Asparagus....9 different ways

Garlic Parmesan Asparagus
1 pound fresh asparagus, trimmed
1 garlic clove, minced
2 T. butter, melted
1 T. grated Parmesan cheese

In a large skillet, bring 1/2 in. of water to a boil. Add asparagus and garlic; cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Toss asparagus with butter and cheese.

Tarragon Asparagus Salad
2 T. lemon juice
2 T. olive oil
1 t. minced fresh tarragon or 1/4 t. dried tarragon
1 garlic clove, minced
1/2 t. Dijon mustard
1/4 t. pepper
Dash salt
1 pound fresh asparagus, cut into 2-inch pieces

Place first seven ingredients in a jar with a tight-fitting lid; shake well. Refrigerate at least 1 hour.
In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cook, covered, until crisp-tender, 1-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry. Refrigerate, covered, until serving.
To serve, shake dressing again. Spoon over asparagus.

Rosemary Roasted Potatoes & Asparagus
1/2 pound fingerling potatoes, cut into 1-inch pieces
1/4 c. olive oil, divided
2 T. minced fresh rosemary or 2 t. dried rosemary, crushed
2 garlic cloves, minced
1 pound fresh asparagus, trimmed
1/4 t. salt
1/4 t. pepper

In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once.
Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.

Honey Lemon Asparagus
2 pounds fresh asparagus, trimmed
1/4 c. honey
2 T. butter
2 T. lemon juice
1 t. sea salt
1 t. balsamic vinegar
1 t. Worcestershire sauce

In a large saucepan, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 1-2 minutes or just until crisp-tender. Drain and pat dry.
Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until slightly thickened.
Transfer asparagus to a large bowl; drizzle with glaze and toss gently to coat. If desired, sprinkle with additional sea salt.

Oven Roasted Asparagus 
2 pounds fresh asparagus, trimmed
1/4 c. butter, melted
2 to 4 green onions, chopped or fresh chives
1/2 t. salt

Preheat oven to 425°. Place asparagus in a 15x10x1-in. pan. Toss with melted butter and green onions or chives; spread evenly. Sprinkle with salt.
Roast until crisp-tender, 10-15 minutes.

Roasted Asparagus Salad
3 pounds fresh asparagus, trimmed
1/4 c. olive oil
2 garlic cloves, minced
DRESSING:
1/4 c. olive oil
1 T. snipped fresh tarragon or 1 t. dried tarragon
1 T. cider or red wine vinegar
1 T. Dijon mustard
1 t. lemon juice
1/2 t. salt
1/8 t. pepper

Place asparagus in a 13-in. x 9-in. baking dish coated with cooking spray. Combine oil and garlic; pour over asparagus and turn to coat. Bake, uncovered, at 400° for 20-25 minutes or until tender, turning after 10 minutes. Cool completely.
In a small bowl, whisk dressing ingredients; pour over asparagus and turn to coat. Serve immediately or allow to marinate. Serve at room temperature.

Lemon Roasted Asparagus
2 pounds fresh asparagus, trimmed
1/4 c. olive oil
4 t. grated lemon zest
2 garlic cloves, minced
1/2 t. salt
1/2 t. pepper


Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

Parmesan Roasted Asparagus
1 pound fresh asparagus, trimmed
3 T. olive oil
1/3 c. shredded Parmesan cheese
1 t. lemon-pepper seasoning
1/4 t. salt

Preheat oven to 400°. Place asparagus in an ungreased 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Sprinkle with cheese, lemon pepper and salt.
Bake 20-25 minutes or until tender, stirring occasionally.

Asparagus Pasta Salad - Garden club recipe
8 oz. penne pasta or bowtie pasta
1 lb. asparagus, trimmed and cut into 2 inch pieces
1 c. cherry tomatoes
1/3 c. purple onion, thinly sliced
DRESSING
1/3 c. plain greek yogurt
2 T. lemon juice
2 T. olive oil
1 T. fresh parsley, chopped
1 t. sugar
1 t. lemon zest
salt & pepper, to taste

Boil the pasta for 12 minutes and then add the asparagus pieces to the boiling water.  Cook for an additional 2 to 3 minutes and then drain pasta & asparagus in a strainer and rinse with cold water.  Place in a large bowl.
Add the tomato and onion and stir well.
Whisk together all the dressing ingredients and pour over the pasta mixture.  Stir well. Chill. Serve