Fresh Asparagus Pasta

Sticking with asparagus for a while, here's a light and lemony dinner for two that features white kidney beans for added protein and tender green asparagus shoots.  

Ingredients:

8 oz (200g) pasta, I used Ricciarelle this time. You could use penne or spaghetti

4 oz (100g) asparagus, cut in 2" pieces

1 lemon, zest and juice

3 tsps minced garlic

1 cup canned white kidney beans

1/2 cup light olive oil

salt and pepper to taste

2 tbsps sliced black olives

parmesan to serve

 

Bring a large pot of water to a boil then add the pasta and asparagus and simmer for 7 minutes. If your pasta takes longer to cook or if you like a crisper asparagus just add it in the last 3-4 minutes. Meantime, in a frying pan, heat 1 tbsp olive oil to medium and add the beans, garlic and olives and sauté 1-2 minutes. Toss the cooked pasta and asparagus in with the beans/garlic/olives. Add remainder of the olive oil, lemon zest and juice, salt and pepper. Serve with a good helping of parmesan! Serves 2 

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Ricotta Asparagus Tart

Doesn't asparagus scream spring? Tender fresh asparagus is nestled in a lemony ricotta filling sitting on flaky store bought puff pastry. Cut to serve as an appetizer or a simple light lunch.

Ingredients:

1 sheet frozen puff pastry, thawed

1 large egg

1 cup ricotta

salt and pepper to taste

1 lemon

2 green onions, chopped

1/4 cup fresh Italian parsley

1 tsp dry basil

pinch of fennel seeds, rubbed between your fingers

12 oz asparagus, trimmed and cut in 4-6" lengths

2 tsps olive oil

Preheat oven to 425°F. Roll out the puff pastry on the parchment paper it comes in to just a bit bigger than it was. Lift the paper and puff onto a baking sheet. Beat egg and brush a 1/2" border all around. In a bowl mix the remainder of the egg with the ricotta, salt, pepper, zest of lemon, green onions and herbs. Spread onto pastry leaving border exposed. Lay the asparagus side by side. Cutting them in half or thirds makes it easier for slicing after baking. Drizzle olive oil on top and bake in the lower third of the oven for 18-20 minutes. Let cool a few minutes before cutting. Serves 8 as an appetizer.

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Sautéed Asparagus and Mushrooms

A perfect light and flavourful spring side dish!  The addition of tahini gives it an earthy pungency, but if you prefer to not add tahini just increase the olive oil by 1 teaspoon.

Ingredients:

1/2 lb asparagus, cut in 2" lengths

1/2 lb mushrooms, sliced

1 tsp olive oil

2 tsps minced garlic

1 tsp tahini

1 tsp soy sauce

salt and pepper to taste

1/4 cup vegetable or chicken broth 

In a large skillet heat oil and tahini to medium heat. Add asparagus and sauté 4 minutes. Add the broth and heat for 2 minutes then add the mushrooms and soy. Sauté an additional 5 minutes before adding the garlic, salt and pepper for 1 more minute.

Serves 2-4

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Lemon Garlic Grilled Asparagus

Perfectly steamed asparagus spears grilled on the BBQ in foil for easy clean up. (Also you don't have to worry about them falling through the grill.) A dinner for two side that goes well with just about any protein... salmon, steak, chicken, you name it!

Ingredients:

1/2 lb asparagus, trimmed

1 tbsp lemon juice

2 tsps olive oil

2 tsps minced garlic

zest of 1/2 lemon

salt and pepper to taste (optional)

Preheat the grill to medium heat. Combine the lemon juice and olive oil and toss the asparagus to coat. Lay them in a single layer on a large piece of foil. Top with minced garlic, lemon zest, salt and pepper if using.

Take a second piece of foil and cover, folding each side tightly to seal. Place on the barbecue on direct heat for 10-20 minutes depending on how you like your asparagus and the thickness of the spears. I like mine tender-crisp so I would lean towards just 10 minutes.

When ready open the foil packet and serve with lemon slices.

Serves 2

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Sautéed Garlic Asparagus

You know spring is around the corner when tender young asparagus spears start popping up in the produce section of your grocery store!

When they are thick woody ones snapping the ends off usually means losing 2 or 3 inches off the stalk. I barely lost an inch off these ones!

1 lb asparagus
1 tbsp olive oil
2 cloves garlic, minced
salt and pepper 

Once you wash and trim the asparagus, cut them in half.
In a large skillet heat olive oil and add minced garlic. Toss until fragrant, probably less than 1 minute then add the asparagus. Sauté 5 minutes and add salt and pepper to taste.

And if you'd like to try the Potato Stacks pictured, here's the link to the recipe
http://hotandcoldrunningmom.blogspot.ca/2017/02/potato-stacks.html

Bacon Pepper Asparagus

Made these as a side dish for dinner but they'd totally work on your breakfast plate beside eggs and toast. You can even prepare them ahead of time and keep in the fridge until you need them.

Simply wrap 1 or 2 spears of asparagus with a slice of bacon making sure to tuck the ends underneath.  Don't forget to cut off the woody end of the asparagus first and use a vegetable peeler on the ends so they're nice and tender.

Place on a parchment lined baking sheet for easy clean-up, leaving space between each.  Grind some black pepper over the top and pop into a 400 F oven for 20 minutes.

Bacon makes everything better!