Add the broccoli,
chopped asparagus pieces (not the 3 - inch pieces), green onions, and cover.
In a blender, combine the milk, and
the chopped asparagus pieces with 1/2 tsp of salt, 1 Tbs of chopped tarragon, the nutmeg, black pepper, and the Parmesan cheese.
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 s
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 s
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 s
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.
Seeds removed and
chopped to make 1 — 2 t, or a
piece kept whole and removed before serving / 2 T peanut oil, divided / 1 T ground coriander, 1/2 t ground turmeric / 1 t cumin seed, 1/2 t black mustard seed / 1 C water, divided / Salt & pepper to taste / 1/2 # fresh
asparagus, roasted or steamed / 3 T
chopped, fresh chives.
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!
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
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)
You know I was
chopping asparagus the other day and ate a
piece raw — not sure I ever did that before but it was lovely!
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
There are so many other options that you could choose from: fresh tomatoes, pineapple
pieces, olives, sundried tomatoes, cooked beans — whole kidney and cannellini beans work well; ditto any kind of refried beans — mushroom slices,
chopped asparagus, garlic cloves, corn kernels, capers, diced avocado, zucchini sticks, thinly sliced roasted potato with fresh rosemary, cashews.
Chop the
asparagus into bite size
pieces.
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)
In a separate soup pan add the
chopped asparagus, potato
pieces, lentils then add enough water to cover.
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.
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.
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
Garnish with a few
pieces of
chopped onions, mushrooms and
asparagus.
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)
Chop asparagus into 2 - inch
pieces.
Ingredients: 2 cups uncooked bow tie pasta (210 grams) 2 tablespoons unsalted butter, divided 1/2 medium onion,
chopped 1 clove garlic, minced 2 cups fresh
asparagus pieces (270 grams, with ends
chopped and discarded) 1 cup frozen green peas (145 grams) 1/4 cup crumbled feta cheese (40 grams) 2 tablespoons
chopped fresh dill 2 tablespoons fresh lemon juice 1/4 teaspoon salt 1/4 teaspoon black pepper
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).
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.
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
piece of ginger, grated 2 c. drained mung beans (rinse & soak overnight before cooking) 1 1/2 c. organic rice 1 1/2 t. turmeric powder 2 t. sea salt 8 c. water Juice of 4 - 6 limes sliced avocado roasted vegetables (optional — broccoli, carrots,
asparagus, sweet potatoes, and cauliflower all work well)
chopped parsley for finishing (optional)
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.
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
Add a few
pieces of anything you like to the soup base, such as blanched broccoli, or blanched whole small onions, or blanched
chopped asparagus.