Dinner Party Worthy Fresh Asparagus Recipes

Steps:

• Cut away the lower 4th of the asparagus and peel the stalk. This way the entire spear is edible will cook more quickly and at the same rate.
• Bring 2 inches of water to a boil in a casserole or skillet large enough to accommodate the asparagus in one single flat layer.
• Add the asparagus to the water, cover and quickly bring the water back to a boil. Uncover the skillet and simmer for 4 to 5 minutes or until the asparagus are just tender. They should be just cooked through but still with some crunch left it.
• Serving suggestions: For 1 pound asparagus, melt 4 tablespoons butter and mash in 2 hard boiled eggs. Season to taste with salt, pepper and snipped fresh chives. Dip warm asparagus into the mixture and accompany with bread.
• Serve asparagus at room temperature, either plain or dressed with vinaigrette and accompanied with goat cheese bruschetta.

Steps:

• Preheat the oven to 400 degrees F.
• Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

Steps:

• Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
• Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

Steps:

• Wash asparagus well & trim stem-ends so spears are 8" long. Parboil spears till just barely fork-tender, but still fairly crisp. Quickly drain & cover w/cold water to stop cooking process. Drain again when cool & set aside.
• Cut bacon slices crosswise, fry till crisp & drain well on paper towel.
• Slice ea egg crosswise into 6 slices.
• To assemble, pat asparagus spears dry w/paper towel & place equally in 6 groups in a 9"x13" baking dish. Top ea group w/1 sliced egg + equal amts of the crisped bacon pieces along their length & set aside.
• Microwave cream cheese in sml dish to soften & warm slightly. Set aside.
• Combine butter & flour over med-low heat to make a roux & gradually add milk. Use the flat a spatula to eliminate any lumps as you go.
• Do not overcook sauce. When milk has been added & the sauce is smooth & thickening, remove from heat & incorporate the softened cream cheese & lemon pepper seasoning salt.
• Spoon cream sauce over ea asparagus group, "dust" w/1 tbsp crushed croutons + sprinkle w/fresh chives or parsley.
• Bake in hot oven (400F) just till bubbling & serve immediately. (Can also microwave till heated through, but do not refrigerate as this will lengthen the cooking time & potentially cause the sauce to separate).
• NOTES: Sliced fresh mushrooms also work well as an addition -- For a 1-dish meal w/only a salad on the side, use this combo to stuff a well-pounded chicken breast & add mushrooms on top as a finishing touch.