Asparagus recipes

Deep Fried Asparagus
1/2 cup cornstarch 3/4 cup flour 1 tsp. salt. 1 tsp. baking powder 1/2 tsp. pepper 1/2 tsp. ea. white pepper, celery salt, and baking soda 2 egg whites 2/3 cup cold, flat beer 3 lbs. asparagus, trimmed peanut oil	Mix all ingredients except asparagus and oil in a bowl with a wire whisk until well blended. Dip asparagus individually in the batter and deep-fry them in at least 2 inches of peanut oil for 2 minutes or until golden brown.
Asparagus & Meat Rolls 24 pieces
3 oz. cream cheese, softened Prepared horseradish to taste 8 thin slices ham, smoked turkey or dried beef. 8 cooked asparagus spears trimmed to fit meat.	Combine cream cheese with horseradish. Evenly divide mixture among meat slices, spreading on lower third of each slice. Place asparagus spear on top of the mixture at the edge of the slice; roll in jelly-roll fashion. Chill until quite firm. Cut into bite-size pieces, securing each with toothpick. Arrange on platter, garnish and serve.
Asian Asparagus Slaw Serves 6
SALAD 1 lb. cooked and coarsely shredded fresh asparagus 2 cups each shredded red cabbage and shredded napa cabbage 1/4 cup each diced red onion, diced water chestnuts, chopped roasted peanuts, and chopped cilantro Black sesame seeds for garnish DRESSING 3 Tbsp. vegetable oil 1 Tbsp. each sesame oil, soy sauce, seasoned rice wine bvingar, and dry sherry 1 clove garlic, pressed.	Mix all salad ingredients except sesame seeds together in a salad bowl. Heat dressing ingredients until hot. Pour the hot dressing over the salad and toss well. Garnish with sesame seeds and serve immediately.
Asparagus Salad Serves 6=8
1/4 cup olive oil 1/2 cup seasoned rice vinegar Juice of 1/2 lime 1/2 tsp. ground cumin 1/4 tsp. each oregano, black pepper, and salt 1-1/4 lbs. fresh asparagus 3 boned, skinned, and cooked chicken breasts, cut into bite-size chunks 3/4 cup mayonnaise 1/2 tsp. curry powder 6-8 large tomatoes lettuce for garnish	Combine oil, vinegar, and lime juice. Add cumin, oregano, black pepper and salt. Blend well; set aside. Reserve 2-3 inches of asparagus tips, then slice the rest diagonally into 1/2-inch pieces. Cook until tender but crisp; rinse with ice water; drain well. Combine sliced asparagus , chicken, an oil mixture to coat evenly; marinate for 8 - 10 hours in refrigerator. Combine mayonnaise and curry powder; mix well and refrigerate. When ready to serve, core tomatoes making an 8-point star by cutting from the top of tomato almost to the bottom, but not completely through. Open tomato into a flower (smaller tomatoes may be scooped out to form a bowl.). Line individual serving plates with lettuce leaves. Place tomato on lettuce; then fill each tomato with asparagus mixture. Top with curried mayonnaise. Garnish mayonnaise with reserved asparagus tips.
Best Asparagus Soup Serves 6-8
3 chopped onions 1/2 cup butter or margarine 1 gallon water 4 beef bouillon cubes (or more if desired) 1-2 lbs. asparagus sliced diagonally into 1/8 inch pieces Grated jack or Parmesan cheese to garnish	Sauté onions in butter until they just begin to brown. Add water and bouillon cubes. Bring to a boil; add asparagus and cook about 3 minutes until it is barely tender. Serve with or without garnish.