How to prepare asparagus as a side dish?

Question

My family LOVES asparagus and I usually either steam it with Hollendase sauce or roast it in a little olive oil. Anyone else know some creative ways to do aspragus as a side dish?

Answer 1

I have a way which I have used in restaurants many times.
Blanch the asparagus first.(Drop it in boiling water, have a bowl full of ice water ready on the side, remove the asparagus from the boiling pot after about 3 minutes and put it directly in the ice water). This will bring out the color and crunchiness. Then toss the spears in either some olive oil with crushed garlic and red pepper flakes or your favorite italian dressing. wrap each spear in thinly sliced prosciutto and pan sear until the prosciutto is slightly brown an crispy.

Answer 2

Got this off a website awhile back. It's a favorite of mine now.


Asparagus Vinaigrette

1-1/2 lbs. asparagus, tough ends removed
1/4 cup olive oil
3 garlic cloves, thinly sliced
1 Tablespoon fresh lemon juice
1/2 teaspoon balsamic vinaigrette
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon chopped fresh rosemary

PREPARATION:

1. Cook asparagus either in salted water or in the microwave until tender. Keep warm on a serving platter.

2. Heat oil and garlic in a small sauce pan over low heat, about 8 minutes. Do not allow garlic to brown, it should just be golden and tender.

Pour the warm oil in a small bowl. Add the lemon juice, vinegar, salt, pepper and rosemary. Mix well.


To Serve:

Pour the vinaigrette over the warm asparagus and serve

Answer 3

My family loves asparagus and this is how I fix it. I trim the toughest bits off the ends. I heat up a very large skillet with about 3 T. sesame oil. I let the oil get to the point where it is almost, but not quite, smoking. Then I dump the asparagus in, stir them around, and cover them. I continue to cook them on a high burner for about 3 minutes. I shake the pan around to keep them moving. Then I take the lid off and throw in about 1/4 c. of soy sauce or teriyaki sauce. I slap the cover back on really fast and remove the pan from the heat. I shake the pan to coat the asparagus with the sauce.

I can serve asparagus prepared this way either hot or at room temperature. Here's where I blogged about this method:
http://mysisterskitchen.wordpress.com/2006/12/04/sesame-soy-asparagus/

Answer 4

Here are a couple of ideas

Stir-Fried Asparagus
Servings: 4

1 lb Asparagus
1/2 Cup Water
1/2 Tsp Instant chicken boullion
1 Tbsp Cornstarch
1 Tbsp Water, cold
2 Tbsp Vegetable oil
1-1/2 Cup Mushrooms, fresh, sliced
1/8 Tsp Pepper, fresh ground blk

Cut asparagus into 1" pieces and steam lightly. Mix 1/2 cup water and the dry boullion; reserve. Mix cornstarch and 1T water; reserve.

Heat the oil in a wok or a 12 inch skillet over medium heat. Add the asparagus, mushrooms, salt & pepper. Stir fry about 1 minute.
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Lemon Dijon Asparagus
4 servings

This is my simple, healthy and tasty way to make asparagus! This is also good with basalmic vinegar in place of lemon juice.

1 (12 ounce) bag frozen asparagus spears
1 lemon, juice of
1 tablespoon whole grain Dijon mustard
black pepper
cooking spray

Spray large skillet with oil. Heat over medium-high.

Add asparagus spears. Try to get them all flat in the pan. Turn a few times until lightly browned and heated through, but still bright green and crisp tender.

Stir together juice of 1 lemon, dijon mustard and black pepper to taste (I put alot). Pour mixture into pan with asparagus and toss. Cook 1 minute until heated.

Serve immediately.

I like to serve this with simple baked chicken breasts or fish.

Answer 5

Okay....my family loves this (my sister in law's specialty).

Slather olive oil on the bottom of a pan. Lay a single layer of asparagus. Then, top with lots of Feta cheese and a little parmesan. Bake for about 10 minutes.

YUM!

Answer 6

Believe it not, fresh asparagus broken into pieces is wonderful in a salad. I like mine with Hollandais sauce.

Answer 7

My husband makes killer asapargus.... best I have ever had. I like mine a little crisper than you would get with sauteeing them. So anyway, break the bottoms off and put the asaragus in boiling water for 2 or 3 minutes. Then take them out, pour italian dressing over all of them and stick them in the fridge to marinate for a few hours. YUM!

Answer 8

I only use the thin asparagus. I cut the ends off and saute in a frying pan with crushed garlic, butter and fresh mushrooms. Very good!

Answer 9

ASPARAGUS - BAKED
2 1/2 lbs. asparagus

Washed, peeled and cooked until crisp tender. 1/2 c. freshly grated Parmesan
Preheat oven to 350. Butter a 13x9 baking dish. Arrange cooked asparagus in baking dish. Cover with Parmesan and bake approximately 10 minutes or until cheese has melted.

ASPARAGUS and CHEESE

2 cans asparagus
1 can Golden mushroom soup
1 c. sharp Cheddar cheese, grated

In a 2 quart baking dish put layers of drained asparagus, soup and cheese. Bake in 200 degree oven for 1 hour. Serves 6. (Green beans can be used instead of asparagus.)

ASPARAGUS - ENGLISH PEA CASSEROLE

2 tbsp. butter
2 tbsp. all-purpose flour
1 (20 oz.) can asparagus, drained & juice reserved
Milk
7 oz. (3/4 stick) N. Y. sharp cheddar cheese
1 (5/8 oz.) pkg. corn flakes
1 (8 1/2 oz.) can petite peas
1 (2 oz.) jar pimentos
2 hard-boiled eggs, chopped
1 (3 oz.) can sliced mushrooms

Melt butter in a saucepan over low heat; add flour and blend in with wire whisk. Measure reserved asparagus juice, and add enough milk to measure 1 cup; warm slowly in another saucepan. Add warmed juice mixture to flour mixture, stirring slowly. Cook and stir until sauce is smooth and boiling. Add some grated cheese to sauce.
Butter a 1 1/2 quart casserole, sprinkle some of the corn flakes on bottom; reserve rest for top. Add half of asparagus, half of peas, chopped pimentos, cream sauce, chopped eggs and sliced mushrooms for first layer. Then add a layer of cheese. Repeat process with vegetable combination and cream sauce, then a layer of cheese. If cream sauce has become too thick, thin with a little milk. Bake in a preheated 350 degree oven for 20 to 25 minutes until bubbly.

ASPARAGUS - WATER CHESTNUT CASSEROLE

2 cans (14 1/2 oz. each) green asparagus, drained
1 can (8 oz.) sliced water chestnuts, drained
1 can (8 oz.) sliced mushrooms, drained
1 jar (2 oz.) diced pimento
4 hard boiled eggs, chopped
1 can (10 3/4 oz.) cream of mushroom soup
1 can (3 oz.) French fried onion rings

Heat oven to 350 degrees. Grease 1 1/2 quart casserole dish. Place asparagus in prepared dish. Mix chestnuts, mushrooms, pimentos and eggs with the soup; pour over asparagus. Bake for 20 minutes; top with onion rings. Bake 10 minutes longer.

ASPARAGUS AND TOMATOES GRATINEE

2 lb. asparagus
3 tbsp. whole wheat bread crumbs
1 scallion, finely minced
Herb salt & pepper to taste
2-3 tomatoes, sliced 1/4" thick
1 tbsp. parsley, minced
3 tbsp. melted butter

Snap off stem ends of asparagus and scrape the stalks lightly with a vegetable peeler. Steam until barely tender. Place in a flat, rectangular oval baking dish with tips at both ends of the dish. Place sliced tomatoes in 2 overlapping lines across the middle of the asparagus.
Mix together the Parmesan cheese, bread crumbs, scallion, parsley, herb salt and pepper. Sprinkle over asparagus and tomatoes. Drizzle with melted butter. Place under a low broiler for 5 minutes, or until crumbs are golden. Serve hot. Serves 6.

Answer 10

I like to toss mine with a little garlic infused olive oil and then sprinkle some parmesan cheese on it and then bake. Or you could look at www.foodtv.com Rachel Ray just did a few episode's with it and they looked really good!