Spring Favourites – Asparagus and Rhubarb Ontario asparagus and rhubarb are back and ready to enjoy fresh from your local grocery store, farmers’ market or on-farm market. The growing season is short for these delicious spears and stalks, so enjoy them before they are gone. Capture the essence of spring with these recipes filled with layers of flavour and colour. Sweet Potato Crêpes with Asparagus and Scrambled Eggs are a great way to start your day. The savoury crêpes make a satisfying breakfast or brunch wrap topped with a delightful, smoky chipotle crema sauce. Enjoy this dreamy one-of-a-kind Asparagus and Sweet Potato Salad with White Chocolate Vinaigrette. The roasted marinated asparagus, sweet potatoes and baby romaine lettuce leaves are layered like lasagna, then sprinkled with pecans and drizzled with a distinctive white chocolate vinaigrette. Start the barbecue and grill delectable Ontario rainbow trout. Trout Escovitch with Asparagus is prepared with asparagus spears drizzled with a honey aioli and complemented with escovitch, a pickled Jamaican condiment, for the perfect balance of a flavourful, sweet heat. Caribbean Custard Apple Rhubarb Pies are the dessert for custard enthusiasts with slices of sweet apples and tangy rhubarb in creamy maple-infused custard. This recipe makes 2 pies, enough for a crowd, or serve one and freeze one to serve another time. Capture these favourite spring ingredients in new colourful and flavourful recipes while they are in season. During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes – we hope you enjoy them! Sweet Potato Crêpes with Asparagus and Scrambled Eggs Preparation Time: 20 minutesCooking Time: 25 minutesServes 6 Sauce:1/4 cup (50 mL) chipotle peppers in adobo sauce1 cup (250 mL) Mexican crema or plain yogurt1 tsp (5 mL) fresh lime juice1/2 cup (125 mL) cooked ground spicy or mild chorizo sausage, cooled Crêpes:1-1/3 cups (325 mL) all-purpose flour1/2 tsp (2 mL) each baking powder and salt2 cups (500 mL) Ontario Milk2 Ontario Eggs1/2 cup (125 mL) mashed cooked Ontario Sweet Potato, at room temperature2 tbsp (25 mL) butter, melted1/4 cup (50 mL) butter (approx.) Filling:8 Ontario Eggs1/2 tsp (2 mL) each salt and pepper1/4 cup (50 mL) Ontario Milk2 tbsp (25 mL) olive oil12 spears Ontario Asparagus, trimmed1/4 cup (50 mL) diced Ontario Greenhouse Sweet Red Pepper1 clove garlic, minced1/2 cup (125 mL) shredded Ontario Monterey Jack Cheese1/4 cup (50 mL) fresh Ontario Microgreens or Coriander (Cilantro) Leaves Sauce: In blender or small food processor, combine chipotle in adobo, crema and lime juice; purée until smooth. Transfer to small bowl; fold in chorizo. Set aside. Crêpes: In small bowl, combine flour, baking powder and salt. In large bowl, combine milk, eggs, sweet potato and 2 tbsp (25 mL) melted butter; using electric mixer on low speed, beat until combined. Add flour mixture; beat on low for about 1 minute or until smooth. In medium nonstick skillet, melt 1 tbsp (15 mL) of the butter over medium heat; swirl to coat pan. Using 1/2 cup (125 mL) batter for each crêpe, pour into pan and immediately rotate skillet to form thin, even crêpe; cook for 1 to 2 minutes until golden. Run spatula around edge to loosen, flip over, and cook for 1 to 2 minutes until bottom is dry. Place cooked crêpes on parchment paper-lined baking sheet, layering parchment between each. Keep warm in 200°F (95°C) oven. Repeat with remaining batter, adding more butter between each crêpe as necessary. Reserve skillet. Filling: In medium bowl, whisk together eggs and 1/4 tsp (1 mL) each salt and pepper; whisk in milk. Set aside. Return skillet to medium-high heat. Add oil; cook asparagus with remaining salt and pepper, turning often, for 5 minutes or until tender-crisp. Transfer to plate and set aside. Add diced pepper to skillet; cook, stirring, for 2 minutes. Add garlic; cook, stirring, for 1 minute. Add egg mixture; reduce heat to medium and cook, stirring with silicone spatula to scramble, for 2 to 3 minutes or until eggs are just set. Sprinkle with cheese. Remove from heat. Place 1 crêpe on serving plate; spoon one-sixth of eggs along centre and place 2 asparagus spears on eggs. Fold crêpe to enclose filling. Repeat with remaining crêpes and filling. Drizzle with sauce and garnish with microgreens. Nutritional Information:1 ServingPROTEIN: 25 gramsFAT: 47 gramsCARBOHYDRATE: 39 gramsCALORIES: 675FIBRE: 2 gramsSODIUM: 1110 mg – Printed with permission from Foodland OntarioReplyReply allForward
Sweet Potato Crêpes with Asparagus and Scrambled Eggs
