Sentences with phrase «oil on the asparagus»

Not exact matches

On one side of a rimmed baking sheet, toss the asparagus with 1/2 teaspoon olive oil and a pinch of salt.

Arrange asparagus in a single layer on a baking sheet; toss to coat with olive oil.

I substituted 1 - inch pieces of blanched asparagus for the roasted squash cubes, threw some fresh mint in with the cilantro, and added a squeeze of lemon juice and a drizzle of olive oil on top.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

/ Place on a rimmed baking sheet, sprinkle with plenty of olive oil, salt and pepper / When oven is ready, roast for 8 — 12 minutes, until asparagus are browning a bit and are slightly tender / Place on individual plates or a platter, dress with vinaigrette / Optional: add an egg, farro or brown rice on the side for a protein boost.

Place the trimmed asparagus on a parchment paper lined baking sheet and drizzle with the olive oil.

Roast your asparagus on a sheet pan drizzled with olive oil for maybe 5 or 10 minutes on 375 just until the raw taste is gone, you don't want limp asparagus they should still have a good bite to them, so keep checking.

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.

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)

We are in a low carb phase so: baked eggplant lasagna — without the pasta zaatar zucchini sticks and scrambled eggs seared tuna with avocado and romaine salad tilapia baked with sauteed vegetables omelettes with feta and peppers - oven grilled asparagus on the side shakshuka - courtesy of SK greek yogurt with nuts and fruit, simple isreali salad - tomato, cukes, cilantro, olive oil, lemon, salt and pepper same salad with chickpeas and feta tossed in.

* 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

Place brussels sprouts, red bell peppers, asparagus and carrots on the same baking sheet and drizzle with olive oil and a dash of salt if desired.

After the asparagus are trimmed and cleaned, combine them with salt and 1 tablespoon of olive oil on a baking sheet.

Toss the asparagus with 2 t. oil and roast on a cookie sheet for 10 minutes, or until crisp - tender.

1 tablespoon olive oil 1 large leek, light green and white portions 1 large shallot, sliced thin 1/2 lb leftover cooked asparagus, cut into one inch lengths 1/4 teaspoon dried Italian seasoning Kosher salt and freshly ground black pepper One 8 - ounce tube refrigerated reduced fat crescent rolls 3 Roma tomatoes, sliced thin and drained on paper towels 2 cups shredded cheddar cheese 3 eggs, beaten

My favorite way to cook asparagus is to trim the stalks, toss with a little olive oil, and cook them on the outdoor grill until slightly charred.

Place the asparagus on a rimmed baking sheet; drizzle with the remaining 1 tablespoon oil and sprinkle with lemon zest and 1/4 teaspoon each salt and pepper.

Last night I sauteed some asparagus in olive oil, seasoned it with salt, pepper and chili pepper flakes, then quickly fried an egg in a little butter to place on top.

Once the oil is hot enough, add the asparagus and stir constantly until tender but still crisp on the surface, about 3 to 5 minutes.

Once you've cut the asparagus spears in the desired shape (cutting them on a slant is always nice for stir - fry dishes), blanch them, then heat a small amount of oil in the pan over high heat.

Start by roasting the asparagus (drizzle with olive oil and sprinkle with salt) on 410F for 15 minutes.

Toss the asparagus and radish with olive oil in a large bowl and spread evenly on a large baking sheet.

Arrange asparagus on a serving plater and toss salt, olive oil and fresh squeezed lemon.

Place the asparagus spears on the parchment - lined cookie sheet and drizzle with 1 tablespoon of the olive oil Roast for 3 - 4 minutes, or until a fork pierces the spear easily, yet the asparagus is still firm and crisp.

Dip the asparagus in the oil mixture and then place on a large rimmed baking sheet.

Place sliced asparagus on baking sheet, drizzle with olive oil and balsamic vinegar and bake for 10 minutes.

Drizzle olive oil, salt and pepper on the asparagus and roast for approximately 15 minutes.

Roasted Vegetable and Pesto Pasta Salad For 4 - 6 servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder here).

I've been hooked on quick pan-fried tofu and asparagus (with perhaps a few dashes each of soy sauce, mirin and sesame oil) served with a sriracha aioli the past couple of weeks, but I finally got to the asian grocery store to pick up the rest of the ingredients I was missing to make this sauce and I'm excited to try it.

Try laying the asparagus on top of a layer if sliced limes before drizzling with oil and roasting!

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 fAsparagus 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 fasparagus 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!

Arrange the asparagus into a single layer on a rimmed baking sheet or enameled baking dish, and drizzle with the melted coconut oil.

Place asparagus and spring onions on a rimmed baking sheet and lightly drizzle with oil.

Main Dishes Aubergines baked in the oven with ajvar and basil oil Pizza with figs & blue cheese Galette w. bakes tomatoes & goats cheese Zucchini spaghetti w. spicy meatballs & tomato sauce Speltotto with baked chestnuts Vegan veggie loaf Portobello burgers w. green bean fritters Mushroom stew w. celeriac mash Leek, lentil and cabbage pot Pizza with cauliflower crust Crispy chicken nuggets w. hot & sweet potato fries Japanese rice bowl w. teriyaki salmon and wakame Stuffed plaice on roasted aubergine Rye galette with caramelized fennel Poached egg on toast and roasted asparagus Grilled zucchini rolls with creamy spelt pearls Pita pizzas with potato, tuna and avocado topping Beetroot and quinoa pot with horseradish and bacon Meatballs in spicy curry with cauliflower rice Broccoli pizza with green and groovy topping Zucchini spaghetti with walnut and chili pesto Cheesy cauliflower fritters with semi-dried tomatoes Slow roasted carrots w. lentils, nuts and goats cheese Melanzane alla parmigiana di nuovo Shaved broccoli and fennel salad with roasted salt almonds Vegan veggie falafels in lettuce wraps w. apple and cabbage slaw Open faced crispy chicken burger w. portobello bun Greek Kleftiko with gruyere and veggies Zucchini Fritters with feta Grain free hotdogs with homemade remoulade Vegetarian summer squash spaghetti w. corn, lentils and halloumi Stuffed hokkaido pumpkin with a golden cheese layer Middel eastern meatballs with creamy bean hummus and grain free turkish flatbreads Cauliflower couscous with grilled apricots & vanilla, honey dressing + serrano wrapped chicken Green and grain free pancakes with creamy tahini and chicken salad Fish and chips Organic stuffed chicken on celeriac and lentils Stuffed hokkaido pumpkin with a golden cheese layer Middel eastern meatballs with creamy bean hummus and grain free turkish flatbreads Magical Maki rolls with cauliflower rice — sushi A danish classic «Burning Love» Open face rye sandwich with creamy chicken & apple salad + fried mushrooms

Thinly slice the rhubarb and asparagus and spread out on another baking tray lined with baking paper, drizzle with a little olive oil and sprinkle with sea salt.

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)

Those looking for southern brunch fare will delight in the crabmeat toast — warm crab and asparagus salad tossed in a green garlic vinaigrette, served on thick cut housemade bread and topped with a spicy roasted garlic and coconut oil hollandaise.

Reserve 2 or 3 asparagus spears; add the remaining spears to the baking sheet with the potatoes, using tongs to toss / coat them in the oil on the baking sheet.

Place the asparagus in a roasting pan or on a baking baking sheet and toss with the 1 tablespoon olive oil, salt and pepper.

On a large rimmed baking sheet, toss the asparagus with the oil and 1/2 teaspoon each salt and pepper.

On the baking sheet, toss asparagus with oil and season with salt and pepper.

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.

Her cart was full with interesting appetizers, asparagus, the good olive oil and teetering on the top was a giant slab of salmon.

When oil is just below the smoking point, add asparagus and cook until lightly brown, 3 to 5 minutes (depending on thickness).

To fill up on its benefits, roast asparagus with a little olive oil: «Our body absorbs vitamin E better if it's eaten alongside some fat,» says Gans.

Roasted Vegetable and Pesto Pasta Salad For 4 - 6 servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder here).

Dinner is served ⚡️ ⚡️ ⚡️ I sautéed peppers, onions, asparagus, broccoli and mushrooms, baked chicken with avocado oil and a spice blend I made and topped it all on some konjac noodles • • • • #therunningkitchen #eatyourveggies #konjac #pasta #pastacravings #healthylifestyle #inmybelly #feedyoursoul #hungrygrls #marathontraining #feedfeed #eeeeats #bbg #bbgmeals #food52grams #food52 #tiu #beautifulcuisines #beautifulhealth #wholefoods #foodstyling #todayfood #onthetable #realfood #eatrealfood

Asparagus: for my asparagus I do a similar routine by adding olive oil to the pan on medium heat for about 8 to 10Asparagus: for my asparagus I do a similar routine by adding olive oil to the pan on medium heat for about 8 to 10asparagus I do a similar routine by adding olive oil to the pan on medium heat for about 8 to 10 minutes.

Drizzle olive oil, salt and pepper on the asparagus and roast for approximately 15 minutes.

For Asparagus: On stovetop, heat a shallow pan and add a pat of butter or a tablespoon of grapeseed oil.