Categories
HEALTHY

Roasted Asparagus and Mushroom Carbonara

The other day I found myself thinking about making one of my favourite summer dishes, asparagus carbonara, and I thought that if I was making it anyways why not update the photos for the older recipe? I was all set to go when I remembered the roasted cauliflower and mushroom carbonara and I knew that a roasted asparagus and mushroom carbonara would be amazing since asparagus and mushrooms are such a fabulous combination! This carbonara recipe is pretty easy where you just need to cook the bacon while the vegetable roast and the pasta cooks and then you mix everything together with the sauce. As much as I enjoy the cauliflower version I think I like this asparagus one even better and it just screams summer!

Ingredients

  • 1 pound asparagus, trimmed and cut into bite sized pieces
  • 8 ounces mushrooms, quartered
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 8 ounces fettuccine (or pasta of choice) (gluten free for gluten free)
  • 4 ounces bacon cut into 1 inch pieces or 4 ounces pancetta, diced
  • 1 clove garlic, chopped
  • 2 eggs
  • 1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
  • plenty of fresh cracked black pepper
  • salt to taste
  • 1 tablespoon parsley, chopped

Directions

  1. Toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing half way through.
  2. Start cooking the pasta as directed on the package.
  3. Cook the bacon in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.
  4. Mix the egg, cheese, pepper and salt and parsley in a bowl.

You can find complete recipes of this Roasted Asparagus and Mushroom Carbonara in closetcooking.com

Categories
HEALTHY

Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette

Here’s one of my all time favorite spring salads! When creating this I was skeptical that it would be anything “wow!” worthy because there really isn’t a whole lot to it, it’s easy to make and it doesn’t require a lot of ingredients but sometimes the simpler things are some of the best, it was “wow!” worthy and then some. I mean when you start to lose track of how many plates of it you’ve dished up then it must be pretty amazing. It’s so good you’ll be like “what main dish?” Forget it all just give me a heaping bowl full of this! I loved every ingredient in this Asparagus, Tomato and Feta Salad and how surprisingly well it really all came together. When you add balsamic vinegar to anything you pretty much know from the get go that it’s going to be good, right? I love when I can make something healthy that I’m so excited about! Good for your body and good for your tastebuds. It’s kind of like the time my brother described sushi to me as “a party of flavors in his mouth” that’s what I’m going to go with on this one :). Another thing I really enjoyed about this salad were the textures and the contrast there, the crunchy roasted walnuts mixed in among the perfectly tender asparagus and the crisp, juicy bite from the tomatoes.

We get so used to the salads with some sort of lettuce that I think it can be easy to forget salads really don’t have to have lettuce. Yes of course I’ll always love a chopped salad or house salad with some sort of crisp lettuce to it but sometimes it’s just nice to have something different. Something out of the norm. With Easter just around the corner this would make the perfect side dish to your holiday gathering! And in the summer when you have fresh strawberries you can even try a sweet variation on this by replacing the tomatoes with strawberries – but be sure to try the tomato version at least once because it is oh so amazing! Yes, that’s right I’m raving about a salad. Try this, you won’t regret it!

Ingredients

Vinaigrette

  • 6 Tbsp balsamic vinegar
  • 1/4 cup olive oil
  • 2 tsp dijon mustard
  • 2 tsp honey
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper

Salad

  • 2 lbs fresh asparagus (preferably medium thickness), tough ends trimmed, remaining diced into 2-inch pieces
  • 1 (10.5 oz) pkg. grape tomatoes, halved
  • 2/3 cup chopped walnuts, toasted
  • 4 oz feta cheese, crumbled (scant 1 cup)

Directions

  1. Bring a large pot of water to a boil. Meanwhile prepare vinaigrette – add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.

You can find complete recipes of this Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette in cookingclassy.com

Categories
HEALTHY

Asparagus Bacon Quiche

The BEST Quiche!  That’s what I kept hearing at the Ladies Brunch.  This Asparagus Bacon Quiche is full of smoky bacon with fresh asparagus and creamy shredded cheese.
Perfect for a summer dinner with a green salad on the side. Whether I’m making this quiche for dinner or breakfast  I love that I can make it ahead and have it waiting for me in the refrigerator and ready for the oven.  This Asparagus Bacon Quiche is also great for entertaining out of town guests.

INGREDIENTS :

  • 1 store bought prepared pie crust
  • 8 ounce sliced mushrooms
  • 1 tablespoon oil
  • 1/2 pound asparagus cut into 2-inch pieces
  • 6 large eggs
  • 3/4 cup heavy cream
  • 4 green onions, sliced
  • 1 roasted red pepper, sliced
  • 1 1/2 cup white cheese, shredded (jack and muenster)
  • 6 strips of smoky bacon, cooked and cut into bite size pieces
  • salt and pepper

INSTRUCTIONS :

  1. Preheat oven to 375 degrees.
  2. Spray a removable bottom 9.5-inch tart pan with non stick cooking spray.
  3. In a medium skillet saute mushrooms with oil until golden.
  4. Set aside to cool.
  5. Fill a medium saucepan with enough water to cover the asparagus.
  6. Bring water to a boil; add asparagus and boil 1 minute.
  7. Drain immediately and set aside to cool.
  8. Roll out the prepared pie crust, press into the sides of the tart pan.
  9. In a large bowl lightly beat the eggs, add the cream and stir together.
  10. Add the onions, red pepper, shredded cheese, cooled mushrooms, cooled asparagus and bacon.
  11. Salt and pepper to taste.
  12. Gently fold all ingredients together and pour into prepared tart pan.

You can find complete recipes of this Asparagus Bacon Quiche in ladybehindthecurtain.com

Categories
HEALTHY

LEMON ASPARAGUS PASTA WITH GRILLED CHICKEN

Spring has sprung here in California – the trees are full of blossoms, the temperature has been around 70 degrees and spring produce is starting to pop up in stores. When I saw that asparagus was on sale I had to pick up a bunch to have for dinner, and that’s how this lemon asparagus pasta with grilled chicken came to be.
There are a few components to this dish – the chicken, the pasta and the asparagus. Lately I’ve been grilling up a big batch of chicken on Sunday night and adding it to our meals throughout the week, including in this lemon asparagus pasta. If you don’t want to fire up the grill you could use sauteed chicken or even sliced chicken breast from a rotisserie chicken.
I went with linguine pasta here but spaghetti or fettuccine would also be great. The asparagus cooks along with the pasta, which is super convenient – you know I’m all for using less pans whenever possible!
The creamy lemon sauce only has 4 ingredients and takes less than 5 minutes to make. In my opinion it’s the perfect way to showcase asparagus – the hint of lemon really accentuates all of the flavors. Put it all together, stir in some parmesan cheese, a sprinkle of parsley, and you’ve got an amazing dinner that everyone will go crazy for!

INGREDIENTS :

  • 1 pound of boneless, skinless chicken breasts, grilled and cut into strips
  • 1 pound of asparagus, ends removed, cut into 1 inch pieces
  • 10 ounces of linguine pasta (spaghetti or fettuccine will also work)
  • ¾ cup heavy cream
  • 2 tablespoons of butter
  • salt and pepper to taste
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • ⅓ cup finely shredded parmesan cheese
  • Optional garnishes: Lemon slices and ¼ cup chopped parsley

INSTRUCTIONS :

  1. Cook the pasta in salted water according to package instructions.
  2. Add the asparagus to the pot during the last 3 minutes of cooking time.
  3. Reserve ¼ cup of pasta cooking liquid.
  4. In small pot, combine the heavy cream, butter and ½ teaspoon salt and ¼ teaspoon pepper over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes.
  5. Remove from the heat and stir in the lemon zest and juice.
  6. Place the pasta and asparagus back into the pot you cooked it in along with the chicken.
  7. Pour the cream sauce over the pasta mixture and toss to coat evenly
  8. Adding pasta water if needed to thin the sauce.
  9. Stir in the parmesan cheese. Alternatively, you can toss just the pasta with the sauce and arrange the chicken and asparagus over the top of the pasta.
  10. Add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if desired.

You can find complete recipes of this LEMON ASPARAGUS PASTA WITH GRILLED CHICKEN in dinneratthezoo.com

Categories
HEALTHY VEGAN

Sautéed Asparagus and Cherry Tomatoes

Simple sautéed asparagus pairs well with bright cherry tomatoes. A splash of cream and Parmesan rounds everything out. A perfect side dish for a holiday meal.
Here’s why I love social media: a few days ago my sister-in-law Sandi went on our local mom’s Facebook group and asked if anybody knew of any poppy fields that were blooming. Like, what kind of obscure request is that, right?
Boom. 10 minutes later, a random lady had provided the name of a park on the river, with specific instructions on how to hike to the illustrious Field of Poppies. So off we went, cameras in hand.
So who’s ready for some Starburst Jelly Beans and giant Reeses Eggs? Oh wait, I mean healthy asparagus and spring ham. Whichever way you swing, Easter is coming up and I am SO excited! Easter has the best candy. I mean, the best vegetables. Whatever.
This asparagus is sautéed up with some cherry tomatoes and finished off with a splash of cream and a smattering of fresh Parm for good measure. I mean, you can’t really go wrong with this combo. I blanched the asparagus first to keep it pretty, but you can skip that step and just sauté it if you want.
This would be a perfectly easy side to add to your Easter menu! And don’t forget these Gruyere-Crisped Potatoes Au Gratin. That would be tragic. Happy spring everybody!! P.S. Guess what! I’m doing my first guest post on Friday. My friend Claire over at Lemon Jelly Cake just had her baby boy and I’m filling in for her! Stay tuned!

INGREDIENTS :

  • 6-8 cups water
  • 1/2 teaspoon salt
  • 1 bunch (1 pound) asparagus
  • 1 dry pint cherry tomatoes
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 2 tablespoons cream
  • 1/4 to 1/3 cup freshly grated Parmesan

INSTRUCTIONS :

  1. Wash the asparagus and snap off the woody ends.
  2. In a large pot, bring 6-8 cups of water to a boil over high heat.
  3. Add half a teaspoon of salt. When the water is boiling, add the asparagus and set a timer for one minute (don’t turn down the heat).
  4. Just one minute, don’t overdo it! You can do this in 2 batches if your pot is small.
  5. Use a slotted spoon to transfer the asparagus to a colander or bowl.
  6. Immediately run the asparagus under cold water for at least 10-15 seconds. (Or you could do an ice bath) You just need to stop the cooking process. Set aside. Cut half of the cherry tomatoes in half.
  7. In a large skillet, heat butter and olive oil over medium heat.
  8. Add the garlic when it is hot. Saute for 1 minute, then add all the cherry tomatoes, both the whole ones and the cut ones.
  9. Cook the tomatoes for about 6 minutes, stirring occasionally, until some of the whole ones have burst.
  10. Turn the heat up to medium high.
  11. Add the blanched asparagus and continue to cook for another 5-8 minutes, or until the asparagus is as crisp-tender as you like it. (Taste it!)

You can find complete recipes of this Sautéed Asparagus and Cherry Tomatoes in thefoodcharlatan.com

Categories
HEALTHY

CREAMY GOAT CHEESE ASPARAGUS QUINOA SALAD

Creamy Goat Cheese Asparagus Quinoa Salad, loaded with delicious flavors your family will love. A quick easy gluten free recipe that makes a great lunch or side dish.
The other day I was in desperate need of a pedicure. Like, we’re talking half of my nail polish was disappearing or chipped off of all my toes, AND the nail polish was red so it looked like I had some kind serious infection. Gross!
My sweet husband told me, “just go get one. I’ll put little man down for bed.” (LoVE that man …) Even as I write this I am in a quiet house because he took little man out for a daddy son doughnut morning. Anywho, back to the point. After we had finished dinner I went out to get a pedicure and fix the mess that were my nails.
I love the atmosphere that the nail places try to create in order to get you to relax. Dimmed lights, waterfall fountains, calming music, massage chairs .. everything about it just asks you to lay down your cares and sink into the chair and just close your eyes. Believe me .. I do that! Every time! While I was there a mom and a young daughter walk in (I would say she was about 11 years old). I smiled because it reminded me of my mom.
As they got situated and told their nail ladies what color they wanted they both leaned back, got comfy and pulled out their phones. The entire time the mom was scrolling through whatever on her phone and her daughter was listening to music, text messaging, or watching a show. The only time they talked was when the mom leaned over to “check on her” to say “what are you watching?”
That time could have been special … a mother daughter pedicure date .. but instead the phone came between them. Instead of talking to each other they sat their in silence, eyes glued to the glowing screen. My heart just hurt. Why are we so pulled to this small 3×3 device called a phone. Why can we not set it down for 45 minutes to engage and invest in people we love… or relax when we are suppose to relax.
I hate that my go to when I’m bored is to pick up my phone and start scrolling through Facebook or Instagram. There is nothing life giving in there! What am I searching for?
Ok, on to this tasty Creamy Goat Cheese Asparagus Quinoa Salad! Last week I posted my Honey Mustard Pecan Crusted Salmon and I served it with this Quinoa Salad. Did you know that Asparagus and Salmon are best friends? They seriously go so well together so I wanted to carry some of the flavors I used in the Salmon over to this Salad to further solidify their union to each other. 🙂
This Quinoa Salad is packed with sweet roasted Asparagus, chopped Pecans, and creamy Goat Cheese. Because the Quinoa is warm when I put this together the goat cheese melted into everything and OMG was it good! If you’re in need of a quick, healthy, gluten free, and even vegetarian side dish .. ahem.. you’re looking at it! Quinoa is loaded with nutrients!
This Creamy Goat Cheese Asparagus Quinoa Salad (whew, say that three times) takes 25 minutes to make, is under 150 calories a serving, and has a good amount of protein in it to go along side your main protein. 🙂 (hint.. the salmon is really good with this)
Can’t wait to hear what you think, Bon Appetit my friends!

INGREDIENTS :

  • 1 bunch of asparagus, bottom 2″ trimmed off
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ½ cup tri-color quinoa
  • 1 cup water
  • ⅓ cup roughly chopped pecans
  • 2 oz. crumbled goat cheese
  • 1 teaspoon red wine vinegar
  • 1 teaspoon olive oil
  • ¼ teaspoon garlic powder
  • salt to season

INSTRUCTIONS :

  1. Preheat oven to 400.
  2. Add asparagus to a baking sheet. Drizzle 1 tablespoon olive oil and ½ teaspoon of sea salt over asparagus.
  3. Toss to coat the asparagus then lay them out in a single layer on the baking sheet.
  4. Bake for 20 minutes. Remove from oven and cut into ½” slices. Set aside.
  5. In a medium saucepan add quinoa and water. Bring the water to a boil. Once boiling reduce the heat to a simmer and cover.
  6. Cook for 15 minutes or until liquid is evaporated. Once the quinoa is done, fluff with a fork.
  7. Add quinoa to a medium bowl along with chopped asparagus, pecans, goat cheese, red wine vinegar, olive oil, garlic powder, and salt to season.
  8. Toss everything together and serve!

You can find complete recipes of this CREAMY GOAT CHEESE ASPARAGUS QUINOA SALAD in joyfulhealthyeats.com

Categories
HEALTHY VEGAN

PESTO PASTA WITH SUN DRIED TOMATOES AND ROASTED ASPARAGUS

A quick and easy dish for those busy weeknights, and it’s chockfull of veggies!
Pesto is seriously one of my favorite things ever. It is so easy to make, it’s incredibly versatile, and it pretty much tastes amazing in and on anything and everything.
Like for this pasta dish here, I tossed the pesto in some simple ingredients like sun dried tomatoes, roasted asparagus and mozzarella cubes, finishing it off with a fried egg, and it was seriously one of the best weeknight meals ever! It’s so simple and easy to whip up, and my most favorite thing about it is that some of the pesto gets stuck in the crevices of the shell pasta. AH-MAZING, right? Plus, this tastes just as good, if not better, as work leftovers since the mozzarella cubes gets all melted/ooey-gooey in between the pasta. Mmmmmm.
So here’s how you make this:
Boil up some salted water and cook the pasta according to package instructions.
While that’s happening, let’s roast some fresh asparagus in olive oil, salt and pepper in a 450 degree F oven for about 10 minutes or so. Let it cool a bit before you cut them into 1-inch pieces.
Then we’ll take some homemade pesto and julienned sun dried tomatoes…

INGREDIENTS:

  • 8 ounces medium shell pasta
  • 1 pound asparagus, trimmed
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup basil pesto
  • 1/3 cup julienned sun dried tomatoes in olive oil, drained
  • 1/3 cup diced mozzarella cubes
  • Fried egg, for serving

INSTRUCTIONS :

  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. Place asparagus in a single layer onto the prepared baking sheet.
  4. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine.
  5. Place into oven and roast for 8-12 minutes, or until tender but crisp.
  6. Let cool before cutting into 1-inch pieces.
  7. In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella.
  8. Serve immediately with a fried egg, if desired.

You can find complete recipes of this PESTO PASTA WITH SUN DRIED TOMATOES AND ROASTED ASPARAGUS in damndelicious.net

Categories
DESSERT

CREAMY CHICKEN & ASPARAGUS CASSEROLE

I hope everyone had a great weekend! We spent most of our time outside working around the house. I worked in my garden, my husband did some more gravel work with his tractor around our addition and our children jumped and jumped and jumped the day away on their trampoline and had a few water balloon fights. We got a lot accomplished and everyone was tired out. When I woke up this morning and the house was still, I knew everyone must have needed that little bit of extra sleep. How did you spend the weekend?
With little to no time spent in the kitchen the past few days, I browsed through my refrigerator and pantry to see what kind of casserole I could put together for a quick dinner. Casseroles are just wonderful because you can usually put together a few left over items to make a whole new meal and it’s almost always really simple. To me, a warm casserole has always been comforting too.
This Creamy Chicken & Asparagus Casserole is a delicious meal that can even be made ahead of time. The asparagus doesn’t have to be pre cooked, and you can use a rotisserie chicken or any left over chicken that you might have from a previous meal.
Fresh asparagus is baked with a creamy homemade cream of chicken soup (you can use a canned soup if you want to), freshly grated Parmesan cheese and generous amount of herb stuffing to give you a satisfying meal that is perfect for any busy evening.

Ingredients

  • 1 lb. fresh asparagus, chopped into 2 inch pieces
  • salt and pepper for seasoning
  • 3 to 4 cups of chicken, cooked, chopped or diced
  • Homemade Cream of Chicken Soup (I use Pinch of Yum’s recipe) or you can use 2 cans of your favorite Cream of Chicken Soup
  • 1/2 cup mayonnaise
  • 1 Tbsp. lemon juice
  • 1 cup Parmesan cheese, divided
  • 1 (14 oz.) package dry herb stuffing mix
  • 4 Tbsp. butter
  • 2 cups water

Instructions

  1. Pre heat your oven to 350 degrees.
  2. Lightly spray the bottom of a 9 x 13 casserole dish with non stick cooking spray.
  3. Evenly place the chopped, uncooked asparagus into the bottom of the dish.
  4. Season with a little salt & pepper.
  5. Add the chopped chicken breast evenly, on top of the asparagus.

You can find complete recipes of this CREAMY CHICKEN & ASPARAGUS CASSEROLE in cozycountryliving.com

Categories
HEALTHY

ONE PAN LEMON PARMESAN CHICKEN AND ASPARAGUS

We had this parmesan asparagus for about a week straight after I bought all the asparagus when it went on a local sale. After that all I wanted was more asparagus and when the husband asked for it, I knew it was time to make some more meals with asparagus.
Enter this delicious and ONE PAN lemon garlic chicken asparagus. This meal is incredibly easy to make and there are so many amazing flavors. It is sure to be a favorite meal this Spring and Summer! 😜
The actual idea for this dish is based off a couple of things. First off this amazing salmon dish by Cooking Classy. I loved the look of the dish and the ease of her instructions! I still haven’t tried her recipe, but it’s absolutely happening soon. Next week? I think yes.
And second were these coconut chicken tenders. I did all the testing/video making/photos for those tenders while the husband was out of town. When he came back I made them once more for him and he seriously raved about them for days. I wish I had waited to do all the testing when he was home since he loved it so much. So in attempts to make another rave-worthy meal I made a similar breaded chicken with the requested asparagus. #wifewin
This dinner is so easy to make and bursting with fresh Spring flavors. The chicken gets lightly breaded in a Parmesan + seasonings + Panko (Panko is generally used in Japanese cooking and it can be found in the grocery store in the Asian foods aisle. I definitely prefer panko to regular breadcrumbs because of its lighter and more delicate texture. It results in a more crispy and crunchy end product than breadcrumbs. Especially when you are baking chicken instead of frying; the panko makes a huge difference!).

Ingredients

  • 1 and 1/2 pounds boneless skinless chicken breasts or tenders
  • 1/3 cup flour
  • 1 cup panko*
  • 1 cup parmesan cheese separated
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 3-4 lemons
  • 1 tablespoon minced garlic
  • 8 tablespoons melted butter separated, I use unsalted
  • 1 tablespoon lemon pepper seasoning
  • 1 pound asparagus
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • Optional: fresh parsley, 1 lemon for topping

Instructions

  1. Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper and set aside.
  2. Grab three bowls. Add the flour to one bowl.
  3. Combine panko, 1/2 cup freshly grated parmesan cheese, dried parsley, garlic powder, about 1/2 teaspoon each of salt (I use seasoned salt) and pepper. Stir.
  4. In the final bowl, add 1-2 teaspoons lemon zest, 4-5 tablespoons lemon juice (depending on lemon flavor intensity desired), minced garlic, and 5 tablespoons melted butter. Stir. Remove 4 tablespoons of this mixture and set aside.

You can find complete recipes of this ONE PAN LEMON PARMESAN CHICKEN AND ASPARAGUS in chelseasmessyapron.com

Categories
HEALTHY

FAVORITE ASPARAGUS

ROBBY AND I HAVE A FAVORITE WAY TO COOKING OUR ASPARAGUS.
I CAN’T WAIT TO TRY IT OUT ON A GRILL THIS SUMMER. I’M SURE IT WILL BE EVEN BETTER!

INGREDIENTS:

  • 2 BUNDLES OF ASPARAGUS
  • OLIVE OIL
  • GARLIC SALT

DIRECTIONS:

  1. PREHEAT OVER TO 350
  2. WASH ASPARAGUS AND CUT OFF ENDS
  3. SPREAD OUT ASPARAGUS ON A FOIL LINED BAKING SHEET
  4. DRIZZLE ABOUT 2-3 TABLESPOONS OF OLIVE OIL OVER ASPARAGUS. USE YOUR HANDS TO TOSS AND COAT EACH STALK.
  5. GENEROUSLY SPRINKLE GARLIC SALT OVER ASPARAGUS.
  6. BAKE 20 MINUTES, TAKE OUT TO TOSS AND STIR, THEN BAKE 20-25 MINUTES.
  7. ENJOY!

You can find complete recipes of this FAVORITE ASPARAGUS in lifewithrigs.wordpress.com