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Asparagus Herb Recipes
GETTING READY 1 Prepare the asparagus by cutting them diagonally in bit size pieces. MAKING 2 In a fry pan add butter to melt on medium heat. 3 Add curry powder to the melted butter and stir well. 4 Place the asparagus back to the fry pan and add freshly
Curried Asparagus Eggs with Dill
GETTING READY 1 Throughly clean the asparagus and if required cut the woody ends to fit the grill. 2 Lightly coat the grill with cooking spray and preheat for 5 minutes. MAKING 3 In a small bowl add margarine lemon juice and dill. 4 In the grill place the
Asparagus with Lemon Dill Butter
Using a vegetable peeler peel the lower part of the stalks cut off the ends and wash the asparagus well in cold running water. Tie them into 2 bundles with string and place them in an asparagus steamer or a large pan of boiling water. The stalks only should be
Asparagus with Herbs and Parmesan
Separate asparagus. Place margarine salt water and chives in skillet cover tightly. Bring to boil add asparagus and cover again. Gently boil until asparagus is tender. Sprinkle with seasoned salt and pepper.
Asparagus with Herbs
Preheat oven to 300 F 150 C . In a skillet heat white wine and herbs over medium heat then reduce liquid to three quarters. Keep warm. Prepare cream of asparagus soup mix according to package directions. Season meat with salt and pepper and dredge with flour.
Veal Medaillons With Asparagus And Herbs
Clean the asparagus and cut off the woody end pieces if necessary to fit inside the grill. Pat dry. In a small serving bowl combine the margarine lemon juice and dill. Lightly coat the grill with cooking spray and preheat for 5 minutes. Place asparagus side by
Asparagus With Lemon Dill Butter
Mix all sauce ingredients together and allow to stand at least an hour before serving. Serve over steamed asparagus.
Asparagus with Yogurt Dill Sauce
To clarify the stock Beat 1 cup stock in a bowl with the egg whites. Bring remaining stock to a boil in a saucepan. Dribble the hot stock into the egg white mixture beating constantly with a whisk. Return all stock to the saucepan and bring to a simmer over
Consomme With Asparagus And Dill