Trim tougher ends off asparagus. Cut stalks crosswise into 2-
Cook asparagus in boiling salted water with
hell. Arrange asparagus spears, side by side, over tomato mixture.
Whisk
br>Add the chopped asparagus to the tomato coconut milk mixture and
Boil, steam or microwave the asparagus until tender, then drain. Rinse under cold water and drain again.
Halve the tomatoes and cut into thin wedges.
Combine asparagus and tomatoes in a medium bowl with the lemon peel, oil and half the basil.
Divide half the asparagus mixture among the tart shells. Top with cheese, then the remaining asparagus mixture. Sprinkle with the remaining basil.
minutes. Add stock, pasta, asparagus and black pepper and continue
Keep asparagus hot.
In a small saucepan, combine mayonnaise, lemon juice, salt and pepper.
Stir over low heat until heated through.
Stir in tomato; heat through.
Serve over asparagus.
Blanch asparagus briefly in boiling water on stove top, then plunge into ice cold water to stop them from cooking.
Chop asparagus into bite sized pieces.
In large bowl combine asparagus and tomato.
Add basil, sea salt and pepper.
Stir in feta, toss, and refrigerate.
Before serving, toss with balsamic vinegar.
Preheat oven to 375\u00b0.
Bake 10-inch pie shell 10 minutes. Beat eggs with next 4 ingredients. Stir in cheese. Chop asparagus for bottom of pie shell.
Pour in liquid. Bake 20 minutes. Arrange asparagus and tomato on top (pinwheel design). Bake 20 to 30 minutes.
Preheat oven to 375\u00b0.
Beat eggs with next 4 ingredients. Stir in cheese.
Chop 4 asparagus spears into 1-inch lengths and lay them in bottom of pie shell.
Pour in egg mixture.
Bake 20 minutes.
Remove from oven and quickly arrange tomato and the other 6 asparagus spears on top.
Bake another 20 to 30 minutes.
Beat eggs with next 5 ingredients.
Stir in cheese.
Save 6 asparagus spears for top.
Chop the rest into 1-inch length.
Lay on bottom of pie shell.
Pour in liquid.
Bake 20 minutes.
Remove from oven and quickly arrange tomato and asparagus on top in pinwheel pattern.
Bake another 20 to 30 minutes.
Serves 8 to 10.
Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.
boil.
Add the asparagus, cook for five minutes till
ins. Top with basil, ricotta, asparagus and tomatoes. Cook the frittata
Mix first seven ingredients until well blended. Set aside.
Slice half of the asparagus spears and place on the bottom of the piecrust. Pour mixture on top.
Bake for twenty minutes in a pre-heated 375 oven.
Remove from oven and arrange remaining asparagus and tomatoes on top of the quiche.
Continue baking for another 20-30 minutes or until set. Enjoy!
edium heat.
Add the asparagus and saute until crisp-tender
boil.
Add the asparagus and blanch it until just
nd discard woody bases from asparagus. Bias slice into 1 inch
iscard woody bases from fresh asparagus.
If desired, scrape off
Cook bacon until crisp; crumble.
Add onion to skillet and cook until tender.
Return bacon to skillet.
Add vinegar, water, sugar and salt.
Bring to a boil.
Add asparagus; cover and cook 15 to 20 minutes over low heat.
Add tomatoes; cover and cook for 3 minutes.