With its vibrant green color, crisp texture, and sweet, slightly earthy flavor, spring asparagus is a delectable vegetable that signals the arrival of warmer days. This versatile ingredient shines in a variety of dishes, from simple side dishes to elegant entrees. Whether you prefer to roast, sauté, grill, or steam asparagus, there are endless possibilities for creating delicious meals that highlight its unique flavor. In this article, we will explore some of the best recipes that showcase the beauty of spring asparagus, providing inspiration for home cooks of all skill levels to create mouthwatering dishes that celebrate this seasonal delicacy.
Check out the recipes below so you can choose the best recipe for yourself!
PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
SPRING ASPARAGUS
This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. -Millie Vickery, Lena, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm. , Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.
Nutrition Facts : Calories 154 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
SPRING ASPARAGUS SALAD
This is a nice and simple cold salad that is nothing more than asparagus dressed in a Chinese-influenced vinaigrette topped with sesame seeds. It's a great way to celebrate the arrival of the asparagus crops!
Provided by Seattle Dad
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar, and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. Set aside.
- Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further.
- Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 5.8 g, Fat 7.6 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 73.1 mg, Sugar 2.8 g
SPRING PEA SOUP WITH ASPARAGUS AND POTATOES
Sauteed leek, celery, and carrot form a flavorful base; potatoes add heft; and Parmesan rind makes the broth luxurious and savory. But the real stars of the dish are asparagus, English peas, and sugar snap peas, each contributing seasonal flavor to every spoonful.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Heat oil in a medium pot over medium. Add leek, celery, and carrot and cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add broth, 2 cups water, and Parmesan rind. Bring to a boil, then reduce to a simmer. Cook, uncovered, until aromatic, about 10 minutes.
- Add potatoes and simmer until tender, about 8 minutes. Add shelled peas, snap peas, and asparagus tips and stalks; cook, stirring occasionally, until vegetables are bright green and just tender, about 2 minutes. Remove from heat, remove Parmesan rind, and season with salt and pepper. Serve, topped with dill.
SPRING ASPARAGUS, HAM AND POTATO SALAD - HONEY MUSTARD DRESSING
A light, fresh and very tasty potato salad, which is more of a meal than a side dish! I made this up when I had a few spears of fresh asparagus left, some boiled potatoes and some honey roast ham in the fridge! This recipe/idea is for two people - but it can be increased with ease, hence my listing of the ingredients in numbers, rather than in ounces or grammes! The dressing can be made ahead......and, hopefully it will be warm enough to sit outside and soak up the spring or early summer sun......c'est Parfait!
Provided by French Tart
Categories Salad Dressings
Time 5m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Make up the dressing by putting all the dressing ingredients into a jar and shaking it well. The dressing can be made up well in advance.
- Choose two attractive plates or bowls and start to assemble the salad.
- Place the potatoes on the plate/bowl first and then arrange the strips of ham & asparagus spears over the top - gently mix through to "just" mingle the ingredients together.
- Next, scatter the minced/finely diced red onion over and then the sliced cornichons - if you are using them.
- Pour over the honey & mustard dressing - giving the salad a liberal dousing!
- Season and scatter the chopped chives and/or the chopped chervil over the top.
- Serve with crusty bread & a glass of crisp, chilled white Chablis or Chardonnay!
- Optional ideas:.
- You could also add peas, broad beans, olives or crispy bacon!
Nutrition Facts : Calories 675.1, Fat 22.9, SaturatedFat 5, Cholesterol 29.4, Sodium 583.3, Carbohydrate 104.9, Fiber 9.8, Sugar 14.5, Protein 16.4
SPRING ASPARAGUS TART
Provided by Food Network Kitchen
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry to a 9- by 12-inch even rectangle. Transfer to the prepared baking sheet. Combine the mascarpone, 1 1/4 teaspoons of the salt, the flour, egg and lemon zest, and then fold in the chives and tarragon. Spread over the puff pastry, leaving a 3/4-inch border. Make small cuts around the border about 1 inch apart with the tip of a paring knife.
- Toss the asparagus with the olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Season with the remaining 1/4 teaspoon salt and some pepper. Bake until the border of the tart is deep golden and puffed and the top is lightly spotted golden brown, about 25 minutes. Let cool for 5 to 10 minutes and serve.
- Serve with lightly dressed greens.
SPRING LAYERED SALAD WITH ASPARAGUS AND BUTTERMILK DRESSING
Layered is the new chopped! We stacked spring's best produce and finished it with a Parmesan-buttermilk dressing (which you can also use on any non-vertical salad). If peas are more your thing, swap them out for the asparagus. You could also add a layer of leftover potato salad, because... why not?
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Toss the onions with 2 tablespoons each vinegar and cold water and a large pinch of salt in a small bowl. Let sit for at least 30 minutes, tossing occasionally. (The onions will turn bright pink.) Strain.
- Meanwhile, set up a steamer in a pot of simmering water. Add the asparagus, and steam until bright green and crisp-tender, 6 to 8 minutes. Remove, spread out on a baking sheet and let cool.
- Whisk together the buttermilk, Parmesan, mayonnaise, garlic, the remaining 1 tablespoon vinegar, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
- Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the arugula, then add the following in separate layers: the radishes, half the broccoli, the snap peas, the pickled red onion, the remaining arugula, the remaining broccoli, and the asparagus and egg. Sprinkle the top with the almonds. (The salad can be put together, covered and refrigerated for up to 2 hours before serving.)
- If making 1 salad, just before serving, transfer it to a large bowl, toss with about half the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat. Serve the remaining dressing on the side.
Nutrition Facts : Calories 399, Fat 28 grams, SaturatedFat 6 grams, Cholesterol 202 milligrams, Sodium 426 milligrams, Carbohydrate 19 grams, Fiber 6 grams, Protein 20 grams, Sugar 8 grams
SPRING HASH BROWN QUICHE WITH ASPARAGUS AND GOAT CHEESE
Ready, Set, Cook! Special Edition Contest Entry: A fresh hash brown crusted quiche, filled with fresh chopped spinach, diced sun-dried tomatoes, asparagus tips, sliced green onion, tangy goat cheese, and egg custard. Perfect for breakfast, brunch, lunch, dinner and special occasions...especially Easter and Mother's Day! I love this recipe for its fresh ingredients, color and gourmet appeal. It is easy to prepare, but looks and tastes fantastic.
Provided by mommychommy
Categories Savory Pies
Time 2h10m
Yield 1 quiche/pie, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Spray deep dish pie plate generously with Pam or any other non-stick cooking spray.
- Toss Simply Potatoes® Shredded Hash Browns with the melted butter, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
- Press buttered potatoes onto the bottom and up the sides of the pie plate.
- Bake in the preheated 425 degree oven for 30 minutes.
- Remove from oven, reduce heat to 350 degrees.
- Top Simply Potatoes® Shredded Hash Browns with spinach.
- Top potatoes and spinach with sun-dried tomatoes.
- Beat the eggs with the half and half and remaining salt and pepper.
- Pour over potatoes, spinach and sun-dried tomatoes.
- Arrange asparagus over egg mixture, sprinkle with the green onions and then scatter the goat cheese over the entire dish.
- Bake for 40 minutes in a 350 degree oven, or until the center is set.
- Allow to cool for 10 minutes before cutting.
- Enjoy!
SPRING FRITTATA WITH HAM, ASPARAGUS, AND HERBS
This comes from a cookbook called "Food to Live By". So far every single recipe I've tried from it has been AMAZING. This one was no exception. I used honey ham deli meat for the ham, egg beaters and soymilk instead of milk.
Provided by PBShakes
Categories Breakfast
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- melt butter in an 8 or 9 inch nonstick, ovenproof skillet over low heat. Add the leek and garlic and cook very slowly, stirring frequently, until soft and golden, about 10 minutes, then set skillet aside off the heat.
- Meanwhile, fill a large bowl with water and ice cubes and set aside.
- Bring a skillet of salted water to a boil over high heat. Add the asparagus spears and cook until blanched, about 2 minutes. Immediately drain the asparagus in a colander, then plunge into the bowl of ice water to stop the cooking. Drain asparagus again.
- Cut asparagus spears into 1/2 inch pieces. Scatter asparagus and ham over the leek mixture in the skillet.
- Preheat the broiler and set the rack about 5 inches from the heat source.
- Place the eggs and milk in a medium bowl and whisk to combine. Add dill, chives and lemon zest, then season with salt and pepper.
- Add the egg mixture to the skillet with the leek mixture and cook, without stirring, over medium-low heat until the bottom and sides have set, about 4 minutes. The top of the frittata will still be wet.
- Sprinkle the cheese over the frittata and place the skillet under the broiler. Cook until the top puffs and turns golden brown, 3-5 minutes. Remove from the broiler and let it rest for 2 minutes.
- Run a heat-proof rubber spatula or small knife around the edge of the frittata to release it from the skillet. Slide it onto a serving plate. Cut into 4 wedges and serve hot.
Nutrition Facts : Calories 427, Fat 28, SaturatedFat 12.6, Cholesterol 610.4, Sodium 1021.5, Carbohydrate 7.3, Fiber 1.1, Sugar 1.8, Protein 35.2
GRILLED ASPARAGUS AND SPRING ONIONS WITH LEMON DRESSING
Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.
Provided by Dave Muller
Categories Bon Appétit Lemon Lemon Juice Asparagus Green Onion/Scallion Grill Vegetarian Vegan Wheat/Gluten-Free Side Spring Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Prepare grill for medium-high. Whisk lemon zest, Meyer lemon zest, lemon juice, Meyer lemon juice, mustard, and 1/4 cup oil in a medium bowl to combine; season dressing with salt and pepper (if you don't have Meyer lemons, use regular lemons in their place).
- Place asparagus and spring onions on a rimmed baking sheet and lightly drizzle with oil. Season with salt and pepper; toss to coat. Grill, turning once, until lightly charred and crisp-tender, about 4 minutes. Serve drizzled with dressing.
SPRING STEW OF CHICKEN AND ASPARAGUS
Provided by Barbara Kafka
Categories dinner, main course
Time 18m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Scatter shallots in bottom of a 2-quart souffle dish.
- At the knobby, small end of each chicken leg, cut through skin and tendons.
- Arrange legs and thighs along the inside rim of the souffle dish. Place breast halves, bone side up, in center of dish. Fit wings in between legs and thighs. Mound asparagus in center of dish. Pour broth over all. Cover tightly with microwave plastic wrap. Cook at 100 percent for 10 minutes.
- With dish in oven, slit plastic. Stir in dissolved cornstarch by sticking wooden spoon through slit. Cover slit with a square of wrap as a patch. Cook at 100 percent for three minutes.
- Uncover and stir in lemon juice, dill, salt and pepper to taste. Serve immediately
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 20 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 824 milligrams, Sugar 6 grams, TransFat 0 grams
SPRING ASPARAGUS CHICKEN SALAD
From a Betty Crocker Booklet from 1992. Very nice salad with the addition of the aspargus and nuts. You can use either white or green asparagus. Allow at least 2 hours of chilling time before being able to serve.
Provided by HokiesMom
Categories Lunch/Snacks
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Drain pineapple and reserve 1 tbls of the juice for later.
- Mix chicken, walnuts, almonds and pineapple in medium bowl.
- Mix reserved pineapple juice and mayonaisse until smooth.
- Toss mayonaisse mixture with chicken mixture.
- Fold in asparagus.
- Cover and refrigerate about 2 hours or until chilled.
- Serve on lettuce leaves.
PORK TOP LOIN ROAST WITH ASPARAGUS, SPRING ONION AND BUTTER LETTUCE
Provided by Jane Sigal
Categories dinner, roasts, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small enameled cast-iron casserole, melt 1 tablespoon butter in 1 tablespoon olive oil. Add pork, season with salt and brown well over medium to medium-high heat, about 10 minutes. Transfer pork to a plate and pour off fat in casserole. Add wine to casserole and boil over high heat, scraping up browned bits. Add bay leaf, thyme, yellow onion and pork. Cover and cook over very low heat, turning once, until an instant-read thermometer inserted in center registers 160 degrees, about 1 hour. Transfer pork to a carving board and let rest at least 10 minutes. Set casserole and its contents aside.
- In a large sauté pan, melt remaining 1 tablespoon butter in remaining 1 tablespoon olive oil. Add pancetta and cook, stirring, over medium heat until lightly browned, about 5 minutes. Stir in spring onion. Add asparagus or snap peas, lettuce and 1/3 cup pork juices from casserole; season with salt. Cover and cook over medium-high heat until asparagus is crisp-tender, about 3 minutes. Uncover and cook until juices thicken. Remove pan from heat and stir in chopped herbs. Season with salt, pepper and lemon juice.
- Bring juices in casserole to a simmer and season with salt and pepper. Thickly slice pork, spoon pan juices over meat and serve with vegetables.
Nutrition Facts : @context http, Calories 722, UnsaturatedFat 31 grams, Carbohydrate 14 grams, Fat 56 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 19 grams, Sodium 1141 milligrams, Sugar 6 grams, TransFat 1 gram
SPRING CHICKEN FRICASSEE WITH ASPARAGUS AND PEAS
Make and share this Spring Chicken Fricassee With Asparagus and Peas recipe from Food.com.
Provided by BeccaB3c
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium-high heat.
- While the oil heats, season the chicken with salt and pepper.
- Add the chicken to the pan and brown on all sides.
- As the chicken pieces finish browning, remove them to a plate and set aside.
- Turn the heat down to medium and add the onion.
- Cook, stirring occasionally, until the onion begins to wilt, about 5 minutes.
- Add the garlic and cook for 2 more minutes.
- Return the chicken to the skillet.
- Add the wine, let it boil rapidly for a minute and stir with a wooden spoon to remove any bits that may be stuck to the pan.
- Add the chicken broth, turn down the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet.
- Cook until the chicken is completely tender, about 20 minutes.
- Meanwhile, bring a small pot of salted water to a boil.
- Add the asparagus and cook until it is crisp-tender, about 2 to 3 minutes, then drain.
- Add the asparagus and peas to the chicken, and cook for 3 to 4 minutes to heat through.
- To serve, heat the cooked potatoes and divide them among 4 bowls.
- Add chicken, asparagus and peas to each bowl and spoon some of the sauce over the top.
- Enjoy!
SPRING PILAF WITH SALMON & ASPARAGUS
Celebrate the best of spring in one fabulous dish! Fresh asparagus, carrots, lemon and chives perfectly complement leftover cooked salmon in this simple, sensational entree. -Steve Westphal, Wind Lake, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Saute carrots and yellow pepper in butter in a large saucepan until crisp-tender. Add rice; cook and stir for 1 minute or until lightly toasted. , Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in asparagus. Cook, uncovered, 3-4 minutes longer or until rice is tender., Stir in the salmon, lemon juice, 1 tablespoon chives and lemon zest; heat through. Fluff with a fork. Sprinkle with remaining chives.
Nutrition Facts : Calories 568 calories, Fat 21g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 1023mg sodium, Carbohydrate 65g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein.
SAUTEéD CHICKEN CUTLETS WITH ASPARAGUS, SPRING ONIONS, AND PARSLEY-TARRAGON GREMOLATA
Provided by Molly Stevens
Categories Chicken Sauté Low Cal High Fiber Dinner Orange Asparagus Spring Family Reunion Tarragon Parsley Green Onion/Scallion Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Mix first 5 ingredients in small bowl; cover gremolata and set aside. Heat heavy large skillet over medium-high heat. Add saffron and stir until slightly darker, about 30 seconds. Transfer to another small bowl; cool and crumble saffron. DO AHEAD: Gremolata and saffron can be made 2 hours ahead. Let stand at room temperature.
- Sprinkle chicken lightly with coarse salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Working in batches and adding more oil as needed, cook chicken until lightly browned and just cooked through, about 2 minutes per side. Arrange chicken on platter; tent with foil.
- Add 1 tablespoon oil and butter to same skillet. Add white and green parts of onions and sauté until beginning to soften, about 4 minutes. Add asparagus. Sprinkle saffron over vegetables. Sprinkle with coarse salt and pepper and sauté 1 minute. Add broth, reduce heat to medium, and simmer uncovered until vegetables are tender and broth reduces and thickens to glaze, about 5 minutes. Stir in crème fraîche and gremolata. Season with salt and pepper. Using slotted spoon, transfer vegetables to platter, arranging around chicken. Drizzle sauce over chicken and serve.
ROASTED ASPARAGUS SOUP WITH SPRING HERB GREMOLATA
Provided by Diane Rossen Worthington
Categories Soup/Stew Blender Roast Easter Passover Low Cal High Fiber Mother's Day Dinner Lemon Asparagus Spring Summer Healthy Kosher Kosher for Passover Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Combine asparagus, leeks, and oil in very large bowl; toss to blend. Divide between 2 large rimmed baking sheets. Sprinkle with salt and pepper. Roast vegetables until asparagus pieces are soft and leeks are golden, stirring occasionally, about 45 minutes; cool on sheets.
- Spoon 1/3 of vegetables into blender; add 2 cups broth. Blend until smooth. Transfer to large pot. Repeat 2 more times, using half of remaining vegetables and 2 cups broth for each batch. Warm soup over medium heat, thinning with more broth by 1/2 cupfuls, if desired. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before continuing.
- Mix parsley, lemon peel, tarragon, and garlic in small bowl for gremolata.
- Ladle soup into bowls. Sprinkle with gremolata and serve.
SPRING ASPARAGUS ANGEL HAIR PASTA
Another recipe for a not so local Farmers' Market here in our state. Wish I could go to it every Saturday. I've not tried this but don't want to misplace the recipe.
Provided by Charlotte J
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the asparagus and remove the bottom inch of the stem.
- Cut the tips into 2 inch pieces.
- Cut the remaining piece julienned.
- Set the asparagus aside.
- Bring a large pot of water to a boil, add salt.
- In a large nonstick skillet, saute the garlic, shallots and red pepper flakes in olive oil, until tender but not browned.
- Add the lemon juice and reduce by half.
- Drop the pasta and the asparagus tips into the boiling water.
- Cook until the pasta is ala dente, about 3 - 4 minutes.
- Drain for a few minutes and add to the pan.
- While the pasta is cooking add the remaining asparagus to the pan with the shallots and saute until they begin to wilt.
- Toss in the chives, the pasta and cook until the remaining water has evaporated.
- Season with salt and freshly ground pepper.
- Remove from heat and add the Parmesan cheese.
- Serve immediately.
- (When I make this a second time, I'm going to add a little lemon zest in step 7).
VEAL SCALOPPINE WITH SPRING PEA COULIS AND ASPARAGUS
Categories Beef Vegetable Sauté Low Fat Dried Fruit Apricot Asparagus Green Bean Spring Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Place asparagus in large bowl of ice water to cool. Drain; pat dry.
- Spray medium nonstick skillet with nonstick spray. Heat skillet over medium heat. Add shallots and sauté 1 minute. Add peas and sauté 2 minutes. Add broth. Bring to simmer. Transfer mixture to blender. Add 1 teaspoon tarragon. Purée until smooth, about 3 minutes. Season pea coulis with salt and pepper.
- Pound each veal piece between sheets of plastic wrap to scant 1/4-inch thickness. (Can be prepared 1 day ahead. Wrap asparagus in paper towels. Cover asparagus, pea coulis and veal separately and refrigerate.)
- Spray 2 large nonstick skillets with nonstick spray. Heat over medium-high heat. Sprinkle veal with salt and pepper. Working in batches, add veal to skillets; sauté until brown and just cooked through, about 2 minutes per side. Transfer veal to platter. Tent with foil.
- Divide asparagus and remaining 2 teaspoons tarragon between same 2 skillets. Sauté over medium-high heat until asparagus is heated through, about 2 minutes. Rewarm coulis in heavy small saucepan over medium-low heat.
- Spoon 3 tablespoons pea coulis onto each of 6 plates. Place veal atop coulis. Arrange asparagus alongside veal.
BEEF WITH SPRING VEGETABLES AND MUSHROOM-ASPARAGUS RICE
A bright and wholesome dish that captures the flavors of the spring season! This simple recipe combines beef roast au jus, mushrooms, asparagus, and snow peas.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 20m
Yield 3
Number Of Ingredients 10
Steps:
- In medium skillet, heat 1 teaspoon oil over medium-high heat. Cook and stir mushrooms in oil 4 minutes. Remove from skillet.
- Heat another teaspoon oil in same skillet. Cook and stir asparagus 3 minutes or until asparagus is crisp-tender. Stir in garlic and wine; cook 30 seconds.
- Stir in rice and thyme. Heat through; stir in mushrooms and desired amount of juice from mushrooms. Keep warm.
- Meanwhile, heat beef according to package directions. While beef is resting, heat remaining teaspoon oil in small skillet. Cook and stir snow peas and bell pepper 2 to 3 minutes until crisp tender.
- Divide meat and rice among 3 dinner plates. Spoon snow peas and bell pepper beside the meat. Drizzle with au jus. Serve immediately.
Nutrition Facts : Calories 633.3 calories, Carbohydrate 78.8 g, Cholesterol 75.9 mg, Fat 14.9 g, Fiber 6.3 g, Protein 42.6 g, SaturatedFat 4.8 g, Sodium 1487.2 mg, Sugar 6.5 g
Tips:
- Choose the right asparagus: Look for stalks that are firm and snap easily when bent. The tips should be closed and not flowering.
- Prepare asparagus properly: Wash asparagus thoroughly and snap off the woody ends. You can also peel the asparagus if desired.
- Cook asparagus quickly: Asparagus cooks quickly, so be careful not to overcook it. Aim for a tender-crisp texture.
- Use asparagus in a variety of dishes: Asparagus can be roasted, grilled, steamed, or sautéed. It can also be added to salads, soups, and pasta dishes.
Conclusion:
Asparagus is a delicious and versatile vegetable that can be enjoyed in a variety of ways. With its bright green color and slightly sweet flavor, asparagus is a perfect addition to any spring meal. Whether you're roasting it, grilling it, or steaming it, asparagus is sure to please everyone at the table. So next time you're looking for a healthy and flavorful side dish, reach for asparagus.
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