Steamed Asparagus with Lemon Pepper Sprinkle

There are few ingredients as fresh and perfect as asparagus this time of the year. Enjoy it with abandon and make sure you include it in special menus like this one.
  • 2 lbs. fresh asparagus
  • 2 T. fresh lemon zest
  • 2 tsp. kosher salt
  • 2 tsp. freshly ground black pepper
  • 2 T. butter
Break the woody ends off the asparagus and slice it into 2-inch pieces. Place in a steamer basket and steam until crisp-tender, about 7 minutes. Meanwhile, combine the lemon zest, salt and pepper in a small bowl. Place the steamed asparagus in a serving dish and dot with the butter. Sprinkle the lemon zest mixture over the top and serve.
  • Yields: 6-8 servings
  • Preparation Time: 15 minutes


Strawberry-Rhubarb Crisp

Rhubarb is just coming into season and it's always a treat in our home. Pairing it with its soul mate, strawberries, makes this simple dessert a true sign of spring.
  • 2 c. quartered fresh strawberries
  • 2 c. diced fresh rhubarb
  • 2/3 c. sugar
  • 3 T. quick cooking tapioca
  • 1/2 c. sweet red wine
  • 1 tsp. vanilla extract
  • 1/2 c. rolled oats
  • 1/2 c. flour
  • 1/2 c. brown sugar
  • 1/2 c. flaked coconut
  • 1/2 c. canola oil
Preheat the oven to 350 degrees.

Toss the fruit with the sugar and tapioca and place it in a saucepan. Add the wine and bring to a boil over medium-high heat, stirring often. When the mixture becomes thickened and bubbly, remove from the heat and add the vanilla extract. Pour the mixture into a deep baking dish.

Combine the remaining in a small bowl and sprinkle over the fruit. Bake in the preheated oven for 20 minutes or until the topping is crisp and light golden brown. Serve warm by itself or with vanilla ice cream.

  • Yields: 6-8 servings
  • Preparation Time: 30 minutes

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