Phase 2 Vegetable Recipes
Asparagus with Sour Cream
One serving. From
1 cup all-green
1 small carton sour
1/4 cup mayonnaise
2 tablespoons lemon
sour cream and lemon juice; heat, but do not boil, asparagus. Drain
Heat, but do not boil,
sour cream mixture. Place drained asparagus in casserole dish; pour the
sour cream mixture over it. Turn on broiler and run the asparagus in and
leave until bubbly. Sprinkle with paprika lightly before serving.
Orange Dressing and Toasted Hazelnuts
Four servings. From http://whatscookingamerica.net: Recipe is from
Gourmet Magazine, April 2000 issue.
2 tablespoons finely chopped hazelnuts
1 1/2 to 2 pounds asparagus stalks, washed and trimmed
1/4 teaspoon freshly grated orange zest
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse kosher salt
Coarsely ground black pepper
Preheat oven to 375°F. Toast hazelnuts in a small shallow baking
pan until golden, 4 to 5 minutes. (Can use toaster oven for this and put on
the light or medium toast setting.)
Cook asparagus in a large frying pan of boiling salted
water until crisp-tender, about 3 to 4 minutes, and drain well in a
colander. Transfer hot asparagus to serving platter or individual serving
In a small bowl, whisk together orange zest, orange juice,
lemon juice, olive oil, salt and pepper to taste. Spoon orange dressing over
top or asparagus and sprinkle with nuts.
This is a good vegetarian
Asparagus Brown Rice Oriental Medley
2 teaspoons vegetable
2 cups (12 oz. pkg.) frozen Michigan Asparagus cuts and tips, thawed,
1/2 cup chopped onions
1/2 cup thinly sliced celery
1 cup thinly sliced mushrooms
2 cups cooked brown rice
2 tablespoons lite soy sauce
Heat oil in large
non-stick frying pan or wok over medium heat. Add Michigan asparagus and
vegetables. Cook and stir 2 minutes.
Add rice and soy
sauce. Continue cooking and stirring 2 minutes longer or until thoroughly
heated. Remove from heat and serve immediately.
Serving size 1 cup, Calories 100, Fat 3 g, Cholesterol 0 mg, Carbohydrates
16 g, Fiber 3 g, Sodium 270 mg.
Note: Substitute 1 lb. 4 oz. fresh MICHIGAN ASPARAGUS for frozen Asparagus.
Wash, trim and cut fresh Asparagus into 1-inch pieces. Cook fresh Asparagus
in hot oil 2 minutes. Add remaining vegetables, cooking and stirring 2
minutes longer. Continue preparing using above method.
Easy Company Asparagus
From the Traditions
cookbook of the Junior League of Little Rock.
1/4 cup margarine
(can use a trans fat free margarine)
1/4 cup sauterne
1 can (15 ounces)
asparagus spears, drained
Salt to taste
Pepper to taste
Preheat oven to 350
degrees F. Melt margarine and mix with the wine. Pour over drained
asparagus. Sprinkle heavily with Parmesan cheese. Salt and pepper to
taste. Bake until heated through.
Roasted Asparagus and Garlic in Foil
Roasted garlic and
asparagus prepared in a neat packet. From Allrecipes.com. Makes 6 servings
of 1/2 cup each.
12 cloves garlic
3 cups diagonally
2 tablespoons olive
1/4 cup white wine
(optional, and white cooking wine is okay)
6 sprigs fresh thyme
Preheat the oven to
350 degrees F. Tear off 6 large pieces of foil.
Divide garlic, olive
oil, wine, asparagus, and thyme and arrange them on each piece of foil.
Fold over each foil packet to seal. Place the packets on a baking sheet
and roast for 20 to 25 minutes until the asparagus is tender, but still a
packets and serve asparagus with juices poured on top.
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December 2, 2003