Asparagus recipes...?!


Question: Anybody know any good 1s?


Answers: Anybody know any good 1s?

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’t 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 GL

My mom used to steam the aspargus and put Hollandaise sauce on it. Yum!

http://whatscookingamerica.net/Vegetable...

I love asparagus just about any way....

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.

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.

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.

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.

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.

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.

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.

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 & 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.

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 &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.

Artichoke and Asparagus Salad with Strawberry Dressing


Ingredients:
-----------------------------------SAL...
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%...





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