Asparagus recipes

Fresh Asparagus Soup
  • 1 lb. – Fresh Asparagus, Chopped
  • 1/2 cup – Fresh Onion, Chopped
  • 1 can (13oz.) – Chicken Broth
  • 2 tbsp – Butter or Margarine
  • 2 tbsp – Flour
  • 1 tsp – Salt
  • 1 dash – Pepper
  • 1 cup – Milk
  • 1/2 cup – Sour Cream
  • 1 tsp – Fresh Lemon Juice

Cook asparagus in covered saucepan with onion and 1/2 cup chicken broth 6-8 minutes or until asparagus is just tender. Press through food mill or blend in electric blender until smooth. Melt butter or margarine; blend in flour, salt and pepper. Stir in remaining chicken broth. Cook over medium heat, stirring constantly, until mixture reaches boiling point. Stir in asparagus puree and milk. Stir a little hot mixture into sour cream; stir into hot mixture. Add lemon juice. Heat just to serving temperature, stirring frequently. Serve with a sprinkling of fresh chives, as desired. Makes about 4 cups. Note: We like to prepare the soup, leaving out the dairy products and lemon juice, and freeze this for later use. Later, just thaw the frozen soup, add the sour cream, milk and lemon juice for a quick meal!

Asparagus Spice Cookies
  • 2 – Eggs
  • 1/2 cup – Nuts, Chopped
  • 1/2 cup – White Flour
  • 1/2 tsp – Cloves
  • 1 pkg (18.5 oz.) – Yellow Cake Mix
  • 1/2 cup – Raisins
  • 3/4 cup – Cooking Oil
  • 1 tsp – Cinnmon
  • 1/4 tsp – Ginger
  • 1 cup – Cooked Asparagus, Mashed

Blend all ingredients and mix well. Drop by teaspoon onto ungreased cookie sheet. Bake at 350 degrees for 10-15 minutes, until light brown in color. Makes about 3 dozen.

Pickled Asparagus
  • 4 1/2 lb – Fresh Asparagus Spears
  • 3 cloves – Garlic
  • 1 tsp – Pickling Spice
  • 3 cups – Water
  • 2 cups – Vinegar (5% Acidity)
  • 1 tbsp – Pickling Salt

Snap off tough ends of asparagus. Pack asparagus tightly into hot sterilized wide-mouthed jars, leaving 1/4-inch head space. Place a clove of garlic in each jar. Remove cloves from pickling spices; reserve cloves for other uses. Combine pickling spice and remaining ingredients in a medium saucepan; bring to a boil. Pour vinegar mixture over asparagus, leaving 1/4-inch head space. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes. Yield: 3 pints.

Asparagus Pasta Salad
  • 3/4 lb – Fresh Asparagus, Bias-Sliced into 1-inch Pieces
  • 12 – Cherry Tomatoes, Quartered
  • 1/2 cup – Pitted Ripe Olives, Sliced
  • 3 tbsp – Snipped Parsley
  • 1/4 cup – Vinegar
  • 3 tbsp – Olive or Salad Oil
  • 1 clove – Garlic, Minced
  • 1 tsp – Dried Oregano, Crushed
  • 1/2 tsp – Dried Marjoram, Crushed
  • Salt and Pepper to Taste
  • 4 oz – Fettucini or Spaghetti

Cook fresh asparagus and drain well. In mixing bowl combine asparagus, tomatoes, olives and parsley. In a screw-top jar combine vinegar, oil, garlic, oregano, marjoram, 1/2 teaspoon salt, and dash pepper; cover and shake. Pour dressing over asparagus mixture. Cover and chill. Cook pasta according to pkg. directions. Drain; rinse with cold water, then drain again. Continue rinsing and draining till pasta is thoroughly chilled. Turn thoroughly drained pasta into a salad bowl. Spoon vegetables and dressing atop; toss well. Serves 6.

Asparagus Divine
  • 1/2 lb – Asparagus
  • 1/4 cup – Butter
  • 1/4 cup – Flour
  • 2 cups – Chicken Broth
  • 1/2 cup – Whipping Cream
  • 3 tbsp – Cooking Sherry
  • 1/2 tsp – Salt
  • 1/2 tsp – Pepper
  • 1/4 cup – Grated Parmesan Cheese
  • 1/4 to 1/2 cup – Grated Mozzarella and Colby Cheese (optional)
  • 3 – Chicken Breasts, Cooked

Cook asparagus, drain, put on bottom of 9×5 pan. Remove skin and bones of chicken, slice. Place on top of asparagus. Melt butter in a frying pan. Blend in flour and slowly add chicken broth. Add whipping cream, sherry, salt, pepper, and parmesan cheese to the mixture. Pour over chicken and asparagus. Top with mixture of grated mozzarella and colby cheese, if desired. Bake at 350 degrees for 1/2 hour or until golden brown. Serve over rice or potatoes. Serves 4.