Spargelgemuse Fresh Asparagus Food

FETA-ASPARAGUS

Steps:

• Place asparagus in 1/2 inch water in lg skillet.
• Bring to a boil.
• Reduce heat, cover and simmer for 5 minutes.
• In small skillet, saute onion in oil until crisp-tender.
• Place asparagus on plate.
• Top with onions and feta.
• Season with salt and pepper to taste.

SUGARED ASPARAGUS

Steps:

• In a skillet over medium-high heat, melt butter and brown sugar until sugar is dissolved.
• Add asparagus; saute for 2 minutes.
• Stir in chicken broth; bring to a boil.
• Reduce heat; cover and simmer for 8-10 minutes or until asparagus is crisp-tender.
• Remove asparagus to a serving dish and keep warm.
• Cook sauce, uncovered, until reduced by half.
• Pour sauce over warmed asparagus and serve immediately.

FRIED ASPARAGUS

Steps:

• Cook asparagus spears in boiling salted water until barely tender.
• Drain on paper towels.
• In wide bowl, beat egg with milk.
• Dip asparagus spears into egg mixture, then into bread crumbs.
• Heat enough oil to cover asparagus to 364 degrees in deep fryer or large skillet.
• Diameter of pan should exceed length of spears.
• Fry coated asparagus, a few at a time, until lightly browned, about 2 minutes.
• Drain on paper towels.
• Season with salt and pepper.
• Sprinkle with grated cheese.

ROSEMARY ASPARAGUS

Steps:

• In a skillet, combine the broth, rosemary, garlic, bay leaf, salt, and pepper.
• Add asparagus and onion.
• Bring to a boil.
• Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender.
• Discard bay leaf.
• Garnish with parsley.

SMOKED SALMON & ASPARAGUS

Steps:

• Arrange watercress on plate.
• Wrap each chilled asparagus spear wth a slice of salmon; nestle the bundles into endice spears.
• Arrange these with avacado on top of lettuce.
• Whisk together remainging ingredients and salt and pepper to taste.
• Drizzle on top before serving.

BEEF WITH FRESH ASPARAGUS

Steps:

• Mix together soy sauce, wine, sesame oil, ginger, cornstarch and oil for marinade.
• Cut beef across the grain into 1 1/2 by 2 inch slices. Marinate 2 hours.
• Break off and discard tough ends of asparagus. Cut diagonally into 1 1/2-2 inch lengths.
• Peel and cut carrot into 1/2 inch rounds.
• Heat oil in wok or skillet over high heat.
• Add ginger and stif for 30 seconds.
• Add beef to skillet and stir-fry till redness disappears, about 1 1/2 to 2 minutes. Remove and set aside.
• Add asparagus and carrots to wok/skillet, stirring for 30 seconds.
• Stir in remaining ingredients, except cornstarch solution.
• Cover and cook for 2 1/2-3 minutes.
• Return beef to skillet, stir well and thicken with cornstarch.
• Serve hot over cooked rice.

BROWN SUGAR ASPARAGUS

Steps:

• Snap off the thick woody ends of the asparagus spears and discard.
• Heat the butter in a large skillet over medium-high heat until melted. Stir in brown sugar. Cook, stirring continually until brown sugar dissolves.
• Add the asparagus to the brown sugar mixture, turning to coat. Sauté for 2 minutes.
• Add the chicken broth to the skillet. Bring to a boil; reduce heat. Simmer, covered, until the asparagus is crisp-tender, about 8 minutes. Transfer the asparagus with a slotted spoon to a serving platter, reserving the pan juices in the skillet. Cover asparagus to keep warm.
• Cook reserved pan juices in the skillet over medium-high heat, stirring frequently, until reduced by half. Drizzle over the asparagus. Garnish with orange zest strips, if desired. Serve immediately.

SPARGELGEMUSE (FRESH ASPARAGUS)

Steps:

• Wash asparagus spears and trim off tough ends.
• Place asparagus in boiling salted water and cook until tender, 7 to 10 minutes.
• Drain off liquid.
• In a small saucepan, melt the butter, cook over low heat until lightly browned.
• Sprinkle freshly grated cheese over butter and mix.
• Spoon over asparagus.
• Garnish with sliced hard boiled egg.