European Stars And Stripes (Newspaper) - May 25, 1987, Darmstadt, Hesse                                S4s photo by Gus 5chuettlerwhite att Rogrit is considered a delicacy in Europe where it it often re of Pat Fri with melted butter. Asparagus tips by Johnm. Leight United press International Here were lots of steamy cooking tips at the second annual asparagus festival staged last month in Stockton in the heartland of California s farming country. About 5,900 pounds nearly three tons of the tasty member of the Lily family were consumed by 42,363 people a i last year s first asparagus shindig and festival officials sold twice that amount during an april weekend at Stockton s Oak Grove regional Park. This is the fresh asparagus capital of the world said Joe Travale exec Uliva director of the area s convention and visitor s Bureau. There s about 200 things you can do with  of six official dishes served Al Fresco along asparagus Alley during the festival the deep Fried asparagus has proven the most popular said Pravate. It was allowed by asparagus pasta asparagus bisque asparagus beef Sandwich asparagus shrimp salad and finally steamed asparagus. Everybody does it steamed at  Travale said of the vegetable Rich in vitamins a and c and known to have teen cultivated Lor Al least 2,500 years. I think people just like to try something  Travale mid California produces Over 70 percent of America s fresh Green asparagus with most of it some 23,299 acres with a Market value of $28 million cultivated in san Joaquin county. Asparagus is also popular in Europe. In Germany the while asparagus which is grown underground is now in season and available at local markets a lot of people walk in saying they Don t be the vegetable bul walk away eating deep Fried asparagus or other dishes and Loving it said Travale. Adding that there Are a variety of other foods at nearly 100 vending Booths. You can get everything from barbecued oysters to asparagus ice Cream. My favorite is asparagus pasta. It s a delicious and delightful  available Lor asparagus lovers who want to Experiment with the Spear shaped vegetable was an official festival Cookbook titled asparagus All ways., always celestial arts Berkeley. Calif. S7.95. It contains history lore and 150 recipes collected from the kitchens of local Farmers. For Iho following recipes you May use any Type of asparagus. A asparagus bisque 1 stick butter 44 cup Lour 2 Ali whole milk 1 cup Chicken Stock made from Bouillon cube 1 tap White Pepper 1 tap gait 1 Bay Leaf 3 cups cleaned and cooked asparagus tips and Center culs Only Cut into a Inch pieces instant potatoes used to thicken bisque if needed in Stockpot men butter add flour stirring constantly so mix lure does t Burn. Add 1 quart Mik slowly to Roux mixture stirring constantly. When combined and thickened add remaining milk and Chicken Stock. Add Bay Lea White fit Iper and Salt. Add asparagus Cook soup slowly Lor 1 hour. Thicken with instant potatoes it needed. To serve top bisque Wlsh Large sourdough Croutons and a spoonful of sour Cream then Sprinkle with Dill Weed. Asparagus crepes serves 4 24 Asmara a Spears cleaned trimmed and cooked 8 crepes Salt and Pepper to table 1 tap butter 1 cup Hallan Daise sauce place 3 asparagus Spears in he crepe Salt and Pepper lightly Roll crepe. Place seam Side Down in buttered Ovenproof dish. Place in preheated 3so degree oven until warm. Pour Hollan Daise sauce Over and return to oven until bubbly. A Berry fir  United press International the european settlers who reached the new world had always celebrated summer with strawberries bul they d never lasted anything like a Large Juicy bursting berries Tho indians laugh them to adore. From the pilgrims entry Inlo Massachusetts where hey regaled themselves Wilh a Berry they called Fragaria  they forgot about those puny predecessors europeans had devoured since the Days of Virgil Ovid and Pliny. The colonists oved these Slaw berries 90 much and spread their Fame to Europe with such Zeal that within a Lew years most of the old varieties had been replaced by berries ram the new world today americans and europeans still Welcome summer with a Host of Strawberry desserts some 03 simple As strawberries and Cream. Americans love the old favorite Strawberry Shortcake As we Las More sophisticated desserts such As Creole Strawberry crepes. Good Cooka have found it does t Mailer a whole lot How you serve strawberries m season. They la be a Hil every Lime. American Strawberry growing has touched most parts o the nation at one Lime or another starting about 1 boo Between Boston and Baltimore. With better shipping available the Industry shifted a bit farther afield ranging trom Chesapeake Bay o Michigan and Illinora. By the turn of the Century strawberries were not Only grown Wilh great Success Down through Tennessee and As far South As Florida but As tar West As the Santa cooking with by Pierre Flaney new York times a americans Are Quick o accept new Roods from herbs and spices to the latest in Olive oils Mustard and  Tang ago Basil was a Novelty in the United states and shallots were a rarity outside professional kitchens. Fresh Chervil a Staple in French kitchens for generations is now making us Marl in America both As a Flavouring agent and As a Garnish it is an incredibly easy Herb to grow in a Small Garden or in a Windowsill pot. Another ingredient is Balsamic vinegar Impf Ted from Italy and widely available in specially Lood stores. Marcetes Hazan the Cookbook author and authority on the italian Kitchen who helped introduce the vinegar to the United slaves said it is made irom Ilia cooked must of while Trubbiano grapes although ils color is slightly Caramel. It aged and produced like Sherry and has a Sweet taste. This vinegar is excellent in salads but is also highly appealing As an ingredient in sauces i used it in tile preparation of quickly cooked Chicken breasts with whole Page 14 Testa Sands tripes monday re