Surely spring is just around the corner!
If the cranes and the geese are any indication, Spring has got to be on the way. All the talk around town has to do with an expected winter storm but hope in Mother Connie’s heart is that winter will soon come to an end!
In any case, asparagus has popped up in the grocery store and it is such a great veg to build health. It makes us think about our Easter menu, which is a ways off now but will be here very quickly!
There is a beautiful way to bring good health and great flavor to your family table and here is the way to get it done:
CORN AND ASPARAGUS SALAD
2 cups frozen corn, cooked and cooled *Don’t panic. You are allowed to use canned corn.
2 cups asparagus, cut into 1″ pieces *Yes, canned and drained will do but fresh is prettier. Use what you have and make no apologies. If you prefer to cook the asparagus, that’s acceptable, too, but uncooked will offer crunch…
1 medium red onion, diced
1/4 cup fresh basil *No one will rat you out to the Kitchen Police if you use a tablespoon of dried basil.
2 tablespoons sugar
1/2 cup rice vinegar *No worries; use whatever vinegar living in your pantry
salt and pepper to taste
Combine the corn, asparagus, and onion in a bowl.
In a separate bowl, whisk the sugar, vinegar, salt and pepper. Pour the whisked ingredients over the vegetables and toss gently to coat the veggies.
This amount will serve 4 and can easily be doubled. It will travel well to a carry-in meal, too.
Do you find yourself living on a dime? Do you fund your food budget with public assistance like WIC or SNAP? Do you visit a food pantry? Are you getting food from a food bank? Do you s t r e t c h your food dollars for the exercise? Maybe you receive food commodities. No matter; this little corner of the internet is dedicated to you. We are happy to help you feed your loved ones well and wisely on a shoestring.
Your ideas and comments mean the world to us. What ideas do YOU have about asparagus or corn? Or putting a meal on the table with or without a holiday? We love to hear your stories. Our email address is foodstampscookingclub@gmail.com and WE LOVE MAIL.
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I’ll bet that dish looks lovely in a clear glass dish too…not to mention tasty. I’d have to at least lightly steam or gently cook the asparagus or no one in my house would even try it. But, when I cook it…basically i just drop it in boiling water for about 60 seconds and drain it. It is a tender crunch. yum You made me hungry for some asparagus. Too bad the roads are too bad to go out and get any. Maybe tomorrow!
OBOY. I do hope you are putting that on the menu WHEN we get to Michigan, Rainy!
I like to cook asparagus the way you do, too…I also use the tough, fibrous ends to make veg broth. It makes it really rich without screaming “ASPARAGUS” and it has lots of nutrients. Nutrients are not as much fun to eat if they are fibrous and tough…
This salad is just delicious. We’ll have it for Easter dinner. Our guys are already asking for it!
Thanks for taking time from Its Sew Made to pop into the Club House and add your input, Rainy! And STAY WARM.
Hugs
Mother Connie
Connie, I do so love asparagus. Sadly, what I see currently in my NE markets is imported, from areas of the world that do not have to comply with US DOA regulations, so I await domestically produced, perhaps CA or Floridian asparagus. I did have some at my former home, in my garden. I intentionally cook too much, then marinate steamed and still a bit crunchy asparagus in a balsamic based dressing, use that to top a green salad. Additional precooked asparagus can also reappear in a Bisquick (use my own homemade mix)asparagus-Havarti with dill Impossible pie. Delicious for bfst, lunch or dinner. Yum! Now you have me wanting asparagus!
I’m drooling, too, Carol. I love your idea of cooking too much and using it in other delicious ways.
It’s sad that our food is not pure. It is the case, though, that asparagus shows up in food pantries and other food give-aways so sometimes people are not sure how to use it. It’s our mission to help people use what they have. I remember getting a request about how to used canned potatoes from a food bank…
Have you seen that Bisquick has a GLUTEN FREE mix now? Oh, but it’s full of stuff nobody should ingest. sigh…
The meals you prepare and show on your blog always look so appetizing and pretty. Thanks for taking time out to encourage us here!
Big Hugs,
Connie