This year’s featured Asparagus Alley dish will be…
AsparaBerry Shortcake! Mmm.
The AsperaBerry Shortcake is an old favorite from early Festival days. It is a delicious combination of shortcake, strawberries, whipped cream and, of course, asparagus! Not only is it a beautiful display of reds and greens, it is sweet and a bit savory.
“It’s a colorful addition to the Asparagus Alley,” said Kate Post, Executive Director of the Asparagus Festival. “The combination of strawberries with asparagus is delicious and the asparagus tips lend a nutty taste to the dessert.”
Make sure you stop by Asparagus Alley to pick up this new tasty treat as well as all the other delicious and unique asparagus dishes. Because the asparagus is grown locally it’s the freshest you can get! In fact, much of the asparagus is cut fresh every day! Maybe that’s why the Asparagus Festival has been ranked by some of the finest culinary critics in the country as one of the best food festivals in the West.
Asparagus Alley Prices
All Alley Dishes – 6 Tickets
Ranch Dressing for Deep Fried – 1 Ticket
Asparagus Ice Cream – 3 Tickets
AsparaBerry Shortcake – 3 Tickets
Don’t wait inline, get your tickets online!
Did you know…
In 2012, 62,950 asparagus dishes were served to attendees and volunteers?!
That’s right, 38,500 orders of deep fried asparagus and 4,100 Asparagus Pasta dishes among many other tasty Asparagus dishes were served.
We thought it would be great to provide variations of these recipes to our fans so you can have those Asparagus Festival dishes you crave all year round!
These are the recipes we found on AllRecipes.com:
2 cups vegetable oil for frying
1 cup milk
1 1/2 cups biscuit milk
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon ground black pepper
1 bunch fresh asparagus, trimmed
- Heat vegetable oil in a large skillet over medium heat.
- Whisk milk and eggs together in a bowl.
- Stir biscuit mix, Parmesan cheese, salt, and black pepper together in a separate bowl.
- Dip asparagus into milk mixture.
- Roll and coat asparagus in dry ingredient mixture. Repeat with a second layer for each asparagus.
- Carefully place coated asparagus in the hot oil; fry until golden brown, 2 to 4 minutes.
1 1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
1/4 cup chicken broth
1/2 pound fresh mushrooms, slice
8 ounces angel hair pasta
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
1/2 cup grated Parmesan cheese
- Cook pasta according to package instructions.
- Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
- Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.
A-S-P-A…no wait, how do you spell asparagus? Well in Stockton we spell it Best of the West Food Fest. That’s right everyone, it’s time to start thinking about the 2012 Stockton Asparagus Festival! Before we get ahead of ourselves, though, let’s take a moment to look back on the fun that happened in 2011 with a quick video:
The music was a huge hit, bringing national acts like Joan Jett, Starship, and even Smashmouth! The real attraction is the asparagus, though. There were over 42,000 orders of deep-fried asparagus served; 10,000 Foster Farms Aspara-Chicken Wraps, and the Aspara-Ice Cream completely ran out on Saturday with over 5,000 orders served! That’s a lot of green goodness going around.
This year Asparagus Alley will have a new face running the show. 2011 Was Andy Prokop’s final year running the deep fryers and serving Aspara-Steak Sandwiches. Fear not, the festival will be in good hands and there will be plenty of asparagus for everyone. If you just can’t wait until April you can start creating your own asparagus dish and enter it in the recipe contest.