Asparagus Recipes
Asparagus Grilled
Grilled asparagus
Ingredients: fresh trimmed asparagus spears (usually around a pound or two), a tablespoon of olive oil (the
best possible) and the spices (usually salt and pepper is enough, though you might decide to use also some
chili). How to make it: this is probably one of the simplest vegetarian cooking recipes. Just cover the
asparagus with a thin layer of oil and grill for two-three minutes, then spice and serve it.
Ingredients: fresh trimmed asparagus spears (usually around a pound or two), a tablespoon of olive oil (the
best possible) and the spices (usually salt and pepper is enough, though you might decide to use also some
chili). How to make it: this is probably one of the simplest vegetarian cooking recipes. Just cover the
asparagus with a thin layer of oil and grill for two-three minutes, then spice and serve it.
Asparagus Rolls
ASPARAGUS ROLLS
Remove the crust from soft white bread and roll out with a rolling pin. Spread with Cheese Whiz. Lay a spear of
slightly cooked asparagus on top and roll up. Cut into 3 pieces, dip in melted butter and roll in Parmesan
cheese. Bake 350° for 15-20 minutes or till lightly browned.
Remove the crust from soft white bread and roll out with a rolling pin. Spread with Cheese Whiz. Lay a spear of
slightly cooked asparagus on top and roll up. Cut into 3 pieces, dip in melted butter and roll in Parmesan
cheese. Bake 350° for 15-20 minutes or till lightly browned.
Asparagus Salsa
Chunky Asparagus Salsa - Serving Size: 2-1/2 cups.
1/2 lb. Fresh Washington Asparagus spears
1/4 c. Orange marmalade
2 T. Minced jalapeno peppers
2 T. Chopped fresh cilantro
2T. Cider vinegar
1/2 t. Garlic salt
3/4 c. Coarsely chopped fresh pineapple (or substitute an 8 oz. Can of pineapple chunks, drained)
1/2 c. Coarsely chopped seeded orange sections
Diagonally slice asparagus spears into small pieces. In large skillet, stir-fry asparagus with 2T. Water just until
color intensifies, 1 - 2 minutes. Drain; rinse with cold water, drain well and set aside. In medium bowl, stir together
orange marmalade, jalapeno pepper, cilantro, vinegar and garlic salt. Add asparagus, pineapple and orange,
gently toss together until coated. Chill at least 30 minutes before serving.
1/2 lb. Fresh Washington Asparagus spears
1/4 c. Orange marmalade
2 T. Minced jalapeno peppers
2 T. Chopped fresh cilantro
2T. Cider vinegar
1/2 t. Garlic salt
3/4 c. Coarsely chopped fresh pineapple (or substitute an 8 oz. Can of pineapple chunks, drained)
1/2 c. Coarsely chopped seeded orange sections
Diagonally slice asparagus spears into small pieces. In large skillet, stir-fry asparagus with 2T. Water just until
color intensifies, 1 - 2 minutes. Drain; rinse with cold water, drain well and set aside. In medium bowl, stir together
orange marmalade, jalapeno pepper, cilantro, vinegar and garlic salt. Add asparagus, pineapple and orange,
gently toss together until coated. Chill at least 30 minutes before serving.
Asparagus Skillet Beef Fast and Easy
Asparagus Skillet Beef Fast and Easy - Serving Size: 4
1 lb. Fresh Washington Asparagus
1 lb. Lean beef steak, slice in strips
2 tbsp olive oil
1 yellow onion, sliced
1 tsp cornstarch
¼ cup sherry wine
3 tbsp Worcestershire sauce
½ tsp sugar
dash Cayenne/Rosemary/Sage
Heat olive oil in non-skillet over medium low. Add steak. Brown lightly. (Meat should be rare) Remove meat. Add
sliced onion to skillet. Cook 3-to-5 minutes. Add sherry and asparagus. Cover and cook 5 minutes. Add sherry and
asparagus. Cover and cook 5 minutes. Stir cornstarch, Worcestershire sauce, sugar and spices together. Add
mixture to skillet. Cook until mixture thickens. Add steak. Cook until meat is warm. Meat should be rare. Vegetables
should be crunchy. Remove from skillet. Serve over risotto or rice.
1 lb. Fresh Washington Asparagus
1 lb. Lean beef steak, slice in strips
2 tbsp olive oil
1 yellow onion, sliced
1 tsp cornstarch
¼ cup sherry wine
3 tbsp Worcestershire sauce
½ tsp sugar
dash Cayenne/Rosemary/Sage
Heat olive oil in non-skillet over medium low. Add steak. Brown lightly. (Meat should be rare) Remove meat. Add
sliced onion to skillet. Cook 3-to-5 minutes. Add sherry and asparagus. Cover and cook 5 minutes. Add sherry and
asparagus. Cover and cook 5 minutes. Stir cornstarch, Worcestershire sauce, sugar and spices together. Add
mixture to skillet. Cook until mixture thickens. Add steak. Cook until meat is warm. Meat should be rare. Vegetables
should be crunchy. Remove from skillet. Serve over risotto or rice.
Asparagus Stir Fry
Asparagus Stir-Fry
1 lb. Asparagus (ends removed) in 1" diagonal slices
1/2 medium onion, sliced lengthwise
1/4 lb. (less if desired) sliced mushrooms
1 Tbsp. Oil
2 tsp. Mashed black beans (garlic press works fine) 1 clove garlic, crushed
1 Tbsp. Soy sauce (we like Tamari light)
1/4 cup chicken broth or water (or as needed)
1 Tbsp. Cornstarch dissolved in small amount of cold water
1 tsp. Sesame oil prior to serving or toasted sesame seeds (optional)
Heat oil in wok or fry pan. Add asparagus and stir-fry about 1 minute. Add mushrooms and onions and stir-fry
about one more minute. Add black beans, garlic, soy sauce, and small amount of chicken broth or water.
Cover. Simmer about 4 minutes or until asparagus is tender crisp. Add sufficient cornstarch paste for desired
consistency and heat to thicken. Add sesame oil or sesame seeds if desired. Serves 3-4. Excellent with
marinated stir-fry flank steak or chicken strips and rice; also with crab or shrimp omelet. Best with fresh
asparagus but also good with frozen asparagus.
1 lb. Asparagus (ends removed) in 1" diagonal slices
1/2 medium onion, sliced lengthwise
1/4 lb. (less if desired) sliced mushrooms
1 Tbsp. Oil
2 tsp. Mashed black beans (garlic press works fine) 1 clove garlic, crushed
1 Tbsp. Soy sauce (we like Tamari light)
1/4 cup chicken broth or water (or as needed)
1 Tbsp. Cornstarch dissolved in small amount of cold water
1 tsp. Sesame oil prior to serving or toasted sesame seeds (optional)
Heat oil in wok or fry pan. Add asparagus and stir-fry about 1 minute. Add mushrooms and onions and stir-fry
about one more minute. Add black beans, garlic, soy sauce, and small amount of chicken broth or water.
Cover. Simmer about 4 minutes or until asparagus is tender crisp. Add sufficient cornstarch paste for desired
consistency and heat to thicken. Add sesame oil or sesame seeds if desired. Serves 3-4. Excellent with
marinated stir-fry flank steak or chicken strips and rice; also with crab or shrimp omelet. Best with fresh
asparagus but also good with frozen asparagus.
Asparagus and Wild Rice Salad
Asparagus Wild Rice Salad - Serving Size: 4
3 cups Fresh Asparagus from your garden (sliced thinly, diagonally)
1 cup smoked salmon (slice in small chunks)
1 cup cranberries
1 cup red bell pepper (sliced)
2 cups wild rice (uncooked)
Dressing
1/4 cup white wine vinegar
1 tbsp olive oil
1 tbsp dijon-style mustard
1/2 tsp salt
Cook wild rice to package directions. Rinse in cold water. Slice asparagus thin in short diagonals. Combine
asparagus, salmon, cranberries, red bell pepper and cooled, cooked wild rice. Mix well. Combine dressing
ingredients. Toss dressing with salad.
3 cups Fresh Asparagus from your garden (sliced thinly, diagonally)
1 cup smoked salmon (slice in small chunks)
1 cup cranberries
1 cup red bell pepper (sliced)
2 cups wild rice (uncooked)
Dressing
1/4 cup white wine vinegar
1 tbsp olive oil
1 tbsp dijon-style mustard
1/2 tsp salt
Cook wild rice to package directions. Rinse in cold water. Slice asparagus thin in short diagonals. Combine
asparagus, salmon, cranberries, red bell pepper and cooled, cooked wild rice. Mix well. Combine dressing
ingredients. Toss dressing with salad.
Garlic Roasted
ROASTED GARLIC
Look for a head of garlic that is uniform in size (you are going to cut the top off to expose all the cloves so choose a
head with that in mind). Cut the top off and discard (or chop finely to add to other dishes). Place the garlic head on a
square of aluminum foil large enough to wrap or fold around the amount of garlic you are roasting. Drizzle olive oil over
the top of the garlic. Salt and pepper to taste. Wrap in foil tightly and place in a 350° oven for 1 hour or till garlic is soft
(this is for a spreadable roasted garlic to use on toasted bread or crackers).
To use as a garnish to top a steak, bake at 400-450° for 35-45 minutes (till slightly soft but still holds its form). Pull the
cloves out of their jackets using a paring knife or cut the skin off each clove and serve 3-5 cloves on top of a steak as a
garnish. The roasted cloves are also great when used as a garnish for baked potatoes. You bake the potatoes for 1
hour at 450°. Put the foil packet of garlic in the oven for the last 35 minutes of baking. Remove both the garlic and
potatoes. Remove the cloves and set aside. Make an incision lengthwise in the potatoes and fluff the pulp up with a fork
or a knife. Add butter, salt and pepper and garnish with the roasted garlic cloves.
Look for a head of garlic that is uniform in size (you are going to cut the top off to expose all the cloves so choose a
head with that in mind). Cut the top off and discard (or chop finely to add to other dishes). Place the garlic head on a
square of aluminum foil large enough to wrap or fold around the amount of garlic you are roasting. Drizzle olive oil over
the top of the garlic. Salt and pepper to taste. Wrap in foil tightly and place in a 350° oven for 1 hour or till garlic is soft
(this is for a spreadable roasted garlic to use on toasted bread or crackers).
To use as a garnish to top a steak, bake at 400-450° for 35-45 minutes (till slightly soft but still holds its form). Pull the
cloves out of their jackets using a paring knife or cut the skin off each clove and serve 3-5 cloves on top of a steak as a
garnish. The roasted cloves are also great when used as a garnish for baked potatoes. You bake the potatoes for 1
hour at 450°. Put the foil packet of garlic in the oven for the last 35 minutes of baking. Remove both the garlic and
potatoes. Remove the cloves and set aside. Make an incision lengthwise in the potatoes and fluff the pulp up with a fork
or a knife. Add butter, salt and pepper and garnish with the roasted garlic cloves.
Grow Your Own Great Asparagus !!
Fast and Easy To Do. . .
Then Enjoy Great Meals With These Delicious Recipes.
Get Your Asparagus Roots For Your Garden At The
Asparagus Gardener.
http://www.asparagusgardener.com
Fast and Easy To Do. . .
Then Enjoy Great Meals With These Delicious Recipes.
Get Your Asparagus Roots For Your Garden At The
Asparagus Gardener.
http://www.asparagusgardener.com
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