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ISO Your Favorite Asparagus Recipes

Last post 03-09-2008 7:44 PM by Alaska_Prof. 23 replies.
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  • 03-07-2008 9:33 PM

    ISO Your Favorite Asparagus Recipes

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     I really like asparagus, and I have finally made DH try it and he likes it too now.  With it being pretty cheap now, I would love some new great ways to prepare it.  Thanks so much!

    Lynn 

  • 03-07-2008 9:50 PM In reply to

    Re: ISO Your Favorite Asparagus Recipes

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    there is probably no bad recipe for asparagus- I love them! :)

    in the summer we like to roast them on a shallow pan - with salt and pepper, drizzle with olive oil and roast in oven at high heat- 400 ish for about 5 minutes. yum!

  • 03-07-2008 10:02 PM In reply to

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    Magnetqueen that is the way we like ours best.   Only thing I do different is I cook mine on George Forman grill...so easy and great taste



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  • 03-07-2008 10:03 PM In reply to

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    I just wash, cut into pieces like fresh okra and  coat with seasoned flour and fry like fresh okra, and another way

    I just put in a microwave dish with a bit of butter, salt and pepper and microwave for a few minutes, oh Yes It is good !!!! 

     Lorraine C.

  • 03-07-2008 10:22 PM In reply to

    Re: ISO Your Favorite Asparagus Recipes

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     I choose medium thick stalks of asparagus, steam or blanch for 30 seconds to a minute, then put into a dish with olive oil. It soaks up the oil pretty quickly. Then I can BBQ or grill it, without adding anything but pepper, salt and whatever else I feel like, or put it in the fridge, and squeeze lemon juice over it before serving it cold. I like my asparagus with a little crunch to it. It doesn't always stay that bright green colour but it's not gone bad.

    Of course, the classic way is to steam it and serve with hollandaise sauce, and I've also served it hot, with mayo spooned over it.

    I LIKE asparagus!

     

    ViolaB 


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  • 03-08-2008 4:23 AM In reply to

    Re: ISO Your Favorite Asparagus Recipes

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    Lynn, here are a few of my T&T favorites    :)

     

    Subject: Rec Review: WW Roasted Asparagus with Red Peppers and Lemon
    Posted by: JMartinelli13 Replies: 6 Posted on: 10/6/2005 8:19:54 AM
    #T583510
    Made this last night as a side dish to grilled round steaks. So good! I normally don't like cooked green veggies, think they taste like grass. This was excellent, with just a little heat from the crushed red pepper.

    WW Roasted Asparagus with Red Peppers and Lemon

    Servings: 4 (per serving about 4 asparagus spears and 1/4c bell pepper strips)
    Points per serving: 1

    1 pound fresh asparagus, trimmed
    1 large red bell pepper, seeded and cut into 1/2" strips
    1T fresh lemon juice
    1t olive oil
    1/2t salt
    1/4t crushed red pepper flakes
    1t grated lemon zest

    Preheat oven to 400 degrees. Spray a nonstick baking sheet with olive oil nonstick spray.

    Combine the asparagus and strips of bell pepper in a large bowl. Spray with nonstick spray. Add the lemon juice, oil, salt, and crushed red pepper. Toss well to coat.

    Arrange the vegetables on baking sheet in a single layer. Bake until tender, shaking the pan occasionally, 15 to 18 mins. Transfer to a bowl and toss with the lemon zest.

    NI per serving: 39 calories, 2g fat, 0g sat fat, 0g transfat, 0mg cholesterol, 295mg sodium, 5g carbs, 2g fiber, 2g Prot, 16mg calcium.

    Jolene

  • 03-08-2008 4:27 AM In reply to

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    RE: Rec & review: Asparagus and Parmesan Pasta Toss- Cooking Light!
    Posted by: JMartinelli13 Posted on: 1/11/2007 11:29:26 AM
    #R8583946
    * Exported from MasterCook *

    Asparagus and Parmesan Pasta Toss

    1 red bell pepper
    1 pound uncooked mostaccioli pasta (I used Fiori, little flowers)
    Cooking spray
    3 garlic cloves -- minced
    2 cups presliced mushrooms (don't like 'em, left them out)
    1/2 teaspoon crushed red pepper -- (1/2 to 1)
    1/2 teaspoon salt
    1/4 teaspoon dried marjoram
    1/8 teaspoon dried oregano
    1/8 teaspoon freshly ground black pepper
    1 can diced tomatoes -- (14.5-ounce) undrained
    2 3/4 cups pieces asparagus (about 12 ounces) -- (1-inch)
    1/2 cup grated fresh Parmesan-divided

    Preheat broiler.

    Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips.

    Cook pasta according to package directions, omitting salt and fat.

    Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic, and cook for 1 minute. Add mushrooms; cook 4 minutes or until liquid evaporates. Add bell pepper, crushed red pepper, and the next 5 ingredients (through tomatoes). Bring to a simmer; cook for 7 minutes. Stir in asparagus; cook 4 minutes or until crisp-tender. Combine mushroom mixture, pasta, and 1/4 cup cheese in a large bowl, tossing well to combine. Sprinkle remaining 1/4 cup cheese over pasta.

    Yield: 8 servings (serving size: 1 1/3 cups)

    NUTRITION PER SERVING
    CALORIES 124(29% from fat); FAT 4g (sat 1.7g,mono 1g,poly 0.4g); PROTEIN 7.1g; CHOLESTEROL 10mg; CALCIUM 104mg; SODIUM 456mg; FIBER 3.7g; IRON 2.4mg; CARBOHYDRATE 16.5g

    Christina Provo
    Cooking Light, MAY 2006
    Jolene

  • 03-08-2008 6:45 AM In reply to

    Re: ISO Your Favorite Asparagus Recipes

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     Alliea's Asparagus Parmesan

    SERVINGS: 0

    CATEGORY: Side Dishes

    METHOD:

    TIME: Prep: 0 min. Cook: 0 min.

    Ingredients:

    • See Below

    Directions:

     Allieas Asparagus Parmesan
       Fresh parmesan is best but the jar/can tupe works too
        
       My Favorite method is to cook the asparagus in a little water until tender``````````then I stir together
       
       3 TBSP melted butter
       2 TBSP Lemon juice (fresh or Real Lemon that comes bottled)
       4 TBSP Parmesan cheese (fresh is best, I often use grated too)
       Broil until bubbly 3 min or less
       Sprinkle a little more parmesan over top before serving
       
       
       I place the asparagus in a buttered pyrex 8x8 panPour the butter/lemon over top . Broil until bubbly.

    Alliea

  • 03-08-2008 6:58 AM In reply to

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    This will knock your socks off! From Allrecipes- JLSOUKA

    (I did make some convenient changes.)

    Asparagus Rolantina

    Yields: 4 servings

    "You might want a fork and knife to enjoy these hearty spears ...


    INGREDIENTS:
    1 pound fresh green asparagus
    spears, trimmed
    4 slices Swiss cheese
    5 (1/2 ounce) slices prosciutto
    ground black pepper to taste     4 tablespoons butter, melted
    1 cup Italian-style dried bread crumbs
    1/2 cup grated Parmesan
    cheese

    DIRECTIONS:
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Bring a large pot of water to a boil. Lower asparagus into the water, and cook for 1 minute, 2 minutes if the spears are thick. (OR, zap in microwave for 1 ½ minutes.)
    3. Lay one slice of meat on a plate. Layer a slice of cheese on top of the slice of meat. Place 3 to 4 asparagus spears at one end of the cheese and meat, and sprinkle with black pepper to taste. The asparagus will stick up out of the top. Roll the cheese and meat up over the asparagus, and secure with a toothpick. Place asparagus rolls on a baking sheet.  Mix bread crumbs and melted butter and pat on top of rolls. Sprinkle with parmesan.

    4. Bake for 15 to 20 minutes, or until the crumb mixture has formed a crust over the asparagus rolls.

    This is so wonderful! Check the Allrecipes recipe for a picture.

    Margaret

  • 03-08-2008 7:00 AM In reply to

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    Here's the direct link!

    http://allrecipes.com/Recipe/Asparagus-Rolantina/Detail.aspx

  • 03-08-2008 7:15 AM In reply to

    Re: ISO Your Favorite Asparagus Recipes

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    Oh, I just remembered another favourite

    Roll cut the asparagus into one inch lengths, stir fry with a small amount of minced or fine sliced onion, and maybe some garlic.  To serve, drizzle with a small amount of sesame oil, and/or some toasted sesame seeds.

    I sometimes pour a little vermouth or white wine for a quick steam after the asparagus has had about a minute in the hot oil, and sometimes add a stir fry sauce (a slurry made of cornstarch and water or chicken stock and a little light soy sauce). If there are a few mushrooms that need using up, I'd slice them and fry them quickly, first, then remove from the pan, stir fry the asparagus as above, then add back into the pan to reheat for serving. 

    My friend visiting from Texas last year couldn't get enough of it cooked these ways!

     

    ViolaB 


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  • 03-08-2008 7:22 AM In reply to

    Re: ISO Your Favorite Asparagus Recipes

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     Loved this one!

     

    Baked Asparagus with Balsamic Butter Sauce
    Posted by Cittie

    4 servings

    INGREDIENTS:
    1 bunch fresh asparagus, trimmed
    cooking spray
    salt and pepper to taste
    2 tablespoons butter
    1 tablespoon soy sauce
    1 teaspoon balsamic vinegar



    DIRECTIONS:
    Preheat oven to 400 degrees F (200 degrees C).
    Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
    Bake asparagus 12 minutes in the preheated oven, or until tender.
    Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

     

    Saucy Chicken and Asparagus

    Posted by: nataliepooh Replies: 15 Posted on: 2/10/2005 6:41:13 PM

    #T474918

    oh this is so wonderful. The whole family loved it. If you like asparagus, you MUST try this. We spooned the delicious sauce over rice. The recipe is from the TOH Recipe Book, 2nd Edition (p. 68).

     

    My family really enjoyed this one, too!  I did not precook the asparagus.

     

    Saucy Chicken and Asparagus

    Posted by: nataliepooh Replies: 15 Posted on: 2/10/2005 6:41:13 PM


    oh this is so wonderful. The whole family loved it. If you like asparagus, you MUST try this. We spooned the delicious sauce over rice. The recipe is from the TOH Recipe Book, 2nd Edition (p. 68).

     

    Saucy Chicken and Asparagus

     

    1-1/2 lb. fresh asparagus spears, halved

    4 bnls, sknls chicken breast halves

    2 Tbs. cooking oil

    1/2 tsp. salt

    1/4 tsp. pepper

    1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted (cr. of mushroom soup would be just as great)

    1/2 cup mayonnaise

    1 tsp. lemon juice

    1/2 tsp. curry powder

    1 cup (4 oz.) shredded cheddar cheese

     

    If desired, partially cook the asparagus; drain (I didn't do this and it came out perfect). Place the asparagus in a greased 9-in. square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375 degrees for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving. Yield: 4 servings.

     

    Suziee 

  • 03-08-2008 8:32 AM In reply to

    Re: ISO Your Favorite Asparagus Recipes

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    Wow, these all sound delicious. I'm going to have to copy them all. Thanks!

     

    CHICKEN AND ASPARAGUS BUNDLES

    (Source: Sue, sis) 

    The only problem with these are they do not brown up, but I still love the flavor of this.

     
    4 boneless, skinless chicken breasts (1 lb)20 fresh or frozen asparagus spears, trimmed (if frozen may need to increase cooking time)Havarti or other cheese, if desired (I recommend the Havarti)
    4-1/2 tsp olive oil
    2 tsp lemon juice
    1/2 tsp dried basil
    1/4 tsp dried thyme
    1/4 tsp pepper
    1/8 tsp salt
    1/4 cup chopped onions
    2 tsp cornstarch
    1 cup chicken broth

    Preheat oven to 350. Flatten chicken breasts slightly. Wrap each around 5 asparagus spears & the cheese. Secure with toothpicks. Place in a 10 x 9 x 2 inch baking dish coated with nonstick cooking spray. Combine oil, lemon juice, and seasonings; pour over bundles. Cover asparagus tips with foil. Cover and bake for 20 minutes. Uncover, sprinkle with onions. Bake 10-15 minutes longer or until the chicken juices run clear and asparagus is tender crisp. Remove bundles to a serving platter and keep warm.     (*(***Here she just poured juices over bundles and served, so I did too. It kept the flavors concentrated in the oil)

     In a saucepan, combine cornstarch and broth until smooth; stir in pan juices. Bring to a boil; cook and stir until thickened. Remove toothpicks from bundles, top with sauce.
    Nutritional Analysis: One bundle 207 calories, 7g fat (1 g saturated fat), 22 mg cholesterol, 316 mg sodium, 6g carbohydrates, 2g fiber, 29g protein.

     

    ********************************

     

    (another disclaimer...lol. Dh wasn't as thrilled with this one. He's not a fan of viniagrette though, he's a ranch guy)

     

    MICROWAVE ASPARAGUS SALAD(From USA Weekend)  24 medium stalks asparagus (about 1 lb)

     

    4 cups Italian-style salad green (I use what I have on hand)

     

    4 tbsp chopped hazelnuts (I omit, since it's not something I keep on hand)  Dressing:

     

    6 tbsp balsamic vinegar (I have used white wine vinegar)

     

    2 tbsp olive oil

     

    2 tbsp orange juice

     

    2 tsp Dijon mustard1

     

     tsp low-sodium soy sauce

     

    Freshly ground pepper to taste   Trim, peel and rinse asparagus (do not dry). Place spears flat 2 or 3 deep in a glass pie plate or similar dish. Cover tightly with microwavable plastic wrap and microwave on high 2-1/2 to 5 minutes, depending on wattage. (I steam my asparagus on the stove)Whisk together dressing ingredients, pour over asparagus and marinade in refrigerator until cool.Divide greens onto four salad plates; top each with 6 asparagus spears.Drizzle with equal amount of dressing, and top with hazelnuts.Serves: 4149 calories, 4g protein, 8g carbs, 11g fat ( 1 sat), 2g fiber, 137 mg sodium This was delicious!  

  • 03-08-2008 8:38 AM In reply to

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    CHICKEN WITH ASPARAGUS STIR FRY(Source: gmansmom_Mn, TOH website, from Eating Well magazine)

    1 Tbsp toasted sesame oil
    1- 1/2 # fresh asparagus, tough ends trimmed, cut into 1" pieces
    1 # chicken tenders or boneless breasts, cut into 1" pieces
    2 scallions, trimmed and cut to 1"
    1 shallot, minced
    1 red pepper, cored seeded and cut into 1" pieces    1/2 c. snow peas, de-stringed and cut in half2 T. minced fresh ginger
    1/4 c. oyster sauce
    2 T. garlic chili sauce ( **be careful, this can make it very hot depending on the brand. I usually cut to 1 tbsp)    1/2 c. shelled salted pistachios, coarsely chopped

    Heat oil in large skillet or wok over high heat. Add asparagus and red pepper; stir-fry for about 4 minutes, then add snow peas and stir-fry 2 minutes. Remove to bowl and keep warm. Swirl a scant 1/2 t. more of oil in pan and add chicken, cook until browned on one side, then flip over and cook until juices run clear. Add sauces, ginger, shallot and scallions; stir to combine. Add vegetables and stir to coat. Cook about 5 -8 minutes longer or until chicken is no longer pink. Serve over rice, if desired.

    * Tip for moister chicken in a stir fry- combine 1 tbsp oil (any kind) with 1 tbsp flour and 1 tbs. cornstarch and stir to a thin paste. Pour this over the chicken and toss to coat, then cook immediately. Allow the meat to brown without stirring for at least 2 minutes. This will form a thin coating on the chicken and seal in the juices. I use this on all my stir-fries and the meat is always moist & tender. (I did try this and it worked great!)

  • 03-08-2008 8:50 AM In reply to

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    (grrr, don't know why my recipes are running together. I'll try to edit one more time)

     

    CREAM OF ASPARAGUS SOUP (Source: Recipes from Famous Inns/Seasonal Celebrations- DMI. Reprinted with permission of Dairy Management, Inc.)  

     

    2 large leeks

     

    2 Tablespoons butter (substituted part olive oil & used less)

     

    4 cups ready-to-serve chicken broth

     

    2 medium potatoes, peeled and diced (used 1)

     

    1/2 teaspoon salt

     

    1/4  teaspoon pepper

     

    1 pound asparagus

     

    ½ cup whipping cream (or 1/2 & 1/2)

     

    *I added a small amt of lemon juice when adding cream in  Trim the roots and the leaves from leeks, leaving only the white and about 2 inches of the green sections. Rinse well; split lengthwise and slice crosswise about ¼ inch thick. Sauté leeks in butter in Dutch oven over low heat about 10 minutes or until softened. Stir in chicken broth, potatoes, salt and pepper. Bring to a boil over high heat. Meanwhile, trim off tips (about 1½ inches) from asparagus; reserve for garnish. Trim off woody stem ends; discard. Chop remaining asparagus into 1-inch pieces. Add to boiling soup. Reduce heat and simmer, uncovered, about 10 minutes or until vegetables are tender. Transfer soup to work bowl of food processor or blender; process until pureed. Return soup to clean saucepan Stir in cream; heat through.

     

    Garnish each serving with asparagus tips*. *To prepare asparagus for garnish, bring salted water to boil in a small saucepan. Add reserved asparagus tips; cook about 3 to 5 minutes or until just tender; drain well. (I don't usually do this)Yield: 6 cups

     
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