Springtime Asparagus Medley Food

SPRING VEGETABLE MEDLEY

Steps:

• In a large saucepan, bring the potatoes, carrots, water and bouillon to a boil. Reduce heat; cover and simmer for 10 minutes. Add the asparagus and zucchini; cover and simmer for 10 minutes longer or until crisp-tender. Combine the butter, mustard, thyme and salt; pour over vegetables; toss to coat.

OVEN-ROASTED SPRING VEGETABLE MEDLEY

Steps:

• Preheat oven to 425°. In a large bowl, toss potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake 15 minutes., In same bowl, combine remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender.

SPRINGTIME ASPARAGUS MEDLEY

Steps:

• In large saucepan, bring water to oil. Add aspargus; cover and cook for 3-5 minutes or until crisp-tender. (I steamed my asparagus in the microwave.) Drain.
• Add tomatoes; cover and keep warm.
• In a blender, combine vinegar, Worcestershire sauce, sugar, onion, salt and paprika; cover and process until smooth. While processing, gradually add oil in a steady stream.
• Pour over asparagus mixture and toss to coat.
• Transfer to serving bowl; sprinkle with almonds and blue cheese if desired. Serve warm.

SAUTEED ASPARAGUS AND SNAP PEAS

Steps:

• Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
• Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.

GREEN GREEN SPRING VEGETABLES

Steps:

• Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water. Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans. Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water. Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.
• When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.

ROASTED GREEN VEGETABLE MEDLEY

Steps:

• Quarter the zucchini lengthwise and then cut in half. Place in a gallon resealable plastic bag along with the trimmed asparagus and green beans.
• Add in the olive oil, garlic, thyme, oregano, salt, pepper and crushed red pepper. Seal and toss to completely coat the vegetables. Release any extra air from the bag and store in the refrigerator, along with the Parmesan, until ready to roast.
• When ready to roast, preheat the oven to 425 degrees F. Remove the vegetable mix from the bag and spread it onto a sheet pan. Roast until the vegetables are tender and beginning to brown, 18 to 20 minutes, turning them halfway through the cooking time. Remove the vegetables from the oven and sprinkle the Parmesan over the top.

BRAISED SPRING VEGETABLE MEDLEY

Steps:

• Bring broth to simmer in heavy medium saucepan over medium heat. Add potatoes; cover pan and cook potatoes until beginning to soften, about 5 minutes. Add lima beans, asparagus and wine. Cook, uncovered, until all vegetables are tender, about 5 minutes. Add peas and cook 1 minute. Season stew to taste with salt and pepper.
• Ladle stew into deep bowls. Top with pesto sauce and serve.

GRILLED ASPARAGUS MEDLEY

Steps:

• In a disposable foil pan, combine the veggies, olives, and garlic. Drizzle with oil and toss to coat.
• Sprinkle with parsley, salt, peppers, and dill. toss to coat.
• Grill over indirect medium heat for 20-25 minutes or till veggies are crisp tender, stirring occasionally.

WARM SPRING VEGETABLES

Steps:

• Put the courgette ribbons in a large bowl with a pinch of salt and the lemon juice.
• Bring a large saucepan of water to the boil and cook the asparagus for 2 mins, adding the frozen peas and broad beans for the final min. Drain well, pod the broad beans and toss together with the courgette ribbons. Drizzle over the olive oil, sprinkle on parsley and season to taste.

SPRING VEGETABLE SAUTé

Steps:

• Line a baking sheet with a kitchen towel. Fill a medium bowl with water; add lemon juice. If using baby artichokes, working one at a time, cut away tough outer leaves until only pale-yellow leaves remain. Cut 1/2" off tops; trim stems. Halve artichokes lengthwise, if desired, then remove choke with a spoon. Place in lemon water as you finish. If using globe artichokes, remove stems and all leaves. Scrape out chokes with a spoon; cut each artichoke heart into 4 quarters and add to lemon water.
• Cook fava beans in a large pot of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel and discard outer skins; transfer to prepared baking sheet (if using edamame, boil for only 1 minute; no peeling needed). Repeat cooking process with asparagus and artichokes, returning water to a boil between batches and cooling in ice water before transferring to prepared baking sheet, 3-4 minutes for asparagus and 5-6 minutes for artichokes (1-2 minutes if frozen).
• Heat 2 tablespoons oil and butter in a large skillet over medium heat; add onion and sauté until translucent, about 5 minutes. Increase heat to medium-high. Add vegetables and cook, stirring occasionally, just until heated through, about 5 minutes. Season to taste with salt, pepper, and more lemon juice, if desired.
• Transfer vegetables to a serving bowl. Drizzle with oil; garnish with mint and zest.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
• Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

BRUSSELS SPROUTS, ASPARAGUS & BELL PEPPER MEDLEY

Steps:

• Clean and remove hard ends from Brussels Sprouts.
• Clean and remove stem and seeds from bell pepper.
• Clean and remove woody sections of asparagus.
• Course chop Brussels sprouts, asparagus and bell pepper.
• Heat oil in nonstick wok over medium heat and saute garlic for one minute stirring frequently.
• Add sprouts, bell pepper, asparagus and salt stirring frequently. Cook 5 minutes.
• Add water and cook an additional 5 minutes or until vegetables are tender.
• Stir in Hoison sauce and sweet chili sauce, give a quick stir to mix thoroughly, then remove wok from heat. Serve and enjoy!

GRILLED ASPARAGUS MEDLEY

Steps:

• Line a grill pan with double layered aluminum foil and spray with Pam.
• Combine the vegetables, olives and garlic in a large zip lock bag.
• Drizzle with oil and toss to coat.
• Sprinkle with parsley, salt, pepper, lemon-pepper and dill.
• Toss to coat.
• Grill, covered, over indirect medium heat for 20-25 minutes or until vegetablers are crisp-tender, stirring occasionally.
• Half way through, dot the top with butter.
• Just before removing from the grill add Parmesan cheese (if using) and a spritz of fresh lemon and grill another 1-2 minutes or until cheese melts.

SPRING VEG MIX

Steps:

• Bring a large saucepan of water to the boil. Add the carrots and cook for 2 mins, then add the green beans and cook for 1 min more. Tip in the asparagus, peas, broad beans and cabbage, and cook for another 3 mins. Test a carrot and green bean to see if they are done, then drain well. Tip back into the pan with the butter, sugar and some seasoning. Toss together and transfer to a serving dish.

SPRING ASPARAGUS

Steps:

• In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm. , Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.

SPRING VEGETABLE MEDLEY

Steps:

• Bring large pot of water to boil. Add carrots and cook 1 minute. Add asparagus, fennel and peas; cook until all are crisp tender, about 2 minutes longer. Drain vegetables. Return to pot. Add oil and tarragon and toss to coat. Season with salt and pepper.

SPRINGTIME BARLEY

Steps:

• In a large skillet, saute onion and carrot in butter until crisp-tender. Stir in the barley; cook and stir for 1 minute. Stir in 1 cup broth. Bring to a boil. Reduce heat; cook and stir until most of the liquid is absorbed. , Add asparagus. Cook for 15-20 minutes or until barley is tender and liquid is absorbed, stirring occasionally and adding more broth as needed. Stir in marjoram and pepper; sprinkle with cheese.

GREEN VEGETABLE MEDLEY

Steps:

• Fill a 12-inch skillet with about 1 inch of cold water. Place over high heat; bring to a boil. Add 1/2 teaspoon salt. Add asparagus; cover, and simmer until tender, 3 to 4 minutes. Remove asparagus from skillet, and transfer to serving plate. Pour off water from skillet.
• Return skillet to heat, and melt butter. Add leek, and cook until just tender, about 2 minutes. Add spinach and peas, season with remaining 1/2 teaspoon salt and the pepper; cover, and cook until spinach is wilted and peas are tender, about 3 minutes. Turn the vegetables out of the skillet over asparagus, and serve immediately.

SPRINGTIME ASPARAGUS MEDLEY RECIPE

Steps:

• In a large saucepan, bring water to a boil. Add asparagus; cover and cook for 3-5 minutes or until crisp-tender. Drain. Add tomatoes; cover and keep warm.
• In a blender, combine the vinegar, Worcestershire sauce, sugar, onion, salt and paprika; cover and process until smooth. While processing, gradually add oil in a steady stream. Pour over asparagus mixture and toss to coat.
• Transfer to a serving bowl; sprinkle with almonds and blue cheese if desired. Serve warm.
• Yield: 8-10 servings.
• Originally published as Springtime Asparagus Medley in Taste of Home
• February/March 2007, p33
• Nutritional Facts
• serving (1 each) equals 122 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 128 mg sodium, 10 g carbohydrate, 1 g fiber, 2 g protein.
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SPRINGTIME ASPARAGUS

Steps:

• Mix mushrooms, dressing and lemon juice in a nonstick skillet, cook on medium heat for about 3 to 5 minutes or until mushrooms are tender, stirring frequently.
• Top with asparagus; cover.
• Reduce heat to medium-low; simmer 5 minutes or until asparagus are crisp-tender.
• Sprinkle with almonds.

SAUTEED SPRING VEGETABLES

Steps:

• Place the vegetables in a large bowl. In a small bowl, whisk the marinade ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for up to 1 hour., In a large skillet, saute vegetable mixture in batches for 3-6 minutes or until crisp-tender.

ROASTED ASPARAGUS MEDLEY

Steps:

• Preheat oven to 450 degrees Fahrenheit. Wash and trim asparagus, removing tough ends; cut spears in half and place in large bowl with sliced onions, peppers, celery and garlic. Toss vegetables together with balsamic vinegar and olive oil; mix well and allow to marinate at room temperature 15 minutes. Coat a large flat baking sheet with food release spray and spread asparagus mixture evenly in pan; sprinkle with sea salt and roast 20 minutes at 450 degrees Fahrenheit or until vegetables start to brown. Serve hot.