Tag Archives: asparagus

Tartine with Eggs and Asparagus

How is everyone feeling after last week? Good because you behaved yourself and ate well? Or bad because you ate way too many cookies, along with anything else you could get your hands on? I’m in the second category and while I loved every little morsel that touched my lips, the guilt has set in and I’m not waiting for the calendar to hit January to get things back to normal. I got home from visiting my sister on Saturday and yesterday I decided no more cookies, no more chocolate, and no more throwing restraint out the window. I woke up and the first thing I did was go over to the produce stand and load up on fruits and veggies. I have found that when I commit to eating some kind of fruit or veggie with every meal or snack, I always do better. So now I have a loaded fridge and I’m feeling good going into this week. I’m starting it off right today with this Tartine with Eggs & Asparagus.

Asparagus, which is cooked until perfectly crisp and bright green, is partially chopped and added to eggs mixed with milk and Parmesan cheese. Thin slices of bread (I used leftover sourdough) is broiled until golden and toasted and then rubbed with garlic. Once the egg/asparagus mixture is scrambled to your ideal consistency, it is piled on top of the toast and garnished with the remaining asparagus tips. To keep the calories down, I used skim milk instead of whole milk and not as much Parmesan cheese. The best part of this open-faced breakfast sandwich in my opinion? The garlic! Just a little rubbed onto the toasted bread provides such a pleasant flavor to the eggs that I devoured this dish in an embarrassingly short period of time. Getting some veggies in with my breakfast feels like a step in the right direction – especially after eating cookies for breakfast last week.

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In a skillet, bring 2 inches of water to a boil. Salt the water, add the asparagus and simmer until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to a large bowl of ice water; let cool and drain. Cut the top 4 inches from the asparagus spears and set aside. Thinly slice the bottom halves of the asparagus spears.

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Preheat the broiler or a grill pan over high. Cook the bread until toasted and charred in spots. Rub the toasts with the cut sides of the garlic clove. Drizzle with the EVOO and sprinkle with flaky salt.

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In a medium bowl, whisk the eggs, milk, thinly sliced asparagus and cheese. Season with pepper.

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In a large skillet, melt the butter over medium. Add the egg mixture and cook, stirring occasionally, until the eggs begin to firm up.

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Mound the eggs on the toasts and arrange the asparagus tips on top.

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Additions: None

Omissions: None

Substitutions:

  • Skim milk
  • Sourdough bread

Overall Rating: Love It

Source: Everyday with Rachael Ray magazine

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Asparagus and Pistachios

Asparagus…what is that? For that matter – vegetables? What are they? My eating habits haven’t been very good lately. I can’t remember the last time I ate something green. I’m ashamed of myself. I was on a zoodle kick for a while (zucchini noodles for those of you not in the know) so that was a positive thing. But somewhere over the last few weeks, probably since I had food poisoning last month, my fruit and vegetable intake has plummeted. Now that I think about it, I think my disinterest in vegetables started right around the time candy corn showed up in the stores. I’ll happily bypass the veggies to make room for candy corn. So when I came across this recipe for Asparagus & Pistachios, I figured it was time to put those green guys in my cart and bring them home with me.

Asparagus is cooked until crisp and green before being topped with a flavorful pesto made with pistachios, basil, parmesan, garlic, and lemon.  This pesto is thick and vibrant and, although not your typical pesto, full of flavor. I added a little extra olive oil to thin it out and really loved this pesto. Pistachio anything in general though is pretty much a sure thing with me. Pistachio ice cream? Absolutely. Pistachio pudding? Gimme. Pistachio pizza? Any day of the week. With additional pistachios providing a little crunch, this asparagus is a great new twist for those everyday spears. So I guess the only thing to say is… pistachio asparagus? I’m sold.

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In food processor, pulse 1/4 cup pistachios, basil, parmesan, garlic, and lemon until crumbly.

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In skillet, heat olive oil over medium-high. Add asparagus; cook 4 minutes. Add 1/4 cup water; boil 2 minutes. Season.

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Top with pesto and remaining nuts.

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Additions:

  • More olive oil

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Everyday with Rachael Ray magazine

Asparagus with Tomato and Feta

Here we go again with Thanksgiving. Where does the time go? Well, hopefully you’ve got some fun and happy plans. Me? I’ll be keeping it small but my day is planned: coffee, Macy’s Thanksgiving Day parade, eat a little food, watch football, eat a little more food. Oh and drink bourbon or wine somewhere in between, depending on how I feel. Well, I struggle with vegetables sometimes and rather than steamed broccoli or boring green beans or roasted Brussels sprouts, how about something untraditional like this Asparagus with Tomato and Feta instead?

Grape tomatoes and asparagus are roasted in the oven and topped with white balsamic vinegar and feta cheese, adding tons of flavor and color to these healthy spears. Sure, this dish may look a little more like Christmas than Thanksgiving but so what? ‘Tis the season, right? Whatever veggie you dish up with your turkey tomorrow, I certainly home you enjoy it, eat a bunch, pop a button on your pants, and appreciate every second of it. Be thankful, because I’m thankful for each one of you.

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Preheat oven to 425°F. Place tomatoes and olive oil on a jelly-roll pan; toss. Bake at 425°F for 4 minutes.

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Add asparagus; bake 9 minutes.

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Top with vinegar, salt, pepper, and crumbled feta cheese.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Asparagus with Red Pepper and Manchego

I might as well chalk my diet up to a lost cause this week. I only have two more days at my current job and I can’t help but take advantage of my favorite Philadelphia eats (like the obsessive chicken over rice from the Halal food truck on the corner, the peanut butter cup popcorn at Go Popcorn, and the chicken tinga tacos at El Vez) while I still work downtown. Since I’ll be moving to Atlanta, I’m trying to get this great food in while I still can (luckily Go Popcorn ships nationwide!). While my taste buds are in heaven, my belly is feeling like a fat puffy gray cloud. Since I honestly can’t remember the last time I had a bite of anything green, it’s time to make some veggies. Both asparagus and red peppers were on sale at the grocery store this past weekend so this Asparagus with Red Pepper and Manchego seemed like the perfect recipe to make in between my not-so-healthy meals.

Asparagus is cooked with red pepper slices, smoked paprika, salt and pepper before being topped with thin shavings of buttery Manchego cheese. Amazing! The asparagus is perfectly crisp, the red pepper is slightly sweet and the smoked paprika is a smoky little cherry on top. Smoked paprika is my favorite thing in my kitchen but I’d never considered using it to jazz up some vegetables. I knew I would like this recipe because what’s not to like but I seriously didn’t expect to inhale it the way I did. This doesn’t feel like a side dish but a healthy little meal in itself. It may not be Halal’s chicken over rice but I think it’s a new obsession.

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Heat a large skillet over medium-high heat. Add canola oil; swirl to coat. Add asparagus; cook 5 minutes, stirring occasionally.

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Add bell pepper, paprika, black pepper, and salt; cook 2 minutes.

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Top with Manchego cheese.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Asparagus with Balsamic Tomatoes

I noticed a funny thing that happens after I’ve been eating healthy: when I eat something bad, I feel like crap. I have been pretty into eating vegetables lately (which has never happened in my life) and have been craving them.  So after eating multiple veggies for days, I then ate something full of sugar and who-knows what else which resulted in me feeling the worst I’d felt all week.  I felt tired and I got an irritating headache. Hmm…wake up call? The truth is, I’ve come to this realization before but the bad stuff just tastes so darn good!  I’m hoping one of these days it actually settles in and prevents me from eating the bad stuff in the first place. Meanwhile, I’m enjoying some springtime veggies, including this Asparagus with Balsamic Tomatoes.

Bright grape tomatoes and garlic are cooked in olive oil until soft and tender before being tossed with a little balsamic vinegar.  The mixture then tops fresh asparagus that has been boiled until bright green and crisp. Goat cheese (if you prefer) can be added for another layer of flavor but I left it out. With asparagus now in season, this a great recipe to have on hand when you get tired of eating it steamed and plain but still want something healthy. Double this batch and it would make for a great seasonal side dish at Easter this Sunday.

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Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.

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Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt.

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Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper (if desired).

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Additions:  None

Omissions:

  • Goat cheese

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

Asparagus-Ricotta Tart

Sometimes I’m not sure how I should feel about seeing produce that is on sale when it’s not in season.  Usually, that’s when out-of-season produce is most expensive. So when I saw that bundles of asparagus were on sale at my grocery store, I had to wonder if something was wrong with them.  But at this point in the fall, I can only eat so much broccoli. This asparagus looked perfectly green and the spears were nice and thin, the way I like them so I scooped them up. This recipe for Asparagus-Ricotta Tart was a perfect fall-time use for them.

Eggs are mixed with ricotta and Parmesan cheeses, milk, chives, salt and pepper and poured into a pie pan before being topped with trimmed asparagus spears and baked until set and golden. Don’t like asparagus or have another veggie on hand? Use whatever vegetables float your boat here: peppers, broccoli, spinach or potatoes would work perfectly either scattered on top or mixed in with the eggs and ricotta. This is a perfect weekend morning meal served with some fruit or even a busy weeknight meal served with a salad thanks to its ease. Leftovers store perfectly in the fridge for a few days making this an easy make-on-the-weekend-for-weekday-grab-and-go breakfast.

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The ingredients:

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Mix ricotta, eggs, Parmesan cheese, chives, milk, salt and pepper in a large bowl. Pour mixture into a 10-inch nonstick oven-safe skillet.

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Top with asparagus spears.

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Bake in 375 degrees F  oven for 40 minutes.
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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Good Housekeeping magazine

Asparagus with Lemon and Pecorino

Here I go again – trying to eat better.  I go in waves with food.  I’ll eat really well for a week or two but then as soon as I get something not-so-good for me, all I crave is bad food.  I guess that’s why they say “You are what you eat”?  After all, when I’m eating lots of fruits and veggies, I tend to eat better.  But then as soon as I get a french fry or donut, forget it.  I’m a lost cause.  Well, I’m doing better this week, mostly because I spent a wonderful few days last week with my sister, niece and baby nephew in Texas, and ate pretty bad.  We’re talking peanut-butter Snickers minis, leftover Easter candy and bags and bags of Chex Mix.  So I made a conscious effort to start eating better on Monday.  So far so good but it’s only been a few days.  Anyway, this Asparagus with Lemon and Pecorino is a great way to jazz up boring asparagus while also getting a daily dose of veggies.

After boiling the asparagus until bright green and crisp-tender, it’s moved to a pan, sauteed in garlic and topped with lemon rind and pecorino Romano cheese.  The lemon rind provides a fresh brightness while the pecorino adds a slightly sharp tang and melts perfectly.  Since asparagus is one of Spring’s favorite gifts, go out and get some on sale and make this to eat with your favorite meal.

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The ingredients:

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Bring a large pot of water to a boil. Add asparagus; cook for 2 minutes or until crisp-tender. Drain.

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Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add asparagus; cook 1 minute.

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Sprinkle evenly with lemon rind, pepper, and salt; toss to coat.

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Sprinkle asparagus with pecorino Romano cheese.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

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