formido/recipes-20k huggingface dataset:
asparagus pasta with toasted pecans
prepare pasta according to package direction
rinse and drain
snap off tough ends of asparagus , and slice into 2-inch pieces
saut asparagus in hot oil in a large skillet over medium heat
4 minutes
stir in red bell pepper and garlic
cook , stirring occasionally , for an additional 2 minutes
stir in chicken broth and bring to a boil
reduce heat , and simmer 2 minutes or until asparagus is crisp-tender
stir in salt and pepper
toss together pasta , asparagus mixture , basil , 1 / 2 cup cheese , butter and 1 / 2 cup pecans
sprinkle evenly with remaining 1 / 4 cup cheese and 1 / 2 cup pecans
garnish if desired
serves 6
asparagus penne
bring a large pot of salted water to a boil over high heat
add the pasta and cook until tender but still firm to the bite , stirring occasionally , about 8 to 10 minutes
drain the pasta , reserving about 1 / 2 cup of the pasta water
in a large saute pan , heat the oil over medium-high heat
add the garlic and cook until fragrant , about 1 minute
add the asparagus , season with the salt and pepper , and cook for 3 minutes until slightly soft
add the cherry tomatoes and peas
cook for 2 minutes
pour the stock into the pan and bring the mixture to a simmer
cook until the tomatoes start to burst and the stock is reduced by half , about 3 minutes
transfer the asparagus mixture to a large serving bowl
add the cooked pasta and 1 / 2 of the parmesan
toss well , adding reserved pasta water , if needed , to loosen the pasta
garnish with the remaining parmesan and chopped basil
asparagus pesto pasta
prepare pasta according to package directions
when ready , drain and then toss with remaining tablespoon of olive oil
meanwhile , combine asparagus , basil , parmesan cheese , garlic , pecans , and 2 tablespoons olive oil in a blender or food processor and process until smooth
serve asparagus pesto over prepared pasta
asparagus phyllo wraps
preheat oven to 400f
keep the phyllo you are not working with covered with a damp towel
brush each sheet with the melted butter and fold one corner down to create a wedge shape
lay 4 spears on top of the longest edge and roll toward the shortest edge
make 3 more rolls with the remaining phyllo
lay the rolls on a greased baking sheet
brush with remaining butter
bake for 8 minutes or until the roll is golden
sauce:
mix shallots , bay leaf and wine in pan and reduce over high heat until wine is about 3 to 4 tablespoons
strain wine mix into bowl and whisk in the butter a little at a time until smooth and glossy
stir in herbs
add salt and pepper to taste
you may serve the sauce separately garnished with chives
asparagus pie
wash leek in a bowl of cold water , agitating water , then lift out leek and pat dry
cook asparagus in a wide 4- to 5-quart pot of boiling salted water , uncovered , until just tender , about 5 minutes
transfer asparagus with tongs to a bowl of ice and cold water to stop cooking , then drain and pat dry
cut off and reserve
heat butter in a 10- to 12-inch heavy skillet over moderately low heat until foam subsides , then cook leek with 1 / 4 teaspoon salt , stirring , until softened , 6 to 8 minutes
stir in sliced asparagus and 1 / 4 teaspoon pepper and remove from heat
put oven rack in middle position and preheat oven to 375f
whisk together cream , 2 eggs , tarragon , and remaining 1 / 4 teaspoon salt and 1 / 4 teaspoon pepper
lightly beat remaining egg with water in a small bowl and brush pie shell all over with some egg wash
spoon asparagus mixture into shell , spreading evenly , then pour cream mixture over asparagus
bake until filling is just beginning to set but still loose on top , 20 to 25 minutes
scatter asparagus
cool on baking sheet on a rack until warm , about 30 minutes
loosen edge with a small sharp knife
serve warm or at room temperature , cut into wedges
asparagus pilaf rice
in a casserole , heat oil at medium heat
add onion and tarragon , and cook , stirring from time to time , for about 3 minutes or until onion has soften
add rice and stir
add vegetable stock , water and salt
reduce to low heat , cover and let simmer for 15 minutes
add asparagus , cover and keep cooking for about 10 minutes or until rice is tender and liquid has absorbed
add lemon juice and pepper and stir with a fork
asparagus pizza
shape dough into a ball by pulling sides down and folding into bottom at centre, cover with tea towel and let rest for 20 minutes, in a large bowl , mix asparagus , half of the oil , the salt & pepper, set aside, on a lightly floure surface , shape dough by pressing with finger, place on cornmeal dusted baking sheet, stir remaining oil with garlic spread over dough, top with asparagus , and cheeses, bake at 425f until crust is golden , 20 to 25 minutes
asparagus popover
preheat oven to 425f
in a medium saucepan , add 2 inched of salted water
bring to a boil
add the asparagus and cook until crisp-tender , about 3 minutes
drain and rinse with cold water , then pat dry with paper towels
cut the spears crosswise into thirds
in a medium cast-iron skillet , add the butter
place the skillet in the oven to melt the butter
in a medium bowl , microwave the milk on high for 30 seconds
whisk in the eggs , then the flour , salt , pepper , and sugar
add the asparagus pieces to the hot cast-iron skillet and pour the batter on top
sprinkle with half of the cheese and bake until puffed and golden-brown , 18 to 20 minutes
top with the remaining cheese
asparagus potato kugel
preheat oven to 350, boil potatoes in pot and then simmer 20-30 minutes, remove and when cool enough to handle peel and mash, meanwhile boil asparagus for 3 minutes , drain and rinse with cold water, in a saute pan add oil and saute onions until softened, add onions and oil to mashed potatoes, add asparagus , salt and pepper , add egg , mix well, pour into greased baking dish , sprinkle with paprika, bake 50 minutes , until lightly browned
asparagus potato soup
in a soup kettle , combine asparagus , potato , onion , stock , cinnamon , and nutmeg
bring to a boil , reduce to a simmer , cover lightly , and cook for 30 minutes , or until the vegetables are tender
remove from heat and cool slightly
pour batches of soup into blender and puree until smooth and return to the pot
return to a boil , salt and pepper to taste and remove from heat
serve immediately with parmesan for garnish
asparagus prosciutto bundles w tomato dressing
bring a pot of water to a boil
boil asparagus for 2 min max
spread one slice of proscitto out and place approx 6 asparagus in the middle
roll proscitto slice around asparagus spears tightly
repeat with remaining asparagus and proscitto
in a bowl combine tomatoes , olive oil , red wine vinegar , garlic , salt , pepper and basil
place bundles seam side down on greased baking sheet and broil 6 inch from heat , turning halfway through until hot and prosciutto is crisp - about 6 minutes
serve while hot with a couple of spoonful dressing on top
asparagus provencal
preheat an omelette pan on medium heat until the rim of the pan is hot-to-the-touch
add the olive oil and heat for another minute
add the garlic , shallots , tomatoes and asparagus
cook for 3-4 minutes and remove from the heat
remove to a serving platter , garnish with the chiffonade of basil , and season with salt and pepper
asparagus puff pastry snacks
preheat the oven to 200c
divide the pastry sheet in half and cut each half into 4 equal strips
in a medium sized bowl , combine the cream cheese , the dill or chives , garlic , orange or lemon zest , orange or lemon juice , and crab , salmon or ham until they are well combined
if your cheese mixture becomes too thin add a one of the optional meats: crab , salmon or ham
or , if you want to keep the dish vegetarian , add some more dill or chives
place the 8 strips of pastry onto a greased baking tray and spread them with the cream cheese mixture
arrange 2 - 3 thoroughly-drained asparagus green spears on each strip of pastry and sprinkle with parmesan cheese
bake in a preheated oven at 200c for 15-18 minutes
the original recipe also suggested adding finely chopped cooked bacon to the cream cheese
if you're not adding orange or lemon , you may well like to add bacon to the cream cheese
asparagus quiche
blanch asparagus spears in boiling water for 90 seconds, refresh in cold water and cut in half, set aside, blend together eggs , sour cream , cheese , mushrooms , and garlic tarragon, add asparagus and season with salt and pepper, pour ingredients into a 9-inch deep dish pie shell, bake at 350 for 20 minutes, remove from oven, top with julienned red pepper and return to oven for 30-40 minutes
asparagus risotto
wash and snap off butt ends of asparagus , cut stems into 1 / 2 inch pieces , set
melt margarine in a saucepan or flame proof casserole
add asparagus pieces and onion , stir , cook 5 minutes until onion is transparent and soft
stir in rice and chicken broth , bring to a boil , cover , simmer 10 minutes
add asparagus
stir in 1 tablespoon parmesan cheese , and salt and pepper to taste
let stand , covered , 5 minutes
sprinkle with remaining parmesan
diabetic- 2 starchy and 1 / 2 fat choices
asparagus risotto with crab and orange gremolada
bring the broth and water to a simmer in a medium pot
cook the asparagus in the broth until just done , about 4 minutes
remove with a slotted spoon
put in a colander , rinse with cold water and drain
keep the broth at a simmer
in a large pot , melt 1 tablespoon of the butter with the oil
add the onion and cook , stirring occasionally , until translucent , about 5 minutes
add the rice and stir until it begins to turn opaque , about 2 minutes
add the wine and salt
cook , stirring , until the wine is absorbed
add about cup of the simmering broth
cook , stirring frequently until absorbed
the rice and broth should bubble gently
adjust the heat as needed
continue cooking , adding broth cup at a time and letting the rice absorb it before adding more
cook the rice in this way until tender , 25-30 minutes in all
the broth that isnt absorbed should be thickened by the starch from the rice
you may not need all of the liquid , or you may need more broth or water
asparagus risotto with pine nuts
on medium heat , add butter and olive oil to pan and swirl until entire pot is coated
at the same time , bring broth to a simmer in a separate pot
add onion and stir
saut for 2 minutes
add chopped rosemary , italian parsley , and pine nuts
saut for 3 more minutes
add garlic and rice and saut for 1 more minute
be sure not to let the garlic brown
add the wine and cook until absorbed , about 30 seconds
add of the simmering broth and stir
watch over rice carefully
when most liquid has been absorbed , add the rest of the broth
simmer the rice for 10 minutes , stirring frequently
meanwhile , wash , trim asparagus and discard ends
cut off asparagus
chop remaining asparagus stalks into bite sized pieces
add of the stalks and stir , continue simmering for another 5 minutes , adding more water if needed
add asparagus
add 1 / 2 cup parmesan cheese and cream and stir
when blended , remove from heat
serve with salt , pepper and additional parmesan to taste
asparagus risotto with shiitake mushrooms
pour the stock into a saucepan , place over high heat , and bring to a boil
meanwhile , snap off the ends from the asparagus and peel any tough skin from the stalks
add the asparagus ends to the stock , reduce the heat to low , and simmer gently until the stems are tender , about 7 minutes
dip out and discard the stems
slice the spears 1 / 4 inch thick on the diagonal
set aside
heat the olive oil in a heavy medium saucepan over medium-high heat until hot
scatter in the mushrooms and do not move them until they begin to brown , about 1 minute
then season with salt and pepper , and saut until brown , about 5 minutes
remove to a plate
lower the heat to medium , add the onion , season lightly with salt , and cook until soft but not brown , about 2 minutes
add the garlic and cook briefly
add the rice and stir until the grains look pearly white , about 2 minutes
add the wine , if using , and cook until the pan is nearly dry
adjust the heat so the rice cooks at a slow simmer
add 1 / 2 cup of the stock , stir , and cook until the pan is nearly dry again
season lightly with salt and pepper now so the flavor permeates the rice
add another 1 / 2 cup of the stock and continue to stir and cook , adding stock as necessary , until the rice is three-fourths cooked , about 15 minutes
stir in the thyme , mushrooms , and sliced asparagus
continue to cook until the rice is al dente and the asparagus is bright green and just tender , about 4 minutes longer
remove from the heat and stir in the butter , fontina cheese , 1 / 2 cup of the parmesan cheese , the parsley and the lemon zest , if using
taste for seasoning
dust with parmesan before serving
pass more cheese at the table
asparagus roast
snap off the ends of the asparagus, arrange in a 1015 baking pan with sides, drizzle with olive oil, broil 5 to 6 inches from heat for 4 minutes, sprinkle with sugar , salt and pepper, i have found that using other veggies will work, i have added cherry tomatos , small onions and red or yellow veggies
asparagus roll appetizers
remove crusts from bread and flatten slices very thin with a rolling pin
with an electric mixer , blend cheeses , sour cream and seasonings together and spread on one side of bread slices
place an asparagus spear on each bread slice and roll up jelly roll style
brush each roll-up with melted butter
cut roll-ups into bite-sized pieces
place seam side down on a cookie sheet and bake 5 to 10 minutes at 450 degrees until pieces are lightly browned
asparagus roll ups
in a small bowl cream together your cream cheese , sour cream and herb and garlic seasoning
mix well and set aside
in a large 6 qt fill 3 / 4 with water and allow to come to a boil
add 1 / 4 cup salt once boil has been accomplished
take your asparagus and trim them so they are all 4-5" in length place in boiling water - set timer to 4 minutes
prepare an ice bath - in large bowl add 6 cups of ice and cover with cold water
once the asparagus have reached the 4 min mark with a slotted spoon remove and place in the ice bath to shock them
remove one at a time to a drying towel once the are completely cooled
take your deli meats and cut them into 3 1 / 2 stripes take your spread and generously spread over the deli meat - then take an asparagus
roll the meat around the asparagus
if you have a lot of patience and i mean a lot since this simple dish already takes a lot more than usual patience you could take an onion green top and split them into 1 / 8" strings , and tie them at mid portion of your appie
arrange them in a circle in the center place some split onion greens and enjoy !
asparagus roll ups
preheat oven to 375f
cut phyllo dough sheets into thirds
lie the dough flat and brush melted better on it
place one asparagus spear at one end leaving the ends of the asparagus exposed and roll it up
place 'asparagus roll-up' on a cookie sheet
repeat w / remaining asparagus
brush roll-ups w / melted butter
sprinkle the roll-ups w / parmesan cheese
bake in a 375f oven for 10 minutes
asparagus rollers
trim crusts from bread & flatten w / rolling pin
mix butter w / cheese & spread on bread
top each slice w / asparagus spear
roll bread around asparagus , securing w / toothpick
paint with melted butter & cut into fourths
place on a cookie sheet in the freezer
when frozen , transfer to a plastic bag and store in freezer until ready to prepare
to prepare:
bake frozen rollers on cookie sheet for 15 minutes at 400 degrees
asparagus rolls
preheat oven to 400
break off tough ends of the asparagus leaving just the tender
steam for several minutes until cooked crisp tender
open crescent roll dough and separate at the seams
sprinkle some cheese , bacon bits and green onion on each roll followed by an asparagus spear
roll up and bake in the oven for 10 - 12 minutes or until rolls are browned
asparagus rolls with jalapeo chutney
heat olive oil in a small saute pan over low heat
add the jalapeos , garlic , onion , and red pepper and saute until garlic just begins to brown
dissolve sugar in lemon juice then add the juice and broth to pan and mix thoroughly
add salt and reduce heat to simmer for at least 15 minutes , or until mixture darkens and thickens , stirring occasionally
in the meantime , microwave asparagus for 2 minutes , then plunge immediately into cold water
asparagus should not be completely cooked at this point
set aside a handful of cheese and divide the remainder between the two tortillas , spreading evenly over the surface
microwave one cheese covered tortilla at a time for 30 seconds
as soon as a tortilla comes out , stack two asparagus spears on one end , and two more on top of them
roll the tortilla firmly , so the spears are sticking out a little at top and bottom
just before serving , put the remaining cheese on top of the rolls and return them to the micro for 30 seconds each
serve with dollop of sour cream and a small amount of chutney
put lemon zest on top of chutney for color
great served with spanish rice
asparagus rollups
snap off tough ends of asparagus , and remove scales from stalks with a vegetable peeler , if desired
arrange asparagus in a steamer basket over boiling water
cover and steam 4 to 6 minutes or until crisp-tender
remove from steamer , and cool on paper towels
stir together cream cheese and next 3 ingredients
roll each bread slice with a rolling pin to flatten
spread 1 side of each slice with 2 tablespoons cream cheese mixture
top each with 1 ham slice
place 2 asparagus spears ,
brush with butter
sprinkle with paprika
bake at 400f for 12-15 minutes or until golden
serve immediately
garnish , if desired
thaw in refrigerator , and bake as directed
yield: 12 appetizer servings
asparagus salad
cook asparagus in boiling water for 2 minutes drain and put in serving plate
add mushrooms
stir oj , water , oil , vinegar , salt& pepper in a small bowl
pour half of the dressing over asparagus and mushrooms
line 6 plates with lettuce top with asparagus mushroom mixture , add cherry tomatoes drizzle with reserved dressing
asparagus salad with balsamic vinegar
cook asparagus in large pot of boiling , salted water until crisp-tender , about 3-4 minutes
drain and rinse with cold water
place in a decorative bowl and put in the refrigerator until thoroughly chilled
boil vinegar in a small heavy saucepan over medium heat until reduced by half , about 3 minutes
this will sweeten and concentrate the vinegar
pour into a large bowl
whisk in oil , mustard , marjoram and garlic
season dressing to taste with sea salt and fresh cracked pepper
when ready to serve , add the red peppers and toss with dressing
sprinkle with nuts and serve
asparagus salad with fresh shallots
place water in the bottom of a steamer pot , and bring to a boil
set asparagus inside the steamer insert and cook , covered , for 4-6 minutes , until asparagus is tender but still maintains its shape
meanwhile , in a small bowl , whisk together mustard and vinegar
add the olive oil in a very thin stream , whisking constantly , until a thick emulsion forms
place asparagus on a platter , drizzzle with dressing , and top with shallots and pepper
enjoy !
asparagus salad with honey poppy seed vinaigrette
lightly steam asparagus , so it still has some crunch to it, cut the asparagus into 1-inch pieces, whisk the remaining ingredients together to make the dressing, toss the asparagus with enough dressing to coat, variation - toss in some chopped roasted red pepper for added flavor and color, variation - toss in some toasted pine nuts for crunch
asparagus salad with lemon soy vinaigrette
steam asparagus and scallions in a steam basket over boiling water for 5 minutes or until asparagus is crisp-tender
remove from heat and rinse with cold water in a colander to stop the cooking
drain and let cool
make the vinaigrette: in a small saucepan , heat oil over medium-high heat
add ginger and cook until it begins to brown
add the reserved chopped scallion and cook for 15 seconds
stir in the chicken broth , vinegar , soy sauce and sugar
remove from heat and set aside
in a large bowl , toss steamed asparagus and scallions with the vinaigrette
add ground pepper and lemon juice then serve
asparagus salad with lime vinaigrette
whisk all vinaigrette ingredients in a small jug
snap woody ends from asparagus and place in a steamer for 4-5 minutes until they are crisp tender
then plunge them into ice cold water to stop cooking process
drain onto small towel and pat dry
serve as an appetiser , using chives sprinkled on top as a garnish
drizzle vinaigrette over top
asparagus salad with roasted bell peppers
preheat the oven to 400
brush the pepper skins lightly with olive oil and set them , cut side down , on a baking sheet
bake the peppers for about 15 minutes , or until the skins are blistered
remove the skins and seeds and cut the peppers into long thin strips
in a bowl , combine the roasted peppers with the 1 / 4 cup of olive oil and the garlic and season with salt and pepper
in a large pot of boiling salted water , cook the asparagus until just tender , about 4 minutes
drain the asparagus
refresh under cold running water
pat the asparagus dry with paper towels
preheat the oven to 450
spread half of the roasted peppers in a baking dish
arrange the asparagus over the roasted peppers and season with salt and pepper
top with the remaining roasted peppers and spoon the dressing on top
bake for about 15 minutes , or until bubbling
drizzle with the balsamic vinegar and serve warm
asparagus salad with sweet pepper confetti
in a small screw-top jar or plastic container with tight fitting lid , add olive oil , red wine vinegar , dijon mustard , garlic , salt , and pepper
shake well to combine and set dressing mixture aside
using a medium pot over high heat bring lightly salted water to a rapid boil
add asparagus to the boiling water and cook until it is tender but firm
drain asparagus and immediately plunge it into a bowl of ice water
after 5 minutes remove the asparagus , drain again , and pat dry
place asparagus on a platter with
drizzle the dressing over the asparagus and sprinkle with the diced peppers
to serve this warm , drain the asparagus after cooking and lay it immediately on the platter , do not plunge in ice water bath
asparagus salsa
place asparagus in a large saucepan, add 1 / 2 inches of water, bring to a boil, reduce heat, cover and simmer for 2 minute drain and rinse in cold water, in a bowl , combine the asparagus , tomatoes onion , jalepeno , cilantro, garlic , vinegar and salt, cover and refrigerate for at least 4 hours, stirring several times, serve with tortilla chips
asparagus sauce
soften the onion and garlic , and blend it with the cooked asparagus , salt and pepper and a little mace , then gradually stir in enough single or double cream until the mixture has a sauce like consistency
this sauce can then be heated and served with pasta , salmon , or chicken
asparagus sauce   2 ways
snap off asparagus
trim & discard the bottom inch of ea asparagus stalk
peel the stalks , cut into 2-in pieces & set aside
heat butter in a 2 qt saucepan over med heat
add flour & stir well w / a wooden spoon
reduce heat to low & cook for about 5 min or till roux has a nutty aromoa , but do not let it brown
whisk in the broth , stirring to make a smooth sauce
add asparagus stalks , bring to a gentle simmer & cook for 30 minutes
puree using a blender , immersion blender or food proc
keep warm till ready to use
cook asparagus
drain at once , rinse w / cold water to stop cooking process & set aside
just b4 using sauce as desired , add asparagus
when the roux is ready for addition of the broth , combine the reserved asparagus liquid w / broth to a total volume of 2 cups & add to roux , using additional broth as needed to get desired consistency
this method will concentrate the asparagus flavor
if using it + the broth , you will not need added salt
i favor adding baby shrimp or crisp bacon pieces to get visual & textural elements
to serve: use sauce to top cheese omelets , cheese grits , a cheese souffle , cheese quesadillas , a baked potato , etc
asparagus saut
snip off and discard tough ends of asparagus
melt butter in a large skillet over medium heat
add asparagus , bell pepper , season with salt and pepper and saut about 5 minutes or until crisp tender