FRESH ASPARAGUS RECIPESWonderful Garlic Recipes More Fresh Vegetable Recipes In need of fresh asparagus recipes? I have several below that are family favorites. If you have cooking questions, look no further, because I have answered these and many more questions like: "How long do you cook asparagus?" and "How long do you grill asparagus?" below. But first I would like to give your some tips on buying asparagus and some facts about asparagus. 
Do you want to learn how to roast asparagus? This is my favorite way to eat asparagus. Following is a fresh asparagus recipe that I love. So easy to prepare and what a treat. ROASTED ASPARAGUS 1 lb of fresh asparagus 2 TBS olive oil 1/2 tsp kosher salt PREHEAT oven to 425 degrees and wrap foil around a cookie sheet. Cut off the woody bottom of the stalks and discard. Peel approximately 2-3" off the bottom of the stalk so it doesn't become stringy. Put the olive oil in a resealable bag and add the asparagus. Shake until all the spears are equally coated and put on the foil lined cookie sheet. Sprinkle with kosher salt and roast for 10-15 or until they are as tender you want them. The tips will be very brown. You may sprinkle parmesan cheese over them or add soy sauce and sesame seeds when roasting. They are also delicious just the way they are.
Cover and cook on HIGH for 2-3 minutes. Uncover and stir to distribute the seasonings more and cook another 2-3 minutes on HIGH until desired tenderness is reached.
Meanwhile, in a large skillet over medium-high heat, saute the mushrooms, asparagus, garlic and 2 TBS of the butter until the asparagus is tender. Drain. In the same skillet, melt the remaining 1/4 cup of butter with the lemon juice and saute the shrimp until it is pink in color. Drain. In a large serving bowl, mix all of the ingredients together and sprinkle with the parmesan cheese. Season with salt and pepper; serve.
In a large pot, bring salted water to a boil and blanch the asparagus by boiling for 1-2 minutes; drain. Add the soup, mayo, worcestershire sauce, nutmeg, garlic and stir well. Mix in the blanched asparagus and then 1 cup of the Parmesan cheese. Pour into the casserole dish and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake for approximate 25 minutes and serve over rice. A fresh asparagus recipe that says "comfort food."
Arrange the asparagus pieces in the bottom of the casserole dish, and pour the cream cheese mixture evenly over the asparagus. Bake, covered for 35 minutes. Uncover and sprinkle the french fried onions over the top and bake another 10-15 minutes. Serve.
In a skillet, melt 2 TBS of the butter and add the flour. Stir well for one minute or so, or until smooth. Add the milk and stir until creamy. Now add the sour cream, cheese, hot sauce and season with salt and pepper. Arrange 1/2 of the blanched asparagus spears in the bottom of the baking dish. Evenly pour 1/2 of the cheese mixture over the spears. Layer again with the other half of the asparagus and again pour the other 1/2 of the cheese mixture over them. Bake, uncovered for 25 minutes. Drop the baking powder biscuits over the top and bake another 13-15 minutes or until the biscuits are gold brown and the casserole is bubbly around the edges.
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SECRET #1
There are many way to prepare these strawberries, but I am going to give you my easy methods. When you are melting the chocolate over a double boiler, don't let the water touch the bottom of your upper pan. Heat until only 1/2 of the chocolate is melted, then remove from heat and stir gently until it is all melted.
The chocolate should actually be cool or tepid to the touch. If it's hot, chances are it will seize up and thicken. If it does that, no amount of heating or stirring will fix it.
If you don't have a double-boiler, use a saucepan - bring the water to a boil, and then use a stainless steel bowl to rest in the saucepan to melt the chocolate.
SECRET #2
Strawberries are grown with many pesticides, so rinse the strawberries first with a veggie wash, and let them drain on paper towels until they were thoroughly dry so the chocolate would adhere properly. Any moisture would have interfered with the chocolate adhering.
SECRET #3
Spike the strawberries! Fill a syringe with a sweet white dessert wine, and slowly inject the wine into the strawberries from near the stem (after you've done the dipping in chocolate.) You want to inject enough wine to saturate the berries, but watch not to add too much otherwise they end up becoming runny. These are always a hit when I bring them to dinner parties.
SECRET #4
Pierce the strawberries on the stem side with a toothpick. Holding the strawberry by the toothpick, dip into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.
PERFECT Chocolate Covered Strawberries Recipes
A delicious twist on my favorite red velvet cake recipe. Yum.
HOMEMADE RED VELVET CHEESECAKE RECIPE
Ingredients
CRUST:
1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1-1/2 TBS white sugar
shaved chocolate bar
CHEESECAKE:
3 (8oz) pkgs cream cheese, softened
1-1/2 cups white sugar
4 eggs, beaten
3 TBS cocoa, unsweetened
1 cup sour cream
1/2 cup buttermilk*
1 TBS pure vanilla extract
1 tsp white vinegar
2 (1oz) bottles of red food coloring
TOPPING:
3 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar, sifted
2 tsp pure vanilla extract
shaved chocolate bar, for garnish
Directions
PREHEAT oven to 325 degrees. The cake is baked with a water bath to prevent cracking. Wrap a large pan with foil (big enough for the spring form pan to fit in).
Mix the graham crackers and sugar together and add the melted butter. Mix with a fork and press into a 9 inch spring form pan. Sprinkle the bottom of the crust with chocolate shavings from a candy bar.
Beat 3 packages of cream cheese with 1-1/2 cups white sugar until fluffy. Add the remaining ingredients and mix well. Pour into the prepared spring form pan and place in the center of the foil covered pan. Fill with water.
Bake for 10 minutes and lower oven temperature to 300 degrees and bake for 70-80 minutes. The cheesecake is done when the center is firm. Cool completely on a wire rack.
TOPPING:
Beat the cream cheese with the butter until fluffy. Add the powdered sugar and vanilla extract and mix until smooth and creamy. Spread evenly over the top of the cooled cheesecake. Garnish with the shaved chocolate bar.
*Buttermilk:
Place 1-1/2 tsp vinegar or lemon juice in 1/2 measuring cup and fill remainder with milk. Wait 15 minutes, stir, and it's ready for this recipe.