/ Salads / Asparagus|
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
|Sorce||MaxAlpha And Omega
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
In a large bowl, whisk together egg whites,
milk, onions, herbs and pepper until well combined. Stir in asparagus
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.
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
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.
& Asparagus Frittata
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.
Cut asparagus into 1-inch
pieces. Cook in boiling water until tender ( 2 to 4 minutes);
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.
and Herb-Scrambled Eggs
In a medium mixing bowl,
beat egg whites, milk and egg. Stir in cilantro, salt and pepper;
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.
Asparagus Eggs Benedict
Preheat oven to 250°F.|
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.
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
Bake frittata, uncovered, in a 400*F oven
about 10 minutes or until set. Garnish each serving with tomato.
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
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.