You gotta love this time of year when the local fresh rhubarb, asparagus, and strawberries are all available at the same time, short as that time may be.
I got notice this week that the Armstrong farmers are on their last pickings, so if you still haven’t got your supply, get to it!
I spent a couple of days this week making freezer packages and casseroles for a rainy day in the future. The rhubarb will probably keep producing long enough to make your strawberry/rhubarb jams and chutneys. Not only do rhubarb and strawberries work well together in many recipes so do asparagus and strawberries.
The first two recipes for this Sunday star asparagus. The first is a complete pasta dinner that can be made ahead of time and then chilled until supper time. The asparagus, strawberry, arugula combination in the second salad is simple, easy, but oh-so-tasty. Along with the salads I have two desserts for you to try. The first is a rhubarb-strawberry tart that starts with a pre-made pastry (if desired) and it’s a real treat. The second is a make-ahead dessert that combines a crunchy bottom layer with strawberries, pineapple, cream cheese and whipped topping; you’ll love it.
Asparagus Pasta Salad
1 pound fresh asparagus, cut into 1-1/2-inch pieces
1 package (16 ounces) tricolor spiral pasta, cooked and drained
1 cup diced cooked chicken
1 cup diced fully cooked ham
2 medium tomatoes, seeded and chopped
1/2 cup sliced ripe olives
1-1/2 cups zesty Italian dressing
1-1/2 teaspoons dill weed
Juice of 1 lemon
Salt and pepper to taste
Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool.
In a large bowl, combine asparagus with the remaining ingredients; toss to coat. Cover and refrigerate for 3-4 hours or overnight. Yield: 12 servings.
Strawberry & Asparagus Salad
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1- 1/2 tablespoons honey
3 tablespoons balsamic vinegar
Salt and freshly ground black pepper
2 cups (1-inch pieces) fresh asparagus
8 cups arugula
2 cups sliced fresh strawberries
In a small bowl whisk the lemon juice, oil, honey and balsamic vinegar. Season with salt and pepper, to taste. Set aside.
Bring a small pot of water to a boil over medium heat. Add the asparagus and cook for 3 minutes. Remove and drain on a paper towel-lined plate.
Put 2 cups of arugula on each serving plate, top with strawberries and asparagus and drizzle with the vinaigrette.
Rhubarb-strawberry tart
1 box refrigerated pie crusts, softened as directed on box
2 eggs
3/4 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon almond extract
3 cups coarsely sliced fresh rhubarb
2 cups sliced fresh strawberries
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg
2 tablespoons butter or margarine, cut into pieces
Heat oven to 375 degrees F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for one-crust filled pie. Trim edges if necessary.
In large bowl, beat eggs with electric mixer on medium speed until light. Beat in granulated sugar, 3 tablespoons flour and the almond extract until well-blended. Alternately layer rhubarb and strawberries into crust-lined pan. Pour egg mixture over fruit.
In small bowl, mix brown sugar, 1/4 cup flour and the nutmeg. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Sprinkle over top.
Bake 50 to 60 minutes or until crust is golden brown and filling is set in centre. Cool completely, about 2 hours. Remove side of pan; cut tart into wedges. Store in refrigerator.
Tips: One bag (1 pound) frozen unsweetened rhubarb can be used in place of the fresh rhubarb in this tart. Increase baking time to 55 to 65 minutes.
make-ahead dessert special
Crust:
1/2 cup butter or hard margarine
2 cups vanilla wafer crumbs
Second Layer:
1/2 cup butter or hard margarine, softened
8 oz. light cream cheese
1-1/2 cups icing sugar
Third Layer:
14 oz. canned crushed pineapple, drained well
15 oz. frozen sliced strawberries in syrup, drained well
(I used 2 cups fresh berries, sweetened ahead of time and then drained)
Topping:
4 cups frozen whipped topping (in a tub), thawed
1/2 cup sliced almonds, toasted
Crust: melt butter; stir in wafer crumbs. Press in ungreased 9 x 13-inch pan. Bake at 375 degrees F 8 to 10 minutes. Cool.
Second layer: cream butter, cream cheese, and icing sugar together well in a bowl. Spread over crust.
Third layer: Mix pineapple and strawberries in a bowl. Scatter over second layer.
Topping: spread entire pan with whipped topping and sprinkle with almonds. Chill. Cuts into 18 pieces.
Cathi Litzenberger is The Morning Star’s longtime food columnist, appearing every Wednesday and one Sunday per month.
