Best 4 Asparagus With Fresh Herbs Recipes

STEAMED ASPARAGUS WITH HERB SAUCE

Steps:

• Wash the asparagus carefully and gently scrape them to remove all trace of soil. Tie together, according to size, with string. Put the asparagus into two inches of boiling, salted water. Cook, covered, for 15 to 20 minutes, according to size; the asparagus should remain al dente. Drain and put into cold water briefly to cool rapidly and to maintain color. Drain on paper towels, then place on a round platter, tips toward the center.
• Prepare a sauce with the remaining ingredients. Place all the herbs except for the additional watercress in a blender, add the salt and pepper, and blend for a second. Add the lemon juice and then the oil in a trickle to the blender on low speed. Pour the sauce over the cooled asparagus. Garnish with the reserved watercress. Serve at room temperature.

ASPARAGUS SOUP WITH HERBS

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Stir in the broth, parsley, carrot, basil, tarragon, salt, pepper and cayenne. Cut asparagus into 1-in. pieces; set tips aside. Add asparagus pieces to saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Cool slightly., Puree soup in batches in a blender. Return to the saucepan. Stir in asparagus tips; cook for 5 minutes or until crisp-tender. Garnish with sour cream and tomatoes if desired.

ASPARAGUS WITH OLIVE OIL & HERBS

Steps:

• Mix parsley, garlic& oil in a 9 x 13 inch baking dish.
• Add asparagus& mix to ensure that all stalks are covered with oil mixture.
• Place asparagus into a skillet large enough for the asparagus to lie flat in no more than 2 layers.
• Season with salt& pepper.
• Cover& cook over medium-high heat until sizzling.
• Reduce heat to low& simmer until asparagus is tender but not mushy, 10- 20 minutes.
• Transfer to serving platter& sprinkle mint over top.
• Stir lemon juice into the pan juices, season to taste& pour over asparagus.
• Serve hot or at room temperature.

ASPARAGUS WITH FRESH HERBS

Steps:

• Stand asparagus, tips up, in two inches of water and steam, covered, until still slightly al dente. Remove to a serving platter.
• Meanwhile, make sauce. Combine basil, mint, lemon juice, chives, parsley, salt and pepper in blender or food processor. Add two tablespoons olive oil. Blend until smooth, adding more oil if necessary. You will probably need 3 to 4 tablespoons.
• Correct seasonings and pour sauce over asparagus. Serve at room temperature.