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.
n a baking pan. Bake for 15-20 mins, until cooked
Blanch asparagus in lightly salted boiling water for 1-2 mins, until bright
Dust veal in flour, shaking off excess. Heat butter and oil in a large skillet on high heat. Cook veal for 1 min each side, until golden. Remove from pan.
Saute capers and anchovies in same pan for 1 min. Add wine to pan to deglaze. Stir in stock and simmer 2 mins.
Add cream, lemon peel and juice, and half the parsley; bring to a simmer. Return veal to pan, spooning sauce over to coat. Simmer for 1-2 mins. Season to taste. Sprinkle with remaining parsley. Serve with sauteed asparagus and zucchini.
Blanch asparagus in boiling salted water for 2 mins, or until just tender. Rinse under cold running water until cool. Drain and set aside.
Melt butter in a 12-inch nonstick skillet over medium heat. Cook pepper, stirring occasionally, for 4 mins, or until soft. Add asparagus, hazelnuts and thyme. Cook, stirring, for 1 min, or until fragrant. Remove from heat and season.
In a medium saucepan, heat butter and oil over medium heat. Cook onion for 2 mins, until softened. Add asparagus, chicken broth and potatoes. Bring to a boil then reduce heat and simmer for 10 mins, or until vegetables are tender. Remove from heat and stir in spinach to wilt. Puree soup then season. Garnish with asparagus spears and diced tomatoes.
cloves garlic, mushrooms, and asparagus. Season with a healthy pinch
Blanch asparagus in boiling salted water 1-2 mins, until tender. Drain. Use a vegetable peeler to peel strips from asparagus stalks to make ribbons.
Heat oil in a 12-inch nonstick skillet over medium heat. Cook asparagus ribbons and garlic for 1 min, until fragrant. Add dressing and lemon zest and stir to coat. Transfer to a serving platter along with beans, walnuts and cheese. Season.
In a pressure cooker, heat the olive oil and butter.
Add the garlic and leeks, saute until soft.
Add the rice, stir thoroughly and then add broth.
Cover pressure cooker, and heat to high pressure.
Once the pressure cooker gets to high pressure, lower to medium-low and cook for 10 minutes.
While risotto cooks, steam asparagus in water.
When risotto is done cooking, reduce pressure in preferred method, then add the sauteed asparagus, and Parmesan cheese.
Serve immediately.
In a skillet, heat oil over medium heat. Cook pepper, ginger, garlic, onion, asparagus and chicken broth, covered, for 3 mins, or until tender. Stir in 1/2 tsp lemon zest, 2 tsp lemon juice and tarragon. Season. Serve immediately.
Trim asparagus and snap peas.
Chop both down to 1-2 inch pieces.
Heat oil, sautee the veggies for 5-8 minutes til a little tender, but still have lots of crunch.
season with salt and pepper.
EASY and done!
Bring water to a boil in a large saute pan. Add asparagus and blanch for 2 minutes. Transfer asparagus to a plate and pour off the water.
Melt butter in the pan over medium heat. Add asparagus and saute 1 - 2 minutes, tossing to coat.
Squeese lemon over asparagus; season with salt and pepper.
s time for the rotini to be done, add the asparagus to
Trim any tough ends from the asparagus stalks. Cut into 1 inch pieces on the diagonal.
Heat butter in a skillet and cook the asparagus about 1 minutes, tossing and shaking to cook evenly. Sprinkle with sugar and cook, while tossing, about 30 seconds more. Sprinkle with soy sauce and continue cooking another 30 seconds being careful not to overcook.
Meanwhile heat the sesame seeds in a dry skillet also shaking and stirring. Remove from heat when they begin to turn golden.
Sprinkle sesame seeds over asparagus and serve.
Break ends of asparagus off by holding the tip in one hand and the stalk end in the other and bending stalk until it breaks. Stalk will break off where the tender part begins.
Place the tips in a pot of well-salted boiling water.
Blanch for 3 minutes. Drain and pat dry.
Cut on the diagonal into 1 inch pieces.
Heat the oil in a large skillet over high heat.
Saute the asparagus, tossing for 1 1/2 minutes, until just crisp-tender.
Off the heat, toss in vinegar and salt to taste.
Add asparagus in a saute pan along with water over medium heat.
Stir frequently, for approximately 2 -3 minutes.
Add remaining spices, squeezed juice of half lemon and more water if needed; cover and cook for 3 minutes or until crisp-tender.
Enjoy!
In a large skillet, heat the oil over medium and add the onion, asparagus and the pepper and saute for about 2 minutes, or until the asparagus becomes tender (but remains crisp).
Toss in the chopped olives and the lemon juice and cook another minute.
Serve immediately.
Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces.
Melt the butter in wok& add the shallots& ginger.
Saute until just tender.
Add the asparagus& mushrooms.
Season w/ salt& pepper& cook for 2 minutes.
Add the vermouth& cover.
Cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange (fresh) zest.
Cook 1 more minute.
Wash asparagus and discard ends, cut into half.
Cut Red Bell Pepper and Red Onion length wise.
Heat Olive oil in the pan, Add Asparagus, Red Bell Pepper, Red Onion. Stir couple times until Asparagus are tender.
Add crushed Red Pepper and grated Black Pepper and Salt.
Cook for couple more minutes.
Serve on the plate, sprinkle Parmesan Cheese.