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Asparagus and Rhubarb Recipes

Asparagus and Fava Bean Salad
Serves 2

This recipe combines the best of the spring season. Working with fava beans is a little labour intensive, but the flavour is quite rewarding.


  • 1 cup fava beans, shelled but not skinned
  • 6 medium-sized spears of asparagus, trimmed
  • ¼ cup freshly grated parmesan cheese
  • 1 tbsp. olive oil
  • salt and pepper to taste

Bring a pot of water to a rolling boil and add the fava beans. Blanch for about 3-4 minutes, then remove with a slotted spoon and plunge into a ice water bath for about 30 seconds. Drain and set aside, while you do the same with the asparagus.

Gently squeeze the fava beans out of their shells and into a bowl. Cut the asparagus into short lengths and add to the fava beans. Add the salt, pepper and olive oil. Mix. Just before serving, sprinkle on the parmesan cheese.

Cathy's Rhubarb Sour Cream Pie
This is a recipe my sister clipped out of some newspaper food section years and years ago, but now it's just Cathy's rhubarb pie recipe! I don't bother making pie crusts any more. The ones you can buy in the frozen food section work just fine!


Preheat the oven to 450 degrees F (220 degrees C).

Spread rhubarb in an even layer in the bottom of the pie crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.

In a small bowl, mix together 1/2 cup of flour and brown sugar. Cut in butter until the mixture is crumbly. Sprinkle over the top of the pie. (if the filling starts flowing over the crust, place the pie pan

Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.

Maple, Mustard and Balsamic Vinegar-glazed Asparagus
(Makes 4 servings)

Recipe by Bill Jones

Maple, Mustard and Balsamic Vinegar Glaze:

  • 2Tb mustard - 30ml
  • 1Tb maple syrup (or honey) - 15ml
  • 2Tb balsamic vinegar - 30ml
  • 1tsp hot sauce (optional) - 5ml
  • 1Tb Vegetable oil 15ml
  • 1lb asparagus, trimmed and halved - 500ml
  • 1Tb garlic, minced - 15ml
  • Salt and pepper to taste
  • 1/2 cup vegetable stock - 125ml
  • 1Tb toasted sesame seeds - 15ml

1.) In a small bowl, stir together mustard, maple syrup, balsamic vinegar and hot sauce. Set the glaze aside.

2.) In a nonstick skillet, heat vegetable oil. Add bottom halves of asparagus spears (cut thick pieces in half lengthwise) and sauté over medium-high heat for 3 to 4 minutes, or until beginning to brown. Add the asparagus tips and garlic. Season with salt and pepper. Saute for 2 to 3 minutes more.

3.) Add stock to the asparagus mixture and increase the heat to high. Cook uncovered for about 5 minutes, or until all the liquid is evaporated and the asparagus is tender. Add the glaze and cool for 1 to 2 minutes, allowing it to thicken. Remove the pan from the heat.

4.)To serve, arrange the asparagus on a platter and garnish with a sprinkling of sesame seeds.

Note: Pan-Roasting asparagus concentrates the flavour and slightly chars the outside of the vegetable. The glaze is added near the end of cooking, as the sugar will burn quickly in a hot pan.

From page 93 of Bill Jones' cookbook:

Sublime Vegetarian

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