#3900 - Buttery Asparagus

(by Shirley McNevich)

1 1/2 lbs. fresh asparagus (washed and trimmed)
3 TBSP butter
salt
fresh ground black pepper
1 TBSP minced parsley
1/4 cup fresh grated Parmesan cheese

After trimming the asparagus, slice each piece in half (diagonally)--this should make them still long, but about 1/2" thick. In a skillet over medium heat add the butter--melt. Turn heat back a little. Add the asparagus and salt/pepper (to your taste)--cook/stir about 6 minutes or until tender. Remove from heat--add the minced parsley and 3 TBSP of the fresh grated Parmesan cheese--stir to coat. Place the whole mixture into a serving dish and sprinkle the rest of the fresh grated Parmesan cheese over the top.

#3592 - Baked Balsamic Asparagus

(by Shirley McNevich)

1 bunch fresh asparagus (washed and trimmed)
salt
pepper
2 TBSP butter (melted)
1 tsp. soy sauce
1 TBSP balsamic vinegar

Spray Pam on a jelly roll pan. Spread trimmed asparagus in a single layer, then spray the asparagus with Pam. Bake at 400 degrees for 12-15 minutes or until tender. In a bowl add melted butter, soy sauce and balsamic vinegar--stir to mix. Drizzle the butter mixture over the hot asparagus. Salt and pepper to your taste. Serve immediately.

#3137 - Asparagus Pasta

(by Shirley McNevich)

8oz. spiral pasta
2-3 TBSP canola oil OR olive oil
2 garlic cloves (minced) OR a few dashes of garlic powder
1 1/2 lbs. fresh asparagus (washed and cut into bite sized pieces)
salt and pepper (to your taste)
2 cups cherry tomatoes
1/2 cup chicken broth
fresh grated Parmesan cheese

Cook/drain pasta according to box directions. In a skillet over medium heat add canola/olive oil, minced garlic, asparagus pieces, salt and pepper--cook/stir until asparagus starts to soften. Add the cherry tomatoes--stir. Add the chicken broth--cook/stir until tomatoes break apart. In a large bowl add the drained pasta and asparagues mixture--sprinkle as much grated Parmesan cheese as you wish over the top, then stir until mixed. Top with more grated Parmesan cheese before serving.

#3136 - Asparagus Casserole

(by Shirley McNevich)

3 cups asparagus pieces (washed, cut into bite sized pieces, cooked until tender and drained)
4 TBSP butter
2 TBSP flour
2 cups milk
1/2 cup grated cheese (your choice of kind)
1/4 tsp. salt
1/4 tsp. pepper
3/4 cup 4C Italian bread crumbs
2 TBSP butter

Wash, cut and cook asparagus pieces just until tender. Drain the asparagus and place it in a greased 2 qt. casserole dish. In a saucepan over medium low heat add 4 TBSP butter--melt. Add flour while stirring. Add milk while stirring--cook/stir until mixture thickens. Remove from heat--add salt, pepper, and cheese--stir until mixed. Pour the whole mixture over the asparagus pieces. Sprinkle the bread crumbs all over the top. Dot 2 TBSP butter all over the top. Bake at 325 degrees for 30 minutes or until hot.

#3111 - Microwave Asparagus

(by Shirley McNevich)

fresh asparagus pieces
1 tsp. salt + extra for sprinkling
fresh ground black pepper
Parmesan cheese

In a microwave safe bowl add asparagus pieces (cutting where necessary). Add 1 tsp. salt--fill bowl 3/4 full with hot water. Microwave on high for 8-12 minutes or until tender (our 1200w microwave takes 8 minutes). Use tongs to drain each piece and place them in a single layer on a plate. Salt and pepper to your taste, then sprinkle Parmesan cheese all over the top.

#2148 - Asparagus Soup

(by Shirley McNevich)

2lb. fresh asparagus
1 small onion (grated)
2 TBSP butter
6 cups chicken broth
1/2 cup Carnation evaporated milk (NOT condensed)
1 tsp. salt
1/2 tsp. pepper
1 TBSP parsley flakes
4 TBSP flour

Wash asparagus--break or cut into bite sized pieces (when you get near the bottoms of the asparagus, peel off the outer skin and discard the skin). In a Dutch oven add chicken broth, grated onion, butter, parsley, salt and pepper--cook/stir until butter melts. Add all asparagus except for the tips--cook/stir over medium heat until asparagus is tender. Add asparagus tips--cook/stir until tips are tender. Add milk--stir. In a small bowl add flour and a bit of the broth from the Dutch oven--stir until smooth. Add flour mixture to asparagus mixture--stir until soup starts to thicken.

#1304 - Parmesan Asparagus

(by Shirley McNevich)

1lb. fresh asparagus spears
2 TBSP olive oil
1 tub fresh grated Parmesan cheese
black pepper (to your taste)
1/4 cup balsamic vinegar

Wash the asparagus. In a large bowl, add asparagus spears and olive oil--carefully toss to coat asparagus spears with olive oil. Arrange the asparagus spears on a cookie sheet in a single layer. Sprinkle black pepper on top of asparagus spears (to your taste). Sprinkle Parmesan cheese on top of the asparagus spears (as much as you like). Bake at 450 degrees for 10-12 minutes or until asparagus spears are done to your liking (crisp, soft, etc.). Remove from oven and drizzle balsamic vinegar on top of asparagus spears before serving.