Sentences with phrase «asparagus are in season»

Spring is here and that means asparagus are in season!

When asparagus are in season, her idea of a nice dinner is asparagus risotto and a big green salad.

Asparagus are in season from February to June, with March and April being their peak season.

I have to try this while asparagus are in season... Have you tried fresh (or frozen) grated coconut instead of the dried stuff?

The asparagus salad is my fav right now (asparagus is in season at the farm by my place here in Canada).

I usually replace the asparagus with green beans (unless asparagus is in season and cheap).

Here in Switzerland, asparagus is in season.

Also, asparagus is in season and it's fairly cheap right now!

Asparagus in summer is my FAVORITE vegetable, Michigan asparagus is in season early in May and I buy it weekly and grill it, takes about 5 minutes on the grill (I drizzle with olive oil and sea salt), its fantastic!

Not exact matches

Todd Greiner Farms Announces Production and Packaging Plans for Upcoming Asparagus Season Asparagus in new 16oz value added microwave bag to be handled in new state - of - the - art packinghouse

Asparagus is back in season in England, which is the best news as I love aAsparagus is back in season in England, which is the best news as I love asparagusasparagus.

This Caesar is also easily adaptable to other seasons — instead of the peaches and corn, include roasted squash in the fall / winter, asparagus / peas in the spring, etc., etc..

My favorite pizza toppings are whatever is in season locally at the time; right now I enjoy fresh asparagus, morel mushrooms and green garlic!

my current favorite food is asparagus, mostly grill it or roast it in the oven the other is strawberries, coming into season and I put them in everything.

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.

We don't look forward to that one week in April where asparagus would actually be in season in our area, we don't crave that first bite of apple in the fall, but peaches, in my experience, are basically inedible anytime outside of late summer, early fall.

To every thing there is a season and asparagus says Spring in the Northwest like no other vegetable.

I sautéed some asparagus because it's in season so I also cooked the fish on stovetop.

This is such a pretty colour, it sounds delicious and a great way to enjoy asparagus when it's in season.

I'm hoping to cook my way through the whole thing eventually — so cruel that so many treats are juuuust out of season or not quite in season [I'm looking at you, peach pancakes + shaved asparagus pizza.]

Since Brussels sprouts are on the way out for the season, I wanted to use them in a dish once more before we turn to asparagus and peas and green beans.

Once I even baked it with fine green beans — those ones they call haricots verts très fine in France — when it wasn't asparagus season.

I know it's not really still asparagus season, but there are still gorgeous stalks of this lovely vegetable available in all the grocery stores I haunt every week (occupational hazard!).

I made this tonight but subsituted asparagus (in season) for broccoli rabe and it was fantastic.

Believe me, this combination is an absolute must in asparagus season: the creamy, lemony, roasted bell pepper and almond based sauce with the delicate lima beans and crunchy, refreshing asparagus are what I call perfection!

The asparagus called for in this recipe is not in season this time of year, so substitute green beans and you're good to go.

So when you're eating a healthy salad for lunch, you may want to get fresh asparagus as part of your meal if they're in season.

Asparagus is now in peak season, and it's definitely one of my favourite seasonal veggies!

I served it with a big green salad and wonderful sauteed white local asparagus that are in season here in Germany for just a short time.

Sadly, I no longer have an asparagus patch handy in which to stalk mantids, but I look forward to the beginning of asparagus season because it is, hands down, my favorite vegetable.

I always enjoy when asparagus is back in season, as it makes such a delicious side.

Asparagus are currently in season so those automatically made it into my basket.

Asparagus are now in season and I am obsessed with this gorgeous seasonal veggie!

And with asparagus season just starting here in NZ I am in my element!).

Although you can purchase avocados and asparagus year - round, they are in season in the US during the spring and summer months.

I also chose to include asparagus this time since it's spring and in season!

A unique combination of blanched asparagus, walnuts, cucumber, cherry tomatoes, and figs are married in this salad, which is then seasoned with capers, shallots, fresh parsley, fresh mint, and lemon juice.

Although asparagus and peas are not technically in season, this pasta dish is one of my favorites to make during a warm Summer night.

Though our asparagus from the market were beautifully in season, the dish did not compete with the refined, melt - in - your - mouth quality of the Stone Barns versions.

I subbed asparagus for the tofu since it's that season here in Germany and added a sprinkle of nutritional yeast on the second serving that really took it over the top.

Enjoy asparagus often when it is in season, and turn to other folate - rich foods, such as lentils, beans, and dark leafy greens, throughout the rest of the year, pregnant or not.

Tender spring asparagus pieces are simmered up in a creamy dill - seasoned white bean base to make this hearty and flavorful vegan soup!

Tender spring asparagus pieces are simmered up in a creamy dill - seasoned white bean base to make this hearty and flavorful vegan soup!If you're a regular reader of this blog, you know that I'm self - employed.

So, I've decided that it's a whole lot easier to just buy local asparagus when it's in season.

If there's anything in recent months that can be described as «short and sweet,» it's the UK asparagus season.

Right now in Germany it's in season so there are little stands all along the roads with white and green asparagus.

I subbed (sautéed then braised) brussel sprouts for asparagus, because thats what is in season, and used the leftover braising liquid (stock) to make the fresh polenta.

It's a perfect evening meal using asparagus which is in season in late spring / early summer months.

We can stay up all night snacking on spinach dip and veggies, gabbing about how awesome asparagus is and how we're going to eat eleventy million heirloom tomatoes once they're in season... Just me?

I like asparagus with enough enthusiasm where I will happily eat them with a smile on my face when they is in season - baked, steamed or even pan roasted with a little olive oil or lemon zest, you know the drill.