Sentences with phrase «asparagus stalks»

INGREDIENTS Handful of snow peas or edible - pod peas Stock vegetables: 1 celery rib, 1 large carrot, 1 garlic clove, handful of parsley, handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or chervil

2 cups asparagus stalks, cut into 1 inch pieces 1/3 cup walnuts 1/4 cup extra virgin olive oil 1/2 cup extra old cheddar cheese, grated salt and pepper to taste 1 tbsp butter

Make the creamy pasta sauce: Combine boiled asparagus stalks, zest and juice of two lemons, almond milk, one tablespoon of olive oil, and the remaining teaspoon each of salt, pepper and garlic powder in a food processor or blender.

500 g small new potatoes, halved 15 - 20 asparagus stalks, the tops only (save the stalks for a soup or similar) 2/3 cup cooked (whole) green lentils... 75 g sugar peas, halved lengthwise 100 g scallions, chopped 100 g small sweet peas -LRB-» petits pois») 100 g fresh baby spinach... edible flowers (pansies or similar) + pea shoots for topping

Stir in diced asparagus stalks, remaining 1 cup peas, leek, fennel, and fava beans, and toss to coat with oil.

8 green asparagus stalks 8 baby carrots 4 fingerling potatoes 1 10 ounce box blackberries 8 ounces butter, divided 2 shallots, diced, plus 6 more, cut in half 4 beef tenderloins, 8 ounces each 1 tablespoon sugar 2 ounces vegetable stock 4 sprigs thyme, for garnish 4 sprigs rosemary, for garnish

Celery is most common, but something unusual like green pepper slices or asparagus stalks are fun too.

Fat asparagus stalks won't fall through the grill grates — and they can char without becoming soft and stringy.

Cut fresh thinner asparagus stalks into one inch chunks, toss into a small non-stick skillet with 1/3 to 1/2 cup of water.

Step 2: In large saucepan, heat oil and saute garlic, onion, leeks and asparagus stalks just until softened (onions will be translucent)

If your asparagus stalks are very thin you may only need 3 minutes, if the stalks are thick you may need longer than the 5 minutes.

Trim about an inch from the bottom of the asparagus stalks.

Cut about 1 inch off the bottoms of the asparagus stalks and discard.

Spread asparagus stalks on a large baking sheet in a single even layer.

Chop woody bottoms from asparagus stalks.

Peel the tough outer layer off the bottom half of asparagus stalks, if desired.

Trim the bottoms of the asparagus stalks.

Using a peeler, shave the bottom of the asparagus stalks, which can be stringy and unpleasant to eat.

* You will need more or less asparagus depending on how thin you stretch your dough and how thick your asparagus stalks are.

Cut the asparagus stalks in half and place in a skillet with just enough water to cover the bottom.

Fresh asparagus stalks are firm, straight and smooth.

Wash the asparagus stalks and cut them into 1 inch (2.5 cm) oblique pieces, heat up the dessertspoon of oil in the frying pan, and gently sauté them for 5 minutes, keeping them on the move so that they don't burn.

Add the whole asparagus stalks to the pan and add ⅛ cup water or white wine, then cover.

Thus I set a pot of salted water on the boil, gather my tagliatelle nests, a clutch of sweet asparagus stalks, a deeply red handful of sun dried tomatoes, and some fat garlic cloves and set to work.

Add the asparagus stalks, I kept the tips to add towards the end.

Stuff each chicken breast with about 2 slices of Prosciutto, 5 asparagus stalks, and a tablespoon on fresh parmesan cheese.

Then, in August, comedian John Oliver spent three minutes on HBO's Last Week Tonight mocking Whole Foods for selling bottled water laced with asparagus stalks... for $ 5.99.

Take a vegetable peeler to a raw asparagus stalk and soon you'll have delicate, silky ribbons.

* To shave asparagus, hold asparagus stalk down on cutting board.

Remove the ends from each asparagus stalk and peel lengthwise into long strips, and then do the same for the parsnip, placing the shavings in a large shallow bowl.

In the pan pictured, I also threw in a super fresh asparagus stalk from my garden and a sprinkling of rose petals.

Wrap a prosciutto slice around each asparagus stalk, then arrange the prosciutto - wrapped asparagus in an ovenproof dish.

Remove the ends from each asparagus stalk and peel lengthwise into long strips, and then do the same for the parsnip, placing the shavings in a large shallow bowl.

Dogs can be at risk of choking on an asparagus stalk, so they should receive bite - sized pieces that have been softened through cooking to allow easier digestion before partaking in the nutritious benefits.

Not exact matches

«Remove the woody bits from the end of the avocados and roughly chop the stalks on the diagonal»... shouldn't that say asparagus?

Also, I may be wrong in thinking this, but I think you have accidentally written «avocados», instead of «asparagus» in the line «Remove the woody bits from the end of the avocados and roughly chop the stalks on the diagonal.»

If you are unable to find pencil - thin asparagus, you can trim thicker stalks with a vegetable peeler or paring knife.

Bend each stalk of asparagus until it snaps, then discard the woody end.

This cream of asparagus soup turned out to be the perfect way for me to use the stalks I was tossing out all the time.

When I made this roasted asparagus for my nephew, I noticed him sneaking a few extra stalks as we were cleaning up the kitchen.

I eat asparagus fairly regularly with my eggs in the morning, but I don't eat the full stalk as they tend to be tougher at the ends.

I also like using different bowls to hold longer stalks of veggies like asparagus and celery.

1 - 2 cups of asparagus stems 1 cucumber, whole 2 celery stalks small zucchini (or pieces / peels of zucchini) 1 orange, peeled 1 granny smith apple

It's completely edible from stalk to flower and reminiscent of asparagus, with its slight sweetness.

If you can't stand the thought of throwing away at least a quarter of these lovely stalks, Sally has a recipe for a lovely broth, using all of your asparagus, um, butts.

I paired thin stalk asparagus and thin - cut potatoes with this thinner filet of salmon knowing they would cook at about the same time.

I used stalks of early Spring asparagus with thinly sliced raw fennel and fresh mint dressed in olive oil, -LSB-...]

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!).

Spring is the only time to eat raw asparagus, so I definitely stole a few stalks before they even hit the pan.

I then rolled the egg - coated asparagus in the breading and placed the stalks in a single layer in a greased baking dish.