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Turkey And Asparagus Rollups

Instructions Place cutlets between sheets of wax paper, and pound to length of asparagus spears. Spread each slice with mustard. Place three to four asparagus spears toward one end of the turkey fillet.
Sprinkle each with 2 tablespoons cheese and 1 1/2 teaspoons shallots; sprinkle with salt and pepper.
Roll up turkey to enclose asparagus. Fasten with skewers or toothpicks.
Brown turkey rolls in oil in an oven-proof skillet. Pour wine over turkey and sprinkle with salt and pepper lightly.
Bake at 350° F. for 15 to 20 minutes or until turkey is cooked but not dry.

Turkey Breast with Roasted Asparagus

Instructions In a small bowl combine softened butter, Dijon mustard, tarragon, 1/4 teaspoon salt, and black pepper; set aside.
Remove skin from turkey; set skin aside. Lay one turkey breast half, boned side up, on work surface. Make 4 or 5 shallow cuts in thickest part of the breast (do not cut through). Place turkey breast between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound turkey breast to a uniform 3/4-inch thickness. Remove plastic wrap. Repeat with the remaining turkey breast half. Dot turkey with half of the butter mixture; set the remaining mixture aside. Top turkey evenly with roasted peppers and parsley. Starting from a short side, roll up each turkey breast into a spiral. Wrap the reserved skin around each roll; tie with 100-percent cotton string. Place on a rack in a shallow roasting pan.
Melt the remaining butter mixture; brush over surface of turkey. Insert an oven-going meat thermometer into center of one of the turkey rolls. Roast in a 325 degree F oven for 1-1/2 to 1-3/4 hours or until juices run clear and turkey is no longer pink (170 degree F).
Meanwhile, in a large bowl toss together asparagus, oil, and 1/4 teaspoon salt. Place asparagus in the roasting pan next to turkey the last 15 to 20 minutes of roasting.
Cover turkey and asparagus with foil and let stand for 10 to 15 minutes before slicing. Serve the turkey with roasted asparagus.

Fettuccine with Portobellas, Ham and Asparagus

Instructions COOK mushrooms, green onions, garlic and oil in large skillet until tender. Add asparagus; cook until crisp-tender.
PREPARE pasta according to package directions.
TOSS pasta with mushroom mixture, ham, parsley and cheese. Season with salt and black ground pepper.

Spiral-Cut Ham with Slow-Roasted Asparagus and Lemon-Thyme Sauce

Instructions Heat oven to 350 degrees F. Place ham on rack in a shallow baking pan. Cover pan tightly with foil. Roast until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 135 degrees F. (about 15 minutes per pound).
Meanwhile, remove and discard woody stems from asparagus spears. Arrange asparagus in a 15 x 10 x 2-inch baking pan. Drizzle with cooking oil. Sprinkle with lemon pepper seasoning. When ham reaches 135 degrees F., add asparagus to oven. Roast about 30 minutes more or until asparagus is tender and ham registers 140 degrees F.
For lemon sauce, in a 1 1/2-quart saucepan combine cornstarch, sugar, bouillon granules and pepper. Stir in water, lemon juice and lemon peel. Bring to boil; reduce heat. Cook and stir until mixture is bubbly. Cook for 2 minutes more. Stir in butter and snipped thyme or parsley.
To serve, slice ham. Serve with asparagus and lemon sauce. (Use remaining ham for sandwiches or another recipe.)

Swiss Asparagus Pork Medallions

Instructions Pound pork pieces to 1/4-inch thickness.
Melt butter in large skillet over medium-high heat. Brown pork on both sides, remove and keep warm.
Stir in wine, lemon juice, marjoram, salt, pepper, onion and asparagus. Bring to a boil; cover and reduce heat. Simmer 5 minutes or until asparagus is tender. Remove asparagus and keep warm.
Stir flour into half and half until smooth; gradually stir into boiling liquid in skillet. Cook and stir until thickened, stir in cheese, return pork and asparagus. Heat through.

Pork and Asparagus Stir-Fry

Instructions Heat oil in large skillet over medium-high heat. Add carrots, cook 5 minutes, stirring often.
Add asparagus; cook 1 minute more. Lower heat to medium low, add 1 tablespoon wine. Cover and cook until vegetables are crisp-tender (4 to 5 minutes). Remove vegetables and keep warm.
Heat remaining oil in skillet over high heat. Stir-fry pork 3 to 4 minutes, return vegetables to pan and add remaining wine, lime juice, salt, pepper, ginger and lime peel. Heat through. Serve immediately.

Stir-Fried Pork and Asparagus with Oyster Sauce

Instructions Slice pork steak across the grain into 1/8 x 2-inch strips.
In a wok heat peanut oil on a high heat until it just begins to smoke. Drop in pork strips and stir-fry about 1 minute, or until no longer pink.
Add sliced asparagus spears and stir-fry briskly for 1 minute.
Add grated ginger root, chicken broth, and sugar; stirring constantly. When the liquid boils, reduce the heat to medium, add oyster sauce, cover, and simmer for about 1 minute, or until the asparagus is cooked but still firm.
Uncover, raise the heat, and push the pork mixture up the sides of the pan. Dribble in a paste made by combining cornstarch and water; stir continuously until the liquid thickens. Stir the pork mixture into the sauce.

Grilled Ahi Tuna with Asparagus and Mango & Lime Salsa

Instructions Combine mango, lime sections and jalapeño in a small saucepan with vinegar. Bring to a boil, reduce heat and simmer for 15 minutes. Add water if mixture appears too dry. Set aside to cool.
Preheat grill.
Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add asparagus and sauté for 2 minutes, or until tender-crisp. Add the cilantro, stock, lime juice and honey. Cook, stirring occasionally for 2 more minutes. Remove from heat.
Oil grill before cooking. Season tuna on both sides with salt and pepper. Grill tuna until desired doneness is reached, about 3 minutes per side for medium-rare.
Make a bed of asparagus on each serving plate. Top with tuna, then spoon mango salsa on top. Serve immediately.

Sautéed Sea Bass with Asparagus & California Walnuts

Instructions In dry skillet, toast walnuts over medium-high heat 1 to 2 minutes or until walnuts are slightly browned. Set aside.
In medium bowl, coat sea bass with cornstarch. Coat non-stick skillet with cooking spray; add sea bass and sauté over medium-high heat, turning occasionally, about 5 minutes or until fish is golden brown and opaque throughout. Remove sea bass; set aside.
Add garlic to skillet; sauté 10 seconds. Stir in asparagus, broth and lemon juice. Cover and cook 3 minutes. Return sea bass to skillet; cover and cook 1 minute. Remove from heat; stir in walnuts and season with salt and pepper.
Spoon rice into serving bowls; top with sea bass mixture.

Shrimp and Asparagus with Fresh Herb Linguine

Instructions Prepare linguini according to package directions; drain, mix in 1 tablespoon butter so they don't stick, set aside and keep warm.
Heat olive oil in heavy large skillet over medium heat; add shrimp and sauté about 3 minutes, stirring frequently. Using slotted spoon, transfer shrimp to a bowl. Add garlic, shallots and 1 tablespoon butter to skillet. Cook 2 minutes, then add clam juice and wine.
Increase heat and boil mixture about 8 minutes, until reduced by half. Reduce heat to medium-low; whisk in remaining butter. Return shrimp and any accumulated juices to the skillet. Add parsley, dill, pepper, salt and linguine; toss to blend well. Add asparagus and toss gently to mix.


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