Friday, June 29, 2012

Savory Blueberry Sauce

Lentil Walnut loaf, asparagus, and savory blueberry sauce
Shaun was making dinner one evening a couple of days ago and John, one of the farmers, challenged him to a kumquat sauce. Shaun had his hands pretty full with a lovely dinner, but I decided to take up the challenge. There are no kumquats growing at Kings Valley (or anywhere in Oregon as far as I know) but as I have mentioned, Kings Valley Gardens has some of the best blueberries in all of oregon, and they have a lot of them! 

The full meal was:
Lentil Walnut Loaf
Roasted Asparagus
Blueberry Sauce
Blueberry "Cheesecake"

We got the recipe for the Lentil Walnut Loaf from Angela Liddon at Oh She Glows. I think this is the third time we made it (including one time for Shaun's parents who are fairly dedicated carnivores) and there are a lot of steps, but an amazing result.

To roast asparagus: Preheat oven to 425 degrees. Wash asparagus and cut the tough ends off. Some people say you should only eat asparagus the width of your pinky - I think they are crazy. After eating roughly one ton of asparagus, because when it's in season it's in SEASON, I would say the thick spears are every bit as delicious as the pencil thin ones, plus they are bigger! Anyway, thick or thin, you sill want to cut the ends off. Spread a couple of tablespoons of oil on a cookie sheet and lay asparagus in a single layer. Cook for 8 minutes.

Blueberry Sauce
1/4 onion chopped
1 tbsp oil (or enough to keep the onion from sticking)
2 cups blueberries (I used frozen but I don't think it matters)
1 tbsp dried tarragon
salt and pepper to taste

Saute onion in oil using a small sauce pan. Add all other ingredients and simmer for 5 to 10 minutes or sauce has thickened to your desired consistency.

This meal is best consumed outside by candlelight :)

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