Beef N Asparagus Pasta Food

BEEF 'N' ASPARAGUS PASTA

Steps:

• Cook pasta according to package directions. In a small bowl, combine cornstarch and 1/4 cup broth until smooth; set aside. , Meanwhile, in a large nonstick skillet or wok, stir-fry beef in oil for 1 minute or until meat is no longer pink. Add the asparagus, onions and garlic; stir-fry for 2 minutes. Add the mushrooms, tomato, basil and oregano; stir-fry 2 minutes longer or until vegetables are crisp-tender. , Add the wine, olives, salt, pepper and remaining broth. Stir cornstarch mixture and gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; serve with beef mixture.

BEEF AND ASPARAGUS PASTA

Steps:

• Cook pasta according to package directions.
• In a small bowl combine cornstarch and 1/4 cup broth until smooth, and set aside.
• In a large nonstick skillet, or wok stir fry beef in oil for 1 minute or until meat is no longer pink.
• Add asparagus, onions, and garlic stir fry for 2 minutes.
• Add mushrooms, tomato, basil, and oregano, stir fry 2 minutes longer or until the vegetables are crisp and tender.
• Add the wine, olives, salt, pepper, and remaining broth.
• Stir in cornstarch mixture, and gradually stir into skillet.
• Bring to a boil, cook and stir for 2 minutes or until thickened.
• Drain pasta, and serve with beef mixture.

BEEF & ASPARAGUS PASTA TOSS

Steps:

• Cook pasta in salted boiling water 10 minutes or until almost tender. Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender. Drain well.
• Meanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings.
• Heat oil in same skillet over medium heat until hot. Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently. Remove from heat. Add beef; toss to mix. Season with salt and pepper, as desired.
• Combine beef mixture with pasta and asparagus in large bowl; toss well. Sprinkle with cheese, if desired.

ROAST BEEF AND ASPARAGUS PASTA SALAD WITH GARLIC OIL

Steps:

• Heat 1/3 cup of the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper.
• Meanwhile, bring a large pot of salted water to a boil.
• Cook the asparagus in the boiling water until crisp-tender, about 3 minutes. Transfer the asparagus to a colander with a slotted spoon and run under cold water to stop the cooking process. Add to the bowl with the garlic oil.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
• Add the roast beef and scallions to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

ASPARAGUS PASTA SALAD

Steps:

• In a large greased skillet, brown hamburger with salt, pepper, garlic powder, and onion powder.
• While beef is browning, cook pasta in boiling water for 10 minutes. Then add chopped asparagus to boiling water. Continue boiling until pasta and asparagus are tender.
• Drain well when done. When beef is thoroughly cooked, spoon it out of the skillet and drain off any excess grease. Add shallots and garlic to the same skillet and cook over medium heat until they become transparent.
• Add beef back into the skillet and mix well. Combine pasta, asparagus, and beef mixture in a large mixing bowl. Pour into a casserole baking dish. Top with parmesan cheese and enjoy!

ASPARAGUS BEEF SAUTE

Steps:

• Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan., In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.

BAKED ASPARAGUS AND MUSHROOM PASTA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
• Bring a large pot of lightly salted water to a boil; cook gemelli at a boil until flexible but still firm to the bite, about 6 minutes.
• Meanwhile, heat oil in a large skillet over medium heat until shimmering. Add onion and stir for 2 minutes. Add asparagus and mushrooms and continue to cook, stirring occasionally, until mushrooms begin to soften and asparagus is bright green, about 4 minutes.
• Add tomatoes, garlic, red pepper flakes, salt, and pepper. Continue cooking for about 4 minutes, stirring occasionally.
• Pour the vegetable mixture into a large mixing bowl. Drain pasta and stir into the bowl.
• Melt butter in the same skillet. Add flour and cook, stirring constantly, until the mixture bubbles, about 4 minutes. Pour in milk, stirring briskly to avoid lumps. Continue to stir until sauce thickens and bubbles again, about 4 minutes. Remove from heat and stir in 1/3 cup Parmigiano-Reggiano and provolone cheese until melted.
• Pour the cheese sauce over the pasta and vegetables and stir to combine. Pour into the prepared baking dish. Taste and adjust seasonings. Toss remaining Parmigiano-Reggiano with bread crumbs and sprinkle over the casserole.
• Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.

BOW TIES WITH SAUSAGE & ASPARAGUS

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions, adding asparagus during the last 2-3 minutes of cooking. Drain, reserving 1/2 cup pasta water; return pasta and asparagus to pot., Meanwhile, in a large skillet, cook sausage, onion and garlic over medium heat until no longer pink, 6-8 minutes, breaking sausage into large crumbles. Add to stockpot. Stir in 1/4 cup cheese and reserved pasta water as desired. Serve with additional cheese if desired.

BEEF & ASPARAGUS PASTA TOSS

Steps:

• Cook pasta in boiling salted water 10 minutes or until almost tender.
• Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender.
• Drain well.
• Meanwhile brown ground beef in large non-stick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4 inch crumbles.
• Remove from skillet with slotted spoon.
• Pour off drippings.
• Heat oil in same skillet over medium heat until hot.
• Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently.
• Remove from heat.
• Add beef; toss to mix.
• Season with salt and pepper, as desired.
• Combine beef mixture with pasta and asparagus in large bowl; toss well.
• Sprinkle with cheese, if desired.

ASPARAGUS CREAM PASTA

Steps:

• To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
• Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
• Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.

BEEF & ASPARAGUS

Steps:

• Trim the meat, and slice across the grain evenly into long, thin strips.
• Combine the soy, sherry, ginger, sesame oil, garlic and chilli; add the meat stirring to coat and leave to marinate for 30 minutes.
• Drain the meat, reserving the marinade.
• Heat 20ml of oil in a wok or heavy-based frying pan, add the asparagus and stir-fry for 2 minutes.
• Remove from the wok.
• Heat the remaining oil in the wok, cook the meat quickly in small batches over high heat until browned but not cooked through.
• Remove and drain on absorbent paper.
• Blend the cornstarch with the reserved marinade until smooth.
• Return asparagus and meat to wok with marinade mixture.
• Stir-fry over high heat until meat is cooked through and sauce has thickened.
• Serve at once.