Directions:
Chop the asparagus into thirds and set aside.
Chop asparagus into 2 - inch pieces.
Chop the asparagus into two (2) inch pieces and fry them in a skillet at medium - high heat with one (1) tablespoon of butter and one (1) tablespoon of olive oil for approximately five (5) minutes or until slightly brown.
Chop the asparagus into thirds.Toss asparagus and kale with olive oil to coat the veggies well and roast in preheated oven for 10 minutes.
Chop the asparagus into bite size pieces.
Preheat oven to 400 degrees F.
Chop asparagus into 1 to 2 inch lengths, on the bias if desired.
Not exact matches
Prep: Finely
chop 1 medium shallot, 2 — 3 T / Zest one lemon and
chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be
chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth,
chopped kale or chard, thin spears of
asparagus when in season.
Chop the remaining
asparagus into large pieces and place in the blender.
1 Cup Bluebird Grain Farms Organic Rye Heirloom Berries 2 lbs fresh
asparagus, rinsed and tough ends removed 1 Tablespoon olive oil 1/4 Cup sour cream 1 Teaspoon Dijon mustard 1/4 Cup minced chives 1 Tablespoon
chopped capers 1/2 Teaspoon caraway seeds, coarsely ground in mortar & pestle or coffee grinder (or substitute fresh
chopped dill) 1 Teaspoon cider vinegar 4 ounces smoked salmon or salmon lox,
chopped or flaked
into bite sized pieces.
1 red bell pepper, quartered 1 yellow squash, sliced lengthwise
into 1/2» thick pieces 1 zucchini, sliced lengthwise
into 1/2» thick pieces 1 japanese eggplant, sliced lengthwise
into 1/2» thick pieces 4 cremini mushrooms 4 oz
asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp
chopped fresh Italian parsley 1 Tbsp
chopped fresh basil 1 tsp finely
chopped fresh rosemary 1/4 tsp salt Freshly ground black pepper
Reserve 4
asparagus spears and
chop into bite - sized pieces.
Ingredients - 1 pound fingerling potatoes - 1 red onion,
chopped - 1 pound
asparagus, trimmed and cut
into 1» pieces - 1 1/2 ounces
chopped prosciutto (4 slices)- However many eggs you want!
Once
asparagus has cooled in the ice bath, dry off the
asparagus with a paper towel and then
chop into 2 in.
1/2 cup trimmed
asparagus,
chopped into 1 inch pieces 2 to 3 radishes, very thinly sliced 1 tablespoon quality olive oil salt & pepper 1/2 cup cooked millet few tablespoons of vegetable broth 1/2 an avocado squeeze of fresh lemon juice optional: micro greens, to serve
Ingredients 1 — 1 1/2 cups
asparagus,
chopped into 2 - inch bites 1 bell pepper,
chopped (I used yellow) 1 small zucchini,
chopped 3/4 cup cherry tomatoes, cut in half 1/4 cup plus 1 Tbsp Italian dressing (You may decide you need more salad dressing, so keep the bottle handy) 1/2 tsp kosher salt 10 oz.
For the beans: 1 tablespoon extra virgin olive oil 1/3 cup thinly sliced shallots 4 cloves garlic, minced Several dashes fresh black pepper 1/2 teaspoon salt 1/2 pound of
asparagus, sliced on a bias (3/4 inch pieces or so) 1 large nectarine,
chopped into 1/4 inch pieces (leave the skin on) 1 1/2 cups great northern beans, rinsed and drained (a 16 oz can)
Turkey breast
chops cut
into nugget size, breaded with panko and whatever shredded cheese is in the fridge, baked on a wire rack over a cookie sheet (so all sides crisp) at 350 until the proper temperature and served with roasted
asparagus.
For salad 2 medium zucchini, cut lengthwise
into 1 / 4 - inch - thick slices 24
asparagus spears, trimmed 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper 1 head red leaf lettuce, washed and torn
into pieces 1 handful fresh mint leaves, roughly
chopped 1 handful fresh cilantro, roughly
chopped 2 medium carrots, peeled and grated
Fold in the
asparagus mixture, shredded carrot, and
chopped parsley and then spread
into the prepared pie pan.
2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons
chopped fresh thyme leaves 1 tablespoon
chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin
asparagus (woody ends broken off), cut
into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
500 g
asparagus (remove the bottom, save the top for garnishing and
chop the rest
into very small pieces)
10 chicken breast tenders, cooked and torn
into small pieces 1/2 cup sliced green onions 1 cup seeded cherry tomatoes, quartered 2 cups
chopped curly endive, light to medium green leaf parts, stems discarded 1 pound
asparagus, stems peeled, cooked 1 - 2 minutes, cut in 1 - inch pieces (or green pea pods or green beans, blanched, 1» pieces) 1 avocado, peeled and cut
into 1/2 - inch cubes (optional: yellow or red pepper, cut
into small strips)
Meanwhile,
chop up the onion,
asparagus (I trimmed off the ends and then cut
into pieces), and tomatoes.
6 large eggs 1 bunch
asparagus, trimmed and cut
into 1 inch pieces 3 scallions, green and white parts,
chopped 1/2 cup grated fontina 1/4 cup grated parmesan (optional) 1 tsp salt garlic (see below)
1 cup of cashews — soaked in water for at least 3 hours or overnight 1 small white onion or 1/2 a regular one — finely sliced 1 clove of garlic — crushed 2 tablespoons of nutritional yeast The juice of 1/2 lemon 1/4 cup of unsweetened almond milk 1/2 teaspoon of yellow mustard Salt & pepper About 5 - 8
asparagus spears -
chopped into pieces 1 cup of frozen peas
4 cups mixed veggies cut
into bite sized pieces - red bell pepper, cucumber, steamed broccoli, steamed green beans, steamed
asparagus, etc - it all sounds amazing but use whatever you have and love 1 large carrot, grated 1/2 cup
chopped green onions 1 bunch of cilantro minced 1 handful mint or basil leaves minced (chiffonaded or whatever..)
2 tablespoons extra-virgin olive oil 2 large leeks, white and pale green parts only, thinly sliced 1 large fennel bulb, cored and thinly sliced 2 cloves garlic, minced 8 cups (64 fl oz / 2 l) vegetable or chicken stock, reduced sodium 1 dried bay leaf 1 Parmesan cheese rind (optional) 1 can (15 oz / 475 g) white beans, no salt added, drained and rinsed 1 zucchini, trimmed and diced 1 bunch
asparagus, trimmed and cut
into bite - size pieces 2 cups (4 oz / 125 g) broccoli florets,
chopped into bite - size pieces 1 tablespoon each lemon zest and juice Salt and freshly ground pepper 1/4 cup (1/3 oz / 10 g) fresh dill fronds, snipped chives, or a combination 1/4 cup (1 oz / 30 g) grated Parmesan cheese
Sea salt 3 tablespoons extra-virgin olive oil 1 large bunch
asparagus, ends trimmed, cut
into 2 - inch pieces 2 stalks celery,
chopped 1 large onion,
chopped 2 quarts faux chicken or vegetable stock 1 bay leaf 1 cup thick cashew cream, plus more for garnish Freshly ground black pepper 2 cups fresh baby spinach Microgreens for garnish Place a large stockpot over medium heat.
Chop the scallions and cilantro, cut the lime in half, and cut
asparagus spears
into 1 inch pieces.
2 cups white quinoa, rinsed well 4 scant cups water 1 teaspoon salt a few splashes of extra virgin olive oil 3 - 4 medium / large potatoes, cut
into 1 / 2 - inch dice 1 large yellow onions,
chopped 1 clove garlic,
chopped 1 cup toasted nuts (walnuts, pine nuts, etc) 1 - 2 cups lightly cooked
asparagus, cut
into 1 / 2 - inch segments
1 pound fava beans (about 1 cup shelled beans) 3/4 cup whole - wheat orzo 1/2 bunch
asparagus (about 12 spears), sliced
into 1/2 - inch pieces 1 teaspoon lemon zest Juice of 1 small lemon Fresh ground pepper 2 tablespoons
chopped parsley Shaved Parmesan cheese for serving
We love it slathered on a pork
chop, but you can also stir it
into a grain bowl, drizzle over steamed veg like bok choy or
asparagus, or toss
into a pork and mushroom stir - fry and spread on flour tortillas for easy moo - shu pork.
stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut
into bite - sized pieces a couple handfuls of other vegetables, such as
chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot —
chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)
Agave (Agave tequilana) A relative of
asparagus, hostas, and hyacinths, this Mexican native is transformed
into tequila by
chopping away the tough, spiny leaves and slowly roasting the heart.
FOR THE
ASPARAGUS & SAMPHIRE Snap off the woody ends off asparagus spears, chop into 2 - inch lengths, and cut any that are thick in half le
ASPARAGUS & SAMPHIRE Snap off the woody ends off
asparagus spears, chop into 2 - inch lengths, and cut any that are thick in half le
asparagus spears,
chop into 2 - inch lengths, and cut any that are thick in half lengthwise.
To serve, put spaghetti squash on a plate, top with some wilted spinach, then a piece of chicken, some crumbled bacon and the
asparagus (
chop into small pieces).
Cut the ends off the
asparagus and
chop the spears
into thirds.
Trim the woody ends from the
asparagus and
chop it
into bite sized pieces.
So trim the
asparagus and
chop into bite - sized pieces,
chop the green onions, and dice the tofu.
red pepper flakes 12oz frozen riced cauliflower 3/4 cup stock or broth, or bone broth 1/4 cup almond milk Zest from 1/2 a large lemon Juice from 1/2 a large lemon Dash of nutmeg Salt and pepper, to taste 3 cups gluten - free ziti, uncooked ** 10 - 15
asparagus spears, trimmed and cut
into thirds 3 TBL
chopped parsley Optional: walnuts,
chopped
Ingredients: 1 1/4 cup uncooked quinoa, rinsed and drained 2 cups low - sodium chicken broth (or water) 1 1/2 tablespoons extra virgin olive oil 1 large shallot, minced 5 garlic cloves, minced 1/2 pound
asparagus spears, woody ends removed, cut
into 1 - inch pieces Kosher salt Fresh ground pepper 1 tablespoon,
chopped fresh thyme 1 teaspoon dried oregano 2 cups cubed or shredded chicken breast (I cooked 2 boneless skinless chicken breasts using this method.)
Meanwhile,
chop up the onion,
asparagus (I trimmed off the ends and then cut
into pieces), and tomatoes.
* 2 Tablespoons coconut or vegetable oil * 1/2 teaspoon yellow or brown mustard seeds * 1/2 teaspoon cumin seeds * 1/2 medium to large onion, finely
chopped * 2 cloves garlic, minced * 1 Serrano chile pepper, finely sliced * 1 large bunch
asparagus, ends trimmed and cut
into 1 - inch pieces on the diagonal * 1/2 teaspoon salt * 1/4 cup water * 1/2 cup dried, unsweetened shredded coconut
Quinoa is not a grain, but a protein - packed seed... the red quinoa has the best flavor... it is great mixed with
asparagus slightly steamed then sauteed in Greek Olive oil, sliced
into one - inch pieces, mixed with
chopped sauteed red peppers... and seasoned with fresh Greek Oregano.
Just cut up cooked broccoli,
asparagus, green beans, raw carrots, and roasted corn
into neat little
chopped bits and add cilantro and avocado, then toss it.
4 tablespoons extra-virgin olive oil, divided 2 tablespoons fresh lemon juice 2 large garlic cloves, minced, divided 1/2 teaspoon finely grated lemon peel 1 1/3 cups Israeli couscous 1 3/4 cups (or more) vegetable broth 14 ounces slender
asparagus spears, trimmed, cut diagonally
into 3 / 4 - inch pieces (about 2 1/2 cups) 8 ounces sugar snap peas, trimmed, cut diagonally
into 1 / 2 - inch pieces (about 2 1/2 cups) 1 cup shelled fresh green peas or frozen, thawed 1/3 cup
chopped fresh chives 1/2 cup finely grated Parmesan cheese
1 tablespoon olive oil 1 pound
asparagus, woody ends trimmed and sliced
into 2 inch pieces on the bias 1 1/4 cup leek, thinly sliced crosswise (white and pale green parts only) 2 cloves garlic, minced Zest of one lemon 1 teaspoon orange zest 2 tablespoons toasted pine nuts 1 - 2 tablespoon Italian parsley,
chopped Salt and freshly ground pepper to taste