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Summer Asparagus Roll-Ups

Instructions Trim asparagus tips to 4 to 5-inch lengths, reserving remainder of stalk for another use. In boiling salted water, cook asparagus until tender, 4 to 7 minutes. Rinse under cold water. Cut peppers into 1/2-inch wide strips. Rinse and dry asparagus tips and pepper strips thoroughly.
Mix herb cheese spread and sun-dried tomatoes together. Spread each tortilla with approximately 1 tablespoon herb cheese spread. Cut tortillas into strips 1 to 1 1/2-inches wide. Place one asparagus tip and one pepper strip together at one end of a tortilla strip and tightly roll-up in spiral fashion. Repeat with remaining asparagus and peppers.
Refrigerate covered until serving time. May be prepared up to one day ahead.

Asparagus & Parmesan Frittata For 24

SorceMaxAlpha And Omega
Instructions Preheat oven to 325°F.
In an oversized bowl (or two batches) whisk together egg whites, milk, onion, herbs and pepper until well combined. Stir in asparagus and cheese.
Spray two 13 x 9 x 2-inch pans with aerosol cooking spray; pour half of mixture (6 cups) into each pan.
Sprinkle 1/3 cup grated Parmesan over mixture in each pan.
Bake 30 to 35 minutes or until knife inserted off-center comes out clean. Let stand 5 minutes; cut each frittata into twelve squares.

Asparagus & Parmesan Frittata

Instructions In a large bowl, whisk together egg whites, milk, onions, herbs and pepper until well combined. Stir in asparagus and cheese.
Preheat broiler.
Heat oil in an 8-inch, oven-proof, nonstick skillet or omelet pan.
Pour in egg white mixture. Cook without stirring over medium heat, about 4 to 5 minutes or until mixture is nearly set.
Sprinkle Parmesan cheese over frittata; place under broiler until top is set and lightly browned.

Asparagus Mushroom Frittata

Instructions Heat oil in a large, oven-safe skillet over medium heat. Add asparagus, mushrooms and onions. Cover and cook until onion is tender, but not brown, about 5 minutes; remove from heat. Set aside 8 asparagus spears and 8 mushroom slices. Cut remaining asparagus into thirds and return to skillet.
In a separate bowl, beat together eggs, ricotta cheese, lemon juice, dill weed, salt and pepper until blended. Pour over vegetables, but don't stir. Reduce heat to low. Cover and cook until eggs are almost set, about 7 minutes. Preheat broiler while eggs cook.
Remove pan from heat, uncover, and arrange reserved asparagus in a spoke-fashion over eggs. Place reserved mushroom slices between asparagus.
Broil 6 inches from heat until eggs are set and starting to brown, about 3 minutes. Cut into wedges to serve.

Fresh Tomato & Asparagus Frittata

Instructions Place asparagus spears in nonstick 10-inch skillet; add enough water to cover. Bring to a full boil. Cook over medium heat until crisply tender (5 to 7 minutes). Drain; transfer asparagus to small plate.
Melt butter in same skillet until sizzling. Add mushrooms and onion; cook over medium heat until tender (3 to 4 minutes).
Beat eggs in medium bowl until frothy; stir in bacon. Pour into skillet. Stir gently over medium heat to cook evenly on bottom (3 to 4 minutes). As egg mixture sets, lift edges with spatula to allow uncooked egg to flow underneath. Arrange tomato slices and asparagus on top. Cover; continue cooking until eggs are set (4 to 5 minutes). Sprinkle with cheese; cut into wedges.

Asparagus Omelet

Instructions Cut asparagus into 1-inch pieces. Cook in boiling water until tender ( 2 to 4 minutes); drain thoroughly.
Melt half of the butter in a medium skillet over medium-high heat. Sauté garlic and mushrooms until soft, about 2 minutes. Remove from pan and mix with asparagus; cover and set aside to keep warm.
In a small bowl, combine eggs, milk, salt, basil and pepper. Melt remaining butter in skillet over moderate heat; pour in egg mixture. Tip skillet to coat evenly with egg.
As eggs cook, periodically tilt skillet, lifting cooked portion, allowing uncooked egg mixture to slide beneath.
When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan onto a warm plate. Fold plain half of omelet over asparagus-mushroom mixture. Serve immediately.

Asparagus and Herb-Scrambled Eggs

Instructions In a medium mixing bowl, beat egg whites, milk and egg. Stir in cilantro, salt and pepper; set aside.
Preheat large non-stick skillet over medium-high heat. Add oil and sauté asparagus until tender, about 3 minutes.
Lower heat to medium and pour in egg mixture. Stir gently until eggs are set.
Serve immediately in warmed tortillas and top with salsa.

Swiss and Asparagus Eggs Benedict

Instructions Preheat oven to 250°F.
Prepare béarnaise sauce by following package directions and adding additional 1/2 cup milk; keep warm. Trim ends of asparagus and cut into thirds. Cook asparagus in boiling water until almost tender, about 2 to 3 minutes. Drain.
Toast bread slices. Place one slice Swiss cheese and one slice turkey on each piece of toast. Place on cookie sheet in oven until cheese melts.
While toast is in the oven, fry eggs, sunny-side up. Remove toast from oven and top with eggs. Place asparagus and desired amount of béarnaise sauce on eggs. Sprinkle with Parmesan cheese and serve warm.

Asparagus Frittata

Instructions Cook fresh asparagus spears in a small amount of boiling water for 8 to 10 minutes or until crisp-tender; drain. Reserve 3 spears for garnish; cut remaining asparagus into 1-inch pieces. Or, cook frozen asparagus according to package directions; drain. Set aside.
Meanwhile, in a medium mixing bowl beat eggs until foamy. Beat in cottage cheese, mustard, salt, and pepper; set aside.
Spray a 10-inch ovenproof skillet with nonstick spray coating. Cook mushrooms over medium heat until 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 until mixture bubbles slightly and begins to set around the edges.
Bake frittata, uncovered, in a 400*F oven about 10 minutes or until set. Garnish each serving with tomato.

Asparagus Pasta

SorceMinted Llama
Instructions In a large skillet, over high heat, sauté the mushrooms, green onions, and garlic in the olive oil until tender. Add the olives and tomatoes. Heat thoroughly.
Add cooked asparagus and dry spices, stirring constantly.
Add Marsala wine to flash point, then add chicken stock.
Add cornstarch slurry to thicken.
Pour over cooked pasta, mix, sprinkle with Romano cheese and serve hot.


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