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    You are in: Home / Cookbooks / Asparagus
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    Asparagus

    Try fresh Asparagus with lemon juice,lemon curd,chives, parsley, chervil, savory, tarragon or other spices melted into butter are delicious when poured over Asparagus.Sour cream, yogurt, and mayonnaise are easy and quick toppings. To Steam: Cook fresh asparagus in a small amount of boiling water until tender. Fresh asparagus will be crisp-tender in 5 to 8 minutes. Cook in a Double Boiler: To steam asparagus in an upright position, fasten the stalks into a bundle using a band of foil or string. Stand the stalks upright in the double boiler or percolator with the tips extending an inch or more above the boiling, salted water. (A glass cooking vessel works best.) Cover and cook until tender, 5 to 8 minutes. To Stir-Fry: Cut spears diagonally in 1/2 inch pieces, leaving tips whole. Stir-fry pieces in butter or hot oil, in a skillet or wok at medium high heat. Stir constantly until tender-crisp, 3 to 5 minutes. Microwave fresh asparagus- by placing one pound in a microwavable baking dish or serving bowl. If cooking whole spears, arrange with tips in center. Add about 1/4 cup water and cover tightly. Microwave at 100% power for 4 to 7 minutes for spears, 3 to 5 minutes for cuts and tips. Stir or turn halfway through cooking time Asparagus is the leading supplier among vegetables of folic acid. A 5.3 ounce serving provides 60% of the recommended daily allowance for folacin which is necessary for blood cell formation, growth, and prevention of liver disease. Folacin has been shown to play a significant role in the prevention of neural tube defects, such as spina bifida, that cause paralysis and death in 2,500 babies each year. Its wealth of nutrients, fiber and very low sodium and calorie content make asparagus a nutritionally great choice for the health-conscious.
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    Small slices of asparagus and leeks flavored with mint and coated lightly with butter. Simple and easy!

    Recipe #451011

    A very inexpensive healthy meal. Just picked a bunch of spring goodness. Dandelions, sorrel and garlic chives. Had Asparagus, spinach noodles and eggs. Tossed together and came up with this vegetarian recipe for carbonara. Be sure to wash and spin your greens well. If you enjoy meat you can cook the 1/2 pound bacon until crispy, remove the bacon and drain on paper towels. Pour off all of the oil except for 2 tablespoons. Using the bacon fat in place of the oil and butter.

    Recipe #453756

    2 Reviews |  By Rita~

    Ham and Asparagus mixed with cheddar sauce make the filling for these crepes that are topped with more sauce before baking. Hey! You don't want to make crepes use tortillas! Serves-6 2 crepes per person.

    Recipe #55996

    8 Reviews |  By Rita~

    Lots of flavor! This recipe was made for the RSC contest so that is why different ingredients are used like the soy and Ricotta. I myself would like my pesto Recipe #49909 better. And as for the 1/2 teaspoon light soy you don't even know it's there. But if you like go ahead and use salt or just skip it! For the pesto is strong and the veggies need nothing extra.

    Recipe #64699

    8 Reviews |  By Rita~

    Thanks to Michael Allemeier recipe. I was looking for Halloumi recipes and came up with this!

    Recipe #64067

    11 Reviews |  By Rita~

    Serve this refreshing veggie as an appetizers or a side.This can be served cold or hot.

    Recipe #97416

    35 Reviews |  By Rita~

    Lots of flavor. These are very addictive. Once you had one you'll eat them all. You can eat these hot or cold. And you can try any veggies you like.

    Recipe #90746

    3 Reviews |  By Rita~

    This festive salad has a sweet, smokey, spicy flavor from the grilled veggies and Chipotle pepper in adobe sauce. Serve this on a bed of greens. This I tossed up from left over grilled asparagus and corn.

    Recipe #97645

    23 Reviews |  By Rita~

    Spring asparagus, fresh garlic with a bunch of fresh thyme from the garden topped with butter and olive oil, coarse salt and fresh cracked pepper. This is served hot but is good a room temp as well.Vegans can use all olive oil.

    Recipe #120838

    4 Reviews |  By Rita~

    This is roasted asparagus with lemon curd garlic, ginger. This makes a great finger food (Appetizer)!

    Recipe #164294

    3 Reviews |  By Rita~

    Asparagus with a hit of lavender and yummy garlic.

    Recipe #155205

    4 Reviews |  By Rita~

    Tired of your potatoes and pasta try Polenta is a type of meal ground from sweetcorn, cornmeal or maize.

    Recipe #179672

    2 Reviews |  By Rita~

    A Great Appetizer or side. My roasted asparagus recipe below do have salt I do suggest to go easy or omit it in the roasting as the prosciutto is salty. This is great at room temperature so it can be prepared ahead of time. Or make with left over asparagus.

    Recipe #187347

    17 Reviews |  By Rita~

    A great way to make a different meal of left overs. Be it breakfast, brunch or supper. Serve with a glass of wine crisp fresh bread and a salad for a beautiful meal.

    Recipe #188024

    2 Reviews |  By Rita~

    What a way to bring in the spring and summer? You'll find yourself at the dinner table going for this in place of anything else. ;) In mine I left it whole for presentation but it would better if cut as directed and tossed with rest of ingredients. can be served room temperature or chilled for those hot days.

    Recipe #217077

    13 Reviews |  By Rita~

    Fresh asparagus seasoned with lemon, garlic and garnished with pine nuts. Dijon is the historical capital of the province of Burgundy know for the mustard and wine.

    Recipe #218808

    4 Reviews |  By Rita~

    An easy asparagus dish that has a refreshing citrus and ginger addition. This is even better the next day! I just sliced the spears into 1/3's toss and served cold! A great salad!

    Recipe #218962

    1 Reviews |  By Rita~

    This is a quick dish seasoned with soy, garlic and ginger!

    Recipe #219052

    3 Reviews |  By Rita~

    Grains of Paradise an aromatic seeds of a tropical African plant has a zesty flavor reminiscent of pepper, with hints of flowers, coriander and cardamom. The whole almond gives this a nice crunch but sliced will be fine it you don't want the crunch.

    Recipe #417235

    3 Reviews |  By Rita~

    Lovely side for a hot day or great for finger food instead of chips.

    Recipe #362436

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