What can I make with Asparagus?!
turns out that I have to make a side....so I picked the most flexible vegtable that I can easily cook...which is Asparagus....
Does any one know what can I make with Asparagus...you know, something you would boil.......
thank you dears. =0)(O=
and best wishes!
Answers: Okay, so my mom wanted to me to cook something for my new year's eve "Family get together party"...It's also my grandma's birth day and my relatives from Canada are coming over...
turns out that I have to make a side....so I picked the most flexible vegtable that I can easily cook...which is Asparagus....
Does any one know what can I make with Asparagus...you know, something you would boil.......
thank you dears. =0)(O=
and best wishes!
Asparagus Tapas and Red Pepper Sauce - Serving Size: 4
2 large sweet red peppers, cored & seeded
2 cloves garlic, crushed
2 T. olive oil
3 - 4 T. red wine vinegar
1/4 c. fresh basil
1 lb. Fresh Washington Asparagus, trimmed
1/2 c. water
1 loaf baguette, sliced
Coarsely chop red peppers. Cook peppers and garlic in oil over low heat 30 minutes. Puree mixture in food processor or blender. Add vinegar, basil, salt and pepper. Bring water to boil in skillet; add asparagus spears. Return water to boiling; simmer, covered about 5 minutes or until asparagus is crisp-tender. Drain. Spoon red pepper sauce on platter; arrange asparagus on sauce. Garnish with red pepper and basil, if desired. Serve with baguette.
Asparagus Pasta Stir Fry - Serving Size: 6
1 lb. Fresh Washington Asparagus, trimmed
1/2 c. sliced onion
2 T. vegetable oil
2 T. soy sauce
1 clove garlic, minced
1 t. ginger root
1/2 t. Worcestershire
1/4 t. crushed red pepper
6 oz. Vermicelli or angel hair pasta, cooked and drained
Diagonally slice asparagus into 1-1/2 to 2 inch pieces. Stir-fry asparagus and onion until crisp-tender. Add seasonings and mix well. Add cooked pasta and stir-fry until thoroughly heated and evenly mixed.
Chunky Asparagus Salsa - Serving Size: 2-1/2 cups.
1/2 lb. Fresh Washington Asparagus spears
1/4 c. orange marmalade
2 T. minced jalapeno peppers
2 T. chopped fresh cilantro
2T. cider vinegar
1/2 t. garlic salt
3/4 c. coarsely chopped fresh pineapple (or substitute an 8 oz. can of pineapple chunks, drained)
1/2 c. coarsely chopped seeded orange sections
Diagonally slice asparagus spears into small pieces. In large skillet, stir-fry asparagus with 2T. water just until color intensifies, 1 - 2 minutes. Drain; rinse with cold water, drain well and set aside. In medium bowl, stir together orange marmalade, jalapeno pepper, cilantro, vinegar and garlic salt. Add asparagus, pineapple and orange, gently toss together until coated. Chill at least 30 minutes before serving.
Turkey Asparagus Roll Ups - Serving Size: 4
4 (8 - 12 oz.) turkey breast fillets
2 t. dijon-style mustard
12 - 16 Washington Asparagus spears, trimmed
1/2 oz. shredded low fat mozzarella cheese
2 T. minced parsley
2 T. minced shallots
seasoned salt
ground pepper
1 T. vegetable oil
1/4 c. dry white wine
Gently pound turkey to length of asparagus spears; spread each slice with 1/2 t. mustard. Place 3 to 4 asparagus toward one end of long side of turkey fillet. Sprinkle with 2 T. cheese and 1-1/2 t. each parsley and shallots, sprinkle with seasoned salt and pepper. Roll up turkey to enclose asparagus. Fasten with skewers or toothpicks. Brown turkey rolls in oil in oven-proof skillet; pour wine over turkey and sprinkle with salt and pepper. Bake at 350° F. 15-20 minutes or until turkey is cooked but not dry. If desired, add 2 T. water to pan drippings, heat and serve over turkey rolls.
Northwest Asparagus Wild Rice Salad - Serving Size: 4
3 cups Fresh Washington Asparagus (sliced thinly, diagonally)
1 cup smoked salmon (slice in small chunks)
1 cup cranberries
1 cup red bell pepper (sliced)
2 cups wild rice (uncooked)
Dressing
1/4 cup white wine vinegar
1 tbsp olive oil
1 tbsp dijon-style mustard
1/2 tsp salt
Cook wild rice to package directions. Rinse in cold water. Slice asparagus thin in short diagonals. Combine asparagus, salmon, cranberries, red bell pepper and cooled, cooked wild rice. Mix well. Combine dressing ingredients. Toss dressing with salad.
Grilled Washington Asparagus - Serving Size: 4
1 bunch Fresh Washington Asparagus
2 tbsp olive oil
salt & pepper to taste
Trim bottoms of asparagus. Lightly brush spears with olive oil. Grill over medium heat (or under broiler) turning once for 3 minutes or to desired tenderness.
Grilling intensifies the flavor of asparagus. Serve up a platter of tasty grilled asparagus as an appetizer with cured meats. Or serve alongside your favorite entrée.
Washington Asparagus Guacamole - Serving Size: 4
1 lb. Fresh Washington Asparagus
2 tsp lime juice
1 clove garlic (minced)
? tsp onion powder
? 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
Washington Skillet Asparagus Beef - Serving Size: 4
1 lb. Fresh Washington Asparagus
1 lb. lean beef steak, slice in strips
2 tbsp olive oil
1 yellow onion, sliced
1 tsp cornstarch
? cup sherry wine
3 tbsp Worcestershire sauce
? tsp sugar
dash Cayenne/Rosemary/Sage
Heat olive oil in non-skillet over medium low. Add steak. Brown lightly. (Meat should be rare) Remove meat. Add sliced onion to skillet. Cook 3-to-5 minutes. Add sherry and asparagus. Cover and cook 5 minutes. Add sherry and asparagus. Cover and cook 5 minutes. Stir cornstarch, Worcestershire sauce, sugar and spices together. Add mixture to skillet. Cook until mixture thickens. Add steak. Cook until meat is warm. Meat should be rare. Vegetables
I would just steam it and add some salt... that's the easiest way
Make it plain and do not boil it, steam it til it is tender crisp. Serve lightly salted with butter melting on top. Asparagus is just too good to use in a recipe. I love it alone.
Roasted Asparagus
1 lb asparagus
1 1/2 tablespoons olive oil
1/2 teaspoon kosher salt (or 1/4 teaspoon regular table salt)
Preheat oven to 425°F.
Cut off the woody bottom part of the asparagus spears and discard.
With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).
Place asparagus on foil-lined baking sheet and drizzle with olive oil.
Sprinkle with salt.
With your hands, roll the asparagus around until they are evenly coated with oil and salt.
Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
They should be tender when pierced with the tip of a knife.
The tips of the spears will get very brown but watch them to prevent burning.
They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal
Prosciutto-wrapped Asparagus
16 asparagus spears, trimmed,bottom half of stems peeled
8 slices prosciutto, large,cut in half crosswise
3 tablespoons olive oil
salt & freshly ground black pepper
Bring a large pot of salted water to a boil, add the asparagus, and cook for 5 to 6 minutes.
Drain, and when the asparagus is cool enough to handle, wrap each spear with a slice of prosciutto.
Brush the spears with oil, and season with salt and pepper.
Set the grill on medium heat, and cook the asparagus for 2 to 3 minutes per side, or until the prosciutto is marked.
make asparagus with hollandaise, roast it with sesame oil and sesame seeds, roast with olive oil and garlic, or you can cut it up and stir-fry with veggies
Garlic Asparagus with Lime
INGREDIENTS
1 teaspoon butter
1 tablespoon olive oil
1 clove garlic, minced
1 medium shallot, minced
1 bunch fresh asparagus spears, trimmed
1/4 lime, juiced
salt and pepper to taste
DIRECTIONS
Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.
Or
Asparagus With Gorgonzola and Walnuts
INGREDIENTS
1 bunch fresh asparagus
2 tablespoons extra virgin olive oil
kosher salt to taste
1/2 cup coarsely chopped walnuts
1/2 cup crumbled Gorgonzola cheese
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Rinse asparagus and snap off woody stem ends. Dry asparagus and arrange in a single layer in a shallow baking dish (a nonstick jelly-roll pan works well). Drizzle the olive oil over the asparagus and roll the spears to coat well. Sprinkle lightly with kosher salt.
Roast in oven for 7 to 14 minutes depending on the thickness of the spears (thin spears will take much less time than thick ones). When done, asparagus should still be crisp.
About 3 to 5 minutes before the asparagus are done, place chopped walnuts in a small pie tin and put into the oven alongside the asparagus. Watch so they don't burn!
Remove asparagus and walnuts from the oven. Divide asparagus among four luncheon plates. While asparagus are still hot, sprinkle them with the gorgonzola and the roasted walnuts.
Allow to cool slightly. Serve at room temperature for best flavor.
There are 2 asparagus dishes I have made. For both of them.....I try to find asparagus with the thinnest stalks. If all the stroe has are the thick stalked asparagus, I use a vegetable peeler and start from the bottom of the stalk and peel the tough outer skin half-way up. Then boil them briefly in hot water until still crisp and place them immediately in cool water to stop the cooking process. Dry them off. For the first recipe, heat up some olive oil and a little chopped or minced garlic. Add the asparagus stalks and gently turn them with tongs until they are coated with the oil and garlic and throughly heated. For the second recipe, melt some butter in a skillet or saute pan. Toss the asparagus spears in the butter for a few minutes. Then add some lemon juice and lemon zest and serve.
Do not over boil asparagus because they will get mushy and loose their delicious flavor.
Have a happy, healthy New Year !!
Cut Asparagus into 2 inch lengths. Cook 4 minutes in the microwave or steam. Put a can of Mushroom soup in a pot with a soup can of water and heat, stir in 2 cups grated cheddar cheese and heat until cheese is melted. Place asparagus in a greased casserole dish pour over the top the sauce. Bake for 30 miuntes. Put on French fried onions on top and bake an additonal 10 minutes. MMMMMMM! Print
this out, your guests will ask for the recipe guaranteed. You may use Broccoli or green beans instead if asparagus is in short supply or out-of this-world expensive.
If you want to keep it simple, boil it in the upright position for 4 minutes in a old stovetop coffee pot. Remember to cut off the woody stem at the bottom prior the boiling.
Asparagus: I note that you didn't ask for a recipe for asparagus as you already know how to do that. What I serve along with it is carrots, sliced lengthways, and when they are finishing cooking, I strain them and add honey, brown sugar & butter and carmelize them.