Recipes for "asparagus"

1. Grease a 9-inch tart pan or pie plate with butter, place the pan onto a baking sheet.

2. To make the crust. In a mixing bowl, combine the flour, sesame seeds, and salt. Add the butter and toss with the flour. Add the 1/3 cup ice-cold water and mix until just combined, adding more water as needed until the dough forms a ball. Roll the dough into a large circle about 1/4 inch thick. Fit the pie crust into the prepared pie plate. Cover and transfer to the freezer to chill for 20 minutes, or 1 hour in the fridge.

3. Preheat the oven to 375 degrees F.  Remove the crust from the freezer. Line the crust with parchment paper and fill with pie weights, beans or rice. Transfer to the oven and bake until crust is set, 15 minutes. Remove from the oven and reduce the oven temp 325.

4. Meanwhile, in a medium bowl, whisk together the eggs, milk, yogurt, thyme, basil, dill, chives, crushed red pepper, and a pinch each of salt and pepper.

5. Cut 2/3 the asparagus into 1 inch pieces. Arrange in the bottom of the sesame crust, reserve the remaining asparagus for the top of the quiche. Add the brie and drizzle with honey. Pour the filling into the pie crust, wiggling the pan around to help evenly distribute the ingredients. Arrange the remaining asparagus stems on top.

6. Transfer to the oven and bake 55-65 minutes or until  the eggs are set in the center. Let cool 5-10 minutes before serving. Serve topped with fresh herbs. Enjoy!

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon pieces.

Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender yet firm to the bite, 2 to 3 minutes. Drain.

Heat vegetable oil in a skillet over medium-high heat; saute onion, tomato, and mushrooms until tender, about 5 minutes.

Whisk eggs and cream together in a bowl; add bacon, sauteed vegetables, asparagus, nutmeg, salt, and pepper.

Pour egg mixture into an oven-proof nonstick skillet and cover skillet. Cook over medium-low until cooked through, 10 to 12 minutes. Sprinkle mozzarella cheese over omelette.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Broil omelette in the preheated oven until a golden crust starts to form on the top, about 2 minutes.

Heat 1 to 2 inches of oil in a saucepan or deep fryer over medium-high heat.

Stir tempura mix and water together to make a loose batter.

Cut tough ends from the bottom of the asparagus spears. Dip into the batter, making sure spears are evenly coated.

Carefully add 5 to 6 asparagus spears to the hot oil. Fry until they float to the top, 30 seconds to 1 minute. Drain on paper towels and season with sea salt. Repeat with remaining asparagus.

Preheat the oven to 325 degrees F (165 degrees C).

Melt butter in an oven-safe skillet over medium heat. Stir in asparagus and olive oil; cook until tender, about 10 minutes. Stir in mushrooms; cook about 5 minutes.

Whisk eggs, water, and thyme together in a bowl; pour into the skillet. Reduce heat to low; cover and cook 5 minutes.

Transfer skillet to the preheated oven; bake until eggs are no longer runny, 10 to 15 minutes. Top frittata with mozzarella cheese and Parmesan cheese. Turn on the broiler and broil until cheeses melt and are lightly browned.

Heat the butter in a 10-inch ovenproof frying pan over medium heat.

Add the shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes.

Add the sliced asparagus and cook for an additional 3 minutes.

Beat the eggs, ricotta cheese, and salt together, then stir in the chives and tarragon.

Pour the egg mixture into the pan and cook until almost set, but still runny on top, 4 to 5 minutes. While cooking, preheat the oven broiler.

Sprinkle Gruyere cheese over the eggs and put in the oven to broil until the cheese is melted and browned and the center is set, about 6 to 8 minutes.

Remove the pan from the oven with oven mitts and slide the frittata onto a serving plate. Cut into wedges. (Be very careful with the hot pan handle! I usually ice down the handle of any long-handled pan I take out of the oven so that no one mistakenly tries to pick up the pan by the hot handle.)

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Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Meanwhile, heat a large skillet over medium-low heat and cook bacon in the hot skillet, stirring occasionally, until browned, 5 to 6 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.

Add asparagus to bacon fat in the skillet and cook and stir until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with bacon.

Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl until well combined.

Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.

Turn off heat, pour in half-and-half, and stir well. Mix in bacon and asparagus until evenly distributed. Garnish with reserved Parmesan cheese and parsley.

Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.

Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate until chilled before serving.

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

2. Toss together the asparagus, olive oil, salt and pepper.

3. Roll the pastry sheets out on a floured surface and cut into 8 squares. Place a piece of brie on each square and then add a handful of asparagus. Take 2 corners of the pastry and wrap up and over the asparagus to enclose (see above photo). Transfer to the prepared baking sheet. Repeat with remaining squares. Brush each pastry with egg. Transfer to the oven and bake 20-25 minutes or until golden brown.

Transfer to the oven and bake 20-25 minutes or until golden brown.

4. Meanwhile, melt together the honey, butter, and thyme in a small saucepan over low heat.

5. Serve the pastries warm, drizzled with thyme honey and crushed red pepper. Enjoy!

One large for the pasta and one medium sized for the asparagus.

While the water is heating, put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned.

Remove pine nuts from pan and set aside. You will use 3/4 cup of the pine nuts for the pesto paste and 1/4 cup to mix in whole.

Salt the asparagus water and drop the spears into the pan. Cook for only 2 or 3 minutes, until the spears are bright green and barely tender.

Drain under cool water to stop the cooking. Cut the tips off, and set aside, several of the asparagus (diagonal cut about an inch from the end) to use for garnish.

Add the asparagus, spinach, garlic, Parmesan, and 3/4 cup of the pine nuts to a food processor.

Purée and, with the motor running, drizzle in the 1/4 cup of olive oil until a paste forms. If too thick, thin it with a bit of the pasta water.

Add the lemon juice and salt, taste and adjust seasoning.

Here's a trick that Heidi taught me. When emptying the food processor bowl of its contents, hold the bottom of the bowl with one hand with a finger in the center hole, holding the blade in place and keeping it from falling out.

Salt the pasta water well and cook the pasta until just tender. Check the directions on the pasta package. You'll need more time for dried pasta and less for fresh.

This fresh pasta cooked up in no time at all.

Drain and toss immediately with 1 cup of the asparagus pesto.

Serve sprinkled with the remaining 1/4 cup toasted pine nuts, a dusting of Parmesan, and a light drizzle of olive oil.

Add asparagus and water to a 10-inch skillet over medium heat; cover. Steam asparagus until tender, about 10 minutes; drain.

Return asparagus in skillet to heat; reduce heat to low. Drizzle asparagus with olive oil; sprinkle with Parmesan cheese. Add grape tomatoes to the skillet; cover and allow to sit, covered, until cheese melts and tomatoes are slightly steamed, about 2 minutes.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain. Cut noodles in half crosswise.

Meanwhile, melt margarine in a large skillet over medium heat. Add garlic; cook until just fragrant. Stir in flour until no lumps remain; gradually stir in milk. Season with thyme; simmer until thick. Remove sauce from heat.

Grease a 9x9-inch microwave-safe glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella in the prepared baking dish; repeat layers twice more, starting each layer with noodles and finishing with mozzarella.

Cover the dish with a microwave-safe lid or plastic wrap; microwave on high until cheese is melted and bubbly, 9 to 10 minutes (time may vary depending on your microwave). Set aside before serving, 5 to 10 minutes.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.

Meanwhile, heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.

Heat olive oil in a large skillet over medium heat. Add onion and celery; cook and stir until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in Arborio rice and garlic; cook and stir until rice is lightly toasted, about 5 more minutes.

Stir in white wine and simmer until it has mostly evaporated, then stir in 1/3 of the hot chicken broth; continue stirring until rice has absorbed liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, rice should be tender yet firm to the bite. Stir in asparagus.

Remove from heat and mix in Parmesan cheese, lemon juice, and lemon zest. Serve immediately.

Heat the stock in a small saucepan until it comes to a low simmer.

In a separate 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or 2, until translucent. Add the Arborio rice and cook for 2 minutes more, stirring until nicely coated.

Add the white wine. Slowly stir, allowing the rice to absorb the wine.

Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.

Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20 to 25 minutes.

With the last ladle of stock, add the asparagus. Stir and cook for a couple of minutes, until the risotto has absorbed the stock but is still loose and the asparagus are just cooked through.

Note that the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.

Turn off the heat. Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately.

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Place cubed bread on a baking sheet, put in a 200°F for 10 to 15 minutes, until somewhat dry. OR you can use stale bread that is no longer soft. Drying the bread in the oven will help keep it from falling apart when you add the egg mixture later.

Place bacon in medium skillet on medium high heat. Cook until bacon is lightly browned and much of the fat rendered. Remove bacon from pan with a slotted spoon, place on a paper towel lined plate to drain. Pour off all but enough bacon fat to coat the bottom of the pan (do not put down the drain, it will clog your pipes).

Add chopped onions to the pan with bacon fat. Cook on medium high heat until lightly browned, about 5 to 6 minutes. Add the bacon back to the pan with the onions, stir, remove from heat.

While the onions are cooking, bring a small pot of lightly salted water to a boil. Add the asparagus and blanch for 2 minutes. Drain and shock the asparagus in ice water to stop the cooking.

In a large bowl, beat the eggs with a fork or whisk. Whisk in the milk. Stir in the 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Stir in the grated cheddar cheese.

Place the cubed bread in the egg milk mixture and press down with your hands so that the bread cubes absorb most of the egg milk mixture. Gently fold in the onions, bacon, asparagus, chopped artichoke hearts, and chives. (Be gentle as to not break up the bread.)

Generously butter the inside of a 2 1/2 to 3 quart (8 x 13 inch) casserole dish. Gently pour the bread egg milk vegetable mixture into the casserole dish and spread out in an even layer.

At this point you can make up to a day ahead. Cover and refrigerate until ready to cook.

Bake uncovered at 350°F for 4o minutes. If the casserole starts to get too browned while cooking, cover with foil. Remove from oven and let rest for 5 minutes before serving.

Fill a medium saucepan halfway with lightly salted water. Bring to a boil.

Prepare the asparagus while the water is heating. Rinse them thoroughly. Break off any tough, white bottoms and discard.

Cut the spears into 1- to 2-inch sections, slicing the asparagus at a slight diagonal.

Add the asparagus to the boiling water and lower the heat slightly to maintain a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water.

Toss the asparagus with olive oil, parmesan, and lemon zest while it's still hot.

Salt and pepper to taste. Serve warm or room temperature.

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Preheat your oven to 400°F (205°C). Rinse the asparagus spears. If the ends are tough, break them off and either discard or save for stock. You can also use a vegetable peeler to peel away the tough outer skin of the fatter ends of the asparagus if you want.

Simply Recipes / Elise Bauer

Line a roasting pan with foil. Arrange the asparagus spears in a single layer on the lined roasting pan.

Drizzle with olive oil and rub the spears all over with the olive oil to coat. Sprinkle with salt, pepper, and minced garlic, and rub over the asparagus spears to evenly distribute.

Simply Recipes / Elise Bauer

Roast at 400°F (205°C) for 10 minutes, more or less, depending on your particular oven and how thick the spears are, until the asparagus are just lightly browned and tender when you pierce them with a fork.

Simply Recipes / Elise Bauer

To serve, drizzle with fresh lemon juice or balsamic vinegar, and if you want, a sprinkling of grated Parmesan cheese (skip if cooking vegan).

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Simply Recipes / Elise Bauer

Snap or cut off any woody bottoms of the asparagus spears. If working with medium sized or large asparagus, if you want (for a fancy presentation) you can use a vegetable peeler to peel the outside of the lower inch or two of the asparagus.

Fill a large, wide skillet with about 3/4-inch of water. Add salt. Add the cut garlic and lemon peel if using. Bring the water to a boil on high heat.

Add the asparagus in an even layer. If the water doesn't cover the asparagus, cover the pan. If using thin asparagus, cook only for 1 to 2 minutes. Medium asparagus, 5 minutes. Large asparagus 6 to 7 minutes.

Rinse briefly with cold water to stop the cooking and then transfer to a serving dish.

Sprinkle with salt and pepper, lemon juice and extra virgin olive oil or butter to serve.

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Let it preheat while prepping the asparagus.

Snap or trim off the woody ends of the asparagus. Rinse under cool water and lay on a clean towel. Pat the asparagus dry.

Place the asparagus on a small cookie sheet and drizzle with the olive oil. Sprinkle on the garlic salt. Toss with tongs until they are well-coated and seasoned.

Place the asparagus in the basket of the air fryer and cook until crisp-tender, 9 to 10 minutes, shaking the basket halfway through. The cook time is based on preparing medium asparagus; note that especially thin asparagus will take less time, while really thick asparagus will take longer.

Store leftover asparagus in an airtight container and place in the fridge for up to 5 days. Reheat it in the air fryer for 3 to 4 minutes.

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If using an air fryer, preheat that to 400°F.

Break or cut off the woody ends of the asparagus spears. For an added touch, if you want you can use a vegetable peeler to peel the skins off the base of the asparagus spears for a more elegant presentation.

Arrange the asparagus spears on a foil-lined baking sheet and coat with olive oil. Sprinkle with salt, pepper, and Parmesan.

If using the air fryer, coat the asparagus with olive oil then place in a single layer in the fryer basket. Sprinkle the salt, paper, and Parmesan on top.

Simply Recipes / Alison Bickel

Bake at 400°F until the cheese begins to brown, about 8 to 10 minutes.

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Simply Recipes / Alison Bickel

Trim the woody ends from the asparagus and discard. Cut the asparagus into 1/2-inch pieces, keeping the tips whole and separating them from the stems.

Heat the olive oil in a large (10 to 12-inch) skillet over medium heat.

Add the garlic and cook, stirring constantly, until it smells fragrant but isn’t browned, about 30 seconds. Add only the asparagus stems (not the tips) and sauté, stirring occasionally, until they look bright green and are slightly softened but still firm, about 2 minutes. Add the asparagus tips and the water, cover the skillet with a lid, and let steam until bright green and crisp-tender, about 2 minutes.

Uncover the pan and check for doneness with a fork: the asparagus should be easily pierced but still feel firm, not mushy. If it still feels hard, replace the lid and continue to steam for 30 more seconds.

Stir in the butter and soy sauce and toss everything together until the asparagus looks glossy and evenly coated, about 30 seconds. Taste and adjust with a pinch of salt, if needed, and serve.

Leftovers keep well in an airtight container in the fridge for 3 to 5 days. To reheat, warm in a pan over medium heat until heated through. Avoid overcooking, as the asparagus can become too soft and lose its color. Alternatively, enjoy it cold tossed into a salad or mixed into a grain bowl.

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Bring a large pot of water to a boil. (You will cook both the asparagus and the pasta in the same pot of water.) Add a couple teaspoons of salt. Have an ice bath ready. Add the asparagus and cook until tender but firm, about 4 minutes.

Remove the asparagus with tongs and place in the ice bath to stop the cooking.

Cut into 1/8-inch diagonal slices, leaving the tips intact.

Bring the water back to a boil and add the penne pasta.

While the penne is cooking, rub the inside of a large serving bowl with the mashed garlic. Discard the garlic. Add the ricotta, olive oil, and 1/4 cup of the pasta cooking water. Mix together in the bowl.

When the pasta is done, drain it, reserving some of the cooking water. Add the penne to the ricotta mixture. Fold in the asparagus and half of the Parmesan cheese.

Season to taste with salt, pepper, and several dashes of nutmeg. Add some of the reserved pasta water if needed.

in a separate bowl for sprinkling.

Break off the tough woody ends of the asparagus. If the asparagus are thick, use a vegetable peeler to peel off the skin of the bottom 1 to 2 inches of the asparagus.

Add enough water to cover the bottom of a wide sauté pan by about an inch and a half deep. Add a teaspoon of salt to the water. Bring the water to a simmer. Add the asparagus to the water.

Return to a simmer and cook uncovered for 2 to 5 minutes, depending on how thick they are. Remove from heat and drain when they are just cooked through, but are still a little firm.

Place the asparagus in the ice water to shock them and keep them from cooking further. Asparagus will start to turn olive green if it cooks too long, so you want to stop the cooking as soon as you take them out of the boiling water.

In a medium bowl, whisk together the shallots, mustard, vinegar, salt, black pepper, capers. Whisk in the olive oil.

Using a box grater, grate the hard boiled egg.

Place the asparagus in a serving dish. When you are ready to serve, drizzle with vinaigrette and sprinkle with the sieved eggs.

Cut tips from the asparagus 1 1/2 inches from top and reserve. Chop the rest of the asparagus stalks into 1/4-inch rounds.

Melt the butter in a 4 to 5 quart pot on medium heat. Add the onions and cook until translucent, about 5 minutes.

Add the garlic (or green garlic) and cook a minute more.

Add the chopped asparagus (not the spear tips) to the onions. Sprinkle with salt and pepper to taste. Cook another 5 minutes.

to the pot. Increase the heat to a boil, then reduce to a simmer. Simmer, covered, until the asparagus are tender, about 10 minutes.

While the soup is cooking, blanche the asparagus tips in a small pot of boiling, salted water, until the tips are just tender, about 2-4 minutes, depending on the size of the asparagus.

Drain. Rinse with cool water to stop the cooking. Set aside.

Remove bay leaf and thyme sprigs. Use either an immersion blender or an upright blender (working in batches) to purée the soup. If you use an upright blender, work in small batches, fill no more than a third the blender bowl at a time, and hold down the lid while blending.

For a creamy texture, if you want, press the puréed soup through a sieve or food mill.

Stir in the cream (or full-fat sour cream). Stir in the vermouth and lemon juice. Season with salt and pepper to taste.

Garnish with asparagus tips.

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Slice the morel mushrooms in half lengthwise. Place in a bowl and cover with water. Agitate the water to release grit or dirt from the mushrooms. Drain. Repeat. Then fill with water and let sit while you prep the other ingredients.

Fill the bottom of a large skillet with about 1/2 inch to 3/4 inch of water. Add a quarter teaspoon of salt. Add one slice of the prepped green garlic. Bring to a boil.

Add the asparagus in an even layer. Cook until barely cooked (still firm, but can easily poke with a fork), about 3 minutes. (See How to Boil Asparagus.)

Remove to a bowl of ice water to stop the cooking.

Drain and rinse the morels one more time. Then slice them crosswise into 1/4-inch slices.

Heat olive oil and melt butter in a large skillet (I use a 10-inch cast iron pan) on medium high heat. Add the sliced green garlic and the sliced morels.

Sprinkle with 1/2 teaspoon of salt and 1 teaspoon Herbes de Provence.

Cook on medium high heat until the mushrooms start releasing their water, about 3 to 5 minutes.

While the mushrooms are cooking, cut the asparagus in 1-inch diagonal segments.

Add the asparagus to the mushroom green garlic mixture. Sprinkle with black pepper, toss to combine.

Add more salt and pepper to taste. Serve immediately.

Break off the tough ends with your fingers. Bend the asparagus spears near the end and they will break naturally where the spear is no longer tough.

For an elegant presentation of the spears, use a vegetable peeler to peel off a very thin layer of the outer skin of the lower 2 to 3 inches of the asparagus spears.

Prepare a large, shallow pan (with a cover) with a half inch of water and a steamer rack.

Melt the butter in a small pot. Put the egg yolks, lemon juice, salt and cayenne into a blender.

Blend the eggs for 20 to 30 seconds at medium to medium-high speed until lighter in color.

Turn the blender down to the lowest setting and slowly drizzle in the hot melted butter while the blender is going. Continue to blend for a few seconds after all of the butter is incorporated.

Taste the sauce and add more salt or lemon juice if needed. Keep warm while you are steaming the asparagus.

Simply Recipes / Cambrea Bakes

Simply Recipes / Cambrea Bakes

Bring the water in your steaming pan to a boil. Place the asparagus on the steaming rack. Cover.

Steam for 3 to 5 minutes, until tender, but still a little crisp, definitely not mushy. The timing depends on how thick the asparagus spears are.

To serve, plate the asparagus. Pour Hollandaise sauce over them.

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1. Preheat oven to 425° F. On a large baking sheet, combine the potatoes, 2 tablespoons olive oil, and a pinch each of salt and pepper. Toss well to coat. Bake for 15 minutes.

2. Remove the potatoes from the oven. Add the salmon to the center of the pan (if the salmon is large, cut it into smaller portions). Rub 1 tablespoon olive oil and the cajun seasoning. Add the asparagus to the pan and toss with the parmesan. Bake everything together for 10-15 minutes or until the salmon has reached your desired doneness.

3. In a bowl, whisk together the lemon zest, red wine vinegar, and 1 tablespoon olive oil. Season with salt and pepper. Add the arugula, basil, dill, and a pinch of chili flakes. Toss to combine.

4. Add the butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in 1 tablespoon lemon juice.

5. Serve the salmon, potatoes, and asparagus together with the arugula salad on top. Drizzle the brown butter over the salmon.

1. Heat a large skillet over medium heat. Add the 2 tablespoons olive oil, the breadcrumbs, and crushed red pepper flakes. Cook, stirring occasionally until the breadcrumbs are toasted all over, about 4 minutes. Stir in the pistachios. Remove the from the skillet. Season with salt.

2. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Reserve 1/2 cup pasta cooking water. Drain.

3. Meanwhile, set your skillet over medium-high heat. Add 1 tablespoon butter and the lemon. Cook until the lemon is caramelized, 2 minutes. Remove the lemon from the skillet and toss with the basil in a small bowl.

4. To the skillet, add 1 tablespoon olive oil, 1 tablespoon butter, and the asparagus. Season with salt and pepper. Cook until the asparagus is tender, 5 minutes. Add the garlic and a pinch of chili flakes, cook 2-3 minutes until fragrant. Add the wine, then the pasta, ricotta, parmesan, and 1/2 of the lemon/basil. If needed, thin the sauce with the reserved pasta cooking water.

5. Remove from the heat and serve immediately topped with breadcrumbs and additional basil. Enjoy!

1. Preheat the oven to 425 degrees F.

2. On a baking sheet, toss the asparagus and garlic with 4 tablespoons olive oil and a pinch of salt and pepper. Arrange in a single layer. Drape the prosciutto over the asparagus. Transfer to the oven and roast for 15 -20 minutes, or until the asparagus is lightly charred and the prosciutto crisp. Remove from the oven.

roast for 15 -20 minutes, or until the asparagus is lightly charred and the prosciutto crisp. Remove from the oven.

3. On a separate baking sheet, drizzle the remaining 2 tablespoons olive oil over the sliced bread. Transfer to the oven and cook 5 minutes. Then flip the bread and add a slice of brie to each. Return to the oven and cook 5 more minutes or until the brie is melted.

4. Meanwhile, make the spicy honey. Mix together the honey, vinegar, and crushed red pepper flakes.

5. To serve, arrange the brie toast on a serving plate. Top each toast with asparagus and prosciutto. Drizzle over the spicy honey, and top with fresh thyme, basil, and salt. Serve.

1. Preheat the oven to 425 degrees F.

2. On a baking sheet, toss the bread with 2 tablespoons olive oil and a pinch of salt. Arrange in a single layer. Transfer to the oven and bake 10 minutes or until crisp.

3. In a 9×13 inch baking dish, toss together the remaining 1/4 cup olive oil, asparagus, sesame seeds, lemon zest, garlic, crushed red pepper flakes, salt and pepper. Transfer to the oven and roast for 20-25 minutes or until the asparagus is lightly charred. Remove from the oven and remove the asparagus from the baking dish.

4. Let the oil cool slightly in the dish, then add the vinegar and honey. Reserve this oil mix for serving over top.

5. Meanwhile, make the feta. In a food processor, combine the feta, greek yogurt, and olive oil. Pulse until completely smooth and creamy, scraping down the sides if needed, about 3 minutes. Add a pinch of pepper. Pulse to combine. The feta can be kept in the fridge for up to 3 days.

6. To serve, spread the feta out onto a large serving plate or shallow bowl. Spoon the asparagus over top and then drizzle on the reserved oil mix. Top with bread crumbs. Serve warm or at room temp.

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

2. Arrange the prosciutto in an even layer on the prepared baking sheet. Transfer to the oven and bake 8-10 minutes or until crisp.

3. Bring a large pot of salted water to a boil and boil the pasta to al dente according to package directions. During the last 2-3 minutes of cooking, add the asparagus to the water. Reserve 1 cup of the pasta cooking water and then drain.

Bring a large pot of salted water to a boil and boil the pasta to al dente according to package directions. During the last 2-3 minutes of cooking, add the asparagus to the water. Reserve 1 cup of the pasta cooking water and then drain.

4. Toss the hot pasta and asparagus with the pesto, jalapeño, ricotta, lemon zest, juice, and enough of the pasta cooking water to create a sauce. Taste and season with salt and pepper.

5. Divide the pasta among plates. Serve topped with crispy prosciutto, chives and parmesan. Enjoy!

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

2. Roll the puff pastry out a little to stretch it and then transfer to the prepared baking sheet, then prick the pastry with the tines of a fork. Brush olive oil all over the dough, sprinkle with everything spice, 1/4 cup basil, and then top with cheese. Arrange the asparagus in an even layer over the cheese and drizzle lightly with olive oil. Season with salt and pepper. Add the prosciutto on top. Bake for 25-30 minutes or until the pastry is golden and the prosciutto is crisp.

3. Meanwhile, in a bowl combine the arugula, remaining 1/4 cup basil, lemon juice, drizzle of olive oil and a pinch each of salt and pepper.

4. Remove the tart from the oven and top with the greens, eggs, and a sprinkle more of everything spice. Slice and EAT! ?

1. Preheat the oven to 425 degrees F.

2. On a large baking sheet, toss together the asparagus, a drizzle of olive oil, salt and pepper. Add the sesame seeds and toss once more, arrange the asparagus in an even layer on the baking sheet. Lay the bacon flat over the asparagus. Transfer to the oven and roast for 20-25 minutes or until the bacon is crispy. Remove from the oven and drain off most of the bacon grease. Add the basil and gently toss.

3. Meanwhile, whisk the olive oil, balsamic, lemon juice, and a pinch each of salt & pepper, and crushed red pepper flakes in a small bowl.

4. Arrange the asparagus and bacon on a platter. Tear the cheese and scatter over the asparagus. Add the tomatoes, and eggs. Serve drizzled with the balsamic vinaigrette. Enjoy!

Combine all ingredients in a blender and pulse until combined. Taste and adjust salt and pepper if needed.

Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.

On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread the dough with a couple spoonfuls of vinaigrette and top with the feta, asparagus and peas. Drizzle lightly with olive oil, salt and pepper.

Transfer the pizza to the oven and bake for 8-10 minutes or until the crust is golden and the veggies lightly charred. Remove from the oven and top with burrata and prosciutto. Let the pizza sit 5 minutes and allow the burrata to melt. Top with watercress, chives and crushed red pepper. Serve with the remaining vinaigrette. EAT!

Melt butter in a skillet over medium heat. Add mushrooms; cook and stir until beginning to brown and most of their liquid has evaporated, about 10 minutes.

Grease a 9x13-inch baking dish. Arrange eight muffin halves, cut-side up, in the bottom of the dish. Tear remaining muffins into smaller pieces and use to fill any open spaces. Sprinkle with 1/2 of the cheese, then top with asparagus pieces, mushrooms, red pepper, and onion.

Whisk milk, eggs, salt, mustard powder, and black pepper together in a bowl; pour over muffins and vegetables. Cover the dish and refrigerate, 8 hours to overnight.

The next day, remove the casserole from the refrigerator and let stand for 30 minutes. Spread remaining cheese over the top.

Meanwhile, preheat the oven to 375 degrees F (190 degrees C).

Bake the casserole in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand for 5 to 10 minutes before cutting into squares.

Grill the asparagus and cook the peas.

Mix the garlic with the ricotta. Season with salt and pepper.

Spread mixture on half of the tortilla, layer vegetables, top with cheese slices and place the other tortilla half on top.

Grill up the quesadilla. Cut into wedges and stack the wedges! Garnish and enjoy!

Cook pasta to al dente according to package directions.

Melt butter over medium heat. Add asparagus and cook for 5 minutes, until soft and bright green. (You’ll simmer the asparagus a bit longer in the sauce, so it’s okay if it’s still a little firm.)

Add garlic and sauté for 1-2 minutes, until fragrant.

Add broth and heavy cream; bring to a low simmer. Once it thickens into more of a sauce, add in the frozen peas for the final few minutes of cooking. Season with the lemon juice, lemon zest, salt, and pepper.

Toss the sauce with the pasta; keep it all over low heat for a few minutes so the pasta and the sauce really come together. Let stand for a few minutes if necessary for everything to thicken and the sauce to really cling on to the pasta. Top with lots and lots of breadcrumbs, and some rotisserie chicken or sautéed shrimp if you want! So yum!

Make the crust with enough time to let it rise, if necessary.

Saute the vegetables (click link above to see how I did mine).

Roll out pizza dough and top with sauce and/or olive oil, vegetables, provolone slices, and goat cheese.

Bake for 20 minutes at 400 degrees.

Keep the leftovers! They are as good, if not better, than the original pizza!

Melt butter in a saucepan over medium high heat. Add shallot to pan and saute for a minute or two, until soft and fragrant (talk about the best smell ever)!

Add asparagus to the pan and cook, stirring every so often to keep from burning, until cooked through and slightly golden brown on the outside. Add peas and saute just a few minutes until cooked.

Stir in honey until well mixed.

Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C).

Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.

Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.

Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.

Enjoy!

Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).

Place asparagus into a mixing bowl; drizzle with olive oil and toss to coat.

Sprinkle with Parmesan cheese and garlic; season to taste with salt and pepper if using. Arrange asparagus in a single layer in a baking dish.

Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Gather all ingredients.

Melt butter in a skillet over medium heat. Add olive oil, salt, and pepper; cook and stir until garlic is fragrant, about 30 seconds.

Add asparagus and cook until fork-tender, turning asparagus often to ensure even cooking, about 8 to 10 minutes.

Serve and enjoy!

Separate asparagus tips from remaining pieces.

Heat 3/4 cup olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until it begins to turn brown, 3 to 5 minutes. Stir in asparagus (not the tips); season with salt and pepper. Cook and stir until tender but still bright green, about 10 minutes. Add asparagus tips; cook and stir for 5 minutes.

While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in fettuccine and return to a boil. Cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well.

Return fettuccine to the pot. Drizzle 2 teaspoons olive oil over noodles; toss to coat. Cover to keep warm.

Use a slotted spoon to transfer asparagus from the skillet to a plate; leave excess oil in the skillet.

Pat shrimp dry with paper towels, then place into the hot skillet. Sprinkle shrimp with seafood seasoning and cook over medium-high heat until bright pink on the outside and opaque in the center. Stir in asparagus and cook until heated through, 2 to 3 more minutes.

Stir shrimp and asparagus into the cooked fettuccine. Add Parmesan cheese and toss to coat, adding more olive oil if needed to generously coat all ingredients.

Gather the ingredients.

Melt butter in a large skillet over medium heat. Add asparagus spears and garlic; cover and cook until asparagus is tender-crisp, about 5 to 10 minutes depending on thickness of asparagus.

If you like your asparagus well done, reduce heat and cook for an additional few minutes.

Serve and enjoy!

Gather all ingredients.

Place 3 cups water in the bottom half of a steamer pan set. Add butter and salt and bring to a boil.

Trim dry ends off of asparagus. If spears are thick, peel them lightly with a vegetable peeler.

Place asparagus spears in the top half of the steamer pan set. Steam until asparagus is tender, 5 to 10 minutes depending on thickness.

Serve and enjoy!

Preheat the oven to 400 degrees F (200 degrees C).

Place asparagus in a steamer over 1 inch of boiling water. Cover and cook until tender but still firm, 2 to 6 minutes. Drain and cool.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside.

Brush pie shells with beaten egg white. Sprinkle crumbled bacon and steamed asparagus into pie shells; sprinkle Swiss cheese over bacon and asparagus.

Beat eggs, half-and-half, nutmeg, salt, and pepper in a bowl until well combined. Pour egg mixture on top of cheese.

Bake quiches in the preheated oven until filling is set, about 35 to 40 minutes. Let cool to room temperature before serving.

Position oven rack to center position. Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate.

Heat a large skillet over medium heat; cook and stir bacon in the hot skillet until crisp, 5 to 10 minutes. Remove bacon and drain all but 2 tablespoons grease from skillet. Cook and stir asparagus and mushrooms in the remaining bacon grease until asparagus is tender, about 5 minutes.

Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture.

Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.

Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.

Gather all ingredients.

Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Drain grease.

Add butter to the skillet and let melt. Stir in asparagus and shallot, then season with salt and pepper. Cover and cook, stirring occasionally, until asparagus is tender, about 5 minutes.

Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.

Melt margarine in a heavy cooking pot. Add onion and celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add potato and asparagus. Reduce heat, and simmer for about 20 minutes.

Puree soup in a food processor or blender in batches. Return to pot.

Stir in half-and-half, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.

Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside.

Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.

Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.

Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.

Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.

Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.

Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

Melt butter in a large skillet over medium-low heat. Cook asparagus in hot butter, stirring a few times, until tender, 6 to 8 minutes.

Drizzle honey over asparagus and stir to coat; season with garlic powder and cayenne pepper.

Preheat the oven to 450 degrees F (230 degrees C).

Place asparagus spears on a baking sheet. Drizzle with olive oil; toss to coat evenly. Arrange asparagus spears in a single layer. Sprinkle Parmesan cheese over asparagus and season with freshly ground black pepper.

Bake in the preheated oven until cheese is melted and asparagus is tender but crisp, 12 to 15 minutes. Serve hot on warm plates, sprinkling with balsamic vinegar.

Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.

Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is al dente and asparagus is tender-crisp but still bright green, about 3 more minutes. Drain pasta and asparagus.

Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.

Soak farro in a large bowl of water for at least 12 hours. Drain.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in drained farro and return to a boil. Reduce heat to medium and cook farro uncovered, stirring occasionally, for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.

Meanwhile, fill another large pot with lightly salted water and bring to a boil. Add asparagus and cook, uncovered, until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well and chop. Set aside.

Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle with balsamic vinaigrette and sprinkle with about 3/4 cup Parmesan cheese; toss until evenly mixed. Top with remaining 1/4 cup Parmesan cheese and serve at room temperature.

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.

Combine ham, asparagus, onion, and bell pepper in the prepared baking dish. Beat eggs, milk, flour, Parmesan, tarragon, salt, and pepper together in a large bowl; pour over ham mixture.

Bake in the preheated oven until a knife inserted into the center comes out clean, about 20 minutes. Sprinkle top with Cheddar cheese; continue baking until cheese melted, 3 to 5 minutes. Let stand 5 to 10 minutes before serving.

Flatten bread slightly with a rolling pin. Place melted butter in a shallow bowl. Line a small baking sheet with parchment paper.

Stir cream cheese, blue cheese, and egg together in a bowl until well blended and creamy; spread a thin layer over each bread slice. Roll one asparagus spear inside each and fasten with a toothpick. Roll each asparagus wrap in melted butter to coat, then place onto the prepared baking sheet.

Freeze asparagus wraps until somewhat firm and butter has hardened, about 1 hour.

Remove from the freezer and discard toothpicks. Cut each wrap in half crosswise. Transfer to a resealable plastic bag and freeze until ready to use.

Preheat oven to 450 degrees F (230 degrees C).

Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.

Bake 15 minutes in the preheated oven, until asparagus is tender.

Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.

Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.

Bake in the preheated oven for 5 minutes. Remove, and shake the pan back and forth to roll the spears over. Return to the oven until asparagus is tender and prosciutto is crisp, another 5 minutes. Serve immediately.

Gather the ingredients. Preheat the oven to 400 degrees F (205 degrees C). Grease a baking sheet with cooking spray.

Lightly spray asparagus with cooking spray; place onto the prepared baking sheet.

Bake in the preheated oven until tender, about 12 minutes, flipping spears halfway through.

Meanwhile, mix Parmesan cheese and garlic salt together in a small bowl.

Remove asparagus from the oven and sprinkle Parmesan mixture over top.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Stir asparagus into pot during last 5 minutes of cooking; drain and transfer to a large bowl.

Meanwhile, heat cream and butter in a medium saucepan over medium heat until begins to bubble; stir in Parmesan, garlic powder, black pepper, and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham until heated through.

Stir sauce into pasta and asparagus; toss until well combined. Serve immediately.

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.

Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.

Place four asparagus spears down the center of each chicken breast, then top with mozzarella. Roll chicken around fillings to make tidy, compact rolls.

Transfer chicken, seam-side down, to the prepared baking dish. Brush chicken breasts with mayonnaise if using and sprinkle bread crumbs over top.

Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Fill a pot with water and place your immersion circulator inside. Set your immersion circulator to 180°F and let the water come up to temperature.

Wash the asparagus and, like a bunch of flowers, make a fresh cut on the bottom, eliminating any of the tough, woody ends.

Add the asparagus to a zip-top, gallon-sized plastic freezer bag. Add the black pepper and olive oil; save the salt for after it’s cooked, as the salt will turn this green veggie a little grey. Toss together in the bag to distribute the ingredients.

Add a few heavy soup spoons to the bag to help weigh it down. This will help keep the asparagus submerged, which will ensure that it cooks evenly.

Seal the bag as tightly as possible by using water-displacement method to help press out all the air. Just put the food in the bag and slowly lower it into the water, letting the pressure of the water press the air through the top of the bag. Once the air is out of the bag, seal it just above the water line. (Read more here.)

You can do this in the pot of water as it heats—just be careful if the water is already steaming!

Once the water has come up to temperature, submerge the bag of asparagus in the pot of water. Make sure the bag is completely submerged (if it floats, remove it from the water and add a few more spoons to weigh it down).

* Check the asparagus after 6 to 7 minutes if it’s pencil thin.

* Check average or thick asparagus after 8 to 10 minutes.

If you’re at all in doubt, pull them out after 8 minutes, open the bag carefully, and use a fork to determine how tender the spears are. If the fork is getting stuck in the asparagus, it’s not ready; reseal the bag and return it to the water for another minute or two.

Remove from the water, turn off the circulator and serve immediately. Sprinkle some lemon juice and zest over the top of the asparagus, along with some of the cooking oil or butter (if desired) and some flaky sea salt, such as Maldon.

Leftover asparagus will keep refrigerated for about 5 days.

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Line a large sheet pan with parchment paper and set aside.

Rinse and pat dry the asparagus. Snap off the tough ends of the asparagus. Set asparagus spears aside.

Cut prosciutto slices in half down their length. Wrap each spear of asparagus with one strip of sliced prosciutto. Tug the prosciutto a little as you wrap it around the asparagus to give it tension. This helps to ensure that the prosciutto wraps around the asparagus tightly.

Lay the wrapped asparagus spears on the lined sheet pan.

Sprinkle a pinch of black pepper on top.

Bake for 8 to 10 minutes. When done, the asparagus will be bright green and easily pierced with a fork, and the prosciutto will be crisped around the edges.

Transfer the asparagus to a serving platter. Top with lemon zest and freshly grated parmesan cheese, if using. Serve immediately while hot.

Preheat the oven to 400 degrees F (200 degrees C).

Toss bread cubes, ¼ cup oil, and garlic together on a large baking sheet; season with salt and black pepper.

Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Cool.

Fill a large bowl with ice and cold water; set aside. Bring a pot of salted water to a boil; cook asparagus in the boiling water until bright green and just tender, 2 to 3 minutes. Transfer asparagus to ice water to cool. Drain; dry on a clean towel. Cut asparagus into thirds.

Toss bread cubes, asparagus, cucumber, yellow tomatoes, onion, olives, mozzarella, cherry tomatoes, and capers in a large bowl. Whisk vinegar and remaining ¼ cup oil in a small bowl; season with salt and black pepper. Pour vinaigrette over bread mixture; toss to combine. Set aside before serving for 20 minutes.