ASPARAGUS PESTO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 25m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Cut the cooked asparagus spears into thirds. Put in a food processor with the basil, pine nuts, garlic, and salt and pepper, to taste. Keep in mind you will add Parmesan as well, so be careful not to oversalt. With the machine running, slowly add the cup of olive oil. When the sauce is about the consistency of mayonnaise, it has enough oil. Pulse in the Parmesan. Thin with water, if necessary, to achieve a slick, saucy pesto. Scrape into a bowl or jar, cover, and refrigerate until needed. You should have about 3 cups. (Keeps about 2 to 3 days, refrigerated.)
- (c) 2006 NapaStyle Inc. All rights reserved
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 WITH FRESH BASIL SAUCE
Add zip to your appetizer platter with an easy asparagus dip that doubles as a flavorful sandwich spread. - Janie Colle, Hutchinson, Kansas
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, mix the first 6 ingredients until blended; refrigerate until serving., In a Dutch oven, bring water to a boil. Add asparagus in batches; cook, uncovered, until crisp-tender, 2-3 minutes. Remove and immediately drop into ice water. Drain and pat dry. Serve with sauce.
Nutrition Facts : Calories 72 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 149mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED ASPARAGUS WITH PARMESAN CREAM SAUCE
This easy side dish has loads of Parmesan flavor, yet it tastes light enough to not overpower the asparagus. The sauce comes together in minutes while the asparagus roasts in the oven. Quick enough for a busy weeknight meal. Use freshly shredded Parmesan cheese, as the bagged variety doesn't melt well.
Provided by France C
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place asparagus on the baking sheet and season with salt and black pepper. Drizzle with olive oil and lightly toss to coat evenly.
- Roast in the preheated oven until asparagus is tender-crisp, about 10 minutes for thin asparagus, or 14 minutes for large asparagus.
- Meanwhile, melt butter in a saucepan over medium heat. Add garlic and stir for 1 to 2 minutes until softened, taking care not to burn garlic. Sprinkle flour onto butter and cook, whisking constantly until mixture is golden and thick, 1 to 2 minutes. Slowly whisk in milk and bring to a light boil until sauce starts to thicken, 2 to 3 minutes.
- Sprinkle in Parmesan cheese and continue whisking until smooth. Season with salt and pepper. Remove from heat - sauce will further thicken.
- Place asparagus on a serving platter and drizzle with cheese sauce. Garnish with lemon zest and serve immediately.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 7.5 g, Cholesterol 20.6 mg, Fat 9.5 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 4.8 g, Sodium 254.9 mg, Sugar 1.5 g
SEA BASS WITH TOMATO COULIS, BASIL AND ASPARAGUS
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Halve tomatoes lengthwise, and over a strainer set in a bowl, squeeze to remove juice and seeds. Place tomatoes and strained juice in the bowl of a blender along with 1 tablespoon of the olive oil and the vinegar. Blend to a fine puree.
- Cut tough stems from asparagus, and discard. With a vegetable scraper, peel asparagus, starting about two inches from tips. Rinse and drain. Cook in boiling salted water for about 6 minutes. Drain immediately, and cool in ice water. Remove, and set aside.
- With a rubber spatula, push tomato mixture through a fine sieve, to yield about 2 cups of liquid. Place tomato juice in a saucepan, and bring to a simmer. Add basil, remove from heat, cover and let stand in a warm place.
- Cut three 1/4-inch slices from the flower end of each asparagus. Place a tablespoon of butter in a nonstick pan over medium-high heat. Add the asparagus tips and the rest of the asparagus. Season with salt and pepper. Cook briefly or until just done. Remove asparagus from pan, and keep warm.
- Heat 1 tablespoon of olive oil in a nonstick pan over high heat. Season fish well, and place in pan, skin side down, cooking for about 1 1/2 minutes a side, or until skin is nicely browned. Flip gently, cover, and remove from heat. Fish will continue to cook.
- To serve, remove basil from tomato sauce. Distribute sauce evenly over four warm plates. Place fish, skin side up, over sauce. To arrange asparagus on each plate, distribute small pieces around edge; place two large asparagus pieces alongside fish and lay two more long pieces over them in a criss-cross pattern.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 1249 milligrams, Sugar 6 grams, TransFat 0 grams
ASPARAGUS WITH BASIL-PARMESAN BUTTER
This is amazing! I can't seem to make my asparagus any other way now. It came from Bon Appétit magazine. I also use Parmesan-Reggiano.
Provided by nsomniak6
Categories Vegetable
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook asparagus in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain well.
- Arrange asparagus on broilerproof platter. Preheat broiler.
- Beat butter in medium bowl until fluffy.
- Beat in cheese, basil, garlic and lemon juice. Season to taste with salt and pepper.
- Drop butter mixture by teaspoonfuls over asparagus.
- Broil asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Serve hot.
Nutrition Facts : Calories 157.2, Fat 12.5, SaturatedFat 7.7, Cholesterol 33.9, Sodium 268.6, Carbohydrate 5.7, Fiber 2.3, Sugar 1.6, Protein 7.7
ASPARAGUS WITH SAUCE ALSACIENNE
Steps:
- Trim the ends off the asparagus and place in a pot of boiling salted water. Bring the water to a second boil, reduce the heat and boil slowly, uncovered, for 2 to 5 minutes, until the spears bend a little but are not limp. Drain and rinse them under cold running water until cool. Spread the cooked spears in a single layer on paper towels so they will finish cooling quickly.
- Place the eggs on a spoon and lower into a small saucepan of boiling water. Boil the eggs for 3 minutes (3 1/2 if they are chilled). Rinse under cold running water until cool enough to handle. Hit each egg with a knife at ''the equator'' and pull the halves apart. With a spoon, pull out the yolks into a medium-size bowl. Set aside the whites, in their shells, to finish cooking.
- Whisk the yolks until they are thick and sticky. Whisk in the mustard, salt and vinegar. Add the oil, whisking by hand or with an electric mixer, drop by drop at first and then in a steady stream. When all the oil is incorporated, stir in the shallots, parsley and basil or tarragon and taste for salt. Sieve or finely chop the egg whites and fold them in, if desired. If sauce is too thick for dipping, thin with a little vinegar.
Nutrition Facts : @context http, Calories 560, UnsaturatedFat 51 grams, Carbohydrate 6 grams, Fat 59 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 372 milligrams, Sugar 3 grams, TransFat 0 grams
THAI-STYLE ASPARAGUS WITH CHILES, GARLIC, & BASIL
Make and share this Thai-Style Asparagus With Chiles, Garlic, & Basil recipe from Food.com.
Provided by GinnyP
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a wok or large, deep skillet over high heat.
- Add oil, making sure bottom of pan is completely oiled.
- Add garlic and minced chile, toss until garlic begins to turn golden; about 15 seconds.
- Add the asparagus; stir-fry until coated with oil, about 15 seconds.
- Add the soy sauces, sugar, basil, and 1 T water; stir-fry until basil starts to wilt.
- Serve hot.
- Garnish with sliced chiles.
- For Vegetarian do not use the fish sauce, use the soy sauce.
PASTA WITH ASPARAGUS AND CHERRY TOMATOES
This spring pasta dish is loaded with seasonal ingredients, like asparagus, fresh peas and cherry tomatoes.
Provided by Giada De Laurentiis
Categories Main Course
Time 25m
Yield 4
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.
- Add the cooked pasta and 1/2 of the Parmesan to the large saute pan with the vegetables. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
Nutrition Facts : ServingSize 4, Calories 495
ASPARAGUS WITH LEMON-BASIL GOUDA CHEESE SAUCE
Fresh bright green asparagus is just wonderful and adding a nice cheese and lemon flavored sauce, topped with sun dried tomatoes and pine nuts... not only is an appealing dish to the eye, but tasty as well! This recipe was made especially for the RSC# 11 contest.
Provided by SkipperSy
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the asparagus in a microwave proof plate, sprinkle with salt water, use plastic wrap to cover, then reserve.
- Combine the basil leaves, shallots, garlic, cayenne pepper and puree in a food blender.
- In a non-stick pot place 2 tablespoons margarine, pureed basil leaves and cook briefly.
- Add ¼-1/2 stock, bring to a boil, add lemon juice and salt to taste, add corn starch mixture and stir until smooth and very thick (no lumps), let cool for about a minute.
- Cook the asparagus in the microwave for 3 to 3-1/2 minutes.
- As the asparagus is being cooked in the microwave, add the egg yolks a little at a time to the sauce (with flame/burner turned off), blend, stirring with a whisk and make sure there are no lumps.
- Remove the plastic wrap from the asparagus dish and discard the water.
- Pour the sauce over the asparagus, sprinkle the grated cheese over the asparagus sauce.
- Then place the plate under a broiler or in a toaster over for a minute or so in order for the cheese to melt.
- Finally, sprinkle pine nuts and sun dried-tomatoes on top.
- Serve and enjoy!
- Note: Gouda is a mild cheese and Asiago is a stronger tasting cheese.
Nutrition Facts : Calories 161.7, Fat 11.4, SaturatedFat 2.1, Cholesterol 94.8, Sodium 685.6, Carbohydrate 12.2, Fiber 3.1, Sugar 2.9, Protein 5.2
ASPARAGUS WITH FRESH HERBS
Provided by Moira Hodgson
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Stand asparagus, tips up, in two inches of water and steam, covered, until still slightly al dente. Remove to a serving platter.
- Meanwhile, make sauce. Combine basil, mint, lemon juice, chives, parsley, salt and pepper in blender or food processor. Add two tablespoons olive oil. Blend until smooth, adding more oil if necessary. You will probably need 3 to 4 tablespoons.
- Correct seasonings and pour sauce over asparagus. Serve at room temperature.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 624 milligrams, Sugar 5 grams
ASPARAGUS WITH GARLIC AND BASIL (DIABETIC)
From Sally H. Hunt's "Easy Diabetic, Cooking with 4 Ingredients." This sounds good for anyone. No artificial ingredients here. Net carbs 3 g, calories 26., fiber 2 g, Fat - less than 1 g. Serving size is 1/2 cup.
Provided by Oolala
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a non-stick large skillet, or Dutch oven, heat 1/3 cup of water until it boils.
- Add asparagus, cover and cook over medium heat about 5 minutes or until asparagus is crisp-tender.
- Uncover and continue to boil about 1-2 minutes until water evaporates. Do not overcook.
- Remove asparagus and keep warm.
- Spray dry skillet with cooking oil and add garlic and basil. Cook and stir 1-2 minutes.
- Stir in soy sauce and season to taste with pepper.
- Pour sauce over asparagus and serve immediately.
Nutrition Facts : Calories 27.2, Fat 0.3, SaturatedFat 0.1, Sodium 46, Carbohydrate 5.1, Fiber 2.3, Sugar 1.5, Protein 2.9
CAVATELLI WITH ASPARAGUS, LEMON AND FRESH RICOTTA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the woody stems from the asparagus in a food processor. Process until smooth. Transfer the pureed asparagus to a fine-mesh strainer set over a small bowl. Let the juices drain, 5 to 10 minutes, pressing down lightly on the puree with a wooden spoon occasionally. Reserve the juice and discard the pulp.
- Bring a large pot of generously salted water to a boil.
- Meanwhile, in a large bowl, whisk the ricotta, Parmesan and 1 tablespoon lemon juice with some salt and pepper. Add the lemon zest and set aside.
- Once the water has boiled, add the cavatelli and cook according to the package instructions until al dente.
- Meanwhile, add the olive oil to a large skillet over medium heat. Add the garlic and cook until lightly golden, about 2 minutes. Remove the garlic, then add the sliced asparagus and saute until tender, 3 to 5 minutes. Drain the cavatelli directly into the skillet with the asparagus. Add about half of the asparagus juice and allow to simmer for 1 minute. Add the remaining asparagus juice and the remaining tablespoon lemon juice and cook until the pasta is glossy, about 1 minute. Transfer to a bowl and garnish with Pecorino-Romano, lemon zest, dollops of the whipped ricotta, basil and black pepper.
LINGUINE WITH SHRIMP, ASPARAGUS, AND BASIL
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and jalapeño; sauté 1 minute. Add wine and butter; boil 2 minutes. Add shrimp, asparagus, and lemon juice. Toss until asparagus is just tender and shrimp are just opaque in center, about 3 minutes.
- Drain pasta and add to skillet; add 2 cups sliced basil leaves and toss until basil wilts and sauce coats pasta, about 1 minute. Season with salt and pepper. Divide pasta between 2 plates. Garnish with fresh basil leaves and lemon wedges and serve.
STIR-FRIED ASPARAGUS AND BASIL WITH SPICY ORANGE SAUCE
Steps:
- Combine the orange juice, soy sauce, and hot red pepper flakes in a small bowl and set aside.
- Snap off the tough ends of the asparagus. If the asparagus are thin, cut them on the diagonal into 2-inch pieces. If the asparagus are average or thicker, cut the spears in half lengthwise and then on the diagonal in 2-inch pieces.
- Heat 1 tablespoon of the oil in a large nonstick skillet set over high heat. When the oil is shimmering but not smoking, add the asparagus and stir-fry for 2 minutes. Push the asparagus to the sides of the pan and place the garlic and ginger in the center. Drizzle the remaining 1 teaspoon oil over the garlic and ginger. Cook until fragrant, about 20 seconds. Add the orange juice mixture, toss to coat well, and cover. Cook until the asparagus are tender, 2 to 3 minutes, depending on the thickness of the spears.
- Remove the cover and add the basil. Stir-fry until the sauce has reduced to a thick glaze, about 30 seconds. Serve immediately.
ASPARAGUS SALAD WITH TOMATOES AND BASIL
Provided by Elana
Time 15m
Number Of Ingredients 9
Steps:
- Steam asparagus for 5-7 minutes until fork tender
- Place asparagus, tomatoes, avocado, and basil in a large bowl
- Stir in olive oil, lemon juice, and mustard
- Sprinkle with salt and pepper
- Serve
ASPARAGUS WITH TOMATOES
This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus.
Provided by KEANSOR
Categories Side Dish Vegetables Tomatoes
Time 12m
Yield 4
Number Of Ingredients 5
Steps:
- Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
- In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 6.7 g, Fat 3.6 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 4.8 mg, Sugar 3.3 g
RAVIOLI WITH TOMATOES ASPARAGUS GARLIC AND HERBS
Four cheese ravioli is paired with fresh sautéed veggies and everything is coated with a buttery garlic herb sauce, balsamic vinegar and parmesan. And for a special touch walnuts are added for a nice crunch and toasted flavor. Such a delicious dinner!
Provided by Jaclyn
Categories Main Course
Time 25m
Number Of Ingredients 12
Steps:
- Cook ravioli in boiling water according to package instructions.
- Meanwhile heat olive oil and melt butter in a large skillet over medium-high heat.
- Add asparagus to skillet and saute until tender, about 4 minutes.
- Add tomatoes and garlic and saute about 1 longer, then toss in balsamic vinegar.
- Drain water from pasta once cooked through then pour into a large serving bowl.
- Add asparagus mixture to serving bowl along with walnuts, basil and parsley. Season with salt and pepper to taste and toss.
- Sprinkle in parmesan and serve warm.
- Recipe source: Cooking Classy
Nutrition Facts : Calories 525 kcal, Carbohydrate 46 g, Protein 12 g, Fat 29 g, SaturatedFat 8 g, Cholesterol 64 mg, Sodium 712 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
PENNE WITH ASPARAGUS AND BASIL
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add garlic and red pepper; sauté until garlic is golden, about 2 minutes. Add asparagus, tomatoes, stock and 1/4 cup sliced basil. Cook until asparagus is crisp-tender, about 8 minutes. Season with salt and pepper. Remove from heat.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
- Pour sauce over pasta. Add cheese, parsley and 1/4 cup chopped basil. Toss to coat. Season with salt and pepper.
PASTA WITH ASPARAGUS-LEMON SAUCE
Steps:
- Cut asparagus into 1-inch pieces, reserving tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
- Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
- Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.
- Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta.
- Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).
- Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted.
- Serve immediately.
GRILLED ASPARAGUS WITH A BASIL-GOAT CHEESE SAUCE
This spring or summertime dish adds a touch of sophistication and kapow to grilling asparagus. It is based off of a sauce by Mean Chef, #41126, used with BBQ shrimp. The key lies in the contrast between seasoned, grilled aspargus and the subtle herbed cream. A possible variation would be to substitute cream cheese for goat cheese, though I have not tried it.
Provided by Tin Chef Seattle
Categories Cheese
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- ASPARAGUS:.
- Brush grill with olive oil and heat the grill on a low heat.
- Cut tough ends off asparagus.
- Brush asparagus with oil and then place on the grill on a low heat.
- Season with garlic powder, salt, and pepper.
- Cook until crunchy and tender.
- SAUCE:.
- Remove stems from basil. Mince or press garlic.
- Add goat cheese, sour cream, butter milk, and basil to a food processor. Process until mixed, almost dip like.
- Heat butter in a sauce pan on medium and sautee garlic until fragrant (about 1 minute).
- Stir in goat cheese mixture into the garlic saucepan and stir on medium heat until warmed. Pour sauce over asparagus or serve in a side dish.
ASPARAGUS SOUP WITH BASIL CREAM
Steps:
- In a small saucepan simmer reserved asparagus ends in water, covered, 15 minutes. Remove and discard asparagus ends with slotted spoon and bring water to a boil. Add reserved asparagus tips and cook, uncovered, over high heat until crisp-tender, about 3 minutes. Transfer asparagus tips with slotted spoon to a colander, reserving cooking liquid, and rinse under cold water to stop cooking. Drain tips well.
- In a 4-quart heavy saucepan cook onions in butter with salt and pepper to taste over moderate heat, stirring until pale golden. Add asparagus stalk pieces, broth, and reserved cooking liquid and simmer, covered, 15 minutes, or until asparagus pieces are tender.
- Basil cream
- Make basil cream while soup simmers: In a small saucepan bring cream to a boil and stir in basil and salt. Cook mixture over high heat, stirring, until basil is wilted, about 5 to 10 seconds, and in a blender purée mixture. Return basil cream to small saucepan and keep warm.
- Purée soup in cleaned blender in small batches and return to 4-quart saucepan, thinning with water if desired. Season soup with salt and pepper and heat over moderately low heat, stirring occasionally, until heated through.
- Divide soup among 6 bowls and add asparagus tips, arranging them decoratively. Drizzle basil cream over each serving.
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- Cook Asparagus: In a bowl, add water with ice. Set aside. Bring a pot of water to rolling boil. Add trimmed and cut asparagus. Cook for 2-3 minutes or until asparagus is dark green in color. Drain water. Add asparagus to water with ice. Set aside.
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4.2/5 (5)Servings 2
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and jalapeño; sauté 1 minute. Add wine and butter; boil 2 minutes. Add shrimp, asparagus, and lemon juice. Toss until asparagus is just tender and shrimp are just opaque in center, about 3 minutes.
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- In a pot of salted boiling water, cook the pasta until al dente. Drain and reserve 1/4 cup of the pasta cooking water.
- Meanwhile, in a food processor, pulse the asparagus until finely chopped. Transfer to a large bowl. Stir in the olive oil, cheese, basil and lemon juice. Season with salt and pepper. Add the hot pasta and reserved cooking water and toss until the pasta is well coated with pesto. Season with salt and pepper and drizzle with olive oil.
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- Snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces. Fill a 3-qt. saucepan three-fourths full with salted water. Bring to a boil; add asparagus and gnocchi, and cook 2 to 4 minutes or until tender. Drain.
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From stage.tasteofhome.com
Servings 12Total Time 15 minsCategory AppetizersCalories 72 per serving
CHICKEN AND ASPARAGUS STIR-FRY WITH BASIL | HEALTHY ...
From weightwatchers.com
Cuisine Southeast AsianCategory DinnerServings 4Total Time 25 mins
SPRING HAM AND ASPARAGUS LEMON CREAM PASTA - OH SWEET BASIL
From ohsweetbasil.com
4.4/5 (29)Total Time 20 minsCategory 50 of Our Best Easy Pasta RecipesCalories 353 per serving
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5/5 (8)Servings 4
ASPARAGUS CAPRESE SALAD WITH BASIL GREMOLATA | RECIPE ...
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SOUS VIDE SIDES: PERFECT ASPARAGUS WITH TOMATO-BASIL ...
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ASPARAGUS WITH RED ONION, BASIL, AND ALMONDS - DSM
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From today.com
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