14562 asparagus artichoke saute Recipes

asparagus spear, trimmed, water, butter, sliced mushrooms, dijon mustard, pepper, salt, garlic, minced

asparagus, shallot, garlic cloves, butter, shiitake mushrooms or 8 oz baby portabello mushrooms, salt, pepper

asparagus spears or 2 (10 oz) packages frozen , thawed or 2 lbs fresh white asparagus, milk or 3 cups light cream, shallot, finely chopped, butter, all-purpose flour, salt, white pepper, ground nutmeg, egg yolks, slightly beaten, parsley, snipped for garnish

artichoke dip (artichokes and and asiago or canned artichokes), tomatoes, feta cheese, avocados, salt and pepper, fresh focaccia bread, cut in half

artichoke hearts in brine, marinated artichoke hearts, diced green chilies, mayonnaise, shredded cheddar cheese

artichoke hearts, wine vinegar, artichoke hearts, quartered, louisiana hot sauce, garlic, salt, lea & perrins worcestershire sauce, olive oil, lemon juice

artichokes (prepared & cooked as directed for whole artichokes), red bell peppers, red onion (sliced ), olive (sliced ), roasted red pepper, balsamic vinegar, white wine, garlic cloves (minced ), chopped basil, rosemary

butter, divided, panko (japanese breadcrumbs), garlic clove, minced, grated fresh asiago cheese, chopped fresh basil, freshly ground black pepper, reduced-fat mayonnaise, fat-free sour cream, fresh lemon juice, water, fresh lemon juice, baby artichokes (about 12), olive oil, salt, lemon wedges (optional)

olive oil, butter, asparagus (1 to 1-1/2 lbs), red onions, chopped, mushrooms, sliced, salt, pepper

asparagus spears, cooked (i steamed mine), brie cheese, prosciutto, thinly sliced, butter (for sauteing ), baby bella mushrooms (washed and sliced ), onion, diced, butter, flour, chicken stock (or chicken bouillon), white wine (i used pino grigio), garlic powder, pepper, sour cream (i was out of milk,so i used up what i had), dried parsley

fresh asparagus , lightly sauted, cream of mushroom soup, deviled ham, dry sherry (or milk), refrigerated biscuits

olive oil, butter, asparagus spears (trim 1 to 1 1/2 inches off the bottom) then cut into 1 inch pieces with diagonal cuts., chopped red onion, mushrooms, sliced (1/2 of a bag of pre-sliced ones), salt, pepper

asparagus cut into 2 pieces, steamed, red skin potatoes, boiled, artichoke hearts, drained, blue cheese (more or less to taste), good season s garlic and herb freshly prepared dressing, dressing prepared with good olive oil and red wine vinegar, chopped fresh flat leaf parsley and chives, fresh ground pepper

asparagus parmesan, fresh asparagus, boiling water with 1/2 tsp. salt, butter, black pepper, grated parmesan cheese, preheat oven to 350*. butter a 1 qt. shallow baking dish., in lg. skillet , add salt to 1/2 in. water and bring to boiling. add, asparagus spears; cover and boil just until tender (8 to 10 min.), drain. (or microwave in a small amount of water for just a minute or, two ), layer half the asparagus in baking dish ; dot with half the butter and, sprinkle with half the pepper. repeat layers. parmesan, cheese over top ., bake 5 min . or until hot.

artichokes or 3 medium , split, chicken stock, lemons, minced shallots, cream, salt and pepper, to taste

asparagus spears or 0.5 (10 oz) package frozen , thawed, swiss cheese (4 oz.), cooked ham (4 oz.), frozen puff pastry, thawed (1 sheet ), butter, melted, hollandaise sauce mix

asparagus, mayonnaise sauce (see recipe below )., steam asparagus , or use canned plain asparagus., save asparagus juice and serve on the side ., garnish sauce with chopped chives and 4 pickles.

artichoke bottoms, drained and rinsed well (or 8 oz fresh artichoke hearts), capers, kalamata olives (about 3 tbsp. pitted , halved olives), dried basil, fresh parsley, ground black pepper, garlic, crushed, lemon or lime juice (optional; use more for fresh, artichokes )