This mouth watering asparagus recipe is from my friend, Arvid. Try it, you’ll love it!
Ingredients:
2 Tbls real butter
2 Tbls olive oil
1 large clove garlic, crushed
bunch of asparagus, washed and trimmed
Melt butter in frying pan over low heat, then add olive oil and stir together. Add crushed garlic; cook and stir for 1 minute, then add asparagus and cook until crisp tender, stirring to coat spears with garlic flavored oils. Serve hot.
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This great make-ahead asparagus recipe is a delicious time saver.
(Best when refrigerated several hours before serving.)
Ingredients:
8 oz. cracked black pepper fettuccine
1 lb. fresh asparagus, cut into 1″ pieces, cooked crisp tender
1/2 cup black olives, chopped
1 cup halved cherry tomatoes
3/4 cup chopped nuts, (I prefer pecans), divided
1 1/2 cups of fresh basil leaves
1/2 cup extra virgin olive oil
1/3 cup freshly grated Parmesan cheese
1/4 cup red wine vinegar
1 clove fresh garlic
salt and pepper to taste
Cook pasta according to package directions, then drain and rinse with cold water;drain again. Place in a shallow serving bowl and mix with 1-2 Tblsp. olive oil. Stir cooked,drained asparagus, halved tomatoes, olives and nuts into pasta. Make a dressing by combining remaining ingredients in a blender and blend until smooth. Pour into pasta mixture and gently toss to coat all ingredients. Refrigerate, covered, 4-5 hours before serving.
Do you have a favorite salad recipe using asparagus?
This asparagus recipe fits the definition of real comfort food and will leave them asking for more.
Ingredients:
14 (1/2″ thick) slices Italian bread
1 cup shredded Italian blend cheese, divided
1 cup lean, cooked ham, chopped / divided
2 cups fresh asparagus spears, cut into 1″ pieces
6 eggs
1 cup milk
2 Tblsp lemon juice
1 clove garlic, minced
Layer half of the bread slices on the bottom of a greased 9″ square baking dish. Sprinkle with a half cup of cheese, half cup of ham and one cup of asparagus pieces. Place remaining bread slices on top of ham. Repeat layers with remaining cheese, ham and asparagus.
Combine remaining ingredients in a bowl and beat until well mixed. Pour evenly over bread layers, then cover with aluminum foil and bake in a preheated oven @ 350 degrees 45 minutes. ( Check for doneness by inserting a knife near the center; it should come out clean. If it doesn’t, let it bake a few more minutes , then check it again .) Yield: 6 servings.
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Ingredients:
1 bunch of fresh asparagus, washed and drained
2-3 Tbls olive oil
1 large clove of garlic, minced
pinch of salt & pepper to taste
Line asparagus stalks up so that tips are even, then cut tough part of stems off. Place asparagus in zip lock bag;add 2-3 Tbls olive oil; toss minced garlic in bag; add a pinch of salt & pepper, to taste. Seal bag & shake so that asparagus is completely covered. Place coated asparagus in a single layer in a baking dish and bake at 400 degrees for 10 minutes. Serve hot.
