What are some good ways to cook aspharagus ?!
Answers: Do you know different ways, or recipes, to cook aspharagus ?
*Asparagus with Cream Sauce
INGREDIENTS:
2 pounds fresh asparagus spears
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1/2 cup chicken broth
1/2 cup half and half
2 tablespoons Dijon mustard
1 teaspoon lemon juice
1/4 teaspoon pepper
PREPARATION:
Snap off tough ends of asparagus. Cook asparagus, covered, in a small amount of boiling water for 6 to 8 minutes or until crisp-tender. Drain. Arrange asparagus spears in serving dish and keep warm.
Melt butter in a small saucepan over low heat; add flour, stirring until smooth. Gradually stir in chicken broth and half-and-half. Cook, stirring constantly, until thickened and bubbly, about 1 minute. Whisk in mustard, lemon juice, and pepper. Spoon sauce over asparagus. Serve immediately.
*Asparagus with Creamy Cheese Sauce
INGREDIENTS
36 thin fresh asparagus stalks, lightly steamed
1 cup cream cheese
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/4 teaspoon dried dill (optional)
3/4 cup milk
In a double boiler, place the cream cheese over medium heat. When cream cheese has softened, stir in mustard, lemon juice, and optional dill. Slowly pour in milk, stirring to thoroughly combine. Add salt and freshly-ground pepper to taste.
To serve, place steamed asparagus spears on plates and drizzle with sauce.
*Sun-Dried Tomato and Asparagus Cream Sauce with Portobello Mushrooms
Ingredients :
1 cup whole milk
1 cup heavy cream
2 large portobello mushroom caps, washed and coarsely chopped
1 bunch fresh asparagus, cleaned
2 tablespoons minced fresh garlic
8 ounces sun-dried tomatoes
2 large fresh basil leaves, whole
6 tablespoons butter
1/2 cup freshly grated parmesan cheese
Melt butter in large saucepan over medium heat. Cook mushroom pieces in butter, stirring frequently, until they reduce in size and the juices have accumulated in the pan. Reduce heat to very low and allow mushrooms to remain in pan, warming, while other ingredients are prepared.
Chop half of the tomatoes into small pieces and add to food processor with garlic, 1/2 cup heavy cream, and 1/2 cup milk. Process until smooth, and add to mushrooms in pan. Increase temperature to medium-high. Whisk in remaining milk and cream, and cook for 5 minutes, stirring frequently.
While cream is cooking, discard asparagus bottoms and slice stalks into 3/4″ pieces. Slice remaining tomatoes in half. Add sliced tomatoes, asparagus, and whole basil leaves to pan, and cook, without stirring, until asparagus is tender. Remove from heat and discard basil. Add parmesan cheese and stir until thoroughly combined.
*Morel and Asparagus Cream Sauce
3 large and fresh morel mushrooms
1 1/2 C dry white wine
1/2 C finely chopped shallots
3 Tbl fresh lemon juice
1 lb thin asparagus, cut into 1 inch pieces
1 C heavy cream
3/4 C plus 3 Tbl cold and unsalted butter cut into tablespoons
Rinse and chop morels. Melt 3 Tbl butter in a saucepan over medium heat. Add morels and saute until water has leached out and mostly reabsorbed. Remove morels from heat and set aside.
Blanch asparagus in boiling water for a few minutes, remove when just undercooked (before turning bright green.) Set aside.
In a large and heavy skillet simmer 1 C of the white wine, lemon juice, and shallots until reduced to a few tablespoons. Add the cream and simmer for one minute. Add 1/2 C of white wine, the morels, and asparagus and simmer for about 5 minutes. Add 3/4 C butter and whisk constantly over medium-low heat until creamy. Remove from heat once incorporated. Do not over cook. Salt and pepper to taste.
Cook 1 1/2 lbs pasta as directed and cover with the warm morel cream sauce. Serve and enjoy.
*Roasted Asparagus and Creamy Cheese Sauce
Ingredients:
For the fonduta:
7 ounces Fontina cheese from Valle d'Aosta, cut into small dice
Whole milk to cover
2 tablespoons unsalted butter
2 egg yolks, lightly beaten
Salt and freshly ground black pepper
Truffle oil, truffle paste, or shaved fresh truffle (optional)
2 pounds asparagus
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Preheat the oven to 450°F. To make the fonduta, in a bowl, combine the cheese and milk, cover, and let rest in the refrigerator for 4 hours. The cheese will absorb some of the milk.
Snap off the tough ends of the asparagus spears, and then tern the ends so they are even. If the spears are very thick, peel the bottom half with a vegetable peeler. Pour the olive oil into a shallow bowl large enough to accommodate the length of the spears, and roll the spears in the oil. Arrange the spears in a single layer on a rimmed baking sheet, allowing a little space between them. Sprinkle with salt and pepper.
Place the asparagus in the oven and roast until tender, 7 to 10 minutes; the timing will depend on the thickness of the spears.
Meanwhile, to finish the fonduta, melt the butter in the top of a double boiler over simmering water, Add the cheese and milk and stir in the egg yolks. Cook gently, stirring often, until the cheese is melted and creamy, about 10 minutes. Season with salt and pepper and stir in the truffle oil, if you like it.
Remove the asparagus from the oven and arrange on individual plates, Spoon the fonduta over the tips and serve immediately.
Variations: Instead of roasting the asparagus spears, you can sauté them in 3 tablespoons unsalted butter in a nonstick pan over low heat, turning them often, until they are lightly browned and tender, about 8 minutes. You can also forgo the fonduta. Top the asparagus with grated Parmesan cheese in its place.
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i would say either boil them or cook them on a grill if you want them a little bit crunchy.
i think the best way is to steam stuff you can put obvs lemon and butter but sprinkle some olive oil lemon juce and peper is also very good no to much but enough to taste also seseme oil is good
wrap bacon around a small piece of aspharagus and grill it after sticking it with a stick
Steam them with minced garlic, then drizzle a bit of lemon-butter with them.
I love asparagas! Here are some of my favorite ways to eat it:
1. 1 bunch fresh asparagas, ends trimmed, placed in a single layer in a large saute pan. Add 1/2 cup chicken broth, cover and boil for 3 minutes or until crisp tender. Remove immediately and place on serving platter. Sprinkle with seasoned salt and melted butter.
2. 1 bunch fresh asparagas, cooked as above; 10 slices prosciutto, kosher salt, fresh ground pepper. Sprinkle asparagas with salt and fresh ground pepper and bundle into groups of three and wrap with a slice of prosciutto.
3. 1 bunch fresh asparagas, cooked as above; 1 T lemon zest, 3 T butter, 1/2 tsp fresh ground pepper, 1/4 tsp kosher salt. Mix lemon zest with butter, pepper and salt and pour over cooked asparagas.
4. 1 bunch fresh asparagas trimmed; 2 T olive oil, 1/2 tsp of kosher salt, 1/2 tsp fresh ground pepper, 10 slices thin bacon or sliced ham. Mix oil with salt and pepper, brush asparagas liberally. Cut bacon into thirds and wrap around a stalk of asparagas. Place under broiler or on grill and turn frequently to brown bacon and cook until fork tender.