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Awesome Asparagus - 2855 recipes

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NOTE FROM THE TEST KITCHEN To allow it to brown, stir the asparagus only occasionally

  • 2 2 2 Tablespoons water
  • 1 1 1 Tablespoon soy sauce
  • 1 1 1 Tablespoon dry sherry
  • 2 2 2 teaspoons packed brown sugar
  • 2 2 2 teaspoons grated fresh ginger
  • 1 1 1 teaspoon toasted sesame oil
  • 1 1 1 Tablespoon vegetable oil
  • 1 1 2-inch pound asparagus, trimmed and cut on bias into 2-inch lengths
  • 4 4 4 ounces shiitake mushrooms, stemmed and sliced thin
  • 2 2 2 scallions, green parts only, sliced thin on bias
5/5 (1 Votes)

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The twisted shape of the gemelli makes it the perfect pairing for the chunky vegetables and scallops in this seafoo

  • 8 ounces gemelli
  • 2 ounces pancetta, chopped
  • 3 tablespoons extra virgin olive oil, divided $
  • 1 sweet onion, chopped $
  • 4 garlic cloves, minced
  • 1 pound asparagus, trimmed and cut into 1-inch pieces $
  • 8 ounces sugar snap peas
  • 1/3 cup dry vermouth
  • 2 tablespoons chopped fresh tarragon
  • 1 pound sea scallops $
  • 1/2 teaspoon salt, divided $
  • 1/4 teaspoon black pepper, divided
  • 2 tablespoons unsalted butter $
  • 3/4 cup freshly grated Pecorino Romano cheese
5/5 (1 Votes)

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FIRST: Preheat oven to 425 degrees F

  • 2 lbs Yukon Gold Potatoes, peeled and quartered
  • 4 Garlic Cloves, peeled
  • 1/2 lb Fresh Asparagus, washed and trimmed
  • 4 Tablespoons Extra Virgin Olive Oil, divided
  • 2 8 oz Filet Mignons, at room temperature
  • Kosher Salt
  • Fresh Cracked Pepper
  • 1 Tablespoon Shallot, minced
  • 1/2 Cup Red Wine
  • 1/2 Cup Beef Stock
  • 8 Tablespoons Unsalted Butter, melted
  • 1/4 Cup Heavy Cream, warm
5/5 (1 Votes)

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Preheat your oven to 375°

  • 1 c. chicken broth
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  • 2 c. milk
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  • 1/2 c. Masa corn flour (you can substitute all-purpose flour)
  • 1 Tbsp. Roasted Garlic Montreal Chicken seasoning
  • 3/4 c. uncooked quinoa
  • 1/2 lb. chicken, cut in small strips
  • 1/2 c. cooked bacon, crumbled
  • 1/2 c. leeks, chopped
  • 1 1/2 c. asparagus, cut in 2" pieces
  • 2/3 c. extra sharp white cheddar, shredded
5/5 (1 Votes)

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Preheat the oven to 425 degrees F

  • 3 tablespoons unsalted butter, plus more for the dish
  • 2 1/2 cups shredded rotisserie chicken
  • 1 1/2 cups ricotta cheese
  • 3/4 cup grated parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
  • Kosher salt and freshly ground pepper
  • 8 store-bought crepes (about 9 inches each)
  • 1 shallot, sliced
  • 1/2 pound asparagus, trimmed and cut into pieces
  • 3/4 cup low-sodium chicken broth
  • 1 teaspoon finely grated lemon zest
  • Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-asparagus-crepes-recipe.html?oc=linkback
5/5 (1 Votes)

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Preheat oven to 400 degrees

  • 1 1/2 lbs salmon, skin on*
  • 2 1/2 Tbsp olive oil, divided
  • 1 tsp lemon zest
  • 1 Tbsp fresh lemon juice
  • 4 cloves garlic, minced, divided
  • 1 tsp dijon mustard
  • 3/4 tsp onion powder
  • 1/2 tsp each salt and fresh cracked black pepper, plus more for asparagus
  • 1/2 lemon, thinly sliced (optional)
  • 1 1/2 - 2 lbs asparagus (medium or thin spears), tough ends trimmed
  • 1/2 cup finely shredded parmesan
5/5 (1 Votes)

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Prepare crust in 10" quiche pan and refrigerate

  • 1 refrigerated pie crust (from 15 oz. package)
  • 1 tablespoon butter
  • 1 medium onion, sliced
  • 8 ounces EACH, cut in pieces: fresh asparagus and ham
  • 2 medium tomatoes, chopped
  • 3 whole eggs
  • 1/2 cup 1% milk
  • 1/4 teaspoon nutmeg
  • Dash of hot sauce
  • 8 ounces shredded low-fat Swiss cheese
5/5 (1 Votes)

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Preheat oven to 350 degrees Combine asparagus, process cheese spread & 1/4 cup butter

  • 1 1/4 lbs frozen asparagus thawed & cut into thirds
  • 1/2 lb pasteurized process cheese spread, cubed
  • 6 tbsp butter, melted, divided
  • 1 cup buttery cracker crumbs
5/5 (1 Votes)

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6 servings. 5 stars. Leftovers do not keep well, so make only what you will use

  • 1 lb fresh asparagus, cut into 1 in. lengths
  • 1 small zucchini halved & sliced
  • 1 c grape or cherry tomatoes
  • 1/4 c sliced green onions
  • 1/4 c minced fresh parsley
  • 3 T EVOO
  • 2 T red wine vinegar
  • 1 garlic clove, minced
  • 1/4 t seasoned salt
  • 1/4 t Dijon mustard
  • 1/4 c shredded Parmesan cheese, optional
  • 2 T sunflower kernels, toasted, optional
5/5 (1 Votes)

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Add asparagus and one inch of water in a large skillet

  • 4 lbs. asparagus, trimmed
  • 1/4 c. butter, melted
  • 2 c. shredded Parmesan cheese
  • 1 t. salt
  • 1/2 t. pepper
5/5 (1 Votes)

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In a small bowl, whisk together all of the lemon sauce ingredients and set aside

  • 4 tablespoons olive oil, divided
  • 1 pound large raw shrimp, peeled & deveined
  • 1 pound asparagus, ends trimmed and each stalk cut into 2-3" pieces
  • 1/2 teaspoon salt, divided
  • 1 teaspoon minced ginger (Gourmet Garden Ginger Paste)
  • 1 teaspoon minced garlic
  • Lemon Sauce
  • 2/3 cup chicken stock
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
5/5 (1 Votes)

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From EatingWell: March/April 2013

  • 2 heads garlic
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1/4 cup minced fresh chives
  • 2 tablespoons finely chopped fresh garlic scapes or 2 teaspoons finely chopped garlic cloves
  • 1/4 cup lemon juice
  • 2 bunches asparagus, trimmed
  • 2 teaspoons freshly grated lemon zest
  • 1/2 cup walnut halves, toasted and chopped (see Tip)
5/5 (1 Votes)

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