Tag: asparagus
Pasta with Roasted Tomatoes, Asparagus & Broccolini with Toasted Breadcrumbs
Another pasta dish but completely different from yesterday… this has spring vegetables and is topped with the most delicious toasted breadcrumbs…
- 1 lb plum tomatoes, cut in half and seeds scooped out
- Drizzle of extra virgin olive oil
- Salt
- Pepper
Preheat oven to 250 degrees F.
Place the tomatoes face down on a lined cookie sheet. Drizzle the oil and sprinkle salt and pepper. Roast them for 3 hours until soft. Let cool and scrape off any lose skin. Chop the tomatoes and set aside.
- 1 bunch asparagus, trimmed
- 1 bunch broccolini, trimmed and sliced in half
- Drizzle of extra virgin olive oil
- Salt
- Pepper
Preheat oven to 350 degrees F.
Transfer the vegetables to a lined cookie sheet. Drizzle the olive oil and sprinkle salt and pepper and roast for about 30 minutes. Take out and keep aside.
- ½ pound cooked pasta plus 1 cup of pasta water, penne or any kind
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 large shallot, chopped
- 2 garlic cloves, grated
Heat a large frying pan with the olive oil and butter. Add the shallot and garlic. Saute on medium heat for 2 to 3 minutes. Add the tomatoes and pasta water. Bring to a boil and simmer for a minute. Add the pasta and the vegetables. Mix well and season accordingly.
Toasted Breadcrumbs
- 1 tablespoon extra virgin olive oil
- 1 cup panko breadcrumbs
- 1 garlic clove, crushed
- 1 teaspoon salt
- ½ cup parsley, chopped
- 1/3 cup grated Parmigiano Reggiano cheese
Heat a medium frying pan with the olive oil. Add the breadcrumbs and garlic with the salt. Saute on medium heat, stirring constantly, making sure the breadcrumbs don’t burn. Saute for 3 to 4 minutes and keep aside and let cool. Once cool, add the parsley and cheese. Mix well and top the pasta before serving.
Parsley Pesto Pasta with Roasted Asparagus
When I think of spring, I think of asparagus and I think fresh green pesto. This pasta dish is a combination of both. I made a delicious parsley pesto which is very easy to make. I paired it with delicious roasted or grilled asparagus. It is a great side dish or a meal!
- 2 cups fresh parsley
- 2 garlic cloves
- 1/3 cup pistachios
- Juice of half lemon
- ¼ to ½ cup extra virgin olive oil
- 2 teaspoons salt
- ½ cup grated Pecorino Romano
Transfer the parsley, garlic, pistachios and lemon juice to a food processor. Process till a smooth paste begins to form. With the top open, drizzle the oil till the pesto begins to form. Transfer to a small bowl and add the salt and cheese. Check for seasonings.
- 2 bunches asparagus
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
Preheat oven to 350 degrees F.
Cut the ends off the asparagus and cut the tops into 2 inch pieces. Transfer to a lined cookie sheet. Drizzle olive oil and sprinkle salt. Mix well and roast in oven for 30 minutes for till golden brown. Take out and keep aside.
- ½ pound pasta, cooked al dente with 1 cup pasta water saved
Transfer pasta to a large frying pan. Add the pesto and the saved pasta water and stir over low heat till all the ingredients have come together. Fold in the roasted asparagus and check for seasonings. Serve with grated cheese.
Golden Beets and Asparagus Salad with Kalamata Olives and Feta Cheese
- 4 to 5 golden beets, ends cut off and wrapped in aluminum foil
- 2 bunches asparagus, ends cut off and washed
- 1 tablespoon extra virgin olive oil
- Salt
- Pepper
Preheat oven to 375 degrees F.
Roast the beets for an hour in the oven. Take the foil off and peel the beets and cut into one-inch pieces. Keep aside.
Place the asparagus tips onto a lined cookie sheet. Drizzle the oil, salt and pepper. Mix well and roast in the same oven for 30 minutes or till the asparagus is soft and golden brown. Keep aside.
- ½ cup feta cheese, crumbled
- ½ cup kalamata olives, sliced
- 1 teaspoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1 teaspoon white wine vinegar
- Pepper
Add the mustard to a small bowl. Add the white wine vinegar and pepper. Drizzle the olive oil while whisking well.
Place the beets and asparagus in a serving bowl. Pour the mustard sauce and mix well. Add the cheese and olives. Serve room temperature.
Shrimp Asparagus Bok Choy with Sweet Chili Sauce
A yummy Chinese inspired recipe with delicious asparagus!
Sweet Chili Sauce
- ½ cup rice vinegar
- 1 cup water
- 1 tablespoon sugar or honey
- 3 garlic cloves, grated
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons Shao Hsing Hua Tiao cooking wine (cooking sherry will do)
- 2 tablespoons fish sauce
Transfer the vinegar, sugar, garlic, pepper flakes, cooking wine and fish sauce to a small saucepan. Bring to a boil and simmer on a lower heat for about 7 to 8 minutes until the mixture is reduced by half. Check for seasonings and keep aside.
- 1 pound medium shrimp, cleaned and deveined
- 2 teaspoons salt
- 1 tablespoon cornstarch
- 3 tablespoons extra light olive oil
- 1 bunch bok choy, chopped
- 1 bunch asparagus, trimmed and cut in 2 inch pieces
- 3 garlic cloves, grated
- 1 inch ginger, grated
Sprinkle the cornstarch and salt all over the shrimp. Mix and heat a wok like pan with the oil. Brown the shrimp on both sides in 2 to 3 batches- briefly. Take the shrimp out and set aside. Reheat the pan and add the garlic and ginger. Saute on medium heat and add the vegetables. Saute for 3 to 4 minutes. Add the shrimp and the chili sauce. Bring to a boil and simmer till the shrimp is cooked through. Serve with brown rice.
Ancho Chili Grilled Chicken with Vegetables
Another yummy chicken recipe:
- 4 chicken breast cutlets
Marinade
- 2 teaspoons ancho chile powder
- Juice of one lemon
- 2 teaspoons salt
- ¼ cup extra virgin olive oil
Mix all the ingredients in a small bowl and add it to a zip lock bag with the chicken pieces. Marinate overnight or for at least 2 hours. Grill till done but not overcooked.
Grilled Vegetables
- 1 bunch asparagus, trimmed
- 1 red pepper, sliced
- 1 vidalia onion, sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon ancho chili
Transfer the vegetables in a large bowl. Add the oil, salt and ancho chili. Mix well and marinate for an hour at room temperature. Grill with the chicken and serve.
Grilled Vegetables with Cilantro Chimichurri Sauce
These grilled vegetables were absolutely delicious!! The delicious chimichurri sauce brought them to a whole new level…
- 3 to 4 potatoes, sliced
Transfer the potatoes to a medium pan and top with water. Bring to a boil and drain and let cool.
- 1 bunch asparagus, ends cut off
- 2 to 3 red peppers, sliced
- ¼ cup chimichurri sauce
- Salt
- Pepper
Transfer the vegetables including the potatoes to a medium bowl. Add the chimichurri sauce, salt and pepper. Toss well and grill on till all vegetables are golden brown. Serve with steak.
Grilled Asparagus and Corn Salad with Whole Lemon Vinaigrette
Yummy summer salad!
- 1 bunch asparagus, ends trimmed and cut in half
- 2 tablespoons extra virgin olive oil
- Salt
- Pepper
Place the asparagus into a bowl. Add the olive oil, salt and pepper. Toss and grill till golden brown. Transfer to a serving bowl.
- 2 to 3 fresh corn on the cob, the kernels taken off
Add the fresh corn to the bowl with the asparagus.
Lemon Vinaigrette
- 1 large or 2 small lemons, washed, cut in quarters and seeds taken out
- ½ cup extra virgin olive oil
- ¼ cup water
- 1 teaspoon salt
- ½ teaspoon pepper
- Parmigiano Reggiano cheese
Place the lemons, oil, water, salt and pepper into a blender. I used my vitamix but any blender can be used. If using a regular blender, the mixture may need to be strained. Blend the ingredients till a smooth dressing is formed. Taste for seasonings. Add about ½ a cup to the asparagus and corn. Toss well and garnish with grated Parmigiano Reggiano cheese.