Add the peeled and trimmed asparagus, lemon zest, and salt & pepper
Snap off tough ends of asparagus& cook in your favourite manner (
Peel and blanch asparagus, drain and set aside
Melt 2 tablespoons butter in a skillet over medium-low heat. Cook asparagus in melted butter, stirring a few times, until tender, 6 to 8 minutes.
Drizzle honey over the asparagus and stir to coat; season with garlic powder and cayenne pepper.
Pour asparagus with liquid into blender; add all ingredients. Blend on high until smooth.
Chill.
Variations can include can of string beans and garlic powder or spice of your choice.
A dollop of sour cream or yogurt can be added when serving.
NOTE - orginal recipe did not give ounce measurements
ll sides.
Trim your asparagus so that it fits the
Snap bottoms off of asparagus, use a vegetable peeler to
To roast the asparagus: Place the asparagus in a large bowl, drizzle
Trim tougher ends off asparagus. Cut stalks crosswise into 2-
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.
ool.
Meanwhile, slice asparagus on the bias into 1
an once.
Add the asparagus to the pan with the
Cut bottoms off asparagus, then cut remainder of stalks into 2-inch pieces.
Melt butter in pan over medium heat- do not burn.
Add garlic for about 30 seconds, then add asparagus.
Stir fry until asparagus is tender.
roil.
Thaw and drain asparagus. Combine asparagus with cream cheese in
he woody ends of the asparagus spears; the spears should be
ny brown bits.
Add asparagus; cover and cook 2 - 3
Add Prosciutto and asparagus and cook until asparagus is bright green, about
Wash, drain, and cut asparagus on bias.
Simmer asparagus in small amount of water until fork tender and then saute in bacon drippings.
Proceed with directions for cream gravy.
As far as I know this family favorite was created in Paris, Texas by someones Great-Uncle Billy over 70 years ago.
Serve for breakfast on biscuits.
*NOTE: See Recipe #11040 for roasting directions. Omit