I am going to pick asparagus this week at a U-pick farm and wanted to find some recipes. Here are a bunch I cut and pasted. I noticed many of them have a T or 2 oil so reduce that! 
Asparagus and balsamic vinegar:
2 pounds asparagus stalks, washed and trimmed
3 tablespoons good-quality balsamic vinegar
2 tablespoons minced red onion
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/4 teaspoon coarsely ground black pepper
Coarse kosher salt to taste
Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Arrange asparagus on serving platter or individual serving plates.
In a bowl or jar, whisk together balsamic vinegar, red onion, olive oil, garlic, and pepper.
Spoon the vinaigrette over the asparagus, allowing a little to puddle on either side. Sprinkle lightly with coarse salt.
Makes 4 servings.
Asparagus with hazelnuts:
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.
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 plates.
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.
Makes 4 servings.
Stir Fried Asparagus
1 pound asparagus, trimmed
1 teaspoon cornstarch
1 tablespoon cold water
2 tablespoons peanut oil
¼ cup thinly sliced scallions
½ cup chicken broth
1 tablespoon light soy sauce
Cut the asparagus into 2-inch lengths. Combine the cornstarch and water in a small bowl and stir into a smooth paste. Set aside.
Heat the oil in a large heavy skillet or wok and when very hot, add the asparagus and scallions and stir fry for 1 minute. Add the chicken broth, bring to a boil, and cook, stirring, for 2-3 minutes.
Make a well in the center of the asparagus and add the cornstarch mixture and the soy sauce. Cook, stirring, for 30 seconds or more, until sauce is smooth and thickened. Serve immediately, on shredded lettuce leaves if desiredl. Serves 4.
Roasted Asparagus with Balsamic Vinegar
1 Tbs. olive oil
1 ½ lbs. slender asparagus, trimmed
3 Tbs. balsamic vinegar
Salt & pepper
¼ cup ( ½ to 1 oz.) Parmesan cheese curls
Place a 10-in. ovenproof frying pan in a 500 oven for 5 minutes. Remove from oven and swirl oil in pan. With tongs, roll asparagus in oil. Bake asparagus till tender-crisp to bite, 5-10 minutes. Drizzle with vinegar; add salt and pepper to taste. Scatter Parmesan cheese curls on top.
Sesame Asparagus
1 lb. fresh asparagus, trimmed and cut diagonally into thirds
½ teaspoon vegetable oil
½ cup finely diced red bell pepper
1 Tbs. soy sauce, regular or low-sodium
½ tsp. sesame oil
2 tsp. sesame seeds, toasted*
Cook asparagus in a large pot or frying pan of boiling water till crisp-tender, about 3-5 minutes. Drain and rinse asparagus under cold water. Drain well.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add bell pepper and stir 1 minute. Add asparagus and sauté till heated through, about 2 minutes. Add soy sauce and sesame oil. Toss till asparagus and bell pepper are coated. Transfer to platter and sprinkle with sesame seeds.
* To toast sesame seeds, place them in a toaster oven on a metal pan and toast 1-2 cycles, till lightly browned and popping. Alternatively, place in a frying pan over medium heat and cook, stirring, till lightly browned and popping.
Serves 4.
Steamed Asparagus with Ginger Garlic Sauce
2 lbs. asparagus, trimmed and cut diagonally into ½-inch thick slices.
2 tsp. cornstarch
½ cup water
2 Tbs. soy sauce
1 Tbs. medium-dry Sherry
1 tsp. sugar
½ tsp. salt
1 tsp. sesame oil
1 Tbs. vegetable oil
2 Tbs. minced peeled fresh gingerroot
1 ½ Tbs. minced garlic
2 Tbs. sesame seeds, toasted lightly
Cooked rice, if desired.
Add asparagus to a pot of rapidly boiling water and cook till crisp-tender, 2-4 minutes. Transfer asparagus to a bowl of ice water for a few minutes, then drain well.
In a small bowl stir together cornstarch and water till dissolved and stir in soy sauce, Sherry, sugar, salt and sesame oil.
Heat a large heavy skillet or wok over high heat till hot and add vegetable oil. Heat vegetable oil till hot but not smoking, and stir-fry gingerroot and garlic 30 seconds. Add asparagus and stir-fry 30 seconds. Stir cornstarch mixture and add to asparagus. Bring liquid to a boil, stirring, ad stir-fry mixture till asparagus is well coated. Sprinkle asparagus with sesame seeds and toss. Serves 4-6.
FETTUCINE WITH SMOKED SALMON AND ASPARAGUS
8- to 9-oz dried egg fettuccine
1 lb asparagus, trimmed and cut diagonally into 1/2-inch pieces
1 cup heavy cream I am thinking a mixture of veg stock and soy creamer. That is what I am going to do anyway.
1 tablespoon drained bottled horseradish
2 tablespoons chopped fresh dill
6 oz smoked salmon, cut into 1/2-inch-wide ribbons
Cook pasta in a large pot of boiling salted water according to package instructions. Add asparagus to pot for last 3 minutes of pasta-cooking time.
While asparagus is boiling, heat cream, horseradish, and dill in a large skillet over moderate heat just until hot, about 1 minute. Drain pasta and asparagus and add to cream mixture, tossing. Gently toss in salmon and season with salt and pepper.
Cooks' note:
• For a lighter sauce, you can replace 1/3 cup of the cream with an equal amount of the pasta-cooking water
Gourmet
Chicken and Asparagus in Ginger Dressing
1 pound chicken breast, skinned and boned
1 & ½ pounds asparagus trimmed and cut into 1-inch pieces
2 teaspoons minced fresh ginger
4 teaspoons minced garlic
4 tablespoons sesame paste (tahini) or 2 ounces sesame seeds, toasted
3 tablespoons soy sauce
2 teaspoons sugar
1 & ½ tablespoons sesame oil
2 teaspoons hot (chili) sesame oil (optional)
2 tablespoons each rice vinegar and white wine
16 ounces angel hair pasta or other very thin fresh pasta
2 scallions, sliced
4 tablespoons chopped fresh coriander (cilantro), optional
8-12 cherry tomatoes for garnish
Bring 6 quarts of water to a boil in a covered pot. Poach the chicken in water until done, about 15 minutes. Cool, drain and shred.
Make sauce: In a serving bowl, combine the ginger with garlic, sesame paste, soy sauce, sugar, sesame oils, rice vinegar and wine. Mix thoroughly. Add scallions.
Bring a pot of water to a boil. Add asparagus to boiling water and cook 3 minutes. Add noodles and cook about 1 minutes longer. Drain noodles and asparagus and add with chicken to sauce. Mix to incorporate sauce thoroughly with other ingredients. Add sesame seeds if used. Decorate with coriander and serve with tomatoes.
Pasta With Shrimp, Asparagus and Basil
8-9 ounces of spaghetti
1 cup packed fresh basil leaves, 2 cloves of garlic & 1 Tbs. olive oil , and 2 Tbs. each lemon juice and water, OR ½-1 cup homemade or commercial pesto sauce
Salt to taste
1-2 Tbs. olive oil
1 lb. asparagus cut into 2-inch pieces
¾ lb. large shrimp, cleaned
1/8 tsp. crushed red pepper
Cook spaghetti according to directions on package, drain and stir in 1 tsp. olive oil.
In a food processor with knife blade, or in a blender at high speed, process garlic, basil, lemon juice, water, olive oil and ½ tsp. salt until smooth.
Put approximately 1 Tbs. olive oil in skillet and cook asparagus over medium-high heat, stirring frequently until almost tender-crisp, about 5 minutes. Add shrimp, red pepper and ¼ teaspoon salt. Cook, stirring until shrimp turn pink, about 4 minutes.
In a large bowl, toss pasta with basil mixture, then stir in shrimp and asparagus. Serves 4.
Penne With Asparagus
2 Tbs. butter
2 Tbs. olive oil
1 ½ lbs. asparagus, ends trimmed, cut into 1 ½-inch pieces
2 ½ cups chopped onions
2 large garlic cloves, chopped
1 28-oz. can Italian-style tomatoes
2 tsp. Dried oregano
¼ tsp. dried crushed red pepper
¾ lb. Penne, freshly cooked
grated Parmesan cheese
Melt butter with oil in heavy large Dutch oven over medium-high heat. Add asparagus and sauté 3 minutes. Transfer asparagus to a bowl using a slotted spoon. Add onions and garlic to Dutch oven. Sauté until light golden, about 10 minutes. Add tomatoes with their juices, oregano and crushed red pepper. Bring sauce to boil. Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes with back of spoon and stirring occasionally, about 15 minutes.
Return asparagus to sauce. Cook until asparagus is crisp-tender, about 3 minutes. Add penne and ½ cup cheese. Toss to combine. Season with salt and pepper. Transfer pasta to a large bowl. Serve, passing additional cheese. Serves 4.
Asparagus, New Potato and Chive Frittata #117084
recipe by Barb Gertz
Welcome spring or anytime with a yummy Frittata, Perfect for brunch, lunch or a light supper. The recipe comes from WeightWatchers.com. Points value 3.
4 servings
35 minutes 20 mins prep
1/2 lb uncooked new potatoes, washed and very thinly sliced (about 4 potatoes)
1 lb asparagus, trimmed and cut into 2-inch lengths
2 large eggs
1 cup fat free egg substitute
1/2 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons chives, fresh, chopped
cooking spray
1. Place potatoes in a steamer; steam until almost tender, about 3 minutes; Add asparagus and steam for 1 minute more; remove veggies from steamer and set aside.
2. Preheat broiler.
3. Whisk together eggs, egg substitute, salt, pepper and chives.
4. Coat a 10-inch nonstick, ovenproof skillet with cooking spray and set over mediumheat; add potatoes and asparagus and saute for 2 minutes; reduce heat to low and stir in eggs.
5. Cover and let cook until eggs are set around edges, about 5 minutes; Uncover and put Frittata under broiler until golden, about 2 minutes, cut into wedges and serve.
Balsamic Chicken and Vegetables #114875
recipe by jovigirl
I just love balsamic vinegar! Here is another quick and easy but tasty dish!
4 servings
30 minutes 15 mins prep
1/4 cup bottled Italian salad dressing
2 tablespoons balsamic vinegar
1 tablespoon honey
1/8-1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil
12 ounces chicken tenderloins
10 ounces asparagus, cut into 2 inch pieces
1 cup shredded carrots (I buy the pre-shredded since I cut myself once shredding some lol)
1 small tomato, seeded and chopped
1. Stir together salad dressing, vinegar, honey, and crushed red peper in a small mixing bowl; set aside.
2. Heat oil in a large skillet. Add chicken; cook over medium-high heat 5-6 minutes or until chicken is tender and juices are clear, turning once. Transfer from skillet to a serving platter; cover and keep warm.
3. Add asparagus and carrot to skillet. Cook and stir for 3-4 minutes or until asparagus is crisp-tender; transfer to serving platter.
4. Stir dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up the yummy brown bits on the pan. Drizzle dressing over chicken and vegetables. Sprinkle with tomato.
Roasted Asparagus and Tomatoes #114647
recipe by Irmgard
I found this recipe in an old magazine that was just laying around on my coffee table and it looked good so I decided to make it for Easter. What an absolutely awesome dish! Even the asparagus haters loved it. This recipe can be prepared ahead of time and reheated or served at room temperature. It is excellent served with roast lamb.
6 servings
1 hour 15 minutes 15 mins prep
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried thyme leaves
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon brown sugar
2 cups grape tomatoes or cherry tomatoes
2 bunches asparagus
1. Preheat the oven to 300 degrees F.
2. Whisk together the olive oil, balsamic vinegar, thyme, garlic, salt, pepper and brown sugar.
3. Cut the tomatoes in half and toss to combine with the olive oil mixture.
4. Spread the tomatoes in a roasting pan and place in the oven.
5. Cook, stirring occasionally, for 30 minutes, or until the tomatoes are shrivelled.
6. Break the ends from the asparagus at their natural breaking point. Add the tender lengths of asparagus to the tomatoes and continue to cook for 25 minutes or until the asparagus is tender.
Asparagus Spears with Mushrooms #85096
recipe by TGirl,RN
Tender asparagus and mushrooms get loads of flavor from garlic and Dijon mustard.
4 servings
25 minutes 10 mins prep
1 lb asparagus spears, trimmed
1/4 cup butter
2 cups fresh mushrooms, sliced
2 tablespoons Dijon mustard
1/4 teaspoon fresh ground black pepper
1/2 teaspoon garlic, minced
salt, to taste
1. Place asparagus in skillet, adding just enough water to cover.
2. Boil for 5 to 7 minutes, or until asparagus is crisp-tender.
3. Drain well, return asparagus to skillet, and add remaining ingredients.
4. Cook over medium heat for 5-7 minutes or until mushrooms have heated through
ginger sesame asparagus #79216
recipe by chia
this is a lovely part of any asian themed meal, from fine cooking
3 servings
20 minutes 10 mins prep
8 ounces thin asparagus, sliced on the diagonal into 2 inch pieces
2 tablespoons hoisin sauce
1 1/2 teaspoons rice wine
1 teaspoon sesame oil
1 tablespoon peanut oil
1 teaspoon sesame seeds
2 teaspoons minced fresh peeled ginger
1 clove garlic, minced
1/2 teaspoon coarse salt
1. bring a pot of water to boil, add salt and asparagus and cook for 1 minute.
2. remove and rinse asparagus in cold water, drain well on paper towels.
3. in a small bowl whisk together hoisin, rice wine and sesame oil.
4. heat peanut oil in a large skillet.
5. add sesame seeds to center of the pan and cook until the seeds are browned, about 5 minutes.
6. add ginger and garlic and cook 1 minute.
7. add hoisin mixture, asparagus and salt.
8. stir often until asparagus is coated and heated through, 1 minute.
Asian Asparagus #17963
recipe by Bergy
The asparagus should still be crunchy when you serve them. If you use very thin asparagus cut the cooking time back. You can also use this recipe for broccoli
6 servings
15 minutes 10 mins prep
1 1/2 lbs fresh asparagus, washed,hard stems snapped off,if necessary peel the bottom part of the stem
2 teaspoons vegetable oil
1/4 cup water
1 pinch sugar
2 cloves garlic, minced
1 teaspoon sesame seed oil
1 tablespoon reduced sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon dry sherry
2 teaspoons rice wine vinegar
1/4 teaspoon crushed red pepper flakes
2 tablespoons green onions, chopped (white & green part)
1. Cut asparagus into 2" pieces.
2. Heat oil in wok or large skillet (high heat).
3. Add asparagus, stir fry for 1 minute.
4. Add water& sugar to the asparagus, cover and steam for 2 minutes, shake the pan a few times Combine the remaining ingredients.
5. Uncover wok and add remaining ingredients and cook for 1 minute, stirring to coat the asparagus with the spice mixture.
6. Serve immediately.
Asparagus Cashew Stir-Fry #8318
recipe by Julesong
Asparagus is one of my favorite veggies!
6 servings
We don't know how long this takes to make. If you do, tell us.
4 cups brown rice, hot cooked (or white, whichever you prefer)
SAUCE
3 tablespoons soy sauce
2 tablespoons cornstarch
1 1/2 cups water or vegetable stock
1 tablespoon gingerroot, minced
1 teaspoon toasted sesame oil
1/4 teaspoon dry crushed red pepper
1 dash white pepper
SECOND STEP
2 tablespoons safflower oil
1 lb fresh asparagus, woody and fibrous bits removed, tender part cut into 3" lengths (3 cups)
4 scallions, chopped
1 small sweet red pepper, chopped
1 clove garlic, minced
1 cup dry-roasted and unsalted cashews or slivered almonds
GARNISH
mandarin orange sections (optional)
toasted sesame seeds (optional)
1. Cook or reheat brown rice according to package directions.
2. In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside.
3. Heat a wok or large heavy skillet over high temperature; when very hot, add the oil ("Hot wok, cold oil, food won't stick!").
4. Add the asparagus, scallions, pepper, and garlic and stirfy until vegetables are crisp-tender.
5. Stir the sauce mixture again, then pour it over the vegetables and stir until it is thickened and bubbly.
6. Reduce heat; add cashews and stir.
7. Cover and cook 1 minute, until cashews are heated through.
8. Garnish with mandarin orange sections and/or toasted sesame seeds, and serve over cooked rice.
9. Note: 3-4 cups broccoli florets may be substituted for asparagus, if desired.
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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