ROSEMARY ROASTED POTATOES AND ASPARAGUS
Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once., Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.
Nutrition Facts : Calories 175 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED ASPARAGUS AND POTATOES
Roasted Asparagus and Potatoes are such a quick and easy but delicious side dish. Try with your favorite tofu dishes for a perfect dinner!
Provided by Michelle Blackwood, RN
Categories Appetizer
Time 55m
Number Of Ingredients 7
Steps:
- At first, preheat the oven to 400℉.
- Wash the russet potatoes to get rid of the dirt, and pat them dry. Wash the asparagus spears and trim any tough ends.
- In a large bowl, toss potatoes with a tablespoon of olive oil. Add in some salt, garlic powder, Italian seasoning, and paprika. Cover it with aluminum foil.
- Spread the potatoes in a large greased baking sheet, and roast for at least 30 minutes.
- Toss the asparagus with the remaining spices and olive oil, and spread it eventually on the baking sheet in a single layer.
- After that, roast it for at least 15 minutes or longer if needed until the vegetables are tender and juicy.
- Once it is done, serve it and enjoy!
Nutrition Facts : Calories 148, Carbohydrate 18, Fat 7, Protein 5
FRESH ASPARAGUS, ONION, POTATO SOUP
Easy and quick with the help of a food processor. This couldn't be easier and a great soup to make in a hurry. Serve as a starter for dinner or a main course with a side salad or sandwich. I make this often when my grocery store puts asparagus on sale or when they have it at the Farmers Market. It is easy on the budget and just comforting. You can top with some diced sauteed bacon, a toasted baguette or even some grated Monterey Jack cheese, which is creamy when it melts.
Provided by SarasotaCook
Categories Potato
Time 40m
Yield 4-8 Bowls of soup, 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Asparagus -- First cut off about 14 tips - not to long. These will be lightly cooked in the microwave for about 30 seconds, just to lightly blanch or to soften them up. They are just a garnish. Rough chop the remaining asparagus. They are going in the food processor, so no need to chop them too fine.
- Soup Base -- To the food processor, add the diced asparagus (not the reserved tips), the onion, garlic, potatoes and a little of the broth, just to allow it to puree. Continue pulsing until smooth or the consistency you like best.
- Cook -- To a medium size soup pot, add 1/2 the butter and melt on medium heat. Add the vegetables and cook on medium to medium low and slowly cook the vegetables. They will take about 15 minutes until cooked through.
- Sauce -- As the vegetables cook, add the remaining butter to a small measuring cup and melt in the microwave (just 10 seconds or so). Remove from the microwave and add the flour and sherry and stir well. Pour this mixture into the vegetables, along with the broth and mix to combine. Bring to medium heat until the soup begins to thicken. Slowly whisk in the cream. You can add as much cream as you like. Some make like a more creamy texture and other less. So start slow and add 1 cup cream and a time until it reaches the consistency you like. Check for salt and pepper seasoning, and add the dill. Cook another 5 minutes until heated through.
- Asparagus Tips -- Wrap the tips in a damp paper towel and cook for 20-30 seconds in the microwave on medium high until they are slightly tender.
- Serve -- Top each bowl of soup with a couple of the asparagus tips and a little of the monterey jack cheese. You can also add bacon bits or a toasted baguette, or even bagel chips. Anything you want.
- Enjoy!
ASPARAGUS & NEW POTATO FRITTATA
A simple, low-calorie spring main that uses the season's finest ingredients and is ready in just 20 minutes
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 22m
Number Of Ingredients 7
Steps:
- Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min. Drain.
- Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.
- Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.
Nutrition Facts : Calories 310 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 0.7 milligram of sodium
ASPARAGUS & HAM POTATO TOPPER
Make and share this Asparagus & Ham Potato Topper recipe from Food.com.
Provided by RecipeNut
Categories Potato
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place hot baked potatoes on microwave-safe plate.
- Carefully fluff up potatoes with fork.
- Top each potato with ham.
- Stir soup in can until smooth.
- Spoon soup over potatoes.
- Top with cheese, if desired.
- Microwave on HIGH 4 minutes or until hot.
Nutrition Facts : Calories 308.8, Fat 8.6, SaturatedFat 2.9, Cholesterol 34.8, Sodium 629.3, Carbohydrate 43.7, Fiber 5, Sugar 2.2, Protein 14.8
ROASTED ASPARAGUS AND POTATOES
Categories Potato Side Roast Low Fat Asparagus Spring Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as a side dish
Number Of Ingredients 6
Steps:
- Preheat oven to 500°F.
- Cut potatoes into 1/2-inch pieces and in a large bowl toss potatoes and asparagus gently with 1 1/2 teaspoons oil until coated well. Spread vegetables in 2 shallow baking pans and roast in upper and lower thirds of oven switching position of pans halfway through roasting, 15 minutes or until crisp-tender and pale golden. Transfer vegetables to a platter and drizzle with vinegar and remaining 1 1/2 teaspoons oil. Sprinkle vegetables with salt and pepper.
ROASTED ASPARAGUS & SMASHED NEW POTATO SALAD
Combine asparagus, goat's cheese, new potatoes, peas and lettuce to make this easy springtime vegetarian dish. Great for a midweek meal
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Slice the bottom 2cm of the asparagus spears into thin rounds and set aside in a bowl with the lemon juice. Bring a pan of salted water to the boil and boil the potatoes for 10-12 mins until cooked through, adding the asparagus spears for the last 2 mins of cooking. Drain and steam-dry in the colander. Heat the grill to high.
- Tip the potatoes onto a baking tray and use a spoon or fish slice to crush them a bit. Add the asparagus to the tray and toss in 1 tbsp of the olive oil, season and grill for 10-15 mins, turning halfway through, until the potatoes are crisp and the asparagus is cooked through and a little charred. Add the lettuce for the final 5 mins until charred. Meanwhile, cook the peas, drain and add these to the lemon juice and asparagus ends. Whisk in the olive oil and season.
- Pile the lettuce, asparagus and potatoes onto a large serving dish. Top with chunks of goat's cheese, the asparagus stalks and peas, drizzling the sauce over the rest of the vegetables as you go. Scatter with dill and lemon zest to serve.
Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.5 milligram of sodium
TOMATO-VEGETABLE POTATO TOPPER
I love baked potatoes and love to pile almost anything on them. Hope you enjoy this recipe. Cooking time does not allow for time for the potatoes to bake. From Taste of Home.
Provided by carolinafan
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix pasta sauce, vegetables and Parmesan cheese in a large saucepan over medium-high heat.
- Bring to a boil. Cover and cook over low heat 15 minutes or until vegetables are crisp-tender, stirring occasionally.
- Spoon sauce mixture over potatoes.
- Top with mozzarella cheese.
Nutrition Facts : Calories 367.6, Fat 9, SaturatedFat 3.8, Cholesterol 18.4, Sodium 856.9, Carbohydrate 58.2, Fiber 8.9, Sugar 14.9, Protein 16.4
ASPARAGUS-VEGETABLE POTATO TOPPER
Hot split baked potatoes are topped with a creamy, vegetable-studded sauce in this tasty, meat-free main-dish. Expect compliments for the cook!
Provided by Allrecipes Member
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Heat the oil in a 10-inch skillet over medium heat. Add the asparagus, carrots, mushrooms and basil and cook until the vegetables are tender, stirring occasionally.
- Stir the soup and milk in the skillet and cook until the mixture is hot and bubbling.
- Spoon the soup mixture over the potatoes.
Nutrition Facts : Calories 258.4 calories, Carbohydrate 45.3 g, Cholesterol 2.9 mg, Fat 6.2 g, Fiber 7.1 g, Protein 7.2 g, SaturatedFat 1.3 g, Sodium 848.5 mg, Sugar 5.4 g
ROASTED POTATOES AND ASPARAGUS WITH PARMESAN
Provided by Melissa Roberts
Categories Potato Side Roast Vegetarian Quick & Easy Parmesan Asparagus Spring Summer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (side dish) servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F with rack in upper third.
- Toss together asparagus, potatoes, oil, and 1/2 teaspoon each of salt and pepper in a large shallow baking pan, spreading evenly. Roast, stirring once, 20 minutes. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 3 minutes more.
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