These days it's rare that I leave a grocery store without 2 - 3
large bunches of asparagus.
*
My large bunch of asparagus weighed just over a pound, but by the time I trimmed off the tough ends, it was about 3/4 pound.
Not exact matches
Ingredients: 300 g kamut short pasta 1
large cup fresh fava beans 1
large bunch asparagus 1 garlic clove For the creamed zucchini 3 medium zucchini, peeled and stems removed a
large handful
of peeled almonds a handful
of fresh basil grated zest
of 1 lemon 4 tablespoons extra virgin olive -LSB-...]
1
bunch of asparagus 2 tablespoons unsalted butter 1
large handful
of torn bread 2 - 3 tablespoons toasted sesame seeds edible herb flowers (optional)
Fresh green
asparagus, 1 whole
bunch 2 - 3 cups
of baby kale 1 whole mango, nicely ripened, pealed and cut into bite sized chunks 1 cup cooked beets, cut into
larger pieces 1 hand full
of cherry tomatoes, cut in half 3 to 4 Tablespoons soft goat cheese (or a bit more if you like) A generous drizzle
of balsamic vinegar Salt and pepper to taste
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..)
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)
1
large bunch asparagus, seasoned with salt and a splash
of fresh lemon juice, pan-roasted in 1 tbsp ghee (200 g / 7.1)
1
large bunch asparagus, seasoned with salt and a splash
of fresh lemon juice, pan-roasted in 1 tbsp ghee (200 g / 7.1 oz)
For a typical
large asparagus bunch I use about three cups
of well - seasoned broth.
6 lg (ideally new) potatoes 1 tin
of solid white tuna, well - drained, pulled into chunks (important to buy the best you can afford or cook fresh tuna) 6
large hard - cooked eggs (cut in chunks) 3 lg tomatoes (skinned and sliced * see note) 1
bunch asparagus cooked till just barely done — still a little crunchy (Drain and toss in ice water to stop the cooking.