Asparagus on the Menu
I love asparagus, and I’m always looking for something interesting to do with it.
I typically eat asparagus for only two months out of the year — when it’s in season in this country.
And now is the time to eat it while the eating’s good.
Here is a nice light meal with Asian flavors that’s as tasty as it is fun to eat.
And if you have any great asparagus recipes, now is the time to share. Send them my way!
Tangy American Lamb and \California Fresh Asparagus Lettuce Cups
Recipe adapted from California Asparagus Commission.
Dressing:
¼ cup ginger, peeled and sliced
¼ cup lemon grass, sliced
¼ cup lime juice
2 tablespoons fish sauce
2 tablespoons water
3 tablespoons sweet chili sauce
Filling:
2 tablespoons sesame oil
1 pound ground lamb
Salt and pepper to taste
1 pound asparagus, trimmed and cut on diagonal into 1 inch pieces
1 small red bell pepper, diced
12 Iceberg or butter lettuce leaves
1. For dressing, puree ginger, lemon grass, lime juice, fish sauce and water in blender. Let stand 15 minutes to 1 hour. Strain mixture into a small bowl. Squeeze liquid from solids and discard solids. Add sweet chili sauce.
2. For the filling, heat 1 tablespoon of sesame oil in large skillet over medium heat. Add ground lamb seasoned with salt and pepper. Sauté until cooked through. Drain off fat. Remove from pan and transfer to mixing bowl. Add remaining tablespoon of oil to sauté pan. Sauté fresh asparagus and red pepper until tender. Add to lamb. Measure ¼ cup dressing and set aside. Add the remaining dressing to lamb mixture and toss until well coated.
3. Arrange lettuce cups on a platter, trimming edges on any oversized leaves. Spoon about 2 heaping tablespoons of lamb mixture into lettuce cups. Serve at room temperature with remaining dressing on the side.
Makes 4 servings.
Nutritional information for one serving: calories 477, calories from fat 313, fat 35 g, saturated fat 16 g, sodium 930 mg, cholesterol 77 mg, dietary fiber 4 g, protein 24 g.
(Photo courtesy of California Asparagus Commission.)
