Brocolli and asparagus: any recipes?

Anyone got any suggestions on how to cook brocolli and asparagus? Something quick and easy, or a recipe you've already tried and tested. (My housemates are getting tired of the usual steamed veggies.)Brocolli and asparagus: any recipes?
BEEF SALAD WITH ASPARAGUS AND BROCCOLI





1 sm. flank steak


3 c. fresh asparagus, cut in 2-inch pieces


3 c. broccoli flowerets


1/3 c. soy sauce


1/4 c. white vinegar


3 tbsp. sesame oil


1 tbsp. minced fresh ginger


1 tsp. sugar


Salt and black pepper


Toasted sesame seeds





Broil the flank steak 4 minutes per side and let cool. Blanch the asparagus and broccoli and drain well. Let cool. Combine the soy sauce, vinegar, oil, ginger, sugar, and salt and pepper. Mix well.


To serve, slice the steak on the diagonal and cut it into 1 1/2 inch pieces. Toss with the vegetables and then add the dressing. Toss to combine. Top with sesame seeds. Serves 2-4.








EASY BROCCOLI OR ASPARAGUS SOUP





1 bunch broccoli or 3/4 lb. asparagus, fresh or frozen


1/2 c. chopped onion


1/4 tsp. pepper


2 chicken bouillon cubes


2 c. water


3 tbsp. butter


3 tbsp. flour


2 c. milk


2 tbsp. dry sherry; optional





Cook broccoli or asparagus, onion, pepper, bouillon cubes and water until tender. Puree in blender or food processor. Set aside.


In saucepan, melt butter. Whisk in flour until thickened and smooth, stirring constantly. Slowly stir in milk. Bring to boil stirring constantly until smooth and thickened.





Stir in broccoli/asparagus mixture and heat through. (Optional: stir in sherry.) Makes 6 cups.





maggi





Brocolli and asparagus: any recipes?
ASPARAGUS IN RED PEPPER SAUCE


1 lb asparagus stalks


3 large red peppers


3 1/2 T olive oil


1 T balsamic or rice vinegar


1/2 tsp fresh thyme Leaves


Salt %26amp; Pepper


Peel the asparagus if necessary, snap off the stems at the bottom, and cook the stalks in lightly salted water for 4 to 8 minutes, depending on thickness, or until fork tender but stiil firm.


Drain under cold water and set the stalks aside. Rub the peppers in olive oil and broil on all sides until lightly scorched. Place the cooked peppers in a paper bag to steam for 10 minutes.


Remove the peppers and rub off the skins. Cut open and remove the stem, seeds and white flesh.


Puree the peppers in the food processor.


Mix in the olive oil, balsamic vinegar and thyme.


Adjust seasoning, adding salt and pepper if desired.


Divide puree among 4 serving dishes. Top with asparagus.





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Asparagus Guacamole


INGREDIENTS:


24 spears fresh asparagus,


trimmed and coarsely chopped


1/2 cup salsa 1 tablespoon chopped cilantro


2 cloves garlic


4 green onions, sliced


DIRECTIONS:


1. Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.


2. Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate 1 hour, or until chilled, before serving


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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:


1. 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


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Broccoli with Lemon Butter Sauce


INGREDIENTS:


1/4 cup butter or margarine


1/4 cup water


1 lemon, juiced 1/4 teaspoon cayenne pepper


salt and pepper to taste


1 (16 ounce) package frozen


broccoli florets





DIRECTIONS:


1. In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.


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Broccoli with Garlic Butter and Cashews


INGREDIENTS:


1 1/2 pounds fresh broccoli, cut


into bite size pieces


1/3 cup butter


1 tablespoon brown sugar


3 tablespoons soy sauce 2 teaspoons white vinegar


1/4 teaspoon ground black


pepper


2 cloves garlic, minced


1/3 cup chopped salted


cashews





DIRECTIONS:


1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.


2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately


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ROASTED BROCCOLI WITH LEMON VINAGRETTE





Preparation Time 10 minutes





Cooking Time 20 minutes





Ingredients (serves 6)


500g broccoli, cut into large florets


60ml (1/4 cup) olive oil


2 tbs fresh lemon juice


2 tsp Dijon mustard


145g (1 cup) Sunbeam dry roasted hazelnuts





Method


Preheat oven to 180掳C. Combine the broccoli and 2 tablespoons of oil in a bowl. Transfer to a baking tray. Roast in oven for 20 minutes or until tender.


Meanwhile, whisk together the lemon juice, mustard and remaining oil in a small jug.


Transfer the broccoli to a large heatproof bowl. Sprinkle over the hazelnuts and pour over the dressing. Toss until well combined. Serve immediately.





BROCCOLI WITH GARLIC %26amp; CHILLI





Ingredients (serves 4)


800g broccoli, cut into small florets


2 tablespoons olive oil


3 garlic cloves, thinly sliced


1/2 teaspoon dried chilli flakes





Method


Bring a large saucepan of water to the boil over high heat. Add broccoli. Cook for 3 minutes or until bright green and just tender (see shortcut). Drain well.


Meanwhile, heat oil in a large, deep frying pan or wok over low heat. Add garlic and chilli. Cook, stirring, for 1 minute or until aromatic. Increase heat to medium. Add broccoli. Toss until well coated. Season with salt and pepper. Serve.





STIR-FRIED LEMON BROCCOLI





Ingredients (serves 4)


1 1/2 tablespoons vegetable oil


1/3 cup slivered almonds


500g broccoli, trimmed, cut into florets


1 tablespoon water


1 lemon, rind thinly sliced, juiced





Method


Heat a wok over medium heat until hot. Add 2 teaspoons of oil and nuts. Stir-fry for 2 minutes or until golden. Set aside.


Increase heat to high. Add remaining 1 tablespoon of oil. Swirl to coat wok. Add broccoli. Stir-fry for 1 minute. Add water. Cover. Cook for 30 to 40 seconds or until broccoli is bright green.


Remove from heat. Add lemon rind, 1/4 cup of juice and nuts. Toss. Serve.



I pan grill asparagus, season with salt %26amp; pepper, drizzle with olive oil, grill about 5-6 minutes, squeeze fresh lemon juice, very good.





Saute broccoli after blanching in water, drain well, saute in olive oil with minced garlic, kind of like stir-fry could add soy sauce.





Broccoli with cheese sauce. Here is my recipe:


http://www.cooking-is-easy-and-fun.com/C鈥?/a>