anwhile, cook the green and white asparagus in a separate pots of
ore salt and black pepper.
SALAD.
Cut the asparagus crosswise in
Line bottom and side of a deep 9-
he dressing, combine mirin, mustard and 1 tbsp of soy sauce
Preheat a grill plate over medium heat. Brush halloumi and asparagus with olive oil. Grill halloumi for 1 min, turning once. Set aside. Grill asparagus for 2-3 mins, turning once. Set aside. Grill mango slices for 1 min, turning once. Set aside.
To make the dressing, whisk together olive oil, vinegar, mustard and garlic. Season.
Combine watercress, halloumi, asparagus and mango. Drizzle with dressing just before serving.
Cook shrimp; drain.
Peel.
Discard woody base of asparagus and cook in boiling water about 10 minutes until tender.
Cut to bite rings.
Place shrimp, asparagus, onion and parsley in bowl.
Pour fresh herb dressing over.
Cover and chill well, stirring once or twice to coat.
To serve, drain vegetables and toss with tomato slices and pile into lettuce lined mold.
eat to low, cover and cook until water is absorbed
Saute green onions in butter.
Add garlic cheese and cook until melted.
Add mushroom soup, mushrooms, pimentos and water chestnuts (chopped).
Mix well and cook until mixtures bubbles in large casserole.
Pour drained asparagus and peas.
Spread cheese mixture evenly over top.
Bake 30 minutes or until sauce bubbles.
Serves 6 to 8.
Mix the first 5 ingredients in a bowl.
Add the radish slices and marinate for 3 hours.
Place the asparagus on the salad greens.
Drain the radishes, keeping the marinade.
Place the radishes on the asparagus and serve with the marinade.
f agave nectar or honey and let macerate for 1/2
Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside.
In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.
ur water into a saucepan and bring to a boil; add
Bring 1 cup water to a boil in a saucepan. Add buckwheat; stir once. Reduce heat and simmer until buckwheat is tender yet firm to the bite, about 8 minutes.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 2 to 6 minutes. Remove from steamer; cut into 1/2-inch pieces.
Combine asparagus and pesto in a bowl; mix until coated. Add buckwheat; toss to combine. Top with Parmesan cheese.
In a medium wok, warm the olive oil over medium-high heat.
When oil is hot add the asparagus and bell pepper.
Quickly stir-fir until crisp tender, about 5 minutes; stirring frequently.
Turn off heat, sprinkle with salt and pepper, stir to mix.
Immediately add the balsamic vinegar and mix thoroughly.
Serve on a bed of baby spinach, pour any vinegar that has found its way to the bottom of the wok over salad and top with grated cheese.
Wash and peel asparagus; cut diagonally into 1-inch pieces. Heat oil in a heavy saute pan.
When very hot, add the asparagus and stir-fry for 2 minutes, stirring constantly with a large spoon.
Add the seasoned salt, salt and pepper, stirring another 30 seconds.
Pour in chicken broth and soy sauce.
Cover; cook 1 minute longer.
Remove from heat.
Add the chicken and mix. Transfer to a serving platter.
Cover; refrigerate until serving time.
Just before serving, add the vinegar and toss until well blended.
harlottes with Tomato and Coriander Salad
1. Prepare the
rape and lychee salad, place the lychees, grapes, watercress, mint and chili peppers
In a large bowl, combine cornstarch, salt, pepper and garlic. Add chicken wings and toss to coat.
Heat oil in a deep, large wok or saucepan to 325\u00b0F. Working in batches, fry chicken for 5-6 mins, until golden and cooked through. Drain on paper towels.
To make the shredded vegetable and cornflake salad, in a salad bowl, combine pepper, carrot, bean sprouts and onions. Toss with sweet chili sauce and lime juice. Just before serving, add cornflakes and toss to combine.
Serve chicken with salad and lime wedges on the side.
oy sauce, onion, garlic, ginger and sugar in stock pot. Add
Lightly grease and line a 12 x 8-