Grilled Asparagus

1 lb fresh asparagus
2 tablespoons olive oil
salt, to taste
pepper, to taste

1. Coat asparagus with oil.

2. Grill about 3 minutes.

3. Season and serve.

Sugared Asparagus

3 tablespoons butter or margarine
2 tablespoons brown sugar
2 lbs fresh asparagus, cut into 2-inch pieces (about 4 cups)
1 cup chicken broth



1. In a skillet over medium-high heat, melt butter and brown sugar until sugar is dissolved.

2. Add asparagus; saute for 2 minutes.

3. Stir in chicken broth; bring to a boil.

4. Reduce heat; cover and simmer for 8-10 minutes or until asparagus is crisp-tender.

5. Remove asparagus to a serving dish and keep warm.

6. Cook sauce, uncovered, until reduced by half.

7. Pour sauce over warmed asparagus and serve immediately.

Roasted Asparagus

1 bunch asparagus
1/2 red pepper
1/2 yellow pepper
1/2 green pepper
2 cloves garlic, chopped
3 tablespoons oil
salt & pepper

1. Mix the oil and garlic together and set aside to blend for 10 minutes.

2. Meanwhile: Holding the asparagus in both hands, bend and they will snap off where they become tough.

3. Trim bottoms to even off.

4. Remove scales at the bottom.

5. Cut peppers in long slices.

6. Put asparagus in a zip-lock plastic bag and add the oil/garlic mix.

7. Toss to coat evenly.

8. Place asparagus on foil-lined baking sheet and roast in 450 degree oven for 5-10 minutes (depending on the size of the asparagus) till crisp-tender.

9. Remove from oven and add the peppers and toss to coat.

10. Return to oven for 5-10 minutes till peppers become crisp-tender.

Italian Asparagus

1 lb fresh asparagus spears
3/4 cup chopped tomatoes
2 tablespoons chopped green onions
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon pepper
2 teaspoons freshly grated parmesan cheese or asiago cheese

1. Snap off tough ends of asparagus.
2. Remove scales from stalks with a knife or veggie peeler, if desired.
3. Arrange asparagus in a veggie steamer over boiling water.
4. Cover and steam 4 to 5 minutes or until crisp tender, keep warm.
5. Combine tomato and next 4 ingredients in a small bowl, stir well.
6. To serve, spoon tomato mixture over asparagus, sprinkle with cheese.

Asian Asparagus

1 1/2 lbs fresh asparagus, washed,hard stems snapped off,if necessary peel the bottom part of the stem
2 teaspoons vegetable oil
1/4 cup water
1 pinch sugar
2 cloves garlic, minced
1 teaspoon sesame seed oil
1 tablespoon reduced sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon dry sherry
2 teaspoons rice wine vinegar
1/4 teaspoon crushed red pepper flakes
2 tablespoons green onions, chopped (white & green part)

1. Cut asparagus into 2" pieces.

2. Heat oil in wok or large skillet (high heat).

3. Add asparagus, stir fry for 1 minute.

4. Add water& sugar to the asparagus, cover and steam for 2 minutes, shake the pan a few times Combine the remaining ingredients.

5. Uncover wok and add remaining ingredients and cook for 1 minute, stirring to coat the asparagus with the spice mixture.

6. Serve immediately.

Asparagus Indeed

1 1/2 lbs fresh asparagus
6 tablespoons butter
3 tablespoons extra virgin olive oil
8 cloves garlic, finely chopped
1 1/2 cups sliced, fresh button mushrooms
1/2 cup prosciutto, chopped small
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh rosemary
4 large fresh plum tomatoes, diced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 oz spaghetti or pasta (of your choice)
1/2 cup grated parmesan cheese

1. Rinse asparagus, break off tough ends and discard.

2. Cut asparagus into 3/4 inch lengths and place in a bowl filled with cold water and set aside.

3. In a large frying pan, heat butter and oil over medium-high heat.

4. Add garlic and saute' for about 3 minutes.

5. Drain asparagus and add to frying pan, cover and cook for 2 minutes, stirring at least once.

6. Add mushrooms, proscuitto, basil, oregano and rosemary, mix well and cook covered until asparagus is tender crisp, about 5 minutes (DO NOT OVERCOOK), stir frequently.

7. Stir in chopped diced tomatoes, salt and pepper and cook for another 3 minutes, stirring frequently.

8. If mixture appears too dry, add more butter.

9. Meanwhile, in a pasta cooking pot or a large pot, fill 3/4 full with water and bring to a rolling boil.

10. Add 1 tablespoon of salt and 2 tablespoons of olive oil.

11. Add spaghetti and cook uncovered as instructed on package, about 12 to 15 minutes or until el dente'.

12. Drain well.

13. Transfer spaghetti to a large bowl and pour sauce over, toss to coat well.

14. Sprinkle with freshly grated parmesan cheese and lightly toss to coat.

15. Serve immediately.

Fried Asparagus

1 lb asparagus, trimmed
1 egg
1 tablespoon milk
1 cup fine dry breadcrumbs
olive oil (for frying)
salt & pepper
4 ounces romano cheese, Freshly grated

1. Cook asparagus spears in boiling salted water until barely tender.

2. Drain on paper towels.

3. In wide bowl, beat egg with milk.

4. Dip asparagus spears into egg mixture, then into bread crumbs.

5. Heat enough oil to cover asparagus to 364 degrees in deep fryer or large skillet.

6. Diameter of pan should exceed length of spears.

7. Fry coated asparagus, a few at a time, until lightly browned, about 2 minutes.

8. Drain on paper towels.

9. Season with salt and pepper.

10. Sprinkle with grated cheese.

Asparagus Omelet

1/2 lb thin asparagus, trimmed
2 tablespoons butter, divided
1 clove garlic, minced
1/2 lb mushrooms, sliced
4 eggs, lightly beaten
2 tablespoons milk
1/4 teaspoon salt, to taste
1/4 teaspoon dried basil, crushed or 1 teaspoon minced fresh basil (fresh preferred)
1 dash freshly ground black pepper, to taste

1. Cut trimmed asparagus in 1 inch pieces; cook in boiling salted water until tender, about 4 minutes.

2. Drain thoroughly.

3. Melt 1 tablespoon butter in 8 inch skillet, preferably one with non-stick lining, and saute garlic and mushrooms until done and moisture has evaporated.

4. Remove from pan and keep warm.

5. In a small bowl, combine eggs, milk, salt, basil, and pepper.

6. Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly.

7. When hot enough that a drop of water sizzles when dropped in, pour in egg mixture.

8. Tip pan so eggs coat skillet evenly.

9. As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath.

10. 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.

Pickled Asparagus

1 1/2 quarts water
1 quart white vinegar
5 tablespoons plain non-iodized salt
2 tablespoons pickling spices
7 lbs fresh asparagus
4 garlic cloves (1 per quart jar)
4 hot chili peppers (1 per quart jar)

1. Bring the water, vinegar, and salt to a boil for 15 minutes.

2. Remove all the cloves from the pickling spice (or as much as you can).

3. Wrap the remaining spice in a cheese cloth or tea holder and hang in the vinegar mixture.

4. Break off the ends of the asparagus and blanch for 1 to 1-1/2 minutes, then plunge into ice water.

5. Place 1 garlic clove and 1 pepper into each quart jar. Pack the asparagus into the jars standing on end, then pour the vinegar mixture into the jars making sure its very hot at the time to ensure a good seal on the jars.

6. Store in pantry for 2-1/2 to 3 months before use.

Oooh, I've never tried the fried, Asian or sugared recipes. All of the ones you listed are great ideas. I'm in heaven - thanks!!! <,;

You's be welcome.