formido/recipes-20k huggingface dataset:
asparagus with low fat orange sauce
combine yogurt , mayonnaise , orange juice , orange peel , and cayenne, let chill for 2 hours in refrigerator, soak asparagus in water for 10 minutes, break off woody ends, purists scrape off the bud triangles on the stalk, set a round wire cooling rack in a large frying pan, pour water up to 1 / 4-inch below the cooling rack, place asparagus on top of cooling rack, if necessary , form a second layer at a 90-degree angle to the first layer, cover, heat frying pan on medium-high heat to steam asparagus for 7 minutes, place steamed asparagus spears on plates and top with a dollop of orange sauce, garnish each serving with 2 half moons of orange slices
asparagus with maple mustard sauce
snap off tough ends of asparagus spears, in 12-inch skillet or 4-quart dutch oven , heat 1 inch water to boiling, add asparagus, heat to boiling, reduce heat to medium, cover and cook 4 to 5 minutes or until asparagus is crisp-tender, drain, in small bowl , mix maple syrup , mustard and oil, drizzle over asparagus
asparagus with melon
arrange asparagus in a casserole so that half of the heads are at one end and the other half at the other end and the ends overlap slightly in the middle
add melon balls and crumbled blue cheese
evenly mix the melon balls and cheese among , under , over and around the asparagus
in a small bowl , combine the wine , mustard , orange juice and salt and pepper
mix and pour over the asparagus and melon
sprinkle the hazelnuts evenly over the top
bake at 350f degrees for about 15 to 20 minutes or until the asparagus is tender crisp , longer if you like your asparagus soft
asparagus with melted brie
preheat grill
snap tough ends off asparagus
place the asparagus in a wide saucepan of boiling salted water
cook for 2-4 minutes until just tender
remove and drain well
place asparagus in an ovenproof dish and roll in the softened butter and add a pinch of sea salt
lay the slices of brie over top and place under grill until it has melted and oozing over the asparagus
serve immediately
asparagus with morels
cook asparagus separately in boiling water or in microwave until tender , 3-5 minutes
refresh under cols water
pat dry
heat 3 tbsp butter in large skillet , add shallots and cook until softened
add morels and saute 5 minutes more
add asparagus , tarragon , salt and pepper and continue cooking until heated through
add remaining butter and remove from heat
stir in lemon juice and garnish with tarragon
asparagus with mushrooms
in a large skillet , saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender
add mushrooms , salt , sugar and pepper
cook and stir 2-3 minutes longer or until mushrooms are tender
asparagus with mushrooms   fresh coriander
trim off tough part of asparagus stalk , about 2 to 3 inches from bottom
use a vegetable peeler to scrap asparagus to about 1 inch from top
cut asparagus on diagonal into 1 inch pieces
melt butter in a non-stick frying pan
add mushrooms and cook over high heat , tossing and shaking , until mushrooms are lightly browned
add asparagus
cook , stirring and tossing for about 1 minute
add shallots , salt and pepper
sprinkle with coriander
cook for 30 seconds
asparagus with mushrooms  fat free and delicious
wash and trim asparagus
fill a large skillet with about 1 inch of lightly salted water
cook asparagus and mushrooms in water , covered for three minutes over medium high heat
drain
wipe out pan so that it is dry
spray pan with cooking spray and return to heat
add lemon juice
return asparagus and mushrooms
toss to coat with lemon juice
serve immediately
asparagus with mustard dill sauce
cook asparagus in boiling salted water until crispy tender , drain , rinse with cold water to stop the cooking process , drain again and pat dry with paper towels
meanwhile , combine remaining ingredients
place asparagus on a serving plate , spoon some of the sauce across the middle of the asparagus and pass the rest
asparagus with mustard dressing
bring a medium pan of water to the boil and blanch the asparagus spears for 3-4 minutes
drain
mix the mustard , vinegar , olive oil and seasoning together in a bowl until combined
transfer the asparagus spears to a serving dish and pour the dressing over
serve
asparagus with mustard seed dressing
mix lemon juice , vinegar , and country dijon mustard in a small bowl
boil the asparagus until just done in a large wide saucepan
drain asparagus and remove to serving plate
toast mustard seeds over medium-high heat for 3 minutes , being careful not to burn them
pour the dijon mustard mixture into the pan and mix well
put the asparagus back into the pan and toss to coat
remove the asparagus to the serving plate and top with the extra sauce
asparagus with no cook creamy mustard sauce
for sauce , combine in a bowl yogurt , mayonnaise , mustard , lemon juice and salt
whisk until smooth and set aside
bring water to a boil in a 12-inch skillet over high heat
add asparagus , return to a boil , reduce heat , cover tightly and simmer 3 minutes or until just tender crisp
remove from water and drain on paper towels
place asparagus on serving platter and spoon sauce over all
sprinkle with black pepper
asparagus with nutmeg butter
in a skillet , bring enough water to cover asparagus to a boil over medium high heat
add salt to taste and asparagus and cook 2 to 4 minutes , depending on the size of the asparagus
be careful not to overcook and bear in mind that they will continue to cook even after they are drained
meanwhile , heat butter in a small saucepan to melt
add lemon juice , salt and pepper to taste , and nutmeg
swirl to blend
pour over asparagus and serve
asparagus with olive oil   herbs
mix parsley , garlic& oil in a 9 x 13 inch baking dish
add asparagus& mix to ensure that all stalks are covered with oil mixture
place asparagus into a skillet large enough for the asparagus to lie flat in no more than 2 layers
season with salt& pepper
cover& cook over medium-high heat until sizzling
reduce heat to low& simmer until asparagus is tender but not mushy , 10- 20 minutes
transfer to serving platter& sprinkle mint over top
stir lemon juice into the pan juices , season to taste& pour over asparagus
serve hot or at room temperature
asparagus with orange curry sauce
whisk mayo , yogurt , juice , zest and curry powder together, steam asparagus to your liking, drizzle sauce over with extra on the side
asparagus with orange ginger sauce
wash asparagus and snap off tough ends, place in a steamer basket and steam until just tender , about 5 minutes, in a small saucepan , stir together juice , zest and cornstarch, cook over medium-high heat until boiling, let thicken and reduce while stirring with a whisk , about 3 minutes, remove from heat and add grated ginger, place asparagus on a serving plate and pour sauce over asparagus, top with toasted almonds
asparagus with orange vinaigrette
wash the asparagus and trim them by breaking theim at the point where the tough woody part of the stem meets the tender part
steam the spears over hot water for about 7 minutes , depending on thickness of spears and drain
whisk the orange rind with the oil , mustard& orange juice
spoon over asparagus and turn them to coat
asparagus with oyster sauce
heat oil in a wok over medium-low heat, stir-fry ginger , scallion , and garlic until aroma develops , about 1 minute, add asparagus and raise heat, stir-fry for 1 minute, pour in last 4 ingredients, stir-fry quickly over high heat for 3 minutes , or until thoroughly heated
asparagus with parmesan crust
set oven to 425 degrees
place the asparagus on a baking sheet
drizzle with olive oil
toss to coat , then arrange in a single layer
spread the parmesan cheese over the asparagus , then season with black pepper
bake for about 12-15 minutes or until the cheese is melted and the asparagus is tender but crisp
serve immediately on warm plates , then drizzle with balsamic vinegar
asparagus with parmesan lemon sauce
wash asparagus under running water to remove any residue
cut half inch off the bottom of each asparagus stalk
bring one quart salted water to a rapid , rolling boil
while water is coming to boil , melt butter in medim size bowl in microwave
drop asparagus in boiling water
watch close , boil asparagus only about 3-5 minutes
asparagus will become a very vibrant green
pull asparagus out of water and place in bowl containing butter
season with salt , lemon pepper , and sprinkle with couple tablespoons of cheese
toss to coat the asparagus with butter and seasonings
plate asparagus , or place in serving bowl and top with remaining parmesan cheese
asparagus with pine nuts
trim tough ends off asparagus
cook in small amount of boiling water until tender-crisp , approx 4 minutes
drain and plunge into ice water for a few minutes
drain well and cut into 2 inch lengths , set aside
im small frypan , toast pine nuts until evenly browned , shaking pan frequently
remove from pan and cool
whisk together oil , lemon juice , garlic , sugar , oregano , basil , salt and pepper and pour over cool asparagus
let stand about 30 minutes
sprinkle with the pine nuts
asparagus with prosciutto
pre heat your oven to 180c
cut the prosciutto in half lengthways , and wrap one piece of prosciutto around an asparagus spear , leaving the
cut the pastry into 4 , lay the asparagus and prosciutto across the 1 / 4 pastry on the diagonol , then pull it up to form an open ended parcel
lightly brush with the beaten egg
repeat with the remaining 15
arrange on a baking tray and cook for 15 minutes or until puffed and golden
serve with a sweet chilli sauce on the side
asparagus with raspberry vinaigrette
in a small bowl , whisk the oil , vinegar and honey till well blended, set aside, snap off tough ends of asparagus and discard them, place spears in vegetable steamer basket over boiling water in pan, cover and cook till tender about 6-8 minutes, drain immediately and plunge into cool water, chill, arrange asparagus on 4 plates lined with lettuce leaves, drizzle with vinaigrette, garnish with fresh parsley sprigs
asparagus with saffron mint sauce
steam asparagus for 10 minutes or until done to your liking, whisk together sauce ingredients over low heat until warmed through, serve asparagus with sauce over
asparagus with sauce gribiche
bring a large pot of salted water to a boil, prepare an ice water bath, cook asparagus until crisp-tender , about 4 to 5 minutes depending on size, plunge into water bath , then pat dry with paper towels, asparagus can also be pan fried , just until the, coarsely chop the egg whites and set aside, push the yolks through a sieve into a medium sized bowl, separate the egg and place the yolk into a large bowl, reserve the white for another use, whisk mustard and vinegar into the egg yolk, season with salt and pepper, slowly whisk in oil until emulsified and thickened, fold in capers , cornichons , herbs , egg whites , and egg yolks, taste and season again with salt and pepper , if needed, arrange asparagus on a serving platter , or individual plates, top with several dollops of the sauce and garnish with parsley or chervil sprigs, use mustard and vinegar to taste as well as the salt and pepper, leave out the oil
asparagus with serrano ham
preheat oven to 400
place half the olive oil in a roasting pan that will hold the asparagus spears in a single layer
swirl it around so that it covers the bottom of pan
cut each slice of serrano ham in half lengthwise
trim and discard the coarse woody ends of the asparagus spears , then wrap each stem end in a slice of ham
place the wrapped spears in the prepared roasting pan and lightly brush with the remaining olive oil
season with pepper
roast asparagus spears for 10 minutes , depending on the thickness of the asparagus , until tender but still firm
do not overcook
keep them firm enough so that you can pickup with your fingers
serve piping hot and with your favorite aioli sauce for dipping
asparagus with sesame oil vinaigrette
boil the asparagus in a large quantity of water for 3 to 5 minutes , depending on thickness , then drain and run under cold water to stop the cooking
dry thoroughly
combine the garlic , salt , pepper , mustard and lemon juice in a bowl and whisk to blend
whisk in the sesame oil
pour over the asparagus , toss and serve
asparagus with sesame seeds
steam asparagus for 4-5 minutes or until crisp-tender, transfer to a serving dish, combine the water , soy sauce , oil , salt and pepper and drizzle over asparagus, sprinkle with sesame seeds
asparagus with sesame ginger sauce
in a food processor , combine everything except the asparagus and mix thoroughly
set aside
cut the asparagus into 2 inch pieces , on the diagonal
fill a large skillet half full of water
cover and bring to a boil
add the asparagus and simmer just until crisp-tender , approximately 4 to 5 minutes
drain well , but do not rinse
transfer to serving bowl
pour the sauce over the hot asparagus and toss to coat
serve warm or at room temperature
special
asparagus with shallots
snap off tough ends of asparagus
if asparagus is thick , old or tough , peel bottoms
add asparagus to pan of boiling salted water
boil gently until cooked--bright green and tender--but still firm , about 5 to 8 minutes
remove
drain on towel
put on platter and drizzle with oil , lifting spears to coat
sprinkle with shallots and parsley
salt slightly
asparagus with spicy nutmeg butter
preheat your broiler
mix nutmeg , garlic salt , and pepper into melted butter
wash and break asparagus
arrange asparagus in a single layer on a large , rimmed baking pan lined with foil
drizzle with oil and roll around to coat evenly
broil asparagus 4-6 minutes or until crisp-tender , turning once
place in a serving dish and pour seasoned butter over asparagus
asparagus with tarragon butter
trim woody ends from asparagus
place the asparagus in a large frying pan with about 1 inch of boiling water
cover with lid and cook for about 6-8 minutes , until the asparagus is tender but still firm
drain well
arrange the asparagus spears on a warmed serving dish
make the tarragon butter by creaming together the remaining ingredients
heat it gently and pour over asparagus
serve at once
asparagus with tarragon dipping sauce
bring 4 quarts of salted water to a boil in a large pot
add the asparagus , return to a boil , and cook about 2 minutes or until just tender
rinse and drain under cold running water
pat asparagus dry with paper towels
for tarragon sauce , combine the mayonnaise , sour cream , shallots , tarragon , lemon juice , salt , freshly ground pepper , and red pepper in a small bowl until well mixed
arrange asparagus on a platter and serve with tarragon sauce
makes 20 servings
make-ahead
wrap and refrigerate asparagus and sauce for up to 24 hours
asparagus with thai dressing
slice asparagus diagonally into 3 inch lengths
steam , covered until just tender-about 5 minutes
drain , and cool under running water , drain
toss asparagus with onion , mint and coriander
cover and chill for at least 2 hours
before serving , blend together oil , lime juice , fish sauce and chili flakes , pour over asparagus mixture , and serve on lettuce lined plates
asparagus with thyme
preheat oven to 400 degrees
rub the cut sides of the garlic over a 13 x 9 inch baking dish , place garlic in dish
snap off tough ends of asparagus
add asparagus to dish , drizzle with oil
sprinkle asparagus with thyme and salt and fresh ground pepper to taste
toss gently and bake at 400 degrees for 20 minutes , stirring once
asparagus with toasted almonds
bring a large pot of slightly salted water to a boil
snap off and discard the ends of the asparagus
cut trimmed asparagus spears on a diagonal into 2-inch-long pieces
cook asparagus in boiling water until crisp-tender , about 4 minutes
drain and rinse under cold water
pat asparagus dry with paper towels
heat a large skillet over medium-heat
add almonds and cook , stirring occasionally , until toasted
transfer to a plate
heat oil and garlic together in a large skillet over medium heat until garlic begins to brown , about 2 minute add asparagus and cook , stirring often , until heated through , about 5 minutes
stir in almonds
season with salt and pepper and serve hot
asparagus with toasted pine nuts   lemon vinaigrette
snap off tough ends of asparagus
remove scales from stalks with knife or vegetable peeler , if desired
place spears in a steaming rack over boiling water
cover and steam 4-5 minutes or until spears are crisp-tender
transfer to a serving platter
sautee pine nuts in a small skillet over medium heat 2-3 minutes , until browned
set aside
combine olive oil and remaining ingredients in a medium saucepan
stir with a wire whisk to blend
cook over medium heat 2-3 minutes or until thoroughly heated , stirring constantly
pour over asparagus
sprinkle with pine nuts
let stand to room temperature before serving
asparagus with toasted sesame aioli
steam the asparagus in a covered steamer over boiling water until crisp-tender , about 4 minutes
or , put the asparagus in a microwave-proof dish
add about 2 tablespoons water
cover tightly and microwave on high for about 3 minutes , or until crisp-tender
drain well
rinse with cold water and drain again
meanwhile , make the aioli:
stir together all the aioli ingredients in a small bowl until smooth
to serve , arrange the asparagus spears in a tall , clear glass container
spoon the sauce into a radicchio leaf or small dish , garnish with sesame seeds , and place nearby for dipping
asparagus with tofu and balsamic butter
heat the oil in a pan over medium heat
add garlic and cook 1 minute
add butter , vinegar and water
cook another minute then add asparagus and pepper
cook 4 more minutes , until tender
place the asparagus in bowls
put tofu slices in the pan with the sauce , add thyme , and cook until heated through
place on the asparagus , and serve with the remaining sauce
asparagus with tomato vinaigrette
bring a large stockpot filled with salted water to a boil over high heat
prepare an ice-water bath and set aside
add the asparagus to boiling water and cook until just tender , about 5 minutes , depending on thickness
drain and transfer to ice-water bath for 5 minutes
drain well and transfer to shallow serving platter or long serving dish
meanwhile , in a small bowl , whisk together the oil and vinegar
stir in the tomatoes , scallions , parsley , salt and pepper
add the sauce to the asparagus , tossing gently to combine
serve at room temperature
asparagus with truffle oil vinaigrette
vinaigrette:
in a small bowl , whisk together all ingredients
set aside or refrigerate until ready to use
if refrigerating , bring to room temperature before using
blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender
do not overcook
remove from heat and refresh under cold water
drain well
toss asparagus with enough vinaigrette to lightly coat
arrange asparagus on serving platter or individual serving plates
asparagus with vinaigrette
trim asparagus
put in a skillet and cover with salted water
cook until crisp-tender
meanwhile , combine vinegar , mustard , salt and pepper in a mixing bowl and stir with a wire whisk
add the oil , stirring
stir in the shallots
arrange asparagus on serving plates
pout sauce over top
garnish with parsley
asparagus with warm tomato vinagrette
bring one inch of water to a boil in a large pan
generously salt water , add asparagus and cook untill tender
while water is coming to a boil , cut tomatoes in half , squeeze out seeds and discard
coarsely chop tomatoes
in a small sauce pan , heat the olive oil , vinegar , honey and salt and pepper to taste
add tomatoes and heat throughout so that flavors meld
drain asparagus , arrange on platter , and top with the warm tomato mixture
asparagus with wasabi mayonnaise dip
blanch the asparagus in 2 batches in a large saucepan of boiling salted water for 1 minute
move to a colander and rinse under cold running water to stop it from cooking
drain well and pat dry
whisk together mayonnaise , soy sauce , sugar , lemon juice , and wasabi paste until sugar is dissolved
serve asparagus with dip
this dip is also good as a spread for sandwiches and as a topping for cooked veggies ! enjoy !
asparagus with watercress sauce
place the asparagus in a steamer basket over a saucepan of simmering water
cover and steam for 2-3 minutes until tender crisp and bright green
or microwave if you prefer
reserve 4 of the sprigs of watercress and place the remaining sprigs in the bowl of a food processor with the sour cream and mayonnaise
process until almost smooth
season with salt and pepper and taste
divide asparagus spears among serving plates , top with a watercress sprig and serve with the sauce
asparagus won tons
in uncovered electric skillet , heat 3 / 4 inch of oil to 360 degrees
meanwhile , in medium bowl combine 1 envelope instant spring vegetable soup mix , asparagus , and water chestnuts
place 2 teaspoons of the mixture on the center of each won ton wrapper
moisten corners with water , fold wrappers in half to form a triangle , and press edges to seal
form won ton by bringing together two opposite points and overlapping
moisten overlapping points and press to seal well
fry in hot oil until golden brown
drain
serve , if desired , with soy sauce
asparagus wrapped in bacon
cut 1 / 2 inch to 1 inch off the end of the asparagus
the asparagus should be at least 4 to 5 inches long
toss the asparagus with olive oil- just enough to lightly coat and add a touch of salt and pepper
separate into bundles and starting at bottom of asparagus bundle , wrap with 1 slice of uncooked bacon
repeat with the rest
place on broiling pan and bake at 500 degrees for 5 minutes , turn them over and bake another 5 minutes
reduce oven to 350 degrees and bake for 15- 20 minutes
asparagus wrapped wth prosciutto
place prosciutto on a working surface , place 1 piece of cheese on each slice then lay spears on cheese
roll each up and place on a platter
finger food that is wonderful !
asparagus  artichoke  and avocado salad
rinse and cut the bottoms off of the asparagus , then blanch in boiling , salted water for 2 minutes , remove from water and immediately rinse with cold water
place on large platter
cut drained artichoke hearts into quarters and spread over top ot the asparagus
chill until just before serving
just before serving cut up the avocados , slice each avocado in half , remove seed and slice into chunks
spread chunks over asparagus and artichoke hearts
mix salad dressing according to directions except replace white vinegar with balsamic vinegar
pour dressing over salad and top with blue cheese , serve immediately
asparagus  avocado and orange salad
snap the ends of the asparagus off and cut the spears into 1 inch pieces, stean until just tender , no more than 4 or 5 minutes, plunge into ice water to stop the cooking, peel the oranges , remove the membrane on segments and cut into chunks, peel and chop the avocados, toss the three together with the lemon juice, whisk the vinaigrette ingredients together, pour over the salad and lightly pepper and salt-toss and serve
asparagus  bean and pistachio salad
bring a pot of salted water to a boil , add asparagus and green beans and cook until just tender , about 3-5 minutes , or until desired tenderness
let cool
rub a bowl with the garlic clove and add asparagus , beans , lettuce , pistachios and cheese
sprinkle with vinegar and oil , then add salt and pepper
toss until evenly dressed
taste and adjust seasoning , if desired
asparagus  bean  and feta salad
steam the asparagus , covered , 2 minutes or until crsip-tender, rinse asparagus with cold water and drain, combine asparagus and next 4 ingredients in a large bowl, combine the juice and remaining ingredients in a small bowl, stir well with a whisk, pour over asparagus mixture and toss gently to coat