• 1 bunch fresh asparagus
• 2 Tbs unsalted butter
• 1 Tbs freshly minced tarragon
• Salt and pepper to taste
• Lemon zest for serving

Wash asparagus and break off tender part, discarding woody ends.  (Break where asparagus breaks naturally.)  In boiling salted water, cook asparagus for 1 minute.  Place boiled asparagus in ice water, blanching to preserve color and texture.

Melt butter in saute pan over medium heat.  Add tarragon.  Place asparagus spears in pan; salt and pepper to taste.  Saute asparagus until tender.  Top with lemon zest and serve while warm.

Tip:  Tie asparagus together in individual serving sizes for special events.

6 oz uncooked fettuccine
3/4 cup chicken broth
1 Tbsp all-purpose flour
1 Tbsp lemon juice
1 1/2 tsp fresh dill, finely chopped
2 tsp extra virgin olive oil
1 cup 1-inch cut fresh aspagus spears
1/2 lb uncooked medium shrimp, peeled and deveined
2 lemon wedges

1. Cook and drain fettuccine according to package directions. Cover to keep warm.

2. In a small bowl, mix broth and flour. Sir in lemon juice and dill, set aside.

3. Using a nonstick skillet or Dutch oven, heat olive oil over medium heat until hot. Add asparagus and cook for 2 minutes, stirring continuously. Add shrimp and cook another 3 minutes, or until the shrimp turns pink.

4. Add broth mixture to skillet and cook over medium heat, stirring continuously, until mixture has thickened slightly.

5. Add cooked fettuccine to skillet and toss gently to coat. Garnish with lemon wedges before serving.

TIPS: Add your favorite bread and wine for a perfect dinner for two!

1 Tbsp vegetable oil
4 skinless, boneless chicken breast halves
1 can (10 3/4 ounces) condensed cream of asparagus soup
1/4 cup milk
1 Tbsp lemon juice
1/8 tsp ground black pepper

1. Heat the oil in a 10-inch skillet over medium-high heat. Cook chicken until browned, about 10 minutes per side. Place chicken on plate and set aside.

2. Stir the soup, milk, lemon juice and black pepper into the skillet. Heat to a boil. Return the chicken to the skillet and reduce heat to low. Cover and cook about 5 minutes, until chicken is cooked thoroughly.

TIPS: Serve with grilled asparagus, Italian bread with olive oil and your favorite merlot!

2 Tbsp sliced almonds
2 tsp butter
2 tsp all-purpose flour
1/2 cup fat-free half-and-half
1/8 tsp salt
Dash pepper
Dash ground nutmeg, if desired
2 lbs fresh asparagus spears
1/2 cup chopped yellow bell pepper
1/4 cup shredded Parmesan cheese

1. In 8-inch skillet, cook almonds over medium-low heat for 4-6 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat; cover to keep warm.

2. In same skillet, melt butter over medium-low heat. With wire shisk, stir in flour until blended. Stir in half-and-half, salt, pepper and nutmeg. Cook, stirring constantly,until mixture boils. Cook 2-3 minutes longer, stirring constantly, until thickened. Remove from heat; cover to keep warm.

3. Break off tough ends of asparagus spears. In 4-quart saucepan or Dutch oven, place asparagus; add 1/2 cup water. Heat to boiling over medium heat. Cook uncovered 3-5 minutes or until asparagus is crisp-tender, adding the bell pepper in the last minute of cooking. Drain.

4. On large serving platter, arrange asparagus and bell pepper. Spoon sauce over top and sprinkle Parmesan and almonds.

TIPS: Look for fresh asparagus that is bright green with firm, unopened tips. To trim, snap off the tough ends where they break naturally. If desired, use a vegetable peeler to remove the outer layer of the spears.

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Ingredients
1 pita bread or a boboli pizza crust
1 cup of artichoke pasta sauce
1 plum tomato (sliced)
2-3 slice of bacon
6 asparagus spears, trimmed, halved lengthwise, cut into 1 1/2-inch pieces
1 red pepper
3 tablespoons extra-virgin olive oil

1 5.5-ounce 4 cheese mix
1/4 teaspoon dried crushed red pepper

Directions
Start by Preheating the oven to 425°F. Then coat the asparagus with the olive oil and on a frying pan, fry the bacon untl crisp. Cut the tomatoes next and on the pita bread put the tomatoes then asparagus with oil, red pepper, bacon and tomatoes. On top put dabs of artichoke pasta sauce all around the pizza. Bake it in a 400°F. oven for about 6-8 minutes then remove it from the oven. Crumble the 4 cheese mix over the pizza and spring the crushed pepper on top of the cheese. Put it back in the oven and back it until the edges are golden brown. It should be about 7-10 minutes. I love putting garlic powder and oregano but that’s an option I’ll leave to you.

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Ingredients
2 pounds medium asparagus
1/2 pound very thinly sliced pancetta
Finely grated zest and juice of 1 orange
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
2 teaspoons chopped thyme

Directions
Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes. Light a grill or preheat a grill pan. In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper. Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total. Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with the thyme and serve. Serve this delicious asparagus appetizer recipe to hungry guests!

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• pancetta wrapped asparagus

Ingredients
1 pound fresh asparagus
3/4 cup chopped onion
1/2 cup vegetable broth
1 tablespoon butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 1/4 cups vegetable broth
1 cup soy milk
1/2 cup yogurt
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese

DIRECTIONS
1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
4. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

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• asparagus soup recipe food network
• asparagus soup recipes

We will be updating this Asparagus Pasta Recipe very soon!