What's a good easy fast asparagus recipe?

Something to go with my barbecue ribs on the grillWhat's a good easy fast asparagus recipe?
either wrap some asparagus in aluminum foil and grill it ,or another easy recipe. Brown the asparagus in some real butter until almost burnt, add salt,pepper,and a dash of garlic powder,onion powder,and drizzle 3 Tbsp of tomato sauce over it ....delishiousWhat's a good easy fast asparagus recipe?
I steam the asparagus and then pour browned butter, salt and pepper over it. Easy and tastes great!!
Baked Asparagus Recipe


Recipe Summary


Difficulty: Easy


Prep Time: 5 minutes


Cook Time: 20 minutes


Yield: 8 servings





2 bunches asparagus, washed


1 to 2 tablespoons olive oil


Coarse grained salt and cracked black pepper





Preheat oven to 400 degrees F.


Place asparagus in a large plastic bag. Drizzle half the olive oil over the asparagus, seal the bag and shake until asparagus is coated evenly with the olive oil. If necessary, add only enough of the remaining olive oil to coat the asparagus. Place the asparagus in a single layer on a cookie sheet, season with salt and pepper. Bake until tender or crunchy depending upon your preference, about 12 to 20 minutes.





Tips: (Shortcut chef) Toss asparagus with oil, salt and pepper as directed below and store in refrigerator until you're ready to bake it off. Get into the habit of spending 5 to 15 minutes prepping tonight or tomorrow's dinner during the day and you will be eating in more than out. The weight will come off quicker with home cooked healthful meals and you know it.


Tip: From mom's lips to your ears: You forgot to tell them to snap off the woody bottoms. Tell em to hold asparagus, one at a time, in their hands near the cut end and snap it like kindling. Mother Nature saw to it that the asparagus breaks in just the right spot, save the ends for stock.


Morph: Serve one other simple veggie side and a piece of oven baked fish such as salmon and dinner is all done. Cook off extra asparagus and throw it into a frittata, polenta, or pasta later in the week.


If the Queen's coming for dinner, toss cooked asparagus with fresh lemon, plate and garnish with thin curls of Parmesan.


Tip: Asparagus starts losing its sweetness the minute it's cut, therefore, as always, look for the freshest stalks possible. Skins should be smooth and bright colored with tightly formed heads.
Grilled Spring Vegetables


Fresh herbs and fresh veggies? What could be better!





Herb Butter


1/4 cup butter or margarine, melted


2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves


1 tablespoon chopped fresh chives


Vegetables


1 pound asparagus


1 pound green beans


1/2 pound mushrooms, cut in half


1/4 cup chopped walnuts








1. Heat coals or gas grill for direct heat.


2. In large bowl, mix all Herb Butter ingredients. Add remaining ingredients except walnuts; toss to coat with butter.


3. Place vegetables in grill basket. Cover and grill vegetables 5 inches from medium heat 6 to 8 minutes, turning vegetables once or twice, until tender. Sprinkle with walnuts.
Steam them, drain off water, add garlic, olive oil, yummy.
Put in a skillet over medium heat with a little butter and cook about 5 minutes. Squeeze in the juice of a lemon and cover with a lid for about 2 more minutes and serve them
Cook the asparagus, make a hollandaise sauce, enjoy them together.
Here's a great Asparagus grill recipe:





1 asparagus stem


Wrapped it with bacon


Get a toothpick and stab it at the base (to hold the bacon and to keep it from falling rhru the grill)





When you grill the ribs, grill the aspargus too. Grill it last and higher away from the flame. Close the lid to cook faster. When the bacon is done, the Asparagus is done. Tastes great with the meat!
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.
1- Pick some asparagus


2- Eat it





That's about as simple as you can get, and it's really pretty good that way. You may choose to add the optional step 1.5, ';wash it'; but that may not be necessary if you know it was grown without chemicals -- dirt is no big deal :-)





To cook asparagus, boil some water in a teakettle. Put the asparagus spears in an empty tin can of the appropriate size, tips up. Put the can in a suacepan that's deep enough to be covered when the asparagus is standing up in it. Once the water boils pour some into the can and some into the saucepan around the can. Put the saucepan over medium heat and cover it. After a few minutes (how many depends on your own taste) turn off the flame, take the asparagus out and eat it with maybe a spot of butter.





Sounds complicated but is actually quite simple.