AceFoodDesk says heres todays food & recipe for you to enjoy with Kindness & Love XX A&M

Ace Press News From Cutting Room Floor: Published: May.28: 2024: Vintage Kitchen Food & Recipe News TELEGRAM Ace Daily News Link https://t.me/YouMeUs2 

Boston lettuce is always fun to serve stuffed with something delicious. The little cups just beg for a special filling, and with Asparagus Season now in full swing, what could be better, especially if paired with tender, sweet crab? 

No one likes the slimy!

            We didn’t have asparagus when I was growing up because my mother did not like it at all. She thought it was slimy, most likely because the habit of the time was to greatly overcook many vegetables. Even later in her life when she was a good sport and tried some of my grilled asparagus, she just shook her head. “Still don’t like it.” So she never ate it again. That’s fair, she at least tried it again.

Overcooks in a flash

            We’ve all had slimy asparagus because it overcooks in a flash. If you get a bunch with both small and large stalks, it is wise to cook them in stages, so you don’t end up with the smaller stalks mushy. Always buy spears that are tightly closed at the top, vibrant in color, and firm to the touch. If the tips start looking feathery, they are probably well on their way out.

Lots of nutrition, not many calories

             One half cup of asparagus is only 20 calories, but contains almost two grams of fiber, more than 2 grams of protein, and is a great source of Vitamins K, C, A, folate, thiamine, potassium, and riboflavin. Filled with antioxidants, it helps digestion and can contribute to lowering blood pressure. That’s a lot of work for 20 calories. Of course, I’ll eat a whole cup.

Patience please

            I am patient with asparagus. It’s hard to resist when the markets start featuring these lovely spears from afar, but more often than not they are disappointing. How could it not be, since the offerings shipped from across the continent or even Mexico are anything but fresh, usually dried out and shriveled, and devoid of real flavor. Additionally, they are rarely grown organically for the grocery stores.

Asparagus Season, one of the best

            However, when our local asparagus finally comes into being, the flavor is just what we crave, and it is worth the wait. Enjoy it as many ways as possible. There will be grilled asparagus, steamed, asparagus soup, and asparagus in soups. Asparagus tarts, and tucked in many egg applications and stir-fries. Simply served up with homemade mayonnaise, or part of a fancy brunch with Hollandaise. We eat our fill of it before the season is gone, and that happens too quickly. It freezes moderately well, but is still nothing like the fresh. One way to preserve them is to roast them, then puree with some lemon juice, and freeze. In the middle of winter, it makes a fine soup that will remind you of spring.

A winning combination

            We had a bit of grilled asparagus left over after a meal and the next day it made its second appearance in a crab salad. How delicious! The textures were great together, and the asparagus offered a lovely flavor that blended well with the crab. I used Maine peekytoe crab, but use whatever you can find that is more local to where you live, and frozen is fine and probably the option for many. If you find some fresh spring peas, toss those in as well.

Boston lettuce

            Here we used Boston lettuce, also called butterhead, but you can use any cupped type lettuce such as Bibb. You could even use radicchio if you want a slightly bitter edge to the dish, or fill little Belgian endive leaves. 

            Make them as large or small as you like, and this recipe can easily be doubled for a gathering. This is a great light lunch or supper, or make individual little cups for a starter or appetizer.

Large or small, versatile

Asparagus and Crab Stuffed Boston Lettuce Cups

• 8 oz. (230 g.) crab meat
• 3 oz. (100 g.) asparagus tips, grilled
• 1 sweet mini red pepper, grilled, then minced
• 1/2 cup sweet new peas, optional
• 2 tbsp. mayonnaise or vegan mayonnaise
• 1 tbsp. capers, crushed
• 1 tsp. caper brine
• Zest of 1 lemon
• 1 tbsp. fresh lemon juice
• ½ tsp. sweet paprika
• 1 tbsp. fresh chopped parsley
• Boston lettuce cups, or other Bibb or butterhead type lettuce

Pick through crabmeat gently and remove any pieces of shell. Lightly grill the asparagus and mini pepper. Mince the pepper, and chop the asparagus into ½ inch (1.2 cm) pieces.

            In a small bowl, combine mayo, capers, brine, zest, lemon juice, paprika, and parsley. Mix well, then add the crab, asparagus, and pepper, and gently combine. Toss in the peas if you find them.

            Fill the lettuce cups, and serve with other seasonal vegetables on the side. This makes four nice servings.

Asparagus and Crab Stuffed Boston Lettuce Cups

At Sterling Publishing & Media Service Agency, we value transparency and accountability. We want to inform you that we are not responsible for any external content, links, or posts. Nonetheless, we are dedicated to providing exceptional services and sincerely appreciate your support. Thank you.

@acenewsservices