C'mon Spring!
April 14, 2008

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Trillium Cooking School - Pam Collacott
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ASPARAGUS STUFFED FLANK STEAK          

Serves 6 to 8

Recipe from www.calasparagus.com

1 flank steak, about 3 pounds
2 tablespoons each: grainy Dijon mustard, horseradish 
  and minced garlic
Salt and pepper
Fresh asparagus spears, about 1 pound, washed, trimmed

1. Butterfly and open flank steak. (Or ask your butcher 
to butterfly it for you)

2. In small bowl, stir together mustard, horseradish and 
garlic. Spread on steak. Sprinkle lightly with salt and 
pepper.

3. Arrange a single row of asparagus spears over mustard. 
Roll steak up and tie securely with string. Brush steak 
lightly with oil and sprinkle with pepper. Place in roasting 
pan.

4. Roast in preheated 350°F oven for about 1 hour, or until 
internal temperature measures 140°F. Remove from oven and let 
stand for 10 minutes before slicing.

                                   
CARROT AND ASPARAGUS SALAD         

Serves 4 to 6.

3 large carrots, peeled, cut into julienne strips 2 inches   
  long (3 cups)
1 pound fresh asparagus, washed, cut into 2-inch pieces
1/3 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon each: fresh lemon juice and snipped fresh dill
Salt and pepper

1. Cook carrots in boiling water for 2 minutes. Add asparagus; 
cook 2 minutes more or until vegetables are crisp-tender. Refresh 
in ice water to prevent further cooking. Drain well.

2. Whisk remaining ingredients together in bowl; pour over vegetables 
and toss to coat. Serve cold.

                                                  
ASPARAGUS WITH LIME AIOLI, EGG AND ONION          

Serves 6

Recipe from www.calasparagus.com

1 ½ pounds large asparagus spears, washed, trimmed
Salt as needed
½ cup light or full fat mayonnaise
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 clove garlic, finely chopped
2 tablespoons chopped tomato or red bell pepper (optional)
2 hard cooked eggs, coarsely chopped
3 tablespoons thinly sliced green onion

1. In large skillet, heat salted water to boiling. Add 
asparagus spears; Boil gently until slightly
underdone, about 3 minutes, depending on thickness. 
Drain asparagus and place on paper towels to cool.

2. To make Aoili: In small bowl, whisk together mayonnaise, 
olive oil, lime juice and garlic. Set aside.

3. To coarsely chop egg, set coarse sieve over waxed paper 
or bowl. Use wooden spoon to press egg through sieve onto 
paper. Be sure to scrape egg off of the underside of the sieve.

4. Arrange asparagus spears on serving platter. Sprinkle 
tomato or red pepper over. Drizzle with Aioli then sprinkle 
with egg and green onion. Sprinkle lightly with salt and serve.