Any good yet easy recipes for asparagus?

Question

i got fresh asparagus and i not sure what is the best way to cook it. thank you for any input.

Answer 1

Simplicity is the keep with asparagus i think.
Try blanching your asparagus and just serve with hollandaise sauce ( if you'd like a recipe for this e-mail me)
or try wrapping it in parma ham, and grilling it. Lovely!
Put it in risotto.....it' a very versatile ingredient so experiment with it.
don't overcook it though or it will become tough and stringy.

Answer 2

Peel the asparagus and blanch it (put in a pot of boiling water till tender and then submerge in ice water for 2-4 minutes). Do the same with an equal numer of long green beans. Take 2 spears of asparagus and 2 pieces of green bean and wrap with thinly sliced proscuitto. Heat in 350 deg oven just long enough to slightly crisp the edges and serve with balsamic vinaigrette.

Answer 3

Sauteed Asparagus, Peppers, and Onions

http://kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&Rpage=1&u1=keyword&u2=asparagus&u3=**20*54&wf=9&recipe_id=74045

Answer 4

Take a sharp knife and cut off the bottoms where it is toughest (you only want the most tender parts of the asparagus). Then you boil until tender and then you can add butter and cover with cheese sauce (cheese soup works best). My 2 year old loves asparagus and could not get enough the first time we gave her some.

Answer 5

First snap or cut the bottoms off, put in a single layer in a pan that they'll fit in, cover with water and cook until they are tender. Then add (real) butter to taste and sprinkle with Cavander's Greek Seasoning. The seasoning is relatively inexpensive and found at most grocery stores. This is how I always eat Asparagus and I love it.

Answer 6

Asparagus and Cashews

INGREDIENTS
2 tablespoons olive oil
2 tablespoons sesame oil
1 teaspoon minced fresh ginger root
1 bunch asparagus stalks, ends cut
1 tablespoon soy sauce
1/2 cup chopped cashews

DIRECTIONS
Heat olive oil and sesame oil in a wok over low to medium heat. Add ginger, and stir-fry until slightly brown. Add asparagus, and stir-fry for a few minutes before adding soy sauce and cashews. Cook until asparagus is tender but still crisp and bright green, stirring frequently.

Answer 7

Simple and Delicious Chicken With Potatoes and Asparagus:

from Rachael Ray.

49 min 30 min prep
4 servings

3 tablespoons extra-virgin olive oil
4 (6-8 ounce) boneless skinless chicken breast halves
1 tablespoon fresh thyme leaves, chopped
salt
fresh ground black pepper
2 tablespoons unsalted butter
6 medium red potatoes, cut in half and then thinly sliced
1 medium yellow onion, thinly sliced
1/2 cup dry white wine
1 tablespoon Dijon mustard
1 1/2 cups chicken broth
1 lb thin asparagus, trimmed and cut into 2 inch pieces
1/4 cup fresh flat-leaf parsley, chopped

1. Preheat a large nonstick skillet over med-high heat with 2 tablespoons olive oil.
2. Season the chicken with half the thyme and salt and pepper; then add to the hot skillet.
3. Cook the chicken 5-6 minutes on each side until cooked through.
4. Remove the chicken to a plate and cover it with foil to keep it warm.
5. Return the skillet to the burner over medium-high heat; add the remaining tablespoon of olive oil and the 2 tablespoons butter.
6. Add in the sliced potatoes, the remaining half of the thyme, salt, and pepper; cook about 5 minutes or until lightly browned.
7. Add in the sliced onions and continue to cook for 3 minutes, stirring occasionally.
8. Add in the wine, mustard, and chicken stock; bring up to a bubble; add in the asparagus and continue to cook 4-5 minutes, until the asparagus and potatoes are both tender.
9. Add in the parsley and stir to combine.
10. Serve the chicken breasts whole or sliced, on top of the potatoes and asparagus.

Answer 8

Ok..take a couple of asparagus and add a piece of fontina cheese. Then wrap it in proscioutto. Place all the wraps in a baking dish and pour heavy cream over them. Then bake at 350. Not sure how long, but not too long.

Answer 9

Stand them up in a tall container of water, until you are ready to cook.

Everyone is right -- Snap the bottom off or cut the bottom off

I don't have an asparagus steamer (a tall, skinny pot) so I put them in a single layer in a frying pan. Cover with water and gently boil them for five - 8 minutes. Three minutes if they are skinny.

Then, sometimes I drain the water off and drizzle with olive oil, add a pinch of salt and pepper and heat them through--

Last weekend, we had a big crowd so we boiled them for six minutes and then put them in a preheated 400 degree oven - We placed them on cookie sheets covered in aluminum foil, drizzled with EEVO (extra virgin olive oil), sprinkled them with salt, and pepper. And cooked them about five minutes. They were very good.

Answer 10

You could try spraying it with oil and barbecuing it. When I have fresh asparagus I steam it for 1 minute to 1 and a half minutes only,then serve it with a little dish of melted butter to dip it in.... delicious.