Here’s a delicious veggie-loaded pasta bake that's perfect for a springtime meal!
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| Delicious! |
It’s a great dish for the nights you want to go meatless.
Showing posts with label Asparagus. Show all posts
Showing posts with label Asparagus. Show all posts
CREAMED ASPARAGUS and EGGS OVER TOAST
Spring is on hold for yet another day here; what's with this chilly 26°with snow on the ground, and it's still coming down...
Whatever, it's that time of year ~ Springtime! ~ and asparagus is popping up all over, especially at the grocery store!
Most of the time, Bill and I like it steamed with a little salt and pepper, nothing more or roasted. Then other times, that all takes a back seat to my creamed asparagus.
Sautéed Asparagus w/Mushrooms and Bacon
We bought a couple of bunches of great fresh asparagus at the farmer’s market yesterday, and then I looked around for a new way to prepare; this is how it went:
We loved this dish! It’s excellent!
The recipe is a slightly adapted Martha Stewart recipe: After cooking the bacon, I drained all but a teaspoon of the drippings in the skillet, added the asparagus and mushrooms, and then a little water to make sure the asparagus cooked evenly.
Asparagus has a unique taste and does a great job of working with other flavors, such as the Dijon mustard and bacon here.
This recipe succeeded from start to finish, producing a stir-fry asparagus that was absolutely perfectly cooked, surprising us with an excellent side.
If you’re crazy about asparagus, give this a try! It’s truly mouthwatering delicious!
Sautéed Asparagus w/Mushrooms and Bacon
Printable recipe
Ingredients:
3 slices bacon, cut into 1-inch pieces
2 bunches (2 pounds) asparagus, trimmed and cut into 1-inch pieces
1 jar (6-ounces) sliced mushrooms*
Coarse salt and seasoned pepper
¼ cup water
2 teaspoons Dijon mustard
1 teaspoon dried parsley or 3 tablespoon fresh, chopped
Method:
In a large skillet, cook bacon over medium heat, stirring occasionally, until browned.
Transfer to paper towel to drain, remove all but a teaspoon of bacon grease.
Add asparagus, mushrooms and water to skillet and season with salt and pepper.
Cook until asparagus is tender, about 10 minutes. Do not overcook.
Remove from heat and stir in bacon, mustard and parsley.
Serve
*If using fresh mushrooms, add ¼ cup water only if needed.
ENJOY!
Sautéed Asparagus w/Prosciutto
A sure sign of Spring, is when you see a plethora of fresh asparagus at the market!
We’re big fans of asparagus here and vegetables don’t get much better, nor easier than this. This time it’s decked out with a little garlic, wine, prosciutto and lemon pepper. Swap out a tablespoon of balsamic vinegar for the wine, if you prefer, and maybe add a sprinkling of shaved Parmesan cheese to the finished dish.
This is a scrumptious spring veggie dish and I hope you like it as much as we do!
Sautéed Asparagus w/Prosciutto
Ingredients:
4 ounces sliced prosciutto, torn into bite-size pieces
2 cloves garlic, minced
2 tablespoons dry white wine
2 pounds fresh asparagus, trimmed
½ teaspoon lemon pepper
Stir in wine.
Add asparagus and prosciutto, toss to mix.
Cook, tossing occasionally, until asparagus is bright green and crisp-tender, about 10 minutes, depending upon thickness.
Season with salt and lemon pepper.
Serves 4-6
1 tablespoon olive oil
2 tablespoons butter4 ounces sliced prosciutto, torn into bite-size pieces
2 cloves garlic, minced
2 tablespoons dry white wine
2 pounds fresh asparagus, trimmed
½ teaspoon lemon pepper
Method:
Slice asparagus on a sharp diagonal about 2-inches long, leaving the tips whole.
Heat oil and butter in a non-stick skillet over medium heat.
Sauté garlic for a minute, stirring frequently.Stir in wine.
Add asparagus and prosciutto, toss to mix.
Cook, tossing occasionally, until asparagus is bright green and crisp-tender, about 10 minutes, depending upon thickness.
Season with salt and lemon pepper.
Serves 4-6
ENJOY!
Asparagus with Toasted Black Sesame Seeds and Roasted Garlic Sea Salt
Asparagus season is here!
I see asparagus growing wild in the countryside around our
area ~ it’s spindly, pencil-thin, and easily entangles itself in briars and grasses. Through growing methods and knowledge,
grocery store asparagus has a thicker stem and more edible flesh for cooking,
not like wild asparagus at all.
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There are records of asparagus being grown in ancient Rome
and Greece. Over 2,000 years ago,
Egyptians cultivated asparagus for medicinal reasons, and it was apparently so
revered, that they ceremoniously offered it up to the gods.
Aside from its delicious taste, it’s a popular veggie
because of how speedily it cooks.
The saying, “as quick as you can cook asparagus” is an old Roman
expression. The Romans were so
enamored of asparagus, that legend tells us they engaged a whole fleet of ships
just for fetching it.
And, now for the recipe: it’s a quick side dish filled with tasty flavors. Garlic sea salt enhances the asparagus
while roasted sesame seeds deliver a nutty flavor. This is a delicious way to enjoy your asparagus and eat your
veggies!
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Kudos to the asparagus gods!
Black Sesame Seed Asparagus
Ingredients:
1 pound asparagus
1 tablespoon olive oil
1 teaspoon white wine vinegar
½ teaspoon Morton Roasted Garlic Sea Salt*
½ teaspoon pepper
1 tablespoon black sesame seeds, toasted**
Method:
Fill a large saucepan with an inch or two of water, and
bring to a boil.
Add asparagus, cover and cook for about 4-5 minutes, or
until fork tender.
Drain well.
Combine remaining ingredients and toss lightly with
asparagus.
3-4 servings
*This is a new item in the stores here; I think it’s
great!
**Toast black sesame seeds in a large skillet over
medium-high heat and cover pan with a lid. Some seeds will pop and the lid keeps them in the
skillet. Shake skillet after a
minute, and then let heat for another minute or so, until there is a nutty
aroma. Pour seeds in a bowl until
ready to use.
ENJOY!
Shrimp and Asparagus over Pasta
Kudos to Spring!
Fresh asparagus ~
and no more Winter!
and no more Winter!
Asparagus is in the Lily family, and the succulent tender spears have been considered a delicacy since ancient times. Cato gave excellent growing instructions for asparagus in 200 BC. I wasn’t around then for his gardening lessons, but I try to avoid thick stalks of asparagus and choose the thin tender variety, which cooks faster, with less waste.
Asparagus and shrimp star in this delicious pasta dish, along with more fresh vegetables, a sprinkling of herbs and a healthy splash of wine for a delicate complimentary flavor.
This is a tasty meal for any night of the week that pulls together and cooks quickly. It’s super ~ simple ~ healthy!
Shrimp and Asparagus over Pasta
Ingredients:
9 ounces angel hair pasta, cooked and drained
12 ounces medium shrimp, peeled and deveined
¼ teaspoon salt and pepper
1/8 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
1 bunch fresh asparagus, trimmed and cut into
2-inch pieces
8 ounces fresh mushrooms, sliced
6 plum tomatoes, chopped
4 cloves of garlic, minced
¼ cup onion, chopped
½ cup dry white wine
½ teaspoon each fresh basil, oregano, and parsley, shredded
Parmesan cheese, grated fine
12 ounces medium shrimp, peeled and deveined
¼ teaspoon salt and pepper
1/8 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
1 bunch fresh asparagus, trimmed and cut into
2-inch pieces
8 ounces fresh mushrooms, sliced
6 plum tomatoes, chopped
4 cloves of garlic, minced
¼ cup onion, chopped
½ cup dry white wine
½ teaspoon each fresh basil, oregano, and parsley, shredded
Parmesan cheese, grated fine
Method:
Heat 1 tablespoon oil in large skillet.
Add shrimp and sprinkle with salt, pepper and red pepper flakes.
Stir-fry for a couple of minutes until pink.
Remove from skillet and set aside, keeping warm.
In the same skillet, heat remaining tablespoon of oil and cook the asparagus, mushrooms, tomatoes, garlic and onion until crisp-tender, about 7-8 minutes.
Heat 1 tablespoon oil in large skillet.
Add shrimp and sprinkle with salt, pepper and red pepper flakes.
Stir-fry for a couple of minutes until pink.
Remove from skillet and set aside, keeping warm.
In the same skillet, heat remaining tablespoon of oil and cook the asparagus, mushrooms, tomatoes, garlic and onion until crisp-tender, about 7-8 minutes.
Add wine and herbs.
Return shrimp to the skillet, toss and heat through.
Serve over pasta.
Sprinkle with Parmesan.
3 servings
Return shrimp to the skillet, toss and heat through.
Serve over pasta.
Sprinkle with Parmesan.
3 servings
ENJOY!
Asparagus with Pine Nuts and Cranberries
Usually, I like asparagus steamed and served with just a
touch of butter and salt and pepper.
For guests, especially at Easter, I like it gussied up a little.
Some folks claim that pine nuts have a mild pine taste; to me they are sort of sweet and nutty. Whatever the flavor is to you, it pleasingly complements other flavors, particularly after toasting. If you prefer, substitute slivered almonds for the pine nuts.
Slightly tart and tangy cranberries round out the dish,
making it a delicious side dish which goes along nicely with ham, turkey, and
salmon, just to name a few.
This asparagus is simple and quite elegant. I hope you like it too…
Asparagus with Pine
Nuts and Cranberries
Ingredients:
1 pound asparagus stalks, trimmed
2 tablespoons olive oil
1 teaspoon lemon juice
1/3 cup pine nuts
1/3 cup dried cranberries
Salt and seasoned pepper, to taste
Method:
Steam asparagus in a steamer, covered, for 4-5 minutes, to
your desired degree of doneness.
Remove to serving dish, and keep warm.
Meanwhile, in a small skillet, heat oil and sauté remaining
ingredients until pine nuts are toasted.
Arrange over asparagus.
Serves 4
ENJOY!!!
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!
Gnocchi with Shrimp and Asparagus in Pesto Sauce
OK, would somebody please help me…
I’ve seen many of you writing about gnocchi and a lot of you have even made it from scratch. It’s new to me. It took me 10 minutes, at least, to find a package of the potato dumplings in the grocery store the other day and they only had two of them.
If I had known how to pronounce the word, I would’ve asked the clerks what aisle to go to find it. So, please tell me ~ is it gnocchi with a “hard” G as in good or is it gnocchi with a “silent” G as in gnat?
However it’s pronounced, we think it’s great and I’m sorry it took us so long to meet. Gnocchi is a great hearty alternative to pasta and a perfect addition in this recipe! I loved the texture and size of it and how quickly it cooked. The taste of the shrimp, fresh asparagus, and homemade pesto sauce with the gnocchi was absolutely delicious!!!
Would you just please tell me how to pronounce it…
Gnocchi with Shrimp and Asparagus in Pesto Sauce
Ingredients:
1 (16-ounce) package vacuum-packed gnocchi
4 cups asparagus (about 1 pound), sliced into 1” pieces
1 pound peeled and deveined shrimp
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons shredded Parmesan cheese
2 teaspoons lemon juice
2 teaspoons garlic, minced
3 teaspoons extra-virgin olive oil
Method:
Bring 2 quarts water to a boil in a large pan.
Add gnocchi and cook 4 minutes or until done. Gnocchi will rise to the top.
Remove gnocchi with a slotted spoon and keep warm in a large bowl.
Bring water back to a boil.
Add shrimp and cook until done, drain well.
Meanwhile, in another pan, add asparagus and cook until tender, drain well.
Add shrimp and asparagus to gnocchi bowl.
Combine 1 tablespoon water, basil and next 4 ingredients (through garlic) in a food processor.
Process until smooth, scraping sides.
Drizzle oil through food chute with food processor on; process until well blended.
Add basil mixture to shrimp mixture.
Toss to coat.
Serve immediately
4 servings
Pam's note: For a better procedure, see StephenC's second comment, #17.
Be sure to enter the $65 CSN giveaway I posted on Sept. 15th!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and the 4 cookbooks she's giving away!
Asparagus and Pea Toasts with Brie
This recipe was in our local newspaper yesterday, The Northwest Herald. It definitely is a winner and I just want to share it with all of you.
It especially sounds good because of the fresh peas. J. M. Hirsch states that “a growing number of grocers are carrying shelled fresh peas by the bag in the produce section. They have a pleasantly fresh taste lost in frozen and canned varieties.” To me, there is no comparison between fresh peas and canned or frozen so that is why this recipe appeals to me.
This makes a wonderful bruschetta-like dish. It’s filled with asparagus, brie, garlic, onions and seasonings spread on rustic sour-dough bread. The article states that the asparagus and pea mixture also would be good tossed with cooked pasta. If you go that route; it says, cut up the brie as best you can and toss that in, too. You may need to add ¼ cup of the pasta cooking water to help create a sauce to coat the pasta.
That sounds delicious to me also but for now I prefer it on the sour-dough bread. It’s easy and delicious, for sure!
Asparagus and Pea Toasts with Brie
Ingredients:
2 tablespoons butter
4 large slices rustic sour-dough bread (½-inch-thick)
1 tablespoon olive oil
1 clove garlic, minced
1 small yellow onion, diced
1 bunch asparagus, bottoms trimmed, cut into 1” lengths
1 cup fresh peas
Salt and ground black pepper, to taste
2 tablespoons chopped fresh mint
6 to 8 ounces brie
Method:
Heat the oven to broil.
Divide butter between the bread slices, spreading it evenly over one side of each.
Set aside.
In a large skillet over medium, heat the olive oil.
Add garlic, onions, asparagus and peas.
Sauté until the asparagus is just barely tender, about 4 minutes.
Remove pan from the heat.
Season with salt and pepper, then stir in the mint.
Set aside.
Place the bread slices under the broiler.
Toast until just lightly browned and butter is melted.
Remove the bread from the oven and smear a quarter of the brie over each slice.
Return to broiler for another minute.
Top each slice with a quarter of the asparagus and pea mixture.
Serve
Yum, love those fresh peas!
Creamy Asparagus Soup
This is another great recipe that belonged to Alice, my mother-in-law and now is the perfect time of year to cook it with all the fresh asparagus that is available in the markets now. And since it is on sale now, that makes it even more appealing.
Nutrition studies have proved that asparagus is a great low-calorie source of potassium and folate, which helps to get rid of anemia. Its stalks are high in antioxidants and are a good source of vitamin C. There are many more health benefits of asparagus; check this out to read some amazing facts.
I love home-made soups and asparagus soup is right up there near the top of the list. We really look forward to this silky green soup in the spring time with its earthy flavor. If you enjoy asparagus, this soup you will enjoy also. It’s delicious and makes a terrific lunch or a casual supper. It’s a very fresh and healthy soup and is not like the Campbell
Cream of Asparagus Soup
Ingredients:
1½ pounds fresh asparagus
2 tablespoons chopped onion, optional
1½ teaspoons salt
¼ cup butter
¼ cup flour
2 teaspoons chicken stock base
¼ teaspoon pepper
3½ cups milk, scalded
Method:
Wash asparagus will and trim.
Cut off tips and set aside.
Cut remaining stalks into 1/2” pieces.
Put in saucepan with ½ cup water, salt and onion, if using.
Heat to boil, reduce heat, cover and simmer.
When cooked, drain and cool slightly.
Puree cooked asparagus in blender or food processor.
Simmer reserved tips in salt water until tender, approximately 8 minutes.
Melt butter in large saucepan.
Blend in flour, stock base and pepper.
Gradually add milk and cook, stirring until thickened and smooth.
Stir in pureed asparagus and tips, heat thoroughly.
Garnish with a dollop of sour cream, if desired.
Serve
It is springy delicious!
Asparagus and Gardening with My Dad
A sure sign of spring is seeing the affordable fresh asparagus at the market. We love it here and I prepare it often, usually by steaming it; however, I have found a new method that is just delicious.
My father loved to garden and took great pride in his gardening. Nothing was better than cooking that first batch of asparagus straight from his garden to the pan. His vegetable gardens provided him great joy ~ delicious vegetables for his family and friends along with plenty of exercise.
Upon retirement, Dad organized the first community garden in Louisville , KY Louisville
Look at all those tomato plant stakes in just this one garden of his!
Dad also had over 200 rose bushes in the back yard, which he showed during events with the American Rose Society; he won many blue ribbons! They were a beautiful, fragrant sight to behold and I always enjoyed a fresh rose bouquet in my house. How I miss him and all of his fantastic gardening!
These photos are from the early '80's when Mom and Dad still lived in Louisville. They eventually returned to Ohio to live ~ near where their farm was located and where it all began.
Believe me, I am a much better cook than photographer!
Asparagus is a perennial member of the lily family and can almost be called the ideal vegetable with all of its many health benefits. It’s low in calories and high in fiber, a natural remedy for constipation. Asparagus contains the healthy bacteria inulin, which keeps the bad bacteria out of your intestines. It’s beneficial with its vitamins, especially A, K and C. Vitamin A promotes good vision and a strong immune system. Vitamin K strengthens bones and your circulatory system and Vitamin C has powerful antitoxidant and anti-inflammatory benefits which may prevent cancer. Regular consumption of asparagus may help increase energy levels, improve dry skin, prevent kidney stones and possible enhance your libido. What more could you want from this delicious vegetable?
Now for the recipe ~ it’s delicious and I hope you all give it a try if you love asparagus the way we love asparagus! No doubt in my mind; you would have loved this, Dad!
Sautéed Asparagus
Ingredients:
1 pound fresh asparagus, rinsed and ends trimmed
2 tablespoons olive oil
1 shallot, sliced
1 clove garlic, minced
½ teaspoon lemon zest
Salt and freshly ground pepper, to taste
Parmesan cheese, freshly grated
Method:
Place asparagus in a saucepan with water, cover and cook for 3-5 minutes, just until tender, not mushy.
Meanwhile, in skillet, add olive oil and heat for 1 minute or so.
Add shallots and garlic and lemon zest, salt and pepper and sauté.
Drain asparagus well.
Add to skillet mixture, combine well.
Remove asparagus to serving dish.
Garnish with Parmesan cheese.
Serve
Dad, here’s to you! I bet you’re still gardening up there!
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DINNER PARTY
Jules-Alexandre Grun
ᴡᴏᴏ ʜᴏᴏ!!!
