Asparagus Scones Recipes

ASPARAGUS SAUCE

Steps:

• Soften the onion and garlic, and blend it with the cooked asparagus, salt and pepper and a little mace, then gradually stir in enough single or double cream until the mixture has a sauce like consistency.
• This sauce can then be heated and served with pasta, salmon, or chicken.

BACON-WRAPPED ASPARAGUS

Steps:

• Wash and trim asparagus spears.
• Cut bacon strips in half crosswise.
• Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed.
• Lay on a cookie sheet with sides.
• Bake in a preheated 400 degree Fahrenheit oven for 20 to 25 minutes, or until bacon is cooked.
• Serve warm or at room temperature.
• **Note: You may want to try my Baked Bacon recipe #187790 for 10 minutes, to avoid over cooking asparagus.

ASPARAGUS BRUNCH BREAD

Steps:

• Holding each asparagus spear at base and halfway up stalk, bend just until stalk snaps at natural breaking point. Pour water into large skillet to depth of 1 inch (2.5 cm); bring to boil. Arrange spears in 2 layers in water. Cover and cook for 2 minutes or until bright green and still crisp. Drain; chill under cold water. Drain; set aside on towels.
• Cut ham Into 1/4-inch (5 mm) wide strips; cut into about 1 -inch (2.5 cm) lengths to make strips. Thin end from green onion; halve stalk lengthwise and slice thinly crosswise. Set aside.
• In large bowl, stir together flour, baking powder, salt and pepper. In another bowl, whisk together eggs, milk and butter; pour over flour mixture. Sprinkle with green onion and 3/4 cup (175 mL) of the cheese; stir with wooden spoon just until smooth.
• Spoon half of the batter into greased 9-inch (2.5 L) square cake pan, spreading over bottom. Arrange half of the asparagus in single layer over top. Sprinkle with ham.
• Spoon in remaining batter, spreading evenly. Arrange remaining asparagus over top. Sprinkle with remaining cheese. Bake in 375°F (190°C) oven for 50 to 60 minutes or until golden brown and cake tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes.
• Invert wire rack over pan. Holding both tightly together, invert pan to turn bread out onto rack. Remove pan. Invert serving platter onto bread. Holding rack and platter together, quickly invert. Remove rack. Serve warm or at room temperature. (Bread can be cooled, covered with plastic wrap and set aside for up to 4 hours.).

OVEN-ROASTED ASPARAGUS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
• Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

LINGUINE WITH ASPARAGUS, PARMESAN, AND BACON

Steps:

• Cook asparagus and pasta according to pasta package directions, omitting salt and fat.
• Drain and set aside.
• Cook bacon in a skillet over medium-high heat until crisp and cool slightly.
• Remove bacon from the pan, reserving 2 teaspoons drippings in pan.
• Crumble bacon.
• Add onion, garlic, and oregano to drippings in the pan and sauté 4 minutes or until onion is lightly browned.
• Add tomatoes and cook 2 minutes.
• Add broth and bring to a boil.
• Stir in butter, salt, and pepper and remove from heat.
• Place asparagus mixture in a large bowl and add tomato mixture and juice, tossing well.
• Top with bacon and shredded cheese.
• Garnish with shaved Parmesan, if desired.

ASPARAGUS SCONES

Steps:

• In a saucepan, bring 1/2 inch of water to a boil. Add the asparagus pieces, cover the pot and let them boil for 3 minutes. Drain asparagus and rinse with cold water, drain well and set aside.
• In a bowl, mix flour, baking powder, salt, baking soda, pepper, dill and cayenne. Cut in butter until the mixture resembles coarse crumbs. Stir in yogurt until moistened. Stir in cheese and asparagus.
• Turn onto a floured surface and knead 10 times. Transfer to a baking sheet covered with cooking spray. Pat into a 9-in circle, cut into 8 wedges (not all the way).
• Bake at 425°F for 18-20 minutes. Cool on a wire rack.