s boiling).
Rinse under cold water in a strainer.
se what you enjoy best.
Asparagus -- Roast the asparagus (broccoli or green
Wash and break off the woody base of the asparagus.
Tie into a bundle and steam upright in 1 1/2-inches of water.
Cook 5 to 8 minutes or until bright green and crunchy, not limp.
Rinse under cold water and drain.
Whisk the oil, lemon juice, mustard and honey in a bowl until emulsified.
Add salt and pepper.
Drizzle over the cold asparagus spears just before serving.
Steam asparagus tender.
Run under cold water.
Mix ingredients.
Pour over cold asparagus.
Trim the asparagus and cook in boiling water for 6-7 minutes, or until barely tender and still bright green; drain and rinse under cold water then drain again.
Arrange in 1 or 2 layers in an oblong serving dish.
Mix the pecans with the oil, vinegar, soy sauce, and sugar; pour over the asparagus, lifting the stalks so that the mixture penetrates to the bottom.
Sprinkle with pepper.
Serve chilled.
This dish can be made up to 36 hours ahead of serving time.
Steam asparagus until crisp-tender and bright green; immediately drain and rinse under cold water.
Cover and refrigerate until chilled.
Combine mayonnaise, mustard and lemon juice in small bowl; blend well.
Stir in 1/2 teaspoon lemon peel; set aside.
Divide asparagus between plates.
Spoon 2 tablespoons dressing over top of each serving.
Sprinkle each with 1/4 teaspoon lemon peel.
Garnish with carrot strips, if desired. Makes two appetizer servings.
Peel and blanch asparagus, drain and set aside
Steam asparagus until crisp but fork tender Chill in cold water to stop cooking process.
Mix together ingredients.
Add asparagus to mixture and toss.
Let stand in refidgerator for at least 1 hour.
Snap off tough ends of asparagus& cook in your favourite manner (
Blanch the asparagus and drain it on paper towels.
Arrange the spears in a shallow serving dish and sprinkle with the minced shallot.
Place the garlic and salt in a small bowl, and mash them together with the back of a spoon until the mixture forms a paste.
Stir in the mustard and lemon juice.
Whisk in the oil, vinegar, and pepper.
Spoon this dressing over the asparagus.
Garnish the asparagus with alternating bands of chopped egg white, parsley, and egg yolk.
Chill thoroughly before serving.
Preheat oven to 500 degrees F.
Wash the Asparagus.
Cut off the woody ends.
Lay the Asparagus out on a cookie sheet.
Spray with Olive Oil Making sure to coat the spears but not drench.
Bake for 15 Minutes.
Salt or season as you like. My favorite is to use Broiled Steak Season Salt.
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.
Rinse quinoa with water; drain. Set aside.
In a large non-stick skillet or pot with a lid, heat oil over medium heat. Add mushrooms and garlic; cook, stirring, for 2 minutes.
Stir in quinoa and broth. Bring to a boil over high heat. Reduce heat, cover and simmer for 12 minutes. (Do not lift lid or stir while cooking.)
Cut asparagus into 3 pieces each. Stir asparagus, veggie tenders and lemon rind into quinoa. Cook for about 3 minutes, until heated through.
Cut off hard ends of asparagus; boil spears for 5 minutes. Place lettuce leaves on a dish.
Place pimientos over the lettuce (drain oil).
Place 5 asparagus spears on top of lettuce and pimiento.
Top asparagus with a clump of sprouts.
Chill in refrigerator for 1/2 hour.
Pour balsamic vinegar to taste over asparagus.
Sprinkle ground pepper to taste.
Bring lightly salted water to a boil in a medium skillet, add asparagus and cook until tender-crisp, about 5 minutes.
Immerse asparagus in ice water to stop the cooking.
Pat dry and arrange on a platter. Chill.
Just before serving, mix together the dressing ingredients and pour evenly over the asparagus. Serve on a platter.
Bring a large pot of lightly salted water to a boil. When the water is boiling hard, add the asparagus and cook until tender but still crisp, about 4 minutes. Quickly drain the asparagus and plunge into a bowl of ice water to stop the cooking and maintain the bright green color. Drain again and pat dry with paper towels.
Separate the asparagus into 5 small bundles and wrap each one with a slice of prosciutto. Sprinkle each bundle with lemon zest and lemon juice.
Cook the tender tips of the asparagus in salt water until just tender.
Drain.
In a medium bowl, combine honey, soy sauce, and rice vinegar; whisk until blended and stir in walnuts.
Combine asparagus and dressing and toss gently.
Refrigerate until ready to serve.
Arrange on a platter and sprinkle with black pepper.
Serve.
Place asparagus in a microwave-safe dish. Pour in wine, and dot with pieces of butter.
Cover loosely, and cook in the microwave on High for 3 minutes, or until bright green and tender. Allow the dish to stand 5 minutes before serving.
Mix all together except asparagus. Chill. Serve with asparagus.
Cook asparagus to desired tenderness.
Drain on paper towel, cover and refrigerate.
Mash cooked egg yolk with raw egg yolk and mustard in a small bowl until smooth.
Slowly whisk in oil until smooth.
Add vinegar, salt and pepper to oil mixture, blending well.
Spoon mustard sauce over asparagus and garnish with egg white.