As Spring moves on towards Summer, the asparagus is producing less. I make it a habit to stop harvesting the spears the first week or so in June.

That allows the spears to come up to bloom into the asparagus fronds that grow through the summer until the first frost. This gives the corms energy for the next year’s harvest.
So our big feasts of fresh asparagus are a thing of the past until next season. Now, with only a small amount, I look for ways to combine the spears to stretch them into a meal. The following recipe is a whole meal with a meat, carbohydrate and vegetables. It is fairly light as it is a salad and takes only a short time to prepare. Give it a try!

1 ½ pounds beef cube steak
2 eggs, beaten
1 cup Italian Panko bread crumbs
Salt and pepper to taste
3 Tbsp. oil
½ cup grape tomatoes, halved
1 package your favorite salad mix (Organic
1 pound asparagus, washed and trimmed
1 Tbsp. olive oil
1 - 8 oz. package Quinoa (or quinoa and
rice blend)
Salad dressing of choice

Preheat oven (or toaster oven) to 400 degrees. Add oil and salt and pepper to asparagus and rub to spread the oil and seasoning. Roast until tender (about 10-12 minutes). Cool and chop into bite size pieces.
Soak quinoa in cold water (this removes bitterness) for about 5 minutes, drain and cook according to package directions. Let cool. When ready, add halved tomatoes and cooked asparagus, season as desired. Wash and dry salad greens and place in individual bowls, top with quinoa salad. Coat cubed steak by dipping first in beaten eggs, then in Panko crumbs. Preheat a large, nonstick pan on medium-high heat and add oil to pan. Cook beef 3 minutes per side or until browned. Remove from pan and drain on paper towels.
Cut into strips and place atop the salad greens and quinoa salad. Pass your favorite dressing and enjoy!

Dunham's Sports

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