Here's a great 'gus recipe

[jeffinsgf]

This is our favorite new recipe so far this year. Nancy ran across it a couple of places, one of which was "Animal, Vegetable, Miracle" by Barbara Kingsolver.

Asparagus & Morel Bread Pudding

3 cups milk
1 cup chopped Spring garlic (or Spring onion) with green shoots
Add garlic or onions to milk in sauce pan and bring to a boil, set aside to steep.

1 loaf stale bread broken into crouton sized crumbs (Nancy cubes a baguette)
Pour milk/onion mixture over the bread cubes and allow to soak.

1 lb. asparagus
Chop into ½ inch pieces and simmer in skillet full of boiling water until bright green.

2TBS butter
1 lb. morel mushrooms (or other wild or unique mushrooms)
Salt & pepper to taste
Melt butter in skillet. Cook mushrooms until tender. Add spices and set aside.

4 eggs
⅓ cup chopped parsley
1 shallot chopped
3 TBS oregano
3 cups grated Gruyere cheese
Break eggs and beat until smooth. Add herbs, salt and pepper. Add bread and milk mixture. Add mushrooms and juices. Add asparagus. Add ⅔ of the cheese. Mix thoroughly and pour into a greased 8 x 12 casserole dish. Sprinkle the remaining cheese on top. Bake at 350 for about 45 minutes - until puffy and golden.

[lorna-organic]

I make a variation of that recipe, which I call 24 Hour Souffle. I have served it to groups of people several times. Everybody loved it!

[MichiganderGardener]

Reading this is making my mouth water...Love this version , as I love Morel Mushrooms and Asparagus...Thank You Jeff.

[alawson54]

I loved that book, "Animal, Vegetable, Miracle". If you haven't read it, you must! It is just awesome. After reading that book, my husband & I got rid of our pool, dug up our backyard and started our garden venture. Now I'm just addicted to growing food!

Here's a great salad recipe: Amounts used negotiable:
Spring mix (leaf, butter crunch, baby romaine whatever you have)
about 1/4 small red onion sliced thin
1/2 cup fresh blueberries ( i like to use more)
crumbled blue cheese 3TBS
1/4 cup roasted pine nuts
dressing:
1/2 cup oil-olive or whatever
1/4 cup red wine vinegar
1/8 tsp ground black pepper
1/2-1 tsp salt (to taste)
2-3 tsp sugar
1 clove garlic smashed.

I never measure anything so these are estimates. I love blue cheese so I always add more.

[alawson54]

I learned to cook from my Mama, who never measured a thing so it's hard for me to write down a recipe. The only time I measure is when I bake.

[jeffinsgf]

Michigander,

My folks cringe every time I mention any of the ways that we use our morel harvest -- other than dredged and fried. While I love them fried, their delicate, woodsy flavor is just too wonderful to limit to just one preparation. Hopefully next year we'll have some of our own asparagus ready to cut when the morels are in season. If not, the morels freeze!

Nancy also found a cabernet wine - morel preparation to pour over a big juicy steak.