Does anyone have any good recipes for Asparagus?

Title: Asparagus %26amp; Wild Rice Casserole


Categories:


Yield: 4 Servings





2 tb Chopped onion


1 tb Butter


1 tb Flour


1/8 ts Salt


1 c Milk


1/2 c Sour cream


2 c Cooked wild rice


2 lb Asparagus; cut into 2';


.. pieces and cooked


3/4 c Shredded cheddar cheese


6 sl Bacon; diced %26amp; cooked





Preheat oven to 350掳. Grease an 11x7x2'; baking


dish.





Fry onion in butter until tender. Stir in flour


and salt until smooth; add milk and cook until


thickened. Cook 1 minute more. Remove from heat;


stir in sour cream.





Place wild rice in baking dish. Top with


asparagus, sauce, cheese and bacon. Bake 30


minutes.








Title: Asparagus Casserole with Mushroom Sauce


Categories:


Yield: 8 Servings





3 tb Chopped onions


2 tb Butter


4 c Asparagus; cut in 1'; pieces


1 c Milk


1 1/2 c Corn flakes


2 Eggs; slightly beaten


1 ts Salt





MMMMM-----------------------MUSHROOM SAUCE-------------


2 tb Butter


3 tb Flour


2 c Milk


1 ts Mustard


1 3/4 ts Salt


2 ts Chopped chives


2 ts Chopped pimentos


14 tb Sliced mushrooms





Preheat oven to 375掳.





Fry onions in butter until tender. Mix with


remaining casserole ingredients, turn into baking


dish and bake until set, about 50 minutes.





Sauce:





Melt butter in saucepan. Stir in flour until well


blended. Blend in milk and cook, stirring


constantly, until thickened. Stir in mustard and


salt until well mixed; fold in chives, pimento and


mushrooms. Heat through, serve over asparagus


custard.





Title: Asparagus Crab Quiche


Categories:


Yield: 6 Servings





3/4 lb Asparagus; cut in 2'; pieces


1 .. 9'; pastry shell; unbaked


6 oz Crabmeat; flaked


1 c Shredded Swiss cheese


1 tb Flour


3 Eggs; beaten


1 1/2 c Light cream


1/2 ts Salt


3 dr Hot pepper sauce


2 tb Grated Parmesan cheese


8 Spears asparagus; garnish





Preheat oven to 350掳. Line pie dish with pastry.





Cook asparagus pieces in water until crisp-tender;


drain and place on pastry. Top with crabmeat, then


combined cheese and flour. Mix eggs, cream, salt


and hot pepper sauce; pour over crab. Sprinkle


with parmesan cheese. Arrange spears, tips facing


out, spoke fashion on top. Bake 35 to 40 minutes.





Title: Asparagus Tomato Salad


Categories:


Yield: 4 Servings





MMMMM--------------------------DRESSIN鈥?br>

2 tb Lemon juice


1 tb Olive oil


1 ts Red wine vinegar


1/2 Clove garlic; minced


1/2 ts Dijon mustard


1/4 ts Dried basil


1/4 ts Salt


1/8 ts Pepper





MMMMM---------------------------SALAD-鈥?br>

12 Asparagus spears; cut into


.. 1 1/2'; pieces


3 sm Tomatoes; seeded %26amp; diced


1 sm Red onion; sliced





Combine dressing ingredients; set aside. Cook


asparagus in boiling salted water until


crisp-tender. Drain and cool. Combine with onion


and tomato; toss with dressing








Title: Asparagus with Apricot Vinaigrette


Categories:


Yield: 4 Servings





1 lb Asparagus spears


3/4 ts Cornstarch


Dash garlic powder


Dash ground ginger


1/3 c Apricot nectar


1 tb White wine vinegar





Snap off and discard woody ends from asparagus.


Cook in a small amount of boiling water until


crisp tender, 8-10 minutes.





For vinaigrette, combine cornstarch, garlic powder


and ginger in a small saucepan. Stir in apricot


nectar. Cook, stirring, over medium heat until


thickened and bubbly. Cook and stir 2 minutes


more. Remove from heat, stir in vinegar. Pour over


asparagus; toss gently to coat.





Title: Mustard Sauced Asparagus with Chopped Egg


Categories:


Yield: 2 Servings





1/2 lb Asparagus spears


1/4 c Yogurt


1 1/2 ts Minced fresh dillweed


1 1/2 ts Minced fresh chives


2 ts Dijon mustard


1/8 ts Salt


1/8 ts Pepper


1 Hard cooked egg; chopped





Snap off tough ends of asparagus; remove scales


with a kife or vegetable peeler, if desired. Steam


asparagus, covered, 5 minutes or until crisp


tender. Rinse under cold water; drain and chill.





Combine yogurt, dillweed, chives, mustard, salt


and pepper in a bowl; stir well. Divide the


asparagus evenly between two salad plates; top


each with 2 tablespoons dressing and 1/2 chopped


egg.Does anyone have any good recipes for Asparagus?
I have two favorite ways to cook asparagus, and one favorite way to dress it:





Prep:





Break the root ends off the asparagus at the natural break point for each spear by grabbing the thicker end and the midpoint and bending until it snaps. You can also test a few, then cut the rest off at that point if you're in a rush.





Cooking:





1. For easy, fresh-looking asparagus, boil or steam. Boil the asparagus in a large pot of salted water. Be sure not to overcook, and plunge into ice water when done to stop the cooking proces. You can also do the same with an asparagus steamer pot, if you've got one, which cooks the thicker base through boiling but the more delicate tips by steaming.





2. To concentrate the flavors, broil or grill. Preheat your broiler or grill. This works best for spears no larger than 5/8 inch diameter. Lightly toss with olive oil, salt, and pepper. If broiling, put the asparagus on a cookie sheet in a single layer. Shake or flip groups with a spatula after about 4 minutes, or when browned on one side. Continue cooking until barely tender. (They will continue cooking slightly once removed from the heat.)





Dressing:





Many things can work, from hollondaise to just some lemon juice, but my favorite is to toss with a little good olive oil, some meyer lemon juice, salt and pepper, then top with large shavings of parmesan cheese.





Enjoy!Does anyone have any good recipes for Asparagus?
steamed until they are very soft then smothered in salt and chili
This one's easy:





Preheat oven to 350





Wash the fresh asparagus, trim off the tough bottoms but otherwise leave the spears intact.





Toss the spears in a bowl with equal parts olive oil and balsamic vinegar, a little bit of sea salt and cracked black pepper.





Lay the spears out in a jelly roll pan and bake for six minutes each side.





You can also broil them, but you'll have to turn the spears after about a minute to keep them from burning.





Serve on a platter with shredded (not grated) asiago cheese sprinkled on top immediately.
open a can and enjoy
I love it this way: Lay asparagus on aluminum foil then sprinkle with a dash of water, a squeeze of lemon juice, a couple shakes of garlic/onion powder, a good grinding of pepper, a little salt and finish with a drizzle of olive oil. Fold it into a pouch and bake it in the oven or throw it on the grill. Toss in any thing else that sounds good to you. Experiment.
boil them in coca cola until the cola boils, stop. add salt and eat .
Try char grilling them on a BBQ with a drizzle of olive oil and chilli. Absolutely yummy.
If using thin asparagus, slice into 2.5 inch lengths after snapping off the tough end or if using thicker asparagus, slice on the diagonal up the stem into 2.5 inch lengths.





Saute in a medium-hot cast iron pan with some butter, garlic, and black pepper for about a minute or two. Add a teaspoon of dry sherry and a dash of light-coloured soy sauce to a quarter-cup chicken broth and add to the pan. Cook for another minute then serve.
saute them w/ a bit of extra virgin olive oil %26amp; some garlic for about 5 min. salt %26amp; pepper to taste very yummy quick %26amp; symple
creamy asparagus soup





1 large pack fresh asparagus green or white


diced 1/4';


2 cups 2% milk or soy milk


3 cups veg base (prepared as to instructions on package)


1 cup fresh chopped parsley


1 clove garlic (fresh) crushed


1 tbs. Kosher Salt or Sea Salt





flour and butter rue





1 cup butter


1 cup flour








in skillet combine butter and flour, this will become very pasty . .you want to heat and mix until smooth consistency is achieved . . .then cook at med heat for about 10 to 14 mins longer stirring constantly . .this will toast the rue.





in sauce pan add all other ingredients and rue with whisk mix till smooth . . .simmer at med low heat for about 15 to 20 mins . ..





ENJOY!!





you can also add other veggies . .i.e. carrots, red onions, celery, radishes . .all diced . . .





HAVE FUN!!
Asparagus and Water Chestnuts


Submitted by: CatJenkins


Rated: 5 out of 5 by 6 members Prep Time: 5 Minutes


Cook Time: 12 Minutes Ready In: 17 Minutes


Yields: 4 servings


';Fast mix of frozen asparagus tips with water chestnuts and sweet red onions, sauteed in a light mixture of olive oil and balsamic vinegar. Simple, yet beautiful and so delicious!';


INGREDIENTS:


2 teaspoons olive oil


1 teaspoon butter (optional)


1/4 cup diced red onion


1 (5 ounce) can sliced water





chestnuts, drained


1 (10 ounce) package frozen


cut asparagus


2 teaspoons balsamic vinegar


DIRECTIONS:


1. Heat the olive oil and butter in a skillet over medium-high heat. Add the onion, and saute for a few minutes to release the flavor into the oil. Add the water chestnuts, asparagus, and vinegar; cook and stir for about 10 minutes, until the asparagus is cooked but still crunchy.
I like asparagus raw.


You can steam it.
I personally like asparagus cooked until soft, although it is also great barely cooked and still crispy. My recipe is this:





one spoonful of minced garlic


a touch of olive oil


one stick of unsalted butter





cut asparagus at bottom (maybe the bottom 3 inches of the veg)





melt butter with garlic and oil, add asparagus in sautee pan and cook on low heat for 20 or so minutes...
simply saute in butter, with garlic slices. this is really good with dried thyme and pepper sprinkled over the top right before serving
stir fry with eggplant and green peas in oyster sauce. yum yum.





if you are not vegan, add egg.
gross
Yum Yum Yum!!! Fantastic choice of veg - and asparagus is an aphrodisiac too!!





Have you tried asparagus soup? Just prepeare and cook carefully wit some butter (or low fat alternative) Add some lemon, cream or yogurt - heavenly!!!





Enjoy!
I love to grill asparagus, lightly seasoned. I have had to watch my cholesterol intake and have noticed how good that really is. Best thing to do is place them on tin foil and grill for about 30-45 minutes, turning ever so often. Lightly season with greek seasoning, salt, or pepper (you can use anything on the seasoning actually) and may put a slight amount of butter on it (dont tell my doctor)
Its lovely in stir fry with black bean sauce
is it non veg?
STEAMED WITH HOLLANDAISE SAUCE
I always loved asparagus but never got it right until I took a class last week and now I am so happy to be able to enjoy it pefectly at home! AND IT IS SO EASY!!! Just boil it in lightly salted water (or no salt!) for 3 minutes, and then plunge into ice water to stop the cooking. Tastes great just like that, in a salad, or even better, I add it with shrimp or scallops in parchment paper with a little sea salt and pepper, olive oil with orange zest and bake it all together for about 7 minutes. YUM!
If you're vegan, this one's not good for you!!





I make an asparagus lasagna with goat cheese





1 lb asparagus, baked with a little salt until tender


6 sheets of fresh lasagna


600 grams of goat cheese


3 cups of veggie stock


2 cups mozzarella cheese


rind and juice of one lemon





in a pot, combine the veggie stock with the goat cheese, rind and juice of lemon until melted and smooth.





layer the lasagna with bits of baked asparagus, mozzarella cheese and sauce until finished





Bake in 350 oven for 45 mins and ENJOY!!