Orzo Salad with Asparagus and Tomatoes

Tags

artichokes, asparagus, feta, orzo, salad, side dish, tomato

This snowy, coldness is getting on my nerves. I don’t want to be stuck inside any more. I am craving some “trail therapy” and the smell of the woods. Fresh produce and the bright flavors of spring. Until then, I will just do my best to create the illusion of such things. This salad reminds me of summer picnics and my gardening. How many more days until spring??

Orzo Salad with Asparagus and Tomatoes

• 12 oz. orzo
• 1 bunch fresh asparagus with woody ends removed
• 1 pint grape or cherry tomatoes, halved
• Marinated artichoke hearts, halved
• 2 Tbs. fresh parsley, minced
• Kosher salt
• Fresh ground pepper
• Feta
• Vinaigrette of preference (bottled or homemade)

Bring a pot of water with salt added to a boil. Cook the orzo per package directions. Drain and set aside to cool.

Preheat oven to 350 degrees. On a cookie sheet, add the asparagus. Season with olive oil, salt and pepper. Roast until just turning bright green. Remove from the oven and cut into 1 inch pieces.

In a bowl, combine the orzo, asparagus, tomato halves, feta, parsley, and vinaigrette. Toss until evenly mixed. Taste and adjust seasonings as needed. Can serve room temperature or cold. Serves 6.

Advertisement

Cheese Ravioli with Asparagus and Walnuts

Tags

asparagus, cheese, Italian, main dish, pasta, pesto, vegetarian, walnuts

I love this recipe because it is delicious, quick, cheap, and easy….. That’s what she said!

Cheese Ravioli with Asparagus and Walnuts

• 20 frozen cheese ravioli
• 1/2 bundle of fresh asparagus, lightly roasted in the oven
• 1/4 cup English walnuts, toasted and roughly chopped
• 1/8 cup pesto
• Parmesan cheese to garnish

Cook ravioli according to package directions. Drain and return to saucepan. Add the asparagus, walnuts, and pesto. Toss to coat. Garnish with Parmesan cheese. Serves 2.

Bacon and Asparagus Pasta

Tags

alfredo, asparagus, bacon, food, Italian, main dish, pasta, quick

Here is a quick pasta dish I threw together using the ingredients in my fridge. It took no more than 20 minutes. A perfect dish for a work night meal.

Bacon and Asparagus Pasta

• 1/2 lb raw bacon, diced
• 1 lb asparagus, woody stems removed
• 3 garlic cloves, minced
• 1/2 lb pasta of your choice
• Alfredo sauce
• Parmesan cheese to garnish

In a skillet, saute the chopped bacon until crispy. At the same time, cook the pasta in salted water until al dente. Drain off all but a tablespoon of bacon grease. Add the asparagus and garlic; saute until the asparagus is bright green and tender. Combine the crispy bacon, asparagus, pasta, and the desired amount of alfredo sauce. Heat until warmed through. Garnish with Parmesan cheese. Serves 2 to 3.

Roasted Asparagus and Mixed Pepper Salad

Tags

asparagus, bell pepper, gluten free, mustard, onion, salad, vegetarian

Nearly three years ago my family spent Easter in Oak Ridge TN. Sadly it wasn’t the happy family gathering one would expect. We had gathered at my grandparent’s home to surround my grandfather with love as he slowly died of lung cancer. We were emotionally drained and meal planning was not even a thought, much less a priority. A lovely neighbor, Caramia, prepared us a delicious meal. One of the dishes she brought was this salad. It was so fresh and the bright flavors helped us break through our fog of grief for a brief moment. We actually managed to enjoy the meal, despite the sadness in the air. Perhaps it was because her kindness reminded us that there was goodness in the world just outside our walls. Every time I fix this salad I am reminded of Caramia and the importance of giving to others while they grieve. I am reminded of how much I miss my grandfather and I rejoice that I was blessed to have him in my life.

Roasted Asparagus and Mixed Pepper Salad

• 1 1/2 pounds fresh asparagus, trimmed and cut into thirds
• 1 red and orange bell pepper, seeded and sliced
• 1/4 cup olive oil
• 1 large red onion, cut into strips
• 1/4 cup toasted almond slices
• 1/2 cup grated Parmesan cheese
• 1/3 cup olive oil
• 3 tbsp Dijon mustard (GF)
• 3 cloves garlic, minced
• 2 tsp lime juice
• 2 tsp sugar
• Hot sauce to taste

Preheat oven to 400 degrees F. Arrange the asparagus and peppers in a single layer on the baking sheet and gently coat with a bit of olive oil.  Roast 8 to 10 minutes or until tender, turning half way through to prevent burning. Remove from heat and cool completely.

In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese (if you are making this in advance, don’t add the Parm until you are about to serve it). In a separate bowl, mix the 1/3 cup olive oil, Dijon mustard, garlic, lime juice, sugar, and hot sauce. Pour over the salad, and toss to coat. Refrigerate then serve.

Oven Roasted Asparagus

Tags

asparagus, garlic, gluten free, olive oil, oven roasted, side dish, Southern, vegetarian

For that Easter dinner you are already planning. I just wish my asparagus was producing. Instead it is snowy and in the low 30s. Spring can’t come quick enough!

Oven Roasted Asparagus

• 1 bunch small stemmed asparagus, trimmed and washed
• 3 garlic cloves, microplanced
• Olive oil
• Salt and pepper to taste

Preheat oven to 400 degrees. Place the asparagus on a baking sheet. Drizzle with olive oil and add garlic, salt, and pepper. Toss to cover. Bake for 10 to 12 minutes or until the asparagus is bright green. Serves 3 to 4.

Asparagus with Shallot, Caper and Balsamic Relish

Tags

asparagus, food, relish, side dish, spring, vegetable, vegetarian

I love spring because it brings cheap asparagus to the markets for weeks. Asparagus is one of my favorite vegetables and I am always on the lookout for new ways to prepare it.

In the past, I have prepared it these ways:

With easy Blender Hollandaise Sauce

In Spring Ribbons Salad

In the Spicy Pork with Asparagus and Chile stir fry

With Balsamic Butter Sauce

How do you prepare this delicious spring treat?

Asparagus with Shallot, Caper and Balsamic Relish

• 1 pound of asparagus, trimmed
• 1/8 cup mild extra-virgin olive oil
• 1/8 cup good quality balsamic vinegar
• 1/2 medium shallot, finely chopped
• 2 tablespoons capers, chopped
• Salt and pepper to taste

Oven roast or steam the asparagus. While the asparagus is cooking, combine the relish ingredients well. Spoon over the warm asparagus. Serves 2.

Easy Blender Hollandaise Sauce

Tags

asparagus, blender, easy, food, hollandaise sauce

I shuddered at the thought of making hollandaise sauce before this recipe. Even the name seems so much more up-scale and gourmet than I can even begin to be. Who has the time/desire to whisk into oblivion? That constant adjusting of heat to avoid scrambling your eggs instead of fluffing them. Too much for me, I said to myself. Leave that to the pros.

Then Cecilia at the Kitchen’s Garden posted this. She is a busy working woman with no time for all that whisking. Too many animals, asparagus beds, and other farmy projects to spend time on a sauce. Her taste is very good; if she approves of it, I knew it was sure to be good.

I was not let down.

Easy Blender Hollandaise Sauce

• 3 egg yolks (I used farm fresh eggs, which have a much better yolk color!)
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne
• 10 tablespoons melted unsalted butter (if using salted butter, skip the added salt)

In a blender, place the egg yolks, lemon juice, salt, and cayenne. Blend at high speed for about 20 to 30 seconds, until you see the eggs changes color (they become lighter). Slowly drizzle the hot, melted butter into the eggs all the while running the blender at the lowest speed possible. Be sure to cover the mouth of the blender because it will tend to splatter everywhere. After the butter is added, blend another 10 seconds or so to be sure everything is incorporated. Makes about a cup. Serve over asparagus or eggs benedict.

Spring Ribbons Salad

Tags

asparagus, avocado, food, grapefruit, salad, spring

Thanks to Just a Smidgen for this lovely spring salad (the one below is a variation of the original). I love asparagus and am always looking for new ways to eat it. I had never had it raw before today. I really like the flavor and crisp texture. The citrus adds a nice pop and the avocado a smooth, buttery-ness. The dressing is simple and a nice change from my usual vinaigrettes.  I hope you enjoy this salad as much as I did.

Spring Ribbons Salad 

Dressing:

• 1/2 tsp kosher salt
• 2 cloves garlic, finely minced
• 1/2 cup plain yogurt or low fat sour cream
• 1/3 cup olive oil
• 3-4 tbsp fresh lemon juice
• 1 tsp sugar
• Chives, as desired

Salad:

• 1/2 head butter lettuce (I used spinach since that is what I had on hand)
• 1 grapefruit, segmented
• 1 avocado, cut into chunks
• 1/2 cucumber, sliced thinly
• 4 radishes, sliced thinly
• 1/2 bunch asparagus, shaved thin with a peeler

Combine the dressing ingredients, whisking smooth.

On a plate, place the lettuce. Top with segmented grapefruit, avocado, cucumber, radish slices, and asparagus shavings. Drizzle dressing over salad. Serves 3.

Spicy Pork with Asparagus and Chile

Tags

Asian, asparagus, chile, Dinner, food, stir-fry, Supper

This recipe comes from Bon Appetit, though my version below is somewhat different. I usually adjust to what I have in the pantry or our preferences. I really like that the pork is tender, lean- not grisly like beef or dry like turkey can be. It is not the typical go-to ground meat. and is probably under used in most kitchens. I intend on using it more in the future.

Spicy Pork with Asparagus and Chile

• 3 tbsp soy sauce, divided
• 1 tbsp rice wine or chicken broth
• 2 tsp cornstarch
• 12 ounces ground pork
• 3 tsp Asian sesame oil, divided
• 12 ounces thin to medium asparagus spears, trimmed, cut on extreme diagonal into 1/2- to 3/4-inch pieces
• 1/2 can baby corn
• 1 can sliced mushrooms
• 1 tbsp garlic chili sauce
• 1 tbsp minced peeled fresh ginger
• 2 tbsp oyster sauce
• 1 tsp honey
• 2 green onions, thinly sliced on diagonal

Whisk 1 tablespoon soy sauce, rice wine, and cornstarch in medium bowl. Add pork; toss to blend. Heat 2 teaspoons oil in heavy large wok or deep skillet over high heat. Add asparagus, chile sauce, and ginger. Toss until asparagus is crisp-tender, about 3 minutes. Using slotted spoon, transfer asparagus mixture to plate. Add remaining 1 teaspoon oil to wok. Add pork mixture and stir-fry until browned, using spoon to break up pork into small pieces, 2 to 3 minutes. Return asparagus mixture to wok. Add baby corn and mushrooms. Add remaining 2 tablespoons soy sauce, oyster sauce, and honey; stir-fry until pork is cooked through, adding water by tablespoonfuls if dry, about 2 minutes. Add green onions; toss to incorporate. Garnish with cilantro leaves if desired.

Asparagus and Beef Rice Bowl

Tags

Asian, asparagus, beef, blogger, Dinner, main dish, novel, stir-fry, Supper

This week I read a novel called How to Be An American Housewife by Margaret Dilloway, a fellow wordpress blogger. It was fantastic (you totally should read it!!) and put me in the mood for Asian food. A quick search of one of my favorite bloggers revealed a great recipe- Asparagus and Beef Rice Bowl. This is of course a slight variation (does anyone every really follow the recipe exactly?).

Asparagus and Beef Rice Bowl

• 1 tablespoon sesame seeds
• 1/2 tsp sea salt
• Crushed red pepper flakes
• 3/4 pound cubed beef (I used stew meat)
• 1/4 cup soy sauce
• 2 tbsp sesame oil, divided
• 2 green onions, finely chopped or 2 tbsp diced red onion
• 1 tbsp hoison sauce
• 1 tablespoon sherry (or sake if you have it)
• 2 garlic cloves, minced
• 10-15 asparagus spears, trimmed
• 5 large white mushrooms, sliced
• 2 teaspoons extra virgin olive oil
• 2 cups freshly cooked white rice (I used half low-sodium beef broth and half water)
• 2 tbsp coarsely chopped cilantro
• srirachi to taste

Toast sesame seeds in small skillet over medium heat until golden brown, stirring often, about 3 minutes. Transfer sesame seeds to small bowl to cool. Add salt and crushed red pepper. 

Whisk together soy sauce, one tablespoon sesame oil, hoison sauce, onions, garlic, sherry. Toss beef in soy mixture. Let marinate at room temperature 30 minutes, tossing occasionally.

Bake asparagus at 350 degrees on a baking sheet until tender, about twelve minutes. Sprinkle sesame salt over; drizzle with remaining tablespoon sesame oil, toss to coat.

Brush griddle or frying pan with extra virgin olive oil. Using just enough marinade to coat the beef, cook meat and mushrooms until done, about five minutes.

Divide warm rice between two bowls. Top with asparagus, then beef. Top with cilantro and sriracha, if desired.