formido/recipes-20k huggingface dataset:
asparagus cob dip
mix sour cream , cream cheese , spring vegetable soup mix& asparagus cuts in a bowel
cut the top of the bread cob
dig out the bread from the cob
fill the cob with dip and replace top of cob
cook in moderate oven until hot and crisp
cut french stick to dip with when cob cooked
asparagus crab au gratin
place asparagus in a greased 1-qt, baking dish, top with crab and cheese and set aside, in a saucepan , melt 2 tablespoons butter, stir in flour until smooth, whisk in milk , mustard , salt and pepper, bring to a boil over medium heat, cook and stir for 2 minutes or until thickened, remove from the heat and stir in lemon juice, pour over asparagus, melt remaining butter and toss with bread crumbs, sprinkle over top, bake , uncovered , at 350 for 30 minutes or until heated through
asparagus crab dip
combine sour cream , cream cheese and asparagus, add parmesan cheese , onions , horseradish , mustard and crabmeat, spread in ungreased 1 quart baking dish, bake 375 20-25 mins till thoroughly heated, serve warm with crackers and cut up fresh vegetables
asparagus crab omelets
place asparagus in a steamer basket
place in a saucepan over 1-inch water
bring to a boil
cover and steam for 4-6 minutes or until crisp-tender
set aside
in a bowl , whisk together eggs , salt and pepper
stir in tomatoes
melt 1 tblsp
butter in a skillet over medium heat
add half of the egg mixture
as eggs set , lift edges , letting uncooked portion flow underneath
when the eggs are set , spoon half of the crab , asparagus and provolone cheese over one side
fold omelet over filling
cover and let stand 1-2 minutes or until cheese is melted
repeat for second omelet
asparagus cream cheese fettuccini
cut the asparagus in 3 pieces each, in a large saucepan with boiling salted water , cook pasta 2 minutes, add asparagus and keep cooking for 3 minutes or until pasta are al dente, drain but keep 2 / 3 cup of the cooking water, put the pasta and asparagus back in the saucepan, in a little bowl , with a whisk , stir cream cheese , mustard and cooking water, pour on the pasta and stir well, garnish each serving with toasted pine nuts and serve now
asparagus cream soup
drain canned asparagus or thaw and drain frozen
if using fresh , snap off the tough ends , wash , and steam for 3 to 5 minutes until tender
cut the
in a blender , combine asparagus stalks and milk or cream
cover and blend until smooth
in a saucepan cook the shallots in hot butter until they are tender but not brown
stir in the flour , salt , pepper , and nutmeg
add the asparagus mixture all at once
cook and stir until thickened and bubbly
cook and stir 1 minute more
slowly stir about half of the hot mixture into the beaten egg yolks
return all to the pan
stir in the reserved asparagus
cook and stir over low heat for 2 to 3 minutes or until heated through
sprinkle snipped parsley on top , if desired
asparagus crostini
heat oven to 350 degrees
line a sheet pan with parchment paper
with a pastry brush , lightly brush the slices of baguette with olive oil
place pieces on pan , season with salt and pepper
bake in oven for about 5-7 minutes until golden
blanch trimmed asparagus in rapidly boiling salted water for about 3 minutes
transfer immediately to an ice bath
remove once cooled to dry , then cut into 1-inch pieces
to assemble: place a small piece of salmon on top of the crostini , then two pieces of asparagus , and top with one small slice of brie
garnish with freshly cracked pepper
asparagus croustade
place water in a medium bowl and sprinkle in yeast and sugar
stir until dissolved and let stand for 10 minutes or until foamy
add yeast mixture , egg , salt , flour and butter into food processor
process until dough forms into a ball
add more flour if the dough seems sticky
place dough in a clean , lightly oiled bowl , and cover with a tea towel
put in a warm place for 20 minutes or until dough has relaxed
and is slightly puffy
preheat oven to 400f
bring a skillet of water to boil on high heat
add asparagus and boil for 2 minutes
drain and rinse well with cold water until cool
heat butter in pot over medium heat
add flour and stir together until incorporated
pour in milk and cream , slowly whisking to incorporate
bring to boil whisking until thickened
season well with salt and pepper and stir in parsley
reserve
punch down dough and roll out into an approximately 10 x 14-inch rectangle and place on a baking sheet
brush sauce over base , leaving a 2-inch border
top with asparagus and cover with cheese
brush edges with water and fold over to form a crimped edge
bake for 15 to 20 minutes or until dough is browned underneath and cooked through and filling is hot
asparagus curry
chop asparagus , carrots and potato into 1 / 2 inch pieces
take a non-stick pan and put it on medium flame
add oil and other seasonings like mustard seeds and jeera and curry leaves
now add carrots and potatoes first
add turmeric and mix them all properly and close the lid
after few minutes stir by adding salt and put the lid on again for a minute
add chopped asparagus and stir them all and close the lid to allow them cook
after a few minutes check if all ingredients are cooked
then reduce stove to low and add roasted chana dal powder and dry coconut powder and chili powder
stir them all and close lid for a few minutes and switch off the stove
garnish with chopped coriander
goes well with rice , chapathi , dosa
also can use this in sandwiches and is very healthy
asparagus dijonnaise
steam asparagus until spears turn bright green and are barely tender , 4 to 6 minutes
rinse in cold water to stop the cooking process
mix mayonnaise , dijon mustard , and lemon juice
serve asparagus with sauce for dipping or spoon sauce over asparagus spears when serving on a plate
asparagus dip
place the drained asparagus , cream cheese , sour cream , mayonnaise and chilli sauce in a food processor and process until smooth
spoon the dip into a serving bowl and serve with savoury biscuits
asparagus fans with mustard sauce
lower the eggs into enough boiling water to cover them and cook at a very gentle boil for 10 minutes
drain off the water and shake the pan to crack the eggshells
add ice to the pan and set aside for at least 15 minutes to cool completely
shell the eggs and place them , one at a time , in an egg slicer , cut through them , then rotate them 45 degrees in the slicer and cut through them again to create strips
alternatively , chop the eggs with a sharp knife
set aside
peel the lower third of the asparagus spears with a vegetable peeler
bring 3 cups salted water to a boil in a large skillet
add the asparagus , cover partially , and bring back to a boil over high heat
boil over high heat for 4 to 5 minutes , until the spears are tender but still firm
using a slotted spatula , remove the asparagus from the water and put it on a platter
for the sauce: mix all the ingredients together in a small bowl
at serving time , arrange the asparagus spears on a platter , positioning them so the stem ends are close together and the
coat the lower third of the asparagus spears with the sauce and sprinkle the eggs and chives over and around them
serve
asparagus fettuccine
cook fettuccine according to package directions
meanwhile , in large skillet , saute the asparagus , onion and garlic in butter until tender
add the remaining ingredients
cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended
drain fettuccine
toss with asparagus mixture
asparagus filled manicotti
preheat oven to 350, coat a 7x10" casserole with cooking spray, cook manicotti as directed on package, rinse with cold water , drain and arrange in a single layer on a plate, steam asparagus lightly, stack one slice of ham on top on each cheese slice, arrange 2-3 spears of asparagus at the end of each stack, roll up tightly, insert into manicotti, arrange in casserole dish, heat olive oil in skillet over medium high heat, add onion and mushrooms and cook till golden, add flour to skillet and stir till blended, add chicken broth and wine, continue stirring till mixture comes to a boil, reduce heat and simmer til thickened, stir in parsley, pour sauce over manicotti, cover and bake for 20 minutes remove cover and bake 10 mins more
asparagus finger salad
snap off and discard woody bases from the asparagus
cook asparagus , covered , in a small amount of boiling water for 2-4 minutes , till crisp tender
move asparagus to a bowl filled with ice water
set aside
for dipping sauce , combine sour cream , lemon juice , chives , tarragon , salt and pepper in a bowl
to serve , cut center vein from each lettuce leaf , keeping the leaf in one piece
place lettuce leaves on a serving plat
pat asparagus dry with paper towels
cut each carrot half into 4 equal lenghtwise strips
divide asparagus and carrot strips evenly across middle of lettuce
sprinkle each serving with finely shedded lemon peel
wrap lettuce around asparagus and carrots
put each asparagus salad upright in a small cup
serve or drizzle with dipping sauce
makes 4 servings
asparagus fish bake
place the asparagus in a small saucepan and cover with water
bring to boil
cook for 1-2 minutes
drain and place in a 1-qt
baking dish coated with nonstick cooking spray
top with fish
set aside
in a small saucepan , saute onion in 1 tablespoon butter until tender
stir in the flour , salt and pepper until blended
gradually whisk in milk
bring to a boil
cook and stir for 1-2 minutes or until thickened
remove from the heat , stir in cheese until melted
pour over fish
melt remaining butter
stir in crackers and parsley
sprinkle over cheese sauce
bake , uncovered , at 350 degrees for 20-25 minutes or until crumbs are golden brown and the fish flakes easily with a fork
asparagus fish bundles
wrap each fillet around 5 asparagus spears
secure with toothpicks
place in 13x9 inch baking dish coated with non-stick cooking spray
sprinkle with salt and pepper
cover and bake at 350 degrees for 15 minutes
uncover and sprinkle with green onions
bake , uncovered , for 12-15 minutes longer or until fish flakes easily with a fork and asparagus is crisp-tender
meanwhile , in a small saucepan , combine the sauce ingredients until blended
bring to a boil
cook and stir for 1-2 minutes or until thickened
discard toothpicks from fish
serve with sauce
asparagus flan
preheat oven to 400, heat a pot of salted water , bring to boil, break off ends of asparagus , discard, cut off, cut asparagus into 2" pieces , add to water , boil for 8 minutes until soft, transfer to a food processor , reserving cooking water, add cream , eggs , flour , tarragon , salt and pepper to processor, puree until smooth, return asparagus water to boil , add, drain , set aside, grease 6 ramekins and put in a roasting pan filled with 1" water, pour asparagus mixture into ramekins filling 3 / 4 full, bake for 30 minutes or until set, serve hot garnished with asparagus, drizzle with olive oil and sprinkle with fresh black pepper
asparagus flan  from fwdgf
preheat oven to 350f boil the asparagus in salted water for 5 minutes, drain and let cool, chop each stalk into 2 or 3 pieces and set aside, saute the bacon in a nonstick frying pan till crisp, drain on paper towel and set aside, mix remaining ingredients in a large bowl, pour the egg mixture into a 9" pie plate , 2 inches deep, sprinkle in the asparagus and bacon, bake for 15-20 minutes till the custard is set but not dried out, serve immediately , topping with some reserved chervil if desired
asparagus florentine
snap off tough ends of asparagus
wash stalks well
cook asparagus in boiling salted water until almost tender
drain
wrap 1 slice of prosciutto around a few stalks of asparagus and fasten with a toothpick
butter the bottom of a baking dish and lay the bundles of asparagus in the dish
sprinkle with parmesan cheese
bake at 375 for about 10 minutes
asparagus for the grill
spray large sheet of heavy duty aluminum foil with garlic non-stick spray, rinse asparagus and snap off woody ends, place asparagus on foil and sprinkle with sesame seeds and soy sauce, gently roll the asparagus back and forth to"mix", fold foil around asparagus and place on grill , not directly over the coals, roast for approx 30 minutes, this can easily be thrown in the oven in case of rain !
asparagus fried rice
stir-fry onion , garlic and asparagus in oil or butter over high heat until asparagus is crisp-tender
add cooked rice and chillies and stir-fry until rice is heated through
season to taste
serve hot
asparagus fries with smoky chipotle mayonnaise dipping sauce
blanch asparagus in boiling water about 2 minutes
immediately drain and put asparagus in ice water to stop cooking
this will help keep a slight crunch to the asparagus and keep it bright
dry asparagus thoroughly with paper towels
use a little of the reduced fat mayonnaise to coat each asparagus spear , then roll in panko breadcrumbs
you can refrigerate at this point if needed
mix mayonnaise and chipotle together with a whisk or in blender
use 1-2 depending on how spicy you like it
heat about 1 inch of oil heat to 370 f in a frying pan , put in asparagus but don't crowd
turn to brown on all sides
drop some dip into the bottom of a champagne flute , add 3-5 asparagus and serve
asparagus frittata
lightly steam the asparagus , until tender , but not mushy
combine the remaining ingredients , except the spring onions and parmesan cheese in a bowl
arrange the asparagus neatly in a buttered swiss-roll tin
pour on the batter and sprinkle with chopped spring onion
bake for 30 minutes in a pre-heated 180 degree celcius oven until lightly browned on the top
sprinkle the parmesan over the top after 20 minutes of baking
serve warm or cold
put the hood down and bake for 15 minutes , then reduce the burners to low and bake for another 10-15 minutes
asparagus frittata with rocket  21 day wonder diet  day 6
preheat grill, spray small frying pan with cooking oil, cook onion over heat , stirring , one minute, add asparagus, cook , stirring , 2 minutes, meanwhile , combine eggs , egg whites , and cheese in a medium jug, pour over asparagus mixture in pan, cook , uncovered , about 5 minutes or until frittata is browned underneath, place pan under grill for about 5 minutes or until frittata is set, combine remaining ingredients in a bowl , serve frittata with salad
asparagus garden salsa
wash the asparagus and snap off tough ends, dice the asparagus and in a small bowl add remaining ingredeints and toss, cover and chill until ready to serve
asparagus giovanni
bring a large pot of salted water to a boil , add the pasta , and cook until al dente , about 8 to 10 minutes
while the pasta is cooking , combine the asparagus , mushrooms , wine , olive oil , garlic , fennel seeds , and pepper flakes in a skillet and bring just to a boil
reduce the heat and simmer , partly covered , until the asparagus is just tender but still crisp and most of the liquid has evaporated , about 10 minutes
when the asparagus is cooked , stir in the basil , adding salt and pepper to taste
when the pasta is cooked , drain well and return it to the pot
add the butter to the hot pasta and toss to coat well
arrange the pasta on warmed plates and top with the asparagus and sauce
sprinkle with parmesan cheese and serve
asparagus gratin
trim and wash the asparagus, in a pot a simmering water , cook the asparagus about 8 minutes or until tender, drain, divide asparagus into 6 equal bundles, wrap 1 slice of the meat around each bundle and place in a shallow baking dish, in a small saucepan over low heat , melt the butter, add the breadcrumbs to the butter and mix, cook for 1 minute, pour this mixture over the bundles, top with the shredded gruyere, broil until cheese lightly browns , about 1 minute
asparagus gratin   fancy and good
butter a 2- to 2 1 / 2-quart shallow ceramic flameproof baking dish
cook asparagus in a 5- to 6-quart pot of boiling salted water , uncovered , until crisp-tender , about 4 minutes
drain in a colander , then transfer to baking dish and keep warm , tightly covered with foil
meanwhile , heat oil and butter in a 12-inch heavy skillet over high heat until foam subsides , then cook shallots , stirring occasionally , until pale golden , about 3 minutes
add bread and pine nuts and cook , stirring , until browned in spots , about 5 minutes
transfer to a bowl and add pepper , 1 / 2 cup parmigiano-reggiano , and 1 / 4 teaspoon salt , tossing to combine
preheat broiler
toss warm asparagus with mascarpone , remaining 1 / 2 cup parmigiano-reggiano , and remaining 1 / 4 teaspoon salt until combined well
sprinkle bread-crumb mixture evenly over asparagus
broil 5 to 7 inches from heat until topping is golden brown , 1 to 2 minutes
asparagus gratinata
preheat oven to 400f cook the asparagus in a pot of simmering water until tender , about 5 minutes
drain and place in an ovenproof serving dish , then drizzle with the oil
whisk together the milk , cheese , egg , egg white , and salt
pour over the asparagus
bake until the gratinata is browned and bubbling , about 20 minutes
makes 4 servings
asparagus grill sandwiches
spread one side of each slice of bread with butter
place 4 slices of bread , buttered side down , on a hot griddle
on each slice place 2 slices of ham , 1 slice of onion and tomato , 4 asparagus spears , and 1 slice of cheese
place remaining 4 slices of bread , buttered side up , on top of cheese
cook until sandwiches are golden brown on bottom
turn carefully to brown top slices of bread
pour hot cheese sauce over the sandwiches before serving
cheese sauce: melt butter in a heavy saucepan over low heat
add flour , and cook 1 minute , stirring constantly
gradually add milk
cook over medium heat , stirring constantly , until thickened and bubbly
add cheese , and stir until melted
islice these diagonally , then drizzle with cheese sauce
asparagus grilled with an asian touch
put all marinade ingredients into a zip-lock bag shake and add asparagus and marinate for 1 hour to overnight
remove from marinade , cook on a hot grill about 5 minutes just till lightly browned
turning often
optional: heat the marinade and pour over the grilled asparagus
asparagus grilled with garlic  rosemary   and lemon
place all marinade ingredients in zip lock bag, shake to mix then add asparagus spears and marinade 1-6 hours, grill for 10 minutes turning until browned
asparagus gruyere tart
line 2 baking sheets with parchment paper or grease well
steam asparagus in a steamer or on a rack in a skillet until tender-crisp , takes about 3 minutes
immediately remove from pan and chill in cold water to stop cooking
pat dry and set aside
roll out each pastry sheet to fit the baking sheet , place on prepared pans
spread evenly with mustard , leaving 1 inch border around the edges
arrange asparagus , side by side and alternating ends , on the mustard
sprinkle with cheese and pepper
in a small bowl , beat egg with milk
lightly brush over the pastry border
bake in oven , rotating pans halfway through , until puffed and golden
cheese should be bubbly in about 18 minutes
to serve: cut each tart into 6 pieces , serve warm or cold
asparagus guacamole
bring large pot of water to boil, add asparagus and cook until tender , about 10 minutes, drain, place asparagus into food processor and pure until smooth, stir in remaining ingredients and serve, yields 1 / 4 cup per serving
asparagus ham casserole
place cooked rice in the bottom of a well greased 10x6 baking dish, top with sliced asparagus, melt butter in a saucepan, blend in flour, add evaporated milk and water, cook until thickened, turn off heat, add salt , pepper , and worcestershire sauce, add cheese and ham, pour over rice mixture, sprinkle with almonds, bake at 375 degrees fahrenheit for 35 minutes
asparagus ham dinner
cook pasta according to package directions, saute asparagus and yellow pepper in oil until tender, add tomatoes and ham and heat through, drain pasta and add to the vegetable mixture, stir in seasonings, sprinkle with parmesan cheese
asparagus ham quiche
in two greased 9-inch pie plates , layer asparagus , ham , cheese and onion, in a bowl , beat eggs, add remaining ingredients and mix well, pour half of egg mixture into each pie plate, bake at 375 degrees for 30 minutes or until done
asparagus ham rolls
in a saucepan , melt margarine, stir in flour and cook until thick, gradually stir in milk and cook until bubbly and thickened, stir in cheese and pepper, remove from heat, place three asparagus stalks on each ham slice, roll up, secure with toothpick if necessary, place in an ungreased 13x9-inch baking pan , cover with cheese sauce, sprinkle with crumbs, bake , uncovered at 375 degrees for 20 minutes
asparagus ham spirals
preheat oven to 375f, put asparagus in skillet with 1 / 2" water, bring to boil, reduce heat, cover and simmer 3-5 minutes until crisp-tender, drain and set aside, separate crescent dough into four rectangles, seal perforations, spread cream cheese over each rectangle to within 1 / 4" of edges, top each with ham , leaving 1 / 4" uncovered on one long side, place two asparagus spears along the long side with the ham, roll up and press seam to seal, cut each roll into seven pieces, place cut side down 1" apart on greased baking sheets, combine butter and garlic powder, brush over spirals, bake for 10-12 minutes
asparagus in buckwheat crepes
to make the crepes: in a medium bowl sift flour and salt together
whisk in eggs and then stir in the milk
let crepe batter stand at room temperature for 1 hour
stir melted butter into crepe batter
heat a crepe pan or skillet over medium high heat
add one tablespoon clarified butter to pan , swirling pan to cover and then pour out any excess butter
remove pan from heat
stir batter and then ladle 3 tablespoons of batter into the corner of the pan , tilt pan so batter will cover the surface evenly
cook until bottom is brown , loosening edges with a knife
turn crepe and cook until other side is speckled brown
slide crepe onto a plate and repeat with remaining batter
adjusting heat and adding more clarified butter if necessary
cool and wrap crepes in foil
crepes can be prepared one day ahead and refrigerated
to make the sauce: in a saucepan over medium low heat simmer the champaign and shallots until reduced by half
stir in cream , cooking until reduced to 2 cups and then strain into a clean saucepan
preheat oven to 300- degrees f
rewarm crepes in the foil for 10 minutes
cook asparagus in a pot of boiling water until tender
drain
bring sauce back to a simmer and whisk in butter one tablespoon at a time and then season with salt and pepper
place one crepe on a plate , put 6 asparagus spears on crepe with
fold crepe in half over the asparagus
repeat with remaining crepes , asparagus and sauce with 2 crepes per plate , spooning remaining sauce over crepes and garnish with parsley or chervil
asparagus in creamy orange maltaise butter sauce
wash the asparagus and snap off the ends to remove the tough part of the stalks
tie the asparagus into bundles of 6-7 stalks and boil them for 10-15 minutes standing upright in a pan of hot water
drain well
to make the sauce , in a small metal bowl or pot beat the butter , egg yolks , salt , pepper and orange rind together
place over a larger pan of hot water and whisk in the orange and lemon juice cooking over a gentle heat while adding the butter a little at a time , so that it thickens , don't rush this , becuase if the previous amount of butter has not emulsified before the next lot is added , the sauce will split
once it begins to thicken , remove from the heat and continue beating for a full minute , then stir in the cream
mix together well , the orange juice should have turned the sauce a soft shade of pink
pour the sauce into a sauce boat and serve with the bundles of asparagus immediately
decorate the asparagus bundles with orange twists
asparagus in hazelnut butter sauce
preheat oven to 400f, arrange asparagus in casserole dish, sprinkle with hazelnuts, top randomly with pats of butter, bake for 30- 45 minutes
asparagus in lemon garlic dressing
in a small bowl , combine garlic , buttermilk , sour cream and lemon peel, cover and chill until ready to serve, cook asparagus in boiling water for 5 minutes , or until crisp-tender, drain and rinse with cold water and drain again, cover and chill until serving time, toss asparagus with garlic dressing mixture, sprinkle lightly with poppy seeds , if desired