Asparagus Minute Steak Roll-Ups

Lisa Cooper

"A Cooper Family favourite!"



1 1/2 lbs minute steak

1/4 cup chopped onions

1/4 cup butter, melted

2 cups fresh bread cubes

1/2 cup finely diced celery

1 tbsp dried parsley flakes

1/2 tsp salt

1/2 tsp poultry seasoning

1/4 tsp black pepper

6 asparagus spears, prepared and cut in half

1 cup all-purpose flour

2 tbsp oil

1 can condensed cream of mushroom soup, undiluted

1 1/3 cups water


  • Flatten steaks and cut into 6 long strips
  • In a large bowl, combine the next 8 ingredients.
  • Place 1/3 cup on each steak, lay 2 strips of asparagus down the centre, roll up and fasten with   a toothpick. Roll in flour.
  • In a large skillet, heat oil over medium high heat and brown the roll ups. While they are browning, combine the soup and water in a small bowl. Pour over roll ups, cover and simmer for 2 hours, or until meat is tender!

Pork and Asparagus Stir-Fry

Tamara Stimpson


250g pork loin centre chops, julienned

2 tbsp Chinese wine (mirin) or dry sherry

1 tbsp soy sauce

2 tsp cornstarch

1 tsp grated ginger

1 lb asparagus, trimmed

2 tbsp vegetable oil

3 green onions, cut into 1 1 /2" pieces

1 cup sliced shiitake mushroom caps

1/2 cup sodium-reduced chicken broth

1 tsp granulated sugar


  • In a bowl, combine pork, half of the Chinese wine, soy sauce, cornstarch and ginger to coat. Set aside.
  • Cut each asparagus stalk into 4 pieces. Set aside.
  • In wok, heat oil over high heat; stir fry green onions until fragrant (30 secs) Add pork; stir fry until no longer pink, about 1 min.
  • Add asparagus and mushrooms; stir fry for 1 min. Stir in chicken broth, sugar and remaining Chinese wine; stir fry until asparagus is tender-crisp.
  • Serve and enjoy! 

Spaghetti with Asparagus, Shiitake Mushrooms, Lemon and Chives


12 oz spaghetti

4 tbsp butter, divided

2 tbsp extra-virgin olive oil

1/2 cup thinly sliced shallots (about 4)

1 lb fresh shiitake mushrooms, stemmed and sliced

6 tbsp fresh lemon juice

1 3/4 cups vegetable broth

1 tbsp grated lemon peel

1 lb of asparagus, tough ends trimmed, cut crosswise into thirds

1/4 cup chopped fresh chives

4 oz shaved Asiago cheese


  • Cook spaghetti in a large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large wide bowl.
  • Meanwhile, melt 2 tbsp butter with oil in heavy large skillet over medium heat. Add shallots; saute 1 minute; add shiitake mushrooms; sprinkle with salt and pepper. Saute shiitake mixture until soft, about 6 minutes.
  • Add vegetable broth and lemon peel and bring to a boil. reduce heat to medium and simmer until liquid is reduced by half, about 6 mins.
  • Add asparagus to shiitake mixture; simmer until asparagus turns bright green, about 2 minutes. Add chives and remaining 2 tbsp butter and stir until butter melts. Season sauce to taste with salt and pepper.
  • Pour sauce over pasta; toss to coat. Top with shaved Asiago and serve.

Sunny Asparagus Tapenade

Taste of Home Magazine 


1 bunch of asparagus, chopped

3/4 cup packed fresh parsley sprigs

1/3 cup unsalted sunflower seeds

1/4 cup lemon juice

1/4 cup orange juice

1 tbsp olive oil

2 tsp maple syrup

1 small garlic clove, chopped

1/2 tsp salt

1/2 tsp crushed red pepper flakes

1 tsp black pepper

*crackers and/or toasted French bread baguette


  • Steam or blanche asparagus in a pot of boiling water until tender. Pat dry.
  • Place in a food processor; add the parsley, sunflower seeds, lemon juice, orange juice, oil, syrup, garlic, salt, pepper flakes, and pepper. Cover and process until desired consistency.
  • Transfer to a small bowl; sprinkle with additional sunflower seeds if desired. Serve at room temperature or chilled with the dippers of your choice!

Roasted Asparagus with Spring Herb Yogourt

Food and Drink Magazine


1 bunch of asparagus

2 tsp olive oil

Salt and pepper, to taste

1 cup thick Balkan style or Greek style plain yogurt

1/4 cup finely chopped fresh dill

1 tbsp finely chopped fresh mint, or 1 tsp dried

1 garlic clove, minced

1/4 tsp salt


  • Preheat oven to 400F. 
  • Rinse asparagus then snap off and discard tough ends. 
  • Place on a rimmed baking sheet and drizzle with oil. Sprinkle with salt and pepper and toss to coat. Roast until tender (4 to 6 mins) depending on the thickness).
  • Meanwhile in a medium bowl, stir yogurt with dill, mint, garlic and salt until well combined.
  • Serve asparagus hot or at room temperature with yogurt drizzled over top or on the side as a dip!

Asparagus Gruyere Tart

Tamara Stimpson

This is so simple to make and simply delicious!


2 bunches asparagus, trimmed

1 pkg all-butter puff pastry, thawed

2 tbsp Dijon mustard

1 1 /2 cups shredded Gruyere cheese

1/2 tsp coarsely cracked black pepper

1 egg

1 tbsp milk


  • Line 2 rimless baking sheets with parchment paper, or grease. Set aside.
  • In a steamer or rack in saucepan, cover and steam asparagus until tender-crisp, 3 mins. Chill in cold water; pat dry.
  • Unroll each pastry sheet on to prepared pan. Spread evenly with mustard, leaving 1" border. Arrange asparagus side-by-side and alternating ends, on mustard; sprinkle with cheese and pepper.
  • In a small bowl, beat egg with milk; lightly brush over pastry border. Bake in top and bottom thirds of 450F oven, rotating and switching pans halfway through to ensure even rising, until puffed and golden and cheese is bubbly - 18 mins.
  • Cut each into 6 pieces and serve warm or cool!