Sauteed Asparagus With Aged Gouda Cheese Recipes

ASPARAGUS WITH LEMON-BASIL GOUDA CHEESE SAUCE

Steps:

• Place the asparagus in a microwave proof plate, sprinkle with salt water, use plastic wrap to cover, then reserve.
• Combine the basil leaves, shallots, garlic, cayenne pepper and puree in a food blender.
• In a non-stick pot place 2 tablespoons margarine, pureed basil leaves and cook briefly.
• Add ¼-1/2 stock, bring to a boil, add lemon juice and salt to taste, add corn starch mixture and stir until smooth and very thick (no lumps), let cool for about a minute.
• Cook the asparagus in the microwave for 3 to 3-1/2 minutes.
• As the asparagus is being cooked in the microwave, add the egg yolks a little at a time to the sauce (with flame/burner turned off), blend, stirring with a whisk and make sure there are no lumps.
• Remove the plastic wrap from the asparagus dish and discard the water.
• Pour the sauce over the asparagus, sprinkle the grated cheese over the asparagus sauce.
• Then place the plate under a broiler or in a toaster over for a minute or so in order for the cheese to melt.
• Finally, sprinkle pine nuts and sun dried-tomatoes on top.
• Serve and enjoy!
• Note: Gouda is a mild cheese and Asiago is a stronger tasting cheese.

SAUTEED ASPARAGUS

Steps:

• Bring a large pot of water to a boil. Generously salt it so that it tastes like the sea. Prepare a separate large bowl of cold salted water for an ice bath.
• Add the asparagus to the boiling water and allow to blanch for about 1 minute. Transfer the asparagus using tongs or a spider to the ice bath to shock. Remove from the bath and lay the asparagus on a paper towel to dry slightly.
• Meanwhile, in a medium saute pan over medium-high heat, add olive oil to lightly coat. Add the shallot and cook until translucent, about 3 minutes. Then add the garlic and combine, cooking until tender and fragrant, about 1 minute more. Add the asparagus and saute until heated through. Season with salt and crushed red pepper. Toss with the lemon zest and plate. Serve as a side to your meal!

SAUTEED ASPARAGUS

Steps:

• Heat the butter and oil in a large saute pan over medium heat. Add the shallots and cook until they begin to soften, about 1 minute. Add the asparagus and season with 1 teaspoon salt and some pepper. Cook the asparagus, stirring occasionally, until cooked through but still bright green, about 4 minutes. Transfer the asparagus to a platter and garnish with lemon zest.

ROASTED ASPARAGUS AND GOUDA CANAPéS

Steps:

• Heat oven to 425°F. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 3 to 5 minutes or until crisp. Remove from pan.
• Spray same pan with cooking spray. Toss asparagus with oil; place in pan. Bake 6 to 8 minutes or until crisp-tender.
• Mix mustard and honey; spread over each bread slice. Cut asparagus into pieces to fit bread; place 2 or 3 pieces on each slice. Top with onion, cheese and dill weed. Place in pan. Bake about 5 minutes or until hot and cheese is melted.

REALLY TASTY SAUTEED FRESH ASPARAGUS

Steps:

• Trim the Asparagus: You can do this by grabbing each end and snapping it -- it will break off the tough part. You keep the flower end for cooking and refrigerate/store the larger ends as a great ingredient for vegetable stock on some other occasion. If the asparagus is young enough and pencil-sized, you probably won't need to trim it at all.
• Clean the asparagus under cool, running water.
• In a large no-stick skillet, over medium heat, lay in the asparagus, melt the butter, add in the lemon juice, pour in the chicken stock, and pepper lightly with the ground white pepper. The seasoned salt and Mrs. Dash can also be added at this time.
• Bring to a boil, then reduce the heat to low, cover, and allow the asparagus to sautee for about 20-25 minutes until tender, moving it around with a fork once in awhile.
• At the table, some folks like some melted cheese (Velveeta or other good melting cheese) over the asparagus while others enjoy some malt vinegar (or just a little good-quality balsamic vinegar) on it. I like it plain.
• Serve hot.

ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• Snap or cut the dry stem ends off each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool slightly and serve warm or at room temperature.