Asparagus Canoe Hors d’oeuvres
Recipe Created by Ruth Paget
I
loved finding white asparagus (spargel) at the Edeka (Gebauer’s) Supermarket
where I shopped when I lived in Stuttgart, Germany. I knew warmer weather was coming when I saw
the spargel for sale.
This
hors d’oeuvres is easier to make with canned asparagus, because it is
soft. Green asparagus is easier to find
in the United States, so that is what I use here. If you use fresh asparagus, steam it for ½ hour
before using it.
Serves
4
Ingredients:
-1
tablespoon olive oil
-1
large, peeled, and chopped onion
-1
teaspoon dry garlic
-1
(15-ounce) can drained green asparagus which should be chopped into ½-inch
segments
-1
cup sour cream
-8
washed celery stalks with the bottom cut off so the stalks can lie flat on a
serving tray
Steps:
1-Sauté
the onions and garlic in the olive oil for 5 minutes.
2-Put
onion mixture in a bowl and add chopped asparagus.
3-Add
sour cream to the onion-asparagus mixture.
4-Fill
the celery cavities with the asparagus-onion mixture.
5-Cut
the celery into 2-inch segments and place on a tray for serving.
Serve
with carrot-beet juice.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
