Posts Tagged ‘asparagus’

Asparagus Ham Dinner

2 cups uncooked corkscrew or spiral pasta
3/4 pound fresh asparagus, cut into 1-inch pieces
1 medium sweet yellow pepper, julienned
1 tablespoon olive oil
6 medium tomatoes, diced
6 ounces boneless fully cooked ham, cubed
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 to 1/4 teaspoon cayenne pepper
1/4 cup shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to vegetable mixture. Stir in parsley and seasonings. Sprinkle with cheese. Yield: 6 servings.

Recipe found here: Asparagus Ham Dinner

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Cheesecake Factory Chicken Madeira

Cheesecake Factory Chicken Madeira


1 tablespoon olive oil
4 skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices

Madeira Sauce
2 tablespoons olive oil
2 cups sliced fresh white mushrooms
3 cups madeira wine
2 cups beef broth
1 tablespoon butter
1/4 teaspoon ground black pepper

1. Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.

2. Saute the chicken fillets for 4 to 6 minutes per side, or until chicken has browned just a bit. Remove chicken filllets from the pan and wrap them together in foil to keep fillets warm while you make the sauce. Don’t clean the pan.

3. With heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and saute for about 2 minutes. Add madeira wine, beef broth, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce reduces to about one quarter of its original volume. When the sauce is done it will have thickened and turned a dark brown color.

4. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Boil asparagus for 3 to 5 minutes, depending on thickness of spears. Drop asparagus into a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.

5. Set oven to broil. Prepare the dish by arranging cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.

6. To serve, arrange one or two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken.

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Asparagus-Stuffed Chicken Rolls

Asparagus-Stuffed Chicken Rolls

8 fresh asparagus spears
2 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon Dijon mustard
4 fresh sage leaves
2 slices provolone cheese (1 ounce each)
2 slices deli ham (3/4 ounce each)
1/4 cup all-purpose flour
1 egg, lightly beaten
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1-1/2 teaspoons butter
1-1/2 teaspoons olive oil
1/4 cup white wine or chicken broth

In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.

Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks.

Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture.

In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken.

Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks. Yield: 2 servings.

Recipe found here: Asparagus-Stuffed Chicken Rolls

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Asparagus Ham Bundles

Asparagus Ham Bundles

3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
2 cups milk
1 cup (4 ounces) shredded Swiss cheese
2 cups cooked rice
8 slices fully cooked ham (about 1/8 inch thick)
24 fresh asparagus spears, cooked and drained
1/4 cup grated Parmesan cheese

In a saucepan, melt butter; stir in flour and salt until smooth. Gradually add milk; bring to a boil. Cook and stir until thickened and bubbly. Stir in Swiss cheese until melted.

Combine 1 cup of cheese mixture with rice. Spread about 1/4 cup on the bottom third of each ham slice. Top with three asparagus spears; roll up. Place with seam side down in a greased 11-in. x 7-in. baking dish. Pour remaining cheese mixture over the bundles. Sprinkle with Parmesan cheese.
Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 4 servings.

Recipe found here: Asparagus Ham Bundles

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Chicken Asparagus Bake

1 package (9-1/2 ounces) Triscuits
2 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 package (10 ounces) frozen chopped asparagus, thawed and drained
1 can (8 ounces) sliced water chestnuts, drained
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup mayonnaise

Break two-thirds of the crackers into bite-size pieces; place in a greased 2-1/2-qt. baking dish. Top with chicken; spread soup over chicken.

In a large bowl, combine the asparagus, water chestnuts, mushrooms and mayonnaise; spoon over soup. Crush remaining crackers; sprinkle over the top.
Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 4 servings.

Recipe found here: Chicken Asparagus Bake

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Cavatelli with Glazed Vegetables

Cavatelli with Glazed Vegetables


2 cups all-purpose flour, plus more for dusting
Kosher salt
1/4 pound (1 1/2 cups) ricotta cheese
1 large egg, lightly beaten
2 bunches scallions, cut into 2-inch lengths
6 to 8 small radishes, quartered lengthwise
8 ounces thin asparagus, cut into 2-inch pieces
6 tablespoons cold unsalted butter, diced
Freshly ground pepper


Combine the flour and 1/2 teaspoon salt in a large bowl; make a well in the center. Add 1 cup ricotta and the egg to the well; gradually mix into the flour with a fork to form a shaggy dough. Turn out onto a lightly floured surface and knead into a smooth ball. Wrap in a kitchen towel and set aside for 30 minutes.

Meanwhile, blanch the vegetables: Prepare a bowl of salted ice water. Bring a medium saucepan of generously salted water to a boil. Add the scallions; boil until bright green, about 30 seconds. Transfer with a slotted spoon to the ice water. Boil the radishes, then the asparagus, cooking each until bright but still firm, 2 to 3 minutes, then plunging into the ice water. Drain the vegetables and set aside.

On a clean, dry surface, form the cavatelli (see instructions below).

Bring a large pot of salted water to a boil. Add the cavatelli; cook until they float and are tender, 3 to 4 minutes. Remove with a slotted spoon to a bowl (reserve the pasta water) and toss with 2 tablespoons butter, and salt and pepper to taste. Cover to keep warm.

Melt another 2 tablespoons butter with 3 to 4 tablespoons pasta water in a skillet over medium heat. Add the vegetables; toss until warm and glazed. Season with salt and pepper. Add the remaining 2 tablespoons butter and more pasta water to make a light sauce. Toss with the cavatelli; serve topped with dollops of the remaining 1/2 cup ricotta.


1. Divide the dough into 4 pieces. Work with one piece of dough at a time; cover the rest with a towel.

2. Roll the dough into a long 1/2 inch-thick rope, working from the center to the edges to maintain an even thickness as you go.

3. Cut the rope into 1/4-inch-wide pieces (we used a pastry scraper), pressing down and pushing away with each cut so the piece curls slightly.

Recipe found here: Food Network Recipe of the Day

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sesame veggies

Stir Fried Sesame Vegetables with Rice

1 1/2 cups vegetable broth
3/4 cup uncooked long-grain white rice
1 tablespoon margarine
1 tablespoon sesame seeds
2 tablespoons peanut oil
1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
1 large red bell pepper, cut into 1 inch pieces
1 large yellow onion, sliced
2 cups sliced mushrooms
2 teaspoons minced fresh ginger root
1 teaspoon minced garlic
3 tablespoons soy sauce
1 tablespoon sesame oil

Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.

Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside.

Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.

This recipe found here: Stir Fried Sesame Vegetables with Rice

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1 1/2 pounds fresh asparagus
1 1/2 cups chopped onion
6 tablespoons butter
1 pinch salt
6 tablespoons all-purpose flour
2 cups water
4 cups hot milk
1 teaspoon dried dill weed
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons tamari

Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks.
Cook in skillet over medium heat with onion in butter, salting lightly, for 8 to 10 minutes.

When onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes.
Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes, stirring frequently, until thickened. Cool slightly.

In blender, puree sauce bit-by-bit with milk until thoroughly smooth.

Return puree to 3-quart pan, preferably a double boiler. Add dill, 1 teaspoon salt, pepper, and tamari. Heat gently but don’t boil.

As soup heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole pieces to soup.

This recipe found at AllRecipes: Cream of Fresh Asparagus Soup

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• 1/2 cup nonfat mayonnaise-style dressing
• 1/4 cup plain nonfat yogurt
• 1 tablespoon lemon juice
• 1/4 teaspoon fines herbs or Italian seasoning, crushed
• 4 eggs
• Water
• 1 package (10 oz.) frozen asparagus spears
• 2 whole-wheat English muffins, split and toasted


In small bowl, stir together mayonnaise, yogurt, juice and seasoning until well blended. Set aside.

In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering. Break cold eggs, 1 at a time into custard cup or saucer or break several into bowl. Holding dish close to water’s surface, slip eggs, 1 by 1, into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.

Meanwhile, cook asparagus according to package directions. Drain well. Place 1/4 of the asparags spears on each muffin half. Top each with an egg and about 2 1/2 tablespoons of the reserved sauce.

This recipe was found at The incredible, edible egg: Easy, Elegant Asparagus Poach

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    I love asparagus, especially fresh asparagus!

2 tablespoons butter
1/2 pound asparagus, cut into 1-inch pieces
3 tablespoons all-purpose flour
2 cups milk
1 1/2 cups vegetable broth
1/2 cup water
1/4 cup grated Parmesan cheese
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt to taste

Melt butter in a medium saucepan over medium heat. Stir in asparagus and cook 5 minutes.
Sprinkle flour over asparagus, and toss to coat. Mix milk, vegetable broth and water into saucepan. Stir in Parmesan cheese, thyme, sage and salt. Cook 30 minutes, stirring occasionally. Serve warm.

(I have not yet tested this recipe, but plan to soon. Reviews for this recipe strongly suggested cutting down on the liquids. I will make my suggestions after making it, but I plan to leave out the water, increase the asparagus and probably cut the milk in half)

This recipe found at AllRecipes: Aromatic Asparagus

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