Asparagussteakoscar Recipes

ASPARAGUS STEAK OSCAR

Steps:

• Prepare bearnaise sauce according to package directions. Meanwhile, place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. , In a large skillet, saute crab in butter for 3-4 minutes or until heated through. Add garlic; cook 1 minute longer. Stir in lemon juice; keep warm., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Top with crab mixture, asparagus and bearnaise sauce. Sprinkle with paprika.

STEAMED ASPARAGUS

Steps:

• Set up a steamer, fill the bottom with water and bring to a boil. If the asparagus are very thick, peel them. Start about 2-inch down from the tip of the stalk and peel. It is not necessary to peel thin asparagus. Cut the asparagus to fit into your steamer basket. Cover and steam until the asparagus are bright green and tender, but still somewhat crisp, about 6 to 8 minutes for thick asparagus and 3 to 5 minutes for thin asparagus. Remove from the steamer and season with salt and pepper.

STEAMED ASPARAGUS

Steps:

• Pour about 1-inch of water into a large saucepan, and set up a collapsible steamer inside. Bring the water to boil, lay the asparagus in the steamer, cover, and steam until crisp-tender, about 4 to 5 minutes. Transfer asparagus to a heated serving dish, drizzle with the olive oil, and season with salt and pepper, to taste. Garnish with lemon and serve immediately.
• Cook's Note: You may finish the asparagus with the grated zest of a small lemon, a tablespoon of unsalted butter, and a teaspoon of minced flat-leaf parsley leaves, instead of the oil.
• Copyright 2004 Television Food Network, G.P. All rights reserved.

STEAK WITH ASPARAGUS RECIPE BY TASTY

Steps:

• Season the steaks on all sides with the salt and pepper.
• Heat oil in a pan or a skillet over high heat until smoking.
• Sear the steaks for about a minute to a minute and a half on each side, depending on the thickness of your steak for medium-rare. If you would like your steak rarer or more well-done, cook your steak shorter or longer accordingly.
• In the same pan, cook the asparagus with salt and pepper until tender but still slightly crunchy. Remove from heat.
• After the steaks have rested for about 5 minutes, slice, then serve with the asparagus!
• Enjoy!

ASPARAGUS STEAK OSCAR

Steps:

• Prepare bearnaise sauce according to package directions.
• Steam asparagus to desired doneness.
• In a skillet, saute crab and garlic in butter for 3-4 minutes or until heated through.
• Stir in lemon juice and keep warm.
• Grill steaks to desired doneness.
• Top with crab mixture, asparagus and bearnaise sauce.
• Sprinkle with paprika.

THE BEST STEAMED ASPARAGUS

Steps:

• Place asparagus in a microwave-safe dish. Pour in wine, and dot with pieces of butter.
• Cover loosely, and cook in the microwave on High for 3 minutes, or until bright green and tender. Allow the dish to stand 5 minutes before serving.

SIMPLY STEAMED ASPARAGUS

Steps:

• Place water in the bottom half of a steamer pan set. Add salt and butter, and bring to a boil.
• Trim the dry ends off of the asparagus. If the spears are thick, peel them lightly with a vegetable peeler. Place them in the top half of the steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender.

STEAK OSCAR

Steps:

• Preheat the oven to 450 degrees F.
• For the tarragon hollandaise: Add the egg yolks to a blender or a food processor and blend. Add the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender, add in a little salt and cayenne and whip it again until combined. Add the chopped tarragon and pulse. Set aside.
• For the steak: Generously salt and pepper both sides of the steaks.
• Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When the butter melts, add the steaks to the skillet and sear on both sides until a really nice color, about 1 minute per side.
• Place the skillet in the oven to finish cooking the steaks. Cook until medium rare, 4 to 5 minutes. Cover loosely in foil and allow to rest for 5 minutes.
• For the roasted asparagus: Put the asparagus on a baking sheet, drizzle over the olive oil and sprinkle on some salt and pepper. Roast for 5 to 10 minutes.
• For the shrimp: Melt the butter in a pan over medium-high heat. Add the shrimp and saute until pink and dark golden brown. Sprinkle on some salt and pepper. Set aside.
• Place each filet steak on a plate and place three to four asparagus spears on top. Pile on some sauteed shrimp and drizzle on some hollandaise Sprinkle on the parsley and serve.

SIMPLE STEAMED THICK ASPARAGUS

Steps:

• Trim and peel tough ends of asparagus stalks. Fill a large saute pan with 1/2 inch cold water; bring to a boil over high heat.
• Place asparagus in saute pan, working in batches if necessary, and cover tightly with a lid or foil. Let steam until asparagus is tender and slightly limp, 3 to 4 minutes. Transfer to a serving platter; drizzle with olive oil, and season with salt and pepper. Serve.