Friday, September 3, 2010
2 pounds asparagus 8 ounce can mandarin oranges, drained, juices reserved 1 tablespoon reserved mandarin orange juice 1/4 cup extra-virgin olive oil 1 cup crumbled blue cheese Salt Directions Snap off the tough part of the asparagus. Leave the asparagus as whole pieces. Wash. Microwave the asparagus with a little water for 6 minutes or [...]
10 ounces frozen sliced asparagus, thawed and; drained 8 ounces imitation crab meat 4 ounces shredded mozzarella cheese 1 cup Bisquick 1/2 cup milk 1/2 cup Caesar salad dressing 2 eggs Heat oven to 400. In greased 9″ pie plate scatter asparagus, crabmeat, and cheese. In medium bowl stir remaining ingredients with fork until well [...]
4 boneless chicken breasts 1 tablespoon fresh lemon juice 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon grated lemon zest 3/4 pound fresh asparagus, trimmed 1 tablespoon olive oil 2 teaspoons seasoned dry bread crumbs 4 slices low-fat turkey ham 8 lemon slices for garnish In medium bowl, combine chicken, lemon juice, 1/2 of the [...]
1-1/2 pounds fresh asparagus spears 2 to 3 cloves garlic, thinly sliced 2 to 3 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper Snap off and discard woody bases from asparagus. Place asparagus and garlic in a 15 x 10 x 1 inch baking pan. Drizzle with oil, and sprinkle with salt [...]
2 pounds slender asparagus, trimmed 1 tablespoon extra-virgin olive oil 1/2 teaspoon coarse salt Pepper, to taste Toss asparagus with oil, salt, and pepper on a rimmed baking sheet. Roast until tender and golden – about 15 minutes at 425 degrees. Serves 6 to 8. Share and Enjoy:
