Asparagus 5 Ways

Ingredients

    Asparagus with Parmesan
  • 3/4 cup (175 mL) water
  • 1 bunch asparagus, trimmed
  • 1/2 cup (125 mL) grated Parmesan cheese
  • 1 cup (250 mL) grape tomatoes, halved
  •  salt and pepper, to taste
    Balsamic Asparagus
  • 3/4 cup (175 mL) water
  • 1 bunch asparagus, trimmed
  • 1/2 tbsp (7 mL) balsamic vinegar
  •  salt and pepper, to taste
    Asparagus with Toasted Breadcrumbs
  • 2 slices white sandwich bread, torn into pieces
  • 1 tbsp (15 mL) olive oil
  • 3/4 cup (175 mL) water
  • 1 bunch asparagus, trimmed
  • 1   lemon, zested and juiced
  •  salt and pepper, to taste
    Asparagus with Toasted Almonds
  • 1/4 cup (50 mL) sliced almonds
  • 3/4 cup (175 mL) water
  • 1   bunch asparagus, trimmed
  •  salt and pepper, to taste
    Lemon Pepper Asparagus
  • 1/2 tbsp (7 mL) olive oil
  • 1/2 tbsp (7 mL) Lemon Pepper Rub
  • 3/4 cup (175 mL) water
  • 1   bunch asparagus, trimmed

Directions

  1. For Parmesan Asparagus:
    Pour water into base of Shallow Micro-Cooker, top with tray. Place asparagus on tray, cover with lid. Microwave 5 min or until crisp tender, stirring halfway. Remove cooker from microwave, immediately top with tomatoes and cheese. Cover and allow to sit for 1 min, or until cheese melts. Sprinkle with salt and pepper.

  2. For Balsamic Asparagus:
    Pour water into base of Shallow Micro-Cooker, top with tray. Place asparagus on tray, cover with lid. Microwave 5 min or until crisp tender, stirring halfway. Transfer to serving platter, drizzle with oil and sprinkle with salt and pepper.

  3. For Asparagus with Toasted Breadcrumbs:
    Place bread into Manual Food Processor. Process until bread is finely chopped. Transfer to base of Shallow Micro-Cooker and mix with oil. Microwave 2 min, stirring every 30 sec, until breadcrumbs become slightly brown and crispy. Transfer to small bowl. Pour water into base of Shallow Micro-Cooker, top with tray. Place asparagus on tray, cover with lid. Microwave 5 min or until crisp tender, stirring halfway. Meanwhile, combine lemon zest and breadcrumbs. Transfer cooked asparagus to serving platter, drizzle with 1 tbsp (15 mL) lemon juice, salt and pepper. Top evenly with breadcrumb mixture.

  4. For Asparagus with Toasted Almonds:
    Toast nuts in base of Shallow Micro-Cooker for 3-4 min, stirring occasionally, until golden brown. Set aside. Pour water into base, top with tray. Place asparagus on tray, cover with lid. Microwave 5 min (or until crisp tender), stirring halfway. Transfer to serving plate, season with salt and pepper and sprinkle with toasted almonds.  

  5. For Lemon Pepper Asparagus:
    Combine oil and rub in small bowl. Toss asparagus with oil mixture. Pour water into base of Shallow Micro-Cooker; top with tray. Place asparagus on tray, cover with lid. Microwave 5 min or until crisp tender, stirring halfway.  

Yield:

  • 4-6  servings

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