Sweet Sour Asparagus Recipes

SWEET AND SOUR ASPARAGUS

Steps:

• Bring a large pot of water to a boil. Add the asparagus, and cook uncovered until slightly tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus spears are cold, place them on paper towels to dry.
• Bring vinegar, water, sugar, cinnamon sticks, cloves, celery seed, and salt to a boil in a saucepan over medium-high heat. Boil for 5 minutes.
• Spread the asparagus spears in a large dish or baking pan. Pour the vinegar mixture over the asparagus. Cover and refrigerate for 8 hours or overnight. Drain and serve cold or at room temperature.

SWEET & SOUR ASPARAGUS

Steps:

• Combine all the ingredients (except asparagus) in a saucepan bring to a boil.
• Pour over the asparagus and refrigerate for 24 hours Serve on lettuce leaves (Optional).

ASPARAGUS SOUP WITH SOUR CREAM

Steps:

• Melt butter in soup pot. Add onion, leeks, salt, and pepper and sweat for 5 minutes. In cheesecloth combine bay leaf and thyme and tie to form sachet. Add sachet of herbs to vegetables. Have stock simmering in saucepan. Add hot stock to vegetables, bring to the boil, reduce, and simmer for 20 minutes. Add asparagus bottoms, and continue to simmer for 10 minutes. Remove sachet of herbs. With immersion blender, puree soup (or puree in batches in a standing blender).
• Carefully strain soup through fine sieve. Return strained soup to the pot and reboil. Add cream and heat through, but do not boil. Serve immediately with hot asparagus tips strewn in as garnish. Finish with a dollop of sour cream.
• Please note that this soup may be chilled and served cold.

SWEET AND SOUR CHERRY BEEF WITH ASPARAGUS AND RED ONIONS

Steps:

• Heat oil in a large saute pan, preferably cast-iron, over high heat. When pan is hot, pat steaks dry with a paper towel and season generously with salt and pepper. Add steaks to pan and cook about 2 to 3 minutes per side for medium rare. Remove from pan. Cover lightly with foil to keep warm.
• Add butter to the pan and cook until butter is a deep golden-brown color. Add the asparagus and onions to the pan and cook, stirring or tossing often, until the vegetables are tender and slightly browned, about 10 minutes. Season to taste with salt and pepper. Transfer to a platter.
• Add the red wine vinegar to the pan and allow to reduce by half, about 2 to 3 minutes. Add the cherry preserves and cook until mixture has a sauce consistency, about 2 more minutes. Add the tarragon and the 1 tablespoon coarse-ground black pepper to the sauce. Season to taste with salt and pepper, if necessary.
• Arrange steaks on top of asparagus-onion mixture and spoon sauce on top of steaks.

FRESH ASPARAGUS IN SOUR CREAM

Steps:

• Cook asparagus spears in boiling water for about 5 minutes, or until fork tender but not mushy (bigger stalks may take longer); drain well.
• Combine remaining ingredients, except bread crumbs.
• Combine sauce with asparagus and spread into a baking dish.
• Sprinkle bread crumbs over the top- enough to thoroughly dust the surface.
• Bake, uncovered, in a preheated 400F oven about 15 minutes or until cooked through.

SWEET PICKLED ASPARAGUS

Steps:

• Wash, drain and trim asparagus; cut into 5-3/4-in. spears (discard ends or save for another use). Pack asparagus into five 1-quart jars to within 1/2 in. of top. Place 1 tablespoon dill seed and 1 teaspoon pickling spices in each jar., In a Dutch oven, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over asparagus mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

SWEET AND SOUR SAUCE

Steps:

• In 1-quart saucepan, mix brown sugar and cornstarch.
• Add enough water to reserved pineapple juice to measure 1/2 cup; stir into sugar mixture. Stir in vinegar and soy sauce.
• Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in pineapple and bell pepper.
• Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year. Serve with pork, poultry and seafood.

SWEET AND SOUR ASPARAGUS

Steps:

• Bring a large pot of water to a boil. Add the asparagus, and cook uncovered until slightly tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus spears are cold, place them on paper towels to dry.
• Bring vinegar, water, sugar, cinnamon sticks, cloves, celery seed, and salt to a boil in a saucepan over medium-high heat. Boil for 5 minutes.
• Spread the asparagus spears in a large dish or baking pan. Pour the vinegar mixture over the asparagus. Cover and refrigerate for 8 hours or overnight. Drain and serve cold or at room temperature.