.
. >>
. >> IT'S
. >> IT'S NOT SUMMER WITHOUT SOME FRESH MICHIGAIN VEGETABLES4@.
OUR FRIEND GINA FERWERDA JUST
KNOWS HOW TRUE THAT IS.
SHE'S GOT SOME AMAZING RECIPES
FOR US TO TRY OUT INCLUDING
THIS ONE.
THAT'S A NEW SPIN ON A CLASSIC
DISH TO MAKE IT PURE MICHIGAIN4@
.
>> TODAY I WANT TO SHOW YOU A
MODERNA TWIST ON THE
TRADITIONAL GROOMING CASTRO.
I AM GOING TO SHOW YOU MY
ASPARAGUS CASSEROLE TOPPED WITH
MY FRIED4@ ASPARAGUS SHAVINGS AD
ALL WE'RE GONNA DO IS WE'RE
GOING TO SWAP OUT THE GREEN
BEANS FOR AMERICA'S ROYAL4@
VEGETABLE AND MY FAVORITE.
THESE SERVICE FARE SO4@ WE'RE
GONNA MAKE OUR GREEN BEAN
CASSEROLE WITH ASP4@ARAGUS AND
THEN INSTEAD OF THE FRENCH
FRIED ONION TAPPING WE'RE GONNA
PUT4@ THESE BEAUTIFUL ASPARAGUS
SHAVINGS4@ RIGHT ON TOP.
SO LET ME SHOW4@ YOU HOW WE MAKE
THIS, OK?
>> WE HAVE THE SALTED WATER
GOING HERE TO BLANCH THE
ASPARAGUS BUT FIRST WE WANT TO
TAKE OUR THICKEST SPEARS JUST
LIKE THIS AND WE WANT TO MAKE
SOME ASPARAGUS SHAVINGS.
WE WANT TO DO THAT TWO4@ CUPS OF
THAT BEFORE WE BLANCH OUR4@ BITE
SIZED PIECES.
SO ALL WE'RE GOING TO DO IS
JUST TAKE THE WHOLE DOWN TO THE
TIP RIGHT HERE4@ AND THEN WE'RE
JUST GOING TO SHAVE DOWN THESE
LITTLE SHAVINGS4@, GET ABOUT TWO
CUPS OF THOSE SHAVINGS RIGHT IN
HERE AND THEN WE CAN TAKE THE
TIP OFF ONCE WE'RE DONE4@ AND
THEN THAT'S GOING TO GO IN AND
WE'RE GONNA GO AHEAD A4@ND BLANH
THE REST4@ OF THAT ASPARAGUS
WANTED TWO MINUTES AND RINSE
THAT WITH REALLY COLD WATER.
STOP THAT FROM COOKING AND STAY
GREENS4@ OR ASPARAGUS SHAVINGS
ARE SOAKING IN SOME MILK.
WE'RE GOING TO LET THAT GO
ABOUT AN HOUR OR SO.
SO LET'S GO AHEAD, TAKE OUR
SALTED WATER, BOILING SALTED
WATER AND ADD4@ ALL OF OUR CUT P
ASPARAGUS AND WE'RE GOING TO
BLANCH THAT PRODUCED A TO
PLUNGE THAT INTO SOME ICE COLD
WATER STOP4@ THE COOKING PROCESS
KEEPS IT GREEN.
SET THIS ASIDE.
4@BUTTER MUSHROOMS, GARLIC AND
SOME CHOPPED ONIONS AND WE'RE
JUST GOING TO THROW4@ THAT A WOD
SOME HEAT AND4@ YOU'RE GOING TO
COOK THAT.
WE WAN4@T ALL THE MOISTURE4@ TO
COME OUT, THE MUSHROOMS TO
BROWN, THE ONIONS TO GET
TRANSLUCENT ONCE4@ ALL THE
MOISTURE REABSORBED FROM4@ HERE
OR THEN GOING TO ADD SOME FLOUR
READY TO ADD OUR FLOUR.
SO ALL WE'RE GOING TO DO IS ADD
OUR FLOUR AND TO COOK THAT
UNTIL WE DO SEE4@4@ THE FLOUR AD
OPTIONAL.
IT'S A SPLASH OF SHERRY COOKING
.
WHY NOT SHERRY VINEGAR WHICH
SHERRY COOKING LIME?
I'M GOING TO GO AHEAD AND BACK
IN AND THEN WE ARE GOING TO
COOK THE HOT4@ AND THEN NOW WE'E
READY TO ADD IN4@ OUR CHICKEN
STOCK AND OUR HEAVY CREAM.
OH MY GOODNESS.
THIS IS SMELLING SO GOOD.
4@THIS IS GOING TO BE PERFECT FR
ALL OF THE ASPARAGUS4@ WHEN WE
ADD THAT BACK IN AND MAKE THIS
CASSEROLE.
SO I JUST ADDED THAT HEAVY
CREAM WITH THE CHICKEN STACK4@
AND WE'RE GOING TO STIR THAT
AND JUST LET THAT CHICKEN THE
BACON ALSO LEARN A SKILL AND
COOK THAT OVER MEDIUM HIGH.
SO HERE WE HAVE THE CREAM OF4@4@
SOUP THE BACON BACK IN ALL OF4@
SO HERE WE HAVE THE CREAM OF4@4@ SOUP THE BACON BACK IN ALL OF4@@ THE PARMESAN CHEESE, THE
BLANCHED4@ ASPARAGUS.
ALL OF THAT UP THE ROW THAT I
AM A CASSES4@ DISH I'VE JUST
SHREDDED UP SOME SMOKED GOUDA
DO4@ ABERY SHREDDED CHEESE THAT
YOU LIKE AND THEN JUST THROW
THAT ON.
THIS IS NOW GOING TO GO IN THE
OVEN WHILE4@ WE MAKE OUR FRIED
ASPARAGUS SHAVINGS FOR THE TOP
OF MY OIL IN A DEEP HEAVY POT.
OH4@ YOU WANT THAT ABOUT 350 TO
375 DEGREES4@ AND WE'RE JUST
GOING TO TAKE A COUPLE CUPS OF
FLOUR.
I HAVE MY HOUSE SEASONING WHICH
IS SALT, PEPPER, GRANULATED
GARLIC ONION, SMOKED PAPRIKA.
GO AHEAD AND JUST MAKE SURE ALL
OF4@ THAT IS THOROUGHLY COMBINED
.
AND THEN WE'RE GOING TO TAKE
OUR ASPARAGUS SHAVINGS.
SO WE HAD4@ THOSE IN MILK WHILE
WE WERE MAKING THE REST OF THE
MIXTURE.
SO WE'RE JUST GOING4@ TO GO AHED
AND TAKE THOSE OUT AND LIGHTLY
DREDGE THOSE.
THEY WERE JUST GOING TO THROW
THEM IN AND OF COURSE4@ VERY
CAREFUL WHEN YOU'RE PUTTING
THEM AND DON'T THROW THEM4@ BUT
YOU'RE GOING TO PUT THEM IN THE
OIL4@ AND MAKE SURE THAT THEY AE
NOT GOING TO COME UP.
WE'RE GOING TO DO JUST A LITTLE
BIT AT A TIME.
WE'RE JUST GOING TO GO A FEW
MINUTES WITH THESE BECAUSE WE
JUST WANT THEM TO BE MAYONAISE
A CRISPY ASPARAGUS SHAVINGS OUT
.
WE'RE JUST GOING TO GO AHEAD
AND HIT IT WITH A LITTLE BIT OF
SALT COMES OUT OF THE OVEN.
IT IS HOT AND BUBBLY.
ALL WE'RE GOING TO DO IS TAKE
OH MY GOODN4@ESS.
ALL OF THOSE ASPARAGUS4@ SHAVINS
THAT WE'VE FRIED AND WE'RE
GOING TO DIG IN.
THIS IS PERFECT FOR ANY
BARBECUE4@ COOKOUT SIDE DISH.
ALSO THANKSGIVING IT IS4@ THE
PERFECT ASPARAGUS CASSEROLE FOR
YOUR NEXT GATHERING.
NEED THIS RECIPE?4@
GO AHEAD AND CLICK ON4@ OUR WEB
SITE4@ YET AGAIN.
>> ANOTHER MOUTH WATERING
RECIPE FROM GINA.
OF