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Asparagus

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A recipe from Betty Crocker

Recipe #432167

Asparagus is probably my favorite food. While I best like it somewhat plain-- steamed and buttered lightly with mayo--I find other ways of making it interesting. This sizzling, sassy dish is simple and yet good enough for high-quality company.

Recipe #420144

I got this recipe out of the new Deen Brothers Good Cooking Magazine and I just loved it...I used Brownwood Farms Kream Mustard instead of Spicy Bron Mustard....it was wonderful..

Recipe #419072

Spanish tapas are smaller and multiple dishes served in one seating and is a wonderful chance at tasting more variety in one meal. I have more tapas listed.

Recipe #370172

From my trusty Family Circle Mini Cook Book 'Favourite Christmas Treats' I bring you all this recipe! Simple and easy to prepare in no time at all on a busy day such as Christmas Day!

Recipe #338098

Here's a great appetizer for springtime entertaining. The bold, toasty sesame oil adds depth to the classic garlic-lemon sauce. Arrange the crisp-tender asparagus spears, tips up, in a tall, clear glass, with the sesame sauce nearby, served in a radicchio leaf cup to add color. The asparagus can be cooked up to 1 day in advance. The sauce will keep for up to 1 week in a covered container in the refrigerator. Bring both to room temperature for serving.

Recipe #305542

"Gebackener Spargel Mit Kräutercreme" Source: Germanfoods.org

Recipe #304901

Fresh bright green asparagus is just wonderful and adding a nice cheese and lemon flavored sauce, topped with sun dried tomatoes and pine nuts… not only is an appealing dish to the eye, but tasty as well! This recipe was made especially for the RSC# 11 contest.

Recipe #283033

1 Reviews |  By 2Bleu

From the book "French Women Don't Get Fat" by Mireille Guiliano

Recipe #274967

Asparagus is the most under-used side dish veggie on the market, IMHO. These seasonings will bump it up for you significantly -- I get a LOT of compliments on this recipe from friends and family. The truth is, I use exactly these same seasonings on my Ospidillo Cafe Brussells Sprouts. Enjoy!

Recipe #267822

12 Reviews |  By loof

From the Junior League of North Harris County TX - this is terrific!

Recipe #266095

9 Reviews |  By hepcat1

A different spin on asparagus. Credit goes to Rory, the season 3 runner-up from the Food Network's "The Next Food Network Star". My little ones love their asparagus cooked this way!

Recipe #242389

If you like asparagus, you will love this. Fresh is always best as far as asparagus goes. This is for our FFF Contest This could be made with canned asparagus, just substitute your juice from the can in place of the chicken broth. 1 can of asparagus would be about right I think

Recipe #212327

This makes a perfect side to a turkey, prime rib or ham dinner. The recipe can easily be doubled.

Recipe #200043

This is a great way to serve asparagus. I can't remember where I got the recipe but I always make this when fresh asparagus is in season.

Recipe #183494

If only thick stalks of asparagus are available, peel the stalks. Blanch in boiling water for 2 minutes, drain and run under cold water until cold. If you have thin stalks, do not peel them, and blanch for only 1 minute.

Recipe #169972

We love asparagus, especially cheap and in season. I am always looking for a new way to prepare, other than roasting. This dish has become one of our favorites. Cooks Notes: In place of tarragon, use 2 tablespoons fresh dill, 1/4 cup chervil, or 1 tablespoon lemon thyme.

Recipe #161603

From Delia Smiths Vegetarian Collection. I add garlic to this so it is mentioned as an optional ingredient. If you prefer you can pan roast the asparagus instead of steaming them. Meant as a starter but can easily be served as a side dish.

Recipe #156908

This recipe is from "Ambrosia", a cookbook from Vicksburg, MS. Try this as a side dish for your social gatherings.

Recipe #155106

Awesome way to serve Asparagus! Serve with any food, but is especially good with other Italian dishes. Courtesy of Chef Silvia Maccari, Le Cordon Bleu Restaurant, and Italian Cooking and Living.

Recipe #134744

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