500 MB Nyheder Direkte fra Internet 2

home *** CD-ROM | disk | FTP | other *** search

/ 500 MB Nyheder Direkte fra Internet 2 / 500 MB nyheder direkte fra internet CD 2.iso / start / data / text / asparmm.txt < prev next >

Wrap

Text File | 1995-04-24 | 85KB | 2,266 lines

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Impossible Ham & Asparagus Categories: Meats, Pies Yield: 6 servings 2 c Smoked ham, fully cooked, cu 1 1/2 c Swiss cheese,shredded 1 pk Asparagus,frozen, cut up, th 2 Onions, green, sliced 1 1/2 c Milk 3 Eggs 3/4 c Bisquick 1/4 ts Salt 1/8 ts Pepper Heat oven to 400. Grease pie plate. Sprinkle ham, 1 c. cheese, the asparagus and onions in plate. Beat milk, eggs, baking mix, salt and pepper til smooth, 15 sec. in blender at high speed. Pour into plate. Bake til knife inserted in center comes out clean. 40-45 min. sprinkle with 1/2 c. cheese. Cool 5 min. 6-8 servings. Note: 1 lb of fresh asparagus can be used.(about 2 cups cut up) ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Green Pasta Salad Categories: Pasta, Salads, Vegetables, Italian Yield: 6 servings 1/2 lb Spinach spaghetti 1/2 c Mayonnaise 1 Clove garlic, minced 2 tb Rice wine vinegar 1 ts Curry powder 5 Asparagus spears 2 Med-size zucchini 1/4 lb Snow peas 1/4 lb Mushrooms, sliced 1/4" thick 1 pt Cherry tomatoes, halved 1/4 c Minced parsley 1/4 c Minced basil 1. Break the spaghetti strands into thirds. Cook the spaghetti in a large quantity of boiling water until tender (about 8 min). Drain and set aside. 2. Whisk together in a small bowl the mayonnaise, garlic, vinegar, and curry powder. Add this to the cooked spaghetti and gently mix. 3. Scrape the asparagur and cut each spear on the diagonal into 1" pieces. Steam these pieces into a small amount of boiling water 5 min. Drain and stir into the spaghetti. 4. Cut the zucchini in half lengthwise. Slice each half crosswise into 1/4" pieces. Stir these into the spaghetti. 5. Cut the snow peas on the diagonal into 3/4" slices. Stir these into the spaghetti. 6. Stir in the mushrooms and tomatoes. 7. Combine the parsley and basil. Shower the salad with the combined herbs but do not toss. 8. Salad can be served now or covered and refrigerated. If chilled, let it return nearly to room temperature for best flavor. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Pasta with Smoked Salmon Categories: Salmon, Fish Yield: 4 servings --------------------------------INGREDIENTS-------------------------------- 1 1/2 c Heavy cream 6 oz Smoked salmon 3/4 lb Dry fettuccine Salt and pepper 1 lb Asparagus 1 ea Lemon 2 tb Butter In a small saucepan, bring the cream to a boil and let simmer to reduce to 1 cup. Break off the ends of the asparagus, cut the spears into pieces and cook in boiling salted water for about 7 minutes or until tender. Drain. Cut the salmon into strips. Grate 1 tsp zest and squeeze 1 tsp juice from the lemon. Cook the pasta in boiling water about 12 minutes or till just done. Return to the hot pot and toss with the reduced cream, asparagus, smoked salmon, lemon zest and juice, butter. Salt to taste and plenty of fresh ground black pepper. Serve immediately. Makes 4 servings. If using ricotta cheese and milk instead of the cream, do not reduce it but mix only the amount the recipe calls for and heat. Puree the ricotta in a blender and thin with a little milk. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Stuffed Flank Steak Categories: Mbeef, Beef, Microwave Yield: 6 servings ----------------------------SOURCE: MAINBEEF.ZIP---------------------------- 1 ea - 10 oz pkg frozen -asparagus spears 1 ea - Tbsp steak sauce 1 ea - Tbsp water 1 1/2 ea - lb flank steak, pounded -to 1/4" thickness 1/4 ea - tsp pepper Microwave asparagus package on high 3 to 5 minutes or until it flexes easily. Drain. Combine steak sauce and water. Brush steak with half of mixture. Place asparagus on steak. Sprinkle with pepper. Roll steak jelly- roll style. Place in a 8 x 8 baking dish. Brush with remaining sauce mixture. Cover with wax paper. Microwave on high 5 minutes. Rotating dish midway through cooking, microwave on 50% (medium) 15 to 20 minutes or until internal temperature is 150 degrees. Makes 6 servings. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Spinach Salad Categories: Salads Yield: 4 servings -----------------------------------SALAD----------------------------------- 2 Bunches spinach, washed, Drained, stems removed 1 Onion, thinly sliced 2 Eggs, hard cooked, chopped 2 Tomatoes, cut into wedges 4 Strips bacon, crumbled 1 cn Asparagus spears ----------------------------------DRESSING---------------------------------- 1/2 c Sugar 1 c Safflower oil 1 ts Mustard 1 ts Salt 1/2 c Vinegar 1 ts Whole celery seeds 1 tb Grated onion Prepare dressing first: blend together sugar, oil, mustard and salt. Add vinegar, celery seeds and grated onion; shake or beat well. Chill. Mix together all salad ingredients, except asparagus spears. Pour chilled dressing over all and toss until well coated. Arrange asparagus spears on top. Chill well before serving. It is best the next day. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus Soup Categories: Soups Yield: 4 servings 2 lb Asparagus, diagonally Sliced into 1" pieces 3 Leeks, sliced 4 Green onion, sliced thinly 1 Red potato, chopped small 3 tb Butter 4 c Water 1 Vegetable, beef or chicken Bouillion cube 1 c Cream 2 tb Tarragon 2 tb Basil 1 Clove garlic, pressed 1 tb Soy sauce Saute vegetables in butter for 5 minutes. Add water and bouillon cube; Simmer 5 minutes. Add remaining ingredients and simmer 10 minutes more. Serve. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Assorted Vegetables in a Clear Sauce Categories: Chinese, Side dish, Shellfish Yield: 4 servings 2 md Turnips 2 sm Carrots 4 Green onions 3 Fresh asparagus spears 1/2 c Button mushrooms 1/2 c Peeled straw mushrooms 8 Baby sweet corn 8 Water chestnuts 1/2 ts Fresh ginger root 1 tb Tientsin preserved Vegetable 2 tb Peanut oil 2 c Chicken stock 1 ts Salt 1 pn Sugar Cornstarch paste 1 tb Chicken fat 1/2 c Crab meat or shelled Shrimp (opt) Preparation: Peel turnips & carrots. Use melon scoop to cut turnips into large balls. Slice carrots 1/2" thick; then with paring knife, cut 4 evenly spaced notches into rim of each slice (don't cut into center core). Carrots should look like little flowers. Parboil turnip & carrots in stock until barely tender. Remove from stock & plunge pieces into cold water; drain. Cut onions, asparagus & baby corn into 1 1/2" pieces. Mince together fresh ginger root & Tientsin preserved vegetable. Insmall pot or beaker on medium heat, render pieces of chicken fat. Stir-frying: Add peanut oil to hot wok. When it begins to smoke, briskly fry crab meat or shrimp for 1 minute. Add asparagus, baby corn, mushrooms & water chestnuts, stir-frying until they are hot. Add ginger mixture, then onions. Stir-fry another 30 seconds. Add 1/2 stock, salt & sugar; bring to boil. Add turnips & carrots. Cover & reduce heat; simmer for 5 minutes. Uncover, push ingredients out of liquid, & dribble in cornstarch paste to thicken slightly. Stir liquid to prevent lumping while it thickens to a thick soup. Recombine, then mix in chicken oil. Remove to serving platter. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus Salad with Pickled Ginger Categories: Chinese, Salads Yield: 4 servings 12 Medium-size asparagus 4 Pieces pickled red ginger ----------------------------------DRESSING---------------------------------- 1 tb Thin soy sauce 1/4 ts Ginger juice 1 pn Sugar 1 tb Sesame oil Wash asparagus spears. Use sharp paring knife to peel off tough white skin on lower stem and cut off the very end. When steamer is hot, steam spears until barely cooked. They are overcooked when the color is olive. Remove from steamer, drain any water, and cool to room temperature. Meanwhile, mix dressing ingredients in small bowl. Slice pickled red ginger into thin slivers. About ten minutes before serving, slice spears on the bias into 2" segments. Place on serving dish, intermingled with pickled ginger. Pour dressing over asparagus, and let it permeate the salad. Serve at room temperature. This salad can also be served while asparagus is still warm, or it can be chilled. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Stir-Fried Hamsteak and Asparagus Categories: Oriental, Stir-fry, Ham Yield: 1 servings 1 tb Diet margarine 1 lb Fat-trimmed hamsteak 3/4 c Unsalted, fat-skimmed beef -broth or water 1 lb Fresh asparagus, diagonally -sliced into 1-inch pieces 1 ea Clove minced garlic 1 ts Ground ginger 1 tb Cornstarch 1 tb Sherry or white wine 1 ts Light soy sauce Melt margarine in large non-stick skillet. Add hamsteak; brown on both sides over moderate heat. Transfer to cutting board. Combine broth, asparagus, garlic and ginger in skillet. Simmer uncovered, just until asparagus is tender-crunchy, 3-5 minutes depending on thickness. Meanwhile, slice hamsteak very thinly. Blend cornstarch with wine and soy to make a paste; stir into skillet, until sauce simmers and thickens. Stir in ham slices and heat through. From: Kountry Cook #1 @1912232 VirtualNET Re: Sweet & Sour Short Ribs ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Assorted Vegetables in Clear Sauce Categories: Oriental, Seafood, Crab, Shrimp, Vegetables Yield: 1 servings 2 md Turnips 2 sm Carrots 4 ea Green onions 3 ea Fresh asparagus spears 1/2 c Button mushrooms 8 ea Baby sweet corn 8 ea Water chestnuts 1/2 ts Fresh ginger root 1 tb Tientsin vegetable 2 tb Peanut oil 2 c Chicken stock 1 ts Salt 1 pn Salt Cornstarch paste 1 tb Chicken fat 1/2 c Crab meat or shell shrimp PREPARATION: Peal turnips & carrots. Use melon scoop to cut turnips into large balls. Slice carrots 1/2" thick; then with paring knife, cut 4 evenly spaced notches into rim of each slice (don't cut into core). Carrots should look like little flowers. Parboil turnip & carrots in stock until barely tender. Remove from stock & plunge pieces into cold water; drain. Cut onions, asparagus & baby corn into 1 1/2" pieces. Mince together fresh ginger root & Tientsin preserved vegetable. In small pot or beaker on medium heat, render pieces of chicken fat. STIR FRYING: Add peanut oil to hot wok. When it begins to smoke, briskly fry crab meat or shrimp for 1 minute. Add asparagus, baby corn, mushrooms & water chestnuts, stir-frying until they are hot. Add ginger mixture, then onions. Stir-fry another 30 seconds. Add 1/ 2 stock, salt & sugar; bring to boil. Add turnips & carrots. Cover & reduce heat; simmer for 5 minutes. Uncover, push ingredients out of liquid, & dribble in cornstarch paste to thicken slightly. Stir liquid to prevent lumping while it thickens to a thick soup. Recombine, then mix in chicken oil. Remove to serving platter. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Stir-Fried Asparagus Categories: Oriental, Vegetables Yield: 1 servings 1 lb Asparagus 2 tb Sesame seeds, toasted 1 tb Cooking oil 1 tb Soy sauce, to taste Remove and discard the tough ends of the asparagus. Rinse in cold water and cut spears into 2-inch pieces, on the bias, to increase the cooking surface. Heat the sesame seed in a dry wok or fry pan (not cast iron) until golden. Remove and set aside for garnish. In the same pan, heat the oil and cook the asparagus over high heat, stirring frequently, until bright green and tender-crisp. Add soy sauce to taste and mix well. Transfer to serving bowl and garnish with sesame seeds. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: TEMPURA Categories: Oriental, Appetizers, Seafood, Vegetables Yield: 5 servings 1 lb Shrimp;prepared w/tails 1 c Asparagus; 1" pieces 1 c Carrots; 1/4" slices 1 c Celery; 1/4" slices 1 c Cauliflower; flowerettes 1 c Zucchini; 1/2x2" sticks 1 c Green beans; 2" pieces 1 c Green Onions; 2" pieces 1 Bell pepper; cut into rings 1 Onion; medium, cut into ring 1 Parsley; bunch 1 c Snow Peas 1 Sweet potato; 1/8" slices Vegetable oil 1 TEMPURA BATTER RECIPE 1 TEMPURA SAUCE RECIPE Make several crosswise slits on the underside of shrimp to prevent curling. Parboil green beans. Pat shrimp and vegetables dry; arrange on platter; cover and refridgerate until serving time. Prepare batter and sauce recipes. Do not make batter recipe too far ahead of time. Heat oil in a wok to 360 degrees. Dep shrimp and vegetables into batter with tongs; allow excess batter to drip into bowl. Fry a few pieces at a time until golden brown, turning once (cooking time approximately 2-3 minutes). This is best prepared close to or at the table. It is great fun to have a "tempura party" with guests cooking their own. Serve with sauce and rice. (you may need more batter mix depending on the amounts of seafood and vegetables you prepare). Does not keep well once cooked. From: Kountry Cook #1 @1912232 VirtualNET Re: Tempura Batter ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus (Generic) Categories: Vegetables, Low-cal Yield: 1 servings *INGREDIENTS* 1 ea Asparagus Asparagus is low-calorie and spiked with vitamins A &b C. Allow about 1 1/2 lbs for 4 servings. To Prepare: Break off tough ends as far down as stalks snap easily. For spears, tie with string. Or, cut each stalk into 1 inch pieces. Cooking Spears: In deep, narrow pan or asparagus pot, heat 1" salted water to boiling. Place asparagus upright in pot. Heat to boiling, reduce heat. Boil uncovered for 5 minutes. Cover and boil 2-3 minutes longer. Drain. Cooking pieces: Cook lower stalk pieces uncovered in 1" boiling water for 6 minutes. Add tips, cover, and cook until tender, about 1-2 minutes. Drain. Steaming: Place steamer or basket in 1/2" water (water should not touch basket). Place asparagus in basket. Cover tightly and heat to boiling. Reduce heat and steam until tender, about 6 minutes. Microwave: Cover and nuke asparagus spears or 1" pieces and 1/4 c water in 2 qt casserole on high 4 minutes. Turn asparagus over. Cover and nuke until tender crisp, about 3 minutes longer. Let stand 1 minute and drain. *** Recipe Via Compu-Chef (tm) *** ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus Casserole Categories: Vegetables, Low-cal Yield: 4 servings *INGREDIENTS* 2 c Asparagus, fresh, 2" lengths 1 c Cream of mushroom soup 4 oz Mushrooms, sliced 2 c Cheddar cheese, grated 1 c French fried onion ring, 3oz Butter a casserole dish. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more. *** Recipe Via Compu-Chef (tm) *** ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus Strata Categories: Vegetables, Londontowne Yield: 4 servings *INGREDIENTS* 1 c Asparagus, pieces or spears 4 ea American cheese slices 8 ea Bread slices, thin 4 ea Eggs 4 c Milk 1/2 ts Salt 1/2 ts Dry mustard 1/2 ts Pepper Place 4 slices of bread, with crusts removed, into greased 8" X 8" X 2" pan. Put slice of cheese on each piece of bread, then place asparagus evenly on top of cheese. Top each with another slice of bread. Mix egg, milk, salt, pepper, and mustard and pour over bread. Let refrigerate overnight. Sprinkle top with additional grated cheese and bake at 350 degrees for 45-50 minutes or until custard is set (knife comes out clean when inserted). As a variation, use ham slices instead of asparagus and top with corn flakes and 4 T melted butter. Mrs. Harold T. Cook *** Recipe Via Compu-Chef (tm) *** ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus With Toasted Pine Nuts & Lemon Vinaigret Categories: Vegetables, Low-cal Yield: 4 servings *INGREDIENTS* 1 lb Asparagus, fresh spears 3 tb Pine nuts 1/4 c Olive oil 1 tb Lemon juice, fresh 1 ea Clove garlic, crushed 1/2 ts Salt 1/2 ts Basil, dried whole 1/2 ts Oregano, dried whole 1 ea Pepper, freshly ground Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter. Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving. *** Recipe Via Compu-Chef (tm) *** ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus Won Tons Categories: Vegetables, Low-cal Yield: 4 servings *INGREDIENTS* 1 ea Oil for deep frying 1 ea Envelope veg soup mix 1 c Asparagus, finely chopped 1/4 c Water chestnut, finely chopd 20 ea Won Ton wrappers (3" sq) 1 ea Soy sauce, (optional) in uncovered electric skillet, heat 3/4 inch of oil to 360 degrees. Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable Soup Mix, asparagus, and water chestnuts. Place 2 teaspoons of the mixture on the center of each Won Ton wrapper. Moisten corners with water, fold wrappers in half to form a triangle, and press edges to seal. Form Won Ton by bringing together two opposite points and overlapping; moisten overlapping points and press to seal well. Fry in hot oil until golden brown; drain. Serve, if desired, with soy sauce. *** Recipe Via Compu-Chef (tm) *** ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Tarragon Chicken Salad with Asparagus Categories: Chicken, Salad, Asparagus. Yield: 4 servings 2 c Mayonnaise or creamy salad -dressing 2/3 c Minced fresh tarragon 1/4 c Fresh lemon juice, divided 4 Skinless, boneless chicken -breast halves (1 1/2 pounds) 1 tb Vegetable oil 2 ts Coarse ground black pepper 1 lb Fresh asparagus, trimmed 1/2 lb Fresh spinach leaves, -trimmed 1 lg Ripe pear In a small bowl, whsk together mayonnaise, tarragon, and 3 tablespoons of the lemon juice. Rub chicken breasts with the oil; sprinkle with pepper. Place chicken on grill about 6 inches from medium coals. Grill, turning once, for 6 to 7 minutes or until tender. (Note: Chicken can also be poached, broiled, or pan sauteed, if you wush.) Cut into 1-inch chunks; place in bowl. Add 1 cup of the tarragon dressing; mix lightly to coat. Chill salad and remaining dressing. In a large skillet, cook asparagus, uncovered, with enough boiling water to cover, 7 minutes or just until tender. Plunge spears into cold water to stop cooking; drain well and chill. Line a large serving platter with spinach leaves. Mound the chicken salad in the center. Arrange asparagus, dividing evenly on platter. OR: Arrange ingredients evenly on 4 large dinner plates. Slice pear thinly and brush with remaining 1 tablespoon of the lemon juice. Arrange slices, slightly overlapping, attractively on platter or plates. Place remaining tarragon dressing in a small bowl (thin with a little milk if necessary) and pass at table. Makes 4 servings. [ 1001 HOME IDEAS MAGAZINE; April 1990 ] ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus-Ham Roll-Ups Categories: Mpork, Sandwiches, Appetizers/ Yield: 6 servings 1 lb Asparagus 1/4 c Mayonnaise 1 ts Bottled steak sauce 1 ts Instant minced onions 4 sl Cooked ham 4 sl Processed cheese 4 Frankfurter buns Cook asparagus. Drain and chill. Combine mayonnaise, steak sauce and onion. Arrange cheese on ham slices. Spread with mayonnaise mixture. Top with a few spears of asparagus. Roll up like a jelly roll. Place in frankfurter buns. Wrap in foil. Bake @ 375 degrees for 10 to 15 minutes until warm. Serve. Source: MAINPORK.ZIP ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus and Crabmeat Salad Categories: Asparagus, Crabmeat, Appetizer Yield: 4 servings *INGREDIENTS* 1 c Mayonnaise 1 tb Lemon juice - fresh 1 1/2 ts Tomato paste 1 1/2 ts Shallot - minced 1/2 ts Dijon mustard 1/4 ts Pepper 1 lb Asparagus - trimmed 8 oz Crabmeat - cooked 4 Lar Boston lettuce leaves - -or butter lettuce leaves Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl. Cover and refrigerate until ready to use. (Can be prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer to bowl of ice water and cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus. Spoon crabmeat mayonnaise over and serve. Bon Appetit, April, 1991. *** Recipe Via Compu-Chef (tm) *** ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus Under Wraps Categories: Asparagus, Appetizer, Prosciutto Yield: 30 servings *INGREDIENTS* 2 c Garlicd - unpeeled 1 tb Olive oil 2 1/2 oz Goat cheese - fresh, mild -(such as Montrachet) 1/4 ts Pepper 30 Spe asparagus - trimmed 15 Sli prosciutto - sliced -paper thin Preheat oven to 400F. Place garlic cloves in small baking dish. Drizzle olive oil over garlic; toss to coat. Bake until garlic is very soft, basting occasionally with oil, about 15 minutes. Pour oil off garlic into small bowl. Cool garlic and peel. Add garlic, goat cheese and pepper to oil and mash together. Cook asparagus in large pot of boiling water until crisp-tender, about 5 minutes. Transfer to bowl of ice water and cool. Drain and pat dry. Arrange prosciutto slices on work surface. Cut each in half crosswise. Spread 1 side of each prosciutto slice with cheese mixture. Place 1 asparagus spear at 1 short end of each slice. Roll up tightly. Transfer to cookie sheet. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Preheat oven to 400F. Bake asparagus until heated through, about 5 minutes. Transfer to platter and serve. Bon Appetit, April, 1991. *** Recipe Via Compu-Chef (tm) *** ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus-Stuffed Flounder Categories: Fish, Main, Dish, Vegetable Yield: 6 servings *INGREDIENTS* 1/2 c Onion, chopped 3 ts Butter or margarine, divided 6 Flounder or sole fillets (4 -to 6 oz each) 18 Asparagus spears 2 ts Flour 1 c Milk, skim or low-fat 1/2 c Sharp Cheddar cheese, -shredded Salt to taste, if desired 1/8 ts Freshly ground black pepper Cayenne Nutmeg Steam the asparagus until tender-crisp, about 5 minutes. Saute the onion until tender in 1 teaspoon of the butter in a non-stick skillet. Sprinkle the onion evenly over the fillets. Lay 3 asparagus spears crosswise on each fillet and roll the fillet around them. Secure with skewers or toothpicks and arrange them in a single layer in a greased shallow baking dish. Melt the remaining 2 teaspoons of butter in a small saucepan. Stir in the flour and cook the roux, stirring, for a minute. Gradually add the milk and continue cooking the sauce, stirring, until it begins to thicken. Stir in the cheese, salt, black pepper, and a dash or two of cayenne. Pour the sauce over the fish rolls and sprinkle them with a little nutmeg. Bake the fish rolls in a preheated 350 F oven for about 20 minutes. Makes 6 servings. *** Recipe Via Compu-Chef (tm) *** ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus with Thyme and Lemon Butter Categories: Lesson, Vegetable, Microwave Yield: 4 servings 1 lb Asparagus 2 ts Unsalted butter 1/4 ts Grated lemon peel, yellow -outer skin only 2 ts Minced fresh thyme OR 1/2 -tsp dried Hold each asparagus spear in both hands and bend until the tough bottom part breaks off. Discard the tough parts. Use a swivel-bladed vegetable peeler to peel the spears, leaving on a slice of peel here and there for color. Arrange the spears on a flat plate in a star-burst design with the tender tips at the center. Sprinkle on about a tablespoon of water, cover with vented plastic wrap and microwave on full power for 4 to 5 minutes, depending on the thickness and toughness of the spears. Let stand for about 2 minutes. Meanwhile, combine the butter, lemon peel and thyme in a small bowl. Cover with vented plastic wrap and microwave on full power until the butter is melted, about 40 seconds. Toss the asparagus with the butter and serve warm or\very slightly chilled. Serve as a first course or side dish with delicately sauced fish or shellfish. Makes 4 servings. Per Serving: 46 Calories, 3 g Protein, 5 g Carbohydrates, 2 g Fat, 1 g Saturated Fat, 6 mg Cholesterol, 5 mg Sodium. [Judith Benn Hurley; THE WASHINGTON POST; May 22, 1991] ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus Stuffed Onions in Sauce Categories: Asparagus, Vegetables, Blender Yield: 4 servings 4 md Onions 1 lb Fresh asparagus 1 c Milk 1 Egg yolk 1/2 ts Salt 1/2 ts Worc. sauce 2 tb Flour 2 tb Soft butter or margerine Paprika to garnish Cook whole onions in boiling salted water about 30 minutes or just until tender. Cool. Slice top off each onion and remove center. Cook fresh asparagus in boiling salted water just until tender, about 15 minutes. Cut offtips about 2 inches in length. Cut remaining stalks into 1" pieces, set aside. Stand asparagus tips up in onion shells in serving dish. Put all remaining ingredients except paprika in blender container. Cover and run on high until smooth, Add cooked asparagus stalks and onion centers. Cover and run on low speed just until vegetables are chopped. Pour into saucepan and cook, stirringconstantly until sauce is thickened. Pour sauce over asparagus stuffed onions. sprinkle with paprika, serve immediately. From: The Blender Way To Better Cooking Courtesy of Joann Pierce (The Cookie Connection - Portland OR) ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Veal Oscar with Sauce Bernaise Categories: Mbeef, Veal, Sauces/meat, Asparagus Yield: 6 servings 6 Veal cutlets (1/4" thick, -sirloin cut) Salt and black pepper Flour and butter 24 Warmed asparagus spears, -cooked tender 2 To 3 - Tbsp beef stock Sauce bernaise * Recipe follows Flatten the cutlets, lightly, on both sides with a mallet, heavy knife or rolling pin (a 2 x 4 works well). Season with salt and black pepper. Dip in flour. Saute in butter over a moderate heat, turning the cutlets several times until done to golden brown. Place on a large warmed platter. Pour the beef stock into a hot saute pan. Let it cook a minute or so, then pour over the cutlets. Place four asparagus spears on top of each cutlet and sauce with spoonful of the bernaise sauce. Serves 6. Source: MAINBEEF.ZIP ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus Turkey Divan (Microwave) Categories: Mpoul, Turkey, Microwave Yield: 4 servings 3/4 lb Fresh asparagus 3 c Cooked rice 2 c Cooked turkey meat, cubed 1 tb Slivered almonds, toasted SAUCE: 3/4 c Milk 3/4 c Chicken or turkey broth 3 tb Flour 1/2 ts Salt 1/8 ts Dry mustard 3 tb Butter 2 tb Brandy (optional) Snap off ends of asparagus. Whisk milk, broth, flour and salt together. Add butter. Heat in microwave on high, stirring at one minute intervals until sauce has thickened (4 - 6 minutes). Add brandy (optional) and turkey. To assemble, place rice in bottom of two quart casserole dish. Spoon turkey over rice. Lay asparagus spears over turkey. Pour sauce over all. Cover and microwave 8 minutes on high, turning dish 1/4 turn at two minute intervals. Sprinkle toasted almonds across asparagus and serve. Serves 4. Source: MAINPOUL.ZIP ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus Filling Categories: Omelet/fill, Brunch, Mine, Eggs, Omelet Yield: 2 servings 2 tb Butter 2 tb Flour 1 c Milk 1/2 ts Each salt and celery salt 1/4 ts White pepper 1/4 c Grated parmesian cheese -(fresh grated!) 1 Hard cooked egg, chopped 10 Asparagus spears. (which -about equals one box frozen -I think.) melt butter in saucepan, stir in flour and cook two minutes. Gradually add milk. Cook, stirring, until sauce thickens. stir in all ingredients except asparagus. Reserves two whole aspargus spears for each omelet, cut remaining spears into small pieces. add pieces to sauce. Prepare omelets according to basic directions. Place 2 asparagus spears and alittle sauce in each omelet before folding. Use remaining sauce on top. Makes filling for 2 or 3 omelets. *Courtesy of The HomesteadBBS (615) 385 9421* ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Spinach Souffle (or other pureed vegetable) Categories: Souffle spe, Souffle/veg, Asparagus, Peas, Carrots Yield: 6 servings INGREDIENTS: 3 tb Butter 4 tb Flour 1 c Light cream 6 Egg yolks 7 Egg whites 1 pn Salt 1/8 ts Cream of tartar 1 c Cooked spinach 1 pn Nutmeg Salt & pepper Preheat oven to 400-F. Cook the spinach uncovered in plenty of boiling water for 5 minutes. Puree the spinach in a blender. Melt the butter and add the flour. Add the cream gradually stirring with a wire whisk to make a thick smooth sauce. Remove from the heat and add the egg yolks one at a time. Add the pureed spinach and the seasonings. Beat the egg whites, with a pinch of salt and the cream of tartar, until stiff. Add the vegetable mixture to the egg whites and fold together gently. Spoon into a prepared 6 cup souffle dish. Place the souffle in the oven and immediately reduce the heat to 375-F. Bake for 25 minutes. May be served with a Mornay or tomato sauce. NOTE: This souffle may also be prepared with pureed peas, asparagus, carrots or chestnuts. Source: Souffle Spectaculars by Irena Kirshman (1969) From: Sallie Austin ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus With Hot Bacon Dressing Categories: Diabetic, Vegetables, Asparagus Yield: 4 servings 2 md Slices of bacon, finelydiced 1/2 md Onion, finely chopped 1/4 c Vinegar 1/4 c Water 1/4 ts Salt Sugar substitute to equal 2 -Tsp sugar 1 (14-1/2 oz.) can asparagus, -heated Yield: 4 servings; 1/2 C ea. Each serving may be exchanged for: 1 Vegetable, 1/2 Fat Brown bacon in skillet until crisp. Add onion and cook until tender; drain fat. Add vinegar, water and salt; bring to boil. Remove from heat, add sugar substitute. Pour dressing over hot asparagus and serve. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus Tart Categories: Creole, Main, Eggs Yield: 8 servings *INGREDIENTS* 1 ea Pastry for 9" pie 1 lb Asparagus in 1-1/2" pieces 1 c Jarisberg cheese,shredded 3 tb Pimiento strips 2 tb Cornstarch 1/2 ts Salt 1 pn Black pepper 1 1/2 c Half-and-half 3 ea Eggs,slightly beaten 1/4 c Parmesan cheese,fresh grated 1. Line 11x1-inch fluted tart pan with pastry; trim pastry with top of pan and prick with fork. 2. Bake tart shell in preheated 450'F oven 10 minutes, or just until lightly browned. 3. Meanwhile, cook asparagus in boiling salted water just until crisp-tender; drain thoroughly. 4. Remove baked sheel from oven and reduce temperature to 375'F. 5. Sprinkle sheel with Jarisberg cheese; top with well-drained asparagus and pimiento. 6. In medium bowl, combine cornstarch, salt and black pepper; gradually stir in half-and-half until smooth. 7. Stir in eggs and Parmesan cheese until well blended; pour mixture into tart shell over asparagus. 8. Bake in preheated oven 35 to 50 minutes, or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus Breadsticks Categories: Breads, Appetizers Yield: 6 servings 2 ea Bread dough loaves* 1 ea Large egg white 1/4 c Grated Parmesan cheese 1 ts Dried tarragon leaves 1 ts Dried dill weed * - frozen white or whole wheat, thawed Set loaves on a floured board and pat each loaf into a 5x10" rectangle. Cover lightly with plastic wrap and let rinse until puffy, 45 minutes to 1 hour. Cut each loaf crosswise into 9 equal pieces. Pick up the ends of each piece, and stretch it to the length of a 12x15" greased baking sheet and set on pan; if dough snaps back, let rest a few minutes, then stretch again. Repeat to make each stick, spacing about 1 1/2" apart. With scissors at a 45' angle, snip dough to make cuts about 1/2" apart along about 4" of 1 end of each stick. Beat egg white until slightly frothy; brush dough lightly with egg white. Mix cheese, tarragon, and dill. Sprinkle evenly over dough. Bake in a 350' oven until breadsticks are browned, 20-25 minutes. (If using 1 oven, switch pan positions halfway through baking; chill remaining pans of dough until oven is free.) Transfer breadsticks to racks. Serve warm or cool. If you make sticks ahead, let cool, package airtight, and hold up to 4 hours, or freeze. To recrisp, bake breadsticks (thawed, if frozen), uncovered, on pans in a 350' oven until warm, about 5 minutes. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus With Citrus Cream Sauce Categories: Vegetables Yield: 1 servings 1 ea Medium-size orange 1 ea Large lime 1 c Unflavored nonfat yogurt 1/8 ts White pepper 2 lb Asparagus,tough ends trimmed 1 ea Salt 1. From colored surfaces of orange and lime, grate enough of the orange peel to make 1 teaspoon. 2. From center of orange and lime, cut 1 or 2 thin crosswise slices apiece; wrap slices airtight and chill. Ream 3 tablespoons juice from orange, 1 tablespoon juice from lime. In a bowl, mix orange and lime peel, orange and lime juice, sour cream, and pepper. Makes 1 1/4 cups. Serve, or, if made ahead, cover and chill up to a day. 3. Bring 1 1/2 to 2 inches water to a boil in a 10-12" frying pan over high heat. Add asparagus and cook, uncovered, until stems are just tender to pierce, 5-7 minutes. 4. Drain asparagus well, then place hot spears on a warm platter; garnish with reserved orange and lime slices. Offer flavored sour cream and salt to add to taste. ~ Roxanne E. Chan, Albany, California. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus Quiche Categories: Fcb, Appetizers, Quiche Yield: 6 servings 1 1/2 lb Fresh asparagus cleaned 9 Inch unbaked pie shell 8 sl Bacon fried crisp and -crumbled 8 oz Shredded swiss cheese 4 Eggs 1 1/2 c Half-and-half 1/8 ts Nutmeg 1/8 ts Salt 1 ds Of pepper Bias slice asparagus into 1 inch pieces. Cook in small amount of boiling salted water until just tender, about 1-2 minutes, and drain. Bake pie shell at 400 degrees for 10 minutes; remove from oven. Reduce oven to 375 degrees. Sprinkle pie shell with asparagus, bacon and cheese. Beat eggs, half and-half, nutmeg, salt and pepper until combined. Pour over ingredients in pie shell. BAke at 375 degrees for 40 minutes. Let stand 10 minutes before cutting. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus Meringue Pie Categories: Fcb, Desserts, Pies Yield: 6 servings 1/2 c Butter/margarine softened 1 pk Yellow cake mix 1 Egg FILLING: 1 1/2 c Sugar 1/2 c Cornstarch 1/4 ts Salt 2 c Pureed cooked asparagus 4 Eggs separated - reserve -whites 2 tb Softened butter or margarine 1 tb Grated lemon peel 1/2 c Lemon juice Few drops green color 1/4 ts Cream of tartar 1/2 c Sugar CRUST: CRUST: Preheat oven to 350 degrees, grease bottom and sides of 13 x 9 inch pan. In large bowl, combine cake mix, butter and 1 egg; mix well. Press into pan. FILLING & MERINGUE: In heavy sauce pan, combine sugar, cornstarch, salt and pureed asparagus; cook over medium heat stirring constantly until mixture just comes to a boil. Remove from heat. Beat egg yolks slightly; stir in 1/2 cup of hot cornstarch mixture into egg yolks. Add all back to pan. Continue cooking until mixture thickens. Stir in butter, lemon juice and grated lemon peel. Pour over cake mixture in pan. Beat egg whites with cream of tartar until frothy. Gradually add sugar, beating until stiff peaks form. Spread over filling to within 1/2 inch of sides. Bake 25 minutes or until golden brown. Refrigerate 1 hour. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus Cookies Categories: Fcb, Desserts, Cookies Yield: 6 servings 1 c Cooked cut mashed asparagus 1/2 c Asparagus water used in -cooking asparagus 1 ts Baking soda 1 Egg 1 tb Vanilla 1 1/2 c Rolled oats 1 c Shortening 1 c Brown sugar 1/2 ts Salt 1 1/2 c Flour 1 c Raisins Heat asparagus, raisins and water to boiling. Cover and let cool. Cream shortening, salt, vanilla and egg. Beat in flour and baking soda. Mix in cooled asparagus and raisins. Stir in oatmeal. Drop by spoonfuls on greased cookie sheet. Bake at 325 degrees for 10-12 minutes. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus Salad Mold Categories: Salads Yield: 3 servings 3/4 c Sugar 1/2 c Vinegar 1 c Water 1/2 c Cold water 2 Envelopes of plain gelatin 1 c Chopped celery 2 tb Lemon juice 1 tb Minced onion 4 oz Jar of pimentos, chopped 1 cn Whole green asparagus 1 ts Salt 5 oz Can of water chestnuts Combine sugar, vinegar, 1 cup of water and salt. Bring to a boil to dissolve sugar. Dissolve gelatin in 1/2 cup of cold water. Remove boiling mixture; add gelatin, onion and cool. Drain asparagus and cut into bite size pieces. Drain water chestnuts and slice thin. Combine all ingredients, put in mold and chill. Randy Rigg ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus Salad with Pecans Categories: Diabetic, Salads, Vegetables, Side dishes, Vegetarian Yield: 6 servings Water 24 Asparagus spears, fresh - medium-sized 6 Red leaf lettuce; leaves 6 tb Buttermilk mayonnaise; -(see Index) -=OR=- 6 tb -prepared light mayonnaise; 2 tb Pecans; chopped Bring large pot of water to boil. Wash asparagus and snap off tough bottoms os stems. When water is boiling, add asparagus and let water return to a boil. Cook about 3 minutes, until asparagus is crisp but tender. Remove asparagus, run it under cold water, and refrigerate to chill. At serving time, line six salad plates with lettuce and arrange four spears on each. Top salads ith 1 tb of Buttermilk Mayonnaise or commercial light mayonnaise and sprinkle with 1 ts chopped pecans. Food Exchange per serving: 1 VEGETABLE EXCHANGE; CHO: 9g; PRO: 3g; FAT: 2g; CAL: 41 LOW-SODIUM DIET: This recipe is excellent. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess.,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Italian Asparagus Categories: Diabetic, Vegetables, Side dishes, Cheese Yield: 4 servings 1/2 lb Asparagus spears; -cooked or canned 1/4 c Tomato sauce; 1/4 c Water 1/2 ts Oregano; 1/4 ts Garlic powder; Salt and pepper to taste 1/2 c Swiss cheese Lay asparagus spears in shallow baking dish coated with vegetable cooking spray. Blend Tomato Sauce, water, oregano, garlic powder, salt, and pepper. Bake at 350F for 25 to 30 minutes. Microwave: Cook on High for 5-6 minutes. Food Exchange per servings: 1/2 VEGETABLE EXCHANGE + 1/2 MEAT EXCHANGE Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'brion and her Meal-Master ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Lemon Asparagus and Carrots Categories: Diabetic, Vegetables, Low-fat/cal Yield: 6 servings 1/2 lb Carrots; small 8 oz Asparagus spears; frozen 1 ds Lemon pepper; 1/8 c Lemon juice; PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium Wash, trim, and peel samll carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till crisp- tender. Rinse carrots in cold water; drain. Meanwhile, cook frozen asparagus spears according to package. Rinse asparagus in cold water; drain. Cover and chill drained carrots and asparagus. To serve, arrange carrots and asparagus on a platter. Sprinkle with a little lemon juice and lemon pepper. BETTER HOMES AND GARDENS Food Exchanges per serving: 1 VEGETABLE EXCHANGE Nancy O'Brion's Notes: The Asparagus and Carrots made 1/3 cup per 1 person...you could have a free salad also. This was very taste....even a family member that don't like cooked carrots, like these cook carrots. Also we just nuked in the mircowave stove for about 10 minutes. The lemon juice and the lemon pepper really did make a nice change for us. (are tryig hard to cut back on the fat.) Used fresh asparagus. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus with Toasted Pine Nuts & Lemon Vinai Categories: Diabetic, Vegetables, Low-fat/cal, Nuts/grains Yield: 4 servings 1 lb Asparagus, fresh spears 3 tb Pine nuts 1/4 c Olive oil 1 tb Lemon juice, fresh 1 Clove garlic, crushed 1/2 ts Salt 1/2 ts Basil, dried whole 1/2 ts Oregano, dried whole Pepper, freshly ground Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter. Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus with Mushrooms and Fresh Coriander Categories: Diabetic, Vegetables, Side dishes Yield: 6 servings 1 lb Fresh Asparagus; 2 tb Butter; (yea! right!) -=OR=- 2 tb Margarine; 1/2 lb Mushrooms; sliced (2 cups) 2 tb Shallots; 1/2 ts Salt; 1 Freshly ground black pepper; 4 tb Fresh coriander; chopped Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom. Use a vegetable peeler to scrap asgaragus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter in a non stick frying pan. Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned. Add asparagus. Cook, stirring and tossing for about 1 minute. Add shallots, salt and pepper. Sprinkle with coriander. Cook for 30 seconds. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus & Pimento Categories: Diabetic, Side dishes, Vegetables, Nuts/grains Yield: 4 servings 1 1/4 lb Fresh asparagus; 1 c Water 2 tb Lime juice; fresh 1/4 c Pimento; 1 tb Pine nuts; Rinse asparagus and snap off tough ends. In a large skillet bring water to boil and add asparagus. Cover and steam until bright grean, 2 to 3 minutes. Remove from heat, drain and arrange on a platter. Sprinkle with juice; garmish with pimento and pine nuts. Serve warm or chilled. Food Exchanges per servings: 1 VEGETABLES EXCHANGES CAL: 37; CHO: 0mg; CAR: 7g; PRO: 3g; SOD: 6mg; FAT: 2g; Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Roasted Asparagus Categories: Diabetic, Side dishes, Vegetables, Vegetarian Yield: 4 sweet ones 1 lb Fresh asparagus; 2 ts Olive oil; 2 tb Parmesan cheese; shredded 1 Lemon; cut into wedges Preheat oven to 500 degrees. Arrange in a single layer in a shallow baking pan. With a pastry brush, paint the oil on the asparagus spears. Roast until tender but still crisp, 8 to 10 minutes, depending on thickness of stalks. Turn spears occasionally for even cooking and to avoid browning. Place asparagus spears on serving platter. Sprinkle with cheese. Serve with lemon wedges. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 76; PRO: 4g; CAR: 6g; 4g; CHO: 3mg; SOD: 71mg; Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, & Frances Towner Giedt Brought to you and your via Nancy O'Brion and her Meal-Master. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Aaparagus with Bacon Categories: Diabetic, Vegetables, Side dishes, Meats Yield: 4 sweet ones 1 1/2 lb Asparagus;* cut diagonally -into 1" pieces 10 oz (2 pkg) frozen apaparagus; 2 tb Fresh parsley; snipped 2 tb Lemon juice; 1/4 ts Salt; 2 sl Bacon; fried and chopped * 2 PACKAGES (10 oz) frozen cut asparagus can be substitued for the fresh asparagus. Cook as directed on package; drain. Place steamer basket in 1/2" water in saucepan or skillet (water should not touch the bottom of basket). Place lower stalk pieces in basket. Cover tightly and heat to boiling; reduce heat. Steam 4 minutes. Add tips. Cover tightly and steam until crisp-tender, 4 to 5 minutes longer. Toss asparagus with parsley, lemon juice and salt. Sprinkle with bacon. MICROWAVE DIRECTIONS: Place asparagus, 1/2 cup water and 1/4 teaspoon salt in 1 1/2-quart microwable casserole. Cover tightly and microwave on high(100% depending how powerful the microwave is) 3 minutes, less if very powerful( my microwave is an older one..in fact 20 years); stir. Cover and microwave until crisp-tender, 2 to 3 minutes longer. Let stand 1 munites; drain. Continue as directed. Serving size 3/4 cup. Food Exchanges per serving: 1 VEGETABLE EXCHANGES + MAYBE 1/2 HIGH-FAT MEAT EXCHANGE; CAL: 75; (Bacon listed as Saturated Fat, but we wouldn't use it anyhow would we). Source: Betty's Crocker's New American Cooking by WHOM(1983) Brought to you and yours via Nancy O'Brion and her Meal-Master ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Marinated Asparagus Categories: Diabetic, Vegetables, Side dishes, Fruits Yield: 4 sweet ones 1 1/2 lb Asparagus; fresh -=OR=- 10 oz (1 pkg) frozen asparagus; 1 ts Orange peel; finely shredded 1/4 c Orange juice; 1/4 c Vegetable oil; 2 ts Lemon juice; 1 ts Salt; ds Of cayenne pepper; Place steamer basket in 1/2" water in saucepan or skillet (water should not touch bottom of basket. Place asparagus spears in basket. Cover tightly and heat to boiling; reduce heat. Steam until crisp-tender, 8 to 10 minutes. Innediately rinse under running cold water; drain. Shake remaining ingredients in tightly covered contariner; pour over asparagurs. Cover and refrigerate at least 4 hours, turning asparagaus occasionally; drain. Garnish with orange slices if desired. 4 servings (about 5 spears) Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE + (If you granish with oranges slices) 1 FRUIT EXCHANGE; CAL: 60; Betty Crocker's New American Cooking by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Sugared Asparagus Categories: Diabetic, Side dishes, Vegetables Yield: 4 - 6 folks 3 tb Butter -=OR=- 3 tb Margarine 2 tb Brown sugar 2 lb Fresh asparagus, -cut into 2" pieces - (about 4 cups) 1 c Chicken broth * By using the brown sugar substitute with this would make a nice side dish for the "sweet ones" In a skillet over medium-high, heat butter and brown sugar is dissolved. Add asparagus; saute for 2 minutes. Stir in chicken broth; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until asparagus is crisp-tender. Remove asparagus to a serving dish and keep warm. Cook sauce, uncovered, until reduced by half. Pour over asparagus and serve immediately. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE (MAKE IT WORK!!!) Serves: 4-6; From: "Taste of Home" Magazine; Posted by: Debbie Carlson ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Pasta with Asparagus Categories: Diabetic, Vegetables, Side dishes, Pasta Yield: 4 - 6 folks 5 cl Garlic, minced 1 ts Dried red pepper flakes 2 ds To 3 dashes hot pepper sauce 1/4 c Olive oil 1 tb Butter or margaine 1 lb Fresh asparagus, -cut to 1 1/2" pieces -salt to taste 1/4 ts Pepper 1/4 c Shredded Parmesan cheese 1/2 lb Mostaccioli, cooked drained -=OR=- 1/2 lb Elbow macaroni, cooked - and drained In a skillet, cook garlic, red pepper flakes and hot pepper sauce in oil and butter for 2-3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8-10 minutes. Add Parmesan cheese; mix well. Pour over hot pasta and toss to coat. Serve immediately. This would work for the diabetic as side dish. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE (I always try to make my diet work around the fat, not the fat work around me). (The cheese is so close to know how to call it). Serves: 4-6 From: "Taste of Home" Magazine Posted by: Debbie Carlson ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus Salad Categories: Diabetic, Salads, Side dishes, Vegetables Yield: 12 sweet ones 1/4 lb Spinach; 1 Head romaine lettuce 10 Spares of asparagus; 1/2 Head red cabbage; 1/2 c Celery; sliced 1/2 c Cucumber; peeled sliced 1/2 c Lemon French Dressing; Rinse greens. Break into bite-size pieces. Place in plastic bag or lightly covered container. Store in refrigerator 4-6 hours or overnight to crisp. Wash asparagus spears and cut into all 2" pieces. Shred cabbage just as for coleslaw; remove all hard pieces. Just before serving, carefully pat greens dry on towel. Place all ingredients in wooden bowl. Toss lightly to cost all ingredients with Lemon French Dressing. Food Exchanges per serving. 1/2 VEGETABLE EXCHANGE; CAL: 42 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Dilled Asparagus Categories: Diabetic, Vegetables, Side dishes Yield: 4 servings 2 lb Asparagus, fresh; cooked or -2 (15oz) cans asparagus 1/2 c Oil, olive 1/2 c Pickle, dill; liquid of 1/3 c Pickle, dill; chopped 1 Garlic clove; crushed Lettuce Place drained asparagus spears in a flat casserole dish with a cover. Mix olive oil, pickle liquid, pickles, and garlic; pour over the asparagus. cover and let marinate for at least 1 hour before serving; drain. Serve on lettuce. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGES. (Again it calls for 1/2 cup oil, but cut back on the fat to make it at even less then 1 fat exchange.) SOURCE: Southern Living Magazine, sometime in 1973. Typed for you by Nancy Coleman. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus with Red Pepper Sauce Categories: Diabetic, Side dishes, Vegetables Yield: 4 servings 1 lb Asparagus Stalks; 3 lg Large Red Peppers 3 1/2 tb Olive Oil 1 tb Balsamic Vinegar (you might want to try Rice vingegar) 1/2 ts Fresh Thyme Leaves Salt & Pepper Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on thickness, or until fork tender but stiil firm. Drain under cold water and set the stalks aside. Broil the peppers on all sides until lightly scorched. Place the cooked peppers in a paper bag for 10 minutes. Remove the peppers and peel off the skin. Cut open the peppers and remove the stem, seeds and white flesh. Puree the peppers in the food processor. Mix in the olive oil, Balsamic Vinegar and thyme. Taste for seasoning and add salt and pepper if desired. Place equal amount of the puree on 4 serving dishes. Top with equal amounts of asparagus. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE (I would cut back even more on the fat, only using what is neccesary...) Reposted 4 you and yours via Nancy O'Brion and her Meal-Master ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: 279768 Asparagus Casserole Categories: Casserole, Vegetables Yield: 1 servings 2 pk Frozen asparagus, cut up 5 Hard-boiled eggs, sliced 1 3/4 c Grated Colby cheese 3 tb Butter 3 tb Flour 1 1/2 c Milk 1/2 c Asparagus liquid -Pepper to taste 3/4 ts Salt 1/4 ts Lawry's seasoned salt 1 1/2 c Buttered bread crumbs 1 sm Jar pimentos, sliced and -drained -Slivered almonds Cook asparagus. Make white sauce with butter, flour, milk, seasonings. Add cheese and stir until melted. Add pimento. If too thick, add a little more milk. In 9x13 inch baking dish, put 1 1/2 cups buttered bread crumbs. Layer asparagus, eggs, almonds, sauce. Repeat. Top with 1 cup buttered bread crumbs. Bake at 325 degrees for 25 minutes, uncovered. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Glazed Carrots and Asparagus Categories: Vegetables, Mine Yield: 8 servings 1 1/2 lb Small carrots -tops trimmed to 1 inch 1 1/2 lb Asparagus -tips trimmed to 3 inches 2 tb Butter Salt and pepper to taste 1. In a large saucepan of boiling salted water, cook the carrots until tender, about 5 minutes. With a slotted spoon, transfer the carrots to a plate to cool. Add the asparagus tips to the boiling water and cook until just tender, about 3 minutes. Drain the asparagus and rinse with very cold water until cool. Can be prepared to this point up to 1 day ahead. Cover and refrigerate. 2. Shortly before serving, melt 1 tbs butter in a large skillet. Add the carrots, cover, and cook over moderate heat until warmed through. Season with salt and pepper. Transfer to a plate and cover to keep warm. Add the remaining 1 tbs butter to the skillet and reheat the asparagus similarly. Season with salt and pepper and serve with the carrots. Food and Wine April 1995 ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Fresh Spring Asparagus and Turkey Sausage Supper+ Categories: Turkey, Main-dish, Heirloom, Cured meat, Vegetables Yield: 4 servings 12 oz Tube turkey sausage (hot) 1 lb Fresh asparagus 1 cn Cream of Mushroom soup -condensed 1/2 c Fresh mushrooms, chopped 3/4 c Cheddar cheese, grated 8 oz Spinach noodles 1 c Fresh bread crumbs, -buttered Brown and crumble the sausage and pour off the drippings. Keep hot. Cut asparagus into bite size pieces; cook until crunchy tender; drain, reserving 1/2 cup of the liquid. Keep asparagus hot. Mix soup, mushrooms, asparagus liquid and cheese in a saucepan. Cook over a low heat until well mixed and thick. Keep hot. Prepare noodles according to package directions; drain and pour into a buttered casserole dish. Add sausage, asparagus, and cheese sauce, in that order. Top with the bread crumbs. Place in a hot oven (425 degrees F.) just long enough to brown crumbs. Mary Riemerman ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Cold Lemon Asparagus Categories: Vegetables Yield: 4 servings 14 Asparagus spears, preferably -thin stalks 1/3 c Olive oil 1 Lemon, juiced 1/2 ts Dijon mustard 1/2 ts Honey Salt and freshly ground -white pepper Wash, peel (if desired), and trim off the woody bases of the asparagus. Tie the asparagus into a bundle and steam it upright in 1 1/2 inches of water. Cook 5 to 8 minutes, or until bright green and crunchy but not limp. Rinse under cold water and drain. Whisk the oil, lemon juice, mustard, and honey in a bowl until emulsified. Add salt and pepper to taste. Drizzle over the cold asparagus spears just before serving. From: Grill Book by Kelly McCune Meal Mastered by R. Thompson ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Crab and Asparagus Quiche Categories: Shellfish, Seafood, Pastry, Jw Yield: 4 servings 1 8" pie crust 1 c Crab meat, chopped 8 Asparagus spears, -tips reserved 4 oz Swiss or Cheddar cheese 1 3/4 c Milk 3 Eggs, beaten 1/8 ts Nutmeg 1/4 ts Mustard powder 1/8 ts Cayenne pepper 1/8 ts White pepper Salt to taste Preheat oven to 375. Chop the asparagus spears into 1/2" slices and par boil for 1-2 min. Plunge into cold water to arrest cooking and drain. Place the crab meat, asparagus and grated cheese in the bottom of the pastry shell. Beat the eggs and milk together with the seasonings and pour over crab/asparagus mixture. Arrange the reserved asparagus tips in a pattern on top. Bake until set (about 45 minutes to an hour). Let sit for about 15 minutes before serving. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus and Egg Salad Categories: Salad, Vegetables, Eggs, Jw Yield: 2 servings 10 Asparagus spears 2 tb Veg oil 2 tb Vinegar 1/2 ts Sugar 2 tb Onion, minced 1/2 ts Salt 1/2 ts Mustard powder 2 Eggs, hard boiled, sliced Cook the asparagus, drain, and place in a shallow bowl. Combine the oil, vinegar, sugar, salt, minced onion and mustard. Whisk thoroughly and pour over the asparagus; marinade 2 hours. Garnish with the egg slices and serve. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Fettuccine with Prosciutto and Asparagus Categories: Pasta, Italian, Jw Yield: 4 servings 1/2 lb Asparagus, in 1" pieces. 2 tb Butter 1/2 c Onion, minced 4 oz Prosciutto 1 tb Butter 1 tb Flour 1/2 c Cream 1 lb Fettuccine 1/2 c Parmesan cheese -freshly grated Freshly ground pepper Cook the asparagus until tender; drain. Reduce the cooking water to 1/2 cup. Melt the butter in a skillet over a medium heat. Add the onion and cook until fragrant. Stir in the prosciutto and saute. Make a roux of the flour and butter; add the reserved asparagus water and cream. Whisk and heat until the sauce thickens. Add the asparagus and prosciutto and stir in. In the meantime cook the pasta. When the pasta is cooked al dente, drain it and toss it with the sauce, adding the grated cheese. Serve and add freshly grated pepper to taste. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Bean Curd Rolls Categories: Appetizers, Chinese, Vegetarian Yield: 6 servings 1 c Uncooked shortgrain rice 6 ea Dried shiitake mushrooms 1 tb Vegetable oil 1 ea Garlic clove, minced 1/2 sm Carrot, cut into 1" slivers 3 ea Asparagus tips, cut into -- 1/2" pieces, diagonally 1/4 c Slivered bamboo shoots 1/4 c Ginkgo nuts, optional 2 ea Pitted dates, chopped 2 ea Green onions, sliced 1 tb Hoisin suce 2 tb Soy sauce 2 ts Rice wine/dry sherry 2 ts Sesame oil 6 ea Dried bean curd sheets, -- soaked for a few minutes 1 tb Flour mixed with 1 tb water 6 tb Vegetable oil Cover rice with warm water & soak for 30 minutes. Drain. Line the inside of a steamer with a damp cheesecloth. Place rice on cheesecloth. Then cover & steam the rice over boiling water for 30 minutes. Set aside. Meanwhile, cover mushrooms with warm water & soak for 30 minutes. Drain well. Cut off & discard stems. Thinly slice caps. Set aside. Place a wok over high heat till hot. Add oil, swirling to coat sides. Add garlic & cook, stirring for 10 seconds. Add carrot & asparagus & stir fry for 2 minutes. Add reserved mushrooms, bamboo shoots, nuts, dates, onions, hoisin sauce, soy sauce, rice wine or sherry & sesame oil. Stir fry for 2 minutes. Add rice & mix well. Transfer to a bowl & set aside. To make rolls, spread about 2 heaping tablespoonfuls of filling diagonally across a bean curd sheet. Keep remaining sheets covered to prevent drying. Fold bottom corner over filling to cover, then fold over right & left corners. Roll over once to enclose filling. Brush sides & top of triangle with flour & water mixture. Fold over to seal. Cover filled rolls with a damp clot while preparing the rest of the rolls. Place a non-stick frying pan over medium heat. Add 1 to 2 tb oil. Add rolls two at a time & cook for 2 minutes on each side, or till golden brown. Transfer to a heat proof dish & keep warm in a 200F oven while cooking remaining rolls. To serve, cut each roll into thirds. "Vegetarian Times" February, 1992. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus Strudel Categories: Main dish, Brunch, Side dish, Vegetarian Yield: 6 servings 2 lg Onions, finely chopped 1/4 lb Margarine -=AND=- 2 tb Butter or vegan margarine 1 1/3 c Fine fresh breadcrumbs 8 ea Phyllo pastry sheets 1 1/2 lb Trimmed asparagus, washed, -- chopped and cooked -- until tender 1/4 c Finely chopped parsley ---------------------------------TO GARNISH--------------------------------- Parsley sprigs Lemon slices Asparagus tips ------------------------VEGAN YOGURT & HERB DRESSING------------------------ 1/2 c Vegan yogurt Salt Freshly ground black pepper 2 tb Chopped mint Preheat the oven to 400F. Saute the onions in 2 tablespoons of margarine for 10 minutes, until soft but not browned. In another pan, heat 4 tablespoons of margarine and saute the crumbs until crisp. Melt the remaining margarine in a small saucepan. Spread one phyllo pastry sheet out on a large board and brush with butter or margarine. Put another pastry sheet on top and brush with more butter or margarine. Repeat until all sheets have been used. Spread the onions evenly on top of the pastry, keeping the edges clear. Put the asparagus over the top of the onions and sprinkle with three-quarters of the crumbs and the parsley. Fold over 2 inches all around the pastry, then fold the long edges over to make a roll. Place the roll, seam side down, on a baking sheet and bend it around into a horseshoe shape. Brush with remaining margarine and sprinkle with the remaining crumbs. Bake for 40 minutes, until golden and crisp. Garnish with parsley sprigs, lemon slices and asparagus tips. Combine Yogurt and Herb Dressing ingredients, and serve with Strudel. Rose Eliot, "The Complete Vegetarian Cuisine" ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus Crepes with Mushroom Dill-Sauce Categories: Main dish, Vegetarian, Valentine's Yield: 2 servings -----------------------------------CREPES----------------------------------- 1/2 c Whole wheat pastry flour 1/4 ts Salt 3/4 c Soymilk 1 ts Safflower oil -----------------------------------SAUCE----------------------------------- 1 tb Margarine 1 sm Onion, quartered & thinly -- sliced 1 ea Garlic clove, minced 1 c Small white mushrooms, slice 1 tb + 1 ts flour 3/4 c Soymilk 2 tb Fresh minced dill 1/2 ts Dried tarragon 2 ts Lemon juice Salt & pepper to taste ----------------------------------FILLING---------------------------------- 24 ea Slender asparagus stalks CREPES: Combine flour & salt in mixing bowl. Make a well in the centre & pour in the soymilk & oil. Beat till smooth. Heat a 6 or 7-inch skillet. when hot, pour in 1/4 c of batter & tilt skillet till it's evenly coated. Cook over moderate heat till lightly browned on the bottom. Flip & brown the other side. Remove & set on a plate. Repeat with the rest of the batter, you should have 6 crepes. SAUCE: Heat margarine in a small pot. Add onion & garlic & saute over moderate heat till onion is golden. Add mushrooms & cover. Cook till the mushrooms are limp & juicy. Sprinkle in the flour & stir till it disappears. Slowly pour in the soymilk, stirring. Bring to a simmer, then stir in the dill & tarragon. Cook at a simmer till the sauce thickens. Stir in the lemon juice & season to taste. Remove from heat & cover. FILLING: Trim about 1/2-inch of the asparagus stalks & scrape off any tough looking skin. Cut stalks in half & steam till tender crisp. ASSEMBLE: Place 6 asparagus stalks in the centre of each crepe, letting the tips protrude from the top & overlapping the halved stalks in the centre if necessary. Spoon a very small amount of sauce over the asparagus. fold one end of the crepe in towards the centre & overlap the other end over it. Arrange the crepes, folded side down, in an oiled, shallow baking dish. Spoon remaining sauce evenly over the crepes. Bake in a preheated 350F oven until just heated through. Serve at once. Nava Atlas, "Vegetarian Celebrations" ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Sesame-Asparagus Soup Categories: Soups, Appetizers, Vegetables Yield: 6 servings 2 c Chopped onions 1/4 c Vegetable oil 1/3 c Sesame seeds 2 lb Asparagus 2 lg Potatoes 2 qt Vegetable stock 1 ts Sesame oil Pepper In a soup kettle, saute onions in oil till soft. Toast sesame seeds in a dry skillet over medium heat or on a baking sheet in a 350F oven, until lightly browned, about 3 to 5 minutes. Trim asparagus. Cut spears into 1" pieces & reserve tips. Add asparagus (except tips), potatoes, stock & hal sesame seeds to the pot. Cover & simmer, until the vegetables are tender. Puree the soup in small batches. Return to the kettle & add the asparagus tips, sesmae oil & pepper. Simmer for 2 minutes. Serve hot or chilled. "Vegetarian Gourmet", Spring 1994 ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus Patties Categories: Appetizers, Lunch, Brunch, Snacks Yield: 2 servings 1 lb Asparagus 3 ea Scallions, sliced 1 tb Oil 1 ts Basil 1/4 c Almonds or walnuts 1/2 c Breadcrumbs 1/2 ts Salt 1/4 c Cooked rice or bulgur 2 tb Stock or water Trim asparagus & cut spears into 1/4" pieces. Steam till tender. Set aside to cool. Saute scallions in oil until soft & stir in basil. Set aside. Preheat oven to 250F. Place almonds on a baking sheet & toast until lightly browned. Grind to a fine meal in a food processor. In a mixing bowl, combine almond meal, breadcrumbs, salt, rice & stir in the stock. Add steamed asparagus & scallion mixture. Mix well. Heat a lightly oiled griddle over medium-high heat. Drop by spoonfuls onto the preheated surface & spread to form patties. Cook until brown on each side. Serve hot, stuffed into pita breads with slices of tomatoes & sprouts. Adapted from "Vegetarian Gourmet" Spring, 1994 ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Lemon Asparagus Categories: Side dish, Vegetables Yield: 6 servings 2 lb Asparagus 1 tb Oil 1/4 c Lemon juice 1/4 c Chives, chopped Trim asparagus & steam spears until barely tender. Arrange on a serving platter. Combine remaining ingredients & pour over hot asparagus. Serve immediately. "Vegetarian Gourmet" Spring, 1994 ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagus with Garlic and Basil Categories: Side dish, Vegetables Yield: 8 servings 3 lb Asparagus, trimmed 30 ea Garlic cloves, split 2 ts Dried basil, Boiling water ----------------------------------TOPPING---------------------------------- 1/3 c Margarine 1 tb Chopped garlic 1/4 c Fresh basil, chopped Coarsely Arrange asparagus in a layer in large, deep skillet along with the garlic and basil. (This may have to be done in two batches.) Pour boiling water over to about 1" deep. Cover and bring to a boil. Cook for 8 minutes or until tender crisp. While the asparagus is cooking, prepare the topping by melting the margarine in small pan. Add the garlic and saute for 1 to 2 minutes. Stir in the basil. Drain the asparagus, discarding the split garlic & arrange in a serving dish. Spoon basil topping over. Source Unknown ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Couscous Primavera Categories: Main dish, Side dish, Vegetarian Yield: 4 servings 3 tb Vegetable oil 1 md Yellow bell pepper, chopped 1 md Zucchini, sliced 1/2 c Thinly sliced Bermuda onion 8 ea Asparagus stalks 1 c Whole wheat couscous In a medium skillet, heat 1 tablespoon oil over moderate heat. Add pepper, zucchini, onion and asparagus and saute, stirring, for 5 minutes or until crisp-tender. In a medium saucepan, bring 1-1/4 cups water to a boil. Add remaining oil and couscous. Cover, remove from heat and let stand 5 minutes. Spoon couscous onto a serving platter and arrange vegetables on top. Sue Frederick (ed), "Delicious! Collection" Posted by Karen Mintzias ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Bouquetiere De Legumes From the Chaparral Categories: Side dish, French, Vegetables Yield: 4 servings 16 md Asparagus spears 1 c Peas, Green 1 md Zucchini, sliced 3 tb Margarine 2 ea Tomatoes, halved 1 c Bread Crumbs, Seasoned 4 ea Artichoke Bottoms Salt and pepper Steam the asparagus and green peas for 5 minutes or until al dente. Remove and drain. Saute the zucchini in the butter over medium-high heat for 3 minutes or until al dente. Remove from heat. Sprinkle the cut surfaces of the tomato halves with the bread crumbs. Place under a heated broiler for 1 minute or until heated through. To serve, place artichoke bottoms on 4 plates. Place the peas in the bottoms. Arrange the remaining vegetables around in an appetizing fashion. Season with salt and pepper to taste. From the Chaparral Restaruant, Posted by Dorothy Hair ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Vegetable Tofu Scramble Categories: Breakfast, Tofu, Vegan Yield: 4 servings 2 tb Olive oil 1 lb Soft tofu -- cut into 1/2-inch cubes 1 md Onion, chopped 1 md Zucchini --cut into 1/2" thick rounds 1 ea Ear of corn --kernels cut off of the cob -=OR=- 3/4 c -- frozen corn (thawed) 4 oz Asparagus, trimmed, -- cut into 1-inch pieces 2 ea Garlic cloves, minced 2 md Tomatoes -- cut into 1/2-inch cubes 1/2 c Finely chopped fresh basil 2 tb Tamari 1 ts Ground cumin 1/2 ts Turmeric 1/8 ts Cayenne pepper In a wok or large skillet, heat the oil over medium-high heat. Add the tofu, onion, zucchini, corn, asparagus, and garlic and stir-fry until crisp-tender, about 3 minutes. Add the tomatoes, basil, tamari, cumin, turmeric, and cayenne pepper, and stir-fry until the tomatoes are heated through, about 1 minute. Serve immediately. John Robbins, "May All Be Fed" Posted by Karen Mintzias ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Asparagi Di Campo (Cold Marinated Asparagus) Categories: Salads, Italian, Appetizers, Vegetables Yield: 4 servings 3/4 sm Onion, minced Salt 1 1/2 ts Capers, rinsed & chopped 1 ts Lemon juice Salt & pepper 1 ea Mint leaf 1 lb Thin asparagus Place onion & salt in a bowl large enough to hold the asparagus. Mix well & let steep for 30 minutes. Add the capers, lemon juice & mint leaf & marinate for at least 1 hour. Mix thoroughly from time to time. Meanwhile, bring an asparagus cooker to a boil & cook the asparagus until tender but still crisp, about 3 minutes. Drain. Toss the still warm asparagus with the marinade & add salt & pepper. Toss gently & serve. Carol Field, "Italy in Small Bites" ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Bean Pasta Primavera Categories: Main dish, Pasta, Sauces, Vegetarian Yield: 6 servings -----------------------------BEAN PEPPER SAUCE----------------------------- 2 1/2 c White beans, cooked 1 1/4 c Vegetable stock 2 ea Roasted red bell peppers, -- peeled & seeded 1 ts Tarragon 1 ts Thyme 1 ts Marjoram 1 pn Cayenne 1/2 ts Salt Black pepper -----------------------------------PASTA----------------------------------- 1 lb Spinach spaghetti 2 lb Broccoli 1 lb Asparagus 3 lg Yellow peppers 3 ea Bunches spinach, torn 1/2 c Basil leaves, shredded 1 1/2 tb Poppy seeds Salt & pepper, to taste 8 ea Oil packed sun dried -- tomatoes, drained & -- slivered Combine 1 1/2 c beans, stock and roasted peppers in food proc. Blend until smooth and creamy. Fold in herbs, and season with cayenne or paprika, salt and pepper. Set aside. Cook pasta in boiling water according to package directions. Meanwhile, prepare veggies. Remove broccoli florets from stalks and cut into bite sized pieces. Peel broccoli stalks and cut diagonally into 1/4 inch thick slices. Cut asparagus stalks diagonally into slices about 1 inch long. Remove seeds from peppers and cut into long slivers. Steam broccoli, asparagus and peppers until tender crisp--about 10 mins, and set aside. Steam spinach 3-4 mins. Cool, press out excess liquid and chop coarsley. Place pasta in large warmed bowl. Add sauce, veggies, basil, poppy seeds, and remaining 1c white beans. Toss gently to mix. Season with salt and pepper and garnish with sun dried tomatoes. "Vegetarian Times" Posted by Lisa Greenwood ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Shrimp And Asparagus Salad Categories: Salads, Fish/sea, Vegetables Yield: 4 servings 1 lb GREEN OR PURPLE ASPARAGUS TRIMMED & CUT IN 1/2 "Pieces 1 lb Cooked, pealed & cleaned Shrimp.................. 1/2 c Chopped red bell pepper 1 c Mayonnaise (not salad dressg 1/4 c Finely chopped parsley 1/2 ts Freshly ground white pepper 1/2 ts Celery seed 1/2 ts Salt 1 tb Prepared horseradish 1/4 c Freshly squeezed lemon juice Endive or Green leaf lettuce 2 Hard-cooked eggs, diced 4 Lemon wedges Cook green asparagus in boiling salted water until barely tender, about 1 minute. If purple asparagus is tender, don't cook at all. In mixing bowl, combine asparagus, shrimp and bell pepper. In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture. Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Skillet Chicken with Asparagus Categories: Poultry Yield: 4 servings 1 lb Boneless, skinless half- Chicken breasts (4 ea) 1 ts Vegetable oil 1/2 ts Sesame oil 1 c PLUS ... 2 tb Chicken broth 1 md Onion, sliced 1 Clove garlic, minced 1 tb Chopped fresh dill -OR- 1 ts Dried dill weed 1 lb Fresh asparagus 1 tb Cornstarch 2 oz Jar sliced pimentos, drained 1 c Dry orzo (rice-shaped pasta) Cooked -OR- 3 c Cooked orzo Rinse chicken breasts and pat dry; remove any excess fat. Lightly sprinkle chicken with paprika. In a large, nonstick skillet sprayed with non-stick cooking spray, heat oils. Quickly brown chicken on both sides over medium-high heat about 5 minutes. Reduce heat; add 1 c broth, onion, garlic and dill. Cover; simmer 10 to 12 minutes until chicken is tender. Meanwhile, trim asparagus spears and rinse, then cook in boiling salted water until crisp-tender, about 3 to 5 minutes. Drain and rinse under cold water. Combine cornstarch with remaining 2 T of broth; stir into chicken mixture. Add pimentos. Cook, stirring, until sauce thickens. On serving platter, arrange chicken breasts on hot cooked pasta. Add asparagus spears to sauce in skillet; heat briefly. Serve asparagus with chicken, pasta and sauce. Garnish with fresh dill if desired. Per serving: 275 calories; 33 g protein; 26 g carbohydrate; 4 g fat (1 sat; 1 monounsat; 2 polyunsat); 66 mg cholesterol; 298 mg sodium; 14 percent calories from fat. From the California Asparagus Commission. -----