Deep Fried Asparagus Recipe
Fresh asparagus is dipped in a simple beer batter and deep-fried. Keep this easy beer batter recipe on hand to use with other vegetables as well as seafood, fish, and chicken tenders.
* 1/2 cup cornstarch
* 3/4 cup flour
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 teaspoon white pepper
* 1/2 teaspoon celery salt
* 1/2 teaspoon baking soda
* 1 teaspoon baking powder
* 2 egg whites
* 2/3 cup cold flat beer
* 3 pounds (2 cups) raw, whole asparagus, cleaned and cut above white end
Mix cornstarch, flour, salt, pepper, celery salt, baking soda, baking powder, egg whites, and beer in a bowl with a wire whisk until well blended.
Dip asparagus individually in the batter and deep fry them in at least 2-inches of peanut oil for 2 minutes or until golden brown.A good recipe for deep-fried asparagus.?
Though this post is 6 months old, to the person who said No one Deep fries Asparagus.... Yes they do. and Actually it is very good. It was served as an appetizer at a Bar and Grill I went to just months ago. It was the best thing I've ever had. Report Abuse
A good recipe for deep-fried asparagus.?
Ingredients
1/2 cup cornstarch
3/4 cup flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon white pepper
1/2 teaspoon celery salt
1/2 teaspoon baking soda
1/4 teaspoon black pepper
2 egg whites
2/3 cup cold, flat beer
3 pounds asparagus, raw, whole, cleaned and cut above white end
Peanut oil, for frying
Directions
Mix all ingredients except asparagus and oil in a bowl with a wire whisk until well blended. Dip asparagus individually in the batter and deep-fry them in at least 2 inches of peanut oil for 2 minutes or until golden brown.
this depends on how many asparagus you have but you can cut them into pieces if you like ,in a bowl put some flour a bit of salt and use 1/2 to 1 bottle of beer bat well until a batter is formed and dip the asparagus or other vegetables if you wish into it and deep fry , rest them on a paper towel that will absorb the oil .
No one deep fries asparagus. If you want delicious fried asparagus, then try this: dip in egg and then in flavored breadcrumbs. Fry in olive oil and keep warm in a preheated 350掳 oven. Will not be greasy as if deep fried.
I'm sorry but that sounds just awful...why not just stir fry it in a little butter? haha
Thursday, January 7, 2010
Is there a recipe for Brio's petite grilled salmon & angel hair with cherry tomatoes, green onions, asparagus?
I am not sure if I ever saw that, but you can follow some of these recipes
http://healthypastarecipes.blogspot.com/
and substitute the meat for salmonIs there a recipe for Brio's petite grilled salmon %26amp; angel hair with cherry tomatoes, green onions, asparagus?
This is probably a real long shot but try http://recipelink.com.
Or you can try this recipe. Maybe it's a little like it. http://delishfood.wordpress.com/2007/08/鈥?/a>
http://healthypastarecipes.blogspot.com/
and substitute the meat for salmonIs there a recipe for Brio's petite grilled salmon %26amp; angel hair with cherry tomatoes, green onions, asparagus?
This is probably a real long shot but try http://recipelink.com.
Or you can try this recipe. Maybe it's a little like it. http://delishfood.wordpress.com/2007/08/鈥?/a>
Recipe for Egg Bake with Asparagus, Ham and Mushrooms in it?
Breakfast Casserole with Asparagus, Mushrooms, and Cheese
(Makes 8 generous servings)
1 lb. fresh asparagus, washed, ends trimmed, and cut into 1 inch pieces
1 lb. fresh mushrooms (or more) washed and cut into half slices
1-2 T olive oil (depending on your pan)
6 oz.cheese
12 eggs
2 T milk, half and half, or cream
1 tsp. Spike Seasoning or Johnny's seasoning
(optional, but recommended)
Preheat oven to 375 F. Spray a glass casserole dish with non-stick spray or mist with olive oil. Be sure to spray the sides too, or the eggs will stick. (I used a dish that was 13.5'; X 9.5'; but any size close to that will work.)
Wash asparagus and mushrooms and let drain dry. Trim off woody asparagus ends, then cut into pieces about 1 inch long. Cut mushrooms in half lengthwise, then turn and cut into half slices.
Heat a small amount of olive oil in heavy frying pan and saute asparagus 3-4 minutes, until it is barely starting to turn bright green. Add asparagus to casserole dish and spread out into single layer. Add more oil to pan if needed, and saute mushrooms until they are softened and all liquid is evaporated, about 5-7 minutes. Layer mushrooms in casserole dish on top of asparagus.
Sprinkle cheese on top of asparagus and mushrooms. Break eggs into mixing bowl, add milk, half and half, or cream and Spike Seasoning if using. Beat eggs a few minutes, until whites and yolks are well combined, then pour over asparagus, mushrooms, and cheese.
Bake about 45-55 minutes, until eggs are well set, cheese is melted, and casserole is barely starting to brown. Serve hot, topped with sour cream if desired. This can be refrigerated and re-heated in the microwave. Egg casseroles can also be frozen, then thawed in the refrigerator and reheated.
Enjoy
Recipe for Egg Bake with Asparagus, Ham and Mushrooms in it?
This is may favorite-also has tomato
Baked Eggs with Tomato-Ham Sauce And Asparagus
Ingredients
3 tb Olive oil ; 28-ounce can)
1 lg Onion; chopped 12 oz Asparagus; trimmed
12 oz Mushrooms; chopped 8 Eggs
6 oz Jamon serrano or prosciutto; 2/3 c Grated manchego or Romano
1/4 ts Dried crushed red pepper Fresh Italian parsley sprigs
2 1/2 c Crushed tomatoes in puree;
Instructions for Baked Eggs with Tomato-Ham Sauce And Asparagus
Heat oil in heavy large skillet over medium heat. Add onion and saute until translucent, about 8 minutes. Add mushrooms and saute until tender, about 4 minutes. Add jamon and dried crushed red pepper and stir 1 minute. Add tomatoes. Simmer until mixture mounds on spoon, stirring frequently, about 10 minutes. Season sauce with salt and pepper. Cook asparagus in large pot of boiling salted water until just crisp-tender. Drain. Rinse under cold water and drain well. (Can be prepared 1 day ahead. Cover tomato sauce and asparagus separately and refrigerate. Bring to room temperature before using.) Preheat oven to 400F. Grease four, 5 to 6-inch-diameter shallow earthenware casseroles or baking dishes with olive oil. Divide sauce among dishes. Make large well in center of sauce in each dish. Break 2 eggs into each well. Sprinkle eggs with pepper and then cheese. Arrange asparagus around edge of dishes. Cover with foil. Bake until eggs are almost set, about 12 minutes. Garnish with parsley and serve immediately. Recipe for Egg Bake with Asparagus, Ham and Mushrooms in it?
Make a frittata or quiche
(Makes 8 generous servings)
1 lb. fresh asparagus, washed, ends trimmed, and cut into 1 inch pieces
1 lb. fresh mushrooms (or more) washed and cut into half slices
1-2 T olive oil (depending on your pan)
6 oz.cheese
12 eggs
2 T milk, half and half, or cream
1 tsp. Spike Seasoning or Johnny's seasoning
(optional, but recommended)
Preheat oven to 375 F. Spray a glass casserole dish with non-stick spray or mist with olive oil. Be sure to spray the sides too, or the eggs will stick. (I used a dish that was 13.5'; X 9.5'; but any size close to that will work.)
Wash asparagus and mushrooms and let drain dry. Trim off woody asparagus ends, then cut into pieces about 1 inch long. Cut mushrooms in half lengthwise, then turn and cut into half slices.
Heat a small amount of olive oil in heavy frying pan and saute asparagus 3-4 minutes, until it is barely starting to turn bright green. Add asparagus to casserole dish and spread out into single layer. Add more oil to pan if needed, and saute mushrooms until they are softened and all liquid is evaporated, about 5-7 minutes. Layer mushrooms in casserole dish on top of asparagus.
Sprinkle cheese on top of asparagus and mushrooms. Break eggs into mixing bowl, add milk, half and half, or cream and Spike Seasoning if using. Beat eggs a few minutes, until whites and yolks are well combined, then pour over asparagus, mushrooms, and cheese.
Bake about 45-55 minutes, until eggs are well set, cheese is melted, and casserole is barely starting to brown. Serve hot, topped with sour cream if desired. This can be refrigerated and re-heated in the microwave. Egg casseroles can also be frozen, then thawed in the refrigerator and reheated.
Enjoy
Recipe for Egg Bake with Asparagus, Ham and Mushrooms in it?
This is may favorite-also has tomato
Baked Eggs with Tomato-Ham Sauce And Asparagus
Ingredients
3 tb Olive oil ; 28-ounce can)
1 lg Onion; chopped 12 oz Asparagus; trimmed
12 oz Mushrooms; chopped 8 Eggs
6 oz Jamon serrano or prosciutto; 2/3 c Grated manchego or Romano
1/4 ts Dried crushed red pepper Fresh Italian parsley sprigs
2 1/2 c Crushed tomatoes in puree;
Instructions for Baked Eggs with Tomato-Ham Sauce And Asparagus
Heat oil in heavy large skillet over medium heat. Add onion and saute until translucent, about 8 minutes. Add mushrooms and saute until tender, about 4 minutes. Add jamon and dried crushed red pepper and stir 1 minute. Add tomatoes. Simmer until mixture mounds on spoon, stirring frequently, about 10 minutes. Season sauce with salt and pepper. Cook asparagus in large pot of boiling salted water until just crisp-tender. Drain. Rinse under cold water and drain well. (Can be prepared 1 day ahead. Cover tomato sauce and asparagus separately and refrigerate. Bring to room temperature before using.) Preheat oven to 400F. Grease four, 5 to 6-inch-diameter shallow earthenware casseroles or baking dishes with olive oil. Divide sauce among dishes. Make large well in center of sauce in each dish. Break 2 eggs into each well. Sprinkle eggs with pepper and then cheese. Arrange asparagus around edge of dishes. Cover with foil. Bake until eggs are almost set, about 12 minutes. Garnish with parsley and serve immediately. Recipe for Egg Bake with Asparagus, Ham and Mushrooms in it?
Make a frittata or quiche
My sil is looking for an asparagus casserole recipe that appeared in Guideposts awhile back. Can you help?
Asparagus Almond Casserole
This is Mrs. Voight's original recipe. Feel free to make your own additions. They use Sunkist Almond Accents Sliced Almonds to add to the flavor.
5 tablespoons butter
5 tablespoons flour
3/4 cup milk
3/4 cup juice from canned asparagus
3/4 cup mayonnaise
3 15-ounce cans asparagus
5 hard-boiled eggs, sliced
3/4 cup blanched almonds
3/4 cup cracker crumbs
Melt butter in skillet. Add flour and blend. Add milk and asparagus juice. Cook over low heat until thick. Add
mayonnaise and mix well until sauce is formed. In bottom of 2-quart baking dish arrange a layer of asparagus, eggs and
almonds. Cover with half of the sauce. Repeat. Top casserole with cracker crumbs. Bake at 300 to 350掳F for 30 minutes. Serves 8.My sil is looking for an asparagus casserole recipe that appeared in Guideposts awhile back. Can you help?
Was it this:
Asparagus Almond casserole:
The author uses Sunkist Almond Accents Sliced Almonds to add to the flavor and noted the original recipe called for saltines, but her mother substituted Wheatsworth crackers.
5 TBS Butter
5 TBS Flour
3/4 cup milk
3/4 cup juice from canned asparagus
3/4 mayonaise
3- 15 oz cans of asparagus
5 hard boiled eggs, sliced
3/4 cup blanched almonds
melt butter in skillet. add flour and blend. add milk and asparagus juice.
cook over low heat until thick. add mayonaise and mix well until sauce is formed. In bottom of 2 quart baking dish arrange a layer of asparagus, eggs and almonds. Cover with half of the sauce. Repeat layers. Top with cracker crumbs. Bake at 350 degrees for 30 minutes. Serves 8.My sil is looking for an asparagus casserole recipe that appeared in Guideposts awhile back. Can you help?
Nowindows web hosting
This is Mrs. Voight's original recipe. Feel free to make your own additions. They use Sunkist Almond Accents Sliced Almonds to add to the flavor.
5 tablespoons butter
5 tablespoons flour
3/4 cup milk
3/4 cup juice from canned asparagus
3/4 cup mayonnaise
3 15-ounce cans asparagus
5 hard-boiled eggs, sliced
3/4 cup blanched almonds
3/4 cup cracker crumbs
Melt butter in skillet. Add flour and blend. Add milk and asparagus juice. Cook over low heat until thick. Add
mayonnaise and mix well until sauce is formed. In bottom of 2-quart baking dish arrange a layer of asparagus, eggs and
almonds. Cover with half of the sauce. Repeat. Top casserole with cracker crumbs. Bake at 300 to 350掳F for 30 minutes. Serves 8.My sil is looking for an asparagus casserole recipe that appeared in Guideposts awhile back. Can you help?
Was it this:
Asparagus Almond casserole:
The author uses Sunkist Almond Accents Sliced Almonds to add to the flavor and noted the original recipe called for saltines, but her mother substituted Wheatsworth crackers.
5 TBS Butter
5 TBS Flour
3/4 cup milk
3/4 cup juice from canned asparagus
3/4 mayonaise
3- 15 oz cans of asparagus
5 hard boiled eggs, sliced
3/4 cup blanched almonds
melt butter in skillet. add flour and blend. add milk and asparagus juice.
cook over low heat until thick. add mayonaise and mix well until sauce is formed. In bottom of 2 quart baking dish arrange a layer of asparagus, eggs and almonds. Cover with half of the sauce. Repeat layers. Top with cracker crumbs. Bake at 350 degrees for 30 minutes. Serves 8.My sil is looking for an asparagus casserole recipe that appeared in Guideposts awhile back. Can you help?
No
I am making a recipe with Asparagus...?
I have a pasta/chicken/ asparagus recipe I want to make for dinner tonight. The recipe says to boil water, add the asparagus and cook for 2 minutes, then remove and cut to 2 in pieces. Is this the best way to get the asparagus cooked??? or could I steam it to make sure it gets tender?? My sister made this recipe and said her asparagus was not tender, but still kind of crunchy/firm...I am making a recipe with Asparagus...?
Depends on the size of the asparagus.... larger stalks take a bit longer than the pencil thin ones, but neither takes long.
For an average (1 lb) bunch, I would trim off the tough bottom ends of the stalks 1- 2 inches and discard them. Cut spears to desires size, toss thems with a 1Tbl olive oil 1/2 tsp salt and pinch of black pepper and cook in saute pan over medium heat for 3-4 mins, stir/toss a few times, until crisp/tender. If not done enough, add a little water to the pan 1/4 cup or so, cover and steam until desired doneness.I am making a recipe with Asparagus...?
Asparagus should be cooked with a little crunch left in it. It's such a delicate veg that if you over cook it can taste bitter. What you can do is cook in the boiling water as your sister does drain and then quickly griddle.
Whether you steam it or boil it is up to you, however when you steam the asparagus retains more of it's nutrients and to me seems a little easier to control the cooking process. If you do boil it I suggest just doing the two minutes as it will continue to cook once it is taken out of the water and by the time it makes it to the table should (if kept warm) be about perfect. You do want asparagus to be a bit crunchy trust me soggy is just not good. You spent the money for fresh asparagus you should prepare it in a way that brings out it's flavor.
It depends on whether or not you want the asparagus 'crunchy'. Your sister's right...if you steam it, it'll turn out crunchier than boiling will...but it'll also retain more of its nutrients. If you want it more tender, then boil it...but make sure it's no longer than the recommended 2 minutes or else it will be 'mushy'.
If you want to have your asparagus tender and moist you may first want to cut off the white part at the end. This white part contains lignen, a plant fiber that makes the plant very tough and strong so it can stand up strait out of the ground... like asparagus dose. If you cut this part off and then cook it, you will have less fiber in your asparagus, but more tender asparagus.
I would not boil the asparagus because if you cook it that way you will get rid of the water soluble B-vitamins that are in asparagus. Folate (vitamin B-9) is extremely high in asparagus, so you do not want to boil them. The I always just saute them for a couple minutes in a large pan with some extra virgin olive oil until they are tender. You could steam them too.... but i like to saute them.
I saute my asparagus in a pan with some olive oil it turns out really nice
A little olive oil and bake for 15 min. That's as I do it, less watery for casseroles, etc
Sure, you could steam it or just boil it a little longer until it is how you like it.
I like to cut my asparagus first. You could steam it, boil it, saute it etc....
Depends on the size of the asparagus.... larger stalks take a bit longer than the pencil thin ones, but neither takes long.
For an average (1 lb) bunch, I would trim off the tough bottom ends of the stalks 1- 2 inches and discard them. Cut spears to desires size, toss thems with a 1Tbl olive oil 1/2 tsp salt and pinch of black pepper and cook in saute pan over medium heat for 3-4 mins, stir/toss a few times, until crisp/tender. If not done enough, add a little water to the pan 1/4 cup or so, cover and steam until desired doneness.I am making a recipe with Asparagus...?
Asparagus should be cooked with a little crunch left in it. It's such a delicate veg that if you over cook it can taste bitter. What you can do is cook in the boiling water as your sister does drain and then quickly griddle.
Whether you steam it or boil it is up to you, however when you steam the asparagus retains more of it's nutrients and to me seems a little easier to control the cooking process. If you do boil it I suggest just doing the two minutes as it will continue to cook once it is taken out of the water and by the time it makes it to the table should (if kept warm) be about perfect. You do want asparagus to be a bit crunchy trust me soggy is just not good. You spent the money for fresh asparagus you should prepare it in a way that brings out it's flavor.
It depends on whether or not you want the asparagus 'crunchy'. Your sister's right...if you steam it, it'll turn out crunchier than boiling will...but it'll also retain more of its nutrients. If you want it more tender, then boil it...but make sure it's no longer than the recommended 2 minutes or else it will be 'mushy'.
If you want to have your asparagus tender and moist you may first want to cut off the white part at the end. This white part contains lignen, a plant fiber that makes the plant very tough and strong so it can stand up strait out of the ground... like asparagus dose. If you cut this part off and then cook it, you will have less fiber in your asparagus, but more tender asparagus.
I would not boil the asparagus because if you cook it that way you will get rid of the water soluble B-vitamins that are in asparagus. Folate (vitamin B-9) is extremely high in asparagus, so you do not want to boil them. The I always just saute them for a couple minutes in a large pan with some extra virgin olive oil until they are tender. You could steam them too.... but i like to saute them.
I saute my asparagus in a pan with some olive oil it turns out really nice
A little olive oil and bake for 15 min. That's as I do it, less watery for casseroles, etc
Sure, you could steam it or just boil it a little longer until it is how you like it.
I like to cut my asparagus first. You could steam it, boil it, saute it etc....
Anybody know a good recipe for asparagus soup??
this is a great and easy recipe for asparagus soup
cream of asparagus soup
INGREDIENTS:
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
3/4 pound fresh asparagus
boiling water
salt and pepper -- to taste
PREPARATION:
Make the white sauce: Melt butter in a saucepan over low heat. Blend in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir until smooth. Add milk; cook, stirring constantly, until mixture thickens and begins to bubble.
Set aside.
Wash asparagus and cut in 1/2-inch pieces.
Cook asparagus in a small amount of boiling water until tender, about 5 minutes. Drain, reserving the cooking liquid. Set aside a few of the asparagus tips or pieces aside for garnish, if desired. Mash or blend remaining asparagus; set aside. Add enough boiling water to cooking liquid to make 1 cup; add white sauce and pureed asparagus. Heat thoroughly; season to taste with salt and pepper. Add whole asparagus pieces and serve.
Serves 4 to 6.
here is another recipe
Quick, Easy -N- Fast Creamy Asparagus Soup Recipe
2 lbs. fresh asparagus
4 T. butter
1 medium yellow or white onion, chopped
1 large or two small leeks, the white part and some of the light green, thoroughly washed and chopped
1 1/2 C. russet potatoes, peeled and diced
a handful of fresh parsley leaves
5 C. chicken broth
salt and freshly ground pepper to taste
1 or more C. heavy cream, light cream or milk
Wash and trim the asparagus, and cut into 1-inch pieces, reserving the tips. Cook the tips in a small amount of boiling water until barely tender, then drain, rinse them in cold water and set them aside for the garnish.
In a large pot, melt the butter over low heat and saute the onions and leeks until soft and translucent. Add the potatoes, asparagus, parsley and broth and bring to a boil. Reduce heat and simmer gently just until all the vegetables are tender, about 10 or 15 minutes.
Remove from the heat and puree the mixture in a blender or food processor. Return the soup to the pan, stir in enough cream to make a consistency you like, and heat just until steaming. Add salt and pepper to taste. Transfer to a warmed tureen or ladle into bowls and garnish with the asparagus tipsAnybody know a good recipe for asparagus soup??
2 1/2 lbs asparagus
6 cups low-fat milk
2 chicken stock cubes
2 tablespoons butter
2 tablespoons flour
croutons (for garnish)
1. Snap tough ends off asparagus.
2. Place in saucepan along with the milk.
3. Crumble in the stock cubes and bring slowly to the boil.
4. Simmer uncovered for 10-15 minutes until asparagus is just tender.
5. Process in a food processor or blender until chunky.
6. Melt butter in large saucepan.
7. Add flour and cook until pale golden.
8. Add soup and stir until it comes back to the boil.
9. Serve garnished with the croutons.
cream of asparagus soup
INGREDIENTS:
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
3/4 pound fresh asparagus
boiling water
salt and pepper -- to taste
PREPARATION:
Make the white sauce: Melt butter in a saucepan over low heat. Blend in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir until smooth. Add milk; cook, stirring constantly, until mixture thickens and begins to bubble.
Set aside.
Wash asparagus and cut in 1/2-inch pieces.
Cook asparagus in a small amount of boiling water until tender, about 5 minutes. Drain, reserving the cooking liquid. Set aside a few of the asparagus tips or pieces aside for garnish, if desired. Mash or blend remaining asparagus; set aside. Add enough boiling water to cooking liquid to make 1 cup; add white sauce and pureed asparagus. Heat thoroughly; season to taste with salt and pepper. Add whole asparagus pieces and serve.
Serves 4 to 6.
here is another recipe
Quick, Easy -N- Fast Creamy Asparagus Soup Recipe
2 lbs. fresh asparagus
4 T. butter
1 medium yellow or white onion, chopped
1 large or two small leeks, the white part and some of the light green, thoroughly washed and chopped
1 1/2 C. russet potatoes, peeled and diced
a handful of fresh parsley leaves
5 C. chicken broth
salt and freshly ground pepper to taste
1 or more C. heavy cream, light cream or milk
Wash and trim the asparagus, and cut into 1-inch pieces, reserving the tips. Cook the tips in a small amount of boiling water until barely tender, then drain, rinse them in cold water and set them aside for the garnish.
In a large pot, melt the butter over low heat and saute the onions and leeks until soft and translucent. Add the potatoes, asparagus, parsley and broth and bring to a boil. Reduce heat and simmer gently just until all the vegetables are tender, about 10 or 15 minutes.
Remove from the heat and puree the mixture in a blender or food processor. Return the soup to the pan, stir in enough cream to make a consistency you like, and heat just until steaming. Add salt and pepper to taste. Transfer to a warmed tureen or ladle into bowls and garnish with the asparagus tipsAnybody know a good recipe for asparagus soup??
2 1/2 lbs asparagus
6 cups low-fat milk
2 chicken stock cubes
2 tablespoons butter
2 tablespoons flour
croutons (for garnish)
1. Snap tough ends off asparagus.
2. Place in saucepan along with the milk.
3. Crumble in the stock cubes and bring slowly to the boil.
4. Simmer uncovered for 10-15 minutes until asparagus is just tender.
5. Process in a food processor or blender until chunky.
6. Melt butter in large saucepan.
7. Add flour and cook until pale golden.
8. Add soup and stir until it comes back to the boil.
9. Serve garnished with the croutons.
Bought precooked asparagus in a can what kind of recipes are out there?
I buy the pieces and stems like with mushrooms and make both hot and cold soups, just blend them with dairy or soya milk, seasonings and warm or chill and serve with sour cream or soya yougart and chopped chive, even keep a few piece and chop them into the soup, the same blending and warming a bit of butter or margarine, parmesan cheese and cream or soya cheese and soya milk to thin and then tossed over whole wheat or semolina pasta with again some pieces cut up or I like rice pastas.
Even added to the stock for making risotto is nice and some added at the end for flavour with the final cheese and butte/margarine component. I am a former chef and now a lacto-ovo vegetarian, and like them for this, not much else you can do with them but the pieces and stems here in Canada at our Dollar store are 2 for $1.00 and I stock up when I can and keep a few on hand at all times.Bought precooked asparagus in a can what kind of recipes are out there?
Canned asparagus is pretty terrible:) .... It's overcooked, mushy and an ugly green color - and doesn't taste anything like fresh or frozen asparagus:) .... You CAN drain %26amp; marinate it in some Italian-type dressing though, and serve it cold, in salads. Don't waste your money on canned again, though.......
Even added to the stock for making risotto is nice and some added at the end for flavour with the final cheese and butte/margarine component. I am a former chef and now a lacto-ovo vegetarian, and like them for this, not much else you can do with them but the pieces and stems here in Canada at our Dollar store are 2 for $1.00 and I stock up when I can and keep a few on hand at all times.Bought precooked asparagus in a can what kind of recipes are out there?
Canned asparagus is pretty terrible:) .... It's overcooked, mushy and an ugly green color - and doesn't taste anything like fresh or frozen asparagus:) .... You CAN drain %26amp; marinate it in some Italian-type dressing though, and serve it cold, in salads. Don't waste your money on canned again, though.......
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