Any good asparagus recipes I could use for the holidays? Need to make a vegetable dish.?

Answer 1

Mushroom and Asparagus Risotto....
25 g sliced dried shiitake mushrooms
1 tablespoon olive oil
50 g butter
1 medium onion, diced
2 garlic cloves, finely chopped
300 g arborio rice
250 ml dry white wine
500 ml vegetable stock
50 g asparagus, cut in 1/2-inch slices
salt
pepper
1-2 tablespoon chopped parsley
20 g parmesan cheese, grated
parmesan cheese, extra

Answer 2

Roasted Asparagus

Wash and trim asparagus, pat dry and arange them on a baking sheet. Brush with extra virging olive oil, season liberaly with kosher salt and fresh ground pepper. Sprinkle with grated parmesan cheese and broil under your oven broiler set at 400C for 7-10 minutes, until cheese is slightly browned. Rest for 5 minutes and serve.

Very quick and delicious dish!

Answer 3

Asparagus Vinaigrette ... steam your asparagus until it is crips-tender. Place in a dish, or plastic bag. Add your favorite vinaigrette and place in the refrigerator for a couple or three hours. Remove from the container, put in a serving dish. Serve.

Answer 4

steamed with sweet onions and mushrooms a little butter and garlic salt.

Answer 5

Asparagus Parmigiano
2 pounds asparagus stalks, washed and trimmed
1 tablespoon extra-virgin olive oil
1 tablespoon white wine
1 tablespoon balsamic vinegar
3 garlic cloves, finely minced
1/4 teaspoon ground herbs de Provence
Coarse kosher or sea salt
Coarsely ground black pepper
1/4 cup or more grated Parmigiano-Reggiano cheese
Lemons wedges for garnish

Snap or cut off the tough ends of the asparagus. Arrange asparagus in a single layer in a shallow baking pan.

Make marinade by combining olive oil, white wine, balsamic vinegar, garlic, salt, and pepper. Pour marinade over asparagus, turning to coat. Let marinate for a couple of 2 to 3 hours.

Preheat oven to 400 degrees F. When ready to bake, sprinkle Parmigiano-Reggiano cheese over the top of the asparagus. Bake approximately 8 to10 minutes (depending on thickness of the asparagus stalks) or until lightly browned. Remove from oven and transfer asparagus to a serving platter. Garnish with lemon wedges.

Makes 4 to 6 servings.

Asparugus with Lemon Vinigrette

1/4 cup extra-virgin olive oil (can use hazelnut or walnut oil)
2 tablespoons freshly squeezed lemon juice
1 clove garlic, minced
3/4 teaspoon kosher salt
Pinch freshly cracked black peppercorns
2 pounds asparagus stalks, washed and trimmed

In a jar or bowl, combine olive oil, lemon juice, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator. Serve at room temperature.

Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Toss asparagus with enough lemon vinaigrette to lightly coat. Arrange asparagus on serving platter or individual serving plates.

Makes 4 to 6 servings.

Asparugus with Orange Dressing and Toasted Hazelnuts

2 tablespoons finely chopped hazelnuts
1 1/2 to 2 pounds asparagus stalks, washed and trimmed
1/4 teaspoon freshly grated orange zest
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse kosher salt
Coarsely ground black pepper

Preheat oven to 375°F. Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes.

Cook asparagus in a large frying pan of boiling salted water until crisp-tender, about 3 to 4 minutes, and drain well in a colander. Transfer hot asparagus to serving platter or individual serving plates.

In a small bowl, whisk together orange zest, orange juice, lemon juice, olive oil, salt and pepper to taste. Spoon orange dressing over top or asparagus and sprinkle with nuts.

Makes 4 servings.

Asparugus with Poached Eggs&Shaved Parmesan

2 pounds asparagus, cut into 5- to 6-inch lengths (use the thicker stem ones)
Coarse Salt
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
4 large eggs
1 cup (lightly packed) parsley leaves, chopped
1 small piece of parmesan cheese, room temperature

Snap off the tough ends of the asparagus; cook in boiling salted water until just crisp-tender, approximately 4 to 5 minutes for thick stalks. Remove from heat, drain, and toss with olive oil and salt and pepper to taste. Divide asparagus among 4 dinner plates and keep warm.

Bring about 1 1/2 inches of water to a simmer in a 12-inch skillet or sauté pan over medium heat. One at a time, break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off.

Place an eggs on top of each asparagus portion; dab with a paper towel to soak up any visible water. Sprinkle with salt, pepper, and parsley. Pull a cheese planer or use a vegetable peeler across the top of the piece of parmesan cheese to produce wide shavings. Arrange several shavings around each plate. Serve at once.

Makes 4 servings.


Asparugus Wrapped in Carrot Rings

1 large fat carrot, peeled (the largest carrot you can find)
Small fresh green beans or pencil size fresh asparagus
Coarse kosher salt and pepper
Butter

cut four (4) notches around the carrot lengthwise with a sharp knife so that it looks notched; then slice crosswise into about 1/2-inch rounds. Ream out the center of each carrot round, being careful not to break the ring.

If using green beans, snip the stem end off each bean. If using pencil sized asparagus, use the tips only, and cut them approximately 4 inches long.

Put the beans (or asparagus) inside the carrot ring (usually 2 to 4 beans or asparagus will fit into a carrot ring). Steam them until tender crisp; toss gently being careful not to break the carrot ring, with salt, pepper, butter and serve.