Air Fryer Asparagus

 Asparagus

olive oil

garlic salt

Toss together with Asparagus in the fryer.

 

Put parchment paper on bottom of fryer.  Set to 400 degrees for 2 minutes. 

Recipe:  six sisters stuff

Shrimp and Aspargus in Foil Packs

 Cooked together in individual foil packs.  Cook them on the grill or in the oven.

1 1/2 lbs large (21/25) shrimp, peeled adn deveined

2 Tbsp chicken broth

4 tsp minced garlic (4 cloves)

2 tsp lemon zest

salt and freshly ground black pepper

6 Tbsp butter, diced into small cubes

1 1/2 Tbsp fresh lemon juice

2 Tbsp chopped fresh parsley

1 lb medium thickness asparagus, ends trimmed.  

Preheat a grill to medium-high heat (about 400-425 degrees).  Cut 4 sheets of 14 by 12 inch heavy duty aluminum foil then lay each piece separately on countertop.

Divide shrimp among packs near center then place asparagus to one side of the shrimp (going along the long direction of the foil).  Pour 1/2 Tbsp chicken broth over each.  Sprinkle over garlic (1 tsp per packet) and lemon zest then season with salt and pepper.  

Divide butter pieces evenly among packets layering them over the shrimp and asparagus.  Wrap packets in and crimp edges together then wrap ends up (don't wrap too tight- keep a little extra space inside for heat to circulate), Grill sealed side upward,unitl shrimp has cooked through, about 9-10 minutes.  Carefully unwrap then drizzle with lemon juice (or just serve with lemon wedges for spritzing) and sprinkle with parsley.  

Oven Roasted Asparagus with Garlic and Parmesan Cheese

asparagus, washed, dried, snapped

olive oil

garlic, minced

Parmesan cheese

kosher salt

pepper

 

Using a baking dish with sides add ingredients and mix together with the asparagus.  Separate each asparagus piece before roasting.  Bake for 8-10 minutes.

 

Recipe:  favorite family recipes 

Corn and Asparagus Salad

 6 ears of corn

bunch of asparagus

1 red onion, chopped small

1/4 cup fresh basil leaves, chopped small

1/2 cup sugar

1 cup rice wine vinegar

salt and black pepper

Cook the corn for 3 minutes, set in an ice bath.  Cook the asparagus for 1 minute, set in an ice bath.  Meanwhile, mix the marinade together in a mason jar, red onion, basil leaves, sugar, rice wine vinegar, salt and pepper.  Set aside or even make a day ahead.  

Cut the corn off the ears using a knife.  Cut the asparagus into 1 inch pieces.  Add both to a bowl. Pour on the marinade and mix well.  Serve.

Recipe:  Paula Dean

Sauteed Asparagus

asparagus bunch

2 Tbsp olive oil

1 heaping tsp minced garlic 

pepper

salt

 crushed red pepper

splash white wine vinegar

 

Cut off the woody ends of the asparagus. In a pan on high heat add olive oil.  Coat the entire bottom of the pan.  Add the garlic and pepper.  Cook for 1 minutes, stirring constantly.  Add asparagus spears with tongs stir in pan to mix with the garlic and pepper,  After a minute add the salt.  Turn and mix around the asparagus.  Add the crushed red pepper and a splash of white wine vinegar.  

Tarragon Scallops on Asparagus Spears

 1 1/4 lb fresh or frozen sea scallops

1 cup water

1 lb asparagus spears, trimmed

2 medium lemons

1/2 tsp ground pepper

1/4 tsp salt

1 Tbsp extra virgin olive oil

3 Tbsp vegetable oil spread

1 Tbsp chopped fresh tarragon or 1 tsp dried tarragon

1.  Thaw scallops, if frozen; set aside.  Bring water to boil in a large nonstick skillet over medium-high heat, add the asparagus, return to a boil, reduce heat, cover and simmer 3 to 5 minutes or until tender-crisp.  Drain well, place on a serving platter, cover lightly to keep warm.

2.  Cut one of the lemons in wedges.  Finely shred 1 tsp peel from the remaining lemon.  Squeeze 2 Tbsp juice from the lemon.

3.  Pat scallops dry with paper towels.  Sprinkle scallops with pepper and salt.

4.  Wipe the skillet dry.  Heat oil over medium heat.  Working in two batches, cook the scallops for 3 minutes, turn and cook 2 minutes more or until golden brown and just opaque in center.  Place the cooked scallops on top of the asparagus and keep warm.

5.  Add the vegetale oil spread, lemon peel, 1 Tbsp of the lemon juice, and the tarragon to the skillet.  Cook 1 minute to thicken slightly.  Add remaining lemon juice, if desired.  Drizzle over scallops.  Serve with lemon wedges.

Serves 4

Asparagus Sandwich

 Pumpernickel or marble bread slices

4-8 asparagus spears

1000 Island dressing

red onions, slices

Swiss cheese slices or provolone cheese

Blanch the asparagus for just a few minutes in water to get rid of the toughness and to be ready for sauteing with the sandwich. Spread butter on one side of bread and toast on the stove in an Iron Cast skillet. Saute the asparagus also in the skillet at the same time.  Spread 1000 Island dressing on the top side of the bread. Place onions on the bread slice then the asparagus.  Top with a cheese slice.  

Spread 1000 Island dressing on remaining bread slice. Place onto of cheese.  Spread butter onto other side of bread and flip the sandwich to grill the other side.  Continue to grill until done.

1000 Island dressing: (makes a lot)

1 1/2 cups mayo

1 boiled egg (cut up into small pieces)

1 cup ketchup

dill relish, drain liquid

lemon pepper

salt and pepper 

Recipe:  Paula Dean

Asparagus and Pea Pesto Pasta

 12 oz asparagus, cleaned and trimmed into 1 inch slices

1/2 Tbsp olive oil

3 oz prosciutto

1 1/2 cup peas, frozen or thawed

1 cup prepared pesto

2 tsp lemon zest

2 oz Parmesan cheese, grated

6 leaves fresh basil, torn

For the asparagus:

Cut asparagus into bite-size pieces, approximately each spear in thirds.  Spread on a baking sheet in an even layer.  Drizzle with olive oil and place pieces of prosciutto over the top.  Roast in the oven until the asparagus is crisp- tender and the prosciutto is crispy, 12-15 minutes.

 

For the pasta:

Once cooked, reserve 1 cup of the cooking water and drain the pasta.  Return to the stockpot and add the sauce and lemon zest.  Stir to combine, adding reserved cooking water 1 Tbsp at a time to achieve the desired texture.  Add prepared asparagus and prosciutto.  Top with fresh Parmesan and basil.

For the sauce:

While the pasta is cooking , prepare the sauce.  Warm the peas with the pasta or in a separate saucepan.  Cook the peas in boiling water for 1 minute.  Remove from water and combine with the pesto.  Blend the pesto an peas together using an immersion blender or countertop blender.

Asparagus Frittata

 Yield: 1 9 inch quiche, serves 6

1/2 lb fresh asparagus, trimmed and cut into 1/2 inch pieces

1 egg white, lightly beaten

4 eggs, beaten

1 1/2 cups fat free or low fat milk

1/4 tsp ground nuteg

1 Tbsp Dijon ustard

1 cup shredded Swiss or muenster cheese (use reduced fat cheese)

salt and pepper to taste

1.  Preheat oven to 375 degrees.

2.  Add asparagus to sauce pan with 1 inch of water or place in a steamer.  Steam for 4-6 minutes or until tender but not mushy,  Once steamed, allow it to drain well and cool.

3.  Coat pie dish with nobstick cookig spray.

4.  Add drained and dried asparagus to pie dish.5.  In a bowl, beat together eggs, milk, mustard, nutmeg, salt and pepper.  Add shredded cheese and mix in..

6.  Pour egg ixture into pie pan.

7.  Bake uncovered in preheated oven until firm, about 40 -50 minutes.

8.  Enjoy warm or at room temperature.

Asparagus Soup

 2 bunches of asparagus, cut up into 2 inch slices

butter

1 onion, chopped

3 cloves garlic

6 cups chicken broth

salt and pepper

juice of 1 lemon

1/2 cup Parmesan cheese

parsley (for garnish)

Separate asparagus tops and set aside.  In a pan with butter saute onion and garlic. Add chicken broth, asparagus and salt/pepper.  Boil and then simmer for 30 minutes.  15 minutes with the lid on and 15 minutes with the lid off.  Use an immersion blender to mix up soup in pot until smooth.  Meanwhile, boil the tips in water. Squeeze the juice of 1 lemon and add 1/2 a cup of Parmesan cheese and mix together.  

Serve in bowls and add a few asparagus tips and a little Parmesan cheese and parsley.

Asparagus, Wild Rice and Quinoa Salad with Lemon Turmeric Vinaigrette

 1 cup chopped asparagus

3 cups baby spinach

1 cup cooked wild rice from 1/2 cup uncooked

1 cup cooked quinoa

For the Vinaigrette:

3 Tbsp olive oil

1 Tbsp lemon juice

1 Tbsp apple cider vinegar

1 tsp Dijon mustard

1/2 tsp raw honey or maple syrup

1/4 tsp turmeric

salt and pepper to taste

1.  Bring about 3 cups of water to boil, add asparagus and cook for about 2 minutes, until they're starting to get tender.  Pour through a strainer and rinse with cold water to stop the cooking process.  Set aside while you assemble the salad.

2.  Add spinach, wild rice, quinoa and asparagus into a large bowl.

3.  Whisk together the vinaigrette ingredients then pour over salad and toss to combine.  Serve immediately or store in the fridge for up to one day.

Roasted Shrimp and Asparagus

 1 lb medium shrimp, peeled and deveined

1 lb fresh asparagus spears, ends trimmed

2 Tbsp sesame oil

3 Tbsp organic low sodium soy sauce

1/4 cup organic raw honey

3 cloves garlic, minced

1/4 tsp ground black pepper

1.  Preheat oven to 400 degrees.  Spray or lightly oil a large baking sheet or line the pan with foil for easier clean up.  Set aside.

2.  In a medium bowl, whisk the olive oil, soy sauce, honey, garlic, and pepper.  Add the shrimp.  Toss to coat.  

3.  Using tongs to lift the shrimp from the bowl, place the shrimp onto the prepared pan in a single layer.  Add the asparagus spears to the pan and drizzle with the leftover saucea.

Roast about 10 minutes in the 400 degree oven until the shrimp turns pink.  Remove from the oven and serve.

Asparagus Sweet Potato Chicken Skillet

 1 lb free-range organic boneless chicken breast

1 Tbsp extra virgin olive oil

salt and black pepper

3 garlic cloves, minced

1 medium sweet potato, peeled and diced

1/2 cup chicken broth or water

1/2 lb fresh asparagus, cut at a diagonal in 1 and 2-inch pieces

1/2 tsp sea salt

1/2 tsp ground black pepper

1/4 tsp crushed red pepper

 

1.  On a cutting board cut the chicken into small pieces, and season with salt and pepper.

2.  In a skillet over medium heat, add the olive oil, garlic, and chicken.

3.  Saute the chicken for about 7-10 minutes or until it is cooked through.  Don't forget to stir well.  Set the chicken mixture aside.

4.  In the same skillet, add the sweet potatoes and chicken broth.  Cover the pan with a lid. (This step is very important because it'll help the sweet potato to cook fast).

5.  Cook for about 7-10 minutes or until the sweet potatoes are cooked.

6.  Add the asparagus, and cook for about 4-5 minutes until tender.

7.  Return the chicken to the pan, and stir to combine thoroughly.

8.  Season with salt, pepper, and crushed red pepper.

Salmon, asparagus and potato sheet pan dish

 1 lb fingerling potatoes, halved (or Yukon golds or halved white/red baby potatoes)

2 Tbsp olive oil

1 1/2 tsp salt, divided

1/2 tsp cracked black pepper, divided

4 ( 6 oz) skinless salmon fillets

2 1/2 Tbsp minced garlic, divided

2 Tbsp fresh chopped parsley

1/3 cu freshly squeezed lemon juice

1/2 cup melted unsalted butter

3 bunches asparagus, (18 spears, woody ends removed)

1/4 cup low-sodium chicken broth

1 lemon sliced to garnish

 

Heat oven to 400 degrees.  On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 Tbsp of garlic, 1/2 tsp salt, and 1/4 tsp pepper.  Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown.

Push potatoes to one side of the sheet pan and arrange salmon down the centre.  Rub salmon evenly with 1 1/2 bsp of the minced garlic and 2 Tbsp of parsley.  Add the asparagus to the other side of the pan.

Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus.  Season everything with the remaining salt and pepper.

Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Optional: broil in the last 2 minutes for charred edges.

Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the chicken stock. Serve with the salmon, veggies and lemon slices.

 

Baked Asparagus and Mushrooms

Asparagus

Mushrooms

Olive Oil

salt and pepper

rosemary

Place vegetables in a rimmed baking pan. Toss with seasonings and oil. Bake at 425 degrees for 20 minutes or 450 degrees for 15 minutes.