Try this one!

Ingredients / Directions
2 lb fresh green asparagus
trimmed
and cut into 2″ pieces
8 cup(s) water
4 tbsp butter
1 cup(s) minced yellow onions
1 cup(s) minced leeks
white part only
Salt and freshly-ground white pepper to taste
1 tbsp chopped garlic
1/4 cup(s) all-purpose flour
1 cup(s) heavy cream
1/4 cup(s) Creme fraiche
6 hard-boiled quail eggs
halved
2 oz caviar
Chopped chives Add the water to a saucepan and season with salt. Bring the liquid to a boil. Add the asparagus and cook for 3 minutes. Remove and drain
reserving the water and asparagus. In a large saucepan
melt the butter. Add the onions and leeks. Season with salt and pepper. Saute until slightly wilted
about 2 minutes. Stir in the garlic and flour.
Continue to cook for 2 minutes. Stir in the cooked asparagus and reserved liquid. Season with salt and pepper. Bring the liquid to a simmer and cook for 25 minutes
or until the asparagus are very tender. Using a hand-held blender
puree the soup until smooth.
Remove and strain
discard any leftover fibers. Add the liquid back to the saucepan and whisk in the cream. Reseason with salt and pepper. Remove from the heat and chill the soup completely. Garnish each soup with a drizzle of creme fraiche
2 quail egg halves
caviar and chives.

Amazing!

Ingredients / Directions
1 cooked octopus
1 cooked prawns
1 raw tuna
1 salmon
1 salmon caviar
1 japanese sticky rice
1 lava seaweed
1 wasabi
1 asparagus
1 shiitake mushrooms
one: Pour cooked rice into a tray. Finely slice the salmon and the
tuna.

Put the seaweed onto a sushi mat and press rice down onto it.

Slice the mushrooms and asparagus pieces and lay along the rice. Add the
wasabi. Roll the sushi and cut into slices. Serve with salmon caviar,
wasabi and soy.

Recipe two: Squeeze the rice into balls and press the prawns
tuna or
salmon into the top.

All good!

Ingredients / Directions
”

Directions:
1 tablespoon olive oil
2 cup(s)s chopped onions
2 teaspoons grated lemon rind
3/4 cup(s) arborio rice or other short-grain rice
3 (14 1/2 ounce) cans reduced-sodium fat-free chicken broth
2 cup(s)s sliced asparagus (1-inch pieces)
2 cup(s)s coarsely chopped spinach
1/4 teaspoon nutmeg
1/2 cup(s) freshly grated parmesan cheese”

1. Heat oil in a large saucepan over medium-high heat.
2. Add onion; saute 2 minutes.
3. Add lemon rind; saute 2 minutes.
4. Add rice; saute 3 minutes.
5. Stir in broth
bring to a boil.
6. Cover
reduce heat
and simmer 10 minutes.
7. Stir in asparagus
spinach and nutmeg; cook
uncovered 2 minutes or until asparagus is crisp-tender.
8. Top each serving with cheese.
9. Serve immediately.

Not bad!

Ingredients / Directions
1 lb large shrimp – not more than 24 to a pound
2 teaspoon. soy sauce
2 teaspoon. Shaoxing Cooking Wine — ordinary rice wine is okay
but not as good
Seasonings:
1 Tbsp. mashed and finely minced garlic
1 Tbsp. mashed and finely minced ginger
1/2 of a green onion
thinly sliced
3-6 Red Hot Chili Peppers — genuine Tabasco peppers work really great.
1 teaspoon. hot chili paste (optional)
Sauce:
5 Tbsp ketchup
1 Tbsp sugar
1/2 Tbsp salt
1 Tbsp Shaoxing Cooking Wine
Vegetables: Not essential
but a very worthwhile addition:
10 spears of asparagus
cut off whole tips
1-inch steep diagonal cut for the stems
1 stalk of celery – cut in thin diagonal slices
1 good size bamboo shoot – cut in long thin slices to compliment the other vegetables
6 Tbsp oil
Dash of Toasted Sesame Oil
Boil a quart of water in your wok. Immerse all the veggies and boil rapidly until they reach peak color brightness. Immediately strain out into a bowl and set aside. Or you can do them in your microwave.
Put 5 tablespoons of oil into wok. Get it smoking hot and stir the shrimp until it is pink and done. This shouldn”t take more than a couple of minutes – it all depends on the horsepower of your stove. Put onto plate and discard all excess oil and quickly clean the wok.
Heat 1 tablespoon of oil in wok . Get it smoking hot and toss in the hot peppers. Cook them for a minute
at most
until you are getting good whiffs of cooking chili. Add the other seasonings and stir for 15-20 seconds.
Add the sauce and stir to mix. Add back in the shrimp and veggies. Stir until you are sure it is all reheated. Give a quick dash of toasted sesame oil
then a quick stir.
Pour it out onto a nice
light colored or glossy black platter
so you can admire the colors.

It’s alright!

Ingredients / Directions
# 7 oz. (175g) plain flour
# three ounces (75g) margarine
# salt and pepper
# 1 oz. (25g) butter
# half a pint (250ml) milk
# 4 oz. (100g) grated cheese
# 12 oz. (340g) tin asparagus spears # Pre-heat oven to 425F
Gas Mark 7
220C
# Sift 6 oz. (150g) flour with a pinch of salt
# Rub in the margarine and mix to make a stiff dough with cold water
# Use this pastry to line a 7 inch (18cm) flan dish
# Trim the edges and line the flan with a piece of greaseproof paper
# Fill with baking beans then bake in the pre-heated oven for 15 minutes
# Remove the beans and paper then return flan to oven and bake for 5 minutes
# Put the butter
remaining flour and milk into a pan
# Place over a gentle heat and whisk continuously until the sauce thickens and boils
# Reduce the heat and simmer for a further 2 minutes
whisking all the time
# Season to taste and stir in 3 oz. (75g) cheese
# Drain the asparagus spears and dry on kitchen paper
reserving 6-8 of the best ones for decoration
# Lay the remainder in the flan and pour over the cheese sauce
# Decorate with the reserved spears and sprinkle with the remaining cheese
# Return to the oven to brown the top

Not bad!

Ingredients / Directions
2 c fresh asparagus spears
chopped
1 pc onion
minced
2 ? c water
? butter 1 cup(s) evaporated milk
? cube chicken bouillon
1 teaspoon salt
4 tbsp pillsbury cornstarch
dissolved in ? c water
? c cheese
grated

In a saucepan
boil asparagus and onion in 2 ? c water until tender. Mash the softened vegetables and pass thru a fine strainer or cheesecloth. Put back the strained vegetable puree into the stock. Add butter
milk
cube
salt and cornstarch. Cook over moderate flame until smooth and thick
stirring continuously with a wire whisk. Add grated cheese and simmer for a few minutes. Serve hot.

Yes!

Ingredients / Directions
1 lg chicken breast filleted and cooked
2 tbsp mayonnaise
1/2 to 1 teaspoon curry powder
Salt and pepper to taste
14 oz. pkg. puff pastry
12 oz. can asparagus well drained
1 egg beaten
Sesame seeds In a food processor
blend chicken
mayonnaise
curry
salt and pepper until smooth. Roll pastry into rectangular shape
10″ x 14″. Cut lengthwise into 3 even strips.
Spread chicken mixture along one side of each strip of pastry. Place asparagus spears lengthwise beside chicken mixture. Brush edges of pastry with egg.
Roll pastry over to close completely. Brush top with egg
cut rolls diagonally into 1″ pieces and sprinkle with sesame seeds. Place on greased cookie sheet and bake at 450 degrees for 10 minutes. Lower oven to 350 degrees for another 10 minutes or until golden brown.

Not bad!

Ingredients / Directions
4 small skinless boneless chicken breast halves — (about 2 pounds)
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon dried dill weed
1 (10 ounce) package frozen asparagus spears — thawed and drained
1/2 medium red bell pepper — cut into (1/4-inch strips)
Mock Hollandaise Sauce — (recipe follows)
Fresh dill weed sprigs — if desired

MOCK HOLLANDAISE SAUCE
2 tablespoons reduced-fat margarine
1 tablespoon all-purpose flour
1/4 teaspoon salt
2/3 cup(s) skim milk
1 egg yolk
1/2 teaspoon grated lemon peel
2 teaspoons lemon juice

Heat oven to 375?. Remove excess fat from chicken; flatten each chicken
breast half to 1/4-inch thickness between plastic wrap or waxed paper. Mix
salt
onion powder and dill weed; sprinkle over chicken. Place 1/4 of
asparagus spears and pepper strips crosswise on large end of each chicken
breast half. Roll tightly and secure with wooden picks. Place chicken,
seam sides down
in square pan
8 ? 8 ? 2 inches
sprayed with nonstick
cooking spray. Cover and bake until chicken is done
about 30 minutes.
Prepare Mock Hollandaise Sauce; serve with chicken. Garnish with fresh
dill weed sprigs.

MOCK HOLLANDAISE SAUCE:

Heat margarine in 1-quart nonstick saucepan over low heat until melted.
Stir in flour and salt. Cook over low heat until mixture is smooth and
bubbly
stirring constantly; remove from heat. Mix milk and egg yolk until
smooth; stir into flour mixture. Heat to boiling
stirring constantly.
Boil and stir 1 minute. Remove from heat; stir in lemon peel and lemon
juice.

All good!

Ingredients / Directions
1 1/2 lb beef boneless sirloin steak
3 cup(s) asparagus about 1 pound
1 cup(s) sliced onions 2 medium
1 1/2 cup(s) beef broth
4 cup(s) cooked bow-tie shape pasta farfalle
1 cup(s) tomato puree
3 tbsp chopped fresh or 1 tbsp dried basil leaves
3 tbsp chopped sun-dried tomatoes not oil-packed
1/4 teaspoon pepper
2 tbsp freshly grated Parmesan cheese Spray 12-inch skillet with nonstick cooking spray.
Trim fat from beef. Cut beef into 2-inch strips. Cut strips crosswise into 1/8- inch slices. Heat skillet over medium heat until hot.
Cook asparagus
onions and 1 cup(s) of the broth 5 tp 7 minutes
stirring occasionally
until liquid has evaporated; remove from skillet.
Add beef to skillet. Cook
stirring frequently
about 2 minutes or until beef is no longer pink. Return vegetables to skillet.
Add remaining broth and ingredients except cheese; cook
stirring frequently
about 2 minutes or until mixture is hot. Sprinkle with cheese..

Good stuff!

Ingredients / Directions
1 pound green asparagus
1 pound arborio ( Italian ) rice
2 ounce butter
1 small onion finley chopped
1 ounce grated parmesan cheese
1/4 cup(s) white wine
salt & pepper to taste.
Clean asparagus and blanch them in lightly salted boiling water
save the water for the rice. cut 3 inches off asparagus tips & split them in half
chop the rest of the asparagus. Fry onion lightly in 1oz butter
add rice & let it brown slightly
add wine
two cup(s)s of the asparagus water for each cup(s) of rice
add chopped asparagus.let rice cook stiring constantly
if necesary add more water. when the rice is cooked
add salt & pepper to taste,add rest of butter
top with asparagus tips and cheese. serve.