formido/recipes-20k huggingface dataset:
asparagus and almond soup
cook the asparagus spears until they are tender , and reserve some of the, serve either warm or chilled , garnished with the reserved asparagus, this soup can also be frozen, chef's, it too is great hot or cold and can be frozen
asparagus and avocado wraps
in a medium saucepan over high heat , bring 2 inches watger to a boil
place the asparagus in a steamer basket , cover , and steam until just tender , 6-8 minutes
remove the asparagus and immediately rinse in cold water to stop the cooking
drain thoroughly
in a small bowl , mash the avocado , lime juice , and garlic into a coarse puree
in another small bowl , stir together the rice and yogurt to mix well
heat a dry large frying pan over medium heat
one at a time , heat the tortillas in the hot pan until softened , about 20 seconds per side
lay the tortillas flat on a clean work surface
spread the avocado mixture equally among the tortillas
top each with an equal amount of the rice mixture , asparagus , cilantro , and onion
fold in both sides and the bottom of each tortilla up over the filling , then roll to close
if made in advance , cover with plastic wrap and refrigerate for up to 1 hour
return to room temperature before serving
to serve , cut each wrap in half crosswise
asparagus and brie open pastry
first preheat your oven to 400f
take out your large cutting board and dust with flour lightly
gently roll the sheet of puff pastry into a rectangle 16x10 inches
trim the edges if they are crooked
with a knife , score 1 inch in from the edges to mark a rectangle
use a fork and pierce the dough inside the markings at 1 / 2-inch intervals
randomly scatter some baking beans so the dough doesn't poof up badly
bake 12 minutes
leave your oven on , but remove pastry from the oven
layer the slices of brie over the top
cut your asparagus to the width of the pastry and arrange in a single layer over your brie slices
brush top with the seasoned olive oil , sprinkle with salt and pepper and bake 25 minutes
serve !
asparagus and caramelized onion matzoh farfel
heat the oil or chicken fat in a large skillet over medium heat
add onion , lower heat and cook approximately 15 minutes , stirring frequently , until caramelized
add the white parts of the scallions and cook for 5 minutes
add the green parts of the scallions to the mixture , remove from heat , and set aside to cool
bring a small pot of water to boil , and add 1 tablespoon coarse salt
when it returns to a boil , add the asparagus and blanch for 1 minute
drain and refresh in ice water
when asparagus is cool , drain and add to onion mixture
mix the eggs with the farfel in a large skillet , and cook over medium heat , stirring often , to lightly toast and dry out the farfel
stir in the vegetables and half the stock
continue to stir until the liquid is absorbed
add the remaining stock and cook until just juicy
season to taste with salt and pepper
serve immediately
asparagus and cashew stir fry
cut off the tough ends of the asparagus , and then slice diagonally into 2-3 pieces
heat the oil together in a large skillet or wok over medium high heat
add the ginger and stir fry for 1 minute
add the asparagus and stir fry until tender but still a tiny bit crisp , 4-5 minutes
stir in the cashews and soy sauce
serve immediately
asparagus and cashews
steam asparagus until tender , about 10-12 minutes , then remove to serving dish
meantime , in a small pan , melt butter
to melted butter add lemon juice , marjoram & cashews , simmering over low heat for 2 minutes
pour butter & nut mixture over cooked asparagus & serve
asparagus and cheddar stuffed chicken breasts
preheat oven to 350f
place 3 asparagus spears in the center of each flattened chicken breast and top each with 1 / 4 cup cheddar cheese
bring in sides of chicken and tie in 1 or 2 places with kitchen string
season to taste with lemon pepper seasoning and place in a baking dish
add 1 / 4 inch of water to dish
cover and cook for 20 minutes
remove cover and cook for 20 minutes more or until chicken is cooked through
asparagus and cheese crock pot casserole
combine all ingredients and stir well, cover and cook on high 3 to 3-1 / 2 hours
asparagus and cheese potato soup
in a large saucepan cook onion in hot oil over medium heat until tender
sprinkle flour over onion and stir to coat
add chicken broth , asparagus , milk , garlic , and potatoes
cook and stir until thickened and bubbly
reduce heat
simmer , covered , for 10 to 12 minutes or until vegetables are tender , stirring occasionally
add cheddar and sour cream
stir until cheese is melted
asparagus and corn bake
steam or microwave fresh asparagus until just tender, cut cooked or canned asparagus into 3 cm lengths, trim crusts from bread , cut bread into 3-4cm squares, place bread squares over base and sides of a 8 cup greased ovenproof dish, sprinkle bread with half the cheese, top with asparagus and shallots, beat eggs in bowl, beat in corn , milk and mustard, pour mixture over shallots, sprinkle with remaining cheese, brush exposed bread edges with melted butter, bake at 180c for about 50mins , or until just set in centre, stand 5-10mins before cutting into squares, serve warm , sprinkled with extra shallots
asparagus and crab meat salad
whisk mayonnaise , lemon juice , tomato paste , shallot , dijon mustard and pepper in medium bowl
cover and refrigerate until ready to use
(can be
prepared 3 days ahead
)
cook asparagus in large pot of boiling salted water until crisp tender , about 4 minutes
transfer to bowl of ice water and cool
drain and pat dry
mix crab meat into mayonnaise
season to taste with salt
arrange 1 lettuce leaf on each plate
top with asparagus
spoon crab meat mayonnaise over and serve
asparagus and crab meat soup   mang tay nau cua
combine the broth , 1 tablespoon of the fish sauce , the sugar and salt in a 3 quart soup pot
bring to a boil
reduce the heat and simmer
meanwhile , heat the oil in a skillet
add the shallots and garlic and stir-fry until aromatic
add the crab meat , the remaining 2 teaspoons fish sauce and black pepper to taste
stir-fry over high heat for 1 minute
set aside
bring the soup to a boil
add the cornstarch mixture and stir gently until the soup thickens and is clear
while the soup is actively boiling , add the egg and stir gently
continue to stir for about 1 minute
add the crab meat mixture and asparagus with its canning liquid
cook gently until heated through
transfer the soup to a heated tureen
sprinkle on the coriander , scallion and freshly ground black pepper
asparagus and crunchy orange top
snap off tough ends of the asparagus, remove scales if desired, arrange asparagus in a vegetable steamer over boiling water, cover and steam 4 minutes until crisp tender, drain, arrange on a serving platter and keep warm, melt butter in a small saucepan over low heat, add almonds , and saute until lightly toasted, stir in marmalade, cook until heated, spoon over asparagus
asparagus and egg breakfast
in a medium bowl , whisk eggs until light and frothy
wash and cut asparagus into 1-inch pieces , discarding the ends
place asparagus in a saute pan , place enough water to almost cover them
cover with lid and steam asparagus in a saute pan of boiling water until it is just tender
do not over cook
drain water
add oil and saute alittle
add eggs
scramble / stir the mixture over medium heat until eggs reach desired consistency
enjoy !
asparagus and eggs  a special breakfast treat
pan fry the prosciutto in butter and keep warm
poach the asparagus in water
fry the eggs sunny-side up in 2 tbsp butter and season with salt and pepper
drain the asparagus and divide between two plates , place on bottom of plate
place 1 / 4 of the prosciutto overtop of the asparagus , top with two eggs , then top with the remaining prosciutto and parmesan cheese
serve with your favorite bread and fruit for a perfect breakfast treat
asparagus and english pea casserole
in a greased casserole dish , layer half of the peas , asparagus cuts , mushrooms , soup , cracker crumbs , and cheddar cheese
repeat layers
bake at 350 degrees for 30 minutes
asparagus and goat cheese quesadillas
heat 1 tablespoon olive oil in a skillet over medium-low heat , and cook the asparagus , stirring occasionally , until tender and lightly browned
season with salt and pepper , and remove from heat
spread one side of each tortilla with 1 / 2 the goat cheese
place 1 / 2 the asparagus and 1 / 2 the cilantro on each tortilla , and fold tortillas in half over contents to form quesadillas
brush the outsides of the quesadillas with remaining oil
place the quesadillas in a skillet over medium-low heat , and cook 3 minutes on each side , or until lightly browned
cut in half and garnish with cilantro to serve
asparagus and goat cheese salad
heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke
add red pepper and cook until lightly browned , about 2 minutes , stirring only once after 1 minute
add asparagus , 1 / 4 teaspoon salt , and 1 / 8 teaspoon pepper
cook until asparagus is browned and almost tender , about 2 minutes , stirring only once after 1 minute
stir in shallot and cook until softened and asparagus is tender-crisp , about 1 minute , stirring occasionally
transfer to large plate and cool 5 minutes
meanwhile , whisk remaining 4 tablespoons oil , vinegar , garlic , 1 / 4-teaspoon salt , and 1 / 8-teaspoon pepper in medium bowl until combined
in large bowl , toss spinach with 2 tablespoons dressing and divide among salad plates
toss asparagus mixture with remaining dressing and place a portion over spinach
divide goat cheese among salads and serve
asparagus and green bean salad with herb dijon dressing
combine vinegar , shallot , dijon , basil , tarragon and time, slowly whisk in oil to form an emulsion, season with salt and pepper, blanch beans and asparagus in boiling salted water until al dente, shock in ice water and pat dry combine lettuce , beans , asparagus and tomatoes, toss with dressing, arrange in bowl , top with blue cheese , garnish with basil leaves
asparagus and green beans with tarragon lemon dip
cook asparagus and green beans in 1 inch salted boiling water , covered , for 5 minutes
drain , cool and arrange on a serving plate
combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon
asparagus and gruyere tart
roll out the puff pastry sheet to a 16 x 10 inch rectangle
score a line around the puff pastry 1 inch from the edge
brush the mustard around the inside of the cut
sprinkle the cheese over the mustard
arrange the asparagus in a single layer over the cheese
season with salt and pepper
brush the outside inch of the pastry with the oil
bake in a preheated 400 degree oven until the asparagus is tender and the pastry is golden brown , about 15-25 minutes
asparagus and ham brunch bread
in a large bowl , combine biscuit mix , tarragon , mustard and pepper
in another bowl , beat eggs with milk
pour over dry mixture and stir until smooth
spread half in greased 13x9x2 inch cake pan
mixture will be thin
break tough ends from asparagus
arrange half in single layer on batter
sprinkle with ham , onion , and half of the cheese
spread remaining batter over top
arrange remaining asparagus over the batter
sprinkle with remaining cheese
bake in 375 degree fahrenheit oven for 35 to 40 minutes or until golden brown , and toothpick inserted in center comes out clean
let cool in pan on rack for 20 minutes before serving warm or at room temperature
asparagus and ham frittata
preheat oven to 250 degrees
heat oil in 10" nonstick skillet
saute asparagus , ham , garlic and green onion over medium-high heat until asparagus is crisp tender , about 8 minutes
whisk together eggs , cheese , salt and pepper in a large bowl
pour into skillet with asparagus mixture and stir to distribute egg mixture through skillet
cook without stirring until edges are just set , about 2 minutes
transfer skillet to oven
bake until center is set , about 30 minutes
cut into wedges and serve
asparagus and leek soup
trim asparagus
cut stalks into pieces and set
in large non-stick saucepan , heat oil
saute garlic , onion , leeks and asparagus stalks just until softened , approximately 10 minutes
add stock and potato
reduce heat , cover and simmer for 20 to 25 minutes or until vegetables are tender
puree in food processor until smooth
taste and adjustseasoning with salt and pepper
return to saucepan
steam or microwave reserved asparagus
serve sprinkled with parmesan cheese
asparagus and mushroom frittata
in a large skillet with an ovenproof handle , heat 1 tablespoons each of the butter and olive oil over high heat
cook the mushrooms and garlic , stirring often , for about 2 minutes or until the mushrooms are softened
with a slotted spoon , remove to a bowl and set aside
drain the liquid from the skillet
heat the remaining butter and olive oil over medium heat , swirling to coat the pan
combine the eggs , parsley and pepper
pour into the skillet
cover and cook over medium-low heat for 5 to 7 minutes or until the top is almost set
sprinkle with the mushroom mixture
arrange the asparagus like wheel spokes on top
sprinkle with the mozzarella , then with the parmesan
broil until the cheese melts and is lightly browned
asparagus and mushroom salad
pomegranate vinaigrette
whisk the pomegranate molasses , vinegar , and 1 / 2 teaspoon of black pepper and salt in a medium bowl to blend
gradually whisk in the oil
season the dressing to taste with more salt and black pepper
salad
cut the asparagus crosswise in half , then cut each piece lengthwise in half
bring a large saucepan of water to a boil
add the asparagus and cook just until it turns bright green , about 30 seconds
immediately transfer the asparagus to a large bowl of ice water to stop cooking process
let stand until cold
drain the asparagus and pat completely dry
roast the red and yellow bell peppers over a gas flame until lightly charred all over , about 10 minutes
enclose the peppers in a plastic bag until cool enough to handle
peel , seed and slice the peppers into 1 / 4-inch-wide strips
pat the peppers dry to remove any excess liquid
melt the butter and oil in a heavy large skillet over medium-high heat
add the mushrooms and saut for 2 minutes
reduce the heat to medium and add the garlic and saut until the liquid from the mushrooms evaporates and the mushrooms and garlic are golden brown , about 5 minutes
transfer the mushrooms to a large bowl and cool to room temperature
add the cooked asparagus , roasted peppers , onion , and tomatoes to the mushrooms
cover and refrigerate until the salad is cold
toss the salad with enough vinaigrette to coat , and season to taste with salt and pepper
mound the salad on a platter
sprinkle with the basil and serve
if using concentrated juice , add a bit of sugar to offset bitterness
asparagus and mushroom saute
place asparagus spears in a 10" skillet
add enough water to cover
bring to a boil over medium heat and cook until spears are crisp tender
drain and return to skillet
add remaining ingredients , stir well , and heat over medium heat until mushrooms are cooked through
asparagus and mushroom saute with cilantro
cut asparagus on the diagonal into 1 inch pieces, heat the oil in a non-stick frying pan, add the mushrooms and saute over high heat , tossing until lightly browned, add the asparagus pieces and cook by tossing and stirring for a few minutes, add the shallots , salt and pepper and sprinkle with the cilantro, cook until done and serve
asparagus and mushrooms
preheat oven to 350 degrees, cut asparagus in pieces, cook until tender and place in greased 1 1 / 2-2 qt baking dish, saute mushrooms in butter, combine all ingredients except crumbs and pour over asparagus, sprinkle with crumbs, bake for 20 minutes
asparagus and parmesan cream pastry
preheat oven to 400 degrees f
remove pastry dough from freezer and let thaw for 10 minutes
while dough is thawing , wash and trim asparagus so it is 1 1 / 2 inches shorter than width of pastry sheet
in medium bowl , combine cream cheese , grated parmesan , chopped basil leaves and lemon juice
set aside
unfold dough onto a baking sheet sprayed with cooking spray
cut into 4 equal rectangles
separate slightly
spread cream cheese mixture onto each of the pastry rectangles , alternating directions , not quite to each edge
press four asparagus spears onto each rectangle , alternating direction
sprinkle pastries with sea salt and drizzle with olive oil
bake for 18-22 minutes until pastries are golden brown
remove from oven , cut each pastry in half and transfer to serving platter
garnish with a sprinkle of shave parmesan cheese and serve
asparagus and parmesan quiche
preheat oven to 350f place pie crust on a baking sheet
brush inside with mustard
pat asparagus dry and arrange evenly over bottom of crust
sprinkle with cheese
in a bowl , whisk eggs until slightly foamy
whisk in milk , pepper , hot pepper sauce and dill until blended
pour over asparagus and cheese
bake for about 40 minutes or until filling is puffed and set and a knife inserted in the center comes out clean
let rest for 10 minutes before serving
cooking
choose medium-thick spears for the best results
for the adventurous: add 2 oz of smoked salmon , chopped or 1 / 2 cup chopped cooked shrimp or crab with the asparagus
asparagus and parsley pesto risotto bake
preheat the oven to 375f
in a heavy oven-proof pot , heat 2 tablespoons olive oil over medium heat
add the shallot and cook until translucent and softened , about 4 minutes
add the garlic and rice
season with salt and pepper
cook , stirring , until the rice is toasted , about 3 minutes
stir in the broth and 1 1 / 4 cups water
transfer immediately to the oven and bake for 25 minutes
meanwhile , using a food processor , finely chop the parsley , 1 / 2 cup parmesan , the pine nuts and the lemon peel
add the remaining 2 tablespoons olive oil and process until blended
set the pesto aside
remove the risotto from the oven and stir in the asparagus and the remaining 1 / 2 cup parmesan
continue to bake until the rice is tender , about 5 minutes
stir in the reserved pesto and serve with extra parmesan
enjoy !
)
asparagus and pea gnocchi with toasted onion
in a small frypan , heat the oil
add the onion and cook until brown
the idea here is to caramelise it and then crisp it up a bit , so don't turn the heat up too high right at the start
when suitable browned , remove the onion from the pan and cover it to keep it warm
add cream to the pan and season with salt and pepper
simmer for 5 minutes or so until it reduces a bit
meanwhile , cook the gnocchi for a few minutes in a pot of salted boiling water
about two minutes before the gnocchi is done add the asparagus and peas to the boiling water
drain the gnocchi and greens in a colander and return to the pot
stir in the onion and cream and cook until just heated through
serve topped with shavings of parmesan
asparagus and penne casserole
bring a large pot of water to boil, add asparagus and cook 5 minutes, remove and add penne and cook until al dente , about 10-15 minutes, make white sauce with butter , flour and milk, remove from heat and stir in mascarpone and 1 / 2 cup parmesan, season with nutmeg , cayenne , salt and pepper, combine butter and breadcrumbs , stir in cheese, stir together pasta , cheese sauce , nuts and mix well, pour into 9x13 pan prepared with cooking spray and top with breadcrumb mixture, bake at 350f uncovered 30 minutes , longer if refrigerated
asparagus and potato frittata
preheat oven to 350f
put potato in saucepan and cover with water by 3 inches
cover pan and bring to boil over high heat
boil 5 minutes
add asparagus and boil an additional 2 minutes
drain and set aside to cool
combine whole eggs and egg whites , milk , salt , baking powder , and three tablespoons of the parmesan cheese in a bowl
mix in the potato and asparagus
heat an oven proof nonstick pan , spray with nonstick spray and add the onion
cook , stirring occasionally for two minutes
add the egg mixture and reduce heat to medium
cover and cook until almost set , about ten minutes
uncover the skillet and sprinkle remaining parmesan cheese
transfer to the oven to cook for about five minutes , until browned
invert onto a plate and cut into wedges prior to serving
asparagus and potato tart   jamie oliver
preheat oven to 375f
also , set a large pot of salted water to boil
trim asparagus spears to fit into a rectangular tart pan
toss trimmed asparagus into boiling salted water for about 2 minutes to blanch
boil potatoes for 12 minutes in salted water
drain
while potatoes are boiling , layer phyllo into tart pan , leaving about 1" of dough overhanging the edge of the pan
butter each sheet as it goes into the pan
mash potatoes with cheddar and lancashire cheeses
add salt and pepper to taste
add nutmeg and cream
add eggs and mix well
pour into tart pan
lay asparagus spears on top , alternating directions of
brush top lightly with any remaining melted butter
crimp overhanging phyllo up along edge of tart pan
put pan on the lowest shelf of the oven for 15-20 minutes
remove pan from oven and allow it to set for at least 15 minutes
serve with a light salad of fresh spring greens
asparagus and red peppers
place water and asparagus in 2-quart casserole, cover, microwave on high until asparagus is bright green, drain, set aside, add butter into a skillet and saute onion over medium high heat, add asparagus, continue cooking , stirring constantly , until crisply tender, stir in red pepper , garlic and gingerroot, continue cooking , stirring constantly , until red pepper is crisply tender, remove skillet from heat, stir together all sauce ingredients in small bowl, add to vegetables, toss to coat
asparagus and scallop rolls
combine scallops , garlic , oil , and seasoning in food processor, whip into a paste, spread a handful of panko on a sheet of waxpaper, spread some of scallop mixture over panko, place one spear asparagus in the center of mixture, use the waxpaper to roll the mixture and the panko around the asparagus, bake at 375 for twenty minutes, slice into bite size pieces
asparagus and shrimp penne pasta
cook asparagus in 1 tablespoons of the prepared dressing in large nonstick skillet on medium heat 3 minutes , stirring frequently
add shrimp and red pepper
cover
cook 5 minutes or until shrimp turn pink and vegetables are crisp-tender , stirring occasionally
meanwhile , cook pasta as directed on package
drain pasta
place in large serving bowl
add remaining dressing , asparagus mixture and cheese
toss lightly
serve immediately or cover and refrigerate until chilled
asparagus and shrimp salad
cook aspargus until just tender, drain, combine with shrimp , lemon , onion , and parsley, pour dressing over all, cover and chill, to serve , drain and pile on top of lettuce leaves, garnish with egg and tomato wedges, serve
asparagus and smoked salmon pasta in lemon pistachio vinaigrette
cook the farfalle in 1 / 2 tbs salted water , according to the package directions for time
prepare the vinaigrette
when the pasta is done , run it under cold water and pat dry with paper towels , then toss it with the vinaigrette
cut the stems from the asparagus and boil or steam the asparagus for a minute or two , depending on thickness
cut the salmon into strips and put them in the bowl with the pasta
run the cooked asparagus under cold water until cool and cut into 1 / 2 to 1 inch pieces and add to the pasta , tossing the salad again
top with chopped parsley and refrigerate for several hours
remove and let it come to room temperature and serve
asparagus and spinach salad
in a medium wok , warm the olive oil over medium-high heat
when oil is hot add the asparagus and bell pepper
quickly stir-fir until crisp tender , about 5 minutes
stirring frequently
turn off heat , sprinkle with salt and pepper , stir to mix
immediately add the balsamic vinegar and mix thoroughly
serve on a bed of baby spinach , pour any vinegar that has found its way to the bottom of the wok over salad and top with grated cheese