Deep Fried Asparagus Recipe
Fresh asparagus is dipped in a simple beer batter and deep-fried. Keep this easy beer batter recipe on hand to use with other vegetables as well as seafood, fish, and chicken tenders.
* 1/2 cup cornstarch
* 3/4 cup flour
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 teaspoon white pepper
* 1/2 teaspoon celery salt
* 1/2 teaspoon baking soda
* 1 teaspoon baking powder
* 2 egg whites
* 2/3 cup cold flat beer
* 3 pounds (2 cups) raw, whole asparagus, cleaned and cut above white end
Mix cornstarch, flour, salt, pepper, celery salt, baking soda, baking powder, egg whites, and beer in a bowl with a wire whisk until well blended.
Dip asparagus individually in the batter and deep fry them in at least 2-inches of peanut oil for 2 minutes or until golden brown.A good recipe for deep-fried asparagus.?
Though this post is 6 months old, to the person who said No one Deep fries Asparagus.... Yes they do. and Actually it is very good. It was served as an appetizer at a Bar and Grill I went to just months ago. It was the best thing I've ever had. Report Abuse
A good recipe for deep-fried asparagus.?
Ingredients
1/2 cup cornstarch
3/4 cup flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon white pepper
1/2 teaspoon celery salt
1/2 teaspoon baking soda
1/4 teaspoon black pepper
2 egg whites
2/3 cup cold, flat beer
3 pounds asparagus, raw, whole, cleaned and cut above white end
Peanut oil, for frying
Directions
Mix all ingredients except asparagus and oil in a bowl with a wire whisk until well blended. Dip asparagus individually in the batter and deep-fry them in at least 2 inches of peanut oil for 2 minutes or until golden brown.
this depends on how many asparagus you have but you can cut them into pieces if you like ,in a bowl put some flour a bit of salt and use 1/2 to 1 bottle of beer bat well until a batter is formed and dip the asparagus or other vegetables if you wish into it and deep fry , rest them on a paper towel that will absorb the oil .
No one deep fries asparagus. If you want delicious fried asparagus, then try this: dip in egg and then in flavored breadcrumbs. Fry in olive oil and keep warm in a preheated 350掳 oven. Will not be greasy as if deep fried.
I'm sorry but that sounds just awful...why not just stir fry it in a little butter? haha
Thursday, January 7, 2010
Is there a recipe for Brio's petite grilled salmon & angel hair with cherry tomatoes, green onions, asparagus?
I am not sure if I ever saw that, but you can follow some of these recipes
http://healthypastarecipes.blogspot.com/
and substitute the meat for salmonIs there a recipe for Brio's petite grilled salmon %26amp; angel hair with cherry tomatoes, green onions, asparagus?
This is probably a real long shot but try http://recipelink.com.
Or you can try this recipe. Maybe it's a little like it. http://delishfood.wordpress.com/2007/08/鈥?/a>
http://healthypastarecipes.blogspot.com/
and substitute the meat for salmonIs there a recipe for Brio's petite grilled salmon %26amp; angel hair with cherry tomatoes, green onions, asparagus?
This is probably a real long shot but try http://recipelink.com.
Or you can try this recipe. Maybe it's a little like it. http://delishfood.wordpress.com/2007/08/鈥?/a>
Recipe for Egg Bake with Asparagus, Ham and Mushrooms in it?
Breakfast Casserole with Asparagus, Mushrooms, and Cheese
(Makes 8 generous servings)
1 lb. fresh asparagus, washed, ends trimmed, and cut into 1 inch pieces
1 lb. fresh mushrooms (or more) washed and cut into half slices
1-2 T olive oil (depending on your pan)
6 oz.cheese
12 eggs
2 T milk, half and half, or cream
1 tsp. Spike Seasoning or Johnny's seasoning
(optional, but recommended)
Preheat oven to 375 F. Spray a glass casserole dish with non-stick spray or mist with olive oil. Be sure to spray the sides too, or the eggs will stick. (I used a dish that was 13.5'; X 9.5'; but any size close to that will work.)
Wash asparagus and mushrooms and let drain dry. Trim off woody asparagus ends, then cut into pieces about 1 inch long. Cut mushrooms in half lengthwise, then turn and cut into half slices.
Heat a small amount of olive oil in heavy frying pan and saute asparagus 3-4 minutes, until it is barely starting to turn bright green. Add asparagus to casserole dish and spread out into single layer. Add more oil to pan if needed, and saute mushrooms until they are softened and all liquid is evaporated, about 5-7 minutes. Layer mushrooms in casserole dish on top of asparagus.
Sprinkle cheese on top of asparagus and mushrooms. Break eggs into mixing bowl, add milk, half and half, or cream and Spike Seasoning if using. Beat eggs a few minutes, until whites and yolks are well combined, then pour over asparagus, mushrooms, and cheese.
Bake about 45-55 minutes, until eggs are well set, cheese is melted, and casserole is barely starting to brown. Serve hot, topped with sour cream if desired. This can be refrigerated and re-heated in the microwave. Egg casseroles can also be frozen, then thawed in the refrigerator and reheated.
Enjoy
Recipe for Egg Bake with Asparagus, Ham and Mushrooms in it?
This is may favorite-also has tomato
Baked Eggs with Tomato-Ham Sauce And Asparagus
Ingredients
3 tb Olive oil ; 28-ounce can)
1 lg Onion; chopped 12 oz Asparagus; trimmed
12 oz Mushrooms; chopped 8 Eggs
6 oz Jamon serrano or prosciutto; 2/3 c Grated manchego or Romano
1/4 ts Dried crushed red pepper Fresh Italian parsley sprigs
2 1/2 c Crushed tomatoes in puree;
Instructions for Baked Eggs with Tomato-Ham Sauce And Asparagus
Heat oil in heavy large skillet over medium heat. Add onion and saute until translucent, about 8 minutes. Add mushrooms and saute until tender, about 4 minutes. Add jamon and dried crushed red pepper and stir 1 minute. Add tomatoes. Simmer until mixture mounds on spoon, stirring frequently, about 10 minutes. Season sauce with salt and pepper. Cook asparagus in large pot of boiling salted water until just crisp-tender. Drain. Rinse under cold water and drain well. (Can be prepared 1 day ahead. Cover tomato sauce and asparagus separately and refrigerate. Bring to room temperature before using.) Preheat oven to 400F. Grease four, 5 to 6-inch-diameter shallow earthenware casseroles or baking dishes with olive oil. Divide sauce among dishes. Make large well in center of sauce in each dish. Break 2 eggs into each well. Sprinkle eggs with pepper and then cheese. Arrange asparagus around edge of dishes. Cover with foil. Bake until eggs are almost set, about 12 minutes. Garnish with parsley and serve immediately. Recipe for Egg Bake with Asparagus, Ham and Mushrooms in it?
Make a frittata or quiche
(Makes 8 generous servings)
1 lb. fresh asparagus, washed, ends trimmed, and cut into 1 inch pieces
1 lb. fresh mushrooms (or more) washed and cut into half slices
1-2 T olive oil (depending on your pan)
6 oz.cheese
12 eggs
2 T milk, half and half, or cream
1 tsp. Spike Seasoning or Johnny's seasoning
(optional, but recommended)
Preheat oven to 375 F. Spray a glass casserole dish with non-stick spray or mist with olive oil. Be sure to spray the sides too, or the eggs will stick. (I used a dish that was 13.5'; X 9.5'; but any size close to that will work.)
Wash asparagus and mushrooms and let drain dry. Trim off woody asparagus ends, then cut into pieces about 1 inch long. Cut mushrooms in half lengthwise, then turn and cut into half slices.
Heat a small amount of olive oil in heavy frying pan and saute asparagus 3-4 minutes, until it is barely starting to turn bright green. Add asparagus to casserole dish and spread out into single layer. Add more oil to pan if needed, and saute mushrooms until they are softened and all liquid is evaporated, about 5-7 minutes. Layer mushrooms in casserole dish on top of asparagus.
Sprinkle cheese on top of asparagus and mushrooms. Break eggs into mixing bowl, add milk, half and half, or cream and Spike Seasoning if using. Beat eggs a few minutes, until whites and yolks are well combined, then pour over asparagus, mushrooms, and cheese.
Bake about 45-55 minutes, until eggs are well set, cheese is melted, and casserole is barely starting to brown. Serve hot, topped with sour cream if desired. This can be refrigerated and re-heated in the microwave. Egg casseroles can also be frozen, then thawed in the refrigerator and reheated.
Enjoy
Recipe for Egg Bake with Asparagus, Ham and Mushrooms in it?
This is may favorite-also has tomato
Baked Eggs with Tomato-Ham Sauce And Asparagus
Ingredients
3 tb Olive oil ; 28-ounce can)
1 lg Onion; chopped 12 oz Asparagus; trimmed
12 oz Mushrooms; chopped 8 Eggs
6 oz Jamon serrano or prosciutto; 2/3 c Grated manchego or Romano
1/4 ts Dried crushed red pepper Fresh Italian parsley sprigs
2 1/2 c Crushed tomatoes in puree;
Instructions for Baked Eggs with Tomato-Ham Sauce And Asparagus
Heat oil in heavy large skillet over medium heat. Add onion and saute until translucent, about 8 minutes. Add mushrooms and saute until tender, about 4 minutes. Add jamon and dried crushed red pepper and stir 1 minute. Add tomatoes. Simmer until mixture mounds on spoon, stirring frequently, about 10 minutes. Season sauce with salt and pepper. Cook asparagus in large pot of boiling salted water until just crisp-tender. Drain. Rinse under cold water and drain well. (Can be prepared 1 day ahead. Cover tomato sauce and asparagus separately and refrigerate. Bring to room temperature before using.) Preheat oven to 400F. Grease four, 5 to 6-inch-diameter shallow earthenware casseroles or baking dishes with olive oil. Divide sauce among dishes. Make large well in center of sauce in each dish. Break 2 eggs into each well. Sprinkle eggs with pepper and then cheese. Arrange asparagus around edge of dishes. Cover with foil. Bake until eggs are almost set, about 12 minutes. Garnish with parsley and serve immediately. Recipe for Egg Bake with Asparagus, Ham and Mushrooms in it?
Make a frittata or quiche
My sil is looking for an asparagus casserole recipe that appeared in Guideposts awhile back. Can you help?
Asparagus Almond Casserole
This is Mrs. Voight's original recipe. Feel free to make your own additions. They use Sunkist Almond Accents Sliced Almonds to add to the flavor.
5 tablespoons butter
5 tablespoons flour
3/4 cup milk
3/4 cup juice from canned asparagus
3/4 cup mayonnaise
3 15-ounce cans asparagus
5 hard-boiled eggs, sliced
3/4 cup blanched almonds
3/4 cup cracker crumbs
Melt butter in skillet. Add flour and blend. Add milk and asparagus juice. Cook over low heat until thick. Add
mayonnaise and mix well until sauce is formed. In bottom of 2-quart baking dish arrange a layer of asparagus, eggs and
almonds. Cover with half of the sauce. Repeat. Top casserole with cracker crumbs. Bake at 300 to 350掳F for 30 minutes. Serves 8.My sil is looking for an asparagus casserole recipe that appeared in Guideposts awhile back. Can you help?
Was it this:
Asparagus Almond casserole:
The author uses Sunkist Almond Accents Sliced Almonds to add to the flavor and noted the original recipe called for saltines, but her mother substituted Wheatsworth crackers.
5 TBS Butter
5 TBS Flour
3/4 cup milk
3/4 cup juice from canned asparagus
3/4 mayonaise
3- 15 oz cans of asparagus
5 hard boiled eggs, sliced
3/4 cup blanched almonds
melt butter in skillet. add flour and blend. add milk and asparagus juice.
cook over low heat until thick. add mayonaise and mix well until sauce is formed. In bottom of 2 quart baking dish arrange a layer of asparagus, eggs and almonds. Cover with half of the sauce. Repeat layers. Top with cracker crumbs. Bake at 350 degrees for 30 minutes. Serves 8.My sil is looking for an asparagus casserole recipe that appeared in Guideposts awhile back. Can you help?
Nowindows web hosting
This is Mrs. Voight's original recipe. Feel free to make your own additions. They use Sunkist Almond Accents Sliced Almonds to add to the flavor.
5 tablespoons butter
5 tablespoons flour
3/4 cup milk
3/4 cup juice from canned asparagus
3/4 cup mayonnaise
3 15-ounce cans asparagus
5 hard-boiled eggs, sliced
3/4 cup blanched almonds
3/4 cup cracker crumbs
Melt butter in skillet. Add flour and blend. Add milk and asparagus juice. Cook over low heat until thick. Add
mayonnaise and mix well until sauce is formed. In bottom of 2-quart baking dish arrange a layer of asparagus, eggs and
almonds. Cover with half of the sauce. Repeat. Top casserole with cracker crumbs. Bake at 300 to 350掳F for 30 minutes. Serves 8.My sil is looking for an asparagus casserole recipe that appeared in Guideposts awhile back. Can you help?
Was it this:
Asparagus Almond casserole:
The author uses Sunkist Almond Accents Sliced Almonds to add to the flavor and noted the original recipe called for saltines, but her mother substituted Wheatsworth crackers.
5 TBS Butter
5 TBS Flour
3/4 cup milk
3/4 cup juice from canned asparagus
3/4 mayonaise
3- 15 oz cans of asparagus
5 hard boiled eggs, sliced
3/4 cup blanched almonds
melt butter in skillet. add flour and blend. add milk and asparagus juice.
cook over low heat until thick. add mayonaise and mix well until sauce is formed. In bottom of 2 quart baking dish arrange a layer of asparagus, eggs and almonds. Cover with half of the sauce. Repeat layers. Top with cracker crumbs. Bake at 350 degrees for 30 minutes. Serves 8.My sil is looking for an asparagus casserole recipe that appeared in Guideposts awhile back. Can you help?
No
I am making a recipe with Asparagus...?
I have a pasta/chicken/ asparagus recipe I want to make for dinner tonight. The recipe says to boil water, add the asparagus and cook for 2 minutes, then remove and cut to 2 in pieces. Is this the best way to get the asparagus cooked??? or could I steam it to make sure it gets tender?? My sister made this recipe and said her asparagus was not tender, but still kind of crunchy/firm...I am making a recipe with Asparagus...?
Depends on the size of the asparagus.... larger stalks take a bit longer than the pencil thin ones, but neither takes long.
For an average (1 lb) bunch, I would trim off the tough bottom ends of the stalks 1- 2 inches and discard them. Cut spears to desires size, toss thems with a 1Tbl olive oil 1/2 tsp salt and pinch of black pepper and cook in saute pan over medium heat for 3-4 mins, stir/toss a few times, until crisp/tender. If not done enough, add a little water to the pan 1/4 cup or so, cover and steam until desired doneness.I am making a recipe with Asparagus...?
Asparagus should be cooked with a little crunch left in it. It's such a delicate veg that if you over cook it can taste bitter. What you can do is cook in the boiling water as your sister does drain and then quickly griddle.
Whether you steam it or boil it is up to you, however when you steam the asparagus retains more of it's nutrients and to me seems a little easier to control the cooking process. If you do boil it I suggest just doing the two minutes as it will continue to cook once it is taken out of the water and by the time it makes it to the table should (if kept warm) be about perfect. You do want asparagus to be a bit crunchy trust me soggy is just not good. You spent the money for fresh asparagus you should prepare it in a way that brings out it's flavor.
It depends on whether or not you want the asparagus 'crunchy'. Your sister's right...if you steam it, it'll turn out crunchier than boiling will...but it'll also retain more of its nutrients. If you want it more tender, then boil it...but make sure it's no longer than the recommended 2 minutes or else it will be 'mushy'.
If you want to have your asparagus tender and moist you may first want to cut off the white part at the end. This white part contains lignen, a plant fiber that makes the plant very tough and strong so it can stand up strait out of the ground... like asparagus dose. If you cut this part off and then cook it, you will have less fiber in your asparagus, but more tender asparagus.
I would not boil the asparagus because if you cook it that way you will get rid of the water soluble B-vitamins that are in asparagus. Folate (vitamin B-9) is extremely high in asparagus, so you do not want to boil them. The I always just saute them for a couple minutes in a large pan with some extra virgin olive oil until they are tender. You could steam them too.... but i like to saute them.
I saute my asparagus in a pan with some olive oil it turns out really nice
A little olive oil and bake for 15 min. That's as I do it, less watery for casseroles, etc
Sure, you could steam it or just boil it a little longer until it is how you like it.
I like to cut my asparagus first. You could steam it, boil it, saute it etc....
Depends on the size of the asparagus.... larger stalks take a bit longer than the pencil thin ones, but neither takes long.
For an average (1 lb) bunch, I would trim off the tough bottom ends of the stalks 1- 2 inches and discard them. Cut spears to desires size, toss thems with a 1Tbl olive oil 1/2 tsp salt and pinch of black pepper and cook in saute pan over medium heat for 3-4 mins, stir/toss a few times, until crisp/tender. If not done enough, add a little water to the pan 1/4 cup or so, cover and steam until desired doneness.I am making a recipe with Asparagus...?
Asparagus should be cooked with a little crunch left in it. It's such a delicate veg that if you over cook it can taste bitter. What you can do is cook in the boiling water as your sister does drain and then quickly griddle.
Whether you steam it or boil it is up to you, however when you steam the asparagus retains more of it's nutrients and to me seems a little easier to control the cooking process. If you do boil it I suggest just doing the two minutes as it will continue to cook once it is taken out of the water and by the time it makes it to the table should (if kept warm) be about perfect. You do want asparagus to be a bit crunchy trust me soggy is just not good. You spent the money for fresh asparagus you should prepare it in a way that brings out it's flavor.
It depends on whether or not you want the asparagus 'crunchy'. Your sister's right...if you steam it, it'll turn out crunchier than boiling will...but it'll also retain more of its nutrients. If you want it more tender, then boil it...but make sure it's no longer than the recommended 2 minutes or else it will be 'mushy'.
If you want to have your asparagus tender and moist you may first want to cut off the white part at the end. This white part contains lignen, a plant fiber that makes the plant very tough and strong so it can stand up strait out of the ground... like asparagus dose. If you cut this part off and then cook it, you will have less fiber in your asparagus, but more tender asparagus.
I would not boil the asparagus because if you cook it that way you will get rid of the water soluble B-vitamins that are in asparagus. Folate (vitamin B-9) is extremely high in asparagus, so you do not want to boil them. The I always just saute them for a couple minutes in a large pan with some extra virgin olive oil until they are tender. You could steam them too.... but i like to saute them.
I saute my asparagus in a pan with some olive oil it turns out really nice
A little olive oil and bake for 15 min. That's as I do it, less watery for casseroles, etc
Sure, you could steam it or just boil it a little longer until it is how you like it.
I like to cut my asparagus first. You could steam it, boil it, saute it etc....
Anybody know a good recipe for asparagus soup??
this is a great and easy recipe for asparagus soup
cream of asparagus soup
INGREDIENTS:
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
3/4 pound fresh asparagus
boiling water
salt and pepper -- to taste
PREPARATION:
Make the white sauce: Melt butter in a saucepan over low heat. Blend in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir until smooth. Add milk; cook, stirring constantly, until mixture thickens and begins to bubble.
Set aside.
Wash asparagus and cut in 1/2-inch pieces.
Cook asparagus in a small amount of boiling water until tender, about 5 minutes. Drain, reserving the cooking liquid. Set aside a few of the asparagus tips or pieces aside for garnish, if desired. Mash or blend remaining asparagus; set aside. Add enough boiling water to cooking liquid to make 1 cup; add white sauce and pureed asparagus. Heat thoroughly; season to taste with salt and pepper. Add whole asparagus pieces and serve.
Serves 4 to 6.
here is another recipe
Quick, Easy -N- Fast Creamy Asparagus Soup Recipe
2 lbs. fresh asparagus
4 T. butter
1 medium yellow or white onion, chopped
1 large or two small leeks, the white part and some of the light green, thoroughly washed and chopped
1 1/2 C. russet potatoes, peeled and diced
a handful of fresh parsley leaves
5 C. chicken broth
salt and freshly ground pepper to taste
1 or more C. heavy cream, light cream or milk
Wash and trim the asparagus, and cut into 1-inch pieces, reserving the tips. Cook the tips in a small amount of boiling water until barely tender, then drain, rinse them in cold water and set them aside for the garnish.
In a large pot, melt the butter over low heat and saute the onions and leeks until soft and translucent. Add the potatoes, asparagus, parsley and broth and bring to a boil. Reduce heat and simmer gently just until all the vegetables are tender, about 10 or 15 minutes.
Remove from the heat and puree the mixture in a blender or food processor. Return the soup to the pan, stir in enough cream to make a consistency you like, and heat just until steaming. Add salt and pepper to taste. Transfer to a warmed tureen or ladle into bowls and garnish with the asparagus tipsAnybody know a good recipe for asparagus soup??
2 1/2 lbs asparagus
6 cups low-fat milk
2 chicken stock cubes
2 tablespoons butter
2 tablespoons flour
croutons (for garnish)
1. Snap tough ends off asparagus.
2. Place in saucepan along with the milk.
3. Crumble in the stock cubes and bring slowly to the boil.
4. Simmer uncovered for 10-15 minutes until asparagus is just tender.
5. Process in a food processor or blender until chunky.
6. Melt butter in large saucepan.
7. Add flour and cook until pale golden.
8. Add soup and stir until it comes back to the boil.
9. Serve garnished with the croutons.
cream of asparagus soup
INGREDIENTS:
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
3/4 pound fresh asparagus
boiling water
salt and pepper -- to taste
PREPARATION:
Make the white sauce: Melt butter in a saucepan over low heat. Blend in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir until smooth. Add milk; cook, stirring constantly, until mixture thickens and begins to bubble.
Set aside.
Wash asparagus and cut in 1/2-inch pieces.
Cook asparagus in a small amount of boiling water until tender, about 5 minutes. Drain, reserving the cooking liquid. Set aside a few of the asparagus tips or pieces aside for garnish, if desired. Mash or blend remaining asparagus; set aside. Add enough boiling water to cooking liquid to make 1 cup; add white sauce and pureed asparagus. Heat thoroughly; season to taste with salt and pepper. Add whole asparagus pieces and serve.
Serves 4 to 6.
here is another recipe
Quick, Easy -N- Fast Creamy Asparagus Soup Recipe
2 lbs. fresh asparagus
4 T. butter
1 medium yellow or white onion, chopped
1 large or two small leeks, the white part and some of the light green, thoroughly washed and chopped
1 1/2 C. russet potatoes, peeled and diced
a handful of fresh parsley leaves
5 C. chicken broth
salt and freshly ground pepper to taste
1 or more C. heavy cream, light cream or milk
Wash and trim the asparagus, and cut into 1-inch pieces, reserving the tips. Cook the tips in a small amount of boiling water until barely tender, then drain, rinse them in cold water and set them aside for the garnish.
In a large pot, melt the butter over low heat and saute the onions and leeks until soft and translucent. Add the potatoes, asparagus, parsley and broth and bring to a boil. Reduce heat and simmer gently just until all the vegetables are tender, about 10 or 15 minutes.
Remove from the heat and puree the mixture in a blender or food processor. Return the soup to the pan, stir in enough cream to make a consistency you like, and heat just until steaming. Add salt and pepper to taste. Transfer to a warmed tureen or ladle into bowls and garnish with the asparagus tipsAnybody know a good recipe for asparagus soup??
2 1/2 lbs asparagus
6 cups low-fat milk
2 chicken stock cubes
2 tablespoons butter
2 tablespoons flour
croutons (for garnish)
1. Snap tough ends off asparagus.
2. Place in saucepan along with the milk.
3. Crumble in the stock cubes and bring slowly to the boil.
4. Simmer uncovered for 10-15 minutes until asparagus is just tender.
5. Process in a food processor or blender until chunky.
6. Melt butter in large saucepan.
7. Add flour and cook until pale golden.
8. Add soup and stir until it comes back to the boil.
9. Serve garnished with the croutons.
Bought precooked asparagus in a can what kind of recipes are out there?
I buy the pieces and stems like with mushrooms and make both hot and cold soups, just blend them with dairy or soya milk, seasonings and warm or chill and serve with sour cream or soya yougart and chopped chive, even keep a few piece and chop them into the soup, the same blending and warming a bit of butter or margarine, parmesan cheese and cream or soya cheese and soya milk to thin and then tossed over whole wheat or semolina pasta with again some pieces cut up or I like rice pastas.
Even added to the stock for making risotto is nice and some added at the end for flavour with the final cheese and butte/margarine component. I am a former chef and now a lacto-ovo vegetarian, and like them for this, not much else you can do with them but the pieces and stems here in Canada at our Dollar store are 2 for $1.00 and I stock up when I can and keep a few on hand at all times.Bought precooked asparagus in a can what kind of recipes are out there?
Canned asparagus is pretty terrible:) .... It's overcooked, mushy and an ugly green color - and doesn't taste anything like fresh or frozen asparagus:) .... You CAN drain %26amp; marinate it in some Italian-type dressing though, and serve it cold, in salads. Don't waste your money on canned again, though.......
Even added to the stock for making risotto is nice and some added at the end for flavour with the final cheese and butte/margarine component. I am a former chef and now a lacto-ovo vegetarian, and like them for this, not much else you can do with them but the pieces and stems here in Canada at our Dollar store are 2 for $1.00 and I stock up when I can and keep a few on hand at all times.Bought precooked asparagus in a can what kind of recipes are out there?
Canned asparagus is pretty terrible:) .... It's overcooked, mushy and an ugly green color - and doesn't taste anything like fresh or frozen asparagus:) .... You CAN drain %26amp; marinate it in some Italian-type dressing though, and serve it cold, in salads. Don't waste your money on canned again, though.......
Thursday, December 24, 2009
Asparagus recipes...?
Anybody know any good 1s?Asparagus recipes...?
Well This Is My Fav. Called:Asparagus Milanese
2 pounds asparagus, cut into 5- to 6-inch lengths (use the thicker stem ones)*
Freshly grated Parmigiano-Reggiano cheese
4 tablespoons butter
4 eggs
Coarse salt and freshly ground black pepper to taste
* If you can find the purple-tipped asparagus, they are outstanding.
Snap off the tough ends of the asparagus; cook in boiling salted water until just crisp-tender, approximately 4 to 5 minutes for thick stalks. Remove from heat and remove asparagus with a slotted spoon; drain on several thicknesses of paper toweling until ready to serve. Remember that the asparagus will continue to cook from their own heat as they stand and cool, so if you like very firm asparagus, time them accordingly. Divide asparagus among 4 individual serving plates, arrange asparagus like spokes with the tips at the center of the plate. Sprinkle parmesan cheese over the asparagus.
In a medium frying pan over medium heat, heat the butter until just hot enough to sizzle a drop of water. Break and slip eggs into the pan; reduce heat to low and cook approximately 2 to 3 minutes or until whites are set but yolks are still runny. With a spatula, remove the eggs to the plates you will serve them on and place on top of the asparagus (be careful not to break yolks). The eggs should be hot enough to slightly melt the grated cheese
If the butter hasn鈥檛 already begun to brown, increase the heat under the frying pan and cook butter until lightly browned. Pour the browned butter over the top of the eggs.
Serve immediately. Season with salt and freshly ground pepper at the table.
Makes 4 servings.
I Hope U Like It So GLAsparagus recipes...?
Asparagus Au Gratin
2 tbsp butter
1/4 cups fresh bread crumbs
1/4 tsp sage, crushed
2 tbsp sliced green onion
1 can (10 1/2 oz) Asparagus, drained
1/4 cup of shredded Swiss Cheese
In 8x8 inch ovenproof dish, melt butter. Stir in crumbs and sage, mix well. Bake at 400 degress for 6 minutes. Remove from oven. Stir in onion, remove from dish. Arrange asparagus in buttered 1-quart baking dish. Sprinkle cheese over asparagus. Top with crumb mixture. Bake for 400 degrees for 10 minutes or until cheese melts.
My favorite way to cook asparagus is on the grill. Just place your asparagus in a Ziploc bag, add some olive oil, salt and pepper (or a little Italian seasoning if you want to get fancy). Make sure the asparagus is fully coated with the oil and seasoning and place on grill for about five minutes, turning occasionally. The grilling brings out the all the natural flavors.
I saute mine in a little bit of calorie free butter and garlic powder sprinkled on top. Add just about a tablespoon or two of water and simmer for about 10 minutes.
I just steam the asparagus and then make a mixture of olive oil, shallots, garlic, and dijon mustard to pour on top. Yummy!
It is also good grilled with a little bit of olive oil and some parmesan cheese.
Well, these aren't so much recipes as they are methods. I usually do asparagus 3 ways: I either roast it on a sheet pan with a drizzle of garlic oil (olive oil and minced garlic work just as well) and salt %26amp; pepper, I sautee it up in a combo of olive oil and butter w/ shallots and lemon pepper, or I drizzle it w/ olive oil (garlic or plain - doesn't matter) and stick it on the BBQ/grill. Yummy!
When I make asparagus, I keep it pretty simple. I wash the spears, break off the tough ends, and then toss the asparagus with salt, pepper and some olive oil (just enough to coat). Bake at 400 degrees for about 10 minutes (little less if they're really thin) and then eat.
Roasting them really intensifies the flavor of the asparagus - I like it much better than boiling it.
I like to make an asparagus rissoto with vege or chicken stock and parmesan cheese, u can use tin or fresh and it is yummy, add some sliver of smoked salmon if you wish. Or the other I like is the proscuitto wrapped asparagus or salmon/fish fillet cookd in garlic and lemon juice with fresh cooked white or green asparagus and new potatoes mmmm maybe a touch of dill.
Asparagus, ham and Parmesan cheese are my favorite add-ins for quiche...quick simple and a great brunch item for Easter...Use pre-baked pastry shell and have you add-ins chopped the night before!
For Julia's ';master'; recipe for quiche: Put 3 large eggs in a measuring cup, S %26amp;P, fill cup to 1 1/4 level with cream.
Pour into pie shell add your ingredients (pre cooked for most veggies) and bake in a 375* oven until its done.
My mom used to steam the aspargus and put Hollandaise sauce on it. Yum!
Roasted Asparagus
1 bunch of asparagus with tough ends cut off
2 cloves of garlic chopped
1 tablespoon of chopped thyme
2-3 tablespoons of olive oil
salt and pepper
Juice of one lemon
Preheat oven 425'
Toss asparagus with oil, garlic, thyme, salt and pepper.
Arrange in a single layer on a baking sheet and roast for about 10 minutes or just until the asparagus begins to brown.
Squeeze lemon over and serve.
Artichoke and Asparagus Salad with Strawberry Dressing
Ingredients:
-----------------------------------SAL鈥?br>
Lettuce Leaves
6 sm Artichokes; Prepared And,
-Cooked
1 lb Asparagus Spears; Cooked
-And, Chilled
1/3 c Carrot; Shredded
1/3 c Red Cabbage; Shredded
Instructions:
----------------------------STRAWBERRY DRESSING----------------------------
1/2 c Buttermilk
1 c Fresh Strawberries; Sliced
2 ts Honey
1/4 ts Allspice
On 6 salad plates, arrange lettuce leaves Halve artichokes lengthwise;
remove and discard center petals and fuzzy centers. Remove outer leaves of
artichoke and reserve to use as garnish. Trim out hearts and slice thinly.
Arrange artichoke slices on lettuce leaves with asparagus spears, shredded
carrot and cabbage. Add a few artichoke leaves for garnish.
For Dressing: In blender or food processor, measure all dressing
ingredients. Cover and process until mixture is smooth. Yield: 1 1/4 cups
dressing.
Serving Suggestion: Prepare, cover and refrigerate salad plates up to 4
hours before serving time. Chill dressing and spoon onto salad just before
serving. Makes 6 salads.
Try this out. I love asparagus too. :)
http://www.artcademy.biz/crabmeat%20and%鈥?/a>
http://whatscookingamerica.net/Vegetable鈥?/a>
I love asparagus just about any way....
the best and most simple is to drizzle with olive oil, salt, and pepper and roast in oven at about 400 degrees for about 5-10 minutes (depends on thickness). i also like it a lot in risotto. here's another easy one...
Pasta with Asparagus
1/2 pound mostaccioli or elbow macaroni, cooked and drained
5 garlic cloves, minced
1/4 cup freshly grated Parmesan cheese
1 teaspoon dried red pepper flakes
2 to 3 dashes hot pepper sauce
1/4 cup olive oil
1 tablespoon butter or margarine
1 pound fresh asparagus, cut into 1-inch pieces
Salt to taste
1/4 teaspoon black pepper
Boil water for the pasta. Cook as you are preparing the garlic/asparagus sauce. In a skillet, cook garlic, red pepper flakes and hot pepper sauce in heated oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8 minutes. Add Parmesan cheese, mix well. Pour over hot pasta and toss to coat. Serve immediately.
Well This Is My Fav. Called:Asparagus Milanese
2 pounds asparagus, cut into 5- to 6-inch lengths (use the thicker stem ones)*
Freshly grated Parmigiano-Reggiano cheese
4 tablespoons butter
4 eggs
Coarse salt and freshly ground black pepper to taste
* If you can find the purple-tipped asparagus, they are outstanding.
Snap off the tough ends of the asparagus; cook in boiling salted water until just crisp-tender, approximately 4 to 5 minutes for thick stalks. Remove from heat and remove asparagus with a slotted spoon; drain on several thicknesses of paper toweling until ready to serve. Remember that the asparagus will continue to cook from their own heat as they stand and cool, so if you like very firm asparagus, time them accordingly. Divide asparagus among 4 individual serving plates, arrange asparagus like spokes with the tips at the center of the plate. Sprinkle parmesan cheese over the asparagus.
In a medium frying pan over medium heat, heat the butter until just hot enough to sizzle a drop of water. Break and slip eggs into the pan; reduce heat to low and cook approximately 2 to 3 minutes or until whites are set but yolks are still runny. With a spatula, remove the eggs to the plates you will serve them on and place on top of the asparagus (be careful not to break yolks). The eggs should be hot enough to slightly melt the grated cheese
If the butter hasn鈥檛 already begun to brown, increase the heat under the frying pan and cook butter until lightly browned. Pour the browned butter over the top of the eggs.
Serve immediately. Season with salt and freshly ground pepper at the table.
Makes 4 servings.
I Hope U Like It So GLAsparagus recipes...?
Asparagus Au Gratin
2 tbsp butter
1/4 cups fresh bread crumbs
1/4 tsp sage, crushed
2 tbsp sliced green onion
1 can (10 1/2 oz) Asparagus, drained
1/4 cup of shredded Swiss Cheese
In 8x8 inch ovenproof dish, melt butter. Stir in crumbs and sage, mix well. Bake at 400 degress for 6 minutes. Remove from oven. Stir in onion, remove from dish. Arrange asparagus in buttered 1-quart baking dish. Sprinkle cheese over asparagus. Top with crumb mixture. Bake for 400 degrees for 10 minutes or until cheese melts.
My favorite way to cook asparagus is on the grill. Just place your asparagus in a Ziploc bag, add some olive oil, salt and pepper (or a little Italian seasoning if you want to get fancy). Make sure the asparagus is fully coated with the oil and seasoning and place on grill for about five minutes, turning occasionally. The grilling brings out the all the natural flavors.
I saute mine in a little bit of calorie free butter and garlic powder sprinkled on top. Add just about a tablespoon or two of water and simmer for about 10 minutes.
I just steam the asparagus and then make a mixture of olive oil, shallots, garlic, and dijon mustard to pour on top. Yummy!
It is also good grilled with a little bit of olive oil and some parmesan cheese.
Well, these aren't so much recipes as they are methods. I usually do asparagus 3 ways: I either roast it on a sheet pan with a drizzle of garlic oil (olive oil and minced garlic work just as well) and salt %26amp; pepper, I sautee it up in a combo of olive oil and butter w/ shallots and lemon pepper, or I drizzle it w/ olive oil (garlic or plain - doesn't matter) and stick it on the BBQ/grill. Yummy!
When I make asparagus, I keep it pretty simple. I wash the spears, break off the tough ends, and then toss the asparagus with salt, pepper and some olive oil (just enough to coat). Bake at 400 degrees for about 10 minutes (little less if they're really thin) and then eat.
Roasting them really intensifies the flavor of the asparagus - I like it much better than boiling it.
I like to make an asparagus rissoto with vege or chicken stock and parmesan cheese, u can use tin or fresh and it is yummy, add some sliver of smoked salmon if you wish. Or the other I like is the proscuitto wrapped asparagus or salmon/fish fillet cookd in garlic and lemon juice with fresh cooked white or green asparagus and new potatoes mmmm maybe a touch of dill.
Asparagus, ham and Parmesan cheese are my favorite add-ins for quiche...quick simple and a great brunch item for Easter...Use pre-baked pastry shell and have you add-ins chopped the night before!
For Julia's ';master'; recipe for quiche: Put 3 large eggs in a measuring cup, S %26amp;P, fill cup to 1 1/4 level with cream.
Pour into pie shell add your ingredients (pre cooked for most veggies) and bake in a 375* oven until its done.
My mom used to steam the aspargus and put Hollandaise sauce on it. Yum!
Roasted Asparagus
1 bunch of asparagus with tough ends cut off
2 cloves of garlic chopped
1 tablespoon of chopped thyme
2-3 tablespoons of olive oil
salt and pepper
Juice of one lemon
Preheat oven 425'
Toss asparagus with oil, garlic, thyme, salt and pepper.
Arrange in a single layer on a baking sheet and roast for about 10 minutes or just until the asparagus begins to brown.
Squeeze lemon over and serve.
Artichoke and Asparagus Salad with Strawberry Dressing
Ingredients:
-----------------------------------SAL鈥?br>
Lettuce Leaves
6 sm Artichokes; Prepared And,
-Cooked
1 lb Asparagus Spears; Cooked
-And, Chilled
1/3 c Carrot; Shredded
1/3 c Red Cabbage; Shredded
Instructions:
----------------------------STRAWBERRY DRESSING----------------------------
1/2 c Buttermilk
1 c Fresh Strawberries; Sliced
2 ts Honey
1/4 ts Allspice
On 6 salad plates, arrange lettuce leaves Halve artichokes lengthwise;
remove and discard center petals and fuzzy centers. Remove outer leaves of
artichoke and reserve to use as garnish. Trim out hearts and slice thinly.
Arrange artichoke slices on lettuce leaves with asparagus spears, shredded
carrot and cabbage. Add a few artichoke leaves for garnish.
For Dressing: In blender or food processor, measure all dressing
ingredients. Cover and process until mixture is smooth. Yield: 1 1/4 cups
dressing.
Serving Suggestion: Prepare, cover and refrigerate salad plates up to 4
hours before serving time. Chill dressing and spoon onto salad just before
serving. Makes 6 salads.
Try this out. I love asparagus too. :)
http://www.artcademy.biz/crabmeat%20and%鈥?/a>
http://whatscookingamerica.net/Vegetable鈥?/a>
I love asparagus just about any way....
the best and most simple is to drizzle with olive oil, salt, and pepper and roast in oven at about 400 degrees for about 5-10 minutes (depends on thickness). i also like it a lot in risotto. here's another easy one...
Pasta with Asparagus
1/2 pound mostaccioli or elbow macaroni, cooked and drained
5 garlic cloves, minced
1/4 cup freshly grated Parmesan cheese
1 teaspoon dried red pepper flakes
2 to 3 dashes hot pepper sauce
1/4 cup olive oil
1 tablespoon butter or margarine
1 pound fresh asparagus, cut into 1-inch pieces
Salt to taste
1/4 teaspoon black pepper
Boil water for the pasta. Cook as you are preparing the garlic/asparagus sauce. In a skillet, cook garlic, red pepper flakes and hot pepper sauce in heated oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8 minutes. Add Parmesan cheese, mix well. Pour over hot pasta and toss to coat. Serve immediately.
Asparagus recipes?
Wild asparagus grows around my house, my fiance and I picked A LOT of it.
Other than making asparagus soup, baking, pickling or sauteeing it, what other recipes can I make with it?Asparagus recipes?
Take 3-4 cooked asparagus spears, wrap them in ham and lay them in a casserole dish. Repeat until you fill the dish. Cover in a cheese sauce (basic Mornay is good), sprinkle with Parmesan and broil until bubbly and brown. Great with a crusty peasant bread and salad.Asparagus recipes?
Cheese and Asparagus Flan: ive heard it tastes gorgeous
Ingredients
Serves 4
Enough shortcrust pastry to line an 8 inch flan dish
150 ml double cream
2 eggs
100g Cheddar cheese
100g Red Leicester or similar cheese
200g green asparagus
Handful fresh parsley or chives, chopped
1 teaspoon Dijon-style mustard
Method
Pre-heat the oven to 190 C / Gas Mark 5 / 375 F. Roll out the pastry and line an 8 inch flan tin.
If you want, you can bake it blind. Cover pastry with a sheet of grease-proof paper and then fill with baking beads or equivalent. Bake for 15 minutes.
Wash the asparagus thoroughly to remove any grit and chop into 5cm chunks.
Steam lightly for 5 minutes, then drain well.
Grate the cheeses.
Beat together the cream and the eggs. Add the herbs, salt and pepper, with the mustard (if using).
Put half of each cheese into the cream mixture.
Arrange the asparagus spears in the flan dish and pour the cream mixture on top. Sprinkle the remaining cheese on top.
Bake for about 35 minutes (this depends on your oven), until the egg mixture is risen and set.
Wow really? Lucky you, asparagus is so expensive at the store.
Okay sometimes I will take the raw asparagus in a baking dish, add melted butter and a little olive oil, then add Parmesan cheese, sea salt, black pepper, garlic powder and red chili flakes (just a little) then mix it all together really good and then stick it in the oven for 15 mins... It comes out really really good.
When I was in Sicily this spring, we bought wild asparagus and made Frittata with it.
Frittata is basically an omlette here in the States, just don't scramble it. Once you put the eggs in with the asparagus and spices and garlic, let it cook till it's fluffy and then flip it once. It's really good this way.
with any guacamole that i make i always add a little sour cream, (that's my secret for great taste, now is yours! Good luck.
Washington Asparagus Guacamole - Serving Size: 4
1 lb. Fresh Washington Asparagus
2 tsp lime juice
1 clove garlic (minced)
录 tsp onion powder
录 tsp ground cumin
2 tbsp chopped green chili peppers
dash salt/white pepper
1 small tomato (chopped and seeded)
Cook asparagus. Drain well and place in blender. Add all ingredients except tomato. Blend until smooth. Stir in chopped tomato. Chill before serving with tortilla chips or as a crudite dip.
*Canned or fresh green chili peppers
You can chop it up and use it in stir-fry. I like to toss trimmed asparagus with a little sugar, salt, pepper and olive oil and grill it (caramelized, yum). Also, you can wrap each stalk in spanish or italian ham and have a fabulous appetizer.
Blanch it and dress them with a bit of olive oil infused with garlic (just heat the oil with some chopped garlic in it without letting it fry, very low temp)
Grill in griddle and dress it with drops of extra virgin olive oil and balsamic vinegar, then sprinkle some grated or shavings of parmesan cheese.
asparagus quiche!
perhaps this website can help you, all of their recipes are ingenious and great:
www.cooks.com
SCALLOPED ASPARAGUS
1 lb. fresh asparagus
Salted water
Dash of sugar
6 tbsp. Butter
3 tbsp. Flour
1 tbsp. minced onion
2 c. milk
1/2-1 clove garlic, minced
1/2 c. sliced American cheese
3 hard boiled eggs, diced
1/4 c. buttered bread crumbs
Wash and peel asparagus, breaking off the tough ends. Cut the stalks
into 1'; lengths. Cook until tender in salted water with a dash of sugar.
Drain. Melt butter and stir in flour and onion. Add the milk and garlic
and cook over low heat until thick and smooth. Stir in half the cheese.
Combine the cooked asparagus with the sauce. On the bottom of a
casserole, put a layer of asparagus, then one of diced hard boiled eggs.
Repeat layer of asparagus and eggs. Top with a layer of asparagus. Top
with bread crumbs and remaining cheese. Bake in a 350 degree oven for 15
minutes. 4 servings.
Asparagus with Parmesan Crust
Can be used as either a side dish or a warm appetizer. Indulge yourself with the finest balsamic vinegar you can find, and enjoy!
Servings: 4
Ingredients:
1 pound thin asparagus spears
1 tablespoon extra virgin olive oil
1 ounce shaved Parmesan cheese
freshly ground black pepper to taste
1/4 cup balsamic vinegar, or to taste
Directions:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.
3. Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.
Pan-Fried Asparagus
a.. 1/4 cup butter
b.. 2 tablespoons olive oil
c.. 1 teaspoon coarse salt
d.. 1/4 teaspoon ground black pepper
e.. 3 cloves garlic, minced
f.. 1/2 pound fresh asparagus spears, trimmed
Directions
1 Melt butter in a skillet over medium-high heat. Stir in the 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.
Makes 4 servings
Saucy Asparagus
1 can cream of asparagus soup -- (10 3/4 oz.)
2 tablespoons milk
2 packages frozen asparagus cuts -- or (10 oz. each)
1 1/2 pounds fresh asparagus spears -- trimmed and cut
-- into 1'; pieces
In 2 quart saucepan over medium heat, combine soup and milk. Heat to boiling, stirring often.
Add asparagus. Cover, cook over low heat 10 minutes, or until asparagus is tender, stirring occasionally.
Serve with grated Parmesan cheese if desired.
Asparagus with No-Cook Creamy Mustard Sauce
Makes 6 servings
Image 漏 Publications International, Ltd.
Asparagus with No-Cook Creamy Mustard Sauce
Ingredients
1/2 cup plain nonfat yogurt
2 tablespoons light mayonnaise
1 tablespoon Dijon mustard
2 teaspoons lemon juice
1/2 teaspoon salt
2 cups water
1-1/2 pounds asparagus spears, rinsed and trimmed
Black pepper to taste
1. For sauce, combine in a bowl yogurt, mayonnaise, mustard, lemon juice and salt. Whisk until smooth and set aside.
2. Bring water to a boil in a 12-inch skillet over high heat. Add asparagus, return to a boil, reduce heat, cover tightly and simmer 3 minutes or until just tender crisp. Remove from water and drain on paper towels.
3. Place asparagus on serving platter and spoon sauce over all. Sprinkle with black pepper.
6 to 8 servings
2 pounds fresh asparagus, trimmed (see Note)
1 cup Italian dressing
1/2 of a small red bell pepper, diced
2 tablespoons chopped fresh parsley
1/2 teaspoon dried chives
1 hard-boiled egg, finely chopped (optional)
Fill a soup pot with 1 inch of water and bring to a boil over high heat.
Add the asparagus to the boiling water, cover, and steam for 6 to 8 minutes,
or until fork-tender. Remove the asparagus and plunge it into a large bowl
of ice water to stop the cooking process. In a 9 by 13-inch baking dish,
combine the Italian dressing, bell pepper, parsley, and chives; mix well.
Remove the asparagus from the water and add, making sure to coat completely
with the dressing mixture. Cover and chill for at least 2 hours before
serving. When ready to serve, sprinkle with the chopped egg, if desired.
Other than making asparagus soup, baking, pickling or sauteeing it, what other recipes can I make with it?Asparagus recipes?
Take 3-4 cooked asparagus spears, wrap them in ham and lay them in a casserole dish. Repeat until you fill the dish. Cover in a cheese sauce (basic Mornay is good), sprinkle with Parmesan and broil until bubbly and brown. Great with a crusty peasant bread and salad.Asparagus recipes?
Cheese and Asparagus Flan: ive heard it tastes gorgeous
Ingredients
Serves 4
Enough shortcrust pastry to line an 8 inch flan dish
150 ml double cream
2 eggs
100g Cheddar cheese
100g Red Leicester or similar cheese
200g green asparagus
Handful fresh parsley or chives, chopped
1 teaspoon Dijon-style mustard
Method
Pre-heat the oven to 190 C / Gas Mark 5 / 375 F. Roll out the pastry and line an 8 inch flan tin.
If you want, you can bake it blind. Cover pastry with a sheet of grease-proof paper and then fill with baking beads or equivalent. Bake for 15 minutes.
Wash the asparagus thoroughly to remove any grit and chop into 5cm chunks.
Steam lightly for 5 minutes, then drain well.
Grate the cheeses.
Beat together the cream and the eggs. Add the herbs, salt and pepper, with the mustard (if using).
Put half of each cheese into the cream mixture.
Arrange the asparagus spears in the flan dish and pour the cream mixture on top. Sprinkle the remaining cheese on top.
Bake for about 35 minutes (this depends on your oven), until the egg mixture is risen and set.
Wow really? Lucky you, asparagus is so expensive at the store.
Okay sometimes I will take the raw asparagus in a baking dish, add melted butter and a little olive oil, then add Parmesan cheese, sea salt, black pepper, garlic powder and red chili flakes (just a little) then mix it all together really good and then stick it in the oven for 15 mins... It comes out really really good.
When I was in Sicily this spring, we bought wild asparagus and made Frittata with it.
Frittata is basically an omlette here in the States, just don't scramble it. Once you put the eggs in with the asparagus and spices and garlic, let it cook till it's fluffy and then flip it once. It's really good this way.
with any guacamole that i make i always add a little sour cream, (that's my secret for great taste, now is yours! Good luck.
Washington Asparagus Guacamole - Serving Size: 4
1 lb. Fresh Washington Asparagus
2 tsp lime juice
1 clove garlic (minced)
录 tsp onion powder
录 tsp ground cumin
2 tbsp chopped green chili peppers
dash salt/white pepper
1 small tomato (chopped and seeded)
Cook asparagus. Drain well and place in blender. Add all ingredients except tomato. Blend until smooth. Stir in chopped tomato. Chill before serving with tortilla chips or as a crudite dip.
*Canned or fresh green chili peppers
You can chop it up and use it in stir-fry. I like to toss trimmed asparagus with a little sugar, salt, pepper and olive oil and grill it (caramelized, yum). Also, you can wrap each stalk in spanish or italian ham and have a fabulous appetizer.
Blanch it and dress them with a bit of olive oil infused with garlic (just heat the oil with some chopped garlic in it without letting it fry, very low temp)
Grill in griddle and dress it with drops of extra virgin olive oil and balsamic vinegar, then sprinkle some grated or shavings of parmesan cheese.
asparagus quiche!
perhaps this website can help you, all of their recipes are ingenious and great:
www.cooks.com
SCALLOPED ASPARAGUS
1 lb. fresh asparagus
Salted water
Dash of sugar
6 tbsp. Butter
3 tbsp. Flour
1 tbsp. minced onion
2 c. milk
1/2-1 clove garlic, minced
1/2 c. sliced American cheese
3 hard boiled eggs, diced
1/4 c. buttered bread crumbs
Wash and peel asparagus, breaking off the tough ends. Cut the stalks
into 1'; lengths. Cook until tender in salted water with a dash of sugar.
Drain. Melt butter and stir in flour and onion. Add the milk and garlic
and cook over low heat until thick and smooth. Stir in half the cheese.
Combine the cooked asparagus with the sauce. On the bottom of a
casserole, put a layer of asparagus, then one of diced hard boiled eggs.
Repeat layer of asparagus and eggs. Top with a layer of asparagus. Top
with bread crumbs and remaining cheese. Bake in a 350 degree oven for 15
minutes. 4 servings.
Asparagus with Parmesan Crust
Can be used as either a side dish or a warm appetizer. Indulge yourself with the finest balsamic vinegar you can find, and enjoy!
Servings: 4
Ingredients:
1 pound thin asparagus spears
1 tablespoon extra virgin olive oil
1 ounce shaved Parmesan cheese
freshly ground black pepper to taste
1/4 cup balsamic vinegar, or to taste
Directions:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.
3. Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.
Pan-Fried Asparagus
a.. 1/4 cup butter
b.. 2 tablespoons olive oil
c.. 1 teaspoon coarse salt
d.. 1/4 teaspoon ground black pepper
e.. 3 cloves garlic, minced
f.. 1/2 pound fresh asparagus spears, trimmed
Directions
1 Melt butter in a skillet over medium-high heat. Stir in the 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.
Makes 4 servings
Saucy Asparagus
1 can cream of asparagus soup -- (10 3/4 oz.)
2 tablespoons milk
2 packages frozen asparagus cuts -- or (10 oz. each)
1 1/2 pounds fresh asparagus spears -- trimmed and cut
-- into 1'; pieces
In 2 quart saucepan over medium heat, combine soup and milk. Heat to boiling, stirring often.
Add asparagus. Cover, cook over low heat 10 minutes, or until asparagus is tender, stirring occasionally.
Serve with grated Parmesan cheese if desired.
Asparagus with No-Cook Creamy Mustard Sauce
Makes 6 servings
Image 漏 Publications International, Ltd.
Asparagus with No-Cook Creamy Mustard Sauce
Ingredients
1/2 cup plain nonfat yogurt
2 tablespoons light mayonnaise
1 tablespoon Dijon mustard
2 teaspoons lemon juice
1/2 teaspoon salt
2 cups water
1-1/2 pounds asparagus spears, rinsed and trimmed
Black pepper to taste
1. For sauce, combine in a bowl yogurt, mayonnaise, mustard, lemon juice and salt. Whisk until smooth and set aside.
2. Bring water to a boil in a 12-inch skillet over high heat. Add asparagus, return to a boil, reduce heat, cover tightly and simmer 3 minutes or until just tender crisp. Remove from water and drain on paper towels.
3. Place asparagus on serving platter and spoon sauce over all. Sprinkle with black pepper.
6 to 8 servings
2 pounds fresh asparagus, trimmed (see Note)
1 cup Italian dressing
1/2 of a small red bell pepper, diced
2 tablespoons chopped fresh parsley
1/2 teaspoon dried chives
1 hard-boiled egg, finely chopped (optional)
Fill a soup pot with 1 inch of water and bring to a boil over high heat.
Add the asparagus to the boiling water, cover, and steam for 6 to 8 minutes,
or until fork-tender. Remove the asparagus and plunge it into a large bowl
of ice water to stop the cooking process. In a 9 by 13-inch baking dish,
combine the Italian dressing, bell pepper, parsley, and chives; mix well.
Remove the asparagus from the water and add, making sure to coat completely
with the dressing mixture. Cover and chill for at least 2 hours before
serving. When ready to serve, sprinkle with the chopped egg, if desired.
Is there a recipe for Brio's petite grilled salmon & angel hair with cherry tomatoes, green onions, asparagus?
I am not sure if I ever saw that, but you can follow some of these recipes
http://healthypastarecipes.blogspot.com/
and substitute the meat for salmonIs there a recipe for Brio's petite grilled salmon %26amp; angel hair with cherry tomatoes, green onions, asparagus?
This is probably a real long shot but try http://recipelink.com.
Or you can try this recipe. Maybe it's a little like it. http://delishfood.wordpress.com/2007/08/鈥?/a>windows web hosting
http://healthypastarecipes.blogspot.com/
and substitute the meat for salmonIs there a recipe for Brio's petite grilled salmon %26amp; angel hair with cherry tomatoes, green onions, asparagus?
This is probably a real long shot but try http://recipelink.com.
Or you can try this recipe. Maybe it's a little like it. http://delishfood.wordpress.com/2007/08/鈥?/a>
My sil is looking for an asparagus casserole recipe that appeared in Guideposts awhile back. Can you help?
Asparagus Almond Casserole
This is Mrs. Voight's original recipe. Feel free to make your own additions. They use Sunkist Almond Accents Sliced Almonds to add to the flavor.
5 tablespoons butter
5 tablespoons flour
3/4 cup milk
3/4 cup juice from canned asparagus
3/4 cup mayonnaise
3 15-ounce cans asparagus
5 hard-boiled eggs, sliced
3/4 cup blanched almonds
3/4 cup cracker crumbs
Melt butter in skillet. Add flour and blend. Add milk and asparagus juice. Cook over low heat until thick. Add
mayonnaise and mix well until sauce is formed. In bottom of 2-quart baking dish arrange a layer of asparagus, eggs and
almonds. Cover with half of the sauce. Repeat. Top casserole with cracker crumbs. Bake at 300 to 350掳F for 30 minutes. Serves 8.My sil is looking for an asparagus casserole recipe that appeared in Guideposts awhile back. Can you help?
Was it this:
Asparagus Almond casserole:
The author uses Sunkist Almond Accents Sliced Almonds to add to the flavor and noted the original recipe called for saltines, but her mother substituted Wheatsworth crackers.
5 TBS Butter
5 TBS Flour
3/4 cup milk
3/4 cup juice from canned asparagus
3/4 mayonaise
3- 15 oz cans of asparagus
5 hard boiled eggs, sliced
3/4 cup blanched almonds
melt butter in skillet. add flour and blend. add milk and asparagus juice.
cook over low heat until thick. add mayonaise and mix well until sauce is formed. In bottom of 2 quart baking dish arrange a layer of asparagus, eggs and almonds. Cover with half of the sauce. Repeat layers. Top with cracker crumbs. Bake at 350 degrees for 30 minutes. Serves 8.My sil is looking for an asparagus casserole recipe that appeared in Guideposts awhile back. Can you help?
No
This is Mrs. Voight's original recipe. Feel free to make your own additions. They use Sunkist Almond Accents Sliced Almonds to add to the flavor.
5 tablespoons butter
5 tablespoons flour
3/4 cup milk
3/4 cup juice from canned asparagus
3/4 cup mayonnaise
3 15-ounce cans asparagus
5 hard-boiled eggs, sliced
3/4 cup blanched almonds
3/4 cup cracker crumbs
Melt butter in skillet. Add flour and blend. Add milk and asparagus juice. Cook over low heat until thick. Add
mayonnaise and mix well until sauce is formed. In bottom of 2-quart baking dish arrange a layer of asparagus, eggs and
almonds. Cover with half of the sauce. Repeat. Top casserole with cracker crumbs. Bake at 300 to 350掳F for 30 minutes. Serves 8.My sil is looking for an asparagus casserole recipe that appeared in Guideposts awhile back. Can you help?
Was it this:
Asparagus Almond casserole:
The author uses Sunkist Almond Accents Sliced Almonds to add to the flavor and noted the original recipe called for saltines, but her mother substituted Wheatsworth crackers.
5 TBS Butter
5 TBS Flour
3/4 cup milk
3/4 cup juice from canned asparagus
3/4 mayonaise
3- 15 oz cans of asparagus
5 hard boiled eggs, sliced
3/4 cup blanched almonds
melt butter in skillet. add flour and blend. add milk and asparagus juice.
cook over low heat until thick. add mayonaise and mix well until sauce is formed. In bottom of 2 quart baking dish arrange a layer of asparagus, eggs and almonds. Cover with half of the sauce. Repeat layers. Top with cracker crumbs. Bake at 350 degrees for 30 minutes. Serves 8.My sil is looking for an asparagus casserole recipe that appeared in Guideposts awhile back. Can you help?
No
I am making a recipe with Asparagus...?
I have a pasta/chicken/ asparagus recipe I want to make for dinner tonight. The recipe says to boil water, add the asparagus and cook for 2 minutes, then remove and cut to 2 in pieces. Is this the best way to get the asparagus cooked??? or could I steam it to make sure it gets tender?? My sister made this recipe and said her asparagus was not tender, but still kind of crunchy/firm...I am making a recipe with Asparagus...?
Asparagus should be cooked with a little crunch left in it. It's such a delicate veg that if you over cook it can taste bitter. What you can do is cook in the boiling water as your sister does drain and then quickly griddle.I am making a recipe with Asparagus...?
I saute my asparagus in a pan with some olive oil it turns out really nice
Sure, you could steam it or just boil it a little longer until it is how you like it.
Depends on the size of the asparagus.... larger stalks take a bit longer than the pencil thin ones, but neither takes long.
For an average (1 lb) bunch, I would trim off the tough bottom ends of the stalks 1- 2 inches and discard them. Cut spears to desires size, toss thems with a 1Tbl olive oil 1/2 tsp salt and pinch of black pepper and cook in saute pan over medium heat for 3-4 mins, stir/toss a few times, until crisp/tender. If not done enough, add a little water to the pan 1/4 cup or so, cover and steam until desired doneness.
A little olive oil and bake for 15 min. That's as I do it, less watery for casseroles, etc
I like to cut my asparagus first. You could steam it, boil it, saute it etc....
Whether you steam it or boil it is up to you, however when you steam the asparagus retains more of it's nutrients and to me seems a little easier to control the cooking process. If you do boil it I suggest just doing the two minutes as it will continue to cook once it is taken out of the water and by the time it makes it to the table should (if kept warm) be about perfect. You do want asparagus to be a bit crunchy trust me soggy is just not good. You spent the money for fresh asparagus you should prepare it in a way that brings out it's flavor.
If you want to have your asparagus tender and moist you may first want to cut off the white part at the end. This white part contains lignen, a plant fiber that makes the plant very tough and strong so it can stand up strait out of the ground... like asparagus dose. If you cut this part off and then cook it, you will have less fiber in your asparagus, but more tender asparagus.
I would not boil the asparagus because if you cook it that way you will get rid of the water soluble B-vitamins that are in asparagus. Folate (vitamin B-9) is extremely high in asparagus, so you do not want to boil them. The I always just saute them for a couple minutes in a large pan with some extra virgin olive oil until they are tender. You could steam them too.... but i like to saute them.
It depends on whether or not you want the asparagus 'crunchy'. Your sister's right...if you steam it, it'll turn out crunchier than boiling will...but it'll also retain more of its nutrients. If you want it more tender, then boil it...but make sure it's no longer than the recommended 2 minutes or else it will be 'mushy'.
Asparagus should be cooked with a little crunch left in it. It's such a delicate veg that if you over cook it can taste bitter. What you can do is cook in the boiling water as your sister does drain and then quickly griddle.I am making a recipe with Asparagus...?
I saute my asparagus in a pan with some olive oil it turns out really nice
Sure, you could steam it or just boil it a little longer until it is how you like it.
Depends on the size of the asparagus.... larger stalks take a bit longer than the pencil thin ones, but neither takes long.
For an average (1 lb) bunch, I would trim off the tough bottom ends of the stalks 1- 2 inches and discard them. Cut spears to desires size, toss thems with a 1Tbl olive oil 1/2 tsp salt and pinch of black pepper and cook in saute pan over medium heat for 3-4 mins, stir/toss a few times, until crisp/tender. If not done enough, add a little water to the pan 1/4 cup or so, cover and steam until desired doneness.
A little olive oil and bake for 15 min. That's as I do it, less watery for casseroles, etc
I like to cut my asparagus first. You could steam it, boil it, saute it etc....
Whether you steam it or boil it is up to you, however when you steam the asparagus retains more of it's nutrients and to me seems a little easier to control the cooking process. If you do boil it I suggest just doing the two minutes as it will continue to cook once it is taken out of the water and by the time it makes it to the table should (if kept warm) be about perfect. You do want asparagus to be a bit crunchy trust me soggy is just not good. You spent the money for fresh asparagus you should prepare it in a way that brings out it's flavor.
If you want to have your asparagus tender and moist you may first want to cut off the white part at the end. This white part contains lignen, a plant fiber that makes the plant very tough and strong so it can stand up strait out of the ground... like asparagus dose. If you cut this part off and then cook it, you will have less fiber in your asparagus, but more tender asparagus.
I would not boil the asparagus because if you cook it that way you will get rid of the water soluble B-vitamins that are in asparagus. Folate (vitamin B-9) is extremely high in asparagus, so you do not want to boil them. The I always just saute them for a couple minutes in a large pan with some extra virgin olive oil until they are tender. You could steam them too.... but i like to saute them.
It depends on whether or not you want the asparagus 'crunchy'. Your sister's right...if you steam it, it'll turn out crunchier than boiling will...but it'll also retain more of its nutrients. If you want it more tender, then boil it...but make sure it's no longer than the recommended 2 minutes or else it will be 'mushy'.
Anybody know a good recipe for asparagus soup??
this is a great and easy recipe for asparagus soup
cream of asparagus soup
INGREDIENTS:
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
3/4 pound fresh asparagus
boiling water
salt and pepper -- to taste
PREPARATION:
Make the white sauce: Melt butter in a saucepan over low heat. Blend in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir until smooth. Add milk; cook, stirring constantly, until mixture thickens and begins to bubble.
Set aside.
Wash asparagus and cut in 1/2-inch pieces.
Cook asparagus in a small amount of boiling water until tender, about 5 minutes. Drain, reserving the cooking liquid. Set aside a few of the asparagus tips or pieces aside for garnish, if desired. Mash or blend remaining asparagus; set aside. Add enough boiling water to cooking liquid to make 1 cup; add white sauce and pureed asparagus. Heat thoroughly; season to taste with salt and pepper. Add whole asparagus pieces and serve.
Serves 4 to 6.
here is another recipe
Quick, Easy -N- Fast Creamy Asparagus Soup Recipe
2 lbs. fresh asparagus
4 T. butter
1 medium yellow or white onion, chopped
1 large or two small leeks, the white part and some of the light green, thoroughly washed and chopped
1 1/2 C. russet potatoes, peeled and diced
a handful of fresh parsley leaves
5 C. chicken broth
salt and freshly ground pepper to taste
1 or more C. heavy cream, light cream or milk
Wash and trim the asparagus, and cut into 1-inch pieces, reserving the tips. Cook the tips in a small amount of boiling water until barely tender, then drain, rinse them in cold water and set them aside for the garnish.
In a large pot, melt the butter over low heat and saute the onions and leeks until soft and translucent. Add the potatoes, asparagus, parsley and broth and bring to a boil. Reduce heat and simmer gently just until all the vegetables are tender, about 10 or 15 minutes.
Remove from the heat and puree the mixture in a blender or food processor. Return the soup to the pan, stir in enough cream to make a consistency you like, and heat just until steaming. Add salt and pepper to taste. Transfer to a warmed tureen or ladle into bowls and garnish with the asparagus tipsAnybody know a good recipe for asparagus soup??
2 1/2 lbs asparagus
6 cups low-fat milk
2 chicken stock cubes
2 tablespoons butter
2 tablespoons flour
croutons (for garnish)
1. Snap tough ends off asparagus.
2. Place in saucepan along with the milk.
3. Crumble in the stock cubes and bring slowly to the boil.
4. Simmer uncovered for 10-15 minutes until asparagus is just tender.
5. Process in a food processor or blender until chunky.
6. Melt butter in large saucepan.
7. Add flour and cook until pale golden.
8. Add soup and stir until it comes back to the boil.
9. Serve garnished with the croutons.
cream of asparagus soup
INGREDIENTS:
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
3/4 pound fresh asparagus
boiling water
salt and pepper -- to taste
PREPARATION:
Make the white sauce: Melt butter in a saucepan over low heat. Blend in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir until smooth. Add milk; cook, stirring constantly, until mixture thickens and begins to bubble.
Set aside.
Wash asparagus and cut in 1/2-inch pieces.
Cook asparagus in a small amount of boiling water until tender, about 5 minutes. Drain, reserving the cooking liquid. Set aside a few of the asparagus tips or pieces aside for garnish, if desired. Mash or blend remaining asparagus; set aside. Add enough boiling water to cooking liquid to make 1 cup; add white sauce and pureed asparagus. Heat thoroughly; season to taste with salt and pepper. Add whole asparagus pieces and serve.
Serves 4 to 6.
here is another recipe
Quick, Easy -N- Fast Creamy Asparagus Soup Recipe
2 lbs. fresh asparagus
4 T. butter
1 medium yellow or white onion, chopped
1 large or two small leeks, the white part and some of the light green, thoroughly washed and chopped
1 1/2 C. russet potatoes, peeled and diced
a handful of fresh parsley leaves
5 C. chicken broth
salt and freshly ground pepper to taste
1 or more C. heavy cream, light cream or milk
Wash and trim the asparagus, and cut into 1-inch pieces, reserving the tips. Cook the tips in a small amount of boiling water until barely tender, then drain, rinse them in cold water and set them aside for the garnish.
In a large pot, melt the butter over low heat and saute the onions and leeks until soft and translucent. Add the potatoes, asparagus, parsley and broth and bring to a boil. Reduce heat and simmer gently just until all the vegetables are tender, about 10 or 15 minutes.
Remove from the heat and puree the mixture in a blender or food processor. Return the soup to the pan, stir in enough cream to make a consistency you like, and heat just until steaming. Add salt and pepper to taste. Transfer to a warmed tureen or ladle into bowls and garnish with the asparagus tipsAnybody know a good recipe for asparagus soup??
2 1/2 lbs asparagus
6 cups low-fat milk
2 chicken stock cubes
2 tablespoons butter
2 tablespoons flour
croutons (for garnish)
1. Snap tough ends off asparagus.
2. Place in saucepan along with the milk.
3. Crumble in the stock cubes and bring slowly to the boil.
4. Simmer uncovered for 10-15 minutes until asparagus is just tender.
5. Process in a food processor or blender until chunky.
6. Melt butter in large saucepan.
7. Add flour and cook until pale golden.
8. Add soup and stir until it comes back to the boil.
9. Serve garnished with the croutons.
Recipe for lemon pepper chicken with a artichokes and asparagus side?
LEMON CHICKEN SCALOPPINE WITH
ARTICHOKES
1/4 c. flour
Salt %26amp; freshly ground pepper
4 skinless, boneless chicken breasts
2 tbsp. butter
1 tbsp. vegetable oil
1 garlic clove, minced
1 c. chicken broth
1/4 c. dry vermouth
1/4 tsp. dried marjoram
1 bay leaf
1 can artichoke hearts
8 thin lemon slices
Combine flour, salt and pepper in a shallow dish. Dredge chicken breasts in flour to coat. In a large frying pan melt cutter in oil over medium heat. Add chicken and cook until lightly browned, about 4 minutes a side. Remove and keep warm.
Add garlic to pan and cook for 1 minutes, until translucent. Add broth, vermouth, marjoram, and bay leaf to pan. Bring to a boil, stirring constantly. Return to pan; add artichoke hearts and 4 lemon slices. cover and simmer 10 to 15 minutes until liquid begins to thicken and flavors are blended.
Discard bay leaf and lemon slices. Arrange chicken and artichokes on dish. Pour sauce over chicken
EGGS AND ASPARAGUS
2 lbs asparagus
6 eggs
3/4 cup grated Parmesan cheese
1/2 stick butter, melted
sea salt, to taste
Wash asparagus.
If you bend the asparagus, you will find a point at which it breaks off easily. The asparagus is most tender above this point. Snap off the bottom of each stalk and save for vegetable stock.
Thinly scrape the bottom of the remaining portion of the stalk off with a vegetable peeler, for about 1 inch.
Select a tall stockpot or asparagus steamer pan which is tall enough for the asparagus to stand in. Tie the asparagus into 6 bundles using butcher's string (you can also tie them with leeks, chives or Spring onions).
Poach the asparagus (just below the boiling point) in a large amount of lightly salted water. If the asparagus is tender and thin, then time the cooking for 12-14 minutes. If the asparagus stalks are thicker, 18-20. Add the asparagus to the cooking water after it is at the simmering point.
Meanwhile, in a skillet, saut茅 the eggs in a small amount of butter, one at a time. Keep warm.
When the asparagus is tender, remove from the cooking pot and drain. Discard string and arrange asparagus on a heated serving plate or 6 individual dishes. Sprinkle evenly with Parmesan cheese. Melt the 1/2 cup of butter in a saucepan. Pour over the asparagus.
Serve each portion of asparagus topped with one of the eggs.
Serves 6.
ARTICHOKES
1/4 c. flour
Salt %26amp; freshly ground pepper
4 skinless, boneless chicken breasts
2 tbsp. butter
1 tbsp. vegetable oil
1 garlic clove, minced
1 c. chicken broth
1/4 c. dry vermouth
1/4 tsp. dried marjoram
1 bay leaf
1 can artichoke hearts
8 thin lemon slices
Combine flour, salt and pepper in a shallow dish. Dredge chicken breasts in flour to coat. In a large frying pan melt cutter in oil over medium heat. Add chicken and cook until lightly browned, about 4 minutes a side. Remove and keep warm.
Add garlic to pan and cook for 1 minutes, until translucent. Add broth, vermouth, marjoram, and bay leaf to pan. Bring to a boil, stirring constantly. Return to pan; add artichoke hearts and 4 lemon slices. cover and simmer 10 to 15 minutes until liquid begins to thicken and flavors are blended.
Discard bay leaf and lemon slices. Arrange chicken and artichokes on dish. Pour sauce over chicken
EGGS AND ASPARAGUS
2 lbs asparagus
6 eggs
3/4 cup grated Parmesan cheese
1/2 stick butter, melted
sea salt, to taste
Wash asparagus.
If you bend the asparagus, you will find a point at which it breaks off easily. The asparagus is most tender above this point. Snap off the bottom of each stalk and save for vegetable stock.
Thinly scrape the bottom of the remaining portion of the stalk off with a vegetable peeler, for about 1 inch.
Select a tall stockpot or asparagus steamer pan which is tall enough for the asparagus to stand in. Tie the asparagus into 6 bundles using butcher's string (you can also tie them with leeks, chives or Spring onions).
Poach the asparagus (just below the boiling point) in a large amount of lightly salted water. If the asparagus is tender and thin, then time the cooking for 12-14 minutes. If the asparagus stalks are thicker, 18-20. Add the asparagus to the cooking water after it is at the simmering point.
Meanwhile, in a skillet, saut茅 the eggs in a small amount of butter, one at a time. Keep warm.
When the asparagus is tender, remove from the cooking pot and drain. Discard string and arrange asparagus on a heated serving plate or 6 individual dishes. Sprinkle evenly with Parmesan cheese. Melt the 1/2 cup of butter in a saucepan. Pour over the asparagus.
Serve each portion of asparagus topped with one of the eggs.
Serves 6.
Gordon ramsey asparagus soup recipe?
Hi there does anyone have gordon ramseys asparagus soup with fresh cheese croutes recipeGordon ramsey asparagus soup recipe?
If you can鈥檛 get Dublin Bay prawns, then substitute with raw tiger or king prawns. If using cooked prawns, add them at the same time as the asparagus tips.
24 raw Dublin Bay prawns
1 bunch white asparagus (about 12 spears)
500ml chicken stock
1 bay leaf
3 sprigs thyme
25g butter
1 clove garlic, crushed
50ml double cream
Freshly ground salt and pepper
Olive oil, to drizzle
1 Remove the heads of the prawns by lightly twisting as you pull. Discard or reserve for fish stock. Using sharp kitchen scissors, cut the shell along the belly. Unwrap the shell from the body and either discard or add to the heads for stock.
2 With a swivel peeler, remove the tough outer skin at the base of the asparagus spears. Hold the asparagus in two hands and snap at the natural breaking point. Discard the tough base. Now cut the tips off the spears, about 2cm from the top.
3 Bring the stock to the boil and add the bay leaf and thyme. Add the asparagus tips and cook for 1 minute. Remove with a slotted spoon and refresh in cold water, then place to one side.
4 Add the remaining asparagus to the stock and cook for 3-4 minutes until tender. Remove from the heat and discard the bay leaf and thyme. Pur茅e the asparagus, then pass through a fine sieve or chinois. Press down firmly with a spoon to extract as much as possible from the mixture. Discard the remaining pulp.
5 Melt the butter with the garlic in a small pan and saut茅 the prawns for 1 minute. Add the asparagus tips and cook for a further 2 minutes. Remove from the heat.
6 Reheat the soup with the cream and adjust the seasoning. Arrange the prawns and asparagus tips in the centre of the bowl and ladle the soup around the outside. Drizzle with a little oil and serve.
If you can鈥檛 get Dublin Bay prawns, then substitute with raw tiger or king prawns. If using cooked prawns, add them at the same time as the asparagus tips.
24 raw Dublin Bay prawns
1 bunch white asparagus (about 12 spears)
500ml chicken stock
1 bay leaf
3 sprigs thyme
25g butter
1 clove garlic, crushed
50ml double cream
Freshly ground salt and pepper
Olive oil, to drizzle
1 Remove the heads of the prawns by lightly twisting as you pull. Discard or reserve for fish stock. Using sharp kitchen scissors, cut the shell along the belly. Unwrap the shell from the body and either discard or add to the heads for stock.
2 With a swivel peeler, remove the tough outer skin at the base of the asparagus spears. Hold the asparagus in two hands and snap at the natural breaking point. Discard the tough base. Now cut the tips off the spears, about 2cm from the top.
3 Bring the stock to the boil and add the bay leaf and thyme. Add the asparagus tips and cook for 1 minute. Remove with a slotted spoon and refresh in cold water, then place to one side.
4 Add the remaining asparagus to the stock and cook for 3-4 minutes until tender. Remove from the heat and discard the bay leaf and thyme. Pur茅e the asparagus, then pass through a fine sieve or chinois. Press down firmly with a spoon to extract as much as possible from the mixture. Discard the remaining pulp.
5 Melt the butter with the garlic in a small pan and saut茅 the prawns for 1 minute. Add the asparagus tips and cook for a further 2 minutes. Remove from the heat.
6 Reheat the soup with the cream and adjust the seasoning. Arrange the prawns and asparagus tips in the centre of the bowl and ladle the soup around the outside. Drizzle with a little oil and serve.
Has anyone a recipe please for asparagus gratin from spain(esparragos gratinados)?
Ingredients:
24 thick fresh white asparagus, or 48 of the slender green
3 Slice(s) of day old bread
1/4 Cup(s) of olive oil
3 cloves of garlic, finely chopped
1 1/2 Teaspoon(s) of sweet paprika
1 Tablespoon(s) red wine vinegar
pepper to taste
Directions:
1.Trim the asparagus and simmer in lightly salted water until tender, 4 to 8 minutes. Drain well. 2.Chop the bread to crumbs, and fry in oil until lightly browned. Add the garlic and paprika along with salt and pepper to taste. 3.Arrange asparagus in an ovenproof dish and pour the fried bread mixture over them. 4.Place in preheated 350-degree oven for 20 minutes. Serve hot with the splash of vinegar at the end.Has anyone a recipe please for asparagus gratin from spain(esparragos gratinados)?
Asparagus gratin from spain(esparragos gratinados)
24 thick fresh white asparagus, or 48 of the; slender green
3 slices of day old bread
录 cup of olive oil
3 cloves of garlic, finely chopped
1陆 teaspoon of sweet paprika
1 tablespoon red wine vinegar
salt and pepper to taste
Trim the asparagus and simmer in lightly salted water until tender, 4 to 8 minutes. Drain well. Chop the bread to crumbs, and fry in oil until lightly browned. Add the garlic and paprika along with salt and pepper to taste. Arrange asparagus in an ovenproof dish and pour the fried bread mixture over them. Place in preheated 350-degree oven for 20 minutes. Serve hot with the splash of vinegar at the end.
nfd鈾?Has anyone a recipe please for asparagus gratin from spain(esparragos gratinados)?
It seems that yiou like Spanish food. Here is the recipe. Hope this helps.
Ingredients:
24 thick fresh white asparagus, or 48 of the slender green
3 Slice(s) of day old bread
1/4 Cup(s) of olive oil
3 cloves of garlic, finely chopped
1 1/2 Teaspoon(s) of sweet paprika
1 Tablespoon(s) red wine vinegar
Directions: pepper to taste 1.Trim the asparagus and simmer in lightly salted water until tender, 4 to 8 minutes. Drain well. 2.Chop the bread to crumbs, and fry in oil until lightly browned. Add the garlic and paprika along with salt and pepper to taste. 3.Arrange asparagus in an ovenproof dish and pour the fried bread mixture over them. 4.Place in preheated 350-degree oven for 20 minutes. Serve hot with the splash of vinegar at the end. Contributor: Esther P茅rez Solsonawindows web hosting
24 thick fresh white asparagus, or 48 of the slender green
3 Slice(s) of day old bread
1/4 Cup(s) of olive oil
3 cloves of garlic, finely chopped
1 1/2 Teaspoon(s) of sweet paprika
1 Tablespoon(s) red wine vinegar
pepper to taste
Directions:
1.Trim the asparagus and simmer in lightly salted water until tender, 4 to 8 minutes. Drain well. 2.Chop the bread to crumbs, and fry in oil until lightly browned. Add the garlic and paprika along with salt and pepper to taste. 3.Arrange asparagus in an ovenproof dish and pour the fried bread mixture over them. 4.Place in preheated 350-degree oven for 20 minutes. Serve hot with the splash of vinegar at the end.Has anyone a recipe please for asparagus gratin from spain(esparragos gratinados)?
Asparagus gratin from spain(esparragos gratinados)
24 thick fresh white asparagus, or 48 of the; slender green
3 slices of day old bread
录 cup of olive oil
3 cloves of garlic, finely chopped
1陆 teaspoon of sweet paprika
1 tablespoon red wine vinegar
salt and pepper to taste
Trim the asparagus and simmer in lightly salted water until tender, 4 to 8 minutes. Drain well. Chop the bread to crumbs, and fry in oil until lightly browned. Add the garlic and paprika along with salt and pepper to taste. Arrange asparagus in an ovenproof dish and pour the fried bread mixture over them. Place in preheated 350-degree oven for 20 minutes. Serve hot with the splash of vinegar at the end.
nfd鈾?Has anyone a recipe please for asparagus gratin from spain(esparragos gratinados)?
It seems that yiou like Spanish food. Here is the recipe. Hope this helps.
Ingredients:
24 thick fresh white asparagus, or 48 of the slender green
3 Slice(s) of day old bread
1/4 Cup(s) of olive oil
3 cloves of garlic, finely chopped
1 1/2 Teaspoon(s) of sweet paprika
1 Tablespoon(s) red wine vinegar
Directions: pepper to taste 1.Trim the asparagus and simmer in lightly salted water until tender, 4 to 8 minutes. Drain well. 2.Chop the bread to crumbs, and fry in oil until lightly browned. Add the garlic and paprika along with salt and pepper to taste. 3.Arrange asparagus in an ovenproof dish and pour the fried bread mixture over them. 4.Place in preheated 350-degree oven for 20 minutes. Serve hot with the splash of vinegar at the end. Contributor: Esther P茅rez Solsona
Asparagus pate recipe anyone?!?
I have been 'volunteered' to make starters for 8 on Xmas day, so am intending to do 1 fish pate (from a family recipe) and one asparagus pate to cater for the non-fish eaters, but i can't find ANY recipes for it! Anyone know/have one i can borrow?!Asparagus pate recipe anyone?!?
I found one on the internet for you (see link below) and there was others when I googled 'asparagus pate recipe'. The one below seems nice (although american) and involves cream cheese - yum! Hope you have a lovely meal!Asparagus pate recipe anyone?!?
right
I LOVE PATE!! lets start with that:D
now the thing is that asparagus has an enormously amazing and powerfuly tastey flavour. and i also think that you need to compliment it with someother things like a little wine, mushrooms, and garlic :D :D
here is my very own recipebut the catch is, you have to work out for yourself, how much of each you want to add
(pate method is the same as any)
asparagus
oyster mushrooms (thin sliced)
soaked in a little white wine (24 hours)
garlic (to taste)
green lentils
butter
ultra small cubes red pepper for colour
and a little of low spice, but full flavour, freshchilli, pepper
if you like this and you want more recipe's then...
shuvelhandsdegreat@hotmail.com
I found one on the internet for you (see link below) and there was others when I googled 'asparagus pate recipe'. The one below seems nice (although american) and involves cream cheese - yum! Hope you have a lovely meal!Asparagus pate recipe anyone?!?
right
I LOVE PATE!! lets start with that:D
now the thing is that asparagus has an enormously amazing and powerfuly tastey flavour. and i also think that you need to compliment it with someother things like a little wine, mushrooms, and garlic :D :D
here is my very own recipebut the catch is, you have to work out for yourself, how much of each you want to add
(pate method is the same as any)
asparagus
oyster mushrooms (thin sliced)
soaked in a little white wine (24 hours)
garlic (to taste)
green lentils
butter
ultra small cubes red pepper for colour
and a little of low spice, but full flavour, freshchilli, pepper
if you like this and you want more recipe's then...
shuvelhandsdegreat@hotmail.com
What's a simple recipe for crisp asparagus?
i tried to make asparagus with one recipe that made the vegetables soggy.What's a simple recipe for crisp asparagus?
My favorite recipe is in the oven. Take the asparagus and trim the woody ends. Then put then on a baking sheet. Drizzle some olive oil (extra virgin if you got it), salt and pepper, and some Parmesan cheese. Then back until they are tender. In a 400 degree oven, it takes less than 10 minutes, but you will have to test them to make sure.What's a simple recipe for crisp asparagus?
Crisp Asparagus in Oyster Sauce:
Ingredients
6 cups chicken broth
2 tablespoons vegetable oil
1 pound asparagus
2 tablespoons chicken fat
2 teaspoons sesame seeds
Sauce
3 1/2 tablespoons oyster sauce
1 tablespoon water
1 tablespoon sherry
Directions
Bring chicken broth to a rapid boil. Add oil and asparagus.
Cook in broth for about 2 minutes.
Turn off heat. Let asparagus remain in the broth while you prepare the sauce.
Heat chicken or duck fat in a small saucepan. Stir in sauce mixture and cook over low heat until it foams.
Add sesame seed oil.
Turn off heat.
Drain asparagus and arrange on a serving platter. Pour sauce over asparagus.
Serve hot.
Stir fry in olive oil with some fresh minced garlic and top with fresh torn basil after cooked.
As mentioned above, of course discard of the fibrous ends, then cut the asparagus any ol' way you want and stir fry until just barely fork tender. So-o good. Perhaps a pinch of salt or some fresh squeezed lemon juice over them once cooked.
I think this is simple and delicious. Just snap the woody ends off and put them in a covered skillet. Add a little water, just enough to cover the bottom of the pan. Sprinkle with a little lemon pepper and butter salt. Cover. Turn stove unit to high. When it comes to a boil, turn it off. Ready to serve in 3 to 4 minutes. (The steam cooks the asparagus enough in the standing time.)
Enjoy your asparagus. It's delicious!
I like mine rubbed with olive oil, herbs and spices, then BBQed. You can do them on a skillet the same way.
My favorite recipe is in the oven. Take the asparagus and trim the woody ends. Then put then on a baking sheet. Drizzle some olive oil (extra virgin if you got it), salt and pepper, and some Parmesan cheese. Then back until they are tender. In a 400 degree oven, it takes less than 10 minutes, but you will have to test them to make sure.What's a simple recipe for crisp asparagus?
Crisp Asparagus in Oyster Sauce:
Ingredients
6 cups chicken broth
2 tablespoons vegetable oil
1 pound asparagus
2 tablespoons chicken fat
2 teaspoons sesame seeds
Sauce
3 1/2 tablespoons oyster sauce
1 tablespoon water
1 tablespoon sherry
Directions
Bring chicken broth to a rapid boil. Add oil and asparagus.
Cook in broth for about 2 minutes.
Turn off heat. Let asparagus remain in the broth while you prepare the sauce.
Heat chicken or duck fat in a small saucepan. Stir in sauce mixture and cook over low heat until it foams.
Add sesame seed oil.
Turn off heat.
Drain asparagus and arrange on a serving platter. Pour sauce over asparagus.
Serve hot.
Stir fry in olive oil with some fresh minced garlic and top with fresh torn basil after cooked.
As mentioned above, of course discard of the fibrous ends, then cut the asparagus any ol' way you want and stir fry until just barely fork tender. So-o good. Perhaps a pinch of salt or some fresh squeezed lemon juice over them once cooked.
I think this is simple and delicious. Just snap the woody ends off and put them in a covered skillet. Add a little water, just enough to cover the bottom of the pan. Sprinkle with a little lemon pepper and butter salt. Cover. Turn stove unit to high. When it comes to a boil, turn it off. Ready to serve in 3 to 4 minutes. (The steam cooks the asparagus enough in the standing time.)
Enjoy your asparagus. It's delicious!
I like mine rubbed with olive oil, herbs and spices, then BBQed. You can do them on a skillet the same way.
Healthy recipe that includes broccoli or asparagus?
chicken or beef stir fry with fresh broccoli is delicious.Healthy recipe that includes broccoli or asparagus?
A broccoli recipe with stuffing ingredients. Scroll down to see more broccoli casserole recipes.
Ingredients:
2 cups milk
1 cup shredded process American cheese, or Velveeta (4 ounces)
1 teaspoon dried marjoram
1 teaspoon crushed sage leaves
1 teaspoon celery seed
1 teaspoon salt, or to taste
4 eggs
3 cups plain croutons
1 package frozen chopped broccoli, thawed (10oz)
Preparation:
Heat milk, cheese, and seasonings in a 2-quart saucepan, stirring constantly, until mixture is smooth. Beat eggs until well blended. Stir hot mixture into eggs slowly, stirring constantly. Stir in croutons and broccoli. Pour into a greased 1 1/2 to 2-quart casserole. Bake at 350 degrees for about 45 minutes, or until casserole is set in the center.
Serves 6.Healthy recipe that includes broccoli or asparagus?
broccoli and rice casserole
1/2 cup chopped celery
1 onion, chopped
3T. margarine
1box frozen chopped broccoli(you can use fresh)
2cups cooked rice
1can cream of mushroom or celery soup
1/2cup milk
1- 8oz. jar of jal. cheeze whiz or mexican velveeta
Saute onion, celery, and margarine( using those are optional as my mother always did but my kids are too picky so I don't use either)
Add broccoli and stir until thawed. Add rice, soup, milk, and cheese. Pour in large buttered casserole dish. Bake at 350 for about 30min.
I add brocolli to noodles or mac and cheese sometimes. Also if I bake chicken and potatoes in cream of mushroom soup I will add brocolli sometimes. I add more each time until the kids get used to it.....
I love steamed brocolli with cheese melted too.
Cook 1 lb. of pasta (Farfalle, the bowties, are what I use--you can use wheat pasta, too). In a deep skillet, brown cubed boneless, skinless chicken in a bit of olive oil. Add a few cloves of chopped garlic, a can of diced or stewed tomatoes and a head of brocolli, cut into florets. Cover and let simmer 10 minutes, or until broccoli is cooked to your taste. Toss with the pasta and top with parm. cheese.
steamed broccoli with a lemon, garlic, olive oil, and salt dip
A broccoli recipe with stuffing ingredients. Scroll down to see more broccoli casserole recipes.
Ingredients:
2 cups milk
1 cup shredded process American cheese, or Velveeta (4 ounces)
1 teaspoon dried marjoram
1 teaspoon crushed sage leaves
1 teaspoon celery seed
1 teaspoon salt, or to taste
4 eggs
3 cups plain croutons
1 package frozen chopped broccoli, thawed (10oz)
Preparation:
Heat milk, cheese, and seasonings in a 2-quart saucepan, stirring constantly, until mixture is smooth. Beat eggs until well blended. Stir hot mixture into eggs slowly, stirring constantly. Stir in croutons and broccoli. Pour into a greased 1 1/2 to 2-quart casserole. Bake at 350 degrees for about 45 minutes, or until casserole is set in the center.
Serves 6.Healthy recipe that includes broccoli or asparagus?
broccoli and rice casserole
1/2 cup chopped celery
1 onion, chopped
3T. margarine
1box frozen chopped broccoli(you can use fresh)
2cups cooked rice
1can cream of mushroom or celery soup
1/2cup milk
1- 8oz. jar of jal. cheeze whiz or mexican velveeta
Saute onion, celery, and margarine( using those are optional as my mother always did but my kids are too picky so I don't use either)
Add broccoli and stir until thawed. Add rice, soup, milk, and cheese. Pour in large buttered casserole dish. Bake at 350 for about 30min.
I add brocolli to noodles or mac and cheese sometimes. Also if I bake chicken and potatoes in cream of mushroom soup I will add brocolli sometimes. I add more each time until the kids get used to it.....
I love steamed brocolli with cheese melted too.
Cook 1 lb. of pasta (Farfalle, the bowties, are what I use--you can use wheat pasta, too). In a deep skillet, brown cubed boneless, skinless chicken in a bit of olive oil. Add a few cloves of chopped garlic, a can of diced or stewed tomatoes and a head of brocolli, cut into florets. Cover and let simmer 10 minutes, or until broccoli is cooked to your taste. Toss with the pasta and top with parm. cheese.
steamed broccoli with a lemon, garlic, olive oil, and salt dip
I need a recipe for grilling asparagus on the grill?
INGREDIENTS
1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste
DIRECTIONS
Preheat grill for high heat.
Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
Grill over high heat for 2 to 3 minutes, or to desired tenderness.
From All RecipesI need a recipe for grilling asparagus on the grill?
I usually snap off the woody bottoms (the snap point is where you should separate)
toss with olive oil and salt (refrain from pepper until after grilling).
Grill on high until you start seeing brown (not black) char marks. Turn a few times while grilling
Keep a constant watch on them and remove each one as it is done
They are good hot or room temperature.
For the record, I have had equally good success roasting them with the same preparation. Place on a cookie sheet and turn once or twice while cooking in a 400f oven (about 10-12 minutes)I need a recipe for grilling asparagus on the grill?
No recipe needed... just do this:
Take 4 or 5 asparagus stalks and skewer them, across, with two skewers on each end. Basically you want to make what looks like asparagus ';rafts.'; This will help them cook evenly and prevent them from falling through the grate.
Brush with olive oil and season with some salt/pepper before grilling. They're done just as they start charring.
If you really want to kick it up a notch, wrap them in bacon!!!
Asparagus Recipe
Ingredients
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
http://www.elise.com/recipes/archives/00…
toss with olive oil, put in an aluminum foiled pouch with a couple table spoons of liquid and season to taste. steam away. bacon bits thrown in there would be awesome too.
make a sauce of lemon juice, pepper and salt and soak the asparagus in there for about an hour, then grill away!
Asparagus is best on the grill with salt. Doing anything else to it would just ruin it. To me it's the healthy french fry
Coat with olive oil, sprinkle with salt and grill til tender.
brush with olive oil and sprinkle on some cracked black pepper and grill - delicious!
I would do what PJ said, but I would put it in foil.
salt, pepper and olive oil
1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste
DIRECTIONS
Preheat grill for high heat.
Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
Grill over high heat for 2 to 3 minutes, or to desired tenderness.
From All RecipesI need a recipe for grilling asparagus on the grill?
I usually snap off the woody bottoms (the snap point is where you should separate)
toss with olive oil and salt (refrain from pepper until after grilling).
Grill on high until you start seeing brown (not black) char marks. Turn a few times while grilling
Keep a constant watch on them and remove each one as it is done
They are good hot or room temperature.
For the record, I have had equally good success roasting them with the same preparation. Place on a cookie sheet and turn once or twice while cooking in a 400f oven (about 10-12 minutes)I need a recipe for grilling asparagus on the grill?
No recipe needed... just do this:
Take 4 or 5 asparagus stalks and skewer them, across, with two skewers on each end. Basically you want to make what looks like asparagus ';rafts.'; This will help them cook evenly and prevent them from falling through the grate.
Brush with olive oil and season with some salt/pepper before grilling. They're done just as they start charring.
If you really want to kick it up a notch, wrap them in bacon!!!
Asparagus Recipe
Ingredients
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
http://www.elise.com/recipes/archives/00…
toss with olive oil, put in an aluminum foiled pouch with a couple table spoons of liquid and season to taste. steam away. bacon bits thrown in there would be awesome too.
make a sauce of lemon juice, pepper and salt and soak the asparagus in there for about an hour, then grill away!
Asparagus is best on the grill with salt. Doing anything else to it would just ruin it. To me it's the healthy french fry
Coat with olive oil, sprinkle with salt and grill til tender.
brush with olive oil and sprinkle on some cracked black pepper and grill - delicious!
I would do what PJ said, but I would put it in foil.
salt, pepper and olive oil
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