GRANDMA'S ASPARAGUS
My grandmother grew up on a farm, and in her day many vegetables were served in cream or milk. I have never seen asparagus served this way in any other home, but it is one of my favorites when fresh asparagus is in season. The amounts of ingredients are just a guess, and you can adjust them depending on how much asparagus you want to prepare.
Provided by cookin Carol
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cut asparagus into 1-inch pieces and cook in a small amount of water with a dash of salt just until tender. Drain.
- Add butter to taste. Set aside.
- Gently warm (but do not boil) enough milk to cover asparagus.
- For each portion, place 3 saltine crackers in bottom of a sauce dish, top with a portion of the buttered asparagus and pour on milk to cover about 3/4 of asparagus.
Nutrition Facts : Calories 164.8, Fat 8.5, SaturatedFat 4.8, Cholesterol 24.7, Sodium 179, Carbohydrate 16.5, Fiber 2.7, Sugar 2.2, Protein 7.4
WARM ASPARAGUS SALAD
Provided by Kardea Brown
Categories side-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil and fill a large bowl with ice water.
- Add the asparagus to the boiling water and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Once cooled, drain and pat dry and add to a medium bowl.
- Heat the oil in a small saucepan over medium heat, add the walnuts and garlic and cook, stirring occasionally, until just golden, 1 to 2 minutes. Pour mixture over the asparagus and toss to combine. Season to taste with salt and pepper.
- To serve, transfer asparagus to a platter and scatter Parmesan on top. Drizzle with lemon juice and serve immediately.
CREAMY ASPARAGUS SOUP WITH MUSHROOMS
This is from one of my Food and Wine cookbooks. It is very easy to make and freezes well. Feel free to omit the mushrooms if you want. Make a big batch of this when asparagus is in season and freeze individual servings of it. YUM!
Provided by dicentra
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, heat 2 T oil over moderate heat. Add the mushrooms, ¼ t salt and the pepper and cook, stirring occasionally, until the mushrooms are golden; about 5 minutes.
- Remove the mushrooms and set aside. Reduce the heat to low and add another tablespoon of oil to the pot.
- Add the onion and cook, stirring occasionally, until translucent; about 5 minutes.
- Add the water, broth, rice, and the remaining salt to the pot. Bring to a boil.
- Continue boiling for 10 minutes, stirring occasionally.
- Add the asparagus. Cook until tender; about 5 minutes.
- Using a hand blender or food processor, puree the soup until smooth.
- Return the soup to the pot and add the reserved mushrooms.
Nutrition Facts : Calories 289.8, Fat 12.3, SaturatedFat 2, Sodium 1967.5, Carbohydrate 36.6, Fiber 6.8, Sugar 8.2, Protein 12.9
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