Hopefully, you are still able to get fresh asparagus where you are! This makes a wonderful summer salad side dish and is fairly easy to prepare. We enjoy edit with a great hamburger and potato salad. There’s very little prep involved too. Follow the asparagus directions as shown and do not overcook it.
Asparagus Salad COLD
1 large hard-boiled egg (peeled and sliced)
1 2/3 cups chopped asparagus
2 slices cooked and crumbled center cut bacon (check labels for Whole30)
1/2 tsp Dijon mustard (check label for Whole30)
1 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
pinch salt and pepper (to taste)
1. Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Setaside OR place asparagus stocks, trimmed, in a microwave dish and microwave on high for 2 to 3 minutes, Drain!
2. In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.
3. Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!
Another Costco use up – LOL. Two people can hardly use up a whole package of their asparagus in less than a week? This was very tasty along with some Costco roasted chicken.
Asparagus Casserole with Ritz Crackers – Servings 6
2 pounds fresh asparagus trimmed, cut into 1-inch pieces
10.5 ounces cream of mushroom soup
1 cup shredded cheddar cheese
1 cup Ritz crackerscrushed
1/2 cup bacon cooked, reserve 2 tablespoons bacon grease
1. Preheat oven to 350°.
2. Cut asparagus in bite sized pieces and separate the tips from the stalks.
3. Add the stalks to salted, boiling water and cook for about 2 minutes.
4. Add the tips and cook for a minute or so more – or until the stalks are crisp-tender.
6. Cook the bacon until crisp. Reserve 2 tablespoons of the bacon grease.
7. Crumble the bacon and set aside.
8. Crumble the crackers and set aside.
9. Grease a 2-quart (9×9) casserole dish and add half the cooked asparagus.
10. Top with half the cream of mushroom soup.
11. Add half the cheese and repeat the layers.
12. Mix the reserved bacon grease with the cracker crumbs. You may substitute 2 tablespoons of melted butter if you like.
13. Sprinkle over the top of the casserole.
14. Top with the crumbled bacon.
15. Bake, uncovered, until heated through and bubbly, 25 – 30 minutes
Expert Tip: Separate the tips of the asparagus and the stems after you cut the stalks up. Add the stalks to boiling water first and let them cook about 2 minutes before adding the tips. That way the stalks will be cooked through but the tips won’t be mushy.
We enjoyed this recipe at our daughter-in-laws as an appetizer, so much so that I served it as a side with the previous blog – Baked Salmon. It is definitely a keeper! Once the asparagus is blanched, the recipe is K.I.S.S. So simple that even a child could prepare it up to the point of baking! Great for BBQ season, too. Unfortunately, I ran out of the prosciutto so I just put the extra on the pan and drizzled it with more extra virgin olive oil.
Prosciutto Wrapped Asparagus
8-ounce asparagus fresh
10 slices dry-cured ham prosciutto
6 ounces cream cheese softened
1 clove of garlic chopped
1. Cut each prosciutto slice in half crosswise.
2. Spread cream cheese and garlic onto each half slice of prosciutto.
3. Wrap cream cheese topped prosciutto around each asparagus spear.
4. Place wrapped asparagus onto a parchment paper lined baking pan.
5. Bake at 400°F for about 15 minutes or until meat has browned
If you want to use multiple slices of prosciutto, go ahead. Since they are cured, using more than one won’t affect the cooking time.
Sprinkle pepper on the cream cheese. This will give the roasted recipe a bolder flavor.
Brush the prosciutto with olive oil. This is optional, but it will make the prosciutto crispier.
Soften the cream cheese. It is so much easier to spread when you let it sit at room temperature for a bit first.
For a great summer lunch try this chilled asparagus with some salmon poached in wine. I usually do the salmon with cold green beans (blanched), but not having found any at Costco, I went for using asparagus, which I believe you northerners are seeing IN SEASON. We started the meal with a cold strawberry soup ( which is somewhere on this blog if you do a search). The great thing about this meal is that you can easily prepare it all in the morning and just plate it up when company arrives.
Chilled Asparagus with Citrus Dressing
1-pound asparagus, woody ends cut off
1 teaspoon orange zest
Juice of an orange
Juice of half a lemon
1 tablespoon Dijon mustard
2 teaspoon white wine vinegar
1 teaspoon extra virgin olive oil
1 teaspoon honey
1/4 teaspoon kosher salt
Black pepper to taste
1. Bring a large pot of salted water to a boil.
2. Add in the asparagus and cook for 2 minutes.
3. Immediately remove the asparagus from the boiling water and place it into an ice bath to stop the cooking process.
4. Once the asparagus has cooled remove it from the water, blot it dry with a towel, and place it in a large bowl.
5. In a glass measuring cup combine the remaining ingredients (everything from zest down to pepper) and whisk together to form the citrus vinaigrette.
6. Pour the desired amount of vinaigrette over the asparagus and toss to coat.
7. Cover and refrigerate until ready to serve, then top with a little more salt and pepper.
I really should make up a Costco Cookbook, since many of the recipes are found because the quantities are so large to use in a short period of time, especially in vegetables! This one was found on Pinterest, since I needed to use up asparagus before it started to spoil. Thanks Pinterest and Costco…Of course, the beauty of this was only one pan to clean!
One Pan Garlic Herb Chicken and Asparagus
1-pound asparagus, ends trimmed
3 tablespoons butter, divided
1 tablespoon minced garlic
3-6 chicken thighs or boneless skinless chicken breasts (breasts pounded to even 1/2 inch thickness – (Mine were already butterflied so no pounding, silly, chicken thighs)
salt and pepper, to taste
1/2 teaspoon dried basil (see note)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
salt and pepper, to taste
fresh herbs for garnish (optional)
Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan/skillet over medium-high heat. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.
Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes, then turn over and cook another 5-7 minutes. (Chicken should be nearly, but not completely cooked through by this point)
Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.
Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.
First had this at one of our favourite restaurants in nearby Merida – Il Caffe Italiano. Had to try and duplicate this subtle dish. Et voila as the French say. PINTEREST as I say…LOL. I would highly recommend it for your Christmas Eve or New Years dinner. Suggestion is to serve it with grilled asparagus spears…I chose not to…
Ravioli with White Wine Butter Sauce (and Asparagus – optional)
One 9 ounce package chilled fresh ravioli
One bunch asparagus (about 15-20 spears), trimmed and cut into two inch pieces. You can use just the tips or if you like lots of asparagus, use the stems as well! OPTIONAL
2 tablespoons coarse salt
1 tablespoon olive oil
2 leeks carefully washed and chopped into 1/4 inch slices. Dont use the dark green parts!
2 cloves garlic, minced
6 tablespoons cold butter, cut into cubes
¾ cup white wine
2 tablespoons fresh chopped thyme, plus more for garnish
Shaved Parmesan cheese for garnish
Bring a large pot of water to a boil. Add salt and olive oil, and then asparagus. Cook asparagus until just crisp-tender, about 2 minutes, and remove asparagus with a slotted spoon, leaving the water boiling. OPTIONAL – just boil some water for the ravioli !
Add one tablespoon of butter to a medium size skillet and melt over medium high heat. Add leeks and garlic and stir until soft, 2-3 minutes.
Stir in wine and simmer until reduced by half, about 2-3 minutes. Now add butter, cube by cube, stirring until each one is melted into the sauce.
While the sauce is cooking, add the ravioli gently to the boiling (asparagus*) water (I like to lower them in with a slotted spoon) and cook according to package directions until just done, about 6 minutes. Remove with a slotted spoon and put in a single layer on a plate until the sauce is finished.
When all the butter is melted, stir in the chopped thyme.
Divide the ravioli between two plates, (and tuck the asparagus tips in between the ravioli – OPTIONAL). Drizzle a generous portion of sauce over each serving, garnish with fresh thyme and shaved Parmesan and serve at once!
As a kid we used to pick asparagus along the ditches near our home in early spring. Mother always boiled it…YUCK!
Both of us love asparagus and it is in season here right now. In the past I always have done it on the grill, with garlic and Parmesan cheese. Sometimes I make asparagus fries in the oven with panko, egg and Parmesan. Feeling lazy I looked for something simpler. It was a lot less time consuming.
Baked Lemon Asparagus (http://natashaskitchen.com)
• 2 bunches asparagus
• 1 lemon
• 4 Tbsp butter
• Olive oil
• Salt & Pepper
• ½ cup shredded Parmesan cheese
1. Rinse 2 bunches of asparagus and break off the ends by holding the base end and snapping it wherever it snaps.
2. Place asparagus in a large baking dish, drizzle with olive oil and sprinkle lightly with salt and pepper.
3. Squeeze ½ of a lemon over the asparagus. Cover the top third of the asparagus with lemon slices from the other half of your lemon (optional).
4. Thinly slice 4 tbsp of butter and line the center of the asparagus with butter.
5. Bake at 400°F for 12 minutes or until asparagus is tender. Remove asparagus from the oven and set oven to Broil.
6. Sprinkle the center of the asparagus with Parmesan cheese and broil 2-3 minutes or until cheese is melted and golden.
I first had eggs Madeleine in a small restaurant on Hazelton Lane in Toronto back in the early 2000s. Needless to say I fell in love with the smoked salmon version of Benedict. Finally got up my nerve to try it since we always have smoked salmon in the fridge. Thanks to Tyler Florence of Food Network for his version, which I modified to include the salmon!
Hollandaise Sauce (Tyler Florence)
The sauce is the trickiest part. Have all of the sauce ingredients ready, put your muffins in the toaster BUT don’t start them. Have a pan ready to make your poached eggs!
4 egg yolks
1 tablespoon freshly squeezed lemon juice OR sour orange juice if you can get it
1/2 cup unsalted butter, melted (1 stick)
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
EGGS BENEDICT/EGGS MADELEINE
4slices Canadian bacon* OR smoked salmon
2English muffins, split
2 teaspoons white vinegar
Salt and pepper, to taste
Hollandaise sauce, recipe above
Fresh chopped parsley, for garnish
*Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.
To assemble: Lay a slice of Canadian bacon OR smoked salmon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon Hollandaise sauce over the eggs. Garnish with chopped parsley. Yield: 4 servings
Great served with fresh cooked asparagus spears!
How to get friends and family to eat asparagus….. we served these last night and they were INCREDIBLE! Our friend who never touches the stuff had seconds. I would serve this again as a side dish, as well as a great appetizer for a buffet…..
Another recipe as a result of a Costco Multi purchase of two packs…this time asparagus! Had to do some searching since I did not want to use potatoes since I had none…LOL
Asparagus and Corn Chowder
Found this recipe in Pittsburgh Post Gazette dated July 2, 1945….. still works with a couple of modifications for today. Check out my options below the recipe!
1 pound asparagus ( Cut off tops and set aside; cut remaining stalks into 1 inch pieces)
1 ½ tsp. salt
1 ½ cups water
1 can of creamed corn
1 cup of milk
½ teaspoon sugar
1 small white onion chopped
¼ cup flour
2 Tablespoons melted butter
Simmer asparagus STALKS in medium boiling salted water for 10 minutes.
Add asparagus tops and onion – continue to simmer for 5 minutes.
Add creamed corn, milk and sugar. Stir and reduce heat a bit.
Mix melted butter with the flour and slowly add to the chowder mix until it begins to thicken.
1.While the asparagus is simmering away, chop up two chorizo sausages (Johnsonville Italian would also work) into slices and brown in a small frying pan. Add them to the chowder before adding the flour/butter mix.
2.Consider adding some chopped red pepper when you add the asparagus tops…