Does anyone know of any recipes that contain asparagas?

Question

My husband loves asparagas and i want to make him an awespme dinner on his first day home from iraq....any sugestions?

Answer 1

Sure, here is a list of about 175!

http://allrecipes.com/Search/Recipes-Advanced.aspx?I1=fresh+asparagus&ST=All

Bert

Answer 2

This is great for fall, easy, and very good~

Racheal Ray's Asparagus Risotto
1/4 cup extra-virgin olive oil
1 large shallot or half of a small onion, finely chopped
2 cloves garlic, finely chopped
2 cups arborio rice
Salt and pepper
One 32-ounce container (4 cups) vegetable or chicken broth
1 cup loosely packed flat-leaf parsley
1 cup grated Parmesan cheese, plus more for serving
1/4 cup pine nuts or walnuts
Grated peel of 1 lemon
1 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces
1. Preheat the oven to 375º. In a heavy ovenproof pot, heat 2 tablespoons olive oil over medium heat. Add the shallot and cook until translucent and softened, about 4 minutes. Add the garlic and rice; season with salt and pepper. Cook, stirring, until the rice is toasted, about 3 minutes. Stir in the broth and 1 1/4 cups water. Transfer immediately to the oven and bake for 25 minutes.
2. Meanwhile, using a food processor, finely chop the parsley, 1/2 cup Parmesan, the pine nuts and the lemon peel. Add the remaining 2 tablespoons olive oil and process until blended. Set the pesto aside.
3. Remove the risotto from the oven and stir in the asparagus and the remaining 1/2 cup Parmesan. Continue to bake until the rice is tender, about 5 minutes. Stir in the reserved pesto and serve with extra Parmesan.

Answer 3

Roasted Asparagus and Mushrooms with Spike Seasoning


1 lb mushrooms, washed, dried, and cut in half (I used plain white mushrooms but you could use any type you like here)
1 lb. asparagus, cut in diagonal 1 inch pieces
2 T olive oil
1 tsp. Spike Seasoning
fresh ground black pepper to taste


Preheat oven to 400 F. (I used a convection oven, so with a regular oven you might want to increase it to 425 F.)



Rinse mushrooms with cold water or wipe clean, then dry with paper towels. Cut mushrooms in half (or fourths if they're really large.)



Snap one piece of asparagus to see where the woody part starts, then cut all the asparagus to that length. Cut asparagus on the diagonal into 1 inch pieces.



Put asparagus and mushrooms in plastic bowl. Drizzle olive oil over vegetables, then sprinkle with Spike Seasoning and pepper. Stir so all vegetables are evently coated with olive oil and spices. Place vegetables in a single layer on roasting pan.



Roast vegetables, stirring once or twice, until asparagus and mushrooms are slightly softened and starting to brown, less than 20 minutes total cooking time. Serve immediately.

Answer 4

Asparagus stir-fried in garlic oil.

Answer 5

Asparagus and Brown Rice
3 tablespoons extra-virgin olive oil
1 (14 ounce) can chickpeas, drained
2 garlic cloves, minced
1 medium yellow onion, chopped
1 bunch asparagus, cut into 1-inch segments
3 cups pre- cooked brown rice
1 cup slivered almonds, toasted
fine grain sea salt
Tahini Dressing
1 garlic clove, smashed and chopped
1/4 cup tahini
1 lemon, zest of
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons hot water
1/2 teaspoon fine grain sea salt
Make the dressing by whisking together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.
Add a couple glugs of olive oil (roughly 3 tablespoons) to a big skillet over medium-high heat. Swirl the oil around to coat the pan, then add the chickpeas and sprinkling of salt. Let the beans saute there for a couple minutes (I like to try to get some crusty color on them). Be careful, they seem to hiss and pop more then other beans over high heat. Add the garlic and onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for a minute or two to steam - just until the asparagus brightens and softens up just a bit. Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish. Taste and add more salt if needed (likely). Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing, let each person add more dressing to their tastes.

Cheesy Asparagus
1 lb asparagus spears, trimmed
1/3 cup water
1/4 cup mayonnaise
1/4 cup milk
1/4 cup shredded cheddar cheese
Place asparagus and water in 2 quart microwaveable casserole dish; cover. Microwave on high 4 to 5 minutes or until asparagus is crisp-tender; drain. Meanwhile, combine remaining ingredients in medium saucepan. Cook and stir on medium heat until heated through. Pour sauce over asparagus. You can substitute steamed green beans or broccoli for the asparagus. Just choose your favorite.

Chicken and Asparagus Bundles
12-16 thin asparagus spears, trimmed
1/4 cup water
1 sheet frozen puff pastry, thawed according to package directions
4 teaspoons chopped fresh herbs (such as basil, rosemary and thyme)
1 cup shredded roasted chicken meat
1/2 cup gouda cheese, cubed
Preheat oven to 425F degrees and line a baking sheet with parchment paper, set aside. Place asparagus in a small dish with 1/4 cup water; microwave on HIGH for 1 minute, then drain. Unfold pastry and cut into 4 equal pieces; place on prepared sheet. Top each pastry piece with equal amounts of herbs, chicken, asparagus and cheese, in that order. Fold in 2 points of each pastry bundle and jpress to seal. Bake for about 16-18 minutes or until pastry is golden brown.

All are wonderful. If you do not like gouda cheese you may use any semi soft cheese.

nfd♥

Answer 6

It is awesome in a cream soup!