he cucumber and asparagus salad, boil, steam or microwave asparagus until just tender
Place seasoned flour, eggs and combined breadcrumbs and nuts in 3 separate bowls. Dust chicken in flour, shaking off excess. Dip into egg then breadcrumb mixture. Refrigerate for 5 mins.
Heat oil in a large skillet on medium heat. Cook chicken for 3-4 mins each side until golden and cooked through. Drain on paper towels.
For the asparagus salad, toss lettuce, asparagus and Parmesan cheese in a large bowl. Whisk oil, vinegar, mustard and honey in a small bowl. Drizzle over salad; toss to coat. Serve chicken with salad.
alf on.
Cook the asparagus in boiling water for 2
an over medium heat. Cook asparagus, stirring, for 5 mins, or
he sugar, boil the white asparagus for 10-15 mins, depending
Cut raw asparagus in bite size pieces.
Pour Italian dressing over asparagus; marinate overnight.
Keep refrigerated.
nd creamy.
Hold an asparagus stalk at the stem, tip
Fill a pot with water; add 1/2 teaspoon each salt and sugar. Bring to a boil. Add white asparagus, reduce heat to low, and simmer until soft and cooked through, 10 to 15 minutes. Drain and let cool.
Combine orange juice, yogurt, mayonnaise, and creme fraiche in a large bowl. Season with remaining salt, sugar, and pepper. Add cooled asparagus and strawberries and mix well.
Arrange lettuce leaves on plates and distribute asparagus salad on top. Sprinkle with chives.
ool.
Meanwhile, slice asparagus on the bias into 1
*NOTE: See Recipe #11040 for roasting directions. Omit
With a sharp knife, cut asparagus diagonally into very thin slices
Cut asparagus into 2-inch lengths. Place
Trim tougher ends off asparagus. Cut stalks crosswise into 2-
Bring a medium saucepan of salted water to a boil on high heat. Add asparagus and blanch for 30 seconds, or until bright green. Drain and refresh in iced water. Drain well. Halve lengthwise and cut into 2-inch lengths.
Combine asparagus, endive and onion in a large bowl. Flake salmon over and toss gently to combine.
For the dressing, whisk remaining ingredients in a small bowl. Season to taste. Just before serving, drizzle dressing over salad.
In a medium saucepan, blanch asparagus 30 seconds. Refresh in ice
ff tough ends of the asparagus. If you want to, remove
Cook potatoes in water to cover until tender, about 30 minutes. Drain well. Peel if desired. Dice and place in salad bowl.
Crumble cheese and stir in (heat of potatoes will partially melt cheese, creating sauce).
Add asparagus, green onion, sour cream and white pepper to taste.
Serve hot or warm (this salad doesn't taste good cold).
Trim the bottoms of the asparagus spears at the point where
ressing. In large bowl, toss asparagus and 1 tablespoon of the
Cook asparagus in boiling water to cover for 8 to 10 minutes or until crisp-tender; drain.
In bowl, while warm, combine with well drained bean sprouts.
Add dressing and toss lightly.
Chill well.
Spoon into lettuce lined bowl.
Makes 4 servings.
Per serving:
162 calories, 6 g protein, 10 g carbohydrate, 13 g fat and 0 mg cholesterol.