Asparagus
252 recipes found
Asparagus Soup With Ricotta Crostini
In this puréed vegetable soup, asparagus and leeks are thickened with rice, which adds both body and a slightly nubby texture to the bowl. Little is wasted in the preparation; asparagus ends and leek tops that might otherwise be thrown away are simmered into a delicate broth that serves as the foundation for the other flavors. You can skip the ricotta crostini but some kind of crunchy contrast – plain buttered toast, breadsticks or crackers – makes a nice counterpart on the side.
Patricia Wells' Asparagus Braised with Fresh Rosemary and Bay Leaves
This braised asparagus recipe is a vegan, 5-ingredient treatment for asparagus with a sneaky way of bringing out its sweeter side.
Barley and Herb Salad With Roasted Asparagus
When fat stalks of asparagus come into the markets, what better thing to do with them than roast or grill them? What’s more, the California chef and teacher John Ash, demonstrating a recipe at the recent “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley – an event that bridges health care, nutrition science and cooking – insists that not only does asparagus taste better when it’s not cooked in or near water, but also that it doesn’t cause that distinctive odor in urine many people experience after eating it. I can’t vouch for the latter claim, but asparagus is intensely delicious when you roast it And it’s a beautiful addition to this lemony mix of barley and herbs. For the herbs, I like to mix sweet (tarragon, chives) with bitter (parsley, marjoram, thyme). Cooked barley will keep for 3 days in the refrigerator and can be frozen. The dressed grains will be good for 2 to 3 days.
Grilled Sardines and Asparagus With Citrus, Chiles and Sesame
Goat Cheese and Asparagus Omelet
I'm not a fan of eggs; however, my husband is so we experiment with many different ingredients in our omelets. This one is one we make again and again. If making for a crowd, we'll scramble the eggs and slice the asparagus into one inch pieces. Quantities are approximate; use however much asparagus you have or as much goat cheese as you like.
Asparagus with Poached Eggs
There's something about spring. Maybe it's the sunshine, the emergence from winter, the blooming flowers... or maybe it's the asparagus. I get giddy when these little guys arrive (US-grown & organic) on the produce shelves. I use them any which way I can, but this is definitely a crowd-pleaser, perfect for weekend brunch, or even an elegant weekday breakfast. Easy to double or even triple for entertaining.
Mint Pea Barley Risotto With Oyster Mushroom, Leeks And Roasted Asparagus
I used three color Asparagus for this recipe!
Asparagus and Parsley Pasta
Italian pasta accompanied by tender asparagus and vivid parsley will make a lovely dinner for you and your family!
Heavenly Poached Eggs ovah Asparagus
A wonderul summery light and delishious anytime meal !
Chopped Eggs on English Muffins with Asparagus and Cheese Sauce
This is a dish I make for my family or friends for brunch, particularly at Easter time. It's also a filling, inexpensive "breakfast for supper" dish and is a great way to use up extra eggs.
Asparagus With Gremolata, Lemon and Olive Oil
This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy — and it only takes a few minutes to put together.
Asparagus With Anchovies and Capers
This is a common springtime dish in Italy and in a neighboring region of Croatia, Istria, where it’s made with wild asparagus that is thinner than a pencil. If you can find thin spears at your farmers’ market, use them. The recipe is inspired by a dish in Carol Field’s "Italy in Small Bites."
Roasted Asparagus with Balsamic Brown Butter
My mom found this recipe in a magazine several years ago and has used it to convert many former asparagus haters (including herself!). I love it for its simplicity- you can throw it together in 15 minutes flat- and sheer addictiveness- you'll be putting the sauce on everything.
Grilled Cheese with Asparagus
Grilled cheese is never ordinary. Even if it is a hamburger bun turned inside out and grilled with white American cheese it can be the right thing at the right time. It is damn near the perfect foil for all kinds of flavors and it is just waiting for the imagination to take it for a magic culinary ride. There are no rules just things you might want to consider. Country style loaves are great but often when grilled they want to cut the top of your mouth, or at the very least act as sand paper on bare skin, the option is a potato country loaf which is going to be tender and grill up nicely. The idea of using anything other than butter is somewhat appalling but you could see olive oil as an agreeable option on the right occasion, even rendered animal fat could be a good choice. Pan choice of course is important and cast iron always works well as does medium heat. Medium heat takes longer but it will in most cases assure melty gooey cheese and a good brown crust with a good crunch.
Proscuitto-Wrapped Asparagus
This recipe was selected for The New York Times "Reader's Recipes: The Potluck" (Oct. 6, 2010) by food52.
Shrimp Asparagus Pasta
A very nice spring time meal, this shrimp and asparagus pasta recipe is ready in minutes! You'll need spaghetti noodles, olive oil, garlic, salt and pepper.
Grilled Asparagus with lemon and garlic
This is a personally created recipe, though the basic flavors are pretty standard. It has been a success at many a barbecue.
Asparagus Frittata
This frittata is not only easy to make, but you can vary the ingredients to whatever you have on hand - change the vegetables and the cheese to reflect what you have in your fridge!
Roasted Asparagus
Roast asparagus this way, and it becomes positively juicy. You’d think one pound would be enough for four people, but the thick stalks — the best kind to use — are really irresistible. Err on the side of extravagance, and polish up any leftovers for lunch the next day.
Risotto With Asparagus, Fresh Fava Beans and Saffron
Fava beans top my list of spring favorites. The 15 minutes that it will take you to shell and skin these high-protein, high-fiber treasures is time well spent, because their season is, sadly, a short one. A warning, though: fava beans are toxic to individuals with favism, caused by an inherited blood enzyme deficiency. Be cautious when trying fava beans for the first time.
Asparagus, Bean and Pistachio Salad
Summer Night's Salad
This salad is light but fulsome, a scoop of punched-up tuna paired with the summer's best greens and some carefully considered vegetables. Serve a soft cow or goat's milk cheese on the side with some crusty bread and a crisp, chilled rosé to cut into it all. The goal is this: On a sweltering night, dinner must leave enough room for fresh peaches and vanilla ice cream, a fitting reward for finishing your vegetables.
Risotto With Asparagus And Prosciutto
