4 cloves garlic, mushrooms, and asparagus. Season with a healthy pinch
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 lightly salted boiling water
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 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.
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.
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 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.
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.
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!
If using fresh asparagus, wash and trim the bottoms.
Cut fresh or frozen asparagus in 1/2-inch diagonal slices.
Melt shortening in a large skillet.
Saute asparagus over moderate heat about 5 minutes, tossing frequently.
Add lemon juice, salt and pepper to asparagus in skillet.
Toss lightly.
Serve hot.
Makes 3 or 4 servings.
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.
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.
Snap off tough ends of asparagus and cut into 1 inch pieces. Set aside.
Cook green onions in olive oil over med. high heat, stirring constantly, for one minute.
Reduce heat to medium.
Add asparagus, mushrooms, thyme, salt and pepper.
Cook, stirring constantly, for about 5 minutes.
Sprinkle with lemon rind and cheeses.
ver medium-high heat. Add asparagus; saute 4 minutes. Sprinkle with
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.
Wash, peel and cut asparagus.
Heat oil in pan.
When oil is hot, turn heat down to medium and stir-fry asparagus.
Add salt, sugar and liquid and steam for 4 minutes.
Uncover; turn up heat and cook, stirring to evaporate liquid.
Stir in butter; season. Serves 4.
Cut off tips of asparagus.
Cut tender part of the stalk to 2 1/2 to 3-inch pieces.
Halve or quarter if necessary.
Saute asparagus in olive oil.
Add garlic salt to your taste.
When tender, it's done.
Heat olive oil and sesame oil in a wok or skillet over medium-high heat; add garlic and decrease heat to medium. Cook and stir garlic until fragrant, about 1 minute. Add asparagus, soy sauce, and water to garlic; cook and stir until liquid is mostly evaporated, about 3 minutes. Cover wok and cook until asparagus are tender yet firm to the bite, 5 to 10 minutes more.