Steamed Asparagus and more
Source of Recipe
net
Steamed Asparagus
 Steam asparagus until crisp-tender, then toss with butter until evenly coated. Season with salt and pepper to taste. Drizzle with fresh lemon juice, then sprinkle with KRAFT 100% Grated or Shredded Parmesan Cheese.

Purchasing & Storing Asparagus
  Asparagus should be green with firm stalks and closed, compact tips. Stalks can be thin or thick; it is a matter of personal preference. To store, stand fresh asparagus spears upright in a container filled with about 1 inch of water. Cover loosely with a plastic bag and refrigerate. Or, store in refrigerator with a damp paper towel wrapped around base of stalks and cover loosely with a plastic bag. Asparagus is best when cooked the day it is purchased, but will keep up to 3 or 4 days. Wash just before using.

Blanch Fresh Asparagus
 To blanch fresh asparagus, add the spears to a large pot of boiling water. Cook, uncovered, for 2 to 3 minutes. Drain, then immediately plunge the asparagus into a bowl of ice water to stop the cooking. When completely cool, drain and pat dry.
Asparagus Vinaigrette
Here’s a cool change of pace from your ordinary asparagus. Enjoy chilled asparagus in a flavorful vinaigrette dressing.
1 1/4 pounds asparagus
1/4 cup water
Vinaigrette Dressing (See Below)
Romaine leaves
Tomato slice
Radish roses, if desired


1. Place asparagus in square microwavable dish, 8x8x2 inches; add water. Cover and microwave on High 6 to 9 minutes or until crisp-tender; drain.
2. Pour Vinaigrette Dressing over hot asparagus, turning asparagus until well coated. Cover and refrigerate 2 to 3 hours or until chilled.
3. Just before serving, remove asparagus from dressing; reserve dressing. Arrange asparagus, romaine and tomato in separate sections on serving platter. Drizzle dressing over vegetables. Garnish with radish roses.

1 cup olive oil
1/3 cup white vinegar
2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard
2 garlic cloves, crushed
1. Shake all ingredients in tightly covered container.
Asparagus Casserole Recipe
This asparagus casserole recipe is easy to make with a homemade white sauce, mushrooms, butter, and bread crumbs or crushed potato chips.
INGREDIENTS:
1 1/2 pounds asparagus spears
1 cup sliced mushrooms
4 tablespoons butter
5 tablespoons flour
1 teaspoon salt
2 cups milk
1 teaspoon Worcestershire sauce
1/2 cup buttered bread crumbs or crushed potato chips
PREPARATION:
Cook asparagus just until tender; place in a shallow greased baking dish. In a large saucepan, saute mushrooms in butter; blend in flour and salt. Gradually add milk, stirring constantly; add Worcestershire sauce
Continue to cook, stirring constantly, until thickened. Top asparagus with the hard cooked egg slices. Pour sauce over all. Top with buttered bread crumbs or crushed potato chips. Bake at 375° for 20 minutes.
Serves 6.
Asparagus au gratin recipe
contains mushrooms and a white sauce with Parmesan cheese.
INGREDIENTS:
1 pound trimmed asparagus spears, fresh or frozen
salt and pepper
8 ounces sliced mushrooms
2 tablespoons butter
1/4 cup all-purpose flour
1 1/4 cup milk
2 teaspoons lemon juice
2 tablespoons grated Parmesan cheese
PREPARATION:
Heat warming drawer or preheat oven to 225°. Put asparagus in a pan large enought o hold them lying flat. Pour enough boiling water in the pan to cover aparagus; add salt, to taste. Cover and simmer gtenly for 10 to 15 minutes, or until tender.
Lift asparagus out carefully with a spagula; transfer to paper towels to drain. Reserve 1/4 cup of cooking liquid. Arrange asparagus with tips all pointing in one direction on a warm, ovenproof serving dish; cover and keep warm in warming drawer or in a 225° degree oven. Simmer mushrooms in half of reserved asparagus liquid (2 tablespoons) for about 2 minutes, or until tender. Drain and arrange over the bottom half of asparagus, leaving tips uncovered. Cover and continue to keep warm while making sauce.
In a small saucepan over low heat, melt butter; stir in flour until smooth. Continue to cook and stir for 1 to 2 minutes, until golden in color. Remove from heat; gradually stir in milk, the remaining half of asparagus cooking liquid (2 tablespoons), and lemon juice. Season with salt and pepper to taste.
Return sauce to heat; simmer for 2 minutes, stirring constantly, until thickened. Pour over mushrooms and sprinkle with Parmesan cheese. Asparagus tips will remain exposed. Cover exposed asparagus with foil; place dish under broiler for 2 to 3 minutes, or until sauce with cheese is browned.
Asparagus au gratin recipe serves 4.
Asparagus, Mushroom & Beef Dinner
Source of Recipe
internet
List of Ingredients
1 pound boneless beef sirloin steak (cut into strips or bite-sized cubes)
2 Tablespoons cornstarch
1 can (14 oz.) lower sodium beef broth
2 Tablespoons lower sodium soy sauce
1 Tablespoon brown sugar
1/4 teaspoon garlic powder
1 pound fresh asparagus, trimmed and cut into 2-inch diagonal pieces
2 large fresh portobello mushrooms, sliced into bite-sized pieces
1 red bell pepper, seeded and cut into strips
6 cups hot cooked rice
Recipe
While beef cooks, prepare the rice simultaneously.
In a small bowl, combine broth, soy sauce, cornstarch, sugar and garlic powder.
In a large non-stick skillet, stir fry beef until browned. Add asparagus, mushrooms, and red bell pepper. Cover skillet and cook for 5 minutes. Add broth mixture and cook until it thickens, about 2 minutes.
Serve mixture and sauce over rice. Dinner in less than 30 minutes!!
Serves 5-6.
Note: If you choose, sliced white mushrooms can substitute for the portobellos. Other vegetables (eg. broccoli, fresh green beans, or green peppers) can substitute for the asparagus and red peppers.
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