Any good recipes for the preparation of asparagus?

I did ask this once before in a different life, but lost the recipes and I can't go back to my original question.Any good recipes for the preparation of asparagus?
Prosciutto Wrapped Asparagus -- you can also use bacon.











INGREDIENTS


1/2 pound prosciutto, sliced


1/2 (8 ounce) package Neufchatel cheese, softened


12 spears fresh asparagus, trimmed











DIRECTIONS


Preheat oven to 450 degrees F (230 degrees C).


Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.


Bake 15 minutes in the preheated oven, until asparagus is tender.








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Pickled Asparagus --











INGREDIENTS


30 asparagus spears


1/3 cup coarse salt


2 quarts cold water


1 2/3 cups distilled white vinegar


2/3 cup sugar


1 teaspoon coarse salt


1 teaspoon mustard seed


1 1/2 teaspoons dill seed


1 white onion, sliced into rings


1/2 teaspoon chili pepper flakes


2 sprigs fresh dill











DIRECTIONS


Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.


Sterilize two pint size wide mouth jars in simmering water for 5 minutes.


In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute.


Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.


Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.








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Chilled Marinated Asparagus --








INGREDIENTS


2/3 cup packed brown sugar


2/3 cup cider vinegar


2/3 cup soy sauce


2/3 cup vegetable oil


4 teaspoons lemon juice


1 teaspoon garlic powder


2 pounds fresh asparagus, trimmed


1 cup chopped pecans, toasted











DIRECTIONS


In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool. Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water.


Place asparagus in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans.








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Pan-Fried Asparagus --











INGREDIENTS


1/4 cup butter


2 tablespoons olive oil


1 teaspoon coarse salt


1/4 teaspoon ground black pepper


3 cloves garlic, minced


1 pound fresh asparagus spears, trimmed











DIRECTIONS


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.








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Sauteed Garlic Asparagus --











INGREDIENTS


3 tablespoons butter or margarine


1 bunch fresh asparagus


3 cloves garlic, chopped














DIRECTIONS


Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.Any good recipes for the preparation of asparagus?
I saute mine in a pan with butter and garlic. Sometimes I add Parmesan Cheese to it to give it a nutty crunch.





Asparagus





* 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





Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.





Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.





Note that when you are working with so few ingredients, it's important to make sure they are of the highest quality.








Roasted Asparagus





In place of the lemon juice, you can drizzle a little balsamic vinegar over the asparagus. Add a little freshly grated Parmesan cheese for an extra touch.





* 1 lb asparagus spears (thick spears are best for roasting)


* 1-2 Tbsp olive oil


* 2 cloves garlic, minced


* Kosher Salt


* Freshly grated black pepper


* Lemon juice





Preheat oven to 400掳F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.





roasted-asparagus-1.jpg roasted-asparagus-2.jpg





Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.





Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.
It would help to know that you will be serving with asparagus. Lightly steamed or boiled, fresh asparagus is a tasty, nutritious side dish but, I get tired of the sale ol' same ol'.


Here is a recipe I especially like.








2 lb. fresh asparagus spears, washed and trimmed


4 T. olive oil, divided


2 T. fresh lemon juice


2 tsp. Dijon mustard


1/2 tsp. pepper


1/4 tsp. salt


grape tomatoes - about 12, cut in half


parmesan cheese


Preparation -


Stir-fry the asparagus in 1 tablespoon olive oil until tender crisp. To prepare the dressing - combine 3 tablespoons olive oil, lemon juice, Dijon mustard, salt and pepper in a jar with a tight fitting lid. Shake the jar to blend the ingredients well. Place the asparagus in a shallow bowl or on a serving platter. Just before serving (warm or at room temperature), top with grape tomato halves, add the vinaigrette dressing, and sprinkle with grated Parmesan cheese.





I also like frilled asparagus. To do that just brush with 2T of olive oil, lemon juice and some finely chopped tarragon or chervil. Grill to desired tenderness and season with salt and pepper.
My wife loves a very simple butter, garlic and sharp cheddar mix.





Cut the asparagus the proper length to fit into a ceramic baking dish, wash them and place in the dish. Cover with 1/4 cup of melted butter, 2 cloves of minced garlic, 1 cup of shredded sharp cheddar cheese. Bake 25 minutes @ $375





The asparagus is fork tender, and covered in delicious melted cheese.
I LOVE CREAM OF ASPARAGUS SOUP!!!








CREAM OF ASPARAGUS SOUP





1/4 c. butter


1 lg. onion


2 cloves garlic, chopped


3/4 qts. chicken broth


1 1/2 lbs. asparagus


2 tbsp. flour


1/2 tsp. basil


1/2 tsp. salt


1/2 tsp. pepper


1 c. heavy cream


1/2 c. dry sherry





1. Saute the garlic and onions in butter over a low flame for 20 minutes. Add the chicken stock and heat to boiling.


2. Cut the asparagus into fourths, reserving the tips. Add to broth, basil, salt and pepper; simmer over low flame for about 25 minutes or until asparagus is soft.





3. Remove the soup and blend until smooth.





4. Return to pan and add asparagus tips, and simmer over a medium flame for 12 minutes or until tips are soft.





5. Add flour, cream and sherry. Cook until hot. Serves
I like to steam my asparagus in a steamer or rice cooker for 8-10 minutes. Then let them cool off and wrap with ham slices. Arrange them side by side in baking sheet and sprinkle with cheddar or a marble cheese. Bake at 350 for however long it takes the cheese to melt, and serve! -Really Tasty!-
Put it in a covered dish with four tablespoons of water, a knob of butter, a pinch of salt and a squeeze of lemon juice.








Microwave it on high for about 4 minutes
I like a little butter and lemon juice... it's yummy! or i have grilled it with a little olive oil and salt and pepper and that is also great
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I would either steam it over water with lemon %26amp; ginger in it or grill it until a very hot grill (only takes a couple of minutes.





Serve with parmesan and maybe Bayone ham.





I'm hungry now...
hi you can try this one:


cooking-tips4you.blogspot.com


it really worked for me
i would prefer sunday roast and aspargus,long cook but tasty or you could steam them up or add it to a soup