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Awesome Asparagus - 2855 recipes

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In skillet large enough to allow you to lay the asparagus flat, bring 2 inches of water to a boil over high heat

  • 1 pound fresh asparagus spears (about 24) trimmed
  • 2 Tablespoons finely chopped green onion
  • 1 Tablespoon white vinegar
  • 1 Tablespoon honey
  • 2 teaspoons fresh orange juice
  • 2 teaspoons soy sauce
  • 2 large garlic cloves, minced
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon sesame seeds plus 1 teaspoon sesame seeds, divided use
5/5 (1 Votes)

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Arrange the 4 cutlets on work surface

  • 4 chicken cutlets
  • Salt and freshly ground black pepper
  • 4 thin slices provolone cheese
  • 4 thin slices prosciutto
  • 12 thin spears asparagus, trimmed of tough stems and blanched in salted water 2 minutes, drained
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock or vegetable stock
  • 1 tablespoon Dijon mustard
  • 1/2 lemon, zested and juiced
  • 1/4 cup chopped, flat-leaf parsley, a handful
  • Read more at: http://www.foodnetwork.com/recipes/rachael-ray/spring-chicken-roll-ups-with-lemon-dijon-pan-sauce-recipe.html?oc=linkback
5/5 (1 Votes)

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BUTTER A 1 1/2 QT. CASSEROLE DISH

  • 2 CUPS ASPARAGUS, COOKED
  • 1/2 CUP JUICE FROM ASPARAGUS
  • 1 CAN MUSHROOM SOUP
  • 24 BUTTER CRACKERS, CRUMBLED
  • 1/2 CUP BUTTER, MELTED
  • NOTE: ADD 1/2 CUP OF GRATED CHEDDAR CHEESE TO SOUP MIXTURE BEFORE MIXING.
5/5 (1 Votes)

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Boil a pot of water. Place asparagus pieces in boiling water for 1 minute

  • 1 pound chicken breast, skinless, boneless
  • 1 pound asparagus, sliced into 2" pieces
  • 12 ounces linguine
  • 2 tablespoons butter
  • dash sea salt, to taste
  • dash freshly ground black pepper, to taste
  • 1 shallot, finely chopped
  • 1 cup half and half
  • 1/8 teaspoon nutmeg
  • 1 tablespoon tarragon, crushed
  • 1/2 cup parmesan cheese, grated
5/5 (1 Votes)

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Bake at 425oF for 10 minutes or until the asparagus is crisp-tender

  • Combine on a foil lined baking sheet:
  • Preheat oven to 425oF
  • 1 tbsp EVOO
  • 1/2 tsp freshly ground black pepper
  • 12 oz trimmed asparagus
  • 4 oz sliced shiitake or cremini mushroom caps
5/5 (1 Votes)

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Fettucine with Peas, Asparagus, and Pancetta Bon Appétit | May 2010 by The Bon Appétit Test Kitchen Recipe yield

  • Pancetta (Italian bacon) is available in the deli section of many markets.
  • ingredients
  • 12 ounces fettuccine or penne
  • 3 ounces pancetta or bacon, chopped
  • 1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
  • 2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
  • 1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
  • 2 garlic cloves, pressed
  • 1/2 cup finely grated Parmesan cheese plus additional for serving
  • 1/3 cup heavy whipping cream
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon peel
  • 1/4 cup chopped fresh Italian parsley, divided
  • 1/4 cup thinly sliced fresh basil, divided
  • preparation
5/5 (1 Votes)

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Grilled Green Beans! - This marinade works great for Broccoli and Asparagus too In a ZipLock Bag: Mix Lemon Juice...

  • Lemon juice
  • olive oil
  • garlic powder
  • salt
  • pepper
5/5 (1 Votes)

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Add asparagus to 2 cups boiling water in large skillet; cook for 2 minutes or until crisp-tender

  • 1 pound fresh asparagus spears, trimmed
  • 3 tablespoons Italian dressing or dressing of your choice
  • 2 tablespoons grated Parmesan cheese
5/5 (1 Votes)

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Recipe source: Bon Appetit April 2013 DO AHEAD: Dressing and vegetables can be prepared 1 day ahead

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely grated Pecorino or Parmesan
  • 1 tablespoon (or more) fresh lemon juice
  • Kosher salt, freshly ground pepper
  • 2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed
  • 2 bunches asparagus, trimmed, stalks peeled if thick
  • 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
  • 1/2 cup vegetable oil
  • 1 shallot, thinly sliced
  • 4 slices bacon, cooked and crumbled
  • Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.
  • If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.
  • Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.
  • If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.
  • Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.
  • Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.
  • DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.
  • Epicurious.com © Condé Nast Digital, Inc. All rights reserved.
5/5 (1 Votes)

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great, refreshing summer time salad

  • 1 lb bunch of asparagus, trimmed and cut into 1" pieces
  • 1 lb of frozen sweet corn thawed
  • 2 pints of cherry tomatoes halved
  • 2 green onions sliced thin
  • 2/3 cup olive oil
  • 6 tbls white wine vinegar
  • 2 tbls whole grain mustard
  • 2 teas honey
  • salt and pepper to taste
5/5 (1 Votes)

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1. preheat oven to 475 degrees

  • 1/2 cup mayonnaise
  • 3 tablespoons dijon mustard
  • 1 lemon, diced and zested
  • 2 teaspoons dried tarragon
  • 1 teaspoon round black pepper
  • 1/2 teaspoon salt
  • 16 spears fresh asparagus, trimmed
  • 4 skinless, boneless chicken breast halves
  • 4 slices provolone cheese
  • 1 cup panko bread crumbs
5/5 (1 Votes)

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Sprinkle the shrimp with a scant 1/4 tsp salt and a few generous grinds of black pepper

  • Serving: 3
  • 1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
  • 3/4 tsp. kosher salt; more as needed
  • Freshly ground black pepper
  • 1 lemon
  • 6 Tbs extra-virgin olive oil
  • 4 medium cloves garlic, thinly sliced
  • 3/4 lb asparagus, bottoms snapped off, halved lengthwise, if thick, and cut into 2-inch lengths (2 cups)
  • 1/8 to 1/4 tsp crushed red pepper flakes
  • 2/3 cup low-salt chicken broth
  • 1/2 tsp cornstarch
5/5 (1 Votes)

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