ASPARAGUS RECIPES

Roasted Asparagus

2 bunches asparagus [about 2 lbs]

2 teaspoons olive oil

1/4 teaspoon salt

1/8 teaspoons black pepper

1/3 cup packed freshly shredded parmesan cheese

2 teaspoons fresh lemon juice

Preheat oven to 475.  Hold the end of an asparagus stalk and bend until it snaps off.  Repeat with remaining stalks and discard woody ends.

Toss asparagus with olive oil, sprinkle with salt and pepper, toss well.  Arrange asparagus in an even layer in a shallow baking dish.  Sprinkle with parmesan cheese and bake until asparagus is crisp-tender and cheese is browned, about 10 minutes.  Sprinkle with lemon juice.  Serve hot or warm.

Cherry Tomato and Asparagus Salad

1 pound asparagus, trimmed and halved

6 cups halved cherry, grape and pear tomatoes in varied colors

1/2 cup feta cheese

1 ripe avocado, cut into cubes

1/2 cup cilantro, chopped

1/4 cup extra-virgin olive oil

2 teaspoons lemon juice

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/2 teaspoon pepper

Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.

Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.

Asparagus  Frittata

2 teaspoons olive oil

1 small onion, thinly sliced

1/2 cup salt

1 pound asparagus, tough stem ends snapped off and spears cut diagonally into 1-inch lengths

4 large egg, lightly beaten

1 cup shredded Swiss cheese

Preheat broiler.  Pour olive oil into a 10-inch ovenproof frying pan over medium-high heat.  Add onion and salt, stir until onion is softened but not browned, about 2 minutes.  Add asparagus, reduce heat to medium-low and cook , covered until asparagus is barely tender, 6 to 8 minutes.  Pour in eggs and cook until almost set but still runny on top, about 2 minutes.

Sprinkle cheese over eggs and broil until cheese is melted and browned, 3 to 4 minutes.  Slide frittata onto a serving platter and cut into wedges.

Orzo with Peppers and Asparagus

1 cup orzo pasta

4 tablespoons extra-virgin olive oil, divided

1/2 cup thinly sliced red bell pepper

1/2 cup thinly sliced yellow bell pepper

1/2 cup thinly sliced orange bell pepper

2 tablespoons minced garlic

1 pound asparagus, ends trimmed and cut in thirds

1/4 cup mixed chopped fresh mint, basil and flat-leaf parsley parmesan

about 1/4 cup freshly grated parmesan cheese

3/4 teaspoon salt

1/4 teaspoon black pepper

Cook orzo according to package directions.  Drain, rinse and transfer to a large serving bowl.

Meanwhile, heat 2 tblsp olive oil in a large frying pan over high heat.  Add peppers, garlic and asparagus and cook, stirring often, until vegetables are softened and started to brown, about 3 minutes.

Add warm pepper mixture to cooked orzo, then add herbs, cheese, remaining 2 tblsps oil, salt and pepper, stirring well.  Serve with more on the side.

MEDITERRANEAN ASPARAGUS FRITTATA

1 pound Fresh asparagus, trimmed
Cooking spray
1 tablespoon olive oil
1 cup sliced mushrooms
1/2 cup diced red pepper
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 cup shredded fresh basil leaves
7 eggs, beaten
1/2 cup cold water
3/4 cup shredded Parmesan cheese, divided

Preheat oven to 400 F

Cut asparagus tips; microwave on high for 1 minute, Set aside.  Cut remaining stalks into 1-inch pieces.

Coat a large ovenproof saute pan with cooking spray.  Add olive oil to the pan and heat over medium heat. Add asparagus stalks, mushrooms and bell pepper; cook for 2 to 3 minutes, or until asparagus is crisp tender.  Sprinkle with salt, red pepper flakes and basil.

Blend eggs and water; pour into pan.  Sprinkle with 1/2 Parmesan.  Arrange asparagus tips over the eggs, then sprinkle with remaining Parmesan.

Cook over heat for 8 to 10 minutes, or until almost cooked through.  Place in the oven for 5 to 10 minutes, or until puffed and golden.

Makes 6 servings


Foodie Friday at Designs by Gollum

SHRIMP STIR-FRY with NOODLES

3/4 pound (41 to 50 per lb ) frozen shelled, deveined shrimp
3/4 pound asparagus
8 to 9 ounces fresh linguine
1 tablespoon olive oil
2 cloves garlic, peeled and pressed
1 cup chopped tomatoes
3/4 cup chopped fresh cilantro
about 1/2 cup chicken or vegetable broth
salt and pepper

Place shrimp in a colander, rinse frequently with cold water until thawed. about 5 minutes. In a covered 5 to 6 quart nonstick pan over high heat, bring 2 - 1/2 to 3 quarts water to a boil.

Break off and discard tough stem ends from asparagus. Rinse asparagus and cut diagonally into 1 - 1/4 - inch lengths.

Add linguine and shrimp to boiling water, cook uncovered, until pasta is barely tender to bite and shrimp are opaque, but still moist-looking in center of thickest part, 2 to 3 minutes. Wash colander and pour pasta and shrimp into it, rinse with hot water and drain.

Rinse pan and return to heat heat. When dry, add oil, garlic and asparagus. Stir often until garlic begins to brown, about 2 minutes. Add tomatoes, cilantro and 1/2 cup broth; bring to a boil, then reduce heat to medium.

Pour shrimp mixture into pan. Mix until pasta is hot, 1 to 2 minutes. For a moister dish, add 2 to 4 tablespoons broth. Pour into a wide bowl. Add salt and pepper to taste.

Yield: Makes 3 servings