Trim tougher ends off asparagus. Cut stalks crosswise into 2-
minutes. Add stock, pasta, asparagus and black pepper and continue
boil.
Add the asparagus, cook for five minutes till
.
Trim the asparagus: rinse the asparagus, cut about an inch
Snap off tough ends of asparagus& cook in your favourite manner (
*NOTE: See Recipe #11040 for roasting directions. Omit
aper towel. Add onion and asparagus tips to the skillet with
ver medium-high heat. Cook asparagus for 5 mins, or until
oth sides.
For the asparagus, remove the woody ends and
Snap off tough ends of asparagus.
Bring 1 inch of water to a boil in a large skillet and add asparagus.
Cook 4 to 5 minutes or until crisp-tender.
Drain and place on a serving platter.
While asparagus cooks, heat a large nonstick skillet over medium heat and coat with cooking spray.
Add shallots and saute 1 to 2 minutes until soft.
Remove from heat and stir in butter and balsamic vinegar.
Pour balsamic butter over asparagus, sprinkle with salt and pepper and toss well.
nd keep warm.
Wash asparagus and remove and discard tough
nd discard tough ends of asparagus; remove scales with a vegetable
00b0.
Trim ends of asparagus; toss with olive oil; arrange
Use this recipe as an inspiration as all
Snap off tough ends of asparagus, and cook asparagus in boiling water covered for 3 minutes or until asparagus is crisp-tender; drain.
Plunge asparagus into ice water to stop the cooking process; drain. Arrange asparagus in a 13 x 9inch baking dish.
Whisk together olive oil, sugar, balsamic vinegar, garlic, and red pepper flakes until well blended; pour over asparagus. Cover and chill 8 hours. Drain before serving.
bring water to boil cook pasta.
mean while.
place balsamic in a pan cook at med heat untill it reduces to a syrup.
chopp asparagus in about 1 inch pices place in frying pan with red onion and a bit of the oil and a bit of water cover alow to stream untill asparagus changes dark green and onion is cooked.
drain pasta.
top with asparagus and red onion then drizzel balsamic over and top with lots of parm.
add salt peper to taste.
Cook the asparagus in boiling salted water for
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.
50 degrees.
Wash the asparagus and break the tough ends
dd balsamic vinegar and cook 5 minutes more.
Reserve the asparagus