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Asparagus, The King of Vegetables

I like to eat all vegetables!

When asked which is my favorite, I can't say, but asparagus is very close to the top if the list. As a child I didn't really like the stuff, I don't think many kids do. I remember it growing in my grandmother's garden, not when it was just coming up in spring, but rather when one or two went unpicked and grew into fern-looking, small pine tree-like plants. They would often grow 3 feet tall. Later on in life I learned this to be a practice that ensures good growing for the coming season.

As the northern hemisphere goes into spring, we can look for fresh asparagus in local farmer's markets coast to coast. Even before this happens, it was already in season in the southern hemisphere. In fact asparagus has become a world-wide, four season vegetable thanks to greenhouse growing techniques. Shipping in refrigerated containers or by air gets it to markets rather quickly these days, so a good supply is often available.  Prices vary from month to month particularly around the new year when it might be as high as $4.99 a pound. The price drops when the Mexican grown season begins in mid-March, usually going down to $1.99

California Asparagus--- All sizes are based on the diameter of the stalk at the widest point of the stalk cross section. California asparagus is based on the size classifications in the California Agricultural Code. Shipments from Mexico are frequently marked with California size designations. The inspector MUST verify that the packages are labeled/marked prior to applying the CA size designations.

For Colossal, Jumbo, Extra Large, Large, Standard, and Small sizes, not more than 10%, by count, of the stalks in any container may be smaller than the minimum size required; however, individual containers are restricted to not more than 1-1/2 times (15%) this tolerance. These  terms are defined in the chart later in this article.

Local USA Green Asparagus is packed in 28# cases and imported Asparagus is packed in 11# boxes.

The USDA technically grades asparagus in 2 categories: No. 1 consists of stalks of asparagus which are fresh, well-trimmed, and fairly straight; which are free from decay and free from damage caused by spreading or broken tips, dirt, disease, insects, or other means. No. 2 consists of stalks of asparagus which are fresh, fairly well trimmed, and not badly misshapen; which are free from decay and free from serious damage caused by spreading or broken tips, dirt, disease, insects or other means.

See this: https://www.ams.usda.gov/sites/default/files/media/AsparagusVisualAids.pdf

There is also Purple Asparagus and White Asparagus. Purple is a hybrid that actually cooks to a dark green color. White asparagus is grown by using a blanching technique that keeps sunlight from developing chlorophyll that makes it green.

One of the crazy things about purple hybrid vegetables is that when you cook them, they turn green, they look beautiful raw though! A chef's secret, to keep some of the purple, is to only blanch them for 30 second in highly salted water and immediately shocking them in ice water, with not a second to spare! Then to serve only warm, reheated in a little olive oil or melted butter.

A basic cooking method is to boil the spears in salted water until tender. However it may not be as simple as that. The stem ends are woody and tough and need to be removed first. A good rule is to cut off the stems at the point they begin to show green. Another method is to bend the stems and where they snap, save the tops. Now they are ready to cook? But wait---really fine restaurants and most European Chefs do one more thing---the spears are peeled with a potato peeler to within 3 inches of the tip. Yes, this is a secret of truly fine Chefs’ standards for presentation and dining pleasure. When cooked, the peeled stem portion turns a beautiful chartreuse bright green and the tips remaining a dusty green, a sight to behold!

Asparagus may also be grilled: brushed with olive oil and sprinkled with salt and pepper and on the grill for a minute or two depending on size. As with any vegetable you cook it the way you want...crunchy or soft, it's up to you. The same goes for the size, pencil or jumbo---see the chart below.

What to serve with it? Hollandaise sauce is a classic accompaniment. Clarified Butter and Lemon is outstanding, as is a Beurre blanc with a bit of orange flavor. Once again it's up to you. Also what you eat it with comes into play, tossed with spaghetti, Parmesan and butter, in an Omelette, a quiche, cold on a salad even making asparagus ice cream or tempura!

Goodcooking.com wants you to enjoy asparagus anyway you may like, so to help you we are publishing over 40 asparagus recipes for your enjoyment. Chef John also encourages you to try purple asparagus, cook in the same way as green. Or white asparagus: White should be cooked in a European fashion though, which means it's cooked in a "blanc", a French phrase meaning to cook something white and to keep it white. A blanc cooking liquid is also used to cook cauliflower, salsify and some other white to very pale green vegetables like turnips and leeks. The vegetables are simmered in water mixed with a bit of flour, salt, lemon juice and butter. Refer to any of Julia Child, Pierre Franey or Jacques Pepin's cookbooks for more information.

Chef John particularly likes asparagus when served with seafood, especially with halibut, sole, shrimp, scallops or lobster. He also recommends serving it with grilled steaks and roast lamb and with roast chicken; on salad with goat cheese and beets or grilled on a Caesar salad, and the most enjoyable for him---plain with butter, salt and fresh ground black pepper!

Some of these recipes call for frozen or canned asparagus, but fresh is always better. As with most recipes, you can use butter or margarine or a soy based product. If you choose to use oil, extra virgin olive oil or pure olive oil works---if not, canola or vegetable oil is a good choice. For grilling Chef John likes half extra-virgin olive oil and half melted butter, but not so much that it is dripping off the asparagus and creates a flare-up which causes burning and a bitter taste.

A Sexy Asparagus Recipe in French is --- "oeuf poché aux d'asperges vertes et Caviar avec toast au beurre" a/k/a. "Green Asparagus on buttered toast with a poached egg and caviar!"

How much Asparagus is in a pound, how about in a cup? Many recipes will call for 1 cup of chopped asparagus or 1 bunch of asparagus but it is not always easy to figure out actually how many asparagus are in a cup. When buying a bunch of asparagus its weight can vary from ¾ to 2+ pounds depending on the size of the spears. One pound of fresh asparagus equals 30 to 40 small, 20 to 30 standard or 12 to 18 large untrimmed spears. Once trimmed for consumption, the 1 pound of asparagus will only weigh about 7 to 9 ounces. When chopped, this bunch will yield about 2 cups of asparagus pieces.

Asparagus is in the lily family, lilium, along with onions, leeks and garlic. China is by far the world’s largest producer of asparagus, 2nd place is Peru, 3rd Mexico, then the USA and Europe.

A pound of Asparagus is equal to 2 cups (474 mls) Choose your conversion below!

You'll need Pounds of Asparagus FYI---Trimming/sorting/peeling loss is about 20% of original weight!!!

Shipping from packers to wholesale terminals:
30-lb. (minimum) pyramid cartons/crates, bunched or loose
28-lb. cartons/crates, bunched
24- to 25-lb. cartons, 16 packages
21-lb. lugs/cartons, loose
20-lb. 1/2-pyramid cartons
20-lb. cartons, bunched
15- to 17-lb. 1/2 pyramid cartons/crates, loose or bunched
15-lb. cartons, loose or bunched
14-lb. cartons
12-lb. 1/2 cartons
12-13 1/2-lb. 1/3 cartons/crates, bunched
11-lb. cartons/crates

Commercial Produce Suppliers and Super Market Buyers depend on availability and going market prices to determine if they can make a profit on sales and also to price their produce for sale. Boston has a very large produce terminal that supplies much of New England.

This website is used by professional buyers to aid in purchasing: Boston Chelesa Produce Market Terminal Prices

Sizes you can relate to---

Above is common packing for air, rail and truck transport to wholesale and retail vendors. It represents Asparagus in the Commercial Marketplace before it gets to you in a grocery store or restaurant. Notice how fresh it looks!

Handling info that is important...
Temperature: 37 to 41 F, 2.8 to 5 C
Relative humidity: 95-100%
Mist: Lightly
Typical shelf life: 10 to 21 days
Highly sensitive to freezing injury.
Asparagus seldom is stored for more than 10 days. If product is to be held more than 10 days, store at 35 F to avoid low-temperature chilling injury.
Fresh asparagus deteriorates rapidly when low temperatures are not maintained. At room temperature, it quickly develops a woody tissue and loses sugar content.
Good-quality asparagus will be fresh and firm with closed, compact tips and good green color.

Photo Credits---USDA, growerdirect.com, Alpine Fresh, Gourmet Trading Co. and public domain images

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Recipe Section---68 Asparagus Recipes

#1
Asparagus & Crunchy Orange Top
Serving Size : 4
Amount/Measure/Ingredient--Preparation

1 pound fresh asparagus
1 teaspoon margarine
1 1/2 tablespoons almonds -- chopped
1/4 cup low-sugar orange marmalade

Snap off tough ends of the asparagus. Remove scales if desired. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4-minutes until crisp tender. Drain; arrange on a serving platter and keep warm. Melt margarine in a small saucepan over low heat; add almonds, and saute until lightly toasted. Stir in marmalade; cook until heated. Spoon over asparagus.

#2
Asparagus Casserole
Serving Size : 10
Amount/Measure/Ingredient--Preparation

1/4 pound saltine crackers
1 can asparagus -- cut
4 1/2 ounces pimientos
1 can mushroom soup
1 cup cheddar cheese -- grated
3 hard-boiled eggs -- optional

In 2-qt. casserole layer ingredients as follows: 1/2 crackers, crumbled 1/2 asparagus 1/2 pimientos (in strips) 1/2 mushroom soup mixed with pimiento juice 1/2 grated cheese Repeat the layers using other half of ingredients. Top with cheese or crumbled potato chips. Heat in moderate oven (375 deg.) until bubbly and topping has browned.

#3
Asparagus Fromage
Serving Size : 4
Amount/Measure/Ingredient--Preparation

4 large mushroom caps
2 tablespoons margarine
2 tablespoons flour
1 cup milk
1/2 teaspoon salt
1/8 teaspoon mustard -- dry
2 tablespoons sherry
1 pound asparagus spears -- crisp cook
1/4 cup cheese -- grated (cook's pick)
1/2 cup almond halves -- browned

Saute mushroom caps in the margarine. Remove mushrooms. To make sauce; add flour to the margarine; cook a minute and add milk and cook until thick; add salt, mustard and sherry. Place cooked asparagus on a serving platter, cover with the browned almonds, and top with mushrooms. Pour sauce over and sprinkle with grated cheese. Place under a low flame until cheese melts. Sprinkle with paprika if desired. Serve immediately. Brought to you by

#4
Asparagus Casserole
Serving Size : 6
Amount/Measure/Ingredient--Preparation

2 packages frozen asparagus spears (or -- use fresh)
1/4 cup asparagus liquid
1/4 cup butter
1/4 cup flour
2 cups milk
1 cup grated cheese (use cheddar -- mild, medium or sharp
3 hard cooked eggs -- sliced
1/2 cup corn flakes -- crushed
2 tablespoons butter -- melted

Cook asparagus according to directions on package, saving cooking water. Make white sauce of the butter, flour, milk and asparagus liquid. Remove from heat when smooth and thick. Add cheese and stir until melted. Place cooked asparagus spears, sliced eggs and cheese sauce in alternate layers in buttered 7 X 11" baking dish. Top mixture with lightly crushed corn flakes mixed with melted butter. Bake in 350~ oven for 30 minutes.

#5
Asparagus With Cheese- Bacon Sauce
Serving Size : 6
Amount/Measure/Ingredient--Preparation

2 tablespoons flour
2 tablespoons butter -- or margarine
1 cup milk
3/4 cup grated sharp cheddar
1/4 tablespoon salt
1/8 tablespoon pepper -- ground nutmeg ( less
2 slices bacon -- cooked
14 asparagus spears

In heavy saucepan stir flour into melted butter until smooth;cook over low heat 3 minutes ( do not brown ).Add milk; continue cooking over low heat, stirring constantly, until nearly thickened. Add cheese; stir until cheese is melted and sauce is bubbling. Add salt, pepper, nutmeg and crumbled bacon. Serve over hot drained asparagus. 6 servings.

#6
Asparagus w/ Orange Cream Sauce And Cashews
Serving Size : 8
Amount/Measure/Ingredient--Preparation

2 1/2 pounds fresh asparagus
1 fresh orange
1 recipe bechamel sauce
salt to taste
1/2 cup cashew nuts -- chopped

Steam asparagus. Section orange; cut sections into lg. pieces. Add to Bechamel sauce; mix well. arrange asparagus in serving dish; sprinkle with salt. Pour sauce over asparagus; sprinkle with nuts. Yield: 8 servings.

#7
Asparagus W/ Cashews
Serving Size : 6
Amount/Measure/Ingredient--Preparation

1 1/2 pounds asparagus
2 tablespoons olive oil
2 teaspoons sesame oil
1 tablespoon fresh ginger root -- fine chop
1/2 cup roasted cashews
coarsely chopped
1 tablespoon soy sauce

1. Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 3 or 3 pieces. 2. Heat the oils together in a wok over high heat. Add the ginger and stir-fry for one minute. 3. Add the asparagus and stir-fry until tender but still crisp...4 to 5 minutes. 4 Stir in the cashews and soy sauce. Serve immediately.

#8
Asparagus Vinaigrette
Serving Size : 1
Amount/Measure/Ingredient--Preparation

1/2 lemon -- juice of
2 tablespoons tarragon vinegar
3/4 cup olive oil
chives -- minced

Whisk ingredients together. Pour over fresh cooked asparagus, garnish with sliced pimento's and chill. Serve over lettuce.

#9
Asparagus Tomato Stir-Fry
Serving Size : 6
Amount/Measure/Ingredient--Preparation

1 tablespoon cold water
2 teaspoons soy sauce
1 teaspoon cornstarch
1/4 teaspoon salt
1 pound fresh asparagus spears
1 tablespoon vegetable oil
4 green onions -- sliced diag.
1 1/2 cups fresh mushrooms -- sliced
2 small tomatoes -- cut in thin wedges

Combine first 4 ingred. in sm. bowl, stirring until blended. Set aside. Snap off tough ends of asparagus. Remove scales from stalks with a knife. Cut asparagus diagonally into 1 1/2" pieces. Set aside. Pour oil around top of preheated wok, coating sides; heat at med. high for 2 min. Add asparagus and green onions; stir-fry 3-4 min. Add mushrooms; stir-fry 1 min. Add reserved cornstarch mixture to veg. mixture in wok; cook until thickened and bubbly. Add tomato, and cook just until heated. Serve immediately.

#10
Asparagus Strata
Serving Size : 4
Amount/Measure/Ingredient--Preparation

1 can asparagus -- pieces or spears
4 american cheese slices
8 bread slices -- thin
4 eggs
4 cups milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon pepper

Place 4 slices of bread, with crusts removed, into greased 8" X 8" X 2" pan. Put slice of cheese on each piece of bread, then place asparagus evenly on top of cheese. Top each with another slice of bread. Mix egg, milk, salt, pepper, and mustard and pour over bread. Let refrigerate overnight. Sprinkle top with additional grated cheese and bake at 350 degrees for 45-50 minutes or until custard is set (knife comes out clean when inserted). As a variation, use ham slices instead of asparagus and top with corn flakes and 4T melted butter. Mrs. Harold T. Cook

#11
Asparagus Parmigiano
Serving Size : 6
Amount/Measure/Ingredient--Preparation

1 1/2 pounds fresh asparagus -- cooked
1 onion -- chopped
10 milliliters garlic -- minced
3 tablespoons oil
1 teaspoon salt
1/4 teaspoon tabasco sauce
1 pound cn tomatoes
1/4 teaspoon thyme
1 8 ounces cn tomato sauce
4 ounces mozzarella cheese -- thin sliced
2 tablespoons parmesan -- grated

Drain cooked asparagus; arrange in shallow baking dish. Saute onion and garlic in oil in saucepan til golden. Add salt, Tabasco sauce, and tomatoes; simmer, uncovered, 10 min. Add thyme and tomato sauce; simmer 20 min. Pour over asparagus. Place slices of mozzarella cheese over top. Sprinkle with Parmesan. Bake in preheated 350 oven 30 min. Yield: 6-8 servings.

#12
Asparagus Omelet
Serving Size : 2
Amount/Measure/Ingredient--Preparation

1/2 pound asparagus -- trimmed
2 tablespoons butter

Garlic; minced 1/2 lb Mushrooms; sliced 4 Eggs; lightly beaten 2 tb Milk 1/2 ts Salt 1/4 ts Dried basil; crushed OR 3/4 ts Fresh basil; minced 1 ds Freshly ground black pepper Cut asparagus in 1 inch pieces; cook in boiling salted water until tender, about 2 to 4 minutes. Drain thoroughly. Melt 1 T butter in 8 inch skillet, preferably one with non-stick lining; saute garlic and mushrooms until done and moisture has evaporated. Remove from pan; keep warm. In a small bowl, combine eggs, milk, salt, basil and pepper. Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly. When hot enough that a drop of water sizzles when dropped in, pour in egg mixture. Tip pan so eggs coat skillet evenly. As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath. When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top. Serve immediately.

#13
Impossible Asparagus
Serving Size : 6
Amount/Measure/Ingredient--Preparation

1 can waterchestnuts -- coarsely chopped
1 package frozen asparagus spears -- thawed and drained
1 jar pimientos -- chopped
1/2 cup chopped onions
1 1/2 cups sharp cheddar cheese -- shredded
1 1/2 cups milk
3 eggs
3/4 cup Bisquick. baking mix
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 jar pimientos -- chopped

Heat oven to 400 degrees.
Lightly grease 10" pie plate.
Reserve 1/4 cup of the water chestnuts.
Layer asparagus, remaining water chestnuts, 1 jar pimiento, the onion and cheese in pie plate.
Beat remaining ingredients except reserved water chestnuts and 1 jar pimientos until smooth, 15 seconds in blender on high or 1 minute with electric mixer on high.
Pour into pie plate.
Bake until golden brown and knife inserted in center comes out clean, 40 to 45 minutes.
Cool 5 minutes.
Garnish with water chestnuts and pimientos.

#14
Fresh Asparagus With Cream Sauce
Serving Size : 4
Amount/Measure/Ingredient--Preparation

2 pounds fresh asparagus
1/4 cup butter
1/4 cup flour
3/4 cup milk
3/4 cup half-n-half
2 eggs; hard boiled -- minced
2 tablespoons fresh lemon juice

Cook asparagus and keep it warm. Melt butter in top of double boiler over hot water; blend in flour with wooden spoon. Add milk and cream gradually; stir constantly. Cook over low heat until smooth and thick. Reserve 1 ts egg; add remainder to sauce; mix well. Place asparagus in serving dish; sprinkle with lemon juice. Pour sauce in gravy boat; sprinkle with reserved egg. Yield: 4 servings.

#15
Cheesy Asparagus Boboli
Serving Size : 4
Amount/Measure/Ingredient--Preparation

1 12" or 4 6" boboli shells
1/2 cup mayo
2 tablespoons parmesan cheese -- grated
1/4 teaspoon dry mustard
2 egg whites
6 medium asparagus spears; cook -- cut

Blend together mayo, cheese and mustard. Beat egg whites until stiff peaks form; fold into mayo mixture. Arrange cut asparagus on Boboli. Spoon mayo mixture over asparagus. Bake on ungreased baking sheet at 450~ about 8 to 10 minutes or until puffed and lightly browned.

#16
Asparagus Wontons
Serving Size : 4
Amount/Measure/Ingredient--Preparation

oil -- for deep frying
1 cup asparagus -- finely chopped
20 won ton wrappers (3" sq)
1 package vegetable soup mix
1/4 cup water chestnut -- finely chopped
soy sauce -- (optional)

In uncovered electric skillet, heat 3/4 inch of oil to 360 degrees. Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable Soup Mix, asparagus, and water chestnuts. Place 2 teaspoons of the mixture on the center of each Won Ton wrapper. Moisten corners with water, fold wrappers in half to form a triangle, and press edges to seal. Form Won Ton by bringing together two opposite points and overlapping; moisten overlapping points and press to seal well. Fry in hot oil until golden brown; drain. Serve, if desired, with soy sauce.

#17
Asparagus With Toasted Pine Nuts & Lemon Dressing
Serving Size : 4
Amount/Measure/Ingredient--Preparation

1 pound asparagus -- fresh spears
1/4 cup olive oil
10 milliliters garlic -- crushed
1/2 teaspoon basil -- dried whole
pepper -- freshly ground
3 tablespoons pine nuts
1 tablespoon lemon juice -- fresh
1/2 teaspoon salt
1/2 teaspoon oregano -- dried whole

Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter. Sauti pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving.

#18
Asparagus With Rice
Serving Size : 4
Amount/Measure/Ingredient--Preparation

2 1/4 pounds asparagus
1 onion
1/4 cup butter
1 1/4 cups arborio rice
1/2 cup dry white wine
1 bouillon cube
1/2 teaspoon meat extract
salt
freshly ground pepper
grated parmesan cheese
1 tablespoon butter

Soak and rinse the asparagus. Cut off the tips and put aside. Boil the stalks in lightly salted water. When tender, press the stalks through a sieve and return the pulp to the cooking water. Keep hot. Finely chop the onion. Melt the butter in a saucepan and gently fry the onion and the asparagus tips for a few minutes. Add the rice, mixing and turning with a wooden spoon until the grains are coated in the fat. Pour the wine over the rice, raise the heat and boil briskly until the wine has evaporated. Dilute the bouillon cube and the meat extract in the hot asparagus water. Add a little of the liquid to the rice, lower the heat, stir and add more liquid as it reduces, until the rice is al dente. Adjust the seasoning if necessary, glaze the rice with 1 tbsp butter and add the grated cheese. Stir well and serve immediately.

#19
Asparagus With Mushrooms And Fresh Coriander
Serving Size : 6
Amount/Measure/Ingredient--Preparation

1 pound fresh asparagus
1/2 pound mushrooms -- sliced (2 cups)
1/2 teaspoon salt
4 tablespoons chopped -- fresh coriander
2 tablespoons butter
2 tablespoons chopped shallots
1 freshly ground black pepper

Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom. Use a vegetable peeler to scrap asparagus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter in a non stick frying pan. Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned. Add asparagus. Cook, stirring and tossing for about 1 minute. Add shallots, salt and pepper. Sprinkle with coriander. Cook for 30 seconds.

#20
Asparagus With Garlic And Basil
Serving Size : 8
Amount/Measure/Ingredient--Preparation

3 pounds asparagus; trimmed -- cleaned
30 milliliters garlic -- peeled and split
2 teaspoons dried basil -- or 2 sprigs
boiling water
for the topping
1/3 cup margarine
1 tablespoon garlic -- chopped
1/4 cup fresh basil -- chopped

Arrange asparagus in a layer in large,deep skillet along with the garlic and basil.(This may have to be done in two batches.)Pour boiling water over to about 1" deep. Cover and bring to a boil.Cook for 8 minutes or until crisp-tender.

While the asparagus is cooking,prepare the topping by melting the margarine in small pan.Add the garlic and saute for 1 to 2 minutes. Stir in basil.

Drain asparagus,discarding split garlic (and basil sprigs,if used.),and arrange in serving dish.Spoon basil topping over. Makes 8 to 10 servings.....

#21
Stir-Fried Asparagus
Serving Size : 4
Amount/Measure/Ingredient--Preparation

2 tablespoons vegetable oil
20 milliliters garlic -- minced
1 pound fresh asparagus; -- stalks
& cut into 2" pieces
2 tablespoons black bean sauce
1/4 cup chicken broth
1 tablespoon soy sauce
2 tablespoons sesame oil

Add oil to a large nonstick skillet or wok over medium-high heat. Add garlic and stir for about 1 minute. Add asparagus tips and stalk pieces and stir-fry for 3 minutes. Mix together black bean sauce, chicken broth, soy sauce and sesame oil in a small container, then pour over asparagus. Stir and let cook for another minute until sauce is heated through and asparagus is tender-crisp. Serve immediately.

#22
Stir Fried Asparagus
Serving Size : 4
Amount/Measure/Ingredient--Preparation

1 pound asparagus
1/2 teaspoon instant chicken bouillon
1 tablespoon water -- cold
1 1/2 cups mushrooms, fresh -- sliced
1/2 cup water
1 tablespoon cornstarch
2 tablespoons vegetable oil
1/8 teaspoon pepper -- fresh ground blk

Cut asparagus into 1" pieces and steam lightly. Mix 1/2 c water and the dry bouillon; reserve. Mix cornstarch and 1T water; reserve. Heat oil in wok or 12 inch skillet over medium heat. Add asparagus, mushrooms, salt & pepper. Stir fry about 1 minute. Stir in bouillon mixture and heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened, about 10 seconds. Serve as a side dish or entree. 90 calories per serving.

#23
Spargel In Weisser Sosse
Serving Size : 4
Amount/Measure/Ingredient--Preparation

29 ounces white asparagus -- (2 cans)
2 tablespoons margarine
2 tablespoons unbleached flour
1/2 cup -- asparagus liquid
1/2 cup milk
4 ounces ham -- cut into julienne st
1/8 teaspoon nutmeg -- freshly grated
1/4 teaspoon salt

Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish.

#24
Saucy Asparagus
Serving Size : 8
Amount/Measure/Ingredient--Preparation

1 can cream of asparagus soup -- (10 3/4 oz.)
2 tablespoons milk
2 packages frozen asparagus cuts -- or (10 oz. each)
1 1/2 pounds fresh asparagus spears -- trimmed and cut into 1" pieces

In 2 quart saucepan over medium heat, combine soup and milk. Heat to boiling, stirring often.

Add asparagus. Cover, cook over low heat 10 minutes, or until asparagus is tender, stirring occasionally.

Serve with grated Parmesan cheese if desired.

#25
Lemony Asparagus
Serving Size : 4
Amount/Measure/Ingredient--Preparation

1 pound fresh asparagus -- cooked
2 tablespoons butter
1/2 cup mayonnaise
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon dry mustard
1/2 large lemon -- juiced
1/2 cup bread crumbs
1/3 cup parmesan cheese -- grated

Place cooked asparagus in shallow greased casserole in single layer. Melt butter; heat until golden brown. Blend in mayo, seasonings, and lemon juice; pour over asparagus. Sprinkle with crumbs, then cheese. Bake in preheated 375 oven 15 min. or til browned. Can be prepared in advance and reheated. Yield: 4-6 servings.

#26
Lemon-Sesame Asparagus
Serving Size : 4
Amount/Measure/Ingredient--Preparation

1 1/4 pounds fresh asparagus
2 tablespoons rice wine vinegar
1 tablespoon water
1 teaspoon dark sesame oil
1 teaspoon lemon juice
1 1/2 teaspoons sesame seeds -- toasted
lemon rind strips -- optional

Snap off tough ends of asparagus. Remove scales if desired. Steam 4 minutes or until crisp tender. Set aside and keep warm. Combine vinegar and next 3 ingredients; stir well. Pour over asparagus; toss gently to coat. Sprinkle with sesame seeds; garnish with lemon rind, if desired. FROM: MICHAEL GROSZ (VBFF60A)

#27Jumbo Shrimp & Asparagus
Serving Size : 6
Amount/Measure/Ingredient--Preparation

2 bn fresh asparagus -- cut into
1 inch lengths
2 cups water
2 tablespoons cooking oil
24 large shrimp; cleaned -- and
lengthwise in half
2 teaspoons fresh ginger -- chopped
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon sherry
1/8 teaspoon salt

Add the asparagus pieces to the water. Bring to a boil and continue to cook for 3 minutes. Drain and save 2 Tbs. of the cooking liquid. Heat the cooking oil in a heavy skillet. Add shrimp pieces and cook until the color changes..about 5 minutes. Add the asparagus, ginger, soy sauce, sugar, sherry and salt. Finally, stir in the 2 Tbs. asparagus water and continue to cook for 5 minutes.

#28
White Asparagus In White Sauce
Serving Size : 4
Amount/Measure/Ingredient--Preparation

29 ounces white asparagus; (2 cans)
2 tablespoons margarine
2 tablespoons unbleached flour
1/2 cup asparagus liquid
1/2 cup milk
4 ounces ham;cut into julienne strips
1/8 teaspoon nutmeg; freshly grated
1/4 teaspoon salt

Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish.

#29
White Asparagus In Ham Sauce
Serving Size : 4
Amount/Measure/Ingredient--Preparation

2 cans white asparagus 14 1/2 oz ea
2 tablespoons butter
2 tablespoons flour
1/2 cup reserved cooking liquid from -- asparagus
1/2 cup milk
4 ounces cooked lean ham -- julienned
1/8 teaspoon nutmeg
1/4 teaspoon salt

Drain asparagus; reserve 1/2 c liquid. Heat butter in saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk; stir constantly over low heat until sauce thickens and bubbles. Add ham and seasonings. Gently stir in asparagus; heat through, do not boil. Serve in preheated serving dish.

#30
Thai-Style Asparagus W Chiles, Garlic & Basil
Serving Size : 4
Amount/Measure/Ingredient--Preparation

1 tablespoon vegetable oil
1 tablespoon garlic -- minced
1 tablespoon serrano or jalapeno chile -- minced
1 1/2 pounds asparagus; snapped -- steamed
slightly undercooked
2 tablespoons soy or fish sauce
1 teaspoon dark soy sauce (opt'l)
1 tablespoon water
1 tablespoon sugar
1 cup basil -- chopped
3 large chiles of your choice -- slice
diagonal into thin ovals -- or 9 thin strips cut
red pepper

1. Heat a wok or large, deep skillet over high heat. Add oil and swirl to coat surface. 2. Add garlic and minced chile; toss until garlic begins to turn golden, about 15 seconds. 3. Add the asparagus; stir-fry until coated with oil, about 15 seconds. 4. Add soy sauces and 1 tablespoon water; stir-fry until basil wilts. Serve hot or at room temperature.

#31
Swiss Asparagus Au Gratin
Serving Size : 6
Amount/Measure/Ingredient--Preparation

1/2 cup water
1 1/2 pounds asparagus spears -- trimmed
2 ounces finely shredded natural -- swiss cheese
1/4 cup dry bread crumbs
2 tablespoons kraft touch of butter -- spread, melted
1/2 teaspoon dry mustard
1/8 teaspoon pepper

Heat oven to 400 degrees. Bring 1/2 cup water to boil in 10-inch skillet; add asparagus. Cook 2 minutes; drain. (Asparagus will still be crisp). Place in a 10 x 6 inch baking dish. Mix remaining ingredients, sprinkle over asparagus. Bake 8 to 10 minutes or until cheese mixture is lightly browned.

#32
Sweet And Sour Asparagus
Serving Size : 6
Amount/Measure/Ingredient--Preparation

2 pounds fresh asparagus
2/3 cup white vinegar
1/2 cup water
1/4 cup salad oil
1/4 teaspoon salt
1/2 cup sugar
3 sticks cinnamon
1 teaspoon whole cloves
1 teaspoon celery seed

Prepare and cook asparagus. Remove from pan; set aside. Combine remaining ingred. in saucepan; bring to boil. Place asparagus in shallow glass dish; pour vinegar mixture over. Cover and chill 24 hrs. Drain before serving. Equal amts. of canned, green asparagus spears can be substituted for fresh asparagus.

#33
Asparagus In Wine
Serving Size : 4
Amount/Measure/Ingredient--Preparation

2 pounds asparagus
boiling water
1/4 cup butter
1/4 cup white wine
1/2 teaspoon salt
1/4 teaspoon pepper

Wash asparagus and snap off ends. Lay spears in shallow pan and cover with salted boiling water to cover. Bring to a boil and simmer for 8 mins. Drain and turn into buttered ramekins (4). Melt butter and stir in wine. Pour over asparagus. Sprinkle with salt and pepper and cheese. Bake at 425' for 15 mins.

#34
Asparagus Beef
Serving Size : 1
Amount/Measure/Ingredient--Preparation

1 pound flank steak
salt
1 teaspoon cornstarch
soy sauce
2 pounds fresh asparagus with tight tips
2 medium onions
2 cloves garlic
salad oil
3 tablespoons canned bean sauce
1/2 teaspoon sugar

Cut steak lengthwise in 2-1/2-inch strips, trimming off fat as you go. Then cut across the grain, in 1/8-inch thick strips. Put meat in bowl and add 1 teaspoon salt, cornstarch, and 2 teaspoons soy sauce. Wash asparagus carefully, break off tough ends, and cut diagonally into pieces about 1/4-inch thick. (If you cat on a SHARP DIAGONAL, the pieces will be abut 1-1/2 to 2" long.) Cut onions in half lengthwise, lay cut side down, and slice crosswise into 1/4" slices. Smash garlic cloves with flat side of knife or cleaver and remove skin. Heat a wide frying pan or wok over highest heat, add 1/4 cup oil, it should bubble slightly from the heat. Add garlic and cook just until pale brown. Remove and discard. Add meat, stir frequently, and cook until almost browned. Remove to a bowl. Add 3 tablespoons more oil. Add onion. Cook a minute or two stirring constantly. Make a little hollow on top of the onion; add bean sauce. Cook until onion starts to get translucent. Add asparagus and sprinkle over 1 teaspoon salt, sugar and 1 tablespoon soy sauce. Cover and cook, taking the top off occasionally to stir well, just until asparagus is tender-crisp. Then, put the meat on top. Cook, stirring,just long enough to get the meat reheated. Serve at once. *TIPS: This is usually served over white rice. I always add more garlic, usually with the onion, and leaving it in. You can experiment with using flavored oil in part. Also, try a different Asian sauce if you have it on hand.

#35
Asparagus
Serving Size : 1 Amount/Measure/Ingredient--Preparation

asparagus
1 1/2 pounds for 4 servings.

Asparagus is low-calorie and spiked with vitamins A &b C. Allow about To Prepare: Break off tough ends as far down as stalks snap easily. For spears, tie with string. Or, cut each stalk into 1 inch pieces. Cooking Spears: In deep, narrow pan or asparagus pot, heat 1" salted water to boiling. Place asparagus upright in pot. Heat to boiling, reduce heat. Boil uncovered for 5 minutes. Cover and boil 2-3 minutes longer. Drain. Cooking pieces: Cook lower stalk pieces uncovered in 1" boiling water for 6 minutes. Add tips, cover, and cook until tender, about 1-2 minutes. Drain. Steaming: Place steamer or basket in 1/2" water (water should not touch basket). Place asparagus in basket. Cover tightly and heat to boiling. Reduce heat and steam until tender, about 6 minutes. Microwave: Cover and nuke asparagus spears or 1" pieces and 1/4 c water in 2 qt casserole on high 4 minutes. Turn asparagus over. Cover and nuke until tender crisp, about 3 minutes longer. Let stand 1 minute and drain.

#36
Asparagus Almandine
Serving Size : 6
Amount/Measure/Ingredient--Preparation

2 pounds fresh asparagus or 2 bx froz -- cooked
1/4 cup butter
1/4 cup slivered almonds
1/2 teaspoon salt
1 tablespoon lemon juice

Drain cooked asparagus. Melt butter in sm. skillet. Cook almonds over low heat until golden brown, about 5-7 min.; stir constantly. Remove from heat. Add salt and lemon juice; pour over hot asparagus. Yield: 6 servings.

#37
Asparagus and Shrimp Oriental
Serving Size : 6
Amount/Measure/Ingredient--Preparation

1 pound fresh shrimp -- cooked
1 can water chestnuts
1 cup fresh mushrooms -- sliced
1 medium onion -- sliced
1 cup celery -- sliced diagonally
1 1/2 pounds fresh asparagus -- steamed
1 11 ounces cn mandarin orange sections -- drained
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons sugar
2 tablespoons soy sauce
boiled rice

Shell; devein shrimp. Drain and slice water chestnuts. Arrange shrimp, chestnuts, mushrooms, onion, celery, asparagus, and oranges on lg. tray. Heat oil in wok or electric skillet. Add onion, celery, salt, pepper, and sugar; cook, stirring, until veg. are crisp-tender. Add asparagus and shrimp; place mushrooms and water chestnuts over shrimp. Sprinkle with soy sauce; place orange sections on top. Cover; cook until mixture begins to steam; reduce heat. Simmer about 12 min. Serve on rice. Yield: 6 servings.

#38
Asparagus Risotto
Serving Size : 6
Amount/Measure/Ingredient--Preparation

1 pound fresh asparagus
1 teaspoon salt
1 cup chopped onion
1 clove garlic -- minced
1 tablespoon vegetable oil
1 cup uncooked rice
1/4 cup chopped fresh parsley
1/3 cup grated Romano cheese
Salt to taste -- optional

Wash asparagus and cut off tough stalk ends. Boil in large saucepan in salted water 12 minutes. Drain, reserving cooking liquid; cut off asparagus tips. Set aside. Cook onion and garlic in oil in large skillet over medium-high heat. Add rice; stir 2 to 3 minutes.

Stir in 1 cup reserved asparagus liquid. Cook, uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining asparagus liquid and enough water to bring total amount of liquid added to 5 cups, allowing each to be absorbed before adding another.

Rice should be tender and mixture should have a creamy consistency. It will take approximately 25 to 30 minutes.

Stir in asparagus, parsley, cheese and salt, if desired.

#39
Asparagus Soup
Serving Size : 0
Amount/Measure/Ingredient--Preparation

asparagus
water
salt
1 quart milk -- or part cream
2 ounces butter
pepper

Take asparagus, break into 1/2 inch pieces, boil until tender in salted water, add 1 quart good rich milk or part cream, add 2 ounces butter, season with pepper and it is ready to serve. This is delicious.

#40

Asparagus Soup (Zuppa Di Asparagi)
Serving Size : 6
Amount/Measure/Ingredient--Preparation

2 tablespoons extra-virgin olive oil
2 cloves garlic -- minced
2 pounds asparagus -- trimmed, peeled and
salt and pepper
1 quart chicken broth
4 eggs
1/2 cup Parmesan cheese -- freshly grated
6 slices Italian bread -- toasted

Heat the oil and garlic in a soup pot until the garlic is golden. Add the asparagus and cook until they begin to color. Season with salt and pepper. Add the broth and bring to a boil; reduce the heat and simmer for 15 minutes, or until the asparagus is tender. Beat the eggs and cheese together.

When the asparagus is tender, reduce the heat so the soup is no longer simmering. Very slowly ladle some of the hot soup into the beaten eggs, stirring continuously. After adding about 2 cups of the hot soup to the eggs, reverse the process and gradually stir the eggs mixture into the soup pot.

The soup must not boil or the eggs will scramble. Heat until thickened. Put one slice of toasted bread into each soup dish. Ladle the hot soup on top and pass additional grated cheese.

NOTES : To trim asparagus, hold the tip in one hand and the base of the stalk in the other. Bend gently. The asparagus will snap, leaving the tender part with the tip.

#41
Asparagus Soup Made Easy
Serving Size : 4
Amount/Measure/Ingredient--Preparation

1 pound asparagus -- cut in one inch leng
4 cups chicken stock
2 tablespoons butter* -- optional
salt and pepper -- to taste

Slowly simmer the asparagus, not the tips, in 3 cups of the stock at least
30 minutes but preferably 1 hour. Blend at liquify in a blender until smooth. If asparagus is "woody" strain through a tea strainer. Use 1 cup of stock to rinse blender. Add butter or cream is desired. Salt and pepper to taste.

#42
Asparagus Soup With Bacon
Serving Size : 6
Amount/Measure/Ingredient--Preparation

1 1/2 pound asparagus -- cut up
2 1/2 cup cream or milk
5 eggs -- well beaten
1/4 stick butter or margarine
2 strips bacon
2 cup water
2 tablespoon fresh parsley -- finely chopped
salt and pepper -- to taste

In a deep saucepan, bring the water to a boil. Add the bacon; cover and boil for 15 minutes. Discard the bacon. Add the asparagus; cover and simmer over medium-low heat until tender. In a mixing bowl, blend the eggs and cream. Stir this mix into the asparagus, adding the spices and butter.

Simmer for 2 minutes over low heat, stirring continuously. Remove from the heat and serve.

#43
Asparagus Soup With Potato
Serving Size :
Amount/Measure/Ingredient--Preparation

1 bunch asparagus
1/2 cup cheese -- grated
2 cups milk
basil
2 cups water
celery salt -- to taste
1 potato -- chopped
vegetable salt -- to taste
3 tablespoon butter
pepper -- to taste
1/2 onion -- chopped
1 pinch garlic
1/2 cup mushrooms -- sliced
1 pinch parsley

Chop asparagus, setting aside tips for use later. simmer chopped
asparagus and chopped potato in 2 cups water, with 2 Tbs. butter, basil,
celery salt, vegetable salt and pepper to taste. Simmer until vegetables
are tender, and cool.

Place cooled broth and vegetables in blender and puree, slowly adding the 2 cups of milk. Saute onion, mushrooms and reserved asparagus tips with a pinch of garlic and a pinch of parsley in 1 tablespoons of butter. Add to soup mixture, simmer 15-20 minutes. Grate and add cheese, if desired, just before serving.

#44
Asparagus Soup and Stock
Serving Size : 6
Amount/Measure/Ingredient--Preparation

STOCK
1 pound asparagus* -- thin
1 cup leeks greens -- roughly chopped
1 bay leaf
1 carrot -- peeled and chopped
1 stalk celery -- chopped
4 branches parsley
1/2 teaspoon salt
8 cup water -- cold
SOUP
3 tablespoons butter
3 leeks -- white parts,sliced
1/2 teaspoon salt
1 tablespoon parsley -- chopped
7 cups stock
1/2 cup light cream -- optional
pepper -- to taste
1 teaspoon lemon peel -- grated
parmesan -- grated,for garnish

STOCK
Snap the lower end of the asparagus where they break easily when bent. Rinse the ends well and roughly chop them into 1" pieces. Combine the rest of the stock ingredients in a stock pot, bring to a boil, simmer 20-25 minutes, and then strain.

SOUP
Cut off the tips of the asparagus and set aside. Roughly chop the stems into 1" pieces. Melt the butter in a soup pot, add the leeks, and cook over medium-high heat for 2-3 minutes, stirring as needed. Add the asparagus stems, salt and parsley. Pour in 5 cups of the stock and bring to a boil; then simmer until asparagus is just tender, about 6 minutes. Blend the soup in a blender. Return soup to pot, stir in cream, if using, and thin it with more stock if necessary. Season to taste with salt, pepper and lemon peel.

In another pot, bring a few cups of water to a boil with a little salt. Cook the asparagus tips 1 1/2 to 2 minutes until they are done. Add them to the soup. Bring soup to a gentle simmer.

#45
Asparagus Tart
Serving Size : 6
Amount/Measure/Ingredient--Preparation

1 (10-inch) Greek Baking-Powder Piecrust
Cooking spray
2 large eggs
2 large egg whites
1 pound fresh asparagus
3/4 cup skim milk
1/4 cup (1 ounce) shredded Gruyhre or Swiss cheese
1/4 cup (1 ounce) finely grated fresh Parmesan
cheese
1/4 cup chopped fresh chives
2 tablespoons nonfat dry milk
1 teaspoon chopped fresh thyme
OR
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 375:.

Press Greek Baking-Powder Piecrust into a 10-inch quiche dish coated with cooking spray. Combine eggs and egg whites in a medium bowl; beat well with a whisk. Brush 2 tablespoons egg mixture over crust; set remaining egg mixture aside. Bake at 375: for 7 minutes; cool on a wire rack.

Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Cut asparagus into 5-inch pieces. Steam asparagus, covered, 5 minutes or until tender. Rinse under cold water. Drain well; set aside.

Add skim milk and remaining ingredients to remaining egg mixture in bowl, and beat well. Pour egg mixture into prepared crust. Arrange steamed asparagus spokelike in egg mixture, alternating stems and tips. Bake tart at 375: for 35 minutes or until a knife inserted near center of tart comes out clean.

Serving Size: 1 wedge

#46
Asparagus Vichyssoise
Serving Size : 8
Amount/Measure/Ingredient--Preparation

2 pounds fresh asparagus -- cut into spears
3 1/4 cups water -- divided
2 large potatoes -- (1 Lb.) peeled and d
2 teaspoons chicken bouillon granules
3/4 cup skim milk
1/4 teaspoon salt
1/8 teaspoon white pepper
lemon rind strips -- optional

Clean asparagus & cut into 1 inch pieces. Combine asparagus & 1/4 cup water in a 3 quart casserole. Cover with plastic wrap, turn back one corner to vent & microwave on high for 5 minutes. Let stand 3 minutes. Add remaining 3 cups water, potatoes & bouillon granules to asparagus Mixture.

Cover with plastic & vent. Microwave at high for 10 minutes stirring once.
Reduce power to medium & microwave 15 to 18 minutes. Let mixture cool slightly. Pour about 1/3 of mixture into processor & process until smooth. Transfer mixture to a large bowl. Repeat procedure with remaining asparagus mixture. Stir in milk, salt and pepper. Cover & chill about 8 hours. Stir well before serving. Garnish with lemon rind strips.

#47
Asparagus and Acorn Squash Rings
Serving Size : 4
Amount/Measure/Ingredient--Preparation

16 Asparagus stalks
2 Small or medium acorn squash

Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into 1/4-inch rings.
In kettle, carefully cook squash rings, then asparagus in boiling, salted water until tender. Don't overcook. Drain each vegetable as soon as it's tender.
Heat butter in medium skillet. Add sugar and walnuts. Stir over medium heat until sugar is light brown. Deglaze pan with lemon juice, vinegar and cider. Cook, stirring constantly, to reduce by half.
To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over.

NOTES : To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil-clarified butter- on top

#48
Asparagus and Banana Vinaigrette
Serving Size : 4
Amount/Measure/Ingredient--Preparation

1/2 teaspoon salt
2 tablespoons Dijon mustard
1/8 teaspoon freshly ground pepper
1/3 cup wine vinegar
1/2 cup salad oil
2 teaspoons lemon juice
2 tablespoons chopped scallions
1/4 cup chopped parsley
1 pound asparagus -- steamed
2 ripe tomatoes -- cut in wedges
3 bananas
Salad greens (Bibb or Iceberg)

In glass baking dish, combine salt, mustard and pepper. Stir in the vinegar, oil, lemon juice, scallions and parsley. Mix thoroughly. Add steamed asparagus and tomato wedges. Cover and refrigerate for several hours or overnight. Just before serving, peel bananas and cut into diagonal slices. Arrange asparagus, tomatoes and bananas on lettuce leaves on serving platter.

#49
Asparagus and Chicken In Black Bean Sauce
Serving Size : 6
Amount/Measure/Ingredient--Preparation

2 chicken thighs
12 medium asparagus spears
3 tablespoons peanut or corn oil
MARINADE
1 tablespoon dry sherry
1 teaspoon cornstarch
2 teaspoons thin soy sauce
1 pinch sugar
SAUCE
2 teaspoons fermented black beans
3 cloves garlic -- minced
1/2 teaspoon brown sugar
2 teaspoons black soy sauce
3/4 cup chicken stock
Cornstarch paste

Marinating: With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy).

Combine sherry, soy, cornstarch and sugar in bowl; massage liquid into meat with your fingers. Marinate for 15 to 30 minutes.

Preparation: Wash asparagus; peel tough white outer skin off ends; slice on diagonal in 2 1/2" sections. Rinse fermented black beans. In bowl, combine and mash black beans and garlic, brown sugar, black soy sauce and
chicken stock; stir; reserve for 15 minutes.

Stir Frying: Add 2/3 of oil to hot wok; when oil is very hot, add chicken. Stir-fry for about 3 minutes on high heat - or until chicken begins to shrink and firm up. Remove chicken to holding bowl.

Reheat wok to high, add remaining oil. When oil is hot, add black bean sauce. Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir sauce with asparagus. When sauce boils, add cooked chicken; toss to combine.

Dribble in a little cornstarch paste if needed; cornstarch in chicken marinade might be enough. Toss ingredients until very little liquid remains and is reduced to glaze. Dish is ready when asparagus brightens.

If you still have too much liquid, remove ingredients, continue to reduce sauce, then return ingredients to coat them with sauce. Serve in individual portions.

#50
Asparagus and Mushrooms with Black Bean Sauce
Serving Size :
Amount/Measure/Ingredient--Preparation

1 pound asparagus -- stiff ends peeled
1/4 pound brown button mushrooms (or mixed mushrooms
2 garlic cloves
1 tablespoon fermented black soybeans
1 1/2 tablespoons rice vinegar
1 tablespoon tamari (or soy sauce)
1 teaspoon potato starch (or cornstarch)
1 teaspoon brown sugar
1 tablespoon sake or other rice wine

Cut asparagus on the diagonal into 1-2 inch pieces. Blanch for 5 minutes in boiling water. Drain and set aside.

Wash and slice mushrooms. Set aside. Mince the garlic. Rinse the black beans well. Mix garlic and beans together. Set aside. Mix together the rice vinegar, tamari, starch, sugar, and sake. Set aside.

Fill a glass with water and set handy next to the stove. Put a skillet over high heat. hen the pan is hot, dump the garlic mixture into the pan.

Stir fry for one minute, adding water as the mixture begins to stick -- add just a little at time. Add the asparagus and stir fry for 10 minutes (or until asparagus is just shy of being crisp-done), again adding water just as needed.

Add mushrooms and stir fry for 2-5 more minutes. Add the vinegar mixture (giving it a last stir to make sure starch is well mixed), stir until evenly coated and sauce thickens. Serve immediately.

#51
Asparagus with Cheese
Serving Size : 0
Amount/Measure/Ingredient--Preparation

1 pound fresh asparagus
1 tablespoon olive oil
1 tablespoon lemon juice
1/3 cup fresh parmesan cheese -- grated

Heat oven to 400 degrees
Arrange asparagus in a 13x9 inch baking dish. Drizzle with oil and lemon
juice.
Bake in preheated oven 12-15 minutes.
Sprinkle with cheese
Return to oven and bake just until cheese melts - about 5 minutes

#52
Asparagus with Honey-Garlic Sauce
Serving Size : 4
Amount/Measure/Ingredient--Preparation

1 pound asparagus
1/4 cup Dijon mustard
1/4 cup dark ale or dark beer
3 tablespoons honey
1/2 teaspoon minced garlic
1/4 teaspoon crushed dried thyme leaves
1/4 teaspoon salt

Add asparagus to boiling, salted water and cook, covered, about 2 minutes or until barely tender. Drain. Combine mustard, ale, honey, garlic, thyme and salt; mix well. Pour over cooked asparagus.

#53
Asparagus with Mushrooms and Fresh Coriander
Serving Size : 6
Amount/Measure/Ingredient--Preparation

1 pound Fresh asparagus
2 tablespoons Butter
1/2 pound Mushrooms -- sliced (2 cups)
2 tablespoons Chopped shallots
1/2 teaspoon Salt
Freshly ground black pepper
4 tablespoons Chopped, fresh coriander

Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom. Use a vegetable peeler to scrap asparagus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces.
Melt butter in a non stick frying pan. Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned. Add asparagus. Cook, stirring and tossing for about 1 minute. Add shallots, salt and pepper. Sprinkle with coriander. Cook for 30 seconds.

#54
Asparagus with Toasted Pine Nuts & Lemon Vinaigrette
Serving Size : 4
Amount/Measure/Ingredient--Preparation

1 pound Asparagus -- fresh spears
3 tablespoons Pine nuts
1/4 cup Olive oil
1 tablespoon Fresh Lemon juice
1 Clove garlic -- crushed
1/2 teaspoon Salt
1/2 teaspoon Dried Whole Basil
1/2 teaspoon Dried Whole Oregano
Freshly Ground Pepper

Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter.
Saute pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside.
Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving.

#55
Asparagus, Brie and Bacon Muffins
Serving Size : 8
Amount/Measure/Ingredient--Preparation

12 asparagus spears -- cut in half
2 red peppers -- quartered roasted, p
2 tablespoons olive oil
2 tablespoons fresh basil -- chopped
2 tablespoons Dijon-style mustard
1 tablespoon garlic -- crushed
4 Bays English Muffins -- lightly toasted
8 1 ounce slic Canadian bacon -- cooked
8 ounces Brie cheese -- cut into 1/8-inch sl
Basil leaves -- for garnish

Cook asparagus in rapidly boiling water until tender, about 5 minutes, drain.

Cut roasted peppers into thin strips. In small bowl, whisk together oil, basil, mustard and garlic.

Brush on muffin halves. Place on ungreased baking sheet.

Layer bacon, red pepper, asparagus and brie evenly over muffins.

Broil 6 inches from heat until brie melts, about 1 minute.

Garnish with basil leaves. Serve immediately.

#56
Asparagus, Leek and Potato Soup
Serving Size : 8
Amount/Measure/Ingredient--Preparation

PARSLEY BUTTER
1/3 cup parsley -- fresh minced
3 tablespoons butter -- unsalted -- softened
1/8 teaspoon salt
1/8 teaspoon pepper
SOUP
1/4 cup butter -- unsalted
3 leeks -- large -- chopped *
1/2 teaspoon dried thyme -- crumbled
1 bay leaf
6 cups chicken stock -- or canned broth
1 1/2 pounds potatoes -- red new -- quartered
1 pound asparagus -- trimmed

Parsley butter: Mix the first 4 ingredients in small bowl. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using). Melt 1/4 cup unsalted butter in heavy large saucepan over low heat. Add leeks, thyme and bay leaf. Cover and cook until leeks are soft, stirring occasionally, about 10 minutes. Mix in stock and potatoes. Bring to boil.

Reduce heat, cover and simmer until potatoes are tender, about 12 minutes. Add asparagus and simmer until crisp-tender, about 3 minutes. Discard bay leaf. Season to taste with salt and pepper. Ladle soup into bowls. Top each with dollop of parsley butter and serve. This sounded very good, but my husband likes cream soups, so I added a FL sweet onion to the potato mixture and pureed all before I added the asparagus to the creamy soup.

#57
Asparagus-Cream Soup
Serving Size : 6
Amount/Measure/Ingredient--Preparation

2 pounds asparagus -- cut diag 1" piece
1 clove pressed garlic
3 leeks -- sliced
4 green onions -- chopped thinly
3 tablespoons butter
1 red potato -- chopped small
4 cup water
1 vegetable beef broth soup -- or chicken
1 tablespoon soy sauce
1 cup cream
2 tablespoons tarragon
2 tablespoons basil

Saute vegetables in butter for 5 minutes. Add water and bouillon cube; simmer 5 minutes. Add remaining ingredients and simmer 10 minutes more. Serve.

#58
Asparagus-Potato Soup
Serving Size : 6
Amount/Measure/Ingredient--Preparation

1 pound asparagus -- trimmed, and cut int
1 large baking potato -- peeled and cut into
1 medium yellow onion -- peeled and cut into
3 1/2 cups chicken broth
1/4 teaspoon ground mace
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper -- freshly ground
6 tablespoons Parmesan -- freshly grated

Place all ingredients except cheese in a large saucepan. Bring the liquid to a simmer over moderate heat, then adjust the heat so that it bubbles gently. Cover the pot and simmer the broth for 30 to 35 minutes, until the vegetables are very tender. Cool the broth, still covered, for 20 minutes.

Puree the broth and the vegetables in batches, in a blender or in a food processor fitted with the metal chopping blade. Return the puree to the saucepan, set it over moderate heat and bring the soup just to serving temperature. Ladle the soup into heated bowls and top each portion with 1 tablespoon of the Parmesan cheese.

#59
Asparagus & Parmesan Frittata
Serving Size : 2
Amount/Measure/Ingredient--Preparation

6 extra-large egg whites or 1/2 cup Egg substitute
2 Tablespoons nonfat or lowfat milk
1 Tablespoon sliced green onion
1 1/4 teaspoon dried basil or fine herbs Dash pepper -- crushed
1/2 cup cooked asparagus -- cut into 1-inch
pieces or frozen, thawed asparagus, cut up
1/2 cup lowfat Monterey Jack or Swiss cheese -- shredded
1 teaspoon vegetable oil
1 Tablespoon grated Parmesan cheese

In a large bowl, whisk together egg whites, milk, onions, herbs and pepper until well combined. Stir in asparagus and cheese. Preheat broiler.
Heat oil in an 8-inch, oven-proof, nonstick skillet or omelet pan. Pour in egg white mixture. Cook without stirring over medium heat, about 4 to 5 minutes or until mixture is nearly set. Sprinkle Parmesan cheese over frittata; place under broiler until top is set and lightly browned.

#60
Asparagus & Parmesan Frittata for 24
Serving Size : 24
Amount/Measure/Ingredient--Preparation

72 extra-large egg whites or 6 cups Egg substitute
1 1/2 cups nonfat or lowfat milk
3/4 cup sliced green onion
1 Tablespoon dried basil or fine herbs -- crushed
1/2 teaspoon pepper
6 cups cooked asparagus -- cut into 1-inch
pieces or frozen, thawed asparagus, cut up
4 1/2 cups lowfat Monterey Jack or Swiss cheese -- shredded
2/3 cup grated Parmesan cheese

Preheat oven to 3250F. In an oversized bowl (or two batch-es) whisk together egg whites, milk, onion, herbs and pep-per until well combined. Stir in asparagus and cheese.
Spray two 13x9x2-inch pans with aerosol cooking spray; pour half of mixture (6 cups) into each pan. Sprinkle 1/3 cup grated Parmesan over mixture in each pan. Bake 30 to 35 minutes or until knife inserted off-center comes out clean. Let stand 5 minutes; cut each frittata into 1 2 squares.

#61
Asparagus Cashew Stir-Fry
Serving Size : 4
Amount/Measure/Ingredient--Preparation

4 cups Hot cooked Brown Rice

Cook or reheat brown rice. In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside.
In a wok or large skillet, heat oil. Stir-fry asparagus, scallions, pepper, and garlic until vegetables are crisp/tender. Stir sauce mixture; pour it over the vegetables and stir until it is thickened and bubbly. Reduce heat; fold in cashews. Cover and cook 1 minute, until cashews are heated through.

#62
Asparagus Casserole
Serving Size : 4
Amount/Measure/Ingredient--Preparation

2 cups Fresh Asparagus -- cut in 2" lengths
1 cup Cream of mushroom soup
4 ounces Mushrooms -- sliced
2 cups Cheddar cheese -- grated
1 cup French fried onion ring (3 oz)

Butter a casserole dish. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more.

#63
Asparagus Cream Soup
Serving Size : 0
Amount/Measure/Ingredient--Preparation

4 tablespoons margarine
1/2 cup onion -- chopped
4 packages asparagus -- frozen cut (10 oz)
2 cups chicken broth
8 egg yolks* -- slightly beaten
5 cups milk
2 teaspoons salt
1/2 teaspoon pepper
8 drops hot pepper sauce

1. In medium saucepan melt margarine; add onion and cook until tender.
2. Add frozen asparagus and chicken broth; cook uncovered 10 minutes over
high heat.
3. Transfer mixture to blender and puree. (Or force mixture through a find
wire sieve.) Add beaten egg yolks.
4. Return mixture to saucepan. Stir in milk, salt, pepper and hot pepper
sauce. Reheat before serving; DO NOT BOIL. Makes 3 quarts.

#64
Asparagus Delight
Serving Size : 8
Amount/Measure/Ingredient--Preparation

1 15 ounce can asparagus or green beans -- drained
1 10 3/4 ounce mushroom soup
4 hard-boiled eggs -- sliced
1 cup chopped roasted peanuts
1 cup grated cheese

Butter 1-1/2 quart casserole dish. Place in it a layer of half the vegetables, soup, and egg slices. Sprinkle with half of the peanuts and cheese.

Now add another layer and end with cheese on top. Bake at 3500 F until it bubbles.

#65
Asparagus Foo Yung
Serving Size : 6
Amount/Measure/Ingredient--Preparation

2 tablespoons vegetable oil -- preferably peanut
1 lb. fresh asparagus -- cut in 2" lengths
4 green onions -- sliced
2 cups mushrooms -- sliced bean sprouts
6 Large California Fresh Eggs
1 tablespoon soy sauce
2 teaspoons rice wine
1/2 teaspoon salt
1/2 teaspoon sugar

In 2 tablespoons oil, stir-fry asparagus and green onion for about 4 minutes.Add mushrooms and cook another minute.Add sprouts and cook 30 seconds.Remove vegetable mixture from pan. In bowl mix together, eggs, soy sauce, rice wine, salt and sugar.Divide egg mixture in half and pour into pan.Add half the vegetable mixture.
Cook until bottom is lightly browned. Turn and cook other side for about 1 minute.This makes one large foo yung. Repeat with second half of mixture.

#66
Asparagus Omelet
Serving Size : 2
Amount/Measure/Ingredient--Preparation

1/2 pound Asparagus -- trimmed
2 tablespoons Butter
1 small Clove Garlic -- minced
1/2 pound Mushrooms -- sliced
4 Eggs -- lightly beaten
2 tablespoons Milk
1/2 teaspoon Salt
1/4 teaspoon Crushed dried basil or 3/4 teaspoon Minced fresh basil
1 Dash Freshly ground black pepper

Cut asparagus into 1 inch pieces; cook in boiling salted water until tender, about 2 to 4 minutes. Drain thoroughly.
Melt 1 tablespoon butter in 8-inch skillet, preferably one with non-stick lining; saute garlic and mushrooms until done and moisture has evaporated. Remove from pan; keep warm.
In a small bowl, combine eggs, milk, salt, basil and pepper. Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly. When hot enough that a drop of water sizzles when dropped in, pour in egg mixture. Tip pan so eggs coat skillet evenly. As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath. When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top. Serve immediately.

#67 Asparagus Quiche
Serving Size : 12
Amount/Measure/Ingredient--Preparation

1 cup shredded Swiss cheese
1/2 cup shredded Cheddar cheese
1 cup chopped asparagus
1/4 cup chopped leeks
1/2 cup sliced mushrooms
12 California Fresh Eggs
1 cup milk
1 cup whipping cream
Nutmeg -- to taste
Pepper -- to taste

Preheat oven to 375: degrees. Grease 10" W 12" pan. Spread cheese on bottom of pan and top with vegetables.

Whisk together eggs, milk, cream, nutmeg and pepper. Pour over cheese and vegetables. Bake about 45 minutes or until knife inserted in center comes out clean.

#68
Lemon Asparagus with Toasted Sesame Seeds
Serving Size : 6
Preparation Time : 0:15
Amount/Measure/Ingredient--Preparation

2 tablespoons butter
1 1/2 pounds asparagus -- trimmed and washed
1 tablespoon lemon juice (from 1/2 lemon)
3 tablespoons sesame seeds -- toasted
Salt
Ground black pepper

TO PREPARE: Blanch asparagus.
Toast sesame seeds in a small nonstick saucepan over medium heat, shaking the pan until the seeds are golden brown.
TO COOK: Heat butter in a large skillet. Add asparagus; saute until tender, about 2 minutes. Add lemon juice and sesame seeds; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve immediately.