Asparagus Recipes

Asparagus with Citrus Dressing
1 pound asparagus
5 cups water
1 1/2 teaspoons salt, divided
3 tablespoons orange juice
2 tablespoons fresh lemon juice
2 teaspoons sugar
1 teaspoon Dijon-style mustard
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil

Break off tough ends of asparagus as far down as stalks snap easily. Wash thoroughly.  Remove scales if sandy or tough.  Put 5 cups water and 1 teaspoon of the salt in large, deep skillet and bring to a boil.
Add the asparagus spears. Boil, uncovered, 4 to 5 minutes for thin spears, or 6 to 9 minutes for thick spears.  Cook until the asparagus is still slightly crisp. Drain well. Transfer the asparagus to serving plate.
Combine the orange juice, lemon juice, sugar, mustard, ½ teaspoon salt and pepper in jar with tight fitting lid; shake well. Add oil; shake well again. Pour as dressing over warm asparagus. Serve at room temperature.
Note:  This can also be served cold.  Chill asparagus, but do not top with dressing until just prior to serving.

Asparagus Mimosa
2 pounds fresh asparagus
2 hard-boiled eggs
3 tablespoons fresh chopped parsley
1 teaspoon dried chervil, crumbled
1 teaspoon dried chives
3 tablespoons white wine vinegar
1 1/2 tablespoons Dijon mustard
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Break off tough ends of asparagus as far down as stalks snap easily. Wash thoroughly.  Remove scales if sandy or tough. Bring small amount of water to a boil in Dutch oven or skillet. Place asparagus in steamer basket; cover.  Steam just until tender (5-6 minutes). Spread out to dry on paper towels.

Cover the asparagus and place in refrigerator. Buzz hard-boiled eggs in a blender until chopped, soft and fluffy; stir in herbs. Cover and refrigerate.  Combine vinegar and mustard; gradually add in the oil. Add salt and pepper. 

To serve:  Arrange chilled asparagus on serving platter; drizzle half of vinegar-oil mixture over asparagus. Sprinkle egg mixture down center of asparagus; serve remaining dressing on the side.

Asparagus and Crab Salad

2 cups cut-up fresh asparagus
12 ounces crab meat (fresh or canned)
1 (10-ounce) bag lettuce mix (a spinach mix works well)
1 cup cantaloupe cut into ½ inch pieces
1 cup sliced seedless cucumber

For the dressing:
4  tablespoons olive oil
4  tablespoons rice vinegar
4 tablespoons sugar
2 tablespoons orange juice concentrate
2 tablespoons lime juice
2 tablespoons dark sesame oil
For Dressing, combine all ingredients; mix well. Set aside.

Steam or boil the asparagus until it is tender-crisp.  Drain and let cool. Cut crab into bite-size pieces. Combine asparagus and crab in a large bowl. Add the cantaloupe and cucumber to the mix.  Place the lettuce mix on six individual serving dishes.  Divide the asparagus/crab mixture among the dishes.  Pour a small amount of dressing over each dish.  Then let each person add additional dressing as desired.

Roasted Asparagus
1 pound of asparagus
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
Grated or shaved Parmesan cheese

Preheat the oven to 450 degrees F.

Trim the woody ends from the asparagus. Wash thoroughly and dry on paper towels.  Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper.  Roll the asparagus spears around on the sheet so all sides are coated. .

Roast the asparagus until lightly browned and tender, about 8 to 10 minutes.  About halfway through the cooking time, take the pan out and turn the asparagus.  After cooking, remove from oven, arrange the roasted asparagus on a serving platter and top with the Parmesan cheese. Serve either warm or at room temperature. 

Ham Asparagus Wraps
8 asparagus spears
4 flour tortillas
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
4 slices of ham
4 slices Havarti cheese

Steam or boil the asparagus until it is tender-crisp.  Remove from cooking pan and place in ice water to stop the asparagus from cooking.  Drain and pat dry with paper towels. 
If desired, place tortillas in a frying pan and cook for 10 to 15 seconds per side to soften them.  Spread mayonnaise and mustard on tortillas.  Place a slice of ham and cheese on each tortilla, place 2 asparagus spears on each tortilla and roll up burrito