Ingredients :

· 1 lb. beef flank or boneless sirloin steak
· 1 tbsp. vegetable oil
· 1 tsp. cornstarch
· 1 tsp. salt
· 1 tsp. sugar
· 1 tsp. soy sauce
· dash of white pepper

· 4 oz. snow peas (pea pods)
· 1 lb. asparagus
· 2 green onions (with tops)
· 1/4 cup chicken broth (or cold water)
· 2 tbsp. cornstarch
· 2 tbsp. oyster sauce
· 1 tsp. sugar

· 3 tbsp. vegetable oil
· 1 tsp. finely chopped gingerroot
· 1 tsp. finely chopped garlic

· 2 tbsp. vegetable oil
· 1 tsp. salt
· 2 tbsp. dry white wine · 1/2 cup chicken broth

Cooking Procedures :

1. Trim fat from beef and slice beef with grain into 2 inch strips. Cut strips across grain into 1/8 inch slices. Set aside.
2. In a glass or plastic bowl, mix vegetable oil, cornstarch, salt, sugar, soy sauce and pepper. Stir in beef. Cover and refrigerate 20 minutes.
3. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook for a minute. Drain. Immediately rinse under running cold water and drain.
4. Cut asparagus into 2 inch pieces, discarding brown tough ends. Set aside. Cut green onions into 2 inch pieces and cut pieces lengthwise into thin strips. Set aside. Mix chicken broth, oyster sauce and sugar in a small bowl. Set aside.
5. Heat vegetable oil in a wok (or a skillet) over medium-high heat. Add beef, gingerroot and garlic. Stir-fry until beef is brown for about 3 minutes. Remove beef and set aside.
6. In the same wok, add 2 tbsp. oil. Add asparagus and salt. Stir-fry for a minute. Add white wine. Cook and stir 30 seconds. Pour in chicken broth and stir. Add in back the beef. Stir to combine. Correct seasonings. Pour in cornstarch mixture, cook and stir until thickened for about 20 seconds. Add pea pods. Cook and stir 30 seconds. Stir-fry until well combined.
7. Remove from heat. Transfer to a serving platter. Garnish with green onions and serve.

Ingredients

• 1 box (10 oz.) Asparagus Cuts
• 1/2 pound smoked turkey breast, cubed
• 2 tablespoons creamy mustard blend
• 1 teaspoon honey
• 4 thick slices whole grain bread, lightly toasted
• Lettuce leaves
• 1 large tomato, sliced
• 1/2 cup alfalfa sprouts (optional)

Directions

In small saucepan, cook asparagus according to package directions; drain and rinse under cold water to cool. Drain again.
In large bowl, combine asparagus, turkey, mustard and honey.
To assemble sandwiches, line bread slices with lettuce. Top with turkey mixture, tomato and sprouts, dividing evenly.

Ingredients

• 3 bunches medium-thick asparagus, tough ends snapped off
• 1/2 teaspoon salt
• 2 tablespoons extra-virgin olive oil
• 1/2 cup orange juice
• Zest of a large orange (optional)

Directions

DIRECTIONS:
Toss asparagus with salt. Arrange in a large (12-inch) skillet with a lid. Add oil and juice to skillet and cover. (The asparagus can be set up a few hours ahead.)

About 10 minutes before serving time, turn burner on high. When asparagus starts to steam, set timer for 4 minutes. Cook until tender, checking at 4 minutes with the tip of a sharp knife.

Transfer cooked asparagus to a serving dish. Add optional zest to skillet and continue to cook until pan juices reduce to a glaze consistency, 2-3 minutes longer. Pour over asparagus and serve.

Ingredients

• 3 tablespoons butter or margarine
• 1 bunch fresh asparagus
• 3 c loves garlic, chopped

Directions

Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

Ingredients

• 1 (14 1/2 ounce) can cut asparagus spears
• 1 (10 1/2 ounce) can cream of mushroom soup
• 4 ounces or more Cheez-It snack crackers

Directions

Heat oven to 350 degrees F. Spray a 1-quart casserole dish with nonstick spray.

Partially drain the asparagus. Put a thin layer of asparagus (about 1/3 of the can) on the bottom of the casserole. Sprinkle about 1/3 of the soup mix on top and crumble enough Cheez-Its to layer over the soup. Repeat the layers ending with a generous topping of crushed cheese crackers. Bake 30 minutes or until bubbly.

Ingredients

• 1 pt. milk
• 2 Tb. flour
• 2 Tb. butter
• 1 c. asparagus purée
• 1 tsp. salt
• 1/8 tsp. pepper

Directions

Make white sauce of the milk, flour, and butter. Add to it the cup of purée made by forcing freshly cooked or canned asparagus through a sieve. Season with the salt and pepper, and serve.

Ingredients

• 1 onion, chopped
• 2 tablespoons butter
• 1 pound fresh asparagus, trimmed and coarsely chopped
• 1 cup vegetable broth
• 1 dash garlic powder
• 1 dash white pepper
• 1 cup 1% milk

Directions

1 Microwave onion and butter on HIGH for 2 minutes.
Add asparagus, vegetable broth, garlic powder and
white pepper. Microwave, covered, on HIGH for 10 to 12
minutes. Puree in blender.
2 Return mixture to microwave safe dish, stir in milk
and microwave until heated through

Ingredients

• 2 Tbsp. butter
• 24-30 cooked asparagus spears
• 2 Tbsp. flour
• 1 lb. Crab Meat
• 1 2/3 cups milk
• Grated Parmesan cheese
• 1/4 cup shredded sharp cheddar cheese
• 1/4 cup shredded Swiss cheese
• 1 tsp. salt
• 1/8 tsp. pepper
• 1 Tbsp. dry sherry

Directions

Melt butter and add flour. Stir in milk until smooth. Add cheeses and stir until melted. Add seasonings and sherry and simmer 10 minutes. Line a 13″x9″ casserole with asparagus. Spread Crab over asparagus and cover with sauce. Sprinkle with Parmesan cheese. Bake at 375 F for 20 minutes. 4 to 8 servings.

Ingredients :

· 1 lb. beef flank or boneless sirloin steak
· 1 tbsp. vegetable oil
· 1 tsp. cornstarch
· 1 tsp. salt
· 1 tsp. sugar
· 1 tsp. soy sauce
· dash of white pepper

· 4 oz. snow peas (pea pods)
· 1 lb. asparagus
· 2 green onions (with tops)
· 1/4 cup chicken broth (or cold water)
· 2 tbsp. cornstarch
· 2 tbsp. oyster sauce
· 1 tsp. sugar

· 3 tbsp. vegetable oil
· 1 tsp. finely chopped gingerroot
· 1 tsp. finely chopped garlic

· 2 tbsp. vegetable oil
· 1 tsp. salt
· 2 tbsp. dry white wine · 1/2 cup chicken broth

Cooking Procedures :

1. Trim fat from beef and slice beef with grain into 2 inch strips. Cut strips across grain into 1/8 inch slices. Set aside.
2. In a glass or plastic bowl, mix vegetable oil, cornstarch, salt, sugar, soy sauce and pepper. Stir in beef. Cover and refrigerate 20 minutes.
3. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook for a minute. Drain. Immediately rinse under running cold water and drain.
4. Cut asparagus into 2 inch pieces, discarding brown tough ends. Set aside. Cut green onions into 2 inch pieces and cut pieces lengthwise into thin strips. Set aside. Mix chicken broth, oyster sauce and sugar in a small bowl. Set aside.
5. Heat vegetable oil in a wok (or a skillet) over medium-high heat. Add beef, gingerroot and garlic. Stir-fry until beef is brown for about 3 minutes. Remove beef and set aside.
6. In the same wok, add 2 tbsp. oil. Add asparagus and salt. Stir-fry for a minute. Add white wine. Cook and stir 30 seconds. Pour in chicken broth and stir. Add in back the beef. Stir to combine. Correct seasonings. Pour in cornstarch mixture, cook and stir until thickened for about 20 seconds. Add pea pods. Cook and stir 30 seconds. Stir-fry until well combined.
7. Remove from heat. Transfer to a serving platter. Garnish with green onions and serve.

Ingredients :

· 1 lb. fresh young asparagus, rinsed
· 4 cups vegetable stock or water (optional: chicken broth)
· 2 tbsp. unsalted butter
· 4 shallots, sliced
· 2 cloves garlic, minced
· salt and pepper
· 1-1/2 tbsp. all-purpose flour
· 1/2 cup milk (optional)
· 1/2 cup cream
· chopped fresh dill or finely grated Parmesan cheese, garnish

Cooking Procedures :

1. Trim 1 to 1-1/2 inches off the attractive top tips from the asparagus and set aside. Cut the woody tough stem ends and reserve. Slice the remaining tender stalks into 1/2 inch pieces.
2. Prepare an ice bath. Set aside.
3. In a medium pot, bring the water or vegetable stock to a boil. Add the reserve woody tough stems. Lower the heat and simmer 15-25 minutes to infuse the flavor. Remove with a strainer and discard. Reserving the stock.
4. Add the trimmed decorative top tips to the stock and blanch until tender for about 1 to 1-1/2 minutes. Use a slotted spoon to transfer to ice bath and refresh. Drain on paper towels and reserve for the garnish. Reserve the stock.
5. In a large saucepan. Melt the butter over medium heat.
6. When foamy sauté shallots for 2-3 minutes or until soft. Add the garlic and cook until fragrant.
7. Stir in the remaining chopped asparagus stalks. Season with salt and pepper.
8. Add in the flour, stirring for a few seconds then add the reserved stock. Bring to a boil, half-cover the pan.
9. Lower the heat and simmer for 15-20 minutes or until the asparagus are very tender. Remove from heat. Cool slightly.
10. Process with a hand-immersion blender, or transfer to a blender (cover lid with a kitchen towel, as hot liquid will expand when blended), or in batches in a food processor, purée the soup until smooth.
11. Pass through a medium sieve set over a clean saucepan. (Optional: You may add the milk and stirring it through to extract the maximum amount of purée).
12. Adjust the seasoning to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is gently warmed through for about 3-4 minutes.
13. Alternatively, if serving the soup later, do not add the cream. Let it cool at room temperature (or place in an ice bath). Cover and refrigerate. Before serving, add the cream and asparagus tips. Warm the soup gently over medium heat, stirring occasionally.
14. Serve sprinkle with chopped fresh dill or sprinkle with cheese. Enjoy!