API tools faq
paste
Advertisement
CiceroCalls

Asparagus Recipes

CiceroCalls
Jun 6th, 2019
202
0
Never
Add comment
Not a member of Pastebin yet? Sign Up, it unlocks many cool features!
text 91.89 KB | None | 0 0
raw download clone embed print report
  1. * Exported from MasterCook *
  2.  
  3. Asparagus & Crunchy Orange Top
  4.  
  5. Recipe By :
  6. Serving Size : 4 Preparation Time : 0:00
  7. Categories :
  8. Amount Measure Ingredient -- Preparation Method
  9. -------- ------------ --------------------------------
  10. grosz vgff60a
  11. 1 pound fresh asparagus
  12. 1 teaspoon margarine
  13. 1 1/2 tablespoons almonds -- chopped
  14. 1/4 cup low-sugar orange marmalade
  15.  
  16. Snap off tough ends of the asparagus. Remove scales if desired. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4-minutes until crisp tender. Drain; arrange on a serving platter and keep warm. Melt margarine in a small saucepan over low heat; add almonds, and saute' until lightly toasted. Stir in marmalade; cook until heated. Spoon over asparagus. FROM: MICHAEL GROSZ (VBFF60A)
  17.  
  18.  
  19.  
  20.  
  21.  
  22.  
  23.  
  24.  
  25.  
  26. - - - - - - - - - - - - - - - - - - -
  27.  
  28.  
  29.  
  30.  
  31. Nutr. Assoc. : 0
  32. * Exported from MasterCook *
  33.  
  34. Asparagus Casserole
  35.  
  36. Recipe By :
  37. Serving Size : 10 Preparation Time : 0:00
  38. Categories :
  39. Amount Measure Ingredient -- Preparation Method
  40. -------- ------------ --------------------------------
  41. mccall whnp81a
  42. 1/4 pound saltine crackers
  43. 1 can asparagus -- cut
  44. 4 1/2 ounces pimientos
  45. 1 can mushroom soup
  46. 1 cup cheddar cheese -- grated
  47. 3 hard-boiled eggs -- optional
  48.  
  49. In 2-qt. casserole layer ingredients as follows: 1/2 crackers, crumbled 1/2 asparagus 1/2 pimientos (in strips) 1/2 mushroom soup mixed with pimiento juice 1/2 grated cheese Repeat the layers using other half of ingredients. Top with cheese or crumbled potato chips. Heat in moderate oven (375 deg.) until bubbly and topping has browned.
  50.  
  51.  
  52.  
  53.  
  54.  
  55.  
  56.  
  57.  
  58.  
  59. - - - - - - - - - - - - - - - - - - -
  60.  
  61.  
  62.  
  63.  
  64. Nutr. Assoc. : 0
  65. * Exported from MasterCook *
  66.  
  67. Asparagus Fromage
  68.  
  69. Recipe By :
  70. Serving Size : 4 Preparation Time : 0:00
  71. Categories :
  72. Amount Measure Ingredient -- Preparation Method
  73. -------- ------------ --------------------------------
  74. lausch dgsv43a
  75. 4 large mushroom caps
  76. 2 tablespoons margarine
  77. 2 tablespoons flour
  78. 1 cup milk
  79. 1/2 teaspoon salt
  80. 1/8 teaspoon mustard -- dry
  81. 2 tablespoons sherry
  82. 1 pound asparagus spears -- crisp cook
  83. 1/4 cup cheese -- grated (cook's pick)
  84. 1/2 cup almond halves -- browned
  85.  
  86. Saute mushroom caps in the margarine. Remove mushrooms. To make sauce; add flour to the margarine; cook a minute and add milk and cook until thick; add salt, mustard and sherry. Place cooked asparagus on a serving platter, cover with the browned almonds, and top with mushrooms. Pour sauce over and sprinkle with grated cheese. Place under a low flame until cheese melts. Sprinkle with paprika if desired. Serve immediately. Brought to you by Judy Lausch DGSV43A.
  87.  
  88.  
  89.  
  90.  
  91.  
  92.  
  93.  
  94.  
  95.  
  96. - - - - - - - - - - - - - - - - - - -
  97.  
  98.  
  99.  
  100.  
  101. Nutr. Assoc. : 0
  102. * Exported from MasterCook *
  103.  
  104. Asparagus Casserole (Bxmb21a)
  105.  
  106. Recipe By :
  107. Serving Size : 6 Preparation Time : 0:00
  108. Categories :
  109. Amount Measure Ingredient -- Preparation Method
  110. -------- ------------ --------------------------------
  111. 2 packages frozen asparagus spears (or -- use fresh)
  112. 1/4 cup asparagus liquid
  113. 1/4 cup butter
  114. 1/4 cup flour
  115. 2 cups milk
  116. 1 cup grated cheese (i use cheddar -- mild, medium or
  117. sharp
  118. 3 hard cooked eggs -- sliced
  119. 1/2 cup corn flakes -- crushed (not th
  120. made crumbs)
  121. 2 tablespoons butter -- melted
  122.  
  123. Cook asparagus according to directions on package, saving cooking water. Make white sauce of the butter, flour, milk and asparagus liquid. Remove from heat when smooth and thick. Add cheese and stir until melted. Place cooked asparagus spears, sliced eggs and cheese sauce in alternate layers in buttered 7 X 11" baking dish. Top mixture with lightly crushed corn flakes mixed with melted butter. Bake in 350~ oven for 30 minutes.
  124.  
  125.  
  126.  
  127.  
  128.  
  129.  
  130.  
  131.  
  132.  
  133. - - - - - - - - - - - - - - - - - - -
  134.  
  135.  
  136.  
  137.  
  138. Nutr. Assoc. : 0
  139. * Exported from MasterCook *
  140.  
  141. Asparagus With Cheese- Bacon Sauce
  142.  
  143. Recipe By :
  144. Serving Size : 6 Preparation Time : 0:00
  145. Categories :
  146. Amount Measure Ingredient -- Preparation Method
  147. -------- ------------ --------------------------------
  148. joan holden wgmb33a
  149. 2 tablespoons flour
  150. 2 tablespoons butter -- or margarine
  151. 1 cup milk
  152. 3/4 cup grated sharp cheddar
  153. 1/4 tablespoon salt
  154. 1/8 tablespoon pepper -- ground nutmeg ( less
  155. 2 slices bacon -- cooked
  156. 14 asparagus spears
  157.  
  158. In heavy saucepan stir flour into melted butter until smooth;cook over low heat 3 minutes ( do not brown ).Add milk; continue cooking over low heat, stirring constantly, until nearly thickened. Add cheese;stir until cheese is melted and sauce is bubbling. Add salt, pepper, nutmeg and crumbled bacon. Serve over hot drained asparagus. 6 serv. From the kitchen of Joan Holden
  159.  
  160.  
  161.  
  162.  
  163.  
  164.  
  165.  
  166.  
  167.  
  168. - - - - - - - - - - - - - - - - - - -
  169.  
  170.  
  171.  
  172.  
  173. Nutr. Assoc. : 0
  174. * Exported from MasterCook *
  175.  
  176. Asparagus W/ Orange Cream Sauce And Cashews
  177.  
  178. Recipe By :
  179. Serving Size : 8 Preparation Time : 0:00
  180. Categories :
  181. Amount Measure Ingredient -- Preparation Method
  182. -------- ------------ --------------------------------
  183. -----lisa crawley tspn00b-----
  184. 2 1/2 pounds fresh asparagus
  185. 1 fresh orange
  186. 1 recipe bechamel sauce
  187. salt to taste
  188. 1/2 cup cashew nuts -- chopped
  189.  
  190. Steam asparagus. Section orange; cut sections into lg. pieces. Add to Bechamel sauce; mix well. arrange asparagus in serving dish; sprinkle with salt. Pour sauce over asparagus; sprinkle with nuts. Yield: 8 servings.
  191.  
  192.  
  193.  
  194.  
  195.  
  196.  
  197.  
  198.  
  199.  
  200. - - - - - - - - - - - - - - - - - - -
  201.  
  202.  
  203.  
  204.  
  205. Nutr. Assoc. : 0
  206. * Exported from MasterCook *
  207.  
  208. Asparagus W/ Cashews
  209.  
  210. Recipe By :
  211. Serving Size : 6 Preparation Time : 0:00
  212. Categories :
  213. Amount Measure Ingredient -- Preparation Method
  214. -------- ------------ --------------------------------
  215. -----elaine radis-----
  216. 1 1/2 pounds asparagus
  217. 2 tablespoons olive oil
  218. 2 teaspoons sesame oil
  219. 1 tablespoon fresh ginger root -- fine chop
  220. 1/2 cup roasted cashews
  221. coarsely chopped
  222. 1 tablespoon soy sauce
  223.  
  224. 1. Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 3 or 3 pieces. 2. Heat the oils together in a wok over high heat. Add the ginger and stir-fry for one minute. 3. Add the asparagus and stir-fry until tender but still crisp...4 to 5 minutes. 4 Stir in the cashews and soy sauce. Serve immediately.
  225.  
  226.  
  227.  
  228.  
  229.  
  230.  
  231.  
  232.  
  233.  
  234. - - - - - - - - - - - - - - - - - - -
  235.  
  236.  
  237.  
  238.  
  239. Nutr. Assoc. : 0
  240. * Exported from MasterCook *
  241.  
  242. Asparagus Vinaigrette
  243.  
  244. Recipe By :
  245. Serving Size : 1 Preparation Time : 0:00
  246. Categories :
  247. Amount Measure Ingredient -- Preparation Method
  248. -------- ------------ --------------------------------
  249. -----sheryl house fgkg27a-----
  250. 1/2 lemon -- juice of
  251. 2 tablespoons tarragon vinegar
  252. 3/4 cup olive oil
  253. chives -- minced
  254.  
  255. Whisk ingredients together. Pour over fresh cooked asparagus, garnish with sliced pimento's and chill. Serve over lettuce. Enjoy, Sheryl MM Format Norma Wrenn npxr56b
  256.  
  257.  
  258.  
  259.  
  260.  
  261.  
  262.  
  263.  
  264.  
  265. - - - - - - - - - - - - - - - - - - -
  266.  
  267.  
  268.  
  269.  
  270. Nutr. Assoc. : 0
  271. * Exported from MasterCook *
  272.  
  273. Asparagus Tomato Stir-Fry
  274.  
  275. Recipe By : -----LISA CRAWLEY TSPN00B-----
  276. Serving Size : 6 Preparation Time : 0:00
  277. Categories :
  278. Amount Measure Ingredient -- Preparation Method
  279. -------- ------------ --------------------------------
  280. 1 tablespoon cold water
  281. 2 teaspoons soy sauce
  282. 1 teaspoon cornstarch
  283. 1/4 teaspoon salt
  284. 1 pound fresh asparagus spears
  285. 1 tablespoon vegetable oil
  286. 4 green onions -- sliced diag.
  287. 1 1/2 cups fresh mushrooms -- sliced
  288. 2 small tomatoes -- cut in thin wedges
  289.  
  290. Combine first 4 ingred. in sm. bowl, stirring until blended. Set aside. Snap off tough ends of asparagus. Remove scales from stalks with a knife. Cut asparagus diagonally into 1 1/2" pieces. Set aside. Pour oil around top of preheated wok, coating sides; heat at med. high for 2 min. Add asparagus and green onions; stir-fry 3-4 min. Add mushrooms; stir-fry 1 min. Add reserved cornstarch mixture to veg. mixture in wok; cook until thickened and bubbly. Add tomato, and cook just until heated. Serve immediately.
  291.  
  292.  
  293.  
  294.  
  295.  
  296.  
  297.  
  298.  
  299.  
  300. - - - - - - - - - - - - - - - - - - -
  301.  
  302.  
  303.  
  304.  
  305. Nutr. Assoc. : 0
  306. * Exported from MasterCook *
  307.  
  308. Asparagus Strata
  309.  
  310. Recipe By :
  311. Serving Size : 4 Preparation Time : 0:00
  312. Categories :
  313. Amount Measure Ingredient -- Preparation Method
  314. -------- ------------ --------------------------------
  315. 1 can asparagus -- pieces or spears
  316. 4 american cheese slices
  317. 8 bread slices -- thin
  318. 4 eggs
  319. 4 cups milk
  320. 1/2 teaspoon salt
  321. 1/2 teaspoon dry mustard
  322. 1/2 teaspoon pepper
  323.  
  324. Place 4 slices of bread, with crusts removed, into greased 8" X 8" X 2" pan. Put slice of cheese on each piece of bread, then place asparagus evenly on top of cheese. Top each with another slice of bread. Mix egg, milk, salt, pepper, and mustard and pour over bread. Let refrigerate overnight. Sprinkle top with additional grated cheese and bake at 350 degrees for 45-50 minutes or until custard is set (knife comes out clean when inserted). As a variation, use ham slices instead of asparagus and top with corn flakes and 4T melted butter. Mrs. Harold T. Cook
  325.  
  326.  
  327.  
  328.  
  329.  
  330.  
  331.  
  332.  
  333.  
  334. - - - - - - - - - - - - - - - - - - -
  335.  
  336.  
  337.  
  338.  
  339. Nutr. Assoc. : 0
  340. * Exported from MasterCook *
  341.  
  342. Asparagus Parmigiano
  343.  
  344. Recipe By :
  345. Serving Size : 6 Preparation Time : 0:00
  346. Categories :
  347. Amount Measure Ingredient -- Preparation Method
  348. -------- ------------ --------------------------------
  349. -----lisa crawley tspn00b-----
  350. 1 1/2 pounds fresh asparagus -- cooked
  351. 1 onion -- chopped
  352. 10 milliliters garlic -- minced
  353. 3 tablespoons oil
  354. 1 teaspoon salt
  355. 1/4 teaspoon tabasco sauce
  356. 1 pound cn tomatoes
  357. 1/4 teaspoon thyme
  358. 1 8 ounces cn tomato sauce
  359. 4 ounces mozzarella cheese -- thin sliced
  360. 2 tablespoons parmesan -- grated
  361.  
  362. Drain cooked asparagus; arrange in shallow baking dish. Saute onion and garlic in oil in saucepan til golden. Add salt, Tabasco sauce, and tomatoes; simmer, uncovered, 10 min. Add thyme and tomato sauce; simmer 20 min. Pour over asparagus. Place slices of mozzarella cheese over top. Sprinkle with Parmesan. Bake in preheated 350 oven 30 min. Yield: 6-8 servings.
  363.  
  364.  
  365.  
  366.  
  367.  
  368.  
  369.  
  370.  
  371.  
  372. - - - - - - - - - - - - - - - - - - -
  373.  
  374.  
  375.  
  376.  
  377. Nutr. Assoc. : 0
  378. * Exported from MasterCook *
  379.  
  380. Asparagus Omelet
  381.  
  382. Recipe By :
  383. Serving Size : 2 Preparation Time : 0:00
  384. Categories :
  385. Amount Measure Ingredient -- Preparation Method
  386. -------- ------------ --------------------------------
  387. 1/2 pound asparagus -- trimmed
  388. 2 tablespoons butter
  389.  
  390. cl Garlic; minced 1/2 lb Mushrooms; sliced 4 Eggs; lightly beaten 2 tb Milk 1/2 ts Salt 1/4 ts Dried basil; crushed OR 3/4 ts Fresh basil; minced 1 ds Freshly ground black pepper Cut asparagus in 1 inch pieces; cook in boiling salted water until tender, about 2 to 4 minutes. Drain thoroughly. Melt 1 T butter in 8 inch skillet, preferably one with non-stick lining; saute garlic and mushrooms until done and moisture has evaporated. Remove from pan; keep warm. In a small bowl, combine eggs, milk, salt, basil and pepper. Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly. When hot enough that a drop of water sizzles when dropped in, pour in egg mixture. Tip pan so eggs coat skillet evenly. As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath. When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top. Serve immediately From: File Edna (Fred's)
  391.  
  392.  
  393.  
  394.  
  395.  
  396.  
  397.  
  398.  
  399.  
  400. - - - - - - - - - - - - - - - - - - -
  401.  
  402.  
  403.  
  404.  
  405. Nutr. Assoc. : 0
  406. * Exported from MasterCook *
  407.  
  408. Impossible Asparagus
  409.  
  410. Recipe By : Bisquick "No Time to Cook" Recipe booklet
  411. Serving Size : 6 Preparation Time : 0:00
  412. Categories :
  413. Amount Measure Ingredient -- Preparation Method
  414. -------- ------------ --------------------------------
  415. 1 can waterchestnuts -- coarsely chopped
  416. 1 package frozen asparagus spears -- thawed and drained
  417. 1 jar pimientos -- chopped
  418. 1/2 cup chopped onions
  419. 1 1/2 cups sharp cheddar cheese -- shredded
  420. 1 1/2 cups milk
  421. 3 eggs
  422. 3/4 cup Bisquick. baking mix
  423. 1/2 teaspoon garlic salt
  424. 1/4 teaspoon pepper
  425. 1 jar pimientos -- chopped
  426.  
  427. Heat oven to 400 degrees.
  428.  
  429. Lightly grease 10" pie plate.
  430.  
  431. Reserve 1/4 cup of the water chestnuts.
  432.  
  433. Layer asparagus, remaining water chestnuts, 1 jar pimiento, the onion and cheese in pie plate.
  434.  
  435. Beat remaining ingredients except reserved water chestnuts and 1 jar pimientos until smooth, 15 seconds in blender on high or 1 minute with electric mixer on high.
  436.  
  437. Pour into pie plate.
  438.  
  439. Bake until golden brown and knife inserted in center comes out clean, 40 to 45 minutes.
  440.  
  441. Cool 5 minutes.
  442.  
  443. Garnish with water chestnuts and pimientos.
  444.  
  445. Possum Kingdom Lake Cookbook
  446.  
  447. MC Formatted using MC Buster 2.0d by Barb on 4/7/98
  448.  
  449.  
  450.  
  451.  
  452.  
  453.  
  454.  
  455.  
  456.  
  457.  
  458. - - - - - - - - - - - - - - - - - - -
  459.  
  460.  
  461.  
  462.  
  463. Nutr. Assoc. : 0
  464. * Exported from MasterCook *
  465.  
  466. Fresh Asparagus With Cream Sauce
  467.  
  468. Recipe By :
  469. Serving Size : 4 Preparation Time : 0:00
  470. Categories :
  471. Amount Measure Ingredient -- Preparation Method
  472. -------- ------------ --------------------------------
  473. -----lisa crawley tspn00b-----
  474. 2 pounds fresh asparagus
  475. 1/4 cup butter
  476. 1/4 cup flour
  477. 3/4 cup milk
  478. 3/4 cup half-n-half
  479. 2 eggs; hard boiled -- minced
  480. 2 tablespoons fresh lemon juice
  481.  
  482. Cook asparagus and keep it warm. Melt butter in top of double boiler over hot water; blend in flour with wooden spoon. Add milk and cream gradually; stir constantly. Cook over low heat until smooth and thick. Reserve 1 ts egg; add remainder to sauce; mix well. Place asparagus in serving dish; sprinkle with lemon juice. Pour sauce in gravy boat; sprinkle with reserved egg. Yield: 4 servings.
  483.  
  484.  
  485.  
  486.  
  487.  
  488.  
  489.  
  490.  
  491.  
  492. - - - - - - - - - - - - - - - - - - -
  493.  
  494.  
  495.  
  496.  
  497. Nutr. Assoc. : 0
  498. * Exported from MasterCook *
  499.  
  500. Cheesy Asparagus Boboli
  501.  
  502. Recipe By :
  503. Serving Size : 4 Preparation Time : 0:00
  504. Categories :
  505. Amount Measure Ingredient -- Preparation Method
  506. -------- ------------ --------------------------------
  507. 1 12" or 4 6" boboli shells
  508. 1/2 cup mayo
  509. 2 tablespoons parmesan cheese -- grated
  510. 1/4 teaspoon dry mustard
  511. 2 egg whites
  512. 6 medium asparagus spears; cook -- cut
  513.  
  514. Blend together mayo, cheese and mustard. Beat egg whites until stiff peaks form; fold into mayo mixture. Arrange cut asparagus on Boboli. Spoon mayo mixture over asparagus. Bake on ungreased baking sheet at 450~ about 8 to 10 minutes or until puffed and lightly browned. (wrv)
  515.  
  516.  
  517.  
  518.  
  519.  
  520.  
  521.  
  522.  
  523.  
  524. - - - - - - - - - - - - - - - - - - -
  525.  
  526.  
  527.  
  528.  
  529. Nutr. Assoc. : 0
  530. * Exported from MasterCook *
  531.  
  532. Asparagus Won Tons
  533.  
  534. Recipe By :
  535. Serving Size : 4 Preparation Time : 0:00
  536. Categories :
  537. Amount Measure Ingredient -- Preparation Method
  538. -------- ------------ --------------------------------
  539. oil -- for deep frying
  540. 1 cup asparagus -- finely chopped
  541. 20 won ton wrappers (3" sq)
  542. 1 package vegetable soup mix
  543. 1/4 cup water chestnut -- finely chopped
  544. soy sauce -- (optional)
  545.  
  546. in uncovered electric skillet, heat 3/4 inch of oil to 360 degrees. Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable Soup Mix, asparagus, and water chestnuts. Place 2 teaspoons of the mixture on the center of each Won Ton wrapper. Moisten corners with water, fold wrappers in half to form a triangle, and press edges to seal. Form Won Ton by bringing together two opposite points and overlapping; moisten overlapping points and press to seal well. Fry in hot oil until golden brown; drain. Serve, if desired, with soy sauce.
  547.  
  548.  
  549.  
  550.  
  551.  
  552.  
  553.  
  554.  
  555.  
  556. - - - - - - - - - - - - - - - - - - -
  557.  
  558.  
  559.  
  560.  
  561. Nutr. Assoc. : 0
  562. * Exported from MasterCook *
  563.  
  564. Asparagus With Toasted Pine Nuts & Lemon Dres
  565.  
  566. Recipe By :
  567. Serving Size : 4 Preparation Time : 0:00
  568. Categories :
  569. Amount Measure Ingredient -- Preparation Method
  570. -------- ------------ --------------------------------
  571. 1 pound asparagus -- fresh spears
  572. 1/4 cup olive oil
  573. 10 milliliters garlic -- crushed
  574. 1/2 teaspoon basil -- dried whole
  575. pepper -- freshly ground
  576. 3 tablespoons pine nuts
  577. 1 tablespoon lemon juice -- fresh
  578. 1/2 teaspoon salt
  579. 1/2 teaspoon oregano -- dried whole
  580.  
  581. Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter. Sauti pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving.
  582.  
  583.  
  584.  
  585.  
  586.  
  587.  
  588.  
  589.  
  590.  
  591. - - - - - - - - - - - - - - - - - - -
  592.  
  593.  
  594.  
  595.  
  596. Nutr. Assoc. : 0
  597. * Exported from MasterCook *
  598.  
  599. Asparagus With Rice
  600.  
  601. Recipe By :
  602. Serving Size : 4 Preparation Time : 0:00
  603. Categories :
  604. Amount Measure Ingredient -- Preparation Method
  605. -------- ------------ --------------------------------
  606. 2 1/4 pounds asparagus
  607. 1 onion
  608. 1/4 cup butter
  609. 1 1/4 cups arborio rice
  610. 1/2 cup dry white wine
  611. 1 bouillon cube
  612. 1/2 teaspoon meat extract
  613. salt
  614. freshly ground pepper
  615. grated parmesan cheese
  616. 1 tablespoon butter
  617.  
  618. Soak and rinse the asparagus. Cut off the tips and put aside. Boil the stalks in lightly salted water. When tender, press the stalks through a sieve and return the pulp to the cooking water. Keep hot. Finely chop the onion. Melt the butter in a saucepan and gently fry the onion and the asparagus tips for a few minutes. Add the rice, mixing and turning with a wooden spoon until the grains are coated in the fat. Pour the wine over the rice, raise the heat and boil briskly until the wine has evaporated. Dilute the bouillon cube and the meat extract in the hot asparagus water. Add a little of the liquid to the rice, lower the heat, stir and add more liquid as it reduces, until the rice is al dente. Adjust the seasoning if necessary, glaze the rice with 1 tbsp butter and add the grated cheese. Stir well and serve immediately.
  619.  
  620.  
  621.  
  622.  
  623.  
  624.  
  625.  
  626.  
  627.  
  628. - - - - - - - - - - - - - - - - - - -
  629.  
  630.  
  631.  
  632.  
  633. Nutr. Assoc. : 0
  634. * Exported from MasterCook *
  635.  
  636. Asparagus With Mushrooms And Fresh Coriander
  637.  
  638. Recipe By :
  639. Serving Size : 6 Preparation Time : 0:00
  640. Categories :
  641. Amount Measure Ingredient -- Preparation Method
  642. -------- ------------ --------------------------------
  643. 1 pound fresh asparagus
  644. 1/2 pound mushrooms -- sliced (2 cups)
  645. 1/2 teaspoon salt
  646. 4 tablespoons chopped -- fresh coriander
  647. 2 tablespoons butter
  648. 2 tablespoons chopped shallots
  649. 1 freshly ground black pepper
  650.  
  651. Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom. Use a vegetable peeler to scrap asparagus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter in a non stick frying pan. Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned. Add asparagus. Cook, stirring and tossing for about 1 minute. Add shallots, salt and pepper. Sprinkle with coriander. Cook for 30 seconds.
  652.  
  653.  
  654.  
  655.  
  656.  
  657.  
  658.  
  659.  
  660.  
  661. - - - - - - - - - - - - - - - - - - -
  662.  
  663.  
  664.  
  665.  
  666. Nutr. Assoc. : 0
  667. * Exported from MasterCook *
  668.  
  669. Asparagus With Garlic And Basil
  670.  
  671. Recipe By :
  672. Serving Size : 8 Preparation Time : 0:00
  673. Categories :
  674. Amount Measure Ingredient -- Preparation Method
  675. -------- ------------ --------------------------------
  676. -----i.e.s.jjgf65a-----
  677. -----philly.inquirer-----
  678. -----adena potok-----
  679. 3 pounds asparagus; trimmed -- cleaned
  680. 30 milliliters garlic -- peeled and split
  681. 2 teaspoons dried basil -- or 2 sprigs
  682. -- boiling water
  683. -----for the topping-----
  684. 1/3 cup margarine
  685. 1 tablespoon garlic -- chopped
  686. 1/4 cup fresh basil -- chopped
  687.  
  688. Arrange asparagus in a layer in large,deep skillet along with the garlic and basil.(This may have to be done in two batches.)Pour boiling water over to about 1" deep.Cover and bring to a boil.Cook for 8 minutes or until crisp-tender.
  689.  
  690. While the asparagus is cooking,prepare the topping by melting the margarine in small pan.Add the garlic and saute for 1 to 2 minutes.Stir in basil.
  691.  
  692. Drain asparagus,discarding split garlic (and basil sprigs,if used.),and arrange in serving dish.Spoon basil topping over.Makes 8 to 10 servings.....
  693.  
  694.  
  695.  
  696.  
  697.  
  698.  
  699.  
  700.  
  701.  
  702. - - - - - - - - - - - - - - - - - - -
  703.  
  704.  
  705.  
  706.  
  707. Nutr. Assoc. : 0
  708. * Exported from MasterCook *
  709.  
  710. Stir-Fried Asparagus
  711.  
  712. Recipe By :
  713. Serving Size : 4 Preparation Time : 0:00
  714. Categories :
  715. Amount Measure Ingredient -- Preparation Method
  716. -------- ------------ --------------------------------
  717. davis (mwmv49a)
  718. 2 tablespoons vegetable oil
  719. 20 milliliters garlic -- minced
  720. 1 pound fresh asparagus; -- stalks
  721. & cut into 2" pieces
  722. 2 tablespoons black bean sauce
  723. 1/4 cup chicken broth
  724. 1 tablespoon soy sauce
  725. 2 tablespoons sesame oil
  726.  
  727. Add oil to a large nonstick skillet or wok over medium-high heat. Add garlic and stir for about 1 minute. Add asparagus tips and stalk pieces and stir-fry for 3 minutes. Mix together black bean sauce, chicken broth, soy sauce and sesame oil in a small container, then pour over asparagus. Stir and let cook for another minute until sauce is heated through and asparagus is tender-crisp. Serve immediately.
  728.  
  729. From Candy Sagon, "Washington Post", 4/22/92.
  730.  
  731. Per serving: 171 calories, 5 gm protein, 8 gm carbohydrates, 15 gm fat, 2 gm saturated fat, 2 mg cholesterol, 1063 mg sodium.
  732.  
  733.  
  734.  
  735.  
  736.  
  737.  
  738.  
  739.  
  740.  
  741. - - - - - - - - - - - - - - - - - - -
  742.  
  743.  
  744.  
  745.  
  746. Nutr. Assoc. : 0
  747. * Exported from MasterCook *
  748.  
  749. Stir Fried Asparagus
  750.  
  751. Recipe By :
  752. Serving Size : 4 Preparation Time : 0:00
  753. Categories :
  754. Amount Measure Ingredient -- Preparation Method
  755. -------- ------------ --------------------------------
  756. 1 pound asparagus
  757. 1/2 teaspoon instant chicken bouillon
  758. 1 tablespoon water -- cold
  759. 1 1/2 cups mushrooms, fresh -- sliced
  760. 1/2 cup water
  761. 1 tablespoon cornstarch
  762. 2 tablespoons vegetable oil
  763. 1/8 teaspoon pepper -- fresh ground blk
  764.  
  765. Cut asparagus into 1" pieces and steam lightly. Mix 1/2 c water and the dry bouillon; reserve. Mix cornstarch and 1T water; reserve. Heat oil in wok or 12 inch skillet over medium heat. Add asparagus, mushrooms, salt & pepper. Stir fry about 1 minute. Stir in bouillon mixture and heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened, about 10 seconds. Serve as a side dish or entree. 90 calories per serving.
  766.  
  767.  
  768.  
  769.  
  770.  
  771.  
  772.  
  773.  
  774.  
  775. - - - - - - - - - - - - - - - - - - -
  776.  
  777.  
  778.  
  779.  
  780. Nutr. Assoc. : 0
  781. * Exported from MasterCook *
  782.  
  783. Spargel In Weisser Sosse (White Asparagus In
  784.  
  785. Recipe By :
  786. Serving Size : 4 Preparation Time : 0:00
  787. Categories :
  788. Amount Measure Ingredient -- Preparation Method
  789. -------- ------------ --------------------------------
  790. 29 ounces white asparagus -- (2 cans)
  791. 2 tablespoons margarine
  792. 2 tablespoons unbleached flour
  793. 1/2 cup -- asparagus liquid
  794. 1/2 cup milk
  795. 4 ounces ham -- cut into julienne st
  796. 1/8 teaspoon nutmeg -- freshly grated
  797. 1/4 teaspoon salt
  798.  
  799. Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish.
  800.  
  801.  
  802.  
  803.  
  804.  
  805.  
  806.  
  807.  
  808.  
  809. - - - - - - - - - - - - - - - - - - -
  810.  
  811.  
  812.  
  813.  
  814. Nutr. Assoc. : 0
  815. * Exported from MasterCook *
  816.  
  817. Saucy Asparagus
  818.  
  819. Recipe By :
  820. Serving Size : 8 Preparation Time : 0:00
  821. Categories :
  822. Amount Measure Ingredient -- Preparation Method
  823. -------- ------------ --------------------------------
  824. 1 can cream of asparagus soup -- (10 3/4 oz.)
  825. 2 tablespoons milk
  826. 2 packages frozen asparagus cuts -- or (10 oz. each)
  827. 1 1/2 pounds fresh asparagus spears -- trimmed and cut
  828. -- into 1" pieces
  829.  
  830. In 2 quart saucepan over medium heat, combine soup and milk. Heat to boiling, stirring often.
  831.  
  832. Add asparagus. Cover, cook over low heat 10 minutes, or until asparagus is tender, stirring occasionally.
  833.  
  834. Serve with grated Parmesan cheese if desired.
  835.  
  836. Possum Kingdom Lake Cookbook
  837.  
  838. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  839.  
  840.  
  841.  
  842.  
  843.  
  844.  
  845.  
  846.  
  847.  
  848.  
  849. - - - - - - - - - - - - - - - - - - -
  850.  
  851.  
  852.  
  853.  
  854. Nutr. Assoc. : 0
  855. * Exported from MasterCook *
  856.  
  857. Lemony Asparagus
  858.  
  859. Recipe By :
  860. Serving Size : 4 Preparation Time : 0:00
  861. Categories :
  862. Amount Measure Ingredient -- Preparation Method
  863. -------- ------------ --------------------------------
  864. -----lisa crawley tspn00b-----
  865. 1 pound fresh asparagus -- cooked
  866. 2 tablespoons butter
  867. 1/2 cup mayonnaise
  868. 1/4 teaspoon salt
  869. 1/8 teaspoon white pepper
  870. 1/8 teaspoon dry mustard
  871. 1/2 large lemon -- juiced
  872. 1/2 cup bread crumbs
  873. 1/3 cup parmesan cheese -- grated
  874.  
  875. Place cooked asparagus in shallow greased casserole in single layer. Melt butter; heat until golden brown. Blend in mayo, seasonings, and lemon juice; pour over asparagus. Sprinkle with crumbs, then cheese. Bake in preheated 375 oven 15 min. or til browned. Can be prepared in advance and reheated. Yield: 4-6 servings.
  876.  
  877.  
  878.  
  879.  
  880.  
  881.  
  882.  
  883.  
  884.  
  885. - - - - - - - - - - - - - - - - - - -
  886.  
  887.  
  888.  
  889.  
  890. Nutr. Assoc. : 0
  891. * Exported from MasterCook *
  892.  
  893. Lemon-Sesame Asparagus
  894.  
  895. Recipe By :
  896. Serving Size : 4 Preparation Time : 0:00
  897. Categories :
  898. Amount Measure Ingredient -- Preparation Method
  899. -------- ------------ --------------------------------
  900. grosz vbff60a
  901. 1 1/4 pounds fresh asparagus
  902. 2 tablespoons rice wine vinegar
  903. 1 tablespoon water
  904. 1 teaspoon dark sesame oil
  905. 1 teaspoon lemon juice
  906. 1 1/2 teaspoons sesame seeds -- toasted
  907. lemon rind strips -- optional
  908.  
  909. Snap off tough ends of asparagus. Remove scales if desired. Steam 4 minutes or until crisp tender. Set aside and keep warm. Combine vinegar and next 3 ingredients; stir well. Pour over asparagus; toss gently to coat. Sprinkle with sesame seeds; garnish with lemon rind, if desired. FROM: MICHAEL GROSZ (VBFF60A)
  910.  
  911.  
  912.  
  913.  
  914.  
  915.  
  916.  
  917.  
  918.  
  919. - - - - - - - - - - - - - - - - - - -
  920.  
  921.  
  922.  
  923.  
  924. Nutr. Assoc. : 0
  925. * Exported from MasterCook *
  926.  
  927. Jumbo Shrimp & Asparagus
  928.  
  929. Recipe By :
  930. Serving Size : 6 Preparation Time : 0:00
  931. Categories :
  932. Amount Measure Ingredient -- Preparation Method
  933. -------- ------------ --------------------------------
  934. garnett pjxg05a
  935. 2 bn fresh asparagus -- cut into
  936. 1 inch lengths
  937. 2 cups water
  938. 2 tablespoons cooking oil
  939. 24 large shrimp; cleaned -- and
  940. lengthwise in half
  941. 2 teaspoons fresh ginger -- chopped
  942. 2 tablespoons soy sauce
  943. 1 teaspoon sugar
  944. 1 teaspoon sherry
  945. 1/8 teaspoon salt
  946.  
  947. Add the asparagus pieces to the water. Bring to a boil and continue to cook for 3 minutes. Drain and save 2 Tbs. of the cooking liquid. Heat the cooking oil in a heavy skillet. Add shrimp pieces and cook until the color changes..about 5 minutes. Add the asparagus, ginger, soy sauce, sugar, sherry and salt. Finally, stir in the 2 Tbs. asparagus water and continue to cook for 5 minutes.
  948.  
  949.  
  950.  
  951.  
  952.  
  953.  
  954.  
  955.  
  956.  
  957. - - - - - - - - - - - - - - - - - - -
  958.  
  959.  
  960.  
  961.  
  962. Nutr. Assoc. : 0
  963. * Exported from MasterCook *
  964.  
  965. White Asparagus In White Sauce
  966.  
  967. Recipe By :
  968. Serving Size : 4 Preparation Time : 0:00
  969. Categories :
  970. Amount Measure Ingredient -- Preparation Method
  971. -------- ------------ --------------------------------
  972. 29 ounces white asparagus; (2 cans)
  973. 2 tablespoons margarine
  974. 2 tablespoons unbleached flour
  975. 1/2 cup asparagus liquid
  976. 1/2 cup milk
  977. 4 ounces ham;cut into julienne strips
  978. 1/8 teaspoon nutmeg; freshly grated
  979. 1/4 teaspoon salt
  980.  
  981. Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish.
  982.  
  983.  
  984.  
  985.  
  986.  
  987.  
  988.  
  989.  
  990.  
  991. - - - - - - - - - - - - - - - - - - -
  992.  
  993.  
  994.  
  995.  
  996. Nutr. Assoc. : 0
  997. * Exported from MasterCook *
  998.  
  999. White Asparagus In Ham Sauce
  1000.  
  1001. Recipe By :
  1002. Serving Size : 4 Preparation Time : 0:00
  1003. Categories :
  1004. Amount Measure Ingredient -- Preparation Method
  1005. -------- ------------ --------------------------------
  1006. -----lisa crawley tspn00b-----
  1007. 2 cans white asparagus 14 1/2 oz ea
  1008. 2 tablespoons butter
  1009. 2 tablespoons flour
  1010. 1/2 cup reserved cooking liquid from -- asparagus
  1011. 1/2 cup milk
  1012. 4 ounces cooked lean ham -- julienned
  1013. 1/8 teaspoon nutmeg
  1014. 1/4 teaspoon salt
  1015.  
  1016. Drain asparagus; reserve 1/2 c liquid. Heat butter in saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk; stir constantly over low heat until sauce thickens and bubbles. Add ham and seasonings. Gently stir in asparagus; heat through, do not boil. Serve in preheated serving dish.
  1017.  
  1018.  
  1019.  
  1020.  
  1021.  
  1022.  
  1023.  
  1024.  
  1025.  
  1026. - - - - - - - - - - - - - - - - - - -
  1027.  
  1028.  
  1029.  
  1030.  
  1031. Nutr. Assoc. : 0
  1032. * Exported from MasterCook *
  1033.  
  1034. Thai-Style Asparagus W Chiles, Garlic & Basil
  1035.  
  1036. Recipe By :
  1037. Serving Size : 4 Preparation Time : 0:00
  1038. Categories :
  1039. Amount Measure Ingredient -- Preparation Method
  1040. -------- ------------ --------------------------------
  1041. -----cook's illustrated 5/6 93-----
  1042. 1 tablespoon vegetable oil
  1043. 1 tablespoon garlic -- minced
  1044. 1 tablespoon serrano or jalapeno chile -- minced
  1045. 1 1/2 pounds asparagus; snapped -- steamed
  1046. slightly undercooked
  1047. 2 tablespoons soy or fish sauce
  1048. 1 teaspoon dark soy sauce (opt'l)
  1049. 1 tablespoon water
  1050. 1 tablespoon sugar
  1051. 1 cup basil -- chopped
  1052. 3 large chiles of your choice -- slice
  1053. diagonal into thin ovals -- or 9 thin strips cut
  1054. red pepper
  1055.  
  1056. 1. Heat a wok or large, deep skillet over high heat. Add oil and swirl to coat surface. 2. Add garlic and minced chile; toss until garlic begins to turn golden, about 15 seconds. 3. Add the asparagus; stir-fry until coated with oil, about 15 seconds. 4. Add soy sauces and 1 tablespoon water; stir-fry until basil wilts. Serve hot or at room temperature. Note: Adapted from a recipe by Nancie McDermott (author of Real Thai, Chronicle Books, 1992), this Asian-style dish needs only simple grilled chicken or fish and steamed rice to round out its full flavors.
  1057.  
  1058.  
  1059.  
  1060.  
  1061.  
  1062.  
  1063.  
  1064.  
  1065.  
  1066. - - - - - - - - - - - - - - - - - - -
  1067.  
  1068.  
  1069.  
  1070.  
  1071. Nutr. Assoc. : 0
  1072. * Exported from MasterCook *
  1073.  
  1074. Swiss Asparagus Au Gratin
  1075.  
  1076. Recipe By :
  1077. Serving Size : 6 Preparation Time : 0:00
  1078. Categories :
  1079. Amount Measure Ingredient -- Preparation Method
  1080. -------- ------------ --------------------------------
  1081. 1/2 cup water
  1082. 1 1/2 pounds asparagus spears -- trimmed
  1083. 2 ounces finely shredded natural -- swiss cheese
  1084. 1/4 cup dry bread crumbs
  1085. 2 tablespoons kraft touch of butter -- spread, melted
  1086. 1/2 teaspoon dry mustard
  1087. 1/8 teaspoon pepper
  1088.  
  1089. Heat oven to 400 degrees. Bring 1/2 cup water to boil in 10-inch skillet; add asparagus. Cook 2 minutes; drain. (Asparagus will still be crisp). Place in a 10 x 6 inch baking dish. Mix remaining ingredients, sprinkle over asparagus. Bake 8 to 10 minutes or until cheese mixture is lightly browned.
  1090.  
  1091.  
  1092.  
  1093.  
  1094.  
  1095.  
  1096.  
  1097.  
  1098.  
  1099. - - - - - - - - - - - - - - - - - - -
  1100.  
  1101.  
  1102.  
  1103.  
  1104. Nutr. Assoc. : 0
  1105. * Exported from MasterCook *
  1106.  
  1107. Sweet And Sour Asparagus
  1108.  
  1109. Recipe By :
  1110. Serving Size : 6 Preparation Time : 0:00
  1111. Categories :
  1112. Amount Measure Ingredient -- Preparation Method
  1113. -------- ------------ --------------------------------
  1114. -----lisa crawley tspn00b-----
  1115. 2 pounds fresh asparagus
  1116. 2/3 cup white vinegar
  1117. 1/2 cup water
  1118. 1/4 cup salad oil
  1119. 1/4 teaspoon salt
  1120. 1/2 cup sugar
  1121. 3 sticks cinnamon
  1122. 1 teaspoon whole cloves
  1123. 1 teaspoon celery seed
  1124.  
  1125. Prepare and cook asparagus. Remove from pan; set aside. Combine remaining ingred. in saucepan; bring to boil. Place asparagus in shallow glass dish; pour vinegar mixture over. Cover and chill 24 hrs. Drain before serving. Equal amts. of canned, green asparagus spears can be substituted for fresh asparagus.
  1126.  
  1127.  
  1128.  
  1129.  
  1130.  
  1131.  
  1132.  
  1133.  
  1134.  
  1135. - - - - - - - - - - - - - - - - - - -
  1136.  
  1137.  
  1138.  
  1139.  
  1140. Nutr. Assoc. : 0
  1141. * Exported from MasterCook *
  1142.  
  1143. Asparagus In Wine
  1144.  
  1145. Recipe By :
  1146. Serving Size : 4 Preparation Time : 0:00
  1147. Categories :
  1148. Amount Measure Ingredient -- Preparation Method
  1149. -------- ------------ --------------------------------
  1150. 2 pounds asparagus
  1151. boiling water
  1152. 1/4 cup butter
  1153. 1/4 cup white wine
  1154. 1/2 teaspoon salt
  1155. 1/4 teaspoon pepper
  1156.  
  1157. Wash asparagus and snap off ends. Lay spears in shallow pan and cover with salted boiling water to cover. Bring to a boil and simmer for 8 mins. Drain and turn into buttered ramekins (4). Melt butter and stir in wine. Pour over asparagus. Sprinkle with salt and pepper and cheese. Bake at 425' for 15 mins.
  1158.  
  1159.  
  1160.  
  1161.  
  1162.  
  1163.  
  1164.  
  1165.  
  1166.  
  1167. - - - - - - - - - - - - - - - - - - -
  1168.  
  1169.  
  1170.  
  1171.  
  1172. Nutr. Assoc. : 0
  1173. * Exported from MasterCook *
  1174.  
  1175. Asparagus Beef
  1176.  
  1177. Recipe By :
  1178. Serving Size : 1 Preparation Time : 0:00
  1179. Categories :
  1180. Amount Measure Ingredient -- Preparation Method
  1181. -------- ------------ --------------------------------
  1182. -----sharron solomon jnxv02b-----
  1183. 1 pound flank steak
  1184. salt
  1185. 1 teaspoon cornstarch
  1186. soy sauce
  1187. 2 pounds fresh asparagus with tight
  1188. tips
  1189. 2 medium onions
  1190. 2 cloves garlic
  1191. salad oil
  1192. 3 tablespoons canned bean sauce
  1193. 1/2 teaspoon sugar
  1194.  
  1195. Cut steak lengthwise in 2-1/2-inch strips, trimming off fat as you go. Then cut across the grain, in 1/8-inch thick strips. Put meat in bowl and add 1 teaspoon salt, cornstarch, and 2 teaspoons soy sauce. Wash asparagus carefully, break off tough ends, and cut diagonally into pieces about 1/4-inch thick. (If you cat on a SHARP DIAGONAL, the pieces will be abut 1-1/2 to 2" long.) Cut onions in half lengthwise, lay cut side down, and slice crosswise into 1/4" slices. Smash garlic cloves with flat side of knife or cleaver and remove skin. Heat a wide frying pan or wok over highest heat, add 1/4 cup oil, it should bubble slightly from the heat. Add garlic and cook just until pale brown. Remove and discard. Add meat, stir frequently, and cook until almost browned. Remove to a bowl. Add 3 tablespoons more oil. Add onion. Cook a minute or two stirring constantly. Make a little hollow on top of the onion; add bean sauce. Cook until onion starts to get translucent. Add asparagus and sprinkle over 1 teaspoon salt, sugar and 1 tablespoon soy sauce. Cover and cook, taking the top off occasionally to stir well, just until asparagus is tender-crisp. Then, put the meat on top. Cook, stirring,just long enough to get the meat reheated. Serve at once. *TIPS: This is usually served over white rice. I always add more garlic, usually with the onion, and leaving it in. You can experiment with using flavored oil in part. Also, try a different Asian sauce if you have it on hand. Sharron MM Format Norma Wrenn NPXR56B Comments: Easy and Tried and True
  1196.  
  1197.  
  1198.  
  1199.  
  1200.  
  1201.  
  1202.  
  1203.  
  1204.  
  1205. - - - - - - - - - - - - - - - - - - -
  1206.  
  1207.  
  1208.  
  1209.  
  1210. Nutr. Assoc. : 0
  1211. * Exported from MasterCook *
  1212.  
  1213. Asparagus (Generic)
  1214.  
  1215. Recipe By :
  1216. Serving Size : 1 Preparation Time : 0:00
  1217. Categories :
  1218. Amount Measure Ingredient -- Preparation Method
  1219. -------- ------------ --------------------------------
  1220. asparagus
  1221. 1 1/2 pounds for 4 servings.
  1222.  
  1223. Asparagus is low-calorie and spiked with vitamins A &b C. Allow about To Prepare: Break off tough ends as far down as stalks snap easily. For spears, tie with string. Or, cut each stalk into 1 inch pieces. Cooking Spears: In deep, narrow pan or asparagus pot, heat 1" salted water to boiling. Place asparagus upright in pot. Heat to boiling, reduce heat. Boil uncovered for 5 minutes. Cover and boil 2-3 minutes longer. Drain. Cooking pieces: Cook lower stalk pieces uncovered in 1" boiling water for 6 minutes. Add tips, cover, and cook until tender, about 1-2 minutes. Drain. Steaming: Place steamer or basket in 1/2" water (water should not touch basket). Place asparagus in basket. Cover tightly and heat to boiling. Reduce heat and steam until tender, about 6 minutes. Microwave: Cover and nuke asparagus spears or 1" pieces and 1/4 c water in 2 qt casserole on high 4 minutes. Turn asparagus over. Cover and nuke until tender crisp, about 3 minutes longer. Let stand 1 minute and drain.
  1224.  
  1225.  
  1226.  
  1227.  
  1228.  
  1229.  
  1230.  
  1231.  
  1232.  
  1233. - - - - - - - - - - - - - - - - - - -
  1234.  
  1235.  
  1236.  
  1237.  
  1238. Nutr. Assoc. : 0
  1239. * Exported from MasterCook *
  1240.  
  1241. Asparagus Almandine
  1242.  
  1243. Recipe By :
  1244. Serving Size : 6 Preparation Time : 0:00
  1245. Categories :
  1246. Amount Measure Ingredient -- Preparation Method
  1247. -------- ------------ --------------------------------
  1248. -----lisa crawley tspn00b-----
  1249. 2 pounds fresh asparagus or 2 bx froz -- cooked
  1250. 1/4 cup butter
  1251. 1/4 cup slivered almonds
  1252. 1/2 teaspoon salt
  1253. 1 tablespoon lemon juice
  1254.  
  1255. Drain cooked asparagus. Melt butter in sm. skillet. Cook almonds over low heat until golden brown, about 5-7 min.; stir constantly. Remove from heat. Add salt and lemon juice; pour over hot asparagus. Yield: 6 servings.
  1256.  
  1257.  
  1258.  
  1259.  
  1260.  
  1261.  
  1262.  
  1263.  
  1264.  
  1265. - - - - - - - - - - - - - - - - - - -
  1266.  
  1267.  
  1268.  
  1269.  
  1270. Nutr. Assoc. : 0
  1271. * Exported from MasterCook *
  1272.  
  1273. Asparagus And Shrimp Oriental
  1274.  
  1275. Recipe By :
  1276. Serving Size : 6 Preparation Time : 0:00
  1277. Categories :
  1278. Amount Measure Ingredient -- Preparation Method
  1279. -------- ------------ --------------------------------
  1280. -----lisa crawley tspn00b-----
  1281. 1 pound fresh shrimp -- cooked
  1282. 1 can water chestnuts
  1283. 1 cup fresh mushrooms -- sliced
  1284. 1 medium onion -- sliced
  1285. 1 cup celery -- sliced diagonally
  1286. 1 1/2 pounds fresh asparagus -- steamed
  1287. 1 11 ounces cn mandarin orange sections -- drained
  1288. 2 tablespoons vegetable oil
  1289. 1/2 teaspoon salt
  1290. 1/4 teaspoon freshly ground pepper
  1291. 2 tablespoons sugar
  1292. 2 tablespoons soy sauce
  1293. boiled rice
  1294.  
  1295. Shell; devein shrimp. Drain and slice water chestnuts. Arrange shrimp, chestnuts, mushrooms, onion, celery, asparagus, and oranges on lg. tray. Heat oil in wok or electric skillet. Add onion, celery, salt, pepper, and sugar; cook, stirring, until veg. are crisp-tender. Add asparagus and shrimp; place mushrooms and water chestnuts over shrimp. Sprinkle with soy sauce; place orange sections on top. Cover; cook until mixture begins to steam; reduce heat. Simmer about 12 min. Serve on rice. Yield: 6 servings.
  1296.  
  1297.  
  1298.  
  1299.  
  1300.  
  1301.  
  1302.  
  1303.  
  1304.  
  1305. - - - - - - - - - - - - - - - - - - -
  1306.  
  1307.  
  1308.  
  1309.  
  1310. Nutr. Assoc. : 0
  1311. * Exported from MasterCook *
  1312.  
  1313. Asparagus Risotto
  1314.  
  1315. Recipe By :
  1316. Serving Size : 6 Preparation Time : 0:00
  1317. Categories : Side Dish
  1318. Amount Measure Ingredient -- Preparation Method
  1319. -------- ------------ --------------------------------
  1320. 1 pound fresh asparagus
  1321. 1 teaspoon salt
  1322. 1 cup chopped onion
  1323. 1 clove garlic -- minced
  1324. 1 tablespoon vegetable oil
  1325. 1 cup uncooked rice
  1326. 1/4 cup chopped fresh parsley
  1327. 1/3 cup grated Romano cheese
  1328. Salt to taste -- optional
  1329.  
  1330. Wash asparagus and cut off tough stalk ends. Boil in large saucepan in salted water 12 minutes. Drain, reserving cooking liquid; cut off asparagus tips. Set aside. Cook onion and garlic in oil in large skillet over medium-high heat. Add rice; stir 2 to 3 minutes.
  1331.  
  1332. Stir in 1 cup reserved asparagus liquid. Cook, uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining asparagus liquid and enough water to bring total amount of liquid added to 5 cups, allowing each to be absorbed before adding another.
  1333.  
  1334. Rice should be tender and mixture should have a creamy consistency. It will take approximately 25 to 30 minutes.
  1335.  
  1336. Stir in asparagus, parsley, cheese and salt, if desired.
  1337.  
  1338. Source:
  1339. "The Rice Council"
  1340. S(Internet Address):
  1341. "www.usarice.com"
  1342.  
  1343.  
  1344.  
  1345.  
  1346. - - - - - - - - - - - - - - - - - - -
  1347.  
  1348.  
  1349.  
  1350.  
  1351. Nutr. Assoc. : 0
  1352. * Exported from MasterCook *
  1353.  
  1354. Asparagus Soup
  1355.  
  1356. Recipe By :
  1357. Serving Size : 0 Preparation Time : 0:00
  1358. Categories : Soups
  1359. Amount Measure Ingredient -- Preparation Method
  1360. -------- ------------ --------------------------------
  1361. asparagus
  1362. water
  1363. salt
  1364. 1 quart milk -- or part cream
  1365. 2 ounces butter
  1366. pepper
  1367.  
  1368. Take asparagus, break into 1/2 inch pieces, boil until tender in salted water, add 1 quart good rich milk or part cream, add 2 ounces butter, season with pepper and it is ready to serve. This is delicious.
  1369.  
  1370. Source:
  1371. "The Searchable Online Archive of Recipes (SOAR)"
  1372.  
  1373.  
  1374.  
  1375.  
  1376. - - - - - - - - - - - - - - - - - - -
  1377.  
  1378.  
  1379.  
  1380.  
  1381. Nutr. Assoc. : 0
  1382. * Exported from MasterCook *
  1383.  
  1384. Asparagus Soup (Zuppa Di Asparagi)
  1385.  
  1386. Recipe By : "We Called It Macaroni"; Nancy Verde Barr
  1387. Serving Size : 6 Preparation Time : 0:00
  1388. Categories : Soups
  1389. Amount Measure Ingredient -- Preparation Method
  1390. -------- ------------ --------------------------------
  1391. 2 tablespoons extra-virgin olive oil
  1392. 2 cloves garlic -- minced
  1393. 2 pounds asparagus -- trimmed, peeled and
  1394. salt and pepper
  1395. 1 quart chicken broth
  1396. 4 eggs
  1397. 1/2 cup Parmesan cheese -- freshly grated
  1398. 6 slices Italian bread -- toasted
  1399.  
  1400. Heat the oil and garlic in a soup pot until the garlic is golden. Add the asparagus and cook until they begin to color. Season with salt and pepper. Add the broth and bring to a boil; reduce the heat and simmer for 15 minutes, or until the asparagus is tender. Beat the eggs and cheese together.
  1401.  
  1402. When the asparagus is tender, reduce the heat so the soup is no longer simmering. Very slowly ladle some of the hot soup into the beaten eggs, stirring continuously. After adding about 2 cups of the hot soup to the eggs, reverse the process and gradually stir the eggs mixture into the soup pot.
  1403.  
  1404. The soup must not boil or the eggs will scramble. Heat until thickened. Put one slice of toasted bread into each soup dish. Ladle the hot soup on top and pass additional grated cheese.
  1405.  
  1406. Source:
  1407. "The Searchable Online Archive of Recipes (SOAR)"
  1408.  
  1409.  
  1410.  
  1411.  
  1412. - - - - - - - - - - - - - - - - - - -
  1413.  
  1414. NOTES : To trim asparagus, hold the tip in one hand and the base of the stalk in the other. Bend gently. The asparagus will snap, leaving the tender part with the tip.
  1415.  
  1416.  
  1417.  
  1418.  
  1419. Nutr. Assoc. : 0
  1420. * Exported from MasterCook *
  1421.  
  1422. Asparagus Soup Made Easy
  1423.  
  1424. Recipe By : "FRANK Y. JOHNSON"
  1425. Serving Size : 4 Preparation Time : 0:00
  1426. Categories : Soups
  1427. Amount Measure Ingredient -- Preparation Method
  1428. -------- ------------ --------------------------------
  1429. 1 pound asparagus -- cut in one inch leng
  1430. 4 cups chicken stock
  1431. 2 tablespoons butter* -- optional
  1432. salt and pepper -- to taste
  1433.  
  1434. Slowly simmer the asparagus, not the tips, in 3 cups of the stock at least
  1435. 30 minutes but preferably 1 hour. Blend at liquify in a blender until smooth. If asparagus is "woody" strain through a tea strainer. Use 1 cup of stock to rinse blender. Add butter or cream is desired. Salt and pepper to taste.
  1436.  
  1437. Source:
  1438. "The Searchable Online Archive of Recipes (SOAR)"
  1439.  
  1440.  
  1441.  
  1442.  
  1443. - - - - - - - - - - - - - - - - - - -
  1444.  
  1445. NOTES : asparagus
  1446.  
  1447.  
  1448.  
  1449.  
  1450. Nutr. Assoc. : 0
  1451. * Exported from MasterCook *
  1452.  
  1453. Asparagus Soup With Bacon
  1454.  
  1455. Recipe By : Historic Michie Tavern "A Famous Tavern of the 1700's" Coo
  1456. Serving Size : 6 Preparation Time : 0:00
  1457. Categories : Soups
  1458. Amount Measure Ingredient -- Preparation Method
  1459. -------- ------------ --------------------------------
  1460. 1 1/2 pound asparagus -- cut up
  1461. 2 1/2 cup cream or milk
  1462. 5 eggs -- well beaten
  1463. 1/4 stick butter or margarine
  1464. 2 strips bacon
  1465. 2 cup water
  1466. 2 tablespoon fresh parsley -- finely chopped
  1467. salt and pepper -- to taste
  1468.  
  1469. In a deep saucepan, bring the water to a boil. Add the bacon; cover and boil for 15 minutes. Discard the bacon. Add the asparagus; cover and simmer over medium-low heat until tender. In a mixing bowl, blend the eggs and cream. Stir this mix into the asparagus, adding the spices and butter.
  1470.  
  1471. Simmer for 2 minutes over low heat, stirring continuously. Remove from the heat and serve.
  1472.  
  1473. Source:
  1474. "The Searchable Online Archive of Recipes (SOAR)"
  1475.  
  1476.  
  1477.  
  1478.  
  1479. - - - - - - - - - - - - - - - - - - -
  1480.  
  1481.  
  1482.  
  1483.  
  1484. Nutr. Assoc. : 0
  1485. * Exported from MasterCook *
  1486.  
  1487. Asparagus Soup With Potato
  1488.  
  1489. Recipe By : Celestial Seasoning
  1490. Serving Size : 0 Preparation Time : 0:00
  1491. Categories : Soups
  1492. Amount Measure Ingredient -- Preparation Method
  1493. -------- ------------ --------------------------------
  1494. 1 bunch asparagus
  1495. 1/2 cup cheese -- grated
  1496. 2 cups milk
  1497. basil
  1498. 2 cups water
  1499. celery salt -- to taste
  1500. 1 potato -- chopped
  1501. vegetable salt -- to taste
  1502. 3 tablespoon butter
  1503. pepper -- to taste
  1504. 1/2 onion -- chopped
  1505. 1 pinch garlic
  1506. 1/2 cup mushrooms -- sliced
  1507. 1 pinch parsley
  1508.  
  1509. Chop asparagus, setting aside tips for use later. simmer chopped
  1510. asparagus and chopped potato in 2 cups water, with 2 Tbs. butter, basil,
  1511. celery salt, vegetable salt and pepper to taste. Simmer until vegetables
  1512. are tender, and cool.
  1513.  
  1514. Place cooled broth and vegetables in blender and puree, slowly adding the 2 cups of milk. Saute onion, mushrooms and reserved asparagus tips with a pinch of garlic and a pinch of parsley in 1 tablespoons of butter. Add to soup mixture, simmer 15-20 minutes. Grate and add cheese, if desired, just before serving.
  1515.  
  1516. Source:
  1517. "The Searchable Online Archive of Recipes (SOAR)"
  1518.  
  1519.  
  1520.  
  1521.  
  1522. - - - - - - - - - - - - - - - - - - -
  1523.  
  1524.  
  1525.  
  1526.  
  1527. Nutr. Assoc. : 0
  1528. * Exported from MasterCook *
  1529.  
  1530. Asparagus Soup and Stock
  1531.  
  1532. Recipe By :
  1533. Serving Size : 6 Preparation Time : 0:00
  1534. Categories : Soups
  1535. Amount Measure Ingredient -- Preparation Method
  1536. -------- ------------ --------------------------------
  1537. -----STOCK-----
  1538. 1 pound asparagus* -- thin
  1539. 1 cup leeks greens -- roughly chopped
  1540. 1 bay leaf
  1541. 1 carrot -- peeled and chopped
  1542. 1 stalk celery -- chopped
  1543. 4 branches parsley
  1544. 1/2 teaspoon salt
  1545. 8 cup water -- cold
  1546. -----SOUP-----
  1547. 3 tablespoons butter
  1548. 3 leeks -- white parts,sliced
  1549. 1/2 teaspoon salt
  1550. 1 tablespoon parsley -- chopped
  1551. 7 cups stock
  1552. 1/2 cup light cream -- optional
  1553. pepper -- to taste
  1554. 1 teaspoon lemon peel -- grated
  1555. parmesan -- grated,for garnish
  1556.  
  1557. *** STOCK ***
  1558. Snap the lower end of the asparagus where they break easily when bent. Rinse the ends well and roughly chop them into 1" pieces. Combine the rest of the stock ingredients in a stock pot, bring to a boil, simmer 20-25 minutes, and then strain.
  1559.  
  1560. *** SOUP ***
  1561. Cut off the tips of the asparagus and set aside. Roughly chop the stems into 1" pieces. Melt the butter in a soup pot, add the leeks, and cook over medium-high heat for 2-3 minutes, stirring as needed. Add the asparagus stems, salt and parsley. Pour in 5 cups of the stock and bring to a boil; then simmer until asparagus is just tender, about 6 minutes. Blend the soup in a blender. Return soup to pot, stir in cream, if using, and thin it with more stock if necessary. Season to taste with salt, pepper and lemon peel.
  1562.  
  1563. In another pot, bring a few cups of water to a boil with a little salt. Cook the asparagus tips 1 1/2 to 2 minutes until they are done. Add them to the soup. Bring soup to a gentle simmer.
  1564.  
  1565. Source:
  1566. "The Searchable Online Archive of Recipes (SOAR)"
  1567.  
  1568.  
  1569.  
  1570.  
  1571. - - - - - - - - - - - - - - - - - - -
  1572.  
  1573. NOTES : * - lower ends onl
  1574.  
  1575.  
  1576.  
  1577.  
  1578. Nutr. Assoc. : 0
  1579. * Exported from MasterCook *
  1580.  
  1581. Asparagus Tart
  1582.  
  1583. Recipe By :
  1584. Serving Size : 6 Preparation Time : 0:00
  1585. Categories : July '97
  1586. Amount Measure Ingredient -- Preparation Method
  1587. -------- ------------ --------------------------------
  1588. 1 (10-inch) Greek Baking-Powder Piecrust
  1589. Cooking spray
  1590. 2 large eggs
  1591. 2 large egg whites
  1592. 1 pound fresh asparagus
  1593. 3/4 cup skim milk
  1594. 1/4 cup (1 ounce) shredded Gruyhre or Swiss cheese
  1595. 1/4 cup (1 ounce) finely grated fresh Parmesan
  1596. cheese
  1597. 1/4 cup chopped fresh chives
  1598. 2 tablespoons nonfat dry milk
  1599. 1 teaspoon chopped fresh thyme
  1600. OR
  1601. 1/4 teaspoon dried thyme
  1602. 1/4 teaspoon salt
  1603. 1/4 teaspoon pepper
  1604.  
  1605. Preheat oven to 375:.
  1606.  
  1607. Press Greek Baking-Powder Piecrust into a 10-inch quiche dish coated with cooking spray. Combine eggs and egg whites in a medium bowl; beat well with a whisk. Brush 2 tablespoons egg mixture over crust; set remaining egg mixture aside. Bake at 375: for 7 minutes; cool on a wire rack.
  1608.  
  1609. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Cut asparagus into 5-inch pieces. Steam asparagus, covered, 5 minutes or until tender. Rinse under cold water. Drain well; set aside.
  1610.  
  1611. Add skim milk and remaining ingredients to remaining egg mixture in bowl, and beat well. Pour egg mixture into prepared crust. Arrange steamed asparagus spokelike in egg mixture, alternating stems and tips. Bake tart at 375: for 35 minutes or until a knife inserted near center of tart comes out clean.
  1612.  
  1613. Serving Size: 1 wedge
  1614.  
  1615. Source:
  1616. "Cooking Light, July 1997, p.120"
  1617. Copyright:
  1618. ") Cooking Light"
  1619.  
  1620.  
  1621.  
  1622.  
  1623. - - - - - - - - - - - - - - - - - - -
  1624.  
  1625. Serving Ideas: For an elegant brunch entrie, arrange 2 ounces shredded smoked salmon in the prebaked crust.
  1626.  
  1627.  
  1628.  
  1629.  
  1630. Nutr. Assoc. : 0
  1631. * Exported from MasterCook *
  1632.  
  1633. Asparagus Vichyssoise
  1634.  
  1635. Recipe By :
  1636. Serving Size : 8 Preparation Time : 0:00
  1637. Categories : Soups
  1638. Amount Measure Ingredient -- Preparation Method
  1639. -------- ------------ --------------------------------
  1640. 2 pounds fresh asparagus -- cut into spears
  1641. 3 1/4 cups water -- divided
  1642. 2 large potatoes -- (1 Lb.) peeled and d
  1643. 2 teaspoons chicken bouillon granules
  1644. 3/4 cup skim milk
  1645. 1/4 teaspoon salt
  1646. 1/8 teaspoon white pepper
  1647. lemon rind strips -- optional
  1648.  
  1649. Clean asparagus & cut into 1 inch pieces. Combine asparagus & 1/4 cup water in a 3 quart casserole. Cover with plastic wrap, turn back one corner to vent & microwave on high for 5 minutes. Let stand 3 minutes. Add remaining 3 cups water, potatoes & bouillon granules to asparagus Mixture.
  1650.  
  1651. Cover with plastic & vent. Microwave at high for 10 minutes stirring once.
  1652. Reduce power to medium & microwave 15 to 18 minutes. Let mixture cool slightly. Pour about 1/3 of mixture into processor & process until smooth. Transfer mixture to a large bowl. Repeat procedure with remaining asparagus mixture. Stir in milk, salt and pepper. Cover & chill about 8 hours. Stir well before serving. Garnish with lemon rind strips.
  1653.  
  1654. Source:
  1655. "The Searchable Online Archive of Recipes (SOAR)"
  1656.  
  1657.  
  1658.  
  1659.  
  1660. - - - - - - - - - - - - - - - - - - -
  1661.  
  1662.  
  1663.  
  1664.  
  1665. Nutr. Assoc. : 0
  1666. * Exported from MasterCook *
  1667.  
  1668. Asparagus Won Tons
  1669.  
  1670. Recipe By :
  1671. Serving Size : 4 Preparation Time : 0:00
  1672. Categories : Chinese Low-cal
  1673. Amount Measure Ingredient -- Preparation Method
  1674. -------- ------------ --------------------------------
  1675. Oil for deep frying
  1676. 1 envelope Instant Spring Vegetable soup mix
  1677. 1 cup Asparagus -- finely chopped
  1678. 1/4 cup Water chestnuts -- finely chopped
  1679. 20 Won Ton wrappers (3" sq)
  1680. Soy sauce -- (optional)
  1681.  
  1682. In uncovered electric skillet, heat 3/4 inch of oil to 360 degrees.
  1683. Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable Soup Mix, asparagus, and water chestnuts. Place 2 teaspoons of the mixture on the center of each Won Ton wrapper. Moisten corners with water, fold wrappers in half to form a triangle, and press edges to seal. Form Won Ton by bringing together two opposite points and overlapping; moisten overlapping points and press to seal well. Fry in hot oil until golden brown; drain. Serve, if desired, with soy sauce.
  1684.  
  1685.  
  1686.  
  1687.  
  1688.  
  1689. - - - - - - - - - - - - - - - - - - -
  1690.  
  1691.  
  1692.  
  1693.  
  1694. Nutr. Assoc. : 0
  1695. * Exported from MasterCook *
  1696.  
  1697. Asparagus and Acorn Squash Rings
  1698.  
  1699. Recipe By :
  1700. Serving Size : 4 Preparation Time : 0:00
  1701. Categories : Vegetables
  1702. Amount Measure Ingredient -- Preparation Method
  1703. -------- ------------ --------------------------------
  1704. 16 Asparagus stalks
  1705. 2 Small or medium acorn squash
  1706.  
  1707. Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into 1/4-inch rings.
  1708. In kettle, carefully cook squash rings, then asparagus in boiling, salted water until tender. Don't overcook. Drain each vegetable as soon as it's tender.
  1709. Heat butter in medium skillet. Add sugar and walnuts. Stir over medium heat until sugar is light brown. Deglaze pan with lemon juice, vinegar and cider. Cook, stirring constantly, to reduce by half.
  1710. To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over.
  1711.  
  1712.  
  1713.  
  1714.  
  1715.  
  1716. - - - - - - - - - - - - - - - - - - -
  1717.  
  1718. NOTES : To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil-clarified butter- on top
  1719.  
  1720.  
  1721.  
  1722.  
  1723. Nutr. Assoc. : 0
  1724. * Exported from MasterCook *
  1725.  
  1726. Asparagus and Banana Vinaigrette
  1727.  
  1728. Recipe By :
  1729. Serving Size : 4 Preparation Time : 0:00
  1730. Categories :
  1731. Amount Measure Ingredient -- Preparation Method
  1732. -------- ------------ --------------------------------
  1733. 1/2 teaspoon salt
  1734. 2 tablespoons Dijon mustard
  1735. 1/8 teaspoon freshly ground pepper
  1736. 1/3 cup wine vinegar
  1737. 1/2 cup salad oil
  1738. 2 teaspoons lemon juice
  1739. 2 tablespoons chopped scallions
  1740. 1/4 cup chopped parsley
  1741. 1 pound asparagus -- steamed
  1742. 2 ripe tomatoes -- cut in wedges
  1743. 3 bananas
  1744. Salad greens (Bibb or Iceberg)
  1745.  
  1746. In glass baking dish, combine salt, mustard and pepper. Stir in the vinegar, oil, lemon juice, scallions and parsley. Mix thoroughly. Add steamed asparagus and tomato wedges. Cover and refrigerate for several hours or overnight. Just before serving, peel bananas and cut into diagonal slices. Arrange asparagus, tomatoes and bananas on lettuce leaves on serving platter.
  1747.  
  1748. Source:
  1749. "Turbana Corporation"
  1750. S(Internet address):
  1751. "http://www.turbana.com/index.html"
  1752.  
  1753.  
  1754.  
  1755.  
  1756. - - - - - - - - - - - - - - - - - - -
  1757.  
  1758.  
  1759.  
  1760.  
  1761. Nutr. Assoc. : 0
  1762. * Exported from MasterCook *
  1763.  
  1764. Asparagus and Chicken In Black Bean Sauce
  1765.  
  1766. Recipe By :
  1767. Serving Size : 6 Preparation Time : 0:00
  1768. Categories : Chicken Chinese
  1769. Amount Measure Ingredient -- Preparation Method
  1770. -------- ------------ --------------------------------
  1771. 2 chicken thighs
  1772. 12 medium asparagus spears
  1773. 3 tablespoons peanut or corn oil
  1774. MARINADE
  1775. 1 tablespoon dry sherry
  1776. 1 teaspoon cornstarch
  1777. 2 teaspoons thin soy sauce
  1778. 1 pinch sugar
  1779. SAUCE
  1780. 2 teaspoons fermented black beans
  1781. 3 cloves garlic -- minced
  1782. 1/2 teaspoon brown sugar
  1783. 2 teaspoons black soy sauce
  1784. 3/4 cup chicken stock
  1785. Cornstarch paste
  1786.  
  1787. Marinating: With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy).
  1788.  
  1789. Combine sherry, soy, cornstarch and sugar in bowl; massage liquid into meat with your fingers. Marinate for 15 to 30 minutes.
  1790.  
  1791. Preparation: Wash asparagus; peel tough white outer skin off ends; slice on diagonal in 2 1/2" sections. Rinse fermented black beans. In bowl, combine and mash black beans and garlic, brown sugar, black soy sauce and
  1792. chicken stock; stir; reserve for 15 minutes.
  1793.  
  1794. Stir Frying: Add 2/3 of oil to hot wok; when oil is very hot, add chicken. Stir-fry for about 3 minutes on high heat - or until chicken begins to shrink and firm up. Remove chicken to holding bowl.
  1795.  
  1796. Reheat wok to high, add remaining oil. When oil is hot, add black bean sauce. Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir sauce with asparagus. When sauce boils, add cooked chicken; toss to combine.
  1797.  
  1798. Dribble in a little cornstarch paste if needed; cornstarch in chicken marinade might be enough. Toss ingredients until very little liquid remains and is reduced to glaze. Dish is ready when asparagus brightens.
  1799.  
  1800. If you still have too much liquid, remove ingredients, continue to reduce sauce, then return ingredients to coat them with sauce. Serve in individual portions.
  1801.  
  1802. S(Internet Address):
  1803. ""
  1804.  
  1805.  
  1806.  
  1807.  
  1808. - - - - - - - - - - - - - - - - - - -
  1809.  
  1810.  
  1811.  
  1812.  
  1813. Nutr. Assoc. : 0
  1814. * Exported from MasterCook *
  1815.  
  1816. Asparagus and Mushrooms with Black Bean Sauce
  1817.  
  1818. Recipe By :
  1819. Serving Size : 0 Preparation Time : 0:00
  1820. Categories : Chinese Side Dish
  1821. Amount Measure Ingredient -- Preparation Method
  1822. -------- ------------ --------------------------------
  1823. 1 pound asparagus -- stiff ends peeled
  1824. 1/4 pound brown button mushrooms (or mixed mushrooms
  1825. 2 garlic cloves
  1826. 1 tablespoon fermented black soybeans
  1827. 1 1/2 tablespoons rice vinegar
  1828. 1 tablespoon tamari (or soy sauce)
  1829. 1 teaspoon potato starch (or cornstarch)
  1830. 1 teaspoon brown sugar
  1831. 1 tablespoon sake or other rice wine
  1832.  
  1833. Cut asparagus on the diagonal into 1-2 inch pieces. Blanch for 5 minutes in boiling water. Drain and set aside.
  1834.  
  1835. Wash and slice mushrooms. Set aside. Mince the garlic. Rinse the black beans well. Mix garlic and beans together. Set aside. Mix together the rice vinegar, tamari, starch, sugar, and sake. Set aside.
  1836.  
  1837. Fill a glass with water and set handy next to the stove. Put a skillet over high heat. hen the pan is hot, dump the garlic mixture into the pan.
  1838.  
  1839. Stir fry for one minute, adding water as the mixture begins to stick -- add just a little at time. Add the asparagus and stir fry for 10 minutes (or until asparagus is just shy of being crisp-done), again adding water just as needed.
  1840.  
  1841. Add mushrooms and stir fry for 2-5 more minutes. Add the vinegar mixture (giving it a last stir to make sure starch is well mixed), stir until evenly coated and sauce thickens. Serve immediately.
  1842.  
  1843. S(Internet Address):
  1844. ""
  1845.  
  1846.  
  1847.  
  1848.  
  1849. - - - - - - - - - - - - - - - - - - -
  1850.  
  1851.  
  1852.  
  1853.  
  1854. Nutr. Assoc. : 0
  1855. * Exported from MasterCook *
  1856.  
  1857. Asparagus with Cheese
  1858.  
  1859. Recipe By :
  1860. Serving Size : 0 Preparation Time : 0:00
  1861. Categories : Vegestable
  1862. Amount Measure Ingredient -- Preparation Method
  1863. -------- ------------ --------------------------------
  1864. 1 pound fresh asparagus
  1865. 1 tablespoon olive oil
  1866. 1 tablespoon lemon juice
  1867. 1/3 cup fresh parmesan cheese -- grated
  1868.  
  1869. Heat oven to 400 degrees
  1870. Arrange asparagus in a 13x9 inch baking dish. Drizzle with oil and lemon
  1871. juice.
  1872. Bake in preheated oven 12-15 minutes.
  1873. Sprinkle with cheese
  1874. Return to oven and bake just until cheese melts - about 5 minutes
  1875.  
  1876.  
  1877.  
  1878.  
  1879.  
  1880. - - - - - - - - - - - - - - - - - - -
  1881.  
  1882.  
  1883.  
  1884.  
  1885. Nutr. Assoc. : 0
  1886. * Exported from MasterCook *
  1887.  
  1888. Asparagus with Honey-Garlic Sauce
  1889.  
  1890. Recipe By :
  1891. Serving Size : 4 Preparation Time : 0:00
  1892. Categories :
  1893. Amount Measure Ingredient -- Preparation Method
  1894. -------- ------------ --------------------------------
  1895. 1 pound asparagus
  1896. 1/4 cup Dijon mustard
  1897. 1/4 cup dark ale or dark beer
  1898. 3 tablespoons honey
  1899. 1/2 teaspoon minced garlic
  1900. 1/4 teaspoon crushed dried thyme leaves
  1901. 1/4 teaspoon salt
  1902.  
  1903. Add asparagus to boiling, salted water and cook, covered, about 2 minutes or until barely tender. Drain. Combine mustard, ale, honey, garlic, thyme and salt; mix well. Pour over cooked asparagus.
  1904.  
  1905. Source:
  1906. "The National Honey Board"
  1907. S(Internet address):
  1908. "http://www.honey.com/"
  1909.  
  1910.  
  1911.  
  1912.  
  1913. - - - - - - - - - - - - - - - - - - -
  1914.  
  1915.  
  1916.  
  1917.  
  1918. Nutr. Assoc. : 0
  1919. * Exported from MasterCook *
  1920.  
  1921. Asparagus with Mushrooms and Fresh Coriander
  1922.  
  1923. Recipe By :
  1924. Serving Size : 6 Preparation Time : 0:00
  1925. Categories : Vegetables
  1926. Amount Measure Ingredient -- Preparation Method
  1927. -------- ------------ --------------------------------
  1928. 1 pound Fresh asparagus
  1929. 2 tablespoons Butter
  1930. 1/2 pound Mushrooms -- sliced (2 cups)
  1931. 2 tablespoons Chopped shallots
  1932. 1/2 teaspoon Salt
  1933. Freshly ground black pepper
  1934. 4 tablespoons Chopped, fresh coriander
  1935.  
  1936. Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom. Use a vegetable peeler to scrap asparagus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces.
  1937. Melt butter in a non stick frying pan. Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned. Add asparagus. Cook, stirring and tossing for about 1 minute. Add shallots, salt and pepper. Sprinkle with coriander. Cook for 30 seconds.
  1938.  
  1939.  
  1940.  
  1941.  
  1942.  
  1943. - - - - - - - - - - - - - - - - - - -
  1944.  
  1945.  
  1946.  
  1947.  
  1948. Nutr. Assoc. : 0
  1949. * Exported from MasterCook *
  1950.  
  1951. Asparagus with Toasted Pine Nuts & Lemon Vinaigrette
  1952.  
  1953. Recipe By :
  1954. Serving Size : 4 Preparation Time : 0:00
  1955. Categories : Low-cal Vegetables
  1956. Amount Measure Ingredient -- Preparation Method
  1957. -------- ------------ --------------------------------
  1958. 1 pound Asparagus -- fresh spears
  1959. 3 tablespoons Pine nuts
  1960. 1/4 cup Olive oil
  1961. 1 tablespoon Fresh Lemon juice
  1962. 1 Clove garlic -- crushed
  1963. 1/2 teaspoon Salt
  1964. 1/2 teaspoon Dried Whole Basil
  1965. 1/2 teaspoon Dried Whole Oregano
  1966. Freshly Ground Pepper
  1967.  
  1968. Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter.
  1969. Saute pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside.
  1970. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving.
  1971.  
  1972.  
  1973.  
  1974.  
  1975.  
  1976. - - - - - - - - - - - - - - - - - - -
  1977.  
  1978.  
  1979.  
  1980.  
  1981. Nutr. Assoc. : 0
  1982. * Exported from MasterCook *
  1983.  
  1984. Asparagus, Brie and Bacon Muffins
  1985.  
  1986. Recipe By :
  1987. Serving Size : 8 Preparation Time : 0:00
  1988. Categories : Appetizer
  1989. Amount Measure Ingredient -- Preparation Method
  1990. -------- ------------ --------------------------------
  1991. 12 asparagus spears -- cut in half
  1992. 2 red peppers -- quartered roasted, p
  1993. 2 tablespoons olive oil
  1994. 2 tablespoons fresh basil -- chopped
  1995. 2 tablespoons Dijon-style mustard
  1996. 1 tablespoon garlic -- crushed
  1997. 4 Bays English Muffins -- lightly toasted
  1998. 8 1 ounce slic Canadian bacon -- cooked
  1999. 8 ounces Brie cheese -- cut into 1/8-inch sl
  2000. Basil leaves -- for garnish
  2001.  
  2002. Cook asparagus in rapidly boiling water until tender, about 5 minutes, drain.
  2003.  
  2004. Cut roasted peppers into thin strips. In small bowl, whisk together oil, basil, mustard and garlic.
  2005.  
  2006. Brush on muffin halves. Place on ungreased baking sheet.
  2007.  
  2008. Layer bacon, red pepper, asparagus and brie evenly over muffins.
  2009.  
  2010. Broil 6 inches from heat until brie melts, about 1 minute.
  2011.  
  2012. Garnish with basil leaves. Serve immediately.
  2013.  
  2014. Source:
  2015. "Bays Corporation"
  2016. S(Internet Address):
  2017. "http://www.bays.com"
  2018.  
  2019.  
  2020.  
  2021.  
  2022. - - - - - - - - - - - - - - - - - - -
  2023.  
  2024.  
  2025.  
  2026.  
  2027. Nutr. Assoc. : 0
  2028. * Exported from MasterCook *
  2029.  
  2030. Asparagus, Leek and Potato Soup
  2031.  
  2032. Recipe By : LIZ JONES
  2033. Serving Size : 8 Preparation Time : 0:00
  2034. Categories : Soups
  2035. Amount Measure Ingredient -- Preparation Method
  2036. -------- ------------ --------------------------------
  2037. -----PARSLEY BUTTER-----
  2038. 1/3 cup parsley -- fresh minced
  2039. 3 tablespoons butter -- unsalted -- softened
  2040. 1/8 teaspoon salt
  2041. 1/8 teaspoon pepper
  2042. -----SOUP-----
  2043. 1/4 cup butter -- unsalted
  2044. 3 leeks -- large -- chopped *
  2045. 1/2 teaspoon dried thyme -- crumbled
  2046. 1 bay leaf
  2047. 6 cups chicken stock -- or canned broth
  2048. 1 1/2 pounds potatoes -- red new -- quartered
  2049. 1 pound asparagus -- trimmed
  2050.  
  2051. Parsley butter: Mix the first 4 ingredients in small bowl. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using). Melt 1/4 cup unsalted butter in heavy large saucepan over low heat. Add leeks, thyme and bay leaf. Cover and cook until leeks are soft, stirring occasionally, about 10 minutes. Mix in stock and potatoes. Bring to boil.
  2052.  
  2053. Reduce heat, cover and simmer until potatoes are tender, about 12 minutes. Add asparagus and simmer until crisp-tender, about 3 minutes. Discard bay leaf. Season to taste with salt and pepper. Ladle soup into bowls. Top each with dollop of parsley butter and serve. This sounded very good, but my husband likes cream soups, so I added a FL sweet onion to the potato mixture and pureed all before I added the asparagus to the creamy soup.
  2054.  
  2055. Source:
  2056. "The Searchable Online Archive of Recipes (SOAR)"
  2057.  
  2058.  
  2059.  
  2060.  
  2061. - - - - - - - - - - - - - - - - - - -
  2062.  
  2063. NOTES : * Leeks: Use the white part and only 1 inch of the green part
  2064.  
  2065.  
  2066.  
  2067.  
  2068. Nutr. Assoc. : 0
  2069. * Exported from MasterCook *
  2070.  
  2071. Asparagus-Cream Soup
  2072.  
  2073. Recipe By :
  2074. Serving Size : 6 Preparation Time : 0:00
  2075. Categories : Soups
  2076. Amount Measure Ingredient -- Preparation Method
  2077. -------- ------------ --------------------------------
  2078. 2 pounds asparagus -- cut diag 1" piece
  2079. 1 clove pressed garlic
  2080. 3 leeks -- sliced
  2081. 4 green onions -- chopped thinly
  2082. 3 tablespoons butter
  2083. 1 red potato -- chopped small
  2084. 4 cup water
  2085. 1 vegetable beef broth soup -- or chicken
  2086. 1 tablespoon soy sauce
  2087. 1 cup cream
  2088. 2 tablespoons tarragon
  2089. 2 tablespoons basil
  2090.  
  2091. Saute vegetables in butter for 5 minutes. Add water and bouillon cube; simmer 5 minutes. Add remaining ingredients and simmer 10 minutes more. Serve.
  2092.  
  2093. Source:
  2094. "The Searchable Online Archive of Recipes (SOAR)"
  2095.  
  2096.  
  2097.  
  2098.  
  2099. - - - - - - - - - - - - - - - - - - -
  2100.  
  2101.  
  2102.  
  2103.  
  2104. Nutr. Assoc. : 0
  2105. * Exported from MasterCook *
  2106.  
  2107. Asparagus-Potato Soup
  2108.  
  2109. Recipe By :
  2110. Serving Size : 6 Preparation Time : 0:00
  2111. Categories :
  2112. Amount Measure Ingredient -- Preparation Method
  2113. -------- ------------ --------------------------------
  2114. 1 pound asparagus -- trimmed, and cut int
  2115. 1 large baking potato -- peeled and cut into
  2116. 1 medium yellow onion -- peeled and cut into
  2117. 3 1/2 cups chicken broth
  2118. 1/4 teaspoon ground mace
  2119. 1/8 teaspoon ground nutmeg
  2120. 1/2 teaspoon salt
  2121. 1/4 teaspoon pepper -- freshly ground
  2122. 6 tablespoons Parmesan -- freshly grated
  2123.  
  2124. Place all ingredients except cheese in a large saucepan. Bring the liquid to a simmer over moderate heat, then adjust the heat so that it bubbles gently. Cover the pot and simmer the broth for 30 to 35 minutes, until the vegetables are very tender. Cool the broth, still covered, for 20 minutes.
  2125.  
  2126. Puree the broth and the vegetables in batches, in a blender or in a food processor fitted with the metal chopping blade. Return the puree to the saucepan, set it over moderate heat and bring the soup just to serving temperature. Ladle the soup into heated bowls and top each portion with 1 tablespoon of the Parmesan cheese.
  2127.  
  2128.  
  2129.  
  2130.  
  2131.  
  2132. - - - - - - - - - - - - - - - - - - -
  2133.  
  2134.  
  2135.  
  2136.  
  2137. Nutr. Assoc. : 0
  2138. * Exported from MasterCook *
  2139.  
  2140. Asparagus & Parmesan Frittata
  2141.  
  2142. Recipe By :
  2143. Serving Size : 2 Preparation Time : 0:00
  2144. Categories : Breakfast Vegetarian
  2145. Amount Measure Ingredient -- Preparation Method
  2146. -------- ------------ --------------------------------
  2147. 6 extra-large egg whites
  2148. OR
  2149. 1/2 cup Egg Exchange
  2150. 2 Tablespoons nonfat or lowfat milk
  2151. 1 Tablespoon sliced green onion
  2152. 1 1/4 teaspoon dried basil or fine herbs Dash pepper -- crushed
  2153. 1/2 cup cooked asparagus -- cut into 1-inch
  2154. pieces or frozen, thawed asparagus, cut up
  2155. 1/2 cup lowfat Monterey Jack or Swiss cheese -- shredded
  2156. 1 teaspoon vegetable oil
  2157. 1 Tablespoon grated Parmesan cheese
  2158.  
  2159. In a large bowl, whisk together egg whites, milk, onions, herbs and pepper until well combined. Stir in asparagus and cheese. Preheat broiler.
  2160. Heat oil in an 8-inch, oven-proof, nonstick skillet or omelet pan. Pour in egg white mixture. Cook without stirring over medium heat, about 4 to 5 minutes or until mixture is nearly set. Sprinkle Parmesan cheese over frittata; place under broiler until top is set and lightly browned.
  2161.  
  2162. Source:
  2163. "California Egg Commission"
  2164. S(Internet Address):
  2165. "http://www.eggcom.com"
  2166.  
  2167.  
  2168.  
  2169.  
  2170. - - - - - - - - - - - - - - - - - - -
  2171.  
  2172. Serving Ideas: A frittata is a crustless quiche! Serve with a tossed green salad.
  2173.  
  2174.  
  2175.  
  2176.  
  2177. Nutr. Assoc. : 0
  2178. * Exported from MasterCook *
  2179.  
  2180. Asparagus & Parmesan Frittata for 24
  2181.  
  2182. Recipe By :
  2183. Serving Size : 24 Preparation Time : 0:00
  2184. Categories : Breakfast Vegetarian
  2185. Amount Measure Ingredient -- Preparation Method
  2186. -------- ------------ --------------------------------
  2187. 72 extra-large egg whites
  2188. OR
  2189. 6 cups Egg Exchange
  2190. 1 1/2 cups nonfat or lowfat milk
  2191. 3/4 cup sliced green onion
  2192. 1 Tablespoon dried basil or fine herbs -- crushed
  2193. 1/2 teaspoon pepper
  2194. 6 cups cooked asparagus -- cut into 1-inch
  2195. pieces or frozen, thawed asparagus, cut up
  2196. 4 1/2 cups lowfat Monterey Jack or Swiss cheese -- shredded
  2197. 2/3 cup grated Parmesan cheese
  2198.  
  2199. Preheat oven to 3250F. In an oversized bowl (or two batch-es) whisk together egg whites, milk, onion, herbs and pep-per until well combined. Stir in asparagus and cheese.
  2200. Spray two 13x9x2-inch pans with aerosol cooking spray; pour half of mixture (6 cups) into each pan. Sprinkle 1/3 cup grated Parmesan over mixture in each pan. Bake 30 to 35 minutes or until knife inserted off-center comes out clean. Let stand 5 minutes; cut each frittata into 1 2 squares.
  2201.  
  2202. Description:
  2203. "This recipe tor 24 servings is sure to be the "star' at your next
  2204. buffet."
  2205. Source:
  2206. "California Egg Commission"
  2207. S(Internet Address):
  2208. "http://www.eggcom.com"
  2209.  
  2210.  
  2211.  
  2212.  
  2213. - - - - - - - - - - - - - - - - - - -
  2214.  
  2215.  
  2216.  
  2217.  
  2218. Nutr. Assoc. : 0
  2219. * Exported from MasterCook *
  2220.  
  2221. Asparagus Cashew Stir-Fry
  2222.  
  2223. Recipe By :
  2224. Serving Size : 4 Preparation Time : 0:00
  2225. Categories : Vegetables
  2226. Amount Measure Ingredient -- Preparation Method
  2227. -------- ------------ --------------------------------
  2228. 4 cups Hot cooked Brown Rice
  2229.  
  2230. Cook or reheat brown rice. In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside.
  2231. In a wok or large skillet, heat oil. Stir-fry asparagus, scallions, pepper, and garlic until vegetables are crisp/tender. Stir sauce mixture; pour it over the vegetables and stir until it is thickened and bubbly. Reduce heat; fold in cashews. Cover and cook 1 minute, until cashews are heated through.
  2232.  
  2233. Serves 4-6
  2234.  
  2235. VARIATIONS: 3-4 cups broccoli florets may be substituted for asparagus
  2236.  
  2237.  
  2238.  
  2239.  
  2240.  
  2241. - - - - - - - - - - - - - - - - - - -
  2242.  
  2243.  
  2244.  
  2245.  
  2246. Nutr. Assoc. : 0
  2247. * Exported from MasterCook *
  2248.  
  2249. Asparagus Casserole
  2250.  
  2251. Recipe By :
  2252. Serving Size : 4 Preparation Time : 0:00
  2253. Categories : Casseroles Low-cal
  2254. Amount Measure Ingredient -- Preparation Method
  2255. -------- ------------ --------------------------------
  2256. 2 cups Fresh Asparagus -- cut in 2" lengths
  2257. 1 cup Cream of mushroom soup
  2258. 4 ounces Mushrooms -- sliced
  2259. 2 cups Cheddar cheese -- grated
  2260. 1 cup French fried onion ring (3 oz)
  2261.  
  2262. Butter a casserole dish. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more.
  2263.  
  2264.  
  2265.  
  2266.  
  2267.  
  2268. - - - - - - - - - - - - - - - - - - -
  2269.  
  2270.  
  2271.  
  2272.  
  2273. Nutr. Assoc. : 0
  2274. * Exported from MasterCook *
  2275.  
  2276. Asparagus Cream Soup
  2277.  
  2278. Recipe By :
  2279. Serving Size : 0 Preparation Time : 0:00
  2280. Categories :
  2281. Amount Measure Ingredient -- Preparation Method
  2282. -------- ------------ --------------------------------
  2283. 4 tablespoons CRISCO Shortening
  2284. 1/2 cup onion -- chopped
  2285. 4 packages asparagus -- frozen cut (10 oz)
  2286. 2 cups chicken broth
  2287. 8 egg yolks* -- slightly beaten
  2288. 5 cups milk
  2289. 2 teaspoons salt
  2290. 1/2 teaspoon pepper
  2291. 8 drops hot pepper sauce
  2292.  
  2293. In medium saucepan melt Crisco; add onion and cook until tender.
  2294. 2. Add frozen asparagus and chicken broth; cook uncovered 10 minutes over
  2295. high heat.
  2296. 3. Transfer mixture to blender and puree. (Or force mixture through a find
  2297. wire sieve.) Add beaten egg yolks.
  2298. 4. Return mixture to saucepan. Stir in milk, salt, pepper and hot pepper
  2299. sauce. Reheat before serving; DO NOT BOIL. Makes 3 quarts.
  2300.  
  2301.  
  2302.  
  2303.  
  2304.  
  2305.  
  2306. - - - - - - - - - - - - - - - - - - -
  2307.  
  2308. NOTES : * Use clean, uncracked eggs
  2309.  
  2310.  
  2311.  
  2312.  
  2313. Nutr. Assoc. : 0
  2314. * Exported from MasterCook *
  2315.  
  2316. Asparagus Delight
  2317.  
  2318. Recipe By :
  2319. Serving Size : 8 Preparation Time : 0:00
  2320. Categories : Vegetables
  2321. Amount Measure Ingredient -- Preparation Method
  2322. -------- ------------ --------------------------------
  2323. 1 15 ounce can asparagus OR green beans -- drained
  2324. 1 10 3/4 ounce mushroom soup
  2325. 4 hard-boiled eggs -- sliced
  2326. 1 cup chopped roasted peanuts
  2327. 1 cup grated cheese
  2328.  
  2329. Butter 1-1/2 quart casserole dish. Place in it a layer of half the vegetables, soup, and egg slices. Sprinkle with half of the peanuts and cheese.
  2330.  
  2331. Now add another layer and end with cheese on top. Bake at 3500 F until it bubbles.
  2332.  
  2333. Source:
  2334. "Virginia Carolina Peanuts"
  2335. S(Internet Address):
  2336. "http://aboutpeanuts.com/"
  2337.  
  2338.  
  2339.  
  2340.  
  2341. - - - - - - - - - - - - - - - - - - -
  2342.  
  2343.  
  2344.  
  2345.  
  2346. Nutr. Assoc. : 0
  2347. * Exported from MasterCook *
  2348.  
  2349. Asparagus Foo Yung
  2350.  
  2351. Recipe By :
  2352. Serving Size : 6 Preparation Time : 0:00
  2353. Categories : Main Course Vegetarian
  2354. Amount Measure Ingredient -- Preparation Method
  2355. -------- ------------ --------------------------------
  2356. 2 tablespoons vegetable oil -- preferably peanut
  2357. 1 lb. fresh asparagus -- cut in 2" lengths
  2358. 4 green onions -- sliced
  2359. 2 cups mushrooms -- sliced bean sprouts
  2360. 6 Large California Fresh Eggs
  2361. 1 tablespoon soy sauce
  2362. 2 teaspoons rice wine
  2363. 1/2 teaspoon salt
  2364. 1/2 teaspoon sugar
  2365.  
  2366. In 2 tablespoons oil, stir-fry asparagus and green onion for about 4 minutes.Add mushrooms and cook another minute.Add sprouts and cook 30 seconds.Remove vegetable mixture from pan. In bowl mix together, eggs, soy sauce, rice wine, salt and sugar.Divide egg mixture in half and pour into pan.Add half the vegetable mixture.
  2367. Cook until bottom is lightly browned. Turn and cook other side for about 1 minute.This makes one large foo yung. Repeat with second half of mixture.
  2368.  
  2369. Source:
  2370. "California Egg Commission"
  2371. S(Internet Address):
  2372. "http://www.eggcom.com"
  2373.  
  2374.  
  2375.  
  2376.  
  2377. - - - - - - - - - - - - - - - - - - -
  2378.  
  2379.  
  2380.  
  2381.  
  2382. Nutr. Assoc. : 0
  2383. * Exported from MasterCook *
  2384.  
  2385. Asparagus Omelet
  2386.  
  2387. Recipe By :
  2388. Serving Size : 2 Preparation Time : 0:00
  2389. Categories : Cheese/eggs Vegetables
  2390. Amount Measure Ingredient -- Preparation Method
  2391. -------- ------------ --------------------------------
  2392. 1/2 pound Asparagus -- trimmed
  2393. 2 tablespoons Butter
  2394. 1 small Clove Garlic -- minced
  2395. 1/2 pound Mushrooms -- sliced
  2396. 4 Eggs -- lightly beaten
  2397. 2 tablespoons Milk
  2398. 1/2 teaspoon Salt
  2399. 1/4 teaspoon Crushed dried basil
  2400. OR
  2401. 3/4 teaspoon Minced fresh basil
  2402. 1 Dash Freshly ground black pepper
  2403.  
  2404. Cut asparagus into 1 inch pieces; cook in boiling salted water until tender, about 2 to 4 minutes. Drain thoroughly.
  2405. Melt 1 tablespoon butter in 8-inch skillet, preferably one with non-stick lining; saute garlic and mushrooms until done and moisture has evaporated. Remove from pan; keep warm.
  2406. In a small bowl, combine eggs, milk, salt, basil and pepper. Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly. When hot enough that a drop of water sizzles when dropped in, pour in egg mixture. Tip pan so eggs coat skillet evenly. As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath. When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top. Serve immediately.
  2407.  
  2408.  
  2409.  
  2410.  
  2411.  
  2412. - - - - - - - - - - - - - - - - - - -
  2413.  
  2414.  
  2415.  
  2416.  
  2417. Nutr. Assoc. : 0
  2418. * Exported from MasterCook *
  2419.  
  2420. Asparagus Quiche
  2421.  
  2422. Recipe By :
  2423. Serving Size : 12 Preparation Time : 0:00
  2424. Categories : Bed and Breakfast Inns California Egg Commission
  2425. Amount Measure Ingredient -- Preparation Method
  2426. -------- ------------ --------------------------------
  2427. 1 cup shredded Swiss cheese
  2428. 1/2 cup shredded Cheddar cheese
  2429. 1 cup chopped asparagus
  2430. 1/4 cup chopped leeks
  2431. 1/2 cup sliced mushrooms
  2432. 12 California Fresh Eggs
  2433. 1 cup milk
  2434. 1 cup whipping cream
  2435. Nutmeg -- to taste
  2436. Pepper -- to taste
  2437.  
  2438. Preheat oven to 375: degrees. Grease 10" W 12" pan. Spread cheese on bottom of pan and top with vegetables.
  2439.  
  2440. Whisk together eggs, milk, cream, nutmeg and pepper. Pour over cheese and vegetables. Bake about 45 minutes or until knife inserted in center comes out clean.
  2441.  
  2442. Source:
  2443. "California Egg Commission"
  2444. S(Internet address):
  2445. "http://www.eggcom.com "
  2446.  
  2447.  
  2448.  
  2449.  
  2450. - - - - - - - - - - - - - - - - - - -
  2451.  
  2452. NOTES : Kim Post Watson says that one of their inns serves this terrific recipe
  2453.  
  2454.  
  2455.  
  2456.  
  2457. Nutr. Assoc. : 0
  2458. * Exported from MasterCook *
  2459.  
  2460. Lemon Asparagus with Toasted Sesame Seeds
  2461.  
  2462. Recipe By :
  2463. Serving Size : 6 Preparation Time : 0:15
  2464. Categories : Side Dish Vegetable
  2465. Amount Measure Ingredient -- Preparation Method
  2466. -------- ------------ --------------------------------
  2467. 2 tablespoons butter
  2468. 1 1/2 pounds asparagus -- trimmed and washed
  2469. 1 tablespoon lemon juice (from 1/2 lemon)
  2470. 3 tablespoons sesame seeds -- toasted
  2471. Salt
  2472. Ground black pepper
  2473.  
  2474. TO PREPARE: Blanch asparagus.
  2475. Toast sesame seeds in a small nonstick saucepan over medium heat, shaking the pan until the seeds are golden brown.
  2476. TO COOK: Heat butter in a large skillet. Add asparagus; sauti until tender, about 2 minutes. Add lemon juice and sesame seeds; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve immediately.
  2477.  
  2478. Description:
  2479. "A sprightly treatment of simple asparagus."
  2480. Cuisine:
  2481. "American"
  2482. Source:
  2483. "Cook's Magazine April 1990"
  2484. Ratings : Cholesterol Rating 5 Complete Meal 3
  2485. Cost 3 Depth 3
  2486. Difficulty 2 Fanciness 7
  2487. Fat Content 5 Good For Crowds 10
  2488. Intensity 5 Intricacy 2
  2489. Kid Appeal 3 Looks 5
  2490. Portability 3 Richness 7
  2491. Serving Temperature 8 Spicy Hotness 2
  2492. Tartness 7
  2493.  
  2494.  
  2495.  
  2496. - - - - - - - - - - - - - - - - - - -
  2497.  
  2498.  
  2499.  
  2500.  
  2501. Nutr. Assoc. : 0
Advertisement
Add Comment
Please, Sign In to add comment
Advertisement
Public Pastes
Advertisement
We use cookies for various purposes including analytics. By continuing to use Pastebin, you agree to our use of cookies as described in the Cookies Policy.  OK, I Understand
Not a member of Pastebin yet?
Sign Up, it unlocks many cool features!