Today's article on local asparagus by Nancy Krcek Allen appears in full in the print edition of the Record-Eagle. Although we cannot put Nancy's articles online, we are able to share the recipes appearing in the article.
Barbara Payne Norconk's Gourmet Pickled Asparagus White Chili
6 T. olive oil
1 lb. boneless, skinless chicken breast, diced into 1-inch cubes
1 large onion, finely diced
1 t. minced garlic
1 t. dried oregano
1/2 t. dried basil
4 t. cumin powder
3 T. chili powder
1/2 t. salt
1/4 t. pepper
2 c. Norconk Gourmet Pickled Asparagus, sliced in 1/4 inch pieces
40 oz. can Northern beans, undrained
16 oz. can diced tomatoes with green chilies
2 quarts chicken stock or water, more as needed
8 oz. shredded Colby/Jack Cheese
Place chicken in large pot with olive oil and onion. Cook on medium heat, stirring frequently until chicken is cooked through and onion is soft. Add the spices and cook for a minute. Add the remaining ingredients, except the cheese and bring the chili to a boil. Lower heat to a simmer and cook for one hour, partially covered. Add more stock or water to adjust consistency. Just before serving, stir in the cheese. Remove chilli from heat and serve. Serves 12.
--Adapted from Barbara Payne Norconk
For most northern Michiganders spring is the calm before the storm of summer. Spring is the eye of the storm for Harry Norconk. Barbara says that this is one of Harry's favorite dishes.
Barbara Payne Norconk's Asparagus Vegetable Stir-fry
2 c. water
1 T. butter
1 c. long grain white rice
Salt
Extra virgin olive oil
3/4 lb. boneless, skinless chicken breasts, diced into 1-inch cubes
1/2 t. garlic powder
Salt and pepper
1 to 2 c. chicken stock
1 small onion, finely sliced
1/2 c. each: finely sliced carrots, sliced water chestnuts and sliced mushrooms
1 c. pea pods
1/2 lb. asparagus, sliced 1&1/2-inch long
1/2 red pepper, seeded and finely sliced
2 tomatoes, quartered
Soy sauce
Bring the water and butter to a boil. Add the rice and salt and bring to a boil again. Lower the heat and simmer the rice, covered, for 15 minutes. Turn off the heat and allow the rice to sit for another five minutes.
Heat a large skillet with a little olive oil. Season the chicken with garlic powder, salt and pepper. Cook it in the skillet until done and pour into a large bowl. Heat the skillet again and add a little chicken stock. Add the onion, carrot, water chestnuts and mushrooms and cook until done. Pour them into the bowl with the chicken. Repeat with a little stock and the pea pods, asparagus and red pepper. Cook until done and pour into the bowl. Cook the tomatoes until soft with a little chicken stock and pour into bowl. Season the stir-fry with soy sauce to taste and serve with rice. Serves four to six.
--Adapted from Barbara Payne Norconk
In Michigan, most of the commercial asparagus acreage is on the west-central part of the state around Hart and Shelby in Oceana County, near Lake Michigan. Only the states of California and Washington produce more asparagus than Michigan.
Canyon Ranch Asparagus Guacamole
2 c. (approximately 1 pound) chopped lightly steamed asparagus
2&1/4 t. fresh lemon juice
3 T. chopped onion
1 large tomato, chopped
3/4 t. salt
1/2 t. chili powder
1/4 t. ground cumin
1/4 t. freshly ground black pepper
1 clove garlic, pressed or minced
Dash Tabasco sauce
1/3 c. sour cream
Combine all the ingredients in a food processor or blender and purée until smooth. Transfer the guacamole to a bowl. Cover tightly and refrigerate several hours or overnight before serving. Makes 3 c. or six to eight servings.
The Merck Index says that the familiar odiferous scent which comes after consuming asparagus is methylmercaptan, a sulfur-containing derivative of the amino acid, methionine or asparagine-amino-succinic-acid monoamide, from the amino acid, asparagine. In either case, the smell forms as the subsequent (digestive) breakdown of naturally occurring, beneficial amino acids.
Asian Asparagus Salad with Pecans
2 lbs. fresh asparagus, trimmed
1/4 c. rice vinegar
1 to 2 T. soy sauce
1 to 2 T. Asian sesame oil
1 t. maple syrup
1 scallion, green and white, finely chopped
Pinch of crushed red pepper chile pepper, optional
1/2 c. chopped toasted pecans
Bring a medium saucepan of water with a steamer in it to a boil. Steam the asparagus until tender but crisp, about four to five minutes. Arrange the warm asparagus on a deep platter. In a bowl, whisk together the rice vinegar, soy sauce, oil, sweetener, scallion and pepper. Drizzle the dressing over the asparagus and allow them to sit for 15 to 20 minutes before serving. Garnish with pecans and serve. Makes eight servings.
Grilling intensifies the flavor of asparagus. For a traditional Italian appetizer, roll each grilled asparagus in a thin slice of prosciutto and serve with lemon wedges to squeeze over them.
Grilled Asparagus
1 lb. asparagus
2 T. extra virgin olive oil
Salt
Heat grill. Trim bottoms of asparagus. Toss spears with olive oil and salt. Grill over medium heat (or under broiler) turning once for three to four minutes, till tender. Makes four servings.
Smoked Turkey Asparagus Roll Ups
12 to 16 trimmed asparagus spears
4 large whole grain tortillas
4 t. Dijon mustard
1 lb. sliced smoked turkey (try Dietz and Watson from Tom's)
Steam the asparagus until crisp-tender, about four to five minutes. Cool. Meanwhile, warm the tortillas on a griddle or in a toaster oven until pliable. Lay one on your cutting board and spread it with one teaspoon mustard. Lay 1/4 of the turkey on the mustard, then lay the asparagus spears on top of the turkey, parallel to the board's edge. Roll tortilla up tightly from the bottom and set it on its seam side. Cut roll up into two or more pieces and serve. Repeat with remaining asparagus, turkey and tortillas. Makes four servings.
Chef and culinary educator Nancy Krcek Allen, owner of the former City Kitchen cooking school and dinner take-out in Traverse City, spent five years in Manhattan teaching at two large culinary schools.
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