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Full Online Book HomeLearning KitchenVegetables - Asparagus - Asparagus Stir Fry
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Vegetables - Asparagus -  Asparagus Stir Fry Post by :classc4 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2418

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Vegetables - Asparagus - Asparagus Stir Fry

1 lb. fresh asparagus
1 tsp. cornstarch
1 tbsp. water
1 tbsp. soy sauce
1 tbsp. vegetable oil
4 green onions, sliced
2 cups mushrooms, sliced
2 tomatoes, cut into chunks
2 cups rice, cooked

Snap off base and slice asparagus into 2 inch lengths.

Blend the cornstarch and water together. Add soy sauce and set aside.

Stir fry asparagus and green onions in the oil for about 4 minutes. Add mushrooms and cook 1 minute.
Stir, then push vegetables to the side and add the cornstarch mixture. Simmer 1 minute, then add tomatoes and vegetables. Heat through.

Serve with cooked rice. 4 servings
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Vegetables - Asparagus Tart Vegetables - Asparagus Tart

Vegetables - Asparagus Tart
1 recipe single crust pastry 1 cup shredded Jarlsberg cheese 1 lb. asparagus 3 Tbsp. roasted red pepper strips 2 Tbsp. cornstarch 1/2 tsp. salt 1/8 tsp. pepper 1 1/2 cups half and half 3 eggs, slightly beaten 1/4 cup grated Parmesan cheese Preheat oven to 450° F.Wash and trim asparagus into 1 1/2 inch pieces and cook tender-crisp and drain well. On lightly floured surface, roll out pastry to 12-inch circle. Line 11 x 1-inch fluted tart pan with pastry. Trim pastry even with top of pan. Pierce with fork. Bake in 450º F. oven for 10 minutes or until

Vegetables - Asparagus -  Asparagus Sandwich Vegetables - Asparagus - Asparagus Sandwich

Vegetables - Asparagus -  Asparagus Sandwich
1/2 teaspoon finely chopped lemon rind 1 tablespoon fresh lemon juice 2 cloves garlic, peeled, minced 1/8 teaspoon salt 1/3 cup Hellman's mayonnaise 1 tablespoon olive oil 8 squares focaccia bread, about 5 by 5 inches 1 1/2 cups baby arugula leaves or baby lettuces 1 cup julienned, well-drained, roasted sweet red bell pepper 8 ounces fresh mozzarella cheese, sliced about 1/4-inch thick 16 medium-thick asparagus spears, roasted 4 slices (about 1/8-inch thick) pancetta, cooked almost crisp and broken into 2- or 3-inch lengths; or substitute 8 slices cooked thick bacon To make the lemon aioli, in a small bowl whisk