ASPARAGUS TOMATO STEW: 'Vegan Dinners Cookbook Recipe'
YouTube's Trending International Cooked Food Educational and Entertaining Tutorial Documentary episode: Asparagus Tomato Stew Recipe. Try making this meal yourself, and then give us feedback. We are the healthier International Cooked Foods Channel.
'This is Asparagus Tomato Stew Recipe' Learn How to prepare, and then cook Asparagus Tomato Stew.
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'Asparagus Tomato Stew Recipe'
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Scalloped Asparagus with Cheddar Cheese Sauce, Garlic Buttered Pasta and Honey Pot Creams
Scalloped Asparagus with Cheddar Cheese Sauce
Ingredients:
o 2 to 3 pounds ( 900g-1.35kg)of asparagus (or 18 to 20 oz – 500g- 550g) frozen asparagus)
o 6 tablesp (75g)( 2 ½ oz)butter
o 3/4 cup( 115g)(4oz) soft panko or home made
o 1/4 cup( 30g)(1oz0 flour
o Seasoning to taste
o 2 cups( 450nm) (10 fl oz) milk
o 1/2 teasp(2ml)Worcestershire sauce
o , 1/4 cup ( 30g)(1oz) pimiento peppers (drained chopped) mild peppers
o 3/4 cup(115g)(4oz) cheddar cheese (grated)
Instructions
Heat the oven to 350 F (180 C/Gas 4). Lightly butter a shallow 2-quart baking dish.
For fresh asparagus, wash it and snap off the woody part of the stalks, and cut into 2 1/2-inch pieces
Lay the spears in a deep skillet or sauté pan and cover with about an inch of water and 1 teaspoon of salt. Cover and simmer for 3 to 5 minutes, or until just tender. (For frozen asparagus, follow the cooking instructions on the package.)
Drain immediately and cover with cool water to stop the cooking process.
Transfer it to the prepared baking dish or casserole.
Melt the butter in a saucepan over medium-low heat.
Mix 2 tablespoons of the butter with the bread crumbs and set aside for topping casserole later.
Blend the flour, salt, and pepper into remaining butter in the saucepan. Continue cooking and stirring over low heat.
Gradually add the milk and cook, stirring, until thickened
Add Worcestershire sauce, pimiento, and cheese; stir until cheese has melted.
Pour the sauce over the asparagus in the baking dish and then top with the buttered crumbs.
Bake in the preheated oven for 15-20 minutes.
Garlic-Buttered Pasta
Ingredients: serves 2
2 cups ( 225g) (8oz) pasta shells
4 garlic cloves minced
½ cup (55g)(2oz) butter
¼ cup(30g)(1oz) grated parmesan cheese
2 tablsp (30ml)fresh chopped parsley
Seasoning to taste
Instructions:
Cook pasta according to directions.
In a large saucepan, melt the butter, sauté garlic, remove from the heat.
Drain pasta, add to garlic butter, add parsley, seasoning and parmesan cheese.
Toss to coat, serve
Honey Pot Creams
Ingredients: Serves 4
Grated rind and juice of 1 lemon
3 tablsp (45ml) clear honey
2 tablsp (30 ml) whiskey
1 ¼ cups ( 300ml) (10fl oz) 35% cream
1 egg white
Roasted flaked almond for decoration.
Instructions:
Soak the grated rind in lemon juice with the honey and whiskey for 20 minutes
Whip the cream until softly stiff, and gradually beat in the lemon mixture.
Whisk the egg white until stiff, gently fold into the mixture.
Pile into individual glasses, chill well, decorate with almonds before serving
Mrs Calabash tip: softly stiff
Soft peaks are achieved when the cream is thick enough to form soft shapes/ peaks just firm enough to hold briefly as you lift the whisk, then fall back into the cream. This is the best consistency for folding cream into other mixtures.
How to make a Smokey Brunch with Poached Eggs and Asparagus | Pottery Barn
Easter is a perfect time to entertain your guests with some finger licking brunch recipes. In this video chef Joey Altman shows how to make a smoky brunch with poached eggs and asparagus for a perfect brunch date with your loved ones.
To make this recipe, Joey begins with the preparation of asparagus. He cooks asparagus in some olive oil and adds salt and pepper to it. The next step is to prepare the hollandaise sauce which is a mix of egg yolk and butter with some lime juice added to it. In this case Joey adds bacon fat drops and bacon shreds to it to make it tastier.
Once the sauce is ready it is time to poach some eggs. To poach eggs, Joey uses salted water mixed with vinegar drops. After the eggs are poached, the next step is to lay out the cooked asparagus on a platter. In this video Joey uses a three bunny platter from pottery barn. Place poached eggs on top of the asparagus and add hollandaise sauce to it. To make it a perfect brunch, Joey suggests garnishing it with some crispy bacon and pimento before serving it to your guests.
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