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Crockpot Asparagus Soup Submitted by: Sonja Radcliff, Somerville MA I love Asparagus so I have enclosed some of my favorite recipes Ingredients: 2 pounds fresh asparagus, tough ends removed 5 cups chicken broth 6 green onions, finely chopped 2 cups cubed & peeled baking potatoes S&P Chopped fresh parsley to taste Method: Rinse asparagus, cut into 1 inch lengths In a 3 to 5 qt crockpot, combine asparagus, broth, onions and potatoes Cover and cook over low for 5 to 7 hours until potatoes are tender. Increase heat to high. Puree vegetable solids in soup until somewhat smooth Season with S&P Cover and cook on high 30 minutes You can garnish soup, when served, with red pepper and a dollop of sour cream |
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Asparagus with Mustard Cream Sauce (a stove-top recipe) Ingredients: 2 ½ pounds fresh asparagus, tough ends removed 2 TBL butter 3 TBL flour 1 cup chicken broth 1 cup half and half ¼ cup Dijon mustard 2 TBL lemon juice white pepper to taste (1/8 tsp) Method: For sauce, melt butter in saucepan over low; add flour stir until smooth Continue to cook 1 minute, stirring. Add broth and half and half gradually Continue to cook over med until thickened and bubbly Remove from heat, stir in mustard, lemon juice and pepper. Keep warm Meanwhile, cook prepared asparagus in boiling water until crisp tender (3 to 5 min) Drain, arrange on serving dish and top with sauce |
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Asparagus Frittata (Breakfast or Light Lunch) Ingredients: 2 tsp olive oil 1 small onion, sliced thin ½ tsp salt 1 pound asparagus, remove tough ends, cut diagonally into 1 inch pieces 4 large eggs lightly beaten 1 cup shredded cheese (gruyere or swiss) Method: Heat olive oil in large (oven proof) frying pan over med.heat. Add onions and salt. Cook stirring until onions are soft (about 3 to 4 min) Add prepared asparagus, reduce heat to med-low, cover and cook until asparagus is Barley tender (6 to 8 min). Pour beaten eggs over asparagus and cook until set (about 2 min) Preheat oven broiler Sprinkle cheese over eggs, put under oven broiler until cheese is melted (3 to 4 min) Cut in wedges to serve |
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Casserole Ingredients: 1 ½ pound asparagus spears, cooked until just tender 1 cup sliced mushrooms (I use button) 2 eggs, hard cooked, cooled and sliced 4 TBL butter 5 TBL flour 1 tsp salt 2 cups milk (I use low fat) 1 tsp Worcestershire sauce (I use lite) ½ cup crushed potato chips(you can use buttered bread crumbs) Method: Place prepared asparagus into a greased shallow baking dish, top with sliced eggs In a large saucepan, sauté mushrooms in butter, blend in flour & salt. Gradually add milk to mushroom mixture while stirring over heat Add Worcestershire and continue to cook, stirring, until thick. Top asparagus in baking dish with egg slices. Pour sauce over all Top with crushed chips or buttered bread crumbs Bake uncovered at 375 20 minutes |
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Crab Soup Ingredients: 4 tsp margarine 2/3 cup chopped onion 2/3 cup diced celery 4 TBL finely chopped carrots 2 clove garlic, minced 1 tsp shallots, minced 2 TBL flour 4cups milk 2 TBL Dry Sherry 2 Bay leaf 1 tsp salt 1 tsp Worcestershire sauce 1 tsp grated lemon peel 1/4 tsp Thyme 6 oz Thawed, well drained crabmeat, flaked 1 cup sliced asparagus spears Method: In 3 quart sauce pan, heat margarine over med; add onions, celery, carrot,garlic & shallots; sauté stirring occasionally until soft. Sprinkle with flour stirring quickly to combine Gradually add milk, stirring constantly. Cook until sauce is smooth Add remaining ingredients except crab and asparagus. Bring to a boil Reduce heat to low, add asparagus and crab, cover and cook stirring occasionally, until soup is thick and vegetables tender (20-30 Min) Remove from heat – discard bay leaf before serving |
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