Asparagus With Water Chestnuts Recipes

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CHICKEN ASPARAGUS BAKE



Chicken Asparagus Bake image

Layers of crunchy Triscuits sandwich a chicken and vegetable filling in this down-home casserole shared by Margaret Carlson of Amery, Wisconsin. "A friend served this deliciously different dish for an evening meal and I couldn't resist asking for the recipe," she says.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 7

1 package (9-1/2 ounces) Triscuits
2 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 package (10 ounces) frozen chopped asparagus, thawed and drained
1 can (8 ounces) sliced water chestnuts, drained
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup mayonnaise

Steps:

  • Break two-thirds of the crackers into bite-size pieces; place in a greased 2-1/2-qt. baking dish. Top with chicken; spread soup over chicken. , In a large bowl, combine the asparagus, water chestnuts, mushrooms and mayonnaise; spoon over soup. Crush remaining crackers; sprinkle over the top., Bake, uncovered, at 350° for 30-40 minutes or until heated through.

Nutrition Facts : Calories 779 calories, Fat 45g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 1248mg sodium, Carbohydrate 61g carbohydrate (4g sugars, Fiber 11g fiber), Protein 32g protein.

ASPARAGUS AND WATER CHESTNUTS



Asparagus and Water Chestnuts image

Fast mix of frozen asparagus tips with water chestnuts and sweet red onions, sauteed in a light mixture of olive oil and balsamic vinegar. Simple, yet beautiful and so delicious!

Provided by CATJENKINS

Categories     Side Dish     Vegetables     Asparagus

Time 17m

Yield 4

Number Of Ingredients 6

2 teaspoons olive oil
1 teaspoon butter
¼ cup diced red onion
1 (5 ounce) can sliced water chestnuts, drained
1 (10 ounce) package frozen cut asparagus
2 teaspoons balsamic vinegar

Steps:

  • Heat the olive oil and butter in a skillet over medium-high heat. Add the onion, and saute for a few minutes to release the flavor into the oil. Add the water chestnuts, asparagus, and vinegar; cook and stir for about 10 minutes, until the asparagus is cooked but still crunchy.

Nutrition Facts : Calories 70.3 calories, Carbohydrate 8.6 g, Cholesterol 2.7 mg, Fat 3.6 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 16.8 mg, Sugar 1.7 g

STIR-FRIED ASPARAGUS WITH WATER CHESTNUTS



Stir-Fried Asparagus with Water Chestnuts image

This sauce dish, with crisp-tender asparagus and crunchy water chestnuts, can be served as a meatless entree or side. Rochelle Higgins of Woodbridge, Virginia shared the recipe.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 3 servings.

Number Of Ingredients 10

1 tablespoon cornstarch
3/4 cup reduced-sodium chicken broth or vegetable broth
2 tablespoons reduced-sodium soy sauce
3/4 pound fresh asparagus, trimmed and cut into 2-inch pieces
1/2 medium green pepper, cut into julienned strips
1/4 cup sliced green onions
1 garlic clove, minced
1 tablespoon canola oil
1 cup sliced fresh mushrooms
1 can (8 ounces) water chestnuts, drained

Steps:

  • In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok, stir-fry the asparagus, green pepper, onions and garlic in hot oil for 2-3 minutes. Add the mushrooms; stir-fry for 1-2 minutes. Add water chestnuts; stir-fry 1-2 minutes longer. Stir broth mixture; add to the vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 133 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

ASPARAGUS-WATER CHESTNUT CASSEROLE



Asparagus-Water Chestnut Casserole image

Need an elegant side dish? This casserole is easy to assemble and very tasty. The water chestnuts add a crunchy texture to the creamy asparagus.

Provided by Miss Annie

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 (15 ounce) cans cut asparagus
1 can sliced water chestnuts, drained
1 can cream of mushroom soup
buttered bread crumb

Steps:

  • Place asparagus in bottom of a baking dish.
  • Top with water chestnuts and soup.
  • Top with buttered bread crumbs and bake at 350 degrees F.
  • for 25 minutes.

ASPARAGUS AND WATER CHESTNUTS



Asparagus and Water Chestnuts image

Make and share this Asparagus and Water Chestnuts recipe from Food.com.

Provided by Charlotte J

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

2 teaspoons olive oil
1 teaspoon butter (optional)
1/4 cup red onion, diced
1 (5 ounce) can sliced water chestnuts, drained
1 (10 ounce) package cut frozen asparagus
2 teaspoons balsamic vinegar

Steps:

  • Heat the olive oil and butter in a skillet over medium-high heat.
  • Add the onion, and saute for a few minutes to release the flavor into the oil.
  • Add the water chestnuts, asparagus, and vinegar then cook and stir for about 10 minutes, until the asparagus is cooked but still crunchy.

ASPARAGUS CASSEROLE



Asparagus Casserole image

Asparagus Casserole, made with fresh asparagus, is creamy and rich with a crunchy fried onion topping.

Provided by Christin Mahrlig

Categories     Side Dish

Time 50m

Number Of Ingredients 14

4 tablespoons (1/2 stick) butter
2 1/2 pounds asparagus, (trimmed and cut into 1-inch pieces)
1 (8-ounce) package white mushrooms, (sliced)
1/2 medium sweet onion, (chopped)
1/4 cup all-purpose flour
1 1/4 cup milk
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup shredded swiss cheese
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1/4 teaspoon paprika
1 (6-ounce) can french-fried onions.

Steps:

  • Grease a casserole dish and preheat oven to 350 degrees.
  • Melt butter in a large pan over medium heat. Add asparagus, mushrooms, and onions and cook, stirring occasionally, for about 6 minutes.
  • Sprinkle flour over vegetables and cook, stirring continuously, for 1 to 2 minutes.
  • Gradually stir in milk. Cook until thickened.
  • Reduce heat to low and mix in mayonnaise, sour cream, both cheeses, salt, lemon pepper, and paprika. Remove from heat.
  • Crush about 1/3 of the can of french-fried onions and mix them into the asparagus mixture.
  • Transfer mixture to prepared casserole dish.
  • Sprinkle remaining french-fried onions on top.
  • Place in oven and bake for 30 minutes.

Nutrition Facts : Calories 368 kcal, ServingSize 1 serving

CREAMY ASPARAGUS AND PEA SOUP



Creamy Asparagus and Pea Soup image

Simple, 30-minute roasted asparagus soup with peas, shallot, and garlic! Almond milk makes this soup so creamy and satisfying and garlic croutons add the perfect finishing touch.

Provided by Minimalist Baker

Categories     Soup

Time 30m

Number Of Ingredients 13

2 Tbsp olive or avocado oil
12 ounces asparagus ((trimmed // 1 large bundle yields ~12 ounces) )
10 ounces fresh or frozen peas ((2 cups yield ~10 ounces) )
4 cloves garlic ((minced))
1 medium shallot ((thinly sliced))
Salt + Pepper
1 1/2 cups Almond Breeze unsweetened plain almond milk
1 1/2 cups vegetable broth (DIY or store-bought)
1-2 Tbsp nutritional yeast ((optional // for a slightly cheesy flavor))
1/2 medium lemon ((optional // juiced // for brightness))
2 cups bread ((any kind // cubed))
1/4 cup olive oil ((or other neutral oil))
1/4 tsp each garlic powder, salt + pepper, dried oregano, dried basil

Steps:

  • Preheat oven to 400 degrees F (204 C) and spread asparagus on a bare baking sheet. Drizzle with oil of choice and season lightly with salt and pepper. Toss to coat.
  • Roast for 15 minutes, then set aside. If making croutons, reduce heat to 325 degrees F at this time.
  • Heat a large saucepan or pot medium heat. Once hot, add 2 Tbsp oil (amount as original recipe is written // adjust if altering batch size) and shallot and garlic. Season lightly with salt and pepper and stir to coat. Cook for 2-3 minutes or until fragrant and translucent. Reduce heat if garlic begins browning.
  • Add peas, vegetable broth and almond milk and season with salt and pepper once more.
  • Transfer soup to blender (that is safe for blending hot liquids - it should have a lid that allows steam to escape) along with asparagus (reserve some for garnish if desired). Blend soup until creamy and smooth. Transfer back to pot and bring to medium heat and simmer.
  • Add nutritional yeast and whisk. Continue cooking until warmed through and simmering, then reduce heat to low.
  • Taste and adjust seasonings as needed, adding more salt and pepper if desired. Remove from heat and add lemon juice.
  • If serving with croutons, prep while soup is simmering by lowering oven heat to 325 degrees F.
  • Add bread crumbs to a mixing bowl. In a separate bowl, whisk together oil and seasonings and pour over bread crumbs and toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more.
  • Spread on a clean baking sheet (or the one you used earlier) and bake or 15-20 minutes or until golden brown. Flip/stir at the 10-minute mark to ensure even baking.
  • Serve soup with croutons, a touch of black pepper, and/or vegan parmesan cheese. Leftovers keep covered in the fridge for up to a few days, though best when fresh.

Nutrition Facts : ServingSize 1 serving, Calories 143 kcal, Carbohydrate 16.4 g, Protein 9.2 g, Fat 5.5 g, SaturatedFat 0.7 g, Sodium 652 mg, Fiber 6.5 g, Sugar 5.9 g

BACON-WRAPPED WATER CHESTNUTS



Bacon-Wrapped Water Chestnuts image

Soy sauce, smoky bacon and sweet brown sugar dress up water chestnuts for a festive party appetizer. The crunchy centers are a great counter to the crisp, meaty bacon and the sticky-sweet glaze.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h35m

Yield 10 to 12 servings

Number Of Ingredients 7

Two 8-ounce cans whole water chestnuts, drained and rinsed
2 tablespoons low-sodium soy sauce
14 slices bacon, cut crosswise into thirds
1/3 cup ketchup
1/3 cup firmly-packed dark brown sugar1 tablespoon Worcestershire sauce
Nonstick cooking spray
Freshly ground black pepper

Steps:

  • Combine the water chestnuts and soy sauce in a resealable plastic bag and let marinate at room temperature, tossing and massaging the bag occasionally, for 30 minutes.
  • Preheat the oven to 400 degrees F. Wrap each water chestnut in a piece of bacon and secure with a toothpick. Set a cooling rack into a rimmed baking sheet and arrange the bacon-wrapped water chestnuts on top. Bake until the bacon renders its fat and is crisp, about 30 minutes.
  • Meanwhile, stir together the ketchup, brown sugar, Worcestershire sauce and 1/3 cup water in a bowl to make a sauce.
  • Remove the baking sheet from the oven and carefully lift the cooling rack off the baking sheet. Drain away any fat in the baking sheet and wipe dry with paper towels. Line the baking sheet with foil and lightly spray the foil with nonstick cooking spray. Carefully transfer the bacon-wrapped water chestnuts to the bowl with the sauce, swirling to fully coat, then spread out on the baking sheet.
  • Return the baking sheet to the oven and bake, tossing every few minutes, until the sauce is reduced to a sticky glaze, about 15 minutes. Immediately transfer the bacon-wrapped water chestnuts to a warm serving platter. Sprinkle with pepper and serve while hot.

ASPARAGUS WONTONS



Asparagus Wontons image

I found this orphan recipe while looking for wonton recipes. I have already edited it a bit and will probably make more changes. I have added cream cheese and shrimp.

Provided by Elsie Perrett

Categories     Vegetable Appetizers

Number Of Ingredients 7

1/2 c tiny frozen shrimp
1 pkg vegetable soup mix
1 c asparagus, finely chopped
1/4 c water chestnuts, diced
1/2 c cream cheese, room temp
wonton wrappers
soy sauce, optional

Steps:

  • 1. Preheat oven to 350.
  • 2. In medium bowl combine shrimp, cream cheese, envelope Vegetable Soup Mix, asparagus and water chestnuts.
  • 3. Place 2 teaspoons of the mixture on the center of each wonton wrapper.
  • 4. Moisten corners with water, fold wrappers in half to form a triangle, and press edges to seal.
  • 5. Place on baking sheet and bake until golden brown.
  • 6. Serve, if desired, with soy sauce.

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