View Full Version : Asparagus Recipes Needed!!!
05-16-2002, 08:20 PM
I just picked three pounds of asparagus from my garden in the past 2 days (I swear, you can watch these things grow!). My husband loves it stir-fried with onions and hot peppers over rice, but I want to try something new. Any ideas for either main- or side-dishes? TIA!!!
How about an asparagus quiche or asparagus soup. I know what you mean about watching it grow. I go out every day and pick some that were only peeking out of the earth the day before.
05-16-2002, 09:02 PM
These threads should keep you busy for a while:
My personal favorite is the Roasted Asparagus with Balsamic Browned Butter.
05-16-2002, 10:31 PM
MMMMM sushibones, that is our fave. As full as I am at the moment, I'm now already thinking of tomorrow's dinner.
05-17-2002, 08:56 AM
I was just looking through last May's CL, and they had done a whole article on asparagus. The recipes included asparagus salad with beans and feta, vegetable fried rice with pecans and ginger, sesame-roasted asparagus, asparagus melt with pesto spread, curried vegetables and pork with rice noodles, asparagus-and-ham casserole, asparagus-turkey wraps with roasted-pepper mayonnaise, and chicken salad with asparagus and toasted almonds. You might be able to find these if you do a search - if not, let me know which ones you'd like and I can post them for you.
05-17-2002, 09:05 AM
I made the Roasted Asparagus with Balsamic Browned Butter last night to serve with my Italian Meatloaf and DH and I ate the entire thing! :eek: Of course I only use one pound of asparagus when I make it, but keep the rest of the ingredients the same so it stays saucy. ;) We LOVE that dish!
If you're looking for another way, try my Garlicky Green Beans recipe with asparagus! It's a really great flavor change for asparagus!
Garlicky Green Beans
1 lb fresh green beans -- cut into 3" pieces
2 tbsps butter
3 cloves garlic -- finely minced
1 tsp chicken bouillon granules (not cube!)
1/4 cup white wine
salt and pepper to taste
Steam or boil green beans for 4-5 minutes until crisp-tender.
In medium skillet over medium heat melt butter, add garlic, and saute for 3 minutes or until tender and fragant.
Add green beans, stir well to coat with the butter/garlic mixture, sprinkle chicken bouillon over beans and stir to mix, then saute another 5 minutes to desired doneness.
Turn heat up to medium high, then pour in the wine and let it sizzle and evaporate most of the alcohol. Lower heat, add salt and pepper to taste, and stir thoroughly. Serve immediately!
06-20-2002, 08:53 AM
Originally posted by sushibones
My personal favorite is the Roasted Asparagus with Balsamic Browned Butter. [/B]
We just tried this recipe for the first time last night and it was really good! My husband doesn't even really like asparagus and he ate all his and liked it too! Woohoo!
06-20-2002, 09:37 AM
This may not be enough of a difference from the stir-fry mtheod your husband likes, but we really enjoy this recipe :)
Thai Scallops with Asparagus
Serve this scrumptious sautéed shellfish with rice.
Published: Cooking Light-07/01/98
1-1/2 pounds sea scallops
1 tablespoon cornstarch
1-1/2 tablespoons olive oil
1-1/2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
2 cups (2-inch) sliced asparagus (about 1/2 pound)
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon fresh lemon juice
1 tablespoon low-sodium soy sauce
1 teaspoon chile puree with garlic sauce
2 tablespoons chopped fresh basil
1/2 teaspoon grated lemon rind
2 cups hot cooked long-grain rice
Basil sprigs (optional)
Estimated Total Time: 30 minutes
Combine the scallops and cornstarch. Heat olive oil in a large nonstick skillet over medium-high heat. Add scallops, and stir-fry 4 minutes. Remove scallops from pan. Add minced ginger and garlic, and stir-fry 10 seconds. Stir in sliced asparagus and next 4 ingredients (asparagus through chile puree), and cook, uncovered, 2 minutes. Return the scallops to pan; cover and cook 1 minute. Remove from heat, and stir in chopped basil and grated lemon rind. Serve with rice. Garnish with basil sprigs, if desired.
YIELD: 4 servings (serving size: 1 cup scallop mixture and 1/2 cup rice)
calories: 338 carbohydrates: 35.3 g cholesterol: 56 mg fat: 6.6 g sodium: 474 mg protein: 32.9 g calcium: 72 mg iron: 2.1 mg fiber: 2.1 g
06-20-2002, 09:53 AM
Originally posted by laughsandlaughs
My husband doesn't even really like asparagus and he ate all his and liked it too! Woohoo!
My DH has recently discovered that he does like asparagus. He thinks the reason he didn't like it for so long was how and when he was introduced to it.
Well, at my grandmothers last friday we were watching the food network on someone was grilling asparagus. Grandmother decides she wants asparagus for dinner. CANNED ASPARAGUS. EEEEWWWW!!!!:eek: :eek: :eek: If that's how DH was introduced to asparagus no wonder he didn't like it. Nasty stuff, and it tastes nothing like fresh.
I like the Asparagus with Balsamic Browned Butter too. Also the Asparaguse with Ginger Vinegarette was also good, that's in May 02. There's also CL recipe Asparagus with Thyme (I think) that's good.
06-20-2002, 10:14 AM
I would have to throw in another tip of the hat for the raosted asparagus with balsalmic browned butter. It is wonderful! This is the first year I have eaten asparagus (due to the fact that my mother always served it straight out of the can (warmed of course) and it was soft and slimey and I grew up hateing it. But this stuff is great!
I just tried this new recipe the other night -- it was great! I think it's from the WW site...
Spring Asparagus and Lemon Fettuccine
2 tsp butter (I used butter-flavor cooking spray)
2 tsp olive oil (I used olive oil-flavor spray)
1 pound asparagus, cut into 1-inch pieces
1 large egg (I used egg beater)
1 cup fat-free half & half cream
1 tsp cornstarch, mixed with 1 tablespoon water
1/2 pound uncooked fettuccine, cooked and kept hot
1/4 cup parsley, fresh, chopped
2 tbsp grated Parmesan cheese
1 tbsp lemon peel
2 tbsp fresh lemon juice
1. Melt butter in olive oil in a large pot over medium heat. Add asparagus cook, stirring occasionally, until tender and asparagus begins to brown, about 6 minutes; remove from pot and set aside. (Note: If using thick asparagus, peel the bottom of each stalk with a vegetable peeler and then slice each in half lengthwise to ensure they'll be properly cooked.)
2. Meanwhile, whisk egg and half and half together in a small bowl; add mixture to the same pot used to cook the asparagus. Place over medium heat and add cornstarch mixture, stirring constantly, until thickened. Add remaining ingredients and asparagus back to pot, stir to mix and serve immediately.
06-20-2002, 11:40 AM
I like the Asparagus with Balsamic Browned Butter, but my favorite is still the Sesame-Roasted Asparagus from May 2001:
36 asparagus spears
1 1/2 teaspoons dark sesame oil
1 teaspoon low-sodium soy sauce
1/8 teaspoon pepper
1. Preheat oven to 450 degrees.
2. Snap off tough ends of the asparagus spears. Combine asparagus and the remaining ingredients in a jelly-roll pan, turning the asparagus to coat.
3. Bake at 450 degrees for 10 minutes or until the asparagus is tender-crisp; turn once. Yield: 4 servings (serving size: 9 asparagus spears)
Calories 43 (44% from fat); Fat 2.1gm; Protein 3gm; Carb 4.9gm; Fiber 1.2gm; Chol 0mg; Iron 0.9mg; Sodium 53mg; Calc 23mg.
06-20-2002, 12:06 PM
And an asparagus risotto, made the proper way with arborio or vialone nano rice, is absolutely gorgeous. (But do be sure to cook your asparagus first, the old-fashioned way - just boiled in water - before beginning the risotto, and use the asparagus cooking water as part - or all - of the stock.) Yum.
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