he cucumber and asparagus salad, boil, steam or microwave asparagus until just tender
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.
cook the green and white asparagus in a separate pots of
Cook potatoes in water to cover until tender, about 30 minutes. Drain well. Peel if desired. Dice and place in salad bowl.
Crumble cheese and stir in (heat of potatoes will partially melt cheese, creating sauce).
Add asparagus, green onion, sour cream and white pepper to taste.
Serve hot or warm (this salad doesn't taste good cold).
alf on.
Cook the asparagus in boiling water for 2
an over medium heat. Cook asparagus, stirring, for 5 mins, or
Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until tender but still firm to the bite, 5 to 7 minutes. Season with salt and drizzle with lemon juice. Place in a bowl and add cherry tomatoes.
Stir vinegar, mustard, sugar, and salt together in a small bowl. Pour in olive oil and mix well. Drizzle dressing over asparagus and tomatoes and mix well. Serve warm.
he sugar, boil the white asparagus for 10-15 mins, depending
Put the mustard in a small bowl. Whisk in the vinegar, salt and pepper. Slowly add the olive oil, whisking constantly, until completely incorporated. Stir in the shallots and tarragon. Set aside for at least 15 minutes.
Trim the asparagus, discarding woody ends. Steam, roast or grill the spears whole until just tender when pierced with a fork. Do not overcook.
Arrange the still-warm asparagus on a warm serving plate, spoon the dressing over it and turn the asparagus gently to coat.
nd creamy.
Hold an asparagus stalk at the stem, tip
Fill a pot with water; add 1/2 teaspoon each salt and sugar. Bring to a boil. Add white asparagus, reduce heat to low, and simmer until soft and cooked through, 10 to 15 minutes. Drain and let cool.
Combine orange juice, yogurt, mayonnaise, and creme fraiche in a large bowl. Season with remaining salt, sugar, and pepper. Add cooled asparagus and strawberries and mix well.
Arrange lettuce leaves on plates and distribute asparagus salad on top. Sprinkle with chives.
ack into the glaze to warm and coat them.
Mound
To make dressing, whisk together ingredients in a bowl. Set aside.
In a separate bowl, combine salad greens, cucumber, red onion, pepper, mint and cilantro.
Preheat a grill or grill pan on high. Cook lamb for 3-4 minutes each side or until cooked to taste. Allow to rest, covered, for 5 minutes. Slice and toss with salad and dressing to serve.
hrough.
For the potato salad, cook the potato slices on
Set aside.
For salmon salad, bring 4 cups water to
ool.
Meanwhile, slice asparagus on the bias into 1
rom pan and keep warm.
Drizzle asparagus, mushrooms and tomatoes with
*NOTE: See Recipe #11040 for roasting directions. Omit
oil, steam or microwave the asparagus until tender, then drain. Combine
Put the asparagus into an large oblong baking