Asparagus Sesame Roll Ups

12 Asparagus Spears, fresh 12 Crescent Rolls, refrigerated unbaked dough 8 oz Cream Cheese 1/2 c. Blue Cheese, crumbled 6 T. Butter 1 T. Sesame Seeds, toasted

Trim asparagus spears to 6". Unroll crescents. In a small bowl, beat the cream cheese and blue cheese until combined. Spread over the unrolled roll. Top with asparagus spear and roll up. Roll in butter. Place on baking sheet. Sprinkle with sesame seeds. Bake at 375 degrees F for 14 to 16 minutes or until crescents are golden brown.

Serves 12

Recipe by: Dorothy Martin, Conestoga

Finalist - Appetizers/Snacks/Salads

2004 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest

Asparagus and Portabella Mushroom Soup

1 lb Asparagus, fresh, blanched and chopped 1 1/2 lb Portabella Mushrooms, fresh, remove and retain stems, slice tops 1 T Vegetable Oil 4 Celery Stalks, chopped 2 Leeks, medium, chopped, use white part only 1 Onion, medium, chopped Pepper, dash Salt, to taste 6 c Chicken Stock 7 T Butter 3/4 c Flour 1 c Cream, heavy

Heat the vegetable oil in a saucepan over medium heat. When hot, add 1/3 of the asparagus, mushroom stems, celery, leeks and onions plus a dash of pepper. Sauté until onions are translucent, about 5 to 7 minutes. Add the stock. Bring to a boil. In another saucepan melt the butter over low heat. Add the flour to thicken and bring to a boil. Strain 4 cups of the boiling stock into the butter/flour mixture. Whisk until smooth. Add the remaining stock and vegetables. Simmer on low heat for 5 minutes. Remove the soup from the heat. Puree in a food processor. Strain into a 5 qt saucepan and return to low heat. Heat the cream, sliced mushrooms and blanched asparagus pieces over medium heat. When hot, add to the soup. Serve immediately in a bread bowl.

Serves 4-6

Recipe by: Debra Martin, Conestoga

Finalist - Main Dishes/Soups

2004 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest

Pasta Verde with Swiss Chard, Asparagus and Artichoke Hearts

Cook the pasta in boiling water, as package directs, for about 8-10 minutes or until al dente. Drain. While pasta cooks, saute garlic in olive oil for about 1 minute in a medium pan. Add chicken broth and let it heat up. Add the asparagus pieces to the broth and heat for 3 to 4 minutes. Then add artichoke hearts and chopped Swiss chard. Cook only until chard wilts- about 2 minutes. Finish with 1 tsp. lemon juice. Place drained fettucine in a large serving bowl and pour green vegetable sauce over all. Grate fresh Parmagiano cheese over all and serve.

Serves 4 to 6

Submitted by Susan Coates, York

2009 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest

Pennsylvania Vegetable Marketing and Research Program
2301 North Cameron Street, Harrisburg, PA 17110
717-694-3596 | pvmrp@embarqmail.com