Steamed Asparagus And Mushrooms With Danish Havarti Cheese Recipes

Steps:

• Fill steamer or steamer pot with water and bring to a boil.
• Wash and slice mushrooms and place into colander of steamer.
• Wash asparagus and snap off end of stalks.
• Place on top of mushrooms in the colander.
• Cover and steam until the asparagus is tender yet still a bit crisp.
• Remove from colander to warm plate and immediately sprinkle cheese over top.
• Sprinkle sea salt over top using your discretion.
• Serve hot.

Steps:

• Place rack towards the top of the oven and preheat the broiler. Trim about 1"from the ends of the asparagus then cut eat stalk in half then cut each half lengthwise. Place on a sheet tray and toss with olive oil and a pinch of salt. Roast the asparagus until slightly tender and beginning to char, 1 to 2 minutes. Keep a close eye on the asparagus as it will cook quickly.
• Take two slices of spread and spread on the hummus. Divide the asparagus on top of each piece of bread and finish with a slice of Havarti. Return the tray to the oven and cook until the cheese is melted, 45 to 60 seconds.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
• Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

Steps:

• In a large skillet, heat drippings over medium-high heat. Add asparagus, mushrooms and onion; cook and stir until tender, 10-12 minutes. Sprinkle with almonds and Greek seasoning; heat through.

Steps:

• Place water in the bottom half of a steamer pan set. Add salt and butter, and bring to a boil.
• Trim the dry ends off of the asparagus. If the spears are thick, peel them lightly with a vegetable peeler. Place them in the top half of the steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender.

Steps:

• Trim stem ends from asparagus, then cut spears into 1 1/2-inch pieces.
• Heat refined coconut oil in a large skillet over medium heat. Add cremini mushrooms; cook, stirring occasionally, until just tender, 8 to 10 minutes. Stir in asparagus; cook until bright green and tender, 3 to 5 minutes. Add garlic in the last minute of cooking. Season with flaky salt and black pepper.