Serves 5
Ingredients:
- 1 bunch of asparagus (20 stalks)
- 10 pieces of center cut bacon
Directions:
- Wash and dry asparagus.
- Trim the bottom two inches off.
- Slice bacon in half so that you have two long, thin pieces.
- Wrap bacon around the asparagus, and place on foil-covered baking sheet.
- Place baking sheet in oven, and turn oven to 400 degrees.
- Bake 20-25 minutes or until bacon is crisp.
Serves 4
Ingredients:
- 1 cup Panko
- ½ cup grated parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- 1 pound asparagus, trimmed
- ½ cup all-purpose flour
- 2 large eggs, beaten
Directions:
- Preheat oven to 425 degrees.
- Coat a pan in non-stick spray.
- Combine Panko and parmesan cheese in a large bowl. Add salt and pepper to taste.
- Coat the asparagus one at a time in flour, then egg, then in the panko mixture.
- Place onto greased baking sheet in one layer.
- Bake for 10-12 minutes.
Serves 6
Ingredients:
- 1 ½ lbs red potatoes cut into chunks
- 2 tablespoons olive oil
- 8 cloves of garlic, minced
- 3 teaspoons dried rosemary
- 3 teaspoons dried thyme
- 2 teaspoons sea salt
- 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
- cracked black pepper to taste
Directions:
- Preheat oven to 425 degrees.
- In a baking dish, toss red potatoes, garlic, rosemary, thyme, 1 tablespoon of oil, and 1 teaspoon of sea salt.
- Cover the baking dish with aluminum foil.
- Bake 20 minutes.
- Mix in asparagus and remaining olive oil and salt.
- Cook for 15 minutes or until potatoes are tender.
- Increase oven temperature to 450 degrees and remove foil.
- Continue cooking 5-10 minutes or until potatoes are light brown.
Serves 1
Ingredients:
- 5-6 stalks asparagus
- 1 teaspoon olive oil
- ¼ teaspoon salt
- 2 eggs
- ¼ cup goat or blue cheese (*optional)
- pepper to top
Directions:
- Heat olive oil in a skillet.
- Cut off the bottom two inches of the asparagus, and add the asparagus to the skillet.
- Cook 4-5 minutes or until tender.
- Push the asparagus to the sides and crack the eggs in the center.
- Sprinkle the cheese over the eggs and asparagus.
- Cover and cook until the whites of the eggs are firm and the yolk is cooked to your desired consistency.
Serves 4
Ingredients:
- 1 bunch of asparagus (about 1 lb), washed and trimmed
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- ¼ teaspoon salt (add more to taste after grilled)
- Fresh ground pepper to taste
Directions:
- Place asparagus in a large bowl with olive oil, lemon juice, salt, and pepper.
- Mix thoroughly and place in refrigerator for two hours.
- Heat grill to medium-high heat.
- Grill asparagus for 5 minutes, turning frequently.
- Remove from grill and serve.
Serves 4
Ingredients:
- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 1 pound asparagus, chopped into 1″ pieces
- 2 potatoes, peeled and chopped
- 4 cups chicken or vegetable stock
- 2 cups water
- Salt and pepper to taste
- ¼ cup Greek yogurt or sour cream
Directions:
- In a large saucepan, heat oil and shallots over medium-heat.
- Add the potatoes and asparagus until coated.
- Cook 5-10 minutes or until potatoes start to become soft.
- Add water and stock, and bring to a boil.
- Reduce heat and simmer for 20-30 minutes or until potatoes are fully cooked.
- Season with salt and pepper to taste.
- Take out a few asparagus tips for garnish
- Puree batches of soup in a blender
- Strain to remove any stringy parts
- Serve with a garnish of sour cream or yogurt and asparagus tips, and serve.
Serves 8-10
Ingredients:
- 8 oz pkg. of frozen, cut asparagus, slightly thawed
- 2 ½ ounces water chestnuts, drained and thinly sliced
- 1 cup Velveeta, cubed
- 1 can cream of mushroom soup
- 1 can french fried onions
Directions:
- Preheat oven to 350 degrees.
- Mix asparagus, water chestnuts, Velveeta, cream of mushroom soup, and half of the onions together in a bowl.
- Pour mixture into baking dish.
- Bake uncovered for 25 minutes.
- Sprinkle remaining onions and bake for another 5 minutes.
- Serve warm.
Serves 6
Ingredients:
- 1 bunch of fresh asparagus
- 1 tablespoon hot water
- ¼ cup olive oil
- 1 lemon, ½ sliced and other half for juicing
- Freshly ground black pepper, to taste
- Salt, to taste
Directions:
- Preheat oven to 400 degrees.
- Wash and trim asparagus.
- Place the asparagus on a baking sheet. Pour water over asparagus.
- Bake for 10-12 minutes.
- Remove from the oven and pour olive oil over the asparagus.
- Squeeze lemon over the asparagus and sprinkle with pepper and a little salt.
- Serve with lemon slices.
Serves 6
Ingredients:
- 3 tablespoons of butter
- 2 tablespoons of minced garlic
- 1 bunch of asparagus
- 1 teaspoon of salt
- 3-4 tablespoons of parmesan cheese, grated or shredded.
Directions:
- In a large skillet, heat butter over medium-heat.
- Add in garlic, and saute for 1-2 minutes.
- Add asparagus, and fully coat it in the butter and garlic.
- Sprinkle with salt.
- Cover and cook for 10-15, turning asparagus 1-2 times during cooking.
- Sprinkle tops of asparagus with parmesan cheese and serve.
Serves 4
Ingredients:
- 3 cups water
- 1 ½ cups orzo
- 1 cup fresh asparagus, cut into bite-sized pieces
- 2 tablespoons butter
- 2 tablespoons fresh lemon juice
- 2 teaspoons grated lemon zest
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- Black pepper to taste
Directions:
- In a large saucepan, bring water to a boil over high-heat.
- Add orzo to pan, and reduce heat to medium.
- Cook until liquid is absorbed.
- In the last few minutes of cooking the orzo, add the asparagus.
- When orzo is finished cooking, add lemon zest, lemon juice, butter, parsley, pepper, and salt.
- Serve warm.
