Divine Asparagus Recipes

Steps:

• Heat the butter and oil in a large saute pan over medium heat. Add the shallots and cook until they begin to soften, about 1 minute. Add the asparagus and season with 1 teaspoon salt and some pepper. Cook the asparagus, stirring occasionally, until cooked through but still bright green, about 4 minutes. Transfer the asparagus to a platter and garnish with lemon zest.

Steps:

• Bring 1/2 cup water to boil in small saucepan. Add mushrooms. Remove from heat. Place shallot in small bowl. Add vinegar. Let mixture stand 30 minutes.
• Preheat oven to 450°F. Cook favas in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Drain. Remove and discard outer skin of each fava bean; transfer favas to medium bowl.
• Place asparagus on large rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Toss to coat. Roast asparagus until tender when pierced with skewer, about 20 minutes.
• Meanwhile, drain mushrooms and slice thinly. Sauté pancetta in saucepan over medium heat until crisp, about 5 minutes. Add remaining 2 tablespoons oil and sliced mushrooms; sauté 2 minutes. Add shallot mixture; simmer 2 minutes. Add favas and toss to heat through. Stir in thyme. Season fava-mushroom mixture to taste with salt and pepper.
• Place asparagus on platter. Top with fava-mushroom mixture and serve.

Steps:

• Broil chicken 4-6 in.from the heat for 6-8 minutes on both sides or until juices run clear. Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and place in a greased shallow 2-1/2-qt. baking dish. Cut chicken into thin slices., In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Spread half over asparagus. Sprinkle with 1/3 cup Parmesan cheese. Top with chicken. Spread remaining soup mixture over chicken; sprinkle with 1/3 cup Parmesan cheese., Bake, uncovered, at 400° for 20 minutes. Fold whipped cream into mayonnaise; spread over top. Sprinkle with remaining Parmesan cheese. Broil 4-6 in. from the heat for about 2 minutes or until golden brown.

Steps:

• Cook asparagus according to package, drain well; set aside.
• In medium sauce pan cook mushrooms & onion in margarine till onion is tender but not brown.
• Stir in cornstarch, salt, nutmeg, & pepper. Stir in milk all at once.
• Cook and stir until thickened & bubbly. Cook & stir for 1 minute more. Stir in crab & asparagus.
• Spoon mixture into small baking dish.
• In small bowl stir together almonds & parm. Sprinkle atop casserole.
• Bake in a 400 degrees oven for 10-15mins or until mixture is heated through and cheese is browned.

Steps:

• Melt butter in a large skillet over medium heat. Saute garlic in the butter until fragrant. Add the asparagus, cover, and cook for 2 minutes, then pour in the wine, and add the raisins. Cook uncovered until wine has evaporated and asparagus is tender, about 4 minutes. Serve hot.

Steps:

• Melt butter in a large skillet over medium heat. Saute garlic in the butter until fragrant. Add the asparagus, cover, and cook for 2 minutes, then pour in the wine, and add the raisins. Cook uncovered until wine has evaporated and asparagus is tender, about 4 minutes. Serve hot.

Steps:

• Melt butter in a large skillet over medium heat.
• Saute garlic in the butter until fragrant.
• Add the asparagus, cover, and cook for 2 minutes, then pour in the wine, and add the raisins.
• Cook uncovered until wine has evaporated and asparagus is tender, about 4 minutes.
• Serve hot.

Steps:

• Preheat oven to 450°F.
• In an electric coffee/spice grinder or with a mortar and pestle grind anise seeds fine.
• Cut asparagus diagonally into 2-inch pieces and in a shallow baking pan large enough to hold asparagus in one layer toss with anise, oil, and salt and pepper to taste. Roast asparagus in middle of oven, shaking pan occasionally, until crisp-tender and golden, 5 to 8 minutes.