Asparagus Steak Oscar

Bearnaise Sauce (simple recipe without using packaged sauce):

Ingredients

• 1/4 cup chopped fresh tarragon leaves
• 2 shallots, minced
• 1/4 cup champagne vinegar
• 1/4 cup dry white wine
• 3 egg yolks
• 1 stick butter, melted, clarified
• Salt and pepper

Directions:

Make the bearnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

Blend yolks and bearnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.

Steak Oscar

Ingredients:

• 1 pound fresh asparagus, trimmed
• 1/4 pound fresh crabmeat
• 2 tablespoons butter
• 1/2 teaspoon minced garlic
• 1 tablespoon lemon juice
• 4 beef tenderloin steaks (1 inch thick and 3 ounces each)
• 1/8 teaspoon paprika

Directions

Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. Alternative: you can grill the asparagus with olive oil, salt, pepper or bake them in the oven until crisp. I prefer the oven.

In a large skillet, saute crab in butter for 3-4 minutes or until heated through. Add garlic; cook 1 minute longer. Stir in lemon juice; keep warm.

Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Top with crab mixture, asparagus and bearnaise sauce. Sprinkle with paprika.

Cheesy Asparagus Rigatoni Bake

Ingredients:

• 1 pkg rigatoni pasta
• 2 c sliced baby portobello mushrooms
• 2 tbsp butter
• 3/4 lb asparagu spears, cut into 3 inch pieces
• 1 can quartered artichokes, drained
• 2 tsp minced garlic
• 2 cup low-fat ricotta cheese
• 1 1/4 c shredded italian style cheese (5oz)
• 1/4 cup chopped fresh basil
• 1/4 cup milk

Directions:

1. Preheat oven to 425. Coat 13x9 inch baking dish with cooking spray.

2. Cook rigatoni in large pot of boiling water 8-10 minutes, drain. Meanwhile, melt butter in large skillet. Add mushrooms, cook and stir until soft. Add asparagus, artichoke hearts and 1 tsp of the garlic; cook 2 minutes until asparagus is crisp-tender. Remove from heat; stir in uncooked pasta. Pour into unprepared baking dish.

3. In medium bowl combine ricotta, 1 cup of shredded cheese, basil, milk, remaining 1 tsp of garlic and salt and pepper to taste; mix into pasta mixture. Sprinkle with remaining 1/4 cup shredded cheese. Bake 20 minutes or until cheese melts and turns golden.

Grilled Asparagus with Balsamic Vinegar

Ingredients

• 1 pound thin asparagus spears
• 1 teaspoon olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• Cooking spray
• 1 tablespoon balsamic vinegar

Preparation

Prepare grill.

Snap off tough ends of asparagus; place in a bowl or shallow dish. Drizzle asparagus with oil; sprinkle with salt and pepper, tossing well to coat.

Place asparagus on a grill rack coated with cooking spray; grill 2 minutes on each side or until crisp-tender.

Place asparagus in a bowl; drizzle with vinegar. Serve immediately.

Crab and Blue Cheese Steak Topper

Ingredients

• * 2 tablespoons olive oil
• * 1 lb crabmeat (lump is best)
• * 1 teaspoon minced garlic
• * 1 teaspoon chopped onion
• * 5 1/4 ounces boursin cheese
• * 1 cup half-and-half cream
• * 2 tablespoons parmesan cheese
• * 1/4 cup blue cheese, crumbles
• * pepper

Directions


Heat saute pan to med-high. Add garlic and onions and cook for approx 1 minute.

Add crabmeat and cook for approx another minute (until heated through).

Add the Boursin cheese and melt slowly. Once melted, add the half and half and simmer on med-low until liquid is reduced to a creamy sauce (2-4 minutes).

Add the parmesan cheese and bleu cheese. It will thicken nicely.

Season with pepper as you like.

Pour over steaks and serve.

It is also wonderful on asparagus.

Asparagus Lasagna

Ingredients:

• 9 lasagna sheets, fresh or dried
• 1 teaspoon olive oil, plus 1 tablespoon, divided
• 2 (8.5-ounce) jars sun-dried tomatoes, drained
• 1 1/2 packed cups fresh basil leaves
• 1/2 cup grated Parmesan, plus 3/4 cup
• 1/4 pound pancetta, diced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 bunches asparagus, trimmed and cut into 1-inch pieces
• 1 (15-ounce) container whole milk ricotta cheese
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups shredded whole milk mozzarella cheese
• 2 tablespoons butter

Directions:

Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.

In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.

In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.

Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.

Roasted Asparagus Salad

Add even more color by roasting squash, zucchini, carrots, or other favorite veggies with the asparagus.

Prep Time: 20 minutes

Other Time: 23 minutes

Yield: Makes 8 servings

Ingredients

• 1 1/2 pounds fresh asparagus
• 1/2 cup olive oil, divided
• 1 1/2 tablespoons chopped fresh basil, divided
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon salt, divided
• 1/4 cup balsamic vinegar
• 1 garlic clove, minced
• 1 cup halved cherry tomatoes (about 1/2 pt.)
• 1/2 cup chopped red bell pepper
• 1/4 cup finely chopped red onion
• 1 head Bibb lettuce, torn into bite-size pieces
• 1 avocado, sliced

Preparation

1. Preheat oven to 425°. Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired.

2. Stir together 1 Tbsp. olive oil, 1 1/2 tsp. chopped basil, 1/2 tsp. lemon pepper, and 1/4 tsp. salt in a large bowl.

3. Add asparagus to olive oil mixture, and toss gently to coat. Place asparagus on a lightly greased baking sheet.

4. Bake asparagus at 425° for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.

5. Whisk together balsamic vinegar, garlic, and remaining 7 Tbsp. olive oil, 1 Tbsp. basil, and 1/4 tsp. salt.

6. Toss together tomatoes, bell pepper, onion, and 1 Tbsp. balsamic vinegar mixture.

7. Arrange lettuce on individual serving plates. Top with tomato mixture and asparagus. Add avocado just before serving. Drizzle with remaining balsamic vinegar mixture.

Note: To make ahead, toss together tomatoes, bell pepper, and onion without dressing. Store these ready-to-use ingredients in an airtight container in the refrigerator up to five hours. The dressing and asparagus can also be made up to eight hours before serving.

Nutritional Information Calories: 193 Fat: 17.1g (sat 2.3g,mono 10.8g,poly 1.4g) Protein: 3.2g Carbohydrate: 8.8g Fiber: 2.9g Cholesterol: 0.0mg Iron: 1.4mg Sodium: 181mg Calcium: 33mg

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1966710