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Archive for the ‘Asparagus’ Category

Makes 2 servings

  • 1 12- to 14-oz. boneless beef top loin (strip) steak, cut about 3/4 inch thick
  • 1 or 2 large cloves garlic, coarsely chopped
  • 1/2 tsp. cracked or coarsely ground black pepper
  • 1/4 tsp. salt
  • 8 to 10 thin asparagus spears, trimmed (6 oz.)
  • 2 tsp. garlic-flavored olive oil or olive oil
  • 1/2 cup beef broth
  • 1 Tbsp. dry white wine
  • 1/4 tsp. Dijon-style mustard
  1. Rub the steak on both sides with a mixture of the garlic, pepper, and salt, pressing in the mixture with your fingers. Place the asparagus in a shallow dish and drizzle with the oil. For sauce, in a medium skillet stir together the broth and wine. Cook over high heat for 4 to 5 minutes or until mixture is reduced to 1/4 cup. Whisk in mustard; keep warm.
  2. Preheat an indoor electric grill on high setting, if available. Place steak on the grill rack. If using a covered grill, close lid. Grill until steak is desired doneness. (For a covered grill, allow 3 to 4 minutes for medium rare or 5 to 7 minutes for medium. For an uncovered grill, allow 6 to 8 minutes for medium rare or 8 to 10 minutes for medium, turning steak once.) If space allows, add asparagus to covered grill for the last 2 to 3 minutes or for uncovered grill the last 4 to 5 minutes of grilling. Cook asparagus until crisp-tender.*
  3. Spoon sauce on serving plate. Cut steak in half crosswise. Serve steak halves atop sauce with asparagus on top.

*Note: The asparagus cooking time will vary with the size of asparagus. Also, if there is no room on the grill, the asparagus can be grilled after the steak.

Conventional Method: Prepare as above through Step 1. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes for medium rare or 10 to 12 minutes for medium, turning once and adding asparagus to the rack of the broiler pan the last 2 minutes of broiling. Serve as directed above.

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Makes 4 servings

  • 1 pound fresh or frozen shrimp in shells or 8 ounces chilled cooked shrimp
  • 1 pound thin stalks fresh asparagus
  • 8 ounces dried linguine
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 8 medium Roma tomatoes, seeded and coarsely chopped
  • 2 tablespoon tomato paste
  • 1/3 cup dry white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon butter or margarine
  • 2 tablespoons finely shredded fresh basil
  • Salt and freshly ground black pepper
  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels. Set aside.
  2. Trim woody ends off asparagus. Remove tips and set aside. Bias-slice the stalks into 1- to 1-1/2-inch pieces. Set aside. Cook pasta according to package directions; drain. Return pasta to pan; cover and keep warm.
  3. Meanwhile, in a large skillet cook and stir garlic in hot oil over medium heat for 15 seconds. Add tomato and tomato paste; cook and stir for 3 minutes.
  4. Add asparagus stalks, wine, salt, and pepper. Bring to boiling; reduce heat. Cook, uncovered, for 3 minutes. Stir in shrimp and asparagus tips. Cook, uncovered, for 2 to 3 minutes more or until shrimp turn opaque. Stir in butter until melted.
  5. To serve, add the shrimp mixture and basil to pasta; toss gently to coat. Season to taste with salt and pepper.

8 ounces chilled, fully-cooked shrimp may be substituted

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Makes 4 servings

  • 4 cups dried bow tie or rotini pasta
  • 1 (10 oz) package frozen cut asparagus or broccoli
  • 8 oz cooked ham slices, cut into thin strips
  • 1 (8 oz) container soft-style cream cheese with chives and onion
  • 1/3 cup milk
  • Fresh chives (optional)
  1. Cook the pasta according to package directions, adding the frozen asparagus the last 5 minutes and the ham the last 1 minute of the cooking time. Drain and return pasta to pan.
  2. Stir together cream cheese and milk; add to the pasta mixture in the pan. Stir gently over medium heat until the mixture is heated through. If desired, garnish with fresh chives.

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Makes 8 servings

  • 1 tbsp olive oil
  • 2 1/2 lb potatoes (about 5 large), peeled and cut into 1/4″ slices
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 2 large onions, chopped
  • 1 lb asparagus, ends trimmed and cut into 1″ pieces
  • 4 tbsp unsalted butter
  • 6 slices American cheese
  1. Heat oven to 350°F.  Spread oil over the bottom of a medium-size baking dish. 
  2. Arrange potatoes in layers in the baking dish, seasoning each layer with some of the salt and pepper.  Scatter onions and asparagus pieces over the potatoes and season with the remaining salt and pepper. 
  3. Dot with pieces of butter and sprinkle with Parmesan cheese.  Cover with foil and bake at 350°F for 60-70 minutes or until potatoes are fork tender. 
  4. Tear cheese slices into pieces; place on top and allow to melt.  Serve with a tossed salad and crusty bread. 

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Serves 4

  • 4 boneless skinless chicken breast halves (about 1 pound)
  • 1/4 cup Sun-Dried Tomato Vinaigrette Dressing, divided
  • 1 zucchini, cut into chunks
  • 1 red pepper, cut into chunks
  • 1 cup chopped asparagus
  • 1/2 of a red onion, cut into chunks
  1. Preheat grill to medium-high heat.  Brush chicken with 1 tbsp of the dressing.  Let stand 10 minutes. 
  2. Meanwhile, poke holes in bottom of disposable aluminum foil pan.  Toss vegetables with remaining 2 tbsp dressing.  Place in prepared pan. 
  3. Grill 20 minutes or until chicken is cooked through and vegetables are crisp-tender.

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Serves 4

  • 1 (16 oz) package frozen cheese ravioli
  • 1/4 cup unsalted butter or margarine
  • 1/2 cup thawed frozen peas
  • 1/2 cup cut green beans
  • 1/2 cup sliced mushrooms
  • 1/2 cup fresh asparagus spears, chopped
  • 1 large tomato, chopped
  • 1 cup half-and-half
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 cup grated Parmesan cheese
  1. Cook ravioli according to package directions; drain. 
  2. Meanwhile, melt butter in a large skillet over high heat.  Add peas, green beans, mushrooms, asparagus and tomato to skillet; sauté until tender.  Reduce heat.  Add half-and-half, salt and pepper and simmer, stirring frequently, until sauce is slightly thickened, about 5 minutes. 
  3. Place ravioli in a serving bowl, pour the sauce over pasta and toss to coat.  Sprinkl with Parmesan and serve. 

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Makes 4 servings

  • 1 lb asparagus spears, trimmed
  • 1/3 cup water
  • 1/4 cup Miracle Whip dressing
  • 1/4 cup milk
  • 1/4 cup shredded cheddar cheese
  1. Place asparagus and water in 2-qt microwavable casserole dish; cover.  Microwave on high 4-5 minutes or until asparagus is crisp tender; drain. 
  2. Meanwhile, combine remaining ingredients in medium saucepan.  Cook and stir on medium heat until heated through. 
  3. Pour sauce over asparagus. 

Substitute: Try steamed green beans or steamed broccoli instead of the asparagus. 

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