Asparagus 

When you prepare to cook fresh asparagus you need to clean it very well by washing several times under cold running water. Then you need to break off the tough bottoms of the stems. 

Roasted Asparagus and Mushroom 

  • 1 bunch fresh asparagus
  • ½ lb. fresh mushrooms 
  • 2 teas olive oil
  • 2 sprigs fresh rosemary, minced 
  • Salt & pepper to taste 

Clean and trim the asparagus and clean the mushrooms.  If mushrooms are large cut them in smaller pieces.  Preheat oven to 425 degrees F.  Spray baking sheet with cooking spray.  In mixing bowl combine the asparagus, mushrooms, olive oil, rosemary and salt and pepper.  Toss to coat the vegetables well.  Lay the vegetables in a single layer on the prepared baking sheet.  Place pan in preheated oven and roast vegetables for about 15 minutes or until asparagus is tender. 

Roast Asparagus with Thyme 

  • 2 lbs. fresh asparagus
  • 2 Tbsp. olive oil 
  • 2 teas. dried thyme or fresh thyme, chopped
  • Salt & pepper to taste. 

Clean and trim the asparagus.  Preheat oven to 425 degrees F.  Spray baking pan with cooking spray.  Place asparagus in single layer on baking pan.  Drizzle with the olive oil and sprinkle the thyme, salt & pepper over the asparagus.  Roast about 15 minutes or until asparagus is tender. 

Parmesan Asparagus 

  • 1 bunch fresh asparagus
  • 2 Tbsp grated Parmesan cheese 
  • ¼ teas garlic salt 

Clean and trim the asparagus.  Preheat oven to 400 degrees F.  Spray baking sheet with cooking spray.  Toss the asparagus with the olive oil.  Place asparagus on baking sheet in single layer and place in preheated oven.  Roast for 6 minutes.  Turn the asparagus over and roast for another 6 minutes or until asparagus is tender. While asparagus is cooking combine the Parmesan cheese and garlic salt in a small bowl.  When asparagus is removed from the oven sprinkle the Parmesan and garlic salt mixture over the asparagus. 

Fried Asparagus 

  • 1 bunch fresh asparagus
  • ½ cup oil 
  • 1 egg1 cup cracker crumbs 

Clean and trim the asparagus.  Cut the asparagus into 1-inch pieces.  Put about 2 inches of water in a saucepan, bring it to a boil and add the asparagus.  Cook the asparagus for about 3 minutes.  Drain the asparagus and pat dry with a paper towel.  Cover the bottom of a large heavy skillet with the oil and heat on medium heat.  In a small bowl whisk the egg.  In another bowl place the cracker crumbs.  Dip the asparagus pieces first in the egg and then in the cracker crumbs.  Fry the asparagus In the hot oil until the pieces are golden brown.  For even cooking, turn frequently.  If pieces are becoming too brown too quickly, reduce the heat.  Remove cooked asparagus from pan using a slotted spoon.  Drain on paper towels.   

Asparagus Soup 

  • 1 lb. fresh asparagus
  • 1 small onion, chopped 
  • 2 Tbsp. butter or margarine
  • 1 cup vegetable broth 
  • 1/8 teas. garlic powder
  • 1 cup milk 
  • Salt & pepper to taste 

Clean and trim asparagus.  Chop the asparagus.  In medium saucepan over medium heat combine the onion and butter and cook for 3 minutes or until onion has softened.  Add the asparagus, vegetable broth, garlic powder and salt and pepper.  Simmer covered until asparagus is tender, about 8 minutes.  Place this mixture in a blender and puree.  Return pureed asparagus mixture to saucepan.  Slowly stir in the milk.  Simmer until thoroughly heated.