Asparagus With Pine Nuts Food

TUSCAN-STYLE ROASTED ASPARAGUS

Steps:

• Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

ASPARAGUS PESTO

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.)
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CREAMY FETTUCCINE WITH ASPARAGUS

Steps:

• In a small skillet over medium heat, toast pine nuts, stirring often, until golden, 2 to 3 minutes.
• In a large pot of boiling salted water, cook fettuccine until al dente, according to package instructions, adding asparagus during last 5 minutes of cooking. Reserve 1 cup of pasta water; drain.
• Return pasta, asparagus, and reserved pasta water to the pot. Toss with goat cheese, mustard, dill, and toasted pine nuts. Season with coarse salt and ground pepper.

LINGUINE WITH ASPARAGUS AND PINE NUTS

Steps:

• Cook the pasta according to the package directions; drain the pasta and return it to the pot.
• Meanwhile, heat the oil in a medium skillet over medium heat. Add the pine nuts and garlic and cook, stirring frequently, until golden, 1 to 2 minutes. Add the asparagus and cook, tossing occasionally, until just tender, 2 to 3 minutes.
• Add the asparagus mixture to the pasta along with 1 teaspoon salt and ¼ teaspoon pepper and toss to combine. Sprinkle with the Parmesan before serving.

ASPARAGUS WITH PROSCIUTTO AND PINE NUTS

Steps:

• Melt butter in a skillet over medium heat; cook and stir the prosciutto, garlic, and pine nuts in the melted butter until the garlic is fragrant and the nuts begin to turn brown, about 2 minutes. Stir in the lemon juice.
• Bring a pot filled with lightly salted water to boil. Gently boil the asparagus until the bright green and barely tender, about 3 minutes; drain. Add the asparagus to the prosciutto mixture and toss to mix evenly. Season with salt and pepper; serve hot.

FIVE-INGREDIENT GRILLED ASPARAGUS WITH PECORINO AND PINE NUTS

Steps:

• Preheat a grill to medium-high heat. Place a cooling rack upside down on the grill.
• Toss the asparagus with 1/3 cup of the olive oil and some salt and pepper. Grill the asparagus, turning often to ensure even charring, about 5 minutes.
• Add the Pecorino-Romano, lemon zest and juice and some salt and pepper to a bowl and mix to combine. Slowly whisk in the remaining 1/3 cup olive oil to form an emulsion.
• Arrange the asparagus on a serving plater. Drizzle with the dressing and garnish with the pine nuts and more Pecorino.

ROASTED ASPARAGUS

Steps:

• Toss 2 pounds trimmed asparagus, 1 tablespoon olive oil, and salt and pepper on a baking sheet. Roast at 450 degrees F until lightly browned, 15 minutes. Mix 1/3 cup toasted pine nuts, 1/2 cup chopped parsley, the grated zest of 1 lemon, and salt and pepper. Sprinkle over the asparagus.

ASPARAGUS WITH CRANBERRIES AND PINE NUTS

Steps:

• Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
• Heat the olive oil in a skillet over medium heat. Stir in the pine nuts, cranberries, and salt. Cook and stir until the pine nuts start to look translucent, 5 to 6 minutes. Add the asparagus spears and cook, adding a little more olive oil if needed, until stalks are bright green and tender, about 5 to 8 minutes. Serve on a platter with the cranberries and nuts spooned over the top of the asparagus.

ASPARAGUS WITH GREMOLATA

Steps:

• Bring a sauté pan of salted water to a boil over high heat. Add the trimmed asparagus stalks and blanch for 2-3 minutes depending on size, or until tender but still firm. Drain and spread on a sheet pan to cool while you make the gremolata.
• Mix together the chopped parsley, lemon zest, chopped capers, minced garlic and toasted pine nuts. Add the olive oil and stir. Salt and pepper to taste (the amount of salt needed will vary depending on how salty your capers are).
• Transfer a spoonful of the gremolata to the sheet pan with the asparagus and gently toss to lightly coat. Transfer asparagus to a platter and spoon the rest of the dressing across the top.

ROASTED ASPARAGUS WITH PINE NUTS

Steps:

• Preheat oven to 350 degrees.
• Spread pine nuts in a small baking pan and toast in the oven until golden and fragrant, 7 to 10 minutes.
• Transfer to a small bowl to cool.
• Increase oven temperature to 450 degrees.
• Snap off the tough ends of asparagus.
• Toss the asparagus with shallot, oil, 1/8 teaspoon salt and pepper.
• Spread in a single layer on a large baking sheet with sides.
• Roast, turning twice, until the asparagus is tender and browned, 10 to 15 minutes.
• Meanwhile, bring vinegar and the remaining 1/8 teaspoon salt to a simmer in a small skillet over medium-high heat.
• Reduce heat to medium-low and simmer, swirling the pan occasionally, until slightly syrupy and reduced to 1 tablespoon, about 5 minutes.
• To serve, toss the asparagus with the reduced vinegar and sprinkle with the pine nuts.

ASPARAGUS WITH BACON & PINE NUTS

Steps:

• Asparagus is one of my favorite spring time vegetables. And while it is available all year long, flown in from far away points, in the spring, when local and fresh, it's crazy good. I know that asparagus brings some challenges with wine pairings, but as a food pairing it's near the top of the list. It goes great with seafood, chicken, pork and beef, and it's great prepared simply or with some extras. In this recipe video, I use a few of those "extras" to jazz the asparagus up a bit. Bacon is a naturally combination (you may have seen prosciutto wrapped asparagus spears); and the pine nuts add a texture and nutty quality that I love. Hope you enjoy it. Recipe Overview & Keys to Success There isn't much to this recipe, just be careful of the following: Don't overcook the asparagus. It becomes soggy and limp, and even a bit bitter/sulfuric tasting when overdone. Try blanching the spears so that you get them just tender Make sure you crisp up the bacon on it's own. Making bacon lardons is easy, but they need to be cooked alone in the pan - once you add the asparagus the moisture will start making them soggy; so add them at just the last month I like to toast the pine nuts. Toasting them gives them a richer flavor, and crispier texture Make sure you season properly - after tasting. Remember the bacon is salty so factor that into your final seasoning Ingredients for Asparagus with Bacon & Pine Nuts (for 2) 1 piece of thick slice bacon cut into lardons 6 - 8 spears of asparagus 1 - 2 tablespoons of toasted pine nuts 1 lemon (for the juice) Asparagus with Bacon & Pine Nuts Blanch and shock the asparagus; set aside in a cool place In the video, I cut the asparagus into bit size pieces as I like to match small pieces of bacon, to small pine nuts, to small asparagus; but you can leave whole if you like Add the bacon to a sauté pan and cook until crisp Add the blanched asparagus and sauté over high heat until they are up to temperature Add the toasted pine nuts, and a small squeeze of lemon juice Toss, taste, and season with salt and pepper as needed It's a simple as that and you have a great vegetable side dish. I think you're really going to love this one, and I hope you make it soon. Leave me a comment and let me know how it goes.

PASTA SALAD WITH ASPARAGUS AND LEMON

Steps:

• Cook the penne according to the package directions, adding the asparagus during the last 3 ½ minutes of cooking.
• Drain and rinse under cold water to cool. Transfer the penne and asparagus to a large bowl.
• Add the Parmesan, oil, lemon juice and zest, ½ teaspoon salt, and ¼ teaspoon pepper and toss to combine.

ASPARAGUS WITH TOASTED PINE NUTS & LEMON VINAIGRETTE

Steps:

• Snap off tough ends of asparagus.
• Remove scales from stalks with knife or vegetable peeler, if desired.
• Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.
• Transfer to a serving platter.
• Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned.
• Set aside.
• Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend.
• Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly.
• Pour over asparagus.
• Sprinkle with pine nuts.
• Let stand to room temperature before serving.

ASPARAGUS RISOTTO WITH PINE NUTS

Steps:

• On medium heat, add butter and olive oil to pan and swirl until entire pot is coated.
• At the same time, bring broth to a simmer in a separate pot.
• Add onion and stir; sauté for 2 minutes.
• Add chopped rosemary, Italian parsley, and pine nuts.
• Sauté for 3 more minutes.
• Add garlic and rice and sauté for 1 more minute.
• Be sure not to let the garlic brown.
• Add the wine and cook until absorbed, about 30 seconds.
• Add ¾ of the simmering broth and stir.
• Watch over rice carefully.
• When most liquid has been absorbed, add the rest of the broth.
• Simmer the rice for 10 minutes, stirring frequently.
• (NOTE: If the rice begins to stick to the bottom of your pan, add more water, 1/2 cup at a time until absorbed. You need to add more water if no liquid is visible in the pan, 1/2 cup water until absorbed.) Meanwhile, wash, trim asparagus and discard ends.
• Cut off asparagus tips.
• Chop remaining asparagus stalks into bite sized pieces.
• Add ½ of the stalks and stir, continue simmering for another 5 minutes, adding more water if needed.
• Add asparagus tips and continue stirring often, adding more liquid as needed, cooking until rice is tender and mixture is creamy; about 8-10 more minutes.
• Add 1/2 cup parmesan cheese and cream and stir.
• When blended, remove from heat.
• Serve with salt, pepper and additional Parmesan to taste.

SPRING ORZO SALAD WITH ARUGULA, ASPARAGUS, PINE NUTS

Steps:

• Bring a large pan of salted water to a boil. Add orzo and cook according to package directions. When cooked to al dente, drain and rinse with cold water until cool.
• Meanwhile, heat olive oil in a small frying pan over medium heat. Add asparagus and season with salt and pepper. Cook until bright green and tender but still crisp. Remove from heat.
• In a large bowl, combine the pasta, asparagus, artichoke hearts, arugula, Parmesan, pine nuts, and lemon basil vinaigrette. Stir to coat everything with the dressing.
• Serve immediately.

ASPARAGUS, PINE NUT AND PARMESAN SALAD

Steps:

• Cut the asparagus, including the tips, into very thin slices crossways, and place in a medium bowl. Add the red onion, parmesan, vinegar and oil and toss to combine. Set aside to marinate for at least 1 hour.
• Gently fry the bacon until crisp. When cool, add to the asparagus salad.
• In the same pan gently toast the pine nuts until golden brown. Season the salad with salt and add the pine nuts just before serving. Sprinkle parsley over the top, if using.

ROASTED ASPARAGUS SALAD WITH CRANBERRIES AND FETA CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Cut the tough ends off the asparagus spears and place them on a baking sheet.
• Drizzle olive oil over the asparagus, then season with salt and pepper. Place the baking sheet in the oven for 10 minutes.
• Remove the asparagus from the oven. Allow to cool slightly, then transfer the asparagus to a serving platter. Line the asparagus up in a single-layer.
• Sprinkle with the cranberries, pine nuts, and feta cheese across the center of the asparagus. Spoon the vinaigrette over the top. Serve.

ASPARAGUS WITH PINE NUTS

Steps:

• Prepare asparagus by snapping off tough ends and rinsing under cool water. Steam until bright green and still slightly crisp, about 5 minutes.
• Toss in olive oil and sprinkle with lemon, salt, and pepper to taste. Garnish with pinenuts and Parmesan cheese.

ROASTED ASPARAGUS WITH PROSCIUTTO, PINE NUTS AND SHAVED PARMESAN

Steps:

• Preheat the oven to 350 degrees F.
• Place the asparagus, prosciutto, Parmesan and pine nuts in a large baking dish or on a baking sheet. Drizzle with the olive oil and season with salt and pepper (light on the salt, as prosciutto and Parm are salty). Toss together all the ingredients to evenly incorporate.
• Bake until the prosciutto and cheese are crisp, about 12 minutes.

PASTA WITH ASPARAGUS, PANCETTA AND PINE NUTS

Steps:

• Preheat oven to 400°.
• Cook pasta according to package directions, omitting salt and fat; add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well.
• Arrange pine nuts in a single layer on a jelly-roll pan. Bake at 400° for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl.
• Increase oven temperature to 475°.
• Arrange pancetta on jelly-roll pan. Bake at 475° for 6 minutes or until crisp.
• Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well.

CHILLED ASPARAGUS WITH BASIL CREAM

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add half the asparagus; cook, uncovered, just until crisp-tender, 2-4 minutes. Remove and immediately drop into ice water. Drain and pat dry. Repeat with remaining asparagus. Arrange on a serving platter., Place mayonnaise, cream, 3 tablespoons basil, garlic, salt and pepper in a food processor; cover and process until blended. Spoon over asparagus. Garnish with pine nuts, lemon peel and remaining 1 tablespoon basil.