Any good recipes for fresh asparagus???

1.Garlic-Roasted Asparagus Recipe





2 pounds asparagus, tough ends trimmed, rinsed and patted dry


3 tablespoons extra-virgin olive oil


1 1/2 tablespoons minced garlic


Salt


Freshly ground black pepper


2 teaspoons fresh lemon juice





Preheat the oven to 425 degrees F.


In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper, and toss. Bake until the asparagus are tender and lightly browned, 15 to 20 minutes, depending upon the thickness of the stalks, stirring twice.


Remove from the oven and toss with the lemon juice. Adjust the seasoning, to taste.


Serve warm or at room temperature.





2. ALMOND-CHEESE SCALLOPED ASPARAGUS





2 (10 oz.) pkgs. frozen cut-up asparagus, thawed


1/2 c. toasted slivered almonds


1/2 tsp. salt


Dash of pepper


2 c. Rich Cheese Sauce


1 c. cracker crumbs





Heat oven to 350 degrees (moderate). Put one half of asparagus in 2-quart baking dish. Top with half the amounts of remaining ingredients. Cover with rest of asparagus and top with rest of ingredients. Bake 40-45 minutes. Yield: 6-8 servings.





3. Crab and Asparagus Soup


2 quarts chicken broth


3 cups 1/2-inch pieces fresh asparagus, preferably thin, sliced on the diagonal


1 ear of fresh white corn, kernels cut off, or 1/2 cup frozen white corn kernels


1/2 cup dry sherry


1 tablespoon freshly ground white pepper


1/2 cup cornstarch mixed with 1 cup cold water


1 pound fresh crabmeat, picked over to remove any cartilage or shells


3 scallions, sliced on the diagonal into 1/2-inch pieces





Bring the chicken broth to a boil in a large pot. Add the asparagus and corn; stir. Add the sherry and white pepper; stir. Cook for 3 minutes, or until the asparagus is bright green in color.


Stir the cornstarch mixture into soup, adding it gradually, until lightly thickened. The soup should not be as thick as a sauce.





Once the soup is thickened, add the crabmeat and scallions. Stir well, and serve immediately.





4. ASPARAGUS - CHEESE DISH





2 cans asparagus


1 can Golden mushroom soup


1 c. sharp Cheddar cheese, grated





In a 2 quart baking dish put layers of drained asparagus, soup and cheese. Bake in 200 degree oven for 1 hour. Serves 6.





5. ASPARAGUS - HAM BAKE





Water


1 (16 oz.) can (2/3 c.) evaporated milk


2 c. cubed, cooked or canned ham


2 c. cooked rice


1/2 c. shredded process cheese


1 can condensed cream of mushroom soup


3 tbsp. finely chopped onion


1 (10 oz.) pkg. frozen asparagus spears


1/2 c. corn flake crumbs


3 tbsp. butter, melted





Add water to evaporated milk to make 3/4 cup. Combine with ham, rice, cheese, soup and onion; pour boiling water over asparagus spears to separate them; drain.Any good recipes for fresh asparagus???
Asparagus and Cashews





INGREDIENTS


2 tablespoons olive oil


2 tablespoons sesame oil


1 teaspoon minced fresh ginger root


1 bunch asparagus stalks, ends cut


1 tablespoon soy sauce


1/2 cup chopped cashews





DIRECTIONS


Heat olive oil and sesame oil in a wok over low to medium heat. Add ginger, and stir-fry until slightly brown. Add asparagus, and stir-fry for a few minutes before adding soy sauce and cashews. Cook until asparagus is tender but still crisp and bright green, stirring frequently.Any good recipes for fresh asparagus???
First, you always cut off about an inch off the end. (the thick round end, not the spear).





Three good ways for fresh asparagus. (Nothing fancy, but quite yummy)!





Roasted Asparagus:





Place in single layer on cookie sheet. Drizzle with olive oil and sprinkle with salt. Cook at 350 degrees or about 15 to 20 minutes.








Boiled Asparagus:





Cut into about 1 inch pieces. Add to boiling water. Drain. Add butter, salt and pepper.








Asparagus with Cesear dressing:





(I just tried this new one this weekend). My boyfriend who does not eat asparagus loved it!





Ingredienats:


1lb Asparagus (or less)


2 tbsp crushed garlic


2 tbsp dijon mustard


1 tbsp lemon juice


2 tbsp olive oil


1 tbsp grated parmesan cheese





Steam, microwave, or boil asparagus (cut up in 1 inch peices).


Drain and place in serving bowl or dish.





Mix remaining ingrediants together. Pout over asparagus. Sprinkle cheese over.





Yum!
Balsamic Roasted Asparagus


Serving Size : 4





1 pound asparagus


1 tablespoon olive oil


1 tablespoon balsamic vinegar


1/2 teaspoon kosher salt


minced garlic


1/4 teaspoon freshly ground black pepper





Preheat oven to 425掳.


Snap off tough ends of asparagus. Place in a jelly-roll pan. Drizzle with olive oil and vinegar; sprinkle with salt, garlic, and pepper, tossing to coat. Bake at 425掳 for 10 minutes, turning once.
Omelet, or wrap lightly steamed asparagus with prosciutto and sprinkle with grated parmesan cheese.
Spargelgemuse (Fresh Asparagus):





10 min


6 servings





2 lbs asparagus, Fresh, Any Color


water, Boiling, Salted


1/4 cup butter


3 tablespoons parmesan cheese, Grated


1 large egg, Hard-cooked





1. Wash asparagus spears and trim off tough ends.


2. Place asparagus in boiling salted water and cook until tender, 7 to 10 minutes.


3. Drain off liquid.


4. In a small saucepan, melt the butter, cook over low heat until lightly browned.


5. Sprinkle freshly grated cheese over butter and mix.


6. Spoon over asparagus.


7. Garnish with sliced hard boiled egg.
Are you kidding? No recipes needed! Steam those beauties and butter n salt em. Oh heaven...
I love 'em however they are cooked and love 'em raw as well with home made ranch {made with Hellman's mayo only}





You can also wrap a piece of bacon around them %26amp; {secure with a toothpick if you want} and bake til the bacon is crisp. {about 300 to 350}





Break off the bottoms %26amp; make cream of asp soup with them %26amp; use the tips, lightly steamed, to top the soup with.





You can fry them in a light breading like panko, or use rice flour, a little corn starch and ICE COLD soda water, mix til you have a thin batter, dip the veggies %26amp; deep fry. {this last one is very similar to the coating on fried shrimp at a Chinese restaurant}





Asp are also great with something as delicately flavored like scallops in a saffron sauce...wonderful!! {use real saffron!}





You can brush with olive or peanut oil %26amp; sprinkle some coarse kosher salt %26amp; put right on the bbq grill.





Here is a link to the Wa state asparagus board, tons of recipes.
Asparagus have a lovely individual flavour and shouldn't really be messed around with if you are using it just as a side vegetable.





Just snap off woody base and steam for five minutes and then add some real butter and salt and pepper to taste.





Asparagus Soup





This elegant soup is perfect to make when asparagus comes into season in spring. It can be served hot or very well chilled.








Serves 6





Ingredients


2 lb (900 g) asparagus


2 oz (50 g) butter


1 medium onion, finely chopped


1 slightly rounded tablespoon plain flour


1戮 pints (1 litre) hot chicken stock


5 fl oz (150 ml) double cream or creme fraiche


salt and freshly milled black pepper





Prepare the asparagus by cutting away and discarding the tough, stringy white ends of the stalks, reserve 12 asparagus tips to garnish the soup, then chop the green parts of the rest of the asparagus into 1 inch (2.5 cm) lengths.





Next, melt the butter in a large saucepan over a gentle heat and cook the chopped onion in it for 5 minutes, keeping the heat low to prevent the onion colouring. Stir the asaparagus into the melted butter and onion, then put a lid on and let it sweat for about 10 minutes, giving it a stir now and then.





Sprinkle in the tablespoon of flour, stir again to soak up the juices and add the hot chicken stock, a little at a time, stirring after each addition.





When all the stock is in, bring to simmering point, season with salt and freshly milled black pepper and keeping the heat low, let the soup barely simmer, partially covered, for 20-25 minutes.





Now you need to let the soup cool a little, then pour it into a blender and blend in batches (a large bowl is helpful here). Taste to check the seasoning. Finally, stir in the double cream or creme fraiche and the reserved asparagus tips. Re-heat gently for 3-4 minutes and serve very hot in warm soup bowls or alternatively, cool and chill thoroughly before serving in chilled bowls.