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Asparagus and shallots are roasted in the oven with a little olive oil and red wine vinegar. This recipe is as flavorful and delicious as it is easy to prepare! Comes out perfect every time! You will never want soggy steamed asparagus ever again!
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This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: asparagus, sugars
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A few spears of asparagus, some slices of prosciutto, and a bit of creamy Neufchatel cheese is all you need to assemble this fancy little side dish. Make a few more, and serve them on an appetizer tray.
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Recipes for panzanella (a Florentine bread salad popular in the summer) typically call for tomatoes, but in the spring, Mike Lata prefers using seasonal ingredients like asparagus and radishes.
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This garlic asparagus dish is a Northern Italian side dish. My family loves it! Even the kids!
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This side dish involves steaming asparagus and grape tomatoes and topping with olive oil and Parmesan cheese.
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Asparagus is layerd with cream of mushroom soup, boiled eggs, crushed crackers and then topped with cheese.
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This recipe simply combines stir-fried asparagus with hard-boiled eggs for an easy and delicious dish.
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This fabulous and light pasta salad with carrots, asparagus, tomatoes, and green onions can be made in advance or eaten immediately.
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Fresh asparagus and mushrooms are wonderful when baked together in a cheesy frittata!
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Tender asparagus and tarragon add a delicate note to this almond-topped casserole.
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I peel the asparagus stalks for this recipe so they are completely edible.