Fresh Asparagus
Written by Mike Cheliak on June 5, 2009 – 7:11 am -Every year around this time my neighbour starts his runs to Delhi, Ontario for fresh asparagus. I always end up with a 5 pound bag of the 
freshest picked asparagus available and MAN that makes a difference.
As with any fresh veggie, time can be of the essence and as much as I love the little green spears, my family and I can’t eat the whole 5 pound bag! I share with my family and a couple friends and of course once in a while we pickle some which is a great way to enjoy it in a different way.
Here is my absolute favourite way to make asparagus and also a “fancy” recipe for my Twitter Bud @girlwithnoname. As a little hint, when you are cleaning your asparagus grab the bottom of the stalk and about an inch above that. Snap the bottom off and it will break where the fibrous material ends. This will ensure you have a nice tender piece of veggie!
Easy Grilled Asparagus
Fresh (preferably) Asparagus Spears Cleaned
Lemon Halves (as many as you need for the amount you are doing)
EV Olive oil (enough to toss your asparagus and lightly coat)
Organic Celtic Sea Salt (its what I use but you can use your own type of salt – Kosher is good too)
METHOD
Heat your BBQ to medium. Toss your asparagus in the olive oil so they are lightly coated. Add your spears across the grille. Cook only for a couple minutes rolling the spears back and forth constantly. About half way through, squeeze some lemon over the asparagus and continue grilling.
Remove the spears to a serving platter and squeeze a little more lemon juice over them and also lightly dust with your salt. Serve right away!
This next dish is an amazingly simple yet very elegant appetizer that will WOW your company. You can optionally remove the Prosciutto if you want but it really adds a fantastic dimension to the dish.
Asparagus and Goat Cheese Phyllo Appetizer
INGREDIENTS
10 Grilled Asparagus Spears – cooled (use the really thin baby ones)
2/3 cup crumbled soft goat cheese
1/4 inch Roasted red pepper strips (enough to fit across the sheet of phyllo)
4 slices of prosciutto ham
4 sheets of phyllo pastry
1/3 cup melted butter
METHOD
Prepare your phyllo by laying one sheet down, brush with butter and lay the next sheet on top. Repeat until all four sheets are prepared. Next, spread about 1/2 of the goat cheese down the length of the phyllo about 4 inches from the edge closest to you. Place the prosciutto across the cheese and lay your asparagus evenly across the prosciutto layer going from one end to the other. Next run a line of the red pepper strips across the asparagus and finish with a final layer of the goat cheese.
Roll the phyllo by folding forward the first 4 inches of the pastry over the mixture and then gently continue to roll in a semi-tight roll. When you are done. Brush the edges with butter and lay your roll seam side down on a parchment covered cookie sheet. Pinch your ends together and lightly brush the roll with melted butter.
Bake at 375 for 18 minutes or until golden brown. Remove and let cool for about 5 minutes. With a very sharp and thin serrated knife, cut the phyllo across the roll into about 1 1/2 inch slices. Don’t press the knife down but rather let it “saw” through very lightly. You will have a stunning presentation with colour and flavour that will knock them out!
This dish goes very well with a dry Riesling or a Sauvignon Blanc.
In happiness and health as always…
Mike C.
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