Recipe: Warm Asparagus Spears with Pine Nuts

Nothing says spring like asparagus! Fresh from the garden, it's a true spring treat that is unlike anything else. Cooking it, however, can be tricky. The best way to do it is to keep it simple and let the unique flavor of the vegetable shine through.

Tender, but not overcooked asparagus is often a fine art. In these recipe, we steam the asparagus lightly before sautéing it with red wine vinegar. The final touch is chopped pine nuts sprinkled on top. Just a little goes a long way. This makes a great vegetarian side dish. If you're an Ovo-Lacto vegetarian, you can also vary the dish by adding a sprinkle of Parmesan cheese at the end.

Warm Asparagus Spears with Pine Nuts

Ingredients:

1 bunch of asparagus
1 tablespoon olive oil
1/2 tablespoon red wine vinegar
Salt and pepper
Chopped pine nuts

Directions:

• Cut or snap off the tougher ends of the asparagus stems and steam the spears for about 3 minutes.
• After the asparagus has steamed, heat the olive oil in a skillet over medium heat. Add the red wine vinegar and asparagus and sauté for about 2 minutes. 
• When the asparagus starts to brown slightly it’s ready. 
• Season it with salt and pepper and topped with chopped pine nuts.

Recipe: Roasted Asparagus Penne With Parmesan Garlic Butter

Mmmm...enjoy the spring flavor of asparagus in this simple and tasty pasta dish. Dressed with a quick butter and garlic dressing to let the flavor of the oven-roasted asparagus shine through, this dish couldn't be simpler - or more delicious! Serve with a crisp white wine such as a Riesling or Pino Grigio.

Roasted Asparagus Penne With Parmesan Garlic Butter
(Serves 4 -6.)

Ingredients:

1 bunch fresh asparagus, cleaned and cut into 1 inch pieces
3 tsp olive oil
1 pkg (8 oz) penne pasta
1 Tbsp sesame seeds
2 Tbsp butter, room temperature
1 garlic clove, minced
1/4 cup fresh grated Parmesan cheese
2 Tbsp fresh chives, chopped
salt and black pepper to taste

Directions:

• Preheat oven to 400 degrees.
• Put a big pot of salted water on the stove, and bring to a boil.
• While waiting for the water to come up to a boil, put asparagus on baking sheet, drizzle with the 3 tsp olive oil, sprinkle with salt and pepper, and use your hands to coat the asparagus pieces throughly.
• Put the asparagus in preheated oven for 10 to 13 minutes or until just starting to get a few specks of golden brown - don't let them get too soft or turn dark brown.
• During this time, cook the pasta until al dente; drain well, put back in the pot, cover, and keep warm.
• Check the asparagus; it should be almost ready to come out.  But, just before you remove the asparagus, sprinkle the sesame seeds over and put back in the oven just for 30 seconds to 1 minute, or until you can smell the sesame seeds; remove and set aside.
• Get out a big serving bowl and put the butter and garlic in and smash together with a fork until smooth and garlic is incorporated, then add the Parmesan cheese and mix again until combined.  
• Now pour the warm pasta into the bowl with the garlic-cheese-butter mixture and mix until pasta is coated, then pour the asparagus into the bowl, scraping in all the oil from the baking sheet, too.
• Toss, sprinkle with chives, taste for seasonings, salt and pepper if necessary, and serve warm.

Recipe: Fettucine With Lemony Asparagus & Salmon Sauce

This is another great recipe to use with fresh, home-made pasta. Fettucine is one of the easiest pastas to make at home - with or without a pasta machine. This simple recipe combines fresh asparagus with lemon and salmon, for a light-tasting but hearty meal with lots of flavor.

Fettucine With Lemony Asparagus And Salmon Sauce
(Serves 4-6.)

Ingredients:

Fresh fettucine (Photo credit: Wikipedia)

1 lb. pkg uncooked fettuccine
1 lb. fresh asparagus, trimmed and cut with angle into 1 1/2-inch pieces
1 lemon zested and juiced, in separate bowls
1 cup light cream
1 lemon cut into thin wedges
1 Tbsp olive oil
1 1/2 skinless wild-caught salmon fillet, cut into 1 1/2-inch chunks
1 oz. Parmesan cheese, finely grated

Directions:

• Bring a large pot of water to boiling and add 2 teaspoons salt, then add fettuccine, bring back to a boil, reduce heat and cook 3 minutes less than time directed on package, then add asparagus and cook 2 more minutes; Put colander in large bowl and drain spaghetti/asparagus through colander, reserving liquid; set aside.
• Into small bowl, put the lemon zest, add the cream, stirring to combine.
• Into another small bowl, squeeze the lemon juice.
• In the pot spaghetti was cooked in, add oil and salmon pieces, cooking over medium heat until salmon just turns opaque, about 4 or 5 minutes, stirring constantly.
• Add to the pot with salmon the pasta/asparagus, cream/zest mixture, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
• Over medium heat, cook a couple more minutes, until pasta is tender, but still al dente.
• If mixture seems too dry, ladle in a bit of the reserved pasta water, stir until sauce coats the pasta well, but doesn't get watery. Sprinkle on Parmesan cheese and toss.
• Serve hot in pasta bowls with lemon wedges and more Parmesan cheese if desired.

Recipe: Cheesy Grilled Chicken Cutlet Veggie Wraps

This fast and tasty grilled meal makes a great quick weeknight dinner, or a nice lunch for a lazy weekend afternoon. Simple and easy, just a few fresh ingredients make this a snap to prepare, and grilling in packets makes the cleanup just as easy - and it's low-carb too!

Cheesy Grilled Chicken Cutlet Veggie Wraps

(Serves 4.)

Ingredients:

4 chicken cutlets, pounded thin
1/2 cup Italian Dressing
4 slices Provolone cheese
1 lb fresh cleaned asparagus
1 red bell pepper, cleaned and sliced into thin strips

Directions:

• Prepare grill to medium-high heat.
• Put cutlets into a bowl with Italian dressing and toss to coat well.
• Tear off 4 big sheets of aluminum foil and lay on work surface.
• Lay out a cutlet on each foil sheet; top with cheese slices, then divide asparagus and the red bell pepper pieces evenly between the packets.
• Roll the cutlets up like a burrito over the vegetables, then roll up in the foil and seal tightly.
• Put the foil bundles on the grill over indirect heat, close grill, and cook for 20 to 30 minutes, turning over 2 to 3 times during the cooking time.
• Remove and let stand for several minutes, then unroll the foil and serve.

Recipe: Roasted Asparagus Penne Dressed With Parmesan Garlic Butter

Get creative with this tasty summery pasta recipe featuring the fresh sweet taste of roasted asparagus simply dressed with butter and Parmesan cheese - yum! Your dinner guests will think this gourmet meal took hours, but it's actually really simple and easy.

Roasted Asparagus Penne Dressed With Parmesan Garlic Butter
(Serves 4 to 6.)

Ingredients:

1 bunch fresh asparagus, cleaned and cut into 1 inch pieces
3 tsp olive oil
1 pkg (8 oz) penne pasta
1 Tbsp sesame seeds
2 Tbsp butter, room temperature
1 garlic clove, minced
1/4 cup fresh grated Parmesan cheese
2 Tbsp fresh chives, chopped
salt and black pepper to taste

Directions:

• Preheat oven to 400 degrees.
• Put a big pot of salted water on the stove, and bring to a boil.
• While waiting for the water to come up to a boil, put asparagus on baking sheet, drizzle with the 3 tsp olive oil, sprinkle with salt and pepper, and use your hands to coat the asparagus pieces throughly.
• Put the asparagus in preheated oven for 10 to 13 minutes or until just starting to get a few specks of golden brown - don't let them get too soft or turn dark brown.
• During this time, cook the pasta until al dente; drain well, put back in the pot, cover, and keep warm.
• Check the asparagus; it should be almost ready to come out.  But, just before you remove the asparagus, sprinkle the sesame seeds over and put back in the oven just for 30 seconds to 1 minute, or until you can smell the sesame seeds; remove and set aside.
• Get out a big serving bowl and put the butter and garlic in and smash together with a fork until smooth and garlic is incorporated, then add the Parmesan cheese and mix again until combined.  
• Now pour the warm pasta into the bowl with the garlic-cheese-butter mixture and mix until pasta is coated, then pour the asparagus into the bowl, scraping in all the oil from the baking sheet, too.
• Toss, sprinkle with chives, taste for seasonings, salt and pepper if necessary, and serve warm.

Healthly Spring Recipe - Crabby Asparagus Frittata

Here is a great one full of healthy, fresh, spring ingredients. For the healthiest meal, be sure to use fresh and organic ingredients where possible, and fresh farm eggs from pasture-raised poultry, as these contain the most Omega-3 fatty acids for heart and brain health, and are lower in cholesterol and full of additional vitamins. You'll be able to tell, as the yolks will stand tall, and be bright orange! (You can find more info on healthy eggs in our previous blog post here.)  For fewer people, this recipe can be easily cut in half or scaled down.

Crabby Asparagus Frittata

Eggs I (Photo credit: Keith Marshall)

Ingredients:
1 cup fresh asparagus, cut small
1 cup fresh mushrooms, sliced thin
1/2 cup green onions, chopped small
1/2 cup red bell pepper, cleaned and cut into thin strips
1/2 cup flaked crab meat
8 fresh eggs
1/4 cup water (or milk)
1 tsp dried Italian seasoning (or other mixed seasoning)
1/2 cup shredded mozzarella cheese
1 Tbsp grated fresh Parmesan cheese

Directions:

• Preheat oven to 375 degrees. Spray or rub oil into a 10 inch oven-proof skillet.
• Put skillet on stovetop burner set to medium-high heat. When skillet gets hot, add asparagus, mushrooms, onions and bell pepper and cook until just tender but still somewhat crisp. This will take about 4 or 5 minutes. Remove from heat.
• Add the crab meat and stir to combine ingredients.
• In a separate bowl, beat the eggs, water, and Italian seasoning until mixture is well blended, then stir in the mozzarella cheese.
• Pour this mixture over the crab and veggies in the skillet, just shaking the skillet a little to combine; do not stir.
• Put skillet back on stovetop over medium heat and cook just until eggs set up around the edges, about 5 to 6 minutes, then sprinkle with the Parmesan cheese.
• Bake in 375 degree oven until top is lightly browned, eggs are completely set, about 8 to 10 minutes.
• Remove from oven and let sit at room temperature for 3 to 5 minutes, then serve by cutting into wedges.

Serves 4 to 6 people depending on whether this is served as a dinner, breakfast, or lunch, and whether or not you're serving with sides.

Recipe - Asparagus Salad With Cucumbers & Fresh Herbs

Here's a healthy and elegant salad which will suit the most gourmet occasion, but is quick and easy to prepare. Combining the flavors of spring and early summer, with the tang of fresh herbs, lemon juice, and mustard, it's also low in fat, and high in flavor and fresh healthy ingredients. Try this one at your next event or special company dinner, and be prepared to wow the diners!

Asparagus Salad With Cucumbers & Fresh Herbs

Ingredients:

Cucumbers (specifically, Gherkins) gathered for pickling. (Photo credit: Wikipedia)

3 lbs freshly picked asparagus, trimmed
1 bunch green onions
3 cups fresh small cucumbers (pickling or gherkin sized), scrubbed clean
1 Tbsp fresh parsley
1 Tbsp fresh chervil
1 Tbsp fresh chives
1 Tbsp fresh mint
2 tsp fresh tarragon

Dressing: 
3 Tbsp fresh lemon juice
1 Tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp kosher salt
1/2 tsp freshly ground black pepper
3/4 cup light olive oil

Directions:

• Fill a large pot with water and salt and bring to a rapid boil.
• Meanwhile, prepare an ice bath in a large bowl with ice and water and set in sink.
• When water boils, quickly cook asparagus until just crisp-tender, only about 1 to 2 minutes. Remove and quickly put in ice bath to cool and stop cooking. Drain well and set aside.
• Chop green onions and put in large bowl.
• Scrub cucumbers, trim ends, cut lengthwise, then slice thin and add to bowl with onions.
• Add all the fresh herbs to the bowl and mix together well; keep cool.
• Make dressing by whisking together the lemon juice, red wine vinegar, mustard, salt, and black pepper, then slowly start streaming in oil, whisking steadily, until dressing is creamy.
• Pour dressing into onion cucumber bowl and toss to combine.
• Arrange the asparagus on salad plates and spoon the dressed onion cucumber mixture over the top.  
• Taste and salt if desired.

More Healthy Cooking Recipes:
   

Easter Recipe-Cheesy Asparagus Souffle

Here is a great one for your Easter brunch or dinner. It incorporates eggs with lots of fresh veggies, and it's low-carb as well, to help balance out some of those starchier casseroles and rolls on your Easter table. Feel free to substitute or add other veggies like spring greens - arugula or spinach would work well - or broccoli, for a slightly different twist.

Doubly Cheesy Asparagus Souffle

(Photo credit: Wikipedia)Ingredients:

1 Tbsp vegetable oil
1/4 cup diced onion
1 medium yellow squash, sliced into 1/4 inch thick circles, then cut in half
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup roasted red peppers, cut into thin strips
2 Tbsp green onion tops, chopped
6 eggs
1/2 tsp kosher salt
1/4 tsp black pepper
pinch ground nutmeg
1 cup shredded Swiss cheese
1/2 cup shredded fresh Parmesan cheese

Instructions:

• Preheat oven to 400 degrees.
• In a large skillet over medium heat, put the oil, onion, yellow squash, and asparagus; cook, stirring frequently, until fork tender but still slightly crisp.
• Remove skillet from the stove and add the roasted red peppers and green onion tops, stir, then put a bowl and set aside and let cool.
• In a large bowl, put the eggs, salt, pepper, and nutmeg and whisk together; add the cheese, tossing to combine, then add the cooled squash and asparagus and stir together. 
• Prepare a loaf pan by spraying with a cooking spray, then cut parchment paper to fit, line the bottom of the loaf pan with it and spray the parchment paper surface with more cooking spray.
• Pour the mixture into the prepared loaf pan, cut another piece of parchment paper to fit the top, spray the parchment paper with cooking spray, and lay over the top of the mixture.
• Place the loaf pan in a larger baking dish on the center rack in the oven, then pour hot tap water into the bottom dish so it comes halfway up the loaf pan.
• Bake in the preheated oven for about 1 hour (or a little more) until the middle bounces back when touched. Test with a toothpick stuck in the middle; if it comes out dry, the souffle is done.
• Remove and let cool at room temperature for 10 minutes, then loosen the edges by running a thin knife around the edges, tip over and slowly slide out of loaf pan, remove parchment paper pieces.
• Slice and serve warm.