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Quick & EasyBy Beverly Barbour
Double "A" vegetables have lots of vitamin AWhenever you see vegetables that are green or orange in color think "a ha vitamin A found here." Which means that two vegetables very much in season now, asparagus and artichokes, are just crying for you to carry them into the kitchen so that they can transfer their rich stores of vitamin A to your family. Fortunately, the transfer is so painless that it is a downright pleasure. And, if you have a grill at your disposal, asparagus will be the star of the season, as a side dish to any main course - chicken, fish, pork, beef or lamb - or as a salad topped with a squeeze of lemon juice. When cooking asparagus try to have the spears all about the same thickness so that they will cook at the same time. If some spears are larger, peel them to more-or-less even out the cooking time. Store asparagus standing up in water and just before cooking snap off the tough bottom portion. GRILLED ASPARAGEUSSoak wooden skewers in warm water for 10 minutes while the grill heats up. 24 medium asparagus spears, trimmed Prepare the grill. Divide asparagus into 4 bunches. Arrange each bunch in a flat row and thread 2 skewers crosswise (1 near the top and 1 closer to the bottom) through each bunch to hold them together and make it possible to turn them all at one time. Leave just a tiny bit of space between spears, if possible, so that the spears will cook evenly. Brush the asparagus with oil and grill on an oiled rack set 5 to 6 inches over glowing coals until tender, 3 to 5 minutes on each side. Season with kosher salt. Makes 4 servings of 6 spears each or 6 of 4 spears each. CREAMY ASPARAGUS TARRAGON SOUPTo lower calories substitute buttermilk for heavy cream and use low-fat sour cream for garnish. Or, skip the sour cream. 1 large leek, trimmed to have 2 inches of green left on Heat oil and butter in a pot. Add the drained leek, onion and parsnip; cook over low heat to soften (about 15 minutes). Add the broth and tarragon; bring to a boil. Add the asparagus; cover, then simmer for 30 minutes or until very tender. Uncover and cool. Puree the soup. (If it seems to be stringy, pour through a strainer.) Add the cream. The soup may be served chilled or reheated over low heat or in microwave; do not boil. Serve about l l/2 cups per serving and garnish with 3 melon balls in the center with a few sprigs of mint and maybe a dollop of sour cream. Makes 5 servings or 7 if you cut servings down to 1 cup. STEAMED ARTICHOKESTrim artichokes but snapping off the tough outer leaves. Cut off the top third of each artichoke. Snip the remaining leaf tips with scissors and trim the stem so that it will stand upright. Spread the top leaves to access the fuzzy choke in the center. Scoop out the fuzz with a melon baler or grapefruit spoon. Squeeze some lemon juice onto the heart (the solid meat under the fuzzy choke). 6 large artichokes Fill pot large enough to accommodate all of the artichokes with 2 inches of water. Add all ingredients except artichokes; bring to a simmer. Add artichokes; stem-end up; cover pot. Steam 25 to 30 minutes or until tender. Leaves should pull of easily; heart should feel tender when pierced from stem end. Drain well; cool and serve with lemon butter, vinaigrette, mayonnaise or mayonnaise flavored with lemon. Makes 6 servings. WHAT AN EASY WAY TO GET AN A+ RATING IN BOTH COOKING AND NUTRITION!
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