Any recipes for cooking with asparagus?

Cream Cheese Asparagus Turkey-Ham Rolls





1 1-lb pkg of sliced turkey-ham


2 cans of asparagus spears


1 brick of cream cheese, softened





Dry each slice of turkey-ham and dry it of the watery


juices.





Drain asparagus.





Lay turkey-ham out on a flat surface, spread


a thin layer of cream cheese on top, and then


lay a spear of the asparagus on the cream cheese.


Roll.











Stir-Fried Asparagus With Wild Mushrooms





1 Tablespoon Sesame oil


1 Tablespoon Vegetable oil


1 1/2 teaspoon Garlic, minced


3/4 pound Asparagus (fresh), trimmed and cut into 1


1/2-inch pieces


1/4 pound Portabella mushrooms, sliced








Heat the two oils in a skillet over medium-high heat.


Add the asparagus, garlic and mushrooms.


Stir-fry for 1 minute.


Serve with favorite sauce or topping.


Serve warm.


Serves 4











Asparagus Casserole





2 cans asparagus


I c sour cream


1 can cream of mushroom


1-cup cheddar cheese


Saltine crackers





Mix SC, soup, and a little liquid from asparagus


together.


Put 1 can asparagus in bottom of baking dish, then layer


half the SC mixture, then other can asparagus,


then rest of asparagus.


Top with cheddar cheese and crumble cracker on top.


Put a pat of butter in the middle and bake it at 350


for about 20 minutes or until cheese bubbles.Any recipes for cooking with asparagus?
Oven-Baked Asparagus and Tomato Risotto





Ingredients:


2 tablespoons olive oil


600g (1lb 5oz) asparagus, trimmed


陆 teaspoon smoked paprika


1 onion, roughly chopped


2 garlic cloves, crushed


500g (1lb 2oz) ripe plum tomatoes, roughly chopped


1 fat red chilli, seeded and finely chopped


1 teaspoon caster sugar


250g (9oz) risotto rice


600ml (1 pint) boiling water


Large pinch of saffron strands


Salt and freshly ground black pepper


Fresh basil leaves, to garnish


Method:


Pre-heat the oven to 200掳C/400掳F/Gas 6. Heat 1 tablespoon of the oil in a large frying pan; add the asparagus and fry for 3-4 minutes until browned. Sprinkle over the paprika. Transfer to a shallow ovenproof dish using a slotted spoon.





Add the remaining oil to the frying pan and fry the onion and garlic for 4-5 minutes, stirring occasionally. Add the tomatoes, chilli and sugar. Season with salt and plenty of freshly ground black pepper and cook for 2 minutes. Spoon over the top of the asparagus and put on the bottom shelf of the oven.





Put the risotto rice into a non-stick roasting tin, cover with the boiling water and stir in the saffron. Cover with foil and place in the oven on the shelf above the asparagus. Cook for 20-25 minutes until the rice is just cooked and the asparagus is tender.





Fluff up the rice with a fork and spoon onto warmed individual serving plates. Spoon over the asparagus and tomatoes and garnish with basil leaves.








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Asparagus Oregenato





Ingredients:


455 g fresh asparagus, trimmed


240 g seasoned bread crumbs


0 salt and pepper to taste


0 garlic powder to taste


50 g grated Parmesan cheese


55 g butter, sliced


Method:


Preheat oven to 400 degrees F (200 degrees C).





Place asparagus in a 9x13 inch baking dish, and cover with bread crumbs, salt, pepper, garlic powder and Parmesan cheese. Lay slices of butter on top.





Bake, covered, for 30 minutes. Remove cover, and bake 5 minutes more, or until browned on top.








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Asparagus Soup





Ingredients:


4 large potatoes, peeled


2 cubes chicken bouillon


822 g asparagus


5 g fennel seed


1 g ground black pepper to taste


3 g fennel greens for garnish


Method:


Boil and mash potatoes. Puree in a blender, and set aside.


In large pot, dissolve bouillon in water following the directions on the package.





Add asparagus spears, and stir until spears are dissolved. Stir in the potatoes. Season with fennel seeds and pepper to taste. Garnish with fennel greenery if desired. Serve hot.








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Lasagne of Wild Mushrooms, Asparagus and Chervil





Ingredients:


100 g (4 oz) thin asparagus


25 g (1 oz) butter


175g (6 oz) mixed wild mushrooms


Freshly ground sea salt and freshly ground black pepper


A squeeze of lemon juice


175 ml (6 fl oz) Vegetable Butter Sauce


2 teaspoons light soy sauce


8 lasagne sheets about 7 1/2 x 7 1/2 cm (3 x 3 inch) each, cooked


2 tablespoons chopped chervil


Method:


Bring a pan of salted water to the boil and throw in the thin asparagus. Cook it for 1 1/2 minutes, then fish it out with a slotted spoon. Cool it in a bowl of cold water. Drain it and keep to one side. Heat a frying pan until it's hot and then drop in the butter. As soon as the foaming butter browns, drop in the sliced mushrooms and stir them to coat. Cook for 5 - 6 minutes, until lightly browned, and then season with salt and pepper and the lemon juice. Tip everything into a bowl and keep to one side.





To serve, have a pan of simmering water ready for the pasta. Heat the vegetable butter sauce through and add the asparagus, the mushrooms and the soy sauce. Stir and warm it through. Dump the pasta into the hot water for 90 seconds, then remove it with a slotted spoon and drain it on a clean tea towel. Season the sauce and vegetable mix.





In each of four warmed serving bowls, place a sheet of pasta and, using a slotted spoon, divide half the vegetable mixture between the bowls. Cover each with the remaining four sheets of pasta, then spoon over the remaining vegetables. Add the chervil to the remaining sauce, spoon it over and serve at once.Any recipes for cooking with asparagus?
for a simple and quick lunch or a starter;


Fry asparagus in olive oil in a griddle pan till they are just cooked and still have some crunch. Remove them from pan, then add some balsamic vinegar and black pepper to the leftover oil. Top the asparagus with a soft poached egg and parmesan cheese shavings then spoon over the warm oil/ vinegar from the pan. Serve with crusty bread. Yummy.
In Germany we just cook the white aspargus, on the plate we pour Sauce Hollandaise on top and eat it with cold Ham
I like to lay them on a cookie sheet (fresh ones) and pour a little olive oil over them and some seasoned salt and put them in the oven until the outsides are a little crispy-but not burnt! they are soooo delicious!
These links should lead you to a wide range of choices :


http://www.washingtonasparagus.com/defau鈥?/a>


http://allrecipes.com/Recipes/Fruits-and鈥?/a>


http://whatscookingamerica.net/Vegetable鈥?/a>


and


http://www.british-asparagus.co.uk/recip鈥?/a>


Happy hunting !
I like to grill, so I take some asparagus, but some olive oil on them, add salt, pepper and some garlic powder, toss them so the asparagus are covered I then put them on a hot grill, it's great!
My fave - not really a '; recipe, but yummy!


Creamed asparagus on toast: Make a basic white sauce, ( In a double boiler, Melt 3 tbs butter, stir in 3 tbs flour, add 1 cup of milk and stir till thickened. Season to taste with salt, pepper and (optional) nutmeg. )





Steam or boil your asparagus till it is the way you like it. Toast a couple of sllices of bread. Put the asparagus on the bread and pour the sauce on top. If you are a cheese fan, you can add grated sharp cheddar cheese to the sauce.





Another really good one is my mom's idea:


Use large crescent rolls. Split in half and put them on a cookie sheet. Spread one half with honey mustard, then put a slice of ham, a couple of stalks of cooked asparagus and a slice of swiss cheese. Toast until the cheese is bubbly, then put the other half roll on top to serve as sandwiches. Sometimes she also puts in a couple of spears of canned pineapple, or just serves the pineapple on the side.
Asparagus Stuffed Chicken


鈥? 鈥?6 chicken breasts


鈥? tsp prepared garlic per breast (or chop your own)


鈥? 鈥?3 pieces asparagus per chicken breast


鈥? 鈥?18 total toothpicks


鈥? tsp olive oil (or cooking spray)


鈥?/2 cup dry white wine (can be non-alcoholic)


鈥? x 10 oz can chicken broth


1.Smear garlic on rough side of each chicken breast


2.Lay asparagus on top of garlic, roll the breast around the asparagus and secure with toothpicks.


3.Heat oil in a large flat frying pan at medium-high heat.


4.Brown all sides of the rolled chicken.


5.Add wine and chicken broth to pan after all the breasts have browned.


6.Let simmer at medium heat, turning once, until liquid evaporates.


7.Serve drizzled with a hollandaise sauce





here's another one I make often.


Stir-fried Asparagus, Cashews and Chicken


1 1/2 Ibs. asparagus


6 green onions


1 lb. boneless chicken breast


2 tbsp. peanut oil


1/2 cup cashew nuts


2 slices peeled fresh gingerroot


1 small clove garlic, crushed


2/3 cup chicken broth


3 tbsp. dark soya sauce


1 tbsp. dry sherry


l1/2 tsp. sugar


1 tbsp. cornstarch


Wash and cut the asparagus into 11/2 inch pieces. Slice green onions into 1 inch pieces. Cut the chicken breasts into thin slices. Heat oil in a wok or large skillet. Add the cashews and cook, stirring constantly until golden brown. Remove from skillet. Add chicken and stir briskly with a spatula for two minutes or until meat is opaque. Remove meat from skillet. Add the asparagus, onions, ginger and garlic. Stir fry for one or two minutes. Add the chicken broth, cover and steam for two minutes. Combine soya sauce, sherry, sugar and cornstarch in a cup. Add to asparagus and stir until sauce is thickened. Toss in the chicken and cashews, cook for one minute or until hot. Serve immediately over hot rice. Serves four.
This is not the healthiest but it's sooo good.... cut your asparagus into bite sized pieces, cook them in a little bit of water, once they're sort of mushy, add butter and breadcrumb and mix together until it's almost the consistency of chunky mashed potatoes- SO GOOD!
try www.deliaonline.com
Fry it with bacon wrapped around
Griddled asparagus served warm with a hollandaise sauce is brilliant. What ever you choose to do, just don't overcook asparagus, it impares the taste.
It's best steamed then eaten hot with melted butter or cold with vinaigrette. Otherwise it's delicate flavour can be lost.
I tried this recently





Ingredients


500g/1lb 2 oz puff pastry


1 egg, lightly beaten


plain flour


For the filling


1 onion, chopped


2 cloves garlic, chopped


30g/1oz butter


300g/10oz new potatoes, peeled and cut roughly into 1.5cm/陆in thick chunks


1 orange, zest only


150ml/5fl oz dry white wine


2陆 tbsp plain flour


300ml/10戮fl oz chicken stock


salt and freshly ground black pepper


700g/1lb 9oz boneless chicken, cut into 3-4cm/1陆in chunks


150ml/5fl oz double cream


300g/10oz asparagus, trimmed and cut into 4cm/1陆in lengths











Method


1. For the filling, fry the onion and garlic gently in the butter until tender, without browning.


2. Add the potatoes, orange zest and white wine, and boil down until the wine has virtually disappeared.


3. Sprinkle over the flour and stir for a few seconds, so it is evenly distributed.


4. Gradually stir in the stock, to make the sauce.


5. Season with salt and pepper.


6. Stir in the chicken.


7. Cover and leave to simmer away quietly for 10 minutes or so.


8. Stir occasionally, then uncover for another five minutes, until sauce has thickened.


9. Stir in the cream and cook for a final three minutes.


10. Meanwhile, cook the asparagus lightly in salted water, until tender, but not floppy.


11. Drain.


12. Stir the asparagus in with the chicken and potatoes.


13. Taste and adjust the seasoning.


14. Spoon the whole lot onto a 1 - 1.5 litre/1戮 - 2陆 pint pie dish and leave to cool.


15. Preheat the oven to 200C/425F/Gas 7.


16. Roll the pastry out thinly on a floured board.


17. Cut out a couple of long strips, about 1cm/陆in wide.


18. Brush the edge of the pie dish with the beaten egg.


19. Lay the strips on the edges, curving to fit, and cutting so that they go all the way round, but don't overlap.


20. Brush with egg wash, then lay the remaining pastry over the top.


21. Trim off excess, and press the pastry down all around the edge to seal.


22. Use the trimmings to make decorative leaves, or flowers or whatever takes your fancy, and then glue them in place with the beaten egg.


23. Make a hole in the centre so that steam can escape


24. Chill the pie in the fridge for 30 minutes, then brush with beaten egg and place in the oven.


25. After 10 - 15 minutes, when the pie is golden brown, reduce the heat to 190C/375F/Gas 5 and continue cooking for a further 20-25 minutes.


26. Serve hot.