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.
Preheat oven to 400 degrees F (200 degrees C).\n Watch Now
Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.\n Watch Now
Bake asparagus 12 minutes in the preheated oven, or until tender.\n Watch Now
Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.\n Watch Now
Preheat oven to 400 degrees. Arrange asparagus on a baking sheet. Coat with cooking spray and season with salt and pepper. Bake 12 minutes or until tender.
Meanwhile, melt butter in small saucepan over medium heat. Once melted, remove from heat. Stir in soy sauce and vinegar.
Pour over baked asparagus and toss gently before serving.
ery smooth and elastic. (For best results, use standard mixer
To cook asparagus: Preheat oven to 300\u00b0F.<
Set aside for 30 mins.
Meanwhile, place asparagus in a large
Preheat oven to 400\u00b0F.
In a dutch oven heat oil over medium flame.
Add onions, saute until softened.
Add rice, stirring to coat well.
Stir in spinach, salt, nutmeg, and 2 cups of stock.
Bring to a simmer and cook 7 minutes.
Stir in 1/4 c cheese.
Cover and bake in oven 15 minutes.
Stir in asparagus and remaining 1/4 c cheese. add 1/2-1 cup of stock if mixture is dry.
Bake for an additional 15 minutes or until liquid is almost absorbed.
rying pan, add the asparagus and fry for 3-4 minutes until
Preheat oven to 350 degree F.
Clean the asparagus and trim off the woody ends if necessary.
Place asparagus in a steamer (or in a pan of lightly salted water) and steam/cook for 8 minutes.
Be sure not to over cook and make asparagus limpy.
Place asparagus in a buttered, oven tolerant dish or pan.
Season with pinch of salt and black pepper.
Drizzle extra virgin olive oil over the top and sprinkle with Parmigiano Reggiano.
Bake in preheated oven for about 6-7 minutes until golden brown.
Enjoy-- mmmmmmm.
br>Snap tough ends off asparagus.
Slice off the top
Preheat oven to 400\u00b0F Coat asparagus with 1 tablespoons melted butter, then salt lightly.
Arrange in an oven-to-table shallow baking dish large enough to hold asparagus in a single layer.
Evenly distribute goat cheese over asparagus, then sprinkle with breadcrumbs. Drizzle remaining 1 tablespoons melted butter over breadcrumbs. Bake asparagus until tender-crisp and breadcrumbs lightly browned, about 10 minutes.
-30 mins).
Meanwhile, for the potatoes, cook potatoes in
For the chervil vinaigrette, whisk all
Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
Combine asparagus and portobello mushrooms in a bowl and drizzle with olive oil. Season with thyme, salt, and pepper. Mix well to combine. Spread in one layer on the prepared baking sheet.
Bake in the preheated oven until asparagus is tender, about 8 minutes. Turn and bake for an additional 8 to 12 minutes, depending on the thickness of asparagus spears. Season with salt and pepper.
b>for 30 mins, with the lid half on.
Cook the asparagus
For the salsa, mix the tomatoes,
ash and trim ends from asparagus.
Tear off a sheet
For the crab/crawfish mixture: Heat
Cook fresh asparagus, mushrooms and green onions in a small amount of boiling water for about 7 minutes or until tender.
(Or, cook frozen asparagus, mushrooms and green onions according to asparagus package directions.)
Drain.
(360 F).
Prepare asparagus by snapping the lower \"woody