On individual salad plates, arrange lettuce.
Add a thin slice of large purple onion (or chop it).
Add one or two slices of cold tomato.
Add strips of the chilled asparagus strips on top of the tomato slices.
Drizzle the Ranch dressing on top or your favorite dressing.
o taste.
Trim the asparagus; refrigerate.
Sift the dry
br>Refrigerate until chilled, about 2 hours.
Steam asparagus until fork
n a saucepan.
Add asparagus, cover and cook until tender
Snap off tough ends of asparagus. Remove scales from stalks with
Drain and chill artichokes.
Break off tough ends of asparagus and cut into 3 inch pieces. Cook in lightly salted water until bright green and tender. Be careful not to overcook.
Remove asparagus from the water reserving 2 tablespoons of asparagus water. Drain asparagus well on paper towel and chill.
Right before serving. Whip cream and fold in mayo. Add chilled asparagus water to taste.
Chop egg and add to cream mixture. Pour dressing over asparagus. Add artichoke hearts and mix gently.
edium-high heat.
Add asparagus and onion and cook 5
Cut the asparagus into slices diagonally.
Place in a saucepan and pour the boiling water over the asparagus.
Return to a boil and cook for two minutes.
Drain and cool under running cold water.
Mix together the remaining ingredients and pour over the asparagus.
Chill for 1/2 hour before serving.
Blend all ingredients except asparagus.
Drain asparagus. Arrange asparagus in dish to allow marinade to contact asparagus as much as possible. Cover and marinate for several hours or overnight in refrigerator. Drain before serving.
Cook asparagus in a large skillet of boiling, salted water until just crisp-tender, about 4 minutes.
Drain; rinse with cold water and drain well.
Pat dry with paper towels.
Arrange on a platter.
Mix sesame oil, rice vinegar, soy sauce, and sugar in a small bowl and season to taste with salt and pepper.
(Asparagus and sauce can be prepared 1 day ahead. Cover separately and refrigerate.) To serve, spoon dressing over asparagus, sprinkle with toasted sesame seed and serve.
Snap bottoms off of asparagus, use a vegetable peeler to
Steam asparagus tender.
Run under cold water.
Mix ingredients.
Pour over cold asparagus.
Cut Asparagus approximately 3 inches off the ends.
Steam until cooked but still somewhat firm.
Drain water.
While still warm,drizzle bottle dressing over top.
Let it cool for a few minutes .
Slice lemon into thin slices.
Arrange Asparagus decoratively on platter with lemon slices and chopped parsley.
Cover with plastic wrap and chill for at least 2 hours.
In a small bowl, mix together first five ingredients until smooth.
Cover and chill until serving time.
Boil asparagus for 5 minutes (until crisp-tender).
Drain (I've served this dish hot by tossing the asparagus in the pan with the dressing and heating for 1-2 minutes at this point).
Rinse with cold water and drain again.
Cover and chill until serving time.
To serve, gently toss asparagus spears with dressing.
Sprinkle lightly with poppy seeds, if desired.
Bring a pot of lightly salted water to a boil. Add asparagus, and cook for about 7 minutes, until bright green. Remove to a bowl of ice water to cool. Drain and set aside.
In a medium bowl, stir together the mayonnaise, sour cream and curry powder. Transfer to a nice serving dish, and serve with chilled asparagus.
hill.
Wash and clean asparagus. Break stalks into 1 1
ool.
Meanwhile, slice asparagus on the bias into 1
Place pie shell in freezer for 15 minutes.
Reserve 8 spears of asparagus for garnish.
Chop remaining asparagus and add to egg mixture.
Mix all ingredients together well and pour into chilled pie shell.
Arrange asparagus spears \"spoke-fashion\" on top, tips in center, and bake in preheated 375\u00b0
oven for 35 minutes or until knife inserted in center comes out clean.
Let cool 10 minutes before cutting to serve.
Combine yogurt, mayonnaise and ginger.
Cover and refrigerate. Cut asparagus into 1-inch strips.
Cut oranges into 1/2-inch thick slices.
Cut into quarters.
Separate onion slices into rings. Combine with asparagus.
Place lettuce on serving platter. Alternately arrange orange wedges and asparagus pieces on lettuce. Place beef strips in center.
Sprinkle almonds over beef and then serve chilled dressing on the side.
A Colombard wine may go well with this dish.
Serves 4.
oil over high heat. Add asparagus and cook until just tender