9810 asparagus truffle fondue Recipes

asparagus, washed and trimmed, white truffle oil, extra virgin olive oil, white wine vinegar, fresh squeezed lemon juice, coarse salt or 1/2 tsp sea salt, black pepper

asparagus spears, trimmed, olive oil, salt and pepper, to taste, whole quail eggs, prosciutto, fresh plum tomatoes, skinned, seeded and diced, extra virgin olive oil, lemon juice, truffle oil, for drizzling

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

asparagus, ends trimmed (20 spears ), olive oil, chopped fresh rosemary leaves, kosher salt, freshly ground black pepper, smoked salmon (thinly sliced -1 slice per asparagus spear)

asparagus, ends trimmed (about 20 spears ), olive oil, chopped fresh rosemary leaves, kosher salt, freshly ground black pepper, sliced smoked salmon (1 slice per asparagus spear)

asparagus spears, extra virgin olive oil, shaved parmesan cheese, freshly ground black pepper to taste, balsamic vinegar , or to taste

unsalted butter, minced shallots, pencil-thin asparagus, salt and freshly ground pepper, white truffle fondue (from a 3.5 oz jar), minced tarragon

unsalted butter, fresh mushrooms, finely chopped, minced shallots, dry white wine, fontina d aosta, rind removed and cut into small cubes (about 3 cups), cornstarch, truffled pecorino romano, grated, freshly ground black pepper, crusty french or italian bread , cut into cubes, cooked shrimp, peeled and deveined, cooked lobster , cut into bite-sized pieces, cooked baby artichokes, blanched asparagus spears, raw fennel batons, whole button mushrooms, raw or sauteed, boiled new potatoes, boiled ziti , rotini, or fusilli

minced garlic, shiitake mushrooms, chanterelle mushrooms, oyster mushrooms, porcini mushrooms, white wine, eggs, heavy cream, sliced green scallions, salt and white pepper to taste, canola oil to cook, butter, sliced white onions, garlic, sliced, water, asparagus , top part only from naturally breaking. (save 8 spears for garnish, blanched, shocked, tossed in lemon juice, salt and pepper), spinach leaves, white truffle oil, salt and white pepper to taste, golf ball size black truffle, sliced (very optional)

truffle peelings, madeira wine, olive oil, chopped onion, chopped carrot , plus 1/2 cup s cut into 1/4-inch dice, chopped celery, sachet (10 stems parsley, 10 peppercorns, 1 tsp dried thyme, and 2 bay leaves tied in a cheesecloth bag), rich chicken stock (stock made with roasted bones and stock in place of water as the cooking liquid), sherry wine vinegar, truffle oil, kosher salt and freshly ground pepper to taste, leeks, chicken stock (or canned low-sodium chicken broth), butter, minced flat leaf parsley, skinless, boneless pieces of halibut , cut into neat squares, freshly ground white pepper to taste, truffle slices, fresh tarragon leaves, washed and dried, fines herbs, crispy leeks, vegetable oil, leeks, white part only , cleaned according to directions above, and cut into thin strips, kosher salt to taste

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.

truffle oil, potatoes, button mushrooms, shallot, butter or 3 -4 tbsp margarine

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.

asparagus spears or 1 (15 -30 oz) can, bacon, garlic powder, light brown sugar , firmly packed, butter or 1/3 cup margarine

asparagus, ends trimmed (about 20 spears ), olive oil, fresh rosemary leaf, chopped, kosher salt, fresh ground black pepper, smoked salmon, thinly sliced (1 slice per asparagus spear)

asparagus, steamed,or frozen & thawed, cooked ham, chopped, cream of asparagus soup, smoked gouda cheese, cubed, green onions, sliced

asparagus cut diagonally into 1 pieces, frozen asparagus, fresh parsley snipped, lemon juice, salt, bacon fried and chopped