In 10-inch skillet, place asparagus spears; add enough water to cover.
Bring to a full boil.
Cook over medium heat until asparagus is crisply tender (5 to 7 minutes).
Drain; return to skillet.
Add remaining ingredients, pushing asparagus to side just until butter is melted.
Cook over medium heat, stirring occasionally, until heated through (5 to 7 minutes).
Makes 4 servings.
Marinate asparagus spears in oil, vinegar, salt, pepper and basil for two hours.
Drain thoroughly.
Cut ham in half crosswise and wrap around asparagus spear, securing with toothpick.
(These may be prepared ahead of time and kept refrigerated until serving time.)
In small saucepan, melt butter.
Stir in tarragon and lemon peel.
Simmer 2 minutes over low heat.
Pour over warmed asparagus spears.
Spray large skillet with oil. Heat over medium-high.
Add asparagus spears. Try to get them all flat in the pan. Turn a few times until lightly browned and heated through, but still bright green and crisp tender.
Stir together juice of 1 lemon, Dijon mustard and black pepper to taste (I put a lot). Pour mixture into pan with asparagus and toss. Cook 1 minute until heated.
Serve immediately.
I like to serve this with simple baked chicken breasts or fish.
Lay asparagus spears out on a heavy sheet pan. Drizzle olive oil over the spears and sprinkle salt and pepper. Place in a 400 degree oven for fifteen minutes.
hicken breast half; lay four asparagus spears crossways on top of cheese
emperature).
Shrimp cakes: Cook asparagus in large pot of boiling
or 30 minutes.
Trim asparagus to 4-5 inches in
Preheat oven to 400 degrees F. Trim the bottoms of the asparagus and steam the spears for 4 minutes. Shock in cold water and drain.
Season the inside of each chicken breast with salt and pepper, basil and oregano. Sprinkle 1/4 cup of the cheese evenly inside each breast. Top each with 4 asparagus spears and fold the chicken back together.
Spray a baking sheet with the cooking spray. Place the chicken on the sheet and top with Parmesan cheese. Spray lightly with cooking spray. Bake for 12 minutes.
he tough stems of the asparagus, wash well and pat dry
an that will hold the asparagus spears in a single layer. Swirl
In a medium saucepan, heat butter and oil over medium heat. Cook onion for 2 mins, until softened. Add asparagus, chicken broth and potatoes. Bring to a boil then reduce heat and simmer for 10 mins, or until vegetables are tender. Remove from heat and stir in spinach to wilt. Puree soup then season. Garnish with asparagus spears and diced tomatoes.
he tops from the asparagus spears. Add the asparagus, frozen peas and spinach
oiling. Using kitchen string, tie asparagus spears together in bundle. Salt boiling
about 2 minutes.
Stir asparagus and grape tomatoes into the
Wash fresh asparagus and break off tough ends.
In a 10 x 6 x 2-inch baking dish, arrange fresh or frozen spears with tips toward center.
Add water, cover with vented clear plastic wrap.
Cook on 100% power for 7 to 9 minutes or until tender; rearrange asparagus once by switching center spears with those on the edges.
Drain asparagus, reserving liquid.
Melt butter;
Preheat the oven to 200C/390°F.
Snap the top off of the asparagus spears.
Crack the egg into a bowl then whisk.
Coat the asparagus in egg, then the ground almonds and place on a baking tray covered in parchment paper.
Sprinkle the mixed herbs and ground garlic on top then squeeze the lemon juice over them.
Bake for 25-30 minutes turning half way through.
Brush inside with mustard. Pat asparagus dry and arrange evenly over
Cook the asparagus spears until they are tender, and