asparagus

i am newbie here who is based here in the philippines. i was firstinterested with hydroponics until i read about your "poor man'shydroponics" version. actually this is the first time i heard aboutthe mittleider since it is not that popular in my country. i havesome questions and i hope you can help me on my queries,1. i have some experience with asparagus but the system is quitedifferent with this

Asparagus Soup Servings: 1 Ingredients: Asparagus Water Salt 1 qt Milk; or part cream 2 oz Butter Pepper Take asparagus, break into 1/2 inch pieces, boil until tender in saltedwater, add 1 qt good rich milk or part cream, add 2 ounces butter, seasonwith pepper and it is ready to serve. (...)

Since my last adventure with grilled asparagus salad, I had been itching to try the creamy Asparagus Soup which is considered to be a favorite way to devour the goodness of these stems. Its really easy to make, and there can be several variations that you can try. I chose to make a simple one with creamy white sauce mixed with onions, garlic and spices. Asparagus has a strong flavor by itself, so

2 1/2 cups diagonally sliced asparagus2 cups rinsed, dried and torn endive leaves2 large oranges, sliced into rounds1 red onion, thinly sliced1/3 cup raspberry vinegar2 tablespoons canola oil1 tablespoon orange juice1 tablespoon white sugarsalt and pepper to tasteTo a large pot of boiling water, add the asparagus. Blanch for1 minute; drain, and plunge asparagus into a bowl of cold water.Drain agai

With fish coated in fresh herbs, and asparagus on the side, this quick-and-easy dish is rich in nutrients and omega-3.Preparation Time 20 minutesCooking Time 15 minutesIngredients * 1/2 cup chopped mixed fresh herbs (such as parsley, mint, basil and chives) * 2 tsp finely grated lemon rind * 6 (about 150g each) firm white fish fillets (such as ling or perch) * 3 bunches asparagus, woo

Simple and delicious, you can't go past a chicken and pasta bake for an easy and hearty weeknight meal.Preparation Time 10 minutesCooking Time 30 minutesIngredients * 350g penne pasta * 1 tbs olive oil * 2 single chicken breast fillets, sliced * 1 medium brown onion, chopped * 1 clove garlic, crushed * 2 bunches asparagus, trimmed, cut into 5cm pieces * 300g sour cream * 1

Note: French version is on La cuisine de BabethRare cancer awareness: don't forget to check: Help beat sarcoma"He even enjoyed a second-round!" Who: Mathieu, What: asparagus.If you haven't been hibernating lately you've seen asparagus on every stalls: they are in the season at their best. Most of the time they end-up in my grocery shopping cart (I must tell you that I'm not ashamed to possess a gr

This is one of my very favorite vegetables to prepare. First, I got my kids hooked on canned Asparagus, which while probably not providing the proper amount of nutrients that it could have been providing, worked to let them enjoy the taste. Then we tried this recipe. And oh yum. Yum, yum, yum. This makes [...]

I guess if I were a responsible food blogger I would find some other way to cook my asparagus. I could, but I won’t. A farmer told me that we can expect to have asparagus for another two weeks so I’m just going to languish in my rut of grilled asparagus…I’ll enjoy every minute of [...]

Dumpster diving usually is something that I reserve for those time between paychecks when the pantry is full and cash is all but nonexistent. Recently I found myself diving for another reason and that reason is I’m tired! We are getting close to the opening of the restaurant and with that comes longer and longer days [...]

Guest blogging for Hippocrene Cooks this week is Jyoti Pathak, a founding member of the Association of Nepalese in America. She headed the cookbook committee of the association and spearheaded the production of the first Nepali cookbook self-published in Americas in 1986. Jyoti authored Taste of Nepal, which has been chosen as the “Best Foreign Cuisine Book” by Gourmand World Cookbook Awards i

I was initially very wary of using veggies like asparagus in Mexican food as it didn't seem very 'authentic'. Well, I've quickly gotten over that because many ingredients, whether authentic or not, can be turned into yummy Mexican-inspired meals with the right flavor combination.Wanting to enjoy the abundance of fresh, local, organic asparagus we've been getting from our CSA, I came up with these

This meal was really good. I modified the recipe from one of Chandelle's that can be found here. I basically changed the spice combination to suit our tastes and changed up the ingredients based on what we had on hand.'Burgers' are a great summer meal as you can make up a large batch, freeze what you don't use, and have yummy dinners that require the stove to be on for just long enough to cook the

I recently got together with Heidi Swanson of 101 Cookbooks to try out one of the recipes from her new cookbook, Super Natural Cooking. The recipe we selected is perfect for spring, a pesto made with blanched asparagus, baby spinach, pine nuts, Parmesan, garlic and olive oil, tossed with a mix of egg and green spinach noodles. Heidi calls this recipe "Straw and Hay Fettuccini Ta

Weight Watchers Asian Marinated Asparagus recipeMakes 4 servingsIngredients1 lb asparagus spears2 tablespoons lite soy sauce1/4 cup seasoned rice vinegar1 teaspoon sesame oil2 teaspoons gingerroot, chopped2 tablespoons waterPreparation1. Snap off the tough ends of the asparagus.2. Place the asparagus spears and 2 tablespoons water in a shallow microwave dish.3. Cover and microwave at high for abou

5"X7" Oil on board A very busy day, I hope next weekend is better because if this is any indication of what my summer is going to be like I may not be able to keep this up. I actually painted this a few weeks ago. It is a "spare" I have been holding in reserve for a day such as this. I did do some drawing today, but nothing that I felt I could post. $35 + Shipping $8.00 Canada $

Well it has been nice here the last couple of days. Not really warm but warm enough to open the windows and get fresh air. My house is probably only 63* inside right now but I will sacrifice so I can get some fresh air.Sunday was a very lazy day for us. James had wanted to go to Racine and visit his dad and grandparents but he of course did not plan ahead. He had Noelle call them at 8am and neithe

This fabulously simple and elegant feast was made possible by the kind farmers of Wisconsin. The lamb was procured back in December from Carrie and Eric Johnson of Jordandal Farm. I’ve been hording it for this exact meal…the first feast of the spear. But holy smokes, this lamb blew the asparagus out of the water. [...]

Gluten Free Mommy was mentioned in the May 2008 NFCA newsletter under “Hot Products.” How cool! Welcome to those of you who found the blog through the newsletter! If you don’t know about the NFCA, it stands for National Foundation for Celiac Awareness. It is a non-profit organization dedicated to finding [...]

Until recently, I was unknown to the culinary world of asparagus, or its health benefits. But since I started blogging about food, I have seen so many different ways to cook asparagus, that I was inspired to give this perennial herb a try. Low in calories and packed full of nutrients like Folic Acid, Vitamin K, potassium and flavonoids, its a boon for the body. And the best part, you can serve it

My father got bit by the frittata bug this week and made these for us for lunch a few days ago. This is a quick and easy, no-nonsense recipe that makes a terrific frittata in hardly any time at all. Asparagus Frittata Recipe Ingredients 2 teaspoons olive oil1 small onion, thinly sliced1/2 teaspoon salt1 poun

Fresh asparagus sauteed with almonds and lemon! 1 1/2 lb asparagus spears, fresh, small 1 tbsp margarine 2 tbsp fresh lemon juice 1/4 cup slivered almonds, toasted 1 pinch salt and pepper (or to taste) Directions Trim off the tough ends of the asparagus. Coat a large skillet with nonstick cooking spray, and add the margarine. When margarine is melted, add the asparagus [...]

Steamed asparagus with a lemon-dijon dressing! 2 lb Asparagus, fresh, trimmed 3 tbsp olive oil 2 tbsp fresh lemon juice 2 tsp dijon mustard 1/2 tsp black pepper 1/4 tsp table salt 4 tbsp bread crumbs, toasted 6 fresh cherry tomatoes, halved Directions Steam asparagus spears until tender; drain and place on serving platter. In small jar with tight-fitting lid, shake together oil, lemon juic

Ingredients:1 lb asparagus4 (5 ounce) salmon fillets1 fresh lemonlemon wedges (to garnish)4 sheets aluminum foil, to wrap (12-inch by 18-inch)salt (to taste)black pepper (to taste) Preparation:1. Preheat the oven to 450 degrees F.2. Snap the ends off the asparagus spears (they will break where tender) and divide into 4 equal portions.3. Spray the center of each foil sheet with some non-stick cooking spray.4. Place one salmon fillet in the center of each sheet, top with a serving of asparagus and drizzle with lemon juice.5. Sprinkle with freshly ground pepper and salt (to taste).6. Bring up the sides of foil and fold the top over twice.7. Seal the ends, leaving room for air to circulate inside the packet.8. Place the packets on a cookie sheet and cook in the oven for about 15 to 1

A recipe of my own creation, very Italian nonetheless. Quickly prepared, this makes an ideal romantic dinner soaked with enough Cognac to guarantee the meal will meet a successful outcome! I even list a most exquisite & highly appropriate musical accompaniment.

Asparagus is the Greek word for stalk or shoot and belongs to the family Asparagaceae. Although a native of Europe, Asparagus is grown well in the sub-tropics. The emerging shoots can be eaten as a vegetable, after harvesting the shoots that are 2-3cm thick and about 15-20cm long. The shoots, called spears, if allowed to [...]

Driving into the little town of Sierra de Yeguas a few kilometres from Campillos, we were greeted with the graceful statue of a white horse at its entrance. For Sierra de Yeguas literally means ‘Mountain range of the Fillies’, or female horses. A picturesque name for a very charming village, though it sounds much better [...]

Ingredients2 1/2 quarts water2 lbs pork bones2 teaspoons salt1 tablespoon fish sauce (nuoc mam)1 teaspoon vegetable oil1 garlic clove, chopped2 shallots or scallions, chopped (only the white part)1/2 lb crabmeat (canned, frozen or fresh)1/4 teaspoon fresh ground black pepper2 teaspoons cornstarch2 tablespoons water1 egg1 (15 ounce) can white canned asparagus, undrained (or fresh ones white or green)1/4 cup chopped fresh cilantro (Chinese parsley)1/4 cup chopped scallion topsPreparationDissolve the cornstarch in the 2 tbsp of water. Set aside.Bring water to a boil and put the pork bones inchesBring back to a boil, then cover and continue to boil the bones for 1 hour. Occasionally skim the top.Remove the bones from the stock and discard. Add the salt and the fish sauce to the stock.Heat the

Gremolata (a classic Italian garnish made from lemon peel, parsley, and garlic) gets a new twist here with the addition of tarragon. Servings: Makes 8 servingsIngredients5 pounds asparagus, trimmed, cut into 2-inch pieces (14 to 15 cups)4 cups chopped leeks (white and pale green parts only; about 4 large)1/4 cup olive oil6 cups (or more) low-salt chicken broth2 tablespoons minced fresh Italian parsley4 teaspoons finely grated lemon peel1 tablespoon minced fresh tarragon1 small garlic clove, mincedPreparationPreheat oven to 425°F. Combine asparagus, leeks, and oil in very large bowl; toss to blend. Divide between 2 large rimmed baking sheets. Sprinkle with salt and pepper. Roast vegetables until asparagus pieces are s

This frittata is tasty, healthy, easy and inexpensive to make. It's 4 WW points per serving and makes a beautiful brunch or light dinner.Weight Watchers Asparagus and Potato Frittata recipeMakes 4 servingsIngredients4 large eggs4 egg whites1 lb asparagus1 large baking potato, peeled and thinly sliced1 onion, chopped1/2 cup nonfat milk1/4 cup grated Parmesan cheese, divided1/4 teaspoon baking powder1/2 teaspoon saltPreparation1. Preheat the oven to 350 degrees F.2. Place the potato in saucepan and cover with water by 3 inches. Cover the pan and bring to boil over high heat; boil for about 5 minutes.3. Add the asparagus and boil for 2 more minutes.4. Drain and set aside to cool.5. In a bowl, combine the whole eggs and egg whites, three tablespoons of the Parmesan cheese, milk, baking powder

[...] in preventing lung cancer * Is energizing and fights chronic fatigue syndrome * Asparagus will lower blood pressure naturally * Asparagus is top of the list of alkaline foods * Asparagus stimulate hair production and is one [...]

[...] tract infections * Helps with treating HIV * Helps prevent multiple sclerosis * Asparagus contains anti cancer properties and is especially powerful in preventing lung cancer * Is energizing and fights chronic fatigue [...]

Healthy Recipes - An Easy Asparagus Recipe By Melinda Banks Behold the amazing asparagus! Just a half-cup of it cooked contains over 80 percent of the Recommended Daily Allowance (RDA) for vitamin C, and about 25 percent of the RDA for folic acid. (Folic acid helps prevent birth defects and is important for the formation of blood [...]

Growing up, I hated asparagus. I thought it tasted weird, had an odd texture and was downright lousy. These days my opinion has completely changed and I think it’s one of the tastiest veggies out there. Naturally it took a piece of cured meat to change all of that. That’s right, prosciutto-wrapped asparagus was how [...] Related Entries: Easy Elegant Appetizer Prosciutto PinwheelsIf you are looking for a super tasty appetizer â€"and prawns aren't your cup of tea â€" consider making these ...Yummy Link: Asparagus with Mustard Seeds and GingerI've become obsessed with asparagus lately. This is the first season it's happened, I'm not sure why. At any rate, ...British asparagus…grab it while you can!For those of us concerned about food miles, there's good news th

Serves: 4Preparation time:15 minutesCooking time: 25 minutes260 Calories/serving* 125 g blanched almonds* 1.1 litres vegetable stock or warer* 15 ml vagatavle oil* 4 celery sticks, diced* 450 g asparagus, trimmed and chopped* 30 ml chopped fresh parsley* 45 ml single cream* salt and pepper* cream, toasted flaked almonds and parsley to garinsh1. Place the almonds and stock in a blender or food processor and grind until verry smooth.Sieve the mixture, reserving the liquid, and discard the grains.2. Heat the oil in a large saucepan and gently fry the celery for 5-6 minutes.Add the asparagus and cook for 5 minutes.Pour the stock over the top and add the parsley. Cover and simmer for 15 minutes.3. Cool slightly, then puree in a blender or food processor until smooth. Returnto the pan and stir i

I recently discovered that the fun thing about having your friends randomly stock your kitchen is that it simulates a sort of Iron Chef competition: what delicious food can I make by combining what is on hand? Inspired by what we found, this afternoon for lunch my husband and I put together five-spice sesame crusted pork chops with asparagus in spicy orange sauce on the side. Not only was this a

This is an easy asparagus dish that has a refreshing citrus and ginger addition.You can serve this hot as a side dish, or cold as a salad.Weight Watchers Orange Ginger Asparagus recipeMakes 4 servingsIngredients1 1/2-2 lbs asparagus spears, washed and trimmed1 teaspoon fresh ginger, grated2 tablespoons hazelnuts (or your nuts of choice)1 garlic clove, finely minced1 teaspoon fresh lemon juice2 tablespoons orange marmalade2 tablespoons extra-virgin olive oil (or hazelnut oil)salt (to taste)black pepper (to taste)Preparation1. In a large frying pan, cook the asparagus in boiling salted water for about 3-4 minutes (until crisp-tender).2. Drain well in a colander, giving a cool rinse.3. Transfer the hot asparagus to a serving platter.4. In a small bowl, whisk together the ginger, orange marmal

Asparagus is a slim green vegetable that has many health benefits attributed to it. This vegetable is sometimes referred to as the aristocrat of vegetables. Many Greeks and Romans not only appreciated asparagus for its taste but also believed it possessed medicinal properties--from alleviating toothaches to preventing bee stings. Of course, such beliefs were purely mythical, but asparagus contains many healthy vitamins and minerals. Asparagus appears in markets as early as February, but the peak of its crop's season is April and May. Choose firm yet tender stalks. For the green variety, choose stalks with deep green or purplish tips that are closed and compact. Avoid excessively sandy spears. Stalks with a narrow diameter are tenderer than thick ones. Store stalks, with bottoms wrapped in

During a drive around Istria this weekend we stumbled upon Draguć. Its just another small, picturesque, hill-top Istrian town, with a main street, square, water fountain, dirt streets and church - a dime-a-dozen around the region. But after speaking to the owner of Buffet Zora (shown above), we discovered the town has even more to offer. Of [...]

No, A was not crying because he was being made to eat asparagus. Last night he was crying because he was having to WAIT for Mommy to cook the asparagus. I'm not making this up. :)While I'm bragging about my kids and what they will eat, C was eating hummus and dark rye bread for supper since he didn't want the spaghetti Daddy cooked.

Alyssa Milano has gone green in a new pro-vegetarian campaign for the People For The Ethical Treatment Of Animals (PETA) - by wearing nothing but lettuce, asparagus and cabbage leaves.The star wears a floor-length organic gown, which features an asparagus corset.The ad is part of PETA’s ‘Let Vegetarianism Grow On You’ campaign. Milano, who does not eat meat, is urging fans to boycott meat and checkout PETA’s free vegetarian recipes.Here is the photoshoot video :Source

Well, the sun may be shining gloriously in a clear blue sky, and things in the garden impatiently pushing their heads above ground, but the fact remains that it is still a long time until spring - and when the sun has gone down, it's time to close the shutters and draw the curtains against the outside world.....and hearty winter's fare for dinner is still very much in order.It doesn't come a lot heartier then this, a recipe from Ticino, in the north of Italy - at the point geographically where slabs of Polenta and haunches of meat appear, and you can tell that the cuisine has evolved in response to an unforgiving winter climate. The local name for the dish, rather unhelpfully, is merely Risotto alla Rustica - which conveys nothing of the many flavours and textures that you encounter within

USA - 2007Guy Camilleri (Danika, Rx) and Charles O’Hair (Secret Agent, Shamelove) star as brothers in this dramatic story of a seemingly perfect family, and the forbidden desire between two cousins that threatens to put an end to the family’s Christmas dinner.During this reunion of both brothers’ families, Daniel’s existence is immediately threatened by Uncle Guy’s free spirit. When Daniel’s daughter Brie refuses to eat her asparagus, Daniel feels the need to teach his brother a lesson in parenting...While their parents are arguing in the dining room, cousins Jacob and Gwen are sent to Jacob’s room to play with a jigsaw puzzle..CASTGuy CamilleriHo-JungCharles O' HairCaroline BielskisRenata Su ObalMichael JollyNatalie VigilDirected by Roman Wyden

Deceptively simple to make - it takes twenty minutes from start to finish - this starter is light and sophisticated, but with a beguiling flavour that definitely leaves you wanting more!If you don't have a steamer and you're unimpressed by the thought of constructing a version of one from bits and pieces in the kitchen, then I imagine this would work just as well if you bake it for ten minutes in a hot oven in a bain marie that you've covered with foil (as in the Scallop Mousseline recipe). I haven't tried doing it this way, but common sense suggests it should work.For Four.Ingredients: 1 lb Asparagus; 1 oz Butter; Salt; 1 Egg + 1 Egg Yolk; 200 ml Cream; finely chopped Parsley (for garnish).Method:1. Cut the Asparagus into 1" lengths. Place in a small pan along with the Butter; add 2-3 tab

2 pounds large sea scallops (about 16 scallops) Salt to taste 2 tablespoons cocoa powder 1/4 teaspoon ground cinnamon 1/8 teaspoon ground clove 1/8 teaspoon cayenne pepper 1/4 teaspoon black pepper 2 tablespoons olive oil Wash scallops extremely well to remove grit. Pat scallops dry, then lightly sprinkle with salt. In a small bowl, mix the dry ingredients together. Dredge each scallop in the cocoa [...]

If you are looking for an easy, healthy, and elegant holiday appetizer, look no further. This recipe for chilled asparagus with Wasabi dipping sauce has to be one of the simplest and most elegant appetizers I know. Since I first learned the recipe from my mother-in-law, this has become a family favorite. We served it last year at our New Year's party to rave reviews. People simply could not

I'm back from my short trip and have not quite finished with the laundry from the trip and not to mentioned the daily chores I still have to deal with *faint*. I wasn't in the mood to think of new dishes but it's good too as I still have quite a number of dishes I have not write out and I think I might need to cook the same dishes again to remember how it was done.This current dish was cooked quite some time ago. I had meant to use the prawns for a salad dish but decided that I wanted to have something hot instead. You may noticed that I had just did an asparagus dish recently. Well, asparagus is not always available in the wet market at my place and sometimes it's just too expensive to buy too. Since it was cheaper than usual, I bought a bunch ... again. How I wish it was so cheap, I could buy a big bunch back to make Cream of Asparagus. I just love it!Anyway, here's another way to cook asparagus ...Ingredients:12 medium Prawns, shelled retaining tail and deveined6 stalk Asparagu

Asparagus is one of my favourite vegetables. When I saw them in the market, I knew I had to grab some. I think I bought to much because I forgot I'm the only one enjoying it.Anyway, the last few sticks of asparagus were staring back at me when I opened the fridge, begging me to eat them because it would be a shame to die without being eaten.I had in mind to cook bean sprout so I'm used similar cooking method to do the asparagus instead.Ingredients:8 Asparagus, skinned and half5g Salted Fish, chopped into bits2 Clove Garlic, sliced2 teaspoon OilHow to do it:Heat oil in wok.Stir fry garlic and salted fish til fragrant.Remove and set aside.Add in the asparagus.Stir fry till cooked.Dish and sprinkle the earlier cooked garlic and salted fish over.Serve.Note:No seasoning required for this dish as the oil will be salty from the stir frying of the salted fish. Click HERE for printer-friendly version of an original recipehttp://feeds.feedburner.com/wokkingmum

2 tbsp. butter 2 tbsp. flour 1 bunch (10 oz.) fresh broccoli 1 sm. onion, finely chopped 2 tbsp. butter 1 qt. chicken stock or broth 1/2 c. heavy cream, warmed Salt and pepper Melt 2 tablespoons butter in a small saucepan, stir in flour. Cook 3 minutes over low heat, stir constantly. Cool. Set aside. If using broccoli: Wash and trim off tough part. Separate and cut into 1/2 inch pieces. In a large saucepan saute onion in 2 tablespoons butter until tender. Stir in broccoli, cover and cook 3 minutes. Stir in stock or broth, heat to simmering. Stir small amount of liquid into cooked flour and butter mixture until smooth; return mixture to saucepan; stirring until smooth. Simmer, covered until broccoli is tender, about 30 minutes. Remove from heat, cool slightly. Puree in electric blender, return to saucepan. Blend cream into soup. Taste and salt and pepper if needed. Serve. ------------------------

Autumn is a little warmer than normal this year, but the chilly weather has found us and it's perfect weather for soups! Our family loves creamy soups with a loaf of bread. Yes, even the kids. Why? How? Because remember; kids will eat what you give them. Serve it. Make them try three bites. They don't like it? Ok - after three bites if they truly don't like it they don't have to finish

not just one,but TWO whoopin bowls of asparagus soup for the soul!double WHOA!!and they all came from ONE of the sweetest, superdooper carin sisterrette/blogger i ever had the chance to meet,ARLENE of Life's What We Make It!life's undoubtedly crazy but as true as ur blog title, it really is, what we make of it. ur one fabulous blogger urself sis and ur site has this nice, comfy atmosphere that leave a certain "homey" type of impression to its visitors. in this regard, allow me to give them back, for u certainly deserve these two awards urself! not just once, but goin twice thrice.. and so on..my deep gratitude and appreciation for recognizin mine.I AM INCREDIBLY HONORED!the next words wud surely not be enough butit's all i can say at the moment:THANK YOU, THANK YOU FOR THE GIFTS, ARLENE.DAGHANG SALAMAT! For the Fabulous Blogger Award,may i pass this on to:PEKTOT(Life Is Like A Box Of Chocolates)who really stuck thru thin, thinner and thinnest; whose blog title is simply fantabulous

A native to temperate Europe and Western Asia, asparagus has perennial roots, which sends up each year an erect branching stem several feet in height. One of the most delicate, wholesome and appetizing products of the garden, its new shoots are juicy and succulent both for use as table vegetable and canning purpose. Varieties: There are few varieties of asparagus in the country. GREEN SEEDS

Asparagus setaceus have light, feathery foliage made up of tiny branchlets on wiry stems. Taller growing kinds may be trained up thin canes to form a delicate column shape. Trained around east- or west-facing windows they can give a charming "cottage" effect. They can also be included in fern groups in a hanging basket. Mini-climate Warm, filtered sun. Size These plants can produce stems up

How to make a tasty Farro Risotto with Asparagus for a great-tasting way to lose weight and look great.Gina Angelina's Fashion, Fitness and Skin Care Tips for Models http://fashionfitnesandskincaretipsformodels.blogspot.com/

These plants have arching stems which begin to trail with age. Each stem is covered in tiny branchlets, giving the plants a delicate, fernlike appearance; in fact they are not true ferns but related to the lilies. Use them to soften the outline of arrangements, or group with true ferns in a hanging basket. They thrive in most conditions and have a fresh, informal look which makes them suitable

Sydney has some great restaurants, especially around the Circular Quay area. You just have to walk anywhere along the Opera House side and you’ll find some great menus. What’s also great is the fact that the maître d’ of the restaurants are not pushy and very friendly. I was extremely impressed with the service. This inspired recipe comes from having something similar at a restaurant at Circular Quay. The sauce was made with cream, however I’m no fan of cream sauces and found it could easily be swapped for a lighter alternative - milk! Serve with a nice glass of Italian red Chianti. Ingredients: 1 handful of semi-dried tomatoes 2 cloves garlic, diced thin pinch pepper pinch salt 1 tbs chopped parsley sprig parsley for garnish tomatoes 2 tbs diced tomatoes can milk 1/2 - 1 cup olive oil 1 tsp 1/2 avocado, diced 1 bunch asparagus 8-10 pieces ravioli (2 serves) grana padano parmesan cheese (optional) Instructions: Blanch the asparagus and once deep green,

How many of us are fans of the vegetable>Asparagus..Very few i guess..It is a vegetable that has a delicate flavour. Only the shoot of the vegetable is edible. It is a rich source of fiber and other nutrients..They are usually stemed or boiled and are served with oil, or a salad dressing..When buying asparagus from the market..look for plump instead of shriveled stalks.It is usually not very commonly available in Indian markets. Canned asparagus is widely available.Store fresh asparagus stalks in a glass filled with little water. Place it in a refrigerator otherwise it could lose its freshness.Subscribe to my space!

Nili Kosterman sent this recipe to me She said: “Made this for dinner tonight…yummy yummy good, I also added crumbled bacon to the bowls right before I served it.  Comes from Everyday Food magazine May 2007 issue.” Thanks Nili, I love new recipes! Ingredients: 2 bunches asparagus 4 T butter 12 oz cavatappi or other short pasta 1 small log soft goat cheese (5 oz), crumbled 2-3 tablespoons snipped fresh chives for garnish Directions: Heat oven to 450. Meanwhile, bring a pot of water to a boil. Place asparagus on a large rimmed baking sheet, dot with 1 T butter and season with salt and pepper. Roast until tender, tossing occasionally, 10-15 minutes; cut into 2-inch lengths. While asparagus is roasting, generously salt boiling water and add pasta and cook until al dente. Set aside 1.5 C pasta water, drain pasta and return to pot. In a medium bowl, combine goat cheese, remaining 3 T butter and 1/2 cup pasta water. Season with salt and pepper and whisk until smooth. Add g

This unconventional bruschetta puts big flavors together in an unusual combination that somehow just works. The gourmet combination of blue cheese, lemon, and asparagus, in just the right proportions, delights the palate while being very low in fat and calories. I served this as part of the trio of bruschettas for a picnic at Ravinia last friday night. I also brought some to a friend's house for

ngredients: Fresh asparagus - allow 6 or 7 spears/person (not too thin, not too old) Fresh or frozen oysters - allow 3 per person 2 T dry white wine 2 only egg yolks 20 g butter (unsalted?) Salt, pepper, cayenne (if you must for seasoning Method: Trim bottom 1″ of the asparagus spears and peel the lower part if necessary (shouldn’t be required if you’ve selected the bunches correctly and trimmed off the bottoms) then poach them gently - get about 1″ of water boiling in a flat pan and lay the spears in it to cook for about 7 minutes (or use a European-style tall asparagus boiler if you must). Cut the oysters into thin strips rather than serving them as lumps. Reserve the juice from the oyster shells - should get about 2 T from 6 oysters. Mix this with the dry white wine and reduce over heat by about 2/3rds (i.e. you’ll have about 1 1/2 T left). Add this liquor and about 4 T of the poaching water slowly to the egg yolks and whisk them over very low heat unt

Two of my very favorite vegetables are asparagus and mushrooms. I really enjoy their flavors and when combined, they are just sensational. I came across this recipe earlier today and thought I’d share. I haven’t tried yet but it sounds like a yummy salad. It uses a variety of mushrooms including oyster, shitake and portabellini along with baby greens and a blend of dijon mustard, balsamic vinegar, olive oil and garlic…YUM! Get recipe by visiting this site: Oprah.com > Roasted Asparagus and Wild Mushroom Salad over Baby Greens tags technorati : roasted asparagus mushroom salad healthy recipes

Chinese would probably be familiar with fish maw. It's an internal organ of a large fish. I usually buy the ready prepared fish maw which is deep fried and buffy.My understanding is that fish maw if very nourishing and beneficial to general healthy. My parents said it's a very good source of collagen, so it good for our skin and joints. It's quite tasteless so I usually braised it to add flavours. I love to make soup with it too. However, this time, I'm using it with vegetables. Ingredients:5 Asparagus, skinned10 Fish Maw, soak to soften500ml Chicken Broth25 WolfberriesSalt to tasteCornflour Mixture (thickener)How to do it:Place fish maw in chicken broth and simmer for a hour to further soften it.Remove and cool.Retain broth for sauce later.Blanch the asparagus with a teaspoon salt and a tablespoon oil for 5 minutes or half cooked.Remove and set in previous boiled cool water to stop cooking.Drain and set aside.Soak wolfberries in water to soften.Drain and set aside.Cut the end of t

Ingredients 2 lb. fresh asparagus, trimmed 1/4 C. plain nonfat yogurt 2 Tbs. light mayonnaise 2 Tbs. orange juice 1 tsp. grated orange peel Dash cayenne pepper Orange slices and additional orange peel, optional Directions Place asparagus and a small amount of water in a skillet; bring to a boil. Cook for 6-8 minutes or until crisp-tender. Meanwhile, combine yogurt, mayonnaise, orange juice, peel and cayenne. Drain asparagus; top with orange sauce. Garnish with orange slices and peel if desired.

RECIPE INGREDIENTS3 cloves garlic, minced1/4 to 1/2 cup olive oil (do not substitute)1 cup chopped or sliced asparagus, use only the tender halfor tips (asparagus can be substituted with broccoli,string beans, or zucchini)2 tablespoons minced onion1/4 to 1/2 cup fresh basil, finely chopped8 ounces pasta noodles of your choicegrated Parmesan cheeseRECIPE METHODQuick Pesto Sauce: Saute garlic, onion, and basil in olive oil until the garlic and onion turns light brown. Do not over cook. Set aside and keep warm.Prepare the pasta of your choice according to package directions except for the following:Add 1 to 2 cups additional water. Just before water begins to boil, add the asparagus or the vegetables of your choice. When the water begins to boil add the pasta and cook according to directions Drain the pasta and vegetable mixture and pour the pesto sauce over the top, tossing lightly to coat. Top with parmesan cheese and servewith French bread and additional parmesan cheese.

Energy: 91 kcalIngredients:2 pounds fresh asparagus - trimmed;3 tablespoons olive oil;2 tablespoons lemon juice;2 teaspoons Dijon-style mustard;1/2 teaspoon ground black pepper;1/4 teaspoon salt;4 tablespoons buttered and toasted bread crumbs;1 cup cherry tomatoes - halved.Instructions:Steam asparagus spears until tender; drain and place on serving platter. In small jar with tight-fitting lid, shake together the oil, lemon juice, mustard, pepper and salt. When ready to serve (can be served warm or at room temperature), pour vinaigrette evenly over asparagus, sprinkle with bread crumbs and garnish with cherry tomato halves.

I got this recipe originally from the cookbook I mentioned below, but made a few changes of my own... Ingredients:500g/1lb asparagus (trimmed)1/2 Lemon100g/4oz Bacon (UK- streaky bacon)500g/1lb Pasta50g/2oz Butter225ml/8oz Cream (UK - Dbl cream US- heavy cream or fat free...

I made this for lunch yesterday afternoon and it was very good.I used turkey bacon and it tasted just as good as regular bacon.The kids ate sandwiches,but my husband and I enjoyed it.Great for summer.Adapted from Cooking LightIngredients3 cups (1-inch) sliced asparagus (about 1 pound) 1 (9-ounce) package refrigerated linguine 4 bacon slices (uncooked) 1 cup chopped onion 2 teaspoons bottled minced garlic 1 teaspoon dried oregano 2 cups grape or cherry tomatoes 3/4 cup fat-free, less-sodium chicken broth 1 tablespoon butter 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons fresh lemon juice 1/2 cup (2 ounces) preshredded Parmesan cheese Shaved Parmesan cheese (optional) PreparationCook asparagus and pasta according to pasta package directions, omitting salt and fat. Drain; set aside.Cook bacon in a large nonstick skillet over medium-high heat until crisp; cool slightly. Remove bacon from the pan, reserving 2 teaspoons drippings in pan. Crumble bacon. Add onion,

A couple of weeks ago I made a shrimp salad out of what I found in the kitchen. Since I really enjoyed it, I thought I should share it with you. I’m not sure about the quantities, but just improvise! Ingredients: lettuce cucumber tomatoes shrimps asparagus Instructions: Mix all of the ingredients in a large bowl with the salad dressing suggested below or with some other of your choice. ~ Ceasar salad dressing: 1 dl mayonnaise ½ tblsp lemon juice ½ tsp worcestershire sauce ½ clove of garlic, minced 1 tblsp parmesan cheese, grated ½ tblsp milk salt pepper Instructions: Mix all ingredients together and shake until well blended.

Green and Red Asparagus vine berriesGreen Asparagus vine berries with a single red berryThis is a nice fresh close-up I took on one of these cold winter mornings we've been having lately. The berries of the "Asparagus Vine" in the picture are mostly green, except for one red berry near the center of the photo. This is another example of how just those little everyday things that we don't notice much can feature in some great photos.This photo has a slightly different composition to most of the photos I have posted recently. It's major "eye-grabber" is the red berry in the center, which stands out from the rest of the berries scattered over the picture. The vine's stems all lead downwards from the top of the picture, and help to "cement" the berries together. The sharper section near the red berry also helps to draw attention to the subject of the photo.This photo taken with the Kodak C330 camera.Related Photos:Odd One Out - Camphor-laurel leaves in contrastBalloon Vine flower with

Roasted asparagus might be one of my new favorite foods. If you knew me as a child, this would seem extra preposterous. Asparagus and I just didn't get along. To my defense, I don't know anyone that actually LIKED asparagus as a child... so... at least I came around. It took me even longer to get the preparation correct. I'd always have to get double the amount I needed, so that when I messed it

I'm entertaining the idea of giving the South Beach Diet another go, and because of that, I picked up the South Beach Diet Taste of Summer cookbook, and I think its wonderful!! The first time we did south beach, we only had the very basic first book to go off of, and those recipes are...well... a little boring. Since then, we've gotten the SB Quick and Easy book and now this Taste of Summer book.

This is an improvised version of this dish I did. I realised how my son loves surprises, so I thought I just 'hide' his favourite bacon.The additional steps to this dish is to dip into a batter then coat with breadcrumbs before frying it. I served it with tomato sauce and mayonnaise for my son.

Scientific Name: Asparagus officinalis Biological Background: Asparagus is a vegetable with succulent shoots and scale-like leaves, belonging to the lily of the valley family. It was known to the ancient civilization of Egypt and Rome. Nutritional Information: Four medium-sized spears (cooked, 60 g) contain 315 calories, 1.6 g protein, 2.6 g carbohydrate, 1.1 g fiber, 0.4 mg [...]

This is a dinner that I never ever ever would have considered making before I met my husband. Ever. I cannot stress this enough. Mushrooms? Slimy. Asparagus? Gross! I don't know how he did it, but he managed to get me to try both again, and turns out - they're both tasty! Especially in this! (What isn't yummy with mascarpone, really?) I'll also say that the very first time I made this recipe, I

If my stomach were bigger, I would have had seconds. (I think I just had big firsts.) As it was, I made sure to eat up every last sauced piece of rice. I might have even licked the plate. (but I didn't, I promise.) There wasn't much to tonight's dinner. Nothing fancy, but altogether perfect. Dave randomly picked out a wonderful Iron Horse Chardonnay, and upon reading its tasting notes, it was

By Diane WatkinsYou will typically find two kinds of asparagus in the store: white, also referred to as blanched and green.White asparagus comes from the same variety of plant as green, but the shoots are kept from being exposed to light. As the asparagus shoot grows earth is banked up, covering the plant deeply. Since the shoots are not exposed to sunlight they do not turn green. The asparagus is harvested when the tip peeks through the ground. White asparagus is milder in flavor than the green.Green asparagus should be green for the entire length of the stalk. The stalk should be brittle and will snap when bent. If the asparagus is pliable it is probably wilted.Since the asparagus grows in sandy soil, the tips and scales are sometimes filled with sand. Wash the stalks in warm water and gently brush the tips with a soft vegetable brush.The tough base of the asparagus will snap off. These ends are good for use in soups and peeled and chopped for use in other vegetable dishes.The toughe

You will typically find two kinds of asparagus in the store: white, also referred to as blanched and green.White asparagus comes from the same variety of plant as green, but the shoots are kept from being exposed to light. As the asparagus shoot grows earth is banked up, covering the plant deeply. Since the shoots are not exposed to sunlight they do not turn green. The asparagus is harvested when the tip peeks through the ground. White asparagus is milder in flavor than the green.Green asparagus should be green for the entire length of the stalk. The stalk should be brittle and will snap when bent. If the asparagus is pliable it is probably wilted.Since the asparagus grows in sandy soil, the tips and scales are sometimes filled with sand. Wash the stalks in warm water and gently brush the tips with a soft vegetable brush.The tough base of the asparagus will snap off. These ends are good for use in soups and peeled and chopped for use in other vegetable dishes.The tougher ends of the as

When I put up my recipe for Stir-Fried Asparagus with Prawns, some of my favourite readers commented about their preference for Belacan Asparagus instead. Most, if not all, of these readers come from Malaysia / Singapore and belacan (prawn paste) is a hometown favourite. It is rather pungent (or can be offensive) in smell [...]

Relax. Breath deep. Its not...that hard. This will make 1 to 2 pounds of Asparagus. 2 pounds of the 'pencil' like Asparagus is what we suggest. If its much thicker than it will be longer to blanch them.First get two pots and a bowl. In the one pot fill it half with water and then add salt to it till it tastes salty (salty like ocean water). Fill the other pot with one cup sugar (just plain white sugar) and the same amount of Balsamic Vinegar. Fill the bowl (or container) with ice then add cold water to it.Heat the water to a boil. Heat the sugar balsamic mixture till the sugar can no longer be seen or felt as a texture, basically make sure its all melted in. Please trim all your Asparagus accordingly, nobody likes chewing on a raw, tree like substance. Throw all the trimmed Asparagus into the boiling water. If you are using the 'pencil' size (or a little bit bigger) leave it in no longer than 30 to 45 seconds. Asparagus should look nice and green, not dull. Immediately throw it in

I like asparagus very much and it’s a really healthy vegetable (if you can stand the smell). In chinese cooking, I think asparagus and prawns are like a match made in heaven. Some cooked them in belacan but I prefer mine simple with garlic. Less oily, I guess. These asparagus I bought from the [...]

If you enjoy cheese or cream soups, this is the ultimate. It will serve at least 4 guests, and in all liklihood, they will come back for seconds. Have a few copies of this recipe available because your guests will want a copy. We developed the recipe while living in Colorado, and have given out hundreds of recipe copies since 1979. It's a lot of work and many steps to make this, but you will be well rewarded. Try this once... I can guarantee you will make it over and over again. If you have any questions, please leave a comment, or email me at bryancar@greenhills.net 5 TBS butter2 Large Onions Diced¼ tsp Fresh Ground Pepper½ tsp Dried Thyme1 TBS Sugar¾ Cup Sweet White Wine3 Cups Chicken Stock2 Cups water3 TBS Flour1 ½ Cups Milk½ Cup Heavy Cream¼ tsp Dry Mustard Powder1/8 tsp NutmegDash of Cayenne Pepper½ Lb. Grated Jarlsberg Cheese¼ Lb. Gruyere cheese1 Bunch Broccoli (or you can use asparagus)4 Celery Sticks In a large flame-proof casserole dish, melt 2-TBS butter over mo

I'm trying to make 哥哥 eat more vegetables. Everything also doesn't want. So angry! I think I must try something fanciful. Children always like fanciful, colourful & unique food! Ingredients:8 asparagus4 pieces of baconCornflourTomato sauce How to do it:Cut the ends of the asparagus stems and skin the asparagusCut the bacon into half and wind the bacon around the asparagus.Use a toothpick to hold the bacon.Dust with cornflour.Pan-fried on a non-stick pan till the bacon is cook or brown.Serve with some tomato sauce. Hope this works. Wish me luck! Note:If you are not using non-stick pan, just use a teaspoon of oil. There will be enough oil from the bacon later.

I like both asparagus and prawns. I think they are a great combination! My son likes garlic (weird right?) So I'm wokking this with lot of garlic! Love the aroma of garlic!Ingredients:20 stalks of asparagus, skinned at the stems and cut into sections15 medium prawns, shelled and deveined (more prawns if you like)1 tablespoon minced garlic1 teaspoon oyster sauce1 teaspoon saltOilHow to do it:In a pot, boil water, add salt and 1 tablespoon of cooking oil.Blanch asparagus.Set aside.In a wok, sauté garlic till fragrant.Add in the prawns and stir fry till cooked.Add oyster sauce for tasting.Dish and place with asparagus.Serve.Note:I did not add seasonings for asparagus as salt was added when I blanched them.

Here is an unusual and tasty recipe for teriyaki style asparagus.INGREDIENTS:Asparagus1 Tbsp soy sauce1 Tbsp sesame seeds4 Garlic flakes chopped very finelyGinger chopped very finely1 tsp Onion Powder1 tsp Sambal OelekSalt & Pepper1 Tbsp Olive OilMETHOD:Bring a large pot of water to boil and add salt. Cook the asparagus in it until tender for around 5 mins. Drain and keep it aside.Whisk together soy sauce + sambal oelek+ pepper and keep it aside.Now heat little olive oil and sesame seeds. When sesame seeds start popping add finely chopped garlic and ginger and saute it for a few mins. To this add the above sauce mix and onion powder.Now add steam cooked asparagus and toss it for a few mins. Adjust salt.Serve hot!!!Tip: If you have a grill then just grill the asparagus instead of steaming it.

In California winter can transition to spring in a flash. It seems like yesterday we were beset by chilly storms while the forecast for this week is all sunny and 70s. Daffodils are blooming, as are cherry trees, and the truest test of spring, asparagus in the ...

Have you ever attempted to make a soufflé and it just didn't live up to your expectations? That's when it pays to have friends who actually know what they are doing. After trying unsuccessfully to recreate a fabulous soufflé I enjoyed at a brunch given by chef, ...

Have you ever had roasted asparagus turn out tough and stringy? Here's a tip from my friend Alanna: use the fat spears, not the skinny ones, for roasting. This is a quick and easy recipe for beautifully roasted, tender asparagus. Continue reading "Roasted Asparagus" » ...

I saw this recipe in Parents magazine.  The original recipe was not completely vegetarian, so I changed it a little bit. Ingredients: Asparagus, sliced - 1 cup (approximately 10-12 spears) Yellow Peeper, diced - 1 cup (1 medium size) Plum Tomatoes, seeded and chopped - 2 (I used 1/4 cup of crushed tomatoes instead) Garlic, ...