formido/recipes-20k huggingface dataset:
asparagus with cambozola sauce
preheat the oven to 375f in an ovenproof skillet , melt the butter , add the bread , and toss to coat well
season with salt and pepper
place in the oven and bake about 15 minutes , until browned and crisp outside but still soft inside
drain on paper towels and keep warm
in a large skillet , combine the olive oil and water , and add salt and pepper to taste
bring to a boil
add the asparagus , cover , and cook for 5 minutes
remove the cover , and boil off any remaining water
sauti the asparagus in the remaining olive oil for about 5 minutes , or until cooked and light brown
meanwhile: in a saucepan over medium-high heat , melt the cambozola in the cream
add the thyme and season well with pepper
place 1 or more slices of bread on each of 4 plates
arrange the asparagus on the bread and pour the sauce over the top
sprinkle each serving with pine nuts
asparagus with caramelized onions
heat the extra-virgin olive oil , 3 turns of the pan , in a skillet over medium to medium-high heat
add onions and cook until caramel colored , stirring occasionally
pour 1-inch of water into a skillet and bring to boil
add salt and asparagus and cook 3 minutes , drain
stir mustard , balsamic vinegar , thyme and pepper into onions and toss with asparagus to coat
asparagus with caramelized onions   bacon
fry the bacon in a large skillet until crisp
drain , break into pieces and set aside
pour off and reserve the excess bacon drippings
saute the onion rings and garlic in 1 tablespoon of the drippings
cook the onions and garlic , stirring constantly , over medium heat until the onions turn a rich golden brown
remove from the pan and set aside
pour the drippings back into the skillet and saute the asparagus spears for 8 to 10 minutes
season with the salt and pepper
the asparagus should remain crunchy but still cooked through
remove from the heat
place in a serving bowl , top with the onions and sprinkle with the bacon
asparagus with cashew butter
place asparagus in a large skillet
pour chicken broth over asparagus
bring to a boil over medium heat
cover , reduce heat , and simmer about 8 minutes for thick asparagus or until desired tenderness
drain
combine butter and cashews
beat at high speed of an electric mixer until fluffy
serve cashew butter with cooked asparagus
asparagus with cashews
preheat wok or skillet to medium high or 325, snap off tough ends of asparagus, cut asparagus into 2 inch pieces, pour oils around top of a preheated wok or skillet for 2 minutes, add ginger , stir-fry for 30 seconds, add asparagus , and stir fry for 2 minutes, add mushrooms , and stir fry 5 minutes or until asparagus is crisp-tender, add cashews and soy sauce, toss gently
asparagus with cheese sauce
in a large micro-wave safe glass bowl , heat butter about 50 seconds on high , or until melted
whisk in the 2 tablespoons of flour and 1 cup of heated milk
add 1 cup shredded cheddar cheese
place in microwave and cook on high for 2 minutes , pausing to whisk thoroughly every 30 seconds
season to taste with salt and whisk again
set cheese sauce aside
bend asparagus until they break at a natural point
discard ends
place asparagus spears in a microwavable glass covered dish , with half the spears going one way , and half the spears going the other way
add 1 / 4 cup water to the dish
cook , covered , for 6-7 minutes on high , pausing to turn dish every 2 minutes and checking asparagus for doneness
reheat sauce for 1 minute on high before adding to asparagus , if necessary
asparagus with citrus and oregano
zest one of the oranges
set zest aside
slice off the ends of each of the oranges
working with one orange at a time , set an orange on end
with a small knife , slice off and discard the peel and the white pith
holding the orange in your hand , use a knife to cut the orange segments away from their membranes
place the segments in a bowl and set aside
over a separate bowl , squeeze the remaining orange pulp to extract any remaining juice and repeat with the second orange
whisk 4 tablespoons oil , the lemon juice , oregano and spring onion into the orange juice and season with salt and pepper
set the dressing aside
cut off about 2cm from the tough end of the asparagus and transfer the asparagus spears to a 22cm x 33cm microwavable dish
sprinkle the asparagus with reserved orange zest and drizzle with remaining oil and quarter cup water
cover the dish tightly with plastic wrap and microwave on high heat for 2 minutes
rotating the dish at interval's microwave until the asparagus is just tender , about 2 minutes more
remove from microwave , uncover and drain off the cooking liquid
toss the asparagus with reserved citrus dressing and season with salt and top with orange segments
serve immediately
asparagus with citrus vinaigrette
cook asparagus in boiling water for 3-5 minutes , drain , put in ice water to stop cooking
mix remaining ingredients in a jar , shake well
drizzle over asparagus
asparagus with country ham and egg gravy
blanch the asparagus in boiling salted water for 2 minutes and drain
in a medium saucepan set over low heat , cook the ham in the butter for 5 minutes
sprinkle the flour over the ham and cook , stirring , for 1 minute
increase heat to medium and slowly add the milk while stirring constantly
cook , stirring , for 2 minutes or until the sauce has thickened and begins to bubble
remove the pan from the heat and stir in the chopped egg , salt , and pepper
arrange the asparagus on a serving platter and spoon the ham and egg sauce over the top
garnish with fresh dill
asparagus with creamy dijon sauce
snap off and discard the woody bases of the fresh aspargus
cook the fresh asparagus , covered , in a small amount of boiling water for 8-10 minutes
or better yet steam for 8-10 minutes till tender
if frozen , cook according to package directions
drain asparagus
transfer to a serving platter and keep warm
to make the sauce:
in a small saucepan stir together milk and cornstarch
cook and stir over medium heat until the mixture is thickened and bubbly
cook and stir for 2 minutes more
stir in mustard and pepper
spoon sauce atop asparagus
sprinkle with parmesan cheese
enjoy !
asparagus with creamy mustard onion sauce
steam / boil asparagus until desired tenderness
drain and place on serving platter
meanwhile , in a small saucepan , over med-low heat , melt butter
add minced onion and saute for about 5-6 minutes , or until onions are translucent and tender
do not brown butter or burn onions
reduce heat to low
add salt , white pepper , and ground superfine mustard
add light sour cream and stir well
heat through , about 1-2 minutes
pour sauce over hot , cooked asparagus and serve
asparagus with creamy sesame dressing
steam or microwave asparagus until just tender , cool, whisk yogurt with lemon juice and sesame oil, stir in parsley or cilantro, add salt and pepper if desired, serve asparagus with the dressing, sprinkle walnuts on top
asparagus with curry butter
combine butter , curry powder , lemon juice and salt in a small bowl , creating a curry butter
heat oil in a large nonstick skillet over medium heat
add shallot and cook , stirring , until softened , about 2 minutes
add asparagus and cook , stirring , until just tender , 3 to 5 minutes
stir the curry butter into the asparagus
toss to coat and serve
asparagus with eggs and parmesan cheese
preheat the oven to 450 degrees
snap off the tough ends from the asparagus , and peel the lower half if the stalks are thick
bring a large saucepan of water to a boil , and cook the asparagus until just tender , 5 - 8 minutes
drain , refresh in cold water to set the color , and drain again
pat dry with paper towels
grease a small gratin dish with about half the butter
arrange the asparagus spears ,
drape the prosciutto over the top , tucking the ends under
break the eggs over the asparagus , sprinkle with the parmesan cheese , and grind on some pepper
cut the remaining butter into bits and dot the eggs and asparagus evenly
bake until the whites are set and the yokes are still runny , 8 - 10 minutes
eat piping hot
asparagus with fontina and cream sauce
clean and snap ends off of asparagus , cook asparagus
while asparagus is cooking , prepare the sauce
melt the butter in a medium-size skillet over medium heat
add the cream and fontina cheese
cook , stirring until the cheese melts and the cream has thickened and reduced by half--1 to 2 minutes
season slightly with salt
drain the asparagus and pat dry with paper towels
place asparagus on platter , spoon on cream sauce , sprinkle with parmesan cheese and serve at once
asparagus with fresh tomato yogurt sauce
cut asparagus in 2 or 3 pieces
cook in boiling salted water until just tender but still bright green drain and rinse with cold water to stop the cooking process
pat dry with paper towels
while asparagus is cooking , combine the yogurt , mayonnaise , lemon juice , tomatoes , salt and fresh ground pepper
place the asparagus on a flat plate and spoon the sauce across the center
serve at room temperature
asparagus with garlic and basil  diabetic
in a non-stick large skillet , or dutch oven , heat 1 / 3 cup of water until it boils
add asparagus , cover and cook over medium heat about 5 minutes or until asparagus is crisp-tender
uncover and continue to boil about 1-2 minutes until water evaporates
do not overcook
remove asparagus and keep warm
spray dry skillet with cooking oil and add garlic and basil
cook and stir 1-2 minutes
stir in soy sauce and season to taste with pepper
pour sauce over asparagus and serve immediately
asparagus with garlic butter and parmesan cheese
bring a pan of water to the boil , drop the asparagus in and cook for about 2 minutes or until just , just tender crisp
plunge into iced water to stop them cooking , then drain
melt the butter in a large frying pan over medium heat , add the garlic and cook for a minute until fragrant
season with salt and pepper , the add the asparagus to the pan , tossing and turning gently in the butter until hot
divide amongst 4 plates , then sprinkle each serve with the cheese
we liked crusty bread to mop up the rest of the garlic butter , but it's up to you !
asparagus with garlic  ginger and sesame
trim the tougher woody base from the asparagus stalks
cut stalks on the bias into 1-1 / 2" segments
reserve
in a large non-stick skillet or wok , heat oil over high heat
add garlic , ginger and chile flakes
cook until golden , about 2 minutes
add asparagus cooking while continuously stirring until tender but still crunchy , about 2-3 minutes
add the soy sauce and lemon juice , tossing to combine
season with salt and pepper
remove from heat and add chives
transfer to serving dish and add sesame seeds
serve immediately
asparagus with ginger orange butter
grate 2 teaspoons orange zest
place in small bowl
squeeze juice
to orange zest , add butter , 1 tablespoon orange juice , cilantro , ginger and 1 / 4 teaspoon each salt and pepper
with portable mixer , beat to blend
place on plastic wrap
roll up to form a 3-inch log , twisting ends
freeze 30 minutes , or refrigerate overnight
after butter mixture has set , cook asparagus: peel bottom third of asparagus spears with vegetable peeler
in large , deep skillet , combine 2 cups water , remaining orange juice , 1 / 2 teaspoon salt and the asparagus
heat to boiling
reduce heat
simmer , partially covered , 4 minutes or until tender
drain
place on platter
remove butter from freezer
unwrap
slice into 1 / 4-inch rounds
place on hot asparagus
per serving: 120 calories , 5 g protein , 6 g carbohydrate , 10 g 6t , 26 mg
cholesterol , 271 mg sodium
asparagus with gingered orange sesame dressing
cook asparagus in a large pot of boiling salted water until crisp-tender , about 4 minutes
drain
transfer to bowl of ice water and cool
drain and pat dry
stir sesame seeds in a heavy small skillet over low heat until light brown , about 3 minutes
transfer to a small bowl
whisk vinegar , mustard , soy sauce , ginger , orange peel and garlic in another small bowl
gradually whisk in both oils
season vinaigrette to taste with salt and pepper
arrange asparagus on plates
spoon vinaigrette over
sprinkle with sesame seeds
asparagus with goat cheese sauce
add asparagus to boiling water and cook until crisp tender , approx 2-4 minutes, combine remaining ingredients , pour over asparagus
asparagus with gorgonzola
melt the butter very gently in a medium sized sauce pan and then add the gorgonzola
heat until the cheese is softened , but don't allow it to become liquid , you want it just warm
add the mascarpone , fresh basil , a little salt and some freshly ground pepper and remove from the heat
briefly blanch the asparagus in a generous amount of boiliing salted water
drain the asparagus and dry
put the asparaus onto warmed plates
pour over the sauce and serve with the fresh parmesan
asparagus with gorgonzola cheese wrapped  in puff pastry
take 3 sheets and butter the first then lay the 2nd on top , then butter the 2nd sheet , and then lay the 3rd sheet on top now slice the sheet in 2 1 / 2 inch strips , cut each strip 4 inches
each strip should be 4 inches long by 2 1 / 2 inches wide
take the asparagus that has been trimmed and steamed , al dente , and place on the cut puff pastry , now brush with a little melted butter and then put a teaspoon full of cheese on it
now wrap the pastry over the asparagus as in a roll
it's ok if the
when ready to use , put on a greased cookie sheet and put in the oven on the middle rack or in a toaster oven
bake in the oven on high heat till the pastry turns golden color and the cheese starts to ooze out the ends
don't over bake or they will burn
asparagus with gorgonzola sauce
thoroughly clean the asparagus , cutting the tougher edge off
bind them in small bunches and blanch
let cool
meanwhile , grease a baking pan and place the asparagus with the edges to the center of the pan
finely slice the leek
heat some olive oil in a pan , pour the leek in and gently saut over medium heat for 10 minutes
add the sage , the whipping cream and the gorgonzola cheese and cook for 2-3 minutes or until the sauce begins to thicken
pour the gorgonzola sauce on the asparagus , dust with a mixture of grated parmigiano and breadcrumbs and broil under the grill for 10 minutes
serve immediately
asparagus with grainy mustard dressing
trim tough ends off asparagus, cook until just tender in a saucepan of boiling salted water, drain and place on serving dish, shake or whisk the dressing ingredients together and pour over asparagus, serve hot or cold
asparagus with gruyre
preheat oven to 350f
cut or break off tough ends of asparagus
wash asparagus in cool running water , and drain well
arrange asparagus in single layer in ungreased 11x7-inch baking dish
sprinkle with salt
cover with aluminum foil and bake at 350f for 25 minutes or until asparagus is tender
drizzle melted butter over asparagus
sprinkle cheese on top
return baking dish to oven for another 5 to 8 minutes , or until the cheese softens
asparagus with ham and eggs
break off tough ends of the asparagus and cook until tender , drain, meanwhile chop the ham and egg finely, put asparagus on a serving plate and garnish with the chopped ham and eggs, serve with the melted butter in a jug on the side
asparagus with hazelnut gremolata
in a large pot fitted with a steamer basket , bring about 1 inch water to a boil
add the asparagus , cover , and steam until tender-crisp , about 4 minutes
remove from the pot
in a large bowl , combine the asparagus , garlic , chopped parsley , hazelnuts , 1 / 4 teaspoon lemon zest , lemon juice , olive oil and salt
toss well to mix and coat
arrange the asparagus neatly on a serving platter and garnish with parsley sprigs and lemon zest
serve immediately
asparagus with hazelnut vinaigrette
steam asparagus for 5 minutes until crisp tender, mix shallots , vinegar , mustard , and oil, pour over asparagus , top with toasted nuts
asparagus with herb butter
in small saucepan , melt butter, stir in tarragon and lemon peel, simmer 2 minutes over low heat, pour over warmed asparagus spears
asparagus with herbed cheese on toast
snap off tough ends of asparagus, remove scales with a knife or vegetable peeler , if desired, drop asparagus and onion wedges into a large saucepan of boiling water, cook 3-4 minutes, drain and plunge into ice water, drain well, pat dry with a paper towel, set aside, combine ricotta cheese , fresh thyme , chives , and chervil in a bowl, stir well , and set aside, cut bread crosswise into 6 slices, reserve remaining bread for another use, toast bread slices under broiler until golden brown, spread cheese mixture evenly over bread and set aside, heat non-stick skillet with olive oil, add onion , salt , and pepper, saute for 5 minutes or until lightly browned, add asparagus and heat, top bread with onions and asparagus, place briefly under the broiler to heat
asparagus with hollandaise
---------spears-----------
to cook asparagus spears , heat 1 inch salted water to boiling in deep narrow pan or coffee pot
place upright in pan and boil for approximately 5 minutes
cover and cook 7-10 minutes longer or until stalks are crisp-tender
drain
--------pieces-------
for cooking pieces of asparagus , cook lower stalk cuts in 1 inch of boiling salted water for approximately 5 minutes
add
drain
----------hollandaisesauce---------
to make the hollandaise sauce: using a wooden spoon , stir 2 slightly beaten egg yokes and 3 tablespoons lemon juice in a one quart saucepan
stir vigorously
add the butter or margarine and heat over very low heat , stirring constantly until butter is melted and sauce begins to thicken
pour hollandaise sauce over top of cooked asparagus and garnish with lemon wedges
asparagus with lemon and mint
in large pot of boiling salted water , cook asparagus 3 to 5 minutes , until crisp-tender
drain in colander
dry on paper towel
in serving bowl , combine olive oil , lemon zest , salt and pepper
add hot aspargus
toss mixture to bring to room temperature
just before serving , stir in mint and lemon juice
serve at room temperature
asparagus with lemon and parmesan butter
mix together the butter , lemon zest and grated parmesan and season with garlic salt
put to one side
snap the asparagus 2-4 cm / -1in from the base of the stalks , the spears should naturally find their own breaking point
if the asparagus is particularly thick , trim away any tough-looking pointy ears on the stalk , as these can have a bitter taste
place the asparagus in a wide saucepan or large , deep frying pan of rapidly boiling salted water , cook for 2-5 minutes depending on their thickness until just tender
remove from the water with a slotted spoon and shake off any excess water
place on a warm plate and sit the flavoured butter on top
turn the asparagus so the butter is melting and oozing over every spear , then sprinkle over some sea salt
asparagus with lemon and tarragon
in a large skillet , cook asparagus with, place asparagus on a serving plate , but keep warm, in a small skillet , heat olive oil, stir in lemon zest , tarragon , lemon juice and sugar, spoon over asparagus, serve warm or at room temperature
asparagus with lemon broth  low sodium
wash asparagus and break off the tough , woody ends
heat oil over medium heat in saute pan large enough to hold all the ingredients
add shallot and garlic and cook 5 minutes
add chicken broth , lemon juice and sugar
stir to blend
drop in the asparagus , turn up the heat and bring to a boil
once at a boil , decrease heat to low and simmer uncovered until asparagus is just tender
remove asparagus to a platter and pour the juice over it just before serving and top with black pepper
asparagus with lemon browned butter sauce
snap off or trim ends from asparagus
steam in a large pot of water or asparagus steamer for 3 to 5 minutes , or until crisp-tender
drain and transfer to a medium bowl and keep warm
melt butter in a medium skillet
cook over medium-high heat until butter just begins to brown and foam , being careful not to burn
remove from heat and stir in garlic
swirl pan several times , then stir in lemon juice and vinegar
pour over hot asparagus and season with salt and pepper
toss gently to mix
transfer to a platter and sprinkle with thyme and lemon zest , optional
asparagus with lemon butter
heat salted water to a boil in a large saucepa, add asparagus, cook just until tender , about 5 minutes , depending on size, drain well , shaking to remove all water, transfer to a serving bowl, lightly toss with butter , vinegar , lemon zest , and salt to taste
asparagus with lemon butter crumbs
wash the asparagus in cold water , then take each stalk in both hands and bend and snap off the woody end
arrange the asparagus stalks in a steamer and steam over simmering water for 5-6 minutes , or until they feel tender when tested with a skewer , being careful not to overcook them
while the asparagus is cooking , heat 1 oz of the butter in a frying pan , as soon as it is frothy , stir in the breadcrumbs , and garlic if using , and cook them , stirring constantly , until they're evenly browned and crispy
then
now put the pan back on to the heat and add the remaining butter
as soon as it is frothy , add the cooked asparagus and toss to coat them in the butter
sprinkle with the lemon juice and season with salt and pepper
divide the asparagus between warmed serving plates and sprinkle with the crumbs , serve immediately
asparagus with lemon caper vinaigrette
trim ends of asparagus and place spears in a large skillet
cover asparagus with water and add salt and 1 tbsp lemon juice
bring to a boil , then reduce heat to simmer about 7 minutes until crisp-tender
remove from heat and run under cold water to stop cooking
prepare vinaigrette:
combine remaining lemon juice , capers , mustard , sugar , and pepper
slowly drizzle in oil while whisking rapidly , allowing vinaigrette to thicken slightly
toss asparagus with vinaigrette and serve
may be refrigerated and served within a couple hours , or served warm immediately
asparagus with lemon curd
preheat oven to 400 degrees, place cleaned asparagus spears in pan sprinkle with oil, randomly place lemon curd on asparagus, sprinkle garlic and ginger over the spear and season with salt and pepper, roast for 20 minutes , tossing half way through, give or take depends on the thickness of the spears, be sure to serve with all the goodness from the pan
asparagus with lemon mint sauce
steam the asparagus until just tender, drain, meanwhile , heat the remaining ingredients together in a small saucepan, pour over the asparagus and serve
asparagus with lemon basil gouda cheese sauce
place the asparagus in a microwave proof plate , sprinkle with salt water , use plastic wrap to cover , then reserve
combine the basil leaves , shallots , garlic , cayenne pepper and puree in a food blender
in a non-stick pot place 2 tablespoons margarine , pureed basil leaves and cook briefly
add -1 / 2 stock , bring to a boil , add lemon juice and salt to taste , add corn starch mixture and stir until smooth and very thick , let cool for about a minute
cook the asparagus in the microwave for 3 to 3-1 / 2 minutes
as the asparagus is being cooked in the microwave , add the egg yolks a little at a time to the sauce , blend , stirring with a whisk and make sure there are no lumps
remove the plastic wrap from the asparagus dish and discard the water
pour the sauce over the asparagus , sprinkle the grated cheese over the asparagus sauce
then place the plate under a broiler or in a toaster over for a minute or so in order for the cheese to melt
finally , sprinkle pine nuts and sun dried-tomatoes on top
serve and enjoy !
asparagus with lemon caper dipping sauce
mix together the mayo , sour cream , oil , capers , juice , thyme , and pepper, cover and refrigerate until ready to serve, trim asparagus and place in a shollow baking dish, drizzle with olive oil and sprinkle with salt, roast at 350 degrees for 10 minutes , or until desired degree of doneness, serve asparagus with sauce on the side