formido/recipes-20k huggingface dataset:
asparagus and spring onion potato salad
place the potatoes in a steamer basket set over boiling water
steam until tender , about 15 to 25 minutes
transfer the potatoes to a large bowl and toss with lemon juice , salt and pepper
cover with plastic wrap and refrigerate until completely cool
meanwhile , steam the asparagus until bright green and tender crisp , about 3 to 5 minutes
transfer to a colander and rinse under cold running water until cool
in a small bowl , combine the mayonnaise , yogurt and mustard
to serve , gently toss together the cooled potatoes , asparagus and green onions
drizzle the mayonnaise mixture over the salad , tossing just until everything is coated with dressing
sprinkle with parsley and serve immediately or refrigerate for up to 2 hours before serving
asparagus and toasted garlic
wash asparagus , cut and remove bottoms of stalks
chop garlic into large pieces
place butter in large skillet and drizzle oil over the butter
heat butter and oil on medium-high heat---be careful not to let the butter burn
once the butter is melted , add asparagus and toss to coat
sautee for 2 minutes and then add garlic
reduce heat to medium and tossing occasionally , sautee the mixture until the garlic is light brown in color
remove from heat and add salt and pepper as desired
serve and enjoy
asparagus and tomato salad
arrange tomatoes on plate and place asparagus on top, sprinkle the pine nuts on top and then add the balsamic vinegar and oil, use a pinch of salt to taste
asparagus and tomato skillet
saute onion in bacon drippings until tender, add bacon vinegar water sugar and salt, bring to a boil over medium high heat, add asparagus, reduce heat to medium, cover and cook 5 minutes, cut tomatoes into eight wedges, add to skillet and cook , covered for 3 to 5 minutes
asparagus and water chestnuts
heat the olive oil and butter in a skillet over medium-high heat
add the onion , and saute for a few minutes to release the flavor into the oil
add the water chestnuts , asparagus , and vinegar then cook and stir for about 10 minutes , until the asparagus is cooked but still crunchy
asparagus and white beans with linguini
saute asparagus and garlic in oil in a large skillet until crisp-tender , about 3-4 minutes
stir in remaining ingredients , except salt , pepper and cheese
heat to boiling
reduce heat and simmer until mixture has thickened , 3-5 minutes
season to taste with salt and pepper
serve over linguini , topped with cheese
asparagus and wild rice soup
prepare rice according to package directions , set aside, heat oil in large saucepan on medium-high, add onion , garlic and asparagus , cook 3-5 minutes and stir occassionly, add rice , broth , salt and pepper, bring to boil, mix evaporated milk with constarch in small bowl until smooth, add to saucepan, cook 3-5 minutes , stirring occasionally until thickened, stir in parsley, for vegetarians use the vegetable stock
asparagus and yukon gold potato soup with roasted tomatoes  spar
preheat oven to 350 fahrenheit
place tomatoes cut side down in metal broiling pan for 20-25 minutes or until lightly seared and skins begin to curl
meanwhile , in a large pot combine olive oil , potatoes and onion
cook on low to medium heat , stirring often , until onion is translucent and potatoes begin to soften , about 6-8 minutes
add asparagus and cook 2-3 minutes more
season lightly with salt and pepper
add broth and simmer until potatoes and asparagus are just done , about 3 minutes
using an immersion blender or conventional blender , process soup for a few seconds until blended but still chunky
add lemon juice and additional salt and pepper if needed
peel and discard tomato skins
transfer tomatoes to a food processor or blender and add chipolte pepper , worcestershire sauce , vinegar and sugar
process until smooth
ladle asparagus soup into bowl and garnish with generous tablespoon of tomato mixture
asparagus angel hair pasta
bring a large pot of lightly salted water to a boil
add angle hair pasta , cook for 5- 6 minutes until al dente
drain and toss with 1 tablespoon olive oil to prevent stickiness
heat the remaining 3 tablespoons olive oil in a skillet over medium heat and cook garlic for 1-2 minutes
add asparagus and tomatoes , stirring to coat
pour in broth and continue cooking uncovered 10 minutes or until the asparagus is tender but still bright green
place the pasta in a large bowl , and toss with the asparagus and tomato mixture , season with dill and pepper
in a separate bowl , mix the avocados , lime / lemon juice , and garlic powder together until blended serve pasta with a dollop of the avocado mixture and top with shredded cheese
asparagus appetizer   spear ecstasy
to make dipping sauce: mix well the sour cream , mayo , onion , lemon juice , capers , tarragon , onion powder , sugar and pepper together using a whisk
refrigerate until chilled , about 2 hours
steam asparagus until fork tender , 6 to 8 minutes
mix ice bath together in large bowl
plunge asparagus into ice water and let sit until cold
transfer to paper towel to drain
refrigerate
serve chilled asparagus with dipping sauce
the asparagus can be prepared 1 day in advance and refrigerated
asparagus appetizer roll ups
bring a pot of water to boil and blanch the asparagus
drop into an ice bath to stop cooking
roll out pie crust to 1 / 8 inch thickness
slice the prosciutto into long thin strips
starting at the top of the spear , wrap a strip of prosciutto around the asparagus , spiraling it down to the base
do the same with the pie crust strips , overlaying the prosciutto
lay each spear on a cookie sheet
when each one is wrapped , brush lightly with melted butter and sprinkle with sesame seeds
bake at 350 for about 8 minutes , or until crust is golden
serve warm
asparagus avocado medley
place asparagus and 2 tablespoons water in a microwave safe dish and cover and microwave on high for 3-6 minutes or until crisp-tender stirring once , drain and cool
in a large bowl , combine the asparagus , mushrooms , avocado , zucchini , tomato and onion and toss gently
in a jar with a tight fiting lid , combine the remaining ingredients
and shake well and then pour over salad and toss gently to coat
cover and refrigerate until serving
asparagus bacon quiche
line the unpricked pastry shell with a double thickness of heavy-duty foil
bake at 450 degrees for 5 minutes
remove foil , bake 5 minutes more and remove from oven and set aside
cook asparagus in a small amount of boiling water until crisp tender , about 3-4 minutes
drain well
arrange the bacon and asparagus in the crust
in a bowl , beat eggs
add cream , 1 / 2 cup cheese , onions , sugar , salt , pepper and nutmeg
pour over asparagus and sprinkle with remaining cheese
bake at 400 degrees for 10 minutes
reduce heat to 350 degrees and bake 23-25 minutes longer or until a knife inserted near the center comes out clean
asparagus baked with parmesan cheese
preheat oven to 450f
trim asparagus
spray baking pan with non-stick spray and arrange asparagus in dish
sprinkle with lemon juice , cheese and breadcrumbs in that order and dot with margarine
bake , uncovered , until just tender
asparagus beef roll ups
in a large skillet , bring water to a boil, add asparagus , cover and boil for 2-3 minutes or until crisp-tender, drain and immediately place aspargus in ice water, drain and pat dry, in a small mixing bowl , combine cream cheese and horseradish, pat beef slices dry with paper towels, spread each slice with a thin layer of cream cheese mixture, top with an asapargus spear and roll up tightly, refrigerate until serving
asparagus beef skillet
freeze steak for two hours, slice in 1 / 4-inch strips, lightly brown meat but still leave pink, place in a bowl, add onion to skillet and cook 3 minutes, add sherry and asparagus, cover cook 5 minutes, to skillet add worcestershire sauce , cornstarch , sugar and spices, stir while cooking to thicken mixture, return steak to mixture and cook just till meat is warm but still pink, serve with rice
asparagus bisque
thaw the asparagus, combine all ingredients in saucepan, bring to a boil, simmer covered 8 - 12 minutes or until asparagus is tender, process with blender until smooth, pour into bowl, serve hot or cover and chill at least 4 hours
asparagus bocconcini
spray the asparagus lightly with an olive oil spray and stick the in the oven at 400f / 190c with a few thinly sliced garlic cloves for about 5 minutes
to assemble: place asparagus on a plate , scatter bocconcini and olives on top and sprinkle combined oil and vinegar dressing over
if you like you may add a few leaves of roughly chopped fresh basil leaves as an added garnish
serve either at room temp or refrigerate till serving time
asparagus breakfast casserole
spray 9x13 pan with non-stick cooking spray, in a medium skillet , melt butter over medium heat, add steamed asparagus , red pepper and onion, cook 3-5 minutes , stirring occasionally, in the prepared pan layer bread , ham , vegetables and 1 cup cheese, in a large bowl combine eggs , milk and seasonings, pour evenly over bread mixture, cover and refrigerate 12-24 hours, bake uncovered at 350 degrees 45-55 minutes , until golden, sprinkle remaining 1 cup cheese evenly over top and bake until cheese melts, let cool 10-15 minutes before cutting
asparagus brie quiche
pre-heat oven to 200c or 400f
use pastry to line a 9 inch round flan tin or dish
melt butter and lightly fry the spring onions
meanwhile , cut the rind from the cheese and chop into small cubes
throw cheese , eggs , cream and milk into a food processor and blend until smooth
add nutmeg , salt and pepper
scatter onions on base of pastry , pour in cheese mixture and place asparagus spears in a spoke pattern on top
bake for 25-30 minutes until set and lightly browned
asparagus brie soup
in a large saucepan , saute asparagus in butter until tender, stir in flour until blended and cook for 2 minutes or until golden brown, gradually add broth and bring to a boil, reduce heat, simmer 10-15 minutes, place 1 / 2 the soup at a time to blender until smooth and return to pan, cube brie and add to the soup, simmer , uncovered , for 5 minutes or until cheese is melted
asparagus bruschetta
steam asparagus for 3 minutes , immediately plunge into icewater, when cool , drain well , pat dry with paper towels, cut asparagus in half diagonally, place in a medium size bowl, drizzle with oil , then sprinkle with salt and pepper, mix well, in a small bowl , stir cheese with herbs, spread over baguette slices, top each with asparagus spears, garnish with lemon zest
asparagus bundles
cook the asparagus in boiling water for 2 minutes, drain and set aside, melt butter or margarine, mix worcestershire sauce , brown sugar , butter and garlic in a bowl, wrap the asparagus in bundles of 4-5 stalks with a piece of bacon, place bundles in the bottom of a baking dish, pour sauce over the bundles and bake at 325f until bacon is crispy, remove and serve warm
asparagus bundles or green bean bundles
gently wrap approximately 5 beans or asparagus stalks with 1 / 2 slice bacon and secure with toothpick
continue until all beans / stalks are wrapped
place in casserole dish
simmer garlic , brown sugar and butter for 5 minutes and pour over beans / stalks
bake at 375f for 25 minutes or 350f for 35 minutes
asparagus bundles with prosciutto   goat cheese
preheat oven to 450f
line a 15-inch x 10-inch baking pan with foil
wrap asparagus spears in bundles of 3 or 4 spears with strips of prosciutto around the middle
place bundles in a single layer on baking pan tucking under ends of prosciutto
drizzle with olive oil
sprinkle with salt and pepper
top with roasted red peppers
bake for 8-10 minutes or until asparagus is crisp tender
sprinkle with cheese and continue baking for 5 minutes or until cheese is soft
asparagus carbonara
snap off the tough woody ends of the asparagus and discard
chop the asparagus into 1 - 1 1 / 2 inch lengths , cutting it at an angle
boil the penne for approximately 10 minutes , or according to pack instructions until al dente
meanwhile , boil the asparagus for 4-5 minutes , until just tender
drain
melt the butter over a low heat , and cook the pancetta pieces for approx 3-4 minutes
add the drained asparagus to the pan for a further 2 minutes
meanwhile beat the eggs , egg yolks , black pepper , cream and parmesan together
as soon as the pasta is cooked , drain and add to the pan with the butter , pancetta and asparagus , stirring to coat in all the butteryness
remove from heat and stir in the egg and cream mixture
serve with extra parmesan and a big glass of wine --
asparagus cashew rice pilaf
melt butter in a medium saucepan over medium-low heat
increase heat to medium , and stir in spaghetti , cooking until coated with the melted butter and lightly browned
stir onion and garlic into the saucepan , and cook about 2 minutes , until tender
stir in jasmine rice , and cook about 5 minutes
pour in vegetable broth
season mixture with salt and pepper
bring the mixture to a boil , cover , and cook 20 minutes , until rice is tender and liquid has been absorbed
place asparagus in a separate medium saucepan with enough water to cover
bring to a boil , and cook until tender but firm
mix asparagus and cashew halves into the rice mixture , and serve warm
asparagus cashew stir fry
cook or reheat brown rice according to package directions
in small bowl , combine soy sauce and cornstarch
stir in remaining sauce ingredients
set aside
heat a wok or large heavy skillet over high temperature
when very hot , add the oil
add the asparagus , scallions , pepper , and garlic and stirfy until vegetables are crisp-tender
stir the sauce mixture again , then pour it over the vegetables and stir until it is thickened and bubbly
reduce heat
add cashews and stir
cover and cook 1 minute , until cashews are heated through
garnish with mandarin orange sections and / or toasted sesame seeds , and serve over cooked rice
asparagus casserole
drop fresh asparagus into boiling water
as soon as they turn"bright" green , remove and plunge them into ice water to stop the cooking process
drain
mix soup and milk together
place asparagus in 9x13x2-inch casserole
top with sliced eggs
sprinkle with crackers
sprinkle with cheese
pour soup mixture over casserole
bake at 350 degrees until hot , just bubbling and cheese is melted
i usually add a few more crackers than the original recipe calls for
asparagus casserole ala nita
preheat oven 350 degrees f
spray 2 quart oven casserole dish with butter spray or grease with butter
line bottom of casserole dish with a layer of 1 1 / 2 to 2 cups pepperidge farms herb stuffing
spread out contents of 2 cans of del monte fresh cut asparagus across the stuffing mix
drizzle the juice of 1 fresh lemon over the asparagus
nita's
melt 1 stick butter over low heat being careful not to brown or burn it , or , place butter in a microwave safe dish , cover dish with waxed paper and microwave it for about 35 seconds
pour melted butter over asparagus and stuffing mix
combine 1 / 4 cup half& half or milk with 1 can campbell's cream of mushroom soup and 2 tablespoons chopped pimento , drained
pour over asparagus and stuffing mix
place casserole in center of preheated 350 degrees f
oven and bake for about 25 minutes
spread 1 cup grated sharp cheddar cheese over top of casserole
bake 10 or 12 minutes until cheese is melted thoroughly
serve hot
enjoy !
asparagus casserole crock pot
in a large bowl , combine all ingredients well, pour into lightly greased crock pot, cover and cook on high for 3 to 3 1 / 2 hours, after cooking dish may be left on low for up to 2 hours before serving
asparagus cheddar quiche
preheat oven to 375 degrees f, brush the partially baked pie shell with mustard, reserve, melt butter, cook onion until tender but do not brown, combine onion with dill , asparagus and cheese, spoon evenly into the pie shell, beat eggs, add milk , salt , pepper , nutmeg and cayenne, pour the mixture over the asparagus and cheese, bake 35 to 45 minutes or until just set, cool 10 minutes before serving
asparagus cheese soup
in a large saucepan , melt butter, add flour , salt , and pepper, stir until smooth, gradually add milk and stirring constantly , bring to a boil, boil and stir 2 minutes, add asparagus and stir until heated thoroughly, add cheese , thyme and nutmeg, heat until cheese is melted , stirring frequently, ladle into individual serving bowls, sprinkle with extra cheese is desired
asparagus cheese tacos
prepare grill
for each taco , spread 1 / 4 of the cheeses and 4 pcs of the asparagus on each tortilla , then season with salt and pepper
fold in half and lightly brush the outside with olive oil
grill for 3 minutes on each side or until the tortilla is crispy and cheese has melted
add any optional ingredients
asparagus chicken
slice chicken in thin strips
heat 4 tbsp of oil in large pan
stir in chicken and saute until chicken is thoroughly cooked and no longer pink
remove and keep warm
split asparagus lengthwise , then cut into 1 1 / 2 inch lengths
heat remaining 2 tbsp vegetable oil in same pan
stir in asparagus and onions
saute 2 minutes
stir in chicken , mushrooms & liquid , chicken broth , ginger , salt , sugar , and garlic powder , cover
simmer 3 minutes
mix cornstarch , sherry and soy sauce until smooth in cup , stir into mixture in pan
cook , stirring constantly until mixture thickens and boils 3 minutes
serve over rice
asparagus chicken   almonds
heat oil in a heavy nonstick skillet or wok over medium high heat, saut chicken 3 to 5 minutes until golden, stir in ginger , almonds and vegetables and stir fry another 3 to 4 minutes, combine stock , sherry , soy sauce and cornstarch in a bowl, stir into skillet until bubbling, fold in asparagus , reheat and serve immediately
asparagus chicken chowder
place chicken , water and bouillon in a dutch oven or soup kettle
cover and slowly bring to a boil
skim foam
reduce heat
cover and simmer for 45-60 minutes or until chicken is tender
remove chicken from broth
let stand until cool enough to handle
remove 1 cup broth and set aside
in a large skillet , cook bacon over medium heat until crisp
using a slotted spoon , remove bacon to paper towels to drain , reserving 2 tablespoons drippings
saute the carrots , onion and fresh asparagus in drippings over medium heat until crisp-tender
add to kettle along with the potatoes , salt , thyme and pepper
return to a boil
reduce heat
cover and simmer for 20 minutes or until potatoes are tender
combine flour and reserved broth until smooth
stir into soup
bring to a boil
cook and stir for 2 minutes
remove chicken from bones
discard bones and skin
cut chicken into thin strips
add to soup
along with cream and parsley
heat through
sprinkle with bacon just before serving
yield: 16-18 servings
asparagus chicken fajitas
put chicken breast into a bowl and mix with italian dressing
cover and let marinate in the refrigerator for at least 4 hours , turning a few times if possible
spray a non-stick skillet lightly with cooking spray
add chicken and marinade , and garlic and saut for about 3 minutes
add the vegetables and stir for 8-10 minutes , until chicken is cooked through and vegetables are tender to your liking
stir in the lemon juice , garlic salt , and season lightly with pepper
divide evenly between 2 large tortillas
asparagus chicken pasta
turn oven to 375f and start a pot of boiling water for pasta
cut chicken into bite size pieces , toss in a bowl with 1 pinch of kosher or sea salt , 1 pinch of black pepper and 1 pinch of red pepper flakes
cut the top 1 / 4th of the garlic bulb off to expose tops of cloves
brush garlic lightly with olive oil , place on oven-safe pan in the corner
rinse and dry asparagus - hold a stick of asparagus between your fingers towards the end of the stick and give it a light bend - snap the bottom of the asparagus stick off slightly before it starts getting hard - repeat with each stick
place asparagus in the oven-safe pan with the garlic - lightly coat with olive oil - sprinkle 1 pinch of kosher or sea salt and one pinch of black pepper on asparagus and garlic
cook in oven for 25 minutes or until asparagus is crisp and garlic clove is browned
cook penne pasta according to instructions on packaging
add table salt to water after water starts to boil - drain when cooked slightly beyond al-dente and rinse quickly with cool tap water
cut mozzarella into pieces less than 1 / 2 inch by 1 / 2 inch and place off to the side
in a frying pan , heat 3 tablespoons of olive oil and add chicken pieces - stir often to cook each piece and each side evenly until golden brown
in a large bowl , empty chicken pieces and remaining olive oil , toss in pasta and mozzarella
cut asparagus into bite size pieces and add to pasta mixture
remove garlic cloves from husk and chop or mash with a knife or fork into small pieces and mix well into pasta mixture
add remaining seasonings and parmesan cheese and give it one last good mix then serve
asparagus chicken salad
in a small bowl , combine mayonnaise , sour cream , green onions , basil , lemon juice , salt , pepper and lemon zest if using
cover and chill to blend flavours , about 30 minutes
in a large salad bowl , combine greens , chicken and tomatoes
arrange salad mixture on plates
top with asparagus
spoon dressing over each salad
asparagus chicken stir fry
cut asparagus into 1-inch pieces , discarding tough bottoms of spears
in a small bowl , mix together the hoisin sauce and brown sugar and set aside
heat wok or large skillet over medium high heat
when hot , add 2 tablespoons of oil
stir fry asparagus for approximately 2 minutes
remove from the wok and keep warm
heat wok to high heat
add remaining 2 tablespoons of oil and the chicken pieces and stir fry until the chicken is no longer pink
add the reserved asparagus and hoisin / sugar sauce and stir fry all together until pieces are well-coated with sauce
serve over the hot rice
asparagus chicken with black bean sauce
for marinade: combine 2 teaspoons cornstarch , 2 teaspoons soy sauce , sherry and sesame oil in a large bowl
mix well
add chicken
stir to coat well
let stand 30 minutes
combine black bean sauce , hot chili paste , ginger and garlic
set aside
combine remaining 3 teaspoons cornstarch , remaining 2 teaspoons soy sauce , chicken broth and oyster sauce in a small bowl
mix well
set aside
peel onion , cut into 8 wedges
separate wedges
set aside
heat 2 tablespoons vegetable oil in a wok or large skillet over high heat
add chicken
stir-fry until cooked through , about 3 minutes
remove chicken from wok
set aside
heat remaining 1 tablespoon vegetable oil in wok
add onion and asparagus
stir-fry 30 seconds
add water and cover
cook , stirring occasionally , until asparagus is crisp-tender , about two minutes
return chicken to wok
stir chicken broth mixture
add to wok with black bean mixture
cook until sauce boils and thickens , stirring occasionally
serve over or with rice
asparagus chicken with hollandaise sauce
to marinate: place chicken in a nonporous glass dish or bowl
pour wine over chicken , then sprinkle with tarragon
cover dish and refrigerate to marinate for 2 hours
preheat oven to broil
remove chicken from dish or bowl discarding remaining marinade and broil for 25 minutes or until cooked through and juices run clear
meanwhile , steam asparagus to desired degree of doneness
prepare hollandaise sauce according to package directions
when chicken is cooked , arrange the breasts on a platter , place 4 spears of asparagus on each chicken breast and dribble with prepared hollandaise sauce to taste
sprinkle with cheese and serve
asparagus cigars
trim asparagus to 6-inch lengths
beat egg with pinch of salt
halve tortillas
brush 1 half with some of egg mixture and place 1 piece asparagus along cut side
tightly roll up tortilla
insert 1 pick crosswise to secure
brush outside of roll with more of egg mixture and sprinkle with sesame seeds
roll remainder of asparagus is same manner
heat 1 / 2 inch of oil in a 10-inch heavy duty skillet to 350f
fry rolls in batches of 3 , turning over once , until golden brown , about 3 minutes per batch , returning oil to 350f between batches
transfer to paper towels to drain
stir together remaining ingredients until sugar is dissolved
serve with rolls