Posts tagged asparagus

Wrap it in bacon – it works (and tastes good too)

It was a warm day and grilling out seemed like a great idea.  We had stopped by our local grocer (Ken’s Fruit Market) and purchased some meat to make burgers.  We were all excited to bust out the grill… then BAM we remembered (once we got home of course) we forgot any sides to go with our burgers.  Time to search the kitchen high and low for something.  I was not about to turn on the stove or oven and make J’s suggested noodles… veggies sounded good and I had fresh veggies I had just purchased at the farmer’s market – SCORE!  Wrapped it in some bacon I had on hand, threw it on the grill… voila!  Dinner is served!

For the burgers we just dusted them with salt and pepper and added muenster cheese towards the end, just in time to melt.  We washed and trimmed the veggies up (asparagus and broccoli) and wrapped them in bacon.  I used tooth picks to hold the bacon on.  We grilled them until they were soft enough for our taste (and the bacon was cooked) and served.  It was simple, they didn’t fall through the grating on the grill, they were flavorful and as an added bonus the heat used for cooking DIDN’T come in the house.  WIN type of situation.

burger with bacon wrapped veggies

burger with bacon wrapped veggies

Leave a comment »

Scalloped Asparagus (SOOOO GOOOOOD)

ingredients:
1 – 2lbs fresh asparagus
6 T butter
6 T flour
1 t salt
1/8 t pepper
2 C milk
¾ C sharp cheese, grated
5 hard boiled eggs, sliced
½ C bread crumbs

directions:
1. blanch asparagus in hot water quickly, ~2mins – drain and set aside in a 2qt baking dish (which has been LIGHTLY greased with olive oil)
2. melt butter in a sauce pan and then stir in flour, salt and pepper
3. stir milk into butter mixture and stir consistently over LOW heat until smooth, add in ½ C of your cheese and continue stirring until smooth
4. place sliced eggs on top of asparagus
5. pour white sauce over eggs and asparagus, toss gently until everything is fully covered and mixed
6. top with bread crumbs and remaining cheese
7. bake @350 for 15-20mins

** adapted from The Central Market Cookbook – page 77

Leave a comment »

Smokey Frittata

So after my TOTAL failure last night with the gnocchi I needed something easy to lean back on, thank goodness tonight’s menu consisted of the Frittata.  It is EASY and pleases everyone… yahoo!  This meal was great!!!  We enjoyed the flavor IMMENSELY!!  Give it a go!

Ingredients:
6 eggs, whisked
1 small onion, chopped
4oz chopped fresh mushrooms
~4oz chopped, blanched asparagus
2 small tomatoes, chopped
4 oz crumbled feta
4 oz shredded smokey jack cheese (ours came from Farm Country Cheeses – sold at the Fulton Street Farmer’s Market)  THIS STUFF IS GOOD!!!
Dash of salt and pepper
Olive oil

Directions:
1. preheat oven to 425 FIRST
2. sauté onion in olive oil for ~3mins, then add mushrooms and continue sautéing for another ~5mins
3. add in asparagus and cook for ~3mins, then tomatoes and turn burner to LOW, continue cooking ~3mins
4. sprinkle feta and smokey jack cheese on top of veggies (stir in if you’d like)
5. pour egg mixture over all and simmer on LOW for ~3-4mins, until edges are cooked on the sides
6. place in oven and bake (make sure you have an oven safe pan) for ~12-15 mins, until knife or toothpick come out clean
7. invert on plate, slice and serve

Comments (2) »

HOMEMADE Herbed Fettuccini

 

 

 

 

 

 

 

 

ingredients:
1 cup all purpose flour
2 eggs
2 tbsp snipped fresh parsley
1 tbsp vegetable oil (we used safflower oil, no veggie oil in the house)
1 tsp salt
1 garlic clove, pressed

**we doubled the recipe – so everything up top x2

what I did:
1. place flour in a large mixing bowl
2. whisk eggs, then mix in parsley, oil, salt and garlic
3. create a well in the flour mixture and pour in the egg mixture
4. mix well until dough ball forms
5. knead for a few minutes on a lightly floured surface, till dough firms up
6. let sit covered for 30 mins
7. divide your dough into 4 ~equal balls  
8. roll each ball to a dimension of 12×4 (or as close as you can get it)

9. cut (I found using a pizza cutter worked well for this) into ¼ inch strips and then separate

10. allow noodles to dry for 30 mins or more

11. place in boiling water for ~3 mins, or until desired firmness
12. toss with desired toppings and serve

We tossed our noodles with sautéed leeks, spinach and asparagus, then dusted with fresh parmesan.  We sautéed in mainly olive oil, with a hint of butter… it tasted great with a fresh butter lettuce salad.  It wasn’t too heavy or to light, it was perfect for our 67 degree evening. 

**Pampered Chef: Cooking for two & more – page 11

Comments (2) »

Market Frittata

ingredients…
~ 1 cup fresh spinach, chopped (I forgot to chop mine, but no biggie)
~ 1 cup diced (maybe one inch) asparagus
6 eggs, whisked
¼ cup mozzarella
4oz crumbled feta
salt
pepper
1 small tomato, diced
2 small leeks, thinly sliced
~3-4 cloves garlic (or less if you don’t like garlic much), minced, chopped, diced or whatever you prefer – we chopped for this one
olive oil

what I did…
1. heat oven to 425 FIRST – as soon as this frittata is ready it needs to go in
2. whisk eggs, mix in all cheeses
3. boil chopped asparagus for ~3mins drain and set aside
4. in the same pan place oil and leeks/garlic and sauté for ~3mins
5. add in all the spinach and cook for ~2mins, season with salt and pepper as you see fit
6. add in asparagus, cook for ~2 mins
7. toss in tomatoes
8. pour egg mixture over all and allow egg to cook

9. once the edges start to firm up, ~3-4mins put in oven for ~13-15mins… I started with 10, checked with a knife for doneness, then tacked on mins as I saw fit

10. turn upside down, slice and serve

**Fast Weeknight Favorites – page 250 was used as a guide for this recipe

Leave a comment »

Asparagus & Artichoke Quiche

1 pie pastry (we are making ours from a box of Jiffy pie crust mix – you can make your own OR buy a pre-made)
5oz asparagus (cut into small pieces)
3 eggs, beaten
½ cup cream
1/3 cup gruyere cheese (we are using swiss)
Salt
Pepper
4.5 oz marinated artichoke hearts
½ cup grated cheddar

1. line your pan with your pastry, set aside
2. blanch asparagus in salted water, then refresh in cold water, drain
3. beat eggs, whisk in cream, stir in gruyere (swiss) cheese, salt, pepper (you can season with the salt and pepper in your own amts, a pinch here, a pinch there… you chose your sodium intake)
4. cut up artichoke hearts, into quarters the recipe says
5. spread your cooled/refreshed asparagus and artichoke hearts over the pastry, pour egg mixture on top, top with cheddar cheese
6. bake at 350 for 25 mins, or until filling is set and a toothpick/sharp knife comes out clean

**adapted from The Essential Baking Cookbook – page 201

Comments (1) »

Chicken – Asparagus Strata

4 English muffins, torn into small pieces
1 cup cooked chicken (the recipe calls for ham)
10 oz fresh asparagus (the recipe calls for ½ of a 10oz frozen package – but my mom always taught me – eat asparagus FRESH)
8 oz shredded Swiss cheese (the recipe calls for 6 torn 1oz slices – but the shredded was local and on sale, and we added a bit more… if you don’t know by now we LOVE cheese)
4 beaten eggs
1 ¾ cup milk – we used fat free milk
½ cup sour cream – again we used fat free
2 tbsp finely chopped leeks (recipe calls for reg onion, but we subbed in leeks)
1 tbsp Dijon style mustard
¼ tsp caraway seeds (crushed)
1/8 tsp pepper

1. place ½ of the torn English muffin in a 2 qt baking dish (we are using a square baking dish)
2. top the muffins with cooked meat, veggie of choice (recipe also said you could use broccoli) and cheese
3. place the remaining ½ of torn English muffin on top of everything
4. in a mixing  bowl (at least a 4 cup capacity) beat your eggs, add in your milk, sour cream, pepper, caraway seeds and onion
5. pour your mixture above, over your bread/meat/veggie/cheese in your baking dish
6. chill for 2 – 24 hours (isn’t that cool you can prep this the day before), then cook at 325 for 50 – 55 mins
7. check for doneness with a knife or toothpick – if it comes out clean TADA it is done!
8. serve!!

 **adapted from BHG: New Cookbook – page 238

Comments (4) »

%d bloggers like this: