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Sauteed Asparagus

Sauteed Asparagus

High in vitamins like A, C, E, K, and antioxidants, asparagus really should be consumed more often. Besides that, it is also a natural brain booster. There are lots of ways of cooking it, and here we went for something on the simple side. The asparagus is sauteed in butter and served with a nice Dijon vinaigrette.

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Ingredients Needed for Sauteed Asparagus

1 tablespoon dijon mustard
1 tablespoon red wine vinegar
1 tablespoon olive oil
salt
pepper
1 tablespoon vegetable oil
6 asparaguses spears
1 teaspoon butter

How to Make Sauteed Asparagus

  1. Grab a small bowl and mix in it the Dijon mustard, red wine vinegar, olive oil, salt, and pepper.
  2. Trim the asparagus spears and remove their ends.
  3. Heat the vegetable oil in a skillet over medium heat. Add the asparagus spears and season them with salt and pepper.
  4. Add the butter and melt it. Cook the asparagus for 8-10 minutes. Stir often to cook on all sides.
  5. You can serve the asparagus with mustard vinaigrette, crushed almonds, and slices of lemon.
Garlic Roasted Asparagus

Garlic Roasted Asparagus

Asparagus is now one of the most popular veggies to use as a side for special meats like beef or duck. We enjoy cooking it roasting it and flavoring it with olive oil, parmesan, and garlic. Low in calories and high in benefits, what’s not to like about asparagus?

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Ingredients Needed for Garlic Roasted Asparagus

6 asparagus stalks
salt
pepper
2 garlic cloves, sliced
1 tablespoon olive oil
⅓ cup parmesan, shredded

How to Make Garlic Roasted Asparagus

  1. Preheat the oven to 430 degrees F/220 degrees C.
  2. Trim the asparagus spears and remove their ends.
  3. Add the spears to a baking dish.
  4. Season the asparagus with salt and pepper. Add garlic, olive oil, and some shredded parmesan.
  5. Slide the tray into the oven for the next 15 minutes.
Asparagus and Three-Cheese Tart

Asparagus and Three-Cheese Tart

If you like the distinct flavor and taste of asparagus, you should try this spring dish at least once a season. Our asparagus and three-cheese tart is enriched with fried bacon and blue cheese. Did we say once a season? You’ll want to have it at least once a week!

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Ingredients Needed for Asparagus and Three-Cheese Tart

3 bacon slices
2 tablespoons of vegetable oil
20 asparaguses spears
1 cup ricotta
½ cup parmesan, grated
1 egg, whisked
salt
pepper
1 tablespoon butter
1 sheet of puff pastry, thawed
5 ounces of blue cheese

How to Make Asparagus and Three-Cheese Tart

  1. Heat a skillet over medium heat and fry the bacon slices on both sides. Set them aside on a paper towel, to absorb the excess fat.
  2. Add vegetable oil in the same skillet, then add the asparagus. Season with salt and pepper and stir. Cook until tender, about 5 to 7 minutes.
  3. Add the ricotta, parmesan, and whisked egg to a bowl. Season with salt and pepper and stir to combine them into a paste.
  4. Grease a tart pan with butter. Roll out the puff pastry sheet, then add it to the tart pan. Remove its edges that come out from the pan.
  5. Add the ricotta and parmesan mixture to the tart pan, then arrange the cooked asparagus and bacon. Move to the oven and bake for 40 minutes at 400˚F/200˚C.
  6. Slide out the tart, sprinkle it with blue cheese, then bake for 5 more minutes until the blue cheese starts to melt.
Ham and Asparagus Frittata

Ham and Asparagus Frittata

What’s the best way to start off your day? For us is next to a delicious breakfast dish. And, this ham and asparagus frittata really makes the cut. With a soft, fluffy texture, and a savory filling, there’s just nothing more you would want for a savory dessert/brunch. May just a warm cup of coffee!

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Ingredients Needed for Ham and Asparagus Frittata

5 eggs, whisked
½ cup milk
salt
pepper
2 tablespoons of olive oil
1 onion, chopped
10 asparaguses spears
3.5 ounces of ham, thinly sliced
2 ounces of mozzarella, cubed

How to Make Ham and Asparagus Frittata

  1. Add the whisked eggs in a large bowl. Pour the milk, season with salt and pepper, and whisk.
  2. Heat a skillet over medium heat, and add 1 tablespoon of vegetable oil. Add the onion, and 3 of the asparagus cut into pieces. Cook for 2-3 minutes, until the onion softens.
  3. Next, heat the remaining oil in a separate skillet. Add the sliced ham and cook it until browned.
  4. Evenly spread the onion and ham in a round baking dish, approximately 12 inches (30 cm) in diameter.
  5. Pour the whisked eggs, remaining asparagus, and diced mozzarella.
  6. Slide the tray into the oven and cook it for the next 40 minutes at 360⁰F/180⁰C.
Celery and Asparagus Soup

Celery and Asparagus Soup

You’ll find a whole garden in this rich vegetarian soup. It has celery, carrot, asparagus, tomatoes, onion, and rice. To these flavors add a bit of hotness with peppercorn, pepper, curry, and chili flakes. Flavor it more by dropping a few bay leaves into the mixture and enjoy it on a gloomy day.

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Ingredients Needed for Celery and Asparagus Soup

1 tablespoon vegetable oil
1 onion, sliced
1 teaspoon red peppercorns
1 medium-sized celery root, sliced
2 celery sticks, chopped
2 large carrots, sliced
salt
pepper
¼ cup rice
3 cups of vegetable stock
3 bay leaves
1 teaspoon curry powder
6 asparagus spears, chopped
¼ cup tomato sauce
1 spring onion, chopped
chili flakes for garnishing
spring onion

How to Make Celery and Asparagus Soup

  1. Heat the vegetable oil in a cooking pot over low-medium heat. Cook the onion until tender.
  2. Add the peppercorns, the chopped celery root and stick, and carrots. Season with salt and pepper, cook and stir for 1-2 minutes. Add the rice and cook for 2 minutes more.
  3. Add the vegetable stock, bay leaves, and curry powder. Bring to a simmer, then cover and simmer for 20 minutes.
  4. Add the asparagus, tomato sauce, and spring onion while cooking and stirring for 2-3 minutes. Remove the bay leaves and serve garnished with chili flakes and spring onion.
asparagus and cheese tart

Asparagus and Cheese Tart

Spring is in the air… We hope. So, let’s try and cook this tart together so we can lure in the warm season. Spread honey Dijon mustard on one or two puff pastry sheets. Add the asparagus spears and grated Gruyere cheese and bake. Of course, if you want to use other veggies or cheeses, you are our guest!

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Ingredients Needed for Asparagus and Cheese Tart

1 puff pastry sheet
2 tablespoons of honey Dijon mustard (store-bought)
20 asparagus spears
salt
7 ounces of Gruyère cheese, grated
balsamic glaze

How to Make Asparagus and Cheese Tart

  1. Place the puff pastry sheet on a baking tray on parchment paper. In order to place it smoothly use a rolling pin to unroll the sheet over the tray’s surface.
  2. Mark a rectangle on the sheet by scoring the dough 1 1/2 inch in from the edge. Poke holes in the pastry rectangle, using a fork. Bake for 15 minutes at 400⁰F/200⁰C.
  3. Spread the honey Dijon mustard over the entire area of the dough rectangle. Spread it as evenly as possible.
  4. Place the asparagus spears tidily to cover the entire sheet, season with salt, and add the grated cheese on top. Bake for 25 minutes at 370⁰F/185⁰C.
  5. Serve sprinkled with balsamic glaze.
Roasted Asparagus with Egg and Parmesan

Roasted Asparagus With Egg and Parmesan

Asparagus is one of the vegetables that have a wide array of health benefits. They range from boosting your health with vitamins and antioxidants to being a natural aphrodisiac. You can serve them either roasted or sauteed in the skillet. For this recipe, we’ve cooked it into the oven and served it with a soft-boiled egg and a touch of shredded parmesan on top.

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Ingredients Needed for Roasted Asparagus With Egg and Parmesan

1 asparagus bunch
salt
pepper
1 teaspoon olive oil
¼ cup parmesan, shredded
2 eggs, soft-boiled or poached

How to Make Roasted Asparagus With Egg and Parmesan

  1. Preheat the oven to 440°F/220°C.
  2. First slice off the ends of the asparagus, around 1 inch (2.5 cm) long.
  3. Lay the asparagus in a baking dish. Season it with salt, pepper, and drizzle a bit of olive oil.
  4. Slide the tray into the oven and cook the asparagus for 10 minutes.
  5. Shred some parmesan and serve it with egg on top!
asparagus spring onion and parmesan spaghetti

Asparagus and Parmesan Spaghetti

The sky’s the limit when it comes to ideas for cooking spaghetti. Of course, Italians could disagree, and we understand their point of view. But bear with us and mix together some spring onions, fresh basil, pine nuts, parmesan, and some oil. Cook this in butter, together with asparagus stalks and cooked spaghetti. Add chili flakes, salt, and pepper in the process and just try to tell us you don’t like it.

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Ingredients Needed for Asparagus and Parmesan Spaghetti


For the mixture:

2 spring onions, chopped
fresh basil leaves
1 tablespoon pine nut
½ cup parmesan
¼ cup vegetable oil

Cooking the asparagus and spaghetti:

½ tablespoon vegetable oil
1 tablespoon butter
pepper
8 asparaguses stalks
salt
1 tablespoon pine nut
14 ounces of cooked spaghetti
1 teaspoon chili flakes

How to Make Asparagus and Parmesan Spaghetti

  1. For the mixture:
    Add the spring onions, 1 handful of basil leaves, 1 tablespoon pine nuts, the parmesan, and olive oil in a mixing glass and mix them together using a hand mixer. Transfer to a bowl and set aside.
  2. Cooking the asparagus and spaghetti:
    Drizzle the vegetable oil in a skillet over low heat, then melt the butter. Add some pepper and the asparagus stalks.
  3. Cook and stir for 1-2 minutes, add some salt, 1/2 tablespoon raw pine nuts, the cooked spaghetti, and the spring onion and parmesan mixture. Cook and stir for 1-2 minutes.
  4. Add the chili and cook a bit more. Serve garnished with fresh basil and the remaining pine nuts (roasted).
asparagus and mozzarella chicken breast

Asparagus and Mozzarella Chicken Breast

This dish is a nice bundle of flavors waiting to be unpacked. After butterflying a chicken breast, we stuffed it with mozzarella and asparagus, coated it with a paprika-garlic-lemon zest mixture, and double-cooked it. First over medium heat and then in the oven. We found that the softness in asparagus and mozzarella paired so well with the crispness of the chicken meat.

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Ingredients Needed for Asparagus and Mozzarella Chicken Breast

5 ounces of chicken breast
salt
pepper
2 fresh mozzarella slices
3 asparagus stalks
2 tablespoons of vegetable oil

For the paprika-garlic-lemon mix:

½ teaspoon salt
½ teaspoon pepper
1 teaspoon paprika powder
1 teaspoon garlic powder
1 teaspoon lemon zest

How to Make Asparagus and Mozzarella Chicken Breast

  1. Butterfly the chicken breast, add salt and pepper on it, place the mozzarella slices on one half and the asparagus stalks over them. Fold the other half, sprinkle some salt and set it aside.
  2. For the paprika-garlic-lemon mix:
    Add the salt, pepper, paprika, garlic, and lemon zest in a smaller bowl. Mix them using a teaspoon.
  3. Use 3 wooden paddle skewers to fasten the chicken breast halves. Then spread the paprika-garlic-lemon mixture all over the chicken breast.
  4. Heat the vegetable oil in a saucepan over medium heat.
  5. Cook the stuffed chicken breast on all sides until golden brown.
  6. Cover the saucepan with aluminum foil and roast for 30 minutes at 400⁰F/200⁰C.
Scrambled Eggs with Asparagus

Scrambled Eggs With Asparagus

You’d prepare your scrambled eggs differently, but don’t know where to? Just beat your eggs with a bit of milk and parmesan, and season with thyme. Soften some asparagus in butter, then give it a little spiciness by adding a few slices of red chili to the pan. Combine your eggs with the buttered asparagus and cook them slightly. That’s it!

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Ingredients Needed for Scrambled Eggs With Asparagus

5 eggs
3 tablespoons of milk
1 teaspoon dried thyme
½ teaspoon pepper
1 ounce parmesan, shredded
½ teaspoon salt
1 teaspoon vegetable oil
1 tablespoon butter
2 sage leaves
3 asparaguses, spears, chopped
1 red chili, chopped
lime juice
2 tablespoons of roasted cashew

How to Make Scrambled Eggs With Asparagus

  1. Add the eggs, milk, dried thyme and parmesan to a bowl. Season with salt and pepper and beat well. Set the bowl aside.
  2. Add the vegetable oil in a skillet over low heat, melt the butter in there, add the sage leaves and stir.
  3. Add the asparagus, red chili, and some lime juice. Cook the asparagus for 8-10 minutes, until softened. Add the eggs. Cook them stirring for 1-minute and remove from the heat.
  4. Serve garnished with roasted cashews.
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