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Recipes Using Asparagus


Gold Post Medal for All Time! 846 Posts
July 24, 2012
Asparagus with Parmesan and Balsamic VinaigretteThis dish serves four and is really easy, tasty, light, and healthy! If you would prefer two eggs per person simply poach eight eggs. ;-)

Ingredients:

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  • 1 lb. thin asparagus, trimmed and broken into quarters
  • 4 large or extra large eggs
  • freshly squeezed lemon juice, for drizzling to taste
  • extra virgin olive oil, for drizzling to taste
  • fresh Parmesan cheese, finely shredded, to taste
  • salt and pepper, to taste

Directions:

  1. Completely prepare one pot for poaching the eggs and one pot for cooking the asparagus to be ready for cooking at the same time.
  2. Steam the asparagus until they are just tender, about 2 to 3 minutes, drain and then evenly divide onto four serving plates.
  3. Meanwhile, poach eggs until whites are set, yet yolks are still soft, about 2 to 3 minutes.
  4. Remove eggs, one at a time, from water with slotted spoon, allowing water to drain from each. Top each asparagus prepared plate with one egg, drizzle with lemon juice, drizzle with olive oil, season with salt and pepper, sprinkle with Parmesan cheese, and serve.
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By Deeli from Richland, WA

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Gold Post Medal for All Time! 846 Posts
April 23, 2010

Prepare asparagus and break into bite size pieces, if desired. Melt the butter in a medium saucepan. Add sesame seeds and cook, while stirring, over moderate heat, until lightly browned. Add lemon juice, orange juice, and sesame oil.

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January 31, 2011

Hollandaise sauce is high fat high calorie but I wanted a way to make asparagus have the flavor of it without all the junk. I played around and came up with this simple dressing.

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Gold Post Medal for All Time! 846 Posts
January 3, 2011

It will depend on how many spears of asparagus per pound and how thinly the deli department slices the roast beef as to how many appetizers this will make, but generally it's about 3 dozen.

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Gold Post Medal for All Time! 846 Posts
April 19, 2010

I simply love asparagus and am in heaven right now because it's asparagus season. Line a baking sheet with parchment paper or paper towels.

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Heat oil in a large heavy saucepan or deep fryer until it reaches 375 degrees F.

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Gold Post Medal for All Time! 846 Posts
July 27, 2010

Easy and flavorful! The easiest way to grill asparagus is to thread several asparagus spears on to two parallel soaked wooden skewers and repeat, if necessary, until all are skewered before coating with the oil mixture.

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Gold Post Medal for All Time! 846 Posts
October 7, 2010

Preheat oven to 425 degrees F. Lightly grease an 8 x 8 inch baking dish. Mix ham, onion, red bell peppers, and asparagus in the prepared baking dish.

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Silver Post Medal for All Time! 355 Posts
April 6, 2015

This dish when served over rice pilaf can be a meal alone or a side dish on a holiday meal.

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Bronze Request Medal for All Time! 59 Requests
May 16, 2011

I know it's an odd title, but it tastes good.

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Diamond Post Medal for All Time! 5,887 Posts
March 17, 2010

Heat cream cheese and milk over low heat; stir until smooth. Stir in bleu cheese and onion salt. Serve over hot asparagus. Top with additional bleu cheese, if desired.<

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Bronze Post Medal for All Time! 231 Posts
June 1, 2009

Go green, they are healthy.

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Bronze Post Medal for All Time! 203 Posts
February 20, 2007

Heat pan and add oil. Add remainder of ingredients except asparagus. Cook until it comes to a boil. Shut off flame or move pan off ring. Now add asparagus and toss lightly.

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Diamond Post Medal for All Time! 5,887 Posts
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In a saucepan, melt butter, stir in flour, and cook until thick. Gradually stir in milk and cook until bubbly and thickened.

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Diamond Post Medal for All Time! 5,887 Posts
May 10, 2009

Asparagus is one of my favorites. This is a great recipe.Preheat oven to 325 degrees F. Combine first 4 ingredients and 3/4 cup cheese in blender container.

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Diamond Post Medal for All Time! 5,887 Posts
March 4, 2008

In small bowl, combine garlic powder, rosemary, and salt. Sprinkle over chicken. Lay 1/2 slice cheese on each piece.

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Top with 4 asparagus spears. Fold long edges of chicken breast over asparagus; secure with wooden toothpick.

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January 16, 2006

Two cans salmon any kind. Clean, de-bone and skin the salmon. Mix with chopped onion to taste, two eggs, bread crumbs, as needed about 1 cup...

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