Asparagus Recipes

[keljonma]

It's getting to be that time of year here in NE Ohio. The asparagus bed has started showing new growth.

Except for eating it raw, fresh from the garden, here are the two ways we love to eat asparagus.

Sauted Garlic Asparagus
3 Tablespoons butter
1 bunch fresh asparagus
3 cloves garlic, chopped

Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes. Serves 4

Baked Asparagus with Balsamic Butter Sauce
1 bunch fresh asparagus, trimmed
Oil or cooking spray
salt and pepper to taste
2 Tablespoons butter
1 Tablespoon soy sauce
1 teaspoon balsamic vinegar

Preheat oven to 400F (200C). Arrange the asparagus on a baking sheet. Coat with oil or 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. Serves 4


What is your favorite asparagus recipe?

 

[me&thegals]

Asparagus-Cashew Pilafsuper delicious!
cup butter
2 ounces spaghetti, broken
cup minced onion
t minced garlic
1 cups uncooked jasmine rice
2 cups chicken or vegetable broth
salt and pepper to taste
pound fresh asparagus, 2 pieces
cup cashew halves

Melt butter over medium-low. Increase heat to medium and stir in spaghetti, cooking until coated with the melted butter and lightly browned. Stir onion and garlic into the saucepan and cook 2 min until tender. Stir in rice and cook about 5 min. Pour in broth. Season with salt and pepper. Bring mixture to boil, cover and cook 20 min until rice is tender and liquid has been absorbed. Steam asparagus until crisp-tender. Add asparagus and cashews into rice mixture.

Jumbo Shrimp and Asparagusoutstanding!
2 bunches asparagus, trimmed into 1 pieces
2 T olive oil
24 large shrimp, peeled, deveined, cut in half lengthwise
2 t chopped fresh ginger root
3 cloves garlic, minced
3 T soy sauce
2 t granulated sugar
1 t dry sherry (or white cooking wine)
salt to taste

Heat oil. Saut garlic, ginger and asparagus until crisp- tender. Remove from pan. Add a little more oil and saut shrimp. Mix all together, add remaining ingredients and cook 5 more min. Serve immediately over rice or noodles.

Pan-Fried Asparagusin my opinion, the easiest and most delicious way to enjoy asparagus!
1 T butter
1 T olive oil
1/4 t coarse salt
1/4 t ground black pepper
3 cloves garlic, minced
1 pound fresh asparagus spears, trimmed

Directions
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.

Ham and Asparagus Manicotti
14 manicotti
1 onion, chopped
3 cloves garlic, minced
3 tbsp butter
3 cups asparagus
2 cups ham
cup parmesan cheese
6 tbsp butter
6 tbsp flour
3 cups milk
2 cups Swiss cheese, shredded
cup parmesan cheese
tsp ground white pepper
tsp French tarragon

Cook manicotti shells, about 6-7 min. Rinse in cold water and dry. Melt 3 tbsp butter in medium-sized frying pan. Add onion and garlic; cook until translucent, about 2 min. Cut asparagus into to 1 pieces. Add to pan and cook until tender, about 15 min, stirring occasionally. Transfer asparagus to large bowl, add ham and set aside to cool a bit. Add cup parmesan cheese. In same pan, melt 6 tbsp butter. Stir in flour. Add milk and cook over medium high, whisking constantly. Bring white sauce to boil for about 1 min or until sauce starts to thicken. Add white pepper, tarragon and Swiss cheese. Stir unit cheese has melted. Remove from heat. Add 1 cup of cheese sauce to ham mixture. Divide evenly between the manicotti shells. Place in greased 9x13 pan. Pour remaining cheese over the top. Sprinkle with cup parmesan and bake at 350 for 30-35 min.

Notes: This recipe is so tasty but a bit time consuming. It could easily be modified by simply layering the different components between cooked noodles of any shape or size and then baking.

Cream of Asparagus Soup
2 bundles asparagus, approximately 2 lb
1 medium onion, chopped
6 T butter
6 T flour
2 cups chicken stock
4 cups milk, hot but not boiling
t ground white pepper
t granulated garlic
1 t salt
1 t Fines Herbes (Penzeys)

Chop asparagus into 1 pieces, reserving tips. In a large pot, melt butter. Add asparagus and onion; cook about 8-10 min or until softened. While doing this, boil tips until softened. Sprinkle mixture above with flour, stir well and cook over low 3-5 min, stirring frequently. It will be thick and pasty. Add chicken stock and cook over medium-low heat 8-10 min or until thickened. Cool slightly. Whisk hot milk into soup to blend. Puree soup in blender in small batches. Add white pepper, granulated garlic, salt, and Fines Herbes. Mix well. Stir in reserved asparagus tips.

Asparagus-Lemon Pasta Soupmy kids LOVE this. Great way to use frozen asparagus.
1 tbsp olive oil
1 bunch asparagus, trimmed and sliced (3 cups)
3 cans (14 oz each) chicken broth
1 tsp grated lemon rind
4 oz angel-hair pasta, broken into small pieces (whole grain works quite well)
3 large egg yolks
cup shredded Parmesan cheese

Heat oil over medium-high heat. Add sliced asparagus and cook 1 min. Add chicken broth and lemon rind; increase heat to high and bring mixture to boil. Stir in pasta and cook 2 min. Reduce heat to low.

Beat egg yolks on low. Slowly add 1 cup soup to eggs while whisking, then vigorously whisk egg mixture back into soup in saucepan. Reheat to simmer over medium heat, and cook 1 min. Sprinkle with shredded cheese.

 

[Iceblink]

Grilled Asparagus

Line a pan with foil
Wash and dry your asparagus and lay it in a single layer in the pan
I like to put pats of compound butter over it, but you can use whatever fats/seasonings you want
Broil for a few minutes until the upper side is browned
turn spears over and broil for a couple minures more.

Delicious!

 

[FarmerChick]

Yummy thread!

I am an asparagus nut and eat tons of it!!!

I love it also with a little cheese melted over the top! In heaven! HA HA