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Asparagus 




Asparagus With Lemon Grass & Shallot Vinaigrette
Servings : 4

Ingredients
1 1/2 LB Asparagus Stalks
1/3 Cup Olive Oil
1/4 Cup Vegetable Oil
3 1/2 TBS Red Wine Vinegar
Salt
Pepper
1 TBS Mustard, Dijon
2 TBS Shallots, Minced
1 TBS Lemon Grass, Minced

Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on the thickness, or until fork tender but still firm. Drain under cold water and set the stalks aside in serving dish. Combine the remaining ingredients and whisk them vigorously. Taste for seasoning and add more vinegar or salt and pepper if needed. Pour the dressing over the asparagus and let it rest for at least 15 minutes before serving. Serve at room temperature. 


Spring Butterflies
Servings : 8
 
Ingredients
1 LB Butterfly Or Bow-Tie Pasta
3 TBS Butter
2 TBS Finely Chopped Onions
8 OZ Asparagus; 1/2" Diagl. Slices
2 Carrots, Peeled; 1/4" Diag. Slices
2 tsp Chopped Fresh Thyme
2 Cup Beef Or Chicken Stock
1 Cup Frozen Peas
1/4 Cup Chopped Fresh Basil
1 tsp Salt
Grated parmesan cheese

A fresh and lively side dish or a main course if served with whole grain bread, bean salad and fruit for dessert. Cook pasta in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes. In a large frying pan, melt butter over medium heat. Add onion and cook 3 to 4 minutes, or until softened. Stir in asparagus, carrots, and thyme. Cook, stirring, 1 minute. Add stock, increase heat to medium-high, and cook until vegetables are crisp tender and stock is reduced to 1-1/4 cups, about 3 minutes. Stir in peas and basil and heat through. Season with salt and pepper. 


Asparagus Chicken
Servings : 6

Ingredients
3 Whole Chicken Breasts, Halved
1/4 Cup Oil
4 tsp Butter, Melted
1/4 Cup Flour
1/2 tsp Salt
2 Cups Chicken Broth
1/2 Cup Heavy Cream
1/2 tsp Tabasco
16 OZ Can Of Asparagus
1/2 Cup Parmesan Cheese, Grated

Brown the chicken in oil. In a saucepan, add flour and salt to butter. Stir in chicken broth and cook until thick. Remove from heat; add cream and Tabasco. Place asparagus in the bottom of a 9x13" casserole. Arrange the chicken on top of the asparagus. Pour sauce over the chicken and asparagus. Sprinkle with cheese. Bake at 350 for 45 minutes.