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1. Spring Frittata Asparagus Recipe
Would you believe that this tasty Frittata asparagus recipe is only 80 calories, thats less than a bowl of cereal! With delicious red bell peppers, fresh basil, and asparagus, Id eat this for breakfast every day. I love the look of the bright, spring ingredients in this dish and it seems pretty simple to make as well.
4 teaspoons olive oil
1/2 lb fresh asparagus spears, trimmed, cut into 1-inch pieces
1 small red bell pepper, thinly sliced
2 cartons (8 oz each) fat-free cholesterol-free egg product (2 cups) or 8 eggs, lightly beaten
1 tablespoon finely chopped fresh basil
1/4 teaspoon salt
In 10-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add asparagus and bell pepper; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat; place cooked vegetables in medium bowl. Stir egg product, basil and salt into vegetables.
In same skillet, add remaining 2 teaspoons oil and the egg mixture. Cook over medium heat about 5 minutes or until bottom is lightly browned and top is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
Place skillet-size heatproof plate, upside down, on top of skillet. Turn plate and skillet over; slide frittata back into skillet, browned side up. Cook until bottom is lightly browned. Invert onto serving plate if desired. Cut into wedges.
2. Asparagus and Salmon Spring Roll Recipe
I love Spring Rolls but Ive never tried to make them before and wonder how complicated they would be. According to this asparagus recipe they are pretty easy to put together and that makes me happy! There is also a nice dipping sauce for the rolls that includes soy sauce, orange juice, lemon juice, mirin, and crushed red pepper; sounds delightful.
24 spears (about 2 pounds) thick asparagus, or 36 thin spears
2 packages (3- to 4-ounce) smoked wild salmon
12 (8-inch) rice-paper wrappers
1 ripe avocado, cut into 24 slices
1 cup shredded carrot
1/2 cup chopped fresh basil
1/2 cup chopped fresh mint
1/3 cup(s) reduced-sodium soy sauce
2 tablespoon(s) orange juice
2 tablespoon(s) lemon juice
2 tablespoon(s) mirin
1/4 teaspoon(s) crushed red pepper, or more to taste
To prepare spring rolls: Bring 1 inch of water to a boil in a large skillet. Trim asparagus spears to no longer than 6 inches; add to the boiling water. Partially cover and cook the asparagus until tender-crisp, about 3 minutes. Drain; refresh under cold water. Cut each spear in half lengthwise. Cut salmon slices into 12 strips no longer than 6 inches each.
Soak one wrapper at a time in a shallow dish of very hot water until softened, about 30 seconds. Lift out, let excess water drip off and lay on a clean, dry cutting board.
Center a strip of smoked salmon in the bottom third of the wrapper, leaving a 1-inch border on either side. Arrange 4 thick (or 6 thin) asparagus spear halves (overlapping as necessary) over the salmon. Top the asparagus with 2 avocado slices, 1 tablespoon shredded carrot, and about 2 teaspoons each basil and mint. Fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go. Repeat with the remaining wrappers and filling. Cut each finished roll in half.
To prepare dipping sauce: Whisk soy sauce, orange juice, lemon juice, mirin, and crushed red pepper in a small serving bowl. Serve the rolls with the sauce.
3. Truffled Asparagus Crostini Recipe
Little bites are so fun to make and eat but sometimes it can be difficult to find ones that are healthy for you. This adorable asparagus recipe for crostinis are not only full of vitamins but they are only 164 calories. This is a wonderful appetizer that can be enjoyed at bridal and baby showers as well as a light tea lunch with the ladies.
24 (1-inch) slices French bread baguette
1 pound asparagus spears, trimmed
2 1/2 teaspoons truffle oil or extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated Manchego cheese
Arrange baguette slices in a single layer on a large baking sheet; broil 1 minute or until lightly browned. Remove from oven; turn over and broil 1 minute or until lightly browned. Remove from oven; cool on pan.
Fill a large skillet with water to a depth of 1 inch; bring to a boil over medium-high heat. Add asparagus; cook 2 minutes or until crisp-tender. Drain and plunge asparagus into ice water; drain. Chop asparagus to measure 2 cups. Place chopped asparagus in a bowl. Add oil, salt, and pepper; toss well to coat.
Top each bread slice with 1 rounded tablespoon asparagus mixture; place on a baking sheet. Sprinkle cheese evenly over crostini. Broil 1 minute or until cheese melts and begins to melt. Serve warm.
4. Chilled Asparagus Bisque Recipe
Ive never tried chilled soup before, but I can imagine on a hot summer day how refreshing this asparagus recipe would be. Asparagus is the main ingredient but it also contains other healthy greens like leaks and spinach, no wonder it has a gorgeous tea green color.
3 pound(s) thick asparagus, trimmed
4 cup(s) lower-sodium chicken broth
2 cup(s) water
1 tablespoon(s) water
2 large (1 1/2 pounds) leeks, white and light green parts only, sliced
2 tablespoon(s) olive oil
2 clove(s) garlic, coarsely chopped
5 ounce(s) baby spinach
1/2 cup(s) heavy cream
1 tablespoon(s) fresh lemon juice
Peel bottom halves of asparagus stalks; place peel in 4-quart saucepot along with broth and 2 cups water. Heat to boiling on high. Reduce heat to simmer 10 minutes. Set fine-mesh strainer over large bowl; pour broth through. Discard solids.
Meanwhile, cut off and reserve 24 asparagus tips; set aside. Cut remaining asparagus into 2-in. pieces; set aside. Rinse leeks in large bowl of cold water; swish to remove sand. With hand, transfer leeks to colander. Repeat process, changing water several times, until sand is removed.
In 6-quart saucepot, heat oil on medium. Add leeks and 1/2 teaspoon salt. Cook 4 to 7 minutes or until translucent, stirring often. Add garlic and reserved asparagus pieces. Cook 4 minutes or until garlic begins to soften, stirring. Add strained broth and 1/2 teaspoon salt. Heat to boiling on high; reduce heat to maintain simmer. Simmer, partially covered, 20 to 25 minutes or until asparagus is very tender. Stir in spinach until just wilted.
While soup simmers, place asparagus tips and 1 tablespoon water in microwave-safe bowl. Cover with vented plastic wrap and microwave on High 1 to 2 minutes, until just tender-crisp.
In batches, puree soup in blender until very smooth; transfer to large bowl or clean saucepot. Stir in cream and 1/8 teaspoon freshly ground black pepper. Cover and refrigerate at least 4 hours or up to 1 day. Serve hot or cold. Stir in lemon juice just before serving. Spoon into bowls or cups; garnish each with 2 asparagus tips.
5. Asparagus Ribbons Recipe
What a unique looking dish, I think my family and friends would be impressed if I served them an asparagus recipe that looked like these amazing ribbons. All you need is a vegetable peeler to get this end result for your asparagus and the best part, no cooking involved! Just simply enjoy.
1 pound large asparagus spears, trimmed
1 1/2 cups cherry tomatoes, halved
2 tablespoons finely chopped fresh chives
2 tablespoons fresh lemon juice
2 teaspoons extravirgin olive oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/2 cup (2 ounces) crumbled goat cheese
Hold each asparagus spear by the tip end. Shave asparagus into ribbons with a vegetable peeler to measure 3 cups. Reserve asparagus tips for another use. Combine asparagus and tomatoes in a medium bowl.
Combine chives and next 6 ingredients (through 1/4 teaspoon salt), stirring with a whisk. Drizzle over the asparagus mixture, tossing gently to coat. Top with goat cheese.
6. Pasta with Chicken and Asparagus Recipe
I love Pasta, it pretty much goes with any dish you can think of. But Im sure now that Ive said that someone will tell me that it doesnt go with something like peanut butter and jelly! But it does go well with this asparagus recipe that includes chicken, mushrooms, basil, green onions, and parmesan cheese.
4 cups uncooked bow-tie (farfalle) pasta (8 oz)
1 lb fresh asparagus spears
1 tablespoon canola oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 cloves garlic, finely chopped
1 cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
1 tablespoon cornstarch
4 medium green onions, sliced (1/4 cup)
2 tablespoons chopped fresh basil leaves
Salt, if desired
1/4 cup finely shredded Parmesan cheese (1 oz)
Cook and drain pasta as directed on package, omitting salt.
Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 2 minutes, stirring occasionally. Stir in asparagus, mushrooms and garlic. Cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are tender.
In small bowl, gradually stir broth into cornstarch. Stir in onions and basil. Stir cornstarch mixture into chicken mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly. Season with salt. Toss with pasta. Sprinkle with cheese.
7. Poached Cod and Asparagus
A white wine sauce, poached cod, and boiled asparagus, this sounds and looks like a dish you would enjoy at a restaurant. But why would you go out when you can enjoy this asparagus recipe at home in less than 30 minutes! Honey lets head to the grocery store, I think we need to stock up on asparagus because these recipes are making me hungry!
1 lemon, divided
1 cup dry white wine
2 teaspoons cornstarch
1 tablespoon thinly sliced shallot
1 bay leaf
5 whole black peppercorns
1 1/4 pound of cod, cut into 4 equal portions
1/2 teaspoon salt, divided
1/4 teaspoon ground white or black pepper
4 sprigs fresh tarragon
1 1/2 bunches (about 1 1/2 pounds) asparagus, trimmed
1/2 cup water
2 tablespoons butter
Juice half the lemon into a small saucepan; reserve the other half. Whisk in wine and cornstarch until combined. Add shallot, bay leaf, and peppercorns. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened and reduced by about half, 10 to 12 minutes.
Meanwhile, sprinkle cod with 1/4 teaspoon salt and pepper. Place a tarragon sprig on each portion. Thinly slice the remaining lemon half and lay the slices over the tarragon.
Place asparagus in an even layer in a large skillet. Add 1/2 cup water. Place the cod on top of the asparagus. Bring to a boil over medium heat. Cover and cook until the asparagus is tender and the fish is cooked through, 4 to 5 minutes.
Strain the reduced sauce through a sieve into a bowl. Return it to the pan. Over low heat, swirl butter into the sauce 1 tablespoon at a time until melted. Stir in the remaining 1/4 teaspoon salt and remove from the heat.
Serve the fish and asparagus topped with the sauce.