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Asparagus Recipes

Asparagus Salad Idea
Blanch asparagus in a pot of boiling water for a few minutes.  Drain and cool.
Slice Diagonally, toss in a vinaigrette, and add to lettuce and other salad ingredients.


Lemony Asparagus
Asparagus, blanched in a pot of boiling water for a few minutes
Parmesan cheese
Melted Butter
Lemon Juice
Top asparagus with the other ingredients, Place under the broiler to slightly melt cheese.
Asparagus Au Gratin
1-2 lbs asparagus
2 1/2 tablespoons butter
3 tablespoons flour
2 cups milk
½ cup combined grated Swiss and Parmesan cheeses plus additional for sprinkling on top.
Buttered bread crumbs
Melt butter in saucepan, add flour and whisk to remove lumps.  Cook slowly for 2-3 minutes, without browning.  Off heat, add milk and stir well to remove lumps.  Bring sauce to a boil, reduce heat, and let simmer slowly at least 5 minutes.  Add more milk to thin if desired.  Stir in cheese and cook until cheese is melted and the sauce is smooth.
Arrange asparagus in a buttered baking dish, and top with the sauce.  Sprinkle with grated cheese and buttered bread crumbs.  Bake in a preheated 425 degree oven for 15-20 minutes, or until sauce is brown and bubbly.
Sesame Asparagus
1 teaspoon sesame oil
1 tablespoon melted butter
Sesame seeds
1 lb. asparagus, trimmed, cooked and drained
Toss the asparagus with the oil and butter.  Put in a serving bowl and toss with the sesame seeds.


Asparagus Stir Fry
1 tablespoon soy sauce
1 small garlic clove, very finely minced
1 teaspoon sesame oil
1 tablespoon vegetable oil
1 tablespoon old fashioned peanut butter
Freshly ground pepper
2 tablespoons vegetable oil
2 lbs. Asparagus trimmed and cut in 1-2 inch slices
1 can sliced water chestnuts
Stir together the first seven ingredients.
Heat 2 tablespoons oil in skillet until hot.  Add asparagus and stir fry for 5 minutes.  Add water chestnuts and stir fry another 30 seconds or so.  Add sauce, stir until heated through.


Steamed Asparagus with balsamic butter and pine nuts
2 tablespoons melted butter
2 teaspoons balsamic vinegar
1 lb asparagus, trimmed of tough parts and steamed until tender
1 ½ tablespoons toasted pine nuts
Salt and freshly ground pepper
Whisk butter and vinegar together.  Pour over cooked asparagus and then sprinkle with nuts, salt and pepper.


Asparagus with Orange Sauce
1 tablespoon butter
1/4 cup minced shallot or onion
½ tablespoon Dijon mustard
1 cup orange juice
4 tablespoons butter
1 lb. asparagus, cooked and drained
Melt 1 tablespoon butter in a small pan.  Add shallots and cook, stirring often for a few minutes.  Add mustard and orange juice.   Bring to a boil.  Stir constantly until mixture is reduced in half.  Add remaining butter and reduce heat.  Cook until butter is melted and sauce is smooth.  Put asparagus into a serving bowl. Drizzle sauce over asparagus and serve.


Roasted Asparagus with Orange and Cumin
2 lbs. Asparagus, washed, trimmed of woody stems, and cut into 2 inch pieces
1 tablespoon olive oil
1 tablespoon chopped orange peel – (orange part only, the white part will be bitter)
1 teaspoon ground cumin
On a cooking sheet, mix asparagus with olive oil, orange peel and cumin.   Sprinkle generously with salt and pepper.  Roast in a 450 degree oven until asparagus is tender, 15 minutes.


Asparagus Puree
Heavy Cream
Puree the three ingredients.  Use to garnish chicken or eggs.


Roasted Asparagus with Sun-Dried Tomatoes
1 lb. asparagus, tough stem ends removed and cut into 2 inch slices
2 tablespoons chopped sun-dried tomatoes
2 tablespoons finely chopped shallots or onion
1 tablespoon olive oil
Salt and freshly round pepper, to taste
Preheat oven to 450 degrees and position a rack in the center of the oven.  Spread the asparagus in a single layer in a shallow baking dish or cookie sheet.  Sprinkle the sun-dried tomatoes, shallots, and oil.  Toss to combine and season with the salt and pepper.  Roast for 10 minutes. Turn the asparagus and roast until tender, about five minutes.  Serve.
Asparagus and Chicken Stir Fry
2 tablespoons oil
1 cup sliced celery
½ cup diced scallions
4 cups sliced asparagus
1 tablespoon sesame oil
1 tablespoon vegetable oil
2 boneless chicken breasts, cut into 1 inch long strips
1 minced garlic clove
1 tablespoon minced fresh ginger root
2 teaspoons grated orange rind, orange part only
3 tablespoons light soy sauce
1 tablespoon cornstarch
½ cup water
¼ cup orange juice
2 tablespoons frozen orange juice concentrate
½ cup roasted cashews
Heat 2 tablespoons olive oil in a wok or large frying pan.  Stir-fry celery for one minute.  Add the scallions and the asparagus.  Stir-fry until the asparagus is bright green and tender crisp, 3 – 5 minutes.  Remove from pan and keep warm.
Heat the tablespoon of sesame oil with the  tablespoon of vegetable oil.  Add the chicken, garlic, ginger, orange rind, and soy sauce.  Stir fry until the chicken is no longer pink throughout, about 5-10 minutes
Mix together cornstarch, water, orange juice and orange concentrate.


Return the vegetables to the pan with the chicken mixture. Add the cashews and toss.  Pour in the cornstarch mixture and stir fry to heat and let the sauce thicken, about 3 minutes. Serve hot over rice.