Out of Helen's Kitchen - Asparagus
- Details
- Published on Sunday, May 20, 2018
By Helen Drysdale
Neepawa Banner & Press
My asparagus is popping up, announcing that spring is finally here. As well as good for you, it鈥檚 just good!
Asparagus pasta salad
2 cups rotini
1 lb. asparagus, washed and cut into 1 1/2 inch pieces
2 green onions, sliced
1/2 red pepper, diced
2 stalks celery, sliced
1/2 small English cucumber, diced
Dressing:
1 cup mayonnaise
2/3 cup sour cream or plain yogurt
2 tbsp. lemon juice
1 clove garlic, minced
2 tsp. Mrs. Dash
1/2 tsp. salt
1/2 tsp. pepper
If available, fresh dill, parsley or basil to garnish
Cook the rotini according to instructions and drain and cool. Cook the asparagus for 4-5 minutes, just until tender. Drain and put in cold water, drain again and dry on a paper towel. To a large bowl add the pasta, asparagus and the remaining vegetables. In another small bowl mix all the dressing ingredients. Add to the veggies and pasta and stir. Garnish with fresh herbs if available.
Asparagus chicken stir fry
2 chicken breasts, cut into 1 inch pieces
1 heaping Tbsp. cornstarch
2-3 Tbsp. oil
1 small onion, sliced
1 clove garlic, minced
1 lb. asparagus, cut into 2 inch pieces
1 stalk of celery, sliced
2 carrots, sliced
2 Tbsp. soy sauce
2 tsp. fresh grated ginger
1 Tbsp. lemon juice
1 cup chicken broth
Shake chicken in cornstarch to coat. In a wok, brown chicken in oil. Add the onion, garlic, asparagus, celery, carrots, soy sauce, grated ginger and lemon juice. Stir fry for two minutes. Add the chicken broth and cook 3-4 more minutes. Serve over rice.
