my FAVORITE asparagus recipe!

[kbucky]

Looking at all the stores advertising super-low asparagus prices, I feel compelled to share this wonderful recipe... I use about half of the oil, and baby portabellas instead of creminis, and saute the onion with some garlic before adding the rest, but here is the original, from Rochester's beloved Wegmans Supermarkets homepage. MMMMMMM... I am making it for dinner tonight!

What's everone else's favorite recipe starring asparagus?

Asparagus Mushroom Skillet

Prep Time: 15 minutes.
Servings: 5


Ingredients:
1 large onion, chopped
1 bunch asparagus, cut into 1 1/2 to 2 inch pieces
1 can (13-3/4 oz) Italian Classics Artichoke Hearts, drained and halved
1/4 cup Italian Classics Extra Virgin olive oil
1/4 cup chopped Italian parsley
1/4 cup Italian Classics Seasoned bread crumbs
3/4 pound cremini mushrooms, halved

Directions:

Layer onions, asparagus, mushrooms and artichokes in a large skillet.

Drizzle on oil and season with salt and pepper to taste.

Cover and cook on Medium for 10 minutes.

Sprinkle on parsley and breadcrumbs. Stir gently and cook, uncovered on High for 3 to 4 minutes until all liquid has evaporated.


ENJOY! Let me know if you like it!

[emilycat]

kbucky,

I love asparagus, too! Your recipe looks amazing -- I think I could eat it as a main course!

One thing though -- creminis are baby portobellos. http://www.cookinglight.com/bbs/smile.gif



[This message has been edited by emilycat (edited 04-09-2001).]

[Karen M]

Asparagus with Blue Cheese and Toasted Almonds (Cooking Light 1996 Annual Recipes)

I can post it when I get home if anyone's interested.

[DmOrtega]

We love asparagus rubbed with olive oil, sea salt, cracked pepper and grilled on the bbq. Add a sprinkle of lemon juice after grilling.

[Kelli Kerrigan]

I love asparagus! I even had it for breakfast this morning with cottage cheese.
Yesterday I made an appetizer that was out of this world.
Take floppy white bread, cut off crusts. Flatten with rolling pin so that they are about half the original thickness.
Mix 1/3 c. gorgonzola with enough light mayo to become spreadable. Spread on bread. Roll bread around 1 spear of asparagus that has been cooked and well drained. Lightly brush with melted butter.
Put on cookie sheet, seam side down and bake for about 10 mintues in an oven at 375. They should be browned lightly. Cut in half or thirds.
Divine!

[kbucky]

EMILYCAT!--thanks for enlightening me on my baby portabellos' alias!

Kelli--is that an original recipe? Sounds wonderful!

[valchemist]

Karen, I'd like to see the blue cheese recipe. Thanks. -Valerie

[Lisa C]

kbucky -

I don't have a recipe to share - just needed to comment on how much I MISS WEGMANS!!! I went to school in Syracuse and lived there for a few years after. Every time I visit, I have to stop in. It sounds silly, I know, but I just don't have a supermarket with that kind of variety and quality out here in MA.

Sheesh, between missing Wegmans in Syracuse and missing Stew Leonards in CT, I'm getting very melancholy!!

[LGBurns]

I love CL's Asian Asparagus Orange Salad (sorry I can't remember which month it's from). Also the Fontina, Asparagus and Leek Strata from March 1999 is also delicious!

Me again: here's a link to a past thread with the recipe for Asian Asparagus Orange Salad http://www.cookinglight.com/bbs/Forum1/HTML/003762.html

[This message has been edited by LGBurns (edited 04-09-2001).]

[kbucky]

Lisa C--I feel for your lack-of-Wegman's pain...I love that store! I am particularly grateful for their Nature's Marketplace section for finding those funkier, more rare items. I trust their store brand for just about anything!

Poor you! Reminisce at http://www.wegmans.com when you need a fix! http://www.cookinglight.com/bbs/smile.gif

[catharine]

kbucky,

Thanks so much for posting your recipe. My mouth is watering. I love it when people post their favorite recipes, especially when they involve asparagus.

I'll be making this one very soon.

[kbucky]

Phew...I thought I lost my only copy of this one, and I think we might be using it for Easter! I have not made the sauce before, only have roasted the asparagus according to this recipe... (I think from Southern Living)...it was delicious PLAIN, and the sauce looks wonderful!

Roasted Asparagus with Red Pepper Sauce

3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp teriyaki sauce
1 tbsp dried basil
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dry mustard
1/4 tsp ground nutmeg
1 1/2 pound fresh asparagus, trimmed
Red Pepper sauce

Stir together first 8 ingred. in an 11 X 7 baking dish. Add asparagus, and toss to coat.

Bake, uncovered, at 375 for 35 minutes, turning asparagus once. Remove with a slotted spoon; serve with Red Pepper sauce. Yield: 6 servings

Red Pepper Sauce

1 7-oz jar roasted sweet red peppers, drained and sliced
1/2 small onion, chopped
1 garlic clove, minced
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp orange marmalade
1 tbsp teriyaki sauce
1/4 tsp dry mustard
1/4 tsp ground nutmeg
1/8 tsp dried crushed red pepper
1/4 cup mayonnaise

Saute first 3 ingredients in hot oil in a large skillet over medium-high heat 2 minutes

Add vinegar and next 5 ingred., cook 3 minutes. Remove from heat; stir in mayonnaise. Yields: 1 1/4 cups

[emilycat]

kbucky,

I'm actually planning to make dinner tonight for a friend who's not quite as much of a veggie freak as I am (I love all vegetables, even just steamed without anything on them http://www.cookinglight.com/bbs/smile.gif ), but who loves asparagus. I'm thinking that the second recipe you posted would be perfect, but I don't have the teriyaki sauce and don't think it would go really well with the rest of the meal (Leek-Marscapone risotto and wine-herb-shallot seared scallops). How do you think it would be without that one ingredient? The rest all sound like they'd work really well together.
Thanks!

Emily

[Karen M]

Asparagus with Blue Cheese and Almonds

1 ½ lbs. Fresh Asparagus Spears
¾ C. Chicken Broth
¼ C. Sliced Green Onions
1 t. dried tarragon
2 T. Crumbled blue cheese
1 ½ T. Sliced Almonds, toasted

Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired.
Place broth in a large skillet. Bring to a boil over medium-high heat. Add asparagus, green onions, and tarragon. Reduce heat, and simmer, uncovered, 6 to 8 minutes or until asparagus is crisp-tender. Remove asparagus from skillet, using a slotted spoon; discard remaining broth.
Arrange asparagus on plates, Sprinkle with blue cheese and almonds. Serve warm.

Yield: 6 servings (44 Calories, 1.7G fat each)

Hope you like it as much as we do. http://www.cookinglight.com/bbs/smile.gif

[valchemist]

thanks karen, sounds great. and easy too. I think I might have to cheat and add more cheese, though. love that blue cheese! -valerie

[kbucky]

Emilycat--sorry I am slow in seeing your post for dinner tonight! I am guessing the recipe would survive without the teriyaki...maybe substitute soy sauce and sherry? Let me know how you liked it if you ended up using the recipe!

KarenM---that recipe sounds soooo good http://www.cookinglight.com/bbs/smile.gif

[breadmama]

We just made our first recipe of roasted asparagus for the year tonight...so good! It's so easy, too - cut the spears into 1 1/2 inch pieces, toss with a bit of garlic olive oil (less than 1 Tbsp. for a bunch of asparagus), fresh cracked pepper, and Jane's Krazy Salt, and roast in a 425 degree oven for about 10 minutes, stirring occasionally. There's never any left for the next meal.

[Joyce]

Our favorite recipe is one I made up, delicious but definitely not low-cal. Just par cook asparagus until crisp, mix about 1/2 cup of seasoned bread crumbs with some butter till moist and spread over asparagus, then top with some grated mozzarella cheese and put in microwave or under broiler till cheese melts. We could make a meal out of this.

[emilycat]

kbucky,

Success! Wow, this was amazing! I must confess that I've never roasted asparagus before, and I'm usually a purist when it comes to veggies, simply steaming or roasting them without any embellishment. But this was fantastic, even without the teriyaki. Yum, yum, yum. Your mushroom-asparagus skillet's next up! http://www.cookinglight.com/bbs/smile.gif

[kbucky]

Emilycat! I'm glad it worked the roasted asparagus worked out! I haven't made the red pepper sauce before...did you make that, too? My dh was hesitant about the sauce because of the marmalade and the mayonnaise...it seemed weird to him...but I am curious!

[lschroth]

My husband liked kbucky's asparagus recipe, but I did not. Made it without the red pepper sauce, but even without that, the flavor was very strong, completely overpowering the asparagus.

[kbucky]

I made that second recipe I posted for Roasted Asparagus with Red Pepper Sauce for Easter dinner (I hadn't made the sauce before) and I thought that the sauce was very good! I'm thinking it would also taste great on beef tenderloin or grilled steak--yum! Everybody liked it http://www.cookinglight.com/bbs/smile.gif

Happy Asparagus Season!

[Jewel]

I'm just discovering asparagus, but find that I HAVE to have it very crisp. If I steam it 1 minute too long, it's mushy and I can't eat it. I'm interested in trying roasting this vegetable, but I'm wondering if it keeps its firm texture this way? I'm also looking forward to trying grilling it on the BBQ this year, and was wondering the same thing about that way of cooking it!

Also, for awhile, I can't use any oil. Could I roast or grill asparagus using only herbs and lemon or lime juice?

[foodie]

Here's a asparagus recipe that I made yesterday for Easter dinner. We thought is was delicious and it was quite simple.

Pistachio Orange Asparagus

2 pounds fresh asparagus, trimmed
6 tablespoons coarsely chopped pistachios
3/4 cup butter or margarine
1/4 cup orange juice
2 teaspoon grated orange peel
dash pepper

In a saucepan, bring 1 inch of water to a boil. Place asparagus in a steamer basket over water. Cover and steam for 4-5 minutes until crip-tender. Drain and keep warm.

In a skillet over medium heat cook pistachios in butter until lightly browned. Add orange juice and peel. Heat through. Pour over asparagus and sprinkle with pepper.

12 servings

(Taste of Home)

[kwormann]

Ive never met an asparagus I didnt like (unless it is mushy from ovecooking or, god forbid, canned), but this is probably one of my favs!

I steam it crisp then immediately plunge it in water and ice and refrigerate. When it is cooled, eat it plain or dress it (or dip it) in a dressing of light mayo, grainy mustard and lime juice.
YUMMY!!

Kim

[emilycat]

kbucky,

I made your asparagus-mushroom skillet a this weekend, and it's excellent! Next time I'll include the asparagus http://www.cookinglight.com/bbs/redface.gif
I'd already used my bunch, but the creminis, onions, parsley and artichoke hearts all sounded so good together, so I just made the rest of the recipe -- still delicious! http://www.cookinglight.com/bbs/smile.gif