This is my favorite way to prepare and serve fresh Spring asparagus. It is so simple and so good!
Asparagus with Balsamic Viniagrette
This vinaigrette is also excellent with green beans!
Asparagus with Lemon Viniagrette
This another one my favorite way to prepare and serve fresh Spring asparagus.
Asparagus with Orange Dressing and Toasted Hazelnuts
Recipe is from Gourmet Magazine, April 2000 issue.
Asparagus with Poached Eggs and Shaved Parmesan
My husband loves this dish! He looked at me funny when I first served it to him, but he loved it! He said I could make this anytime. It would make a wonderful luncheon dish. I have also served this asparagus dish as a side dish for my gourmet dinner group.
Asparagus With Sesame And Chive Blossoms
Recipe from Cooking With Flowers by Susan Belsinger.Bright lavender chive blossoms begin to bloom in my garden about the time the asparagus bed is at its peak. Hence, we have a natural combination and a simple tasty dish.
Asparagus with Sherry Vinaigrette
Asparagus with Truffle Oil Vinaigrette
This another one my favorite way to prepare and serve fresh Spring asparagus. The truffle oil provides a new meaning to asparagus as there is something about the smell that makes you want to throw aside your fork and eat them with your fingers!
Asparagus and Avocado Wraps
hese appetizers are fabulous and also low-fat and low calorie! Sure to impress your guests. My friend, Roxanne Sienkiewicz of Newberg, Oregon made this wonderful appetizer for our Gourmet Dinner Group. Recipe originally from The Mayo Clinic, Williams-Sonoma Cookbook, by John Phillip Carroll, published by TimeLife Books.
Asparagus with Lemon-Mustard Dressing
This easy-to-make asparagus, may be served either as an appetizer or a first course at the table.
Cold Marinated Asparagus with Lemon and Scallions
This is a great make ahead summer dish. I like to serve it with grilled steaks for barbecued chicken.
Grilled Fish with Baby Potatoes and Asparagus
This dish offers fresh and bright flavors, that is easy and quick to prepare.
Guacamole Dip (lowfat) – Canyon Ranch
This wonderful recipe is from the cookbook Canyon Ranch Cooking: Bringing the Spa Home, by Canyon Ranch, Inc. and Jeanne Jones, 1998. The recipe is described in the book as:We have served this asparagus guacamole at Canyon Ranch since the day we opened and it has always been extremely popular with our guests. Because it is so unusual it was an immediate favorite with the press whenever articles were written about our Southwestern cuisine. Serve it with fat-free baked tortilla chips for your next fiesta.
Lemon Risotto with Spring Vegetables
This a delicious and wonderful risotto when the spring asparagus and peas are available.
This delicious and very easy-to-make Oven Roasted Asparagus recipe was shared with my by Dina Calanchini of Sacramento, CA. Dina belongs to a Ladies Dinner Group in the Sacramento area, and they have lots of fun creating and cooking many different types of foods.
Parmesan Omelet with Fresh Herbs
My inspiration for this lovely omelet was leftover, grilled asparagus. A combination of fresh herbs from your garden, fresh tomatoes and you can have a show stopper breakfast in no time.”
I may be partial to this light vegetable filled quiche because it is from my mother’s Reva’s secret recipe box. I hope you too will find it equally as delicious at your next afternoon tea, luncheon, or supper.
Roasted Asparagus Parmigiano
This is my favorite way to prepare and serve fresh Spring asparagus. It is so simple and so good! It smells like you have a pizza in your oven. My grade-school-age grandsons love this asparagus! They always ask me to make my asparagus for them. So, this is a kid friendly recipe!
Truffled Asparagus with Parmesan Cheese
This is another of my favorite way to prepare and serve fresh Spring asparagus. It is so simple and so good with the truffle oil!