An asparagus bed is a lifetime investment. Once this vegetable is established, it will keep producing yearly for generations. Besides a delicious flavor and nutritious attributes, asparagus is also valued for its quick and early appearance in the spring garden.
I'm asking you to suspend your judgment until you give this very unlikely but delicious dish a try.
It's an open faced sandwich starting with toast; spread that with peanut butter (I like chunky), then steamed asparagus, then crisp bacon and top it with warm Welsh Rarebit sauce.
Stouffer's makes an adequate Welsh Rarebit, but it is now very hard to find. We used to have this often in the spring - it's a family favorite, but since I have to make my own, we have it less often. If anyone has an easier version, let me know!
Welsh Rarebit (or Rabbit?)
- 2 tablespoons butter
- 1/2 cup beer (light or ale OK) room temperature
- 2 egg yolks
- 1/2 teaspoon dry mustard
- cayenne (pinch)
- 1 teaspoon Worcestershire sauce
- 3 cups cheddar cheese, grated (approx 1/2 lb.)
1. Melt butter in a double boiler.
2. Whisk beer, egg yolks, and seasoning - set aside.
3. Add cheese to butter a little at a time. Stir one direction only; when cheese forms thick mass, add the ale mixture, a little at a time, stirring constantly.
Second in a series of seasonal garden-based recipes by Arboretum volunteers. Next issue: the peak-of-summer garden.