Asparagus: easy recipes? How can I cook them?

Easy recipes will be very much appreciated.Asparagus: easy recipes? How can I cook them?
I love this one:





Take your aspagagus and brush with melted butter. They should be coated, but not drenched. Sprinkle salt and pepper to taste over them. Roast in an oven at 300 degrees Farenheit for about 10 minutes. Check them, then roast until they are slightly golden, and tender when poked with a fork. Serve hot, cold, or warm over rice, pasta, polenta, etc. Optional lemon or lime squeeze goes well with the flavors.





OR- do the same except use olive oil instead of butter, and saut茅 them in a pan until browning and tender.





TO CUT THEM: Just hold both ends and bend it. It will eventually snap. Then use that one piece as a guide to cut the rest of your asparaguses.





Good luck!Asparagus: easy recipes? How can I cook them?
Gratin?


Peel them and put in boiling and salted water.


Cook them for 10 minutes, until become tender.


Put asparagus into a large plate (microwave resistant) put up slices of jam or bacon then slices of cheese.


Put in microwaves and grill !


http://www.flickr.com/photos/cips/485396鈥?/a>








In Milan we use cook eggs fried and put them on asparagus (cook in boiling and salted water)


http://www.flickr.com/photos/lamiacucina鈥?/a>
Try the following





Roasted asparagus with blood orange aioli





For the blood orange aioli


2 garlic cloves, unpeeled


200-300ml/7-10floz olive oil


2 blood oranges, juice only


2 free-range egg yolks


1 free-range egg


1 tbsp chopped fresh dill


salt and freshly ground black pepper


陆 lemon juice only (optional)


For the roasted asparagus


500g/18oz fat asparagus spears


olive oil





Method


1. Preheat the oven to 150C/300F/Gas 2.


2. For the blood orange aioli, snip the ends off the garlic cloves. Put them on a small oven tray, drizzle them lightly with olive oil and roast them in the oven for 10-15 minutes until they are soft and then squeeze the flesh from the skins.


3. Put the blood orange juice in a small pan and heat gently until reduced by half. Leave to cool for a few minutes.


4. Put the roasted garlic, egg yolks, egg and dill in a food processor and blend for one minute. With the motor still running, pour in the olive oil very slowly until the aioli is very thick.


5. Gradually add in the blood orange juice until you are satisfied with the colour and flavour and you have a sauce with a dipping consistency. Season with a little salt and freshly ground black pepper. Taste the aioli and add a little lemon juice if you wish.


6. For the roasted asparagus, turn the oven up to 200C/400F/Gas 6. Snap the tough ends off the asparagus and discard. Lay the asparagus on an oven tray, drizzle with a little olive oil and season with salt. Roast in the oven until just tender and lightly browned, but still crisp, about 4-5minutes.


7. Serve immediately with the blood orange aioli as a dip.





Asparagus with mint, parsley and honey vinaigrette


For the dressing


15g/陆oz flatleaf parsley


15g/陆oz mint


2 tbsp white wine vinegar


1 tsp honey


150ml/5fl oz groundnut or sunflower oil


salt


freshly ground black pepper


For the asparagus


250g/9oz fresh British asparagus


salt





Method


1. To make the dressing, strip the leaves and finer stalks off the thick stems of the herbs. Pile the leaves into a liquidiser and add all the remaining ingredients.


2. Liquidise to a smooth emulsion, taste and adjust the seasoning. Pour into a jug.


3. Trim the tough lower part of the root from the asparagus. Cook in lightly salted water, simmering gently, for about 5-8 minutes until just tender.


4. Drain and run quickly under cold water to set the colour and prevent overcooking.


5. Serve the asparagus warm or at room temperature with the dressing.
1. Get a non-metallic bowl.


2. Place in asparagus.


3. Put in a table spoon of water.


4. Cover with clingfilm and pierce several times.


5. Place in microwave and cook for 3min 650W or 2mins 850W.





Ta daaaaaaaa!!!





They are supposed to be hot but still crunchy, but it depends on your taste - you might like them softer. Just adjust the time a little depending on how they came out.
Sesame Roasted Asparagus:





Ingredients





1 lb. or 1 bunch asparagus, washed and hard ends trimmed


2 tsp. sesame oil


1/2 tsp. salt


1 Tbsp. sesame seeds





-Preheat oven to 475 F


-Toss ingredients in a large bowl and then lay them on a baking sheet


-Put them in the oven for 10-12 minutes
Oh i love asparagus in fact in might be my favorite vegetable.. my way is very simple.. i just put a little bit of butter in a skillet just enough that when its melted it will coat all the spears... add a little salt, pepper and a tiny bit of garlic... don't overdo the garlic or you will lose the vegetables flavor... and just saute until the desired tenderness..yummy, fast and simple.
the restaurant i used to work at usually cooked them in boiling water and then drizzled hallendaise sauce (the stuff on eggs benedict) on it. it was delicious!
They're so expensive and taste so good that I don't do much with them. Usually fry them in a tiny bit of sesame oil and soy sauce for 4-6 mins and then sprinkle with sesame seeds
I like to trim and steam it. I have it hot with butter or cold with mayonnaise.
Pan fry or griddle using only a bit of seasoned butter. Very tasty !
drop them into boiloing water for three minutes.


set on a plate and drizzle over some melted cheese. any kind you like
Grill them with butter, garlic and sea salt
Toss them on the grill with salt, pepper, garlic and olive oil... yumm!!
I like them steamed with soy sauce, or ';fried'; in it.


yum!
Roll in BBQ sauce and grill on the BBQ... drizzle with olive oil, scatter with garlic and sprinkle with lemon juice and roast (with red peppers and zucchini mmmm)... Steam lightly and serve with dips (mmmm taramasalata, ooh pesto...!). Or of course lightly steamed with Hollandaise sauce as below:





Easy Hollandaise Sauce


This is an easy recipe for Hollandaise sauce. The recipe is pretty much right from The Frugal Gourmet [amazon.com] cookbook, with just a couple notes from me.





Recipe by: The Frugal Gourmet [amazon.com]


Servings: 8


Preparation Time: 0:15


Categories: Sauces





Ingredients


4 egg yolks


陆 teaspoon salt


陆 teaspoon dry mustard -- I use Coleman's


1 Tablespoon freshly squeezed lemon juice - juice from about 陆 a lemon


1 shot tobasco -- see Notes below


录 pound butter (one stick)


Preparing the Sauce


This sauce is delicious, and is my favorite for putting on practically everything. The old method of preparation, using a double-boiler, was time-consuming and definitly not foolproof or even easy. This method, using a blender, or Cuisinart (food processor) works very well and is quite simple and easy.





Melt the stick of butter in a sauce pan, and keep warm. Into the blender place the yolks, salt, mustard, lemon juice, and Tobasco. Blend for three seconds. Heat your melted butter until it just starts to sputter, but not burn. Then turn the blender back on, and while the blender is going, slowly pour in the hot butter. The temperature of the butter is the secret: It must be very hot, and the hollandaise will thicken immediately. To make a smoother silkier sauce, use only the clarified portion of the melted butter, carefully pouring and leaving the white milk solids in the sauce pan. Personally, I find that pouring in all the butter, including the milk solids, makes for a tastier sauce, and seems less wasteful to me.





The texture should be that of a thick sauce. If your sauce is more of a custard, or if it resembles curdled milk, then you added the butter too quickly.





Serve on vegetables, poached eggs, or meats, potatoes, spouses...





Notes :


A ';shot'; of Tobasco, means one squirt from the bottle.


Twist the lemon peel to get some of the lemon oil in the fresh squeezed lemon juice.


If using a Cuisinart, which is what I use as it works quite well. Remove the white pusher, and slowly pour the hot butter through the pusher opening.


I have been told that 陆 teaspoon salt makes this sauce too salty, although I like it with 陆 teaspoon salt, so you may want to use only 录 of a teaspoon.


I love this easy hollandaise sauce on asparagus, or broccoli, or salmon, or eggs Benedict, or just about anything.





Reheating Tip:


If you try to reheat leftover hollandaise sauce in the microwave, or on a stove top, the results will be disappointing, the egg portion of the sauce cooking hard, or the sauce separating. So what you do is allow the sauce to come to room temperature, and then spread the solid chunks of it on the hot food on which you want the sauce. Cover the food, and in a minute or two the hollandaise will have become a sauce again.





Personally, I like it best BBQd, and tossed with other BBQd veg, eg. peppers, zucchini, mushrooms... A bit of salad dressing tossed through can be lovely too.