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

Asparagus Casserole

Even though I don't like asparagus.....I know several who do.  This came from Ivy Snow's RS Newsletter for South Slope Ward.  

Asparagus Casserole………if you like green bean casserole you will love this!
2 cups asparagus, fresh, cut in 2-inch lengths1 (10 3/4 ounce) can cream of mushroom soup
4 ounces mushrooms, sliced
2 cups cheddar cheese, grated
1 (2 7/8 ounce) can French fried onion rings
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.
Serve hot.

Asparagus Bundles

Nothing says Spring quite like tender spears of asparagus. Combine them with a cheesy sauce in little bread bundles, and they are sure to be a hit for mom this Mother's Day.  I found this too late for Mother's Day but I'm thinking I will still try these out.  Another great recipe from Rhodes.  

Asparagus Bundles

8 Rhodes™ Dinner Rolls, thawed to room temperature OR 1/3 batch of Cool Rise Roll Dough
1 pound fresh asparagus trimmed, cut into 1-inch pieces
4 ounces softened cream cheese
1 tablespoon milk
1 tablespoon mayonnaise
2 tablespoons finely chopped green onion
2 tablespoons capers
salt & pepper to taste
2 teaspoons melted butter
seasoned bread crumbs

Flatten each roll into a 6-inch square. Cover with plastic wrap and let rest. Boil asparagus in 1/2-inch water for 2 minutes. Drain and set aside. Blend cream cheese, milk and mayonnaise until smooth. Stir in onions, capers, salt and pepper. Gently fold in asparagus. Remove wrap from dough squares. Divide asparagus mixture evenly between the squares. Moisten edges of each dough square with water. Bring edges together and twist to resemble bundles. Brush lightly with melted butter and sprinkle with bread crumbs. Bake at 375°F 15-20 minutes or until golden brown.

Pie Pan Asparagus

Last Friday Marilyn Warren hosted a Mother's Day Luncheon for a bunch of the Whiteley Cousins.  It was a fun time with great food and a game of Bunco.  This is one of the dishes she served.  I don't usually like asparagus but this was very good.  I was wishing I had taken more.

Pie Pan Asparagus

¼ c. butter

¼ c. flour

¾ c. chicken broth

¾ c. milk

½ c. grated Cheddar cheese

1/4 c. grated Parmesan cheese

½ t. salt

1/8 t. pepper

2 lbs. hot, freshly cooked, medium Asparagus Spears (about 32 to 36)

2 T. grated Parmesan cheese

Melt butter in sauce pan; blend in flour. Add chicken broth and milk and cook, stirring constantly, until mixture is thick and bubbly. Add Cheddar cheese, ¼ c. Parmesan cheese,  salt and pepper; stir until cheese melts. 

Place cooked asparagus in 10” pie pan. Pour sauce over. Sprinkle with 2 T. Parmesan cheese. Broil until bubbly.

Makes 6 servings.

Roasted Asparagus

• I will be giving this a try for Easter Dinner.....
• 
  
• Roasted Asparagus
• 2 pounds fresh asparagus, trimmed
• 1/2 cup butter, melted
• 2 to 4 green onions, chopped
• 1/2 teaspoon salt and pepper
• Place asparagus in a shallow baking dish coated with cooking spray. Combine the butter and green onions; spoon over asparagus. Sprinkle with salt and pepper. Bake, uncovered, at 425° for 10-15 minutes or until lightly browned and tender. 
• Garnish with lemon zest and drizzle with lemon juice. 

It was great....not a single bite left.  I probably baked it for about 20 minutes.