/ Salads / Asparagus|
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
In a small bowl combine softened butter,
Dijon mustard, tarragon, 1/4 teaspoon salt, and black pepper;
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.
with Portobellas, Ham and Asparagus
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
Ham with Slow-Roasted Asparagus and Lemon-Thyme Sauce
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
To serve, slice ham. Serve
with asparagus and lemon sauce. (Use remaining ham for sandwiches
or another recipe.)
Pound pork pieces to 1/4-inch
Melt butter in large skillet
over medium-high heat. Brown pork on both sides, remove and keep
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.
Heat oil in large skillet
over medium-high heat. Add carrots, cook 5 minutes, stirring
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.
Pork and Asparagus with Oyster Sauce
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
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.
Tuna with Asparagus and Mango & Lime Salsa
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.|
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
In dry skillet, toast walnuts over medium-high
heat 1 to 2 minutes or until walnuts are slightly browned. Set
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
Spoon rice into serving bowls; top with
sea bass mixture.
Asparagus with Fresh Herb Linguine
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.