Petit Chef on MSN
Creamy asparagus and bacon pasta: Easy and tasty recipe
Main Dish: Looking for a spring first course that is simple and flavorful? Asparagus and bacon pasta is the perfect recipe: ...
"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." Stir fries are great for busy weeknights because they cook up quickly. And this variation using spring ...
Asparagus is at the top of our list of spring produce—and it's probably your favorite, too. Knowing how to cook asparagus is important if you want to enjoy all that the vegetable has to offer. April ...
Giallozafferano.com on MSN
Savory asparagus pie
In Northern and Central Italy, the start of spring is all about fresh veggies, especially an asparagus tart. This dish is all ...
Anne Byrn is widely known for her baking prowess. As the creator of “The Cake Mix Doctor” cookbook series, she taught home cooks how to turn store-bought cake mix into delicious desserts. She guided ...
When spring rolls around, there’s nothing better than spears of fresh asparagus to accompany a weekend brunch or weeknight dinner. And with dozens of asparagus recipes that call for different cooking ...
In my mind, there’s no wrong way to cook asparagus, other than maybe boiling it beyond recognition. (If you’re not a fan of asparagus, I suspect this preparation might be why.) “Asparagus takes well ...
Asparagus pokes through the cool dirt of early spring, although it can be found in grocery stores year-round. Look for the thick stalks for this recipe. Asparagus pokes through the cool dirt of early ...
When asparagus is abundant and fresh, all you want to do is cook tons of it. Here are some amazing ways to do just that. It’s much easier now to find good asparagus year-round than ten years ago when ...
1 1/2 pounds fresh asparagus, trimmed of tough woody ends, then peeled Instructions: Place trimmed and peeled asparagus spears in microwave-safe baking dish and add water to cover. Scatter 11/2 ...
Spring is asparagus season, and it’s finally here. I’ve been toting bundles of those brilliant green and violet stalks home from farmers markets — some skinny as pencils, others thick as my thumb. Let ...
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