formido/recipes-20k huggingface dataset:
asparagus in orange sauce
bring a large pot of salted water to a boil
add the asparagus and cook until just tender , 3-4 minutes , depending on the thickness
drain into a colander and immediately refresh under cold running water
drain and return to pot
meanwhile , in a small saucepan , bring the orange juice , wine , and the broth to a boil over meium heat
reduce until 1 / 4 cup remains
whisk in the oil
pour over the asparagus , tossing well to coat
season with the salt and freshly ground pepper
heat over low heat until the asparagus are hot
serve warm
asparagus in paradise
in a hot pan heat enough oil to coat bottom of pan add almond and stir for one minute
remove almonds and set aside
add remaining ingredients to pan and stir fry till asparagus is just tender
add back the almonds and stir to combine
enjoy
asparagus in soy cream sauce  zwt ii   asia
bend ea asparagus stalk till it snaps at its tenderest point
in a med-sized skillet , bring 1 cup water to a boil
add asparagus & reduce heat to med
cook for 5 minutes
remove asparagus w / a slotted spoon to a serving platter
return the remaining water in the skillet to a boil & reduce liquid to about 2 tablespoons add soy sauce , butter & cream
stir & remove skillet from heat
pour the cream sauce over the asparagus & garnish w / toasted sesame seeds
asparagus in tarragon hollandaise sauce good and fancy
bring large pot of salted water to boil and choose a stainless steel mixing bowl that will sit on top of the pot without touching the water
cut off the bottom of asparagus spears where they turn light colored and tough
if asparagus is thick , peel bottom 2 / 3 of each spear with a sharp vegetable peeler
whisk egg yolks in mixing bowl with lemon juice , water , salt and a few grindings of black pepper and set aside
boil asparagus until it's tender but still has some snap , 4 to 6 minutes
test it by holding a spear by the bottom with tongs held horizontally
it should be limp and bend like a bow toward the floor
when it's cooked , use tongs to remove asparagus from water and arrange on warm platter
put bowl of sauce ingredients on top of rapidly boiling water and whisk vigorously until it is very thick and foamy
this will take only 2 to 3 minutes and you will easily be able to sense the point when the sauce becomes custardy and fully cooked
whisk in butter and , when it's incorporated , add tarragon
pour sauce over asparagus , or pass it separately in a serving bowl , and serve right away
asparagus in white wine
wash asparagus and snap off ends, lay spears in shallow pan and cover with salted boiling water to cover, bring to a boil and simmer for 8 minutes, drain and turn into 4 buttered ramekins, melt butter and stir in wine, pour over asparagus, sprinkle with salt and pepper and cheese, bake at 425 degrees for 15 minutes
asparagus jell o salad
dissolve jell-o in hot water , and then stir in remaining ingredients, place in fridge until firm serve as is with meal as a side salad
asparagus lasagna
bend asparagus spears gently to snap off tough end
cut tender parts into 1" pieces
wash under cold running water
shake off excess water and place in microwaveable container
microwave on hi for 3 minutes
drain and rinse under cold water , drain again
set aside 1 1 / 2 cups asparagus
in saucepan , melt butter over medium heat
gradually whisk in flour and cook , stirring constantly , for 1 minute
whisk in milk and stirring constantly , cook for 10 minutes or until thickened
remove from heat
stir in cream cheese , lemon rind , lemon juice , salt , pepper and nutmeg until cheese is melted
meanwhile , cook noodles in boiling water until tender
place 3 noodles in a 13x9 baking dish
spread with one cup sauce , then 1 / 4 of the asparagus , then 1 / 4 of the mozzarella
repeat layers 3 more times then top with final layer of noodles and sauce
sprinkle with parmesan cheese
bake in preheated 375 degree oven for 35-40 minutes or until bubbling and golden
sprinkle reserved asparagus
bake for an additional 5 minutes
let sit for 10 minutes before serving
asparagus lasagna   giada de laurentiis
bring a large pot of salted water to a boil over high heat
add 1 teaspoon olive oil
add the pasta and cook until tender but still firm to the bite , stirring occasionally , about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta
drain pasta
in a food processor combine the sun-dried tomatoes and basil
pulse until the mixture is combined
transfer to a small bowl
stir in 1 / 2 cup parmesan
set aside
in a large skillet brown the pancetta until crisp
remove from the pan using a slotted spoon
add 1 tablespoon olive oil , onion , and garlic and cook until tender , about 4 minutes
add asparagus and cook until tender , about 4 minutes
transfer the mixture to a large bowl
add the ricotta , salt , and pepper and stir to combine
preheat the oven to 350 degrees f
in a 9 x 13-inch baking dish , sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish
place some lasagna sheets , then half asparagus mixture
next sprinkle some mozzarella cheese and some of the remaining 3 / 4 cup parmesan
sprinkle with cooked pancetta
continue for 1 more layer
top with lasagna sheets , some sun-dried tomato mixture , mozzarella , and parmesan
dot the top with butter
bake until the ingredients are warm and the cheese is melted , about 25 minutes
asparagus mamooshka
trim the asparagus spears to the same length , leaving about 3 inches before the green part begins
lay them on a piece of folded foil wide enough to support the spears during cooking and long enough to extend at each end to form'lifters'
pierce the centre of the foil strip
place the asparagus on the foil in a wide shallow pan and pour over lightly salted water just to cover
bring to the boil then cook gently for about 25 minutes , depending on the thickness of the spears , or until tender but not broken
meanwhile , melt the butter in a frying pan , add the breadcrumbs and toss over a moderate heat until golden brown
remove from the heat and stir in the parsley and egg yolk
season to taste and keep hot
asparagus mango dumplings with coconut basil rice
add the water to a bowl with the flour and mix together with a wooden spoon
if it is too sticky you can add more flour a tablespoon at a time
if it is too dry you can add more water a tablespoon at a time
knead for 10 minutes until a hole poked in the dough fills back inches let it rest in a covered bowl for 30 minutes
heat a bit of oil or broth in a large skillet or wok on high heat
once hot , add the onion and saut for about three minutes
add the spices wait a minute , stir , and then add garlic , chilies , and ginger
stir for another minute then add the mushrooms and stir fry for another 3 minutes
deglaze the bottom of the pan with the juice and add the mango
saut for another minute or two then add the scallions and cilantro and remove from the heat
melt the coconut butter over medium heat making sure that it doesnt burn
add the garlic and scallion and saut for about three minutes
add the red pepper flakes , the rice , and the basil and cook another minute
finally , add the water and the broth powder , mix well , reduce heat to low , cover and steam rice for about 30 minutes
fill your steamer pot with water , the leftover trimmings , and the limes
line your steamer tray with red cabbage leaves
i have a bamboo steamer that has two layers , you could use a steamer insert though and just do three at a time putting them upright and then keeping them warm in the oven
roll out your dough into a rope and tear of fist sized portion
roll the dough into a ball and then press it together between to parchment sheet
roll it into a thin flat disc , about 7 inches in diameter
scoop two tablespoons of filling into the middle of the disc and then seal into a half moon shape
place the asparagus with the bottom in the middle of the dumpling and fold the two corners over it and seal the edges with water if necessary
repeat until you have 6 for two people
i made extra dumplings with the leftover filling for later and just folded them into half moons without the asparagus
bring the steamer water to a boil and place the dumpling in the tray
alternate the trays after about 5 minutes of cooking
remove the dumpling with tongs and if the rice isnt ready put them in a warmed oven until you are ready
for plating i put the steamed red cabbage leaves and some basil leaves on the bottom of the bowl , i molded the rice into a smaller bowl and inverted it in the center of the dish
i topped arranged the dumplings on top , and sprinkled some sesame seeds and a mix of soy sauce , lime , and siracha
enjoy !
asparagus milanese
snap off the tough ends of the asparagus
cook in boiling salted water until just crisp-tender , approximately 4 to 5 minutes for thick stalks
remove from heat and remove asparagus with a slotted spoon
drain on several thicknesses of paper toweling until ready to serve
remember that the asparagus will continue to cook from their own heat as they stand and cool , so if you like very firm asparagus , time them accordingly
divide cooked asparagus among 4 individual serving plates
sprinkle with grated parmigiano-reggiano cheese
in a medium-size frying pan over medium heat , heat the butter until just hot enough to sizzle a drop of water
break and slip eggs into the pan
reduce heat to low and cook approximately 2 to 3 minutes or until whites are set but yolks are still runny
with a spatula , remove the eggs to the plates you will serve them on and place on top of the asparagus
the eggs should be hot enough to slightly melt the grated parmesan cheese
if the butter hasnt already begun to brown , increase the heat under the frying pan and cook butter until lightly browned
pour the browned butter over the top of the eggs
season with salt and freshly ground pepper
serve immediately
asparagus mornay
in large skillet , cook asparagus in a small amount of water until crisp-tender , about 6-8 minutes
drain
arrange spears in bottom of greased 1-1 / 2 quart baking dish
set aside and keep warm
in a small saucepan , melt butter over low heat
add flour
cook and stir for 1 minute
whisk in half-and-half , bouillon , salt and pepper
bring to boil over medium heat
stir for about 2 minutes
remove from heat
stir in cheese until melted
pour over asparagus
sprinkle with cracker crumbs
broil 6 inches from heat until lightly browned about 3-5 minutes
asparagus mousse
whip juice into cream cheese, add mayo and well mashed asparagus, set aside, dissolve jello in boiling water and cool, when cool combine with other indgredients, add almond extract and almonds, pour into 9x13 pan and refrigerate until firm, cut into squares
asparagus mushroom bacon quiche
preheat oven to 425 degrees
place crust in 9 inch pie pan
layer cheese , mushrooms , onions
arrange asparagus in a wheel fashion
as in picture
mix the remaining ingredients together , pour over the veggies making sure it gets into the cheese
bake 15 minutes
lower oven temperature to 350 and bake for 30-45 minutes
remove and let rest for 15 minutes
serve with a salad and enjoy
asparagus mushroom pasta sauce  moosewood
steam the asparagus until just tender , transfer to a colander & rinse under cold running water then set aside to drain well
melt the butter in a large skillet
add onion & salt and saute for about 5 minutes
add mushrooms , tarragon and pepper , cover and cook over medium heat for 15 mins , stirring occasionally
add wine and water
turn up heat until liquid comes to boil , then sprinkle in the flour , whisking constantly until it completely dissolves
lower heat , cover , and simmer for about 10 mins , stirring frequently
add garlic , cook about 5 mins more
stir the asparagus into the sauce at the last minute when your pasta is done
asparagus negimaki  japanese beef rolls
preheat grill pan until hot
bring salted water to a boil over medium high heat in a saucepan
blanch asparagus spears for 1 minute
drain and plunge in an ice water bath to stop cooking
in a small saucepan combine soy sauce , sugar , mirin , ginger , and garlic
heat over medium heat until reduced and slightly thickened
set aside to cool
cut green onions in fourths , lengthwise , so you have long strips
slice beef in 1 / 4 inch slices , then pound to tenderize and thin out
dip beef slice in soy sauce mixture and place on a clean work surface
season with pepper
place an asparagus spear and a piece of green onion on the beef slice and roll up
do the same with the remaining asparagus and beef
grill beef rolls about 2 minutes until slightly charred and medium rare
turn several times and brush with soy sauce mixture
remove to a serving platter and drizzle generously with soy sauce mixture
asparagus omelet
cut trimmed asparagus in 1 inch pieces
cook in boiling salted water until tender , about 4 minutes
drain thoroughly
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
remove from pan and keep warm
in a small bowl , combine eggs , milk , salt , basil , and pepper
melt remaining butter in skillet until foamy , swirling it around pan to coat evenly
when hot enough that a drop of water sizzles when dropped in , pour in egg mixture
as eggs cook , periodically lift up cooked edges , tilt pan and let uncooked egg run underneath
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
serve immediately
also good sprinkled with a bit of grated parmesan
asparagus omelet w shrimp hollandaise sauce  for andi
for sauce - place egg yolks , lemon juice & pepper in blender container & blend till lemon-colored
turn blender to high & very slowly add butter
blend till thick
pour sauce into top of a dbl boiler , stir in baby shrimp & set aside
for omelets - whisk eggs w / water , salt & pepper till well-mixed
melt 1 tbsp butter in an omelet pan or suitable non-stick skillet
pour in half the egg mixture & cook , lifting the edge of the omelet to let the egg mixture run onto the pan
when the omelet is well-set , gently slide the omelet onto a plate , place 4-5 asparagus spears in the center , fold over & keep warm while you prepare the 2nd omelet in the same way
to serve - heat shrimp hollandaise sauce slowly in top of dbl boiler over hot water , spoon sauce over omelets , sprinkle w / parsley if using & serve immediately
these are lrg omelets & the recipe stated it served 2
however , if you serve w / bread , fruit or other breakfast / brunch item , this recipe definitely serves 4 imo
asparagus omelette
wash the asparagus and trim them into 1-inch pieces, bring water to a boil in a saucepan and add the asparagus pieces, cook for about 2 to 3 minutes or until tender, drain the asparagus and set aside, heat the olive oil over low heat in a 12-inch skillet, add the chopped onion and garlic and cook until tender, stir in the asparagus , salt , pepper , and grated cheese, reduce the heatt to low and pour the beaten eggs into the skillet, do not stir the mixture, cook , covered , until the omelette sets , around 15 to 20 minutes, slice into four portions and sprinkle with lemon juice, garnish with sliced tomato and serve
asparagus on the side
combine the asparagus and water in a 10 inch skillet and place over medium heat , cover
allow the asparagus to steam until tender , about 10 minutes
drain
reduce heat to low and return the skillet to the heat
add the grape tomatoes to the skillet
drizzle olive oil over the asparagus and tomatoes then sprinkle with parmesan cheese and replace the lid
allow to sit covered until the cheese is melty and the tomatoes are slightly steamed , about 2-3 minutes
asparagus on toast
melt butter and stir in four , salt and nutmeg, drain broth from mushrooms and add milk to broth to make 1-1 / 4 cups, add to flour mixture and cook , stirring until thickened, add mushrooms and heat through, blend in sour cream, arrange warm asparagus spears on toast, top with sauce and garnish with pimento
asparagus onion casserole
in a skillet , saute asparagus and onions in 1t, butter , until crisp-tender, transfer to a 1-1 / 2 qt, greased baking dish, in a saucepan , melt 2t, butter, stir in flour until smooth, gradually add milk, bring to a boil, cook and stir for 2 mins, , or until thickened , reduce heat, add cream cheese , salt and pepper, stir until cheese is melted, pour over the veggies, sprinkle with cheddar cheese, melt remaining butter, toss with bread crumbs, sprinkle over casserole, bake uncovered at 350 degrees , for 35-40 minutes , or until heated through
asparagus oregenato
preheat oven to 400, place asparagus in 13x9 dish, cover with breadcrumbs , salt , pepper , garlic and parmesan cheese, layer butter on top or sprinkle with olive oil, bake covered for 30 minutes, remove cover and bake 5 more minutes, top should be brown-eat and enjoy !
asparagus orzo soup
snap off and discard woody bases from asparagus, bias-slice asparagus into 1-inch-long pieces, set aside, in a 4-quart dutch oven cook onion and garlic in hot oil until tender, add chicken broth and bring to a boil, stir in pasta, reduce heat and boil gently for 5 minutes, stir in asparagus and snow peas, return soup to boiling and cook 3 minutes more, stir in spinach and pepper, cook 1 minute more, remove soup from heat, ladle soup into bowls, if desired , swirl 1 to 2 teaspoons pesto into each bowl of soup, sprinkle parmesan cheese on top of each serving
asparagus panzanella
break off and discard the tough ends of asparagus
bring a medium saucepan of salted water to a boil
prepare an ice bath
cook asparagus until bright green and just tender , 2 to 3 minutes
transfer immediately to ice bath
drain
place on a clean kitchen towel
in a large bowl , combine asparagus , cucumber , tomatoes , red onion , olives , capers , and bread
toss to combine
in a small bowl , whisk together red-wine vinegar and olive oil
season with salt and pepper
pour vinaigrette over asparagus mixture , and toss until well coated
let sit until bread absorbs juices , and serve
enjoy !
asparagus parmesan
melt butter with olive oil in a large skillet over medium heat
add asparagus spears , and cook , stirring occasionally for about 10 minutes , or to desired firmness
drain off excess oil , and sprinkle with parmesan cheese , salt and pepper
asparagus parmesan garlic spears
butter a shallow broiler-proof casserole dish
cook the fresh asparagus in boiling lightly salted water until crisp-tender drain and plunge into cool water , drain again and pat dry well with paper towels
arrange the asparagus spears in a buttered baking dish
set oven to broil heat
in a bowl beat butter with parmesan cheese , basil , garlic , lemon juice and black pepper until well combined , then season with salt
dollup / drop the butter mixture over the asparagus in the baking dish by heaping teaspoonfuls
broil until topping browns about 2-3 minutes
best served hot
asparagus parmesan pita rounds
preheat oven to 450f, steam asparagus , covered , 2 minutes or until crisp tender, rinse with cold water, drain, combine oil and garlic, brush over pitas, arrange tomato slices and asparagus on pitas, sprinkle with basil , pepper , and salt, top evenly with parmesan cheese, bake for 7 to 8 minutes or until edges are golden
asparagus parmesan soup
add all ingredients to blender and mix, transfer to stove top and heat through
asparagus parmigiana
preheat oven to 350 degrees f, cook asparagus in boiling , salted water for 5 to 7 minutes , or until al dente, drain, melt butter in ovenproof skillet, add asparagus and saute for 5 minutes, sprinkle with cheese , add salt and pepper , and bake for 2 minutes, transfer to broiler and gratinee for 2 minutes , or until golden brown, sprinkle with lemon juice and serve
asparagus parmigiano
lightly grease a shallow baking dish, preheat the oven to 350f, steam asparagus until crisp tender, arrange in baking dish, saut onion and garlic in olive oil in saucepan until golden, add tomatoes , salt and thyme, simmer uncovered 15 minutes, pour sauce over asparagus, place slices of mozzarella cheese over top, sprinkle with grated parmesan cheese, bake in preheated oven for 30 minutes
asparagus pasta
place pasta and broth in a 4-5 quart pan over high heat , cover , and bring to a boil
reduce heat to medium-high , cook , uncovered , for 5 minutes , stirring occasionally
add asparagus and cook , stirring occasionally , until pasta is barely tender to bite , 8-10 minutes
stir in cheese
remove pan from heat
meanwhile , cook oil in a medium frying pan over medium heat , 3-4 minutes
add sage leaves , stir often until edges begin to curl , 2-3 minutes
remove from heat
with a slotted spoon , lift sage to a towel
reserve oil
crumble sage leaves
add sage and oil to pasta and mix
garnish with sage sprigs
add pepper to taste
asparagus pasta salad    vegetarian
put the pieces of asparagus stem in a steamer basket & steam for 8 to 10 minutes before adding the top pieces , then steam another 5 to 7 minutes or until all is crisp-tender
drain & cool
in a large bowl , combine asparagus & the remaining ingredients , tossing to coat
cover & refrigerate 3 to 4 hours or overnight
asparagus pasta salad with a creamy lemon dressing
dressing -- mix all the ingredients and set to the side until the pasta and asparagus are cooked
salad -- in a large pot of salted water , boil the pasta according to directions
approximately 3 minutes before the pasta is done , add the asparagus until is comes out al dente
now drain the pasta and asparagus
rinse under cold water for just a few seconds to stop the cooking process and cool slightly
combine -- now toss the still slightly warm pasta with the dressing
add in the scallions , extra salt and pepper and serve garnished with the cheese fresh lemon slices
a nice simple salad !
now this is a very light tasting salad with a very simple dressing
it doesn't have bold flavors , but subtle flavors which is a nice compliment to a fresh herb roasted chicken breast or piece of fish
this is all about fresh subtle flavors
asparagus pasta salad with parmesan dressing
boil pasta in water until firm-tender drain , and rinse with cold water, set aside, steam asparagus until crisp-tender, drain and plunge into very cold or ice water, drain and pat dry with a paper towel, place all dressing ingredients in a blender , and blend until well mixed, place the veggies and the cooked pasta shells in a large bowl, toss to combine, pour the dressing over, toss well to coat, add in slivered almonds and mix, chill in the fridge for a minimum of 2 hours before serving
asparagus pasta soup
put broth in pan and bring to boil, reduce heat to medium high, add asparagus and cook about 8 t0 10 minutes, stir in half of parmesan cheese, meanwhile , cook oil in medium fry pan , add sage, heat 2 to 3 minutes, add oil , sage and pasta to chicken broth, garnish with sprigs of sage and parmesan cheese, add pepper to taste
asparagus pasta stir fry
diagonally slice asparagus into 1-1 / 2 to 2 inch pieces, stir-fry asparagus and onion until crisp-tender, add seasonings and mix well, add cooked pasta and stir-fry until thoroughly heated and evenly mixed
asparagus pasta supreme
i have used 1 tbsp hot olive oil in place of butter and mixed some fromage frais into pasta for a change
boil or steam asparagus in lightly salted water until just tender cook pasta in another large pan of boiling salted water
meanwhile , heat butter in a medium pan
drain asparagus and cut spears in to short lengths , then add them to the butter
add a little seasoning , then pour the asparagus mixture over the drained pasta
sprinkle with dill and mix well
serve at once with the grated parmesan
asparagus pasta with pesto
--------------pesto-------------
saute garlic , and onion in olive oil until the garlic and onion turns light brown
do not over cook
set aside and keep warm
prepare the pasta of your choice according to package directions except for the following: add 1-2 cups additional water just before water begins to boil , add the asparagus or the vegetables of your choice
when the water begins to boil add the pasta and cook according to directions drain the pasta and vegetable mixture and pour the saute mixture and basil over the top , tossing lightly to coat
top with parmesan cheese and serve with french bread
this pesto recipe makes 2-4 servings depending on appetite