If using raw asparagus: place a steamer basket or
Cut raw asparagus in bite size pieces.
Pour Italian dressing over asparagus; marinate overnight.
Keep refrigerated.
Boil last 5 ingredients for 5 minutes.
Pack asparagus in wide-mouth quart jars.
Pour hot liquids over asparagus in jars. Seal and process in boiling water bath for 15 minutes.
In large bowl, mix together well the first 4 ingredients.
Gently fold in rest of ingredients except noodles and potato chips.
Cook noodles 1 minute less than shortest time on directions. *I cooked mine for 6 minutes.
Fold in noodles.
Pour/spoon into lightly greased 13x9 baking dish.
Top with crushed potato chips.
Bake in 350 oven for 35 minutes til bubbly!
*Do not precook asparagus.
**Can sub a 10 oz. box frozen chopped broccoli, thawed and drained, for the asparagus if preferred.
ool.
Meanwhile, slice asparagus on the bias into 1
or until almost tender. Add asparagus and cook for another 2
Saute garlic and parsley over low heat, then set aside to steep.
Remove ends from asparagus that are tough.
Lay 4 stalks of asparagus in the center of each strip of bacon and sprinkle with salt and pepper.
Drizzle garlic oil over each bundle.
Wrap bacon around the stalks and secure with a toothpick.
Place asparagus bundles on baking sheet and bake at 400\u00b0 for 20 minutes or until asparagus is tender and bacon is crisp.
or 10 mins. Add the asparagus, except for the tips, and
ater.
Cut up raw or frozen asparagus.
Microwave with 1
hill.
Wash and clean asparagus. Break stalks into 1 1
4 cloves garlic, mushrooms, and asparagus. Season with a healthy pinch
Heat olive oil in a large skillet that has a lid.
Fry onion until browned.
Add chicken and brown on all sides.
Add garlic and cook 1 minute.
Add rice, broccoli, chicken broth, saffron, and shrimp. Reduce heat to medium and cook, covered, for 20 minutes. Do not stir!
Add asparagus on top, cover again and cook 5 minutes, or until asparagus and rice are tender and chicken is cooked through.
Serve topped with manchego.
Heat oil in a frying pan and saute asparagus for 4 mins, turning. Season, remove from pan and allow to cool. Add prawns and saute for 2-3 mins, turning, until pink. Transfer to a bowl, toss with lemon zest and juice and season.
Place asparagus on bottom buns and top with prawns and spinach. Drizzle with chili sauce and top with remaining top buns.
ll sides.
Trim your asparagus so that it fits the
Peel and devein shrimp (reserving shells).
Heat shrimp shells, garlic, butter, sherry, and stock in a saucepan and heat until boiling. Reduce heat and simmer for 5 to 8 minutes until liquid reduces.
Strain and set aside.
Cut raw shrimp into bite size pieces.
Cut tips off asparagus and reserve. Dice remaining asparagus and potatoes.
In a large saucepan; add soup, milk, shrimp, asparagus, potatoes, shrimp stock, and Tabasco to taste.
Simmer on medium low heat for 15 minutes.
Serve immediately and freeze remainder.
Spray 10-inch nonstick skillet with cooking spray.
Heat over medium high heat.
Add fish, onion, garlic, gingerrroot and asparagus; stir-fry 2 to 3 minutes or until fish almost flakes with fork.
Carefully stir in remaining ingredients. Cook until heated through and fish flakes easily with fork.
Serve with additional soy sauce if desired.
Please note:
my recipes are for people who have choosen a healty life-style.
ough bottom ends of the asparagus and discard.
Cut off
Cook asparagus to desired tenderness.
Drain on paper towel, cover and refrigerate.
Mash cooked egg yolk with raw egg yolk and mustard in a small bowl until smooth.
Slowly whisk in oil until smooth.
Add vinegar, salt and pepper to oil mixture, blending well.
Spoon mustard sauce over asparagus and garnish with egg white.
Boil water for pasta. Cook as you are preparing the garlic/asparagus sauce.
In a skillet, cook garlic, pepper flakes, and hot sauce in heated oil and butter for 2-3 minutes. Add asparagus, salt and pepper and saute until asparagus is crisp tender, about 8 minutes. If you want to add about a half pound fresh shrimp, now is the time and saute it with the asparagus. Add chicken broth and freshly grated parmesan or romano cheese and mix well. Pour over hot pasta and toss to coat. Serve immediately.
Keep warm.
For the Asparagus-Mushroom mix:
Melt the