Asparaguswithraspberryvinaigrette Recipes

Steps:

• Place the asparagus in a steamer basket, and set over about 1 inch of boiling water. Cover, and steam for 5 to 8 minutes, or until tender and bright green.
• In a small saucepan, stir together the yogurt and lemon juice. Cook over medium heat until warmed.
• Place steamed asparagus onto serving plates, and spoon the sauce over, or serve sauce separately.

Steps:

• Immediately before serving, toss the rinsed, drained, and dried asparagus with 1 tablespoon excellent wine vinegar and 2 to 3 tablespoons extra-virgin olive oil. Season with salt and pepper.;

Steps:

• In a small bowl, whisk the oil, vinegar and honey till well blended.
• Set aside.
• Snap off tough ends of asparagus and discard them.
• Place spears in vegetable steamer basket over boiling water in pan.
• Cover and cook till tender about 6-8 minutes.
• Drain immediately and plunge into cool water.
• Chill.
• Arrange asparagus on 4 plates lined with lettuce leaves.
• Drizzle with vinaigrette.
• Garnish with fresh parsley sprigs.

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
• Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
• Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

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:

• Break off the tough ends of the asparagus spears and drop in boiling salted water.
• Cook until crispy tender, drain, rinse with cold water, wrap in paper towels and chill 1 hour.
• Combine salad dressing, sour cream and 1/4 cup of the raspberries, breaking up the berries with a fork.
• Add salt and pepper if needed.
• To serve, place asparagus on a serving dish, spoon sauce across the middle of the spears and garnish with the remaining berries.