________________________________________________
Trillium Cooking School - Pam Collacott
---------------------------------------

ASPARAGUS AND MUSHROOM TART                         Serves 4

2 teaspoons vegetable oil

2 Ontario shallots, sliced

1 cup sliced Ontario mushrooms

1 pound Ontario asparagus, trimmed

1 clove garlic, minced

Pinch each: salt and pepper

1 sheet (225 g) butter puff pastry, thawed

1 tablespoon Dijon mustard

1 cup shredded Ontario Havarti cheese

1.In large skillet, heat oil over medium heat. Add shallots and mushrooms; cook

for 2 minutes. Add asparagus and garlic; cook for 2 minutes, stirring often. Remove

from heat. Season with salt and pepper.

2.Unroll puff pastry and place on parchment paper-lined baking sheet. Brush

mustard over surface. Poke entire surface with fork. Arrange asparagus spears

over pastry and top with mushroom mixture, leaving  ½-inch border; sprinkle with cheese.

3.Bake in preheated 400 degree F oven for 18 to 20 minutes or until pastry is

golden brown. Let stand on sheet on wire rack for 5 minutes before cutting to serve.

BLACK FOREST ASPARAGUS PANINI                         

Serves 1

2 slices Bavarian style dark rye bread

1 tablespoon grainy Dijon mustard

3 tablespoons shredded Ontario Brick or aged cheddar cheese

5 grilled Ontario asparagus spears

2 thin sliced Ontario Black Forest ham

1.Place rye bread on plate or work surface; spread mustard over the 2 slices.

Layer one slice with 1 ½ tablespoons shredded cheese, asparagus spears, ham

and remaining cheese. Top with remaining slice of bread, mustard side down.

2.Grill over medium heat until cheese is melted, about 3 minutes each side.

Cut panini in half.

WARM GERMAN POTATO AND ASPARAGUS SALAD     

Serves 4 to 6.

3 cups peeled Ontario potatoes, cut into chunks

4 slices Ontario bacon

1 small Ontario onion, finely chopped

¼ cup apple cider vinegar

3 tablespoons granulated sugar

2 tablespoons water

1 tablespoon grainy Dijon mustard

½ teaspoon salt

Pinch pepper

1 pound Ontario asparagus, trimmed and chopped into 2-inch pieces

1.Place potatoes in medium pot; cover with cold water. Bring to boil, cover

and cook until fork tender, 10 to 15 minutes. Drain and set aside.

2.Meanwhile, in large deep skillet over medium-high heat, cook bacon,

turning as needed, until crisp, 3 to 6 minutes. Transfer bacon to paper

towel-lined plate to absorb excess fat. Chop or crumble bacon; set aside.

3.Pour off all but 2 tablespoons bacon fat from skillet. Add onion to skillet;

cook over medium heat until golden, about 3 minutes. Add vinegar, sugar,

water, mustard, salt and pepper; bring to boil. Add potatoes and asparagus;

cook until asparagus is tender-crisp, about 3 minutes. Transfer to serving

platter; top with crumbled bacon and serve warm.

RHUBARB STREUSEL CAKE                                                       

Serves 12

2 ¼ cups granulated sugar, divided

1 cup Ontario sour cream

¼ cup water

2 Ontario eggs, lightly beaten

2 ¼ cups all-purpose flour, divided

1 teaspoon baking soda

½ teaspoon salt

4 cups coarsely chopped rhubarb, divided

¼ cup butter at room temperature

1 tablespoon ground cinnamon

Topping: 35% Ontario whipped cream

1.Grease a 13 x 9-inch glass baking dish.

2.In large bowl with wooden spoon, beat together 1 ¼ cups of the sugar,

sour cream, water and eggs until smooth. Stir in 2 cups of the flour, baking

soda and salt until smooth. Fold in 2 ½ cups of the rhubarb. Pour batter into

prepared dish; spread evenly. Sprinkle remaining rhubarb over batter.

3.In small bowl, with wooden spoon, beat remaining 1 cup of sugar with

butter until smooth. Stir in remaining ¼ cup flour until mixture is crumbly.

Sprinkle mixture over top of cake; dust with cinnamon.

4.Bake in preheated 350 degree F oven for 40 minutes or until golden and

tester inserted in centre of cake comes out clean. Let cool in pan on wire

rack. Serve with a dollop of whipped cream.