SAUTEED ASPARAGUS WITH OLIVES AND BASIL
Full-flavored savory garlic and olives and aromatic basil brighten the crisp asparagus. Cutting the asparagus into short pieces allows them to cook quickly.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the asparagus, 1/4 teaspoon salt and some pepper and cook, stirring, until the asparagus is bright green and crisp-tender, 5 to 7 minutes. Add the olives, basil and 1/4 teaspoon salt and toss well. Serve.
Nutrition Facts : Calories 126 calorie, Fat 8.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 201 milligrams, Carbohydrate 10 grams, Fiber 5 grams, Protein 5 grams, Sugar 4 grams
ASPARAGUS AND SUN-DRIED TOMATO SALAD
Provided by Aaron McCargo Jr.
Categories side-dish
Time 18m
Yield 3 to 5 servings
Number Of Ingredients 9
Steps:
- Preheat grill on medium-high heat.
- Add asparagus, chopped garlic, vegebtable oil, salt and pepper, rosemary and thyme to a large bowl. Mix together. Grill asparagus for 3 to 4 minutes. Place asparagus back into bowl. Add julienne-sliced sun-dried tomatoes. Mix together.
- Remove 2 tablespoons oil from asparagus mixture, and place into saute pan. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.
- Remove mushrooms and mix into asparagus mixture. Serve at room temperature.
PENNE WITH SUN-DRIED TOMATOES AND ASPARAGUS
Heavenly!!! This is a family favorite that is very easy to put together. A good quality white wine works best.... enjoy! Cooking time includes waiting for water to boil!
Provided by Heart N Soul
Categories Penne
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Cook Pasta as directed, drain, set aside.
- In large skillet, heat olive oil.
- Add onion, garlic, and rosemary, saute until garlic begins to caramelize and the onions are translucent.
- Add white wine and simmer for about one minute.
- Add the heavy cream, salt, pepper, asparagus and sundried tomatoes.
- Simmer for about 5 minutes or until vegetables are heated.
- Toss cream mixture with pasta and Grated cheese.
Nutrition Facts : Calories 1389.6, Fat 60.1, SaturatedFat 24.4, Cholesterol 122.3, Sodium 82.6, Carbohydrate 194.5, Fiber 28.8, Sugar 3.4, Protein 22.4
ASPARAGUS, SUNDRIED TOMATO, AND ORZO SALAD
A yummy and simple way to use fresh asparagus. I was inspired to write this recipe after watching my almost-4-year-old picky eater gobble up a mixture of orzo and sundried tomatos at Trader Joe's. The asparagus can easily be changed to another vegetable; I have successfully used brussels sprouts with a very pleasing result.
Provided by jewelsf
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 430 f. Wash asparagus, trim off woody ends, and then cut asparagus spears into 1 inch pieces. Combine in a baking dish with olive oil, garlic, and salt. Roast asparagus in oven for ~15 minutes, until just fork tender. Let cool slightly.
- Cook orzo in salted water, according to package directions.
- Cut tomatoes into small pieces or slices.
- Combine all ingredients and mix well.
Nutrition Facts : Calories 231.2, Fat 4.9, SaturatedFat 0.7, Sodium 72, Carbohydrate 39.3, Fiber 4.1, Sugar 3.4, Protein 8.9
ROASTED ASPARGUS WITH SCALLIONS AND SUN-DRIED TOMATOES
From a local source. Be sure the asparagus spears are of uniform size so that they roast evenly. I used this recipe: Recipe #194248 for making my own homemade sun-dried tomatoes. Saved $$!
Provided by COOKGIRl
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees.
- In a large bowl, combine the asparagus, scallions, and the oil from the sun-dried tomatoes. Toss to coat well. (Time willing, I try to combine the ingredients at least an hour in advance to allow the mixture to marinate.).
- Transfer the asparagus to a baking sheet and arrange in single layer.
- Season with salt and pepper.
- Roast 7 minutes. Stir the mixture and roast until tender and slightly browned, approximately 5 minutes longer.
- Stir in the chopped sun-dried tomatoes.
- Serve immediately or at room temperature.
Nutrition Facts : Calories 59.2, Fat 0.9, SaturatedFat 0.2, Sodium 40.2, Carbohydrate 11.1, Fiber 4.8, Sugar 3.3, Protein 5.1
SUN-DRIED TOMATO AND OLIVE QUICK BREAD
These breads keep well wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
Provided by 2Bleu
Categories Breads
Time 1h5m
Yield 2 loafs, 20 serving(s)
Number Of Ingredients 17
Steps:
- preheated oven to 350°F.
- Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar.
- In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown.
- In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture.
- Add the flour mixture, and stir the batter until it is just combined. Stir in the sundried tomatoes, the olives, the capers, the parsley, and the Parmesan.
- Divide the batter among 2 buttered and floured regular sized loaf pans.
- Bake the breads in the middle of the oven for 35 to 40 minutes, or until a tester comes out clean.
- Remove the breads from the pans and let them cool, right sides up, on a rack.
ASPARAGUS AND SUN-DRIED TOMATO FRITTATA
Make and share this Asparagus and Sun-Dried Tomato Frittata recipe from Food.com.
Provided by x_Gaz
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 400°F
- in a mixing bowl, crumble the tofu and squeeze through your fingers until it resembles ricotta cheese. this should take abut a minute.
- mix in the soy sauce and mustard.
- add the nutritional yeast and combine well. set aside.
- in a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
- add the asparagus and sun-dried tomatoes, saute for 3 more minutes.
- add the garlic and thyme and turmeric, saute for 1 minute.
- add the lemon juice to deglaze the pan; turn off the heat.
- transfer the onion mixture to the tofu mixture and combine well.
- fold in the basil leaves.
- transfer back to the skillet and press the mixture firmly in place.
- cook in the oven at 4ooF for 20 minute.
- transfer to the broiler to brown the top, about two minutes (keep a close on it so it doesn't burn).
- let the frittata sit for 10 minute before serving.
- cut into 4 slices and lift each piece with a pie server to prevent it from falling apart. if it does crumble a bit, it's ok, just put it back into shape.
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