SPRING ASPARAGUS
This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. -Millie Vickery, Lena, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm. , Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.
Nutrition Facts : Calories 154 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
SPRINGTIME ASPARAGUS
Make and share this Springtime Asparagus recipe from Food.com.
Provided by Mary in LA.
Categories Fruit
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix mushrooms, dressing and lemon juice in a nonstick skillet, cook on medium heat for about 3 to 5 minutes or until mushrooms are tender, stirring frequently.
- Top with asparagus; cover.
- Reduce heat to medium-low; simmer 5 minutes or until asparagus are crisp-tender.
- Sprinkle with almonds.
Nutrition Facts : Calories 57, Fat 2.7, SaturatedFat 0.3, Cholesterol 0.9, Sodium 221.7, Carbohydrate 6.6, Fiber 2.8, Sugar 2.6, Protein 4
SPRINGTIME ASPARAGUS MEDLEY
This is a Taste of Home recipe with lots of delicious taste. I made this for my mom and I for lunch and we were slurping up the dressing. :) I put the recipe as written, but my changes are in parentheses.)
Provided by SweetsLady
Categories Vegetable
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In large saucepan, bring water to oil. Add aspargus; cover and cook for 3-5 minutes or until crisp-tender. (I steamed my asparagus in the microwave.) Drain.
- Add tomatoes; cover and keep warm.
- In a blender, combine vinegar, Worcestershire sauce, sugar, onion, salt and paprika; cover and process until smooth. While processing, gradually add oil in a steady stream.
- Pour over asparagus mixture and toss to coat.
- Transfer to serving bowl; sprinkle with almonds and blue cheese if desired. Serve warm.
SPRING ASPARAGUS TART
Provided by Food Network Kitchen
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry to a 9- by 12-inch even rectangle. Transfer to the prepared baking sheet. Combine the mascarpone, 1 1/4 teaspoons of the salt, the flour, egg and lemon zest, and then fold in the chives and tarragon. Spread over the puff pastry, leaving a 3/4-inch border. Make small cuts around the border about 1 inch apart with the tip of a paring knife.
- Toss the asparagus with the olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Season with the remaining 1/4 teaspoon salt and some pepper. Bake until the border of the tart is deep golden and puffed and the top is lightly spotted golden brown, about 25 minutes. Let cool for 5 to 10 minutes and serve.
- Serve with lightly dressed greens.
SPRING ASPARAGUS QUICHE
I found this recipe in Better Homes and Gardens Magazine and being an asparagus lover myself, decided to share it with my friends ; ) This makes 6 main dish servings. Would make a nice brunch, or light supper served with a salad.
Provided by Bev I Am
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F.
- Coat a 9-inch springform pan with nonstick cooking spray; set aside.
- In a medium saucepan cook the asparagus, covered, in a small amount of boiling water for 2 minutes.
- Drain; set aside.
- In a small bowl stir together the grated Parmesan and basil.
- Sprinkle a work surface with half of the mixture.
- Roll out pizza dough on the surface to a 12-inch square.
- Sprinkle with remaining Parmesan mixture.
- Using a rolling pin, gently press into dough by rolling over top.
- Turn dough into prepared pan.
- Press dough up the sides of the pan, folding under edges as needed to form sides that are 2 inches high.
- Line dough in pan with a double thickness of foil.
- Bake for 8 minutes.
- Remove foil.
- Bake 5 minutes more.
- Remove from oven.
- Reduce oven temperature to 350 degrees F.
- Meanwhile, in a small skillet cook bacon until crisp.
- Drain, reserving 1 tablespoon drippings.
- Crumble bacon; set aside.
- Cook onion in reserved drippings over medium heat until tender but not brown; drain.
- In a medium mixing bowl stir together eggs, milk, salt, and nutmeg.
- Stir in crumbled bacon and onion.
- Toss together Swiss cheese and flour.
- Add to egg mixture; mix well.
- Pour egg mixture into the dough-lined pan.
- Toss asparagus halves with the oil.
- Arrange asparagus in a spokeline pattern on top of egg mixture.
- Bake 35 to 40 minutes or until a knife inserted near the center comes out clean.
- Let stand 10 minutes before serving.
- Remove sides of pan to serve.
- Top with shaved Parmesan cheese, if desired.
- Makes 6 main-dish servings.
Nutrition Facts : Calories 263.6, Fat 18, SaturatedFat 8.8, Cholesterol 192.7, Sodium 336.4, Carbohydrate 7.4, Fiber 1.2, Sugar 1.9, Protein 18.1
SPRINGTIME ASPARAGUS AND PARMESAN SANDWICH
Asparagus, fresh Parmesan cheese, and the buttery flavor of Boston lettuce - what could say 'spring' more? After a long winter, these are my Spring food fantasies!
Provided by DAKOTABEAR1
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 16m
Yield 6
Number Of Ingredients 8
Steps:
- Place the asparagus and 1/3 cup water in a microwave-safe bowl. Cook in the microwave on High 1 minute, or just until tender. Rinse under cold water, and blot dry with paper towels.
- Spread 1 side of 6 bread slices with 1/4 teaspoon butter and about 1 tablespoon mayonnaise each. Layer with asparagus, and sprinkle with Parmesan cheese. Place lettuce over the asparagus, season with pepper, and top with remaining 6 bread slices to form 6 sandwiches. Slice on a diagonal; this is a sandwich that exudes spring !
Nutrition Facts : Calories 343.5 calories, Carbohydrate 32.6 g, Cholesterol 29.9 mg, Fat 20 g, Fiber 3.1 g, Protein 10.3 g, SaturatedFat 7.6 g, Sodium 536.9 mg, Sugar 3.1 g
SPRINGTIME ASPARAGUS
Make and share this Springtime Asparagus recipe from Food.com.
Provided by Christy in Illinois
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. Combine dressing, mushrooms and lemon juice on medium high. Cook until mushrooms are tender.
- 2. Add asparagus on top. Cook until crisp tender.
- 3. Spring almond slivers on top and serve.
Nutrition Facts : Calories 108.7, Fat 7.8, SaturatedFat 1, Sodium 246.2, Carbohydrate 8, Fiber 3.4, Sugar 4, Protein 4.5
CURRIED SPRING ASPARAGUS SOUP
This recipe is from a May 1978 Bon Apetit magazine and I've served it at several dinner parties as a first course. You may also serve it as a light main course, along with some crusty French bread, butter, a side salad, and a chilled white wine. You may also vary it by adding a touch of finely minced fresh dill or tarragon.
Provided by Leslie in Texas
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Remove and discard woody ends from asparagus stalks;scrape spears with a vegetable peeler.
- Cut off tips and reserve.
- Dice stalks and combine with stock in a 4- quart saucepan.
- Bring to a boil and cook, uncovered, 8 to 10 minutes, or until very tender.
- Cool, then puree in a blender or food processor; set aside.
- Melt butter over low heat in large heavy saucepan.
- Add flour and cook, stirring constantly, 2 to 3 minutes.
- Stir in puree and bring to a boil over medium heat.
- Add asparagus tips; cover and simmer 8 to 10 minutes or until tips are tender.
- While soup is simmering, combine yolks,curry, and cream and miz thoroughly with a whisk.
- Add to soup and heat through but do not let boil.
- Season to taste with salt and pepper; serve hot.
Nutrition Facts : Calories 348.9, Fat 27.7, SaturatedFat 15.6, Cholesterol 186.8, Sodium 418.6, Carbohydrate 16, Fiber 1.8, Sugar 5.3, Protein 10.4
SPRINGTIME ASPARAGUS RECIPE
Try this simple, better-for-you asparagus recipe. Our Springtime Asparagus Recipe features almonds, mushrooms, lemon juice and a delicate dressing.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Mix mushrooms, dressing and lemon juice in large nonstick skillet; cook on medium heat 3 to 5 minutes or just until mushrooms are tender, stirring frequently.
- Top with asparagus; cover. Reduce heat to medium-low; simmer 5 minutes or until asparagus is crisp-tender.
- Sprinkle with almonds.
Nutrition Facts : Calories 70, Fat 4 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
SPRING ASPARAGUS SALAD
This is a nice and simple cold salad that is nothing more than asparagus dressed in a Chinese-influenced vinaigrette topped with sesame seeds. It's a great way to celebrate the arrival of the asparagus crops!
Provided by Seattle Dad
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar, and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. Set aside.
- Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further.
- Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 5.8 g, Fat 7.6 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 73.1 mg, Sugar 2.8 g
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Author Alexa WeibelPublished 2021-04-14
- Asparagus Frittata With Burrata and Herb Pesto. Karsten Moran for The New York Times. This frittata from David Tanis is less fussy than most, and particularly fresh, leaning on vegetables for substance.
- Creamy Asparagus Pasta. Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
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- Sheet-Pan Gnocchi With Asparagus, Leeks and Peas. Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
- Lemony Orzo With Asparagus and Garlic Bread Crumbs. Julia Gartland for The New York Times. (Photography and Styling)
- Roasted Asparagus With Buttered Almonds, Capers and Dill. Andrew Scrivani for The New York Times.
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- Pasta Primavera With Asparagus and Peas. Andrew Scrivani for The New York Times.
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