Spring is the season of new life. Now that the weather is finally warming up, the world around me is awakening from its long winter’s sleep.
I love listening to the birds singing in the pre-dawn darkness. Later in the day, I watch them as they gather bits of dried grass to use for their nest-building projects. They seem to find joy in living, and their cheerful melodies fill my heart with the worship of the One who created them (and me as well). Some bird songs I recognize and some I don’t, but all of their music joins with my own chorus of praise to the Lord.
The grass is beginning to grow, and all too soon I will have to mow it. I am thankful for friends who help make sure my equipment is ready to do just that, but for now, I am just enjoying the change in my yard from a drab brown to a sea of bright green. Flower bulbs make their presence known by sending up leaves, which will shortly be followed by colorful blooms. I noticed that my Japonica bushes are starting to leaf out, accompanied by swelling buds that will soon blossom into a bright orange display of color.
Besides the birds, other animals are enjoying the warmth of spring. Groundhogs are fun to watch (we won’t mention that they are destroying the gravel floor in my largest barn) as they search for tender shoots of new plants or sit basking in the sunshine. There is a tiny squirrel that leaps from tree to tree; it seems to be glad just to be alive. The other day I saw what looked to be a mink (or some other weasel-like animal) sniffing around at the base of my grapevines.
As I observe the renewal brought by spring weather, I can’t help but thank the Lord for the daily reminders of His presence all around me. What a blessing it is to know that the God who masterminded all the minute details of each plant and animal around me is my Creator, too!
One of the many products of spring is asparagus. For some people, it is a vegetable they love to hate. Although I was in that category during my childhood, I have since rejected my aversion to its flavor, and enjoy including it in many different dishes. Asparagus has lately been featured in many different grocery store sale flyers, so I decided to provide ideas of ways it can be added to one’s menu. I enjoyed it with lemon sauce on Sunday; the sauce was also tasty on the chicken I was eating along with my asparagus. I somehow managed to add the lemon peel into the mixture instead of sprinkling it on later, but it turned out fine. The other recipes are from a while back and come highly recommended.
Asparagus with Lemon Sauce
1-1/2 pounds fresh asparagus spears
1 egg, beaten
1/3 cup butter *see note
2 teaspoons sugar
1/2 teaspoon corn starch
1/4 cup fresh lemon juice
2 teaspoons grated lemon rind
*Note: If using unsalted butter, add 1/8 teaspoon salt
Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Cook asparagus, covered, in a small amount of boiling water 6 to 8 minutes or until crisp-tender. Drain. Arrange in serving dish.
Combine egg, butter, sugar, and cornstarch in top of double boiler; bring water to a boil. Cook 3 minutes or until butter melts and mixture begins to thicken. Add lemon juice; cook, stirring constantly, an additional 2 to 3 minutes or until slightly thickened. Pour over asparagus. Sprinkle with lemon rind. Yield: 4-6 servings.
Asparagus Squares
2 (8-ounce) cans refrigerated crescent rolls
2 tablespoons butter or margarine
1 Vidalia onion, chopped
2 garlic cloves, minced
1 pound fresh asparagus
1/4 teaspoon pepper
1 cup shredded mozzarella cheese
1 cup shredded Swiss cheese
Unroll crescent rolls, and press dough into an ungreased 15-by-10-inch jellyroll pan, pressing to seal perforations.
Bake on lower oven rack at 375degrees for 6 to 8 minutes or until lightly browned.
Melt butter in a skillet over medium-high heat; add onion and sauté 5 minutes. Add minced garlic; sauté 2 minutes.
Snap off tough ends of asparagus. Cut asparagus into 1-inch pieces, and reserve tips.
Add asparagus pieces to skillet; sauté 4 to 6 minutes or until crisp-tender. Add pepper and asparagus tips; sauté 1 to 2 minutes or until tender.
Spoon asparagus mixture onto prepared crust; sprinkle with cheeses.
Bake asparagus mixture on lower oven rack at 375 degrees for 6 to 8 minutes or until cheese melts. Cut into squares.
Asparagus Ham Rolls
3 to 4 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
2 tablespoons canola oil
1 egg white
1 egg
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
1 block (4 ounces) cheddar cheese, cut into 1-inch cubes
2 cups diced fully cooked lean ham
1 egg white, optional
In large mixing bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In saucepan, heat milk, water and oil to 120-130 degrees. Add to dry ingredients; beat just until moistened. Add egg white and egg; beat until smooth. Stir in enough remaining flour to make a soft dough.
Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Turn onto lightly floured surface. Cover; let stand for 15 minutes.
Meanwhile, place 1/2 inch of water and asparagus in a saucepan; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes. Drain. Divide dough into 24 pieces; roll each piece into a 5-inch circle. Place a few pieces of asparagus, a cheese cube, and a tablespoon of ham in the center of each circle. Wrap dough around filling, pinching seams to seal.
Place rolls seam side down, 2 inches apart on baking sheets coated with nonstick spray, or use parchment paper. Cover; let rise in a warm place until doubled, about 30 minutes. For shiny rolls, beat another egg white and brush over rolls. Bake at 350 degrees for 18-20 minutes or until golden brown. Remove to wire racks. Refrigerate leftovers. Yield: 2 dozen.
Rosemary Asparagus
1/2 cup chicken broth
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 garlic clove, halved
1 bay leaf
1 pound fresh asparagus, trimmed
1/3 cup chopped onion
1 tablespoon minced fresh parsley
In a skillet, combine the broth, rosemary, garlic, and bay leaf. Add asparagus and onion. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Discard bay leaf. Garnish with parsley.