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Spring food royalty



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Top it off with fresh strawberries - Driscoll's organics are fragrant and sumptuous right now; they don't even need sugar - and Bob's your uncle.

So if you're of the school that if it takes longer to cook than it does to eat, why bother?, then this month is for you - strawberries, asparagus, fresh B.C. prawns and local salad fixings are yours for the taking.


Asparagus with Walnuts and Browned Butter

(From 1,000 Vegetarian Recipes )


½ c. chopped walnuts

1 lb. asparagus

2 tbsp. butter

½ tsp. grated lemon rind (or orange rind)


Coarsely chop walnuts and toast them at 350 degrees in a preheated oven (a toaster oven works fine) for about 8-10 minutes. Check them so they don't get too brown. You can also toast walnuts in a frying pan on medium-high, heating them about 3-4 minutes, stirring often.

Steam the asparagus to the level of doneness you like - crunchy is fine. Set it aside on a plate.

In a small frying pan, melt the butter over medium heat and cook it, stirring constantly until the butter browns and smells nutty. Stir in the toasted walnuts and lemon rind and pour over the asparagus. Serves 4-6.


Glenda Bartosh is an award-wining freelance writer who's queen of the kitchen with fresh ingredients like these.