Snap off tough ends of asparagus& cook in your favourite manner (
Peel and blanch asparagus, drain and set aside
In a double Old Fashioned glass combine mint and syrup, mashing mint with the back of a spoon to release flavor. Add remaining ingredients and enough ice to fill glass. Transfer mixture to a cocktail shaker and shake well. Serve drink in double Old Fashioned glass.
Simple Syrup recipe: In a saucepan, bring 1 1/4 cups sugar and 1 1/4 cups water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup completely. Syrup keeps, covered and chilled, for 2 months. Makes about 2 cups.
Melt 2 tablespoons butter in a skillet over medium-low heat. Cook asparagus in melted butter, stirring a few times, until tender, 6 to 8 minutes.
Drizzle honey over the asparagus and stir to coat; season with garlic powder and cayenne pepper.
ide until the pasta and asparagus are cooked.
Salad -- In
NOTE - orginal recipe did not give ounce measurements
Trim tougher ends off asparagus. Cut stalks crosswise into 2-
o add some.
Prepare asparagus by snapping off tough ends
nd discard. Add the Ginger Simple Syrup, lemon juice, and sparkling
ool.
Meanwhile, slice asparagus on the bias into 1
an once.
Add the asparagus to the pan with the
roil.
Thaw and drain asparagus. Combine asparagus with cream cheese in
Clean asparagus and snap off tough ends, leave whole.
Heat skillet and olive oil (use skillet with lid).
Add asparagus and cook on medium-low heat (so that asparagus doesn't burn) Turning asparagus occasionally.
Add garlic and salt to taste, Cook asparagus to tender crisp.
serve.
he woody ends of the asparagus spears; the spears should be
medium boil), add the asparagus and cook until tender. About
Add Prosciutto and asparagus and cook until asparagus is bright green, about
ll sides.
Trim your asparagus so that it fits the
Wash, drain, and cut asparagus on bias.
Simmer asparagus in small amount of water until fork tender and then saute in bacon drippings.
Proceed with directions for cream gravy.
As far as I know this family favorite was created in Paris, Texas by someones Great-Uncle Billy over 70 years ago.
Serve for breakfast on biscuits.
it is even better.
Asparagus and Mushrooms -- When ready to
*NOTE: See Recipe #11040 for roasting directions. Omit