Best Recipe for Asparagus?

I'd love to try new recipes.Best Recipe for Asparagus?
My favorite way to cook fresh asparagus is:





First, bend the stalk, and when it snaps, that's the best part...I toss the lower part that snapped off in the trash because it's tough and stringy.





OK, then wash the asparagus, dry it in a paper towel. Put in a bowl, pour 1/4 cup good olive oil over asparagus, add 1/2 teas. garlic salt and 1/2 teas. good black pepper. Toss this all together. Place asparagus on cookie sheet, not piled on top of each other. Roast for approximately 15 min. at 400 degrees. You can turn midway if you want to.





This is delicious and I prepare this quite often. The asparagus gets crunchy on the top and it is so good.Best Recipe for Asparagus?
2 ways....


sautee in bacon fat, then cover and allow it to soften a little.


wrap in foil with butter salt and garlic then just cook in the oven or on the grill.





i love asparagus so don't tend to mess with the flavor much
Asparagus Milanaise


1. Boil asparagus until tender.


2. Put a layer of stalks on an oven dish.


3. Sprinkle with salt, pepper, cayenne, and a little grated Parmesan cheese.


4. Repeat Steps 2 and 3 until you have three layers of asparagus.


5. Pour a little melted butter over the whole thing.


6. Crack one fresh egg for each person on top of everything.


7. Put in the oven until set. Serve very hot.
Oven Roasted Red Potatoes and Asparagus





INGREDIENTS


1 1/2 pounds red potatoes, cut into chunks


2 tablespoons extra virgin olive oil


8 cloves garlic, thinly sliced


4 teaspoons dried rosemary


4 teaspoons dried thyme


2 teaspoons kosher salt


1 bunch fresh asparagus, trimmed and cut into 1 inch pieces


ground black pepper to taste





DIRECTIONS


Preheat oven to 425 degrees F (220 degrees C).


In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.


Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.
Preparation time: 10 minutes.





* 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





1 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.





2 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.
I have not tried this...





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>
Asparagus Au Gratin





Ingredients:


3 lb Fresh Asparagus Or 3 Pkg.


-Frozen


2 tb Butter Or Margarine


1 tb Flour


1/2 ts Salt


1 c Light Cream


1/2 c Swiss Cheese; grated


Toasted Bread Crumbs





Instructions:


Preheat oven to 400掳. If using fresh asparagus, trim spears evenly and peel


to remove scales. Cook 10 minutes or until tender. Drain well. Melt butter


in small pan, add flour and cok over low heat until golden. Remove from


heat. Sttir in salt and cream. Return to heat and stir constantly with


wooden spoon until mixture bubbles. Cook 1 minute longer. Add cheese. Stir


until cheese melts. Arrange asparagus in shallow baking dish. Spoon sauce


over this. Sprinkle with bread crumbs and bake 15 minutes or until lightlybrowned.











Asparagus Casserole





1 cn Asparagus with juice


14 Crackers; crushed


1/2 c Evaporated milk; add more if


-needed


Cheese slices





Instructions:


Directions : pour asparagus with juice into a pie plate, add crushed


crackers and 1/2 cup of evaporated milk. cook at 350 degrees for 30 min.


stir twice during the 30 min. then place cheese slices on top and put back


into oven until cheese melts








I love asparagus, so any and every way would be good for me. these are 2 recipes I love!
Asparagus with Mixed Vegetables





This asparagus recipe combines asparagus with other vegetables in an easy stir-fry. In this asparagus recipe, the ';speers'; remain bright green and still crispy, never soggy or limp. Stir-fried in your wok or frying pan, this easy and healthy asparagus recipe will give you 2-3 servings of your daily vegetable goal, and still you'll crave more! Includes an easy stir-fry sauce and lots of cooking tips to make the best asparagus recipe you've ever tried!





INGREDIENTS:





1 bunch fresh asparagus


1 carrot, sliced into matchstick-like pieces


4 spring (green) onions, cut into 2-inch lengths (including green stem)


handful of fresh shiitake (or other type) mushrooms, sliced


1-2 cups fresh bean sprouts


1 red bell pepper, de-seeded and sliced into thin strips


2-3 Tbsp. sherry or cooking sherry


canola oil (or other healthy oil) for stir-frying


STIR-FRY SAUCE:


3 Tbsp. oyster sauce (or vegetarian oyster sauce)


1 Tbsp. fish sauce (or vegetarian fish sauce) + more to taste


2 tsp. brown sugar


1 tsp. fresh minced red chili (OR dried chili flakes, OR chili sauce (omit for mild, or add more for spicy-hot)


optional: 1 tsp. shrimp paste


2 tsp. sesame oil





PREPARATION:





Rinse asparagus, then snap off the ends (these will snap off easily in just the right place, leaving only the tender stalks behind). Discard the ends, juice them, or add them to homemade chicken stock.


Prepare all other vegeatables and place them in separate piles near the stove.


Make the sauce by stirring all sauce ingredients (except the sesame oil) together in a cup. Stir well. Set the cup beside the stove.


Heat 2-3 Tbsp. oil in a wok (or large frying pan) over medium-high heat. When oil is hot, add the asparagus and stir-fry 1 minute.


Add the cooking sherry plus the carrots and mushrooms. Stir-fry another 1-2 minutes, or until mushrooms are cooked.


Tip: When wok/pan becomes dry, add a little water instead of more oil (1 Tbsp. at a time).





Add the spring onions and bell pepper. Stir-fry 1 more minute.


Finally, add the bean sprouts plus the sauce. Stir-fry to combine (30 seconds to 1 minute).


Remove from heat and drizzle the sesame oil over. Toss to combine.


Tip: Sesame oil is one of the ';healthy oils';, but if it is heated, it loses all its nutritional value. So be sure to drizzle it over the vegetables at the end, when your stir-fry is done.





Taste test the vegetables for salt and sweetness, add more fish sauce (1 tsp. to 1 Tbsp.) if not salty enough, or a little more sugar if too sour.


Tip: The asparagus (and other vegetables) should still be fairly crisp and bright in color (aside from tasting better, this means they have retained most of their valuable nutrients too!).





Serve hot from the wok. May be eaten as is, or with Thai jasmine rice. Enjoy!





http://thaifood.about.com/od/thaisnacks/鈥?/a>


(*-*)
Asparagus on the Grill. This has got to be my all time favorite! It's also the easiest way to fix it.





Wash asparagus in cold water. Trim stems (using the bend and break method.) Dry asparagus by placing between a couple of paper towels. Lay flat in single layer on a cookie sheet. Drizzle extra virgin olive oil over asparagus. Add finely diced garlic, kosher salt and fresh ground pepper. Mix well so that asparagus has the olive oil, garlic, salt and pepper on all of it. Place on a well heated grill and cook turning frequently until asparagus is crisp tender. Takes less than 10 min. Serve with whatever entree your grilling. (You can substitute garlic powder or garlic salt for the diced garlic if you don't have fresh garlic. I usually use Lawry's.) Hope you enjoy!