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.
