A good recipe with asparagus?

I love asparagus, slightly crunchy with sea salt. I love fish and chicken and will eat pretty much anything. What's a good dinner recipe to cook with asparagus? Also, what spices/marinades are good for asparagus?A good recipe with asparagus?
i had chicken breast stuffed with asparagus then covered in hollandase sauce a few times, that is yummy!





A good recipe with asparagus?
I have a couple of ideas for you:


Grilled asparagus is delicious - brush with olive oil and place on a hot grill (it is best to use a mesh grill cover to avoid losing all the aspargus thru the grate). Grill till preferred doneness and sprinkle with kosher or sea salt.





Asparagus soup is very tasty. Snap the heads off a pound of asparagus. Reserve about 5-6 tips and roughly chop the rest. (You can also freeze the bottoms that you've snapped off for grilled or steamed asparagus, and use here when you've got a lot saved up.) Place the bottoms in a saucepan. Add one onion roughly chopped, 2 10 oz. cans of chicken broth, 1 few sprigs of parsley, 1 large carrot and a potato. Bring to a boil, then lower to a simmer and cook till all the vegetables are tender - about 30-35 minutes. Blend in a blender or with a hand blender. Strain or put thru a Foley food mill to separate out the stringy asparagus pulp. Saute the reserved chopped asparagus tips in 1 tbsp butter. Add to the asparagus soup. Bring to a boil, lower to a simmer and cook for 10-15 minutes until the heads are tender. Add 1 c. whole milk to the soup, heat to the simmer, and serve. You can add a dollop of sour cream or yogurt topped with a reserved tip before serving.
Hollandaise or Bearnaise sauce are classics paired w/ asparagus. Here's some good T%26amp;T recipes, too:








Asparagus Risotto





1 quart chicken broth


1 lb. asparagus


3 Tbsp. butter, divided


1 med. onion, chopped


1½ cups Arborio rice


1½ cups dry white wine


Zest of one lemon


¼ cup grated parmesan cheese





Bring broth to a simmer in a medium saucepan. Trim ends of asparagus, and cut into 1½” pieces. Toss asparagus into simmering chicken stock for about 3 minutes. Remove asparagus to a bowl; reduce heat under broth to med-low.





In another large saucepan, melt 2 Tbsp. butter. Cook onion in butter until soft. Add rice and stir to coat with butter, about 2 minutes, until fragrant and slightly translucent.





Add wine to rice, and cook until almost all liquid is evaporated. Add a small ladle (about ½ cup) of warm broth to rice, stirring until broth is absorbed. Continue adding broth and stirring until it’s absorbed until a creamy sauce is formed in rice. This should take about 20 minutes and you should have about 1 cup of broth left over. Add remaining broth, 1/3 cup at a time, until absorbed.





Taste rice. If almost done, stir in remaining 1 Tbsp. butter and lemon zest. (if not, add 1/3 to ½ cup water and continue stirring and cooking, about 3 minutes. Add parmesan cheese and asparagus, heat 1-2 minutes. Add a couple Tbsp. water if risotto is too thick. Serve w/ additional parmesan cheese.





Makes 4 servings.





--Family Circle, 2006


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Asparagus Soup





2 pounds fresh asparagus, trimmed


2 T. olive oil


2 T. butter


1 cup chopped onion


½ cup shallots


1 ½ cups chopped, peeled russet potatoes


1/2 cup chopped carrots (optional)


2 cups chicken stock


1 cup (about) heavy cream (optional)……I used evaporated skim milk


Salt and freshly ground white pepper to taste


Red pepper to taste





Remove tips from ½ of the asparagus spears, reserving the stalks. Blanch the tips in boiling water in a saucepan for 30 seconds or until bright green. Immediately plunge the tips into a bowl of ice water to stop the cooking process; drain. Chop the reserved stalks and remaining asparagus spears.





Heat the olive oil and butter in a large saucepan. Cook the onion and shallots in the olive oil mixture for 5-7 minutes or until tender, stirring constantly. Add the potatoes, carrots and unblanched asparagus to the onion mixture and mix gently. Cook until the asparagus turns bright green, stirring occasionally. Stir in the stock and bring to a boil; reduce the heat.





Simmer for 20 minutes or until the potatoes, carrots and asparagus are tender, stirring occasionally. Process the soup in batches in a food processor or blender until pureed. Return the soup to the saucepan and simmer just until heated through, stirring occasionally. Add the heavy cream until of the desired consistency and mix well. Cook until heated through, stirring occasionally. Season with salt, white pepper and red pepper. Ladle into soup bowls. Top with the reserved asparagus tips. Serve hot or chilled.





--The Advocate FOOD Section


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Asparagus Casserole





4 cups cut asparagus (or 2 8oz. frzn pkgs)


½ cup sour cream


1 Tbsp onion, grated


½ cup stuffing mix


1 can cream of shrimp soup


2 Tbsp carrots, shredded


1/8 tsp pepper


1 tsp butter





Cook and drain asparagus. Combine remaining ingredients except butter; pour into 1qt casserole dish. Melt butter and pour over top. Bake at 350 degrees for 30-35 minutes.


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Pan Fried Asparagus





(for all you garlic and asparagus lovers!)





1/4 cup butter


2 tbsp olive oil


1 tsp coarse salt


1/4 tsp ground black pepper


3 cloves garlic, minced (I added more)


1/2 pound fresh asparagus spears, trimmed








Melt butter in skillet over med-hi heat. Stir in 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.





--All Recipes.com


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Roasted Asparagus with Parmesan


Serves 4





2 bunches asparagus (1½ lbs.), washed and ends snapped off


1½ Tbsp. olive oil


Kosher salt


Freshly ground black pepper


¼ cup finely grated Parmesan cheese





Preheat oven to 450ºF. On a rimmed baking sheet, toss asparagus with olive oil. Season with S%26amp;P to taste. Arrange in an even layer on pan, and sprinkle w/ parmesan cheese. Roast until asparagus is tender and cheese is melted, 10-15 minutes. Serve immediately.





--Everyday FOOD


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Roasted Asparagus with Lemon





2 lb. asparagus


1/4 cup extra-virgin olive oil


2 garlic cloves, minced


Zest of 1 lemon


Salt and freshly ground pepper, to taste


1 lemon, cut into 8 wedges





Position a rack in the upper third of an oven and preheat to 450°F.





Snap off the tough stem ends from the asparagus spears and discard. Arrange the spears on a baking sheet.





In a small bowl, whisk together the olive oil, garlic and
I have to agree with the consensus. I trim the dead ends of my asparagus, toss it with some olive oil, sea salt, and cracked pepper and grill it until it is bright green and still crispy. Sometimes I squeeze a lemon over it for a twist.
Normally you just eat the asparagus with salt and butter, but here in Spain they make asparagus tortillas. That is omelette with asparagus in it. We are lucky here as asparagus grows wild and we can pick it ourselves.
I don't add to my asparagus. I just put a little salt and butter on them and steam them in the microwave for about 4 minutes.





however. hollandise sauce is what is normally put on apsaragus.
I boil bow tie pasta, cut the asparagus in one inch long pieces. Throw the asparagus in the boiling water near the end of the pasta's cooking time. Strain it all and cover it with lots of Parmesan or Romano cheese. Yum!
wrap them with bacon.....yummmm