Holiday Asparagus Recipes

Steps:

• Preheat oven to 450 degrees F.
• Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
• Meanwhile, put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
• Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
• Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over the top.

Steps:

• In a small pot simmer the vinegar, sugar, water, salt, pepper and both pickle juice's till the sugar has completely dissolved, this usually takes about a minute. Once the sugar has dissolved simmer for 5 minutes and turn off and let the brine cool down.
• Seed and remove the pith from one jalapeno pepper but keep it in the other ones.
• Chop the jalapeno peppers, the red onion, chipotle pickles and sweet pickles.
• Once the brine has cooled add the jalapeno, red onion and both pickles, mix and let sit out for 30 minutes, stirring often.
• Cut the roasted red peppers into strips.
• Trim the asparagus { breaking at the snap part } and bring a pot of salted { 1 tablespoon sea salt } water to a rolling boil, add the asparagus and blanch for 1 to 1 & ½ minutes { depending on how large the asparagus are }. Remove them and put them into ice cold water. Drain and set aside.
• Put the cooled asparagus into the Mason jars and add the roasted red peppers. Add the brine and chopped vegetables to the jars.
• Do not pack the asparagus in the jars to tightly; you want them to soak in the brine. You'll notice that this brine only come ½ up the jars. I've tried this with the brine coming all the way to the top, but I felt it made the tips to mushy. The way I do it is to once a day I'll CAREFULLY turn the jar over leaving it for 24 hours{ making sure the lids are screwed on tight}.These are ready to eat after 2 days, but the longer they sis the better they taste.
• When you are done cutting the jalapeno's make sure to wash your hands thoroughly. And you can control the amount of kick, by de-veining & seeding two or all three of the jalapenos.
• And also when trimming the asparagus depending on how big your Mason jar is you may have to trim them further to make sure they will fit.

Steps:

• Sauté almonds and cranberries in heated oil set to medium.
• While sautéing, chop asparagus into 2 inch pieces.
• When almonds are about to turn a golden brown, move almonds and cranberries to a casserole and set aside.
• In the same oil, sauté asparagus until they are a beautiful bright green.
• When finished, add asparagus and Feta cheese to the casserole and toss lightly until mixed thru.
• Serve immediately while still warm.

Steps:

• Preheat the oven to 400 degrees F. Divide the asparagus spears into 12 bundles. Carefully wrap 1 piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tips. Secure the bacon-wrapped spears with a toothpick. Lay the bundles in a low-sided casserole dish. In a medium saucepan, combine the brown sugar, butter, soy sauce, garlic salt and pepper. Bring the mixture to a boil. Pour the hot sugar mixture over the asparagus bundles. Transfer the dish to the oven and roast until the spears have begun to wilt and the bacon looks fully cooked, about 25 minutes. Remove the toothpicks before serving.

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:

• 1. Drain asparagus,save liquid & mix with mushroom soup in a bowl,set aside for layering
• 2. use a large glass casserole dish (oven proof) Start with your 1st layer of potato chips,2nd asparagus,3rd soup thinned out with liquid of asparagus,4th grated cheddar cheese,Start over with 1st,2nd,3rd,4th layer of crumpled potato chips /grated cheddar cheese & bake 1hr @ 350 degree's
• 3. MAKE WITH LOTS OF LOVE.....

Steps:

• Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.