ASPARAGUS BEEF ROLL-UPS
In Plano, Texas, Kris Krueger creates these easy and elegant appetizers with asparagus spears, roast beef slices and a cream cheese-horseradish spread. "I make them for all of my parties and have received many recipe requests," she says. "They're a snap to assemble."
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 dozen.
Number Of Ingredients 4
Steps:
- In a large skillet, bring 1-1/2 cups water to a boil. Add asparagus; cover and boil for 2-3 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry., In a small bowl, combine cream cheese and horseradish. Pat beef slices dry with paper towels. Spread each slice with a thin layer of cream cheese mixture; top with an asparagus spear. Roll up tightly. Refrigerate until serving.
Nutrition Facts : Calories 101 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 269mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
ASPARAGUS BEEF SAUTE
I love filet mignon but not its price, so I came up with a recipe for more affordable beef tenderloin tail. Now I cook it once a week, plus my husband loves taking the leftovers to work. -Linda Flynn, Ellicott City, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan., In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.
Nutrition Facts : Calories 328 calories, Fat 22g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 540mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.
BEEF AND ASPARAGUS NEGIMAKI
This Japanese appetizer makes a great bite-size hors d'oeuvre for parties.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat a grill or grill pan until hot, or prepare oven broiler. Bring a medium saucepan of salted water to a boil. Cut off asparagus ends to within 3 1/2 inches from tips; reserve bottoms for another use. Place tips in boiling water; cook until bright green but still crunchy, about 1 minute. Prepare an ice-water bath. Drain asparagus; transfer to an ice-water bath to stop cooking. Drain asparagus again in a colander, and set aside.
- Whisk together soy sauce and sugar until dissolved; set aside. Cut scallions into 3 1/2-inch lengths, julienned lengthwise; set aside.
- Slice tenderloin into 1/4-inch-thick pieces. Place one slice between two pieces of plastic; pound lightly to an even thickness. Remove plastic; trim into 2-by-5-inch rectangle. Repeat with remaining beef.
- Dip a piece of beef in soy-sauce mixture, and place on a clean surface. Season with pepper. Place 1 piece of scallion and 2 asparagus tips across 1 end of beef, so vegetables extend over edges; roll. Set aside. Repeat with remaining beef and vegetables.
- Grill or broil negamaki, brushing with sauce and turning, until slightly charred and medium rare, about 2 minutes. Serve.
ASPARAGUS ROAST BEEF ROLL-UPS
Steps:
- Stovetop Instructions:
- Half-fill a large bowl with ice water. Place a steamer rack insert in a large pot. Fill the pot with water so it reaches just below the steamer rack. Place the pot over high heat, cover it with a lid, and bring the water to a boil. Add the asparagus, cover the pot (leaving the lid slightly ajar), and steam the asparagus until crisp-tender, 3 to 5 minutes, depending on thickness. Transfer the asparagus to the bowl of ice water to stop the cooking. Drain well. Meanwhile, in a small bowl, mix the horseradish and sour cream until well combined. Season with salt and pepper. Lay 1 1/2 ounces of the beef on a flat work surface or cutting board. Spread one-quarter (about 1/2 tablespoon) of the horseradish mixture over the beef, leaving a small border. Place 3 asparagus spears at one of the narrower ends of each beef slice so the tips hang over. Roll the beef around the bundle of asparagus until you reach the other end of the beef. Repeat with the remaining roast beef, horseradish mixture, and asparagus to create 3 more roll-ups. Serve immediately.
- Microwave Instructions:
- Follow the directions above, except instead of steaming the asparagus, add 1 tablespoon of water and the asparagus to a medium microwave-safe bowl or dish. Cover the dish with a microwave-safe plate. Microwave on high for 1 to 2 minutes, or until the asparagus is crisp tender. Transfer the asparagus to a bowl of ice water to stop the cooking. Drain well.
ASPARAGUS NEGIMAKI (JAPANESE BEEF ROLLS)
Asparagus and beef roll, seasoned with teriyaki sauce, and grilled. An extremely simple dish to prepare which makes an elegant presentation as an appetizer; it also works well as the main dish served over steaming white rice.
Provided by threeovens
Categories Vegetable
Time 15m
Yield 24 beef rolls, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat grill pan until hot; bring salted water to a boil over medium high heat in a saucepan.
- Blanch asparagus spears for 1 minute; drain and plunge in an ice water bath to stop cooking.
- In a small saucepan combine soy sauce, sugar, mirin (or dry sherry), ginger, and garlic; heat over medium heat until reduced and slightly thickened; set aside to cool.
- Cut green onions in fourths, lengthwise, so you have long strips.
- Slice beef in 1/4 inch slices, then pound to tenderize and thin out.
- Dip beef slice in soy sauce mixture and place on a clean work surface; season with pepper.
- Place an asparagus spear and a piece of green onion on the beef slice and roll up.
- Do the same with the remaining asparagus and beef.
- Grill beef rolls about 2 minutes until slightly charred and medium rare. Turn several times and brush with soy sauce mixture.
- Remove to a serving platter and drizzle generously with soy sauce mixture.
ASPARAGUS BEEF BUNDLES
Great alternative to normal appetizer party fare. Easy to prepare. Can be made the day before and refrigerated until ready to serve.
Provided by BurntMuffin
Categories Appetizers and Snacks Wraps and Rolls
Time 55m
Yield 25
Number Of Ingredients 7
Steps:
- Bring a pot of water to a boil. Drop asparagus into boiling water and cook for 2 minutes; drain. Immediately plunge asparagus into a bowl of iced water.
- Mix cream cheese, horseradish, parsley, and chopped chives in a bowl. Lay thinly sliced beef onto a large sheet of waxed paper. Spread cream cheese mixture over each roast beef slice. Place one asparagus spear onto each slice so the tip overlaps an edge. Roll beef slice around the the asparagus. Secure by tying a chive around the wrapped asparagus.
- Arrange rolls on a plate and cover with plastic wrap; refrigerate at least 30 minutes.
Nutrition Facts : Calories 48.9 calories, Carbohydrate 1.2 g, Cholesterol 16.4 mg, Fat 3 g, Fiber 0.4 g, Protein 4.6 g, SaturatedFat 1.8 g, Sodium 207.6 mg, Sugar 0.5 g
ASPARAGUS, ROAST BEEF ROLL-UPS
Make and share this Asparagus, Roast Beef Roll-Ups recipe from Food.com.
Provided by Merle 1
Categories Vegetable
Time 20m
Yield 2 cups
Number Of Ingredients 7
Steps:
- in large mixing bowl mix cream, juice, horseradish, salt and cayenne.
- whip til stiff peaks form.
- serve with asparagus rolled in slice of the roast beef.
ASPARAGUS BEEF ROLL UPS
I quarter this recipe and make these for lunch once in awhile because my DH and kids wouldn't think of eating asparagus. They are really meant to be an appetizer.
Provided by Lisa Lou Who
Categories Lunch/Snacks
Time 15m
Yield 3 dozen rolls
Number Of Ingredients 5
Steps:
- In a large skillet, bring water to a boil. Add asparagus, cover and boil for 2-3 minutes or until crisp-tender.
- Drain and immediately place aspargus in ice water. Drain and pat dry.
- In a small mixing bowl, combine cream cheese and horseradish.
- Pat beef slices dry with paper towels.
- Spread each slice with a thin layer of cream cheese mixture; top with an asapargus spear and roll up tightly.
- Refrigerate until serving.
Nutrition Facts : Calories 477.7, Fat 34.3, SaturatedFat 17.6, Cholesterol 157, Sodium 370.9, Carbohydrate 12.2, Fiber 4.1, Sugar 6, Protein 34.2
BEEF WITH FRESH ASPARAGUS
I believe this is from the Yan Can Cookbook that I borrowed from my sister-in-law years ago. This is a flavorful and colorful combination. I think I may have added more soy sauce during the cooking process when I made this, so naturally, make the necessary adjustments to suit your family. It would probably be good with a little heat added to it (crushed red pepper or chiles maybe) Prep time includes 2 hours for marination.
Provided by pattikay in L.A.
Categories Vegetable
Time 2h25m
Yield 4-5 serving(s)
Number Of Ingredients 16
Steps:
- Mix together soy sauce, wine, sesame oil, ginger, cornstarch and oil for marinade.
- Cut beef across the grain into 1 1/2 by 2 inch slices. Marinate 2 hours.
- Break off and discard tough ends of asparagus. Cut diagonally into 1 1/2-2 inch lengths.
- Peel and cut carrot into 1/2 inch rounds.
- Heat oil in wok or skillet over high heat.
- Add ginger and stif for 30 seconds.
- Add beef to skillet and stir-fry till redness disappears, about 1 1/2 to 2 minutes. Remove and set aside.
- Add asparagus and carrots to wok/skillet, stirring for 30 seconds.
- Stir in remaining ingredients, except cornstarch solution.
- Cover and cook for 2 1/2-3 minutes.
- Return beef to skillet, stir well and thicken with cornstarch.
- Serve hot over cooked rice.
Nutrition Facts : Calories 232.3, Fat 16.5, SaturatedFat 3.8, Cholesterol 23.2, Sodium 387.4, Carbohydrate 6.6, Fiber 1.6, Sugar 2.3, Protein 14.1
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