Asparagus With Fresh Herbs Food

ROASTED ASPARAGUS WITH HERBES DE PROVENCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Toss the asparagus with olive oil, Herbes de Provence, salt, and pepper. Spread the asparagus onto the baking sheet in a single layer.
• Roast in preheated oven until tender and lightly browned, about 12 minutes.

SPRING PEA AND ASPARAGUS PASTA

Steps:

• First, prep your vegetables. Then bring a large pot of heavily salted water to a boil over high heat. Cook the pasta for two minutes less than the package directions. Reserve 2 cups of the pasta water and drain the pasta.
• While the pasta is cooking, heat the olive oil in your largest frying pan over medium-high heat. Once the oil is shimmering, add the shallots, season with salt and pepper, and cook until golden brown (about 5 minutes).
• Add the asparagus and garlic, season with salt, and cook until the asparagus is knife-tender and bright green (about 3 minutes). Stir in the peas and cook until the peas are bright green (about 2 minutes).
• Add the drained pasta to the pan along with 1 cup of the reserved pasta water. Toss to coat. Cook until the sauce starts to coat the pasta (about 2 minutes). Remove the pan from heat and transfer its contents to a large serving bowl. Add the cheese and butter and stir to coat. (Add more pasta water as needed. The sauce should just cling to the pasta.)
• Stir in the lemon zest, lemon juice, herbs and pine nuts. Taste and adjust seasonings as required (add a pinch of salt, red pepper flakes and/or a squeeze of lemon juice if desired). Grate some cheese over the top and garnish with freshly ground black pepper and a drizzle of olive oil. Serve immediately.

BAKED SALMON AND ASPARAGUS WITH HERB SAUCE

Steps:

• Prepare garlic and herb sauce: Combine all ingredients in a food processor or blender and blend until smooth. After blending, adjust salt and pepper to taste.
• Preheat oven to 400F. Grease a baking sheet well or line with parchment paper sized to fit the sheet. Set aside.
• Arrange sheet pan: Place salmon filets down the center of the baking pan and align asparagus spears around filets. Drizzle ½ tablespoon olive oil over asparagus. Sprinkle salmon and asparagus with a pinch of kosher salt and pepper.
• Brush each salmon filet with 1/2 to 1 tablespoon of herb sauce each. Garnish each filet with lemon slices. Drizzle a splash of lemon juice over the asparagus spears.
• Bake for 10 -14 minutes, or 10 minutes per inch of salmon thickness. Thicker salmon will take closer to 14 minutes to cook through.
• Remove sheet pan from the oven and sprinkle grated parmesan over salmon (and asparagus) if desired. *optional*
• Set the oven to Broil and broil sheet pan for 1-3 minutes or until salmon and parmesan are flaky and golden. (Broiling temperatures vary; 500- 550F is ideal.)
• Let salmon filet rest 5 minutes before garnishing with extra chopped herbs (optional) and serving.
• Leftover sauce may be used for dipping, just use a separate brush than the one used for coating raw salmon.

STEAMED ASPARAGUS WITH HERB SAUCE

Steps:

• Wash the asparagus carefully and gently scrape them to remove all trace of soil. Tie together, according to size, with string. Put the asparagus into two inches of boiling, salted water. Cook, covered, for 15 to 20 minutes, according to size; the asparagus should remain al dente. Drain and put into cold water briefly to cool rapidly and to maintain color. Drain on paper towels, then place on a round platter, tips toward the center.
• Prepare a sauce with the remaining ingredients. Place all the herbs except for the additional watercress in a blender, add the salt and pepper, and blend for a second. Add the lemon juice and then the oil in a trickle to the blender on low speed. Pour the sauce over the cooled asparagus. Garnish with the reserved watercress. Serve at room temperature.

FRESH ASPARAGUS WITH LEMON-HERB SAUCE

Steps:

• Bring the chicken broth to a boil in a large pot.
• Add in the asparagus; cook until just crisp-tender (about 4 minutes).
• Uning large tongs remove the asparagus to a bowl of ice water (reserve 1 cup of the chicken broth).
• Drain the asparagus and pat very dry with paper towels.
• Heat 3 tablespoons oil in a skillet over medium heat.
• Add in the chopped green onions, shallots and sugar; saute until the onions and shallots are tender (about 5 minutes).
• Add in garlic; saute 2 minutes.
• Add in the reserved 1 cup broth, 1 tablespoons oil, Dijon mustard, lemon juice, thyme and lemon peel; simmer until slightly thickened and the liquid is reduced to about 1-1/4 cups (about 5 minutes).
• Season with salt and pepper.
• Cool to room temperature.
• Arrange the asparagus on a platter.
• Spoon the prepared lemon sauce over, then sprinkle with more chopped green onions.

ASPARAGUS WITH FRESH HERBS

Steps:

• Stand asparagus, tips up, in two inches of water and steam, covered, until still slightly al dente. Remove to a serving platter.
• Meanwhile, make sauce. Combine basil, mint, lemon juice, chives, parsley, salt and pepper in blender or food processor. Add two tablespoons olive oil. Blend until smooth, adding more oil if necessary. You will probably need 3 to 4 tablespoons.
• Correct seasonings and pour sauce over asparagus. Serve at room temperature.

PROSCIUTTO WRAPPED ASPARAGUS WITH GARLIC AND HERB CHEESE

Steps:

• Begin by cutting about 1/2″ off the bottom of the asparagus or any unsightly trunks. Blanch the asparagus by boiling it in a large skillet over high heat in enough water to cover it by 1″. Boil rapidly for 1 minute. Remove the asparagus and immediately plunge in ice water. Dry with paper towels.
• Spread a thin layer of softened (room temperature) cheese over the slices of prosciutto (this can get messy so start with a little and add as you go).
• Bundle 3 asparagus spears together and wrap with the prosciutto like a candy cane or on an angle twisting up as you go.
• Place them on a baking sheet with parchment paper sprayed with cooking spray.
• Using a brush (or fingers) moisten the exposed asparagus with a little olive oil. This will help prevent them from drying out while cooking.
• Bake for 15 minutes at 400 F on the middle rack. They are done when a fork just pierces thru the thickest part of the asparagus. Be careful not to overcook.
• Place on a platter and lightly drizzle with balsamic glaze if desired.
• These can be served, hot, room temperature or cold.

RAVIOLI WITH TOMATOES ASPARAGUS GARLIC AND HERBS

Steps:

• Cook ravioli in boiling water according to package instructions.
• Meanwhile heat olive oil and melt butter in a large skillet over medium-high heat.
• Add asparagus to skillet and saute until tender, about 4 minutes.
• Add tomatoes and garlic and saute about 1 longer, then toss in balsamic vinegar.
• Drain water from pasta once cooked through then pour into a large serving bowl.
• Add asparagus mixture to serving bowl along with walnuts, basil and parsley. Season with salt and pepper to taste and toss.
• Sprinkle in parmesan and serve warm.
• Recipe source: Cooking Classy

ASPARAGUS WITH OLIVE OIL & HERBS

Steps:

• Mix parsley, garlic& oil in a 9 x 13 inch baking dish.
• Add asparagus& mix to ensure that all stalks are covered with oil mixture.
• Place asparagus into a skillet large enough for the asparagus to lie flat in no more than 2 layers.
• Season with salt& pepper.
• Cover& cook over medium-high heat until sizzling.
• Reduce heat to low& simmer until asparagus is tender but not mushy, 10- 20 minutes.
• Transfer to serving platter& sprinkle mint over top.
• Stir lemon juice into the pan juices, season to taste& pour over asparagus.
• Serve hot or at room temperature.

ASPARAGUS SOUP WITH HERBS

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Stir in the broth, parsley, carrot, basil, tarragon, salt, pepper and cayenne. Cut asparagus into 1-in. pieces; set tips aside. Add asparagus pieces to saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Cool slightly., Puree soup in batches in a blender. Return to the saucepan. Stir in asparagus tips; cook for 5 minutes or until crisp-tender. Garnish with sour cream and tomatoes if desired.

PASTA SALAD WITH ASPARAGUS, BABY CORN, AND FRESH HERBS

Steps:

• Cook pasta according to package directions. Drain and transfer to a large bowl. Add asparagus, corn, sun-dried tomatoes and parsley and toss to combine. Add dressing and toss to coat.

SLOW COOKER BEEF STEW

Steps:

• Cut the beef into bite-sized pieces, trimming any large pieces of fat hanging from it, but leave any fat that is marbled into the beef alone because it adds flavor to the stew.
• To a large bowl, add the flour, salt, pepper, smoked paprika, and stir to combine.
• Toss the meat in this dry ingredients mixture until it is evenly coated.
• To a large, heavy-bottomed skillet, add the oil, and add some of the beef, and cook over medium-high heat to sear it. Flip intermittently and as needed so that all sides of the beef cubes are evenly seared and browned. Tip - Do not overcrowd the beef or it will steam and not sear, so do your browning in batches. As the meat is done, set it aside into your slow cooker and continue the process until it's all browned and in the slow cooker.
• Add the red wine to your skillet to deglaze the bottom of the pan. Note - It will bubble up vigorously and steam, so use caution when you add it. If you are not using wine, use 1/2 cup of beef broth instead.
• Scape and stir the wine until the meat juices and bits are loosened from the bottom of the pan.
• Add the onion, half the butter (reserve the remaining 2 tablespoons for step 10), and cook for about 5 minutes, or until the onions are becoming translucent; stir frequently.
• Add the onions and cooking liquid to the slow cooker.
• Add the beef broth (start with 7 cups and see how it looks), tomato paste, soy sauce, Worcestershire sauce, garlic, beef bouillon, rosemary, thyme, bay leaves, and stir to combine.
• Add the potatoes, mixed vegetables (they can be unthawed or straight from the freezer), and stir to combine; set aside.
• To a small bowl, add the corn starch, cold water, and stir to combine until a slurry is formed.
• Add the slurry to the slow cooker and whisk it into the ingredients in the slow cooker.
• Cover it with the lid and cook on low for about 8 hours. Although you can cook on high for 4 hours, low and slow is my preference and the meat becomes more tender the longer it cooks.
• 10 minutes before serving, remove the whole sprigs of rosemary and thyme if you used fresh, remove the bay leaves, optionally add a few drops of Kitchen Bouquet (adds a rich brown color and a slight bit of flavor), add the remaining 2 tablespoons of butter, cover again with the lid, allow the butter to melt, and then stir to combine.
• Beef stew is done when the beef is tender and pierces very easily with a fork (has an internal temp of 165F although I don't take the temperature), and the potatoes and vegetables are fork tender. Tip - It's very hard to overcook the beef, but you can overcook the vegetables to the point of mush, although this is not very likely.
• Taste the stew and if necessary, add a bit more salt or pepper, and stir to combine. Note - If you prefer a brothier stew and not quite as thick, in the second half of the cooking process (after about 4 to 6 hours cooking on low heat) add the additional 1 cup of broth (8 cups total rather than 7).
• Optionally serve with freshly grated Parmesan and crusty bread or dinner rolls. Stew will keep airtight in the fridge for up to 1 week and in the freezer for up to 4 months.

ASPARAGUS, GREEN ONION, CUCUMBER, AND HERB SALAD

Steps:

• For dressing:
• Whisk first 5 ingredients in small bowl. Gradually whisk in oil.
• DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk beforeusing.
• For salad:
• Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving 3 cups cooking liquid. Transfer asparagus to bowl of salted ice water to cool. Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry. DO AHEAD: Asparagus and onions can be made 1 day ahead. Wrap separately in several layers of paper towels, then enclose in resealable plastic bags and refrigerate.
• Combine green onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper.
• Arrange asparagus on platter. Spoon cucumber mixture over and serve.

ROASTED ASPARAGUS SALAD WITH CRANBERRIES AND FETA CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Cut the tough ends off the asparagus spears and place them on a baking sheet.
• Drizzle olive oil over the asparagus, then season with salt and pepper. Place the baking sheet in the oven for 10 minutes.
• Remove the asparagus from the oven. Allow to cool slightly, then transfer the asparagus to a serving platter. Line the asparagus up in a single-layer.
• Sprinkle with the cranberries, pine nuts, and feta cheese across the center of the asparagus. Spoon the vinaigrette over the top. Serve.

SAUTEED ASPARAGUS WITH OLIVES AND BASIL

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the asparagus, 1/4 teaspoon salt and some pepper and cook, stirring, until the asparagus is bright green and crisp-tender, 5 to 7 minutes. Add the olives, basil and 1/4 teaspoon salt and toss well. Serve.