Asparagus Pasta Supreme Recipes

Steps:

• In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain. Cover and refrigerate for at least 1 hour. In the same skillet, saute mushrooms, onions and walnuts in butter until mushrooms are tender. In a bowl, combine the mayonnaise, sour cream, salt and nutmeg. Stir in mushroom mixture. Cover and refrigerate for at least 1 hour. Just before serving, place asparagus on a serving platter; top with dressing and walnuts if desire.

Steps:

• To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
• Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
• Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.

Steps:

• Boil water for the pasta. Cook as you are preparing the garlic/asparagus sauce. In a skillet, cook garlic, red pepper flakes and hot pepper sauce in heated oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8 minutes. Add Parmesan cheese, mix well. Pour over hot pasta and toss to coat. Serve immediately.

Steps:

• In large skillet, heat oil and 2 Tbsp butter to melting, add in onions, garlic, celery, cook 4 min.
• Add in 1 c wine and simmer til reduced by 1/2.
• Add in shrimp and tomatoes with green chilis and incorporate, heat through 3-4 minute.
• (if shrimp is uncooked, cook til pink in color).
• In the meantime, have a 4 qt pan heating water with a pinch of salt, once boiling add in pasta, cook 4 minute Then add asparagus and stir. Cook til al dente. about 4 minute.
• Drain pasta and asparagus return to pan. Add in parmesan cheese and stir, pour into Casserole pan or Pasta plate. Then pour shrimp and veggie mix over top and serve.
• Served with a crusty tomatoe basil bread. (will post soon)and a Shiraz wine. YUMMY.
• *** cook time is overlapped as pot of water is cooking as you are making shrimp topping.

Steps:

• Preheat oven to 450.
• Steam asparagus for ten minutes, then arrange in an ungreased baking dish (any size will do).
• Melt butter and mix in soup mix and pour over asparagus. (If you don't want to use all the butter, cut the stick in half and replace with as much water.).
• Top with mozzarella cheese (as much as you want!).
• Bake at 450 for 12-15 minutes, until cheese is melted and golden-brown around edges. Serve hot.

Steps:

• Cook pasta according to package instructions.
• Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
• Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.

Steps:

• In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.