ASPARAGUS CASSEROLE
Steps:
- Preheat the oven to 350 degrees F.
- Add the asparagus to a large pot of boiling water, keeping the bundles together with rubber bands or string. Cook for a couple of minutes; the asparagus should be bright green and still crunchy. List the bundles out of the water and slice off the tough ends of the asparagus. Drop the trimmed ends back in the boiling water and lower to a simmer.
- Run the asparagus tops under cold water to stop the cooking.
- Melt the butter in a medium saucepan. Whisk in the flour to make a roux. Cook for 1 minute, then whisk in the milk and 1 cup of the asparagus cooking liquid. Add the salt and continue cooking until the sauce thickens, about 5 minutes. Add the grated Cheddar and cook, stirring, until melted, about 1 minute.
- Arrange the asparagus in the bottom of a 9-by-12-by-2-inch baking dish, alternating the stem ends so each serving includes both heads and stems. Thinly slice the hard-boiled eggs and arrange them over the asparagus. Pour the cheese sauce over the eggs and asparagus and sprinkle with the cracker crumbs. Bake until lightly browned and bubbles appear around the edges, about 20 minutes.
ASPARAGUS WITH LEMON BUTTER
Buttery, fresh asparagus sure to please any guest.
Provided by Paula Deen
Categories classics healthy vegetarian
Time 10m
Yield As desired
Number Of Ingredients 6
Steps:
- Wash asparagus and line them up on a cutting boar with the tops even. Even up bottoms and cut off tough ends.
- Bring a skillet or oval casserole filled half full of salted water to boil. Dump in asparagus all at once. When water returns to the boil, cook asparagus from 1 to 3 minutes depending on its size and your preference. Remove from pot and drain well.
- Return asparagus to hot pan, squeeze lemon juice over top. Fry with olive oil and a little butter, being careful not to overcook. Add kosher salt to taste. Serve immediately.
- To make sauce, melt 2 tablespoons butter and whisk in lemon juice.
FRIED ASPARAGUS
This battered asparagus is a favorite at events. It's fun to eat with a side of ranch dressing for dipping. -Lori Kimble, Montgomery, Alabama
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 7 ingredients. Combine beer and egg whites; stir into dry ingredients just until moistened. Dip asparagus into batter., In a deep cast-iron or electric skillet, heat 1-1/2 in. oil to 375°. Fry asparagus in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve immediately with ranch dressing.
Nutrition Facts : Calories 70 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
ASPARAGUS ONION CASSEROLE
This asparagus casserole goes great with just about any meal. I've prepared it ahead of time, then popped it in the oven so it's ready with the meal. -Judy Fleetwood, Beulah, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute asparagus and onions in 1 tablespoon of butter until crisp-tender, about 8 minutes. Transfer to an ungreased 1-1/2-qt. baking dish. , In a large saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Add the cream cheese, salt and pepper; stir until cheese is melted. Pour over vegetables. Sprinkle with cheddar cheese. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. , Bake, uncovered, at 350° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 250 calories, Fat 19g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 654mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.
SAUTEED ASPARAGUS WITH GARLIC AND THYME
Come springtime, when stalks of asparagus shoot up from the ground (as if they're celebrating with us!), there isn't much to do to make this easy side dish shine. First, a sauté in the skillet with olive oil, garlic, and thyme coaxes out the natural sweetness of the asparagus, while finishing it with a quick steam until the stalks are crisp-tender locks in vitamins like A and C.
Provided by Shira Bocar
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Yield Serves 2 to 3
Number Of Ingredients 5
Steps:
- Heat oil in a skillet over medium-high. Add garlic and thyme sprigs. Cook, stirring, until fragrant, about 1 minute. Add asparagus; season with salt and pepper. Cook, tossing to coat in oil, 1 minute.
- Arrange asparagus in a single layer in skillet, add 1/4 cup water, and cover. Reduce heat to medium-low and cook, shaking pan occasionally, until asparagus is crisp-tender and most of water has evaporated, 2 minutes.
DEEP-FRIED ASPARAGUS
This is a fancier version of the other fried asparagus on here, and is more like an appetizer. Serve with Ranch dressing for dipping.
Provided by cookinkatie
Categories Appetizers and Snacks Cheese
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat vegetable oil in a large skillet over medium heat.
- Whisk milk and eggs together in a bowl.
- Stir biscuit mix, Parmesan cheese, salt, and black pepper together in a separate bowl.
- Dip asparagus into milk mixture.
- Roll and coat asparagus in dry ingredient mixture. Repeat with a second layer for each asparagus.
- Carefully place coated asparagus in the hot oil; fry until golden brown, 2 to 4 minutes.
Nutrition Facts : Calories 423.2 calories, Carbohydrate 36.7 g, Cholesterol 107.6 mg, Fat 24.6 g, Fiber 3.4 g, Protein 15.2 g, SaturatedFat 6.5 g, Sodium 1371 mg, Sugar 10.5 g
FRIED ASPARAGUS - PAULA DEEN
Still trying to find a way to get my husband to eat asparagus. He loves fried foods, so maybe this will work! Recipe from Paula Deen. Serve with recipe#251965. Says it makes 12-15 servings, but that seems a little high to me. If you try this, please approximate how many servings you got out of it.
Provided by mailbelle
Categories Vegetable
Time 45m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Snap off tough ends of asparagus. Rinse asparagus with water, and leave damp.
- Place flour in a resealable plastic bag; add asparagus, seal and shake to coat.
- In a shallow dish, whisk together buttermilk, egg, and hot sauce.
- In another shallow dish, combine cornmeal mix and Cajun seasoning.
- Dip asparagus in buttermilk mixture; dredge in cornmeal mixture.
- In a large Dutch oven, pour oil to a depth of 2 inches. Heat oil over medium heat to 365 degrees. Fry asparagus, in batches, 4-5 minutes, or until golden brown.
- Drain on paper towels and serve with Creole Mustard Sauce.
Nutrition Facts : Calories 102.7, Fat 1.1, SaturatedFat 0.2, Cholesterol 17.6, Sodium 228, Carbohydrate 20.2, Fiber 2.1, Sugar 0.8, Protein 3.7
PAULA DEEN'S - DEEP FRIED MAC AND CHEESE
This is one of Paula Deen's recipes off of The Foodnetwork. She has also included her Mac & Cheese recipe if you would like to make hers.
Provided by Starfire aka Wendy
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 inches of oil in a large, heavy Dutch oven to 350 degrees F.
- Dredge each Cheesy Mac square in flour, then egg, and then bread crumbs to coat. Fry for about 1 minute on each side until golden brown. Drain on paper towels before serving.
- Preheat oven to 350 degrees F.
- Once you have the macaroni cooked and drained, place in a large bowl and while still hot, add the Cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.
Nutrition Facts : Calories 724.8, Fat 44.8, SaturatedFat 26.1, Cholesterol 322.6, Sodium 839.9, Carbohydrate 48.4, Fiber 2.5, Sugar 1.5, Protein 31.5
PAULA DEEN'S DEEP FRIED ASPARAGUS
I saw this recipe on food network and made them for my family and they just loved them.
Provided by Holli Cadwell-Dunn
Categories Vegetable Appetizers
Time 30m
Number Of Ingredients 18
Steps:
- 1. Rinse drain and snap off ends of asparagus.
- 2. Shake asparagus in flour in plastic bag.
- 3. Mix wet ingredients of buttermilk, egg and hot sauce. Dredge in wet ingredients.
- 4. Then mix corn meal and cajun seassoning and dip asparagus in.
- 5. Then put in hot oil and fry til golden brown (just a few mins).
- 6. You Can eat just as is or make the creole sauce that Is at bottom of recipe.
OVEN FRIED CHICKEN FROM PAULA DEEN
This is very delicious, and easy to make! Placing the chicken on the cooling rack is REALLY what makes it great, no need to turn them. I double the mustard/water combo, because I think this makes the chicken more moist. If they are not brown enough for you, place under broiler for a few minutes after it is baked to get a nice brown color. Also, a drizzle of melted butter before baking is a nice touch. This is from Paula Deen, hope you enjoy! I am trying to say Panko bread crumbs in the ingredients, but it will not let me. P.S. I am SO in love with Panko bread crumbs, if you have not yet tried them, please do, you will love them! : )
Provided by Scoutie
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.
- In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste.
- In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil.
- Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture.
- Place on prepared rack in pan.
- Bake for 25 to 30 minutes, or until chicken is golden brown.
LADY AND SONS ASPARAGUS SANDWICH - PAULA DEEN
Paula Deen says this is the most requested sandwich at their restaurant in Savannah, Georgia! Look and see why! Note: The calories are so high because the total amount of dressing is firgured in. When you eat this you only use a small amount of dressing!
Provided by Sharon123
Categories Lunch/Snacks
Time 25m
Yield 1 sandwich
Number Of Ingredients 13
Steps:
- First,blanch the asparagus spears in boiling, salted water for 1 minute. Remove immediately to a bowl of ice water.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add asparagus and saute lightly. Season with the salt and pepper, or lemon pepper. Remove asparagus from pan and set aside. Butter 2 pieces of the pumpernickle bread with the remaining 1 tablespoon butter. Place the bread in the same skillet, buttered side down, and grill on 1 side. Flip bread and place 1 piece of cheese on each slice of bread. Grill until cheese is melted and then remove from pan. Spread desired amount of dressing on top of each slice of bread. Arrange asparagus on top of cheese, rotating the spears. Place onion rings on top of asparagus. Cut sandwich in half. Garnish with pickle slices or parsley, if desired. Enjoy!
- In a medium bowl, mix all ingredients together. Season with salt, pepper, and lemon pepper, to taste. Store it in an air-tight container and refrigerate until ready to serve.
- Yield: 2 3/4 cups.
Nutrition Facts : Calories 2439.5, Fat 172.2, SaturatedFat 45.5, Cholesterol 418.7, Sodium 6959.8, Carbohydrate 208.3, Fiber 9.9, Sugar 84.2, Protein 37
BUTTER-POACHED ASPARAGUS, LEEKS & PEAS
These classic spring veggies retain their flavour and colour when cooked this way - make the most of the short asparagus season!
Provided by Rosie Birkett
Categories Side dish
Time 9m
Number Of Ingredients 6
Steps:
- Bring 100ml water to a simmer in a saucepan, add a pinch of salt and whisk in the butter. Drop in the leeks, cook for 2 mins,then add the asparagus and peas, and cook for 2 mins more. Remove from the heat and add the lemon juice and mint.
- To serve, remove the veg from the emulsion with a slotted spoon, then spoon over some of the buttery poaching juices.
Nutrition Facts : Calories 243 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
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