Heat oil in large frying pan. Cook asparagus until just tender. Serve sprinkled with cheese and cracked pepper.
Cook the asparagus in salted, boiling water for 4-5 minutes then drain and refresh under cold water. Wrap 1/2 slice of bacon around each asparagus spear.
Heat the oil in batches, add enough asparagus to fill the pan and fry, turning for 3-4 minutes until the bacon is crisp. Remove from the pan and keep warm.
Once the asparagus ready, add the lemon juice and butter to the pan and stir. Drizzle the pan juices over the asparagus then serve.
ntil served.
For the asparagus: Combine the first five ingredients
Trim woody ends of asparagus.
Heat bacon grease in pan over medium high heat, or electric skillet.
Add asparagus to pan and cook for about 5-7 minutes, or until bright green and a little browned. Turn frequently.
Remove and eat at once with a grinding of salt and pepper, or cool to eat with a salad.
Serve with a squeeze of lemon juice if you wish.
Melt 1 tablespoon butter in a large skillet over medium-high heat.
Cook and stir asparagus in melted butter until bright green, but still firm, 3 to 4 minutes.
Stir 1 tablespoon butter and onion into asparagus; sprinkle with onion salt.
Cook and stir until onion is slightly browned and asparagus are tender, 3 to 5 minutes.
Melt first amount of butter in a skillet over medium heat.
Add asparagus and cook until bright green but still firm.
Stir in second amount of butter and the onion into the asparagus.
Sprinkle with onion powder.
Cook and stir until onion is softened and asparagus are crisp-tender.
Prepare asparagus spears. First rinse thoroughly and
In a large skillet melt butter with oil over medium heat.
Add in kosher salt, garlic and crushed chili flakes (if using) cook stirring for about 1 minute (do not brown the garlic).
Add in asparagus and cook for about 8-10 minutes turning the spears to ensure even cooking.
Season with freshly ground black pepper.
Sprinkle with Parmesan cheese.
Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
lace flour in a shallow pan.
Place the almondine breading
tems from each piece of asparagus.
Mix cornflour, celery salt
Cook the asparagus in boiling, salted water for about 8 mins or until slightly tender, then drain on paper towels. Toast the pine nuts in a dry frying pan until golden. For the vinaigrette, whisk together the oil and balsamic vinegar, then add sugar and season to taste.
Heat the butter in a frying pan and fry the asparagus spears in batches until golden, turning regularly. Season to taste. Toss the vinaigrette with the pine nuts, arugula and tomatoes. Arrange the asparagus and ham on serving plates with the salad.
small saucepan or frying pan, melt butter on low heat
Blend or process butter, parsley, capers, garlic and onions until mixture forms a smooth paste.
Spread 1 heaping tbsp butter mixture and 2 slices pancetta on each fish fillet.
Heat oil in large, heavy-bottomed skillet on medium heat. Cook fish, pancetta-butter-side down, until pancetta is crisp. Turn fish carefully; cook until desired doneness.
Meanwhile, boil, steam or microwave asparagus until tender. Serve fish and asparagus drizzled with pan juices.
callions. Serve immed over the pan fried rice noodles. Remove the curry
otatoes, asparagus, carrots, spring onion and garlic in a roasting pan. Dot
Heat olive oil in a large, shallow pan over medium heat. When oil is hot, arrange asparagus evenly over the bottom of the pan. Cook for 2 to 3 minutes. Stir once. Continue cooking, stirring as needed, until bright green and tender, 6 to 8 minutes.
Stir in mint, cook for about 30 seconds, and remove from heat. Squeeze lemon juice over asparagus and season with salt and pepper.
Dampen asparagus lightly with water. Coat with flour; trying to avoid coating the tips.
Dip asparagus in beaten egg.
Roll and coat asparagus in a layer of breadcrumbs.
Place coated asparagus on a plate and refrigerate, allowing coating to stick, 15 to 20 minutes.
Stir mayonnaise, green chilies, and hot pepper sauce together in a small bowl for dipping sauce.
Heat vegetable oil in a fry pan over medium heat.
Fry coated asparagus in the hot oil until golden brown, 2 to 4 minutes. Serve immediately with dipping sauce.
Cook asparagus spears in boiling salted water until barely tender.
Drain on paper towels.
In wide bowl, beat egg with milk.
Dip asparagus spears into egg mixture, then into bread crumbs.
Heat enough oil to cover asparagus to 364 degrees in deep fryer or large skillet.
Diameter of pan should exceed length of spears.
Fry coated asparagus, a few at a time, until lightly browned, about 2 minutes.
Drain on paper towels.
Season with salt and pepper.
Sprinkle with grated cheese.
Steam Aspargus for 10 minutes.
Warm butter in a large frying pan over medium heat.
Add spam and fry for 5-10 minutes until crisp like bacon, keep to the side.
Season scallops with Salt and Pepper.
Fry Scallops in hot pan over high heat for 1-2 minute.
Turn and repeat on other side
Spoon sour cream onto serving plate and add Spam on top with Scallops and lay asparagus over top.