ASPARAGUS BOIL RECIPES

Name: Steamed Asparagus
Prep time: 8 min
Cook time: 8 min
Total time: 16 min
Yield: 4 servings
Ingredients: 1 bunch asparagus; Salt and freshly ground black pepper

STEAMED ASPARAGUS RECIPE - FOOD NETWORK

Steamed Asparagus Recipe - Food Network image

Provided by Food Network

Categories side-dish

Total Time 16 minutes

Prep Time 8 minutes

Cook Time 8 minutes

Yield 4 servings

Number Of Ingredients 2

Ingredients

1 bunch asparagus
Salt and freshly ground black pepper

Steps:

Set up a steamer, fill the bottom with water and bring to a boil. If the asparagus are very thick, peel them. Start about 2-inch down from the tip of the stalk and peel. It is not necessary to peel thin asparagus. Cut the asparagus to fit into your steamer basket. Cover and steam until the asparagus are bright green and tender, but still somewhat crisp, about 6 to 8 minutes for thick asparagus and 3 to 5 minutes for thin asparagus. Remove from the steamer and season with salt and pepper.

SIMPLE ASPARAGUS SOUP RECIPE: HOW TO MAKE IT

Simple Asparagus Soup Recipe: How to Make It image

My family and friends love this soup. It's elegant and unusual, but the hardest part of making it is occasional stirring. —Kathryn Labat, Raceland, Louisiana

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 12

Ingredients

1 tablespoon butter
1 tablespoon olive oil
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 medium onion, chopped
1 medium carrot, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2/3 cup uncooked long grain brown rice
6 cups reduced-sodium chicken broth
Reduced-fat sour cream, optional
Salad croutons, optional

Steps:

In a 6-qt. stockpot, heat butter and oil over medium heat. Stir in vegetables and seasonings; cook until vegetables are tender, 8-10 minutes, stirring occasionally., Stir in rice and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes, stirring occasionally., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to pot and heat through. If desired, serve with sour cream and croutons.

Nutrition Facts : Calories 79 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 401mg sodium, CarbohydrateContent 11g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 vegetable

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