Anybody know any good 1s?Asparagus recipes...?
Well This Is My Fav. Called:Asparagus Milanese
2 pounds asparagus, cut into 5- to 6-inch lengths (use the thicker stem ones)*
Freshly grated Parmigiano-Reggiano cheese
4 tablespoons butter
4 eggs
Coarse salt and freshly ground black pepper to taste
* If you can find the purple-tipped asparagus, they are outstanding.
Snap off the tough ends of the asparagus; cook in boiling salted water until just crisp-tender, approximately 4 to 5 minutes for thick stalks. Remove from heat and remove asparagus with a slotted spoon; drain on several thicknesses of paper toweling until ready to serve. Remember that the asparagus will continue to cook from their own heat as they stand and cool, so if you like very firm asparagus, time them accordingly. Divide asparagus among 4 individual serving plates, arrange asparagus like spokes with the tips at the center of the plate. Sprinkle parmesan cheese over the asparagus.
In a medium frying pan over medium heat, heat the butter until just hot enough to sizzle a drop of water. Break and slip eggs into the pan; reduce heat to low and cook approximately 2 to 3 minutes or until whites are set but yolks are still runny. With a spatula, remove the eggs to the plates you will serve them on and place on top of the asparagus (be careful not to break yolks). The eggs should be hot enough to slightly melt the grated cheese
If the butter hasn鈥檛 already begun to brown, increase the heat under the frying pan and cook butter until lightly browned. Pour the browned butter over the top of the eggs.
Serve immediately. Season with salt and freshly ground pepper at the table.
Makes 4 servings.
I Hope U Like It So GLAsparagus recipes...?
Asparagus Au Gratin
2 tbsp butter
1/4 cups fresh bread crumbs
1/4 tsp sage, crushed
2 tbsp sliced green onion
1 can (10 1/2 oz) Asparagus, drained
1/4 cup of shredded Swiss Cheese
In 8x8 inch ovenproof dish, melt butter. Stir in crumbs and sage, mix well. Bake at 400 degress for 6 minutes. Remove from oven. Stir in onion, remove from dish. Arrange asparagus in buttered 1-quart baking dish. Sprinkle cheese over asparagus. Top with crumb mixture. Bake for 400 degrees for 10 minutes or until cheese melts.
My favorite way to cook asparagus is on the grill. Just place your asparagus in a Ziploc bag, add some olive oil, salt and pepper (or a little Italian seasoning if you want to get fancy). Make sure the asparagus is fully coated with the oil and seasoning and place on grill for about five minutes, turning occasionally. The grilling brings out the all the natural flavors.
I saute mine in a little bit of calorie free butter and garlic powder sprinkled on top. Add just about a tablespoon or two of water and simmer for about 10 minutes.
I just steam the asparagus and then make a mixture of olive oil, shallots, garlic, and dijon mustard to pour on top. Yummy!
It is also good grilled with a little bit of olive oil and some parmesan cheese.
Well, these aren't so much recipes as they are methods. I usually do asparagus 3 ways: I either roast it on a sheet pan with a drizzle of garlic oil (olive oil and minced garlic work just as well) and salt %26amp; pepper, I sautee it up in a combo of olive oil and butter w/ shallots and lemon pepper, or I drizzle it w/ olive oil (garlic or plain - doesn't matter) and stick it on the BBQ/grill. Yummy!
When I make asparagus, I keep it pretty simple. I wash the spears, break off the tough ends, and then toss the asparagus with salt, pepper and some olive oil (just enough to coat). Bake at 400 degrees for about 10 minutes (little less if they're really thin) and then eat.
Roasting them really intensifies the flavor of the asparagus - I like it much better than boiling it.
I like to make an asparagus rissoto with vege or chicken stock and parmesan cheese, u can use tin or fresh and it is yummy, add some sliver of smoked salmon if you wish. Or the other I like is the proscuitto wrapped asparagus or salmon/fish fillet cookd in garlic and lemon juice with fresh cooked white or green asparagus and new potatoes mmmm maybe a touch of dill.
Asparagus, ham and Parmesan cheese are my favorite add-ins for quiche...quick simple and a great brunch item for Easter...Use pre-baked pastry shell and have you add-ins chopped the night before!
For Julia's ';master'; recipe for quiche: Put 3 large eggs in a measuring cup, S %26amp;P, fill cup to 1 1/4 level with cream.
Pour into pie shell add your ingredients (pre cooked for most veggies) and bake in a 375* oven until its done.
My mom used to steam the aspargus and put Hollandaise sauce on it. Yum!
Roasted Asparagus
1 bunch of asparagus with tough ends cut off
2 cloves of garlic chopped
1 tablespoon of chopped thyme
2-3 tablespoons of olive oil
salt and pepper
Juice of one lemon
Preheat oven 425'
Toss asparagus with oil, garlic, thyme, salt and pepper.
Arrange in a single layer on a baking sheet and roast for about 10 minutes or just until the asparagus begins to brown.
Squeeze lemon over and serve.
Artichoke and Asparagus Salad with Strawberry Dressing
Ingredients:
-----------------------------------SAL鈥?br>
Lettuce Leaves
6 sm Artichokes; Prepared And,
-Cooked
1 lb Asparagus Spears; Cooked
-And, Chilled
1/3 c Carrot; Shredded
1/3 c Red Cabbage; Shredded
Instructions:
----------------------------STRAWBERRY DRESSING----------------------------
1/2 c Buttermilk
1 c Fresh Strawberries; Sliced
2 ts Honey
1/4 ts Allspice
On 6 salad plates, arrange lettuce leaves Halve artichokes lengthwise;
remove and discard center petals and fuzzy centers. Remove outer leaves of
artichoke and reserve to use as garnish. Trim out hearts and slice thinly.
Arrange artichoke slices on lettuce leaves with asparagus spears, shredded
carrot and cabbage. Add a few artichoke leaves for garnish.
For Dressing: In blender or food processor, measure all dressing
ingredients. Cover and process until mixture is smooth. Yield: 1 1/4 cups
dressing.
Serving Suggestion: Prepare, cover and refrigerate salad plates up to 4
hours before serving time. Chill dressing and spoon onto salad just before
serving. Makes 6 salads.
Try this out. I love asparagus too. :)
http://www.artcademy.biz/crabmeat%20and%鈥?/a>
http://whatscookingamerica.net/Vegetable鈥?/a>
I love asparagus just about any way....
the best and most simple is to drizzle with olive oil, salt, and pepper and roast in oven at about 400 degrees for about 5-10 minutes (depends on thickness). i also like it a lot in risotto. here's another easy one...
Pasta with Asparagus
1/2 pound mostaccioli or elbow macaroni, cooked and drained
5 garlic cloves, minced
1/4 cup freshly grated Parmesan cheese
1 teaspoon dried red pepper flakes
2 to 3 dashes hot pepper sauce
1/4 cup olive oil
1 tablespoon butter or margarine
1 pound fresh asparagus, cut into 1-inch pieces
Salt to taste
1/4 teaspoon black pepper
Boil water for the pasta. Cook as you are preparing the garlic/asparagus sauce. In a skillet, cook garlic, red pepper flakes and hot pepper sauce in heated oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8 minutes. Add Parmesan cheese, mix well. Pour over hot pasta and toss to coat. Serve immediately.
Thursday, December 24, 2009
Asparagus recipes?
Wild asparagus grows around my house, my fiance and I picked A LOT of it.
Other than making asparagus soup, baking, pickling or sauteeing it, what other recipes can I make with it?Asparagus recipes?
Take 3-4 cooked asparagus spears, wrap them in ham and lay them in a casserole dish. Repeat until you fill the dish. Cover in a cheese sauce (basic Mornay is good), sprinkle with Parmesan and broil until bubbly and brown. Great with a crusty peasant bread and salad.Asparagus recipes?
Cheese and Asparagus Flan: ive heard it tastes gorgeous
Ingredients
Serves 4
Enough shortcrust pastry to line an 8 inch flan dish
150 ml double cream
2 eggs
100g Cheddar cheese
100g Red Leicester or similar cheese
200g green asparagus
Handful fresh parsley or chives, chopped
1 teaspoon Dijon-style mustard
Method
Pre-heat the oven to 190 C / Gas Mark 5 / 375 F. Roll out the pastry and line an 8 inch flan tin.
If you want, you can bake it blind. Cover pastry with a sheet of grease-proof paper and then fill with baking beads or equivalent. Bake for 15 minutes.
Wash the asparagus thoroughly to remove any grit and chop into 5cm chunks.
Steam lightly for 5 minutes, then drain well.
Grate the cheeses.
Beat together the cream and the eggs. Add the herbs, salt and pepper, with the mustard (if using).
Put half of each cheese into the cream mixture.
Arrange the asparagus spears in the flan dish and pour the cream mixture on top. Sprinkle the remaining cheese on top.
Bake for about 35 minutes (this depends on your oven), until the egg mixture is risen and set.
Wow really? Lucky you, asparagus is so expensive at the store.
Okay sometimes I will take the raw asparagus in a baking dish, add melted butter and a little olive oil, then add Parmesan cheese, sea salt, black pepper, garlic powder and red chili flakes (just a little) then mix it all together really good and then stick it in the oven for 15 mins... It comes out really really good.
When I was in Sicily this spring, we bought wild asparagus and made Frittata with it.
Frittata is basically an omlette here in the States, just don't scramble it. Once you put the eggs in with the asparagus and spices and garlic, let it cook till it's fluffy and then flip it once. It's really good this way.
with any guacamole that i make i always add a little sour cream, (that's my secret for great taste, now is yours! Good luck.
Washington Asparagus Guacamole - Serving Size: 4
1 lb. Fresh Washington Asparagus
2 tsp lime juice
1 clove garlic (minced)
录 tsp onion powder
录 tsp ground cumin
2 tbsp chopped green chili peppers
dash salt/white pepper
1 small tomato (chopped and seeded)
Cook asparagus. Drain well and place in blender. Add all ingredients except tomato. Blend until smooth. Stir in chopped tomato. Chill before serving with tortilla chips or as a crudite dip.
*Canned or fresh green chili peppers
You can chop it up and use it in stir-fry. I like to toss trimmed asparagus with a little sugar, salt, pepper and olive oil and grill it (caramelized, yum). Also, you can wrap each stalk in spanish or italian ham and have a fabulous appetizer.
Blanch it and dress them with a bit of olive oil infused with garlic (just heat the oil with some chopped garlic in it without letting it fry, very low temp)
Grill in griddle and dress it with drops of extra virgin olive oil and balsamic vinegar, then sprinkle some grated or shavings of parmesan cheese.
asparagus quiche!
perhaps this website can help you, all of their recipes are ingenious and great:
www.cooks.com
SCALLOPED ASPARAGUS
1 lb. fresh asparagus
Salted water
Dash of sugar
6 tbsp. Butter
3 tbsp. Flour
1 tbsp. minced onion
2 c. milk
1/2-1 clove garlic, minced
1/2 c. sliced American cheese
3 hard boiled eggs, diced
1/4 c. buttered bread crumbs
Wash and peel asparagus, breaking off the tough ends. Cut the stalks
into 1'; lengths. Cook until tender in salted water with a dash of sugar.
Drain. Melt butter and stir in flour and onion. Add the milk and garlic
and cook over low heat until thick and smooth. Stir in half the cheese.
Combine the cooked asparagus with the sauce. On the bottom of a
casserole, put a layer of asparagus, then one of diced hard boiled eggs.
Repeat layer of asparagus and eggs. Top with a layer of asparagus. Top
with bread crumbs and remaining cheese. Bake in a 350 degree oven for 15
minutes. 4 servings.
Asparagus with Parmesan Crust
Can be used as either a side dish or a warm appetizer. Indulge yourself with the finest balsamic vinegar you can find, and enjoy!
Servings: 4
Ingredients:
1 pound thin asparagus spears
1 tablespoon extra virgin olive oil
1 ounce shaved Parmesan cheese
freshly ground black pepper to taste
1/4 cup balsamic vinegar, or to taste
Directions:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.
3. Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.
Pan-Fried Asparagus
a.. 1/4 cup butter
b.. 2 tablespoons olive oil
c.. 1 teaspoon coarse salt
d.. 1/4 teaspoon ground black pepper
e.. 3 cloves garlic, minced
f.. 1/2 pound fresh asparagus spears, trimmed
Directions
1 Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
Makes 4 servings
Saucy Asparagus
1 can cream of asparagus soup -- (10 3/4 oz.)
2 tablespoons milk
2 packages frozen asparagus cuts -- or (10 oz. each)
1 1/2 pounds fresh asparagus spears -- trimmed and cut
-- into 1'; pieces
In 2 quart saucepan over medium heat, combine soup and milk. Heat to boiling, stirring often.
Add asparagus. Cover, cook over low heat 10 minutes, or until asparagus is tender, stirring occasionally.
Serve with grated Parmesan cheese if desired.
Asparagus with No-Cook Creamy Mustard Sauce
Makes 6 servings
Image 漏 Publications International, Ltd.
Asparagus with No-Cook Creamy Mustard Sauce
Ingredients
1/2 cup plain nonfat yogurt
2 tablespoons light mayonnaise
1 tablespoon Dijon mustard
2 teaspoons lemon juice
1/2 teaspoon salt
2 cups water
1-1/2 pounds asparagus spears, rinsed and trimmed
Black pepper to taste
1. For sauce, combine in a bowl yogurt, mayonnaise, mustard, lemon juice and salt. Whisk until smooth and set aside.
2. Bring water to a boil in a 12-inch skillet over high heat. Add asparagus, return to a boil, reduce heat, cover tightly and simmer 3 minutes or until just tender crisp. Remove from water and drain on paper towels.
3. Place asparagus on serving platter and spoon sauce over all. Sprinkle with black pepper.
6 to 8 servings
2 pounds fresh asparagus, trimmed (see Note)
1 cup Italian dressing
1/2 of a small red bell pepper, diced
2 tablespoons chopped fresh parsley
1/2 teaspoon dried chives
1 hard-boiled egg, finely chopped (optional)
Fill a soup pot with 1 inch of water and bring to a boil over high heat.
Add the asparagus to the boiling water, cover, and steam for 6 to 8 minutes,
or until fork-tender. Remove the asparagus and plunge it into a large bowl
of ice water to stop the cooking process. In a 9 by 13-inch baking dish,
combine the Italian dressing, bell pepper, parsley, and chives; mix well.
Remove the asparagus from the water and add, making sure to coat completely
with the dressing mixture. Cover and chill for at least 2 hours before
serving. When ready to serve, sprinkle with the chopped egg, if desired.
Other than making asparagus soup, baking, pickling or sauteeing it, what other recipes can I make with it?Asparagus recipes?
Take 3-4 cooked asparagus spears, wrap them in ham and lay them in a casserole dish. Repeat until you fill the dish. Cover in a cheese sauce (basic Mornay is good), sprinkle with Parmesan and broil until bubbly and brown. Great with a crusty peasant bread and salad.Asparagus recipes?
Cheese and Asparagus Flan: ive heard it tastes gorgeous
Ingredients
Serves 4
Enough shortcrust pastry to line an 8 inch flan dish
150 ml double cream
2 eggs
100g Cheddar cheese
100g Red Leicester or similar cheese
200g green asparagus
Handful fresh parsley or chives, chopped
1 teaspoon Dijon-style mustard
Method
Pre-heat the oven to 190 C / Gas Mark 5 / 375 F. Roll out the pastry and line an 8 inch flan tin.
If you want, you can bake it blind. Cover pastry with a sheet of grease-proof paper and then fill with baking beads or equivalent. Bake for 15 minutes.
Wash the asparagus thoroughly to remove any grit and chop into 5cm chunks.
Steam lightly for 5 minutes, then drain well.
Grate the cheeses.
Beat together the cream and the eggs. Add the herbs, salt and pepper, with the mustard (if using).
Put half of each cheese into the cream mixture.
Arrange the asparagus spears in the flan dish and pour the cream mixture on top. Sprinkle the remaining cheese on top.
Bake for about 35 minutes (this depends on your oven), until the egg mixture is risen and set.
Wow really? Lucky you, asparagus is so expensive at the store.
Okay sometimes I will take the raw asparagus in a baking dish, add melted butter and a little olive oil, then add Parmesan cheese, sea salt, black pepper, garlic powder and red chili flakes (just a little) then mix it all together really good and then stick it in the oven for 15 mins... It comes out really really good.
When I was in Sicily this spring, we bought wild asparagus and made Frittata with it.
Frittata is basically an omlette here in the States, just don't scramble it. Once you put the eggs in with the asparagus and spices and garlic, let it cook till it's fluffy and then flip it once. It's really good this way.
with any guacamole that i make i always add a little sour cream, (that's my secret for great taste, now is yours! Good luck.
Washington Asparagus Guacamole - Serving Size: 4
1 lb. Fresh Washington Asparagus
2 tsp lime juice
1 clove garlic (minced)
录 tsp onion powder
录 tsp ground cumin
2 tbsp chopped green chili peppers
dash salt/white pepper
1 small tomato (chopped and seeded)
Cook asparagus. Drain well and place in blender. Add all ingredients except tomato. Blend until smooth. Stir in chopped tomato. Chill before serving with tortilla chips or as a crudite dip.
*Canned or fresh green chili peppers
You can chop it up and use it in stir-fry. I like to toss trimmed asparagus with a little sugar, salt, pepper and olive oil and grill it (caramelized, yum). Also, you can wrap each stalk in spanish or italian ham and have a fabulous appetizer.
Blanch it and dress them with a bit of olive oil infused with garlic (just heat the oil with some chopped garlic in it without letting it fry, very low temp)
Grill in griddle and dress it with drops of extra virgin olive oil and balsamic vinegar, then sprinkle some grated or shavings of parmesan cheese.
asparagus quiche!
perhaps this website can help you, all of their recipes are ingenious and great:
www.cooks.com
SCALLOPED ASPARAGUS
1 lb. fresh asparagus
Salted water
Dash of sugar
6 tbsp. Butter
3 tbsp. Flour
1 tbsp. minced onion
2 c. milk
1/2-1 clove garlic, minced
1/2 c. sliced American cheese
3 hard boiled eggs, diced
1/4 c. buttered bread crumbs
Wash and peel asparagus, breaking off the tough ends. Cut the stalks
into 1'; lengths. Cook until tender in salted water with a dash of sugar.
Drain. Melt butter and stir in flour and onion. Add the milk and garlic
and cook over low heat until thick and smooth. Stir in half the cheese.
Combine the cooked asparagus with the sauce. On the bottom of a
casserole, put a layer of asparagus, then one of diced hard boiled eggs.
Repeat layer of asparagus and eggs. Top with a layer of asparagus. Top
with bread crumbs and remaining cheese. Bake in a 350 degree oven for 15
minutes. 4 servings.
Asparagus with Parmesan Crust
Can be used as either a side dish or a warm appetizer. Indulge yourself with the finest balsamic vinegar you can find, and enjoy!
Servings: 4
Ingredients:
1 pound thin asparagus spears
1 tablespoon extra virgin olive oil
1 ounce shaved Parmesan cheese
freshly ground black pepper to taste
1/4 cup balsamic vinegar, or to taste
Directions:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.
3. Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.
Pan-Fried Asparagus
a.. 1/4 cup butter
b.. 2 tablespoons olive oil
c.. 1 teaspoon coarse salt
d.. 1/4 teaspoon ground black pepper
e.. 3 cloves garlic, minced
f.. 1/2 pound fresh asparagus spears, trimmed
Directions
1 Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
Makes 4 servings
Saucy Asparagus
1 can cream of asparagus soup -- (10 3/4 oz.)
2 tablespoons milk
2 packages frozen asparagus cuts -- or (10 oz. each)
1 1/2 pounds fresh asparagus spears -- trimmed and cut
-- into 1'; pieces
In 2 quart saucepan over medium heat, combine soup and milk. Heat to boiling, stirring often.
Add asparagus. Cover, cook over low heat 10 minutes, or until asparagus is tender, stirring occasionally.
Serve with grated Parmesan cheese if desired.
Asparagus with No-Cook Creamy Mustard Sauce
Makes 6 servings
Image 漏 Publications International, Ltd.
Asparagus with No-Cook Creamy Mustard Sauce
Ingredients
1/2 cup plain nonfat yogurt
2 tablespoons light mayonnaise
1 tablespoon Dijon mustard
2 teaspoons lemon juice
1/2 teaspoon salt
2 cups water
1-1/2 pounds asparagus spears, rinsed and trimmed
Black pepper to taste
1. For sauce, combine in a bowl yogurt, mayonnaise, mustard, lemon juice and salt. Whisk until smooth and set aside.
2. Bring water to a boil in a 12-inch skillet over high heat. Add asparagus, return to a boil, reduce heat, cover tightly and simmer 3 minutes or until just tender crisp. Remove from water and drain on paper towels.
3. Place asparagus on serving platter and spoon sauce over all. Sprinkle with black pepper.
6 to 8 servings
2 pounds fresh asparagus, trimmed (see Note)
1 cup Italian dressing
1/2 of a small red bell pepper, diced
2 tablespoons chopped fresh parsley
1/2 teaspoon dried chives
1 hard-boiled egg, finely chopped (optional)
Fill a soup pot with 1 inch of water and bring to a boil over high heat.
Add the asparagus to the boiling water, cover, and steam for 6 to 8 minutes,
or until fork-tender. Remove the asparagus and plunge it into a large bowl
of ice water to stop the cooking process. In a 9 by 13-inch baking dish,
combine the Italian dressing, bell pepper, parsley, and chives; mix well.
Remove the asparagus from the water and add, making sure to coat completely
with the dressing mixture. Cover and chill for at least 2 hours before
serving. When ready to serve, sprinkle with the chopped egg, if desired.
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>windows web hosting
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>
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?
No
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...?
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.I am making a recipe with Asparagus...?
I saute my asparagus in a pan with some olive oil it turns out really nice
Sure, you could steam it or just boil it a little longer until it is how you like it.
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.
A little olive oil and bake for 15 min. That's as I do it, less watery for casseroles, etc
I like to cut my asparagus first. You could steam it, boil it, saute it etc....
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.
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.
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'.
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.I am making a recipe with Asparagus...?
I saute my asparagus in a pan with some olive oil it turns out really nice
Sure, you could steam it or just boil it a little longer until it is how you like it.
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.
A little olive oil and bake for 15 min. That's as I do it, less watery for casseroles, etc
I like to cut my asparagus first. You could steam it, boil it, saute it etc....
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.
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.
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'.
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.
Recipe for lemon pepper chicken with a artichokes and asparagus side?
LEMON CHICKEN SCALOPPINE WITH
ARTICHOKES
1/4 c. flour
Salt %26amp; freshly ground pepper
4 skinless, boneless chicken breasts
2 tbsp. butter
1 tbsp. vegetable oil
1 garlic clove, minced
1 c. chicken broth
1/4 c. dry vermouth
1/4 tsp. dried marjoram
1 bay leaf
1 can artichoke hearts
8 thin lemon slices
Combine flour, salt and pepper in a shallow dish. Dredge chicken breasts in flour to coat. In a large frying pan melt cutter in oil over medium heat. Add chicken and cook until lightly browned, about 4 minutes a side. Remove and keep warm.
Add garlic to pan and cook for 1 minutes, until translucent. Add broth, vermouth, marjoram, and bay leaf to pan. Bring to a boil, stirring constantly. Return to pan; add artichoke hearts and 4 lemon slices. cover and simmer 10 to 15 minutes until liquid begins to thicken and flavors are blended.
Discard bay leaf and lemon slices. Arrange chicken and artichokes on dish. Pour sauce over chicken
EGGS AND ASPARAGUS
2 lbs asparagus
6 eggs
3/4 cup grated Parmesan cheese
1/2 stick butter, melted
sea salt, to taste
Wash asparagus.
If you bend the asparagus, you will find a point at which it breaks off easily. The asparagus is most tender above this point. Snap off the bottom of each stalk and save for vegetable stock.
Thinly scrape the bottom of the remaining portion of the stalk off with a vegetable peeler, for about 1 inch.
Select a tall stockpot or asparagus steamer pan which is tall enough for the asparagus to stand in. Tie the asparagus into 6 bundles using butcher's string (you can also tie them with leeks, chives or Spring onions).
Poach the asparagus (just below the boiling point) in a large amount of lightly salted water. If the asparagus is tender and thin, then time the cooking for 12-14 minutes. If the asparagus stalks are thicker, 18-20. Add the asparagus to the cooking water after it is at the simmering point.
Meanwhile, in a skillet, saut茅 the eggs in a small amount of butter, one at a time. Keep warm.
When the asparagus is tender, remove from the cooking pot and drain. Discard string and arrange asparagus on a heated serving plate or 6 individual dishes. Sprinkle evenly with Parmesan cheese. Melt the 1/2 cup of butter in a saucepan. Pour over the asparagus.
Serve each portion of asparagus topped with one of the eggs.
Serves 6.
ARTICHOKES
1/4 c. flour
Salt %26amp; freshly ground pepper
4 skinless, boneless chicken breasts
2 tbsp. butter
1 tbsp. vegetable oil
1 garlic clove, minced
1 c. chicken broth
1/4 c. dry vermouth
1/4 tsp. dried marjoram
1 bay leaf
1 can artichoke hearts
8 thin lemon slices
Combine flour, salt and pepper in a shallow dish. Dredge chicken breasts in flour to coat. In a large frying pan melt cutter in oil over medium heat. Add chicken and cook until lightly browned, about 4 minutes a side. Remove and keep warm.
Add garlic to pan and cook for 1 minutes, until translucent. Add broth, vermouth, marjoram, and bay leaf to pan. Bring to a boil, stirring constantly. Return to pan; add artichoke hearts and 4 lemon slices. cover and simmer 10 to 15 minutes until liquid begins to thicken and flavors are blended.
Discard bay leaf and lemon slices. Arrange chicken and artichokes on dish. Pour sauce over chicken
EGGS AND ASPARAGUS
2 lbs asparagus
6 eggs
3/4 cup grated Parmesan cheese
1/2 stick butter, melted
sea salt, to taste
Wash asparagus.
If you bend the asparagus, you will find a point at which it breaks off easily. The asparagus is most tender above this point. Snap off the bottom of each stalk and save for vegetable stock.
Thinly scrape the bottom of the remaining portion of the stalk off with a vegetable peeler, for about 1 inch.
Select a tall stockpot or asparagus steamer pan which is tall enough for the asparagus to stand in. Tie the asparagus into 6 bundles using butcher's string (you can also tie them with leeks, chives or Spring onions).
Poach the asparagus (just below the boiling point) in a large amount of lightly salted water. If the asparagus is tender and thin, then time the cooking for 12-14 minutes. If the asparagus stalks are thicker, 18-20. Add the asparagus to the cooking water after it is at the simmering point.
Meanwhile, in a skillet, saut茅 the eggs in a small amount of butter, one at a time. Keep warm.
When the asparagus is tender, remove from the cooking pot and drain. Discard string and arrange asparagus on a heated serving plate or 6 individual dishes. Sprinkle evenly with Parmesan cheese. Melt the 1/2 cup of butter in a saucepan. Pour over the asparagus.
Serve each portion of asparagus topped with one of the eggs.
Serves 6.
Gordon ramsey asparagus soup recipe?
Hi there does anyone have gordon ramseys asparagus soup with fresh cheese croutes recipeGordon ramsey asparagus soup recipe?
If you can鈥檛 get Dublin Bay prawns, then substitute with raw tiger or king prawns. If using cooked prawns, add them at the same time as the asparagus tips.
24 raw Dublin Bay prawns
1 bunch white asparagus (about 12 spears)
500ml chicken stock
1 bay leaf
3 sprigs thyme
25g butter
1 clove garlic, crushed
50ml double cream
Freshly ground salt and pepper
Olive oil, to drizzle
1 Remove the heads of the prawns by lightly twisting as you pull. Discard or reserve for fish stock. Using sharp kitchen scissors, cut the shell along the belly. Unwrap the shell from the body and either discard or add to the heads for stock.
2 With a swivel peeler, remove the tough outer skin at the base of the asparagus spears. Hold the asparagus in two hands and snap at the natural breaking point. Discard the tough base. Now cut the tips off the spears, about 2cm from the top.
3 Bring the stock to the boil and add the bay leaf and thyme. Add the asparagus tips and cook for 1 minute. Remove with a slotted spoon and refresh in cold water, then place to one side.
4 Add the remaining asparagus to the stock and cook for 3-4 minutes until tender. Remove from the heat and discard the bay leaf and thyme. Pur茅e the asparagus, then pass through a fine sieve or chinois. Press down firmly with a spoon to extract as much as possible from the mixture. Discard the remaining pulp.
5 Melt the butter with the garlic in a small pan and saut茅 the prawns for 1 minute. Add the asparagus tips and cook for a further 2 minutes. Remove from the heat.
6 Reheat the soup with the cream and adjust the seasoning. Arrange the prawns and asparagus tips in the centre of the bowl and ladle the soup around the outside. Drizzle with a little oil and serve.
If you can鈥檛 get Dublin Bay prawns, then substitute with raw tiger or king prawns. If using cooked prawns, add them at the same time as the asparagus tips.
24 raw Dublin Bay prawns
1 bunch white asparagus (about 12 spears)
500ml chicken stock
1 bay leaf
3 sprigs thyme
25g butter
1 clove garlic, crushed
50ml double cream
Freshly ground salt and pepper
Olive oil, to drizzle
1 Remove the heads of the prawns by lightly twisting as you pull. Discard or reserve for fish stock. Using sharp kitchen scissors, cut the shell along the belly. Unwrap the shell from the body and either discard or add to the heads for stock.
2 With a swivel peeler, remove the tough outer skin at the base of the asparagus spears. Hold the asparagus in two hands and snap at the natural breaking point. Discard the tough base. Now cut the tips off the spears, about 2cm from the top.
3 Bring the stock to the boil and add the bay leaf and thyme. Add the asparagus tips and cook for 1 minute. Remove with a slotted spoon and refresh in cold water, then place to one side.
4 Add the remaining asparagus to the stock and cook for 3-4 minutes until tender. Remove from the heat and discard the bay leaf and thyme. Pur茅e the asparagus, then pass through a fine sieve or chinois. Press down firmly with a spoon to extract as much as possible from the mixture. Discard the remaining pulp.
5 Melt the butter with the garlic in a small pan and saut茅 the prawns for 1 minute. Add the asparagus tips and cook for a further 2 minutes. Remove from the heat.
6 Reheat the soup with the cream and adjust the seasoning. Arrange the prawns and asparagus tips in the centre of the bowl and ladle the soup around the outside. Drizzle with a little oil and serve.
Has anyone a recipe please for asparagus gratin from spain(esparragos gratinados)?
Ingredients:
24 thick fresh white asparagus, or 48 of the slender green
3 Slice(s) of day old bread
1/4 Cup(s) of olive oil
3 cloves of garlic, finely chopped
1 1/2 Teaspoon(s) of sweet paprika
1 Tablespoon(s) red wine vinegar
pepper to taste
Directions:
1.Trim the asparagus and simmer in lightly salted water until tender, 4 to 8 minutes. Drain well. 2.Chop the bread to crumbs, and fry in oil until lightly browned. Add the garlic and paprika along with salt and pepper to taste. 3.Arrange asparagus in an ovenproof dish and pour the fried bread mixture over them. 4.Place in preheated 350-degree oven for 20 minutes. Serve hot with the splash of vinegar at the end.Has anyone a recipe please for asparagus gratin from spain(esparragos gratinados)?
Asparagus gratin from spain(esparragos gratinados)
24 thick fresh white asparagus, or 48 of the; slender green
3 slices of day old bread
录 cup of olive oil
3 cloves of garlic, finely chopped
1陆 teaspoon of sweet paprika
1 tablespoon red wine vinegar
salt and pepper to taste
Trim the asparagus and simmer in lightly salted water until tender, 4 to 8 minutes. Drain well. Chop the bread to crumbs, and fry in oil until lightly browned. Add the garlic and paprika along with salt and pepper to taste. Arrange asparagus in an ovenproof dish and pour the fried bread mixture over them. Place in preheated 350-degree oven for 20 minutes. Serve hot with the splash of vinegar at the end.
nfd鈾?Has anyone a recipe please for asparagus gratin from spain(esparragos gratinados)?
It seems that yiou like Spanish food. Here is the recipe. Hope this helps.
Ingredients:
24 thick fresh white asparagus, or 48 of the slender green
3 Slice(s) of day old bread
1/4 Cup(s) of olive oil
3 cloves of garlic, finely chopped
1 1/2 Teaspoon(s) of sweet paprika
1 Tablespoon(s) red wine vinegar
Directions: pepper to taste 1.Trim the asparagus and simmer in lightly salted water until tender, 4 to 8 minutes. Drain well. 2.Chop the bread to crumbs, and fry in oil until lightly browned. Add the garlic and paprika along with salt and pepper to taste. 3.Arrange asparagus in an ovenproof dish and pour the fried bread mixture over them. 4.Place in preheated 350-degree oven for 20 minutes. Serve hot with the splash of vinegar at the end. Contributor: Esther P茅rez Solsonawindows web hosting
24 thick fresh white asparagus, or 48 of the slender green
3 Slice(s) of day old bread
1/4 Cup(s) of olive oil
3 cloves of garlic, finely chopped
1 1/2 Teaspoon(s) of sweet paprika
1 Tablespoon(s) red wine vinegar
pepper to taste
Directions:
1.Trim the asparagus and simmer in lightly salted water until tender, 4 to 8 minutes. Drain well. 2.Chop the bread to crumbs, and fry in oil until lightly browned. Add the garlic and paprika along with salt and pepper to taste. 3.Arrange asparagus in an ovenproof dish and pour the fried bread mixture over them. 4.Place in preheated 350-degree oven for 20 minutes. Serve hot with the splash of vinegar at the end.Has anyone a recipe please for asparagus gratin from spain(esparragos gratinados)?
Asparagus gratin from spain(esparragos gratinados)
24 thick fresh white asparagus, or 48 of the; slender green
3 slices of day old bread
录 cup of olive oil
3 cloves of garlic, finely chopped
1陆 teaspoon of sweet paprika
1 tablespoon red wine vinegar
salt and pepper to taste
Trim the asparagus and simmer in lightly salted water until tender, 4 to 8 minutes. Drain well. Chop the bread to crumbs, and fry in oil until lightly browned. Add the garlic and paprika along with salt and pepper to taste. Arrange asparagus in an ovenproof dish and pour the fried bread mixture over them. Place in preheated 350-degree oven for 20 minutes. Serve hot with the splash of vinegar at the end.
nfd鈾?Has anyone a recipe please for asparagus gratin from spain(esparragos gratinados)?
It seems that yiou like Spanish food. Here is the recipe. Hope this helps.
Ingredients:
24 thick fresh white asparagus, or 48 of the slender green
3 Slice(s) of day old bread
1/4 Cup(s) of olive oil
3 cloves of garlic, finely chopped
1 1/2 Teaspoon(s) of sweet paprika
1 Tablespoon(s) red wine vinegar
Directions: pepper to taste 1.Trim the asparagus and simmer in lightly salted water until tender, 4 to 8 minutes. Drain well. 2.Chop the bread to crumbs, and fry in oil until lightly browned. Add the garlic and paprika along with salt and pepper to taste. 3.Arrange asparagus in an ovenproof dish and pour the fried bread mixture over them. 4.Place in preheated 350-degree oven for 20 minutes. Serve hot with the splash of vinegar at the end. Contributor: Esther P茅rez Solsona
Asparagus pate recipe anyone?!?
I have been 'volunteered' to make starters for 8 on Xmas day, so am intending to do 1 fish pate (from a family recipe) and one asparagus pate to cater for the non-fish eaters, but i can't find ANY recipes for it! Anyone know/have one i can borrow?!Asparagus pate recipe anyone?!?
I found one on the internet for you (see link below) and there was others when I googled 'asparagus pate recipe'. The one below seems nice (although american) and involves cream cheese - yum! Hope you have a lovely meal!Asparagus pate recipe anyone?!?
right
I LOVE PATE!! lets start with that:D
now the thing is that asparagus has an enormously amazing and powerfuly tastey flavour. and i also think that you need to compliment it with someother things like a little wine, mushrooms, and garlic :D :D
here is my very own recipebut the catch is, you have to work out for yourself, how much of each you want to add
(pate method is the same as any)
asparagus
oyster mushrooms (thin sliced)
soaked in a little white wine (24 hours)
garlic (to taste)
green lentils
butter
ultra small cubes red pepper for colour
and a little of low spice, but full flavour, freshchilli, pepper
if you like this and you want more recipe's then...
shuvelhandsdegreat@hotmail.com
I found one on the internet for you (see link below) and there was others when I googled 'asparagus pate recipe'. The one below seems nice (although american) and involves cream cheese - yum! Hope you have a lovely meal!Asparagus pate recipe anyone?!?
right
I LOVE PATE!! lets start with that:D
now the thing is that asparagus has an enormously amazing and powerfuly tastey flavour. and i also think that you need to compliment it with someother things like a little wine, mushrooms, and garlic :D :D
here is my very own recipebut the catch is, you have to work out for yourself, how much of each you want to add
(pate method is the same as any)
asparagus
oyster mushrooms (thin sliced)
soaked in a little white wine (24 hours)
garlic (to taste)
green lentils
butter
ultra small cubes red pepper for colour
and a little of low spice, but full flavour, freshchilli, pepper
if you like this and you want more recipe's then...
shuvelhandsdegreat@hotmail.com
What's a simple recipe for crisp asparagus?
i tried to make asparagus with one recipe that made the vegetables soggy.What's a simple recipe for crisp asparagus?
My favorite recipe is in the oven. Take the asparagus and trim the woody ends. Then put then on a baking sheet. Drizzle some olive oil (extra virgin if you got it), salt and pepper, and some Parmesan cheese. Then back until they are tender. In a 400 degree oven, it takes less than 10 minutes, but you will have to test them to make sure.What's a simple recipe for crisp asparagus?
Crisp Asparagus in Oyster Sauce:
Ingredients
6 cups chicken broth
2 tablespoons vegetable oil
1 pound asparagus
2 tablespoons chicken fat
2 teaspoons sesame seeds
Sauce
3 1/2 tablespoons oyster sauce
1 tablespoon water
1 tablespoon sherry
Directions
Bring chicken broth to a rapid boil. Add oil and asparagus.
Cook in broth for about 2 minutes.
Turn off heat. Let asparagus remain in the broth while you prepare the sauce.
Heat chicken or duck fat in a small saucepan. Stir in sauce mixture and cook over low heat until it foams.
Add sesame seed oil.
Turn off heat.
Drain asparagus and arrange on a serving platter. Pour sauce over asparagus.
Serve hot.
Stir fry in olive oil with some fresh minced garlic and top with fresh torn basil after cooked.
As mentioned above, of course discard of the fibrous ends, then cut the asparagus any ol' way you want and stir fry until just barely fork tender. So-o good. Perhaps a pinch of salt or some fresh squeezed lemon juice over them once cooked.
I think this is simple and delicious. Just snap the woody ends off and put them in a covered skillet. Add a little water, just enough to cover the bottom of the pan. Sprinkle with a little lemon pepper and butter salt. Cover. Turn stove unit to high. When it comes to a boil, turn it off. Ready to serve in 3 to 4 minutes. (The steam cooks the asparagus enough in the standing time.)
Enjoy your asparagus. It's delicious!
I like mine rubbed with olive oil, herbs and spices, then BBQed. You can do them on a skillet the same way.
My favorite recipe is in the oven. Take the asparagus and trim the woody ends. Then put then on a baking sheet. Drizzle some olive oil (extra virgin if you got it), salt and pepper, and some Parmesan cheese. Then back until they are tender. In a 400 degree oven, it takes less than 10 minutes, but you will have to test them to make sure.What's a simple recipe for crisp asparagus?
Crisp Asparagus in Oyster Sauce:
Ingredients
6 cups chicken broth
2 tablespoons vegetable oil
1 pound asparagus
2 tablespoons chicken fat
2 teaspoons sesame seeds
Sauce
3 1/2 tablespoons oyster sauce
1 tablespoon water
1 tablespoon sherry
Directions
Bring chicken broth to a rapid boil. Add oil and asparagus.
Cook in broth for about 2 minutes.
Turn off heat. Let asparagus remain in the broth while you prepare the sauce.
Heat chicken or duck fat in a small saucepan. Stir in sauce mixture and cook over low heat until it foams.
Add sesame seed oil.
Turn off heat.
Drain asparagus and arrange on a serving platter. Pour sauce over asparagus.
Serve hot.
Stir fry in olive oil with some fresh minced garlic and top with fresh torn basil after cooked.
As mentioned above, of course discard of the fibrous ends, then cut the asparagus any ol' way you want and stir fry until just barely fork tender. So-o good. Perhaps a pinch of salt or some fresh squeezed lemon juice over them once cooked.
I think this is simple and delicious. Just snap the woody ends off and put them in a covered skillet. Add a little water, just enough to cover the bottom of the pan. Sprinkle with a little lemon pepper and butter salt. Cover. Turn stove unit to high. When it comes to a boil, turn it off. Ready to serve in 3 to 4 minutes. (The steam cooks the asparagus enough in the standing time.)
Enjoy your asparagus. It's delicious!
I like mine rubbed with olive oil, herbs and spices, then BBQed. You can do them on a skillet the same way.
Healthy recipe that includes broccoli or asparagus?
chicken or beef stir fry with fresh broccoli is delicious.Healthy recipe that includes broccoli or asparagus?
A broccoli recipe with stuffing ingredients. Scroll down to see more broccoli casserole recipes.
Ingredients:
2 cups milk
1 cup shredded process American cheese, or Velveeta (4 ounces)
1 teaspoon dried marjoram
1 teaspoon crushed sage leaves
1 teaspoon celery seed
1 teaspoon salt, or to taste
4 eggs
3 cups plain croutons
1 package frozen chopped broccoli, thawed (10oz)
Preparation:
Heat milk, cheese, and seasonings in a 2-quart saucepan, stirring constantly, until mixture is smooth. Beat eggs until well blended. Stir hot mixture into eggs slowly, stirring constantly. Stir in croutons and broccoli. Pour into a greased 1 1/2 to 2-quart casserole. Bake at 350 degrees for about 45 minutes, or until casserole is set in the center.
Serves 6.Healthy recipe that includes broccoli or asparagus?
broccoli and rice casserole
1/2 cup chopped celery
1 onion, chopped
3T. margarine
1box frozen chopped broccoli(you can use fresh)
2cups cooked rice
1can cream of mushroom or celery soup
1/2cup milk
1- 8oz. jar of jal. cheeze whiz or mexican velveeta
Saute onion, celery, and margarine( using those are optional as my mother always did but my kids are too picky so I don't use either)
Add broccoli and stir until thawed. Add rice, soup, milk, and cheese. Pour in large buttered casserole dish. Bake at 350 for about 30min.
I add brocolli to noodles or mac and cheese sometimes. Also if I bake chicken and potatoes in cream of mushroom soup I will add brocolli sometimes. I add more each time until the kids get used to it.....
I love steamed brocolli with cheese melted too.
Cook 1 lb. of pasta (Farfalle, the bowties, are what I use--you can use wheat pasta, too). In a deep skillet, brown cubed boneless, skinless chicken in a bit of olive oil. Add a few cloves of chopped garlic, a can of diced or stewed tomatoes and a head of brocolli, cut into florets. Cover and let simmer 10 minutes, or until broccoli is cooked to your taste. Toss with the pasta and top with parm. cheese.
steamed broccoli with a lemon, garlic, olive oil, and salt dip
A broccoli recipe with stuffing ingredients. Scroll down to see more broccoli casserole recipes.
Ingredients:
2 cups milk
1 cup shredded process American cheese, or Velveeta (4 ounces)
1 teaspoon dried marjoram
1 teaspoon crushed sage leaves
1 teaspoon celery seed
1 teaspoon salt, or to taste
4 eggs
3 cups plain croutons
1 package frozen chopped broccoli, thawed (10oz)
Preparation:
Heat milk, cheese, and seasonings in a 2-quart saucepan, stirring constantly, until mixture is smooth. Beat eggs until well blended. Stir hot mixture into eggs slowly, stirring constantly. Stir in croutons and broccoli. Pour into a greased 1 1/2 to 2-quart casserole. Bake at 350 degrees for about 45 minutes, or until casserole is set in the center.
Serves 6.Healthy recipe that includes broccoli or asparagus?
broccoli and rice casserole
1/2 cup chopped celery
1 onion, chopped
3T. margarine
1box frozen chopped broccoli(you can use fresh)
2cups cooked rice
1can cream of mushroom or celery soup
1/2cup milk
1- 8oz. jar of jal. cheeze whiz or mexican velveeta
Saute onion, celery, and margarine( using those are optional as my mother always did but my kids are too picky so I don't use either)
Add broccoli and stir until thawed. Add rice, soup, milk, and cheese. Pour in large buttered casserole dish. Bake at 350 for about 30min.
I add brocolli to noodles or mac and cheese sometimes. Also if I bake chicken and potatoes in cream of mushroom soup I will add brocolli sometimes. I add more each time until the kids get used to it.....
I love steamed brocolli with cheese melted too.
Cook 1 lb. of pasta (Farfalle, the bowties, are what I use--you can use wheat pasta, too). In a deep skillet, brown cubed boneless, skinless chicken in a bit of olive oil. Add a few cloves of chopped garlic, a can of diced or stewed tomatoes and a head of brocolli, cut into florets. Cover and let simmer 10 minutes, or until broccoli is cooked to your taste. Toss with the pasta and top with parm. cheese.
steamed broccoli with a lemon, garlic, olive oil, and salt dip
I need a recipe for grilling asparagus on the grill?
INGREDIENTS
1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste
DIRECTIONS
Preheat grill for high heat.
Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
Grill over high heat for 2 to 3 minutes, or to desired tenderness.
From All RecipesI need a recipe for grilling asparagus on the grill?
I usually snap off the woody bottoms (the snap point is where you should separate)
toss with olive oil and salt (refrain from pepper until after grilling).
Grill on high until you start seeing brown (not black) char marks. Turn a few times while grilling
Keep a constant watch on them and remove each one as it is done
They are good hot or room temperature.
For the record, I have had equally good success roasting them with the same preparation. Place on a cookie sheet and turn once or twice while cooking in a 400f oven (about 10-12 minutes)I need a recipe for grilling asparagus on the grill?
No recipe needed... just do this:
Take 4 or 5 asparagus stalks and skewer them, across, with two skewers on each end. Basically you want to make what looks like asparagus ';rafts.'; This will help them cook evenly and prevent them from falling through the grate.
Brush with olive oil and season with some salt/pepper before grilling. They're done just as they start charring.
If you really want to kick it up a notch, wrap them in bacon!!!
Asparagus Recipe
Ingredients
1 bunch of medium sized asparagus, about 1 lb
2 Tbsp of the most exquisite extra virgin olive oil
2 Tbsp freshly grated Parmesan cheese
1 teaspoon lemon zest - freshly grated lemon rind
Salt and freshly ground black pepper
http://www.elise.com/recipes/archives/00…
toss with olive oil, put in an aluminum foiled pouch with a couple table spoons of liquid and season to taste. steam away. bacon bits thrown in there would be awesome too.
make a sauce of lemon juice, pepper and salt and soak the asparagus in there for about an hour, then grill away!
Asparagus is best on the grill with salt. Doing anything else to it would just ruin it. To me it's the healthy french fry
Coat with olive oil, sprinkle with salt and grill til tender.
brush with olive oil and sprinkle on some cracked black pepper and grill - delicious!
I would do what PJ said, but I would put it in foil.
salt, pepper and olive oil
1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste
DIRECTIONS
Preheat grill for high heat.
Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
Grill over high heat for 2 to 3 minutes, or to desired tenderness.
From All RecipesI need a recipe for grilling asparagus on the grill?
I usually snap off the woody bottoms (the snap point is where you should separate)
toss with olive oil and salt (refrain from pepper until after grilling).
Grill on high until you start seeing brown (not black) char marks. Turn a few times while grilling
Keep a constant watch on them and remove each one as it is done
They are good hot or room temperature.
For the record, I have had equally good success roasting them with the same preparation. Place on a cookie sheet and turn once or twice while cooking in a 400f oven (about 10-12 minutes)I need a recipe for grilling asparagus on the grill?
No recipe needed... just do this:
Take 4 or 5 asparagus stalks and skewer them, across, with two skewers on each end. Basically you want to make what looks like asparagus ';rafts.'; This will help them cook evenly and prevent them from falling through the grate.
Brush with olive oil and season with some salt/pepper before grilling. They're done just as they start charring.
If you really want to kick it up a notch, wrap them in bacon!!!
Asparagus Recipe
Ingredients
1 bunch of medium sized asparagus, about 1 lb
2 Tbsp of the most exquisite extra virgin olive oil
2 Tbsp freshly grated Parmesan cheese
1 teaspoon lemon zest - freshly grated lemon rind
Salt and freshly ground black pepper
http://www.elise.com/recipes/archives/00…
toss with olive oil, put in an aluminum foiled pouch with a couple table spoons of liquid and season to taste. steam away. bacon bits thrown in there would be awesome too.
make a sauce of lemon juice, pepper and salt and soak the asparagus in there for about an hour, then grill away!
Asparagus is best on the grill with salt. Doing anything else to it would just ruin it. To me it's the healthy french fry
Coat with olive oil, sprinkle with salt and grill til tender.
brush with olive oil and sprinkle on some cracked black pepper and grill - delicious!
I would do what PJ said, but I would put it in foil.
salt, pepper and olive oil
I need some side dishes for chicken? need an asparagus recipe?
We are having breaded chicken for dinner(the frozen kind thats already cooked haha)
I have three plum tomatos, pasta, canned veggies and fruit a few apples. my pantry is well stocked up, but the fridge isnt.
I have some asparagus i'd like to make but no recipes???
I think i'm making candied carrots... so my question is...
What is a side dish that would go well with crispy breaded chicken, and candied carrots?
Its got to taste great and NOT be opening a can of green beans and heating them up.
The chicken is super easy... so i'd like to make my sides extra delicious.
Thanks!I need some side dishes for chicken? need an asparagus recipe?
This is awesome......
Just put your asparagus on a baking sheet. Sprinkle with salt and some garlic powder. Bake it at 425 for about 20 mins. Remove and sprinkle with parmesan.I need some side dishes for chicken? need an asparagus recipe?
I cook my asparagus on a grill, like the stove top kind or whatever you've got. Before you grill it, coat it in olive oil and salt.. After it's grilled mix lemon juice and butter and serve over it. It's super yummy and I like it because the asparagus still has some crunch!
You have asparagas! Hooray!!! You can steam your asparagas or roast it, toss it with a little olive oil and parmesan cheese, or make a sauce of sauteed bacon, onion, and alittle cream and pour over it. You can also take your breaded chicken and turn it into chicken parmesan by topping it with tomatos mixed with Italian herbs and wine, topped with parmesan and mozarella, and serve it on top of your pasta.
I like to roast my asparagus. I place the trimmed asparagus on a rimmed baking sheet and toss it with extra virgin olive oil (not too much - just enough to coat), salt and pepper. Bake it at 400 degrees for approximately ten minutes (a little less if it's really thin, a little more if really thick.) It's really easy and roasting it gives the asparagus a nice nutty flavor.
Good luck with your dinner!
Cook the asparagus on a gridle or lean mean grill type thing with a tiny tiny bit of olive oil just until they soften and simply serve like that. The gridle will leave lovely charred lines which make the asparagus look even nicer
Try a pasta salad. all you need is Italian dressing, cut your plum tomatoes, add to the salad. I usually add onion and cucumber, sometimes parmasean cheese, I have made it this way, and it is good. Try your variation. Grill some of your asparagus and add to the salad. Maybe artichoke hearts, or olives.
steam the asparagus (like you do broc.)---add abit of butter and lemon before serving
Why don't you fix some white rice also?
I have three plum tomatos, pasta, canned veggies and fruit a few apples. my pantry is well stocked up, but the fridge isnt.
I have some asparagus i'd like to make but no recipes???
I think i'm making candied carrots... so my question is...
What is a side dish that would go well with crispy breaded chicken, and candied carrots?
Its got to taste great and NOT be opening a can of green beans and heating them up.
The chicken is super easy... so i'd like to make my sides extra delicious.
Thanks!I need some side dishes for chicken? need an asparagus recipe?
This is awesome......
Just put your asparagus on a baking sheet. Sprinkle with salt and some garlic powder. Bake it at 425 for about 20 mins. Remove and sprinkle with parmesan.I need some side dishes for chicken? need an asparagus recipe?
I cook my asparagus on a grill, like the stove top kind or whatever you've got. Before you grill it, coat it in olive oil and salt.. After it's grilled mix lemon juice and butter and serve over it. It's super yummy and I like it because the asparagus still has some crunch!
You have asparagas! Hooray!!! You can steam your asparagas or roast it, toss it with a little olive oil and parmesan cheese, or make a sauce of sauteed bacon, onion, and alittle cream and pour over it. You can also take your breaded chicken and turn it into chicken parmesan by topping it with tomatos mixed with Italian herbs and wine, topped with parmesan and mozarella, and serve it on top of your pasta.
I like to roast my asparagus. I place the trimmed asparagus on a rimmed baking sheet and toss it with extra virgin olive oil (not too much - just enough to coat), salt and pepper. Bake it at 400 degrees for approximately ten minutes (a little less if it's really thin, a little more if really thick.) It's really easy and roasting it gives the asparagus a nice nutty flavor.
Good luck with your dinner!
Cook the asparagus on a gridle or lean mean grill type thing with a tiny tiny bit of olive oil just until they soften and simply serve like that. The gridle will leave lovely charred lines which make the asparagus look even nicer
Try a pasta salad. all you need is Italian dressing, cut your plum tomatoes, add to the salad. I usually add onion and cucumber, sometimes parmasean cheese, I have made it this way, and it is good. Try your variation. Grill some of your asparagus and add to the salad. Maybe artichoke hearts, or olives.
steam the asparagus (like you do broc.)---add abit of butter and lemon before serving
Why don't you fix some white rice also?
Quick answer please.....Dinner Recipe including asparagus please.?
so i'm 14 and i am making the side dish at dinner tonight.
i need a quick recipe. i've never made asparagus either.
please help. quicklyQuick answer please.....Dinner Recipe including asparagus please.?
Cut off the ends,steam it until it's bright green, cover with fresh squeezed lime juice, salt, and serve itQuick answer please.....Dinner Recipe including asparagus please.?
i'm very happy it worked for you. Fresh orange juice (squeezed) also works :)
Good job! Report Abuse
Just answered this...see below about 5 questions down.
2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving
Preheat the oven to 400 degrees F.
If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.
You can roast them which means there isn't much to be done; hold the stem end with one hand and hold the rest of the stalk about halfway up toward the tip. Bend from the stem end and keep going till the asparagus breaks off naturally. This will get rid of the dried out part which needed to be trimmed before cooking and serving.
Lay all of the asparagus out on a pan which you've lightly oiled with olive oil. Roll the veg around to get some oil all over them. Add a pinch of dried thyme (if you have it), a little bit of black pepper and an pinch of salt.
Bake in the oven at 375F (gas mark 5) for about 15-20 minutes until you see they are cooking (turning browned, starting to shrivel and wilt, etc.)
Good for you to try and do this, good luck!
Break off the ends, they will snap off easily where they will no longer be tough. Place in boiling water, about 1/2';, or steam in a steamer for about 10 minutes. This can be served with butter melted on top. You can also cut into 2'; long pieces and saute in olive oil till it turns bright green. I add a clove of chopped garlic, and maybe a diced onion when I saute. Serve hot.
Ok, well it depends what kind of asparagus you're using. If you're using fresh cut, then I would say you can grill it or pan-fry it in butter.
I like to add fresh and crisp asparagus in a mix of creamed corn. In my opinion, it's delicious.
If you're using canned asparagus, just heat it on medium heat in a pot.
I use fresh asparagus instead of the canned. I boil it in salt water til soft.
Asparagus and Pea Casserole
1 cn Asparagus, cut up
1 cn English peas, drain all but
-1/3
1 cn Cream of mushroom soup
Ritz crackers
Grated cheese
Drain asparagus. Arrange layer of asparagus in bottom of casserole. Mix
peas and soup and cover asparagus. Crumble crackers over and top with
layer of cheese. Continue layers until all is used. Top with cheese. Bake
at 350 about 25 minutes.
Here are 1,633 recipes that include asparagus...check it out!
http://www.recipezaar.com/recipes.php?fo鈥?/a>
Good Luck%26lt;3windows web hosting
i need a quick recipe. i've never made asparagus either.
please help. quicklyQuick answer please.....Dinner Recipe including asparagus please.?
Cut off the ends,steam it until it's bright green, cover with fresh squeezed lime juice, salt, and serve itQuick answer please.....Dinner Recipe including asparagus please.?
i'm very happy it worked for you. Fresh orange juice (squeezed) also works :)
Good job! Report Abuse
Just answered this...see below about 5 questions down.
2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving
Preheat the oven to 400 degrees F.
If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.
You can roast them which means there isn't much to be done; hold the stem end with one hand and hold the rest of the stalk about halfway up toward the tip. Bend from the stem end and keep going till the asparagus breaks off naturally. This will get rid of the dried out part which needed to be trimmed before cooking and serving.
Lay all of the asparagus out on a pan which you've lightly oiled with olive oil. Roll the veg around to get some oil all over them. Add a pinch of dried thyme (if you have it), a little bit of black pepper and an pinch of salt.
Bake in the oven at 375F (gas mark 5) for about 15-20 minutes until you see they are cooking (turning browned, starting to shrivel and wilt, etc.)
Good for you to try and do this, good luck!
Break off the ends, they will snap off easily where they will no longer be tough. Place in boiling water, about 1/2';, or steam in a steamer for about 10 minutes. This can be served with butter melted on top. You can also cut into 2'; long pieces and saute in olive oil till it turns bright green. I add a clove of chopped garlic, and maybe a diced onion when I saute. Serve hot.
Ok, well it depends what kind of asparagus you're using. If you're using fresh cut, then I would say you can grill it or pan-fry it in butter.
I like to add fresh and crisp asparagus in a mix of creamed corn. In my opinion, it's delicious.
If you're using canned asparagus, just heat it on medium heat in a pot.
I use fresh asparagus instead of the canned. I boil it in salt water til soft.
Asparagus and Pea Casserole
1 cn Asparagus, cut up
1 cn English peas, drain all but
-1/3
1 cn Cream of mushroom soup
Ritz crackers
Grated cheese
Drain asparagus. Arrange layer of asparagus in bottom of casserole. Mix
peas and soup and cover asparagus. Crumble crackers over and top with
layer of cheese. Continue layers until all is used. Top with cheese. Bake
at 350 about 25 minutes.
Here are 1,633 recipes that include asparagus...check it out!
http://www.recipezaar.com/recipes.php?fo鈥?/a>
Good Luck%26lt;3
What can be a good substitution for the asparagus in this recipe?
http://food.yahoo.com/recipes/eatingwell/401/chili-rubbed-tilapia-with-asparagus-and-lemonWhat can be a good substitution for the asparagus in this recipe?
Steamed broccoli is the best. Add little salt and lemon pepper to the frozen bag of broccoli and let steam in boiling water for 5-6 minutes. Don't overcook cause then it will be mushy. If you want already made ones they sell them in bags in the frozen vegetable aisle and all you have to do is put it in the microwave it already has the spices and stuff in it.What can be a good substitution for the asparagus in this recipe?
Myself, well if I were to substitute the asparagus I would go with either standard green beans or french style green beans (both fresh) or my absolute favorite (no gagging folks) brussel sprouts!
This recipe looks yummy! I think I'm going to have to try it but I would keep the asaragus as I happen to like them.
broccoli, bell peppers, maybe even some lettuce, although you'd have to cook it a bit differently.
Green beans, artichoke hearts (canned), carrots, broccoli.
I would go with either broccoli, leeks, or artichoke hearts. That recipe looks quite yummy!
broccoli or artichoke hearts
Green beans, grilled corn on the cob, sauteed red cabbage or swiss chard.
I'd go with fresh green beans.
Steamed broccoli is the best. Add little salt and lemon pepper to the frozen bag of broccoli and let steam in boiling water for 5-6 minutes. Don't overcook cause then it will be mushy. If you want already made ones they sell them in bags in the frozen vegetable aisle and all you have to do is put it in the microwave it already has the spices and stuff in it.What can be a good substitution for the asparagus in this recipe?
Myself, well if I were to substitute the asparagus I would go with either standard green beans or french style green beans (both fresh) or my absolute favorite (no gagging folks) brussel sprouts!
This recipe looks yummy! I think I'm going to have to try it but I would keep the asaragus as I happen to like them.
broccoli, bell peppers, maybe even some lettuce, although you'd have to cook it a bit differently.
Green beans, artichoke hearts (canned), carrots, broccoli.
I would go with either broccoli, leeks, or artichoke hearts. That recipe looks quite yummy!
broccoli or artichoke hearts
Green beans, grilled corn on the cob, sauteed red cabbage or swiss chard.
I'd go with fresh green beans.
I'm looking for a recipe for asparagus souffle with condensed soup?
Campells condensed soup use to have a recipe on it for asparagus souffle which I had and was very good. I've lost mine. Has any-one got this recipe please???? It was about 20-30 years ago it was on the tin. ThanksI'm looking for a recipe for asparagus souffle with condensed soup?
Try this link, it's for a souffle made with Tomato Soup but it seems like it would work with any kind of soup. Good luck.
http://www.campbellkitchen.com/recipedet鈥?/a>I'm looking for a recipe for asparagus souffle with condensed soup?
1 can (10 1/2 to 11 oz.) condensed soup
1 c. shredded cheese
Seasoning
6 eggs, separated
Combine any from the columns below.
SOUP:
Cheddar cheese
Cream of asparagus
Tomato
Cream of chicken
CHEESE:
Sharp Cheddar
Swiss
American
Jarlsberg
SEASONING:
Dash cayenne pepper
1/8 tsp. ground nutmeg
1/4 tsp. marjoram leaves, crushed
2 tbsp. chopped fresh parsley
1. In 1 quart saucepan, combine soup, cheese and seasoning. Over low heat, heat until cheese melts, stirring occasionally. Remove from heat.
2. In large bowl with mixer at high speed, beat egg whites until stiff peaks form; set aside. In small bowl with mixer at high speed, beat egg yolks until thick and lemon colored. Gradually stir in soup mixture; fold into egg whites.
3. Pour into ungreased 2 quart casserole or souffle dish. Bake at 300 degrees F. 1 hour or until souffle is lightly browned. Serve immediately. Makes 6 servings.
Tip: For best results when beating egg whites, bring them to room temperature before you begin beating. Be sure to use a very clean bowl and beaters; even a small amount of fat or yolk will inhibit the beating.
I found these two recipes while searching on allrecipes.com. There were a few more similar to these, but contain chicken or ham or boiled eggs.
Asparagus Casserole
1 cup shredded Cheddar cheese
2 cups crushed saltine crackers
1/2 cup butter, melted
1 cup condensed cream of mushroom soup
1 (15 ounce) can asparagus, drained with liquid reserved
1/2 cup slivered almonds
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, mix together the Cheddar cheese and cracker crumbs. In another dish, stir together the melted butter, soup, and the juice from the can of asparagus.
3. Use half of the cracker mixture to make a layer in the bottom of a 1 1/2 quart casserole dish. Arrange half of the asparagus spears over the crumbs, sprinkle with 1/2 of the almonds, then pour 1/2 of the soup mixture over. Build another layer, starting with the remaining asparagus spears, then the remaining soup mixture, and ending with the remaining cheese and crumbs on top.
4. Bake for 20 minutes in the preheated oven, or until the top is golden.
Amazing Asparagus
1 (15 ounce) can asparagus, drained
1 (8 ounce) can sliced water chestnuts, drained
1 (15 ounce) can baby peas, drained
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese
1 cup butter
1 (1 pound) loaf white bread, crusts trimmed
1 cup grated Parmesan cheese
1. Preheat oven to 350 degrees F (175 degrees C).
2. Layer asparagus in the bottom of a medium baking dish. Top with water chestnuts, peas and cream of mushroom soup. Sprinkle with Cheddar cheese.
3. Melt butter in a medium skillet over medium heat. Slice bread into 1/4 to 1/2 inch strips, and place in the butter. When butter has been absorbed, layer bread in the baking dish on top of the Cheddar cheese. Sprinkle with Parmesan cheese.
4. Bake in the preheated oven 35 minutes, or until bubbly and golden brown.
This site will surely help you. It will only take few seconds to find asparagus souffle with condensed soup recipes and other recipes you want instantly.
http://recipestoolbar.com download it for free. it's safe as well. Good luck!
I have been wanting to try making a souffle for a while now. They have seemed a bit intimidating and I had been holding off but when I saw this recipe for an asparagus souffle I just had to try it. I had a lot of fresh local asparagus and this sounded like a perfect way to enjoy some of it. I cut the recipe back a bit as I only had 4 ramekins. I was not sure if playing with the ingredient ratios was a good idea given that souffles are supposed to be a bit challenging to make. This souffle is basically a puree of asparagus mixed into a bechamel sauce that is then folded into some beaten egg whites. I have made bechamel and beaten egg whites several times so the souffle actually came together fairly easily. The ramekins that contain the souffle are in hot water while cooking and this is called a bain marie. I was pleased to see that the souffles puffed up nicely while cooking and I pulled out my camera right away. The souffle deflated quite quickly as I was taking pictures. Souffles are even harder to photograph that melting ice cream! The asparagus souffles were super light and fluffy and moist and good! They did not end up with the dark green colour that I was hoping for but they were really tasty. I think that the next time I make them I will use more asparagus. I really enjoyed the souffle and I now look forward to experimenting with different flavours, both savoury and sweet.
Ingredients:
4 ramekins
1/4 cup bread crumbs
1 cup asparagus (cut into one inch pieces)
1 teaspoon butter
1 shallot (chopped)
1 clove garlic (chopped)
1/2 teaspoon thyme (chopped)
2 tablespoons unsalted butter
2 tablespoons flour
2/3 cup whole milk
1/8 teaspoon nutmeg
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 egg yolks (lightly beaten)
1/2 cup parmigiano reggiano or gruyere cheese (grated)
2 egg whites
Directions:
1. Butter and coat the ramekins with the bread crumbs.
2. Boil the asparagus until just tender.
3. Run the asparagus under cold water to stop the cooking process.
4. Melt the butter in a pan.
5. Add the shallot and saute until just tender, about 3-5 minutes.
6. Add the garlic and thyme and saute until fragrant, about 1 minute.
7. Puree the asparagus, and shallots in a food processor.
8. Melt the butter in a small sauce pan.
9. Add the flour and stir to mix.
10. Add the milk, egg yolks, nutmeg, mustard, salt and pepper and whisk until it thickens.
11. Add the cheese and mix it in as it melts and remove from the heat.
12. Mix the cheese mixture and asparagus mixture together.
13. Beat the egg whites in a bowl until just stiff.
14. Fold the egg whites into the cheese and asparagus mixture.
15. Pour the batter into the ramekins, place the ramekins into a baking dish and fill the baking dish with hot water up to half the height of the ramekins.
16. Bake in a preheated 400F for 10 minutes, reduce the heat to 350F and bake for another 15 minutes.
Try this link, it's for a souffle made with Tomato Soup but it seems like it would work with any kind of soup. Good luck.
http://www.campbellkitchen.com/recipedet鈥?/a>I'm looking for a recipe for asparagus souffle with condensed soup?
1 can (10 1/2 to 11 oz.) condensed soup
1 c. shredded cheese
Seasoning
6 eggs, separated
Combine any from the columns below.
SOUP:
Cheddar cheese
Cream of asparagus
Tomato
Cream of chicken
CHEESE:
Sharp Cheddar
Swiss
American
Jarlsberg
SEASONING:
Dash cayenne pepper
1/8 tsp. ground nutmeg
1/4 tsp. marjoram leaves, crushed
2 tbsp. chopped fresh parsley
1. In 1 quart saucepan, combine soup, cheese and seasoning. Over low heat, heat until cheese melts, stirring occasionally. Remove from heat.
2. In large bowl with mixer at high speed, beat egg whites until stiff peaks form; set aside. In small bowl with mixer at high speed, beat egg yolks until thick and lemon colored. Gradually stir in soup mixture; fold into egg whites.
3. Pour into ungreased 2 quart casserole or souffle dish. Bake at 300 degrees F. 1 hour or until souffle is lightly browned. Serve immediately. Makes 6 servings.
Tip: For best results when beating egg whites, bring them to room temperature before you begin beating. Be sure to use a very clean bowl and beaters; even a small amount of fat or yolk will inhibit the beating.
I found these two recipes while searching on allrecipes.com. There were a few more similar to these, but contain chicken or ham or boiled eggs.
Asparagus Casserole
1 cup shredded Cheddar cheese
2 cups crushed saltine crackers
1/2 cup butter, melted
1 cup condensed cream of mushroom soup
1 (15 ounce) can asparagus, drained with liquid reserved
1/2 cup slivered almonds
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, mix together the Cheddar cheese and cracker crumbs. In another dish, stir together the melted butter, soup, and the juice from the can of asparagus.
3. Use half of the cracker mixture to make a layer in the bottom of a 1 1/2 quart casserole dish. Arrange half of the asparagus spears over the crumbs, sprinkle with 1/2 of the almonds, then pour 1/2 of the soup mixture over. Build another layer, starting with the remaining asparagus spears, then the remaining soup mixture, and ending with the remaining cheese and crumbs on top.
4. Bake for 20 minutes in the preheated oven, or until the top is golden.
Amazing Asparagus
1 (15 ounce) can asparagus, drained
1 (8 ounce) can sliced water chestnuts, drained
1 (15 ounce) can baby peas, drained
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese
1 cup butter
1 (1 pound) loaf white bread, crusts trimmed
1 cup grated Parmesan cheese
1. Preheat oven to 350 degrees F (175 degrees C).
2. Layer asparagus in the bottom of a medium baking dish. Top with water chestnuts, peas and cream of mushroom soup. Sprinkle with Cheddar cheese.
3. Melt butter in a medium skillet over medium heat. Slice bread into 1/4 to 1/2 inch strips, and place in the butter. When butter has been absorbed, layer bread in the baking dish on top of the Cheddar cheese. Sprinkle with Parmesan cheese.
4. Bake in the preheated oven 35 minutes, or until bubbly and golden brown.
This site will surely help you. It will only take few seconds to find asparagus souffle with condensed soup recipes and other recipes you want instantly.
http://recipestoolbar.com download it for free. it's safe as well. Good luck!
I have been wanting to try making a souffle for a while now. They have seemed a bit intimidating and I had been holding off but when I saw this recipe for an asparagus souffle I just had to try it. I had a lot of fresh local asparagus and this sounded like a perfect way to enjoy some of it. I cut the recipe back a bit as I only had 4 ramekins. I was not sure if playing with the ingredient ratios was a good idea given that souffles are supposed to be a bit challenging to make. This souffle is basically a puree of asparagus mixed into a bechamel sauce that is then folded into some beaten egg whites. I have made bechamel and beaten egg whites several times so the souffle actually came together fairly easily. The ramekins that contain the souffle are in hot water while cooking and this is called a bain marie. I was pleased to see that the souffles puffed up nicely while cooking and I pulled out my camera right away. The souffle deflated quite quickly as I was taking pictures. Souffles are even harder to photograph that melting ice cream! The asparagus souffles were super light and fluffy and moist and good! They did not end up with the dark green colour that I was hoping for but they were really tasty. I think that the next time I make them I will use more asparagus. I really enjoyed the souffle and I now look forward to experimenting with different flavours, both savoury and sweet.
Ingredients:
4 ramekins
1/4 cup bread crumbs
1 cup asparagus (cut into one inch pieces)
1 teaspoon butter
1 shallot (chopped)
1 clove garlic (chopped)
1/2 teaspoon thyme (chopped)
2 tablespoons unsalted butter
2 tablespoons flour
2/3 cup whole milk
1/8 teaspoon nutmeg
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 egg yolks (lightly beaten)
1/2 cup parmigiano reggiano or gruyere cheese (grated)
2 egg whites
Directions:
1. Butter and coat the ramekins with the bread crumbs.
2. Boil the asparagus until just tender.
3. Run the asparagus under cold water to stop the cooking process.
4. Melt the butter in a pan.
5. Add the shallot and saute until just tender, about 3-5 minutes.
6. Add the garlic and thyme and saute until fragrant, about 1 minute.
7. Puree the asparagus, and shallots in a food processor.
8. Melt the butter in a small sauce pan.
9. Add the flour and stir to mix.
10. Add the milk, egg yolks, nutmeg, mustard, salt and pepper and whisk until it thickens.
11. Add the cheese and mix it in as it melts and remove from the heat.
12. Mix the cheese mixture and asparagus mixture together.
13. Beat the egg whites in a bowl until just stiff.
14. Fold the egg whites into the cheese and asparagus mixture.
15. Pour the batter into the ramekins, place the ramekins into a baking dish and fill the baking dish with hot water up to half the height of the ramekins.
16. Bake in a preheated 400F for 10 minutes, reduce the heat to 350F and bake for another 15 minutes.
Canned asparagus recipe needed, not a casserole.?
The first and only time I had asparagus was recently at Disney at the Norway restaurant. It was devine. I went to the grocery not knowing anything about asparagus I bought canned. I know, wrong idea. I am looking for a recipe for the 2 cans I have but not a casserole. Thanks in advance!Canned asparagus recipe needed, not a casserole.?
Did you get spears or cut pieces? If you got the spears, all you have to do is warm them and pour some hollandaise on top for a smooth and comforting side dish. If you got the cut pieces, I would make a soup. Use a can of Campbell's cheddar cheese soup. Add a can of milk as the soup directions suggest. Add the asparagus (undrained) and a cup of either chicken or vegetable broth. Add your favorite herbs. I suggest dill and rosemary. Follow with a capful or two of lemon juice, depending on how much lemon flavor you like. I always add a splash of soy sauce for flavor. When warmed through, pour into bowls and add a dollop of ranch dressing and sprinkle with shredded cheddar cheese. You can also add a can f diced potatoes to this when you add the asparagus for more of a chowder of you prefer. If you'd rather have something other than soup, I found some yummy-sounding recipes for canned asparagus at http://recipes.sparkpeople.com/great-rec鈥?/a> Good luck!Canned asparagus recipe needed, not a casserole.?
i couldnt find any CANNED asparagus recipies, but here r a few that might be possible anyway:
risotto
http://www.taste.com.au/recipes/19977/as鈥?/a>
tart
http://www.taste.com.au/recipes/14310/as鈥?/a>
salad
http://www.taste.com.au/recipes/15001/fa鈥?/a>
:)
GOD! Take them back canned asparagus is the worst stringy, mushy stuff ever
i dont realy know could you answer mine?
http://answers.yahoo.com/question/index;鈥?/a>
Did you get spears or cut pieces? If you got the spears, all you have to do is warm them and pour some hollandaise on top for a smooth and comforting side dish. If you got the cut pieces, I would make a soup. Use a can of Campbell's cheddar cheese soup. Add a can of milk as the soup directions suggest. Add the asparagus (undrained) and a cup of either chicken or vegetable broth. Add your favorite herbs. I suggest dill and rosemary. Follow with a capful or two of lemon juice, depending on how much lemon flavor you like. I always add a splash of soy sauce for flavor. When warmed through, pour into bowls and add a dollop of ranch dressing and sprinkle with shredded cheddar cheese. You can also add a can f diced potatoes to this when you add the asparagus for more of a chowder of you prefer. If you'd rather have something other than soup, I found some yummy-sounding recipes for canned asparagus at http://recipes.sparkpeople.com/great-rec鈥?/a> Good luck!Canned asparagus recipe needed, not a casserole.?
i couldnt find any CANNED asparagus recipies, but here r a few that might be possible anyway:
risotto
http://www.taste.com.au/recipes/19977/as鈥?/a>
tart
http://www.taste.com.au/recipes/14310/as鈥?/a>
salad
http://www.taste.com.au/recipes/15001/fa鈥?/a>
:)
GOD! Take them back canned asparagus is the worst stringy, mushy stuff ever
i dont realy know could you answer mine?
http://answers.yahoo.com/question/index;鈥?/a>
Chicken and asparagus recipe?
The recipe also includes ham I need to know what temp and how long to cook itChicken and asparagus recipe?
6 c. chicken broth
1/2 tsp. saffron
1 sm. whole onion
4 (6 oz.) boneless chicken breasts
Salt to taste
1/2 c. olive oil
1/2 lb. boneless pork loin, diced
1/4 lb. chorizo, cut in 1/4 inch slices
1/4 lb. ham, diced
1 med. onion, chopped
4 scallions, chopped
4 garlic cloves, minced
1 red pepper (pimento or bell pepper), seeded and diced
1 lb. baby shrimp
10 clams, chopped
3 c. uncooked short-grain rice such as Valencia from Spain
5 tbsp. chopped parsley
2 bay leaves, crumbled
1/2 c. white wine
1 tbsp. lemon juice
1 1/2 c. green peas
Freshly ground black pepper to taste
8 mussels in the shell
24 thin asparagus spears
Heat broth with saffron and whole onion, bring to a boil, cover, reduce heat and simmer 15 minutes. Remove onion and measure broth -- you need 5 1/2 cups.
Cut chicken into small strips; sprinkle with salt and set aside. Heat oil in a metal paella pan (or large, deep skillet or wok) with about a 15 inch base. Add pork and fry over high heat until golden. Add chorizo, ham and chicken strips and stir-fry about 10 minutes.
Add chopped onion, scallions, garlic and pimento. Saute until onion is wilted. Add shrimp and chopped clams. Add rice and stir to coat well with oil. Sprinkle in parsley and bay leaves. Stir in boiling hot broth, wine, lemon juice and peas. Season with salt and pepper. Bring to a boil, uncovered, 7 minutes.
Bury the mussels in the rice mixture and bake, covered with foil, in preheated 350 degree oven 20 minutes.
Blanch asparagus spears (plunge briefly into boiling water), drain and fan out 4 spears on each of 6 plates. Scoop the rice mixture onto each plate so tips of asparagus show. Place mussels to the side. Makes 6 servingsChicken and asparagus recipe?
Marlene, I''m not sure if you need a recipe or if you already have one. Is your ham FULLY cooked? It will say on the package. Temps are pretty standard for casseroles. It sounds like that's what you have. 350 f or 177-180 c for an hour or until the top is bubbling. That's standard. Does the chicken have the bone in? Chicken chunks cook easily. Bone in chicken takes a little more time.
Just in case you need a recipe: (from southernfood.abo ut.com)
This asparagus casserole recipe is easy to make with a homemade white sauce, mushrooms, butter, and bread crumbs or crushed potato chips.
Ingredients:
* 1 1/2 pounds asparagus spears
8 oz white chicken chunks
4 oz chunked fully cooked ham
* 1 cup sliced mushrooms
* 4 tablespoons butter
* 5 tablespoons flour
* 1 teaspoon salt
* 2 cups milk
* 1 teaspoon Worcestershire sauce
* 1/2 cup buttered bread crumbs or crushed potato chips
Preparation:
Cook asparagus just until tender; place in a shallow greased baking dish. In a large saucepan, saute mushrooms in butter; blend in flour and salt. Gradually add milk, stirring constantly; add Worcestershire sauce. Continue to cook, stirring constantly, until thickened. Top asparagus with ham , chicken, and the hard cooked egg slices. Pour sauce over all. Top with buttered bread crumbs or crushed potato chips. Bake at 375掳 for 20 minutes.
6 c. chicken broth
1/2 tsp. saffron
1 sm. whole onion
4 (6 oz.) boneless chicken breasts
Salt to taste
1/2 c. olive oil
1/2 lb. boneless pork loin, diced
1/4 lb. chorizo, cut in 1/4 inch slices
1/4 lb. ham, diced
1 med. onion, chopped
4 scallions, chopped
4 garlic cloves, minced
1 red pepper (pimento or bell pepper), seeded and diced
1 lb. baby shrimp
10 clams, chopped
3 c. uncooked short-grain rice such as Valencia from Spain
5 tbsp. chopped parsley
2 bay leaves, crumbled
1/2 c. white wine
1 tbsp. lemon juice
1 1/2 c. green peas
Freshly ground black pepper to taste
8 mussels in the shell
24 thin asparagus spears
Heat broth with saffron and whole onion, bring to a boil, cover, reduce heat and simmer 15 minutes. Remove onion and measure broth -- you need 5 1/2 cups.
Cut chicken into small strips; sprinkle with salt and set aside. Heat oil in a metal paella pan (or large, deep skillet or wok) with about a 15 inch base. Add pork and fry over high heat until golden. Add chorizo, ham and chicken strips and stir-fry about 10 minutes.
Add chopped onion, scallions, garlic and pimento. Saute until onion is wilted. Add shrimp and chopped clams. Add rice and stir to coat well with oil. Sprinkle in parsley and bay leaves. Stir in boiling hot broth, wine, lemon juice and peas. Season with salt and pepper. Bring to a boil, uncovered, 7 minutes.
Bury the mussels in the rice mixture and bake, covered with foil, in preheated 350 degree oven 20 minutes.
Blanch asparagus spears (plunge briefly into boiling water), drain and fan out 4 spears on each of 6 plates. Scoop the rice mixture onto each plate so tips of asparagus show. Place mussels to the side. Makes 6 servingsChicken and asparagus recipe?
Marlene, I''m not sure if you need a recipe or if you already have one. Is your ham FULLY cooked? It will say on the package. Temps are pretty standard for casseroles. It sounds like that's what you have. 350 f or 177-180 c for an hour or until the top is bubbling. That's standard. Does the chicken have the bone in? Chicken chunks cook easily. Bone in chicken takes a little more time.
Just in case you need a recipe: (from southernfood.abo ut.com)
This asparagus casserole recipe is easy to make with a homemade white sauce, mushrooms, butter, and bread crumbs or crushed potato chips.
Ingredients:
* 1 1/2 pounds asparagus spears
8 oz white chicken chunks
4 oz chunked fully cooked ham
* 1 cup sliced mushrooms
* 4 tablespoons butter
* 5 tablespoons flour
* 1 teaspoon salt
* 2 cups milk
* 1 teaspoon Worcestershire sauce
* 1/2 cup buttered bread crumbs or crushed potato chips
Preparation:
Cook asparagus just until tender; place in a shallow greased baking dish. In a large saucepan, saute mushrooms in butter; blend in flour and salt. Gradually add milk, stirring constantly; add Worcestershire sauce. Continue to cook, stirring constantly, until thickened. Top asparagus with ham , chicken, and the hard cooked egg slices. Pour sauce over all. Top with buttered bread crumbs or crushed potato chips. Bake at 375掳 for 20 minutes.
Looking for a good Asparagus Recipe?
Melt equal amounts of olive oil and butter in a pan that can go on the stove and in the oven.
Melt enough of the oil and butter to completely coat the asparagus when you put it in the pan. Saute this on top of the stove to get everything nice and hot, but not completely cooked.
Cover the mixture with parmesan cheese (dried works well if that is all you have). Place in a 400 degree oven and bake for about 20-30 minutes, until it is tender.Looking for a good Asparagus Recipe?
When I went on a cruise they served us Cream of asparagus, it was very tasty! Here is the recipe:
2 pounds of asparagus
carrots/potatoes (any veggies)
half a litter of cream
first, trim the ends of the asparagus..than boil them with the carrots/potatoes. After they all are cooked, leave the brooth in(gives it a better taste). After that its pretty easy. just blend the asparagus with the other veggies (dont forget the broth!) While blending it add some cream! It as easy as that.
I like to serve the soup hot and with croutons.Looking for a good Asparagus Recipe?
my favorite way to have asparagus is the all time classic steamed and topped with hollandaise sauce,but i also really like it roasted in the oven with olive oil and tarragon
http://allrecipes.com/Recipe/Crab-and-As鈥?/a>
Melt enough of the oil and butter to completely coat the asparagus when you put it in the pan. Saute this on top of the stove to get everything nice and hot, but not completely cooked.
Cover the mixture with parmesan cheese (dried works well if that is all you have). Place in a 400 degree oven and bake for about 20-30 minutes, until it is tender.Looking for a good Asparagus Recipe?
When I went on a cruise they served us Cream of asparagus, it was very tasty! Here is the recipe:
2 pounds of asparagus
carrots/potatoes (any veggies)
half a litter of cream
first, trim the ends of the asparagus..than boil them with the carrots/potatoes. After they all are cooked, leave the brooth in(gives it a better taste). After that its pretty easy. just blend the asparagus with the other veggies (dont forget the broth!) While blending it add some cream! It as easy as that.
I like to serve the soup hot and with croutons.Looking for a good Asparagus Recipe?
my favorite way to have asparagus is the all time classic steamed and topped with hollandaise sauce,but i also really like it roasted in the oven with olive oil and tarragon
http://allrecipes.com/Recipe/Crab-and-As鈥?/a>
Can any one tell me the recipe of a delicious vegetarian dish using asparagus?
Asparagus Wasabi Tempura
http://www.recipezaar.com/88517
Ingredients:
16 asparagus spears, trimmed
3/4 cup unbleached flour
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1-2 teaspoon wasabi powder, to taste (for me, more is better!)
1/4 cup water
1/2 cup beer
2 cups vegetable oil, about
Directions:
1.Combine flour, cornstarch, salt, sugar, baking powder, ginger and wasabi powder.
2.Add water and beer to the flour mixture; whisk slowly until smooth.
3.In a saucepan or skillet at least 8 inches in diameter, heat oil over medium high heat.
4.Test oil by dropping in 1/2 teaspoon of batter.
5.If it bubbles and fizzes right away, oil is hot enough.
6.Dip an asparagus spear into the batter, then carefully into the hot oil.
7.Add 7 more, and fry them all 2 to 3 minutes.
8.Using a slotted spoon, remove them to a paper towel-lined plate.
9.Repeat with remaining 8 asparagus spears.
10.Serve immediately.
______________________________________鈥?br>
Pasta, Asparagus %26amp; Marinated Tomato Salad
http://www.recipezaar.com/261274
Ingredients:
200 g dried pasta shapes (such as gnocchi or shells)
250 g grape tomatoes, quartered lengthways
3 spring onions, finely chopped
1 tablespoon rice bran oil or sunflower oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 bunches thin asparagus, woody ends trimmed
Directions:
1.Cook the pasta in a pan of boiling salted water according to packet instructions. Rinse under cold water, then drain well.
2.Meanwhile, combine the tomatoes, spring onion, oil vinegar and mustard in a large bowl and season to taste with salt and pepper. Leave to stand while the pasta cooks.
3.Cut the tips from the asparagus. Halve the stems lengthways, then cut into 3cm lengths. Place the tips and stems in a heatproof bowl and pour over enough boiling water to cover. Stand for 1 minute, then rinse under cold water and drain.
4.Add the asparagus and drained pasta to the tomato mixture, season to taste with salt and pepper, and toss to combine. Divide among serving bowls and serve.Can any one tell me the recipe of a delicious vegetarian dish using asparagus?
I like to sautee mushrooms with yellow bell peppers in fresh chopped garlic, real Butter and olive oil for about 15 minutes on med-low heat, then serve over freshly steamed asparagus with shredded parmesan cheese and cracked pepper on top. Yum!Can any one tell me the recipe of a delicious vegetarian dish using asparagus?
My favorite is to steam the tips and stalks until they are the correct doneness per your taste, Then I like to drizzle lemon or lime juice over them in an oven dish a couple pats of butter or substitute and sprinkle heavily with Parmesan cheese and pop in the broiler for 3 or 4 minutes to brown the cheese.
Serve immediately.windows web hosting
http://www.recipezaar.com/88517
Ingredients:
16 asparagus spears, trimmed
3/4 cup unbleached flour
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1-2 teaspoon wasabi powder, to taste (for me, more is better!)
1/4 cup water
1/2 cup beer
2 cups vegetable oil, about
Directions:
1.Combine flour, cornstarch, salt, sugar, baking powder, ginger and wasabi powder.
2.Add water and beer to the flour mixture; whisk slowly until smooth.
3.In a saucepan or skillet at least 8 inches in diameter, heat oil over medium high heat.
4.Test oil by dropping in 1/2 teaspoon of batter.
5.If it bubbles and fizzes right away, oil is hot enough.
6.Dip an asparagus spear into the batter, then carefully into the hot oil.
7.Add 7 more, and fry them all 2 to 3 minutes.
8.Using a slotted spoon, remove them to a paper towel-lined plate.
9.Repeat with remaining 8 asparagus spears.
10.Serve immediately.
______________________________________鈥?br>
Pasta, Asparagus %26amp; Marinated Tomato Salad
http://www.recipezaar.com/261274
Ingredients:
200 g dried pasta shapes (such as gnocchi or shells)
250 g grape tomatoes, quartered lengthways
3 spring onions, finely chopped
1 tablespoon rice bran oil or sunflower oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 bunches thin asparagus, woody ends trimmed
Directions:
1.Cook the pasta in a pan of boiling salted water according to packet instructions. Rinse under cold water, then drain well.
2.Meanwhile, combine the tomatoes, spring onion, oil vinegar and mustard in a large bowl and season to taste with salt and pepper. Leave to stand while the pasta cooks.
3.Cut the tips from the asparagus. Halve the stems lengthways, then cut into 3cm lengths. Place the tips and stems in a heatproof bowl and pour over enough boiling water to cover. Stand for 1 minute, then rinse under cold water and drain.
4.Add the asparagus and drained pasta to the tomato mixture, season to taste with salt and pepper, and toss to combine. Divide among serving bowls and serve.Can any one tell me the recipe of a delicious vegetarian dish using asparagus?
I like to sautee mushrooms with yellow bell peppers in fresh chopped garlic, real Butter and olive oil for about 15 minutes on med-low heat, then serve over freshly steamed asparagus with shredded parmesan cheese and cracked pepper on top. Yum!Can any one tell me the recipe of a delicious vegetarian dish using asparagus?
My favorite is to steam the tips and stalks until they are the correct doneness per your taste, Then I like to drizzle lemon or lime juice over them in an oven dish a couple pats of butter or substitute and sprinkle heavily with Parmesan cheese and pop in the broiler for 3 or 4 minutes to brown the cheese.
Serve immediately.
Does anyone have a recipe for the Marshall Fields/Macys Hearts of Palm, Asparagus, and Chicken Salad?
I don't know that one, but this is the one I do. I guess you could just add some asparagus to it:
Chicken Salad with Hearts of Palm
2 1/4 pounds skinless, boneless chicken breasts (about 6), cooked and cut into cubes
3/4 to 1 cup sour cream
1/4 cup mayonnaise
Salt and pepper to taste
2 cans (14 ounces each) hearts of palm, drained, reserving 2 tablespoons of the liquid
Chopped Boston lettuce
Tomato slices
Black olives
Fresh sprigs of parsley
Crumbled bleu cheese
Chopped cooked bacon
Mix chicken cubes with sour cream and mayonnaise. Add salt and pepper. Dice half of 1 can of hearts of palm and add to mixture along with reserved liquid. Mix well.
Set bed of lettuce on 6 salad plates. Serve a scoop of the mixture over each bed of lettuce. Cut remaining hearts of palm into strips and divide over salads. Add tomatoes, olives, parsley, bleu cheese and bacon. Makes 6 salads.
Chicken Salad with Hearts of Palm
2 1/4 pounds skinless, boneless chicken breasts (about 6), cooked and cut into cubes
3/4 to 1 cup sour cream
1/4 cup mayonnaise
Salt and pepper to taste
2 cans (14 ounces each) hearts of palm, drained, reserving 2 tablespoons of the liquid
Chopped Boston lettuce
Tomato slices
Black olives
Fresh sprigs of parsley
Crumbled bleu cheese
Chopped cooked bacon
Mix chicken cubes with sour cream and mayonnaise. Add salt and pepper. Dice half of 1 can of hearts of palm and add to mixture along with reserved liquid. Mix well.
Set bed of lettuce on 6 salad plates. Serve a scoop of the mixture over each bed of lettuce. Cut remaining hearts of palm into strips and divide over salads. Add tomatoes, olives, parsley, bleu cheese and bacon. Makes 6 salads.
Anyone have a vegan (preferably) recipe for asparagus for someone who doesn't like asparagus?
If it isn't completely vegan, I should be able to vegan-a-fy it.
:)
ThanksAnyone have a vegan (preferably) recipe for asparagus for someone who doesn't like asparagus?
If you want asparagus in something...I used to eat a pasta that you steam/boil the asparagus till its real tender first..then cut it into like 1-1.5 inch pieces and sautee it with some lemon zest/juice,capers, garlic, pepper, salt, some onions if you'd like in some earth balance or equivalent. Toss it with Penne or another pasta if you'd prefer. Feel free to add other veggies/spices(..maybe sliced almonds) to this that would compliment it..i think there was other stuff but you just sparked my memory of this - its been a few years. Infact once i'm off my fast in 6 days I think we shall be eating this sometime soon after.. hehe.. =D -VCAnyone have a vegan (preferably) recipe for asparagus for someone who doesn't like asparagus?
have never tried this..but aspargus is slimy and gross...best to disguise it...
ASPARAGUS CAKE
Yield: 12 servings
2/3 cup Butter or margarine
1 1/3 cup Sugar
1 tsp Baking soda
1/2 tsp Salt
1/2 cup Asparagus puree (cooked)
3 Squares melted chocolate
1 1/2 tsp Vanilla
1 3/4 cup Flour
3 Eggs
1/2 cup Buttermilk
Cream butter and sugar. Blend in asparagus, chocolate, vanilla. Combine
flour with baking soda. Add alternately with buttermilk to creamed mixture.
Turn into 2, 8-inch cake pans and bake 350 for 35 minutes or tested done.
Cool in pans for 10 minutes and remove to racks to cool. Fill and frost
with a chocolate frosting.
http://www.recipesource.com/baked-goods/鈥?/a>
*******
ok, when I googled aspargus pie I got asparagus and coconut creme pie vegan...so here is the creme pie..I know this has sugar...might have to sub that.
Coconut Cream Pie
I discovered that Keebler Ready Crust Mini Graham Pie Crusts are vegan. They were crying out to go in a lunch box, so last night I came up with this simple recipe. The pie was sturdy enough to travel well in the lunch box, covered with a bit of plastic wrap and nestled in place with crumpled parchment
Filling:
First, blend 6 oz. (half a box) of soft silken tofu until smooth, and set aside.
In a medium saucepan whisk together 1/3 cup sugar and 5 TB cornstarch. Pour in one 14 oz. can light coconut milk (I used Trader Joe's brand) and cook, stirring or whisking constantly, over medium-high heat until thick.
Fold in the tofu, 1 tsp. vanilla, 1/8 tsp. coconut extract, and 1/3 cup finely shredded coconut. Pour into six mini graham pie crusts and chill.
http://veganlunchbox.blogspot.com/2006/0鈥?/a>
I just slice it into not-so-small pieces and stirfry with other veggies in olive oil + spices and herbs. Serve with mashed potatoes and sauce. Whatever I have available. I dont like to complicate things. :)
Asparagus that is overcooked or from a can is really yucky, (like most other vegs) but when it's crispy and salty it is very tasty.
Asparagus Oriental
Serve it still crunchy. The quick cooking is in the cutting. (bias cut like french beans.)
1 TBS Olive Oil(cooking oil)
3 cups fresh Asparagus cut in bias pieces 1 1/2 '; long
1/4 cup Soy sauce (Tamari)
Dash of Pepper
Heat skillet or work, add oil, when hot add asparagus. Cook Asparagus about 4 or 5 minutes stirring often. Splash in Soy Sauce stir quickly add pepper. Reduce heat to medium if needed. Do not overcook!
I also luv asparagus raw, even the grand-lasses will eat it this way when they won't eat it cooked. Great with a Vegan dip too.
I gave you a star, because I was looking at asparagus just yesterday, and decided not to buy it. I also do not like it very much, and wouldn't know how to cook it. This may get me to try it again after more than five years.
First, get some quality fresh organic asparagus as most people who eat it get some old stuff from the store and don't like it.
Second, do not over cook it as most people do. They cook the crap out of it and wonder why it tastes horrible.
Stir fry it in a wok (no, don't chop it up into bits, the whole pieces, minus any tough bottom ends) with extra virgin olive oil. Don't cook to much, just enough to heat it through, and take it out; should still be crispy.
That's it, the flavour of the asparagus will do the rest.
If you or the other person you are cooking for really lacks taste buds, then you could put in a dash of Bragg soy sauce and garlic added to the hot oil before putting in the asparagus. No use buying such a vegetable then hiding it in some recipe, plain is best.
I don't know how to disguise the taste of asparagus (I wouldn't want to), but the way I prepare it is to snap off the thick ends (no need to chop them off) and stand them in a tall pot of boiling water so that the thick ends cook more than the tips.
Serve with a lot of butter (oops, margarine for vegan) and maybe sprinkle with Parmesan cheese (oops again, maybe just salt %26amp; pepper).
i put a little olive oil, salt and pepper, and either stick it on the grill, or in the roasted in the oven at about 450-500 for 5-10 minutes.
sometimes i garnish with a little mayo with a hint of lemon juice in it. it is also good with hollandaise sauce, but that's a lot of work for just asparagus alone.
oops, sorry - ';vegan preferably';. i suppose you could use a vegan mayo. but if it's grilled/roasted just right, you don't need anything. squeeze of lemon, maybe.
i cook a ton of recipes with asparagus in it, then again i love it. asparagus and pastas with cream sauces go really well, especially with prosciutto, bacon or pancetta, but then again that wouldn't be totally vegan! ;) also lots of summer salads - pasta or greens. you'd be surprised, it's even good on pizza!!
I'd love to help you but I just don't associate myself with people who don't like asparagus..
No but really..I asked this last week, got some great recipes:
http://answers.yahoo.com/question/index;鈥?/a>
I know its cheating, but maybe it will be helpful.
And just so you know, you can't have your tofu pudding unless you eat your asparagus.
I'm not funny, but I get an E for effort...:)
:)
ThanksAnyone have a vegan (preferably) recipe for asparagus for someone who doesn't like asparagus?
If you want asparagus in something...I used to eat a pasta that you steam/boil the asparagus till its real tender first..then cut it into like 1-1.5 inch pieces and sautee it with some lemon zest/juice,capers, garlic, pepper, salt, some onions if you'd like in some earth balance or equivalent. Toss it with Penne or another pasta if you'd prefer. Feel free to add other veggies/spices(..maybe sliced almonds) to this that would compliment it..i think there was other stuff but you just sparked my memory of this - its been a few years. Infact once i'm off my fast in 6 days I think we shall be eating this sometime soon after.. hehe.. =D -VCAnyone have a vegan (preferably) recipe for asparagus for someone who doesn't like asparagus?
have never tried this..but aspargus is slimy and gross...best to disguise it...
ASPARAGUS CAKE
Yield: 12 servings
2/3 cup Butter or margarine
1 1/3 cup Sugar
1 tsp Baking soda
1/2 tsp Salt
1/2 cup Asparagus puree (cooked)
3 Squares melted chocolate
1 1/2 tsp Vanilla
1 3/4 cup Flour
3 Eggs
1/2 cup Buttermilk
Cream butter and sugar. Blend in asparagus, chocolate, vanilla. Combine
flour with baking soda. Add alternately with buttermilk to creamed mixture.
Turn into 2, 8-inch cake pans and bake 350 for 35 minutes or tested done.
Cool in pans for 10 minutes and remove to racks to cool. Fill and frost
with a chocolate frosting.
http://www.recipesource.com/baked-goods/鈥?/a>
*******
ok, when I googled aspargus pie I got asparagus and coconut creme pie vegan...so here is the creme pie..I know this has sugar...might have to sub that.
Coconut Cream Pie
I discovered that Keebler Ready Crust Mini Graham Pie Crusts are vegan. They were crying out to go in a lunch box, so last night I came up with this simple recipe. The pie was sturdy enough to travel well in the lunch box, covered with a bit of plastic wrap and nestled in place with crumpled parchment
Filling:
First, blend 6 oz. (half a box) of soft silken tofu until smooth, and set aside.
In a medium saucepan whisk together 1/3 cup sugar and 5 TB cornstarch. Pour in one 14 oz. can light coconut milk (I used Trader Joe's brand) and cook, stirring or whisking constantly, over medium-high heat until thick.
Fold in the tofu, 1 tsp. vanilla, 1/8 tsp. coconut extract, and 1/3 cup finely shredded coconut. Pour into six mini graham pie crusts and chill.
http://veganlunchbox.blogspot.com/2006/0鈥?/a>
I just slice it into not-so-small pieces and stirfry with other veggies in olive oil + spices and herbs. Serve with mashed potatoes and sauce. Whatever I have available. I dont like to complicate things. :)
Asparagus that is overcooked or from a can is really yucky, (like most other vegs) but when it's crispy and salty it is very tasty.
Asparagus Oriental
Serve it still crunchy. The quick cooking is in the cutting. (bias cut like french beans.)
1 TBS Olive Oil(cooking oil)
3 cups fresh Asparagus cut in bias pieces 1 1/2 '; long
1/4 cup Soy sauce (Tamari)
Dash of Pepper
Heat skillet or work, add oil, when hot add asparagus. Cook Asparagus about 4 or 5 minutes stirring often. Splash in Soy Sauce stir quickly add pepper. Reduce heat to medium if needed. Do not overcook!
I also luv asparagus raw, even the grand-lasses will eat it this way when they won't eat it cooked. Great with a Vegan dip too.
I gave you a star, because I was looking at asparagus just yesterday, and decided not to buy it. I also do not like it very much, and wouldn't know how to cook it. This may get me to try it again after more than five years.
First, get some quality fresh organic asparagus as most people who eat it get some old stuff from the store and don't like it.
Second, do not over cook it as most people do. They cook the crap out of it and wonder why it tastes horrible.
Stir fry it in a wok (no, don't chop it up into bits, the whole pieces, minus any tough bottom ends) with extra virgin olive oil. Don't cook to much, just enough to heat it through, and take it out; should still be crispy.
That's it, the flavour of the asparagus will do the rest.
If you or the other person you are cooking for really lacks taste buds, then you could put in a dash of Bragg soy sauce and garlic added to the hot oil before putting in the asparagus. No use buying such a vegetable then hiding it in some recipe, plain is best.
I don't know how to disguise the taste of asparagus (I wouldn't want to), but the way I prepare it is to snap off the thick ends (no need to chop them off) and stand them in a tall pot of boiling water so that the thick ends cook more than the tips.
Serve with a lot of butter (oops, margarine for vegan) and maybe sprinkle with Parmesan cheese (oops again, maybe just salt %26amp; pepper).
i put a little olive oil, salt and pepper, and either stick it on the grill, or in the roasted in the oven at about 450-500 for 5-10 minutes.
sometimes i garnish with a little mayo with a hint of lemon juice in it. it is also good with hollandaise sauce, but that's a lot of work for just asparagus alone.
oops, sorry - ';vegan preferably';. i suppose you could use a vegan mayo. but if it's grilled/roasted just right, you don't need anything. squeeze of lemon, maybe.
i cook a ton of recipes with asparagus in it, then again i love it. asparagus and pastas with cream sauces go really well, especially with prosciutto, bacon or pancetta, but then again that wouldn't be totally vegan! ;) also lots of summer salads - pasta or greens. you'd be surprised, it's even good on pizza!!
I'd love to help you but I just don't associate myself with people who don't like asparagus..
No but really..I asked this last week, got some great recipes:
http://answers.yahoo.com/question/index;鈥?/a>
I know its cheating, but maybe it will be helpful.
And just so you know, you can't have your tofu pudding unless you eat your asparagus.
I'm not funny, but I get an E for effort...:)
Basic quiche: wanted crust less asparagus quiche recipe:?
I had this recipe once, but lost it. Recipe first aquired in 1970s. I think it used milk because I didn't have to buy anything special to make it. Very basic, simple to make. Aspargus was put in pie pan than egg mixture poured over top.Basic quiche: wanted crust less asparagus quiche recipe:?
When I make asparagus quiche I use the following recipe. You may eliminate the crust of any quiche.
approximately 18-20 asparagus spears, use top half only, steam 3-5 minutes until slightly soft, but still somewhat crisp. Arrange in bottom of pie. Then mix and add:
1and1/2 cup whole milk or half and half
1/4 tsp salt
1/2 cup grated parmesan cheese
1/4 med. onion finely chopped
1/8 tsp. ground basil
4 eggs beaten
I suppose you need to grease the pan if you are making this without a crust. Pour into 9 inch pie pan and bake at 325 degrees until toothpick inserted in center comes out clean.Basic quiche: wanted crust less asparagus quiche recipe:?
I found this recipe on kraftfoods.com. It is crustless and has asparagus, but it also has some other things in it. It sounds fantastic to me. I am sure if youwanted to leave some of the ingredients out, such as the sausage it would be just fine. It sounds awesome though. I will definitely be adding it to my recipe file. Hope this helps! Have a blessed day! :)
Crustless Country Quiche
2 cups cholesterol-free egg product
2 frozen BOCA Meatless Smoked Sausages, cut into 1/2-inch-thick slices
6 fresh asparagus spears, trimmed, cut into 1/2-inch pieces
1/2 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese
1/2 cup KRAFT Shredded Swiss Cheese
1/4 cup finely chopped onion
1 Tbsp. GREY POUPON Dijon Mustard
PREHEAT oven to 350掳F. Spray 9-inch pie plate with cooking spray.
MIX all ingredients until well blended; pour into prepared pie plate.
BAKE 40 to 45 minutes or until center is puffy and golden brown.
http://www.verybestbaking.com/
Try a search on this site,,,,,,,,,,,,,,it is a life saver for recipes!!!! Love it!
When I make asparagus quiche I use the following recipe. You may eliminate the crust of any quiche.
approximately 18-20 asparagus spears, use top half only, steam 3-5 minutes until slightly soft, but still somewhat crisp. Arrange in bottom of pie. Then mix and add:
1and1/2 cup whole milk or half and half
1/4 tsp salt
1/2 cup grated parmesan cheese
1/4 med. onion finely chopped
1/8 tsp. ground basil
4 eggs beaten
I suppose you need to grease the pan if you are making this without a crust. Pour into 9 inch pie pan and bake at 325 degrees until toothpick inserted in center comes out clean.Basic quiche: wanted crust less asparagus quiche recipe:?
I found this recipe on kraftfoods.com. It is crustless and has asparagus, but it also has some other things in it. It sounds fantastic to me. I am sure if youwanted to leave some of the ingredients out, such as the sausage it would be just fine. It sounds awesome though. I will definitely be adding it to my recipe file. Hope this helps! Have a blessed day! :)
Crustless Country Quiche
2 cups cholesterol-free egg product
2 frozen BOCA Meatless Smoked Sausages, cut into 1/2-inch-thick slices
6 fresh asparagus spears, trimmed, cut into 1/2-inch pieces
1/2 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese
1/2 cup KRAFT Shredded Swiss Cheese
1/4 cup finely chopped onion
1 Tbsp. GREY POUPON Dijon Mustard
PREHEAT oven to 350掳F. Spray 9-inch pie plate with cooking spray.
MIX all ingredients until well blended; pour into prepared pie plate.
BAKE 40 to 45 minutes or until center is puffy and golden brown.
http://www.verybestbaking.com/
Try a search on this site,,,,,,,,,,,,,,it is a life saver for recipes!!!! Love it!
Does anyone know a recipe involving asparagus ';papillote'; and big shrimp &possibly originating from Germany ?
I should be most grateful if you could please supply such recipe.Does anyone know a recipe involving asparagus ';papillote'; and big shrimp %26amp;possibly originating from Germany ?
Papillote is a special Paper bag for baking fish and meats.It won;t allow the ';fluids';to steam off or get cooked .
There are tons of recipes on the web.Too much to type.
Enjoy cooking !
a hobby chef .
Hope i could help .
Papillote is a special Paper bag for baking fish and meats.It won;t allow the ';fluids';to steam off or get cooked .
There are tons of recipes on the web.Too much to type.
Enjoy cooking !
a hobby chef .
Hope i could help .
Your best asparagus recipe? (vegan)?
We need to use up the asparagus in our fridge..(yum!) Rather than dig through a bunch of online recipes can one of you suggest your favorite fresh asparagus recipe for our dinner tonight? Vegan please! Thanks!Your best asparagus recipe? (vegan)?
Hi Katie,
My very favorite Asparagus recipe is marinating them in Balsamic vinegar, extra virgin olive oil, freshly chopped basil, flat leaf Italian parsley with minced garlic. Cook them on the grill . Its absolutely deliscious....Your best asparagus recipe? (vegan)?
A bit of olive oil, salt and fresh ground black pepper, and roast it until it's just a bit crunchier than you like it. (That accounts for carry over cooking). Serve hot or at room temp.
All veggies taste best when exposed to dry heat. It concentrates the flavour. Boiling or steaming simply adds more and more water, and you lose all the flavour and many of the nutrients as well.
Pasta
1 lb Penne Rigate (100% whole durum wheat)
Veggies
3 Onions, medium size, coarsely diced
1 lb Carrots, thinly sliced
3 lbs Asparagus spears, cut bite-size (approx. 1 to 1 ½ inch)
1-1 lb 12 oz can Tomatoes, whole peeled, cut in pieces
or
1-½ lbs Roma Tomatoes, fresh, cut in pieces
1 6-oz. can Ripe Olives, sliced
Cayenne Pepper or Hot Sauce (to taste)
Sauce
1 cup Lemon Juice
1-15 oz can White Beans, drained
2/3 cup Nutritional Yeast
1 tbsp Corn Starch
(To enlarge the photo of the Penne with Asparagus, Carrots, Olives, Onions, Tomatoes, and a Lemon Bean Sauce, click on the photo or link)
Preparation
Begin by putting the water in the pasta pot or other cooking pot on the stove top. Turn on the heat and allow the water to come to a boil.
While the water is heating, wash and coarsely dice the onions. Wash and peel carrots and cut into thin slices. Wash and cut asparagus into bite-size pieces. Place all three cut up vegetables in a large microwaveable covered dish. Add the pepper to taste, and mix. Cover the dish and cook in microwave oven until vegetables are tender. Remove from oven and set aside.
When the water has come to a boil, cook Penne according to package instructions, which should be approximately 8-10 minutes for “al dente.” We suggest cooking the pasta after the veggies have been cooking for about 10 minutes
In a high-speed blender container, add Lemon Juice, drained canned White Beans, Nutritional Yeast (Note: Be sure to use “nutritional” yeast, not baking yeast), and Corn Starch. Cover and run blender at high speed until ingredients are smooth.
Pour blender contents into partially cooked vegetables, add the ripe olive slices, and mix together. If using tomatoes pieces, mix them in and cook in microwave oven until the vegetables are fork-tender. If using canned tomatoes, add with the pasta.
Remove from oven and add drained Penne. Mix well. If using canned tomatoes, place back in the microwave oven for a few minutes to heat.
Serve with a large tossed salad and enjoy!
I love this recipe so much =]
Simple is best. I like it boiled in a minimal amount of water and served with fresh vinaigrette. Yum.
I like to make this recipe
* 2 tbsp soy sauce
* 2 tsp dijon mustard
* 2 tsp sesame oil
* 2 tsp white wine vinegar
* 12-14 stalks of asparagus
* 2 tbsp toasted sesame seeds
Mix the soy sauce, mustard, sesame oil, white wine vinegar and pour over your steamed asparagus and top with dressing and toasted sesame seeds.
If you would like you can put this on a bed of rice or pasta.
Only way we eat it. Cover with just enough water. 1 sliced clove of garlic and a blast of lemon juice. simmer until soft. Like you said ';Yum';
steam them, then butter and lemon....hmmmmmmmmmmmmm!
simplicity is best- lay them on a cookie sheet, spray with olive oil mixed with 2 or 3 drops of hot sauce, sprinkle chopped garlic, salt, pepper. broil. when they come out, squeeze with lemon. super.
Yuk....The grossest veg out there.
Hi Katie,
My very favorite Asparagus recipe is marinating them in Balsamic vinegar, extra virgin olive oil, freshly chopped basil, flat leaf Italian parsley with minced garlic. Cook them on the grill . Its absolutely deliscious....Your best asparagus recipe? (vegan)?
A bit of olive oil, salt and fresh ground black pepper, and roast it until it's just a bit crunchier than you like it. (That accounts for carry over cooking). Serve hot or at room temp.
All veggies taste best when exposed to dry heat. It concentrates the flavour. Boiling or steaming simply adds more and more water, and you lose all the flavour and many of the nutrients as well.
Pasta
1 lb Penne Rigate (100% whole durum wheat)
Veggies
3 Onions, medium size, coarsely diced
1 lb Carrots, thinly sliced
3 lbs Asparagus spears, cut bite-size (approx. 1 to 1 ½ inch)
1-1 lb 12 oz can Tomatoes, whole peeled, cut in pieces
or
1-½ lbs Roma Tomatoes, fresh, cut in pieces
1 6-oz. can Ripe Olives, sliced
Cayenne Pepper or Hot Sauce (to taste)
Sauce
1 cup Lemon Juice
1-15 oz can White Beans, drained
2/3 cup Nutritional Yeast
1 tbsp Corn Starch
(To enlarge the photo of the Penne with Asparagus, Carrots, Olives, Onions, Tomatoes, and a Lemon Bean Sauce, click on the photo or link)
Preparation
Begin by putting the water in the pasta pot or other cooking pot on the stove top. Turn on the heat and allow the water to come to a boil.
While the water is heating, wash and coarsely dice the onions. Wash and peel carrots and cut into thin slices. Wash and cut asparagus into bite-size pieces. Place all three cut up vegetables in a large microwaveable covered dish. Add the pepper to taste, and mix. Cover the dish and cook in microwave oven until vegetables are tender. Remove from oven and set aside.
When the water has come to a boil, cook Penne according to package instructions, which should be approximately 8-10 minutes for “al dente.” We suggest cooking the pasta after the veggies have been cooking for about 10 minutes
In a high-speed blender container, add Lemon Juice, drained canned White Beans, Nutritional Yeast (Note: Be sure to use “nutritional” yeast, not baking yeast), and Corn Starch. Cover and run blender at high speed until ingredients are smooth.
Pour blender contents into partially cooked vegetables, add the ripe olive slices, and mix together. If using tomatoes pieces, mix them in and cook in microwave oven until the vegetables are fork-tender. If using canned tomatoes, add with the pasta.
Remove from oven and add drained Penne. Mix well. If using canned tomatoes, place back in the microwave oven for a few minutes to heat.
Serve with a large tossed salad and enjoy!
I love this recipe so much =]
Simple is best. I like it boiled in a minimal amount of water and served with fresh vinaigrette. Yum.
I like to make this recipe
* 2 tbsp soy sauce
* 2 tsp dijon mustard
* 2 tsp sesame oil
* 2 tsp white wine vinegar
* 12-14 stalks of asparagus
* 2 tbsp toasted sesame seeds
Mix the soy sauce, mustard, sesame oil, white wine vinegar and pour over your steamed asparagus and top with dressing and toasted sesame seeds.
If you would like you can put this on a bed of rice or pasta.
Only way we eat it. Cover with just enough water. 1 sliced clove of garlic and a blast of lemon juice. simmer until soft. Like you said ';Yum';
steam them, then butter and lemon....hmmmmmmmmmmmmm!
simplicity is best- lay them on a cookie sheet, spray with olive oil mixed with 2 or 3 drops of hot sauce, sprinkle chopped garlic, salt, pepper. broil. when they come out, squeeze with lemon. super.
Yuk....The grossest veg out there.
What is the recipe for Cheesecake Factory's Herb Crusted Salmon with Asparagus in Lemon Sauce?
I dont know, but it sounds delicious.windows web hosting
Will this recipe work with asparagus?
Tonite I'm going to take 1 bunch of asparagus and blanch it, then saute it with olive oil and seasoned salt for a few minutes. Will that work? I could grill it but that requires running in and out the house to the grill ;)Will this recipe work with asparagus?
ASPARAGUS ROLL UPS
1 dozen asparagus spears, trimmed
12 slices provolone cheese
12 thin slices prosciutto
4 fresh cloves garlic, finely minced
2-3 tablespoons fresh parsley, minced
2 tablespoons Parmesan
2 tablespoons fresh basil
1/2 teaspoon extra virgin olive oil
pinch of hot red pepper flakes (optional)
Trim asparagus and discard tough ends. Steam or boil asparagus in 3/4 inch of salted water for about 5 minutes. Drain well.
In a food processor, finely chop garlic, parsley, Parmesan and basil. (Add a small pinch of hot red pepper flakes, if desired). Process to a spreadable paste, leaving some small chunks.
Spread inside each cheese slice with the paste, using enough to coat generously. Roll 1 slice cheese tightly around each asparagus. Roll each with a slice of prosciutto and refrigerate until ready to serve.Will this recipe work with asparagus?
wrap 3-4 asparagus with a slice of bacon, put in 350 deg oven untill bacon is browned. about 15min
Absolutely however throw a splash of real lemon juice in it with reall garlic and butter...wow!
sound good
Yes you can blanch it, then saute it. I would use a little garlic and shallot with it too, but you can just use the seasoned salt if you want to. After you blanch it put it in an ice bath so it keeps the color.
Yes that will work. We do that frequently. And if you have some Parmesan cheese sprinkle some on. The real stuff is best but the green can kind is ok.
I just snap off the ends, lay it on a baking sheet, toss with olive oil and sprinkle with kosher salt and pepper. Roast at 350 for about 20 minutes, or till as tender as you like it
yes it will work but if you blanch anyway why not just steam until tender and serve with an oil or vinaigrette or cheese etc. It will be just as fast and no danger of overcooking , should be a bit crisp
ASPARAGUS ROLL UPS
1 dozen asparagus spears, trimmed
12 slices provolone cheese
12 thin slices prosciutto
4 fresh cloves garlic, finely minced
2-3 tablespoons fresh parsley, minced
2 tablespoons Parmesan
2 tablespoons fresh basil
1/2 teaspoon extra virgin olive oil
pinch of hot red pepper flakes (optional)
Trim asparagus and discard tough ends. Steam or boil asparagus in 3/4 inch of salted water for about 5 minutes. Drain well.
In a food processor, finely chop garlic, parsley, Parmesan and basil. (Add a small pinch of hot red pepper flakes, if desired). Process to a spreadable paste, leaving some small chunks.
Spread inside each cheese slice with the paste, using enough to coat generously. Roll 1 slice cheese tightly around each asparagus. Roll each with a slice of prosciutto and refrigerate until ready to serve.Will this recipe work with asparagus?
wrap 3-4 asparagus with a slice of bacon, put in 350 deg oven untill bacon is browned. about 15min
Absolutely however throw a splash of real lemon juice in it with reall garlic and butter...wow!
sound good
Yes you can blanch it, then saute it. I would use a little garlic and shallot with it too, but you can just use the seasoned salt if you want to. After you blanch it put it in an ice bath so it keeps the color.
Yes that will work. We do that frequently. And if you have some Parmesan cheese sprinkle some on. The real stuff is best but the green can kind is ok.
I just snap off the ends, lay it on a baking sheet, toss with olive oil and sprinkle with kosher salt and pepper. Roast at 350 for about 20 minutes, or till as tender as you like it
yes it will work but if you blanch anyway why not just steam until tender and serve with an oil or vinaigrette or cheese etc. It will be just as fast and no danger of overcooking , should be a bit crisp
We went out to dinner last night and had fried asparagus as appetizer. Anyone know the recipe?
no i dont. but whenever i like something that i had at a restaurant i always go to recipes.com i've learned how to make everything on there, including fortune cookies!
A good recipe with asparagus?
I love asparagus, slightly crunchy with sea salt. I love fish and chicken and will eat pretty much anything. What's a good dinner recipe to cook with asparagus? Also, what spices/marinades are good for asparagus?A good recipe with asparagus?
i had chicken breast stuffed with asparagus then covered in hollandase sauce a few times, that is yummy!
A good recipe with asparagus?
I have a couple of ideas for you:
Grilled asparagus is delicious - brush with olive oil and place on a hot grill (it is best to use a mesh grill cover to avoid losing all the aspargus thru the grate). Grill till preferred doneness and sprinkle with kosher or sea salt.
Asparagus soup is very tasty. Snap the heads off a pound of asparagus. Reserve about 5-6 tips and roughly chop the rest. (You can also freeze the bottoms that you've snapped off for grilled or steamed asparagus, and use here when you've got a lot saved up.) Place the bottoms in a saucepan. Add one onion roughly chopped, 2 10 oz. cans of chicken broth, 1 few sprigs of parsley, 1 large carrot and a potato. Bring to a boil, then lower to a simmer and cook till all the vegetables are tender - about 30-35 minutes. Blend in a blender or with a hand blender. Strain or put thru a Foley food mill to separate out the stringy asparagus pulp. Saute the reserved chopped asparagus tips in 1 tbsp butter. Add to the asparagus soup. Bring to a boil, lower to a simmer and cook for 10-15 minutes until the heads are tender. Add 1 c. whole milk to the soup, heat to the simmer, and serve. You can add a dollop of sour cream or yogurt topped with a reserved tip before serving.
Hollandaise or Bearnaise sauce are classics paired w/ asparagus. Here's some good T%26amp;T recipes, too:
Asparagus Risotto
1 quart chicken broth
1 lb. asparagus
3 Tbsp. butter, divided
1 med. onion, chopped
1½ cups Arborio rice
1½ cups dry white wine
Zest of one lemon
¼ cup grated parmesan cheese
Bring broth to a simmer in a medium saucepan. Trim ends of asparagus, and cut into 1½” pieces. Toss asparagus into simmering chicken stock for about 3 minutes. Remove asparagus to a bowl; reduce heat under broth to med-low.
In another large saucepan, melt 2 Tbsp. butter. Cook onion in butter until soft. Add rice and stir to coat with butter, about 2 minutes, until fragrant and slightly translucent.
Add wine to rice, and cook until almost all liquid is evaporated. Add a small ladle (about ½ cup) of warm broth to rice, stirring until broth is absorbed. Continue adding broth and stirring until it’s absorbed until a creamy sauce is formed in rice. This should take about 20 minutes and you should have about 1 cup of broth left over. Add remaining broth, 1/3 cup at a time, until absorbed.
Taste rice. If almost done, stir in remaining 1 Tbsp. butter and lemon zest. (if not, add 1/3 to ½ cup water and continue stirring and cooking, about 3 minutes. Add parmesan cheese and asparagus, heat 1-2 minutes. Add a couple Tbsp. water if risotto is too thick. Serve w/ additional parmesan cheese.
Makes 4 servings.
--Family Circle, 2006
-------------------------------
Asparagus Soup
2 pounds fresh asparagus, trimmed
2 T. olive oil
2 T. butter
1 cup chopped onion
½ cup shallots
1 ½ cups chopped, peeled russet potatoes
1/2 cup chopped carrots (optional)
2 cups chicken stock
1 cup (about) heavy cream (optional)……I used evaporated skim milk
Salt and freshly ground white pepper to taste
Red pepper to taste
Remove tips from ½ of the asparagus spears, reserving the stalks. Blanch the tips in boiling water in a saucepan for 30 seconds or until bright green. Immediately plunge the tips into a bowl of ice water to stop the cooking process; drain. Chop the reserved stalks and remaining asparagus spears.
Heat the olive oil and butter in a large saucepan. Cook the onion and shallots in the olive oil mixture for 5-7 minutes or until tender, stirring constantly. Add the potatoes, carrots and unblanched asparagus to the onion mixture and mix gently. Cook until the asparagus turns bright green, stirring occasionally. Stir in the stock and bring to a boil; reduce the heat.
Simmer for 20 minutes or until the potatoes, carrots and asparagus are tender, stirring occasionally. Process the soup in batches in a food processor or blender until pureed. Return the soup to the saucepan and simmer just until heated through, stirring occasionally. Add the heavy cream until of the desired consistency and mix well. Cook until heated through, stirring occasionally. Season with salt, white pepper and red pepper. Ladle into soup bowls. Top with the reserved asparagus tips. Serve hot or chilled.
--The Advocate FOOD Section
---------------------------
Asparagus Casserole
4 cups cut asparagus (or 2 8oz. frzn pkgs)
½ cup sour cream
1 Tbsp onion, grated
½ cup stuffing mix
1 can cream of shrimp soup
2 Tbsp carrots, shredded
1/8 tsp pepper
1 tsp butter
Cook and drain asparagus. Combine remaining ingredients except butter; pour into 1qt casserole dish. Melt butter and pour over top. Bake at 350 degrees for 30-35 minutes.
-------------------------
Pan Fried Asparagus
(for all you garlic and asparagus lovers!)
1/4 cup butter
2 tbsp olive oil
1 tsp coarse salt
1/4 tsp ground black pepper
3 cloves garlic, minced (I added more)
1/2 pound fresh asparagus spears, trimmed
Melt butter in skillet over med-hi heat. Stir in olive oil, salt and pepper. Cook garlic in butter for a minute but do not brown. Add asparagus and cook for 10 minutes, turning asparagus to ensure even cooking.
--All Recipes.com
---------------------------
Roasted Asparagus with Parmesan
Serves 4
2 bunches asparagus (1½ lbs.), washed and ends snapped off
1½ Tbsp. olive oil
Kosher salt
Freshly ground black pepper
¼ cup finely grated Parmesan cheese
Preheat oven to 450ºF. On a rimmed baking sheet, toss asparagus with olive oil. Season with S%26amp;P to taste. Arrange in an even layer on pan, and sprinkle w/ parmesan cheese. Roast until asparagus is tender and cheese is melted, 10-15 minutes. Serve immediately.
--Everyday FOOD
-----------------------------
Roasted Asparagus with Lemon
2 lb. asparagus
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
Zest of 1 lemon
Salt and freshly ground pepper, to taste
1 lemon, cut into 8 wedges
Position a rack in the upper third of an oven and preheat to 450°F.
Snap off the tough stem ends from the asparagus spears and discard. Arrange the spears on a baking sheet.
In a small bowl, whisk together the olive oil, garlic and
I have to agree with the consensus. I trim the dead ends of my asparagus, toss it with some olive oil, sea salt, and cracked pepper and grill it until it is bright green and still crispy. Sometimes I squeeze a lemon over it for a twist.
Normally you just eat the asparagus with salt and butter, but here in Spain they make asparagus tortillas. That is omelette with asparagus in it. We are lucky here as asparagus grows wild and we can pick it ourselves.
I don't add to my asparagus. I just put a little salt and butter on them and steam them in the microwave for about 4 minutes.
however. hollandise sauce is what is normally put on apsaragus.
I boil bow tie pasta, cut the asparagus in one inch long pieces. Throw the asparagus in the boiling water near the end of the pasta's cooking time. Strain it all and cover it with lots of Parmesan or Romano cheese. Yum!
wrap them with bacon.....yummmm
i had chicken breast stuffed with asparagus then covered in hollandase sauce a few times, that is yummy!
A good recipe with asparagus?
I have a couple of ideas for you:
Grilled asparagus is delicious - brush with olive oil and place on a hot grill (it is best to use a mesh grill cover to avoid losing all the aspargus thru the grate). Grill till preferred doneness and sprinkle with kosher or sea salt.
Asparagus soup is very tasty. Snap the heads off a pound of asparagus. Reserve about 5-6 tips and roughly chop the rest. (You can also freeze the bottoms that you've snapped off for grilled or steamed asparagus, and use here when you've got a lot saved up.) Place the bottoms in a saucepan. Add one onion roughly chopped, 2 10 oz. cans of chicken broth, 1 few sprigs of parsley, 1 large carrot and a potato. Bring to a boil, then lower to a simmer and cook till all the vegetables are tender - about 30-35 minutes. Blend in a blender or with a hand blender. Strain or put thru a Foley food mill to separate out the stringy asparagus pulp. Saute the reserved chopped asparagus tips in 1 tbsp butter. Add to the asparagus soup. Bring to a boil, lower to a simmer and cook for 10-15 minutes until the heads are tender. Add 1 c. whole milk to the soup, heat to the simmer, and serve. You can add a dollop of sour cream or yogurt topped with a reserved tip before serving.
Hollandaise or Bearnaise sauce are classics paired w/ asparagus. Here's some good T%26amp;T recipes, too:
Asparagus Risotto
1 quart chicken broth
1 lb. asparagus
3 Tbsp. butter, divided
1 med. onion, chopped
1½ cups Arborio rice
1½ cups dry white wine
Zest of one lemon
¼ cup grated parmesan cheese
Bring broth to a simmer in a medium saucepan. Trim ends of asparagus, and cut into 1½” pieces. Toss asparagus into simmering chicken stock for about 3 minutes. Remove asparagus to a bowl; reduce heat under broth to med-low.
In another large saucepan, melt 2 Tbsp. butter. Cook onion in butter until soft. Add rice and stir to coat with butter, about 2 minutes, until fragrant and slightly translucent.
Add wine to rice, and cook until almost all liquid is evaporated. Add a small ladle (about ½ cup) of warm broth to rice, stirring until broth is absorbed. Continue adding broth and stirring until it’s absorbed until a creamy sauce is formed in rice. This should take about 20 minutes and you should have about 1 cup of broth left over. Add remaining broth, 1/3 cup at a time, until absorbed.
Taste rice. If almost done, stir in remaining 1 Tbsp. butter and lemon zest. (if not, add 1/3 to ½ cup water and continue stirring and cooking, about 3 minutes. Add parmesan cheese and asparagus, heat 1-2 minutes. Add a couple Tbsp. water if risotto is too thick. Serve w/ additional parmesan cheese.
Makes 4 servings.
--Family Circle, 2006
-------------------------------
Asparagus Soup
2 pounds fresh asparagus, trimmed
2 T. olive oil
2 T. butter
1 cup chopped onion
½ cup shallots
1 ½ cups chopped, peeled russet potatoes
1/2 cup chopped carrots (optional)
2 cups chicken stock
1 cup (about) heavy cream (optional)……I used evaporated skim milk
Salt and freshly ground white pepper to taste
Red pepper to taste
Remove tips from ½ of the asparagus spears, reserving the stalks. Blanch the tips in boiling water in a saucepan for 30 seconds or until bright green. Immediately plunge the tips into a bowl of ice water to stop the cooking process; drain. Chop the reserved stalks and remaining asparagus spears.
Heat the olive oil and butter in a large saucepan. Cook the onion and shallots in the olive oil mixture for 5-7 minutes or until tender, stirring constantly. Add the potatoes, carrots and unblanched asparagus to the onion mixture and mix gently. Cook until the asparagus turns bright green, stirring occasionally. Stir in the stock and bring to a boil; reduce the heat.
Simmer for 20 minutes or until the potatoes, carrots and asparagus are tender, stirring occasionally. Process the soup in batches in a food processor or blender until pureed. Return the soup to the saucepan and simmer just until heated through, stirring occasionally. Add the heavy cream until of the desired consistency and mix well. Cook until heated through, stirring occasionally. Season with salt, white pepper and red pepper. Ladle into soup bowls. Top with the reserved asparagus tips. Serve hot or chilled.
--The Advocate FOOD Section
---------------------------
Asparagus Casserole
4 cups cut asparagus (or 2 8oz. frzn pkgs)
½ cup sour cream
1 Tbsp onion, grated
½ cup stuffing mix
1 can cream of shrimp soup
2 Tbsp carrots, shredded
1/8 tsp pepper
1 tsp butter
Cook and drain asparagus. Combine remaining ingredients except butter; pour into 1qt casserole dish. Melt butter and pour over top. Bake at 350 degrees for 30-35 minutes.
-------------------------
Pan Fried Asparagus
(for all you garlic and asparagus lovers!)
1/4 cup butter
2 tbsp olive oil
1 tsp coarse salt
1/4 tsp ground black pepper
3 cloves garlic, minced (I added more)
1/2 pound fresh asparagus spears, trimmed
Melt butter in skillet over med-hi heat. Stir in olive oil, salt and pepper. Cook garlic in butter for a minute but do not brown. Add asparagus and cook for 10 minutes, turning asparagus to ensure even cooking.
--All Recipes.com
---------------------------
Roasted Asparagus with Parmesan
Serves 4
2 bunches asparagus (1½ lbs.), washed and ends snapped off
1½ Tbsp. olive oil
Kosher salt
Freshly ground black pepper
¼ cup finely grated Parmesan cheese
Preheat oven to 450ºF. On a rimmed baking sheet, toss asparagus with olive oil. Season with S%26amp;P to taste. Arrange in an even layer on pan, and sprinkle w/ parmesan cheese. Roast until asparagus is tender and cheese is melted, 10-15 minutes. Serve immediately.
--Everyday FOOD
-----------------------------
Roasted Asparagus with Lemon
2 lb. asparagus
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
Zest of 1 lemon
Salt and freshly ground pepper, to taste
1 lemon, cut into 8 wedges
Position a rack in the upper third of an oven and preheat to 450°F.
Snap off the tough stem ends from the asparagus spears and discard. Arrange the spears on a baking sheet.
In a small bowl, whisk together the olive oil, garlic and
I have to agree with the consensus. I trim the dead ends of my asparagus, toss it with some olive oil, sea salt, and cracked pepper and grill it until it is bright green and still crispy. Sometimes I squeeze a lemon over it for a twist.
Normally you just eat the asparagus with salt and butter, but here in Spain they make asparagus tortillas. That is omelette with asparagus in it. We are lucky here as asparagus grows wild and we can pick it ourselves.
I don't add to my asparagus. I just put a little salt and butter on them and steam them in the microwave for about 4 minutes.
however. hollandise sauce is what is normally put on apsaragus.
I boil bow tie pasta, cut the asparagus in one inch long pieces. Throw the asparagus in the boiling water near the end of the pasta's cooking time. Strain it all and cover it with lots of Parmesan or Romano cheese. Yum!
wrap them with bacon.....yummmm
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