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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Mar 26, 2003
Page
13
Janet Fletcher details California asparagus season from March through May and how growers harvest spears by hand, sort by diameter into standard, extra large, jumbo and colossal, then chill and pack crates for shipment. The piece also notes home ways to pair asparagus with eggs in omelets and frittatas.
A simple asparagus frittata combines pound asparagus 6 eggs 4 cup Parmesan 1 tablespoon minced parsley and butter. Boil asparagus 2 minutes, mix with eggs and cheese, cook slowly, then broil until set. Rest 15 minutes before serving. serves 4.
A classic warm asparagus dish served with a rich gribiche sauce made from whole and yolked eggs Dijon mustard lemon juice and olive oil. The spears are boiled four minutes then plated and topped with the emulsified herb caper egg mixture yielding a four serving course with detailed nutrition.
A simple 4 serving method featuring asparagus boiled briefly then sautéed in butter with fresh tarragon. Topped with deep golden breadcrumbs and chopped hard boiled eggs for a complete plate. Includes per serving nutrition and serving details.
The fragment shows ingredients for a pasta dish with asparagus and eggs. It lists 2 pounds asparagus, 6 large eggs beaten, 2 tablespoons heavy cream or butter, salt and pepper, 1 pound spaghetti or perciatelli, and a half cup freshly grated [cheese]. The text is incomplete but indicates a creamy egg yolk sauce paired with pasta and asparagus.
A veteran notes tactics for improvising meals from MREs with Tabasco crumbled crackers and cheese. Soldiers discuss mixing rice with main courses and saving peanut butter packets while jelly remains rare and bread scarce, stressing planning and water sufficiency.
A guide to assessing leaking corks and wine integrity. Leaks do not always mean spoiled wine. mold near the cork, crystals, cloudiness, or sediment can occur yet the wine remain enjoyable. Try the bottle with an open mind and pour carefully to avoid oxidation.
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