he bottoms off of the Asparagus, then Blanch in boiling, salted
Cut the asparagus into short lengths.
Cut the mushrooms and artichoke hearts
4-quart pot. Add asparagus and cook, uncovered, until crisp
Saute garlic and oil in skillet. Cut up asparagus and discard bottom stems add to garlic and oil, saute about 5 minutes on low flame. Add diced tomatoes, artichoke hearts and simmer for 10 minutes. Add white wine simmer another 10-15 minutes on medium flame. Add shrimp for last 5 minutes. Serve over linguini or spaghetti and top with Parmesan cheese. Enjoy!
Saute onion, garlic, asparagus, artichoke hearts and mushrooms in large skillet in olive oil.
Season with salt and pepper.
Cover and cook on medium for 10 minutes.
Sprinkle on parsley, breadcrumbs and cheese.
Stir gently and cook, uncovered on high for 3 to 4 minutes until all liquid has evaporated.
Trim tougher ends off asparagus. Cut stalks crosswise into 2-
Heat olive oil in a large soup pot.
Add the leeks and cook until wilted.
Add water, asparagus, potatoes, seasoning, and vinegar. Simmer until potatoes are tender.
Remove from heat. Add beans and artichoke. Blend soup in batches in blender. Rehead and serve.
(For non-vegan soup, add cooked chicken. The soup is nice and thick, but if you want it chunkier than just blend only half the soup).
Arrange asparagus, artichokes and shrimp in 2-
Make onion dip mix as directed in package with sour cream and add milk to make smooth enough to spoon on.
Layer asparagus, artichokes, dip mix and Cheddar cheese and repeat.
Top with remaining dip mix and cheese and sprinkle with Parmesan cheese. Bake at 350\u00b0 for 30 minutes.
minutes. Add stock, pasta, asparagus and black pepper and continue
boil.
Add the asparagus, cook for five minutes till
NOTE - orginal recipe did not give ounce measurements
edium bowl. Working with 1 artichoke at a time, cut off
Drain and chill artichokes.
Break off tough ends of asparagus and cut into 3 inch pieces. Cook in lightly salted water until bright green and tender. Be careful not to overcook.
Remove asparagus from the water reserving 2 tablespoons of asparagus water. Drain asparagus well on paper towel and chill.
Right before serving. Whip cream and fold in mayo. Add chilled asparagus water to taste.
Chop egg and add to cream mixture. Pour dressing over asparagus. Add artichoke hearts and mix gently.
n a large bowl; add artichoke quarters and diced pimiento, and
Heat oil in a large frying pan and fry the asparagus over medium heat for 3-4 mins. Add the artichokes and tomatoes and cook for a 2 more minutes. Season with salt and pepper, remove from the pan and set aside.
Add the pineapple to the hot pan and fry for 1-2 mins. Pour in the stock, sour cream and mustard. Stir well and add the vegetables back into the pan. Simmer for a couple of minutes, season to taste with salt and pepper and serve on a bed of arugula.
Melt margarine and place in rectangular casserole dish.
Put crushed Ritz crackers on top of margarine.
Drain asparagus and place in casserole dish.
Drain artichoke hearts and cut in half and place in between asparagus spears.
Slice hard-boiled eggs over asparagus and artichoke hearts.
Place sliced Swiss cheese on top.
Mix cream of mushroom soup with 1/2 can of water and pour on top of Swiss cheese.
Bake at 350\u00b0 for 25 minutes or until heated through.
Serves 6.
ater to a boil. Add asparagus and cook until tender, about
Cut asparagus in half lengthwise.
Place asparagus, artichokes and mushrooms into layers in a 1 1/2-quart casserole.
Melt butter and blend in flour.
Slowly add milk and artichoke juice, stirring to make a thick cream sauce.
Add salt, pepper and half of grated cheese to the sauce.
Pour over the vegetables.
Top with remaining cheese.
Bake, uncovered, at 350\u00b0 for 25 minutes. Serves 6.
minutes. Stir in the asparagus, sun-dried tomatoes, and beef