Mix all together except asparagus. Chill. Serve with asparagus.
Fill a large saucepan with 1/2 inch of water and bring to a boil. Cook asparagus until tender-crisp, about 5 minutes. Drain, then rinse with cold water. Return pan to the stove over medium heat, pour in oil, and swirl around pan. Shake excess water off of the asparagus, and toss in oil with sesame seeds, and salt to reheat.
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.
Place asparagus, potatoes, thyme and garlic powder in food processor or blender (in batches if needed); process until smooth.
Pour into medium saucepan, add broth.
Bring to a boil.
Stir in milk; heat through. (do not boil).
Season with salt and pepper to taste, if desired.
Serve hot or cold.
Thin with additional milk or water, if desired.
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.
In saucepan, cook vinegar, sugar, salt, cloves, stick cinnamon and celery seed until sugar is dissolved, about 4 minutes.
Place asparagus in shallow dish and cover with the sauce while hot. Cover and refrigerate overnight.
Remove from sauce and place in serving dish.
Easy \"Do Ahead\" dish for a dinner party.
Preheat oven to 350 degrees. Lightly grease 10 inches quiche dish or pie plate. Layer crabmeat, asparagus and onion in prepared pie plate; top with cheeses. Season with pepper to taste. Combine flour, baking powder and salt in large bowl. With pastry blender or 2 knives cut in butter until mixture forms coarse crumbs. Stir in milk and eggs; pour over cheese mixture. Bake 30 minutes or until filling is puffed and knife inserted near center comes out clean. Serve hot.
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.
Rinse the asparagus spears.
Snap off the tough ends of the spears.
Place the asparagus in a shallow metal or ceramic pan.
Drizzle olive oil over the asparagus.
Sprinkle sea salt or kosher salt over the asparagus.
Grind fresh black pepper over the asparagus.
Shake the pan back and forth to distribute the olive oil, salt and black pepper over the asparagus.
Plan on the oven rack about 6 inches under the broiler.
Broil for 11 minutes, or until the asparagus has a nice broiled char to them.
Serve immediately. Enjoy!
Drain asparagus.
Reserve a few pieces for garnish.
Place remaining asparagus in an 8-inch shallow baking dish with red pepper.
Combine mayonnaise, cheese and onion.
Fold in egg white. Spread over asparagus.
Bake at 350\u00b0 for 20 minutes.
Serves 4.
Preheat an outdoor grill for medium heat.
Place asparagus on a sheet of heavy duty aluminum foil that is large enough to wrap completely around asparagus. Drizzle asparagus with olive oil. Place ginger on top of asparagus. Seal foil.
Place foil packet on the hot grill. Turn after 5 minutes. Cook 5 minutes more, or longer if you prefer more well-done asparagus.
While the spinach is cooking, prepare the asparagus by removing the tough lower parts.
Cut the asparagus into pieces the length of the tip of your thumb to the first knuckle.
Place in the bottom of the pie crust with the spinach.
Spread the cheese evenly over the spinach and asparagus.
Mix the milk, eggs, butter and salt together and pour over the asparagus, spinach and cheese.
Bake at 375\u00b0 for approximately 45 minutes or until the top is evenly browned.
Cut bitter root end off asparagus stalks. Lay asparagus stalks side by side on a rimmed baking sheet. Drizzle olive oil over asparagus.
With the palm of your hand, slightly roll asparagus back and forth until entire stalk is covered in olive oil.
Sprinkle with salt and pepper.
Roast at 400 degrees for 5-10 minutes.
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.
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.
Preheat oven to 375-400\u00b0F.
Remove fibrous end pieces of the asparagus.
Lay asparagus across shallow baking dish and add oil, salt, lemon juice, and pepper. Roll and toss to coat well. Arrange the oiled asparagus in the pan so they do not overlap.
Bake in oven 20 minutes.
Drain asparagus reserving a few pieces for garnish.
Place remaining asparagus in shallow 1 quart baking dish with red pepper.
Combine mayonnaise with cheese and green onions.
Fold in egg white.
Spread over asparagus.
Bake at 350\u00b0 for 30 minutes or until heated through.
Makes 4 small servings.
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.