*Asparagus Cooking Tips v.2
|
There are currently no
products
in
this category.
Asparagus Cooking Tips v.2
Printer Friendly Version
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 food processor. 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.
|