* Exported from MasterCook * Asparagus & Crunchy Orange Top Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories

: Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------grosz vgff60a 1 pound fresh asparagus 1 teaspoon margarine 1 1/2 tablespoons almonds -- chopped 1/4 cup low-sugar orange marmalade Snap off tough ends of the asparagus. Remove scales if desired. Arrange asparagu s in a vegetable steamer over boiling water. Cover and steam 4-minutes until cri sp tender. Drain; arrange on a serving platter and keep warm. Melt margarine in a small saucepan over low heat; add almonds, and saute' until lightly toasted. S tir in marmalade; cook until heated. Spoon over asparagus. FROM: MICHAEL GROSZ (VBFF60A)

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Nutr. Assoc. : 0 * Exported from MasterCook * Asparagus Casserole Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------mccall whnp81a 1/4 pound saltine crackers 1 can asparagus -- cut 4 1/2 ounces pimientos 1 can mushroom soup 1 cup cheddar cheese -- grated 3 hard-boiled eggs -- optional In 2-qt. casserole layer ingredients as follows: 1/2 crackers, crumbled 1/2 aspa ragus 1/2 pimientos (in strips) 1/2 mushroom soup mixed with pimiento juice 1/2 grated cheese Repeat the layers using other half of ingredients. Top with cheese or crumbled potato chips. Heat in moderate oven (375 deg.) until bubbly and top ping has browned.

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Nutr. Assoc. : 0 * Exported from MasterCook * Asparagus Fromage Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------lausch dgsv43a 4 large mushroom caps 2 tablespoons margarine 2 tablespoons flour 1 cup milk 1/2 teaspoon salt 1/8 teaspoon mustard -- dry 2 tablespoons sherry 1 pound asparagus spears -- crisp cook 1/4 cup cheese -- grated (cook's pick) 1/2 cup almond halves -- browned Saute mushroom caps in the margarine. Remove mushrooms. To make sauce; add flour to the margarine; cook a minute and add milk and cook until thick; add salt, mu stard and sherry. Place cooked asparagus on a serving platter, cover with the br owned almonds, and top with mushrooms. Pour sauce over and sprinkle with grated cheese. Place under a low flame until cheese melts. Sprinkle with paprika if des ired. Serve immediately. Brought to you by Judy Lausch DGSV43A.

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Nutr. Assoc. : 0 * Exported from MasterCook * Asparagus Casserole (Bxmb21a) Recipe By :

Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 packages frozen asparagus spears (or -- use fresh) 1/4 cup asparagus liquid 1/4 cup butter 1/4 cup flour 2 cups milk 1 cup grated cheese (i use cheddar -- mild, medium or sharp 3 hard cooked eggs -- sliced 1/2 cup corn flakes -- crushed (not th made crumbs) 2 tablespoons butter -- melted Cook asparagus according to directions on package, saving cooking water. Make wh ite sauce of the butter, flour, milk and asparagus liquid. Remove from heat when smooth and thick. Add cheese and stir until melted. Place cooked asparagus spea rs, sliced eggs and cheese sauce in alternate layers in buttered 7 X 11" baking dish. Top mixture with lightly crushed corn flakes mixed with melted butter. Bak e in 350~ oven for 30 minutes.

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Nutr. Assoc. : 0 * Exported from MasterCook * Asparagus With Cheese- Bacon Sauce Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------joan holden wgmb33a 2 tablespoons flour 2 tablespoons butter -- or margarine 1 cup milk 3/4 cup grated sharp cheddar 1/4 tablespoon salt 1/8 tablespoon pepper -- ground nutmeg ( less 2 slices bacon -- cooked 14 asparagus spears In heavy saucepan stir flour into melted butter until smooth;cook over low heat 3 minutes ( do not brown ).Add milk; continue cooking over low heat, stirring co nstantly, until nearly thickened. Add cheese;stir until cheese is melted and sau ce is bubbling. Add salt, pepper, nutmeg and crumbled bacon. Serve over hot drai

ned asparagus. 6 serv. From the kitchen of Joan Holden

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Nutr. Assoc. : 0 * Exported from MasterCook * Asparagus W/ Orange Cream Sauce And Cashews Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------lisa crawley tspn00b----2 1/2 pounds fresh asparagus 1 fresh orange 1 recipe bechamel sauce salt to taste 1/2 cup cashew nuts -- chopped Steam asparagus. Section orange; cut sections into lg. pieces. Add to Bechamel sauce; mix well. arrange asparagus in serving dish; sprinkle with salt. Pour s auce over asparagus; sprinkle with nuts. Yield: 8 servings.

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Nutr. Assoc. : 0 * Exported from MasterCook * Asparagus W/ Cashews Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------elaine radis-----

1 1/2 2 2 1 1/2 1

pounds tablespoons teaspoons tablespoon cup

asparagus olive oil sesame oil fresh ginger root -- fine chop roasted cashews coarsely chopped tablespoon soy sauce

1. Cut off the tough lower stems of the asparagus and discard. Cut each stalk di agonally into 3 or 3 pieces. 2. Heat the oils together in a wok over high heat. Add the ginger and stir-fry for one minute. 3. Add the asparagus and stir-fry un til tender but still crisp...4 to 5 minutes. 4 Stir in the cashews and soy sauce . Serve immediately.

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Nutr. Assoc. : 0 * Exported from MasterCook * Asparagus Vinaigrette Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------sheryl house fgkg27a----1/2 lemon -- juice of 2 tablespoons tarragon vinegar 3/4 cup olive oil chives -- minced Whisk ingredients together. Pour over fresh cooked asparagus, garnish with slic ed pimento's and chill. Serve over lettuce. Enjoy, Sheryl MM Format Norma Wrenn npxr56b

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Nutr. Assoc. : 0 * Exported from MasterCook * Asparagus Tomato Stir-Fry Recipe By : -----LISA CRAWLEY TSPN00B----Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 tablespoon cold water 2 teaspoons soy sauce 1 teaspoon cornstarch 1/4 teaspoon salt 1 pound fresh asparagus spears 1 tablespoon vegetable oil 4 green onions -- sliced diag. 1 1/2 cups fresh mushrooms -- sliced 2 small tomatoes -- cut in thin wedges Combine first 4 ingred. in sm. bowl, stirring until blended. Set aside. Snap off tough ends of asparagus. Remove scales from stalks with a knife. Cut asparagus diagonally into 1 1/2" pieces. Set aside. Pour oil around top of preheated wok, coating sides; heat at med. high for 2 min. Add asparagus and green onions; stir -fry 3-4 min. Add mushrooms; stir-fry 1 min. Add reserved cornstarch mixture to veg. mixture in wok; cook until thickened and bubbly. Add tomato, and cook just until heated. Serve immediately.

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Nutr. Assoc. : 0 * Exported from MasterCook * Asparagus Strata Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 can asparagus -- pieces or spears 4 american cheese slices 8 bread slices -- thin 4 eggs 4 cups milk 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/2 teaspoon pepper

Place 4 slices of bread, with crusts removed, into greased 8" X 8" X 2" pan. Put slice of cheese on each piece of bread, then place asparagus evenly on top of c heese. Top each with another slice of bread. Mix egg, milk, salt, pepper, and mu stard and pour over bread. Let refrigerate overnight. Sprinkle top with addition al grated cheese and bake at 350 degrees for 45-50 minutes or until custard is s et (knife comes out clean when inserted). As a variation, use ham slices instead of asparagus and top with corn flakes and 4T melted butter. Mrs. Harold T. Cook

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Nutr. Assoc. : 0 * Exported from MasterCook * Asparagus Parmigiano Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------lisa crawley tspn00b----1 1/2 pounds fresh asparagus -- cooked 1 onion -- chopped 10 milliliters garlic -- minced 3 tablespoons oil 1 teaspoon salt 1/4 teaspoon tabasco sauce 1 pound cn tomatoes 1/4 teaspoon thyme 1 8 ounces cn tomato sauce 4 ounces mozzarella cheese -- thin sliced 2 tablespoons parmesan -- grated Drain cooked asparagus; arrange in shallow baking dish. Saute onion and garlic i n oil in saucepan til golden. Add salt, Tabasco sauce, and tomatoes; simmer, unc overed, 10 min. Add thyme and tomato sauce; simmer 20 min. Pour over asparagus. Place slices of mozzarella cheese over top. Sprinkle with Parmesan. Bake in p reheated 350 oven 30 min. Yield: 6-8 servings.

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Nutr. Assoc. : 0 * Exported from MasterCook * Asparagus Omelet Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 pound asparagus -- trimmed 2 tablespoons butter cl Garlic; minced 1/2 lb Mushrooms; sliced 4 Eggs; lightly beaten 2 tb Milk 1 /2 ts Salt 1/4 ts Dried basil; crushed OR 3/4 ts Fresh basil; minced 1 ds Freshl y ground black pepper Cut asparagus in 1 inch pieces; cook in boiling salted wa ter until tender, about 2 to 4 minutes. Drain thoroughly. Melt 1 T butter in 8 i nch skillet, preferably one with non-stick lining; saute garlic and mushrooms un til done and moisture has evaporated. Remove from pan; keep warm. In a small bow l, combine eggs, milk, salt, basil and pepper. Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly. When hot enough that a drop of water sizzles when dropped in, pour in egg mixture. Tip pan so eggs coat sk illet evenly. As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath. When eggs are cooked, but surface is still shiny, p lace asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top. Serve immediately From: File Edna (Fred's)

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Nutr. Assoc. : 0 * Exported from MasterCook * Impossible Asparagus Recipe By : Bisquick "No Time to Cook" Recipe booklet Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 can waterchestnuts -- coarsely chopped 1 package frozen asparagus spears -- thawed and drained 1 jar pimientos -- chopped 1/2 cup chopped onions 1 1/2 cups sharp cheddar cheese -- shredded 1 1/2 cups milk 3 eggs

3/4 1/2 1/4 1

cup teaspoon teaspoon jar

Bisquick. baking mix garlic salt pepper pimientos -- chopped

Heat oven to 400 degrees. Lightly grease 10" pie plate. Reserve 1/4 cup of the water chestnuts. Layer asparagus, remaining water chestnuts, 1 jar pimiento, the onion and cheese in pie plate. Beat remaining ingredients except reserved water chestnuts and 1 jar pimientos u ntil smooth, 15 seconds in blender on high or 1 minute with electric mixer on hi gh. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, 40 to 45 m inutes. Cool 5 minutes. Garnish with water chestnuts and pimientos. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by Barb on 4/7/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Fresh Asparagus With Cream Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------lisa crawley tspn00b----2 pounds fresh asparagus 1/4 cup butter 1/4 cup flour 3/4 cup milk

3/4 2 2

cup half-n-half eggs; hard boiled -- minced tablespoons fresh lemon juice

Cook asparagus and keep it warm. Melt butter in top of double boiler over hot w ater; blend in flour with wooden spoon. Add milk and cream gradually; stir const antly. Cook over low heat until smooth and thick. Reserve 1 ts egg; add remainde r to sauce; mix well. Place asparagus in serving dish; sprinkle with lemon juice . Pour sauce in gravy boat; sprinkle with reserved egg. Yield: 4 servings.

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Nutr. Assoc. : 0 * Exported from MasterCook * Cheesy Asparagus Boboli Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 12" or 4 6" boboli shells 1/2 cup mayo 2 tablespoons parmesan cheese -- grated 1/4 teaspoon dry mustard 2 egg whites 6 medium asparagus spears; cook -- cut Blend together mayo, cheese and mustard. Beat egg whites until stiff peaks form; fold into mayo mixture. Arrange cut asparagus on Boboli. Spoon mayo mixture ove r asparagus. Bake on ungreased baking sheet at 450~ about 8 to 10 minutes or unt il puffed and lightly browned. (wrv)

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Nutr. Assoc. : 0 * Exported from MasterCook *

Asparagus Won Tons Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------oil -- for deep frying 1 cup asparagus -- finely chopped 20 won ton wrappers (3" sq) 1 package vegetable soup mix 1/4 cup water chestnut -- finely chopped soy sauce -- (optional) in uncovered electric skillet, heat 3/4 inch of oil to 360 degrees. Meanwhile, i n medium bowl combine 1 envelope Instant Spring Vegetable Soup Mix, asparagus, a nd water chestnuts. Place 2 teaspoons of the mixture on the center of each Won T on wrapper. Moisten corners with water, fold wrappers in half to form a triangle , and press edges to seal. Form Won Ton by bringing together two opposite points and overlapping; moisten overlapping points and press to seal well. Fry in hot oil until golden brown; drain. Serve, if desired, with soy sauce.

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Nutr. Assoc. : 0 * Exported from MasterCook * Asparagus With Toasted Pine Nuts & Lemon Dres Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound asparagus -- fresh spears 1/4 cup olive oil 10 milliliters garlic -- crushed 1/2 teaspoon basil -- dried whole pepper -- freshly ground 3 tablespoons pine nuts 1 tablespoon lemon juice -- fresh 1/2 teaspoon salt 1/2 teaspoon oregano -- dried whole Snap off tough ends of asparagus. Remove scales from stalks with knife or vegeta ble peeler, if desired. Place spears in a steaming rack over boiling water; cove r and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter. Sauti pine nuts in a small skillet over medium heat 2-3 minutes, until

browned. Set aside. Combine olive oil and remaining ingredients in a medium sauc epan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or unti l thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pin e nuts. Let stand to room temperature before serving.

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Nutr. Assoc. : 0 * Exported from MasterCook * Asparagus With Rice Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/4 pounds asparagus 1 onion 1/4 cup butter 1 1/4 cups arborio rice 1/2 cup dry white wine 1 bouillon cube 1/2 teaspoon meat extract salt freshly ground pepper grated parmesan cheese 1 tablespoon butter Soak and rinse the asparagus. Cut off the tips and put aside. Boil the stalks in lightly salted water. When tender, press the stalks through a sieve and return the pulp to the cooking water. Keep hot. Finely chop the onion. Melt the butter in a saucepan and gently fry the onion and the asparagus tips for a few minutes. Add the rice, mixing and turning with a wooden spoon until the grains are coate d in the fat. Pour the wine over the rice, raise the heat and boil briskly until the wine has evaporated. Dilute the bouillon cube and the meat extract in the h ot asparagus water. Add a little of the liquid to the rice, lower the heat, sti r and add more liquid as it reduces, until the rice is al dente. Adjust the seas oning if necessary, glaze the rice with 1 tbsp butter and add the grated cheese. Stir well and serve immediately.

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Nutr. Assoc. : 0 * Exported from MasterCook * Asparagus With Mushrooms And Fresh Coriander Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound fresh asparagus 1/2 pound mushrooms -- sliced (2 cups) 1/2 teaspoon salt 4 tablespoons chopped -- fresh coriander 2 tablespoons butter 2 tablespoons chopped shallots 1 freshly ground black pepper Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom. Use a v egetable peeler to scrap asparagus to about 1 inch from top. Cut asparagus on di agonal into 1 inch pieces. Melt butter in a non stick frying pan. Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly brown ed. Add asparagus. Cook, stirring and tossing for about 1 minute. Add shallots, salt and pepper. Sprinkle with coriander. Cook for 30 seconds.

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Nutr. Assoc. : 0 * Exported from MasterCook * Asparagus With Garlic And Basil Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------i.e.s.jjgf65a---------philly.inquirer---------adena potok----3 pounds asparagus; trimmed -- cleaned 30 milliliters garlic -- peeled and split 2 teaspoons dried basil -- or 2 sprigs -- boiling water

1/3 1 1/4

-----for the topping----cup margarine tablespoon garlic -- chopped cup fresh basil -- chopped

Arrange asparagus in a layer in large,deep skillet along with the garlic and bas il.(This may have to be done in two batches.)Pour boiling water over to about 1" deep.Cover and bring to a boil.Cook for 8 minutes or until crisp-tender. While the asparagus is cooking,prepare the topping by melting the margarine in small pan.Add the garlic and saute for 1 to 2 minutes.Stir in basil. Drain asparagus,discarding split garlic (and basil sprigs,if used.),and arrange in serving dish.Spoon basil topping over.Makes 8 to 10 servings.....

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Nutr. Assoc. : 0 * Exported from MasterCook * Stir-Fried Asparagus Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------davis (mwmv49a) 2 tablespoons vegetable oil 20 milliliters garlic -- minced 1 pound fresh asparagus; -- stalks & cut into 2" pieces 2 tablespoons black bean sauce 1/4 cup chicken broth 1 tablespoon soy sauce 2 tablespoons sesame oil Add oil to a large nonstick skillet or wok over medium-high heat. Add garlic and stir for about 1 minute. Add asparagus tips and stalk pieces and stir-fry for 3 minutes. Mix together black bean sauce, chicken broth, soy sauce and sesame oi l in a small container, then pour over asparagus. Stir and let cook for another minute until sauce is heated through and asparagus is tender-crisp. Serve immed iately. From Candy Sagon, "Washington Post", 4/22/92. Per serving: 171 calories, 5 gm protein, 8 gm carbohydrates, 15 gm fat, 2 gm sa turated fat, 2 mg cholesterol, 1063 mg sodium.

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Nutr. Assoc. : 0 * Exported from MasterCook * Stir Fried Asparagus Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound asparagus 1/2 teaspoon instant chicken bouillon 1 tablespoon water -- cold 1 1/2 cups mushrooms, fresh -- sliced 1/2 cup water 1 tablespoon cornstarch 2 tablespoons vegetable oil 1/8 teaspoon pepper -- fresh ground blk Cut asparagus into 1" pieces and steam lightly. Mix 1/2 c water and the dry boui llon; reserve. Mix cornstarch and 1T water; reserve. Heat oil in wok or 12 inch skillet over medium heat. Add asparagus, mushrooms, salt & pepper. Stir fry abou t 1 minute. Stir in bouillon mixture and heat to boiling. Stir in cornstarch mix ture. Cook and stir until thickened, about 10 seconds. Serve as a side dish or e ntree. 90 calories per serving.

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Nutr. Assoc. : 0 * Exported from MasterCook * Spargel In Weisser Sosse (White Asparagus In Recipe By : Serving Size : 4 Categories : Preparation Time : 0:00

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------29 ounces white asparagus -- (2 cans) 2 tablespoons margarine 2 tablespoons unbleached flour 1/2 cup -- asparagus liquid 1/2 cup milk 4 ounces ham -- cut into julienne st 1/8 teaspoon nutmeg -- freshly grated 1/4 teaspoon salt Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a sau cepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir cons tantly over low heat until sauce thickens and bubbles. Add cooked ham and season ings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in p reheated serving dish.

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Nutr. Assoc. : 0 * Exported from MasterCook * Saucy Asparagus Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 can cream of asparagus soup -- (10 3/4 oz.) 2 tablespoons milk 2 packages frozen asparagus cuts -- or (10 oz. each) 1 1/2 pounds fresh asparagus spears -- trimmed and cut -- into 1" pieces In 2 quart saucepan over medium heat, combine soup and milk. Heat to boiling, stirring often. Add asparagus. Cover, cook over low heat 10 minutes, or until asparagus is ten der, stirring occasionally. Serve with grated Parmesan cheese if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Lemony Asparagus Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------lisa crawley tspn00b----1 pound fresh asparagus -- cooked 2 tablespoons butter 1/2 cup mayonnaise 1/4 teaspoon salt 1/8 teaspoon white pepper 1/8 teaspoon dry mustard 1/2 large lemon -- juiced 1/2 cup bread crumbs 1/3 cup parmesan cheese -- grated Place cooked asparagus in shallow greased casserole in single layer. Melt butter ; heat until golden brown. Blend in mayo, seasonings, and lemon juice; pour over asparagus. Sprinkle with crumbs, then cheese. Bake in preheated 375 oven 15 min . or til browned. Can be prepared in advance and reheated. Yield: 4-6 servings .

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Nutr. Assoc. : 0 * Exported from MasterCook * Lemon-Sesame Asparagus Recipe By : Serving Size : 4 Categories : Preparation Time : 0:00

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------grosz vbff60a 1 1/4 pounds fresh asparagus 2 tablespoons rice wine vinegar 1 tablespoon water 1 teaspoon dark sesame oil 1 teaspoon lemon juice 1 1/2 teaspoons sesame seeds -- toasted lemon rind strips -- optional Snap off tough ends of asparagus. Remove scales if desired. Steam 4 minutes or until crisp tender. Set aside and keep warm. Combine vinegar and next 3 ingredi ents; stir well. Pour over asparagus; toss gently to coat. Sprinkle with sesam e seeds; garnish with lemon rind, if desired. FROM: MICHAEL GROSZ (VBFF60A)

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Nutr. Assoc. : 0 * Exported from MasterCook * Jumbo Shrimp & Asparagus Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------garnett pjxg05a 2 bn fresh asparagus -- cut into 1 inch lengths 2 cups water 2 tablespoons cooking oil 24 large shrimp; cleaned -- and lengthwise in half 2 teaspoons fresh ginger -- chopped 2 tablespoons soy sauce 1 teaspoon sugar 1 teaspoon sherry 1/8 teaspoon salt Add the asparagus pieces to the water. Bring to a boil and continue to cook for 3 minutes. Drain and save 2 Tbs. of the cooking liquid. Heat the cooking oil in a heavy skillet. Add shrimp pieces and cook until the color changes..about 5 mi nutes. Add the asparagus, ginger, soy sauce, sugar, sherry and salt. Finally, st ir in the 2 Tbs. asparagus water and continue to cook for 5 minutes.

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Nutr. Assoc. : 0 * Exported from MasterCook * White Asparagus In White Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------29 ounces white asparagus; (2 cans) 2 tablespoons margarine 2 tablespoons unbleached flour 1/2 cup asparagus liquid 1/2 cup milk 4 ounces ham;cut into julienne strips 1/8 teaspoon nutmeg; freshly grated 1/4 teaspoon salt Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine ucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. onstantly over low heat until sauce thickens and bubbles. Add cooked ham sonings. Gently stir in asparagus spears; heat through but do NOT boil. in preheated serving dish. in a sa Stir c and sea Serve

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Nutr. Assoc. : 0 * Exported from MasterCook * White Asparagus In Ham Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------lisa crawley tspn00b-----

2 2 2 1/2 1/2 4 1/8 1/4

cans tablespoons tablespoons cup cup ounces teaspoon teaspoon

white asparagus 14 1/2 oz ea butter flour reserved cooking liquid from -- asparagus milk cooked lean ham -- julienned nutmeg salt

Drain asparagus; reserve 1/2 c liquid. Heat butter in saucepan. Add flour; blen d. Gradually pour in asparagus liquid and milk; stir constantly over low heat u ntil sauce thickens and bubbles. Add ham and seasonings. Gently stir in asparagu s; heat through, do not boil. Serve in preheated serving dish.

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Nutr. Assoc. : 0 * Exported from MasterCook * Thai-Style Asparagus W Chiles, Garlic & Basil Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------cook's illustrated 5/6 93----1 tablespoon vegetable oil 1 tablespoon garlic -- minced 1 tablespoon serrano or jalapeno chile -- minced 1 1/2 pounds asparagus; snapped -- steamed slightly undercooked 2 tablespoons soy or fish sauce 1 teaspoon dark soy sauce (opt'l) 1 tablespoon water 1 tablespoon sugar 1 cup basil -- chopped 3 large chiles of your choice -- slice diagonal into thin ovals -- or 9 thin strips cut red pepper 1. Heat a wok or large, deep skillet over high heat. Add oil and swirl to coat surface. 2. Add garlic and minced chile; toss until garlic begins to turn golden , about 15 seconds. 3. Add the asparagus; stir-fry until coated with oil, about 15 seconds. 4. Add soy sauces and 1 tablespoon water; stir-fry until basil wilts . Serve hot or at room temperature. Note: Adapted from a recipe by Nancie McDerm ott (author of Real Thai, Chronicle Books, 1992), this Asian-style dish needs on ly simple grilled chicken or fish and steamed rice to round out its full flavors .

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