15523 trout amandine steamed asparagus new Recipes

whole (10 oz) trout, pan-dressed, salt and pepper to taste, all-purpose flour, butter, blanched slivered almonds, lemon juice, chopped fresh parsley, for garnish, lemon, for garnish

salt, pepper, pan dressed trout, eggs, half-and-half, flour, almonds, butter, divided, lemon juice, tarragon, olive oil

uncooked new potato, washed and very thinly sliced (about 4 potatoes), asparagus, trimmed and cut into 2-inch lengths, eggs, fat free egg substitute, salt, black pepper, chives, fresh, chopped

skinless, boneless chicken breast halves, chardonnay wine, dried tarragon, dry hollandaise sauce mix, fresh steamed asparagus tips, shredded cheddar cheese

boneless skinless chicken breast halves, chardonnay wine, dried tarragon, dry hollandaise sauce mix, fresh steamed asparagus spears, shredded cheddar cheese (i only used about 1/2 cup of the cheese)

walnuts , dry roasted, asparagus , bottoms snapped off, butter, fresh lemon zest, grated finely, salt, fresh ground black pepper

unsalted butter, room temperature (1 stick), shallots, finely chopped, garlic clove, minced, fresh parsley, chopped, fresh lemon juice, lemon peel, grated, asparagus, trimmed, sliced almonds

unsalted butter, at room temperature, shallots, finely chopped, garlic clove, minced, parsley, chopped (fresh ), fresh lemon juice, lemon peel, grated, asparagus, fresh, trimmed, sliced almonds

mayonnaise, sour cream, chopped fresh basil, tomato paste, grated lemon rind, fresh asparagus

pan-dressed trout (about 1 lb each), salt, pepper, eggs, half-and-half cream, king arthur unbleached all-purpose flour, almonds, butter, divided, lemon juice, dried tarragon, olive oil

fresh asparagus, butter (may sub margarine), minced shallot (may sub white part of green onions), dijon mustard, orange juice

creme fraiche, vinegar, mustard, tarragon, parsley, asparagus

crepes, stalks steamed asparagus spears, broccoli cheese soup (approx . 2 cans), cubed ham (optional)

mayonnaise, sour cream, chopped fresh basil, tomato paste, grated lemon rind, fresh asparagus

water, fresh asparagus , 1 to 1 1/2 inches cut off the bottom, kosher salt

thick asparagus, stalks peeled and trimmed, extra-virgin olive oil, kosher salt and freshly ground pepper, lemon, cut into wedges, copyright 2001 television food network , g.p. all rights reserved

fresh asparagus, salt, unsalted butter, lemon zest, lemon juice, variation : after the asparagus is drained, refresh immediately in a bowl of ice water. this will help the asparagus to retain the bright green color. serve the asparagus cold with vinaigrette.