formido/recipes-20k huggingface dataset:
asparagus sauteed in butter and mustard
heat a large skillet over high heat
add asparagus and cook for 1 minutes
reduce heat to medium
add the butter
cook , stirring , until butter begins to brown , about 1 minute more
combine mustard , lemon juice and pepper , and add to skillet
cook , stirring occasionally , until asparagus is tender but still firm , 5-7 minutes
asparagus scones
in a saucepan , bring 1 / 2 inch of water to a boil
add the asparagus pieces , cover the pot and let them boil for 3 minutes
drain asparagus and rinse with cold water , drain well and set aside
in a bowl , mix flour , baking powder , salt , baking soda , pepper , dill and cayenne
cut in butter until the mixture resembles coarse crumbs
stir in yogurt until moistened
stir in cheese and asparagus
turn onto a floured surface and knead 10 times
transfer to a baking sheet covered with cooking spray
pat into a 9-in circle , cut into 8 wedges
bake at 425f for 18-20 minutes
cool on a wire rack
asparagus souffle
blend butter and flour , add milk gradually and cook slowly until thickened , stirring constantly
beat egg yolks until thick and lemon colored , add asparagus and salt and add to sauce
beat egg whites until stiff and fold into asparagus mixture , pour into greased casserole , set in pan of hot water and bake 325 deg
f about 45 minutes
asparagus soup
wash and cut up the celery and put it in a large pot with the water and the canned beans , including the packing liquid from the beans
heat to a simmer
wash the asparagus , and snap off both the tough ends and the
grind the spices and add them to the soup
add the asparagus stalks and ends to the soup and simmer until quite tender
about 10 minutes
reserve the
remove the tough stem ends from the soup and discard
puree the soup thoroughly in a blender
the soup may be made ahead up to this point
it should keep in the fridge for 24 hours
to serve , add the cream and reheat the soup gently
steam the reserved
serve the soup garnished with the steamed
asparagus soup  p90x
saute onions and garlic in 1 / 4 cup of the chicken broth, add asparagus , potato , and remaining stock, bring to boil, reduce heat and simmer 15 to 20 minutes, remove soup from heat and puree with a food processor, return to the pan and season with the spices, serve
asparagus soup  spargelsuppe
scrape asparagus stalks to remove tough portion and cut into bite-size pieces, place in boiling salted water with a pinch of sugar, simmer gently for 20 minutes, remove from heat and stir in cream, blend in lightly beaten egg yolks, season with pepper , add lemon juice and white wine, fry diced ham in butter till crisp, sprinkle on top, serve at once
asparagus soup in seconds
blend the apsparagus with liquid in a blender or food processor until smooth
heat the asparagus puree and chicken broth in a saucepan over medium heat
stir in half and half and bring to a low simmer , season with salt and black pepper to taste
stir in butter until melted
ladle into bowls and sprinkle with grated parmesan cheese if desired
asparagus soup with lemon creme fraiche
melt butter in heavy large saucepan over medium heat
add shallots
saute until soft , about 5 minutes
add asparagus and corander
stir 1 minute
add broth
simmer until asparagus is tender , about 5 minutes
cool slightly
either work in batches and puree soup in blender or use and immersion blender in same pot
season to taste with salt and pepper
stir creme fraiche , lemon juice and lemon peel in small bowl
ladle soup into bowls , top with dollop of lemon creme fraiche
asparagus soup with mini meatballs
combine the first 8 ingredients to make the meat ball mix, roll the meat balls into small 1 / 2 inch balls, cook the meat balls in a large pot of slightly boiling water for 5 minutes, remove with strainer and set aside, cut the asparagus spears into bit sized pieces , keep the asparagus liquid, in a large pot melt the butter and stir in the flour with a whisk, add the liquikd from the asparagus and whisk well, add the chicken broth and whisk well, let the soup simmer for 5 minute, add the cream, add the asparagus and meatballs and warm through
asparagus spears simmered in cream
boil the asparagus spears until barely tender
mince the shallots , and the parsley
leave the asparagus spears whole , or cut them into 3 / 4" lengths , depending on your menu
choose a frying pan that will hold the asparagus easily
cook the shallots or scallions in butter for 2 minutes without browning
add the asparagus , salt and pepper lightly , and toss in the butter and seasoning
add the cream and simmer slowly , basting the asparagus frequently , until the cream has reduced and thickened-- about 8 to 10 minutes
taste carefully for seasoning , adding drops of lemon juice if and as you think they are necessary
fold the minced parsley into the sauce , baste the asparagus to enrobe it , and turn out onto a hot platter
enjoy !
asparagus spears with egg
cut off each asparagus spear 2 3 / 4 inches from the end of each, keep the stalks for another use, cook the asparagus, discard the water and return the asparagus to the saucepan, add the butter and roll the, bring some water to a boil in another saucepan and put in the eggs, boil for 5 minutes , refresh under running water, shell the eggs, divide the asparagus, sprinkle with shredded cheese and place an eggs in the center of each plate, serve immediately, to eat , break the eggs with a fork, the yolks will run out and coat the asparagus, add pepper to taste
asparagus spears with mushrooms
place asparagus in skillet , adding just enough water to cover, boil for 5 to 7 minutes , or until asparagus is crisp-tender, drain well , return asparagus to skillet , and add remaining ingredients, cook over medium heat for 5-7 minutes or until mushrooms have heated through
asparagus spears appetizer hors d oeuvres
cut bacon in half strips, fry in a pan until just beneath crisp not to limp, lay on paper towels to degrease the bacon, cut asparagus into 5 / 6 inch lengths, pick thin stems not thick, steam the asparagus in a steamer until tender, cut cheese into thin strips about 5x1 / 2 inches long, melt butter, white bread, cut off the crust , and roll out thinly with a rolling pin, lay asparagus , bacon and cheese on a diagonal into the bread, roll the bread upward and seal with butter, spread butter on top so to brown, put into broiler until bread is browned, serve
asparagus splendida
rinse asparagus , break off tough ends and discard
cut asparagus into 3 / 4 inch lengths and place in a bowl filled with cold water and set aside
in a large frying pan , heat butter and oil over medium-high heat
add garlic and saute' for about 3 minutes
drain asparagus and add to frying pan , cover and cook for 2 minutes , stirring at least once
add mushrooms , proscuitto , basil , oregano and rosemary , mix well and cook covered until asparagus is tender crisp , about 5 minutes , stir frequently
stir in chopped diced tomatoes , salt and pepper and cook for another 3 minutes , stirring frequently
if mixture appears too dry , add more butter
meanwhile , in a pasta cooking pot or a large pot , fill 3 / 4 full with water and bring to a rolling boil
add 1 tablespoon of salt and 2 tablespoons of olive oil
add spaghetti and cook uncovered as instructed on package , about 12 to 15 minutes or until el dente'
drain well
transfer spaghetti to a large bowl and pour sauce over , toss to coat well
sprinkle with freshly grated parmesan cheese and lightly toss to coat
serve immediately
asparagus steak oscar
prepare bearnaise sauce according to package directions
steam asparagus to desired doneness
in a skillet , saute crab and garlic in butter for 3-4 minutes or until heated through
stir in lemon juice and keep warm
grill steaks to desired doneness
top with crab mixture , asparagus and bearnaise sauce
sprinkle with paprika
asparagus steamed in a paper bag
preheat oven to 350 with rack placed in the center position
place asparagus in a brown paper bag large enough to hold the asparagus comfortably
drizzle with oil to prevent the bag from burning
add the lemon slices and bay leaf
season with salt and pepper
close the bag by folding it over several times and creasing the folds well to retain the steam in the bag
place bag on a baking sheet , and drizzle with more olive oil
bake for 20 minutes
shake bag a few times before carefully opening
transfer asparagus to platter
drizzle with more oil
serve immediately
asparagus steamed with lemon butter
wash asparagus and trim off bottom of stems by about 2 inches, in a large skillet , bring about 1 / 2-inch of water to a rapid boil, season the water with salt, add the asparagus and cook for 2-3 minutes or until bright green and just tender, drain the asparagus and place it immediately in a bowl of ice water to shock it, this will help the asparagus to retain the bright green color, drain, add butter to the skillet to melt, stir in the lemon zest and juice, add the drained asparagus to the skillet, toss to coat and heat, serve immediately
asparagus stir fry
in a small bowl , add the broth , cornstarch , and soy sauce, stir to combine, in a large skillet , add the oil, heat over high heat, add the asparagus , gingerroot , garlic , and crushed red pepper flakes, stir-fry for a few minutes or until almost crisp-tender, add in the broth mixture, bring to a boil , stirring frequently, stir and continue cooking until sauce is thickened, serve hot over hot cooked rice
asparagus strata
place 4 slices of bread , with crusts removed , into greased 8" x 8" x 2" pan
put slice of cheese on each piece of bread , then place asparagus evenly on top of cheese
top each with another slice of bread
mix egg , milk , salt , pepper , and mustard and pour over bread
let refrigerate overnight
sprinkle top with additional grated cheese and bake at 350 degrees for 45-50 minutes or until custard is set
as a variation , use ham slices instead of asparagus and top with corn flakes and 4t melted butter
asparagus strawberry salad
shake together first 8 ingredients until sugar is dissolved
add oil
shake
cover and refrigerate at least one hour
blanch asparagus for 3- 5 minutes , drain , immediately rinsing with cold water to stop it from cooking further , refrigerate 1 hour
just before serving , combine strawberries , asparagus , dressing and sprinkle with blue cheese
asparagus strudel
preheat oven to 400f
heat olive oil in skillet on medium-high heat
add garlic and leeks and saut until crisp-tender , about 2 minutes
stir in mint and orange rind , season with salt and pepper and cool
combine leek mixture with goat cheese
lay pastry on a floured surface and roll out to a 10 x 14-inch rectangle
place on a parchment-lined baking sheet
divide cheese mixture in half
pile half of mixture along upper third of pastry lengthwise , leaving a 1-inch wide border on short sides and top
lay asparagus spears evenly over top of filling
cover with remaining cheese mixture
brush all inside edges of pastry with beaten egg
fold pastry over filling and tuck ends under
slash top of strudel on the diagonal every 2-inches
brush with egg
bake for 20 to 25 minutes or until golden brown
asparagus stuffed chicken breasts
heat oven to 350 degrees f
flatten chicken to 1 / 4 inch thickness
spread with mustard and sprinkle with onion
place asparagus spears down the center of the chicken
fold chicken over and secure with toothpicks if necessary
place seam side down in an ungreased 8-in
square oven-safe dish
pepper chicken to taste
sprinkle with cracker crumbs
bake uncovered at 350 for 20-25 minutes , or until chicken juices run clear
keep chicken warm
for sauce , melt butter in a small saucepan
gradually whisk in egg yolks , lemon juice , water , and salt
cook sauce uncovered until mixture is thickened , stirring to prevent sticking and scorching
remove toothpicks from chicken
spoon sauce over chicken
sprinkle with toasted almond slivers and serve
asparagus supreme
preheat oven to 450
steam asparagus for ten minutes , then arrange in an ungreased baking dish
melt butter and mix in soup mix and pour over asparagus
top with mozzarella cheese
bake at 450 for 12-15 minutes , until cheese is melted and golden-brown around edges
serve hot
asparagus tarts
heat oven to 375f line 2 large baking hseets with parchment paper
set aside
in large bowl toss asparagus with 1 tbsp oil , the herbes , salt and pepper
set aside
heat remaining tbsp oil in skillet and saute onions over med-low heat until browned and very tender , about 20 minutes
set aside
on a lighlty floured surface , roll out one sheet of puff pastry to form a 10x15 inch rectangle
trim a 3-inch wide strip off the bottom side and the right side , to form a 7x12 inch rectangle
then cut that rectangle into 3 even 4x7 inch pieces
brush a 1 / 2 inch border around the edge of each rectangle with egg
cut the trimmed strips into 6 1 / 2-inch pices and use them to form a crust around the edge
repeat the process with the second sheet so that you have 6 rectangular crusts
divide up the onions down the center of each pastry
neatly arrange the asparagus stalks on each pastry , on top of the onions ,
bake at 375 f until the pastry is puffed and golden
brown , 25-30 minutes
remove from the oven and top with shaved gruyere and fresh ground pepper if desired
asparagus tilapia casserole
layer frozen fish fillets in greased casserole dish , overlapping if needed, sprinkle with pepper to your liking, spread the very well drained asparagus evenly over the fish, spread soup evenly on top of fish and asparagus, bake uncovered at 350 for about 45 minutes
asparagus tip   prosciutto puffs
preheat oven to 425 degrees
wrap each asparagus
set aside until needed
roll out puff pastry sheets on a lightly floured board
brush the rolled out puff pastry with the mustard
cut the prepared pastry into 2" squares
place the reserved prosciutto & asparagus
roll the pastry around the asparagus , leaving the ends of the asparagus uncovered
moisten with water to seal
bake 1" apart
bake 15- 20 minutes- serve hot
asparagus tomato salad
in bowl combine asparagus , tomato , red pepper , green pepper and onions, set aside, make your vinaigrette by mixing together vinegar , garlic , salt and pepper, while whisking add olive oil, stir in basil and chives, drizzle over vegetables, let sit 2 hours, arrange lettuce leaves on serving plate, spoon on the salad, sprinkle with parmesan cheese
asparagus tomato stir fry
snap off and discard woody bases from asparagus, bias slice into 1 inch pieces, for sauce , combine chicken broth , soy sauce and cornstarch, set aside, preheat a wok or large skillet over high heat, add oil, stir fry the gingerroot in hot oil for 30 seconds, add asparagus and green onions, stir fry for 3 minutes, add mushrooms, stir fry about 1 minute more until vegetables are crisp tender, push vegetables from center of wok, stir sauce, add to center of wok, cook and stir until thickened and bubbly, add tomatoes, heat through, serve at once, serve with rice if desired
asparagus tossed salad
in a large saucepan , bring 4 cups of water to a boil for 1 minute, add asparagus, cover and boil 3 minutes longer, drain and immediately place vegetables in ice water, drain and pat dry, in a salad bowl , combine lettuce , carrots and asparagus, in a jar with a tight-fitting lid , combine the vinaigrette ingredients, shake well, drizzle over salad and toss to coat, serve immediately
asparagus vinaigrette
bring a large pan of well-salted water to a boil, put in asparagus and bring back to a boil, cook until just tender , about 5 minutes, drain and refresh under cold water, arrange the cooled asparagus on a platter, whisk together the remaining ingredients , and spoon vinaigrette over all, top with an additional grind of pepper
asparagus walnut salad
cook the noodles, drain, rinse with cold water, in a saucepan , cook the asparagus in boiling water until just tender, drain and rinse with cold water, transfer to a bowl with the pasta, add the cheese , tomatoes , mushrooms and walnuts, toss to combine, in a small bowl , whisk together the olive oil , vinegar and dressing mix, pour over salad and toss to coat evenly, serve salad chilled or at room temperature
asparagus wild rice soup
cut the
cut remaining asparagus into bite size pieces and saute in butter for 2 minutes add broth and simmer until asparagus is tender
puree with a hand blender
add cream , wild rice , lemon juice , salt and pepper , stir until heated through
asparagus with almond butter sauce
boil water in a pan , add 1 / 2 tsp of salt and cook asparagus for about 3 minutes
dont overcook
immediately immerse asparagus in cold water
in a medium bowl , place almond butter , tamari , sugar , lemon juice , and hot water and mix well
add asparagus and red pepper slices and coat them with the sauce
season with salt and pepper
refrigerate for at least a couple of hours
infuse love and serve !
asparagus with almonds
snap off and discard the tough ends of the asparagus, slice the rest on the diagonal, parboil for about two minutes, rinse in cold running water to stop the cooking process and drain, heat the oil and toss the scallions for 15- 20 seconds, add the parboiled asparagus and stir fry on high flame until thoroughly heated, stir in the salt& sugar , then the almonds, serve immediately
asparagus with bacon
cook an additional 8 slices of bacon to wrap around asparagus into bundles
cook bacon until nice and crispy
remove to paper towels to drain
steam the asparagus for 4 6 minutes
remove some of the bacon grease from the pan , leaving two to three tablespoons
in a large fry pan or wok , add onion , butter , bacon grease and cook onion until soft
add asparagus to the pan and saut over medium to low heat for about 4 minutes , turning asparagus every 15 seconds
put in a bowl and toss with the mustard and vinegar
add salt and pepper , to taste
split asparagus into 4 bundles and wrap with 2 slices of bacon
asparagus with bacon  red onion  and balsamic vinaigrette
adjust oven rack to about 4 inches from heating element and heat broiler
toss asparagus with oil and salt and pepper , then lay spears in single layer on heavy rimmed baking sheet
broil , shaking pan halfway through to turn spears , until asparagus is tender and lightly browned , 8 to 10 minutes
cool asparagus 5 minutes and arrange on serving dish
fry bacon strips in medium skillet over medium heat until brown and crisp , about 6 minutes
using slotted spoon , transfer bacon to paper towellined plate and set aside
whisk onion , vinegar , parsley , and oil in small bowl
season to taste with salt and pepper
drizzle over asparagus , sprinkle with bacon , and serve immediately
asparagus with balsamic butter  weight watchers 0 points
snap off tough ends of asparagus
bring 1 inch of water to a boil in a large skillet and add asparagus
cook 4 to 5 minutes or until crisp-tender
drain and place on a serving platter
while asparagus cooks , heat a large nonstick skillet over medium heat and coat with cooking spray
add shallots and saute 1 to 2 minutes until soft
remove from heat and stir in butter and balsamic vinegar
pour balsamic butter over asparagus , sprinkle with salt and pepper and toss well
asparagus with basil parmesan butter
in a large pot of boiling water , cook the asparagus until just crisp tender , about 3 minutes
arrange on a broilerproof platter
preheat broiler
beat butter in a medium bowl until fluffy
beat in cheese , basil , garlic and lemon juice
season
drop butter mixture by teaspoonfuls over asparagus
broil until topping browns , about 3 minutes
be careful not to burn
serve hot
asparagus with basil parmesan butter
cook asparagus in large pot of boiling salted water until just crisp-tender , about 3 minutes
drain well
arrange asparagus on broilerproof platter
preheat broiler
beat butter in medium bowl until fluffy
beat in cheese , basil , garlic and lemon juice
season to taste with salt and pepper
drop butter mixture by teaspoonfuls over asparagus
broil asparagus until topping browns , watching closely to avoid burning , about 3 minutes
serve hot
asparagus with beer and honey sauce
put asparagus to boiling , salted water and cook , covered , about 2-3 minutes or until crisp-tender
drain
meanwhile , combine thyme , beer , mustard , honey , garlic , thyme , pepper and salt in a small saucepan
mix well
heat over medium-high heat just until boiling
remove sauce from heat
pour sauce over hot , cooked asparagus
asparagus with blood orange mayonnaise
prepare the asparagus by removing the "wooden" part of the stalk
do this by gently bending the spear until it breaks of its own accord
this will remove the less edible portion
cut the stalks to equal length for formal presentation
steam asparagus just past al dente , drain and plate
squeeze the juice from the italian blood orange
slowly mix the juice into the mayonnaise to avoid lumping
for extra color and flavor some of the minced zest may be scattered over the spears
plate the spears on an oblong platter with the
run a swath of the seasoned mayonnaise down the center of the asparagus
sprinkle zest over the plate and serve
asparagus with blsamic and bacon glaze
pre-cook bacon in skillet until crisp
drain fat from pan but leave enough in bottom to coat pan
cut off tough ends of the asparagus and place in pan over med-high heat
sprinkle sugar on asparagus and pour the balsamic over asparagus
constantly turn and toss the asparagus until desired doneness
remove the asparagus and turn the heat to high until sauce thickens to the consistence of syrup
place asparagus on plate and spoon glaze over top
top with the crumbled bacon
asparagus with bow ties
in a large pot boil pasta according to package directions
drain reserving 1 c of water
return pasta to pot heat oven to 450
place asparagus on a baking pan
drizzle with olive oil , season with salt and pepper and roast 10 minutes
add cream cheese and asparagus to the pasta over medium low heat
stir in 2 / 3 c parmesan cheese
stir until creamy , add some cooking liquid if pasta is too dry put pasta in a large bowl , garnish with pine nuts , chives and 1 / 3 parmesan cheese
asparagus with brown butter
have the asparagus steamed and drained, melt butter in saucepan, let it cook until it turns a light brown, add lemon juice, pour over the steamed asparagus, sprinkle with the parsley
asparagus with butter and parmesan cheese
snap off the tough ends of the asparagus and discard
wash the asparagus thoroughly
put the
cut these trimmings into 1-inch pieces
place them in a covered casserole with the water
cook in the microwave oven for 2 to 3 minutes , depending upon their toughness
add the remaining asparagus , putting the butt end toward the outer edges of the baking dish
cover and cook until barely tender
remove asparagus to a serving dish , putting the cut pieces in the bottom of the dish and placing the spears attractively on top
melt the butter in a small container in the microwave oven
pour evenly over the asparagus
sprinkle on the parmesan cheese , salt and pepper
return to the microwave oven to reheat for 30 seconds
serve
asparagus with butter lemon and mint drizzle
simmer , steam or roast the asparagus until tender but still firm
use a paper towel to remove any residual water from the asparagus
place the butter in a microwave proof container along with the lemon juice and chopped mint
while the asparagus is cooking warm the butter to the point where it's not quite all melted
remove from the microwave and stir to finish melting the butter and mix the lemon juice and mint nicely together
drizzle the butter mixture over the still hot asparagus
sprinkle the lemon zest over the top if using