Recipes

AAPARAGUS WITH BACON

Servings: 4 sweet ones

Ingredients:

1 ½ pound Asparagus;* cut diagonallyinto 1" pieces
10 ounce (2 pkg) frozen apaparagus;
2 tablespoon Fresh parsley; snipped
2 tablespoon Lemon juice;
¼ teaspoon Salt;
2 slice Bacon; fried and chopped

Preparation:

* 2 PACKAGES (10 oz) frozen cut asparagus can be substitued for the fresh asparagus. Cook as directed on package; drain.

Place steamer basket in ½" water in saucepan or skillet (water should not touch the bottom of basket). Place lower stalk pieces in basket. Cover tightly and heat to boiling; reduce heat. Steam 4 minutes. Add tips. Cover tightly and steam until crisp-tender, 4 to 5 minutes longer. Toss asparagus with parsley, lemon juice and salt.
Sprinkle with bacon.

MICROWAVE DIRECTIONS: Place asparagus, ½ cup water and ¼ teaspoon salt in 1 ½-quart microwable casserole. Cover tightly and microwave on high(100% depending how powerful the microwave is) 3 minutes, less if very powerful( my microwave is an older one..in fact 20 years); stir. Cover and microwave until crisp-tender, 2 to 3 minutes longer. Let stand 1 munites; drain. Continue as directed.
Serving size ¾ cup.
Food Exchanges per serving: 1 VEGETABLE EXCHANGES + MAYBE ½ HIGH-FAT MEAT EXCHANGE; CAL: 75; (Bacon listed as Saturated Fat, but we wouldn't use it anyhow would we).

Source: Betty's Crocker's New American Cooking by WHOM(1983) Brought to you and yours via Nancy O'Brion and her Meal-Master

ASPARAGI DI CAMPO (COLD MARINATED ASPARAGUS)

Servings: 4 servings

Ingredients:

¾ small Onion, minced
Salt
1 ½ teaspoon Capers, rinsed & chopped
1 teaspoon Lemon juice
Salt & pepper
1 each Mint leaf
1 pound Thin asparagus

Preparation:

Place onion & salt in a bowl large enough to hold the asparagus. Mix well & let steep for 30 minutes. Add the capers, lemon juice & mint leaf & marinate for at least 1 hour. Mix thoroughly from time to time.
Meanwhile, bring an asparagus cooker to a boil & cook the asparagus until tender but still crisp, about 3 minutes. Drain. Toss the still warm asparagus with the marinade & add salt & pepper. Toss gently & serve.

ASPARAGI FRITTI AL PROSCIUTTO

Servings: 4 servings

Ingredients:

16 Fat asparagus spears washed and trimmed (See NOTE)
1 teaspoon Salt
6 tablespoon Butter
2 Eggs; beaten together
Flour; for dredging
16 small Slices prosciutto
1 tablespoon Cooking oil

Preparation:

COOK ASPARAGUS IN BOILING salted water until barely tender, about 10 minutes. Drain in a colander, spray with cold water, and pat dry. Lay asparagus out on a platter. Melt 3 tablespoons of butter and drizzle it over asparagus spears. Put beaten eggs on one plate and flour for dredging on another. Heat remaining butter and oil in a skillet. Wrap each asparagus spear in a slice of prosciutto. Roll them in flour (brush off excess), dip in egg, and saute them until golden, about 2 minutes to a side. Drain on paper towels and serve hot. NOTE: If there are no fat asparagus, use twice as many skinny ones; cook a few minutes less and roll 2 spears in each slice of prosciutto.

ASPARAGU SOUP

Servings: 1 servings

Ingredients:

Asparagus
Water
Salt
1 quart Milk; or part cream
2 ounce Butter
Pepper

Preparation:

Take asparagus, break into ½ inch pieces, boil until tender in salted water, add 1 qt good rich milk or part cream, add 2 ounces butter, season with pepper and it is ready to serve. This is delicious.

Source: Margaret Bower, Greenford Grange, Mahoning County, OH

ASPARAGUS

Servings: 1 servings

Ingredients:

Asparagus
1 ½ pound For 4 servings.

Preparation:

Asparagus is low-calorie and spiked with vitamins A &b C. Allow about To Prepare: Break off tough ends as far down as stalks snap easily. For spears, tie with string. Or, cut each stalk into 1 inch pieces. Cooking Spears: In deep, narrow pan or asparagus pot, heat 1" salted water to boiling. Place asparagus upright in pot. Heat to boiling, reduce heat. Boil uncovered for 5 minutes. Cover and boil 2-3 minutes longer. Drain. Cooking pieces: Cook lower stalk pieces uncovered in 1" boiling water for 6 minutes. Add tips, cover, and cook until tender, about 1-2 minutes. Drain.
Steaming: Place steamer or basket in ½" water (water should not touch basket). Place asparagus in basket. Cover tightly and heat to boiling.
Reduce heat and steam until tender, about 6 minutes. Microwave: Cover and nuke asparagus spears or 1" pieces and ¼ c water in 2 qt casserole on high 4 minutes. Turn asparagus over. Cover and nuke until tender crisp, about 3 minutes longer. Let stand 1 minute and drain.

Asparagus & Acorn Squash Rings

Servings: 4 servings

Ingredients:

16 Asparagus stalks
Scauce:....................
2 tablespoon Sugar
¼ cub Fresh lemon juice
6 tablespoon Apple cider
2 Small or medium acorn squash
¼ cub Clarified butter (see note)
½ cub Chopped walnuts
2 tablespoon Cider vinegar

Preparation:

Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into ¼-inch rings. In kettle, carefully cook squash rings, then asparagus in boiling, salted water until tender. Don't overcook. Drain each vegetable as soon as it's tender. Heat butter in medium skillet. Add sugar and walnuts. Stir over medium heat until sugar is light brown. Deglaze pan with lemon juice, vingar and cider. Cook, stirring constantly, to reduce by half.
To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over. NOTE: To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil-clarified butter- on top

Asparagus & Beef with Black Beans

Servings: 4 servings

Ingredients:

1 tablespoon Salted preserved black beans
2 Garlic cloves; minced
2 slice Ginger (quarter-sized) minced
½ pound Flank steak
1 small Onion; sliced
1 pound Asparagus; cut into ½-in thick diagonal pieces
3 tablespoon Peanut oil
½ teaspoon Salt
1 tablespoon Dark soy sauce
½ cub Chicken stock
2 teaspoon Cornstarch; mixed with
1 tablespoon Water
½ teaspoon Sugar
½ tablespoon Oyster sauce
1 dash Sesame oil
Hot steamed rice

BEEF MARINADE:
½ teaspoon Sugar
1 tablespoon Rice wine or dry sherry
½ tablespoon Soy sauce
1 teaspoon Cornstarch
½ teaspoon Sesame oil

Preparation:

COVER THE BLACK BEANS with warm water for 5 minutes. Drain. Rinse thoroughly to remove salt. Put into a bowl with the garlic and ginger; mash into a paste and set aside. Slice the beef against the grain into ¼-inch thick slices; toss with the beef marinade. Set aside for 10 minutes.
Preheat a wok until hot. Add 2 tablespoons of the oil. Over high heat, add beef and stir-fry for a minute or until seared; remove and set aside. While wok is hot, add remaining oil, salt and reserved black-bean paste; stir-fry until fragrant, a few seconds. Toss in the onions, stir-fry for 10 seconds, then add the asparagus in 2-or-3 batches, seconds apart, making certain the wok is hot before adding the next batch. Toss and stir until asparagus are coated with the oil. Sprinkle with soy sauce, toss together, then pour in the stock and bring to a boil. If the asparagus needs more cooking, cover for a minute. Meanwhile, stir the cornstarch, water, sugar and oyster sauce into a smooth paste. When the asparagus is tender but still crisp, add the cornstarch liquid into the center of the wok. Immediately stir until thickened, about 10 seconds. Return the beef, add a desh of sesame oil; toss to mix. Serve hot over rice.

JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

ASPARAGUS & CHICKEN IN BLACK BEAN SAUCE

Servings: 6 servings

Ingredients:

2 Chicken thighs
12 medium Asparagus spears
3 tablespoon Peanut or corn oil
MARINADE:
1 tablespoon Dry sherry
1 teaspoon Cornstarch
2 teaspoon Thin soy sauce
1 pinch Sugar
SAUCE:
2 teaspoon Fermented black beans
3 Cloves garlic, minced
½ teaspoon Brown sugar
2 teaspoon Black soy sauce
¾ cub Chicken stock
Cornstarch paste asthickener

Preparation:

Marinating: With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch and sugar in bowl; massage liquid into meat with your fingers. Marinate for 15 to
30 minutes.
Preparation: Wash asparagus; peel tough white outer skin off ends; slice on
diagonal in 2 ½" sections. Rinse fermented black beans. In bowl, combine and mash black beans and garlic, brown sugar, black soy sauce and chicken stock; stir; reserve for 15 minutes.
Stir-Frying: Add 2/3 of oil to hot wok; when oil is very hot, add chicken.
Stir-fry for about 3 minutes on high heat - or until chicken begins to shrink
and firm up. Remove chicken to holding bowl.
Reheat wok to high, add remaining oil. When oil is hot, add black bean sauce. Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir sauce with asparagus. When sauce boils, add cooked chicken; toss to combine.
Dribble in a little cornstarch paste if needed; cornstarch in chicken marinade might be enough. Toss ingredients until very little liquid remains
and is reduced to glaze. Dish is ready when asparagus brightens. If you still have too much liquid, remove ingredients, continue to reduce sauce, then return ingredients to coat them with sauce. Serve in individual portions.

Asparagus & Chicken Pasta

Servings: 4 servings

Ingredients:

450 package Pasta, such as penne
1 Asparagus
4 Chicken breasts, skinned and
2 teaspoon Olive oil
½ teaspoon BasilSalt and pepper
½ cub Parmesan cheese
2 teaspoon White wine

Preparation:

Cook pasta in a large pot of salted boiling water until ad dente, about 8 min. Meanwhile, snap off and discard woody ends of asparagus.
Then, slice spears into 2 inch pieces. Set aside to add to pasta during last 3 min. of cooking. Meanwhile, cut chicken into strips. Heat oil in a large frying pan set over medium heat. Add chicken. Stir often until cooked through, about 3 min. Stir in wine and seasonings. Drain pasta and asparagus. Toss with chicken.

Asparagus & Crab Meat Soup (Mang Tay Nau Cua)

Servings: 1 servings

Ingredients:

4 cub Chicken broth
1 tablespoon Plus 2 teaspoons nuoc mam(Vietnamese fish sauce)
½ teaspoon Sugar
¼ teaspoon Salt
1 tablespoon Vegetable oil
6 Shallots, chopped
2 Garlic cloves, chopped
8 Ounces lump crab meat,picked over and drained
Freshly ground black pepper
2 tablespoon Cornstarch or arrowroot,mixed with
2 tablespoon Cold water
1 Egg, lightly beaten
15 ounce White asparagus spears *
1 tablespoon Shredded coriander
1 Scallion, thinly sliced

Preparation:

* cut into 1-inch sections with canning liquid reserved

This soup was probably created by some homesick Frenchman. White asparagus (a French import), packed in jars or cans, is used for this recipe.
Traditionally, crumbled, salted duck egg yolk is added to season the soup.

If white asparagus is unavailable, use frozen or fresh asparagus (in this case, add the fresh asparagus to the broth from the very beginning and cook until tender, before adding the remaining ingredients).

Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer.

Meanwhile, heat the oil in a skillet. Add the shallots and garlic and stir-fry until aromatic. Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste. Stirfry over high heat for 1 minute. Set aside.

Bring the soup to a boil. Add the cornstarch mixture and stir gently until the soup thickens and is clear. While the soup is actively boiling, add the egg and stir gently. Continue to stir for about 1 minute. Add the crab meat mixture and asparagus with its canning liquid; cook gently until heated through.

Transfer the soup to a heated tureen. Sprinkle on the coriander, scallion and freshly ground black pepper.

Yield: 4 to 6 servings.

From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang.
1989.

Posted by Stephen Ceideberg; May 24 1993.

ASPARAGUS & MORELS IN WILD MUSHROOM VINAIGRETTE

Servings: 4 servings

Ingredients:

32 Asparagus spears
½ pound Fresh morels; halved, cleaned and trimmed
¼ ounce Dried porcini mushrooms
1 cub Chicken stock or water
¼ cub Balsamic vinegar

Preparation:

Trim and blanch asparagus until tender and stop the cooking by immersing in cold water. Drain and reserve. Soak porcini in stock or water. Bring to a boil and reduce volume to ¼ cup. Strain. In blender, combine balsamic vinegar and the mushroom soaking water. Emulsify oil into base and season with salt and pepper. Steam asparagus for 1 minute to rewarm and arrange on warm plates.

Saute morels in butter until they release their juices. Increase heat and saute 2-3 minutes. Toss morels in 2/3 of the vinaigrette. Divide among the spears and drizzle a little vinaigrette around each.

Nutritional Info Per Serving: Protein: 4 gr. (7%); Carbohydrates: 12 gr.
(21%); Fat: 18.5 gr. (72%); Calories: 215; Sodium: 444 mg.; Cholesterol:
4 mg. Exchanges: 2 Vegetable, 3.5 Fat Serves 4

Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html)
Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias

Asparagus & Mushrooms with Black Bean Sauce

Servings: 1 servings

Ingredients:

1 pound Asparagus, stiff ends
Peeled
¼ pound Brown button mushrooms (or
Mixed mushrooms)
2 Garlic cloves
1 tablespoon Fermented black soybeans
1 ½ tablespoon Rice vinegar
1 tablespoon Tamari (or soy sauce)
1 teaspoon Potato starch (or
Cornstarch)
1 teaspoon Brown sugar
1 tablespoon Sake or other rice wine

Preparation:

Cut asparagus on the diagonal into 1-2 inch pieces. Blanch for 5 minutes in boiling water. Drain and set aside.

Wash and slice mushrooms. Set aside.

Mince the garlic. Rinse the black beans well. Mix garlic and beans together. Set aside.

Mix together the rice vinegar, tamari, starch, sugar, and sake. Set aside.

Fill a glass with water and set handy next to the stove. Put a skillet over high heat. When the pan is hot, dump the garlic mixture into the pan. Stir fry for one minute, adding water as the mixture begins to stick -- add just a little at time. Add the asparagus and stir fry for 10 minutes (or until asparagus is just shy of being crisp-done), again adding water just as needed. Add mushrooms and stir fry for 2-5 more minutes. Add the vinegar mixture (giving it a last stir to make sure starch is well mixed), stir until evenly coated and sauce thickens. Serve immediately.

Comments:

Fermented black soybeans are available in Asian markets. Usually labled "salted black beans". I find them in the preserved food section in plastic bags.

Posted by Michelle Dick <artemis> to the Fatfree Digest [Volume 13 Issue 8] Dec. 8, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

ASPARAGUS & PIMENTO

Servings: 4 servings

Ingredients:

1 ¼ pound Fresh asparagus;
1 cub Water
2 tablespoon Lime juice; fresh
¼ cub Pimento;
1 tablespoon Pine nuts;

Preparation:

Rinse asparagus and snap off tough ends. In a large skillet bring water to boil and add asparagus. Cover and steam until bright grean, 2 to 3 minutes. Remove from heat, drain and arrange on a platter.
Sprinkle with juice; garmish with pimento and pine nuts. Serve warm or chilled.

Food Exchanges per servings: 1 VEGETABLES EXCHANGES CAL: 37; CHO:
0mg; CAR: 7g; PRO: 3g; SOD: 6mg; FAT: 2g;

Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master

ASPARAGUS & RED PEPPER SOUP

Servings: 4 servings

Ingredients:

2 pound Asparagus, trimmed, cut into
1 " pieces
2 cub Veggie broth
1 Roasted red pepperdiced(1/3-½ cup total)
1 can Evap skim milkx pepper to taste

Preparation:

1. Place asparagus and broth into 4 qt pan and simmer for 15 min., until tender.

2. Puree asparagus/broth in blender. Take out some pieces for a chunkier consistency if you wish.

3. Put puree back in pan and add red pepper, any reserved asparagus, black pepper, and can of milk.

4. Heat until thickened to your liking.

NOTE: You can add some thickener(flour,cornstarch) to hasten the process. I started the pepper roasting at about the same time as the the asparagus, and it worked out fine to add to soup.

Serve with a salad and hearty bread!

Posted by mmk3@Lehigh.EDU (MARGARET M. KING) to Fatfree From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

Asparagus & Sesame Chicken Soup

Servings: 4 servings

Ingredients:

2 pound Chicken
3 tablespoon Sesame oil
6 Slices ginger root
½ cub Medium sherry
½ teaspoon Salt
2 cub Warm water
1 teaspoon Sugar
½ cub Button mushrooms, canned
8 Fresh asparagus spears

Preparation:

Preparation: Rinse chicken, remove fat pockets, pat dry, and chop into bite-size pieces. NOTE: if tempted to use breast meat without bones, please don`t; bones add to body and flavor of soup. Peel and slice ginger root. Wash and cut asparagus into 2" sections.

Braising: Heat wok to medium hot. Add sesame oil. Start braising chicken a few pieces at a time when oil begins to smell. Sesame oil will burn at lower temperature than other cooking oils, so avoid hot wok. After browning lightly, return chicken pieces to wok; add ginger slices, sherry and salt.
When sherry boils, add water and sugar. Turn up heat, bring to boil, then reduce heat to simmer, cover and simmer for 30 minutes. Add mushrooms and asparagus, simmer for another 15 minutes.

Transfer to covered soup tureen (or put plate on top of soup bowl), place in steamer on low, and hold until ready to serve.

You can make this soup in large sauce pan, if wok is needed for something else.
Submitted By COOK4U@AOL.COM On SAT, 5 AUG 1995 113122 -0400

ASPARAGUS (GENERIC)

Servings: 1 servings

Ingredients:

Asparagus
1 ½ pound For 4 servings.

Preparation:

Asparagus is low-calorie and spiked with vitamins A &b C. Allow about To Prepare:
Break off tough ends as far down as stalks snap easily. For spears, tie with string. Or, cut each stalk into 1 inch pieces. Cooking Spears:
In deep, narrow pan or asparagus pot, heat 1" salted water to boiling. Place asparagus upright in pot. Heat to boiling, reduce heat. Boil uncovered for 5 minutes.
Cover and boil 2-3 minutes longer. Drain. Cooking pieces: Cook lower stalk pieces uncovered in 1" boiling water for 6 minutes. Add tips, cover, and cook until tender, about 1-2 minutes. Drain. Steaming:
Place steamer or basket in ½" water (water should not touch basket). Place asparagus in basket. Cover tightly and heat to boiling. Reduce heat and steam until tender, about 6 minutes. Microwave:
Cover and nuke asparagus spears or 1" pieces and ¼ c water in 2 qt casserole on high 4 minutes. Turn asparagus over. Cover and nuke until tender crisp, about 3 minutes longer. Let stand 1 minute and drain.

ASPARAGUS ALMONDINE

Servings: 6 servings

Ingredients:

¼ cub Finely chopped almonds
½ cub Butter
1 teaspoon Tarragon vinegar
20 ounce Frozen asparagus spears,cooked and drained

Preparation:

1. In a small, heat-resistant, non-metallic bowl, place almonds and butter.
2. Heat, uncovered, in Microwave Oven 1 ½ minutes or until nuts are lightly browned.
3. Stir in vinegar.
4. Pour sauce over hot or cooled asparagus.

ASPARAGUS AND ACORN SQUASH RINGS

Servings: 4 servings

Ingredients:

16 Asparagus stalks
2 Small or medium acorn squash
Scauce:....................
¼ cub Clarified butter (see note)
2 tablespoon Sugar
½ cub Chopped walnuts
¼ cub Fresh lemon juice
2 tablespoon Cider vinegar
6 tablespoon Apple cider

Preparation:

Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into ¼-inch rings. In kettle, carefully cook squash rings, then asparagus in boiling, salted water until tender. Don't overcook. Drain each vegetable as soon as it's tender. Heat butter in medium skillet.
Add sugar and walnuts. Stir over medium heat until sugar is light brown. Deglaze pan with lemon juice, vingar and cider. Cook, stirring constantly, to reduce by half. To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over. NOTE: To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil-clarified butter- on top

ASPARAGUS AND ACRON SQUASH RINGS

Servings: 4 servings

Ingredients:

16 Asparagus stalks
2 Small or medium acorn squash
Scauce:....................
¼ cub Clarified butter (see note)
2 tablespoon Sugar
½ cub Chopped walnuts
¼ cub Fresh lemon juice
2 tablespoon Cider vinegar
6 tablespoon Apple cider

Preparation:

Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into ¼-inch rings. In kettle, carefully cook squash rings, then asparagus in boiling, salted water until tender. Don't overcook. Drain each vegetable as soon as it's tender. Heat butter in medium skillet. Add sugar and walnuts. Stir over medium heat until sugar is light brown. Deglaze pan with lemon juice, vingar and cider.
Cook, stirring constantly, to reduce by half.
To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over. NOTE: To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil-clarified butter- on top

ASPARAGUS AND BEEF WITH BLACK BEANS

Servings: 4 servings

Ingredients:

1 tablespoon Salted preserved black beans
2 Garlic cloves; minced
2 slice Ginger (quarter-sized) minced
½ pound Flank steak
1 small Onion; sliced
1 pound Asparagus; cut into ½-in thick diagonal pieces
3 tablespoon Peanut oil
½ teaspoon Salt
1 tablespoon Dark soy sauce
½ cub Chicken stock
2 teaspoon Cornstarch; mixed with
1 tablespoon Water
½ teaspoon Sugar
½ tablespoon Oyster sauce
1 dash Sesame oil
Hot steamed rice

BEEF MARINADE:
½ teaspoon Sugar
1 tablespoon Rice wine or dry sherry
½ tablespoon Soy sauce
1 teaspoon Cornstarch
½ teaspoon Sesame oil

Preparation:

COVER THE BLACK BEANS with warm water for 5 minutes. Drain. Rinse thoroughly to remove salt. Put into a bowl with the garlic and ginger; mash into a paste and set aside. Slice the beef against the grain into ¼-inch thick slices; toss with the beef marinade. Set aside for 10 minutes.
Preheat a wok until hot. Add 2 tablespoons of the oil. Over high heat, add beef and stir-fry for a minute or until seared; remove and set aside. While wok is hot, add remaining oil, salt and reserved black-bean paste; stir-fry until fragrant, a few seconds. Toss in the onions, stir-fry for 10 seconds, then add the asparagus in 2-or-3 batches, seconds apart, making certain the wok is hot before adding the next batch. Toss and stir until asparagus are coated with the oil. Sprinkle with soy sauce, toss together, then pour in the stock and bring to a boil. If the asparagus needs more cooking, cover for a minute. Meanwhile, stir the cornstarch, water, sugar and oyster sauce into a smooth paste. When the asparagus is tender but still crisp, add the cornstarch liquid into the center of the wok. Immediately stir until thickened, about 10 seconds. Return the beef, add a desh of sesame oil; toss to mix. Serve hot over rice.

ASPARAGUS AND CHICKEN IN BLACK BEAN SAUCE

Servings: 6 servings

Ingredients:

2 Chicken thighs
12 medium Asparagus spears
3 tablespoon Peanut or corn oil

MARINADE:
1 tablespoon Dry sherry
1 teaspoon Cornstarch
2 teaspoon Thin soy sauce
1 pinch Sugar

SAUCE:
2 teaspoon Fermented black beans
3 Cloves garlic, minced
½ teaspoon Brown sugar
2 teaspoon Black soy sauce
¾ cub Chicken stock
Cornstarch paste

Preparation:

Marinating: With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch and sugar in bowl; massage liquid into meat with your fingers. Marinate for 15 to 30 minutes.

Preparation: Wash asparagus; peel tough white outer skin off ends; slice on diagonal in 2 ½" sections. Rinse fermented black beans. In bowl, combine and mash black beans and garlic, brown sugar, black soy sauce and chicken stock; stir; reserve for 15 minutes.

Stir Frying: Add 2/3 of oil to hot wok; when oil is very hot, add chicken.
Stir-fry for about 3 minutes on high heat - or until chicken begins to shrink and firm up. Remove chicken to holding bowl.

Reheat wok to high, add remaining oil. When oil is hot, add black bean sauce. Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir sauce with asparagus. When sauce boils, add cooked chicken; toss to combine.
Dribble in a little cornstarch paste if needed; cornstarch in chicken marinade might be enough. Toss ingredients until very little liquid remains and is reduced to glaze. Dish is ready when asparagus brightens. If you still have too much liquid, remove ingredients, continue to reduce sauce, then return ingredients to coat them with sauce. Serve in individual portions.

ASPARAGUS AND CRAB MEAT SOUP - MANG TAY NAU CUA

Servings: 6 servings

Ingredients:

4 cub Chicken broth
1 tablespoon Plus 2 teaspoons nuoc mam(Vietnamese fish sauce)
½ teaspoon Sugar
¼ teaspoon Salt
1 tablespoon Vegetable oil
6 Shallots, chopped
2 Garlic cloves, chopped
8 ounce Fresh or canned lump crabmeat, picked over anddrained
Freshly ground black pepper
2 tablespoon Cornstarch or arrowroot,mixed with 2 tablespoonscold water
1 Egg, lightly beaten
15 ounce White asparagus spears, cutinto 1-inch sections withcanning liquid reserved
1 tablespoon Shredded coriander
1 Scallion, thinly sliced

Preparation:

Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer.
Meanwhile, heat the oil in a skillet. Add the shallots and garlic and stir-fry until aromatic. Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste. Stir-fry over high heat for 1 minute. Set aside.
Bring the soup to a boil. Add the cornstarch mixture and stir gently until the soup thickens and is clear. While the soup is actively boiling, add the egg and stir gently. Continue to stir for about 1 minute. Add the crab meat mixture and asparagus with its canning liquid; cook gently until heated through.
Transfer the soup to a heated tureen. Sprinkle on the coriander, scallion and freshly ground black pepper.

ASPARAGUS AND CRABMEAT SALAD

Servings: 4 servings

Ingredients:

1 cub Mayonnaise
1 tablespoon Lemon juice - fresh
1 ½ teaspoon Tomato paste
1 ½ teaspoon Shallot - minced
½ teaspoon Dijon mustard
¼ teaspoon Pepper
1 pound Asparagus - trimmed
8 ounce Crabmeat - cooked
4 large Boston lettuce leaves - orbutter lettuce leaves

Preparation:

Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

*DIRECTIONS*

Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl. Cover and refrigerate until ready to use. (Can be prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer to bowl of ice water and cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus.
Spoon crabmeat mayonnaise over and serve.

Bon Appetit, April, 1991.

ASPARAGUS AND MUSHROOMS WITH BLACK BEAN SAUCE

Servings: 1 servings

Ingredients:

1 pound Asparagus, stiff ends
Peeled
¼ pound Brown button mushrooms (or
Mixed mushrooms)
2 Garlic cloves
1 tablespoon Fermented black soybeans
1 ½ tablespoon Rice vinegar
1 tablespoon Tamari (or soy sauce)
1 teaspoon Potato starch (or
Cornstarch)
1 teaspoon Brown sugar
1 tablespoon Sake or other rice wine

Preparation:

Cut asparagus on the diagonal into 1-2 inch pieces.
Blanch for 5 minutes in boiling water. Drain and set aside.

Wash and slice mushrooms. Set aside.

Mince the garlic. Rinse the black beans well. Mix garlic and beans together. Set aside.

Mix together the rice vinegar, tamari, starch, sugar, and sake. Set aside.

Fill a glass with water and set handy next to the stove. Put a skillet over high heat. When the pan is hot, dump the garlic mixture into the pan. Stir fry for one minute, adding water as the mixture begins to stick -- add just a little at time. Add the asparagus and stir fry for 10 minutes (or until asparagus is just shy of being crisp-done), again adding water just as needed. Add mushrooms and stir fry for 2-5 more minutes. Add the vinegar mixture (giving it a last stir to make sure starch is well mixed), stir until evenly coated and sauce thickens. Serve immediately.

Comments:

Fermented black soybeans are available in Asian markets. Usually labled "salted black beans". I find them in the preserved food section in plastic bags.

Posted by Michelle Dick <artemis> to the Fatfree Digest [Volume 13 Issue 8] Dec. 8, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

ASPARAGUS AND SESAME CHICKEN SOUP

Servings: 4 servings

Ingredients:

2 pound Chicken
3 tablespoon Sesame oil
6 Slices ginger root
½ cub Medium sherry
½ teaspoon Salt
2 cub Warm water
1 teaspoon Sugar
½ cub Button mushrooms, canned
8 Fresh asparagus spears

Preparation:

Preparation: Rinse chicken, remove fat pockets, pat dry, and chop into bite-size pieces. NOTE: if tempted to use breast meat without bones, please don`t; bones add to body and flavor of soup. Peel and slice ginger root. Wash and cut asparagus into 2" sections.

Braising: Heat wok to medium hot. Add sesame oil. Start braising chicken a few pieces at a time when oil begins to smell. Sesame oil will burn at lower temperature than other cooking oils, so avoid hot wok. After browning lightly, return chicken pieces to wok; add ginger slices, sherry and salt.
When sherry boils, add water and sugar. Turn up heat, bring to boil, then reduce heat to simmer, cover and simmer for 30 minutes. Add mushrooms and asparagus, simmer for another 15 minutes.

Transfer to covered soup tureen (or put plate on top of soup bowl), place in steamer on low, and hold until ready to serve.

You can make this soup in large sauce pan, if wok is needed for something else.

ASPARAGUS BRAISE

Servings: 4 servings

Ingredients:

½ pound Asparagus, thinly slicedon the diagonal
½ cub Bamboo shoots, sliced
½ cub Water chestnuts, sliced
1 cub Celery, sliced diagonallyOR
1 large Celery stalk, sliceddiagonally
1 cub Fresh mushrooms, slicedOR
¾ cub Canned mushrooms
½ cub Cashews (opt)
3 tablespoon Oil
Salt

Preparation:

1. Clean and prepare vegetables.

2. Heat oil in wok to smoking point. Stir fry asparagus in wok for about 2 minutes. Reduce heat to low medium, cover wok and cook asparagus for 5 more minutes, lifting cover 3-4 times to stir it. At the end of 5 minutes, add all the other ingredients except cashews raise heat 1 notch, stir fry 3 minutes with cover over wok. Lift cover at least once or twice to stir vegetables, so all will be cooked through. Place food in platter, if desired sprinkle cashews over all.

NOTE: A very lovely party dish, especially in spring, when asparagus is available.

ASPARAGUS CAKE

Servings: 12 servings

Ingredients:

2/3 cub Butter or margarine
1 1/3 cub Sugar
1 teaspoon Baking soda
½ teaspoon Salt
½ cub Asparagus puree( cooked )
3 Squares melted chcolate
1 ½ teaspoon Vanilla
1 ¾ cub Flour
3 Eggs
½ cub Buttermilk

Preparation:

Cream butter and sugar. blend in asparagus, chocolate, vanilla. Combine flour with baking soda. Add alterantely with buttermilk to creamed mixture.
Turn into 2, 8 inch cake pans and bake 350 for 35 minutes or tested done.
Cool in pans for 10 minutes and remove to racks to cool. Fill and frost with a chocolate frosting.

ASPARAGUS CASHEW STIR-FRY

Servings: 4 servings

Ingredients:

4 cub Hot cooked Brown Rice

SAUCE:
3 tablespoon Soy sauce
2 tablespoon Cornstarch
1 ½ cub Water or vegetable stock
1 tablespoon Minced Gingerroot
1 teaspoon (pref toasted) Sesame Oil
¼ teaspoon Dry crushed red pepper
1 dash White pepper

ND STEP:
2 tablespoon Safflower oil
1 pound Fresh Asparagus *
4 Scallions, chopped
1 Sm sweet red pepper, chopped
1 Clove Garlic, minced
1 cub Cashews **

Preparation:

* woody parts of stems removed, tender part cut into 3" lengths (3 cups) ** dry-roasted and unsalted, or raw slivered almonds GARNISH: mandarin orange sections and toasted sesame seeds, optional Cook or reheat brown rice.
In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside.
In a wok or large skillet, heat oil. Stir-fry asparagus, scallions, pepper, and garlic until vegetables are crisp/tender.
Stir sauce mixture; pour it over the vegetables and stir until it is thickened and bubbly. Reduce heat; fold in cashews. Cover and cook 1 minute, until cashews are heated through. Serves 4-6.
VARIATIONS: - 3-4 c broccoli florets may be substituted for asparagus; or add other veggies such as sliced mushrooms or thinly sliced carrots ~ with the cashews, gently stir in 1 lb firm tofu cut into ½" cubes ~ serve over pasta rather than rice; buckwheat noodles are good

ASPARAGUS CASSEROLE

Servings: 4 servings

Ingredients:

2 cub Asparagus, fresh, 2" lengths
1 can Cream of mushroom soup
4 ounce Mushrooms, sliced
2 cub Cheddar cheese, grated
1 can French fried onion ring, 3oz

Preparation:

Butter a casserole dish. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more.

Asparagus Chicken

Servings: 6 servings

Ingredients:

-EILEEN LAMPARELLICGDR39A-----
Whole chicken breasts -- -
Halved
¼ cub Oil
4 teaspoon Butter -- melted
¼ cub Flour
½ teaspoon Salt
2 cub Chicken broth
½ cub Heavy cream
½ teaspoon Tabasco
16 ounce Can of asparagus
½ cub Parmesan cheese -- grated

Preparation:

Brown the chicken in oil. In a saucepan, add flour and salt to butter.
Stir
in chicken broth and cook until thick. Remove from heat; add cream and Tabasco. Place asparagus in the bottom of a 9x13" casserole. Arrange the chicken on top of the aspragus. Pour sauce over the chicken and asparagus.
Sprinkle with cheese. Bake at 350 for 45 minutes.

Recipe By :

ASPARAGUS CORNET WITH LEMON DRESSING

Servings: 4 servings

Ingredients:

1 pound Asparagus, fresh, young, preferably thin, stalks, bottoms trimmed off

PASTRY:
½ pound Puff Pastry **

LEMON DRESSING:
2 large Egg yolks
2 teaspoon Mustard, Dijon
1 medium Lemon, juice of
Salt (to taste)
Pepper, white (to taste)
1 cub Oil, olive, extra-virgin

Preparation:

** See recipe for Puff Pastry.

For the pastry cornets:
=======================

Roll the pastry out onto a lightly floured work surface to 3" x 20" rectangle, ¼" thick. Cut the rectangle into 4 long strips, each ¾" wide.

Wrap each strip around a long metal cone (which can be made from heavy-duty aluminum foil), beginning at the tip and rolling the strip around and around, overlapping slightly. Place these on an ungreased baking sheet and refrigerate for 1 hour or more.

Preheat oven to 375 F.

Bake pastry cornets until golden, about 15 minutes.

Cool briefly, then very carefully the metal or foil cones.

For the lemon dressing:
=======================

Combine the egg yolks, mustard, lemon juice, and salt and pepper.
Whisk in the oil a drop at a time. When the dressing begins to thicken, add the oil 1 teaspoon at a time, then continue adding oil in a thin stream.

Adjust seasonings to taste.

Cook the asparagus, tied in bundles, in boiling salted water until it's just crisp-tender; drain.

Construction:
=============

Pour a small amount of dressing on each serving plate.

Place a cornet on top of the dressing and tuck the asparagus into the ends of the cornet, fanning the tips outward.

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

Chef: Michel Fitoussi, 24 Fifth Avenue, New York

ASPARAGUS CRAB SOUP (SUP MANG TAY CUA)

Servings: 6 servings

Ingredients:

2 ½ quart Water
2 pound Pork bones
2 teaspoon Salt
1 tablespoon Fish sauce (nuoc mam)
1 teaspoon Vegetable oil
1 Clove garlic, chopped
2 Shallots or
2 Scallions, chopped whitepart
½ pound Crab meat, fresh, frozen,or canned
¼ teaspoon Freshly ground black pepper
2 teaspoon Cornstarch dissolved in
2 tablespoon Water
1 Egg
1 can (15 ounces) whiteasparagus, undrained
¼ cub Chopped fresh coriander(Chinese parsley)
¼ cub Chopped scallion greens

Preparation:

The French introduced asparagus to the Vietnamese, who promptly incorporated this classic vegetable into their cuisine. The Vietnamese word for asparagus is "Western bamboo," due to its resemblance to bamboo shoots. asparagus is universally popular throughout Vietnam, this light, tasty dish will delight your family as well.

Bring water to a boil and put the pork bones in. Remove the scum, then cover and continue to boil the bones for 1 hour. Remove the bones from the stock and discard. Add the salt and the fish sauce to the stock.

Heat the oil and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat. Sprinkle with ⅛ teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil. Add the cornstarch-and-water mixture and stir for a few minutes.

Break the egg open and drop it into the actively boiling soup while stirring. Cook, still stirring, for about 2 minutes, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper. Continue to cook until the asparagus is heated through.

Sprinkle the coriander and scallion green over the soup before serving.

Makes 6 to 8 servings.

From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 1979.

Posted by Stephen Ceideberg; May 24 1993.

ASPARAGUS CREAM SOUP

Servings: 3 quarts

Ingredients:

4 tablespoon CRISCO Shortening
½ cub Chopped onion
4 package Frozen cut asparagus (10 oz)
2 cub Chicken broth
8 Egg yolks, slightly beaten(use clean, uncracked eggs)
5 cub Milk
2 teaspoon Salt
½ teaspoon Pepper
8 drop Hot pepper sauce

Preparation:

1. In medium saucepan melt Crisco; add onion and cook until tender.

2. Add frozen asparagus and chicken broth; cook uncovered 10 minutes over high heat.

3. Transfer mixture to blender and puree. (Or force mixture through a find wire sieve.) Add beaten egg yolks.

4. Return mixture to saucepan. Stir in milk, salt, pepper and hot pepper sauce. Reheat before serving; DO NOT BOIL.

Makes 3 quarts.

ASPARAGUS CREPES WITH MUSHROOM DILL-SAUCE

Servings: 2 servings

Ingredients:

CREPES:
½ cub Whole wheat pastry flour
¼ teaspoon Salt
¾ cub Soymilk
1 teaspoon Safflower oil

SAUCE:
1 tablespoon Margarine
1 small Onion, quartered & thinly sliced
1 each Garlic clove, minced
1 cub Small white mushrooms, slice
1 tablespoon + 1 ts flour
¾ cub Soymilk
2 tablespoon Fresh minced dill
½ teaspoon Dried tarragon
2 teaspoon Lemon juice
Salt & pepper to taste

FILLING:
24 each Slender asparagus stalks

Preparation:

CREPES: Combine flour & salt in mixing bowl. Make a well in the centre & pour in the soymilk & oil. Beat till smooth. Heat a 6 or 7-inch skillet. when hot, pour in ¼ c of batter & tilt skillet till it's evenly coated. Cook over moderate heat till lightly browned on the bottom. Flip & brown the other side. Remove & set on a plate.
Repeat with the rest of the batter, you should have 6 crepes.
SAUCE: Heat margarine in a small pot. Add onion & garlic & saute over moderate heat till onion is golden. Add mushrooms & cover. Cook till the mushrooms are limp & juicy. Sprinkle in the flour & stir till it disappears. Slowly pour in the soymilk, stirring. Bring to a simmer, then stir in the dill & tarragon. Cook at a simmer till the sauce thickens. Stir in the lemon juice & season to taste.
Remove from heat & cover.
FILLING: Trim about ½-inch of the asparagus stalks & scrape off any tough looking skin. Cut stalks in half & steam till tender crisp.
ASSEMBLE: Place 6 asparagus stalks in the centre of each crepe, letting the tips protrude from the top & overlapping the halved stalks in the centre if necessary. Spoon a very small amount of sauce over the asparagus. fold one end of the crepe in towards the centre & overlap the other end over it. Arrange the crepes, folded side down, in an oiled, shallow baking dish. Spoon remaining sauce evenly over the crepes. Bake in a preheated 350F oven until just heated through. Serve at once.

ASPARAGUS FRITTATA

Servings: 4 servings

Ingredients:

¾ pound Fresh Asparagus spears *
¾ cub Lo-fat Cottage Cheese
⅛ teaspoon Salt
1 cub Sliced fresh mushrooms
6 Eggs
2 teaspoon Prepared Mustard
⅛ teaspoon Pepper
1 Sm Tomato, cut in wedges

Preparation:

* or one 10-oz pkg frozen cut asparagus
Cook fresh asparagus spears in a small amount of boiling water for 8-10 minutes or till crisp-tender; drain. Reserve 3 spears for garnish; cut remaining asparagus into 1" pieces. Or, cook frozen asparagus according to package directions; drain. Set aside.
Meanwhile, in a medium mixing bowl beat eggs till foamy. Beat in cottage cheese, mustard, salt, and pepper; set aside.
Spray a 10" ovenproof skillet with Pam. Cook mushrooms over medium heat till just tender. Stir in asparagus pieces. Pour egg mixture over mushrooms and asparagus (if using fresh asparagus, arrange the 3 reserved spears on top.)
Cook mixture over low heat about 5 minutes or till mixture bubbles slightly and begins to set around edges.
Bake frittata, uncovered, in a 400 deg F oven about 10 minutes or till set. Garnish each serving with tomato.

ASPARAGUS IN ITS OWN JUICES

Servings: 2 servings

Ingredients:

¾ pound Asparagus (medium to large)
2 tablespoon Unsalted butter
½ teaspoon Salt
Freshly ground pepper

Preparation:

CUT OFF THE TOUGH BOTTOM END of the asparagus and discard. Peel the stalks with a vegetable peeler. Place asparagus in a skillet or saucepan just large enough to hold them lying down and barely cover with cold water. Add butter and salt and bring to a boil, uncovered, over high heat. Stir the asparagus so it will cook evenly. The asparagus is done when the water has evaporated, leaving only the concentrated, buttery juice of the asparagus.
Grind fresh pepper to taste over the asparagus and arrange on a vegetable platter.

ASPARAGUS MALTAISE

Servings: 4 servings

Ingredients:

2 pound Asparagus
3 Egg yolks
2 tablespoon Lemon juice
¼ teaspoon Salt
½ cub Butter or margarine
1 teaspoon Grated orange peel
3 tablespoon Orange juice

Preparation:

Snap tough ends from asparagus and discard. Place asparagus in 1 inch water in large skillet, bring to boil, reduce heat, cover and simmer until tender, 5 to 8 minutes. Blend egg yolks, lemon juice and salt in saucepan or top of double boiler. Add half of butter and stir constantly over low heat or boiling water until butter melts. Add remaining butter and continue stirring until it melts and sauce thickens. Stir in orange peel and juice.
Drain asparagus and serve topped with sauce.

ASPARAGUS OMELET

Servings: 2 servings

Ingredients:

½ pound Asparagus, trimmed
2 tablespoon Butter
Small clove garlic,minced
½ pound Mushrooms, sliced
4 Eggs, lightly beaten
2 tablespoon Milk
½ teaspoon Salt
¼ teaspoon Crushed dried basil or
¾ teaspoon Minced fresh basil..........
1 dash Freshly ground black pepper

Preparation:

Cut asparagus in 1 inch pieces; cook in boiling salted water until tender, about 2 to 4 minutes.
Drain thoroughly.¶
Melt 1 T butter in 8 inch skillet, preferably one with non-stick lining; saute garlic and mushrooms until done and moisture has evaporated. Remove from pan; keep warm.¶
In a small bowl, combine eggs, milk, salt, basil and pepper. Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly. When hot enough that a drop of water sizzles when dropped in, pour in egg mixture. Tip pan so eggs coat skillet evenly. As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath.
When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top.
Serve immediately

ASPARAGUS SALAD

Servings: 8 servings

Ingredients:

3 can Whole green asparagus,17 oz
Each, vertically packed
Lettuce leaves
Homemade mayonnaise, or
Commercial mayonnaisethinned with
Light cream
2 Hard cooked eggs, sieved

Preparation:

1. Drain asparagus, trying to keep spears whole.
2 Place lettuce leaves on 8 salad plates and arrange asparagus on lettuce leaves, or asparagus may be placed in a vegetable bowl.
3. Place a spoonful of mayonnaise over asparagus.
4. Garnish with hard cooked egg.
5. Chill before serving.

ASPARAGUS SALAD W/PECANS

Servings: 6 servings

Ingredients:

24 each Asparagus spears fresh
6 each Red leaf lettuce leaves
6 tablespoon Buttermilk mayonaise
2 tablespoon Pecans chopped

Preparation:

Bring large pot of watewr to a boil. Wash aparagus and snap off tough bottoms of stems. When water is boiling , add the asparagus and let water return to a boil.. Cook approx. 3 minutes or until the asparagus is still crsip but tender. Remove the asparagus and rinse under cold water and refrigerate to chill. At serving time, line 6 salad plates with the lettuce leaves and arrange 4 asparagus spears on each. Top salads with the Buttermilk mayo and 1 teaspoon of the chopped pecans.

ASPARAGUS SALAD WITH PECANS

Servings: 6 servings

Ingredients:

Water
24 Asparagus spears, fresh medium-sized
6 Red leaf lettuce; leaves
6 tablespoon Buttermilk mayonnaise;(see Index)=OR=-
6 tablespoon -prepared light mayonnaise;
2 tablespoon Pecans; chopped

Preparation:

Bring large pot of water to boil. Wash asparagus and snap off tough bottoms os stems. When water is boiling, add asparagus and let water return to a boil. Cook about 3 minutes, until asparagus is crisp but tender. Remove asparagus, run it under cold water, and refrigerate to chill. At serving time, line six salad plates with lettuce and arrange four spears on each. Top salads ith 1 tb of Buttermilk Mayonnaise or commercial light mayonnaise and sprinkle with 1 ts chopped pecans.

Food Exchange per serving: 1 VEGETABLE EXCHANGE; CHO: 9g; PRO: 3g; FAT: 2g; CAL: 41 Low-sodium diets: This recipe is excellent.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess.,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'Brion and her Meal Master

ASPARAGUS SALAD WITH PICKLED GINGER

Servings: 4 servings

Ingredients:

12 Medium-size asparagus
4 Pieces pickled red ginger

DRESSING:
1 tablespoon Thin soy sauce
¼ teaspoon Ginger juice
1 pinch Sugar
1 tablespoon Sesame oil

Preparation:

Wash asparagus spears. Use sharp paring knife to peel off tough white skin on lower stem and cut off the very end. When steamer is hot, steam spears until barely cooked. They are overcooked when the color is olive. Remove from steamer, drain any water, and cool to room temperature. Meanwhile, mix dressing ingredients in small bowl. Slice pickled red ginger into thin slivers. About ten minutes before serving, slice spears on the bias into 2" segments. Place on serving dish, intermingled with pickled ginger. Pour dressing over asparagus, and let it permeate the salad. Serve at room temperature. This salad can also be served while asparagus is still warm, or it can be chilled.

ASPARAGUS SALAD WITH RASPBERRY VINEGRETTE

Servings: 4 servings

Ingredients:

2 pound Fresh asparagus, washed welland cut into 1" pieces
1 Red pepper, seeded and cutinto ¼" x 1" pieces
1 Red onion, chopped
½ cub Raspberry vinegar
½ cub Water
1 tablespoon Sugar or honey
1 teaspoon Parsley

Preparation:

Steam the asparagus pieces for 2 minutes. Plunge into cold water to stop cooking. Drain.

Put asparagus, red pepper and onion into a plastic bowl (with cover). Blend vinegar, water, sugar (honey) and parsley in a separate bowl and then pour over vegetables. Adjust seasonings if desired (may want to add more sweetness). Stir, cover and refrigerate for at least 24 hours. Stir every so often.

Serve cold as a side salad.

Hint: make sure you only use the tender part of the asparagus. My mom taught me that you hold the tip and base of the asparagus in separate hands and then bend it until it breaks. Only use the tip end and use the base end for soup or compost it.

Lucinda Rasmussen <lrasmuss@PICA.ARMY.MIL>
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

ASPARAGUS SALAD WITH VINAIGRETTE CHINOISE

Servings: 4 servings

Ingredients:

1 pound Thin asparagus, end trimmedand stalks peeled to thetip, if thick
½ Head red-leaf lettuce
¼ cub Rice wine vinegar
2 tablespoon Soy sauce
½ teaspoon Sugar
¼ teaspoon Dried red pepper flakes
3 tablespoon Corn oil
4 teaspoon Sesame seed oil
Coarse salt
1 teaspoon Unsalted butter
¼ cub Raw sunflower seeds
1 tablespoon Diagonally sliced greenonion, green part only

Preparation:

Slice the asparagus in a long diagonal at 2" intervals. Blanch in a large pot of boiling water for about 4 minutes, until just tender-crunchy. Drain, refresh under cold running water, then dry carefully with paper towels.

Whisk together the rice wine vinegar, soy sauce, sugar, red pepper, corn oil, sesame seed oil and salt, to taste. Toss with the asparagus. Cool, cover and refrigerate for several hours or overnight, if desired.

Melt the butter in a small saute pan and stir-fry the sunflower seeds until golden brown. Remove and reserve.

When ready to serve, toss the asparagus and vinaigrette again, arrange on red lettuce leaves on individual salad plates and top with toasted sunflower seeds and sliced green onions.

Susan Bradley, "Pacific Northwest Palate", Posted by Michael Orchekowski

ASPARAGUS SAUCE - GREAT CHEFS

Servings: 1 servings

Ingredients:

1 ½ pound Asparagus, medium/small
2 ounce Butter, unsalted
2 cub Cream, heavy
Salt (to taste)
Pepper (to taste)

Preparation:

Wash the asparagus and snap off the white ends. Set aside all tops and half that number of ends. Plunge the tops into a large pot of salted, boiling water and cook until limp but not for too long.
(Note: Cook slightly longer than for eating. If undercooked, they will not process well; if overcooked, they will taste earthy.)

Drain the asparagus thoroughly and, while still hot, run it through food processor with unsalted butter for 3 - 4 minutes until smooth, scraping down the sides of the processor frequently.

Meanwhile, chop asparagus ends to remove the dry hard field cuts and simmer with cream. Cook the ends slowly for 20 minutes, then strain, pressing through gently. Just before serving, combine asparagus, butter and cream. Heat slowly to just below boiling point.
Adjust the seasonings to taste.

Preparation time: ¾ Hour

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California

Pastry Chef: Ann McKay

ASPARAGUS SHRIMP SALAD

Servings: 1 servings

Ingredients:

1 pound Shrimp shelled and cleaned
1 ½ pound Cleaned asparagus
1 Thin lemon slice
¼ cub Sliced green onion
2 tablespoon Minced parsley
1 medium Diced tomato
Lettuce leaves
1 ounce Grated Monterey jack cheese

DRESSING:
½ cub Salad oil
4 tablespoon Vinegar
¼ teaspoon Salt
Dash cayenne
⅛ teaspoon Pepper
1 tablespoon Parsley
1 tablespoon Basil
1 tablespoon Oregano
1 tablespoon Chervil

Preparation:

Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain well. Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb dressing over all, cover and chill well, stirring once or twice. Combine onion, parsley and tomato. To serve, drain shrimp asparagus mixture and arrange on plate with lettuce and cheese. Serve with tomato mixture.
DRESSING: Combine oil, vinegar, salt, cayenne, pepper, parsley, basil, chervil and oregano.

ASPARAGUS SOUP

Servings: 6 servings

Ingredients:

STOCK:
1 pound Asparagus,thin*
1 cub Leeks greens,roughly chopped
1 Bay leaf
1 Carrot,peeled and chopped
1 Celery stalk,chopped
4 Parsley branches
½ teaspoon Salt
8 cub Water,cold

SOUP:
3 tablespoon Butter
3 Leeks,white parts,sliced
½ teaspoon Salt
1 tablespoon Parsley,chopped
7 cub Stock
½ cub Light cream (opt)
Pepper
1 teaspoon Grated lemon peel
Parmesan,grated,for garnish

Preparation:

* - lower ends only

*** STOCK ***

Snap the lower end of the asparagus where they break easily when bent.
Rinse the ends well and roughly chop them into 1" pieces. Combine the rest of the stock ingredients in a stock pot, bring to a boil, simmer 20-25 minutes, and then strain.

*** SOUP ***

Cut off the tips of the asparagus and set aside. Roughly chop the stems into 1" pieces. Melt the butter in a soup pot, add the leeks, and cook over medium-high heat for 2-3 minutes, stirring as needed.
Add the asparagus stems, salt and parsley. Pour in 5 cups of the stock and bring to a boil; then simmer until asparagus is just tender, about 6 minutes. Blend the soup in a blender. Return soup to pot, stir in cream, if using, and thin it with more stock if necessary. Season to taste with salt, pepper and lemon peel. In another pot, bring a few cups of water to a boil with a little salt.
Cook the asparagus tips 1 ½ to 2 minutes until they are done. Add them to the soup. Bring soup to a gentle simmer.

ASPARAGUS SOUP #1

Servings: 6 servings

Ingredients:

2 pound Asparagus, cut diag 1" piece
1 each Clove pressed garlic
3 each Sliced leeks
4 each Chopped thinly green onions
3 tablespoon Butter
1 each Chopped small red potato
4 cub Water
1 each Vegetable,beef, chicken cube
1 tablespoon Soy sauce
1 cub Cream
2 tablespoon Tarragon
2 tablespoon Basil

Preparation:

Saute vegetables in butter for 5 minutes. Add water and bouillon cube; simemr 5 minutes. Add remaining ingredients and simmer 10 minutes more.
Serve.

ASPARAGUS SOUP #2

Servings: 6 servings

Ingredients:

1 ½ pound Fresh asparagus washed andtough/dry ends removed
¼ cub (½ stick) unsaltedbutter
1 cub Carefully washed and chopleeks white part only
½ cub Chopped onion
½ cub Chopped celery
1 small Baking potato (about ½lb) peeled and cubed
3 ½ cub Chicken stock
1 teaspoon Lemon juice
Salt and pepper to taste
Paprika, optional
½ cub Half-and-half
Creme fraiche/whipped creamfor garnish

Preparation:

Snap off asparagus tips and set the stalks aside. Melt butter in a deep skillet with a cover. Add asparagus tips, onion, leeks, celery and potato.
Cover lightly and cook over the very lowest heat until vegetables are soft, 20 minutes or more.
Meanwhile, place chicken stock in a large saucepan with the reserved asparagus stalks, cut into large pieces. Bring to a boil and simmer, covered tightly, for about 30 minutes. Discard stalks and set stock aside.
In a food processor, puree softened vegetables and add to the asparagus stock. Season with lemon juice, salt, white pepper and paprika, if desired.
Allow to cool and refrigerate. Stir in half-and-half and serve garnished with a dollop of creme fraiche or whipped cream and a sprinkling of paprika, if desired.

ASPARAGUS SOUP (ZUPPA DI ASPARAGI)

Servings: 6 servings

Ingredients:

2 tablespoon Extra-virgin olive oil
2 Cloves garlic, minced
2 pound Asparagus, trimmed, peeledand cut (1 inch pieces)
Salt and pepper
1 quart Chicken broth
4 Eggs
½ cub Freshly grated Parmesan orpecorino cheese
6 slice Italian bread, toasted

Preparation:

Heat the oil and garlic in a soup pot until the garlic is golden. Add the asparagus and cook until they begin to color. Season with salt and pepper.
Add the broth and bring to a boil; reduce the heat and simmer for 15 minutes, or until the asparagus is tender.

Beat the eggs and cheese together. When the asparagus is tender, reduce the heat so the soup is no longer simmering. Very slowly ladle some of the hot soup into the beaten eggs, stirring continuously. After adding about 2 cups of the hot soup to the eggs, reverse the process and gradually stir the eggs mixture into the soup pot. The soup must not boil or the eggs will scramble. Heat until thickened.

Put one slice of toasted bread into each soup dish. Ladle the hot soup on top and pass additional grated cheese.

Serves 6.

NOTE: To trim asparagus, hold the tip in one hand and the base of the stalk in the other. Bend gently. The asparagus will snap, leaving the tender part with the tip.

[ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ]

Posted by Fred Peters.

ASPARAGUS STRATA

Servings: 4 servings

Ingredients:

1 can Asparagus, pieces or spears
4 American cheese slices
8 Bread slices, thin
4 Eggs
4 cub Milk
½ teaspoon Salt
½ teaspoon Dry mustard
½ teaspoon Pepper

Preparation:

Place 4 slices of bread, with crusts removed, into greased 8" X 8" X 2" pan. Put slice of cheese on each piece of bread, then place asparagus evenly on top of cheese. Top each with another slice of bread. Mix egg, milk, salt, pepper, and mustard and pour over bread.
Let refrigerate overnight. Sprinkle top with
additional grated cheese and bake at 350 degrees for 45-50 minutes or until custard is set (knife comes out clean when inserted).
As a variation, use ham slices instead of asparagus and top with corn flakes and 4T melted butter.
Mrs. Harold T. Cook

ASPARAGUS STRUDEL

Servings: 6 servings

Ingredients:

2 large Onions; finely chopped
¼ pound Butter or vegan margarineplus:
2 tablespoon Butter or vegan margarine
1 1/3 cub Fine fresh breadcrumbs
8 Phyllo pastry sheets
1 ½ pound Trimmed asparagus; washed, chopped and cooked until tender
¼ cub Finely chopped parsley

TO GARNISH:
Parsley sprigs
Lemon slices
Asparagus tips

VEGAN YOGURT & HERB DRESSING:
½ cub Vegan yogurt
Salt
Freshly ground black pepper
2 tablespoon Chopped mint

Preparation:

Preheat the oven to 400 F. Saute the onions in 2 tablespoons of the butter or vegan margarine for 10 minutes, until soft but not browned.

In another pan, heat 4 tablespoons of the butter or vegan margarine and saute the crumbs until crisp. Melt the remaining butter or vegan margarine in a small saucepan.

Spread one phyllo pastry sheet out on a large board and brush with butter or margarine. Put another pastry sheet on top and brush with more butter or margarine. Repeat until all sheets have been used.

Spread the onions evenly on top of the pastry, keeping the edges clear. Put the asparagus over the top of the onions and sprinkle with three-quarters of the crumbs and the parsley.

Fold over 2 inches all around the pastry, then fold the long edges over to make a roll.

Place the roll, seam side down, on a baking sheet and bend it around into a horseshoe shape. Brush with remaining melted butter or margarine and sprinkle with the remaining crumbs. Bake for 40 minutes, until golden and crisp. Garnish with parsley sprigs, lemon slices and asparagus tips.

Combine Yogurt and Herb Dressing ingredients, and serve with Strudel.

Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN:
0-394-57123-1 Typed for you by Karen Mintzias

ASPARAGUS TIP PASTA

Servings: 4 servings

Ingredients:

1 pound FUSILLI PASTA (SPIRALS)
3 tablespoon OLIVE OIL
4 tablespoon SWEET BUTTER
10 ounce FRESH ASPARAGUS TIPS (1 INCH
1 cub PITTED BLACK OLIVES, SLICED
2 tablespoon CALVERT'S CEDAR STREET
1 BUMPY BEER MUSTARD
2 tablespoon FRESH LEMON JUICE
½ cub KASSERI OR FRESH PARMESAN, F
1 SALT
1 FRESHLY CRACKED BLACK PEPPER

Preparation:

Cook pasta according to directions. While cooking, melt butter in saute pan over medium high heat. Add asparagus tips and cook briefly--about 4 minutes. Drain pasta and toss with olive oil.
Add asparagus, butter, olives, mustard, lemon juice, and salt and pepper. Top with freshly grated cheese.

ASPARAGUS VICHYSSOISE

Servings: 8 servings

Ingredients:

2 pound Fresh Asparagus Spears
3 ¼ cub Water Divided
2 large Potatoes (1 Lb.)
Peeled & Diced
2 teaspoon Chicken Bouillon Granules
¾ cub Skim Milk
¼ teaspoon Salt
⅛ teaspoon White Pepper
Lemon Rind Strips (Opt.)

Preparation:

Clean Asparagus & Cut Into 1 Inch Pieces. Combine Asparagus & ¼ C. Water in A 3 Quart Casserole. Cover With Plastic Wrap, Turn Back One Corner To Vent & Microwave On High For 5 Min. Let Stand 3 Min. Add Remaining 3 Cups Water, Potatoes & Bouillon Granules To Asparagus Mixture. Cover With Plastic & Vent. Microwave At High For 10 Min., Stirring Once. Reduce Power To Medium & Microwave 15 To 18 Min. Let Mixture Cool Slightly. Pour About 1/3 Of Mixture Into Processor & Process Until Smooth. Transfer Mixture To A Large Bowl. Repeat Procedure With Remainingasparagus Mixture. Stir in Milk, Salt & Pepper. Cover & Chill About 8 Hours. Stir Well Before Serving. Garnish With Lemon Rind Strips. (Fat 0.5. Chol. 0.)

ASPARAGUS WITH APPLE VINAIGRETTE

Servings: 4 servings

Ingredients:

¾ cub Apples; peel,core,quarter
1 cub Water
1 tablespoon Honey
¼ cub Red wine vinegar
½ cub Garlic clove,peel,mince
1 teaspoon Dijon mustard
1 tablespoon Lemon juice,fresh squeeze
1 ½ teaspoon Brandy
½ cub Vegetable oil
Salt
Pepper
1 ½ pound Asparagus,cook tender crisp

Preparation:

VINAIGRETTE:
1. In a saucepan, over medium heat, simmer the apples and honey in water until tender.
2. Cool in the pan and remove the apples.
3. Place the apples in a food processor or blender and puree.
4. Add vinegar, garlic, mustard, lemon juice and brandy to the apple puree and blend for one minute.
5. With machine running, add the vegetable oil, blending until smooth.
6. Season with salt and pepper.
Cook or steam asparagus until tender. Arrange on individual serving plates and cover with several spoons of vinaigrette.

Asparagus with Bacon

Servings: 4 sweet ones

Ingredients:

1 ½ pound Asparagus;* cut diagonallyinto 1" pieces
10 ounce (2 pkg) frozen apaparagus;
2 tablespoon Fresh parsley; snipped
2 tablespoon Lemon juice;
¼ teaspoon Salt;
2 slice Bacon; fried and chopped

Preparation:

* 2 PACKAGES (10 oz) frozen cut asparagus can be substitued for the fresh asparagus. Cook as directed on package; drain.

Place steamer basket in ½" water in saucepan or skillet (water should not touch the bottom of basket). Place lower stalk pieces in basket. Cover tightly and heat to boiling; reduce heat. Steam 4 minutes. Add tips. Cover tightly and steam until crisp-tender, 4 to 5 minutes longer. Toss asparagus with parsley, lemon juice and salt. Sprinkle with bacon.

MICROWAVE DIRECTIONS: Place asparagus, ½ cup water and ¼ teaspoon salt in 1 ½-quart microwable casserole. Cover tightly and microwave on high(100% depending how powerful the microwave is) 3 minutes, less if very powerful( my microwave is an older one..in fact 20 years); stir. Cover and microwave until crisp-tender, 2 to 3 minutes longer. Let stand 1 munites; drain. Continue as directed. Serving size ¾ cup. Food Exchanges per serving: 1 VEGETABLE EXCHANGES + MAYBE ½ HIGH-FAT MEAT EXCHANGE; CAL: 75; (Bacon listed as Saturated Fat, but we wouldn't use it anyhow would we).

Source: Betty's Crocker's New American Cooking by WHOM(1983) Brought to you and yours via Nancy O'Brion and her Meal-Master

ASPARAGUS WITH BLUE CHEESE

Servings: 4 servings

Ingredients:

1 pound Asparagus; cleaned
2 teaspoon Red wine vinegar
2 tablespoon Olive oil
2 tablespoon Chives; minced
4 tablespoon Blue cheese; crumbled
White pepper; freshly ground

Preparation:

Snap ends off asparagus spears. Fill medium skillet with 1-inch water and bring to a boil. Add asparagus in single layer and cook 8 to 10 minutes or until tender. Drain well and arrange on a serving plate. Stir together vinegar and oil in sm bowl. Add blue cheese and chives and mix well. Pour over hot asparagus. Season to taste with plenty of white pepper. Set aside until tepid, then serve.

Hint on cleaning asparagus: Hold the bottom end of the stem in one hand and gently bend the stalk with the other. The stalk will break where it is tender, thus giving you a piece of asparagus that is entirely edible. With a little practice you will know exactly where to break the vegetable. Save the broken-off ends for soups. Slice and add to soup stock, then drain and discard the coarse stalks before serving.

By Jeff Smith The Frugal Gourmet From the 10/02/1991 issue - The Springfield Union-News Recipe posted by: Dan Ceppa

Asparagus with Blue Cheese - Gghol

Servings: 4 servings

Ingredients:

1 pound Asparagus; cleaned
2 teaspoon Red wine vinegar
2 tablespoon Olive oil
2 tablespoon Chives; minced
4 tablespoon Blue cheese; crumbled
White pepper; freshly ground

Preparation:

Snap ends off asparagus spears. Fill medium skillet with 1-inch water and bring to a boil. Add asparagus in single layer and cook 8 to 10 minutes or until tender. Drain well and arrange on a serving plate. Stir together vinegar and oil in sm bowl. Add blue cheese and chives and mix well. Pour over hot asparagus. Season to taste with plenty of white pepper. Set aside until tepid, then serve.

Hint on cleaning asparagus: Hold the bottom end of the stem in one hand and gently bend the stalk with the other. The stalk will break where it is tender, thus giving you a piece of asparagus that is entirely edible. With a little practice you will know exactly where to break the vegetable. Save the broken-off ends for soups. Slice and add to soup stock, then drain and discard the coarse stalks before serving.

By Jeff Smith The Frugal Gourmet From the 10/02/1991 issue - The Springfield Union-News Recipe posted by: Dan Ceppa

ASPARAGUS WITH CASHEWS

Servings: 6 servings

Ingredients:

1 ½ pound Asparagus
2 tablespoon Olive oil
2 teaspoon Sesame oil
1 tablespoon Fresh ginger root; fine chop
½ cub Roasted cashews;
Coarsely chopped
1 tablespoon Soy sauce

Preparation:

1. Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 3 or 3 pieces. 2. Heat the oils together in a wok over high heat. Add the ginger and stir-fry for one minute.
3. Add the asparagus and stir-fry until tender but still crisp...4 to 5 minutes. 4 Stir in the cashews and soy sauce. Serve immediately.

Asparagus with Citrus Cream Sauce

Servings: 8 servings

Ingredients:

1 Medium-size orange
1 Large lime
1 cub Unflavored nonfat yogurt
⅛ teaspoon White pepper
2 pound Asparagus,tough ends trimmed
Salt

Preparation:

1. From colored surfaces of orange and lime, grate enough of the orange peel to make 1 teaspoon.¶
2. From center of orange and lime, cut 1 or 2 thin crosswise slices apiece; wrap slices airtight and chill. Ream 3 tablespoons juice from orange, 1 tablespoon juice from lime. In a bowl, mix orange and lime peel, orange and lime juice, sour cream, and pepper. Makes 1 ¼ cups. Serve, or, if made ahead, cover and chill up to a day.¶
3. Bring 1 ½ to 2 inches water to a boil in a 10-12" frying pan over high heat. Add asparagus and cook, uncovered, until stems are just tender to pierce, 5-7 minutes.¶
4. Drain asparagus well, then place hot spears on a warm platter; garnish with reserved orange and lime slices. Offer flavored sour cream and salt to add to taste.¶

~ Roxanne E. Chan, Albany, California.

Asparagus with Egg Garlic & Lemon Sauce

Servings: 4 servings

Ingredients:

5 tablespoon Butter,unsalted
1 tablespoon Fresh garlic,minced
2 pound Asparagus,prepared*
1 Hard boiled egg,fine chopped
3 tablespoon Fresh lemon juice
Salt
1 Black pepper,freshly ground
2 teaspoon Fresh tarragon,fine chopped

Preparation:

* - stems peeled and fiberous ends removed.

1. Heat butter in saucepan over medium heat. Add garlic and saute gently 1 minute; remove pan from heat. Reserve and keep warm.

2. Place asparagus in saucepan over medium heat. Add enough water to cover, simmer 3-5 minutes or until just tender. Remove from saucepan, pat dry and transfer to serving platter. Keep warm.

3. TO SERVE: Stir egg and lemon into reserved garlic butter. Pour over asparagus, season with salt and pepper and garnish with tarragon.

ASPARAGUS WITH EGG, GARLIC AND LEMON SAUCE

Servings: 4 servings

Ingredients:

5 tablespoon Butter,unsalted
1 tablespoon Fresh garlic,minced
2 pound Asparagus,prepared*
1 Hard boiled egg,fine chopped
3 tablespoon Fresh lemon juice
Salt
1 Black pepper,freshly ground
2 teaspoon Fresh tarragon,fine chopped

Preparation:

* - stems peeled and fiberous ends removed.

1. Heat butter in saucepan over medium heat. Add garlic and saute gently 1 minute; remove pan from heat. Reserve and keep warm.

2. Place asparagus in saucepan over medium heat. Add enough water to cover, simmer 3-5 minutes or until just tender. Remove from saucepan, pat dry and transfer to serving platter. Keep warm.

3. TO SERVE: Stir egg and lemon into reserved garlic butter. Pour over asparagus, season with salt and pepper and garnish with tarragon.

Asparagus with Ginger-Orange Butter

Servings: 1 servings

Ingredients:

1 Navel orange
5 tablespoon Unsalted butter, softened
2 teaspoon Minced fresh cilantro orparsley
1 teaspoon Minced peeled fresh gingerroot
2 pound Asparagus, trimmed
1 Grate 2 tsp orange zest (colored part of peel); place in small bowl.
Squeeze juice. To orange zest, add butter, l Tbs.orange juice, cilantro,
ginger and l/4 tsp each salt and pepper. With portable mixer, beat to
blend. Place on plastic wrap; roll up to form 3-in. log, twisting ends.
Freeze 30 minutes, or refrigerate overnight.

Preparation:

2. After butter mixture has set, cook asparagus: Peel bottom third of asparagus spears with vegetable peeler. In large, deep skillet, combine 2 cups water, remaining orange juice, ~ /2 tsp salt and the asparagus; heat to boiling. Reduce heat; simmer, partially covered, 4 minutes or until tender. Drain; place on platter Remove butter from freezer; unwrap. Slice into ¼-in. rounds; place on hot asparagus.

Makes 6 servings.

Per serving: 120 calories, 5 g protein, 6 g carbohydrate, 10 g 6t, 26 mg cholesterol, 271 mg sodium.

From the files of Al Rice, North Pole Alaska. Feb 1994

Asparagus with Hazelnut Butter

Servings: 4 servings

Ingredients:

1 pound Cooked Asparagus
1 ounce Finely Ground Hazelnuts
2 tablespoon Butter
2 teaspoon Cider Vinegar
Salt And Pepper To Taste

Preparation:

Wash asparagus under cold running water. Snap off lower end of each stalk with your fingers. Let the stalk break where it wants to, this will leave only the tender portion of the stalk. Young tender asparagus can be cooked in a steamer for 5-7 minutes, the more mature stalks for 7-10 minutes. Do not over cook asparagus, it will lose flavor and nutrients if over cooked.
At the same time, place the hazelnuts and butter in a small heavy skillet.
Heat until the butter melts and mix thoroughly. Remove from heat and stir in vinegar. Season with salt and pepper to taste. Pour hazelnut butter over hot asparagus. Serve at once. From: Syd's Cookbook.

Asparagus with Hazelnuts & Tarragon Vinaigrette

Servings: 4 servings

Ingredients:

1 pound Fresh asparagus, trimmed
¼ cub Minced shallots
3 tablespoon Tarragon-white wine vinegar
4 teaspoon Chopped fresh tarragon OR
1 ¼ teaspoon Dried tarragon
1 teaspoon Dijon mustard
7 tablespoon Hazelnut oil, walnut oilor olive oil
4 cub Baby lettuces or innerleaves of curly endive
¼ cub Hazelnuts, toasted, husked,coarsely chopped

Preparation:

Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is cresp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towls. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper.

Place baby lettuces on large platter. Arrange asparagus atop lettuces.
Drizzle with vinaigrette. Sprinkle with hazelnuts.

From The Loire Valley Bon Appetit/May 94 Typed by Didi Pahl

ASPARAGUS WITH HOT BACON DRESSING

Servings: 4 servings

Ingredients:

2 medium Slices of bacon, finelychopped
½ medium Onion, finely chopped
¼ cub Vinegar
¼ cub Water
¼ teaspoon Salt
Sugar substitute to equal
2 tsp sugar
1 can Asparagus, heated

Preparation:

1. Brown bacon on cookie sheet in oven until crisp. Drain VERY well.

2. Spray skillet with non stick spray. Saute onion, and cook until tender. Add bacon, and toss lightly. Add vinegar, water, and salt.
Bring to boil; remove from heat.

3. Add sugar substitute. Pour dressing over hot asparagus and serve.

Source: Joan Johnson, The Great Escape, Gardena, California 1993

ASPARAGUS WITH LEMON GRASS & SHALLOT VINAIGRETTE

Servings: 4 servings

Ingredients:

1 ½ pound Asparagus stalks
1/3 cub Olive oil
¼ cub Vegetable oil
3 ½ tablespoon Red wine vinegar
Salt
Pepper
1 tablespoon Mustard, Dijon
2 tablespoon Shallots; minced
1 tablespoon Lemon grass; minced

Preparation:

Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on the thickness, or until fork tender but still firm. Drain under cold water and set the stalks aside in serving dish. Combine the remaining ingredients and whisk them vigorously. Taste for seasoning and add more vinegar or salt and pepper if needed. Pour the dressing over the asparagus and let it rest for at least 15 minutes before serving. Serve at room temperature.

Asparagus with Mushrooms & Fresh Coriander

Servings: 6 servings

Ingredients:

1 pound Fresh Asparagus;
2 tablespoon Butter; (yea! right!)=OR=-
2 tablespoon Margarine;
½ pound Mushrooms; sliced (2 cups)
2 tablespoon Shallots;
½ teaspoon Salt;
1 Freshly ground black pepper;
4 tablespoon Fresh coriander; chopped

Preparation:

Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom.
Use a vegetable peeler to scrap asgaragus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter in a non stick frying pan. Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned. Add asparagus. Cook, stirring and tossing for about 1 minute. Add shallots, salt and pepper. Sprinkle with coriander. Cook for 30 seconds. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE

ASPARAGUS WITH MUSHROOMS AND FRESH CORIANDER

Servings: 6 servings

Ingredients:

1 pound Fresh asparagus
2 tablespoon Butter
½ pound Mushrooms, sliced (2 cups)
2 tablespoon Chopped shallots
½ teaspoon Salt
1 each Freshly ground black pepper
4 tablespoon Chopped, fresh coriander

Preparation:

Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom. Use a vegetable peeler to scrap asgaragus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter in a non stick frying pan. Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned. Add asparagus.
Cook, stirring and tossing for about 1 minute. Add shallots, salt and pepper. Sprinkle with coriander. Cook for 30 seconds.

ASPARAGUS WITH RED PEPPER SAUCE

Servings: 4 servings

Ingredients:

1 pound Asparagus Stalks;
3 large Large Red Peppers
3 ½ tablespoon Olive Oil
1 tablespoon Balsamic Vinegar
(you might want to try
Rice vingegar)
½ teaspoon Fresh Thyme Leaves
Salt & Pepper

Preparation:

Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on thickness, or until fork tender but stiil firm. Drain under cold water and set the stalks aside. Broil the peppers on all sides until lightly scorched. Place the cooked peppers in a paper bag for 10 minutes. Remove the peppers and peel off the skin. Cut open the peppers and remove the stem, seeds and white flesh. Puree the peppers in the food processor. Mix in the olive oil, Balsamic Vinegar and thyme. Taste for seasoning and add salt and pepper if desired. Place equal amount of the puree on 4 serving dishes. Top with equal amounts of asparagus.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE (I would cut back even more on the fat, only using what is neccesary...)

Reposted 4 you and yours via Nancy O'Brion and her Meal-Master

ASPARAGUS WITH RICE

Servings: 4 servings

Ingredients:

2 ¼ pound Asparagus
1 Onion
¼ cub Butter
1 ¼ cub Arborio rice
½ cub Dry white wine
1 Bouillon cube
½ teaspoon Meat extract
Salt
Freshly ground pepper
Grated Parmesan cheese
1 tablespoon Butter

Preparation:

Contributed to the echo by: Vincent Mcguire Asparagus with Rice

Soak and rinse the asparagus. Cut off the tips and put aside. Boil the stalks in lightly salted water. When tender, press the stalks through a sieve and return the pulp to the cooking water. Keep hot. Finely chop the onioin. Melt the butter in a saucepan and gently fry the onion and the asperagus tips for a few minutes. Add the rice, mixing and turning with a wooden spoon until the grains are coated in the fat. Pour the wine over the rice, raise the heat and boil briskly until the wine has evaporated. Dilute the bouillon cube and the meat extract in the hot asperagus water. Add a little of the liquid to the rice, lower the heat, stir and add more liquid as it reduces, until the rice is al dente. Adjust the seasoning if necessary, glaze the rice with 1 tbsp butter and add the grated cheese.
Stir well and serve immediately.

ASPARAGUS WITH SHALLOTS

Servings: 4 servings

Ingredients:

1 ½ pound Asparagus
1 dash Salt
3 teaspoon Fragrant peanut oil or olive
2 Shallots, peeled and minced
1 dash Finely chopped parsley

Preparation:

Snap off tough ends of asparagus. If asparagus is thick, old or tough, peel bottoms. Add asparagus to pan of boiling salted water. Boil gently until cooked--bright green and tender--but still firm, about 5 to 8 minutes. Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat.
Sprinkle with shallots and parsley. Salt slightly.

Asparagus with Strawberry Vinaigrette

Servings: 6 servings

Ingredients:

2 ½ pound Asparagus
2 cub Hulled strawberries
¼ cub Strawberry vinegar

DRESSING:
1 tablespoon Walnut oil
½ cub Peanut oil
1 ½ teaspoon Honey

Preparation:

Trim asparagus and cut each stalk in thirds. Steam until tender but still crisp. (Thin young stalks took 5 minutes.) Plunge in ice water; drain.

Wash strawberries, then hull. Cut strawberries in half; combine with asparagus.

Combine dressing ingredients; toss asparagus and strawberries gently with dressing. Chill well before serving.

The authors write: "What could be simpler - or more delicious - than spring's first asparagus combined with spring's first strawberries?"

My notes: Good, and simple.

Tried 02/22/92. From _The New Carry-Out Cuisine_ by Phyllis Meras with Linda Glick Conway. Boston: Houghton Mifflin Company, 1986. Pg. 252. From Movable Feast restaurant/5504 Connecticut Ave., N.W./Washington, D.C.
20015. (202)966-1657. Typed for you by Cathy Harned.

ASPARAGUS WITH TOASTED PINE NUTS & LEMON VINAI

Servings: 4 servings

Ingredients:

1 pound Asparagus, fresh spears
3 tablespoon Pine nuts
¼ cub Olive oil
1 tablespoon Lemon juice, fresh
1 Clove garlic, crushed
½ teaspoon Salt
½ teaspoon Basil, dried whole
½ teaspoon Oregano, dried whole
Pepper, freshly ground

Preparation:

Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired.
Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter.
Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside.
Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus.
Sprinkle with pine nuts. Let stand to room temperature before serving.

ASPARAGUS WITH TOASTED PINE NUTS & LEMON VINAIGRETTE

Servings: 4 servings

Ingredients:

1 pound Asparagus, fresh spears
3 tablespoon Pine nuts
¼ cub Olive oil
1 tablespoon Lemon juice, fresh
1 Clove garlic, crushed
½ teaspoon Salt
½ teaspoon Basil, dried whole
½ teaspoon Oregano, dried whole
Pepper, freshly ground

Preparation:

Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.
Transfer to a serving platter. Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving.

ASPARAGUS WITH TOASTED PINE NUTS AND LEMON VI

Servings: 4 servings

Ingredients:

1 pound Asparagus, fresh spears
3 tablespoon Pine nuts
¼ cub Olive oil
1 tablespoon Lemon juice, fresh
1 Clove garlic, crushed
½ teaspoon Salt
½ teaspoon Basil, dried whole
½ teaspoon Oregano, dried whole
Pepper, freshly ground

Preparation:

Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.
Transfer to a serving platter. Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving.

ASPARAGUS WON TONS

Servings: 4 servings

Ingredients:

Oil for deep frying
1 Envelope veg soup mix
1 cub Asparagus, finely chopped
¼ cub Water chestnut, finely chopd
20 Won Ton wrappers (3" sq)
Soy sauce, (optional)

Preparation:

in uncovered electric skillet, heat ¾ inch of oil to 360 degrees. Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable Soup Mix, asparagus, and water chestnuts. Place 2 teaspoons of the mixture on the center of each Won Ton wrapper. Moisten corners with water, fold wrappers in half to form a triangle, and press edges to seal. Form Won Ton by bringing together two opposite points and overlapping; moisten overlapping points and press to seal well. Fry in hot oil until golden brown; drain. Serve, if desired, with soy sauce.

Asparagus Wrap

Servings: 10 servings

Ingredients:

10 Asparagus Spears
2 tablespoon Dijon Mustard
1 tablespoon Reduced-Calorie Mayonnaise
10 slice Bologna (large)

Preparation:

Trim the bottom end of the asparagus and blanch with boiling water.

Blend the mustard and mayonnaise in a small bowl. Divide and spread the mustard mixture evenly on the large bologna slices. Wrap one asparagus spear in each bologna slice. Place the slices in a single layer on a round microwave platter or plate. Cover lightly with paper towels.

With the microwave on MEDIUM, cook for 1 minute or until hot; rotate the plate one-half turn after 30 seconds.

One Serving: Calories: 86 Carbohydrates: 2

Exchange: 1 high-fat meat

Source: Diabetic Microwave Cookbook, by Mary Jane Finsand Sterling Publishing (1989), ISBN 0-8069-6957-1, ISBN 0-8069-6960-1 (pbk.)

Shared by: Norman R. Brown

ASPARAGUS-AND-EMMENTHALER TART

Servings: 6 servings

Ingredients:

1 pound Asparagus (preferably white)
2 quart :boiling water mixed with
4 teaspoon Salt
1 (9-in) unbaked pie shell
3 ounce Well aged Emmenthaler cheesecoarsely grated
¾ cub Milk
¾ cub Whipping cream
2 medium Eggs; lightly beaten
¼ cub Freshly grated Parmesan
1 tablespoon Kirschwasser
1 teaspoon Salt
2 tablespoon Finely snipped fresh dill OR
½ teaspoon -Dill weed
¼ teaspoon Ground mace
¼ teaspoon Freshly ground black pepper

Preparation:

Emmenthaler is a dry, aged cheese that accents the flavor of asparagus.
Serve as the main course of a light lunch or supper.

PREHEAT OVEN TO 350F. Snap coarse ends off asparagus stalks leaving spears about 3 ½-inches long. (Save the trimmed-off ends to use for soup.) Peel the asparagus spears using a swivel-bladed vegetable peeler, lay them flat in a large heavy skillet, pour in boiling salted water and set over moderate heat. Cover and cook asparagus for about 10 minutes, until very tender. Drain well, return to the skillet and shake over moderate heat for 30 seconds or so to dissipate any excess moisture. Arrange the asparagus spears like the spokes of a wheel over the bottom of the pie crust, with their tips pointing toward the center. Combine the milk, cream, eggs, Parmesan cheese, Kirschwasser, salt, dill, mace and pepper, and pour the liquid evenly over the asparagus. Bake the tart, uncovered, for 35 minutes, or until the filling has set. Remove the tart from the oven and cool it for at least 20 minutes before cutting.

ASPARAGUS-CHEESE CASSEROLE

Servings: 6 servings

Ingredients:

4 tablespoon Unsalted butter
1 teaspoon Unsalted butter
3 tablespoon Flour
½ teaspoon Salt
¼ teaspoon Freshly ground black pepper
¼ teaspoon Ground mace
1 cub Milk
½ cub Whipping cream
10 ½ ounce Frozen asparagus spearscooked according to the package directions and drained well.
2 large Eggs, hard-cooked peeled & coarsely chopped
¾ cub Grated sharp Cheddar cheese
½ cub Minced blanched almonds
1 cub Soft white bread crumbs
¼ cub Freshly grated Parmesan

Preparation:

PREHEAT OVEN TO 350F. In a medium saucepan set over moderate heat, melt the butter. Spoon 4 teaspoons of the melted butter into a bowl. Set aside.
Blend the flour, salt, pepper and mace into the rest of the butter and let it sit over low heat for 1-to-2 minutes. Add the milk and cream and cook the sauce, stirring constantly for about 3 minutes, until it has become thick and smooth. In a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, Cheddar cheese and almonds. Pour the cream sauce over the layers. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the layers. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the surface of the casserole. Bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping is tipped with brown.

ASPARAGUS-EGG CASSEROLE

Servings: 6 servings

Ingredients:

½ cub Celery; chopped
¼ cub Butter
¼ cub Flour
½ teaspoon Salt
½ teaspoon Dry mustard
1 dash Pepper
1 ¾ cub Milk
1 teaspoon Chicken bouillon granules
4 ounce Mushrooms, chopped; drained
16 ounce Asparagus, frozen cut
3 Egg; hard-cooked, sliced
½ cub Ritz crackers; crushed (12)

Preparation:

In saucepan cook celery in butter; blend in flour, salt, mustard and pepper. Add milk and bouillon granules. Cook and stir till thickened and bubbly. Stir in mushrooms; set aside. Cook the frozen asparagus according to package directions; drain thoroughly.

Reserve ½ cup asparagus and 1 egg for garnish. In a 10"x6"x2" baking dish arrange remaining asparagus and egg slices. Pour sauce over all.
Bake, covered, at 375F for 15 minutes. Arrange reserved asparagus and sliced egg atop casserole; sprinkle with crushed crackers. Bake, uncovered, 10 minutes longer.

ASPARAGUS-POTATO SOUP

Servings: 6 servings

Ingredients:

1 pound Asparagus; trimmed,and cut into 1-in lengths
1 large Baking potato; peeled and cut into ½-in cubes
1 medium Yellow onion, peeledand cut into slim wedges
3 ½ cub Chicken broth
¼ teaspoon Ground mace
⅛ teaspoon Ground nutmeg
½ teaspoon Salt
¼ teaspoon Freshly ground pepper
6 tablespoon Freshly grated Parmesan

Preparation:

PLACE ALL THE INGREDIENTS except cheese in a large saucepan. Bring the liquid to a simmer over moderate heat, then adjust the heat so that it bubbles gently. Cover the pot and simmer the broth for 30 to 35 minutes, until the vegetables are very tender. Cool the broth, still covered, for 20 minutes. Puree the broth and the vegetables in batches, in a blender or in a food processor fitted with the metal chopping blade. Return the puree to the saucepan, set it over moderate heat and bring the soup just to serving temperature. Ladle the soup into heated bowls and top each portion with 1 tablespoon of the Parmesan cheese.

ASSORTED VEGETABLES IN A CLEAR SAUCE

Servings: 4 servings

Ingredients:

2 medium Turnips
2 small Carrots
4 Green onions
3 Fresh asparagus spears
½ cub Button mushrooms
½ cub Peeled straw mushrooms
8 Baby sweet corn
8 Water chestnuts
½ teaspoon Fresh ginger root
1 tablespoon Tientsin preserved
Vegetable
2 tablespoon Peanut oil
2 cub Chicken stock
1 teaspoon Salt
1 pinch Sugar
Cornstarch paste
1 tablespoon Chicken fat
½ cub Crab meat or shelled
Shrimp (opt)

Preparation:

Preparation: Peel turnips & carrots. Use melon scoop to cut turnips into large balls. Slice carrots ½" thick; then with paring knife, cut 4 evenly spaced notches into rim of each slice (don't cut into center core).
Carrots should look like little flowers. Parboil turnip & carrots in stock until barely tender. Remove from stock & plunge pieces into cold water; drain. Cut onions, asparagus & baby corn into 1 ½" pieces. Mince together fresh ginger root & Tientsin preserved vegetable. Insmall pot or beaker on medium heat, render pieces of chicken fat.

Stir-frying: Add peanut oil to hot wok. When it begins to smoke, briskly fry crab meat or shrimp for 1 minute. Add asparagus, baby corn, mushrooms & water chestnuts, stir-frying until they are hot. Add ginger mixture, then onions. Stir-fry another 30 seconds. Add ½ stock, salt & sugar; bring to boil. Add turnips & carrots. Cover & reduce heat; simmer for 5 minutes.
Uncover, push ingredients out of liquid, & dribble in cornstarch paste to thicken slightly. Stir liquid to prevent lumping while it thickens to a thick soup. Recombine, then mix in chicken oil. Remove to serving platter.

BAKED ASPARAGUS

Servings: 1 recipe

Ingredients:

1 ½ pound Fresh asparagus spears
2 tablespoon Fresh parsley(finely chopped)
3 Garlic cloves thinly sliced
4 tablespoon Extra virgin olive oil
Salt
Freshly ground black pepper

Preparation:

Preheat oven to 400 degrees. Break tough ends off asparagus and place in a baking tray so the stalks don't overlap. Add remaining ingredients and bake uncovered until asparagus is just tender, 5-8 minutes. Serve hot.

Nutritional Info Per Serving: Protein: 4 gr. (10%); Carbohydrates: 7 gr.
(19%); Fat: 11 gr. (71%); Calories: 133; Sodium: 60 mg.; Cholesterol: 0 mg. Exchanges: 2 vegetable, 2 fat Serves 4-6

Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html)
Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias

BAKED ASPARAGUS AND MUSHROOM OMELET

Servings: 4 servings

Ingredients:

1 cub Fresh asparagus cut in 2"
Pieces or ½ a 10-oz
Package of frozen asparagus
1 cub Sliced fresh mushrooms
¼ cub Sliced green onion
6 Eggs
½ cub Milk
¼ teaspoon Salt
⅛ teaspoon Ground nutmeg
1 cub Shredded Swiss OR
Gruyere cheese
2 tablespoon Snipped parsley, optional

Preparation:

Cook fresh asparagus, mushrooms, and green onion in a small amount of boiling water about 7 minutes or till tender. (Or cook frozen asparagus, mushrooms, and green onion according to asparagus package directions.) Drain.

In a large mixing bowl combine eggs, milk, salt, nutmeg, and pepper. Beat with fork or rotary beater till blended. Stir in cooked vegetables and Swiss or Gruyere cheese. Turn egg mixture into a greased 10x6x2 baking dish.

Bake, uncovered, in a 375 degree oven for 20 to 25 minutes or till set.
Sprinkle with snipped parsley, if desired. Serves 4.

Note: You can mix it up the night before, put in the pan and chill, and just pop it in the oven the next morning.

Source: Better Homes & Gardens New Casserole Cook Book Shared by: Sue Bryant

BARVARIAN VEAL WITH ASPARAGUS

Servings: 6 servings

Ingredients:

2 pound Veal; cubed
2 tablespoon Vegetable oil
1 each Onion; large, chopped
1 cub Carrots; chopped
1 tablespoon Parsley; chopped
¼ cub Lemon juice; fresh
2 cub Beef broth
3 tablespoon Unbleached flour
½ teaspoon Salt
1 Pepper;fresh ground,to taste
20 ounce Frozen asparagus; * or
2 pound Asparagus; fresh **

Preparation:

* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 ½ hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately.

Basic Fern Preparation

Servings: 1 batch

Ingredients:

1 bunch Ferns
;Boiling salted water
Butter
Salt and pepper to tasteor-
Lemon juice or any sauce for asparagus

Preparation:

Tatum writes: "The young, tender, tightly curled fronds - croziers or fiddleheads - of bracken (or brake ferns) and of ostrich and cinnamon ferns are all prepared in the same way.

"Rub off the fuzz (or, for some ferns, the scaly coating) of the young, crisp fronds, wash them and place them, lying flat, in a saucepan or skillet with a small amount of boiling salted water. Bring water again to a boil. Turn to low heat, cover and simmer for 10 to 20 minutes, or until fronds are just tender (time will depend on the size and kind of fronds)."

Season with butter, salt and pepper to taste, or serve with lemon juice of any sauce suitable for asparagus.

From "Billy Joe Tatum's Wild Foods Cookbook and Field Guide" by Billy Joe Tatum. New York: Workman Publishing Company, Inc., 1976. Pg. 139. ISBN 0-911104-77-1. Posted by Cathy Harned.

BAYERISCHER MIT SPARGEL (BARVARIAN VEAL WITH A

Servings: 6 servings

Ingredients:

2 pound Veal; Cubed
2 tablespoon Vegetable Oil
1 Onion; Large, Chopped
1 cub Carrots; Chopped
1 tablespoon Parsley; Chopped
¼ cub Lemon Juice; Fresh
2 cub Beef Broth
3 tablespoon Unbleached Flour
½ teaspoon Salt
Pepper;Fresh Ground,To Taste
20 ounce Frozen Asparagus; * OR
2 pound Asparagus; Fresh **

Preparation:

* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 ½ hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp.
Stir into veal and serve immediately.

BAYERISCHER MIT SPARGEL (BARVARIAN VEAL WITH ASPAR

Servings: 6 servings

Ingredients:

2 pound Veal; Cubed
2 tablespoon Vegetable Oil
1 Onion; Large, Chopped
1 cub Carrots; Chopped
1 tablespoon Parsley; Chopped
¼ cub Lemon Juice; Fresh
2 cub Beef Broth
3 tablespoon Unbleached Flour
½ teaspoon Salt
Pepper;Fresh Ground,To Taste
20 ounce Frozen Asparagus; * OR
2 pound Asparagus; Fresh **

Preparation:

* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces.
In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 ½ hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately.

BAYERISCHER MIT SPARGEL (BARVARIAN VEAL WITH ASPARAGUS)

Servings: 6 servings

Ingredients:

2 pound Veal; Cubed
2 tablespoon Vegetable Oil
1 each Onion; Large, Chopped
1 cub Carrots; Chopped
1 tablespoon Parsley; Chopped
¼ cub Lemon Juice; Fresh
2 cub Beef Broth
3 tablespoon Unbleached Flour
½ teaspoon Salt
1 Pepper;Fresh Ground,To Taste
20 ounce Frozen Asparagus; * OR
2 pound Asparagus; Fresh **

Preparation:

* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 ½ hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately.

BEAN CURD ROLLS

Servings: 6 servings

Ingredients:

1 cub Uncooked shortgrain rice
6 each Dried shiitake mushrooms
1 tablespoon Vegetable oil
1 each Garlic clove, minced
½ small Carrot, cut into 1" slivers
3 each Asparagus tips, cut into ½" pieces, diagonally
¼ cub Slivered bamboo shoots
¼ cub Ginkgo nuts, optional
2 each Pitted dates, chopped
2 each Green onions, sliced
1 tablespoon Hoisin suce
2 tablespoon Soy sauce
2 teaspoon Rice wine/dry sherry
2 teaspoon Sesame oil
6 each Dried bean curd sheets, soaked for a few minutes
1 tablespoon Flour mixed with 1 tb water
6 tablespoon Vegetable oil

Preparation:

Cover rice with warm water & soak for 30 minutes. Drain. Line the inside of a steamer with a damp cheesecloth. Place rice on cheesecloth. Then cover & steam the rice over boiling water for 30 minutes. Set aside.

Meanwhile, cover mushrooms with warm water & soak for 30 minutes. Drain well. Cut off & discard stems. Thinly slice caps. Set aside.

Place a wok over high heat till hot. Add oil, swirling to coat sides. Add garlic & cook, stirring for 10 seconds. Add carrot & asparagus & stir fry for 2 minutes. Add reserved mushrooms, bamboo shoots, nuts, dates, onions, hoisin sauce, soy sauce, rice wine or sherry & sesame oil. Stir fry for 2 minutes. Add rice & mix well. Transfer to a bowl & set aside.

To make rolls, spread about 2 heaping tablespoonfuls of filling diagonally across a bean curd sheet. Keep remaining sheets covered to prevent drying.
Fold bottom corner over filling to cover, then fold over right & left corners. Roll over once to enclose filling. Brush sides & top of triangle with flour & water mixture. Fold over to seal. Cover filled rolls with a damp cloth while preparing the rest of the rolls.

Place a non-stick frying pan over medium heat. Add 1 to 2 tb oil. Add rolls two at a time & cook for 2 minutes on each side, or till golden brown. Transfer to a heat proof dish & keep warm in a 200F oven while cooking remaining rolls.

To serve, cut each roll into thirds.

"Vegetarian Times" February, 1992.

BEAN PASTA PRIMAVERA

Servings: 6 servings

Ingredients:

BEAN PEPPER SAUCE:
2 ½ cub White beans, cooked
1 ¼ cub Vegetable stock
2 each Roasted red bell peppers, peeled & seeded
1 teaspoon Tarragon
1 teaspoon Thyme
1 teaspoon Marjoram
1 pinch Cayenne
½ teaspoon Salt
Black pepper

PASTA:
1 pound Spinach spaghetti
2 pound Broccoli
1 pound Asparagus
3 large Yellow peppers
3 each Bunches spinach, torn
½ cub Basil leaves, shredded
1 ½ tablespoon Poppy seeds
Salt & pepper, to taste
8 each Oil packed sun dried tomatoes, drained & slivered

Preparation:

Combine 1 ½ c beans, stock and roasted peppers in food proc. Blend until smooth and creamy. Fold in herbs, and season with cayenne or paprika, salt and pepper. Set aside.
Cook pasta in boiling water according to package directions.
Meanwhile, prepare veggies.
Remove broccoli florets from stalks and cut into bite sized pieces.
Peel broccoli stalks and cut diagonally into ¼ inch thick slices.
Cut asparagus stalks diagonally into slices about 1 inch long. Remove seeds from peppers and cut into long slivers. Steam broccoli, asparagus and peppers until tender crisp--about 10 mins, and set aside. Steam spinach 3-4 mins. Cool, press out excess liquid and chop coarsley.
Place pasta in large warmed bowl. Add sauce, veggies, basil, poppy seeds, and remaining 1c white beans. Toss gently to mix. Season with salt and pepper and garnish with sun dried tomatoes.

BEEF WITH ASPARAGUS

Servings: 4 servings

Ingredients:

1 pound Flank steak; membrane peeled=OR=- Boneless Sirloin, thinly sliced against the grain into pieces 2-in long

MARINADE:
2 teaspoon Cornstarch
1 ½ tablespoon Chinese Rice Wine=OR=- Dry Sherry
2 tablespoon Light soy sauce
3 tablespoon Peanut oil
½ pound Fresh Asparagus sliced diagonally
Salt; to taste
3 tablespoon Chicken broth

Preparation:

COAT BEEF THOROUGHLY. Marinate 10 minutes. Heat 1 ½ tablespoons peanut oil in a wok over a high flame and stir-fry the beef long enough to brown it lightly. Remove from wok and drain. In the remaining 1 ½ tablespoons of oil, stir-fry the asparagus for a few seconds to coat it. Add salt and chicken broth and boil until the asparagus is tender-crisp (about 1 minute). Add the beef and toss it with the asparagus to combine them. Serve the beef immediately.

Beef with Asparagus (Prodigy)

Servings: 4 servings

Ingredients:

1 pound Flank steak; membrane peeled=OR=- Boneless Sirloin, thinly sliced against the grain into pieces 2-in long

MARINADE:
2 teaspoon Cornstarch
1 ½ tablespoon Chinese rice wine OR dry sherry
2 tablespoon Light soy sauce
3 tablespoon Peanut oil
½ pound Fresh asparagus sliced diagonally
Salt; to taste
3 tablespoon Chicken broth

Preparation:

COAT BEEF THOROUGHLY. Marinate 10 minutes. Heat 1 ½ tablespoons peanut oil in a wok over a high flame and stir-fry the beef long enough to brown it lightly. Remove from wok and drain. In the remaining 1 ½ tablespoons of oil, stir-fry the asparagus for a few seconds to coat it. Add salt and chicken broth and boil until the asparagus is tender-crisp (about 1 minute). Add the beef and toss it with the asparagus to combine them. Serve the beef immediately.

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

Broccoli Quiche or Canapes

Servings: 90 canapes

Ingredients:

6 Bacon slices, cooked,crumbled
4 Eggs
½ pint Heavy cream
1 teaspoon Salt
2 tablespoon Flour
1 cub Cheddar cheese -- shredded
1 ½ cub Swiss cheese -- shredded
1/3 cub Mayonnaise
1 Pkg Knorr asparagus soupmix* -- dry
1 bunch Broccoli -- cooked, chopped
1/3 cub Green onions, including topschopped
1 Deep dish pie crust, forquiche
Pastry for 2 pie crusts, forcanapes

Preparation:

*Note: Knorr leek soup mix makes a good substitute. The asparagus soup mix is difficult to find. If using the leek soup mix, reduce the amount of chopped green onions slightly.

Mix filling together and pepper to taste.

For quiche: Pour into pie shell and bake at 325F for approximately 60 minutes. Makes one large quiche.

For canapes: Roll out pastry. Cut into rounds with cookie cutter. Place rounds in tiny muffin tins. (Choose cookie cutter size such that the pastry rises slightly above the top of the muffin tin.) Press pastry into tins slightly with a shot glass. Fill. Bake at 350F for 20 minutes. Makes about 90 canapes. Can be frozen.

CAESAR SALAD WITH TORTELLINI

Servings: 6 servings

Ingredients:

3 tablespoon Fresh lemon juice
2 tablespoon Water
1 ½ tablespoon Olive oil
1 teaspoon Anchovy paste
⅛ teaspoon Freshly ground pepper
1 Clove garlic, crushed
9 ounce Uncooked cheese tortellini
12 cub Torn romaine lettuce
1 ½ cub 2"pieces fresh asparagus(1#)
¼ cub Fresh grated parmesan cheese

Preparation:

1. Combine the first 6 ingredients in a bowl and stir well with a whisk and set aside.

2. Cook the tortellini in boiling water for 7 minutes or until tender, omitting the salt and fat. Drain well and set aside.

3. Arrange the asparagus in a vegetable steamer over boiling water.
Cover and steam 2 minutes or until crisp-tender. Combine asparagus and tortellini in a bowl, add 2 T of lemon juice mixture and toss gently to coat.

4. Place lettuce in a large bowl; drizzle remaining lemon juice mixture over lettuce and toss well. Add tortellini mixture, tossing gently to coat. Spoon salad onto serving plates, and sprinkle cheese ontop.

Chicken & Asparagus

Servings: 1 servings

Ingredients:

2 Chicken Breasts, debonedand split
½ cub Shredded Part-skim Mozzerela
6 Asparagus Spears, washed andsliced into 2-3 inch length
Marinara Sauce (bottled orfresh
Rice or Small pasta
Italian Seasonings (Garlic
Plus your favorites)
V small amount of light oil
Toothpicks

Preparation:

Flatten each chicken breast and season to taste. Sprinkle a little of the mozzerella at one end of each breast. Lay one (or two if they'll fit side by side) asparagus length on top, cross-wise Roll the breast up and secure with toothpicks...you should have a bundle of chicken rolled cylindrically around the spear (e.g. like paper towels on a cardboard roll). The mozzerella should be at the center ONLY, not distributed throughout the roll. Repeat for all breasts.

Saute the breast-rolls in a LIGHTLY oiled frypan (as little as you can get away with) until browned. Pour Marinara Sauce over it all and simmer until the chicken is cooked thoroughly. Stir occasionally to keep from sticking.
Serve over Rice or pasta.......WARN your guests about the toothpicks!

Enjoy!!! Lauretta

I 'invented' this waaay back in grad school. It was the first time I didn't yelp "Aigh, shouldn't have used so much of, what was that spice?" I hope you enjoy it as much as I have enjoyed trying all the wonderful recipes posted here.

Chicken & Asparagus Roulades

Servings: 1 servings

Ingredients:

4 small Skinned and boned chickenbreast halves (about 2pounds)
¼ teaspoon Salt
¼ teaspoon Onion powder
¼ teaspoon Dried dill weed
1 package (10 ounces) frozenasparagus spears, thawedand drained
½ medium Red bell pepper, cut into
¼ Inch stripsHollandaise Sauce

Preparation:

Flatten each chicken breast half to l/4-inch thickness between plastic wrap or waxed paper. Mix salt, onion powder and dill weed; sprinkle over chicken. Place one-fourth of the asparagus spears and bell pepper strips crosswise on large end of each chicken breast half. Roll tightly; secure with toothpicks.

Arrange roulades in square microwavable dish, 8 x 8 x 2 inches. Cover with waxed paper and microwave on high 7 to 9 minutes, rotating dish ½ turn after 3 minutes, until chicken is done. Let stand covered 3 minutes.

Prepare Hollandaise Sauce; serve with chicken. Garnish with dill weed if desired.

4 servings

From the files of Al Rice, North Pole Alaska. Feb 1994

Chicken Asparagus & Red Pepper

Servings: 4 servings

Ingredients:

1 pound Boned,skinned chicken breast
2 tablespoon Finely minced fresh ginger
2 medium Garlic cloves peeled and minced
2 tablespoon Soy sauce
2 tablespoon Sweet port or Sherry=OR=- Madeira
3 tablespoon Sesame oil
1 teaspoon Chili oil
1 ½ pound Asparagus
1 medium Yellow onion
1 medium Red bell pepper
1 teaspoon Cornstarch; blended with
¼ cub Chicken broth

Preparation:

POUND THE CHICKEN BREASTS as you would for scaloppine, then slice them crosswise at ½-inch intervals. Marinate chicken for 30 minutes at room temperature in a mixture of the ginger, garlic, soy sauce, port and 1 tablespoon of the sesame oil. Trim the coarse stem ends from the asparagus.
Peel the asparagus and slice them crosswise, slightly on the diagonal, into 1-inch lengths. Peel and halve the onion, then cut each half into thin slices. Core, seed and slice the red bell pepper lengthwise into ¼-inch strips. Set a wok or large skillet over high heat. Add the chili oil and 1 tablespoon of the remaining sesame oil and heat the oil for about 1 minute, until ripples appear on the wok bottom. Add the onion and red pepper and stir-fry the mixture for 1 minute. Cover the wok and allow the mixture to steam for 1 minute. Using a slotted spoon, remove the vegetables from the wok to a heatproof plate. Add the remaining sesame oil to the wok, pour in the chicken and marinade, and stir-fry over high heat for 2 minutes. Blend in the cornstarch mixture, stirring it for about 1 minute, until the sauce has thickened and becomes clear. Return the vegetables to the wok, toss the mixture lightly for about 30 seconds, and serve. Accompany the chicken with fluffy boiled rice.

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

CHICKEN ASPARAGUS MARSALA

Servings: 4 servings

Ingredients:

4 each Breasts, chicken, halves, broiler/fryer, boned, skinned
2 tablespoon Butter OR
2 tablespoon Margarine
1 tablespoon Oil, cooking
10 ounce Asparagus, frozen, spears, partially thawed, cut diagonally in 2-inch pieces
½ pound Mushrooms, small
¼ cub Wine, Marsala
¼ cub Water
½ teaspoon Salt
⅛ teaspoon Pepper
1 tablespoon Parsley, chopped

Preparation:

Pound the chicken pieces to ¼-inch thickness.

Melt the butter or margarine in a fry pan over medium-high temperature.

Add chicken and cook, turning, for about 5 minutes or until the chicken is brown. Remove chicken and set aside.

To the drippings remaining in the fry pan, add the asparagus and mushrooms and cook, stirring, for about 3 minutes.

Return the chicken to the pan, add the Marsala wine, water, salt, and pepper. Bring the mixture to a boil and boil for 2 minutes to reduce the liquid.

Reduce heat, cover and simmer for about 3 minutes or until the chicken and vegetables are tender.

Arrange the chicken on a serving platter. Spoon the vegetable sauce over the chicken.

Sprinkle with chopped parsley and serve.

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

Chicken Oscar

Servings: 4 servings

Ingredients:

4 Chicken breast halves --
Boneless
½ cub Flour
Salt and pepper -- to taste
4 tablespoon Butter
1 cub Crabmeat
12 Asparagus spears -- cooked
Hollandaise sauce

Preparation:

Place chicken between 2 pieces of wax paper on a cutting board and pound very thin. combine the flour, salt and pepper in a shallow bowl.
Heat the butter in a heavy skillet. Dip the chicken pieces lightly in the seasoned flour and shake off excess. When the butter stops foaming, add the chicken and cook 3 to 4 minutes per side, until golden. Remove to a heated serving platter as the remaining pieces are cooked.
Cover each slice of chicken with crabmeat and top with 3 asparagus spears.
Drizzle hollandaise sauce over asparagus and serve.

Recipe By : Maine Ingredients

CHICKEN STIR FRY

Servings: 4 servings

Ingredients:

4 Chicken breasts; bonelessskinless
2 large Carrots; sliced in thinwheels
2 Green pepper;diced
1 Red Pepper;diced, opt
2 tablespoon Vegetable oil
1 ½ cub Chicken stock
2 tablespoon Soya sauce;low sodium
2 tablespoon Cornstarch
2 tablespoon -hot water

OPTIONAL ITEMS:
2 Garlic cloves; minced
1 tablespoon Ginger, fresh;finely chopped
2 Celery stalks; sliced
1 Onion;diced
3 Green onions;sliced
½ cub Mushrooms; thin sliced
1 small Brocolli stalk;* divided insmall flowerets
½ small Cauliflower;divided intosmall flowerets;*
½ pound Green beans;*
½ pound Asparagus tips;*
2 cub Snow peas; strings removed
1 cub Bok choy;sliced
1 cub Bean sprouts; add at lastminute with toppings

OPTIONAL TOPPINGS:
¼ cub Walnuts; cashews or peanuts
¼ cub Coconut; unsweetened, flaked

Preparation:

Use optional vegetables when they are in season.
*Immerse these vegetables 1-2 minutes in boiling water before adding to stir fry.
Cut semifrozen chicken into bite size pieces, set aside. Add oil to pan and stir fry chicken over medium high heat till browned on all sides (about 3 minutes). Add carrots, peppers and any optional vegetables and sprinkle with soya sauce. Stir fry vegetables until softened. (approx 3-5 minutes) Mix cornstarch with hot water and add to hot chicken stock. Pour in wok. Cover and steam stir fried vegetables and chicken for about 2-3 minutes. Lift cover and cook, stirring till sauce thickens, about 2 minutes more. Top with any desired toppings (nuts or coconut). Serve over hot cooked rice.

CHICKEN, ASPARAGUS AND RED PEPPER

Servings: 4 servings

Ingredients:

1 pound Boned,skinned chicken breast
2 tablespoon Finely minced fresh ginger
2 medium Garlic cloves peeled and minced
2 tablespoon Soy sauce
2 tablespoon Sweet port, sherry, OR Madeira
3 tablespoon Sesame oil
1 teaspoon Chili oil
1 ½ pound Asparagus
1 medium Yellow onion
1 medium Red bell pepper
1 teaspoon Cornstarch; blended with
¼ cub Chicken broth

Preparation:

POUND THE CHICKEN BREASTS as you would for scaloppine, then slice them crosswise at ½-inch intervals. Marinate chicken for 30 minutes at room temperature in a mixture of the ginger, garlic, soy sauce, port and 1 tablespoon of the sesame oil. Trim the coarse stem ends from the asparagus.
Peel the asparagus and slice them crosswise, slightly on the diagonal, into 1-inch lengths. Peel and halve the onion, then cut each half into thin slices. Core, seed and slice the red bell pepper lengthwise into ¼-inch strips. Set a wok or large skillet over high heat. Add the chili oil and 1 tablespoon of the remaining sesame oil and heat the oil for about 1 minute, until ripples appear on the wok bottom. Add the onion and red pepper and stir-fry the mixture for 1 minute. Cover the wok and allow the mixture to steam for 1 minute. Using a slotted spoon, remove the vegetables from the wok to a heatproof plate. Add the remaining sesame oil to the wok, pour in the chicken and marinade, and stir-fry over high heat for 2 minutes. Blend in the cornstarch mixture, stirring it for about 1 minute, until the sauce has thickened and becomes clear. Return the vegetables to the wok, toss the mixture lightly for about 30 seconds, and serve. Accompany the chicken with fluffy boiled rice.

CHICKEN-ASPARAGUS ROLLS

Servings: 4 servings

Ingredients:

12 Fresh Asparagus Spears
4 (4 0Z.) Boned, Skinned
Chicken Breast Halves
¼ cub (1 Oz.) Shredded Swiss
2 cub Sliced Mushrooms
3 tablespoon Chablis OR White Dry Wine
1 teaspoon Lime Juice
½ tablespoon Dried Whole Tarragon
1 teaspoon Minced Fresh Parsley

Preparation:

Snap Off Tough Ends Of Asparagus, Remove Scales With Vegetable Peeler. Set Aside. Trim Fat From Chicken. Place Each Breast Between Wax Paper & Flatten To ¼ in. Thickness. Place 3 Asparagus Spears On Each Chicken Breast; Top With 1 T. Cheese. Roll Up Lengthwise; Secure With Wooden Picks. Place Seam Side Down in A 10 Inch Glass Pie Plate Coatedwith Cooking Spray. Cover With Plastic Wrap, Venting One Corner. Microwave At High 5 To 6 Min. OR Until Done. Let Chicken Rolls Stand Covered 5 Min. Combine Mushrooms & Wine, Lime Juice & Tarragon in A 1 Qt. Glass Measure. Microwave At High 2-3 Min.
Stirring Once. Stir in Parsley. To Serve, Remove Chicken Rolls From Cooking Liquid, Spoon Mushroom Sauce Over Rolls.
About 194 Calories Per Roll And ¼ C. Sauce.
(Fat 6.1. Chol. 79.)

CHINESE: ASPARAGUS W/ CASHEWS

Servings: 6 servings

Ingredients:

ELAINE RADIS:
1 ½ pound Asparagus
2 tablespoon Olive oil
2 teaspoon Sesame oil
1 tablespoon Fresh ginger root; fine chop
½ cub Roasted cashews;
Coarsely chopped
1 tablespoon Soy sauce

Preparation:

1. Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 3 or 3 pieces. 2. Heat the oils together in a wok over high heat. Add the ginger and stir-fry for one minute. 3. Add the asparagus and stir-fry until tender but still crisp...4 to 5 minutes. 4 Stir in the cashews and soy sauce. Serve immediately. SILVER PALATE GOOD TIMES COOKBOOK.. AUTHORS: Julee Rousso & Shiela Lukins;

CHINESE: ASPARAGUS WITH BLACK BEAN BEEF

Servings: 4 servings

Ingredients:

CATE VANICEK:
½ pound Beef, sliced, marinated
1 pound Asparagus
¼ teaspoon Baking soda, dissolved in
2 teaspoons water
1 tablespoon Chinese fermented black
Beans, minced with:
4 Garlic cloves (½ teaspoon
Each)
1 teaspoon Rice wine
2 teaspoon Soy sauce
Peanut oil

MARINADE FOR BEEF:
1 teaspoon Cornstarch
1 teaspoon Soy sauce
½ teaspoon Rice wine
½ teaspoon Sugar
¼ teaspoon MSG (optional)
½ teaspoon Salt

GRAVY MIXTURE:
1 teaspoon Cornstarch
1/3 cub Water

Preparation:

Cut the beef when it is partially frozen, and cut it across the grain into thin slices.

Stir baking soda solution into the beef (to help tenderize it). Stir in the marinade. Then stir in 1 tsp peanut oil and marinate the beef for one hour or more in the refrigerator.

Heat 1 tablespoon peanut oil over high heat, add ½ teaspoon salt. Stir in asparagus. Add ¼ cup water. Cover pan for 2 minutes, and do not lift lid. When done, remove to a platter.

Over high heat, add 1 tablespoon of oil. Stir-fry the RINSED black beans and garlic mixture. Stir for a few seconds. Add the beef. Stir-fry quickly until barely. Do not overcook or the beef will become tough. Sizzle in 1 tablespoon of rice wine and 2 teaspoons of soy sauce. Stir in asparagus.

Add gravy mixture. Stir until thickened. Serve hot.

SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking.

Cold Asparagus with Sesame-Ginger Vinaigrette

Servings: 4 servings

Ingredients:

1 pound Fresh asparagus

DRESSING:
1 tablespoon Toasted sesame seeds*
1 small Garlic clove
1 teaspoon Fresh ginger, grated
2 tablespoon Rice vinegar
2 tablespoon Orange juice
2 teaspoon Soy sauce
2 tablespoon Vegetable oil
1 teaspoon Sugar
¼ teaspoon Red chile flakes
¼ teaspoon Sesame oil

Preparation:

*To toast sesame seeds, put them in a small skillet and heat, stirring frequently, until fragrant and just golden. Watch carefully.

Break off any woody parts of the asparagus stalks. Bring lightly salted water to boil in a medium skillet, add asparagus and cook for 5 minutes or just until tender-crisp. Immerse asparagus in ice-water to stop the cooking action. Pat dry and arrange on a platter.

In a blender, combine the dressing ingredients and blend until thoroughly combined. Pour dressing evenly over asparagus and serve. Makes 1/3 cup.

From 1993 "Shepherd's Garden Seeds Catalog," pg. 4. Posted by Cathy Harned.

Country Frittata

Servings: 4 servings

Ingredients:

½ ounce Butter
1 Onion, peeled and chopped
1 Clove garlic, peeled andcrushed
1 Red Pepper, Deseeded andsliced
4 ounce Button Mushrooms, sliced
4 ounce Fine Asparagus Tips
5 Eggs, Beaten
¼ pint Single Cream
1 tablespoon Chopped Fresh Mixed Herbs
1 ounce Parmesan Cheese, FinelyGrated
8 ounce Cooked Pasta Knots
Salt and Black Pepper

Preparation:

Melt butter in a pan, and fry onion, garlic and red pepper for 5 min. Add mushrooms and asparagus and cook until tender, stirring frequently.

Beat together eggs, cream and herbs. stir in Cheese, pasta and seasoning.
Pour mixture into pan and cook over a medium heat, stirring occasionally, until bottom is set. Place pan under a moderate grill for 1-2 minutes for top to set and brown.

Source: CHAT Magazine

COUSCOUS PRIMAVERA

Servings: 4 servings

Ingredients:

3 tablespoon Vegetable oil
1 medium Yellow bell pepper, chopped
1 medium Zucchini, sliced
½ cub Thinly sliced Bermuda onion
8 each Asparagus stalks
1 cub Whole wheat couscous

Preparation:

In a medium skillet, heat 1 tablespoon oil over moderate heat. Add pepper, zucchini, onion and asparagus and saute, stirring, for 5 minutes or until crisp-tender.
In a medium saucepan, bring 1-¼ cups water to a boil. Add remaining oil and couscous. Cover, remove from heat and let stand 5 minutes. Spoon couscous onto a serving platter and arrange vegetables on top.

Crab & Asparagus Quiche

Servings: 4 servings

Ingredients:

1 8" pate brisee orregular pie crust
1 cub Crab meat, chopped
1 ¾ cub Milk, scalded
3 Eggs, beaten
10 Asparagus spears,tips reserved
4 ounce Parmesan cheese
dash Nutmeg and cayenne pepper
Salt to taste

Preparation:

Preheat oven to 375. Place crab meat in bottom of pastry shell. Cut bottom parts of asparagus spears into half-inch slices and scatter over crab.
Scatter parmesan over asparagus. Beat eggs and milk together, and season to taste with nutmeg, cayenne and salt. Pour over crab/asparagus mixture.
Arrange reserved asparagus tips in a spoke-like pattern on top. Bake in preheated oven until set (about 45 minutes to an hour). Let sit for about 15 minutes before serving. Next time, I might substitute Swiss cheese for at least part of the Parmesan (didn't have any handy, and at 1 ayem, wasn't gonna make a run to Kroger to get any).

Kathy in Bryan, TX

Crab & Asparagus Soup (Queensland)

Servings: 2 servings

Ingredients:

2 teaspoon Reduced-calorie margarine
1/3 cub Chopped onion
1/3 cub Diced celery
2 tablespoon Finely chopped carrot
1 Garlic clove, minced
½ teaspoon Minced shallots
1 tablespoon All-purpose flour
2 cub Skim milk
1 tablespoon Dry sherry
½ Bay leaf
½ teaspoon Salt
½ teaspoon Worcestershire sauce
½ teaspoon Grated lemon peel
⅛ teaspoon Ground white pepper
⅛ teaspoon Thyme leaves
3 ounce Thawed, well drainedcrabmeat, flaked
½ cub Sliced asparagus spears

Preparation:

In 1 ½-quart saucepan heat margarine over medium-high heat until bubbly; add onion, celery, carrot, garlic, and shallots; saute, stirring occasionally, until softened, 2 to 3 minutes. Sprinkle with flour and stir quickly to combine. Gradually add milk, stirring constantly, and cook until sauce is smooth. Add remaining ingredients, except crabmeat and asparagus and bring to a boil. Reduce heat to low and add crabmeat and asparagus. Cover and cook, stirring occasionally, until soup is thickened and vegetables are tender, 20 to 30 minutes. Remove and discard bay leaf before serving.

Makes 2 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

CRAB AND ASPARAGUS DIJONNAISE

Servings: 6 servings

Ingredients:

½ teaspoon Vegetable oil
½ teaspoon Fresh lemon juice
1 teaspoon Fresh minced tarragon or ¼teaspoon dried tarragon
9/16 teaspoon Minced shallots
¼ teaspoon Salt
½ pound Fresh crabmeat, cooked andshredded
2 To 3 heads Belgian Endive,carefully separated, rinsedand chilled
12 Or more asparagus spears,steamed, chilled and splitlengthwise

Preparation:

Dijon Sauce (recipe below)

Combine the oil, lemon juice, tarragon, shallots and salt. Toss with the crab. Place in a covered container and refrigerate for several hours to let flavors blend.

To serve, place an asparagus spear-half on each leaf of endive. Top with approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab.

Dijon Sauce: 2 egg yolks, room temperature 1 tablespoon rice wine vinegar 2 teaspoons fresh lemon juice 5 teaspoons Dijon mustard ½ teaspoon sugar ¼ teaspoon slat 1 Dash of white pepper ½ cup vegetable oil ½ cup Creme Fraiche

Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper in a blender. Blend for a few seconds. With the motor still running, add the oil in a slow steady stream until well incorporated.

Remove the sauce to a bowl and whisk in the Creme Fraiche. Cover and refrigerate. This can be made several days in advance and kept in the refrigerator. Leftover sauce is wonderful with chilled artichokes.

From California Heritage Continues -a cookbook by The Junior League of Pasadena

Shared by Sylvia Mease

CRAB AND ASPARAGUS SOUP (QUEENSLAND)

Servings: 2 servings

Ingredients:

2 teaspoon Reduced-calorie margarine
1/3 cub Chopped onion
1/3 cub Diced celery
2 tablespoon Finely chopped carrot
1 Garlic clove, minced
½ teaspoon Minced shallots
1 tablespoon All-purpose flour
2 cub Skim milk
1 tablespoon Dry sherry
½ Bay leaf
½ teaspoon Salt
½ teaspoon Worcestershire sauce
½ teaspoon Grated lemon peel
⅛ teaspoon Ground white pepper
⅛ teaspoon Thyme leaves
3 ounce Thawed, well drainedcrabmeat, flaked
½ cub Sliced asparagus spears

Preparation:

In 1 ½-quart saucepan heat margarine over medium-high heat until bubbly; add onion, celery, carrot, garlic, and shallots; saute, stirring occasionally, until softened, 2 to 3 minutes. Sprinkle with flour and stir quickly to combine. Gradually add milk, stirring constantly, and cook until sauce is smooth. Add remaining ingredients, except crabmeat and asparagus and bring to a boil.
Reduce heat to low and add crabmeat and asparagus. Cover and cook, stirring occasionally, until soup is thickened and vegetables are tender, 20 to 30 minutes. Remove and discard bay leaf before serving.

Makes 2 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

CRAB SALAD

Servings: 4 servings

Ingredients:

8 ounce Frozen Crab Meat
Defrosted
5 ounce Fozen Cut Asparagus,
Defrosted
¼ cub Sliced Green Onion
½ cub Sliced Water Chestnuts
Lettuce Leaves
Parsley

Preparation:

Dressing: ½ C. Plain Yogurt, 2 T. Horseradish Mustard, 1 T. Low Cal.
Mayonnaise, 2 Packets Equal, 2 t. Soy Sauce, 1 t. Worcestershire Sauce.
Combine. in A Separate Bowl, Combine The Salad Ingredients. Pour Dressing Over Crab Salad. Toss Gently. Chill Several Hours. Serve On Lettuce Leaves. Garnish With Parsley.
(Makes 2 ½ Cups, Each Serving ½ C.)

CRAVATTA

Servings: 4 servings

Ingredients:

16 Asparagus spears,medium*
½ teaspoon Unsalted butter
1 Large shallot,minced
2 tablespoon Whipping cream
½ tablespoon Lemon juice
½ pound Ham,thinly sliced boiled
3 tablespoon Parmesan cheese,fresh grated
½ pound Fontina cheese,coarse grated
Black pepper,freshly ground

Preparation:

* - trimmed and peeled

1. Preheat oven to 400'F. Blanch asparagus and drain on paper towels.

2. Melt butter in a small skillet over medium-low heat. Add minced shallot and saute until lightly browned. Remove from heat. Stir in mustard, cream and lemon juice and blend well.

3. Spread a small amount of shallot-mustard mixture over each slice of ham. Sprinkle each piece with Parmesan cheese. Divide the Fontina cheese into two portions, and sprinkle one portion evenly over ham slices.

4. Place two asparagus spears in the center of each ham slice. Fold the ham over the asparagus, and arrange the packages in a lightly greased ovenproof serving dish, seam side down. Sprinkle the remaining Fontina cheese over the top, and add a grating of pepper.
Bake until lightly browned and bubbly, 15-20 minutes.

CREAM OF ASPARAGUS

Servings: 9 servings

Ingredients:

1 ½ pound Fresh asparagus
1 ½ cub Chopped onion
6 tablespoon Butter + salt
6 tablespoon All-purpose flour
2 cub Water or stock
4 cub Hot milk
½ teaspoon To 1 t dill weed (to taste)
1 teaspoon Salt
½ teaspoon White pepper
2 tablespoon Tamari soy sauce

Preparation:

Break off and discard tough asparagus bottoms.
Break off tips; set aside. Coarsely chop stalks; cook in skillet with onion in butter, salting lightly.
After 8 to 10 minutes, when onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes. Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes stirring frequently, until thickened. Cool slightly.
In blender, puree sauce bit-by-bit with milk until thoroughly smooth. Return puree to 3-quart pan- preferably a double boiler. Add dill, salt, pepper and tamari. Heat gently but don't boil. As it heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole to soup.

CRISP ASPARAGUS IN OYSTER SAUCE

Servings: 4 servings

Ingredients:

6 cub Chicken broth, clear or2 chicken bullion cubesdisolved in 6 c water
2 tablespoon Oil
1 pound Asparagus; break off toughends
2 tablespoon Rendered chicken/duck fat
2 teaspoon Seasame seed oil

SAUCE MIXTURE (MIX IN BOWL:
3 ½ tablespoon Oyster-flavored sauce
1 tablespoon Water
1 tablespoon Pale dry sherry

Preparation:

1. Bring chicken broth to a rapid boil. Add oil and asparagus. Cook in broth for about 2 minutes. Turn off heat. Let asparagus remain in the broth while you prepare the sauce.
2. Heat chicken or duck fat in a small saucepan. Stir in sauce mixture and cook over low heat until it foams.
Add sesame seed oil. Turn off heat.
3. Drain asparagus and arrange on a serving platter. Pour sauce over asparagus. Serve hot.
NOTE: Asparagus may be cut into 1 ½"to 2" lengths.

CRISPY CHICKEN WITH ASPARAGUS SAUCE

Servings: 4 servings

Ingredients:

4 Skinless boneless breasthalves, or eight bonelesschicken thighs
1 Egg
½ cub Dry bread crumbs
1 tablespoon Vegetable oil
1 can Cream of Asparagus Soup
1/3 cub Milk
1/3 cub WaterHot cooked rice w/ parsley

Preparation:

1. In pie plate, dip chicken into egg; coat with bread crumbs.
2. In skillet over medium low heat, in hot oil cook chicken 15 minutes, or until browned on both sides and no longer pink. Remove; keep warm.
3. In same skillet over low heat, combine soup, milk and water. Heat through, stirring occasionally. Spoon soup mixture over chicken. Serve with hot rice.

CURRIED COLD ASPARAGUS SOUP

Servings: 4 servings

Ingredients:

1 pound Asparagus
5 cub Chicken broth
Salt
¼ cub Unsalted butter
¼ cub Flour
3 Egg yolks
1 teaspoon Curry powder (or more)
¾ cub Whipping cream
1 dash Lemon juice
Freshly ground pepper

Preparation:

Snap off woody ends from asparagus stalks. Clean stalks with vegetable peeler, cut off tips and reserve. Combine chicken broth and asparagus stalks in large kettle. Heat to boiling, cover, reduce heat and simmer 40 to 45 minutes. Drop asparagus tips into boiling, lightly salted water and cook 3 to 5 minutes or until tender. Drain and reserve. Puree broth and asparagus stalk mixture in blender. Melt butter in heavy saucepan, add flour and cook, stirring, 2 minutes without browning. Add puree all at once and bring soup to boil. Cook over low heat until thickened and mixture lightly coats spoon. Stir small amount of soup into egg yolks. Add egg mixture to soup. Stir in curry powder, cream and lemon juice. Season to taste with salt and pepper. Stir in asparagus tips. Serve chilled.
Makes 4 to 6 servings

DIET TOFU QUICHE

Servings: 2 servings

Ingredients:

CRUST:
1 each Egg
2 tablespoon Bran, unprocessed
¼ teaspoon Dill weed
½ teaspoon Onion powder
2 tablespoon Water

FILLING:
4 ounce Tofu
1 each Egg
¾ cub Asparagus or Spinach,cooked
3 tablespoon Mushrooms, cooked
1 tablespoon Onion or gr. onion, cooked
¼ teaspoon Garlic powder
¼ teaspoon Black pepper
¼ teaspoon Molly McButter

Preparation:

To prepare crust:

Beat egg with 2 T water, dill weed, onion powder, and add 2 T bran. Allow to stand at least 10 minutes. Pour into bottom of nonstick cake pan.

To prepare filling: Blend tofu, egg, and ¾ cup of cooked vegetable with enough water to process. Blend for at least 3 minutes or until completely smooth.

To assemble: Pour tofu-egg mixture into center of the bran-egg mixture.
Bran will be pushed to edges of pan, encircling the filling to form crust.
Place cooked mushrooms and onion on top of filling in a pretty circle around edges of pan. Bake at 350 degrees for 20-25 minutes or until filling is set and top is browned.

DILLED ASPARAGUS

Servings: 4 servings

Ingredients:

2 pound Asparagus, fresh; cooked or2 (15oz) cans asparagus
½ cub Oil, olive
½ cub Pickle, dill; liquid of
1/3 cub Pickle, dill; chopped
1 Garlic clove; crushed
Lettuce

Preparation:

Place drained asparagus spears in a flat casserole dish with a cover.
Mix olive oil, pickle liquid, pickles, and garlic; pour over the asparagus. cover and let marinate for at least 1 hour before serving; drain. Serve on lettuce.

Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGES.
(Again it calls for ½ cup oil, but cut back on the fat to make it at even less then 1 fat exchange.)

SOURCE: Southern Living Magazine, sometime in 1973. Typed for you by Nancy Coleman.

Dilled Chicken Fricassee

Servings: 4 servings

Ingredients:

1/3 cub All-purpose flour
1 teaspoon Salt
½ teaspoon Paprika
1 tablespoon Vegetable oil
4 Bone-in chicken breast
Halves; skin removed
2 cub Chicken broth
¼ cub Fresh dill; chopped
8 small New potatoes; scrubbed
12 ounce Fresh asparagus; ends trimme
1 tablespoon Lemon juice

Preparation:

Recipe by: The Woman's Day Cookbook
1. In a medium-sized bowl, mix flour, salt, and paprika. Coat the chicken with the flour, shaking off the excess. Reserve the flour mixture.

2. In a large, deep nonstick skillet, heat the oil over medium-high heat. Add the chicken, meaty side down, and cook for 1 ½ minutes on each side or until well browned. Remove to a plate with a slotted spoon.

3. Pour the broth into the flour mixture remaining in the bowl and whisk until smooth.

4. Drain the fat from the skillet and wipe it clean. Add the chicken broth mixture and 2 tablespoons of the dill. Stir to mix. Add the chicken meaty side up, and the potatoes. Bring to a boil over high heat. Reduce the heat to low. Cover and simmer for 10 minutes.

5. Lay the asparagus over the top. Cover and simmer for 15 to 20 minutes more, or until the chicken and vegetables are tender.

6. Remove the pan from the heat. Stir in the lemon juice and the remaining 2 tablespoons of dill.

EASY MARINATED ASPARAGUS

Servings: 1 servings

Ingredients:

Asparagus spears
Paul Newman Salad Dressing

Preparation:

Allow 4 spears of fresh asparagus per serving. Dip asparagus in boiling water and drain immediately. Pour PLN (or similar) salad dressing over asparagus, cover, and marinate overnight. Serve on lettuce leaf.

EGGS BENEDICT

Servings: 4 servings

Ingredients:

¼ cub Butter or margarine
¼ cub Light cream
2 Egg yolks, beaten
1 tablespoon Cider vinegar
¼ teaspoon Salt
Few grains cayenne pepper
½ teaspoon Dry mustard
17 ounce Can asparagus spears,drained
4 English muffins, split andtoasted conventionally
4 slice Ham
4 Poached eggs (recipe)

Preparation:

1. In a 2 cup, non-metallic measuring cup melt butter in Micro- wave Oven 30
seconds. Add light cream, egg yolks, vinegar, salt, cayenne and mustard; stir
to blend thoroughly.
2. Heat, uncovered, in Microwave Oven 1 minute or until thickened. Stir frequently. Be careful not to overcook as sauce will curdle.
3. Beat sauce until light and fluffy. Set aside.
4. Place asparagus in a shallow, heat-resistant, non-metallic baking dish and
heat, uncovered, in Microwave Oven 1 to 2 minutes or until heated through.
5. Arrange toasted English muffin halves on a heat-resistant, non-metallic serving platter. Place 1 slice of ham over 2 halves of the English muffin.
Divide asparagus among the 4 muffins.
6. Heat, uncovered, in Microwave Oven 2 ½ to 3 minutes or until muffins and
ham are heated through.
7. Carefully place poached eggs on asparagus. Top with reserved sauce and heat, uncovered, in Microwave Oven 30 seconds to 1 minute or until hot.

Elegant Asparagus Beef Roll with Teriyaki Sauce

Servings: 2 servings

Ingredients:

Beef, loin

FILLING:
Asparagus, fresh
Mushrooms, Inoki
Mushrooms, Shitake,
Onions, green

MARINADE FOR THE BEEF:
1 teaspoon Wine, rice
1 teaspoon Soy sauce
1 large Egg white
1 dash Ginger, ground
1 dash Cornstarch
1 dash Garlic, minced
1 dash Pepper, black

SAUCE:
2 tablespoon Teriyaki sauce
2 tablespoon Broth

Preparation:

Preparation: ============

Cook the asparagus by boiling, steaming, stir-frying or microwaving until it's tender. (The whole spear with the tough end cut off should be kept whole.) Steaming takes 2 to 3 minutes. Stir-frying 1 to 2 and so on. Use whatever method you prefer.

Prepare the marinade for the beef by mixing all of the ingredients well and setting them aside.

Prepare some braising sauce for the cooking and set aside.

Slice your beef loin into very thin slices. Put them in a small baking dish or shallow bowl and cover with marinade ingredients. Stir well to mix and set in a refrigerator for ten minutes or more.

Cooking: ========

Take one of the marinated slices of beef and "fill" it with some Inoki mushroom, some Shitake mushroom, a little green onion, and steamed asparagus and roll the beef. Use a toothpick to secure the meat.

Brown in a little peanut oil (two rolls per person as a serving).

Add the braising sauce (Teriyaki and broth) and cover, cooking over medium heat for three to four minutes until done.

Serve rolls with cooked rice, and garnish with drippings from the pan and some Inoki mushrooms.

Source: Martin Yan's Cooking for Two Show - 1994 : KQED - PBS Productions, San Francisco

ESPARRAGOS CON TOMATILLOS (ASPARAGUS WITH TOMATILLOS)

Servings: 4 servings

Ingredients:

1 pound Asparagus
3 tablespoon Oil
4 large Tamatillos (about 1 ½-inch diameter) husked, rinsed, and finely diced
1 small Pear-shaped tomato, cored and finely diced
¼ cub Cojita, crumbled or finely shredded Parmesian cheese
Lemon wedges
Salt and pepper (optional)

Preparation:

Snap off and discard tough ends of asparagus; rinse spears. Pour water to a depth of 1 inch into a wide frying pan and bring to a boil over high heat.
Add asparagus and cook, uncovered, until barely tender when pierced (3 to 5 minutes); drain. Immerse in ice water. When cool, drain again; arrange on a platter or on 4 salad plates.
Mix oil, tomatillos, and tomato; spoon over asparagus. Sprinkle with cheese and garnish with lemon wedges. If desired, season to taste with salt and pepper. Makes 4 servings.

Fettucine Asparagus with Shiitake & Smoked Bacon

Servings: 4 servings

Ingredients:

6 ounce Smoked bacon or pancetta,cut into ½" dice
4 tablespoon Olive oil
6 ounce Fresh shiitake mushrooms,sliced
1 pound Asparagus, cut into 2" piece
12 ounce Fresh fettucine
1 tablespoon Fresh thyme, finely chopped
2 tablespoon Fresh oregano, finelychopped
Salt to taste
Pepper to taste

Preparation:

(Recipe is from Diane Pariseau of Triology Restaurant, St. Helena, Calif.)

Saute bacon in skillet until crisp, remove to a plate. Drain off excess fat, then add olive oil to the skillet and cook the mushrooms until softened. Lightly blanch the asparagus. Cook the pasta briefly in boiling salted water. Drain the noodles and toos with the asparagus, bacon, shiitake and fresh herbs. Season with salt and pepper.

Nutritional analysis per serving: 667.4 calories; 35 grams total fat; (9.9 grams saturated fat); 27.7 grams protein; 56.8 grams carbohydrates; 175.5 milligrams cholesterol; 709.7 milligrams sodium.

FETTUCINE ASPARAGUS WITH SHIITAKE AND SMOKED BACON

Servings: 4 servings

Ingredients:

6 ounce Smoked bacon or pancetta,cut into ½" dice
4 tablespoon Olive oil
6 ounce Fresh shiitake mushrooms,sliced
1 pound Asparagus, cut into 2" piece
12 ounce Fresh fettucine
1 tablespoon Fresh thyme, finely chopped
2 tablespoon Fresh oregano, finelychopped
Salt to taste
Pepper to taste

Preparation:

(Recipe is from Diane Pariseau of Triology Restaurant, St. Helena, Calif.)

Saute bacon in skillet until crisp, remove to a plate. Drain off excess fat, then add olive oil to the skillet and cook the mushrooms until softened. Lightly blanch the asparagus. Cook the pasta briefly in boiling salted water. Drain the noodles and toos with the asparagus, bacon, shiitake and fresh herbs. Season with salt and pepper.

Nutritional analysis per serving: 667.4 calories; 35 grams total fat; (9.9 grams saturated fat); 27.7 grams protein; 56.8 grams carbohydrates; 175.5 milligrams cholesterol; 709.7 milligrams sodium.

Fetuccine Primavera With Toasted Almonds

Servings: 1 servings

Ingredients:

2 cub Broccoli florets
2 cub Cauliflower florets
1 cub Asparagus or green bean
Pieces
1 pound Fresh fettuccine
¼ cub Olive oil (less)
1 Onion, chopped
1 Carrot, chopped
1 small Sweet red pepper -- chopped
4 Cloves garlic chopped
½ cub Vegtable stock or water
2 tablespoon Chopped fresh basil (or
Dried)
¼ teaspoon Pepper
½ cub Parmesean cheese
½ cub Toasted silvered almonds

Preparation:

Steam broccoli, cauliflower and asparagus for 5-8 minutes or until tender-crisp. Meanwhile in large saucepan of boiling salted water, cook fresh fettuccine for 5 - 7 minutes, (if using dried 12 - 15 minutes) or until tender but firm. Drain well.

Meanwhile, in large skillet, heat oil over medium-high heat; saute onion for 3-5 minutes or until golden brown. Add carrot, red pepper and garlic; saute for 2-3 minutes or until vegetables are tender-crisp. Add to drained pasta along with broccoli mixture, stock, basil and pepper. Toss with Parmesean. Arrange on serving platter, sprinkle with almonds.

Recipe By : mcrae@cs.ubc.ca (Valerie McRae)

FF NO-CREAM ASPARAGUS SOUP (VEGAN)

Servings: 1 servings

Ingredients:

2 medium Onions, chopped
2 medium Leeks (white and pale green
Parts only), chopped
6 cub Vegetable stock
2 pound Asparagus, each cut into 4
Pieces
White pepper
1 package Butter buds (optional)

Preparation:

Microwave the onions and leeks until tender or saute in water over medium heat until tender. Add stock and the asparagus and simmer until tender, about 15 minutes. Puree soup in blender in batches and strain through a fine strainer. Return to pot and season with white pepper to taste. You may now add the butter buds if you desire a butter flavor.

Makes about 8 cups. Can be served hot or cold. Keeps well in the refrigerator for several days.

I use this as my basic soup recipe and have successfully replaced the asparagus with beets, broccoli, carrot, acorn squash, butternut squash, and red kuri squash. You can make quite an impression by making both the acorn and butternut squash soups at the same time and serving them in the same bowl. Just slowly pour both soups into opposite sides of the bowl at the same time. I usually serve this with garlic croutons.

Posted by "Joseph B. McKay III" <MCKAY_J@a1.eop.gov> to the Fatfree Dig.
Vol. 12 Issue 8 Nov. 9, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

FLORALIE OF MORETON BAY BUGS

Servings: 4 servings

Ingredients:

100 g Peas
150 g Carrot julienne
8 Baby carrots
600 g Bug meat
100 g Green beans or snow peas
150 g Celery
20 Fresh green asparagus
300 g Potatoes
50 ml Tarragon vinegar
100 g Tomatoes (diced meat)
8 Baby spring onion
100 g Regency lettuce
50 g Butter
20 g Fresh tarragon
100 Leek (julienned)

Preparation:

Slice leeks, celery, carrots and cabbage. (Leave baby whole). Cook pomme anna (or you can grate the potatoes and fry). Saute bugs in frypan, deglaze with french dressing. Saute vegs in very hot frypan with olive oil. Display vegetables on bottom of plate and place bugs on top of vegetables. Pomme anna (or potatoes the way you like), then to be place on top of bug meat.
Pour dressing around vegetables and bugs. (Either a French or butter sauce). Place sun dried tomatoes and garnish (dill, cherry tomato), on top of potato.

Note: Green prawns or crayfish tails can be substituted for bugs.
Fresh spinach can be substituted for lettuce. Recipe by Magnus Johansson.

FOREST FETTUCINE WITH MORELS AND BREAST OF PHEASANT

Servings: 4 servings

Ingredients:

FETTUCINE:
½ ounce Dried morels; -=OR=-
2 tablespoon -Morel powder
¾ cub Semolina flour
2 Extra-large egs
2 Extra-large egg yolks
1 tablespoon Olive oil

MOREL CREAM SAUCE:
18 Dried morels=OR=- Fresh, if in season
1 tablespoon Butter
2 tablespoon Chopped shallots
1 ¾ cub Heavy cream
Salt; to taste
White pepper; to taste
Nutmeg; to taste

GARNISH:
24 Fiddlehead ferns=OR=- Asparagus tips
2 tablespoon Butter

FOR PHEASANT:
2 Pheasant breasts (from 3 lb pheasants) boned, skinned & halved
Salt
White pepper
2 tablespoon Butter

Preparation:

Prepare the fettucine. Clean any soil clinging to the morel stems.
Place the mushrooms in a spice mill and grind to a fine powder.
Combine the powder with the semolina and all-purpose flours in a food processor and process briefly to blend. Beat the eggs, egg yolks and oil together and, with the motor running, add the mixture to the flours. Process until a neat ball forms on top of the blade, about 45 to 60 seconds. Remove the dough from the machine and knead for a minute on a very lightly floured surface. Pat into a thick cylinder and wrap in plastic. Refrigerate for at least 1 hour.

About 1 hour before serving time, cut the dough across into 6 pieces.
Knead, stretch, and cut each piece in a pasta machine or by hand.
Spread the fettucine on a tray dusted with semolina. Cover with a towel until cooking time.

Prepare the sauce. Soak the mushrooms in warm water to cover for 5 minutes. (Halve and rinse fresh morels.) Drain the mushrooms, halve them lengthwise and rinse briefly. Cut into small pieces. Heat the butter in a skillet and add the morels and shallots. Cook over low heat until the shallots are tender. Add the cream and simmer, stirring often, until the sauce is lightly thickened, about 15 minutes. Season with salt, white pepper and nutmeg to taste. The sauce can be prepared and gently reheated just before serving.

Rub any fuzz from the fiddlehead ferns and trim the tails to leave about ½ inch. Drop them into boiling salted water and cook until tender, about 5 minutes. Drain well. At serving time, heat them through in the butter.

About 20 minutes before serving time, sprinkle the pheasant breasts lightly with salt and white pepper and let them sit at room temperature until you are ready to cook. Heat the butter in a large, heavy skillet. When it foams, add the breasts and brown lightly for about 5 minutes. Turn and cook over moderately low heat until they are nicely browned and barely done in the center, about 5 more minutes. Remove them and let them sit for 5 minutes.

Drop the noodles into a large quantity of boiling salted water.
Return to a boil, stirring. Cook about 1 minute, just until tender.
Drain them thoroughly and toss with three-quarters of the sauce.

Arrange the fettucine on 4 serving plates. Slice each pheasant breast in 6 vertical slices and fan over the pasta. Top with the remaining sauce and surround with the fiddlehead ferns.

FOUR CHEESE ROTINI W/ ASPARAGUS

Servings: 4 servings

Ingredients:

3 cub Rotini pasta
1 pound Asparagus cut in 1" pieces
1 package Knorr Primavera sauce mix
¾ cub Milk
¾ cub Water
4 ounce Goat cheese, crumbled
1 teaspoon Tarragon or dillweed, dried

Preparation:

In a large pot, cook pasta in boiling salted water for 3-5 minutes.
Add asparagus, continue cooking for 5 minutes or until pasta is al dente. In a saucepan combine sauce mix, water and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to med-low; add cheese and tarragon or dillweed. Continue cooking 3-5 minutes stirring constantly. Drain pasta and asparagus; return to large pot. Add sauce; toss to combine.

Variation: Substitute 3 cups broccoli florets for asparagus.
Substitute cream cheese for gaot chees and add 1 Tbsp Dijon mustard.

FRESH ASPARAGUS

Servings: 6 servings

Ingredients:

2 pound Asparagus, Fresh, Any Color
Water, Boiling, Salted
¼ cub Butter
3 tablespoon Parmesan Cheese, Grated
1 large Egg, Hard Cooked

Preparation:

Wash asparagus spears and trim off tough ends. Place asparagus in boiling salted water and cook until tender, 7 to 10 minutes. Drain off liquid. In a small saucepan, melt the butter, cook over low heat until lightly browned. Sprinkle freshly grated cheese over butter and mix. Spoon over asparagus. Garnish with sliced hard boiled egg.

FRESH ASPARAGUS SALAD WITH LEMON DIJON VINAIGRETTE

Servings: 2 servings

Ingredients:

½ pound Asparagus, tough endsremoved
1 medium Lemon (for both juice andpeel)
¼ cub Olive oil
2 tablespoon Corn or canola oil
⅛ teaspoon Salt
¼ teaspoon Pepper
1 ½ teaspoon Dijon mustard
1 slice Bacon, cooked until crispand crumbled coarsely
4 Dry-cured black olives,pitted
Freshly ground pepper

Preparation:

Bring a large pot of water to a boil and blanch the asparagus (cook until tender but still bright green, 4-5 minutes). Remove with tongs and immediately plunge into ice-cold water to stop the cooking and preserve the color. Drain completely and arrange the asparagus on two salad plates.

Remove half the lemon peel and cut into extremely thin strips. Boil for 1-2 minutes; drain. Squeeze 3 tablespoons juice from the lemon.
Put the juice and boiled peel in a jar. Add the oils, salt, pepper and Dijon mustard. Shake vigorously to combine. (This makes ¾ cup dressing. Refrigerate the unused portion for future salads.)

At serving time, spoon some vinaigrette over the asparagus. (Never let asparagus sit in vinegar- or lemon based dressings; it turns an ugly olive drab.) Sprinkle the crumbled bacon and pitted olives over the top, along with a grind of pepper.

Salad (undressed) per serving: 58 calories, 4 grams protein, 6 grams cabohydrates, 2 grams fiber, 3 grams fat (0.7 grams saturated), 134 milligrams sodium.

Vinaigrette dressing per tablespoon: 74 calories, 0 grams protein, 0.5 grams carbohydrates, 0 grams fiber, 8 grams fat (1 gram saturated), 36 milligrams sodium.

Fresh Asparagus with Lemon Butter Sauce

Servings: 6 servings

Ingredients:

1 ½ pound Asparagus, Fresh
¼ pound Butter
3 tablespoon Lemon Juice, Concentrate
1 tablespoon Parsley, Chopped
¼ teaspoon Salt
⅛ teaspoon Tabasco Sauce

Preparation:

Select fresh asparagus for crispness and young tender pencil sized stalks are ideal. Wash asparagus under cold running water. Snap off the lower end of each stalk with your fingers. Let the stalk break where it wants to.
This will leave only the tender portion of the asparagus. Young tender stalks can be cooked in a steamer for 5-7 minutes, the more mature stalks for 7-10 minutes. DO NOT OVERCOOK asparagus. It will lose flavor and nutrients if overcooked. Prior to cooking the asparagus, prepare the lemon butter sauce. This is enough sauce for 1 to 1-½ pounds of asparagus.
Combine the butter, lemon juice, parsley, salt and Tabasco Sauce in a small saucepan and heat until hot. DO NOT BOIL. Pour the heated sauce over the cooked asparagus and serve. From: Syd's Cookbook.

FRESH ASPARAGUS-SHRIMP RICE

Servings: 6 servings

Ingredients:

1 cub Rice,long-grain
1 pound Asparagus,fresh
2 tablespoon Margarine
1 ½ pound Shrimp,peeled & deveined
2 Garlic cloves,finely chopped
1 tablespoon Lemon juice
½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

1. Cook rice following package directions, salt optional. Reserve.¶ 2. Clean and slice asparagus into 1 ½" pieces. Heat 1 tablespoon of the margarine in large nonstick skillet. Add asparagus; stir-fry 3 minutes. Remove from skillet. Reserve.¶
3. Add remaining 1 tablespoon margarine to skillet. Add shrimp; stir-fry over high heat 2 minutes. Stir in garlic; stir-fry 1 minute more. Stir in lemon juice, salt and pepper.¶
4. Stir asparagus and rice into skillet. Heat to serving temperature.
Garnish with lemon wedges, if you wish.¶
(Joanie Winters, Ocean Springs MS)

FRIED ASPARAGUS

Servings: 4 servings

Ingredients:

1 pound Asparagus, trimmed
1 Egg
1 tablespoon Milk
1 cub Fine dry bread crumbs
Olive oil for frying
Salt & pepper to taste
4 ounce Freshly grated Romano cheese

Preparation:

Cook asparagus spears in boiling salted water until barely tender. Drain on paper towels. In wide bowl, beat egg with milk. Dip asparagus spears into egg mixture, then into bread crumbs.¶
Heat enough oil to cover asparagus to 364 degrees in deep fryer or large skillet. Diameter of pan should exceed length of spears. Fry coated asparagus, a few at a time, until lightly browned, about 2 minutes. Drain on paper towels. Season with salt and pepper. Sprinkle with grated cheese.¶

GABRIELLE CARTERIS'S CHICKEN NEST WITH TOMATOES BEANS & R

Servings: 4 servings

Ingredients:

3 ounce Tomatoes,sun-dried,chopped
14 ounce Chicken broth
1 cub Rice
4 Chicken breasts,boneless
3 ounce Lemon juice
1 cub Seasoned bread crumbs
2 tablespoon Olive oil
3 Garlic cloves,peeled/crushed
6 Shallots,peeled/chopped
½ cub Italian dressing
1 ½ ounce Green peppercorns
1 ½ cub Cooked beans
2 Red peppers,medium-size
2 cub Asparagus tips
1 cub Snow peas
Lettuce leaves,assorted

Preparation:

1. In a frying pan, saute sun-dried tomatoes in their own oil for five minutes, or until tender. Set aside. In a separate pot, bring chicken broth to a boil, add rice, and cook, covered, over low heat for 45 minutes, or until all the broth has been absorbed. Add the sun-dried tomatoes to the cooked rice.~ 2. Cut the chicken breasts into thin cutlets. Dip in lemon juice and coat with bread crumbs. Heat olive oil in a frying pan. Add the garlic and shallots and saute about two minutes. Add chicken and brown for about 5 minutes on each side. Mix the Italian dressing and the peppercorns and add to the chicken. Keep warm.~ 3. Heat the beans and drain the liquid. In a separate pan, steam peppers, asparagus, and snow peas for approximately 5 minutes.~ 4. Line a platter with lettuce leaves. Cover with a layer of rice, a layer of beans, a layer of vegetables and finally the chicken mixture.

GARLICKY PORK-AND-ASPARAGUS PANCAKES

Servings: 4 servings

Ingredients:

1/3 cub Sifted all-purpose flour
4 teaspoon Sugar
¼ teaspoon Salt
¼ teaspoon Pepper
5 large Eggs; beaten until frothy
½ pound Ground pork shoulder
6 medium Scallions; trimmed sliced thin (include some green tops)
3 large Garlic cloves peeled and minced
2 teaspoon Oriental sesame oil
½ pound Tender young asparagustrimmed of coarse stem ends peeled and cut into moderately fine julienne
2 tablespoon Vegetable oil

DIPPING SAUCE:
1 cube ginger peeled and minced
1/3 cub Soy sauce
1 tablespoon Cider vinegar
1 tablespoon Mirin (sweet rice wine)
1 teaspoon Hot sesame oil

Preparation:

SIFT THE FLOUR, SALT, PEPPER and 2 teaspoons of the sugar into a large bowl. Make a well in the center and pour the eggs into it. Stir just enough to combine the ingredients. In a medium skillet set over moderate heat, stir-fry the pork, scallions, and two-thirds of the garlic in the sesame oil for 8-to-10 minutes, until the pork is no longer pink; do not brown the meat. Add the asparagus, toss for 1-or-2 minutes over moderate heat, then allow the mixture to cool to room temperature. In a separate bowl, combine the remaining ingredients, except the vegetable oil, to make a dipping sauce. When the pork mixture is cool, stir it into the reserved batter.
Heat the vegetable oil in a large skillet over moderately high heat until ripples show on the skillet bottom. Half fill a ¼-cup measuring cup with the batter and drop the batter into the hot oil, evening up the ragged edges of the pancake. Add 3 more pancakes to the skillet, smoothing the edges as before, and brown them for 1-to-1 ½ minutes per side. Drain them on paper towels, then keep them warm on an uncovered platter in a 250F oven. Fry the rest of the pancakes, adding more vegetable oil to the skillet if needed. Serve the pancakes hot with the dipping sauce.

GARNITURE … LA JARDINIŠRE

Servings: 8 servings

Ingredients:

1 package Frozen Cauliflower Flowerets
1 package Frozen Asparagus Tips
1 package Frozen Brussels Sprouts
2 cub Fresh or frozen Green Peas
1 cub Small Pearl Onions (canned)
1 cub Fresh or frozen String Beans
2 cub Tiny Carrots (canned) orsmall frenched carrots
Butter and sugar for glazing
2 Boiled Turnips, diced

FOR GARNISHING:
Parsley Sprigs
Small Red Peppers

Preparation:

Heat all the vegetables. The carrots should be glazed by saut‚ing in a bit of butter and sugar. The turnips should be tossed in butter. Arrange the hot vegetables in small mounds around the platter of beef, alternating for color. Garnish with parsley and small red peppers. With the vegetables, serve a separate bowl of Hollandaise sauce.

Source: The First Ladies Cookbook - 1969 . Chapter on Ulysses & Julia Grant

Posted by: Sandy May 11/93

GINGERED SHRIMP

Servings: 4 servings

Ingredients:

1 pound Large Shrimp, Shelled &
Deveined
2 large Green Onions Minced
2 tablespoon Soy Sauce
2 tablespoon Mirin (Syrupy Rice Wine)
1 tablespoon Oriental Sesame Oil
½ teaspoon Hot Chili Oil
½ teaspoon Finely Grated Orange Peel
¼ teaspoon Finely Grated Lemon Peel
¾ cub Chicken Broth
2 tablespoon Dry Sherry OR Port
1 teaspoon Cornstarch
Nonstick Vegetable Oil
Spray
1 tablespoon Oriental Sesame Oil
1 ½ pound Asparagus, Peeled & Cut
Into 2 Inch. Pieces
2 Green Onions, Cut Into
Match-Stick Julienne
1 ½ cub Long-Grain Rice Cooked
Orange Peel Julienne

Preparation:

Mix First 1O Ingredients in Medium Bowl. Cover & Refrigerate 2 OR 3 Hours, Turning Occasionally. Mix ½ C. Broth, Sherry & Cornstarch in Small Bowl.
Coat Heavy Large Skilled With Spray Generously. Add 1 T. Sesame Oil & Heat Over High Heat. Add Shirmp With Marinade & Stir Fry Until Shrimp Just Turn Pink, About 2 Min. Transfer Shrimp To Bowl, Using Slottedspoon.
Add Asparagus & Remaining ¼ C. Broth To Skilet. Reduce Heat To Medium-Low. Cover & Cook Until Asparagus Are Crisp-Tender, About 5 Min.
Stir Cornstarch Mixture & Add To Skillet. Return Shrimp To Skillet& Stir Until Sauce Turns Translucent, About 2 Min. Mix in Green Onion Julienne.
Mound Rice in Deep Platter. Ladle Shrimp Mixture Over. Granish With Orange Peel Julienne And Serve Immediately.

GOLDEN ASPARAGUS & PROSCIUTTO BUNDLES

Servings: 4 servings

Ingredients:

12 Thick or 24 thin stalksasparagus, trimmed
6 tablespoon Unsalted butter
6 slice Prosciutto, halved crosswise(2-3 oz total)
½ cub All purpose flour, fordredging
2 Eggs
1 tablespoon Vegetable oil

Preparation:

Servings: 4

DIRECTIONS:

Fill a large, high sided skillet with salted water and bring to a boil. Add the asparagus and cook until barely tender, about 10 minutes. Drain in a colander, refresh under cold water and drain again. Pat dry and spread on a platter.

In a small saucepan, melt 3 Tbsp of the butter. Drizzle it over the asparagus. Wrap 1 piece of prosciutto around the middle of 1 thick or 2 thin asparagus stalks.

Place the flour on a plate. Beat the eggs in a wide shallow bowl. Roll one of the asparagus bundles in the flour, then dip in the egg and return to the platter. Repeat with the remaining bundles.

In a large skillet, heat the remaining 3 Tbsp butter and the oil over moderate heat. Working in batches, add the asparagus bundles and fry, turning once, until golden, about 4 minutes. Drain on paper towels; serve at once.

Source: Food & Wine magazine, 10/90 From: Sallie Austin

Graduation Menu & Tips (Ew)

Servings: 1 menu

Ingredients:

MENU:
Mango Splash
Rolled Stuffed Turkey Breast& Creamy Basil Sauce
Fennel a la grecque
Couscous With Currants
Roasted Asparagus
Salad of Mixed Greens
Crusty Rolls
Lemon Tartlets
Basket of Strawberries

Preparation:

Advanced Preparations -

Mango Splash: Make the mango puree up to 8 hours ahead and refrigerate

Rolled Stuffed Turkey Breast & Creamy Basil Sauce: The turkey breast should be made 1 to 2 days before serving to allow time for chilling. Make sauce up to 2 days ahead and refrigerate.

Fennel a la grecque: Prepare up to 2 days ahead and refrigerate.

Roasted Asparagus: Roast the asparagus up to 2 hours ahead.

Salad of Mixed Greens: Make the vinaigrette up to 1 day ahead and refrigerate.

Crusty Rolls: Make the rolls up to 3 months ahead and freeze.

Lemon Tartlets: Make the pastry shells up to 1 month ahead and freeze.
Make the lemon curd up to 2 days ahead and refrigerate.

Recipes to follow if my fingers don't give out <G>. Chardonnays would be good with this meal.

Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399

GREEN PASTA SALAD

Servings: 6 servings

Ingredients:

½ pound Spinach spaghetti
½ cub Mayonnaise
1 Clove garlic, minced
2 tablespoon Rice wine vinegar
1 teaspoon Curry powder
5 Asparagus spears
2 Med-size zucchini
¼ pound Snow peas
¼ pound Mushrooms, sliced ¼" thick
1 pint Cherry tomatoes, halved
¼ cub Minced parsley
¼ cub Minced basil

Preparation:

1. Break the spaghetti strands into thirds. Cook the spaghetti in a large quantity of boiling water until tender (about 8 min). Drain and set aside. 2. Whisk together in a small bowl the mayonnaise, garlic, vinegar, and curry powder. Add this to the cooked spaghetti and gently mix. 3. Scrape the asparagus and cut each spear on the diagonal into 1" pieces. Steam these pieces into a small amount of boiling water 5 min. Drain and stir into the spaghetti. 4. Cut the zucchini in half lengthwise. Slice each half crosswise into ¼" pieces. Stir these into the spaghetti. 5. Cut the snow peas on the diagonal into ¾" slices. Stir these into the spaghetti. 6. Stir in the mushrooms and tomatoes. 7. Combine the parsley and basil. Shower the salad with the combined herbs but do not toss. 8. Salad can be served now or covered and refrigerated. If chilled, let it return nearly to room temperature for best flavor.

GRILLED SPRING ONIONS AND ASPARAGUS WITH LIME

Servings: 4 servings

Ingredients:

4 large Spring onions
4 Asparagus Spears
Olive or Sunflower oil
Wedges of lime
Coarse Sea Salt

Preparation:

1. Brush the spring onions and asparagus with the oil and grill, turning, until patched with brown. Serve immediately with wedges of lime and sea salt.

Halibut Stir-Fry

Servings: 1 servings

Ingredients:

2 teaspoon Sesame oil
1 pound Halibut or lean fishsteaks, cut into l-inchpieces
1 medium Onion, thinly sliced
3 Cloves garlic, finelychopped
1 teaspoon Finely chopped gingerroot
1 package (10 ounces) frozenasparagus cuts, thawed anddrained
1 can (4 ounces) slicedmushrooms, drained
1 medium Tomato, cut into thinwedges
2 tablespoon Soy sauce
1 tablespoon Lemon juice

Preparation:

Cod, pollack and albacore tuna are examples of other lean fish that would be delicious substitutes for the halibut.

Heat oil in 10-inch nonstick skillet over medium-high heat. Add fish, onion, garlic, gingerroot and asparagus. Stir-fry 2 to 3 minutes or until fish almost flakes with fork. Carefully stir in remaining ingredients; heat through. Serve with additional soy sauce if desired.

4 servings.

Nutrition Information Per Serving 1 serving

Percent of U.S. RDA

Calories 170 Protein 34% Protein ,g 22 Vitamin A 18% Carbohydrate 9 Vitamin C 22% Fat,g 6 Thiamin 6% Cholesterol, mg 35 Riboflavin 6% Sodium, mg 630 Niacin 6% Potassium, mg 610 Calcium 4% Iron 8%

From the files of Al Rice, North Pole Alaska. Feb 1994

HAM AND ASPARAGUS PASTA

Servings: 4 servings

Ingredients:

¾ pound Fresh asparagus spears or one 10-oz. pkg. frozen asparagus
2 can (14-½-oz.) stewed tomatoes cut up
1 tablespoon Dried parsley flakes
½ teaspoon Dried basil, crushed
½ teaspoon Dried oregano, crushed
⅛ teaspoon Ground red pepper (optional)
1 cub Evaporated skim milk
10-oz. multicolored pasta such as wagon wheel or corkscrew
6 ounce Lean fully cooked ham, cut into bite-size strips
1 small Red or green sweet pepper cut into strips
Grated Parmesan cheese (opt)

Preparation:

Snap off and discard the woody bases from the fresh asparagus, if using.
Bias-slice the asparagus into 1-inch pieces. (Or thaw and drain the frozen asparagus.)

FOR SAUCE, in a medium saucepan combine stewed tomatoes, parsley, basil, oregano, and ground red pepper, if desired. Bring to boiling. Simmer the sauce, uncovered, about 15 minutes or till reduced to 2-½ cups, stirring occasionally. Add the evaporated milk all at once, stirring constantly.
Heat mixture through; do not boil.

Meanwhile, prepare pasta according to package directions EXCEPT add the asparagus, ham and sweet pepper to the boiling water during the last 4 minutes of cooking time. Drain pasta and vegetables.

To serve, place pasta mixture on a serving plater. Spoon the sauce over the pasta. Serve with Parmesa cheese, if desired. Serve at once.

Makes 4 or 5 main-dish servings.

NUTRITIONAL INFORMATION: 465 calories, 4 g fat, 15 meg chol.

SOURCE: Better Homes and Gardens Magazine, March 1993

Ham Topped Potatoes

Servings: 1 servings

Ingredients:

3 medium Baking potatoes
2 tablespoon Cornstarch
2 cub Skim milk
1 tablespoon Dijon mustard
¼ teaspoon Pepper
½ cub Shredded Swiss cheese (2ounces)
2 cub Cut up fully cooked smokedextra lean ham (about 8ounces)
1 package (10 ounces) frozenasparagus cuts, thawed anddrained

Preparation:

Heat oven to 375!. Bake potatoes about 1 hour or until tender.

Mix cornstarch and milk in 2-quart nonstick saucepan.

Cook over medium heat, stirring constantly, until mixture thickens and boils.

Stir in mustard, pepper and cheese.

Cook, stirring constantly, until cheese is melted.

Stir in ham and asparagus; heat through.

To serve, cut potatoes lengthwise in half. Serve sauce over potato halves.

6 servings. Microwave Directions: Arrange potatoes about 2 inches apart in circle in Microwave oven. Microwave on high 10 to 13 minutes or until tender Decrease milk to 1 ¾ Cups. Mix corn starch and milk in 2 quart Microwavable casserole. Microwave uncovered on high 4 to 6 minutes, stirring every minute, until thickened Stir in mustard, pepper and cheese until cheese is melted Stir in ham and asparagus. Microwave uncovered 4 to 6 minutes or until heated through. Serve as directed

From the files of Al Rice, North Pole Alaska. Feb 1994

HERBED ASPARAGUS W/SHIITAKES & PARMESAN

Servings: 6 servings

Ingredients:

2 pound ASPARAGUS pencil-thin
8 ounce Shiitake mushrooms
¼ cub (½ stick) unsalted butter
¼ cub Minced shallots
1 tablespoon Finely chopped parsley
1 tablespoon Chopped basil
1 drop Salt to taste
1 teaspoon Freshly cracked black pepper
5 ounce Parmesan cheese shaved thin

Preparation:

Add asparagus to boiling pan of salted water.
Simmer until tender, about 1 minute..Drain; pat dry.
Meanwhile, remove and discard mushroom stems; Cut mushrooms into ¼ inch strips.¶
Melt butter in large heavy skillet, add shallots; cook over medium heat, stirring frequently until golden brown. Add asparagus and mushrooms; cook 2 minutes, add herbs, salt and pepper; cook an
additional minute.¶
Transfer asparagus to ovend-proof individual serving platters or gratin or to a large oven-proof platter, keeping stalks in an even row so they can be served easily; sprinkle with shiitakes. Top with Parmesan; place platter under hot broiler until cheese is slightly melted, about 2 minutes. Serve immediately.
from Chef John Shirk, Bella Luna Restaurant, Moreland Hills, Ohio¶

HERBED ASPARAGUS WITH SHIITAKES AND PARMESAN

Servings: 6 servings

Ingredients:

2 pound ASPARAGUS pencil-thin
8 ounce Shiitake mushrooms
¼ cub (½ stick) unsalted butter
¼ cub Minced shallots
1 tablespoon Finely chopped parsley
1 tablespoon Chopped basil
1 drop Salt to taste
1 teaspoon Freshly cracked black pepper
5 ounce Parmesan cheese shaved thin

Preparation:

Add asparagus to boiling pan of salted water. Simmer until tender, about 1 minute..Drain; pat dry. Meanwhile, remove and discard mushroom stems; Cut mushrooms into ¼ inch strips.¶
Melt butter in large heavy skillet, add shallots; cook over medium heat, stirring frequently until golden brown. Add asparagus and mushrooms; cook 2 minutes, add herbs, salt and pepper; cook an additional minute.¶ Transfer asparagus to ovend-proof individual serving platters or gratin or to a large oven-proof platter, keeping stalks in an even row so they can be served easily; sprinkle with shiitakes. Top with Parmesan; place platter under hot broiler until cheese is slightly melted, about 2 minutes. Serve immediately. from Chef John Shirk, Bella Luna Restaurant, Moreland Hills, Ohio¶

Impossible Ham & Asparagus

Servings: 6 servings

Ingredients:

2 cub Smoked ham, fully cooked, cu
1 ½ cub Swiss cheese,shredded
1 package Asparagus,frozen, cut up, th
2 Onions, green, sliced
1 ½ cub Milk
3 Eggs
¾ cub Bisquick
¼ teaspoon Salt
⅛ teaspoon Pepper

Preparation:

Heat oven to 400. Grease pie plate. Sprinkle ham, 1 c. cheese, the asparagus and onions in plate. Beat milk, eggs, baking mix, salt and pepper til smooth, 15 sec. in blender at high speed. Pour into plate. Bake til knife inserted in center comes out clean. 40-45 min. sprinkle with ½ c. cheese. Cool 5 min. 6-8 servings.

Note: 1 lb of fresh asparagus can be used.(about 2 cups cut up) FOOD AND WINE CLUB
Lisa Crawley

IMPOSSIBLE HAM AND ASPARAGUS PIE

Servings: 8 servings

Ingredients:

2 cub Ham; fully cooked, smoked*
1 ½ cub Swiss cheese; shredded
1 pound Fresh asparagus; cut 1"
2 Green onions; sliced
1 ½ cub Milk
3 Eggs
¾ cub Bisquick
¼ teaspoon Salt
⅛ teaspoon Pepper

Preparation:

Heat oven to 400. Grease pie plate, 10 x 1 ½".
Sprinkle ham* which has been diced, 1 c. of cheese, asparagus and onions in plate. Beat milk, eggs, baking mix, salt and pepper until smooth, 15 sec. in blender on high or 1 min. with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 40-45 minutes; sprinkle with ½ c. cheese.
Cool 5 min. 6-8 servings. (1 pkg. frozen asparagus, thawed and well drained may be substituted for the fresh asparagus) FOR 3-4 SERVINGS: Prepare as directed except-grease pie plate, 8 x 1 ¼" Divide amts. of all ingred. except baking mix and eggs into halves.
Use ½ c. baking mix and 2 eggs. Bake 35-40 min.

Is It a Fruit or Is It A Vegetable Common Sense Version.

Servings: 1 servings

Ingredients:

Apple, artichoke, asparagus,
Avocado, string bean, beet,
Broccoli,
Brussels spourts, cabbage,
Carrot, cauliflower, celery,
Corn, cucumber,
Eggplant, grape, lettuce,
Onion, parsnip, pea, peach,
Pear, pepper,
Plum, potato, radish,
Raspberry, squash, tomato,
Watermelon

Preparation:

In the name of sportsmanship, let's consider one more way to look at fruits and vegetables. "According to L.H. Bailey, a vegetable is in horticultural usage, an edible herbaceous plant or part thereof that is commonly used for culinary purposes. In common usage, the fruits of the tomato, cucumber, squash, etc., are considered as vegetables, grown with other vegetables in the home garden, although of course each one is a seed bearing organ and hence, under strict usage of the language, might be considered a fruit." It is also as popularaly understodd, any plant cultivated for its edible parts. This loose definition includes roots (beet and carrot), tubers (potato), stems (celery), leaves (lettuce), flower buds and heads (cauliflower), fruits (tomato), and seeds (peas, beans, corn).

Looking back to the list, we can easily slip into familiar habits:
artichoke, asparagus, avocado, bean, beet, broccoli, brussels sprouts, cabbage, carrot, cauliflower, celery, corn, cucumber, eggplant, lettuce, onion, parsnip, pea, pepper, potato, radish, squash, and tomato are vegetables, all the others are fruits.

In other words, if you call it a vegetable, and your neighbour calls it a vegetable, and your local grocer calls it a vegetable, then it must be a vegetable. You like the sound of this? Fine with us. And, deep in our hearts, we suspect that's the best way to play, according to Hoyle.

Origin: The Old Farmer's Almanac, Canadian Edition, 1996. Shared by: Sharon Stevens, Nov/95.
Submitted By COOK4U@VIVANET.COM On WED, 29 NOV 1995 114258 GMT

ITALIAN ASPARAGUS

Servings: 4 servings

Ingredients:

½ pound Asparagus spears;cooked or canned
¼ cub Tomato sauce;
¼ cub Water
½ teaspoon Oregano;
¼ teaspoon Garlic powder;
Salt and pepper to taste
½ cub Swiss cheese

Preparation:

Lay asparagus spears in shallow baking dish coated with vegetable cooking spray. Blend Tomato Sauce, water, oregano, garlic powder, salt, and pepper. Bake at 350F for 25 to 30 minutes.
Microwave: Cook on High for 5-6 minutes.
Food Exchange per servings: ½ VEGETABLE EXCHANGE + ½ MEAT EXCHANGE

Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'brion and her Meal-Master

ITALIAN ASPARAGUS RICE SALAD

Servings: 6 servings

Ingredients:

¼ cub Parmesan cheese
¼ cub Italian-style breadcrumbs
4 Chicken breast halves (boneless, skinless)
1 tablespoon Olive oil
6 cub Torn spinach leaves stems removed
3 cub Cooked rice; cooled (cooked in chicken broth)
1 pound Asparagus; blanched and cut into 1" pieces
2 Plum tomatoes; sliced
½ cub Sliced red onion
1/3 cub Walnuts; toasted
2 tablespoon Chopped fresh basil
2/3 cub Vinaigrette salad dressing

Preparation:

Combine cheese and breadcrumbs in a medium bowl. Coat each chicken breast with breadcrumb mixture. Heat olive oil in skillet over medium-high heat until hot. Add chicken; cook and stir about 5 minutes until brown.
Remove chicken; place in large bowl. Add spinach, rice, asparagus, tomatoes, onion, walnuts, and basil; toss well. Just before serving pour dressing over salad; toss to coat.

Each serving provides:
* 493 calories
* 28 g. protein
* 27 g. fat
* 4 g. saturated fat
* 37 g. carbohydrate
* 4 g. dietary fiber
* 51 mg. cholesterol
* 781 mg. sodium

Source: Rice & Chicken - New Ideas for Old Favorites Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

KALBSSCHNITZEL MIT FEINEN GEMUSEN (VEAL ROUNDS

Servings: 4 servings

Ingredients:

½ teaspoon Salt; Or To Taste
¼ teaspoon Pepper; Or To Taste
¼ teaspoon Paprika; Or To Taste
4 Veal Fillets; Cut ¼" Thick
4 tablespoon Butter
4 Stewed Tomatoes; Whole
12 White Asparagus Spears; *
¼ pound Mushrooms; Fresh, Sliced

Preparation:

* Asparagus Spears should be canned.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter until browned.
On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms. Cook gently.
Pour cooking juices over the fillets while cooking.
Cook uncovered until mushrooms are just tender. Serve with pureed potatoes and a salad.

KALBSSCHNITZEL MIT FEINEN GEMUSEN (VEAL ROUNDS / VEGETABL

Servings: 4 servings

Ingredients:

½ teaspoon Salt; Or To Taste
¼ teaspoon Paprika; Or To Taste
4 tablespoon Butter
12 each White Asparagus Spears; *
¼ teaspoon Pepper; Or To Taste
4 each Veal Fillets; Cut ¼" Thick
4 each Stewed Tomatoes; Whole
¼ pound Mushrooms; Fresh, Sliced

Preparation:

* Asparagus Spears should be canned.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour cooking juices over the fillets while cooking. Cook uncovered until mushrooms are just tender.
Serve with pureed potatoes and a salad.

KALBSSCHNITZEL MIT FEINEN GEMUSEN (VEAL ROUNDS / VEGETABLES)

Servings: 4 servings

Ingredients:

½ teaspoon Salt; Or To Taste
¼ teaspoon Pepper; Or To Taste
¼ teaspoon Paprika; Or To Taste
4 each Veal Fillets; Cut ¼" Thick
4 tablespoon Butter
4 each Stewed Tomatoes; Whole
12 each White Asparagus Spears; *
¼ pound Mushrooms; Fresh, Sliced

Preparation:

* Asparagus Spears should be canned.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour cooking juices over the fillets while cooking. Cook uncovered until mushrooms are just tender.
Serve with pureed potatoes and a salad.

KARASHI ZUKE (MISO-MARINATED ASPARAGUS)

Servings: 10 servings

Ingredients:

6 each Asparagus stalks; peeled
½ cub Shiro miso
1 tablespoon Mustard, powdered

Preparation:

Snap the tips from the asparagus and save for future use. Slice the stalks lengthwise into strips ½" wide, then cut these into 1 ½" lengths. Over high heat, bring 2 c water to a boil. Add the asparagus, return to the boil, and drain immediately in a sieve. Run under cold water to cool them quickly, and pat dry with paper towels.

In a small mixing bowl, combine the miso with the dry mustard & mix until smooth. Spread half the mixture in a shallow baking dish & cover with a double thickness of cheesecloth the size of the dish.
Place the asparagus in one layer on the cheesecloth & cover with another double thickness of cheesecloth. Top with the remaining miso & mustard mixture. Marinate for about 3 hours at room temperature, or refrigerate overnight.

Discard the dressing before serving the asparagus.

"Foods of the World" Recipes: The Cooking of Japan. Time/Life Books.
Posted by Earl Cravens.

Lemon Asparagus & Carrots

Servings: 6 servings

Ingredients:

½ pound Carrots; small
8 ounce Asparagus spears; frozen
1 dash Lemon pepper;
⅛ cub Lemon juice;

Preparation:

PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium Wash, trim, and peel samll carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till crisp- tender.
Rinse carrots in cold water; drain. Meanwhile, cook frozen asparagus spears according to package. Rinse asparagus in cold water; drain. Cover and chill drained carrots and asparagus. To serve, arrange carrots and asparagus on a platter. Sprinkle with a little lemon juice and lemon pepper. BETTER HOMES AND GARDENS Food Exchanges per serving: 1 VEGETABLE EXCHANGE

Nancy O'Brion's Notes: The Asparagus and Carrots made 1/3 cup per 1 person...you could have a free salad also. This was very taste....even a family member that don't like cooked carrots, like these cook carrots. Also we just nuked in the mircowave stove for about 10 minutes. The lemon juice and the lemon pepper really did make a nice change for us. (are tryig hard to cut back on the fat.) Used fresh asparagus.

LEMON ASPARAGUS AND CARROTS

Servings: 6 servings

Ingredients:

½ pound Carrots, small
8 ounce Asparagus spears, frozen
1 Lemon pepper (dash)
⅛ cub Lemon juice

Preparation:

PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium 238mg Potassium
.
Wash, trim, and peel samll carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till crisp- tender. Rinse carrots in cold water; drain.
Meanwhile, cook frozen asparagus spears according to package. Rinse asparagus in cold water; drain.
Cover and chill drained carrots and asparagus. To serve, arrange carrots and asparagus on a platter. Sprinkle with a little lemon juice and lemon pepper.
BETTER HOMES AND GARDENS

LEMON CHICKEN ASPARAGUS

Servings: 4 servings

Ingredients:

4 Boneless chicken breasts
1 tablespoon Fresh lemon juice
1 teaspoon Salt; optional
½ teaspoon Pepper; fresh ground
½ teaspoon Grated lemon zest
¾ pound Fresh asparagus; trimmed
1 tablespoon Olive oil
2 teaspoon Seasoned dry bread crumbs
4 Slices low-fat turkey ham
8 Lemon slices; for garnish

Preparation:

In med. bowl, combine chicken, lemon juice, ½ of the salt, pepper and lemon zest. Toss to mix. On a large flat plate, coat the chicken with the seasoned bread crumbs. Spray Pam on a non-stick skillet and heat over medium-high heat. Add the chicken and cook, turning once, until golden brown outside and white throughout (but still juicy--about 5-7 minutes).
Place chicken on a serving platter. Meanwhile, steam the fresh asparagus for approx. 5-7 minutes. When done, season the asparagus with the remaining lemon zest and salt and pepper. Divide asparagus into 4 bundles. Wrap each asparagus bundle with a slice of the turkey "ham" and place on top of chicken. Garnish with lemon slices. Judy Garnett,pjxg05a Raleigh,NC Adapted from Low-Fat Low-Salt Healthy Chicken Calories: 191, Total Fat 6gm, Saturated Fat 1gm

Linguine With Asparagus And Goat Cheese

Servings: 2 servings

Ingredients:

½ pound Fresh asparagus
½ cub Canned no-salt-added chicken
Broth, -- undiluted
¼ can Chablis or other dry white
Wine
¼ cub Shallots -- chopped
¼ teaspoon Pepper
4 ounce Neufchatel cheese, softened
ounce pkg)
2 ounce Goat cheese -- crumbled
2 tablespoon Fresh lemon juice
½ cub Thinly sliced sweet red
Pepper -- (~½ small)

Preparation:

[Put water for linguine or spaghetti on to boil.]

Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegtable peeler, if desired. Cut asparagus into 1-inch pieces. Set aside.

Combine chicken broth, white wine, chopped shallots, and pepper in a saucepan. Bring to a boil; add asparagus. Reduce heat and simmer 5 minutes.
Add cheese and lemon juice; cook over low heat, stirring constantly, until cheeses melt. Set aside; keep warm.

Cook pasta according to package directions, omitting salt and far; drain.
Place pasta in a serving bowl. Add asparagus mixture and sweet red pepper; toss gently. Serve immediately. Yield: 5 servings (284 cal per 1-cup serving)
[2 servings; 3 with salad]

Recipe By : Cooking Light Cookbook 1994

MARINATED ASPARAGUS

Servings: 4 sweet ones

Ingredients:

1 ½ pound Asparagus; fresh=OR=-
10 ounce (1 pkg) frozen asparagus;
1 teaspoon Orange peel; finely shredded
¼ cub Orange juice;
¼ cub Vegetable oil;
2 teaspoon Lemon juice;
1 teaspoon Salt;
dash Of cayenne pepper;

Preparation:

Place steamer basket in ½" water in saucepan or skillet (water should not touch bottom of basket. Place asparagus spears in basket.
Cover tightly and heat to boiling; reduce heat. Steam until crisp-tender, 8 to 10 minutes. Innediately rinse under running cold water; drain. Shake remaining ingredients in tightly covered contariner; pour over asparagurs. Cover and refrigerate at least 4 hours, turning asparagaus occasionally; drain. Garnish with orange slices if desired. 4 servings (about 5 spears)

Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE + (If you granish with oranges slices) 1 FRUIT EXCHANGE; CAL: 60;

Betty Crocker's New American Cooking by WHOM
Brought to you and yours via Nancy O'Brion and her Meal-Master.

MARINATED ASPARAGUS BUNDLES

Servings: 10 servings

Ingredients:

2 ½ pound Asparagus
10 Green onions
2 Red bell peppers, cut into
20 strips
1 cub Red wine vinegar
(or balsamic vinegar)
½ cub Water
2 teaspoon Sugar
1 teaspoon Dried oregano
1 teaspoon Dried tarragon
1 teaspoon Worcestershire sauce
½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

Snap off tough ends of asparagus. Cover and cook in a small amount of boiling water 5 inutes or until crisp-tender. Drain and rinse under cold running water; drain well.
Trim white portion from green onions, and reserve for another use. Place green onion tops in a bowl; add boiling water to cover. Drain immediately, and rinse under cold running water.
Gather asparagus into 10 bundles, and add 2 bell pepper strips to each bundle. Tie each bundle with a green onion strip. Place bundles in a 13x9-inch baking dish.
Combine chopped onion and next 9 ingredients (onion through Pepper) in a bowl; stir well. Pour over asparagus bundles. Cover and chill 2 to 8 hours.
To serve, remove asparagus bundles from marinade, and discard marinade.
Arrange asparagus bundles on a serving platter.

Marinated Salmon Danish Style

Servings: 1 servings

Ingredients:

-Asparagus Mayonnaise:
3 Egg yolks
1/3 bunch Asparagus, cooked and roughchopped
3 ounce Lemon juice
1 cub Olive oilsalt and pepper to tasteSalmon:
24 ounce Beer
5 pound Salmon, filleted
2 ounce Saltpeter
1 cub Sugar
½ cub Salt
½ cub Black pepper
2 tablespoon Basil, chopped

Preparation:

Asparagus Mayonnaise: In a food processor, blend the yolks, asparagus and lemon juice. Still blending, add the olive oil and mix well. Season with salt and pepper. Makes about 2 cups.

Salmon: place fish skin side down in a flat container. Sprinkle on saltpeter, sugar, salt, black pepper and basil. Pour beer over to cover.
Cover the dish and marinate the salmon for 2 weeks in the refrigerator.
Drain. To serve, slice salmon very thin, place on a bed of lettuce and spoon on asparagus mayonnaise. Garnish with tomato and lemon slices if desired. Makes 8 servings. From the files of Al Rice, North Pole Alaska.
Feb 1994

MEDALLIONS OF VEAL WITH SAUCES IV (ASSEMBLY)

Servings: 2 servings

Ingredients:

1 Nantua Sauce **
1 Wine Butter Sauce **
1 Veal Stuffing **

VEAL:
4 each Veal, medallions, (each about ¼-inch thick)
Flour, coarse ground, all purpose
Salt (to taste)
Pepper (to taste)
1 tablespoon Oil, olive

GARNISH:
1 tablespoon Butter
1 tablespoon Oil, olive
15 each Spinach, leaves, fresh
4 small Zucchini, peeled
4 each Asparagus, tips

Preparation:

** These ingredients should be prepared in advance following the appropriate recipes.

Veal:
=====

Salt and pepper the veal, then dredge it in flour. Quickly saute the veal slices in oil (turning once).

Drain and pat any excess oil off with a cloth. Place a spoonful of the prepared stuffing between each two pieces of veal.

Garnish:
========

Parboil the spinach, and heat the butter in a saute pan. Add the spinach to the saute pan and cook very briefly. Reserve.

In another saute pan, heat the oil. Saute zucchini about 1 to 2 minutes. Reserve.

Blanch asparagus tips and reserve.

To Assemble:
============

Put the stuffed veal on a bed of sauteed spinach. Garnish each plate with 1 crayfish head and 3 crayfish tails (boiled).

Spoon the Nantua Sauce onto the bottom of each plate.

Add lemon juice and chives to the wine butter and sauce and spoon over veal. Garnish with two asparagus tips per plate and 2 small zucchini.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA

MOCK GUACAMOLE

Servings: 1 servings

Ingredients:

1 ½ pound Asparagus
½ cub Picante Sauce
Cornstarch Or Arrowroot
Garlic Salt To Taste
Salt And Pepper To Taste
2 teaspoon Lemon Juice
¼ cub Finely Chopped Green Onion

Preparation:

Place washed asparagus in steamer and cook until overdone. Combine asparagus and picante sauce in a blender bowl and puree. Add cornstarch or arrowroot dissolved in water to thicken. Place mixtur in microwave and cook on medium power until thickened, stirring every minute. Add garlic salt, salt and pepper to taste, lemon juice and chopped green onion. Chill in refrigerator until ready to serve. Serve with crackers, chips or corn chips. Typed by Syd Bigger.

New Jersey Clam Chowder

Servings: 4 servings

Ingredients:

¼ pound Bacon
2 medium Onion
24 Chowder clams; liquorreserved
2 ½ cub Potatoes; sliced cooked
½ teaspoon Pepper
1 teaspoon Celery powder
2 tablespoon Parsley
2 teaspoon Crab spice (Old Bay)
2 can Cream of asparagus soup
2 pint Light cream
4 Tomato; cut & seeded
Asparagus; garnish

Preparation:

Fry bacon in soup pot until crisp, remove. Saute onion till clear, add clams, liquor, and heat to cook clams. Add potatoes & spices and cook briefly. Add soup, tomatoes and cream. Simmer 10-15 min. Do not boil. Add clam broth to taste. Garnish with asparagus spears.

Orecchiette Dell'ortolano (Garderner's Sytle Little Ear Pa

Servings: 6 servings

Ingredients:

1 pound Eggplant -- * see note
2 Red Bell Peppers -- ** see
Note
½ pound Asparagus -- *** see note
2 pound Fava Beans -- peeled
1 pound Orecchiette Pasta
Salt -- to taste
Black Pepper -- to taste
4 tablespoon Extra Virgin Olive Oil
3 Cloves Garlic -- peeled &
Chopped coa

Preparation:

* washed and sliced ½ inch thinck, unpeeled ** fire-roasted, peeled and seeded
*** cleaned, boiled and cut into 1-inch pieces

Orecchiette Dell'Ortolano
(Garderner's Sytle Little Ear Pasta)

Brush the sliced eggplant with some of the olive oil and sprinkle with salt and peper to taste. Broil the eggplant on both sides, turning it once, until it is soft and nicely brown. Cut into large cubes and set aside.
Put
the bell peppers on an open flame to scorch them and remove the skin, seeds and core (or seedn and core the ppers, cut them into quarters and place them
under the broiler to loosen the skin). Cut the pepper into medium strips and set aside.

Cook the asparagus spears in lightly saled water for about 4 minutes.
Drain
and let them cool. Do not put them into cold water. Cut the aspargus into 1 inch pieces and set aside. Peel off the rough outer skin of the fava bans. Remove the tender little bain in the inside pods. Discard all but the little bean.

Drop the pasta into rapidly boiling, lightly salted water. Stir well, and often, for about 8 minutes or a little less (the pasta must be al dente).
Meanwhile, heat the olive oil in a large skillet and when it is hot add the garlic. Saute the garlic for about 1 minute or until it is just golden.
Add the eggplant, bell pepper, asparagus, fava beans and some salt and peppr
to taste. Let the mixture cook for about 3 minutes on medium heat.

When the pasta is done, drain off all but a tiny bit of cooking water. Add pasta to the skillet with the other ingredients and toss well. Serve very hot in heated pasta bowls.

Serves 6.

(c) Carlo Middione - Vivande Ristorante, as printed in SF Examiner Epicure, 4/26/95)

Recipe By : Tess Mercer <tess@NANOTHINC.COM>

Ovo-Lacto: Asparagus/mushroom Casserole

Servings: 1 servings

Ingredients:

1 cub Brown rice, uncooked
2 cub Water
1 pound Asparagus, cut into2" pieces
½ pound Mushrooms, chopped
1 medium Onion, chopped
¼ cub Cashews or sunflower seeds
4 Eggs
4 Cloves garlic, minced
1 teaspoon Black pepper
1 teaspoon Marjoram
¼ cub Grated mozzarella cheese

Preparation:

Preheat the oven to 375 degrees. Cook the rice, then mix with everything else except the cheese. Pour into a greased 8" by 8" baking pan, and sprinkle the cheese on top. Bake for 40 minutes.

PAELLA PARA ELLA

Servings: 12 servings

Ingredients:

½ cub Olive oil
1 (2-lb) fryer, cut in 8 pcs.
2 Thick pork chops; cubed
2 Thick lamb chops; cubed
1 medium Onion; finely chopped
½ medium Green pepper; finely chopped
2 Garlic cloves; minced
1 Bay leaf
1 large Ripe tomato; peeled, quartered, seeded, and finely chopped
1 pinch Toasted saffron
2 cub Chicken broth; hot
1 tablespoon Salt
½ teaspoon Hot sauce
18 medium Raw shrimp cleaned and deveined
18 Tender raw bay scallops
12 Raw oysters
½ pound Fillet of red snapper cubed
12 small Clams in shells
½ pound Raw lobster meat; cubed
12 Stone crab claws
4 ounce Canned squids (optional)
1 ½ cub Chicken broth; hot
2 cub Long grain white rice
½ cub Dry sherry
Additional dry sherry for sprinkling
9 ounce Frozen artichoke hearts
12 Canned asparagus spears
2 Whole pimientos
½ cub Cooked small peas
Parsley bouquets for garnish

Preparation:

Pour oil into a large skillet. Heat and brown chicken pieces; remove to casserole, which should measure 14 inches in diameter. Brown cubed pork and lamb chops in skillet and remove to casserole. To the drippings, add the onion and the green pepper. Saute until onion is transparent. Add the garlic, bay leaf, and finely chopped tomato. Stir to mix and cook 5 minutes. Combine the toasted saffron, 2 cups of hot broth, salt, and hot sauce. Stir into skillet; bring to a boil, then pour over meat and chicken in casserole. Again bring to a boil, lower heat, cover, and cook until the meat is tender (30 minutes). Now, add shrimp, scallops, oysters, cubed red snapper, scrubbed clams, lobster meat, stone crab claws, and squids (remove part of the ink of the squids and chop squids coarsely). Cook approximately 15 minutes at moderate heat, or until the shellfish turn pink. Remove stone crab claws for later use. Half the shell of the clams may be removed if desired. There should be enough liquid in casserole to measure about 3-½ cups; add more broth if necessary. Stir in the 2 cups of rice and mix well to distribute evenly in csserole. When it starts to boil, add the ½ cup wine. Cover the casserole and place in preheated 325 degree F oven for 20 minutes. Meanwhile cook artichokes according to direction on package. Drain and use only 6 to 8 perfect ones. Five minutes before removing casserole from oven, uncover and place artichokes around edge of casserole. Place the asparagus spears in between artichokes cartwheel fashion. Place the stone crab claws in decorative arrangement around the casserole. Cut 1 pimiento in strips and place over the rice. Fill the remaining pimiento with peas and place in center of casserole, pressing down to avoid toppling over. Add parsley bouquets here and there for color. Sprinkle all with dry sherry and return to oven uncovered for 5 minutes longer. Remove from oven and let stand for at least 15 minutes before serving. NOTE: In many parts of Spain, a lemon wedge to squeeze over the paella is served with each portion.

Parmesan Asparagus Spears

Servings: 8 servings

Ingredients:

1 tablespoon Balsamic vinegar
1 teaspoon Olive oil
1 teaspoon Dijon mustard
1 teaspoon Salt
2 ½ pound Asparagus spears (medium)
2 tablespoon Grated parmesan cheese

Preparation:

Stir together vinegar, oil and mustard in a large bowl. Set aside while cooking asparagus.

Heat 2 in. water and half the salt to boiling in a large, deep skillet.
Break or slice off the tough lower stems of the asparagus spears. Rinse and place half the spears in the boiling water. Cover and cook 5 to 6 minutes, or just until tender crisp. Transfer asparagus with tongs or a slotted spatula to the bowl with the vinegar mixture.

In fresh boiling water, cook remaining asparagus with the rest of the salt.
Transfer to the bowl with the vinegar mixture. Toss gently until spears are evenly coated.

Place asparagus on a serving plate. Sprinkle evenly with cheese. Makes 8 servings.

For a more sophisticated look, try shaving the cheese witha vegetable parer instead of grating it. If you like, garnish th platter with fresh orange sections.

Approximate nutritional analysis: 41 calories per serving; 4 g protein; 6 g carbohydrate; 1 g fat (21% of calories); 3 g fiber; 159 mg sodium; 52% of the Daily Value for folic acid.

From American Health June 1995 page 90.
Submitted By ARLENES@HOLLY.COLOSTATE.EDU On

PARTY QUICHES

Servings: 4 servings

Ingredients:

418 g Canned Alaska salmon(red or pink)
550 g Ready-made shortcrust pastry
75 g Broccoli florets; blanched
75 g Asparagus spears; blanched
1 Leek cleaned and thinly sliced
4 Fresh tomatoes; skinned, de-seeded, chopped
4 Spring onions; chopped
1 small Onion;, chopped
50 g Smoked salmon
8 Black olives, pitted and quartered
50 g Stilton cheese, crumbled
50 g Cheddar cheese, grated
75 g Mozzarella, thinly sliced
50 g Feta cheese, crumbled
1 teaspoon Pesto
12 Eggs
600 ml Milk
300 ml Single cream
Salt and black pepper

Preparation:

This recipe describes four quiches with different fillings. If preferred, one single filling may be chosen, but the ingredients must be multiplied by four.

1. Salmon with Broccoli and Stilton
2. Salmon with Asparagus and Cheddar
3. Salmon and Mozzarella
4. Salmon with Tomatoes and Feta Cheese

Pre-heat oven to 200 C, 400 F, Gas mark 6. Drain the cans of salmon.
Flake and set aside.

Divide the pastry into four and roll out to line four 22.5 cm / 9inch flan dishes. Spread the salmon evenly over the base of each flan.

Arrange the broccoli in one flan, the asparagus in another, and the leeks and tomatoes in the other two. Sprinkle the spring onions over the asparagus quiche, onion over the broccoli, smoked salmon into the leeks and olives into the tomato.

Top the broccoli quiche with Stilton, the asparagus with Cheddar, the leek quiche with Mozzarella and the tomato with Feta cheese and pesto.
Beat the remaining ingredients and pour into each flan. Bake for 10 minutes. Reduce the temperature to 160C, 325F, Gas mark 3 and cook for 40 minutes. Serve with salad.

Makes 4, serves 24-32. Approx. 255 kcals per serving

From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

Pasta Primavera - Clipper

Servings: 2 servings

Ingredients:

1 pound Fava beans (about 1 c. after
Shelling)
4 ounce Snow peas
8 ounce Asparagus
2 tablespoon Butter
1 Clove garlic, crushed
Salt and pepper
6 ounce Whole wheat noodles
Few sprigs parsley

Preparation:

Shell the beans. Top and tail the snow peas. Break off ends of asparagus and cut in 1" pcs. Cook fava beans for 2-3 min. in boiling water. Strain and reserve liquid. Rinse beans to cool them and pop them out of the skins. Reboil the water and boil snow peas for 30 secs. Drain. Reboil water and cook asparagas about 2 min. until just tender.

Melt butter in large pan and add garlic; fry but don't let brown. Add vegetables and salt & pepper. Cover and set aside. Put noodles in boiling water, turn off heat and cover and let sit for 4-5 min. til noodles are just tender. Stir and drain.

Reheat vegetables and add them and juices to noodles. Season with salt & pepper, add parsley.

Recipe By :

Pasta Primavera (Kruppa)

Servings: 6 servings

Ingredients:

1 pound Fettucini
¼ cub Oil; olive
2 Garlic cloves; chopped
½ teaspoon Oregano
½ teaspoon Basil
1 cub Broccoli florets
1 cub Cauliflower florets
1 cub Artichoke hearts
1 cub Asparagus spears; cut in 1"
1 cub Green peppers; chopped
1 cub Cherry tomatoes; halved
½ cub Parmesan cheese

Preparation:

Cook fettucini in boiling salted water until al dente. As pasta cooks, heat olive oil in large skillet and saute garlic for 2-3 min. Add herbs and vegetables and saute quickly over high heat until vegetables are tender but crisp. Toss drained pasta with vegetables. Sprinkle with Parmesan cheese. Per Serving: Cholesterol (mg): 2 Fat (grams): total 12; saturated 0 Exchanges: bread/starch 3; vegetable 2; fat 2; other 0 Calories: 366 From:
"The Love Your Heart (Low Cholesterol) Cookbook" by Carole Kruppa. Courtesy of Theresa Merkling from R-Cuisine conference

PASTA PRIMAVERA WITH ROASTED RED PEPPERS

Servings: 6 servings

Ingredients:

3 Red peppers
1 pound Asparagus
3 tablespoon Olive oil
2 Garlic cloves, minced or putthrough a press
½ teaspoon Coarse salt
1 Bunch basil
1 pound Fresh peas, shelledOR
1 cub Thawed frozen peas
½ pound Spinach pasta
½ cub Chopped fresh parsley, pref.Italian flat-leaf
½ cub Fresh grated Parmesan cheese
Salt
Freshly ground pepper
Radish roses for garnish

Preparation:

(From "Mediterranean Light" by Martha Rose Shulman, Bantam).

Roast 2 of the red peppers, either under a broiler or above a burner flame, turning until all sides are charred. Remove from the heat and place in a paper bag or damp towel. Allow to cool.

Meanwhile, cut off the tips of the asparagus, about 2" from the top.
Trim off the tough base of the asparagus and cut the remaining stalks into pieces about ½" long. Keep the tops separate from the stalks.
cut the remaining red pepper into thin lengthwise strips and cut these strips in half or into thirds.

When the roasted peppers are cool enough to handle, remove the skins and pat dry. Remove the stems, seeds and membranes and cut into thin strips. Place in a bowl and toss with 1 tablespoon of the olive oil, 1 of the garlic cloves, the coarse salt, and 8 large leaves basil, cut into slivers. Toss together, cover, and refrigerate for at least 1 hour.

Mince the remaining basil. Steam the peas, asparagus tips, and asparagus stalks separately, just until crisp-tender, about 5 minutes for the asparagus, 5-10 minutes for the peas. Refresh under cold water.

Bring a large pot of water to a boil, add salt, and cook the pasta al dente. Drain and toss with the remaining olive oli, which you have mixed with the remaining garlic clove. Refrigerate until shortly before ready to serve or leave at room temperature if serving soon.

Shortly before serving, toss the pasta with the steamed peas, asparagus stalks, sliced raw pepper, minced basil, parsley, Parmesan and salt and pepper to taste. Serve on individual plates and top each portion with a spoonful of roasted red peppers. Place spears of asparagus and a few radishes on the side and serve.

Nutritional analysis per serving: 189 calories; 8.6 grams total fat; (2.2 grams saturated fat); 7.7 grams protein; 19.1 grams carbohydrates; 5.3 milligrams cholesterol; 157.6 milligrams sodium.

Pasta Salad (Good For Picnics)

Servings: 1 servings

Ingredients:

Salad Makings:
1 package Cheese Tortellini
1 can Artichoke Hearts
1 Carrot Thinly Sliced
Broccoli Florets -- (or
Asparagus)
1 Red -- sliced into strips
3 Green Onions -- sliced
Thinly
Parmesan Cheese

Dressing:
1 Clove Garlic
Salt And Pepper
1 teaspoon Mustard
1/3 cub Balsamic Vinegar
2/3 cub Olive Oil
Basil

Preparation:

Cook the tortellini according to package directions. Drain and rinse the artichoke hearts and cut them into quarters. Add the remaining salad makings
(except the parmesan) and toss with the dressing. Give it a generous sprinkling of parmesan and refrigerate. You might want to be a little easy on the salt in the dressing because of the parmesan and the cheese in the tortellini.

Recipe By : NORVELLE@uga.cc.uga.edu (Alisa Norvelle)

PASTA TWISTS WITH ASPARAGUS SAUCE***

Servings: 1 servings

Ingredients:

3 tablespoon Butter
3 tablespoon Olive oil
2 cub Asparagus tips and tenderpieces (1")steamed
2 tablespoon Flour
1 pint Half and half
1 large Flavor cube
12 ounce Pasta cooked accordingto directions
Salt and pepper to taste
Grated cheese for topping

Preparation:

Melt butter in olive oil and lightly sautee asparagus tips. Remove and set aside. Add flour to the pan and mix well. Slowly add the ½ and ½ mixing well to avoid lumps. Keep on low heat. Crumble flavor cube and add to mixture. Mix well and salt and pepper to taste.Add tips and serve over hot pasta. Top with cheese.

Pasta W/ Smoked Mozzarella, Asparagas & Dried Tomatoes

Servings: 6 servings

Ingredients:

1 cub Warm water
½ cub Dried tomatoes, sliced into
Strips
¾ pound Asparagus, cut diagonally 1"
Pcs
12 ounce Pkg farfale (bowtie pasta)
2 tablespoon Olive oil
1 small Onion, chopped
2 Cloves garlic, finely
Chopped
1 tablespoon Fresh thyme leaves (or 1 t
Dried)
¼ teaspoon Salt
¼ pound Smoked mozzarella, cut in sm
Cubes

Preparation:

Soak dried tomato strips in the cup of warm water for 3-5 min until they begin to soften. Drain and reserve the liquid.

Heat 5" of water to boiling in large saucepot. Add the asparagus and cook 3 min. until tender but still crisp. Remove to a bowl and set aside.

In the same of pot of boiling water, cook the pasta. While it's cooking:

Heat 1 T olive oil over med. heat; add onion & saute 5 min. Reduce heat to low; add garlic & saute 3 min. Stir in tomato liquid, asparagus, thyme leaves & salt. Cook for 5 min.

Drain pasta; return it to the pot and toss with remaining 1 T olive oil.
Place on serving platter and top with tomato-asparagus mixture and mozzarella. Serve immediately; or to serve cold, cool to room temperature, cover & refrigerate.

Recipe By : Country Living, May 1995

Pasta W/ Smoked Mozzarella, Asparagas & Dried Tomatoes #2

Servings: 6 servings

Ingredients:

1 cub Warm water
½ cub Dried tomatoes, sliced into
Strips
¾ pound Asparagus, cut diagonally 1"
Pcs
12 ounce Pkg farfale (bowtie pasta)
2 tablespoon Olive oil
1 small Onion, chopped
2 Cloves garlic, finely
Chopped
1 tablespoon Fresh thyme leaves (or 1 t
Dried)
¼ teaspoon Salt
¼ pound Smoked mozzarella, cut in sm
Cubes

Preparation:

Soak dried tomato strips in the cup of warm water for 3-5 min until they begin to soften. Drain and reserve the liquid.

Heat 5" of water to boiling in large saucepot. Add the asparagus and cook 3 min. until tender but still crisp. Remove to a bowl and set aside.

In the same of pot of boiling water, cook the pasta. While it's cooking:

Heat 1 T olive oil over med. heat; add onion & saute 5 min. Reduce heat to low; add garlic & saute 3 min. Stir in tomato liquid, asparagus, thyme leaves & salt. Cook for 5 min.

Drain pasta; return it to the pot and toss with remaining 1 T olive oil.
Place on serving platter and top with tomato-asparagus mixture and mozzarella. Serve immediately; or to serve cold, cool to room temperature, cover & refrigerate.

Recipe By : Country Living, May 1995

PASTA WITH ASPARAGUS

Servings: 4 - 6 folks

Ingredients:

5 cl Garlic, minced
1 teaspoon Dried red pepper flakes
2 dash To 3 dashes hot pepper sauce
¼ cub Olive oil
1 tablespoon Butter or margaine
1 pound Fresh asparagus,cut to 1 ½" piecessalt to taste
¼ teaspoon Pepper
¼ cub Shredded Parmesan cheese
½ pound Mostaccioli, cooked drained=OR=-
½ pound Elbow macaroni, cooked and drained

Preparation:

In a skillet, cook garlic, red pepper flakes and hot pepper sauce in oil and butter for 2-3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8-10 minutes. Add Parmesan cheese; mix well. Pour over hot pasta and toss to coat.
Serve immediately. This would work for the diabetic as side dish.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE (I always try to make my diet work around the fat, not the fat work around me). (The cheese is so close to know how to call it).

Serves: 4-6
From: "Taste of Home" Magazine
Posted by: Debbie Carlson

PASTA WITH ASPARAGUS AND SHRIMP

Servings: 4 servings

Ingredients:

1 cub White wine
1 pound Pasta; Linguini
1 ½ pound Fresh asparagus
16 Jumbo shrimps with shells
4 tablespoon Cooking oil; best olive oil
1 cub Heavy cream
4 Bacon strips cut into 2"
2 tablespoon Fresh chives

Preparation:

Cook bacon until half crispy. Set aside and drain the fat out of pan. Add cream and cook over meduim high heat until it's reduced by half. Add bacon. When done, set pan aside. In a frypan, use enough oil to cover the surface. Heat until a few drops start to spit. Add Shrimp and cook until shells turn pink and shrimp just begin to lose their transparency. Turn once and remove to plate to cool. peel off shrimp shells. Place shrimp back in pan, add the wine and cook on low heat; simmer. Simmer until there is just ¼ cup of liquid remaining. Add the cream and set aside. peel asparagus and cut into ½ inch size pieces. Steam or blanch until tender.
Drain and rince with very cold water and wrap in towel to dry. In a large pot bring water to boil and add pasta and a dash of salt and oil. cook until done or to your taste. drain and toss in a little butter. Reheat cream with shrimp. Add the asparagus. season to taste. Mix pasta and sauce together. Sprinkle with chives and serve with warm crusty bread.
Shared by Nancy Kathrien (?) Prodigy ID #BVXV78A.

Pasta With Asparagus Salad

Servings: 5 servings

Ingredients:

1 pound Asparagus, blanched & cut in
1 " pcs.
6 tablespoon Olive oil
1 Clove garlic, minced
1 pound Pasta (linguini or
Fettucini)
1 cub Tuna chunks
½ cub Ham, sliced in thin strips
8 To 10 black olives, sliced
2 tablespoon Lemon juice (or wine
Vinegar)
Salt and pepper

Preparation:

Heat olive oil and cook garlic 1 min. Cook pasta until al dente and drain.
Combine pasta with oil and garlic in large bowl. Add remaining ingredients and toss well. Serve at room temp. or refrigerate until cold if desired.

Recipe By :

PASTA WITH GOAT CHEESE AND ASPARAGUS

Servings: 8 servings

Ingredients:

1 ½ pound Asparagus, fresh
2 tablespoon Chives, chopped fresh
1 pound Fettuccine
Pepper freshly ground
¼ pound Goat cheese
2 tablespoon Butter

Preparation:

1. Scrape and trim the asparagus. Slice the spears on the bias, creating lengths of ¼ inch.
2. In a kettle, bring 3 quarts of water to a boil. Add the fettuccine, boiling vigorously for 9 to 12 minutes. Do not overcook; the pasta should be al dente. Reserve ¼ cup of the cooking water and drain the pasta. 3.
Melt the butter in the kettle and add the asparagus. Saute for about 1 minute and add the fettuccine, goat cheese, chives and the pepper. Pour in the reserved water. Toss well and serve.

PICKLED ASPARAGUS

Servings: 4 servings

Ingredients:

1 ½ quart Water
1 quart White vinegar
5 tablespoon Plain salt (non-iodized)
2 tablespoon Pickling spice
7 pound Fresh asparagus
Garlic cloves (1 per quart)
Hot chili peppers (1 perquart)

Preparation:

Bring to boil the water, vinegar, and salt. Boil for 15 minutes. Remove all cloves from pickling spice or as many as possible. Wrap remaing spice in cheese cloth or tea holder and hang in vinegar mixture. Break off ends of asparagus and blanch for 1 to 1-½ minutes. Then plunge into ice water.
Place in each jar 1 clove garlic and one hot chile pepper. Pack asparagus in jars standing on end, then pour brine into jars, making sure it is very hot at time to insure a good seal on jars. Store in pantry to 2-½ to 3 months before opening jars. Makes 4 quarts.

Origin: A Taste of Oregon Shared by: Sharon Stevens.

PIZZA PRIMAVERA

Servings: 4 servings

Ingredients:

-Waldine Van Geffen VGHC42A
1 ½ cub Broccoli flowerets
1 cub Yellow summer squash
¾ cub Asparagus pieces
8 ounce Healthy favorites low-fatMozzarella; shredded
4 Pita bread rounds
3 Plum tomatoes; sliced
2 tablespoon Fresh basil; minced
¼ cub Frozen peas; thawed
2 tablespoon Parmesan; shredded

Preparation:

Preheat oven to 400~. Cook veggies until crisp-tender. Drain.
Sprinkle ¼ C mozzarella on each pita bread. Top with tomato slices; sprinkle with basil. Arrange cooked veggies and peas on tomato slices. Sprinkle with remaining mozzarella and Parmesan. Place on cookie sheet. Bake 8 minutes or until mozzarella cheese is melted.
Source: Sentry-News (wrv)

Potato Crepes with Scallops Salmon & Asparagus

Servings: 2 servings

Ingredients:

½ pound Fresh asparagus
1 tablespoon Dry white wine
½ teaspoon Cornstarch
1 Egg white
⅛ teaspoon White pepper
¼ pound Scallops
¼ pound Salmon filet
Potato crepes (see recipe)
1 ½ cub Peanut oil
1 teaspoon Minced fresh ginger
1 tablespoon Minced green onion
⅛ teaspoon White pepper
½ cub Chicken stock
2 teaspoon Soy sauce
½ teaspoon Rice vinegar
¼ teaspoon Sugar
½ teaspoon Cornstarch dissolved in 1teaspoon water

Preparation:

Starting at the tip end, cut the asparagus into 1 ½-inch lengths with a diagonal rolling cut: slice off the tip at an angle, roll the asparagus about a quarter turn and cut again, and repeat on down the stalk until you reach the tougher base. Discard the bases. Dissolve the cornstarch in the wine in a medium bowl; add the egg white and pepper and beat lightly.
Remove the tough white muscle from the edge of each scallop and cut the scallops into ¼-inch-thick discs. Remove any pin bones from the salmon and slice across the width of the slice (parallel to the backbone) into ¼-inch-thick rectangles. Add the salmon and scallops to the egg mixture and toss gently to coat. Preheat the oven to 175F and set 2 dinner plates in it to warm. Prepare the Potato Crepes and place 1 on each plate. Keep warm in the oven. Have a clean, dry, heatproof container, such as a saucepan, on the stove with a heat proof sieve on top. Drain the scallops and salmon and discard the marinade. Heat a wok or deep skillet over high heat. When it begins to smoke, add the oil. Wait 30 seconds, then add the seafood (the oil will not be very hot yet; this is intentional). Cook, stirring gently to separate the pieces, until salmon has lost its raw color. Pour the contents of the wok into the sieve. Return the wok to the heat, and in the bit of oil clinging to the pan, stir-fry the ginger and green onion until fragrant. Add the pepper and asparagus and stir-fry until it begins to brown. Add the chicken stock, soy sauce, vinegar and sugar. Cover, and cook until the asparagus is crisp-tender, 2 to 3 minutes depending on size. Remove the cover, return the seafood to the wok, and stir in the cornstarch mixture. Cook until the sauce is slightly thickened.
Taste for seasoning and adjust if necessary, then divide the seafood, asparagus and sauce over the potato crepes. Serve immediately Serves 2.
From the San Francisco Chronicle, 2/13/91. Note that the potato pancakes require the potatoes to be cooked and cooled ahead of time, which can be done earlier in the day or the night before. Posted by Stephen Ceideburg; March 7 1991.

POTATO CREPES WITH SCALLOPS, SALMON AND ASPARAGUS

Servings: 2 servings

Ingredients:

½ pound Fresh asparagus
1 tablespoon Dry white wine
½ teaspoon Cornstarch
1 Egg white
⅛ teaspoon White pepper
¼ pound Scallops
¼ pound Salmon filet
Potato crepes (see recipe)
1 ½ cub Peanut oil
1 teaspoon Minced fresh ginger
1 tablespoon Minced green onion
⅛ teaspoon White pepper
½ cub Chicken stock
2 teaspoon Soy sauce
½ teaspoon Rice vinegar
¼ teaspoon Sugar
½ teaspoon Cornstarch dissolved in 1teaspoon water

Preparation:

Starting at the tip end, cut the asparagus into 1 ½-inch lengths with a diagonal rolling cut: slice off the tip at an angle, roll the asparagus about a quarter turn and cut again, and repeat on down the stalk until you reach the tougher base. Discard the bases. Dissolve the cornstarch in the wine in a medium bowl; add the egg white and pepper and beat lightly. Remove the tough white muscle from the edge of each scallop and cut the scallops into ¼-inch-thick discs.
Remove any pin bones from the salmon and slice across the width of the slice (parallel to the backbone) into ¼-inch-thick rectangles.
Add the salmon and scallops to the egg mixture and toss gently to coat. Preheat the oven to 175F and set 2 dinner plates in it to warm.
Prepare the Potato Crepes and place 1 on each plate. Keep warm in the oven. Have a clean, dry, heatproof container, such as a saucepan, on the stove with a heat proof sieve on top. Drain the scallops and salmon and discard the marinade. Heat a wok or deep skillet over high heat. When it begins to smoke, add the oil. Wait 30 seconds, then add the seafood (the oil will not be very hot yet; this is intentional).
Cook, stirring gently to separate the pieces, until salmon has lost its raw color. Pour the contents of the wok into the sieve. Return the wok to the heat, and in the bit of oil clinging to the pan, stir-fry the ginger and green onion until fragrant. Add the pepper and asparagus and stir-fry until it begins to brown. Add the chicken stock, soy sauce, vinegar and sugar. Cover, and cook until the asparagus is crisp-tender, 2 to 3 minutes depending on size. Remove the cover, return the seafood to the wok, and stir in the cornstarch mixture. Cook until the sauce is slightly thickened. Taste for seasoning and adjust if necessary, then divide the seafood, asparagus and sauce over the potato crepes. Serve immediately Serves 2. From the San Francisco Chronicle, 2/13/91. Note that the potato pancakes require the potatoes to be cooked and cooled ahead of time, which can be done earlier in the day or the night before. Posted by Stephen Ceideburg; March 7 1991.

PRIMAVERA SALAD WITH WARM DRESSING

Servings: 4 servings

Ingredients:

7 ounce Pesto tortellini (1 box)
20 Snow pea pods
2 medium Carrots; peeled thinly sliced
¼ pound Asparagus; cut in 1" pieces
½ medium Cucumber; peeled Seeded and thinly sliced
2 Scallions with tops thinly sliced
1/3 pound Feta cheese; cubed
1/3 cub Olive oil
2 tablespoon Fresh lemon juice
1 large Garlic clove; minced
½ teaspoon Dried basil
¼ teaspoon Freshly ground pepper
¼ teaspoon Tabasco
Salt; to taste
¼ cub Chopped fresh parsley

Preparation:

Cook tortellini in large pot of rapidly boiling salted water for about 25 minutes or until tender, stirring occasionally. Drain.

In large pot of boiling water, blanch snow peas for 1 minute. Chill in ice bath until cold. Blanch carrots, then asparagus, until tender crisp. Chill in ice bath until cold.

In a large bowl, combine pasta, all vegetables and cheese.

In a small skillet over medium heat, combine oil, lemon juice, garlic, basil, pepper, Tabasco and salt. Heat until warm. Pour over pasta mixture; sprinkle with parsley and toss until well blended.

Yield: 4 to 6 servings.

On back of 7 oz. box Amore brand cheese tortellini. Liberty Richter, Carlstadt, NJ 07072. Posted by Cathy Harned.

PROSCIUTTO-WRAPPED ASPARAGUS

Servings: 4 servings

Ingredients:

20 Stalks of asparagus
4 Thin slices of prosciutto fat removed
4 Pats unsalted butter
Freshly ground pepper
½ cub Grated Reggiano Parmesan(freshly grated)
1 Lemon; quartered

Preparation:

Cut off tough ends of asparagus; cover asparagus with water in a skillet; bring to a boil and cook until tender but still firm (3-4 minutes). Drain well. Divide asparagus into 4 bundles of 3 stalks each; wrap prosciutto slice around center of bundle. Place the 4 bundles into oven-proof dish; dot with butter; season with pepper, and sprinkle with parmesan cheese. Place in the oven to brown the cheese (4-5 minutes).
Serve with lemon wedge. Serves 4

Nutritional information per serving: Protein: 8 grams; Carbohydrates: 4 grams; Fat: 8 grams (saturated=5 grams) ; Calories: 113; Sodium: 385 mg; Cholesterol: 22 mg. Exchanges: 1 Vegetable, 1 High Fat Meat

Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html)
Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias

Quail Breasts & Truffle Salad

Servings: 4 servings

Ingredients:

Herb vinaigrette (see below)
Truffle juice vinaigrette(see below)
32 Asparagus tips
50 g Chanterelles (cleaned)
12 quart Breasts
1 Or 2 uncooked yellowzucchini (sliced into 48very thin circles)
1 large Tomato (brunoised)
15 g Frisee lettuce (cleaned)
12 Italian parsley leaves
30 g Truffle (sliced into 12very thin circles)
Butter
Seasoning - salt, pepper,chicken stock
White wine

Preparation:

The remaining recipes are Western and somewhat Frenchified to my eyes.
They're "nouveaux" at the very least. Little dabs of food artfully arranged here and there on a plate, sometimes connected by skeins of sauces. Expensive too. This one calls for chanterelles and 30 grams of truffles, a little over an ounce.

Establishment: The Regent Hotel (Hong Kong) Salisbury Road, Tsimshatsui, Kowloon. Western Cuisine Practical Class Gold Award - Hors d'oeuvre Chef:
Patrick Lin (The Regent Hotel)

To prepare: 1. Make herb vinaigrette from onion, chives, Italian parsley, parsley and a pinch of tarragon, all finely chopped together. (Keep some chopped herbs aside to use in chanterelles preparation - see below.) Add salt, pepper, walnut oil, sherry and vinegar, according to taste.

2. Make truffle juice vinaigrette from bottled truffle juice, salt, olive oil and vinegar. (For both vinaigrettes recommended ratio of oil to vinegar is 2:1.)

3. Cut asparagus tips off stems with slanting cuts (so that they will stand up at an angle in central garnish.)

To cook: 1. Lightly salt chanterelles and saute over a low flame in butter, with a drop of white wine, a few drops of chicken stock, and a mixture of the same herbs that were used to make herb vinaigrette (see above).

2. Reduce sauteed mixture completely, and then marinate chanterelles in herb vinaigrette for 30 minutes.

3. Clean quail breasts and season with salt and pepper. In a restaurant kitchen they would be grilled - for home cooking, pan-fry in hot melted butter quickly for about one minute top and bottom until they are golden brown all over.

To present: 1. Create central garnish by arranging a wheel of eleven overlapping yellow zucchini slices, placing a small heap of tomato brunoise on one central slice. Place asparagus tips pointing outwards from centre.

2. Create three distinct islands of chanterelles topped with frisee lettuce and Italian parsley. Place three truffle slices between chanterelle islands and lay one quail breast on each. Pour a little truffle juice vinaigrette over quails and central garnish, and a little herb vinaigrette over lettuce.

Makes 4 servings.

From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 28 1992

QUAIL BREASTS AND TRUFFLE SALAD

Servings: 4 servings

Ingredients:

Herb vinaigrette (see below)
Truffle juice vinaigrette(see below)
32 Asparagus tips
50 g Chanterelles (cleaned)
12 quart Breasts
1 Or 2 uncooked yellowzucchini (sliced into 48very thin circles)
1 large Tomato (brunoised)
15 g Frisee lettuce (cleaned)
12 Italian parsley leaves
30 g Truffle (sliced into 12very thin circles)
Butter
Seasoning - salt, pepper,chicken stock
White wine

Preparation:

The remaining recipes are Western and somewhat Frenchified to my eyes.
They're "nouveaux" at the very least. Little dabs of food artfully arranged here and there on a plate, sometimes connected by skeins of sauces. Expensive too. This one calls for chanterelles and 30 grams of truffles, a little over an ounce.

Establishment: The Regent Hotel (Hong Kong) Salisbury Road, Tsimshatsui, Kowloon. Western Cuisine Practical Class Gold Award - Hors d'oeuvre Chef: Patrick Lin (The Regent Hotel)

To prepare: 1. Make herb vinaigrette from onion, chives, Italian parsley, parsley and a pinch of tarragon, all finely chopped together. (Keep some chopped herbs aside to use in chanterelles preparation - see below.) Add salt, pepper, walnut oil, sherry and vinegar, according to taste.

2. Make truffle juice vinaigrette from bottled truffle juice, salt, olive oil and vinegar. (For both vinaigrettes recommended ratio of oil to vinegar is 2:1.)

3. Cut asparagus tips off stems with slanting cuts (so that they will stand up at an angle in central garnish.)

To cook: 1. Lightly salt chanterelles and saute over a low flame in butter, with a drop of white wine, a few drops of chicken stock, and a mixture of the same herbs that were used to make herb vinaigrette (see above).

2. Reduce sauteed mixture completely, and then marinate chanterelles in herb vinaigrette for 30 minutes.

3. Clean quail breasts and season with salt and pepper. In a restaurant kitchen they would be grilled - for home cooking, pan-fry in hot melted butter quickly for about one minute top and bottom until they are golden brown all over.

To present: 1. Create central garnish by arranging a wheel of eleven overlapping yellow zucchini slices, placing a small heap of tomato brunoise on one central slice. Place asparagus tips pointing outwards from centre.

2. Create three distinct islands of chanterelles topped with frisee lettuce and Italian parsley. Place three truffle slices between chanterelle islands and lay one quail breast on each. Pour a little truffle juice vinaigrette over quails and central garnish, and a little herb vinaigrette over lettuce.

Makes 4 servings.

From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 28 1992

Risotto Primavera -1

Servings: 1 servings

Ingredients:

½ Lemon
5 ½ cub Chicken Stock --
Approximately
3 tablespoon Olive Oil
1 large Onion -- finely chopped
1 Stalk Celery -- **
1 ½ cub Arborio Rice
2 medium Potatoes -- peeled & cubed
4 ounce Fresh Green Beans -- trimmed
**
3 medium Tomatoes -- seeded **
1 small Carrot -- peeled **
4 ounce Asparagus -- trimmed **
1 ¼ cub Shelled Fresh Peas -- or
Frozen, thawed
1 can Water-Packed ArtichokeHearts -- drained
Salt And Freshly Ground
Pepper -- to taste
¼ cub Unsalted Butter -- cut into
Pieces
1 cub Parmesan Cheese -- freshly
Grated

Preparation:

* Keep immersed in water to avoid discoloration.
** cut into ¼" pieces

Bring chicken stock to a simmer in a medium saucepan. Reduce heat to low. Cover and keep warm.

Heat oil in large heavy saucepan over medium heat. Add onion and celery and saute 3 minutes. Add rice and stir about 30 seconds. Add potatoes, beans, tomatoes and carrot and saute 10 minutes, adding a bit of stock if it becomes too dry.

Add ½ cup of stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding stock a half cup at a time, stirring frequently and allowing each addition to be completely absorebed before adding another. Add artichokes, asparagus and peas about half way through the process when a little more than half the stock has been used. Continue adding stock in the same manner until rice is tender but still slightly firm to the bite. Remove from heat.
Season with salt and pepper. Stir in butter, then cheese.

Recipe By : Patricia Williams <PIE@TWC.EDU>

RISOTTO WITH LAMB CASSEROLE

Servings: 8 servings

Ingredients:

2 ½ pound Leg of lamb or lamb shoulder
Trimmed, bones and cut into
1-in cubes
Olive oil
¼ teaspoon Each, dried: rosemary,
Thyme and white pepper
Salt to taste
4 ½ cub Vegetable broth (recipe
Follows)
½ teaspoon Saffron threads or ground
Turmeric
1 ½ cub Arborio rice
1 ½ cub Dry white wine, such as
Pinot Grigio
10 Baby asparagus spears, each
Cut into 2 (1-½-in pieces)
And lightly steamed
½ cub Freshly grated Parmesan
Cheese
1 ½ cub Tomatoes, chopped
VEGETABLE BROTH
¾ cub Each, chopped: onion,celery,
Carrots and mushrooms
4 ½ cub Water

Preparation:

Preheat oven to 250 degrees. Lightly and quickly sear cubed lamb in 1/3 cup olive oil in a skillet over high heat. Do not let the meat cook inside.Remove lamb with slotted spoon immediately and place in a 3-qt casserole that has been coated with vegetable spray.
Add thyme, rosemary and pepper to casserole and toss with meat;season with salt.
Cover casserole with lid or a piece of aluminum foil and bake 30 minutes.
Lamb should be very tender.
When the casserole goes in the oven, reheat broth with saffron threads (to soften) over medium heat;set aside. Heat 2 tablespoons olive oil in a saucepan over medium heat;add rice and saute 2 to 3 minutes.
Add 3 cups hot broth to rice and stir well. Simmer rice, stirring occasionally, until it begins to have a cremay texture. To do this, add wine and remaining broth, a little at a time, stirring till liquid is almost absorbed before adding more. The process takes about 20 to 25 minutes. Do not overcook;rice should remain slightly firm. Gently stir in asparagus and Parmesan. Spoon rice in a layer over lamb and garnish with the chopped tomatoes.
VEGETABLE BROTH: Simmer chopped vegetables in water 1 hour. Strain broth and use as directed.

ROASTED ASPARAGUS

Servings: 4 sweet ones

Ingredients:

1 pound Fresh asparagus;
2 teaspoon Olive oil;
2 tablespoon Parmesan cheese; shredded
1 Lemon; cut into wedges

Preparation:

Preheat oven to 500 degrees. Arrange in a single layer in a shallow baking pan. With a pastry brush, paint the oil on the asparagus spears. Roast until tender but still crisp, 8 to 10 minutes, depending on thickness of stalks. Turn spears occasionally for even cooking and to avoid browning.
Place asparagus spears on serving platter. Sprinkle with cheese.
Serve with lemon wedges.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 76; PRO: 4g; CAR: 6g; 4g; CHO: 3mg; SOD: 71mg;

Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, & Frances Towner Giedt
Brought to you and your via Nancy O'Brion and her Meal-Master.

Roasted Aspragus (Ew)

Servings: 12 servings

Ingredients:

4 pound Asparagus
4 teaspoon Olive oil
Salt & freshly gorund blackpepper to taste
2 teaspoon Balsamic vinegar

Preparation:

Preheat oven to 450 F. Snap off the tough ends of the asparagus and, if desired, peel the stalks. In a shallow roasting pan or baking sheet with sides, toss the asparagus with oil and season with salt and pepper. Spread the asparagus in a single layer. If the pan is not large enough, use two pans.

Roast for 10 to 15 minutes, until tender and browned, shaking once during roasting. Sprinkle with balsamic vinegar and toss. Taste and adjust seasonings. Let cool to room temp., serve within 2 hours.

Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399

SALAD OF CHICKEN & MELON *

Servings: 6 servings

Ingredients:

PATTI - VDRJ67A:
3 Chicken breasts; whole, boneless
1 Cantaloupe
½ pound Black grapes
½ pound Asparagus
1 cub Chicken broth
½ cub Dry white wine
1 Garlic clove; crushed
3 tablespoon Capers
3 tablespoon Parmesan cheese; coarsely grated

DRESSING:
¼ cub Lemon juice
¼ cub Oil
¼ cub Dry white wine
1 Garlic clove; crushed

Preparation:

Cut cantaloupe into chunks. Halve and seed grapes. Trim asparagus, boil, steam or microwave until just tender. Cut asparagus into 2 inch lenghts. Combine broth, wine and garlic in a pan, add chicken; bring to a boil, reduce heat and simmer for 5 minutes on each side, or until tender. Drain chicken, cool, and shred finely. Combine chicken, melon, grapes, asparagus and capers with dressing. Serve with parmesan cheese. Dressing: Combine all ingredients in a jar, shake well.

SALMON WITH ASPARAGUS SAUCE

Servings: 4 servings

Ingredients:

SAUCE:
1 ½ pound Asparagus, medium/small
2 ounce Butter, unsalted
2 cub Cream, heavy
Salt (to taste)
Pepper (to taste)

ASSEMBLY:
8 each Salmon, steaks, ¾-inch thick, boned
2 ounce Butter

Preparation:

For the Sauce:
==============

Wash the asparagus and snap off the white ends. Set aside all tops and half that number of ends. Plunge the tops into a large pot of salted, boiling water and cook until limp but not for too long. (Note: Cook slightly longer than for eating. If undercooked, they will not process well; if overcooked, they will taste earthy.)

Drain the asparagus thoroughly and, while still hot, run it through food processor with unsalted butter for 3 - 4 minutes until smooth, scraping down the sides of the processor frequently.

Meanwhile, chop asparagus ends to remove the dry hard field cuts and simmer with cream. Cook the ends slowly for 20 minutes, then strain, pressing through gently. Just before serving, combine asparagus, butter and cream. Heat slowly to just below boiling point. Adjust the seasonings to taste.

To Assemble:
============

Salt and pepper the salmon steaks. Melt the butter in a heavy enamel or copper saute pan. When the butter begins to brown, add salmon and cook one side for 30 seconds.

Remove the pan from heat, turn the salmon carefully, and let cook in the hot pan off of the heat for 30 seconds. Salmon will still be quite rare. If you like your fish done more, add to the cooking time slightly.
Don't overcook! The salmon loses a lot of flavor when overcooked.

Place the salmon on a towel (cloth or paper) to drain.

Just before you finish cooking the salmon, spoon some of the sauce onto heated plates; then place the cooked drained salmon on top of the sauce and serve immediately.

Preparation time: 1 hour

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California

Pastry Chef: Ann McKay

Salmon-Asparagus Manicotti

Servings: 1 servings

Ingredients:

16 ounce Pkg Manicotti - (mine had 14tubes)
1 pound Farmer Cheese -- (or ricotta
Cheese)
1 Salmon Steak -- about ½ lb
½ pound Fresh Asparagus
1 can Cream Of Asparagus Soup
Milk
Salt And Pepper
Parmesan Cheese

Preparation:

Cook the manicotti according to package directions, drain and cool. Set aside.

Poach the salmon steak (in broth or whatever), let cool, remove skin and bones, and crumble the flesh into medium-small pieces.
Trim the bottoms of the asparagus and chop the green parts into ½"-1" pieces. You don't have to cook them beforehand.

Combine the cheese, salmon flakes, asparagus and salt and pepper to taste in a large bowl. Combine cream of asparagus soup with 1 can of milk and add some of the resulting prepared soup to the cheese mixture. The stuffing should be soft but not runny. Use this to stuff each tube of manicotti. Place them side-by-side in a shallow baking dish. Pour the rest of the soup over the pan and sprinkle Parmesan cheese on top. Bake at 350 for 25 minutes or so. Serve with, what else, more steamed asparagus!! YUM! (Asparagus was on sale for $1.29/# at Giant last week so I got a bunch. It was the pencil-thin kind, too, not those big woody things we'll be getting later on. Spring is on its way!

Recipe By : BETH WOODELL <woodell@EUROPA.UMUC.EDU>

Sat-Dinner: Pizza Primavera

Servings: 8 servings

Ingredients:

1 12-inch pizza crust,prebaked,or focaccia bread
2 cub Fontina, shredded, or Danbo cheese
1 pound Fresh asparagus
1 tablespoon Olive oil
2 Garlic cloves, minced
1 Red onion, thinly sliced
1 Sweet red pepper, thin slice
1/3 cub Fresh basil, chopped or parsley
1 tablespoon Hot pickled pepper, chopped
¼ teaspoon Pepper

Preparation:

If asparagus is not available, green beans make a good substitute.

[Use round pizza crust]

On baking sheet, sprinkle pizza base with half of the fontina cheese. Trim and cut asparagus in 2-inch pieces. Set aside.

In large skillet, heat oil over medium heat; cook garlic and onion, stirring occasionally, for about 6 minutes or until softened. Add red pepper, 2 tb of the basil, and hot pickled pepper (if using); cook for 3 minutes.

Add asparagus; cook for 3 minutes or just until bright green. Season with pepper. Spoon evenly over pizza base; sprinkle with remaining fontina cheese.

Bake in 400f 200C oven for 15-20 minutes or just until cheese is bubbly and melted. Sprinkle with remaining basil. Cut into wedges.
Per Serving: about 255 calories, 12 g protein, 12 g fat, 24 g carbohydrate good source calcium

Dinner Menu:

Pizza Primavera
Lamb with Olive Pepper Tapenade
Roast Potato Slices
Mushroom, Fennel and Parmesan Salad
Upside-Down Pear Gingerbread

Source: Canadian Living magazine [Mar 95]
Presented in an article by Bonnie Stern
Recipes from Canadian Living Test Kitchen

[-=PAM=-] PA_Meadows@msn.com

SAUTE OF SHRIMP WITH BERGAMOT INFUSION

Servings: 12 servings

Ingredients:

1 Ripe papya, peeled, diced
1 Lime zest and juice
1 teaspoon Red onion minced
1 teaspoon Fresh cilantro, chopped
½ teaspoon Coarse ground black pepper
84 Raw headless Mexican shrimp,peeled and deveined
4 Red bell peppers, roastedand peeled
3 cub Hot water
6 Earl Grey tea bags
60 Asparagus spears, 2" long
2 Oranges, zest and juice
6 ounce Olive oil
2 tablespoon Ginger root, minced
2 tablespoon Shallots, minced
5 cub Court bouillon
3 cub Couscous
1 ounce Olive oil

Preparation:

Prepare the papaya salsa first to allow falvors to combine. Place papaya, lime zest and juice, red onion, cilantro and black pepper into small mixing bowl; stir and allow to marinate until service.

Start by cleaning the Mexican shrimp. Reserve the shells to utilize in another recipe. Next roast and peel the red bell peppers. Cut them into large pointed strips about 1" wide and reserve for service.

Steep the Earl Grey tea bags in hot water and allow the flavor to extract until time for deglazing.

Prepare asparagus, oranges, ginger root and shallots.

Bring court bouillon to boil. Add couscous and olive oil. Cover and remove from heat.

In 2 12" saute pans heat olive oil. Saute the ginger, shallots and shrimp together. Sear shrimp 2 minutes and turn over. Add asparagus and roasted pepper. Deglaze with the Earl Grey tea, add the orange zest and juice; reduce for 2 minutes.

Place a timbale mold of couscous at top of entree plate. Place a melange of shrimp, asparagus and red pepper around base of plate and baste with tea sauce. Accompany with a tablespoon of papaya salsa next to the couscous. Serve immediately.

SCALLOPED ASPARAGUS

Servings: 6 servings

Ingredients:

¼ cub Butter or margarine
¼ cub All-purpose flour
1 teaspoon Salt
2 cub Milk
1 ½ cub Grated sharp Cheddar cheese
20 ounce Frozen cut-up asparagus,thawed
½ cub Toasted slivered almonds
Paprika

Preparation:

1. In a 1-quart, heat-resistant, non-metallic measuring cup place butter.
Heat, uncovered, in Microwave Oven 1 minute or until melted.
2. Stir in flour and salt until smooth. Gradually add milk, stirring constantly.
3. Heat, uncovered, in Microwave Oven 5 minutes or until thickened and smooth. Stir occasionally.
4. Stir in cheese until melted.
5. Place 1 package of asparagus in a deep, 2-quart, heat- resistant, non-metallic baking dish.
6. Sprinkle ½ of toasted almonds over asparagus. Pour half of sauce over almonds.
7. Repeat layers with remaining asparagus, almonds and sauce.
8. Heat, uncovered, in Microwave Oven 8 to 10 minutes or until heated through.
9. Before serving, sprinkle with paprika, if desired.

SCALLOPS & MUSSELS, VINAIGRETTE

Servings: 6 servings

Ingredients:

36 Bay scallops
1 cub Lemon juice, or more if need
36 Mussells, cleaned and de-bea
36 Asparagus
1 Boston lettuce
1 teaspoon Parsley-chopped
Dijon mustard vinaigrette:
1 Egg yolk
4 tablespoon Dijon mustard
1 Egg-hard boiled, chopped
½ teaspoon Pepper
½ teaspoon Salt
Sugar-pinch of
1 tablespoon Onion-minced
1 Garllic clove-minced
2 teaspoon Shallots-minced
2 teaspoon Oregano
1 teaspoon Basil
2 teaspoon Parsley-chopped
1 cub Olive oil
3 tablespoon White wine
3 tablespoon White vinegar

Preparation:

Fat grams per serving: Approx. Cook Time: 01:30 Remove small white muscle from scallops & mar-inate in lemon juice for one hour. Steam mussels, discarding any that do not open. Set aside. Cook asparagus in boiling, salted water for 6-8 min. or until al dente.
Drain & cool. Drain off lemon juice from scallops. Mix scallops & mussels together w/ Dijon Mustard Vinaigrette. Prepare a bed of lettuce & lay as- paragus on top. Arrange mussels & scallops across the asparagus. Sprinkle with parsley and serve.
VINAIGRETTE: Combine egg yolk & mus- tard. Add all ingredients except oil,wine & vinegar. Add oil slowly in stream then add white wine & white vinegar. When asparagus isn't in season,fresh,halved Bartlett pears or halved avocado may be substi- tuted. This dish may also be served as a main course in greater quantities.

SCALLOPS EN PAPILLOTE

Servings: 2 servings

Ingredients:

4 New Red Potatoes *
1 pound Bay Scallops, Fresh
1 cub Asparagus Strips **
½ Red & Yellow Bell Pepper ***
2 Scallions, Thinly Sliced
2 teaspoon Minced Fresh Ginger
1 teaspoon Grated Lemon Zest
¼ cub Fresh Lemon Juice
1 teaspoon Vegetable Oil
2 teaspoon Low Sodium Soy Sauce
¼ teaspoon Fresh Ground Pepper

Preparation:

* Sliced ¼ inch thick. ** Cut into Julienned strips. *** Large red and yellow bell peppers, ½ of each, seeded and diced.
~------------------------------------------------------------------------ Heat oven to 350oF. Cut 2 pieces of parchment paper or aluminum foil, each about 16" X 24"; then fold crosswise in half so each piece measures 12" X 16". Cut half heart from each folded piece to make a full heart when unfolded. Place potatoes in small saucepan. Add cold water to cover and salt water. Heat to boiling, then cook over medium heat 3 minutes. Drain thoroughly. Open paper hearts and place potatoes in center of each heart next to fold. Combine remaining ingredients in mixing bowl and spoon over potatoes. Fold paper over and double fold edges to seal tightly. Place packets on baking sheet and bake 30 minutes. Transfer packets to plates and open. From: Syd's Cookbook.

Seafood & Asparagus Stir-Fry

Servings: 4 servings

Ingredients:

MARINADE INGREDIENTS:
1 tablespoon Dry sherry*
1 teaspoon Cornstarch
¼ teaspoon Salt
1 pinch White pepper

STIR-FRY INGREDIENTS:
½ pound Shrimp,medium,raw**
¼ pound Sea scallops***
½ pound Asparagus
2 tablespoon Vegetable oil
2 teaspoon Garlic,minced
½ cub Baby corn,canned,drained****
½ cub Whole water chestnuts
½ cub Chicken broth
2 tablespoon Sherry*
1 teaspoon Sesame oil
½ teaspoon Sugar
½ teaspoon Salt
1 pinch White pepper
2 ½ teaspoon Cornstarch*****
5 teaspoon Water

Preparation:

* - or Chinese white wine

** - shelled and deveined

*** - cut in half horizontally

**** - and cut in half diagonally

***** - dissolve cornstarch in water

Combine the marinade ingredients in a medium bowl. Add the shrimp and scallops; stir to coat. Set aside for 30 minutes. Snap off and discard the tough ends of the asparagus and cut the spears diagonally into 1 ½" pieces. Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat the sides. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the shrimp and scallops; stir-fry for 2 minutes or until the scallops turn opaque and the shrimp turn pink. Remove the seafood from the wok. Add the asparagus, baby corn, water chestnuts, and broth; cover and cook for 2 minutes. Add the sherry, sesame oil, sugar, salt and pepper. Return the seafood to the wok and add the cornstarch solution. Cook, stirring, until the sauce boils and thickens.

SEAFOOD AND ASPARAGUS STIR-FRY

Servings: 4 servings

Ingredients:

MARINADE INGREDIENTS:
1 tablespoon Dry sherry*
1 teaspoon Cornstarch
¼ teaspoon Salt
1 pinch White pepper

STIR-FRY INGREDIENTS:
½ pound Shrimp,medium,raw**
¼ pound Sea scallops***
½ pound Asparagus
2 tablespoon Vegetable oil
2 teaspoon Garlic,minced
½ cub Baby corn,canned,drained****
½ cub Whole water chestnuts
½ cub Chicken broth
2 tablespoon Sherry*
1 teaspoon Sesame oil
½ teaspoon Sugar
½ teaspoon Salt
1 pinch White pepper
2 ½ teaspoon Cornstarch*****
5 teaspoon Water

Preparation:

* - or Chinese white wine

** - shelled and deveined

*** - cut in half horizontally

**** - and cut in half diagonally

***** - dissolve cornstarch in water

Combine the marinade ingredients in a medium bowl. Add the shrimp and scallops; stir to coat. Set aside for 30 minutes. Snap off and discard the tough ends of the asparagus and cut the spears diagonally into 1 ½" pieces. Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat the sides. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the shrimp and scallops; stir-fry for 2 minutes or until the scallops turn opaque and the shrimp turn pink. Remove the seafood from the wok. Add the asparagus, baby corn, water chestnuts, and broth; cover and cook for 2 minutes. Add the sherry, sesame oil, sugar, salt and pepper. Return the seafood to the wok and add the cornstarch solution. Cook, stirring, until the sauce boils and thickens.

SHARK'S FIN WITH BAMBOO FUNGUS

Servings: 1 servings

Ingredients:

635 g Dried shark's fin *
12 Bamboo fungi (all similarsize, about 4 gms each)
12 small Crab claws
1 cub Stock
12 Coriander sprigs (forgarnish)
12 Asparagus (all similarsize, about 1.5 g each)
150 g Bean sprouts
Cooking oil
Salt
¼ teaspoon Ginger juice

SHRIMP PASTE:
¾ cub Minced shrimp meat (approx.1 20 g)
½ teaspoon Cornstarch
Salt

SIMMERING INGREDIENTS:
2 Ginger root slices
2 Shallots
1 tablespoon Chinese yellow wine (orsherry)

CRAB ROE SAUCE:
150 g Crab roe
2 tablespoon Water
1 tablespoon Cornstarch
¼ teaspoon Salt
5 cub Stock

GARNISH:
1 tablespoon Shredded Chinese cured ham

Preparation:

* (note: there is no suitable substitute for shark's fin)

This is some serious food++as most of these recipes are. They are the creations of one of the most intense culinary environments in the world and the competition is fierce. I've never seen the Bamboo Fungus called for in this soup in any of the Asian markets I've been in and preparing a Shark's Fin is not for the impatient.

Establishment: Bui Hang Village Restaurant (Hotel Miramar) UG/F., Princess Wing, Hotel Miramar, 130 Nathan Road, Tsimshatsui, Kowloon.

Chinese Cuisine Practical Class Platinum Award - Shark's Fin "Gossamer curtains veiling exquisite feminine shadows" would be a justifiably poetical translation for the mood-setting name of this dish. The bamboo fungus, a deluxe vegetarian ingredient with almost mystical connotations, is envisaged as a curtain of delicate fibres, through which the beguilingly beautiful forms of the superlative shark's fin can be glimpsed. Red Mayflowers (denoted by the crab roe) are "embroidered" on the curtains, adding a third level of appetizing connotations.

To prepare 1. Soak, shark's fin for 4 hours in cold water, and then simmer over medium heat for 10 hours. 2. Clean bamboo fungi and soak in cold water for 3 to 4 hours. 3. Steam-clean crab claws for approximately 3 minutes on plate on wok stand above boiling water. 4.
Make shrimp paste by mixing shrimp meat with cornstarch and pinch of salt.

To cook 1. Mix simmering ingredients with water (sufficient to cover fin) and bring to the boil. Add cooled shark's fin and boil for 5 minutes. Dram well and stuff inside bamboo fungi. 2. Arrange stuffed fungi on a deep plate. Mix 1 cup of stock and ¼ tsp of salt and pour over fungi. Cover and steam for 15 minutes. 3. Coat each claw with 10 g of shrimp paste, garish with a sprig of coriander, place in a deep plate, cover and steam for 3 minutes. 4. Add 1 cup oil to heated wok, then add asparagus and saute for 30 seconds. Drain and place asparagus in 3 cups of salted water and simmer until just cooked. Drain and refresh with cold water. 5. Stir-fry bean sprouts in a heated wok with 1 tbs oil, ½ tsp salt and ginger juice until half-cooked, but still crunchy. Remove from wok. 6. To make crab roe sauce, add water, cornstarch and salt to stock. Over a high flame, bring to the boil. Add crab roe and bring to the boil again (at which point presentation platter should be ready for this sauce).

To present 1. Arrange stuffed bamboo fungi like spokes of a wheel, pointing inwards on serving dish. Lay asparagus and crab claws between them. 2. Pour freshly boiled crab roe sauce over dish. Pile bean sprouts in centre, top with shredded ham.

From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

Shrimp & Asparagus Salad

Servings: 4 servings

Ingredients:

1 pound GREEN OR PURPLE ASPARAGUS
1 pound Cooked, pealed & cleaned
½ cub Chopped red bell pepper
¼ cub Finely chopped parsley
½ teaspoon Celery seed
1 tablespoon Prepared horseradish
Endive or Green leaf lettuce
4 Lemon wedges
TRIMMED & CUT IN ½ "Pieces
Shrimp..................
1 cub Mayonnaise (not salad dressg
½ teaspoon Freshly ground white pepper
½ teaspoon Salt
¼ cub Freshly squeezed lemon juice
2 Hard-cooked eggs, diced

Preparation:

Cook green asparagus in boiling salted water until barely tender, about 1 minute. If purple asparagus is tender, don't cook at all. In mixing bowl, combine asparagus, shrimp and bell pepper. In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture. Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges.

SHRIMP AND ASPARAGUS SALAD

Servings: 4 servings

Ingredients:

1 pound GREEN OR PURPLE ASPARAGUS
TRIMMED & CUT IN ½ "Pieces
1 pound Cooked, pealed & cleaned
Shrimp..................
½ cub Chopped red bell pepper
1 cub Mayonnaise (not salad dressg
¼ cub Finely chopped parsley
½ teaspoon Freshly ground white pepper
½ teaspoon Celery seed
½ teaspoon Salt
1 tablespoon Prepared horseradish
¼ cub Freshly squeezed lemon juice
Endive or Green leaf lettuce
2 Hard-cooked eggs, diced
4 Lemon wedges

Preparation:

Cook green asparagus in boiling salted water until barely tender, about 1 minute. If purple asparagus is tender, don't cook at all. In mixing bowl, combine asparagus, shrimp and bell pepper. In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture.
Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges.

SHRIMP LOUIS

Servings: 4 servings

Ingredients:

¼ tablespoon Dry Mustard
1 tablespoon Water
¼ cub + 2 T. Plain Yogurt
¼ cub Low Calorie Mayonnaise
3 tablespoon Low Cal. Chili Sauce
3 cub Water
1 teaspoon Paprika
1 pound Unpeeled Small Shrimp
½ pound Fresh Asparagus
4 small Tomatoes, Cut Into
Wedges & Chilled
1 Hard Cooked Egg Thinly
Sliced
4 cub Torn Leaf Lettuce
1 ½ cub Thinly Sliced, Peeled
Cucumber Chilled
Lemon Wedges (Opt)

Preparation:

Combine Mustard & 1 T. Water Into A Small Bowl. Stir Well. Add Yogurt, Mayonnaise, Chili Sauce, Paprika & Water. Stir Well. Cover & Chill. Bring 3 C. Water To Boil in A Large Saucepan. Add Shrimp. Reduce Heat & Cook 3 Min. Drain Well; Rinse With Cold Water. Chill. Peel & Devein Shrimp; Set Aside.
Snap Off Tough Ends Of Asparagus. Remove Scales. Cover & Cook in A Small Amount Of Boiling Water 7 Min. OR Until Crisp-Tender & Chill.
Arange Shrimp, Asparagus, Tomatoes, Egg Slices & Cucumber Evenly Among 4 Individual Lettuce Lined Plates. Garnish With Lemon Wedges. Serve With Dressing.
About 189 Calories Per Salad & About ¼ C. Dressing.
Fat 6.9. Chol. 181

SPAGHETTI PRIMAVERA

Servings: 6 servings

Ingredients:

SAUTEED TOMATOES:
4 teaspoon Garlic, finely chopped
3 tablespoon Olive Oil
3 cub Ripe Tomatoes, cubed
6 Fresh Basil Leaves, chopped
Or
1 teaspoon Dried Basil
Salt and Pepper

SAUTEED MUSHROOMS:
2 cub Mushrooms, thinly sliced
1 tablespoon Vegetable Oil
¼ cub Parsley, finely chopped
½ teaspoon Dried Red Pepper Flakes

SAUTEED VEGETABLES:
1 ½ cub Zucchini, quartered and
Cut up
1 ½ cub Asparagus, in 1" pieces
1 ½ cub Green Beans, in 1" pieces
1 cub Broccoli Florets, in small
Bite-size pieces
½ cub Peas
16 Pea Pods
2 teaspoon Garlic, finely chopped
3 tablespoon Olive Oil

PASTA:
1 pound Spaghetti

CREAM SAUCE:
2 tablespoon Unsalted Butter
¼ cub Chicken Broth
½ cub Dry White Wine
¼ cub Heavy Cream
1/3 cub Pine Nuts, toasted
2/3 cub Parmesean Cheese, grated

Preparation:

Sauteed Tomatoes: In a medium skillet, saute 2 ts garlic in 3 tb olive oil.
Add tomatoes, basil, and salt and pepper to taste. Cook over medium heat, stirring occasionally, 5 minutes.
Sauteed Mushrooms: In another medium skillet, saute mushrooms in 1 tb oil for 2 minutes. Stir in parsley and red pepper flakes. Mix well and set aside.
Sauteed Vegetables: In a large pot of boiling water, blanch zucchini, asparagus, green brans, broccoli, peas and pea pods in seperate batches until crisp-tender. Plunge vegetables into ice water. Drain. In same large pot, saute 2 ts garlic in 3 tb olive oil. Add blanched vegetables. Cook, tossing often, over low heat until heated through.
Pasta: While vegetables are cooking, boil spaghetti in another large pot of boiling water until al dente. Drain and return spaghetti to pot.
Cream Sauce: In a medium saucepan, melt butter over medium-low heat. Whisk in chicken broth, wine, and cream until blended. Heat through.
Assembly: Strain tomatoes, reserving juice and pulp seperately. Set aside.
Pour hot cream sauce over spaghetti in pot, tossing to coat. Add half the sauteed vegetables and tomato juice. Toss over medium-low heat. Add rmeaining sauteed vegetables, sauteed mushrooms, and pine nuts. Toss until warmed through. Gradually sprinkle with Parmesean cheese, tossing to mix.
Serve spaghetti in heated bowls. Spoon tomatoes over each serving.

SPAGHETTI WITH SHRIMP & ASPARAGUS

Servings: 4 servings

Ingredients:

2 tablespoon MAZOLA Corn Oil
3 Garlic cloves, minced
½ pound Asparagus, trimmed, cut into1" pieces
½ pound Shrimp, cleaned and deveined
1 cub Chicken broth
½ teaspoon Grated lemon peel (opt)
2 tablespoon Lemon juice
2 teaspoon Grated fresh gingerOr
½ teaspoon Ground ginger
1 teaspoon KINGSFORD'S Corn Starch
8 ounce NAPOLINA Spaghetti, cookedand drained

Preparation:

In large skillet heat corn oil over medium heat. Add garlic and asparagus; saute 2 minutes. Add shrimp; saute 2 minutes or until pink. Combine next 5 ingredients; add to skillet. Stirring constantly, bring to boil over medium heat; boil 1 minute. Toss with spaghetti.

SPARGEL IN WEISSER SOSSE (WHITE ASPARAGUS IN W

Servings: 4 servings

Ingredients:

29 ounce White Asparagus; (2 Cans)
2 tablespoon Margarine
2 tablespoon Unbleached Flour
½ cub ;Asparagus Liquid
½ cub Milk
4 ounce Ham;Cut into Julienne Strips
⅛ teaspoon Nutmeg; Freshly Grated
¼ teaspoon Salt

Preparation:

Drain asparagus spears, reserving ½ cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk.
Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish.

SPARGEL IN WEISSER SOSSE (WHITE ASPARAGUS IN WHITE SAUCE)

Servings: 4 servings

Ingredients:

29 ounce White Asparagus; (2 Cans)
2 tablespoon Margarine
2 tablespoon Unbleached Flour
½ cub ;Asparagus Liquid
½ cub Milk
4 ounce Ham;Cut into Julienne Strips
⅛ teaspoon Nutmeg; Freshly Grated
¼ teaspoon Salt

Preparation:

Drain asparagus spears, reserving ½ cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles.
Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish.

SPARGELGEMUSE (FRESH ASPARAGUS)

Servings: 6 servings

Ingredients:

2 pound Asparagus; Fresh, Any Color
1 ;Water, Boiling Salted
¼ cub Butter
3 tablespoon Parmesan Cheese; Grated
1 each Egg; Large, Hard-cooked

Preparation:

Wash asparagus spears and trim off tough ends. Place asparagus in boiling salted water and cook until tender, 7 to 10 minutes. Drain off liquid.
In a small saucepan, melt the butter, cook over low heat until lightly browned. Sprinkle freshly grated cheese over butter and mix. Spoon over asparagus. Garnish with sliced hard boiled egg.

SPRING BUTTERFLIES (LACTO)

Servings: 8 servings

Ingredients:

1 pound Butterfly or bow-tie pasta
3 tablespoon Butter
2 tablespoon Finely chopped onions
8 ounce Asparagus; ½" diag. slices
2 Carrots, peeled; ¼" diag.
2 teaspoon Chopped fresh thyme
2 cub [stock]
10 Frozen peas
¼ cub Chopped fresh basil
1 teaspoon Salt
Grated parmesan cheese

Preparation:

A fresh and lively side dish or a main course if served with whole grain bread, bean salad and fruit for dessert. Cook pasta in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes. In a large frying pan, melt butter over medium heat. Add onion and cook 3 to 4 minutes, or until softened. Stir in asparagus, carrots, and thyme. Cook, stirring, 1 minute. Add stock, increase heat to medium-high, and cook until vegetables are crisp tender and stock is reduced to 1-¼ cups, about 3 minutes. Stir in peas and basil and heat through.
Season with salt and pepper. Nutrition (per serving):
298 calories Total Fat 6 g (17% of calories) Source:
The National Pasta Association :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

SPRING GREEN PASTA

Servings: 4 servings

Ingredients:

4 cub Cold water
½ Lemon
6 Baby artichokes
6 Thin asparagus spears,trimmed, cut into 1" pieces
8 ounce Orecchlette (ear-shaped)pasta
1 tablespoon Olive oil
2 tablespoon Unsalted butter
¼ cub Chopped scallions
2 Garlic cloves, slivered
1/3 cub Oil-cured black olives,pitted
½ cub Tiny green peas (if usingfrozen, thawed)
4 tablespoon Fresh grated Parmesan cheese
Salt to taste
Freshly ground black pepper

Preparation:

(From "The New Basics Cookbook) by Julee Rosso and Shiela Lukins.
Workman.)

Fill the mixing bowl with the cold water and squeeze the lemon juice into it. Drop the lemon half into the water as well. Set the bowl aside.

Using a sharp knife, trim off and discard the top ½" of each artichoke. Dip the cut tops into the acidulated water (to keep them from turning brown).

Pull the outer leaves off the artichokes, leaving a core of tender green leaves. Gently pry open the artichokes; using a small melon baller, scoop out and discard the chokes.

Cut the artichokes vertically into three or four slices, dropping them into the acidulated water as you work.

Bring a large saucepan of salted water to a boil. Drain the artichokes, and add them to the pan. Simmer for 10 minutes. Then drain the artichokes, reserving the cooking liquid and rinse them under cold water. Set them aside.

Bring the reserve artichoke cooking liquid to a boil, and add the asparagus. Simmer for 3 minutes; then drain, again reserving the liquid. Rinse the asparagus under cold water, and set it aside.

Bring a large pot of fresh water to a boil. Add the orecchlette, and cook at a rolling boil until just tender.

Meanwhile, heat the olive oil and 1 tablespoon of the butter in a saucepan. Saute the scallions and garlic for 3 minutes. Then stir in the olives, peas, reserved artichokes and asparagus, remaining 1 tablespoon butter, 1/3 cup of the reserved cooking liquid, and 3 tablespoons of the Parmesan. Stir well, and cook just until heated through, 2 minutes. Stir in 2 tablespoons of the pasta cooking water, and transfer the sauce to a heated serving bowl.

Drain the pasta, and toss it in the bowl with the sauce until well coated. Season with salt, pepper and the additional 1 tablespoon grated Parmesan. Serve immediately.

Nutritional analysis per serving: 250.3 calories; 10.9 grams total fat; (5.1 grams saturated fat); 7.8 grams protein; 29.5 grams carbohydrates; 20.5 milligrams cholesterol; 177.3 milligrams sodium.

SPRING VEGETABLE STEW

Servings: 4 servings

Ingredients:

3 medium Leeks; the white parts onlysliced in ¼-inch rounds
2 large Artichokes
2 Lemons; juice only
¾ pound Fava beans, shelled(if available)
1 pound Thick asparagus
1 tablespoon Butter
1 tablespoon Virgin olive oil
5 small Garlic cloves; unpeeled
Salt
1 ½ cub Water
6 small Turnips; peeled and halved
6 small Carrots peeled & halved lengthwise
1 pound Fresh peas; shelled, -=OR=-
1 cub -Frozen peas
Additional butter, to taste
Chopped fresh herbs; such asParsley, Thyme, Basil,Marjoram
Freshly milled pepper

Preparation:

WASH THE SLICED LEEKS really well, as they are always sandy. Trim the artichokes. (See instructions in the recipe "Artichokes and Peas.") Keep the finished pieces in a bowl covered with water and the juice of one lemon. Bring a large pot of water to a boil, add the fava beans, and cook for about a minute. Scoop them out and put them in a bowl of cold water, reserving the cooking water. Slip each bean out of its skin and set aside.
Cut the top 3 inches off the asparagus. (Save the stalks for soup.) If the tips are very thick, slice them in half lengthwise. Warm the butter and olive oil in a wide skillet and add the leeks, artichokes, garlic, and salt lightly. Toss to coat everything with the oil and squeeze the juice of the second lemon over all. Cook gently for several minutes, without frying, then add the water. Simmer, partially covered, for about 15 minutes or until the artichokes are tender but still a little firm. Make sure there is always some liquid in the pan, adding more water as needed in small increments. Return the water used for the fava beans to the heat and bring to a boil. Separately blanch the turnips, carrots and asparagus and add them to the stewed vegetables along with the fresh peas. (If you're using frozen peas, add them during the last 2 minutes or so.) Cook gently until all the vegetables are tender and the liquid is reduced to a syrup. Taste for salt. Stir in the additional butter and the herbs and season with pepper.

SPRING VEGETABLES IN A PARCEL

Servings: 2 servings

Ingredients:

325 g Baby vegetables

SUGGESTIONS FOR VEGETABLES:
New potatoes
Courgettes
French beans
Asparagus tips
Carrots
Cauliflower
Sweetcorn
37 ½ g Toasted hazelnuts, chopped
2 tablespoon Extra virgin olive oil
½ tablespoon Balsamic vinegar
2 tablespoon Chopped fresh herbs

SUGGESTIONS FOR HERBS:
Basil
Chervil
Chives
Tarragon

Preparation:

1. preheat the oven to 200C/400F/Gas 6. Cut circles of baking parchment (one for each serving), 30cm in diameter, and make a fold down the centre.

2. Trim the vegetables and cut any larger ones into similar sized pieces. Divide between the paper circles and scatter with hazelnuts. Mix the oil, vinegar, herbs and seasoning and sprinkle over the vegetables.

3. Fold over the paper to enclose the vegetables and crimp the edges together to seal. Place on a baking sheet and bake for 25-30 minutes until the vegetables are tender.

Serve with the paper just open, accompanied by lemon tagliatelle.

Springtime Asparagus Salad

Servings: 6 servings

Ingredients:

2 pound Asparagus, peeled *
½ cub Olive oil
¼ cub White wine vinegar
½ teaspoon Dijon mustard
1 large Clove garlic, crushed
Salt and ground pepper
1 teaspoon Worcestershire sauce
dash Tabasco sauce
½ cub Chopped onion
½ cub Chopped fresh parsley
½ cub Parmesan cheese
3 tablespoon Pine nuts,toasted(see below)

Preparation:

1. Steam the asparagus spears for 5 minutes. Drain well and place in a serving dish.

2. In a bowl, whisk together the oil, vinegar, Dijon, garlic, salt, pepper, Worcestershire, Tabasco, onion, parsley, and Parmesan. Stir in the pine nuts.

3. Pour the vinaigrette over the asparagus. Cover and let marinate in the refrigerator 6 to 8 hours or overnight. Serve chilled with the marinade spooned over the spears.

6 portions

* I always peel asparagus, as the stalk can be quite tough, especially on mature asparagus. If you purchase the pencil thin asparagus, it is not necessary to peel them, as they are generally quite tender.

HOW TO TOAST NUTS

Spread nuts out on a cookie sheet and bake in a 350F degree oven for 5 to 10 minutes until golden. Different sizes and types of nuts toast at varying times; the smaller the nut, the faster it browns, so you have to keep a watchful eye on the oven.

Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)

Springtime Chicken Salad

Servings: 4 servings

Ingredients:

3 Chicken breast halves
1 pound Fresh asparagus
Head iceberg lettuce
Lemon slices for garnish

LEMON-HERB DRESSING:
½ cub Lemon juice
2 tablespoon Lemon juice
2 Sm clove garlic, pressed
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Salt
¼ teaspoon Pepper
¼ cub Slivered toasted almonds

Preparation:

VARIATION: 1lb of boneless chicken breasts can be poached with ¼ c lemon juice and water or broth to cover in a 9-in skillet. Place over med heat.
Bring to a boil slowly. Reduce heat. Simmer for 1 min. Remove from heat.
Cover. Let stand 20 mins. Remove chicken, pat dry and shred. PREPARATION:
Place chicken in a saucepan. Cover with water. Simmer for 20 min. until done. Remove. Cool. Wash asparagus. Snap off stalks at the point of tenderness. Partially fill a large skillet with water. Bring to boil. Add asparagus. Cover and heat until water comes back to a boil. Uncover. Boil slowly for 4-5 mins until spears bend a little when lifted. Drain. Cool.
With a knife, shred half of the lettuce. Place in a large salad bowl.
combine the dressing ingredients. Shake until blended. Drizzle half of the dressing over the lettuce. Shred the chicken. Slice the asparagus into 2-in diagonal pieces. Combine with the lettuce. Drizzle with remaining dressing.
Garnish with lemon slices. Serve, sprinkled with almonds, if desired.

SPRINGTIME CHICKEN SALAD *** NFXS18B

Servings: 4 servings

Ingredients:

3 Chicken breast halves
1 pound Fresh asparagus
Head iceberg lettuce
Lemon slices for garnish

LEMON-HERB DRESSING:
½ cub Lemon juice
2 tablespoon Lemon juice
2 Sm clove garlic, pressed
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Salt
¼ teaspoon Pepper
¼ cub Slivered toasted almonds

Preparation:

VARIATION: 1lb of boneless chicken breasts can be poached with ¼ c lemon juice and water or broth to cover in a 9-in skillet. Place over med heat. Bring to a boil slowly. Reduce heat. Simmer for 1 min.
Remove from heat. Cover. Let stand 20 mins. Remove chicken, pat dry and shred. PREPARATION: Place chicken in a saucepan. Cover with water. Simmer for 20 min. until done. Remove. Cool. Wash asparagus.
Snap off stalks at the point of tenderness. Partially fill a large skillet with water. Bring to boil. Add asparagus. Cover and heat until water comes back to a boil. Uncover. Boil slowly for 4-5 mins until spears bend a little when lifted. Drain. Cool. With a knife, shred half of the lettuce. Place in a large salad bowl. combine the dressing ingredients. Shake until blended. Drizzle half of the dressing over the lettuce. Shred the chicken. Slice the asparagus into 2-in diagonal pieces. Combine with the lettuce. Drizzle with remaining dressing. Garnish with lemon slices. Serve, sprinkled with almonds, if desired.

SPRINGTIME PASTA

Servings: 4 servings

Ingredients:

8 ounce Linguine, or other pasta
2 teaspoon Margarine
1 cub Broccoli flowerettes
2 Leeks, white part, finelychopped
1 cub Water
1 cub Sliced mushrooms
1 cub Whole snow pea pods
1 pound Asparagus, cooked, cut intobite-size pieces
2 teaspoon Salad herbs
½ teaspoon Saltfreshly grated parmesancheese, Optionalfresh ground black pepper,to taste

Preparation:

together into mixingbowl. Stir in pecans. Using rubber spatula, gradually 4. Place dish in roasting pan. Add hot water to pan to come halfway up FAVORITE RECIPES On 03-01-93 (15:31) Prepare topping: Stir brown sugar, cinnamon and flour intosmall bowl.
Add Arrange sliced apples in a 9" pie plate. Combine sugar, cornstarch, powder. Stir in nuts.

Bake in 350 degree F. oven 35 to 40 minutes or until done.
Melt the remaining margarine.
with non-stick coating and set aside. In a large mixing bowl combine one of the many cooked starch pastes one finds in Brazil. For best results, Combine all ingredients and toss well.
: in pickling and preserves- lightly in fish sauces. Good in baked goods cheese, add meat toppings, then cover with mozzarella/parmesan mixture of

grill over medium, indirect heat about 30 to 35 minutes or until chicken is tossing the sauce with the pasta.
onions, garlic, parsley, salt and pepper. Add the clams just before

From: Diane Lazarus Date: 05 Oct 95

STEAK KEW (CANTON)

Servings: 1 servings

Ingredients:

1 pound Flank, skirt steak or othertender beef, cut in 1-inchsquares
1 Onion, cut in 1-inch chunks
1 ½ tablespoon Hoisin sauce
½ teaspoon Oriental sesame oil
1 tablespoon Soy sauce
¼ teaspoon Pepper
1 teaspoon Cornstarch
1 Or 2 garlic cloves, minced
1 Or 2 slices ginger root,minced
½ pound Snow peas, or
1 pound Chinese or regularbroccoli, or freshasparagus tips, or
1 pound Firm ripe tomatoes, cut inwedges
3 tablespoon Peanut oil

Preparation:

Here's a nice, non-weird, Chinese recipe for Steak Kew with variations for hoisin sauce, oyster sauce and hot bean paste. Combine beef, onion, hoisin sauce, sesame oil, soy, pepper, cornstarch, garlic and ginger. Let stand for 15 minutes. Blanch snow peas, broccoli or asparagus for 1 to 2 minutes; drain and place on heated platter; keep warm. If using tomatoes, have at room temperature.
Heat peanut oil in a wok or skillet and stir-fry meat and onion mixture for 1 to 2 minutes; meat should be well seared but still pink inside.

Immediately pour over blanched vegetable and serve. Or place on heated platter and surround with tomato wedges

Variation with oyster sauce: Omit hoisin sauce and sesame oil and add one tablespoon oyster sauce.

Variation with hot bean paste: Omit hoisin sauce and add 2 teaspoons hot been paste.

From "The Regional Cooking of China" by Margaret Gin and Alfred E.
Castle, 101 Productions, San Francisco, 1975.

Posted by Stephen Ceideberg; April 19 1991.

STIR FRIED ASPARAGUS

Servings: 4 servings

Ingredients:

1 pound Asparagus
½ cub Water
½ teaspoon Instant chicken boullion
1 tablespoon Cornstarch
1 tablespoon Water, cold
2 tablespoon Vegetable oil
1 ½ cub Mushrooms, fresh, sliced
⅛ teaspoon Pepper, fresh ground blk

Preparation:

Cut asparagus into 1" pieces and steam lightly. Mix ½ c water and the dry boullion; reserve. Mix cornstarch and 1T water; reserve. Heat oil in wok or 12 inch skillet over medium heat. Add asparagus, mushrooms, salt & pepper. Stir fry about 1 minute.
Stir in bouillion mixture and heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened, about 10 seconds. Serve as a side dish or entree. 90 calories per serving.

Stir-Fried Onion-Pepper Asparagus

Servings: 4 servings

Ingredients:

¾ pound Asparagus
2 tablespoon Oil
4 medium Mushrooms; sliced
1 bunch Green onions; sliced, white
1 Cl Garlic; minced or pressed
½ medium Green pepper; slivered
8 ounce Waterchestnuts; drained
¾ cub Chicken broth
1 tablespoon Cornstarch
2 tablespoon Soy sauce

Preparation:

Recipe by: My Great Recipes Preparation Time: 0:20 Trim asparagus and cut diagonally into thin slices.

Heat oil in large skillet or wok over medium-high heat. Add mushrooms and cook, stirring, until lightly browned.

Add asparagus, green onions, garlic and greep pepper. Stir-fry for 2 to 3 minutes.

Add water chestnuts and stir-fry 1 to 2 minutes.

Blend broth, cornstarch adn soy sauce. Stir into mixture. Cook, stirring, until thickened. Reduce heat. Cover and simmer 2 to 3 minutes or until vegetables are of desired doneness.

SUGARED ASPARAGUS

Servings: 4 - 6 folks

Ingredients:

3 tablespoon Butter=OR=-
3 tablespoon Margarine
2 tablespoon Brown sugar
2 pound Fresh asparagus,cut into 2" pieces (about 4 cups)
1 cub Chicken broth

Preparation:

* By using the brown sugar substitute with this would make a nice side dish for the "sweet ones"

In a skillet over medium-high, heat butter and brown sugar is dissolved. Add asparagus; saute for 2 minutes. Stir in chicken broth; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until asparagus is crisp-tender. Remove asparagus to a serving dish and keep warm. Cook sauce, uncovered, until reduced by half. Pour over asparagus and serve immediately.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE (MAKE IT WORK!!!)

Serves: 4-6; From: "Taste of Home" Magazine; Posted by: Debbie Carlson

SUMMER ASPARAGUS SOUP

Servings: 4 servings

Ingredients:

2 tablespoon Butter
1 Onion, chopped
1 ½ pound Asparagus, fresh
2 tablespoon Flour
6 cub Water, boiling
2 teaspoon Salt
¼ cub Chicken broth, rich(optional)
2 Egg yolks
½ cub Milk

Preparation:

Melt the butter in a pan big enough to cook the soup. Saute the onions for a few minutes, until transparent but not brown.

Meanwhile, slice the asparagus into thin slices. Now add the sliced asparagus pieces to the onions and continue to saute (over medium to medium-high heat) for 15 minutes, until most of the moisture has steamed out of the asparagus and the mixture has just barely started to brown.

Add the flour to the onion/asparagus mixture and stir well to coat each piece with some flour. Cook for 2 or 3 more minutes over medium-high heat.
Dump the boiling water into the asparagus mixture. Add the (optional) chicken broth and the salt. Simmer for 1 hour.

Strain out the cooked asparagus, leaving behind a thin yellow-green soup.
Thicken the soup with the 2 egg yolks. Add the milk and reheat the soup to serving temperature. Add salt and fresh-ground white pepper to taste.
Serve immediately.

NOTES:

* A light and simple asparagus soup -- Every summer, it seems, the grocery stores are glutted with cheap asparagus. Most of the classical recipes for asparagus soup produce a hearty winter-style soup. Here's a simple recipe for a delicious, light, thin soup that is more in keeping with the time of the year that the glut occurs. You can leave out the chicken broth to make it a meatless soup, but it does require egg yolks.
Yield: Serves 4-6.

* The slicing disk on a food processor does an excellent job of slicing the asparagus for this recipe. You can use a food mill, a china cap, or an ordinary sieve to strain the cooked asparagus out of the broth.

* Don't try to make this soup as a low-salt soup by leaving out the salt.
It will taste like dishwater if you cook the asparagus for an hour without salt. Don't try to skimp on time by leaving the cooked asparagus in the broth unstrained. It will ruin the texture.

: Difficulty: easy to moderate (thickening soup with egg yolks is not a beginner's skill).
: Time: 10 minutes preparation, 1 hour simmering, 5 minutes finishing.
: Precision: Approximate measurement OK.

: Brian Reid
: DEC Western Research Laboratory, Palo Alto, California, USA : reid@decwrl.dec.com {decvax,sun,ucbvax,cbosgd,pyramid}!decwrl!reid

: Copyright (C) 1986 USENET Community Trust

SUMMER BASIL SALAD

Servings: 6 servings

Ingredients:

DRESSING:
½ cub Sweet rice vinegar
3 teaspoon Sugar (or sugar substitute)
2 teaspoon Dijon mustard
1 ½ teaspoon Salt (optional)
2 Cloves minced garlic
1 ½ teaspoon Olive oil
Pepper to taste

SALAD FIXIN'S:
½ cub Chopped green onions
½ cub Chopped green, yellow or red
Sweet peppers
½ cub Lightly steamed and cooled
Green beans or asparagus
½ cub Chopped carrot
½ cub Chopped zuchini
¾ cub Golden raisins (do not
Substitute
½ cub Or more finely chopped fresh
Basil
½ cub Chopped fresh parsley

Preparation:

Carbs:Use any of the following, depending on how "McDougall-correct" (I've been learning a lot from you Barbara Z!) you want to be.

16 ounces dry fusilli (or any pasta, whole wheat is fine) boiled 1 cup dry brown rice, cooked (don't know how much it makes cooked) combined with: 1 cup dry couscous (soak for 20 minutes in 1 1/3 cups boiling water) -or, combine with any other grains such as quinoa, barley, or whatever you like ~I think this would also be delicious and nutritious if beans (white, garbanzos, black) were added to the pasta or grains-use your imagination and let me know how it goes!

From: mingram@madam.west.sun.com (Judy Mingram - SunSelect) Fatfree Digest [Volume 9 Issue 8] June 30, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

Summertime Salad

Servings: 4 servings

Ingredients:

Lettuce Of Choice
Sliced Fresh Mushrooms
Sliced Small Carrots
Diced Green Onions
Sliced Radishes
Diced Bell Pepper
Fresh Avocado
Marinated Artichoke Hearts
Marinated Artichoke Crowns
Marinated Mushrooms
Marinated Brussel Sprouts
Marinated Asparagus
Bean Sprouts
Alfalfa Sprouts
Bacon Bits
Croutons
Sliced Cucumber
Sliced Zucchini
Grated Cheddar Cheese
Grated Parmesan Cheese
Grated Monterey Jack Cheese
Fresh Or Canned Shrimp
Fresh Or Canned Crab
Dressings Of Choice

Preparation:

Over the years I have gotten to where I will put just about anything in a tossed summer salad. To add some variety to your summertime salads try any or all of these ingredients. Try leaving out the lettuce sometime, it makes for an interesting salad. From: Syd's Cookbook.

SWISS ASPARAGUS AU GRATIN

Servings: 6 servings

Ingredients:

½ cub Water
1 ½ pound Asparagus spears, trimmed
2 ounce Finelly Shredded NaturalSwiss Cheese
¼ cub Dry bread crumbs
2 tablespoon Kraft Touch of ButterSpread, melted
½ teaspoon Dry mustard
⅛ teaspoon Pepper

Preparation:

Serves: 4

Heat oven to 400 degrees. Bring ½ cup water to boil in 10-inch skillet; add asparagus. Cook 2 minutes; drain. (Asparagus will still be crisp).
Place in a 10 x 6 inch baking dish. Mix remaining ingredients, sprinkle over asparagus. Bake 8 to 10 minutes or until cheese mixture is lightly browned.

Source: Kraft 1992 Official U.S. Olympic Training Table Cookbook From: Jon Judd, cooking echo, 2/93

TARRAGON CHICKEN SALAD LOAF

Servings: 8 servings

Ingredients:

2 pound Chicken breasts *
1 pound Asparagus **
½ cub Water
1 cub Mayonnaise
2 tablespoon Lemon juice
1 ½ teaspoon Tarragon; dried crushd
¼ teaspoon Salt
⅛ teaspoon Pepper
1 Carrot; shredded
1 Red pepper; chopped
3 Green onions; minced
1 pound Egg Bread; oval loaf unslice

Preparation:

* Boned, skinned and split ** Cut diagnally in ½ inch pieces 1. In 13 x 9 x 2-inch microwave-safe baking dish, arrange chicken breasts with thicker portions toward outside. Cover with plastic wrap; turn back one corner to vent. Cook on HIGH 10 minutes, turning chicken over after 5 minutes. Let cool in dish. 2. In medium glass bowl, combine asparagus and water. Cover; vent. Cook on HIGH 3 minutes; drain. Rince with cold water; drain. Set aside. 3. In bowl, whisk mayonnaise with lemon juice, tarragon, salt and pepper until blended. Stir in asparagus, carrot, red pepper and onions. Cut chicken imto 1-inch pieces. Stir into mayonnaise mixture. 4. With serrated knife, cut off a thin slice from top of bread; remove inside (reserve for other use), leaving a ½-inch shell. Spoon salad into bread shell, mounding slightly. If desired, garnish with fresh tarragon. To serve, cut into wedges. Makes 8 to 10 servings... MW Tip: To dry fresh herbs in a quick, easy way, line a MW-safe plate w/2 paper towels, one on top of the other. Evenly spread 2 cups of clean, dry leaves or sprigs on towels. Cook herbs on HIGH 4 minutes, turning at least once. Store the dried herbs in a tightly covered container. Source: McCall's Beat Recipes, 1990, April, Micro-Way...

TEMPURA

Servings: 5 servings

Ingredients:

1 pound Shrimp;prepared w/tails
1 cub Asparagus; 1" pieces
1 cub Carrots; ¼" slices
1 cub Celery; ¼" slices
1 cub Cauliflower; flowerettes
1 cub Zucchini; ½x2" sticks
1 cub Green beans; 2" pieces
1 cub Green Onions; 2" pieces
1 Bell pepper; cut into rings
1 Onion; medium, cut into ring
1 Parsley; bunch
1 cub Snow Peas
1 Sweet potato; ⅛" slices
Vegetable oil
1 TEMPURA BATTER RECIPE
1 TEMPURA SAUCE RECIPE

Preparation:

Make several crosswise slits on the underside of shrimp to prevent curling. Parboil green beans. Pat shrimp and vegetables dry; arrange on platter; cover and refridgerate until serving time. Prepare batter and sauce recipes. Do not make batter recipe too far ahead of time.
Heat oil in a wok to 360 degrees. Dep shrimp and vegetables into batter with tongs; allow excess batter to drip into bowl. Fry a few pieces at a time until golden brown, turning once (cooking time approximately 2-3 minutes). This is best prepared close to or at the table. It is great fun to have a "tempura party" with guests cooking their own. Serve with sauce and rice. (you may need more batter mix depending on the amounts of seafood and vegetables you prepare). Does not keep well once cooked.
04/02 06:18 am Dorie (Waialua, Hawaii)..............

THAI SHRIMP WITH ASPARAGUS

Servings: 4 servings

Ingredients:

¾ pound Large shrimp
1 teaspoon Salt
1 pound Fresh asparagus
½ cub Whole straw mushroomsFresh or Canned
4 Green onions
2 tablespoon Vegetable or peanut oil
3 Garlic cloves; chopped
1 teaspoon Sugar
½ teaspoon Ground black pepper
1 tablespoon Thai fish sauce (nam pla)
1 tablespoon Oyster sauce
¼ cub Chicken stock

Preparation:

SHELL AND DEVEIN the shrimp. In a bowl toss the shrimp with salt; let sit for 5 minutes. Rinse thoroughly with cold water, drain and pat dry; set aside. Cut the asparagus diagonally into 2-inch lengths. Bring a large pot of water to a boil. Drop the asparagus into the water and blanch for a few seconds or until it turns bright green. Remove and shower with cold water to stop the cooking. If using canned mushrooms, drain and rinse them with cold water; set aside. Cut the green onions, including part of the green tops, into 1 ½-inch lengths. Heat a wok over medium-high heat. When hot add the oil and garlic; toss until lightly brown. Turn the heat to high and add the green onions and shrimp to the wok; stir-fry together until the shrimp turn bright orange and feel firm to the touch, about 30 seconds to a minute. Add the asparagus, mushrooms, sugar, pepper, fish sauce, oyster sauce and chicken stock; stir-fry together until the mixture is heated through and sauce has a light cream consistency. This should take no more than a few seconds.

THAI-STYLE, SPICY EGGPLANT-MUSHROOM SAUCE

Servings: 1 servings

Ingredients:

½ pound Mushrooms
1 medium Shallot
2 medium Garlic cloves
½ teaspoon Hunan style red chili paste
1 ½ cub Rice milk or milksubstitute
1 pound Eggplant
1 medium Red bell pepper
½ cub Chopped asparagus stems(originally this was peas)
½ cub Fresh basil leaves
2 teaspoon Sugar
½ teaspoon Plum sauce
½ teaspoon Ginger
¼ cub Veggie stock
2 3 drops toasted sesame oil
2 teaspoon Tapioca flour (see note)

Preparation:

Mince garlic and shallot; quarter mushrooms, dice eggplant into 1-inch cubes and slice red bell pepper into long strips.

In a large frying pan, on medium head add stock and mushrooms. Simmer for 5 minutes or until mushrooms are tender and brown. Remove mushrooms and set aside. In remaining stock add shallot and garlic, sautee for 1-2 minutes. Add chili paste and milk. Bring mixture to a boil then reduce heat and simmer on low for 5 minutes, stirring often. Add sugar, plum sauce and sesame oil (only a few drops! It's amazing the flavor it adds). Add eggplant, asparagus stems and red bell pepper. Bring mixture back up to a boil. Cover and simmer for 15 minutes stirring occasionally until eggplant and asparagus are tender. In the last 5 minutes add mushrooms and fresh basil leaves.

Serve over grilled polenta (recipe follows) or rice and the steamed asparagus tips.

Note: When I made this recipe I felt that the sauce was too thin. The original recipe called for coconut milk and olive oil as the sauce's base.
How I remedied this problem was as follows: I removed all the vegetables from the pan using a slotted spoon and turned the heat down to the lowest setting. I placed them in the serving bowl and set aside. In a measuring cup I added 1/3 cup cold water and 2 heaping teaspoons of tapioca flour (not pearls). Once this was thoroughly mixed I poured it into the sauce while stirring with the slotted spoon. In less than a minute the sauce had thickened very nicely. I then poured the sauce into the bowl over the vegetables and served. It was pleasantly spicy (go light on the red chili paste if you dislike REALLY hot foods) and filling.

Note2: if you wanted to be more authentic you could try adding some coconut extract...

From: J. Ari Kornfeld <ari@sibari.isl.sri.com>. Fatfree Digest [Volume 8 Issue 54] June 15, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

THOM CHRISTOPHER'S WOK-SAUTEED TOFU AND VEGETABLES

Servings: 8 servings

Ingredients:

2 tablespoon Sesame oil
¼ pound Broccoli florets
12 Asparagus tips
2 Carrots, julienned
1 small Zucchini, cut into wheels
¼ pound Snow peas
1 medium Red pepper, julienned
1 medium Green pepper, julienned
1 pound Tofu, cut into thin strips
2 Scallions, chopped
Tamari or soy sauce to taste

Preparation:

Thom Christopher may have walked away with an Emmy for his role as drug kingpin Carlo Hesser on ONE LIFE TO LIVE, but he says his mother, Nancy, swept the awards when it came to talent in the kitchen. "My mother was the most incredible Italian cook," recalls Christopher (who was transformed into jewel expert Mortimer Bern on the ABC show after his character Carlo was murdered). "What's always fascinated me about my mom is that she could work and come home and unexpectedly make meals for 20 people and upward." Which is exactly what she did one evening in 1961 for Christopher and a group of actors who had been rehearsing all afternoon: "Everyone said, 'What are we going to do with a party of 24?' I called home and said, 'Mom, I'd like to bring the company home for dinner', and she said, 'How many?' I said, 'About 24.' By the time we got home, she had made chicken with tomato sauce, shells in tomato sauce, stuffed braciola, chicken soup with escarole. To this day, we all remember that awesome meal."

Christopher's mom passed on her passion for cooking. The actor now enjoys his own elaborate dinner parties with his wife, Judy, in their Manhattan town house. Judy creates the entrees while Christopher whips up the appetizers and desserts - from tuna-fish specialties to banana trifle.

His recipe for sauteed tofu and vegetables - which can be served as an appetizer or a side dish - reflects his cooking philosophy. "I believe in economy in the kitchen," he says. "You can eat very nicely without spending the kitchen sink."

Coat the cooking area of a wok or deep frying pan with sesame oil and heat until very hot. First, saute broccoli, asparagus, and carrots for a few minutes. Then add zucchini, snow peas, and peppers and cook for another minute or two. Add tofu and scallions last. Saute everything in sesame oil for 2 more minutes. Then add tamari or soy sauce to taste and cook a little longer, until vegetables are tender but not overcooked. Vegetables should be stirred frequently and cooking time should not exceed 20 minutes.

THREE-EGG OMELET

Servings: 1 serving

Ingredients:

1 tablespoon Butter or margarine
3 Eggs, lightly beaten
Salt to taste
Freshly ground pepper totaste

FILLING SUGGESTIONS:
Shredded cheese
Chopped ham
Shredded crabmeat
Cooked small shrimp
Shredded cooked chicken
Cooked chopped bell pepper
Cooked sliced mushrooms
Chopped tomatoes
Cook chopped onion
Cooked chopped asparagus,broccoli or other vegetable
Avacado slices

Preparation:

This omelet can be served plain or filled with one or more of the suggested fillings.

1. Melt butter in 10" skillet over medium heat.

2. Add eggs, lift cooked edges with spatula to allow uncooked eggs to flow under cooked portion. Season with salt and pepper. Shake pan to loosen omelet. Cook until set. Place desired fillings on ½ of omelet. Fold in half. Turn out onto plate.

Tilapia En Papillote with Asparagus & Shrimp

Servings: 4 servings

Ingredients:

Stephen Ceideburg
½ pound Thin or medium asparagus
2 tablespoon Unsalted butter, softened
Grated zest of 1 lemon
Salt and freshly groundpepper, to taste
4 large Or 8 small tilapia filets (1¼ to 1 ½ pounds total)
2 tablespoon Fresh lemon juice
2 ounce Tiny cooked shrimp rinsedand drained

Preparation:

Snap off the thick ends of the asparagus, cut the spears diagonally into bite-size pieces, and blanch in lightly salted water.

Drain and cool.

Meanwhile, beat the butter until light and blend in the lemon zest; season to taste with salt and pepper.

Preheat the oven to 450 degrees F.

For each portion, fold a 12-inch square of baking parchment in half diagonally and crease the corners.

Arrange one portion of tilapia filet on one side of the paper.

Season with a little lemon juice and top with a quarter of the shrimp and asparagus.

Dot with a quarter of the lemon butter.

Fold the other side of the paper over the fish and seal the package into a half oval with a series of creases, starting with one corner and finishing with a twist at the opposite end.

Repeat for the remaining portions.

Bake the packages on a sheet pan until the paper is browned and puffy, 7 to 8 minutes.

To serve, slit open each package and slide the contents, out onto a plate; or serve in the paper, letting each diner cut open his own.

PER SERVING: 205 calories, 31 g protein, 2 g carbohydrate, 8 g fat (4 g saturated), 108 mg cholesterol, 38 mg sodium, 1 g fiber.

Jay Harlow writing in the San Francisco Chronicle, 3/18/92.

Posted by Stephen Ceideburg

TORTELLINI VEGETABLE FILLING

Servings: 1 servings

Ingredients:

4 cub Assorted vegetables cooked or uncooked, fresh or frozen, Such as: Artichoke hearts, Asparagus, Eggplant, Mushrooms, Broccoli or Cauliflower
2 cub Cooked spinach; chopped
2 tablespoon Olive oil
2 medium Onions; roughly diced
6 tablespoon Flour
1 cub Milk
1 Egg
½ teaspoon Salt; or as desired
½ teaspoon Ground white pepper
1 teaspoon Fresh rosemary leaves; -OR-
½ teaspoon -Dried rosemary

Preparation:

DEFROST VEGETABLES, if necessary. Roughly chop them into ¼-inch pieces and set aside on a plate. Heat the oil in a large skillet over medium heat, add the onion and cook, stirring, for 5 minutes. Decrease heat to low and add the vegetables. If using uncooked ones, cover and cook for 10 minutes.
If using cooked ones, cook uncovered for 5 minutes. Stir in the flour and add the milk. Cook, stirring, another 2 minutes or until mixture thickens.
Add the salt and pepper. Remove the skillet from the heat, add the egg, salt, pepper and rosemary and scrape the mixture into a bowl to cool.
Stuffing can be stored, covered, in the refrigerator for up to 7 days. To freeze, place 1-cup amounts of stuffing in airtight freezer bags or containers, label and place in freezer for up to 3 months.

TORTILLA PAISANA (SPANISH COUNTRY OMELET)

Servings: 2 servings

Ingredients:

1 ounce Ham, boiled; julienne-cut
¼ cub Onion; thinly sliced
2 teaspoon Oil; divided
4 ½ ounce Potatoes; peeled, cooked &thinly sliced
⅛ teaspoon Salt
⅛ teaspoon Paprika
1 dash Pepper
½ cub Asparagus spears; diced& blanched
¼ cub Peas, frozen; thawed
¼ cub Pimiento, julienne-cutcanned, drained
3 Egg; beaten

Preparation:

Spray a 10-inch nonstick skillet that has a metal or removable handle with nonstick cooking spray and heat; add ham and onion and cook over medium heat, stirring occasionally, until onion is softened, 3 to 4 minutes. Remove from skillet and set aside. In same skilet heat ½ teaspoon oil; add potatoes, sprinkle with seasonings, and saute over medium heat, turning occasionally, until lightly browned on both sides. Remove potatoes from skillet. Add remaining 1 ½ teaspoons oil to skillet; return potatoes and arrange in bottom of pan. Top with ham mixture, asparagus, peas, and pimientos; pour in beaten eggs and cook over medium heat until bottom of omelet is golden, 3 to 4 minutes. Transfer pan to broiler and broil 5 inches from heat source until eggs are set and omelet begins to brown. Using spatula, loosen edges of omelet and carefully slide onto warmed plate.

WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK P350

TRIPLE ONION WALNUT PATE

Servings: 2 servings

Ingredients:

2 Medium sized red onions
Thinly sliced
1 Large yellow onion, thinly
Sliced
2 tablespoon Peanut oil
3 Scallions, cut in 1" pieces
Use white and green parts
1 cub Walnuts
2 Hard cooked eggs, quartered
14 ½ ounce Can, asparagus cuts, well
Drained
½ teaspoon Cumin
½ teaspoon Paprika
¼ teaspoon Salt
Pepper to taste
1 Lettuce leaves for garnish
Black olives for garnish
Cherry tomatoes for garnish

Preparation:

In large skillet, fry red and yellow onions in hot oil, until golden. Lower heat and cook 2 to 3 minutes longer until limp. (Do not let onions become too brown.) Add scallions and heat through.
Cool slightly. Transfer to food processor with walnuts, eggs, asparagus, cumin, paprika and salt and chop coarsely. Spoon into bowl and season to taste with pepper. Chill. Makes 2 ½ cups.
To serve: Scoop onto lettuce lined dish. Garnish with black olives and cherry tomatoes. Serve with matzos.
~--

TULIP, CRAB, AND ASPARAGUS APPETIZERS

Servings: 25 servings

Ingredients:

3 ounce Cream cheese; softened
2 teaspoon Lemon juice
1 tablespoon Minced chives
1 teaspoon Minced fresh dill or mint(Optional)
1 dash Pepper or cayenne
1 cub Crab meat, flaked
25 Fresh asparagus spears
25 Tulip petals

Preparation:

In a medium bowl, beat cheese with lemon juice, herbs, and pepper; stir in crab.
Break tough ends off asparagus. Blanch in 1 inch of boiling water in a large skillet with a lid, or steam standing upright in a couple of inches of water in a tall, narrow pot, until crisp-tender, 2 to 5 minutes, depending on thickness of stems. Plunge into an ice-water bath for 1 minute; then pat dry. Trim asparagus to abut 5 inches; from the trimmings, cut as many ¼-inch rounds as you have tulip petals. Save extra ends for salads.
Fill each tulip petal with about ½ a rounded teaspoon of crab mixture and garnish with an asparagus round. (If your petals are large and asparagus thin, you can use 3 rounds to garnish each filled petal.) Arrange asparagus in a fan on a serving platter and place tulip petals alternately (or create your own pattern).

TUNA SHRIMP DELIGHT

Servings: 6 servings

Ingredients:

10 ¾ ounce Can cream of mushroom soup
8 ounce Frozen shrimp
8 ounce Can pitted black olives,drained and sliced in half
9 ¼ ounce Can chunk tuna, drained
¼ cub Cooking sherry
2 slice White bread,conventionally toasted
10 ½ ounce Frozen asparagus spears,defrosted

Preparation:

1. Place first 4 ingredients in a shallow, 1 ½-quart, heat- resistant, non-metallic casserole. Pour sherry over ingredients and mix gently.
2. Arrange asparagus spears over mixture and heat in Microwave Oven 8 minutes
or until mixture bubbles.
3. Cut conventionally toasted bread into 9 squares per slice. Arrange toast squares on top of casserole filling during last 30 seconds of cooking time.

VEAL OSCAR WITH SAUCE BERNAISE

Servings: 6 servings

Ingredients:

6 Veal cutlets (¼" thick,
Sirloin cut)
Salt and black pepper
Flour and butter
24 Warmed asparagus spears,
Cooked tender
3 tablespoon Beef stock
1 Sauce bernaise
* Recipe follows *

Preparation:

Flatten the cutlets,lightly,on both sides with a mallet,heavy knife or rolling pin (a 2 x 4 works well).Season with salt and black pepper.Dip in flour.Saute in butter over a moderate heat, turning the cutlets several times until done to golden brown. Place on a large warmed platter.Pour the beef stock into a hot saute pan.Let it cook a minute or so,then pour over the cutlets. Place four asparagus spears on top of each cutlet and sauce with spoonful of the bernaise sauce.Serves 6. SAUCE BERNAISE : Boil 1 cup EACH: wine vinegar and dry white wine with the following: 8 tablespoons minced shallots or green onions,4 tablespoons fresh tarragon or 4 teaspoons of dried tarragon, 4 tablespoons EACH: minced parsley and chives,salt and black pepper to taste.Boil until reduced by two thirds.

VEAL ROUNDS WITH VEGATABLES

Servings: 4 servings

Ingredients:

½ teaspoon Salt; or to taste
¼ teaspoon Pepper; or to taste
¼ teaspoon Paprika; or to taste
4 each Veal fillets; cut ¼" thick
4 tablespoon Butter
4 each Stewed tomatoes; whole
12 each White asparagus spears; *
¼ pound Mushrooms; fresh, sliced

Preparation:

* Asparagus Spears should be canned.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour cooking juices over the fillets while cooking. Cook uncovered until mushrooms are just tender. Serve with pureed potatoes and a salad.

VEAL ROUNDS WITH VEGETABLES

Servings: 4 servings

Ingredients:

½ teaspoon Salt; Or To Taste
¼ teaspoon Pepper; Or To Taste
¼ teaspoon Paprika; Or To Taste
4 Veal Fillets; Cut ¼" Thick
4 tablespoon Butter
4 Stewed Tomatoes; Whole
12 White Asparagus Spears; *
¼ pound Mushrooms; Fresh, Sliced

Preparation:

* Asparagus Spears should be canned.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour cooking juices over the fillets while cooking. Cook uncovered until mushrooms are just tender.
Serve with pureed potatoes and a salad.

VEAL SCALLOPS WITH ASPARAGUS, LIME SAUCE

Servings: 4 servings

Ingredients:

1 teaspoon Saffron threads,divided
2 tablespoon All-purpose flour
Salt to taste
Pepper to taste
12 Veal scallops
2 tablespoon Vegetable oil
1 2/3 cub Dry white wine
1 teaspoon Lime zest
1 tablespoon Fresh lime juice
4 tablespoon Heavy cream
12 Green peppercorns
1 pound Asparagus,fresh,sm,blanched

Preparation:

1. Combine ½ teaspoon saffron threads with flour, salt and pepper.
Dust both sides of veal scallops with seasoned flour. Brown veal in oil on both sides, about 5 minutes total. Remove veal to serving platter and keep warm.

2. Deglaze skillet with wine, then add lime zest, lime juice and remaining saffron. Bring lime mixture to a boil and reduce to the consistency of syrup. Stir in heavy cream, bring to another boil and stir in peppercorns. Surround veal scallops with asparagus and top with sauce.

VEGETABLE SALAD WITH HERBAL VINAIGRETTE

Servings: 6 servings

Ingredients:

1 ½ pound Pounds asparagus, ends
Snapped
3 Thin carrots, peeled
¼ pound Sugar snap peas, strings
Pulled
1 medium Clove garlic, peeled and
Minced
2 teaspoon Country-style Dijon mustard
2 tablespoon Lemon juice
1 tablespoon Rice or white wine vinegar
¼ cub Olive oil
⅛ teaspoon Salt
Freshly ground pepper to
Taste
2 tablespoon Minced herbs (such as dill,
Tarragon and/or basil)
3 Plum tomatoes, thinly sliced

Preparation:

1. Cut the asparagus on the diagonal into 1 ½-inch pieces. Cut the carrots on the diagonal into ¼-inch pieces.
2. Fill a bowl with ice water. Bring a pan of water to the boil. Add the asparagus and time 3 minutes, starting the time as soon as the vegetable goes into the water. With a wire or slotted spoon remove the vegetables to the bowl of ice water and bring a pan of water back to a boil. Add the carrots and peas; time 2 minutes. Drain and plunge the vegetables into the ice water.
3. When the vegetables have cooled, drain and wrap in paper towels. Put into a plastic bag and refrigerate.
4. In a blender or small food processor combine the garlic, mustard, lemon juice and vinegar. Slowly add the oil, blending until emulsified. Add the salt, pepper and herbs. (The dressing can also be whisked together by hand.)
5. When read to serve, combine the asparagus, carrots and peas with the tomatoes. Pour the dressing over the vegetables, stirring until well coated.

VEGETABLE SAUSAGE

Servings: 8 servings

Ingredients:

3 cub Mixed vegetables such as artichoke hearts, asparagus, mushrooms, broccoli or cauliflower
1 cub Cooked spinach; chopped
2 tablespoon Olive oil
2 medium Onions; roughly diced
½ cub Bread crumbs
¾ cub Egg whites
½ teaspoon Ground coriander
1 teaspoon Minced garlic
½ teaspoon Salt; or as desired
½ teaspoon Ground white pepper
1 teaspoon Fresh rosemary leaves -OR-
½ teaspoon -Dried rosemary leaves
4 Feet sausage casing

Preparation:

ROUGHLY CHOP VEGETABLES into ¼-inch pieces and set aside on a plate. Heat the oil in a large skillet over medium heat, add the onion and cook, stirring, for 5 minutes. Decrease heat to low, add the vegetables and cook for 10 minutes. Remove vegetables from heat and scrape the mixture into a food processor. Add the egg whites and bread crumbs and puree until smooth.
Stuff the mixture into sausage casings or form 2 long sausages in plastic wrap. Poach the sausages in gently simmering water for 7 minutes, drain and let cool. If you have used plastic wrap to form the sausages, remove it when sausages are cool. Cut sausages into 6-inch lengths. To serve, grill the sausages or place under a preheated broiler. Since the sausages are already cooked, we want only to reheat them and crisp their skins.

WARM ASPARAGUS WITH TARRAGON VINAIGRETTE

Servings: 3 servings

Ingredients:

1 pound Asparagus
½ cub Olive oil
2 tablespoon Dijon-style mustard
¼ cub White wine vinegar
¼ teaspoon Salt
¼ teaspoon Freshly ground black pepper
2 Shallots peeled, finelychopped
2 tablespoon Minced fresh tarragon

Preparation:

This simple dish has such a compelling taste, you'll never have leftovers. Trim the asparagus, discarding woody ends. Steam the spears whole, for about 3 or 4 minutes, until just tender when pierced with a fork. Do not overcook. Rinse in cold water, drain.

Place the olive oil in a small bowl; add the mustard and beat until the oil thickens. Add the vinegar, salt pepper, shallots and tarragon. Arrange the still-warm asparagus on a serving plate and pour the dressing over it.

Serves 3 or 4.

PER SERVING: 270 calories, 3 g protein, 6 g carbohydrate, 28 g fat (4 g saturated), 0 mg cholesterol, 234 mg sodium, 1 g fiber.

From the San Francisco Chronicle, 4/21/93.

Posted by Stephen Ceideberg; May 11 1993.

WESTERN LIGHT BROIL WITH VEGETABLES

Servings: 4 servings

Ingredients:

1 pound Beef top round or boneless
Sirloin steak,cut 1" thick
½ cub Light soy sauce
2 tablespoon Honey
2 tablespoon Lemon juice
2 Green onions, finely
Chopped
¼ teaspoon Garlic powder
6 ounce Asparagus tips, blanched
(2 ½" long)
¾ cub Diagonally cut carrots,
Blanched
½ cub Frozen peas,blanched
4 Tomato roses,if desired

Preparation:

Combine soy sauce,honey,lemon juice,onions and garlic powder.Pour marinade over steak,turning to coat.Marinate in refrigerator,6 to 8 hours,turning occasionally.Pour off marinade;discard.Place steak on rack in broiler pan so surface of meat is 3 to 4" from heat.Broil 16 to 20 minutes to medium-rare,turning once.Keep steak warm.Meanwhile, arrange an equal amount of each vegetable,in spoke fashion,on four dinner plates.Carve steak into ¼" thick slices.Arrange 4 slices of beef over vegetables.Top with a tomato rose,if desired.Makes 4 servings.

WHITE ASPARAGUS IN WHITE SAUCE

Servings: 4 servings

Ingredients:

29 ounce White asparagus; (2 cans)
2 tablespoon Margarine
2 tablespoon Unbleached flour
½ cub ;asparagus liquid
½ cub Milk
4 ounce Ham;cut into julienne strips
⅛ teaspoon Nutmeg; freshly grated
¼ teaspoon Salt

Preparation:

Drain asparagus spears, reserving ½ cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish.

WHITE ASPARAGUS WITH BROWN BUTTER

Servings: 4 servings

Ingredients:

3 pound White asparagus
2 quart Boiling water mixed with
4 teaspoon Salt
½ cub Unsalted butter
2/3 cub Fine,soft white bread crumbs
½ teaspoon Freshly ground black pepper

Preparation:

SNAP OFF THE WOODY ENDS of the asparagus and discard them or save them to make soup. Using a vegetable peeler, peel the asparagus spears. Lay them flat in a large skillet, pour in the boiling salted water, set the pan over moderate heat, cover it, and cook the asparagus for about 5 minutes, just until they are tender, but still crisp. Meanwhile, lightly brown the butter in a medium skillet over moderate heat. Add the bread crumbs and pepper and lightly toss them to mix. Reduce the heat under the skillet to low, to keep the crumbs warm. The instant the asparagus are done, drain them well, then return them to the skillet and shake them over moderate heat for 30 seconds or so to dry up any excess moisture. Transfer the asparagus to a small heated platter, then artfully arrange the crumb mixture on top.

WHITEFISH BAKED W/ FIDDLEHEAD FERNS

Servings: 4 servings

Ingredients:

½ cub White wine
2 tablespoon Dijon mustard
4 (7-oz) whitefish fillets
Salt and white pepper to taste
½ teaspoon Thyme
¾ pound Fiddlehead ferns=OR=- Asparagus
1 medium Onion; finely diced
2 tablespoon Unsalted butter

Preparation:

PREHEAT OVEN TO 375F. Combine wine and mustard in a 3-inch deep baking dish just large enough to hold the whitefish fillets in 1 layer. Place the whitefish in the wine and sprinkle with salt, pepper and thyme. Place the onions and fiddleheads on top, cover the dish and place in the oven for 20 minutes. Remove baking dish from the oven. Arrange a bed of onions and fiddleheads on a platter and place the fish on top. Swirl butter into the cooking liquid and pour over the fish. Serve immediately.

WONDERFUL MILLET VEGETABLE BALLS

Servings: 1 servings

Ingredients:

2 cub Millet;cooked, cold*about ¾ cup uncooked
½ cub Hazelnut (filbert)flour; OR-
½ cub Almonds; ground or otherground nuts
2 tablespoon Arrowroot powder;-OR-
2 tablespoon -unbleached flour;or kamutflour

REMAINING INGREDIENTS:
2 tablespoon Oil, natural; up to 3 tbsp
1 cub Onions; chopped
1 cub Brocolli; chopped small -OR-
1 cub -asparagus; chopped small
1 cub Carrots; chopped small
1 cub Mushrooms; up to 1 ½ cupschopped
1 cub Celery; chopped small -OR-
1 cub -Bell pepper; chopped small
½ cub Olives, black; choppedor green olives; chopped
2 each Garlic cloves; minced
2 each Vegetable bouillon cubes
2 teaspoon Tamari soy sauce; up to 3 tsor miso
2 tablespoon Parsley, fresh; choppedup to 3 Tbsp
1 teaspoon Dill weed
1 teaspoon Paprika
½ teaspoon Majoram
½ teaspoon Thyme

OPTIONAL:
¼ teaspoon Sea salt; especially ifunsalted vegetable bouillonis used
½ cub Almonds; roasted at homechopped

Preparation:

* to cook millet, use 2 ½ cups water per 1 cup dry millet. It does not usually need prewashing. Cook 40-55 minutes and use as a substitute for rice in rice dishes. This is one of the best grains, high in vitamins and very alkaline.

Mix cooked millet, hazelnut flour (or ground nuts) and arrowroot powder (or substitute flours) together. Heat the oil and saute the onions, brocolli and carrots until semi-tender. Add the other vegetables and saute another 1-2 minutes more. Break up the bouillon cubes in the stir fry and mix them well with everything else. Remove the saute from heat and mix it well with the millet-flour mixture. Roll it into balls, using ⅛ - ¼ cup for each ball. Bake the balls at 400F for 18-22 minutes until hot and toasted for a wonderful flavour.

Serve with Arrowroot sauce, Mushroom Gravy, Vegetarian Gravy or Toasted Cashew or Sesame Sauce. Incredibly delicious!

The ⅛ cup balls may be stir fried in a lightly oiled frying pan and served as "meat balls" with spaghetti and tomato sauce or they may be eaten plain or serve as suggested above. Cold leftover balls keep 4-6 days refrigerated. They are terrific for lunches and snacks - a wonderful protein and vitamin lift. MAKES: 2-4 dozen

VARIATIONS: Rice or Quinoa Vegetable Balls: Instead of millet, brown rice may be used. Cook ⅞ cup rice in 2 ¼ cups water so that the rice is very tender. For Quinoa Vegetable Balls, cook 1 ⅛ cups quinoa in only 2 cups water so that the grain will be less tender than usual. Measure 2 cups of the cold cooked grain before using in the recipe. Other grains may also be used. Experiment with kasha, buckwheat, pot barley, bulgur or other whole grains.

Millet, Rice or Quinoa Vegetable Burgers Prepare the Wonderful Millet Vegetable Balls (or the grain you are using as above) and use ½ to ¾ cup of mixture for each burger. Lightly coat the burger with whole wheat, kamut or spelt flour. Grill them for 4-5 minutes on each side on medium-high heat in a skillet or on a griddle. serve with natural ketchup, mustard, pickle and a bun if desired.

Tofu Vegetable balls or Burgers Prepare the Wonderful Millet Vegetables (above) except use 1 lb of regular tofu, crumbled instead of the millet.

T.V.P. Vegetable Balls or Burgers Prepare the Wonderful Millet Vegetable Balls (above) but in place of the millet use 1 cup texturized vegetable protein (T.V.P.) or texturized soy protein soaked in ⅞ cup boiling water for 10 minutes or until the T.V.P. expands and softens.

SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne MacLellan

X'S SPINACH SALAD

Servings: 4 servings

Ingredients:

SALAD:
2 Bunches spinach, washed,
stems removed
1 Onion, thinly sliced
2 Eggs, hard cooked, chopped
2 Tomatoes, cut into wedges
4 Strips bacon, crumbled
1 can Asparagus spears

DRESSING:
½ cub Sugar
1 cub Safflower oil
1 teaspoon Mustard
1 teaspoon Salt
½ cub Vinegar
1 teaspoon Whole celery seeds
1 tablespoon Grated onion

Preparation:

Prepare dressing first: blend together sugar, oil, mustard and salt. Add vinegar, celery seeds and grated onion; shake or beat well. Chill.

Mix together all salad ingredients, except asparagus spears. Pour chilled dressing over all and toss until well coated. Arrange asparagus spears on top. Chill well before serving. It is best the next day.

YELLOW CURRY CHICKEN

Servings: 1 servings

Ingredients:

1 pound Chicken breast meat (boneless, skinless) cut in bite-size pieces
2 cub -TO
3 cub Fresh veggies mushrooms, asparagus, onions, zucchini, ...
2 Potatoes; peeled and cut in pieces, pre-cooked
2 Carrots; cut in bite-size pieces, pre-cookedOR- half this amount
½ cub Frozen peas (approximately)
2 tablespoon Vegetable oil (less if desired)
1 tablespoon Red curry paste
14 ounce Coconut milk
4 tablespoon Fish sauce (less if desired)
1 dash Salt
2 tablespoon Sugar (less if desired)
1 tablespoon Yellow curry powder
½ cub Water or chicken stock
½ Bay leaf

Preparation:

1A. Pre-cook potatoes and carrots. Don't cook them too done, since they will simmer with the main dish later.

1. Cut boneless, skinless chicken breast into bite-size pieces.

2. Wash and cut fresh vegetables into bite-size pieces.

3. In a heavy saucepan on medium heat, heat the veg. oil, red curry paste, and about one third of the coconut milk. Heat 5-10 minutes, stirring, until it forms a thin gravy.

4. Turn the heat to high, add the chicken, and cook until the chicken is half cooked, maybe five minutes.

5. Add the fish sauce, sugar, salt, and rest of the coconut milk, and mix well.

6. Stir in the curry powder, potatoes, carrots, and water/stock. If desired, add 1/s bay leaf. Let simmer just a minute or two.

7. Add the fresh vegetables and the frozen peas, and let simmer for 3 to 5 minutes, until fresh veggies are just done.

8. Serve (with jasmine rice...).

From: arielle@taronga.com (Stephanie da Silva)

Ziti with Asparagus Peas & Lemon Cream

Servings: 4 servings

Ingredients:

½ cub Shelled fresh peas (about½ lb unshelled)
½ pound Asparagus, trimmed, peeledand cut on the diagonalinto 1-½" pieces
8 tablespoon Unsalted butter
1 ¼ cub Heavy cream
1 Juice of lemon
1 teaspoon Finely grated lemon rind
Salt
Freshly ground white pepper
½ pound Ziti or tubular pasta
3 Hearts of Bibb or butterlettuce, separated intoleaves
½ cub Freshly grated Parmesancheese

Preparation:

(From "Perla Meyers' Art of Seasonal Cooking," Simon and Schuster).

Place the peas in a vegetable steamer, set over simmering water, and steam, covered, for 3-5 minutes or until just tender. Remove and run under cold water to stop further cooking. Drain and set aside.

Add the asparagus to the vegetable steamer. Cover and steam for 3-5 minutes or until just tender. Remove and run under cold water to stop further cooking. Drain and set aside.

Add asparagus to the vegetable steamer. Cover and steam for 3-5 minutes or until just tender. Run under cold water, drain and reserve.

In a large heavy skillet, melt the butter over medium heat and whisk in the cream. Bring to a boil, reduce the heat, and simmer until reduced by one-third. Add the lemon juice and rind. Season with salt and white pepper and keep warm.

Bring plenty of salted water to a boil in a large casserole. Add the ziti and cook until just tender, al dente. Add 2 cups of cold water to stop further cooking. Drain thoroughly, and add to the lemon cream together with the peas, asparagus and Bibb lettuce and simmer until the sauce lightly coats the pasta and the lettuce has just wilted. Add the Parmesan and toss gently. Taste and correct the seasoning and serve at once.

Nutritional analysis per serving: 642.3 calories; 52.6 grams total fat; (33.7 grams saturated fat); 10.9 grams protein; 26.5 grams carbohydrates; 179 milligrams cholesterol; 230.5 milligrams sodium.

ZITI WITH ASPARAGUS, PEAS AND LEMON CREAM

Servings: 4 servings

Ingredients:

½ cub Shelled fresh peas (about½ lb unshelled)
½ pound Asparagus, trimmed, peeledand cut on the diagonalinto 1-½" pieces
8 tablespoon Unsalted butter
1 ¼ cub Heavy cream
1 Juice of lemon
1 teaspoon Finely grated lemon rind
Salt
Freshly ground white pepper
½ pound Ziti or tubular pasta
3 Hearts of Bibb or butterlettuce, separated intoleaves
½ cub Freshly grated Parmesancheese

Preparation:

(From "Perla Meyers' Art of Seasonal Cooking," Simon and Schuster).

Place the peas in a vegetable steamer, set over simmering water, and steam, covered, for 3-5 minutes or until just tender. Remove and run under cold water to stop further cooking. Drain and set aside.

Add the asparagus to the vegetable steamer. Cover and steam for 3-5 minutes or until just tender. Remove and run under cold water to stop further cooking. Drain and set aside.

Add asparagus to the vegetable steamer. Cover and steam for 3-5 minutes or until just tender. Run under cold water, drain and reserve.

In a large heavy skillet, melt the butter over medium heat and whisk in the cream. Bring to a boil, reduce the heat, and simmer until reduced by one-third. Add the lemon juice and rind. Season with salt and white pepper and keep warm.

Bring plenty of salted water to a boil in a large casserole. Add the ziti and cook until just tender, al dente. Add 2 cups of cold water to stop further cooking. Drain thoroughly, and add to the lemon cream together with the peas, asparagus and Bibb lettuce and simmer until the sauce lightly coats the pasta and the lettuce has just wilted.
Add the Parmesan and toss gently. Taste and correct the seasoning and serve at once.

Nutritional analysis per serving: 642.3 calories; 52.6 grams total fat; (33.7 grams saturated fat); 10.9 grams protein; 26.5 grams carbohydrates; 179 milligrams cholesterol; 230.5 milligrams sodium.

ZUPPA DI ASPARAGI (Calabrian Asparagus Soup)

Servings: 6 servings

Ingredients:

2 Garlic clove; minced
2 tablespoon Olive oil; extra-virgin
2 pound Asparagus; trimmed & cutinto 1" pieces
2 teaspoon Salt
½ teaspoon Pepper, black
4 cub Vegetable broth; OR
4 cub Low-sodium chicken broth
4 Eggs
½ cub Parmesan; grated, plus extrafor serving
6 slice Italian bread; toasted

Preparation:

In a large saucepan, cook the garlic in the olive oil over moderate heat, stirring constantly, until golden, about 3 minutes. Add the asparagus and cook until bright green, about 5 minutes. Add the salt, pepper and Vegetable Broth and bring to a boil. Reduce the heat to moderately low and simmer until the asparagus are tender, about 15 minutes.

In a small bowl, beat the eggs with ½ cup of the cheese. Reduce the heat to low so that the soup is no longer simmering, and very slowly ladle about 2 cups of the hot soup into the beaten eggs, whisking constantly. Once incorporated, gradually stir the egg mixture into the soup in the saucepan. Increase the heat to moderately low and cook the soup, whisking constantly, until it just thickens, about 8 minutes. Do not allow the soup to boil or the eggs will curdle.
Remove from the heat.

Place one slide of toasted bread into each soup bowl. Ladle the hot soup on top and serve with additional grated cheese.

Note: Thickening soup with bread is typical of rustic Italian cooking, in which nothing goes to waste. The toasts may be made from day-old or slightly stale bread. Serve with a Sauvignon Blanc.

-- We Called It Macaroni
by Nancy Verde Barr
Alfred A. Knopf