Thursday, April 17, 2008

Artichoke Dip with Asparagus

Dinner 4/17

Artichoke Dip


The artichoke dip is one we've adapted over the years, based on a recipe from Great Lakes Brewing in Cleveland -- you can re-arrange it depending on what you have on hand -- and tonight that was: artichoke hearts, yellow bell peppers, jalapeno, vegenaise, nutritional yeast, salt and pepper. It's baked in an au gratin dish at 400F for 20 minutes.

There are few things as sublime as springtime asparagus... the taste, the crunch, the color.... tonight they were prepared by blanching in boiling, salted water for about 5 minutes (these were pretty thick), and quickly plunging them into ice cold water to set the color. Just before service, melt a little soy margarine in a pan, add the asparagus and season with salt and pepper.

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