PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
LINGUINE WITH SHRIMP, ASPARAGUS AND CHERRY TOMATOES
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.
- Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.
- Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes. Stir in the basil, mint and oregano.
- Pour the sauce over the pasta and toss to combine. Serve immediately.
ASPARAGUS AND SMOKED SALMON SALAD
This is one of our favorites! A truly fabulous, tasty salad!
Provided by MommyBennett
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a pot of water to a boil. Place asparagus in the pot, and cook 5 minutes, just until tender. Drain, and set aside.
- Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
- In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon.
- In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper. Toss with the salad or serve on the side.
Nutrition Facts : Calories 158.5 calories, Carbohydrate 7 g, Cholesterol 3.3 mg, Fat 12.9 g, Fiber 3.2 g, Protein 6 g, SaturatedFat 1.6 g, Sodium 303.7 mg, Sugar 2.5 g
ROASTED BALSAMIC ASPARAGUS & CHERRY TOMATOES
This simple vegetarian side dish can be served with meat, fish and veggie mains alike
Provided by Good Food team
Categories Side dish
Time 25m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Season, then toss everything together. Bake for 15 mins until the asparagus is cooked through. Serve topped with the feta.
Nutrition Facts : Calories 120 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
ASPARAGUS & GRAPE TOMATO SALMON PASTA SALAD
This pasta salad combines fresh roasted vegetables and packaged salmon with a lemon vinaigrette dressing. If you have access to fresh salmon by all means substitute, but using the packaged salmon makes this recipe accessible to everyone, as well as a little more cost effective!
Provided by Debbie Reid
Categories Seafood
Time 35m
Number Of Ingredients 16
Steps:
- 1. Heat oven to 425 degrees.
- 2. Place the asparagus, halved tomatoes and onion onto a large, rimmed baking sheet, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, drizzle with the 2 tablespoons olive oil, toss to coat. Spread out into a single layer, place in preheated oven and cook for 15 minutes; toss; cook an additional 5 minutes; set aside to cool slightly.
- 3. Meanwhile, bring 2 - 3 quarts of water to a rolling boil over high heat. Add in the orecchiette and cook according to package directions; drain, rinse with cool water; set aside.
- 4. In a medium bowl, place the garlic, mustard, lemon zest, lemon juice, vinegar, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; whisk to combine. Stream in the extra virgin olive oil, whisking continuously to combine.
- 5. In a large bowl, place the orecchiette, roasted vegetables, salmon and quartered tomatoes, toss together. Add in the lemon vinaigrette, toss to coat.
- 6. To serve, place pasta onto serving platter or bowl, top with shaved parmesan and enjoy!
ASPARAGUS SALAD WITH EASY DIJON VINAIGRETTE
Delicious Asparagus Salad with juicy tomatoes, creamy avocado, toasted almonds and boiled eggs. Tossed in super easy Dijon mustard and olive oil dressing, this warm asparagus salad recipe is perfect for spring!
Provided by Olena Osipov
Categories Salad
Time 30m
Number Of Ingredients 13
Steps:
- Cook eggs on the stove until hard boiled (I usually let them boil for 5 minutes). Or make Instant Pot hard boiled eggs, so easy.
- In a large pot, add 3/4 cold water and bring to a boil (you can use the same pot you used for cooking eggs previously). While water is coming to a boil, trim asparagus by snapping the end of one spear and cutting remaining asparagus with a knife the same length.
- Then chop asparagus spears into 2 inch pieces, add to boiling water, and cook for 60 seconds if it is thin or for 3 minutes if the stalks are thick. Pierce with a knife or fork and stop cooking while vegetable is still bright green.
- Drain asparagus, return to the pot and fill it with cold water and ice to cover. This will stop the cooking process. Set aside.
- Preheat ceramic non-stick skillet on medium heat and add almonds. Cook until fragrant and toasted, stirring occasionally. About 3-5 minutes. Set aside.
- In a small bowl, add olive oil, lemon zest and juice, soy sauce, mustard, salt, pepper and whisk with a fork.
- In a large salad bowl, add drained cooked asparagus, eggs, tomato, avocado, almonds, green onion and pour dressing on top. Gently mix to combine.
- Serve salad alongside Instant Pot quinoa, Instant Pot brown rice or whole wheat pasta. If you are looking for a protein addition, try baked chicken breast, Instant Pot chicken breast, or something with a little extra flavor like this lemon chicken. You could always ditch the chicken too in place of baked salmon or tuna zucchini fritters.
Nutrition Facts : ServingSize 1 cup, Calories 299 kcal, Sugar 5 g, Sodium 202 mg, Fat 24 g, SaturatedFat 3 g, Carbohydrate 16 g, Fiber 9 g, Protein 11 g, Cholesterol 82 mg
CREAMY ASPARAGUS & SALMON PASTA
Leftover salmon gets a recipe remake with bowtie pasta, fresh asparagus, and dill in this super simple Parmesan cream sauce that makes meal prep a breeze.
Provided by Heidi
Categories Main Course
Time 22m
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil and cook the bow tie pasta according to package directions until al denté.
- When noodles are done cooking, use a slotted spoon to transfer the pasta to a colander, reserving the pasta cooking water in the pot. Reheat the pot of water over medium heat and add the chopped asparagus spears, cooking until they turn bright green, about 1-2 minutes, then transfer to the same colander as the pasta. You want the asparagus to still have a snap to but not taste raw.
- While the pasta and asparagus are cooking, pour the cream into a 12-inch skillet and bring to a boil, then reduce to simmer and cook until reduced by half and the cream easily coats the back of a spoon.
- Add the lemon zest, Parmesan cheese, fresh dill and cooked salmon to the cream and stir until the Parmesan is melted into the cream and the salmon is warmed through. Season with kosher salt and freshly ground pepper.
- Add the cooked bow tie pasta to the skillet and toss to coat. Add more salt and pepper if desired, and top with more Parmesan cheese and dill if desired. Serve immediately.
Nutrition Facts : Calories 661 kcal, Carbohydrate 61 g, Protein 24 g, Fat 36 g, SaturatedFat 20 g, Cholesterol 139 mg, Sodium 190 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SALMON VEGETABLE SALAD WITH PESTO VINAIGRETTE
A bounty of vegetables keeps this salad light on calories, while salmon makes it hearty enough for a meal. It's become a springtime staple at our house. -Frances Pietsch, Flower Mound, Texas
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-12 minutes or until tender, adding asparagus during the last 4 minutes of cooking. Drain; rinse with cold water. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper., Meanwhile, place salmon in a greased 15x10x1-in. baking pan; sprinkle with remaining salt and pepper. Bake 14-16 minutes or until fish just begins to flake easily with a fork. Break salmon into chunks; cool slightly., In a large bowl, combine potato mixture, salmon and tomatoes. In a small bowl, whisk vinegar and pesto until blended. In a large serving bowl, combine salad greens, green onions and half of the dressing; toss to coat. Top with potato mixture. Serve immediately with remaining dressing.
Nutrition Facts :
ROASTED ASPARAGUS & TOMATOES
I have a habit of buying too much asparagus when it's in season, but it doesn't go to waste! I toss the spears with cherry tomatoes and goat cheese for this side. Be sure to use good quality goat cheese-it makes all the difference. -Holly Battiste, Barrington, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place asparagus, tomatoes and walnuts in a greased 15x10x1-in. baking pan. Mix oil, oregano, salt and pepper; add to asparagus mixture and toss to coat., Roast until asparagus is crisp-tender, 15-20 minutes, turning vegetables occasionally. Sprinkle with cheese. Top with basil before serving.
Nutrition Facts : Calories 108 calories, Fat 9g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 173mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges
PASTA SALAD WITH ASPARAGUS, BASIL, AND GRAPE TOMATOES
Pasta salad is fantastic on a hot, summer day. This seasonal recipe comes together fairly quickly and can serve a small crowd. The crunch of raw asparagus, the sweetness of summer tomatoes, and the peppery fragrance of basil combine to make a satisfying, delicious appetizer or side dish. See all tomato recipes. Click here to see Pasta Salad, Please.
Provided by Will Budiaman
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil over high heat. Season with salt until it tastes like the sea. Add the fusilli and cook until al dente. Drain the pasta.
- In a large bowl, whisk together the yogurt, olive oil, and white balsamic vinegar until well blended. Season generously with salt and pepper. Add the pasta with the remaining ingredients and toss to combine.
Nutrition Facts : ServingSize 1 serving, Calories 715 calories, Sugar 8 g, Fat 29 g, Carbohydrate 92 g, Cholesterol 2 mg, Fiber 6 g, Protein 21 g, SaturatedFat 4 g, Sodium 735 mg
CHILLED PENNE WITH ASPARAGUS, SMOKED SALMON AND POPPY SEEDS
Steps:
- Whisk first 6 ingredients in medium bowl. Season with salt and pepper.
- Cook pasta in large pot of boiling salted water until almost tender but still firm to bite. Add asparagus and cook until crisp-tender, about 2 minutes longer. Drain, reserving 1/4 cup cooking liquid. Rinse with cold water until cold. Drain well. Transfer pasta and asparagus to large bowl. Add green onions and smoked salmon. Mix reserved cooking liquid into dressing. Add to salad; toss to blend. Season with salt and pepper. Chill at least 1 hour and up to 6 hours.
FETTUCINE WITH SMOKED SALMON AND ASPARAGUS
Steps:
- Cook pasta in a large pot of boiling salted water according to package instructions. Add asparagus to pot for last 3 minutes of pasta-cooking time.
- While asparagus is boiling, heat cream, horseradish, and dill in a large skillet over moderate heat just until hot, about 1 minute. Drain pasta and asparagus and add to cream mixture, tossing. Gently toss in salmon and season with salt and pepper.
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- Boil a salted pot of water for your pasta and cook it al dente according to package directions. Prep your other ingredients while it cooks.
- When the pasta is close to being ready, add the oil to a small pan over medium heat. Once the oil is hot, add the garlic and cook it for 30 seconds.
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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. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.
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LEMON ORZO SALAD WITH ASPARAGUS AND TOMATOES | FOR THE ...
From fortheloveofcooking.net
Reviews 30Servings 5Cuisine ItalianCategory Side Dish
- Boil a pot of salted water over high heat. Add the orzo and cook per instructions. Add the chopped asparagus to the boiling water/orzo 2 minutes before the orzo finishes cooking. Drain the orzo and asparagus.
- Heat the olive oil in a skillet over medium heat. Add the garlic and cook, stirring constantly, for 1 minute. Add the orzo and asparagus to the skillet then toss to coat evenly. Add the lemon juice, zest, tomatoes, sea salt and freshly cracked pepper, to taste then gently mix until well combined. Place into a serving dish then top with freshly chopped parsley and Parmesan if desired. Enjoy.
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