Recipe and community dinner

Sunday, June 4, 2017

Asparagus
Photo by Devra Gartenstein
Patty Pan's June community dinner will be serving a meal inspired by North African flavors this month: 

Spring Vegetable Tagine (vegetarian and omnivore), Couscous Pilaf, 
Radishes with Dukkah, 
June Salad with Fig and Orange Dressing,
Sesame Cookies.

Good food, good neighbors, and the weather should be perfect. More information here.

First Monday of every month
June 5, from 5:30 to 7:30pm
Patty Pan Grill Cooperative, 
15550 27th Ave NE.

And here's a recipe from Patty Pan's owner, Devra Gartenstein

Asparagus with Mustard-Dill Sauce
Yield: 4 servings
I think about this recipe all winter, as I look forward to spring. It only takes 20 minutes to prepare.

1 quart water
1 pound asparagus, trimmed and cut in 2-inch lengths
1 to 2 tablespoons olive oil
2 to 3 cloves garlic, minced
1 tablespoon chopped fresh dill
1 teaspoon prepared yellow mustard (preferably seeded)
1/2 teaspoon salt
black pepper to taste
juice of 1/2 lemon

1. Boil the water in a medium-size saucepan and blanch the asparagus for about 15 seconds. Drain and run them under cold water for a minute.

2. Heat the oil in a small saucepan. Add the garlic and cook on low heat for a minute or two. Turn off the flame, add the dill, mustard, salt, pepper, and lemon, and mix well.

3. Toss the asparagus with the sauce, and let stand for 10 minutes before serving.

Note: If you bend the stem end of a stalk of asparagus, it will break at precisely the point where it's tender enough to eat. When working with a bunch of asparagus, you don't have to bend every piece individually. Just do one or two, and that will give you an idea of where to cut the rest.


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