ASPARAGUS DIP
A very quick and easy dip for asparagus lovers. I made this a few years ago and found the recipe again, I served it at a teenage party and loved it!
Provided by Tisme
Categories Vegetable
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Place the drained asparagus, cream cheese, sour cream, mayonnaise and chilli sauce in a food processor and process until smooth.
- Spoon the dip into a serving bowl and serve with savoury biscuits.
HOT ASPARAGUS DIP
Make and share this Hot Asparagus Dip recipe from Food.com.
Provided by l0vetw0c00k
Categories Vegetable
Time 45m
Yield 4 1/2 cups
Number Of Ingredients 5
Steps:
- Drain and mash asparagus.
- Mix with remaining ingredients.
- Pour into round baking dish and bake at 350 degrees until slightly browned and bubbling, about 20-30 minutes.
- Serve hot with crackers or large corn chips.
SNAP PEAS WITH PANCETTA AND PARMESAN
Steps:
- Preheat the oven to 450 degrees.
- Place the pancetta slices on a baking rack set in a sheet pan and roast for 8 to 10 minutes until crisp. Remove from the oven and set aside to cool.
- Meanwhile, bring 2 to 3 quarts of water to a boil in a large pot and add 1 tablespoon of salt. Fill a large bowl with ice water and have a sieve or colander ready in the sink. Put the snap peas into the boiling water for only 10 or 15 seconds, drain, and put immediately into the ice water. Cool completely and drain. Cut each snap pea in half lengthwise and place in a large bowl.
- Place the snap peas in a large bowl and add the red onion.
- To make the vinaigrette, whisk together the olive oil, vinegar and lemon juice. Pour enough vinaigrette on the snap peas to moisten. Crumble the pancetta over the salad and add 1 teaspoon salt and the pepper. Add the Parmesan and toss well.
SAUTEED ASPARAGUS AND SNAP PEAS
Steps:
- Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
- Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.
BAKED ASPARAGUS DIP
I made this for book club last night and it was a hit with all the ladies! It was also super quick eand easy to make. Serve with crackers or crostini for an easy and unique appetizer.
Provided by dka6061
Categories Spreads
Time 40m
Yield 1 1/2 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- Steam or microwave asparagus until soft. Process in food processor, leaving some texture. Blend with remaining ingredients. Bake at 350 degrees F for about 15 minutes or until hot and bubbly.
BLANCHED ASPARAGUS
Plunge asparagus into rapidly boiling water, then refresh in ice water to keep them crisp-tender and bright green.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 3
Steps:
- Prepare 1 1/2 pounds medium-thick asparagus (see Rinse and Snap). Have a large bowl of ice water ready. In a large saucepan, bring 8 cups water to a boil. Season with 2 tablespoons coarse salt, and add asparagus; boil until tender, 3 to 4 minutes (depending on thickness).
- Remove with tongs, or drain in a colander, and immediately transfer to ice water for 1 minute to stop the cooking process. Drain; refrigerate until completely chilled.
CHICKEN BREASTS WITH ASPARAGUS AND ARTICHOKES
A nice "stuffed" chicken breast recipe. Because the chicken breasts are flattened, they take less time to cook. Recipe is from Maria Urbinati.
Provided by breezermom
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken breasts between 2 sheets of wax paper. Flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Set aside.
- Snap off the tough ends of the asparagus. Remove scales from the stalks with a knife or vegetable peeler.
- Arrange 1 large or 2 small asparagus spears, one cheese slice, and one sliced mushroom on half of each chicken breast. Top each chicken breast evenly with the chopped artichoke hearts and pimento. Sprinkle evenly with salt and pepper.
- Fold the remaining half of each chicken breast over the vegetable mixture; secure with wooden toothpicks. Dredge the chicken in flour; dip in the beaten egg, and coat with the breadcrumbs.
- Combine the butter and oil in a large skillet; cook over medium heat until the butter melts. Add the chicken, and cook 7 to 10 minutes on each side or until browned. Remove the chicken from the skillet; drain on paper towels.
- Place the chicken on a baking sheet. Top each with 1 remaining cheese slice. Bake at 350 degrees for 15 minutes or until the cheese melts and the chicken is done.
Nutrition Facts : Calories 550.4, Fat 25.2, SaturatedFat 9.8, Cholesterol 175.6, Sodium 763.8, Carbohydrate 39.7, Fiber 8, Sugar 3.1, Protein 41.5
ASPARAGUS WITH WASABI-MAYONNAISE DIP
Categories Mayonnaise Wasabi Asparagus Spring Gourmet
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Blanch asparagus in 2 batches in a large saucepan of boiling salted water 1 minute. Transfer to a colander and rinse under cold running water to stop cooking. Drain well and pat dry.
- Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.
- Serve asparagus with dip.
ASPARAGUS, CUCUMBER, AND SUGAR SNAP PEAS WITH HERB GARLIC DIP
Categories Cocktail Party Yogurt Asparagus Cucumber Summer Sugar Snap Pea Gourmet
Yield Serves 8 as an hors d'oeuvre
Number Of Ingredients 10
Steps:
- Make dip
- In a cheesecloth-lined sieve or colander set over a bowl drain yogurt, covered and chilled, at least 8 hours and up to 1 day. Discard liquid in bowl and in a food processor pulse yogurt with remaining dip ingredients and salt and pepper to taste until herbs are finely chopped and yogurt is pale green. Dip may be made 1 day ahead and chilled, covered.
- Have ready a bowl of ice and cold water. Trim asparagus and peas. In a large saucepan of boiling salted water blanch asparagus 1 minute and transfer with tongs to ice water to stop cooking. Drain asparagus well in a colander and pat dry. Return water in saucepan to a boil and blanch peas 30 seconds. Drain peas in a sieve and plunge into ice water to stop cooking. Drain peas well and pat dry. Asparagus and peas may be blanched 1 day ahead and chilled in a sealable plastic bag. Cut cucumbers lengthwise into spears.
- Drizzle oil over dip and serve with vegetables.
SNAPPY CHEDDAR DIP
Blend time-saving flavored cream cheese and ready-made cheese spread with shredded Cheddar, mustard, and other flavorings for this easy appetizer.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 10m
Yield 21
Number Of Ingredients 8
Steps:
- In food processor, place all ingredients except chives and apples; process 15 to 20 seconds or until smooth. If desired, dip can be refrigerated 1 hour before serving. Sprinkle with chives. Serve dip with apples, celery and/or crackers. Refrigerate any remaining dip.
Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 3 g, TransFat 0 g
ASPARAGUS & SNAP PEA SALAD
Perfect for when you're expecting a large number of guests for dinner, this salad boasts springtime flavors. It's usually the first empty bowl at a potluck.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 14 servings (3/4 cup each).
Number Of Ingredients 16
Steps:
- In a Dutch oven, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine asparagus, tomatoes, snap peas, red pepper and onion. Drizzle dressing over asparagus mixture; toss to coat. Refrigerate until serving., Just before serving, stir in cheese, walnuts and cherries.
Nutrition Facts :
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Reviews 1Servings 8Cuisine AmericanCategory Appetizer
- Cut the root end off the head of garlic, exposing the bottom of the garlic cloves. Drizzle exposed cloves with 1 tablespoon of the olive oil.
- Wrap the garlic in aluminum foil, then put in oven. Roast until garlic is starting to brown and getting very soft, 30-40 minutes. Set aside to cool when done roasting.
- Prep the asparagus as the garlic begins roasting. Chop off the bottom third of the asparagus stalks, and discard this woody portion. Chop the remaining spears in half.
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- Boil a pot of water. While it's heating to boiling, clean up the end of the asparagus (I cut them off) and then boil them for 3 minutes.
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