Asparagussupreme Recipes

Steps:

• Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Steps:

• Soften the onion and garlic, and blend it with the cooked asparagus, salt and pepper and a little mace, then gradually stir in enough single or double cream until the mixture has a sauce like consistency.
• This sauce can then be heated and served with pasta, salmon, or chicken.

Steps:

• Trim crusts from bread, and flatten slightly with a rolling pin.
• In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick.
• Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.
• To serve, preheat oven to 400 degrees F (205 degrees C).
• Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!

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:

• 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.