Best Holiday Asparagus Recipes

HOLIDAY ASPARAGUS

Steps:

• Sauté almonds and cranberries in heated oil set to medium.
• While sautéing, chop asparagus into 2 inch pieces.
• When almonds are about to turn a golden brown, move almonds and cranberries to a casserole and set aside.
• In the same oil, sauté asparagus until they are a beautiful bright green.
• When finished, add asparagus and Feta cheese to the casserole and toss lightly until mixed thru.
• Serve immediately while still warm.

MAMA 'S HOLIDAY ASPARAGUS CASSEROLE

Steps:

• 1. Drain asparagus,save liquid & mix with mushroom soup in a bowl,set aside for layering
• 2. use a large glass casserole dish (oven proof) Start with your 1st layer of potato chips,2nd asparagus,3rd soup thinned out with liquid of asparagus,4th grated cheddar cheese,Start over with 1st,2nd,3rd,4th layer of crumpled potato chips /grated cheddar cheese & bake 1hr @ 350 degree's
• 3. MAKE WITH LOTS OF LOVE.....

THE QUEEN'S HOLIDAY ASPARAGUS

Steps:

• In a small pot simmer the vinegar, sugar, water, salt, pepper and both pickle juice's till the sugar has completely dissolved, this usually takes about a minute. Once the sugar has dissolved simmer for 5 minutes and turn off and let the brine cool down.
• Seed and remove the pith from one jalapeno pepper but keep it in the other ones.
• Chop the jalapeno peppers, the red onion, chipotle pickles and sweet pickles.
• Once the brine has cooled add the jalapeno, red onion and both pickles, mix and let sit out for 30 minutes, stirring often.
• Cut the roasted red peppers into strips.
• Trim the asparagus { breaking at the snap part } and bring a pot of salted { 1 tablespoon sea salt } water to a rolling boil, add the asparagus and blanch for 1 to 1 & ½ minutes { depending on how large the asparagus are }. Remove them and put them into ice cold water. Drain and set aside.
• Put the cooled asparagus into the Mason jars and add the roasted red peppers. Add the brine and chopped vegetables to the jars.
• Do not pack the asparagus in the jars to tightly; you want them to soak in the brine. You'll notice that this brine only come ½ up the jars. I've tried this with the brine coming all the way to the top, but I felt it made the tips to mushy. The way I do it is to once a day I'll CAREFULLY turn the jar over leaving it for 24 hours{ making sure the lids are screwed on tight}.These are ready to eat after 2 days, but the longer they sis the better they taste.
• When you are done cutting the jalapeno's make sure to wash your hands thoroughly. And you can control the amount of kick, by de-veining & seeding two or all three of the jalapenos.
• And also when trimming the asparagus depending on how big your Mason jar is you may have to trim them further to make sure they will fit.