Asparagus Souffle

6 Servings
Asparagus American
asparagus white sauce souffle vegetable eggs cheese Asparagus American

1 lb. cooked fresh aragus cut in pieces, or 1 pkg. frozen asparagus
1/4 C. ter melted
1/4 C. ur
1 1/3 C. k
1 t
1 per
4 s separate yolks and whites
1/2 C. grated ddar or American cheese

Preheat oven to 300-325 degrees. Grease a souffle dish. Cook asparagus until tender. To make a white sauce, melt butter and add flour. Gradually stir in milk. Cook on medium heat until thick. Add salt and pepper to taste. Add cooked, drained asparagus. Slowly add 4 beaten egg yolks and grated cheese. Cook until all ingredients are blended by melting. Beat 4 egg whites until stiff. Fold the cooked mixture into the egg whites and transfer into the greased souffle dish. Bake at 300-325 degrees for 1 hour. Serve immediately.


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Grilled Asparagus

4 Servings
Asparagus American
Grill Garlic Honey Vegetable Grilled olive oil Asparagus American

16 trimmed aragus spears
3 tbsp. ra virgin olive oil
1 tbsp. sauce
3 lic cloves minced
2 tsp. ey
2 tbsp. e wine vinegar
1 salt and per

Blanch asparagus and drain. Combine oil, garlic, honey, soy sauce, and vinegar. Place asparagus in resealable bag and pour sauce over asparagus. Let marinade for a brief period in refrigerator. Remove to grill and heat flame, turning frequently until lightly charred. Season with salt and pepper to taste.


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Asparagus and Gruyere Tart

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4 Servings
asparagus american
Asparagus gruyere pastry asparagus american

1 packages directions
2 tablespoons honey on mustard
2 cups gruyere ted
1 pound aragus medium thickness cleaned and trimmed
1 salt and per; to taste
1 tablespoon ve oil

Roll the puff pastry out to a 16x10 inch rectangle. Score a line around the puff pastry 1 inch from the edge. Brush the mustard around the inside of the cut. Sprinkle the cheese over the mustard. Arrange the asparagus in a single layer over the cheese. Season with salt and pepper. Brush the outside inch of the pastry with the oil. Bake in a preheated 400F oven until the asparagus is tender and the pastry is golden brown, about 15-25 minutes.


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Parmesan Roasted Asparagus

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6 Servings
Asparagus American
Side Dish Vegetables Advance Bake Christmas Spring Thanksgiving Winter American Asparagus Light

2 1/2 pounds fresh aragus (about 30 large)
2 tablespoon ve oil
1/2 teaspoon her salt
1/4 teaspoon black per - freshly ground
1/2 cup mesan Cheese - freshly grated
1 large on cut in wedges for serving

Preheat the oven to 400 degrees F. If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges Each (4 oz) serving contains: Cals: 92, FatCals: 50, TotalFat: 6g SatFat: 2g, PolyFat: 0g, MonoFat: 4g Chol: 5mg, Na: 264mg, K: 403mg TotalCarbs: 6g, Fiber:3g, Sugars: 3g NetCarbs: 3g, Protein: 6g


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Sauteed Asparagus

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4 Servings
Asparagus American
Atkins-Friendly Vegetarian Low Fat Summer Spring Saute Side Dish Green American Asparagus Salad Fresh

1 bunch aragus
1 tablespoon ter
t to taste

Chop off root end of asparagus. Some recipe books give you the following tip: holding the stalk at both ends, bend the stalk until it snaps. While this method works, it sacrifices a good 10-20% of the edible green stalk. Over time, you get a feel for where the good, darker green stalk starts and the lighter green tough part begins. This can range from 1-3" from the bottom of the stalks. Use a knife. Wash the asparagus under cold water. Pat dry. Bring saute pan to medium high heat. Add butter, quickly spread in pan, and then asparagus. Saute about 4-5 mins; test with a fork or tongs -- it should still be slightly firm. Season to taste with salt and pepper and serve immediately.


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Sauteed Asparagus

4 Servings
Asparagus American
Lamb Family Favorite seafood Asparagus cold or hot Lemon Juice American

1 l bunch of fresh aragus (the smaller the aspar
1 Tbsp. good quality ra virgin olive oil
1 on juiced

Wash asparagus, and remove woody ends. (Break off end just above tough part.) Dry asparagus. Heat olive oil in skillet to medium high. Add asparagus, and sautee until crisp-tender. Sprinkle with lemon juice, and serve.


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Grilled Asparagus

4 Servings
Asparagus American
Grill Garlic Honey Vegetable Grilled olive oil Asparagus American

16 trimmed aragus spears
3 tbsp. ra virgin olive oil
1 tbsp. sauce
3 lic cloves minced
2 tsp. ey
2 tbsp. e wine vinegar
1 salt and per

Blanch asparagus and drain. Combine oil, garlic, honey, soy sauce, and vinegar. Place asparagus in resealable bag and pour sauce over asparagus. Let marinade for a brief period in refrigerator. Remove to grill and heat flame, turning frequently until lightly charred. Season with salt and pepper to taste.


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Asparagus A La Liz

2 Servings
Asparagus
American
Low Sugar Diabetic Vegetarian Low Carb Meatless Low Fat Steam Original Vegetables Side Dish Asparagus American

1/2 pound aragus thin preferably
Salt and per to taste
2 tbs ter cut into pieces
1 tbs on juice
2 tbs Dry te wine

Trim the ttough ends from the asparagas, rinse and dry. In a microwave dish such as a quiche or pie plate, place the asparagas and salt and pepper to taste. Sprinkle the lemon juice and wine over the stalks and dot with butter. Cover the dish tightly with plastic wrap and make several small holes in the wrap with a sharp knife. Microwave on high for 1? minutes. If stalks are thick size, increase time to 2 to 3 minutes. Drain and serve warm.


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