Get the Spear-it!

It's that time again - Stockton's annual Asparagus Festival kicks off tomorrow for its three-day run with activities, entertainment, food and fun.  Celebrating one of the Central Valley's significant crops, asparagus is showcased there in a variety of forms:  in pasta, tri-tip sandwiches, burritos, and the crowd favorite - deep-fried. 

For the adventurous, there is even asparagus ice cream!

However it is prepared, or "masked," it's too green for Keith, but whether or not you are an asparagus fan, the festival is a family-friendly event that points out yet another flaw in Forbes' ranking of Stockton as the nation's "Most Miserable City."  Far from it, our citizens attest, as they continue to rebut the claim with plenty of evidence to the contrary. 

The weekend forecast is a pleasant mid-70's with the usual Delta breeze.  Maybe we'll venture out to the festival and soak up some sun, fun, and community "spear-it." 

Hmmm, doesn't look too miserable to me!

Blog Bonus:  Here's an asparagus recipe you can try if you like:
             Ham Asparagus Gratin

1 can (10 3/4 oz) Campbell's condensed
    Cream of Asparagus Soup
1/2 cup milk
1/4 tsp onion powder
1/4 tsp ground black pepper
1-1/2 cup cooked cut asparagus
1-1/2 cup cubed cooked ham
2-1/4 cup corkscrew pasta (rotini),
    cooked and drained
1 cup shredded Cheddar cheese
Swiss cheese (about 4 oz)

Stir the soup, milk, onion powder, pepper, asparagus, ham, pasta and 1/2 cup cheese in a 2-qt shallow baking dish.  Bake at 400F for 25 minutes or until the ham mixture is hot and bubbling.  Stir, and sprinkle with the remaining cheeses.  Bake for 5 minutes more until cheese is melted.

- Recipe provided by Campbell's Kitchen