The following recipes are compliments of Plate It Up, a statewide initiative of the University of Kentucky Cooperative Extension Service and Kentucky Department of Agriculture, which showcases fresh produce and encourages Kentuckians to buy locally. Students in the UK College of Agriculture’s School of Human Environmental Sciences modify traditional recipes to make them healthier while retaining all the tasty flavors and ease of preparation.
So, eat up and enjoy, knowing you’re not only supporting Kentucky’s farmers, but also plating up delicious and nutritious fare for your family.
Asian Asparagus Salad
PREP TIME: 25 Minutes
COOK TIME: None
Serving size: 4, ½-cup servings
1 pound fresh asparagus
1½ tablespoons low-sodium soy sauce
2 teaspoons sugar or artificial sweetener
1 tablespoon olive oil
2 teaspoons sesame seeds
1. Snap off and discard the root ends of the asparagus.
2. Wash remaining stalks thoroughly.
3. Slice stalks into 1½-inch lengths on the diagonal.
4. Blanch asparagus for 1-3 minutes in boiling water, until bright green.
5. Cool immediately under cold water and drain.
6. Combine soy sauce, sugar, olive oil and sesame seeds in a small glass bowl. Mix dressing until sugar is dissolved.
7. In a gallon-size, zip-seal bag, add asparagus and dressing. Turn bag to coat asparagus with dressing and chill in the refrigerator for 15 minutes. Turn bag again and chill for an additional 15 minutes before serving.
Look for the rest of this month's recipes in the current issue.
Chicken, New Potato and Asparagus Soup
Blueberry Cream Cheese Pound Cake