Indy Style

New ways to use asparagus

Do you like asparagus? What about asparagus WINE? Ever tried it? Today on Indy Style, Gina Ferwerda, Resort Owner & Food Blogger and Kellie Fox, Business Owner & Winemaker, help us celebrate all things asparagus!Ham & Cheese Asparagus FriesINGREDIENTS-

12 asparagus spears, trimmed

4 ounces cream cheese, softened (I like garden vegetable or jalapeño cream cheese)

12 slices deli ham, thinly sliced

1 cup flour

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1 tablespoon salt, divided

2 eggs, beaten

1/4 cup milk

1/2 teaspoon garlic powder

1/4 teaspoon dill weed

1 1/2 cups panko breadcrumbs (I use Italian seasoning panko)

PREPARATION-

Pre-heat oven to 400 degrees.

Blanch asparagus in boiling water for 1-2 minutes, then remove and add to an ice bath to stop the cooking process. Or you can microwave the spears on high for 2 minutes. Remember the thinner the spear, the less time they’ll need to cook.

Add a thin layer of cream cheese to each ham slice. Place an asparagus spear at one end of ham slice and roll up. Do this for the remaining spears, then refrigerate until ready to dredge.

For dredging station, set up 3 dishes. In the first dish, mix together flour and half of the salt. In the second dish, whisk together the eggs, milk, garlic and dill. In the third dish, add the panko.

Dip each ham and cheese asparagus spear in the flour, followed by the egg wash and then the panko.

Add asparagus spears to a baking sheet and bake for 17-20 minutes, or until golden brown and crispy. Sprinkle remaining salt on spears.

Makes – 12

Everyone loves deep fried asparagus and ham and cheese asparagus rollups, so I came up with a recipe that combines the best of both. These are my Ham & Cheese Asparagus Fries. YUM! These are oven baked, but feel free to fry them if you want.

Asparagus Cheddar Cheeseburger

Ingredients:PATTIES

2 pounds beef ( I use equal parts chuck, brisket and short ribs-at least 80%meat/20% fat)

3 tablespoons soy sauce

Salt and pepper

8 slices thick-cut bacon (I like maple bacon or jalapeño bacon)SPECIAL SAUCE

1/4 cup mayonnaise

3 tablespoons ketchup

1 tablespoon mustard

2 tablespoons dill relish or chopped green olives

1 tablespoon prepared horseradish

4 slices asparagus cheddar cheese (or your favorite cheese)

4 tablespoons garlic butter, softened

4 hamburger buns, split

Lettuce

Tomato slices

Red onion slices

Pickled asparagus

Preparation:

Pre-heat oven to 375 degrees.

Add meat to a cutting board and cut into cubes. Lay meat cubes on a baking sheet, then put in freezer for 10-15 minutes. Add meat grinding attachment to a stand mixer using the coarse grinding plate (if you don’t want to grind your own meat, simply use ground chuck 80/20). You can also finely chopped the cubed meat, if you don’t have a meat grinder. Once the beef is very cold, but not frozen, add the cubed meat to the hopper and turn the mixer on. Press the cubes down until all the meat is ground. Then add soy sauce to ground beef and gently mix together. Form into 4 equal patties that are slightly larger in circumference than the bun, then depress the centers for even cooking. Refrigerate until ready to grill.

Place bacon on a slotted pan or parchment lined baking sheet and cook in oven for 17-20 minutes, or until crispy. Lay bacon on paper towels to drain.

While bacon is cooking, make the sauce. In a small bowl, mix together mayo, ketchup, mustard, relish and horseradish. Refrigerate until assembly.

Pre-heat a grill or cast-iron skillet to medium high heat. Generously season both sides of patties with salt and pepper. Grill patties for 10-12 minutes, or to desired doneness, only turning once. Add cheese during the last few minutes of cooking, making sure it is thoroughly melted. Spread butter over cut sides of the buns and lightly toast.

To assemble the burgers, add some lettuce to each of the toasted bun bottoms followed by a tomato slice then a cheeseburger patty. Then add bacon to each patty followed by some onions. Add the pickled asparagus and drizzle on some sauce, then add toasted bun top. Enjoy!

Serves: 4 burgers – 1/2 pound eachGina Ferwerda –

Owner of Wave Club Water Sports www.waveclubwatersports.com

Owner of Silver Creek RV Resort www.silvercreekrv.com

Owner of Wet Head Beach Shop www.facebook.com/WetHeadBeachShop/

Food Blogger www.triplebburgers.blogspot.comKellie Fox –

Owner of The Fox Barn & Winerywww.foxbarnwinery.com

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