SPRINGTIME ASPARAGUS MEDLEY
This is a Taste of Home recipe with lots of delicious taste. I made this for my mom and I for lunch and we were slurping up the dressing. :) I put the recipe as written, but my changes are in parentheses.)
Provided by SweetsLady
Categories Vegetable
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In large saucepan, bring water to oil. Add aspargus; cover and cook for 3-5 minutes or until crisp-tender. (I steamed my asparagus in the microwave.) Drain.
- Add tomatoes; cover and keep warm.
- In a blender, combine vinegar, Worcestershire sauce, sugar, onion, salt and paprika; cover and process until smooth. While processing, gradually add oil in a steady stream.
- Pour over asparagus mixture and toss to coat.
- Transfer to serving bowl; sprinkle with almonds and blue cheese if desired. Serve warm.
SPRINGTIME ASPARAGUS RECIPE
Try this simple, better-for-you asparagus recipe. Our Springtime Asparagus Recipe features almonds, mushrooms, lemon juice and a delicate dressing.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Mix mushrooms, dressing and lemon juice in large nonstick skillet; cook on medium heat 3 to 5 minutes or just until mushrooms are tender, stirring frequently.
- Top with asparagus; cover. Reduce heat to medium-low; simmer 5 minutes or until asparagus is crisp-tender.
- Sprinkle with almonds.
Nutrition Facts : Calories 70, Fat 4 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
JENNY'S SPRING ASPARAGUS RISOTTO
This risotto recipe is made to perfection in the Thermomix Machine. No standing and stirring and adding stock. This machine does it all for you while you walk away and prepare the rest of your meal. Delicious, nutritious, authentic and economical.
Provided by Jenny Wijesinghe
Categories Main
Time 40m
Number Of Ingredients 11
Steps:
- Scale Parmesan in TM bowl; mill 5 seconds at speed 10 and reserve
- Scale onions, fennel and asparagus stems (if thick) into TM bowl; chop for 5 seconds at speed 6
- Add 20g of olive oil; saute 5 minutes at 100°C on speed 3
- Insert butterfly; scale rice into TM bowl and saute 1 minute at 100°C on reverse speed 1
- Scale wine into TM bowl; saute 2 minutes at 100°C on reverse speed 1
- Scale in stock; cook 12 minutes at 100°C on reverse speed 1
- Taste rice for texture; add 1 or 2 min if rice is too al dente
- Add 30g butter and the reserved Parmesan cheese; mix 1 minute on reverse speed 1
- Add asparagus tips and stems (if very thin), and shelled and skinned broad beans; stir to combine for 10 seconds on reverse speed 1
- Adjust seasoning and serve immediately
SPRING ASPARAGUS TART
Provided by Food Network Kitchen
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry to a 9- by 12-inch even rectangle. Transfer to the prepared baking sheet. Combine the mascarpone, 1 1/4 teaspoons of the salt, the flour, egg and lemon zest, and then fold in the chives and tarragon. Spread over the puff pastry, leaving a 3/4-inch border. Make small cuts around the border about 1 inch apart with the tip of a paring knife.
- Toss the asparagus with the olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Season with the remaining 1/4 teaspoon salt and some pepper. Bake until the border of the tart is deep golden and puffed and the top is lightly spotted golden brown, about 25 minutes. Let cool for 5 to 10 minutes and serve.
- Serve with lightly dressed greens.
SPRINGTIME ASPARAGUS AND PARMESAN SANDWICH
Asparagus, fresh Parmesan cheese, and the buttery flavor of Boston lettuce - what could say 'spring' more? After a long winter, these are my Spring food fantasies!
Provided by DAKOTABEAR1
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 16m
Yield 6
Number Of Ingredients 8
Steps:
- Place the asparagus and 1/3 cup water in a microwave-safe bowl. Cook in the microwave on High 1 minute, or just until tender. Rinse under cold water, and blot dry with paper towels.
- Spread 1 side of 6 bread slices with 1/4 teaspoon butter and about 1 tablespoon mayonnaise each. Layer with asparagus, and sprinkle with Parmesan cheese. Place lettuce over the asparagus, season with pepper, and top with remaining 6 bread slices to form 6 sandwiches. Slice on a diagonal; this is a sandwich that exudes spring !
Nutrition Facts : Calories 343.5 calories, Carbohydrate 32.6 g, Cholesterol 29.9 mg, Fat 20 g, Fiber 3.1 g, Protein 10.3 g, SaturatedFat 7.6 g, Sodium 536.9 mg, Sugar 3.1 g
SPRINGTIME ASPARAGUS RISOTTO
The cooking method for this risotto is not traditional, but even without constant stirring the result is excellent. The flavors of grated cheeses vary. Start with 1/3 cup, and then add more if desired. Serve risotto in 1-cup portions as a side dish or larger portions as a main dish. A pinot grigio or sauvignon blanc wine would make a lovely accompaniment.
Provided by Holland House
Categories Trusted Brands: Recipes and Tips Holland House®
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Wash asparagus and break off the tough ends. Cut spears into 1-inch pieces; set aside.
- In a 6-quart pot, melt butter with olive oil. Add onion, garlic and rice. Over medium-high heat, cook and stir 3-4 minutes; do not brown. Add cooking wine and broth. Increase heat to high and bring to a boil. Immediately reduce heat to low, cover and cook 10 minutes. No need to stir.
- Add asparagus and continue to cook and stir, uncovered, about 3 minutes. Taste rice to ensure it does not overcook. Rice should be al dente and rather soupy. Stir in cheese, lemon peel and marjoram. Remove from heat and serve immediately. Sprinkle with additional cheese, if desired.
Nutrition Facts : Calories 339 calories, Carbohydrate 53.5 g, Cholesterol 13.1 mg, Fat 8 g, Fiber 1.9 g, Protein 7.4 g, SaturatedFat 3 g, Sodium 749.4 mg, Sugar 2.7 g
SPRING ASPARAGUS
This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. -Millie Vickery, Lena, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm. , Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.
Nutrition Facts : Calories 154 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
SPRING ASPARAGUS QUICHE
I found this recipe in Better Homes and Gardens Magazine and being an asparagus lover myself, decided to share it with my friends ; ) This makes 6 main dish servings. Would make a nice brunch, or light supper served with a salad.
Provided by Bev I Am
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F.
- Coat a 9-inch springform pan with nonstick cooking spray; set aside.
- In a medium saucepan cook the asparagus, covered, in a small amount of boiling water for 2 minutes.
- Drain; set aside.
- In a small bowl stir together the grated Parmesan and basil.
- Sprinkle a work surface with half of the mixture.
- Roll out pizza dough on the surface to a 12-inch square.
- Sprinkle with remaining Parmesan mixture.
- Using a rolling pin, gently press into dough by rolling over top.
- Turn dough into prepared pan.
- Press dough up the sides of the pan, folding under edges as needed to form sides that are 2 inches high.
- Line dough in pan with a double thickness of foil.
- Bake for 8 minutes.
- Remove foil.
- Bake 5 minutes more.
- Remove from oven.
- Reduce oven temperature to 350 degrees F.
- Meanwhile, in a small skillet cook bacon until crisp.
- Drain, reserving 1 tablespoon drippings.
- Crumble bacon; set aside.
- Cook onion in reserved drippings over medium heat until tender but not brown; drain.
- In a medium mixing bowl stir together eggs, milk, salt, and nutmeg.
- Stir in crumbled bacon and onion.
- Toss together Swiss cheese and flour.
- Add to egg mixture; mix well.
- Pour egg mixture into the dough-lined pan.
- Toss asparagus halves with the oil.
- Arrange asparagus in a spokeline pattern on top of egg mixture.
- Bake 35 to 40 minutes or until a knife inserted near the center comes out clean.
- Let stand 10 minutes before serving.
- Remove sides of pan to serve.
- Top with shaved Parmesan cheese, if desired.
- Makes 6 main-dish servings.
Nutrition Facts : Calories 263.6, Fat 18, SaturatedFat 8.8, Cholesterol 192.7, Sodium 336.4, Carbohydrate 7.4, Fiber 1.2, Sugar 1.9, Protein 18.1
SKILLET SPRING GREENS ASPARAGUS FRITTATA
This springtime asparagus frittata is decadent-yet-healthy -- and gluten-free, too.
Provided by Silvana Nardone
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Heat the oil in a 10-inch ovenproof skillet. Add the asparagus and cook over medium-low heat until softened but not browned, about 6 minutes.
- Meanwhile, in a medium bowl, beat the eggs, greens, milk, cheese if using and 1/4 teaspoon each salt and pepper.
- Add to the skillet with the asparagus; cook until the eggs begin to set at the edges, about 30 seconds. Using a spatula, lift the edges and tilt the pan, letting the uncooked eggs seep underneath. Cook until the bottom is set, about 3 minutes. Transfer to the oven and bake until fluffy, 6 to 8 minutes; cut into 6 wedges.
Nutrition Facts : Calories 150.9, Fat 11.6 grams, SaturatedFat 2.8 grams, Cholesterol 248 milligrams, Sodium 103 milligrams, Carbohydrate 2 grams, Fiber 0.6 grams, Protein 9.6 grams, Sugar 0.5 grams
SPRINGTIME ASPARAGUS
Make and share this Springtime Asparagus recipe from Food.com.
Provided by Mary in LA.
Categories Fruit
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix mushrooms, dressing and lemon juice in a nonstick skillet, cook on medium heat for about 3 to 5 minutes or until mushrooms are tender, stirring frequently.
- Top with asparagus; cover.
- Reduce heat to medium-low; simmer 5 minutes or until asparagus are crisp-tender.
- Sprinkle with almonds.
Nutrition Facts : Calories 57, Fat 2.7, SaturatedFat 0.3, Cholesterol 0.9, Sodium 221.7, Carbohydrate 6.6, Fiber 2.8, Sugar 2.6, Protein 4
ASIAN ASPARAGUS
The asparagus should still be crunchy when you serve them. If you use very thin asparagus cut the cooking time back. You can also use this recipe for broccoli
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut asparagus into 2" pieces.
- Heat oil in wok or large skillet (high heat).
- Add asparagus, stir fry for 1 minute.
- Add water& sugar to the asparagus, cover and steam for 2 minutes, shake the pan a few times Combine the remaining ingredients.
- Uncover wok and add remaining ingredients and cook for 1 minute, stirring to coat the asparagus with the spice mixture.
- Serve immediately.
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SPRING ASPARAGUS SOUP - SOBEYS INC.
From sobeys.com
Estimated Reading Time 40 secsCalories 100 per servingTotal Time 45 mins
- Preheat oven to 400°F (200°C). Spread asparagus on a baking sheet and drizzle with olive oil. Roast on lower rack of oven until fragrant and lightly browned, about 10 min.
- Meanwhile, in a large saucepan, melt butter over medium-low heat. Add onion, carrot and celery and sauté 5 min without browning.
- Cut roasted asparagus into 2 in. lengths and add to saucepan along with chicken stock and lemon. Simmer until vegetables are tender, about 10 min. Meanwhile, sauté ham in a small skillet until slightly crisp. Set aside.
- Fill a blender 2/3 full and purée soup in batches in a blender until smooth. Return to saucepan, season with salt and pepper and warm until heated through. Transfer soup to bowls and garnish with sour cream and ham.
SPRINGTIME PENNE WITH ASPARAGUS STEM PESTO - SIMPLE BITES
From simplebites.net
5/5 (2)Total Time 30 minsCategory Main DishesCalories 488 per serving
- Cut three, 1-inch pieces from the tops of the asparagus and reserve. Trim off an inch off the woody ends, leaving about 2 inches of stalk for pesto. If I have broccoli stems to use up, I peel and slice those now.
- Heat a skillet over medium heat and add 2 tsp olive oil. Toss in the asparagus stalks and cook for 6-8 minutes, stirring often, until they are slightly charred and soft when poked with a fork. Remove and cool, Roughly chop the stems to break up the fibrous peels.
- Toss the walnuts in the same pan and toast for about 3 minutes per side. Cool. Bring a large pot of salted water to a low boil while you prepare the pesto.
- In a blender or food processor, combine the asparagus stems, herbs, walnuts and garlic. Pulse to finely chop everything, stopping and scraping down the sides as needed. Add 2 Tablespoons lemon juice, salt, cheese and remaining olive oil. Blend into a green pesto.
‘STALK’ UP ON THESE 15 SPRING ASPARAGUS RECIPES - BRIT + CO
From brit.co
Estimated Reading Time 4 mins
- Prosciutto-Wrapped Asparagus: Wrap anything in bacon, and it’s sure to be a hit. But why not class things up a bit and wrap your asparagus in some prosciutto instead?
- Crustless Asparagus Quiche: This recipe is low in carbs but packed with protein and flavor. Low fat feta included. (via Skinny Ms.)
- Strawberry, Quinoa and Asparagus Salad: Keep things super seasonal with this strawberry and asparagus salad, complete with red quinoa and a honey balsamic vinaigrette.
- Black Lentil Salad With Roasted Asparagus: Add some legumes to your asparagus for a nutrient-rich veggie dish. No meat necessary! (via Fake Food Free)
- Egg and Asparagus Toast: Talk about a yummy bite-sized brunch! Tip: Hot and fresh crusty bread is key, so pick wisely. (via Culinary Colleen)
- Fried Asparagus, Ham and Cheese Bundles: Say bye bye to bread, and wrap some asparagus in ham and sliced cheese instead for a (sorta) healthier take on the classic combo.
- Asparagus Grilled Cheese: Ummm, yeah. I’m gonna stick some ‘sparagus in my next grilled cheese, FOR SURE. (via Closet Cooking)
- Creamy Asparagus Soup With a Poached Egg on Toast: Oh Jaime, you had us at poached egg. Swoon! (via Jaime Oliver)
- Baked Asparagus Fries: Next time you’re craving French fries, whip up these almond and panko-crusted bad boys instead. Bonus: This recipe also includes some rad recipes for garlic, sun-dried tomato and bleu cheese dipping sauces.
- Pea, Asparagus and Fava Bean Salad: OMG. We have officially died and gone to spring veggie HEAVEN. (via Bon Appétit)
16 ASPARAGUS RECIPES THAT POSITIVELY SCREAM SPRING - THE ...
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Author Alexa WeibelPublished 2021-04-14
- Asparagus Frittata With Burrata and Herb Pesto. Karsten Moran for The New York Times. This frittata from David Tanis is less fussy than most, and particularly fresh, leaning on vegetables for substance.
- Asparagus, Goat Cheese and Tarragon Tart. Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
- Turmeric-Black Pepper Chicken With Asparagus. David Malosh for The New York Times. Food Stylist: Barrett Washburne. As flavorful as it is easy, this recipe from Ali Slagle is bright, fresh and impossibly fast.
- Sheet-Pan Gnocchi With Asparagus, Leeks and Peas. Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
- Lemony Orzo With Asparagus and Garlic Bread Crumbs. Julia Gartland for The New York Times. (Photography and Styling)
- Roasted Asparagus With Buttered Almonds, Capers and Dill. Andrew Scrivani for The New York Times.
- Sheet-Pan Pizza With Asparagus and Arugula. Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
SPRING ASPARAGUS SALAD WITH FETA RECIPE - FOOD & WINE
From foodandwine.com
- Fill a medium bowl with ice water. Using a sharp vegetable peeler, peel half of the asparagus lengthwise into ribbons. Transfer to the ice bath to chill until the asparagus curls, about 1 hour. Drain and gently pat dry.
- Meanwhile, fill a large bowl with ice water. In a medium saucepan of salted boiling water, blanch the remaining asparagus with the peas and edamame for 3 minutes; transfer to the ice bath to cool, then drain and pat dry.
- In a large bowl, whisk the mayonnaise with the lemon zest, lemon juice, thyme and garlic and season with salt and pepper. Add the asparagus ribbons, blanched vegetables and pea shoots, season with salt and pepper and gently toss to combine. Mound the salad on plates, sprinkle with feta and serve.
ASPARAGUS GRATIN: AN IRRESISTIBLY DECADENT SPRING SIDE ...
From cbc.ca
- Preheat oven to 375 degrees. Grease a 3-quart casserole dish and set aside until ready to use.
- In a large saucepan over medium-low heat, melt the butter. Whisk in the flour and continue whisking until the mixture begins to darken slightly, about 2 minutes. Add the garlic and mustard, followed by the milk and heavy cream. Season with salt and pepper. Whisk until mixture begins to thicken, about 5 minutes. Remove saucepan from heat and stir in 1 ½ cups of cheese. Pour mixture over the asparagus.
- In a separate small mixing bowl toss together the breadcrumbs, remaining olive oil, remaining cheese, salt and pepper.
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