RECIPE # 4790 - ASAPARAGUS TIPS & RECIPES - Wednesday, - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4790 - ASAPARAGUS TIPS & RECIPES - Wednesday,

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ANN COX EASTES / KROGER

COOKING TECHNIQUES:


Microwave – Break asparagus stalks on the end; rinse with cold water and place in single layer on a large plate.  Cover with plastic wrap and cook on HIGH in the microwave for 2-3 minutes.  Remove and place asparagus in ice water to stop cooking process, if serving chilled.  If serving hot, eliminate step.

Roasting – Break asparagus stalks on the end, rinse with cold water and dry thoroughly.  Place on a roasting rack or baking pan.  Brush asparagus spears lightly with olive oil and sprinkle with salt.  Place in a preheated 400F oven.  Roast uncovered for 15-20 minutes or until crisp tender, turning once. 

ORANGE ASPARAGUS SALAD

1 lb asparagus, cooked and sliced diagonally

2 oranges, peeled and sectioned

½ c thinly sliced red onion rings

1 (7-10-oz) pkg spring mix lettuce leaves

2 T chopped, toasted pecans

Reduced fat raspberry vinaigrette dressing

 Divide greens evenly on 4 salad plates.  Top with asparagus pieces, orange sections, onion rings and sprinkle with pecans.  Drizzle with raspberry vinaigrette dressing.  Yield:  4 servings.

GREEK ASPARAGUS SALAD

1 lb cooked asparagus, cut into 1-inch pieces

2 Roma tomatoes, sliced

1 (4-oz) container crumbled feta cheese

1 green onion, diced, optional

1 (7-10-oz) pkg spring mix lettuce leaves

Reduced fat balsamic vinaigrette dressing

Divide greens evenly on 4 salad plates.  Top with asparagus pieces, tomato slices, feta and onions.  Drizzle with vinaigrette dressing.  Yield:  4 servings.

ROASTED ASIAN ASPARAGUS

1 lb asparagus

Reduced fat Asian dressing

2 T sesame seeds, toasted

Roast asparagus according to instructions above.  Place on serving platter and lightly drizzle with Asian dressing and sprinkle with sesame seeds.  Yield:  4 servings.

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