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Cooking with asparagus - 172 recipes

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Preheat oven to 500º. Snap off tough ends of asparagus; sprinkle with 1/4 teaspoon salt

  • 1 1/2 pounds asparagus spears
  • 3/4 teaspoon salt divided
  • 3 baking potatoes (about 1 1/2 pounds) cut into 1-inch pieces
  • 1 teaspoon olive oil
  • 1/2 teaspoon pepper divided
  • Cooking spray
  • 1 1/4 pounds beef tenderloin
  • 1/4 cup water
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In a slow cooker, combine the asparagus, crabmeat, fish sauce, spinach, tofu, oregano and garlic

  • 1 (10 ounce) can asparagus tips, drained 2 (6 ounce) cans crabmeat, drained and flaked
  • 2 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 1 cup chopped fresh spinach
  • 1 cup diced firm tofu
  • 2 teaspoons dried oregano
  • 1 clove garlic, crushed
  • 2 tablespoons cornstarch
  • 1/2 cup broth
  • 2 eggs, lightly beaten
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Cut the rind off the Brie

  • 8 oz. Brie
  • 1/2 c. butter
  • 1/2-1 c. asparagus (or artichokes)
  • 1/2 c. finely chopped celery
  • 1/2 c. finely chopped carrots
  • 1/2 c. finely chopped onions
  • 1/2 c. flour
  • 2 c. chicken broth
  • 1 bay leaf
  • 1/2 tsp. dried thyme
  • 1/2 c. heavy cream
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Cut 16 tips from the tops of the asparagus and reserve for garnish

  • Soup:
  • 2 1/4 pounds fresh thin asparagus, tough ends discarded
  • 2 tablespoons unsalted butter
  • 1 cup chopped yellow onion
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 4 cups chicken stock or vegetable stock
  • 1/2 cup dry white wine
  • 3/4 cup heavy cream
  • Red Pepper Sauce, recipe follows
  • 1/4 pound lump crabmeat, garnish
  • Red Pepper Sauce:
  • 1 red bell pepper, about 8 ounces
  • 4 1/2 teaspoons minced shallots
  • 5 fresh cilantro leaves, roughly chopped
  • 2 fresh basil leaves
  • 1 teaspoon garlic
  • 1/2 teaspoon crushed red pepper
  • 1/8 teaspoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1/2 cup extra-virgin olive oil
1/5 (1 Votes)

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Shrimp and Asparagus Crepes

  • Filling:
  • 1/2 lb. asparagus
  • 1 lb. medium shrimp
  • 6 tbl. margarine
  • 1 bunch scallions, chopped
  • 6 tbl. flour
  • 3 c. cold milk
  • 1/2 tsp. salt
  • 1/2 tsp coarsley ground black pepper
  • 1 tsp. chopped fresh dill or 1/2 tsp. dried dill
  • 3/4 c. shredded Parmesan cheese, divided
  • Crepes:
  • 2 c. flour
  • 2 tbl. sugar
  • 2 eggs
  • 2 c. milk
  • 2 tbl. oil
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Arrange aspragus in a bowl with tips down

  • sauteed asparagus
  • butter, melted
  • parmesan cheese
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Heat the oven to 400 degrees

  • 3 medium eggplants - (4-lbs) halved lengthwise
  • 1 garlic clove split in half
  • 2 garlic cloves finely chopped
  • 1/4 cup olive oil divided
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 4 celery stalks finely chopped
  • 1 red onion finely chopped
  • 2 leeks thinly sliced
  • 3 shallots finely chopped
  • 1 cup white wine
  • 12 cups vegetable stock
  • 2 pounds medium asparagus coarsely chopped
  • 1/4 cup fresh or store-bought pesto
  • 1 cup shaved Parmesan - (3 oz)
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Snap or cut off the tough ends of the asparagus spears

  • 1 bunch asparagus
  • 1 tablespoon sesame seeds
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin (sweet rice wine) (available in Japanese and gourmet markets)
  • 1/2 teaspoon sugar
  • 1 teaspoon lemon juice
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Saute onion and potato in butter in large saucepan over medium heat until onion is soft, 6 to 8 minutes

  • FRIED ASPARAGUS:
  • 1/2 onion chopped
  • 1 large baking potato peeled, chopped
  • 1 tablespoon butter or oil
  • 2 1/2 pounds asparagus diagonally cut
  • Water as needed
  • 1 bunch spinach - (abt 1 lb) stemmed
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 teaspoon to 1 tablespoon vinegar (optional)
  • 3 tablespoons chopped Italian parsley for garnish
  • 3 asparagus spears
  • 2 tablespoons flour
  • 1 egg beaten
  • 1/4 cup Italian bread crumbs
  • Oil for frying
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Crust: Combine flour and salt in bowl

  • CRUST:
  • 1 1/4 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 2 tablespoons ice water - (to 4 tbspns)
  • FILLING:
  • 3 leeks - (to 4)
  • 3 tablespoons butter
  • Salt to taste
  • 6 ounces fresh morel mushrooms or other aromatic wild mushrooms
  • such as chanterelle or porcini
  • 1/2 pound Gruyere, dry Jack or Parmesan cheese grated
  • 1 bunch asparagus - (abt 16 spears)
  • 30 small cherry tomatoes halved
  • 20 large cherry tomatoes halved
  • Vegetable or olive oil cooking spray
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Combine beans, reserved liquid, tofu and onion in container of a blender or food processor; blend until smooth, abo...

  • 15 ounces canned white beans drained (reserve 1/2 cup of bean liquid)
  • 4 ounces silken tofu - (abt 1/2 cup)
  • 1 small onion halved
  • 1/8 teaspoon ground nutmeg or to taste
  • 1/8 teaspoon table salt or to taste
  • 1/8 teaspoon freshly-ground black pepper or to taste
  • 1 1/2 pounds asparagus spears steamed
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Blackening Spice: Prepare the blackening spice by putting all ingredients into a food processor for a few seconds ...

  • BLACKENING SPICE:
  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seed
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 2 lemons zest, dried
  • 2 oranges zest, dried
  • Salt to taste
  • Freshly-ground black pepper to taste
  • THE DISH:
  • 2 pounds grouper fillet
  • 12 fingerling potatoes
  • 16 peeled asparagus spears
  • 1/2 pound fresh morels
  • 1/2 cup sugar snap peas pods removed
  • 3 tablespoons unsalted butter
  • 3 bunches watercress
  • 2 cups heavy cream
  • 4 tablespoons grape seed oil divided
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