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Cooking with asparagus - 172 recipes

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preheat oven to 425. pat chicken dry and sprinkle with 1 1/2 tsp salt and 1 tsp pepper

  • 1 (3-3 1/2 lb) whole chicken
  • 5 1/2 tsp kosher salt, divided
  • 3 tsp black pepper, divided
  • 1/3 cup fresh lemon juice (from 2 lemons)
  • 1 tbsp dijon mustard
  • 2 tsp granulated sugar
  • 1 cup plus 2 tbsp extra virgin olive oil
  • 1 lb thin asparagus, trimmed and cut into 1 inch pieces
  • 4 oz sugar snap peas, cut into 1/2 inch pieces
  • 1/2 cup raw slivered almonds
  • 1/2 cup raw sunflower seeds
  • 2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 2 heads romaine lettuce chopped
  • 1 lb snow peas, thinly sliced lengthwise
  • 4 oz parmesan cheese, shaved
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Season salmon generously with salt and pepper on both sides

  • 4 boneless skinless salmon fillets
  • salt and pepper to taste
  • 1 pound asparagus, ends trimmed
  • 1 lemon thinly sliced ( plus additional wedges for garnish )
  • 1/2 cup butter, at room temperature ( I used parkway stick )
  • 3 teaspoons Italian seasoning
  • 3 teaspoons minced garlic
  • fresh thyme or parsley, for garnish
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1 lb of asparagus 1 cup heavy cream Italian seasoning Salt and pepper 1/2 cup asiago cheese 1/4 cup mozzarella

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SEA BASS: Preheat oven to 450

  • Sea Bass
  • 1 lb asparagus spears (thick spears are best for roasting)
  • 1-2 Tbsp olive oil
  • 2 cloves garlic, minced
  • Kosher Salt
  • Freshly grated black pepper
  • Lemon juice
  • Mushrooms
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Preheat oven to 425. Put a baking sheet on the middle rack and heat for 5 mins

  • 1 1/2 lbs asparagus, tough ends snapped off
  • 2 T olive oil
  • 1/2 t coarse smoked salt
  • 1/8 t fresh ground black pepper
  • 1 T fresh lemon juice
  • 1 oz Parmesan, shaved into thin strips
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This chicken, rice and asparagus casserole is a meal in itself

  • 2 tablespoons margarine
  • 1 cup uncooked rice
  • 7 pieces chicken
  • Salt and pepper, to taste
  • 1 (10 ounce) can asparagus soup
  • 8 ounces sour cream
  • 1/2 cup white wine
  • 3 ounces mushrooms, chopped or sliced
  • 1/2 cup Parmesan cheese, grated
  • 2 (14 ounce) cans asparagus, drained
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Roasting vegetables brings out their full flavor

  • 1 1/2 pounds fresh asparagus, trimmed
  • 1 1/2 cups grape tomatoes, halved
  • 3 tablespoons pine nuts
  • 3 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 tablespoon lemon juice
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon grated lemon peel
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1. Preheat the oven to 350 degrees

  • 12 slices prosciutto, each slice cut into thirds
  • 36 apsaragus spears, washed and tough ends removed
  • Boursin cheese spread
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
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1) In a large skillet, bring 1/2 inch salted water to a boil

  • 1/2 lb asparagus spears - cut lengthwise
  • into 1 inch pieces
  • 2 tablespoons butter
  • 6 red potatoes - unpeeled and diced into 1/2
  • inch cubes
  • 2 cloves garlic
  • 1/2 cup sour cream
  • 1 teaspoon Dijon style mustard
  • Salt and pepper - to taste
  • 1/2 cup shredded Swiss cheese
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Preheat oven to 350 degrees

  • 2 lbs. fresh green beans or 2 lbs fresh asparagus, cooked until just tender, drained and set aside
  • 2 tbls. butter
  • 2 tbls. flour
  • 1 tsp grated onion
  • 1 cup sour cream
  • Pinch of salt
  • Generous pinch of black pepper
  • Pinch of sugar
  • 2 cups grated Jarlsberg cheese
  • 1/3 cup sliced almonds
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Cook asparagus according to package directions; drain well

  • 10 ounce fresh cut asparagus
  • 1 cup sliced fresh mushrooms
  • 1/4 cup finely chopped onion
  • 1 Tbsp. butter
  • 1 Tbsp. cornstarch
  • 1/4 tsp. salt
  • 1/8 tsp. ground nutmeg
  • 1 cup skim milk
  • 8 ounces fresh or frozen crabmeat, or use imitation crab chunks
  • 2 Tbsp. chopped toasted almonds
  • 2 Tbsp. grated Parmesan cheese
  • Dash pepper
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When asparagus is fresh and tender, this soup is delightful and filling

  • 1 medium onion, finely chopped
  • 4 celery ribs, finely chopped
  • 1 stick butter, you can use smart balance
  • 2 tablespoons flour
  • 1 bunch asparagus, washed and broken, use only the tender end, cut into bite size pieces
  • 2 cans artichoke hearts packed in water, drained and reserve liquid to add to the soup, cut into quarters
  • 2 cans skimmed evaporated milk, or 2 cups separated, cream of half and half
  • 1/2 cup parsely minced
  • 1/2 cup green onions finely chopped
  • 1 to 2 cups of chicken or vegetable stock
  • 1 to 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon basil
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Ritamay's Asparagus & Artichoke Soup Roast Chicken and Asparagus Salad