Simply wonderful delicious creative
fresh asparagus recipes
Asparagus Pasta
Serves 6
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
4 cloves garlic, minced
1/3 cup olive oil
1/2 cup olive wedges
1 cup diced fresh or canned tomatoes, drained well
2 cups cooked asparagus cut into 1-inch pieces
1 Tbsp. each Italian seasoning and slat
1 tsp. pepper
1/2 cup marsala wine
1-1/2 cup chicken stock
Cornstarch wash (equal amounts cornstarch and water}
16 oz. flulsilli pasta, cooked and drainedGrated Romano cheese Over high heat, sauté
the mushrooms, green onions, and garlic in the oil until tender. Add the
olives and tomatoes. Heat thoroughly. Add asparagus and dry spices,
stirring constantly. Add marsala wine to deglaze, then add chicken
stock. Add cornstarch wash to thicken to desired consistency. Pour over
pasta, mix, sprinkle with cheese, and serve hot.
Fresh Asparagus Enchiladas
Serves 6
2-3 lbs. fresh asparagus cut
into 1-inch pieces
12 tortillas
1/2 cup oil
1/2 cup each butter and flour
3-4 cups chicken broth
1 cup sour cream
1/2 cup green taco sauce
3 cups grated Jack cheese
3 cups cooked and shredded chicken
1/2 cup chopped onions
Parmesan cheese
Blanch and drain asparagus; set aside.
Cook each tortilla in a large
oiled skillet to soften. Set aside to cool and drain.
In sauce pan, melt butter. Blend in flour and add chicken broth. Cook
until thick and bubbly stirring constantly. Add sour cream and taco
sauce. Heat thoroughly.
Mix together 2 cups jack cheese, chicken, onion, and asparagus.
Divide mixture evenly among tortillas; top each with 3 tablespoons sauce
and roll. Place seam-side down in 9 x 13-inch dish. Sprinkle with
remaining jack cheese, then cover with a layer of Parmesan cheese and
the remaining sauce. Bake at 425 F for 25 minutes. Roasted Asparagus
2 lbs. asparagus
1 Tbsp. extra
virgin olive oil
1/2 tsp. salt
1/8 tsp. pepper
8 lemon wedges for garnishPreheat oven to 425 F.
Put asparagus in 10 x 15-ionch jelly-roll pan.
Drizzle asparagus with oil and sprinkle with salt and pepper. Turn
until evenly coated., then arrange in a single layer.
Roast 10-15 minutes until tender and tips begin to brown. Serve
immediately garnished with lemon wedges.
Asparagus Quiche
Serves 6
1 cup shredded Swiss cheese 1 9-inch baked pie shell
1/2 lb.
Italian sausage, casings removed, cut into 1/2-inch pieces
1/2 lb.
asparagus trimmed to 5 inches, then sliced diagonally
1/4 cup finely
chopped onion
4 eggs, slightly beaten
1-1/2 cups milk or light cream
2 Tbsp. fresh minced parsley
1/4 tsp. salt Preheat oven to 325 F.
Sprinkle 1/2 cup cheese in bottom of pie shell.
Brown sausage in skillet; drain and discard fat. Remove sausage from
pan and set aside.
Sauté asparagus in skillet over low to medium heat until tender. Add
onion and sauté 2 minutes longer. Return sausage to skillet. Stir while
cooking for 2 minutes more. Spoon into pie shell.
Combine eggs, milk, parsley, and salt. Pour into shell. Sprinkle with
remaining 1/2 cup cheese. Bake for 45-50 minutes.
Asparagus Salsa
Yield; Approx. 5-6 cups
1 red bell pepper, minced
1
green bell pepper, minced
1 13 oz. can pre-sliced, peeled tomatoes
4 Roma tomatoes, minced
1 Tbsp. Tabasco sauce\Salt to taste
Chopped green onions to taste1 cup minced fresh asparagus In a bowl, mix all ingredients
well.
Refrigerate at least 1 hour, then season to taste.
Serve with chips. |