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.
Thursday, December 24, 2009
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.
Subscribe to:
Posts (Atom)