Type what you have

Ingredients

• ✓ asparagus
• butter
• all-purpose flour
• milk
• salt
• cayenne pepper
• garlic
• egg
• cheddar cheese

Instructions

1. 1 Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes. Transfer asparagus to ice water to stop the cooking process. Drain and set aside.
2. 2 Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.
3. 3 Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.
4. 4 Place milk mixture, garlic, and asparagus in a blender and puree until smooth.
5. 5 Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.
6. 6 Preheat oven to 375 degrees F (190 degrees C)
7. 7 Generously butter 4 (6-ounce) ramekins
8. 8 Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak
9. 9 Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
10. 10 Fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes

By John Mitzewich

Ingredients

• ✓ asparagus
• dinner roll
• american cheese
• ham
• egg
• milk
• onion
• salt
• black pepper

Instructions

1. 1 If using raw asparagus: place a steamer basket or insert and two cups of water into a small stock pot. Bring water to a boil and then add the asparagus. Cook until tender but still firm, about 5 minutes. Drain and let cool.
2. 2 Lightly grease a 9x13 inch baking dish. Split dinner rolls in half and set top half aside. Tear bottom half of rolls into pieces and spread evenly in pan. Layer asparagus, cheese and ham over bread pieces. Arrange remaining half of rolls on top of other ingredients.
3. 3 Beat together eggs, milk, onion, salt and pepper. Pour egg mixture into pan and refrigerate over night.
4. 4 Remove pan from refrigerator 30 minutes before baking and preheat oven to 350 degrees F (175 degrees C).
5. 5 Bake uncovered until a knife inserted into center of pan comes out clean, about 55 minutes. Let stand about 10 minutes before cutting.

By Bobbie Pearsall

Ingredients

• ✓ asparagus
• bacon
• cremini mushroom
• swiss cheese
• heavy cream
• egg
• salt
• black pepper

Instructions

1. 1 Position oven rack to center position. Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate.
2. 2 Heat a large skillet over medium heat; cook and stir bacon in the hot skillet until crisp, 5 to 10 minutes. Remove bacon and drain all but 2 tablespoons grease from skillet. Cook and stir asparagus and mushrooms in the remaining bacon grease until asparagus is tender, about 5 minutes.
3. 3 Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture.
4. 4 Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.
5. 5 Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.

By Nikki Wilson

Ingredients

• ✓ asparagus
• egg
• chicken bouillon
• whole wheat bread
• cheddar cheese
• butter
• salt
• pepper

Instructions

1. 1 Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm
2. 2 Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
3. 3 Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.

By Melissa Weiner

Ingredients

• ✓ asparagus
• cooking spray
• milk
• egg
• maple syrup
• salt
• black pepper
• onion
• swiss cheese

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 2 to 4 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Spray 6 muffin cups with cooking spray.
3. 3 Whisk milk, eggs, maple syrup, salt, and pepper together in a bowl.
4. 4 Place 1 asparagus half and about 1 teaspoon onion into each of the prepared muffin cups. Pour about 1/4 cup egg mixture into each muffin cup; sprinkle each with Swiss cheese.
5. 5 Bake in the preheated oven until frittatas are golden and puffed, about 25 minutes. Remove promptly and let cool only a few minutes, as they will deflate, like a souffle.

By amarachi

Ingredients

• ✓ asparagus
• butter
• olive oil
• mushroom
• egg
• water
• thyme
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Melt butter in an oven-safe skillet over medium heat. Stir in asparagus and olive oil; cook until tender, about 10 minutes. Stir in mushrooms; cook about 5 minutes.
3. 3 Whisk eggs, water, and thyme together in a bowl; pour into the skillet. Reduce heat to low; cover and cook 5 minutes.
4. 4 Transfer skillet to the preheated oven; bake until eggs are no longer runny, 10 to 15 minutes. Top frittata with mozzarella cheese and Parmesan cheese. Turn on the broiler and broil until cheeses melt and are lightly browned.

By MAGGIDEW

Ingredients

• ✓ asparagus
• bacon
• pie shell
• egg white
• swiss cheese
• egg
• half-and-half
• nutmeg
• salt
• pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place asparagus in a steamer over 1 inch of boiling water. Cover and cook until tender but still firm, 2 to 6 minutes. Drain and cool.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside.
4. 4 Brush pie shells with beaten egg white. Sprinkle crumbled bacon and steamed asparagus into pie shells; sprinkle Swiss cheese over bacon and asparagus.
5. 5 Beat eggs, half-and-half, nutmeg, salt, and pepper in a bowl until well combined. Pour egg mixture on top of cheese.
6. 6 Bake quiches in the preheated oven until filling is set, about 35 to 40 minutes. Let cool to room temperature before serving.

By Michele O'Sullivan

Ingredients

• ✓ asparagus
• olive oil
• onion
• green pepper
• ham steak
• garlic salt
• egg
• milk
• provolone cheese

Instructions

1. 1 Heat olive oil in a pan over medium heat; add onion and green pepper. Cook and stir until onion is slightly brown, about 5 minutes. Stir in ham and garlic salt.
2. 2 Beat eggs, asparagus, and milk together with a whisk or a fork in a bowl; pour over ham mixture. Add whole Provolone cheese slices or break them into pieces. Cook until eggs begin to set, about 3 minutes. Gently fold the omelet in half; cook until cheese melts, about 2 minutes.

By Susan Springstead

Ingredients

• ✓ asparagus
• olive oil
• pastry
• egg
• milk
• half-and-half
• french-fried onion
• swiss cheese
• cheddar cheese
• green onion

Instructions

1. 1 Heat olive oil in a skillet over medium heat; cook and stir asparagus until slightly tender, 5 to 10 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 10-inch deep-dish pie pan.
3. 3 Combine asparagus, eggs, milk, half-and-half, French-fried onions, Swiss cheese, Cheddar cheese, and green onion in a bowl. Pour into prepared pie pastry.
4. 4 Bake in the preheated oven until center of quiche is set and a knife inserted in the middle comes out clean, about 45 minutes. Allow to stand for 10 minutes before serving.

By Graceeh

Ingredients

• ✓ asparagus
• olive oil
• butter
• egg
• parmesan cheese
• milk
• salt
• black pepper
• parsley

Instructions

1. 1 Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.
2. 2 Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.
3. 3 Invert frittata onto a plate and garnish with parsley.

By Marianne

Ingredients

• ✓ asparagus
• flour
• thyme
• white sugar
• salt
• black pepper
• milk
• egg
• lemon zest
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
2. 2 Stir together flour, thyme, sugar, 1/2 teaspoon salt, and pepper in a large bowl. Whisk in milk, then whisk in eggs and lemon zest until batter is smooth.
3. 3 Melt butter in a heavy skillet over medium heat. Add asparagus and remaining 1/4 teaspoon salt; cook, stirring occasionally, until asparagus is dark green and coated with butter, 1 to 2 minutes.
4. 4 Transfer asparagus to the prepared pan and pour batter evenly over the top.
5. 5 Bake in the preheated oven until the top is puffed and the edges are browned, 40 to 45 minutes.

By John Mitzewich

Ingredients

• ✓ asparagus
• bacon
• vegetable oil
• red onion
• tomato
• button mushroom
• egg
• heavy cream
• nutmeg
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon pieces.
2. 2 Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender yet firm to the bite, 2 to 3 minutes. Drain.
3. 3 Heat vegetable oil in a skillet over medium-high heat; saute onion, tomato, and mushrooms until tender, about 5 minutes.
4. 4 Whisk eggs and cream together in a bowl; add bacon, sauteed vegetables, asparagus, nutmeg, salt, and pepper.
5. 5 Pour egg mixture into an oven-proof nonstick skillet and cover skillet. Cook over medium-low until cooked through, 10 to 12 minutes. Sprinkle mozzarella cheese over omelette.
6. 6 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Broil omelette in the preheated oven until a golden crust starts to form on the top, about 2 minutes.

By the newdy foodies

Ingredients

• ✓ asparagus
• ham
• onion
• red bell pepper
• egg
• milk
• all-purpose flour
• parmesan cheese
• tarragon
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine ham, asparagus, onion, and bell pepper in the prepared baking dish. Beat eggs, milk, flour, Parmesan, tarragon, salt, and pepper together in a large bowl; pour over ham mixture.
3. 3 Bake in the preheated oven until a knife inserted into the center comes out clean, about 20 minutes. Sprinkle top with Cheddar cheese; continue baking until cheese melted, 3 to 5 minutes. Let stand 5 to 10 minutes before serving.

By Bettina J

Ingredients

• ✓ asparagus
• olive oil
• leek
• salt
• zucchini
• jalapeno pepper
• spinach
• potato
• egg
• black pepper
• cayenne pepper
• feta cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a heavy 10-inch skillet over medium heat. Add leek and 1 pinch salt; cook, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add zucchini, jalapeño, and 1 pinch salt; cook until zucchini starts to become tender and pale green, about 5 minutes. Add asparagus; cook until bright green, about 1 minute. Add spinach and 1 pinch salt; cook until wilted, about 1 minute. Stir in potatoes; cook until heated through, about 5 minutes.
3. 3 Beat eggs in a large bowl until well combined, at least 30 seconds; season with salt, black pepper, and cayenne pepper. Pour egg mixture over vegetables in the skillet over medium heat; stir in 3 ounces goat-milk feta cheese until evenly distributed. Top with remaining 1 ounce cheese. Transfer skillet to the oven.
4. 4 Bake in the preheated oven until eggs are set, 12 to 15 minutes. Turn on the broiler when frittata nearly set; broil until top browns, 1 to 2 minutes. Cool slightly; serve warm.

By John Mitzewich

Ingredients

• ✓ asparagus
• butter
• crimini mushroom
• english muffin
• colby monterey jack cheese
• red bell pepper
• onion
• milk
• egg
• salt
• mustard powder
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat. Add mushrooms; cook and stir until beginning to brown and most of their liquid has evaporated, about 10 minutes.
2. 2 Grease a 9x13-inch baking dish. Arrange eight muffin halves, cut-side up, in the bottom of the dish. Tear remaining muffins into smaller pieces and use to fill any open spaces. Sprinkle with 1/2 of the cheese, then top with asparagus pieces, mushrooms, red pepper, and onion.
3. 3 Whisk milk, eggs, salt, mustard powder, and black pepper together in a bowl; pour over muffins and vegetables. Cover the dish and refrigerate, 8 hours to overnight.
4. 4 The next day, remove the casserole from the refrigerator and let stand for 30 minutes. Spread remaining cheese over the top.
5. 5 Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake the casserole in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand for 5 to 10 minutes before cutting into squares.

By Shandeen Gemanis

Ingredients

• ✓ asparagus
• soy sauce
• brown sugar
• mirin
• almond
• firm tofu
• olive oil cooking spray
• olive oil
• soy sauce
• rice vinegar
• garlic powder
• nutritional yeast
• salt
• pepper

Instructions

1. 1 Combine 1/2 cup soy sauce, brown sugar, and mirin in a small saucepan and bring to a simmer over medium heat. Cook until sauce has reduced by half, 5 to 10 minutes. Set aside to cool and thicken.
2. 2 Meanwhile, place raw almonds into a small bowl and cover with water. Soak for at least 10 minutes, then drain. Cut each almond into thirds or smaller chunks if desired.
3. 3 Press tofu block between paper towels. Place your hands on the top and bottom of the block and firmly squeeze out extra water. Set aside on a cutting board until ready to use.
4. 4 Place asparagus spears in one layer across the crisping tray in the air fryer basket. Lightly spritz with olive oil cooking spray.
5. 5 Set air fryer to 375 degrees F (190 degrees C) and cook asparagus for 10 minutes. Pull basket out after 5 minutes to shake vigorously; return basket and continue cooking. Pour cooked asparagus pieces into a large bowl.
6. 6 Mix olive oil, 1 teaspoon soy sauce, rice vinegar, and garlic powder in a large bowl. Cut tofu block into 1/2- to 1-inch cubes and add to the bowl. Mix carefully to coat tofu cubes on all sides, keeping cubes as intact as possible. Toss cubes with nutritional yeast.
7. 7 Place seasoned tofu cubes onto the crisping tray in the air fryer basket. Cook at 375 degrees F (190 degrees C) for 10 minutes, shaking vigorously after 5 minutes.
8. 8 Mix tofu cubes and asparagus pieces together, pressing some of the cubes apart into a semi-scrambled texture. Drizzle sweet soy sauce over the mixture and top with chopped almonds.

By Diana71

Ingredients

• ✓ asparagus
• vegetable oil
• shallot
• green bell pepper
• okra
• grape tomato
• salt
• black pepper
• garlic powder
• white pepper
• chile powder
• cumin
• egg
• thai basil

Instructions

1. 1 Heat oil in a saute pan over medium-high heat. Saute asparagus, shallot, green pepper, and Chinese okra until shallot is translucent, 5 to 7 minutes. Add tomatoes, salt, black pepper, garlic powder, white pepper, chile powder, and cumin. Cook and stir until spices smell toasted, 1 to 2 minutes.
2. 2 Pour eggs into the pan; cook until edges start to dry, about 2 minutes. Flip mixture over and cook until set, 2 to 3 minutes more. Transfer to a plate and sprinkle Thai basil on top.

By ub40swaz

Ingredients

• ✓ asparagus
• potato
• egg
• hot sauce
• tarragon
• chive
• lemon zest
• salt
• black pepper
• olive oil
• red onion
• salmon
• gruyere cheese

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
2. 2 Whisk 10 eggs in a bowl. Add hot sauce, chopped tarragon, chopped chives, lemon zest, salt, and pepper to eggs and whisk.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Dice potatoes once cooled.
4. 4 Heat an ovenproof pan on medium-high heat and add olive oil. Add onions, potatoes, and asparagus to pan and saute for 2 minutes. Reduce heat to medium. Add egg mixture to pan. Stir in smoked salmon and Gruyere cheese.
5. 5 Bake in the preheated oven for 15 minutes or until eggs puff up. Cool for a few minutes and serve.

By Chateau Ste Michelle

Ingredients

• ✓ asparagus
• egg white
• egg
• cottage cheese
• olive oil
• onion
• olive oil
• shrimp
• salt
• black pepper
• pie crust
• monterey jack cheese
• green onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pour egg whites, eggs, and cottage cheese into a blender; pulse several times to mix and blend until smooth, about 1 minute. Set aside.
3. 3 Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir asparagus and onion in hot oil until asparagus is tender, about 8 minutes. Remove asparagus mixture to a plate and set aside.
4. 4 Heat 2 teaspoons olive oil in the same skillet over medium heat. Season shrimp with salt and black pepper; cook in hot oil until pink and no longer translucent in the center, 5 to 8 minutes.
5. 5 Fit pie crust into a 9-inch deep-dish pie plate and spread shrimp into crust; top with asparagus mixture. Pour cottage cheese mixture over vegetables and shrimp. Spread Monterey Jack cheese over the top of quiche. Sprinkle green onions over cheese.
6. 6 Bake quiche in the preheated oven until cheese topping is lightly browned and quiche is set in the center, about 1 hour.

By Melanie

Ingredients

• ✓ asparagus
• bacon
• olive oil
• onion
• portobello mushroom
• pie shell
• egg white
• cheddar cheese
• feta cheese
• egg
• half-and-half
• salt
• pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels, crumble, and set aside.
3. 3 Heat olive oil in a large skillet over medium-high heat. Add onion; cook and stir until translucent. Reduce heat to medium and add portobello mushrooms. Continue cooking until mushrooms are tender. Remove the skillet from heat and set aside.
4. 4 Bring a saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender, 1 to 2 minutes. Immediately drain and run under cold water to cool. Set aside.
5. 5 Brush pie shell with beaten egg white. Place onion-mushroom mixture, asparagus, and crumbled bacon into the bottom of pie shell. Sprinkle with Cheddar and feta cheese.
6. 6 Whisk together eggs, cream, salt, and pepper in a medium bowl until smooth. Pour over vegetable-cheese filling in pie shell.
7. 7 Bake uncovered in the preheated oven until filling is firm and the top is lightly browned, 35 to 40 minutes. Let cool to room temperature before serving.

By WendytheQ

Ingredients

• ✓ asparagus
• olive oil
• red bell pepper
• cherry tomato
• spinach
• garlic
• oregano
• basil
• salt
• butter
• egg
• milk
• feta cheese
• cheddar cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; cook and stir asparagus and red bell pepper until the vegetables start to soften, about 3 minutes. Stir in cherry tomatoes, spinach, garlic, oregano, basil, and salt and continue cooking until tomatoes are soft and spinach has cooked down, another 3 to 5 minutes. Remove from heat and transfer vegetables to a plate.
2. 2 Melt butter in clean skillet over medium heat. Whisk eggs and milk in a bowl and pour into hot butter, swirling skillet to cover entire bottom with egg mixture. Pull up an edge of the omelet with a spatula and tilt pan to allow unset egg to run underneath and cook; continue around pan, lifting omelet edge and tilting pan, until all the egg mixture is set. Sprinkle omelet with salt.
3. 3 Spoon cooked asparagus mixture onto one side of the omelet and sprinkle with feta and Cheddar cheeses. Gently fold half the omelet over the vegetables and cheese and press edges lightly to seal in the filling. Cook until filling is hot and Cheddar cheese has melted, 1 to 2 more minutes. Cut in slices to serve.

By Valerie Brunmeier

Ingredients

• ✓ asparagus
• olive oil
• herbes de provence
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Arrange asparagus in a casserole dish; brush with olive oil. Sprinkle herbes de Provence, salt, and black pepper over asparagus.
3. 3 Roast in the preheated oven until lightly browned, about 20 minutes.

By Howard

Ingredients

• ✓ asparagus
• shrimp
• mayonnaise
• lemon juice
• artichoke heart
• french dressing
• egg
• parsley

Instructions

1. 1 Cook asparagus in a large saucepan of boiling salted water until tender. Cool under cold water. Reserve 6 stalks; cut remaining stalks into 1-inch pieces.
2. 2 Reserve 6 shrimp; dice remaining shrimp. Combine chopped asparagus and diced shrimp in a bowl; gently stir in mayonnaise and lemon juice.
3. 3 Marinate artichoke hearts in 1 cup French dressing in a separate bowl.
4. 4 Place shrimp salad in an attractive shallow bowl. Garnish with eggs; arrange reserved 6 asparagus spears on top to resemble the spokes of a wheel.
5. 5 Drain artichoke hearts; discard dressing. Dollop each artichoke heart with mayonnaise, then top with 1 shrimp and 1 sprig parsley. Arrange artichokes around salad.

By Inga

Ingredients

• ✓ asparagus
• olive oil
• potato
• salmon fillet
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Fold two pieces of parchment paper in half; cut a half-circle starting at each crease. You should have two heart-shaped pieces of parchment when unfolded. Coat both sides of each parchment heart with olive oil.
3. 3 Place potatoes in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
4. 4 While potatoes simmering, bring a pot of lightly salted water to a boil. Add asparagus, and cook uncovered until slightly tender, about 5 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and set aside.
5. 5 Place 1 salmon fillet, half the asparagus, and half the potatoes in the middle of one side of one prepared parchment paper heart. Sprinkle with salt and pepper; drizzle with extra-virgin olive oil. Fold other half of paper heart over; seal parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals. Repeat with the second piece of prepared parchment and remaining ingredients. Place pouches on a baking sheet.
6. 6 Bake in the preheated oven for 15 minutes. Remove from oven and allow to sit for 5 minutes before cutting parchment open. The salmon is done when it flakes easily with a fork.

By John Mitzewich

Ingredients

• ✓ asparagus
• salmon fillet
• lemon juice
• salt
• black pepper
• parchment paper
• lemon
• green onion
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
3. 3 Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
4. 4 Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.

By carly

Ingredients

• ✓ asparagus
• chicken breast
• ginger root
• salt
• all-purpose flour
• olive oil
• olive oil
• onion
• chicken broth
• heavy cream
• sour cream
• white wine
• tarragon
• parsley
• lemon

Instructions

1. 1 Rub the chicken breast halves with salt and chopped ginger. Watch the ginger, you just want to flavor the meat, but not overpower the sauce. Discard the ginger. Lightly coat the chicken in flour.
2. 2 Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil skin side first. Chicken should be about 3/4 cooked but the skin should be browned and crisp. Remove from pan and set aside.
3. 3 Heat remaining 3 tablespoons of olive oil in the skillet, and saute chopped onion until soft and translucent. Use the chicken broth to deglaze the pan. Stir in the cream and sour cream. Reduce heat to low, and simmer until the mixture has reduced by 1/4. Stir in the white wine until well blended.
4. 4 Add the tarragon to the pan, and place chicken breasts on top of tarragon. Cook over low heat, spooning sauce over chicken, until the sauce has become very thick, the chicken is no longer pink, and its juices run clear.
5. 5 Heat one inch of lightly salted water to boiling in a large saucepan. Cut one inch off of the bottom of the asparagus stems. Place asparagus into the pan, cover and steam for 5 to 7 minutes, or until tender but still bright green. Remove from heat, and drain.
6. 6 To serve, place 4 asparagus spears onto each plate with all of the tips facing the same direction. Place one chicken breast skin side up onto each plate so that it covers the stems of the asparagus, but the tips are exposed. Squeeze lemon over the asparagus. Spoon sauce over the chicken, and to the side of the asparagus.

By Andy Toh

Ingredients

• ✓ asparagus
• cajun seasoning

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Snap asparagus spears at the tender part of the stalk. Arrange spears in one layer on a baking sheet. Spray lightly with nonstick spray; sprinkle with Cajun seasoning.
3. 3 Bake in the preheated oven until tender, about 10 minutes.

By MSLILLY

Ingredients

• ✓ asparagus
• raspberry yogurt
• lemon

Instructions

1. 1 Place the asparagus in a steamer basket, and set over about 1 inch of boiling water. Cover, and steam for 5 to 8 minutes, or until tender and bright green.
2. 2 In a small saucepan, stir together the yogurt and lemon juice. Cook over medium heat until warmed.
3. 3 Place steamed asparagus onto serving plates, and spoon the sauce over, or serve sauce separately.

By Allrecipes Member

Ingredients

• ✓ asparagus
• pickled ginger
• olive oil

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place asparagus on a piece of heavy-duty aluminum foil large enough to wrap completely around asparagus; drizzle with oil and top with ginger. Seal foil into a packet.
3. 3 Cook on the preheated grill about 5 minutes. Flip packet; cook until crisp-tender, about 5 minutes more (longer if you prefer well-done asparagus).

By Trish

Ingredients

• ✓ asparagus
• white wine
• butter

Instructions

1. 1 Place asparagus in a microwave-safe dish. Pour in wine and dot with butter.
2. 2 Cover loosely and cook in the microwave on high until bright green and tender, about 3 minutes. Allow to stand for 5 minutes before serving.

By JOHN KARST