he carrots, onion and fresh asparagus (if using frozen asparagus, do not add
Drop fresh asparagus into boiling water.
As
nd discard tough ends of asparagus. Cut diagonally into 1 1
aking dish.
Place the fresh asparagus in a pot of water
Trim the Asparagus: You can do this by
set aside.
If using fresh asparagus, snap off and discard woody
he tough ends of the asparagus; cut into 1-inch pieces
oody bottom parts of the asparagus. Cut asparagus in half if necessary
If using fresh asparagus, wash and trim the bottoms.
Cut fresh or frozen asparagus in 1/2-inch diagonal slices.
Melt shortening in a large skillet.
Saute asparagus over moderate heat about 5 minutes, tossing frequently.
Add lemon juice, salt and pepper to asparagus in skillet.
Toss lightly.
Serve hot.
Makes 3 or 4 servings.
nd discard woody base of fresh asparagus.
Rinse.
Bias-slice
Wash asparagus well & trim stem-ends so
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.
Asparagus -- First cut off about 14
Break off asparagus stalks as far down as they snap easily. Cook covered in small amount boiling water till crisp and tender, 3-4 minutes, and drain.
Transfer asparagus to a warmed serving platter.
Melt butter and stir in remaining ingredients.
Heat to simmer, stirring occasionally.
Pour heated sauce over asparagus. Garnish with lemon slices.
Wash and trim bottoms of fresh asparagus.
Cut asparagus in 1/2-inch diagonal slices.
Melt Crisco in large skillet.
Saute asparagus for about 5 minutes.
Add lemon juice, salt and pepper. Serve hot.
Cook fresh asparagus spears in small amount of boiling water till crisp-tender, about 10 minutes. Drain, and rinse in cold water, and drain again.
Combine the balsamic vinegar, sugar, and garlic in a small bowl.
Place asparagus in shallow dish and pour vinegar mixture over it. Cover and chill for 1 hour.
Remove asparagus, reserving the liquid. On large plate layer baby greens, asparagus, green onions, egg whites, and parsley. Drizzle with reserved vinegar mixture.
asserole dish.
Cook the fresh asparagus in boiling lightly salted water
I use fresh asparagus and put it in a corning ware dish, I add 1/2 a cup of sliced pepperoncini ontop, olive oil, lemon juice and garlic pepper seasoning to taste. Cover with aluminum foil and bake on 350 degrees for 1/2 hour.
*Can substitute 10 ounces frozen cut asparagus, thawed for fresh asparagus.
Wash, drain and break off tough white ends of asparagus spears. Arrange in one layer in baking pan, if possible.
Sprinkle with parsley.
Combine oil and melted butter and drizzle over the asparagus, then add salt and pepper.
Cover baking pan or dish with aluminum foil and bake at 400\u00b0 for 15 minutes, unless you must arrange asparagus in 2 layers.
In that case, increase time to 25 minutes.
Yield:
6 servings.