ough ends off of the asparagus and put in a colander
ith nuts and serve with steamed asparagus.
ooked, place 4 spears of steamed asparagus on each chicken breast and
In a large bowl combine and whisk together vinegar, shallot, mustard, salt and pepper.
Continue to whisk and add vegetable oil in thin stream.
Whisk in walnut oil; set dressing aside.
Place steamed asparagus on platter; pour dressing over asparagus.
Garnish with toasted walnuts, parsley and Blue Cheese crumbles.
Taste and season with additional salt and pepper if necessary.
Serve immediately.
ore.
Reserve the asparagus tips.
Add steamed asparagus to a processor
ff the bottom of your asparagus, and steam them with the
Keep your asparagus warm.
Saute the shallot and garlic in the oil, low heat, until the the garlic turns golden about 10 minutes.
Whisk the lemon juice& wine together and add to the sauted shallot & garlic, add pepper.
Pour over steamed asparagus& serve.
or discard.
Prepare the asparagus: Trim the ends of the
alt and pepper.
Steam asparagus until crisp-tender.
(Can
ver medium heat.
Add steamed asparagus, red pepper and onion.
Trim, peel, and cut the asparagus into 1\" pieces.
Steam
Heat butter and oil in a large frying pan over high heat. Add garlic and cook, stirring, for 1 min. Add mushrooms and saute for 4-5 mins, until tender. Add cream and cook, stirring, until sauce comes to a boil. Reduce heat and simmer for 3-4 mins, until sauce thickens. Season to taste. Add chives.
Serve on toast with steamed asparagus.
et over boiling water, steam asparagus, covered, until just crisp-tender
edium-high heat. Steam the asparagus pieces, covered, until they are
ater to a boil. Add asparagus, cover, and steam until barely
Cut the asparagus spears into bite-size pieces;
about 2 hours.
Steam asparagus until fork tender, 6 to
one. Steam 2 cups of asparagus. In a 9 x 13
ver high heat. Add the asparagus, recover, and steam until just
ours in refrigerator.
Soak asparagus in water for 10 minutes