LCBO Food & Drink Spring 2025

STALK MARKET

Asparagus Cooked in Cream & Parmesan This rich, cheesy side dish cooks the asparagus directly in the sauce for a simple one-pan wonder. It can easily be adjusted and tossed with pasta for Asparagus Alfredo (recipe follows). 1 lb (455 g) asparagus, tough ends trimmed, bottom third peeled (if needed) 3/4 cup (175 mL) whipping cream Salt to taste 1/3 cup (80 mL) finely grated Parmesan 1/2 tsp (2 mL) fresh lemon juice 1 tbsp (15 mL) finely sliced chives Freshly ground pepper to taste 1. In a lidded pan large enough to accommodate all the asparagus in one layer, place asparagus, cream and salt. Bring to a boil, cover and reduce heat to maintain a gentle simmer. Cook until asparagus is al dente, 2 to 3 minutes. Uncover and continue cook ing until asparagus is tender, another 5 minutes. 2. Gently stir in Parmesan and lemon juice. Sprinkle with chives and pepper. Serve immediately. ASPARAGUS ALFREDO Use recipe above, but increase cream to 1 cup (250 mL) and Parmesan to 1/2 cup (125 mL). While asparagus is cooking, boil 1 lb (455 g) fresh taglia telle noodles in salted water. When asparagus is done, transfer to a serving platter, leaving sauce in pan. Drain pasta and toss in the cream sauce with 2 tbsp (30 mL) salted butter. Place noo dles on top of asparagus. Sprinkle with chives, pepper and more Parmesan. Serves 4 as a side dish

TIPS

BUYING Look for crisp, rigid stalks with no signs of wrinkling or yellowing. Tips should be firm with no dark, wet spots.

STORING Store upright in refrigerator like a bouquet of flowers with stalk bases submerged

CLEANING Place in a large bowl of cold water and swirl to loosen any sand or dirt. Use two changes of water, if necessary, then lift out.

WHITE White asparagus must be peeled starting 2 inches (5 cm) below the tips. Double strokes should remove the woody exterior.

RAW Superfresh green

Serves 4

asparagus is delicious raw,

WHAT TO SERVE Inniskillin Pinot Grigio VQA LCBO 348979, $15.95

either on a crudité platter or shaved into strips with a Y-peeler and added to salads.

in water. If pos sible, remove rubber bands.

A crisp, light Pinot Grigio with melon, citrus and nutty notes will balance the richness of the dish without overwhelm ing its subtle flavours.

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———————— SPRING 2025