Asparagus Supreme Recipes

Steps:

• Preheat oven to 450.
• Steam asparagus for ten minutes, then arrange in an ungreased baking dish (any size will do).
• Melt butter and mix in soup mix and pour over asparagus. (If you don't want to use all the butter, cut the stick in half and replace with as much water.).
• Top with mozzarella cheese (as much as you want!).
• Bake at 450 for 12-15 minutes, until cheese is melted and golden-brown around edges. Serve hot.

Steps:

• Preheat the oven to 425 degrees F.
• Whisk together the eggs and ricotta in large mixing bowl and season with salt and pepper.
• Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the garlic and stir for a few seconds, until fragrant. Add the egg-ricotta mixture and cook, stirring gently, until it starts to set, a few minutes. Transfer to the oven and bake until nearly set, about 12 minutes.
• Meanwhile, heat 1 tablespoon olive oil in another medium skillet over medium-high heat. Add the sausage to the pan, breaking it up with the back of a wooden spoon; cook until cooked through and browned, 5 to 7 minutes. Add the onions, peppers and mushrooms, season with salt and pepper, and let cook for a few minutes. Remove from the heat and set aside until ready to use.
• Remove the frittata from the oven and spoon the pizza sauce over the top. Top with the sausage mixture, pepperoni, mozzarella and Parmesan. Return to the oven and bake until cheese has melted, another 8 to 10 minutes.
• Let the frittata cool in the pan for a few minutes before sliding it out onto a cutting board. Cut into slices and serve.
• Add the tomatoes, olive oil, salt, basil and oregano to a food processor and puree until smooth. Pour the sauce into a medium saucepot and bring to a boil. Reduce the heat and hold at a simmer until ready to use.

Steps:

• Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
• Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.

Steps:

• Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
• Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.

Steps:

• Spread rice in a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover with asparagus. Sprinkle chicken with remaining salt and pepper. In a large skillet, cook chicken in oil over medium-high heat until browned on all sides. With a slotted spoon, remove chicken and place over asparagus. Add mushrooms, onions and red pepper to skillet; saute until tender. Spoon over chicken. Combine soup, mayonnaise, lemon juice and seasoning blend; spread over vegetables. Sprinkle with cheese. Cover and bake at 350 degrees F for 40-45 minutes.

Steps:

• Set oven to 350°F.
• Grease a 9 x 5-inch loaf pan or a 8 x 4-inch loaf pan.
• In a large bowl, blend together flour, baking powder and garlic powder.
• Stir in the water or vegetable bouillon, oil, half and half cream and eggs; mix well to combine.
• Fold in the green onions or scallions (if using) olives, roasted peppers (or sun dried tomatoes if using) salt, pepper, dill and shredded cheeses; mix to combine well.
• Transfer/spoon into prepared loaf pan.
• Sprinkle with grated Parmesan cheese and paprika.
• Bake for 45-50 minutes, or until set.
• If serving this hot, allow to cool slightly before cutting and serving.
• Refrigerate if serving later to serve cold.

Steps:

• Dredge the chicken in flour seasoned with salt and pepper.
• Saute in clarified butter until lightly browned on both sides, approximately 6-7 minutes.
• Reduce heat, and cover.
• Cook until chicken is done.
• Remove chicken to serving platter and top with the shellfish and asparagus laid across the top.
• Coat with Hollandaise sauce.
• Serve immediately.

Steps:

• Spread rice in a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover with asparagus. Sprinkle chicken with remaining salt and pepper. In a large skillet, cook chicken in oil over medium-high heat until browned on all sides. With a slotted spoon, remove chicken and place over asparagus. Add mushrooms, onions and red pepper to skillet; saute until tender. Spoon over chicken. Combine soup, mayonnaise, lemon juice and seasoning blend; spread over vegetables. Sprinkle with cheese. Cover and bake at 350 degrees F for 40-45 minutes.

Steps:

• Preheat oven to 230°C (450°F).
• Cut off ends of asparagus spears and divide into 4 portions.
• Mince garlic, separate into 4 portions.
• Place one of tablespoon butter in center of each foil sheet (can use non stick cooking spray to loose some calories).
• Microwave one lemon for 15 seconds to release the juices.
• Place one salmon fillet in the center of each sheet.
• Top with serving of garlic and asparagus.
• Drizzle each serving with juice from lemon.
• Sprinkle with fresh ground black pepper and seasoning blend to taste.
• Bring up the sides of foil and fold top over twice.
• Fold up ends of foil leaving room for air to circulate inside the foil packets.
• Place in oven for 12 to 15 minutes or until easy to flake.
• To prepare the sauce:.
• Heat the butter in a heavy saucepan until hot and foamy, but DO NOT let the butter brown.
• In a small bowl, beat egg yolks with lemon juice.
• Add salt and cayenne pepper or hot sauce.
• Beat till foamy.
• Slowly beat in butter, then the water.
• Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
• Remove packets from oven and plate salmon and asparagus (please use extreme caution when opening steam can burn).
• Drizzle with sauce and serve with lemon wedge on the side.

Steps:

• Spread rice in a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover with asparagus. Sprinkle chicken with remaining salt and pepper. In a large skillet, cook chicken in oil over medium-high heat until browned on all sides. With a slotted spoon, remove chicken and place over asparagus. Add mushrooms, onions and red pepper to skillet; saute until tender. Spoon over chicken. Combine soup, mayonnaise, lemon juice and seasoning blend; spread over vegetables. Sprinkle with cheese. Cover and bake at 350 degrees F for 40-45 minutes.

Steps:

• In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain. Cover and refrigerate for at least 1 hour. In the same skillet, saute mushrooms, onions and walnuts in butter until mushrooms are tender. In a bowl, combine the mayonnaise, sour cream, salt and nutmeg. Stir in mushroom mixture. Cover and refrigerate for at least 1 hour. Just before serving, place asparagus on a serving platter; top with dressing and walnuts if desire.

Steps:

• Spread rice in a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover with asparagus. Sprinkle chicken with remaining salt and pepper. In a large skillet, cook chicken in oil over medium-high heat until browned on all sides. With a slotted spoon, remove chicken and place over asparagus. Add mushrooms, onions and red pepper to skillet; saute until tender. Spoon over chicken. Combine soup, mayonnaise, lemon juice and seasoning blend; spread over vegetables. Sprinkle with cheese. Cover and bake at 350 degrees F for 40-45 minutes.

Steps:

• In large skillet, heat oil and 2 Tbsp butter to melting, add in onions, garlic, celery, cook 4 min.
• Add in 1 c wine and simmer til reduced by 1/2.
• Add in shrimp and tomatoes with green chilis and incorporate, heat through 3-4 minute.
• (if shrimp is uncooked, cook til pink in color).
• In the meantime, have a 4 qt pan heating water with a pinch of salt, once boiling add in pasta, cook 4 minute Then add asparagus and stir. Cook til al dente. about 4 minute.
• Drain pasta and asparagus return to pan. Add in parmesan cheese and stir, pour into Casserole pan or Pasta plate. Then pour shrimp and veggie mix over top and serve.
• Served with a crusty tomatoe basil bread. (will post soon)and a Shiraz wine. YUMMY.
• *** cook time is overlapped as pot of water is cooking as you are making shrimp topping.

Steps:

• Melt margarine and place in the bottom of 9" by 13" baking pan.
• Spread potatoes (still frozen is okay) in bottom of the pan.
• Sprinkle chopped vegetables over potatoes.
• Add salt and pepper to taste.
• Sprinkle meat over potatoes and vegetables.
• Note: At this point you may continue or casserole may be refrigerated overnight.
• Pour beaten eggs over potatoes.
• Bake at 350 degrees for 45 minutes.
• Remove from oven and sprinkle cheese evenly over top.
• Bake another 5-10 minutes or until cheese is hot and bubbly.
• Remove from oven and let set for approximately 5 minutes.
• Cut into 2.5"-3" squares and serve with a spatula. Enjoy.

Steps:

• Spread rice in a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover with asparagus. Sprinkle chicken with remaining salt and pepper. In a large skillet, cook chicken in oil over medium-high heat until browned on all sides. With a slotted spoon, remove chicken and place over asparagus. Add mushrooms, onions and red pepper to skillet; saute until tender. Spoon over chicken. Combine soup, mayonnaise, lemon juice and seasoning blend; spread over vegetables. Sprinkle with cheese. Cover and bake at 350 degrees F for 40-45 minutes.