*Asparagus Cooking Tips v.2
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1. Preheat oven to 425. Combine 1lb asparagus,
2 Tbsp olive oil, 1/8 tsp kosher salt, and 1/8 tsp pepper
Bake at 425 for 9 minutes.
Heat a large skillet over medium heat.
Add 1.5 tsp olive oil; swirl to coat.
Add 1.5 C sliced sweet onions; saute for 6 minutes.
Stir in 1 Tbsp balsamic vinegar, 1 tsp thyme, and
1/8 tsp kosher salt.
Top asparagus with onion mixture and
1 oz crumbled blue cheese.
2. Combine 2 Tbsp minced fresh basil, 1 Tbsp fresh
lemon juice, 1 Tbsp olive oil, 1/2 tsp fresh thyme,
3/4 oz pitted Castelvetrano & 3/4 oz pitted Kalamata
olives, 1/2 anchovy fillet and 1 clove garlic.
Pulse in a food processor to combine.
Heat 1 Tbsp olive oil on medium-high flame.
Add 1 lb asparagus and sautee for 6 minutes.
Sprinkle with pepper and top with tapenade.
3. Bake 1lb asparagus and 1 very thin prosciutto slice
at 425 for 9 minutes.
Microwave 1 C frozen peas, 1/3 C chicken stock,
and 1 tsp butter on High for 2 minutes.
Pulse pea mixture and 1.5 Tbsp mint in
Top asparagus with pea mixture.
Crumble prosciutto over top.
4. Heat a large skillet over medium-high heat.
Add 2 tsp grapeseed oil; swirl to coat.
Add 1 lb asparagus; cook 5 minutes, stir occasionally.
Add 1 C thinly sliced red bell pepper,
1/4 tsp smoked paprika, 1/4 tsp pepper,
and 1/8 tsp kosher salt; cook 2 minutes.
Top with 1 oz shaved Manchego cheese.
5. Combine 1lb asparagus, 2 tsp olive oil,
1/4 tsp pepper, and 1/4 tsp kosher salt
on a baking sheet; bake at 425 for 9 minutes.
Melt 1 tsp butter in a skillet over medium-high heat.
Add 1.5 oz sliced shitake mushrooms; saute 3 min.
Stir in 2 Tbsp chopped & toasted hazelnuts,
2 Tbsp dry white wine, and 1/2 tsp fresh thyme;
cook 1 minute.
Stir in 1 Tbsp creme fraiche.
Top asparagus with mushrooms.
6. Preheat oven to 425.
Place 1.5 C halved grape tomatoes
& 1 Tbsp Olive oil on baking sheet; toss.
Bake at 425 for 4 minutes.
Add 1lb asparagus; bake 9 minutes.
Top with 1 Tbsp balsamic vinegar,
1/4 tsp kosher salt, 1/4 tsp pepper,
1oz crumbled feta cheese.
All Recipes Serve 4.