asparagus
1 lb. asparagus, ends trimmed, cut in 2” pieces 8 oz. Gruyere cheese, grated     Kosher salt 6 oz. ham or 4 oz. Prusciutto, finely chopped or ground in food processor 1 (10 oz.) French baguette, in 1/2” slices, grilled or toasted Extra-virgin olive oil 3 garlic cloves, peeled, cut in half   ...Read More
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1 lb. asparagus, trimmed and peeled 1/2 c. olive oil 3 carrots, cut in julienne strips 6 green onions, white and green portion, sliced diagonally 3 Tbsp. lemon juice 2 Tbsp. chopped fresh parsley     1 Tbsp. chopped fresh basil 1 lb. Penne, boiled and drained 1/2 tsp. salt Freshly ground black pep...Read More
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24 asparagus spears, fresh, medium-sized 6 Tbsp. mayonnaise 6 lettuce leaves 2 Tbsp. chopped pecans Bring large pot of water to boil. Wash asparagus and snap off tough bottoms of stems. When water is boiling add asparagus and let water return to a boil. Cook about three minutes until asparagus is cr...Read More
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3 1/3 c. prepared roasted red bell pepper 1/2 c. sun-dried tomatoes (in olive oil), drained, roughly chopped 1” slices of baguette   1/2 c. blanched, slivered almonds, toasted 6 cloves garlic, roughly chopped 2 Tbsp. white wine vinegar 2 Tbsp. chopped parsley 1/2 tsp. crushed red pepper, or to ta...Read More
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24 fresh, medium-sized asparagus spears 6 red leaf lettuce leaves 6 Tbsp. light mayonnaise 2 Tbsp. chopped pecans Bring large pot of water to boil. Wash asparagus and snap off tough bottoms of stems. When water is boiling add asparagus and let water return to a boil. Cook about three minutes until a...Read More
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4 large russet potatoes, baked 1/2 lb. ham, cut in julienne strips 2 c. hot cooked asparagus 2 hardboiled eggs, sliced Toasted sliced almonds (opt) Slit hot potatoes lengthwise and open by gently squeezing from bottom. Top hot potatoes with ham, aparagus and sliced eggs. Spoon sauce over top and gar...Read More
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5 lemons, divided 4 tilapia fillets 1/2 c. sun dried tomato  vinaigrette dressing 1 lb. fresh asparagus spears, trimmed Squeeze juice from 1 lemon; mix with dressing. Pour half over fish in shallow dish; turn to coat both sides of each fillet. Refrigerate 15 minutes to marinate. Refrigerate remaini...Read More
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1 (16 oz) can asparagus spears, drained 4 hardboiled eggs, sliced 8 oz. Velveeta cheese, sliced 1 1/2 c. bread crumbs 1 can cream of mushroom soup 1/4 c. broken cashews 1/4 c. melted butter Layer asparagus, eggs and cheese half at a time in well-greased casserole. Top with mushroom soup and cashews....Read More
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