Best Springtime Asparagus Recipes

SPRINGTIME ASPARAGUS MEDLEY

Steps:

• In large saucepan, bring water to oil. Add aspargus; cover and cook for 3-5 minutes or until crisp-tender. (I steamed my asparagus in the microwave.) Drain.
• Add tomatoes; cover and keep warm.
• In a blender, combine vinegar, Worcestershire sauce, sugar, onion, salt and paprika; cover and process until smooth. While processing, gradually add oil in a steady stream.
• Pour over asparagus mixture and toss to coat.
• Transfer to serving bowl; sprinkle with almonds and blue cheese if desired. Serve warm.

SPRINGTIME ASPARAGUS PIZZA

Steps:

• Grease a large baking sheet; sprinkle with cornmeal. Roll out dough into a 15-in. circle; transfer to prepared baking sheet., Sprinkle crust with mozzarella and feta cheeses; top with asparagus. Bake at 450° until crust is golden and cheese is melted, 10-15 minutes. Sprinkle with lemon zest and red pepper flakes. Top with anchovy fillets if desired.

SPRINGTIME ASPARAGUS QUICHE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Rinse asparagus and pat dry. Snap off the woody ends and disgard. Cut spears in 1/2 to 1 inch pieces, leaving tops to decorate top of quiche. NOTE: any remaining tops could be used in a breakfast omelet.
• 3. Melt butter in a large skillet over medium heat; add asparagus pieces and sautee for 2 minutes.
• 4. Reduce heat to a meduim/low and add mushrooms, onions, and garlic; cover and heat an additional 3 to 4 minutes. NOTE: you want the asparagus a crispy/tender.
• 5. Turn off heat, remove cover and add tomato and bacon; season with salt and pepper.
• 6. Beat eggs and add cream. Whisk until well combined. Add cheese and egg mixture to aparagus mixture; stir to combine.
• 7. Pour into a 9-inch pie shell and decorate with tops of leftover asparagus and tomato slices if desired; cover loosely with aluminum foil. NOTE: If you are on a low carb diet do not use the pie shell, simply butter you pie plate and pour asparagus mixture in to buttered pie plate.
• 8. Bake at 350 degrees for 35 minutes cover (with foil). Remove foil and bake an additional 20 minute or until top firms up. May be slightly loose in the center, don't worry it will firm up as it cools. Remove from oven and let set until slightly warm or room temperature before slicing. Slice and serve.

SPRINGTIME ASPARAGUS RISOTTO

Steps:

• Wash asparagus and break off the tough ends. Cut spears into 1-inch pieces; set aside.
• In a 6-quart pot, melt butter with olive oil. Add onion, garlic and rice. Over medium-high heat, cook and stir 3-4 minutes; do not brown. Add cooking wine and broth. Increase heat to high and bring to a boil. Immediately reduce heat to low, cover and cook 10 minutes. No need to stir.
• Add asparagus and continue to cook and stir, uncovered, about 3 minutes. Taste rice to ensure it does not overcook. Rice should be al dente and rather soupy. Stir in cheese, lemon peel and marjoram. Remove from heat and serve immediately. Sprinkle with additional cheese, if desired.

SPRINGTIME ASPARAGUS AND PARMESAN SANDWICH

Steps:

• Place the asparagus and 1/3 cup water in a microwave-safe bowl. Cook in the microwave on High 1 minute, or just until tender. Rinse under cold water, and blot dry with paper towels.
• Spread 1 side of 6 bread slices with 1/4 teaspoon butter and about 1 tablespoon mayonnaise each. Layer with asparagus, and sprinkle with Parmesan cheese. Place lettuce over the asparagus, season with pepper, and top with remaining 6 bread slices to form 6 sandwiches. Slice on a diagonal; this is a sandwich that exudes spring !

SPRINGTIME ASPARAGUS, STRAWBERRY, & ARUGULA SALAD RECIPE - (4.7/5)

Steps:

• Preheat oven to 400°F. Toss asparagus pieces with 1 teaspoon olive oil and season to taste with salt and pepper. Lay out in an even layer on a baking sheet and roast until tender, about 15 to 20 minutes. Meanwhile, make the dressing: in a sealable jar (or small bowl) combine the remaining 2 teaspoons olive oil, lemon juice, mustard, and honey. Shake (or whisk) until emulsified; season to taste with salt and pepper. Toss the arugula with the dressing, and then gently toss in the sliced strawberries and asparagus. Top salad with blue cheese crumbles and sliced almonds.

SPRINGTIME FRITTATA WITH MORELS & ASPARAGUS

Steps:

• 1. Set the oven to 350. Heat a well seasoned,12 inch, cast iron pan to hot. Add enough butter to the pan to at least coat the bottom, more if you love butter like I do! Keep the cast iron pan on medium heat. Add the potatoes and stir for a minute or two, so they don't stick. Keep stirring as you add the onions, cook onions to translucent. Turn the heat down a little. Add the morels and asparagus and cook until asparagus are slightly tender (they'll finish in the oven). remove from heat. Remove sautéed veggies to a plate or bowl.
• 2. In a 4 cup measuring cup (or bowl) place the lightly whipped eggs and whisk in cream. Stir in cheese. Pour this mixture to the cast iron pan. Stir in your sautéed veggies. Place cast iron pan in heated oven. Bake for about 20 minutes, or until eggs are set and top is lightly golden browned, or as browned as desired. Removed from oven, cool slightly and flop frittata out onto a cutting board to slice.
• 3. Serve immediately; frittata is best warm. Leftovers will keep airtight in the fridge for up to 5 days.

SPRINGTIME ASPARAGUS RECIPE

Steps:

• Mix mushrooms, dressing and lemon juice in large nonstick skillet; cook on medium heat 3 to 5 minutes or just until mushrooms are tender, stirring frequently.
• Top with asparagus; cover. Reduce heat to medium-low; simmer 5 minutes or until asparagus is crisp-tender.
• Sprinkle with almonds.

SPRINGTIME ASPARAGUS MEDLEY RECIPE - (4.5/5)

Steps:

• In a large saucepan, bring water to a boil. Add asparagus; cover and cook for 3-5 minutes or until crisp-tender. Drain. Add tomatoes; cover and keep warm. In a blender, combine the vinegar, Worcestershire sauce, sugar, onion, salt and paprika; cover and process until smooth. While processing, gradually add oil in a steady stream. Pour over asparagus mixture and toss to coat. Transfer to a serving bowl; sprinkle with almonds and blue cheese if desired. Serve warm.

SPRINGTIME ASPARAGUS

Steps:

• Mix mushrooms, dressing and lemon juice in a nonstick skillet, cook on medium heat for about 3 to 5 minutes or until mushrooms are tender, stirring frequently.
• Top with asparagus; cover.
• Reduce heat to medium-low; simmer 5 minutes or until asparagus are crisp-tender.
• Sprinkle with almonds.

SPRINGTIME ASPARAGUS MEDLEY RECIPE

Steps:

• In a large saucepan, bring water to a boil. Add asparagus; cover and cook for 3-5 minutes or until crisp-tender. Drain. Add tomatoes; cover and keep warm.
• In a blender, combine the vinegar, Worcestershire sauce, sugar, onion, salt and paprika; cover and process until smooth. While processing, gradually add oil in a steady stream. Pour over asparagus mixture and toss to coat.
• Transfer to a serving bowl; sprinkle with almonds and blue cheese if desired. Serve warm.
• Yield: 8-10 servings.
• Originally published as Springtime Asparagus Medley in Taste of Home
• February/March 2007, p33
• Nutritional Facts
• serving (1 each) equals 122 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 128 mg sodium, 10 g carbohydrate, 1 g fiber, 2 g protein.
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SPRINGTIME ASPARAGUS

Steps:

• Rinse asparagus, break off bottom tips, then break each stem into about 3-inch or so pieces. Set aside. Put olive oil in skillet, with tarragon and parsley. Simmer about 5 min., then add asparagus. Saute for 3-4 mins. until tender-crisp. Remove from heat and put in a neutral (non-heating) bowl. Drizzle salad dressing over asparagus and stir. Can be served immediately, or can chill for a cold dish.

SPRINGTIME ASPARAGUS SOUP

Steps:

• Rinse asparagus. Snap off tough ends by grasping each stalk with both hands and bending gently. Discard lower stem portion. Cut spears into 1-inch pieces.In a 3-quart saucepan over medium heat, saute onion in hot butter or margarine for 3 to 5 minutes or until tender.Add water, asparagus, potato, celery, bouillon granules, basil and pepper. Cover. Over medium-high heat, bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft. Remove from heat.Using a slotted spoon, remove about 1/3 cup asparagus tips and pieces set aside.Place half of the soup at a time in a blender container. Cover and blend at high speed for 20 to 30 seconds or until very smooth. Return blended soup to saucepan add reserved asparagus pieces. Over medium heat, heat thoroughly.Stir before serving. Garnish each serving with a spoonful of sour cream.