Asparagus With Orange Cream Sauce And Cashews Recipes

ASPARAGUS IN ORANGE SAUCE

Steps:

• Bring a large pot of salted water to a boil; add the asparagus and cook until just tender, 3-4 minutes, depending on the thickness.
• Drain into a colander and immediately refresh under cold running water; drain and return to pot.
• Meanwhile, in a small saucepan, bring the orange juice, wine, and the broth to a boil over meium heat.
• Reduce until 1/4 cup remains.
• Whisk in the oil.
• Pour over the asparagus, tossing well to coat; season with the salt and freshly ground pepper.
• Heat over low heat until the asparagus are hot.
• Serve warm.

ASPARAGUS AND CASHEWS

Steps:

• Steam asparagus until tender, about 10-12 minutes, then remove to serving dish.
• Meantime, in a small pan, melt butter.
• To melted butter add lemon juice, marjoram & cashews, simmering over low heat for 2 minutes.
• Pour butter & nut mixture over cooked asparagus & serve.

ASPARAGUS WITH CASHEWS

Steps:

• Preheat wok or skillet to medium high or 325.
• Snap off tough ends of asparagus. Cut asparagus into 2 inch pieces.
• Pour oils around top of a preheated wok or skillet for 2 minutes. Add ginger, stir-fry for 30 seconds.
• Add asparagus, and stir fry for 2 minutes.
• Add mushrooms, and stir fry 5 minutes or until asparagus is crisp-tender.
• Add cashews and soy sauce; toss gently.

ROASTED ASPARAGUS WITH ORANGE GLAZE

Steps:

• For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion.
• For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
• Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
• Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest. Reserve the remaining glaze for Roasted Chicken with Orange Glaze.
• For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
• For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
• Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving.

ASPARAGUS WITH CASHEWS

Steps:

• Cut off the tough lower stems of the asparagus and discard.
• Cut each stalk diagonally into 3 or 4 pieces.
• Heat the oils together in a wok over high heat.
• Add the ginger and stir-fry for one minute.
• Add the asparagus and stir-fry until tender but still crisp, about 4 to 5 minutes.
• Stir in the cashews and soy sauce.
• Serve immediately.

STEAMED ASPARAGUS WITH ORANGE BUTTER SAUCE

Steps:

• Rinse asparagus well, trim bottoms an stand upright in a steamer with water to cover 1/2 inch of the stalks.
• Steam until crisp-tender, about 8-10 minutes.
• Drain and keep warm.
• In the meanwhile, melt 1T of butter in a wide frying pan over medium heat. Add shallots/onion and cook, stirring until soft.
• Add mustard and juice. Bring to a boil over high heat and reduce to 1/3 cup.
• Remove sauce from heat and stir in remaining.
• Place asparagus on a serving platter and top with the sauce.

CHEESY BAKED ASPARAGUS

Steps:

• Preheat oven to 400°. Arrange asparagus in a greased 13x9-in. baking dish; add cream, salt and pepper. Top with mozzarella, cashews and Parmesan cheese. Bake until asparagus is tender and cheese is melted and golden brown, 25-30 minutes. Transfer dish to wire cooling rack; let stand 5 minutes before serving.

ASPARAGUS WITH CREAM SAUCE

Steps:

• In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. meanwhile, in a small skillet, saute onion in butter until tender. Stir in the flour, garlic powder, lemon-pepper and salt until blended. Gradually stir in broth. Add the parsley, vinegar and dill., Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream. Drain asparagus; arrange on a serving platter. Top with cream sauce.

ASPARAGUS WITH ORANGE SAUCE

Steps:

• First, make the dressing: Zest 1 orange into a bowl, then juice both oranges and boil the juice down in a small saucepan to about 3 tablespoons. Meanwhile, mince the shallot and put it in a ramekin with the vinegar poured over. Set aside 5 minutes. Add the mustard to the zest. When the orange juice has reduced, strain it over the zest. Drain the shallot, discarding the vinegar, and add. Whisk all together, then slowly whisk in the oil. Taste, and season with salt and pepper. Set aside.
• Bring a saute pan full of water to the boil. Salt it, then add the asparagus and cook until tender. Drain, and immediately rinse under ice-cold water to set the color. Pat dry with paper towels and transfer to a serving platter. Spoon over the sauce. Shave over Parmesan cheese. Grind over some pepper and serve.

ASPARAGUS WITH ORANGE GINGER SAUCE

Steps:

• Wash asparagus and snap off tough ends. Place in a steamer basket and steam until just tender, about 5 minutes.
• In a small saucepan, stir together juice, zest and cornstarch.
• Cook over medium-high heat until boiling. Let thicken and reduce while stirring with a whisk, about 3 minutes.
• Remove from heat and add grated ginger.
• Place asparagus on a serving plate and pour sauce over asparagus; top with toasted almonds.

OVEN ASPARAGUS WITH ORANGE ZEST AND GARLIC

Steps:

• Preheat oven to 400 degrees.
• Spray a baking dish, or use non-stick.
• lay asparagus on dish.
• drizzle olive oil over it all.
• sprinkle with garlic,orange zest pepper& lite salt.
• roll the asparagus around to coat.
• Bake@ 400 for about 10-15 minutes.
• **irecently saw Bergy's Asparagus, Oven Roasted (#11040).
• and will be cutting down the time when i make this next-i may still have been cooking it too long.