Savory Asparagus Cobbler

Savory Asparagus Cobbler

Learn how to make a delicious asparagus dish to celebrate National Asparagus Month.

It's National Asparagus Month! In celebration, Dawn Custer visited the Altoona studios to demonstrate a delicious Asparagus recipe! Dawn is from Goodness Grows in Bedford.

Dawn also discussed, "Who's Your Farmer in Bedford, PA."  and "Who's your Farmer in Blair County, PA."

Try the recipe yourself!

Savory Asparagus Cobbler
3 slices of bacon (optional)
3 leeks, white & light green parts only, sliced
1 tsp. dried thyme
1 lb. asparagus, washed and cut into 1 pieces
1 c. sliced mushrooms
1/2 c. white wine (or chicken or veggie stock)
2 c. whole milk
1 T. cornstarch
salt & pepper
2 T. butter

For the biscuits: (adapted from The Joy of Cooking)
1 3/4 c. sifted flour
3 1/4 tsp. baking powder
1/4 tsp. salt
5 T. cold unsalted butter, cut into small pieces
3/4 c. milk

Make up your biscuits first. To a large bowl, add the flour, baking powder and salt and mix until well combined. Using a pastry blender, two forks or two knives, cut in the cold butter until you have small, pea-sized (or smaller) bits of butter covered in flour. Do not let the butter melt, so work quickly. Make a well in the center and add the milk all at once; stir dry ingredients into the milk until you have a sticky, wet dough that is starting to ball up. Pause here while you make the vegetable base.

Preheat the oven to 425 degrees. In a large, ovenproof skillet or Dutch oven, cook the bacon until it is crispy and the fat is rendered. Remove the bacon to a plate and remove all but 2 T. of bacon grease from the pan. If you don't have 2 T., add olive oil or butter to make up the difference. If you're not using bacon, start with 2 T. olive oil or butter.

Add the leeks to the pan and cook for 2-3 mins. over medium heat; add the mushrooms and continue to cook for another 2-3 mins. Add the thyme to the pan and stir, then add the asparagus and cook for about 5 mins. The asparagus should be crisp-tender, not cooked through. Add the wine, scrape the bottom of the pan with a wooden spoon to release any good, brown, flavorful bits and allow the alcohol to cook off for about 2 mins.
While the vegetables cook, stir the cornstarch into 1/4 c. of the cold milk until you have a smooth slurry. Whisk in the rest of the milk. After the wine has reduced a bit, add the milk mixture to the pan and bring to a simmer over medium-high heat. As soon as the sauce starts to bubble, remove the pan from the heat. Season with salt & pepper and add the cooked bacon back in, if using. Dot the top of the vegetables with generous scoops of biscuit dough, 5-6 around the edge and 1 in the middle, with room between them if possible (this allows th! em to cook a little faster); dot the top of each biscuit with butter. Carefully transfer the pan, uncovered, into your preheated oven and bake for 20-25 mins. The sauce will continue to thicken and the biscuits will brown; the cobbler is done when the biscuits are cooked through, though they will be slightly wet or doughy on the bottom because of the sauce. Serve the cobbler immediately.

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