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In a skillet, heat the olive oil and brown the garlic.
Add in the onion and cook until it has turned transparent.
Add in the asparagus and cook until tender yet crisp.
In a small bowl, whisk together egg, milk, cheese, salt and pepper.
Press the spaghetti squash into a round baking pan in such a way that a crust like structure forms.
Pour the egg mixture in it and scoop the asparagus.
Bake for 40 minute at 400 degrees or until the top has set and is firm.
Slice and serve.
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In a bowl, combine bread crumbs and parmesan cheese.
In a separate bowl, beat the egg along with salt and pepper until frothy.
Dip each spear in flour then in eggs and finally roll in the cheese/bread crumbs mix.
Place on a baking tray and bake for about 12 minutes at 425 degrees.
Serve with any dip of your choice.
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Roll out the puff pastry sheet and spread it with cream cheese.
Cut it out into 10 inch pieces.
In a small bowl, beat the egg along with salt and pepper.
Wrap each pastry sheet piece around an asparagus spear.
Brush with egg and roll in parmesan.
Bake for 15 minutes at 400 degrees.
Allow to cool a little and then serve.
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In a small bowl, whisk together olive oil, garlic, lemon juice, parsley, salt and pepper.
Cut a square piece of aluminium foil and layer 1/4th of the asparagus on it.
Place a salmon piece on top of the asparagus and drizzle with the mixture prepared in Step 1.
Wrap the aluminium foil tightly.
Repeat steps 2 and 3 for the remaining salmon pieces.
Place on a baking dish and transfer to a preheated oven maintained at 400 degrees.
Bake for about 30 minutes.
Serve with boiled rice.
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In a small bowl, combine chicken broth, lemon juice, lemon zest, sugar, corn starch and soy sauce.
Whisk together.
In a skillet, heat olive oil and fry the shrimps until golden brown.
Remove on a plate.
In the same pan, add the asparagus and cook until tender yet crisp.
Add the lemon sauce and shrimp to the skillet and mix evenly.
Serve warm.
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In a skillet, brown the bacon until crispy.
Set aside to cool and chop into bite sized pieces.
In the same pan, cook the asparagus in bacon grease until tender yet crisp.
Set aside.
In the same pan, add the white wine and use a wooden spatula to dissolve all the brown bits.
Allow to simmer until the liquid has reduced to about half the volume.
Stir in salt and pepper.
Add the bacon, asparagus and pasta.
Toss to mix evenly.
Serve warm.
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Heat the oil in a large pot and brown the shallots.
Add in asparagus, potato, broth, salt and pepper.
Allow to simmer.
When a puree has formed, remove from heat and allow to cool slightly.
In a high speed food processor, pulse the soup in batches until an even texture in obtained.
Return to the stove on low heat.
In a pan, heat a little bit of olive oil and brown the bread cubes.
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In a skillet, heat the olive oil and brown the garlic.
Toss in the asparagus and tomatoes.
Cook until tender and then add the vinegar, salt and pepper.
Plate and then sprinkle cheese on top.
Microwave for about 20 seconds to soften the cheese.
Serve immediately.
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In a small bowl, mix together olive oil, thyme, salt and pepper.
In a pre-greases baking dish, layer the asparagus, shallots and tomatoes.
Pour the dressing mixture on top.
Bake for 6 minutes at 400 degrees or until tender but crispy.
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In a skillet, heat the olive oil and brown the garlic.
Toss in the asparagus and cook until tender.
Add in bell peppers and the seasonings.
Mix to coat the asparagus evenly.
Plate and top with parmesan.
Serve immediately.
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