Fill a medium saucepan halfway with water. Add vinegar; bring to
owl. Rub into steaks. Drizzle asparagus with remaining olive oil and season
boil and season. Add asparagus, simmer for 3 mins then
Mix mirin, miso and sugar in a large shallow bowl. Add salmon fillets and turn to coat.
Meanwhile, preheat a grill on medium heat. Place asparagus and green onions on a grill tray. Spray lightly with no stick cooking spray. Drain salmon and arrange on foil with asparagus and onions.
Grill for 5-10 mins, turning once, until fish flakes easily and vegetables are tender. Serve with rice.
Blanch asparagus in a saucepan of boiling water, 2-3 minutes, until just tender. Drain and refresh in a bowl of cold water. Drain again and set aside.
Heat butter in a saucepan on medium. Add egg and cook, stirring until just set but still soft. Pile scrambled eggs onto toast and top with asparagus. Season and serve.
hrough. Transfer to a bowl with asparagus and dressing. Toss gently and
br>Drain the pasta and asparagus. Toss with the butter, cream, nutmeg
food processor or blender with remaining rub ingredients. Grind to
Trim asparagus, then cut stems into 1/
n a saute pan. Add asparagus pieces and saute over medium
bring water to boil cook pasta.
mean while.
place balsamic in a pan cook at med heat untill it reduces to a syrup.
chopp asparagus in about 1 inch pices place in frying pan with red onion and a bit of the oil and a bit of water cover alow to stream untill asparagus changes dark green and onion is cooked.
drain pasta.
top with asparagus and red onion then drizzel balsamic over and top with lots of parm.
add salt peper to taste.
ork chops, on both sides with 1/2 teaspoon salt and
Lightly flour chicken strips on both sides.
Melt butter with oil in skillet.
Cook chicken strips about 3 minutes per side. Remove chicken from pan; keep warm.
Add asparagus to pan; cook on a little higher heat until crisp; add a little more butter if necessary.
Return chicken to skillet with asparagus.
Add lemon juice and wine.
Bring to boil; simmer until thickened.
Serve over broad egg noodles or rice.
Makes 4 to 6 servings.
Cook pasta according to package instructions.
Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.
f foil; season with salt and pepper. Top with asparagus, carrot and onion
one, add the asparagus to the pot with the pasta and continue
nion, celery, and asparagus. Cook until the asparagus is bright green, about
hill.
Wash and clean asparagus. Break stalks into 1 1
Throw everything except the sour cream and chives into a sauce pot.
Cover with water if necessary and cook over medium heat for about 30 minutes until the asparagus and potatoes are fork tender.
Ladle the mixture into your blender- I do it in several batches to be safe.
Reheat in the microwave as needed and top with sour cream and chives or whatever is in your pantry!
Line tart shell with parchment paper and fill with pie weights. Bake