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Reply
| | From:  Genie· (Original Message) | Sent: 10/8/2007 6:29 PM |
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Reply
| | | From: Genie· | Sent: 7/23/2008 7:53 PM |
Fried Asparagus in Beer Batter ingredients list: One 12 oz can of beer.
2 lbs of asparagus.
1 cup of flour.
Salt
Pepper.
Garlic powder.
Seasoned salt.
Italian seasoning.
Olive oil. Instructions for Fried Asparagus in Beer Batter: Mix the flour and seasonings together.
Add the beer to the dry ingredients, mixing gently until thick enough to cling to the asparagus.
Cut the asparagus into two-inch pieces.
Heat the olive oil, then deep-fry the coated asparagus in 2 inches of olive oil until golden brown, turning once. | |
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Reply
| | | From: Genie· | Sent: 7/23/2008 7:55 PM |
Peking Style Asparagus ingredients list: 14 oz of canned asparagus, drained.
¼ cup of chicken stock.
¼ cup of water.
2 tablespoons of soy sauce.
2 tablespoons of oil.
1 tablespoon of sherry.
1 tablespoon of cornstarch.
Instructions for Peking Style Asparagus: Heat a pan.
Add the oil, chicken stock, water, sherry, soy sauce and cornstarch.
Stir until boiling.
Add the asparagus and heat thoroughly.
Serve.
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Reply
| | | From: Genie· | Sent: 8/2/2008 12:44 AM |
| Asparagus and Mushroom Puff Pastry Pie
A delicious pie with asparagus, mushrooms, garlic, and
hollandaise sauce baked in puff pastry.
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
Makes: 8 servings
Submitted By: DMEIER1
Ingredients
1/2 cup butter
2 bunches fresh asparagus, trimmed and cut into 1 inch
pieces
6 cloves garlic, diced
1 pound sliced fresh mushrooms
1 cup prepared hollandaise sauce
1 (17.25 ounce) package frozen puff pastry, thawed
Directions
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Melt the butter in a large skillet over medium heat. Add
the asparagus, and cook for about 10 minutes. Stir in the
mushrooms and garlic; cook and stir until the mushrooms are
tender. Set aside.
3. Prepare the hollandaise sauce according to package
directions. Stir into the asparagus and mushrooms.
4. Lay one sheet of puff pastry out flat in the bottom of a
9x13 inch baking dish, letting any extra dough go up the
sides. Spread the asparagus mixture evenly over the dough.
Top with the other sheet of pastry, and pinch the edges
together to seal.
5. Bake for 25 to 30 minutes in the preheated oven, until
pastry is golden brown. Cool for a few minutes before
slicing and serving.
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Reply
| | | From: Genie· | Sent: 8/2/2008 8:28 PM |
| Asparagus Bundles With Orange Butter | | | Ingredients - | | 2 pounds Fresh Asparagus, rough ends trimmed off
1 medium Carrot, peeled
3 tablespoons Butter, melted
1 tablespoon chopped Fresh Parsley
1 teaspoon Fresh Orange Zest
1/4 teaspoon Coarse Salt | | | Preparation: | | | 1. Preheat oven to 400 F. 2. Spray ceramic baking dish with non-stick cooking spray. 3. Add salted water to large saucepan. 4. Add asparagus, cook until barley tender. 5. Drain in colander. Rinse under cold water. 6. Cut long thin strips from carrot. 7. Divide carrots into 6 bundles. Wrap bundles with carrot strips. 8. Place bundles in baking dish. 9. Combine melted butter, fresh parsley, fresh orange zest, and coarse salt in small bowl. 10. Pour over asparagus bundles. 11. Bake 10 minutes or until heated through.
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Reply
| | | From: Genie· | Sent: 8/2/2008 8:40 PM |
Roasted Asparagus Parmigiano 2 pounds asparagus stalks, washed and trimmed
Parmigiano-Reggiano cheese
Extra-virgin olive oil
Coarse salt or sea salt
Coarsely ground black pepper Use a vegetable peeler, shave curls off the Parmigian-Reggiano cheese. Snap or cut off the tough ends of the asparagus. Arrange asparagus in a single layer in a shallow baking pan. Blanch the asparagus in lightly salted boiling water for approximately 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well Toss asparagus with just enough olive oil to lightly coat. Arrange asparagus on a serving platter or individual serving plates. Sprinkle coarse salt, pepper, and Parmigiano-Reggiano cheese curls over the top of the asparagus. Makes 4 servings. | |
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Reply
| | | From: Genie· | Sent: 9/9/2008 5:35 PM |
Roasted Bacon Asparagus - ¼ cup extra virgin olive oil
- 1 shallot minced
- 2 cloves garlic minced
- 2 tablespoons Balsamic vinegar
- 1/2 tablespoon Bacon Salt
- 1 bunch asparagus
- Zest of 1 lemon
Preheat oven to 375°F. Toss all ingredients in bowl and allow to marinate for 30 minutes. Lay Asparagus on a cookie sheet and bake for 8-10 minutes | |
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Reply
| | | From: Genie· | Sent: 9/11/2008 3:06 AM |
| ASPARAGUS DUTCH STYLE
1 1/2 to 2 pounds asparagus, trimmed
6 tablespoons butter, or more
4 eggs
Salt and pepper
8 thin slices dry-cured ham, like prosciutto
12 or 16 paper-thin slices Parmigiano-Reggiano<WBR>.
Poach or steam asparagus in or above boiling salted water until it is bright green and just tender, 3 to 7 minutes, depending on its thickness. Meanwhile, put 4 tablespoons butter in a small saucepan over low heat.
Place at least 2 tablespoons butter in a large skillet, preferably nonstick, and turn heat to medium. When butter in skillet melts, crack eggs into it. Cook, sprinkling with salt and pepper, until whites are no longer runny, about 5 minutes.
Drain asparagus and divide among 4 plates. Turn off heat under butter in saucepan the moment it browns; if eggs are not quite ready, keep butter warm over low flame.
Top asparagus with a portion of ham, then a fried egg, then some browned butter, and finally a few slices of the cheese. Serve.
MAKES 4 servings.
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Reply
| | | From: Genie· | Sent: 10/22/2008 3:00 AM |
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Grilled Asparagus with Mozzarella
Fresh mozzarella melts lightly on the just-grilled asparagus spears;
lemon vinaigrette adds bite.
2 TB lemon juice
1 medium shallot, finely chopped
1 TB coarsely chopped fresh chervil or flat-leaf parsley
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 cup + 1 TB extra virgin olive oil
32 large asparagus stalks (about 2 lb. ), peeled
1/2 lb. lightly salted fresh mozzarella, cut into eight 1/2" thick slices
Chive blossoms, for garnish
In a medium bowl, whisk together the lemon juice, shallot, chervil, salt and
pepper.
Gradually whisk in 3 tablespoons of the olive oil.
In a large skillet of boiling water, blanch the asparagus for 1 minute. Using
tongs, transfer
the asparagus to a plate and toss them with the remaining 2 tablespoons of
olive oil.
Heat a grill pan over moderately high heat. Working in batches, grill the
asparagus, turning,
until just tender and lightly browned, about 4 minutes. Divide the asparagus
among 8 large
plates and top each serving with a slice of mozzarella. Drizzle with the
chervil vinaigrette,
sprinkle with chive blossoms and serve.
Makes 8 servings.
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