Springtime Asparagus - WLOX.com - The News for South Mississippi

Nancy's Corner

Springtime Asparagus

Posted: Updated:

Asparagus is one of the healthiest and tastiest veggies:  A 5-oz. serving provides 60 percent of your daily needs for folic acid, a B vitamin linked to lower risk of heart disease.  It's a good source of fiber, low in calories (20 per serving) and contains glutathione, an antioxidant.

Before cooking fresh asparagus, break off the woody ends by hand or cut them with a knife.  Asparagus can be steamed, boiled, sautéed, blanched, even roasted or cooked on the grill.

Asparagus with Sliced Almonds and Parmesan Cheese

  • 2 T. butter
  • 1 lb. asparagus, bottoms trimmed
  • 1/3 cup sliced almonds
  • 1/3 cup Parmesan cheese

Melt butter in a large skillet over medium-high heat.  Add the asparagus, and cook, stirring about 3 minutes.  Stir in almonds and parmesan; cook until the cheese is slightly browned, about 3-5 minutes.    

Hot Asparagus Salad

  • 7 bacon strips, diced
  • 1 lb. fresh asparagus, trimmed
  • 1/3 cup vinegar
  • 1 Tbsp. sugar
  • 1/2 tsp. ground mustard
  • 1/4 tsp. pepper
  • 4 cups torn salad greens
  • 1/2 cup sliced almonds
  • 2 hard-cooked eggs, sliced

In a skillet, cook bacon until crisp; remove with a slotted spoon to paper towel.  Drain, reserving 2-3 Tbsp. drippings. Cut asparagus into 1 1/2-in. pieces; sauté in drippings until crisp-tender.  Add vinegar, sugar, mustard, pepper and bacon.  Cook and stir for 1-2 minutes. In a large bowl, combine the salad greens and almonds.  Add the asparagus mixture and toss gently.  Top with eggs.  Serve immediately.

Asparagus Casserole

  • 1 (15-oz) can asparagus, drained                                
  • 1 (8-oz.) can sliced water chestnuts, drained
  • 1 (15-oz.) can baby peas, drained
  • 8 oz. can sliced mushrooms
  • 1 (10.75-oz.) can condensed cream of mushroom soup
  • 2 cups shredded Cheddar cheese
  • 1/2 - 3/4 cup butter
  • 1 (1 lb.) loaf white bread, crusts trimmed
  • 1 cup grated Parmesan cheese

Preheat oven to 350. Layer asparagus in the bottom of a medium baking dish.  Top with water chestnuts, peas and cream of mushroom soup.  Sprinkle with Cheddar cheese. Melt butter in a medium skillet over medium heat.  Slice bread into 1/4 to 1/2 inch strips, and place in the butter.  When butter has been absorbed, layer bread in the baking dish on top of the Cheddar cheese.  Sprinkle with Parmesan cheese. Bake in the preheated oven 35 minutes, or until bubbly and golden brown.

Powered by WorldNow

208 DeBuys Road
Biloxi, MS 39531
(228) 896-1313

FCC Public File
EEO Report
Closed Captioning

All content © Copyright 2000 - 2014 Worldnow and WLOX. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.