ggs in a medium saucepan and add enough hot tap water
Melt butter in evoo in a large skillet.
Add onion and cook until just starting to brown.
Add ham and saute briefly.
Add chicken broth and bring to a simmer. Reduce the broth just a bit before adding asparagus.
Add asparagus and simmer briefly. How long depends on how well you like your veggies cooked. If you like some crunch, 2 minutes at the most.
Add half and half and return to simmer.
Add cooked spaghetti to the pan and toss all to combine.
Allow to cook briefly.
Add Parmesan and toss to combine, then serve.
ow heat. Add the leek and garlic and cook very slowly, stirring
Drain asparagus and layer in buttered 8 x 8 pyres dish.
Add ham, soup, cheese and breadcrumbs.
Bake 350 until bubbly, about 25 minutes.
Melt butter, cook onion for 3 minutes.
Stir in rice and toss to coat in onion mixture.
Add soup and wine, stir well.
Gradually add water.
Simmer over low heat, stirring often till liquid is absorbed and rice is tender.
This may take 20 minutes or so.
Add mushrooms, peas, parmesan and ham in the last 5 minutes of cooking.
Season to taste.
5 mins, until tender. Drain and halve lengthwise. Heat remaining butter
place eggs in a saucepan and cover with water. Bring water
Boil, steam or microwave asparagus until tender. Drain.
Meanwhile,
Cook the asparagus in boiling, salted water for about 8 mins or until slightly tender, then drain on paper towels. Toast the pine nuts in a dry frying pan until golden. For the vinaigrette, whisk together the oil and balsamic vinegar, then add sugar and season to taste.
Heat the butter in a frying pan and fry the asparagus spears in batches until golden, turning regularly. Season to taste. Toss the vinaigrette with the pine nuts, arugula and tomatoes. Arrange the asparagus and ham on serving plates with the salad.
Cook the asparagus in boiling, lightly salted water
Meanwhile, cook the green and white asparagus in a separate pots of
Blanch the asparagus in boiling salted water for 2 mins. Drain and refresh with cold water.
Mix the cream cheese, parsley and paprika in a small bowl. Season with salt and black pepper.
Spread the bread with the cream cheese. Top with the prosciutto, asparagus and peppers. Garnish with additional parsley.
Peel asparagus and cut off tough end.
Cut asparagus into 1-inch pieces
ater to a boil; cook asparagus until tender yet firm to
Preheat oven to 400 and grease a rectangular casserole dish.
Chop asparagus and ham into bite-size pieces.
Combine rice, asparagus and ham in casserole dish.
Combine soup and stock and pour over casserole.
Bake uncovered for 15-20 minutes (test asparagus for preferred texture--I like mine a little crisp).
Sprinkle cheese on top and bake until melted.
ater to a boil. Add asparagus and cook uncovered until just tender
read in a food processor, and pulse 10 times or until
edium heat; cook and stir the shredded potato and onion in the
Preheat oven to 250 degrees.
Heat oil in 10\" nonstick skillet. Saute asparagus, ham, garlic and green onion over medium-high heat until asparagus is crisp tender, about 8 minutes.
Whisk together eggs, cheese, salt and pepper in a large bowl. Pour into skillet with asparagus mixture and stir to distribute egg mixture through skillet. Cook without stirring until edges are just set, about 2 minutes.
Transfer skillet to oven; bake until center is set, about 30 minutes. Cut into wedges and serve.
Break off tough ends of the asparagus and cook until tender, drain.
Meanwhile chop the ham and egg finely.
Put asparagus on a serving plate and garnish with the chopped ham and eggs.
Serve with the melted butter in a jug on the side.