Asparagus Recipes - x/p to BakeryShoppe

[Guest guest]

I was putting together some asparagus recipes for a friend of mine and

thought I would pass them on to the list too:

 

* Exported from MasterCook *

 

Asparagi Alla Parmigiana

 

Recipe By : Fast Vegetarian Feasts by Martha Rose Shulman, p.

190-191

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 lb asparagus -- trimmed

salt and pepper -- to taste

2/3 cup Parmesan cheese -- freshly grated

1 tbsp butter (to 2 tbsp)

 

Steam the asparagus just until bright green, about 3 minutes. Refresh

under cold water.

 

Preheat the oven to 450°F.

 

Butter a 2 qt baking dish. Layer the asparagus side by side, overlapping

in rows with the tops covering the ends so that the tips are all

exposed. Sprinkle each row with Parmesan and dot with butter.

 

Bake on the upper rack of the oven until a light crust begins to form

and the mixture is bubbling. Remove from the oven, allow to stand a

moment, then serve, as a side dish.

 

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* Exported from MasterCook *

 

Roasted Asparagus with Rosemary Oil

 

Recipe By : Eat Fresh, Stay Healthy p. 21

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 lg sprigs fresh rosemary

1/4 cup olive oil

1 lb asparagus -- trimmed

kosher salt and freshly ground pepper -- to

taste

 

Preheat oven to 500°F. Snap rosemary sprigs in half. Put in a

microwaveable dish with oil and cook on half power for 1 minute. Then

put oil, rosemary, and asparagus in a cast iron or other ovenproof

skillet. Rub or brush asparagus thoroughly with oil. Let marinate 30

minutes at room temperature.

 

Put skillet in oven and cook 10 minutes, shaking a few times to coat

spears with oil and cook evenly. Drain oil and serve.

 

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* Exported from MasterCook *

 

Asparagus with Curry Butter

 

Recipe By : Vegetarian Planet by Didi Emmons

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1/2 tsp ground cumin

1/2 tsp ground coriander

2 tsp curry powder -- store bought or

2 tsp curry powder -- homemade

1/2 cup butter -- softened

1 tsp lemon juice

2 tbsp shallots -- minced

salt and black pepper -- to taste

1 lb asparagus

 

In a dry skillet, combine the cumin, coriander, and curry. Over medium

heat, toast the spices, stirring constantly, until they become aromatic.

Let them cool.

 

In a bowl, combine the butter, toasted spices, lemon juice, and shallots

with a spoon until the flavorings are well incorporated. Mix in salt and

pepper. Spoon the butter onto a large piece of plastic wrap, and roll

and shape the butter into a 4 " log. Twist the ends of the plastic wrap

to help shape the log. Chill the butter for at least 30 minutes (freeze

it if you're in a hurry).

 

Break off and discard the tough end of each asparagus spear. Steam or

boil the asparagus for 3-4 minutes, until it is tender.

 

Slice half of the chilled butter log into 4 rounds. Lay one round on

each serving of asparagus. Freeze the remainder of the butter for future

use.

 

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RisaG