Add 1 bunch
of chopped asparagus and a pinch of salt and cook, keep on tossin», until the asparagus is bright green and crisp - tender, about 4 minutes.
One more fun fact: Asparagus also contains 4 grams of protein per cup
of chopped asparagus, so it's a fabulous way to increase your protein intake just by eating your vegetables.
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.»
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.
Combine
asparagus spears,
chopped onion and 1/2 cup
of the chicken broth in a soup pot.
of your favorite mushrooms (I used cremini), sliced with stems removed 1 bunch
of asparagus,
chopped 1 bunch
of broccoli (about 2 medium - sized heads),
chopped 6 oz.
Tender veg like beans, small dices
of zucchini, or
chopped asparagus should be added right before the greens.
Frittata: 1 tablespoon
of Cabot Unsalted Butter 1 tablespoon olive oil 3 cups seasonal vegetables such as summer squash, zucchini and tomatoes or
asparagus, mushrooms and spring onions,
chopped 1 teaspoon kosher salt, divided 2 tablespoons water 6 whole eggs plus 2 egg whites 1/4 teaspoon freshly ground black pepper
I rounded this out by adding a batch
of cooked puy lentils and a few bunches
of chopped steamed
asparagus to the salad.
To middle
of soup in each bowl, decoratively mound equal amounts
of tomato halves, corn and
chopped asparagus.
for the mung bean falafel bowl 1 cup rainbow quinoa or other grain
of choice — cooked sea salt — to taste 1/2 tablespoon neutral coconut oil about 20
asparagus — tough ends removed freshly ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds — for garnish (optional)
chopped pistachios / other nuts — for garnish (optional)
In the last 7 - 10 minutes
of simmering, add the
chopped asparagus.
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
12 spears
of fresh, organic
asparagus 50 g broad beans, podded weight 250 ml organic double cream 4 organic free range eggs 1/2 tsp sea salt 80 g vegetarian mature Cheddar, grated 2 tbsp mixed fresh herbs (mint, chives, oregano, chives, basil, parsley), finely
chopped
oh dear I am out
of touch with films — though I did see twilight some years ago but never was a huge fan — but I am quite au fait with
chopping up
asparagus finely for a salad — in fact I have given it to sylvia raw at times — though never thought
of shaving it.
INGREDIENTS for the miso butter: 1/2 stick (4 tablespoons)
of butter, room temperature 2 tablespoons
of white miso 2 tablespoons
of minced wild garlic (or chives, or green onions) for the
asparagus + favas: about 2 dozen
asparagus spears, trimmed 10 fava bean pods, beans removed and peeled, and then roughly
chopped olive oil black pepper METHOD Make the miso butter:
6 - 7oz salmon filet, cut in half 6 cups salad greens 1/4 cup each diced
asparagus, sweet red bell pepper, sweet yellow bell pepper, sliced scallions or
chopped purple onion 2 oz sliced white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can use purchased pesto in place
of dip, if desired.
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)
* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely
chopped pea sprouts / shoots - optional (use another seasonal vegetable like
asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup
chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze
of fresh lemon or drizzle
of balsamic vinegar - optional
** If
chopping asparagus instead
of peeling, add them to the pasta water 2 minutes before pasta is done for medium to large stalks, or 1 minute for skinny stalks.
I'm including my basic version, but often times I'll add a handful
of very finely
chopped this - or - that: broccoli,
asparagus, or cauliflower, depending on the season.
I used an entire pound
of asparagus and
chopped oil - packed sun - dried tomatoes.
Plate up the grilled vegetables, and toss over the raw
asparagus / scallion salad, with a handful
of baby arugula and
chopped cherry tomatoes.
Stir in 3/4 pound (12 ounces) fresh peeled and deveined shrimp, a cup each
of stringed + fresh snow peas and
chopped fresh
asparagus and cook for 2 - 3 minutes until shrimp is firm and pink and noodles are nearly tender.
For the Potato Salad 2 pounds small white potatoes, diced Salt 3 - 4 tablespoons grated onion or minced onion and its juice 1 clove garlic, grated or pasted 2 tablespoons white wine vinegar 3 tablespoons Fabanaise, aquafaba chickpea spread or mayonnaise 2 round tablespoons Dijon mustard 1 scant tablespoon extra-virgin olive oil (EVOO) 2 teaspoons Worcestershire sauce 2 round tablespoons pickle relish 2 tablespoons small capers in brine, drained 3 store - bought hard - boiled eggs 2 tablespoons
chopped thyme Bibb lettuce leaves, to serve Thinly sliced cornichons and minced parsley, to serve For the
Asparagus 1 bundle asparagus, trimmed of tough ends Salt 1 lemon, half thinly sliced 2 tablespoo
Asparagus 1 bundle
asparagus, trimmed of tough ends Salt 1 lemon, half thinly sliced 2 tablespoo
asparagus, trimmed
of tough ends Salt 1 lemon, half thinly sliced 2 tablespoons butter
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.
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
* 3/4 pound fresh
asparagus * 1 Tablespoon vegetable oil * 1/2 cup finely
chopped shallots (about 2 shallots the size
of golf balls) * 2 cloves garlic, minced * 1/2 teaspoon salt * 1/4 teaspoon pepper * 4 cups vegetable or chicken stock * 1 teaspoon cornstarch * 2 Tablespoons water * 2 teaspoons fish sauce * 1 egg, well beaten * 8 ounces cooked crab meat * several green onions, thinly sliced
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
On this particular Sunday, I had a zucchini, a yellow bell pepper, half an onion, a handful
of asparagus and a box
of chopped spinach.
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.
This pizza recipe starts with a simple base
of mozzarella, Parmesan and
chopped asparagus spears.
I made a variation
of this combined with the recent orzo salad this past weekend — just - cooked
asparagus, spinach, thin - sliced radishes, orzo, crumbled feta, lemon juice,
chopped pecans and orzo, topped with some dried cranberries.
Directions: Melt butter in a large skillet over medium - low heat / Add sage leaves and cook, stirring often until butter begins to brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the sage is crispy and literally melts in your mouth, remove from the heat / At this point, some people give it a few squirts
of cold lemon juice for extra flavor and to stop the cooking / Add lightly cooked peas,
asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese,
chopped herbs, whatever you have on hand.
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..)
1 bunch
of asparagus, ends trimmed off about 1 1/2 inches (I leave the rubber bands on my
asparagus and just
chop the bottom the whole bunch off in one clean
chop to save time.)
We had our risotto with a side
of roasted
asparagus (
chopping it and stirring it in is also an option) but you can easily adapt this risotto with ingredients you have on hand; add mushrooms, peas, tomatoes, basil, or other veggies and herbs you may be craving.
We've called for a frozen - vegetable mix to get in as much color and texture as possible (no
chopping necessary), but 2 cups
of quick - cooking fresh,
chopped veggies, such as broccoli,
asparagus, Napa cabbage, and bell... read more
A big bowl
of asparagus, sauteed garbanzos,
chopped onions, toasted almonds, tossed with brown rice and drizzled with a bit
of garlic - tahini dressing.
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
I went off - road with the recipe a bit and added
chopped asparagus - because we have a lot
of it right now.
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
It's a big bowl
of asparagus, sauteed garbanzos,
chopped onions, toasted almonds, tossed with brown rice and drizzled with a bit
of garlic - tahini dressing I had on hand.
Bacon, Egg and Blue Cheese
Asparagus 2 pounds fresh asparagus, trimmed 3 hard - boiled eggs, chopped 6 slices bacon, cooked and crumbled 1/4 cup extra virgin olive oil 1/2 lemon, juiced salt and pepper, to taste 2 ounces blue cheese, crumbled Lay the asparagus spears in a large skillet and top with 1 inch
Asparagus 2 pounds fresh
asparagus, trimmed 3 hard - boiled eggs, chopped 6 slices bacon, cooked and crumbled 1/4 cup extra virgin olive oil 1/2 lemon, juiced salt and pepper, to taste 2 ounces blue cheese, crumbled Lay the asparagus spears in a large skillet and top with 1 inch
asparagus, trimmed 3 hard - boiled eggs,
chopped 6 slices bacon, cooked and crumbled 1/4 cup extra virgin olive oil 1/2 lemon, juiced salt and pepper, to taste 2 ounces blue cheese, crumbled Lay the
asparagus spears in a large skillet and top with 1 inch
asparagus spears in a large skillet and top with 1 inch
of water.
4 small chicken breasts, skin removed 2 cups chicken stock 2 tablespoons dry sherry or white wine (optional) 1 bay leaf or bouquet garni sachet 700g mixed vegetables
of choice (carrots, cauliflower, leeks, cabbage,
asparagus, baby corn, peas) 2 teaspoons cornflour 2 tablespoons low - fat milk 2 tablespoons
chopped mixed herbs (parsley, thyme, oregano, marjoram) or 1 teaspoon dried mixed herbs Freshly ground or cracked black pepper, to taste 6 sheets filo pastry Olive or canola oil spray
great flexible recipe for any veggies I have left in the fridge... i used up some green onions and white onion instead
of leeks, but added
asparagus & mushrooms... added
chopped red bell pepper... my cheese was parmesan... delicious... will make again!
Garnish with a few pieces
of chopped onions, mushrooms and
asparagus.
Toast the longer days
of spring with Lamb
Chops with Parsnip Mash and
Asparagus; cool off with a Papaya and Peanut Salad in summer; embrace the autumn with a Pumpkin and Red Cabbage Salad with Miso Dressing and indulge in winter with Coconut Chocolate Chunk Cookies.