asparagus

Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix.

Cheesy Grits With Spring Vegetables Recipe

Kosher salt

asparagus (green, white,

fava beans (unpeeled)

english peas

milk

water

grits

black pepper

cheddar cheese

Parmigiano-Reggiano

vegetable oil

mushrooms

shallot, finely minced (about 2 tablespoons)

lemon

chives

parsley leaves

tarragon leaves

kept

Bring a large pot of salted water to a boil and prepare an ice bath. Add asparagus to water and cook until bright green and tender-crisp, about 2 minutes. Transfer to ice bath until chilled. Drain and transfer to a paper towel-lined tray. Repeat with fava beans, snap peas, and English peas. Cafefully peel outer shells from each fava bean and discard. Set all vegetables aside.

Bring milk and water to a boil in a large saucepan over high heat. Whisking constantly, pour in the grits. Add 2 teaspoons kosher salt, reduce to a bare simmer, and cook, whisking every 2 to 3 minutes, until creamy and tender, about 25 minutes.

Remove saucepan from heat. Whisk in 4 tablespoons butter, cheddar, and parmesan cheese. Season to taste with plenty of black pepper and more salt as necessary. Add water or milk to thin to desired consistency if grits are too thick. Grits should be loose enough to spread out on a plate slowly. Cover pot and set aside.

Heat vegetable in a large skillet over high heat until smoking. Add mushrooms and cook, stirring and tossing occasionally, until well-browned on a few sides. Add shallot and cook, stirring constantly, until aromatic, about 30 seconds. Add blanched vegetables, remaining 2 tablespoons butter, lemon zest, lemon juice, and half of chives, tarragon, and parsley. Cook, tossing and stirring constantly, until any liquid in the pan is reduced to a saucy glaze. Season to taste with salt and pepper. Set aside off-heat.

Stir remaining herbs into grits, reserving a bit for garnish, then divide grits between four serving plates. Top with sautéed vegetables, then with a poached egg. Garnish with remaining herbs, season egg with salt and pepper, and serve immediately. 

Here's what you need: white miso paste, honey, rice vinegar, garlic, ginger, pepper, salmon, asparagus, large baby bok choy, olive oil, salt, brown rice, sesame seed

One-Pan Miso Honey Salmon For Two Recipe by Tasty

white miso paste

honey

rice vinegar

garlic,

ginger, grated

pepper,

oz salmon, 2 fillets

asparagus,

baby bok choy,

olive oil,

salt,

brown rice, cooked, for serving, optional

sesame seed,

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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a small bowl, combine the miso paste, honey, rice vinegar, garlic, ginger, and pepper. Whisk until smooth.

Place the salmon fillets skin-side down in the center of the prepared baking sheet and brush generously with the miso-honey sauce.

Lay the asparagus on one side of the salmon and the baby bok choy on the other side. Drizzle the vegetables with olive oil and season with salt and pepper. Rub the vegetables until evenly coated.

Bake for 10-12 minutes, or until the salmon is cooked to your liking.

Divide the vegetables and salmon between serving plates, with rice alongside if desired. Garnish the salmon with sesame seeds and serve immediately.

https://vid.tasty.co/output/107570/landscape_480/1535735451

Nothing beats the flavor of asparagus, coated in olive oil, sprinkled with salt, and quickly grilled.

Grilled Asparagus

tablespoons extra virgin olive oil

"Grilled asparagus with grilled haloumi makes a great entree (starter).  If you want to add some more colour, think about a few tiny tomatoes and mint leaves."

Preheat your grill for high, direct heat.

Prep asparagus, coat with olive oil, sprinkle with salt: Prepare the asparagus by breaking or cutting off any tough bottom ends (can save for stock, or discard).
Place the asparagus in a pan (to contain the spears while you put them on and take them off the grill).

Coat them with olive oil and sprinkle salt over them.

Grill on high, direct heat: Brush the grill grates lightly with olive oil. Place the asparagus spears on the grill so that the thickest ends are aimed toward the hottest part of the grill.
Alternatively, you can use a grill pan, heat on high.
Grill the asparagus spears for 2-4 minutes, until lightly charred and just fork tender, turning them often so that they brown on all sides.

Remove from grill and serve.

"Perfectly al dente and full of flavor.\r\nI used a grilling pan and added some baby belle's halved mmmmmm good!"

"I came across your blog this morning Elise, and decided to try your simple recipe for lunch to accompany my grilled salmon. It was perfect, charred nicely and had a bite. Thank you."

Here are 3 ways to cook our favorite spring veggie!

How to Cook Asparagus

asparagus (woody ends trimmed)

Extra-virgin olive oil (for drizzling)

Lemon wedges (for squeezing)

Sea salt and black pepper

Roasted: Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss the spears with olive oil, salt, and pepper, and spread them onto the baking sheet. Bake for 12 minutes, or until the spears are lightly crisp and tender. Squeeze with lemon and serve.

Grilled: Preheat a grill to medium. Toss the spears with olive oil, salt, and pepper and grill 6 to 8 minutes, flipping or rolling halfway through. Squeeze with lemon and serve. Tip: grill lemon halves and use the charred lemons for squeezing.

Blanched: Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Chop the spears into 1-inch pieces and drop them into the boiling water for about 1 minute, or until tender but still bright green. Use a slotted spoon to transfer the blanched asparagus to the ice water and chill for 1 minute. Drain, pat dry, and toss into salads, pastas, or squeeze with lemon and enjoy!

This vibrant sheet pan dinner comes together quickly thanks to a bag each of Trader Joe&#x27;s frozen shrimp and asparagus.

Lemony Roasted Shrimp and Asparagus

(16-ounce) bag Trader Joe’s Raw Wild Argentinian Red Shrimp

(12-ounce) bag Trader Joe’s frozen Asparagus Spears (Regular

lemons

Arrange a rack in the middle of the oven and heat the oven to 400ºF. Meanwhile, empty 1 (16-ounce) bag Raw Wild Argentinian Red Shrimp into a colander in the sink and run cool water over the shrimp, tossing occasionally, until defrosted, 5 to 10 minutes. Pat dry and place on a rimmed baking sheet. 

Empty 1 (12-ounce) bag frozen Asparagus Spears (Grilled or Regular) onto the baking sheet. Drizzle with 2 tablespoons olive oil, season with kosher salt and black pepper, toss to coat, and spread out in an even layer. 

Thinly slice 1 medium lemon, remove any seeds, and tuck the slices under the shrimp and asparagus. Roast, stirring halfway through, until the shrimp are pink and opaque, 8 to 10 minutes total. 

Halve another 1 medium lemon crosswise, squeeze the juice over the shrimp and asparagus, and serve.

Spring Green Pasta

artichoke hearts

asparagus spears,

brown rice pasta

olive oil

scallions

black olives, pitted

green peas

parsley

dill

thyme

Salt

Black pepper

One-Pan Garlic Butter Chicken

chicken

kosher salt ((see note))

onion powder

garlic powder

pepper

unsalted butter, softened

garlic

Italian seasonings

lemon juice

sriracha

chicken broth

lb asparagus, trimmed

Italian parsley, minced

Place chicken in a medium bowl and toss with the spices (salt, onion powder, garlic powder, and pepper).

In a large skillet, melt over medium low heat half of the butter (1/4 cup) and 1 teaspoon of olive oil.

Cook the chicken in the butter until all sides are golden brown being careful not to burn the butter. Add 1 teaspoon of minced garlic and Italian seasoning and cook for about 30 seconds.  Remove the chicken from the pan and set aside.

In the same skillet increase heat to medium high, add the remaining 1 teaspoon minced garlic then add the chicken broth to deglaze the pan. Add the remaining 1/4 cup butter, lemon juice, sriracha, and parsley.

Add the asparagus and cook to desired tenderness. Add the chicken back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with more parsley and lemon slices. Serve.

Spring-Vegetable Risotto

onion

carrots,

unsalted butter

Arborio rice

saffron

dry white wine

chicken stock,

fava beans, or peas

salt and pepper

Parmesan cheese

In a large frying pan, soften the onion with the carrots in one tablespoon butter. Add the rice and cook, stirring, for a couple of minutes until the rice is well coated with butter and starts to turn opaque. Add the saffron and wine and stir thoroughly.

Add a cup of hot chicken stock and cook, stirring, until most of the liquid is absorbed.

Add one-half cup more stock and continue cooking, stirring frequently.

Add the fava beans and asparagus and another cup of stock. Continue cooking and adding stock until the rice is al dente. It is done when it is firm but tender and creamy. The vegetables should be barely tender. Season to taste with salt and pepper.

Stir in the cheese and remaining butter. Serve immediately.

Roast asparagus this way and it becomes positively juicy. You’d think one pound would be enough for four people, but in my experience the thick stalks — the best kind to use — are really irresistible. Err on the side of extravagance, and polish up any leftovers for lunch the next day.

Roasted Asparagus

extra virgin olive oil

thyme leaves (optional)

lemon juice (optional)

Preheat the oven to 400 degrees. Oil a baking sheet or a baking dish large enough to hold the asparagus in one layer. Place the asparagus in the dish, and toss with the olive oil, salt and pepper. Place in the oven and roast for 10 to 15 minutes, until the stalks begin to shrivel and color lightly.

Remove from the heat, toss with the thyme and season with lemon juice if desired.

Making panzanella— the classic Tuscan tomato-and-bread salad—without tomatoes is tricky, because you need all those juices to soften the stale bread. The trick is to find other ways to make the dish as flavor-packed and moist as possible. Here's our method with asparagus, cucumbers, and red onions, served alongside roast chicken.

Roast Chicken With Asparagus Panzanella Recipe

chicken,

Kosher salt and fresh ground black pepper

red onion, very thinly sliced

Persian

red wine vinegar

Set oven rack to upper-middle position and preheat oven to 400°F. Using sharp kitchen shears, remove spine from chicken; discard spine or reserve for another use. Flatten chicken by placing skin side up on cutting board and applying firm pressure to breast bone. Rub chicken on all surfaces with 1 tablespoon oil. Season generously with kosher salt and ground black pepper.

Set wire rack in rimmed baking sheet lined with aluminum foil. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge. Roast until thickest part of breast close to bone registers 150 degrees on an instant-read thermometer and joint between thighs and body registers at least 170°F, 45 minutes to 1 hour.

Meanwhile, fill medium bowl with ice water and add red onion; set aside. Fill a large bowl with ice water. In a large pot of salted boiling water, cook asparagus until crisp-tender, about 3 minutes. Drain and immediately transfer asparagus to ice bath.

Cut asparagus in half crosswise. Cut asparagus tip halves into 1-inch pieces and set aside. Roughly chop asparagus stalk halves and combine with peeled cucumber in blender with remaining 1/2 cup olive oil and the vinegar. Blend until vinaigrette is smooth. Season with salt and pepper.

Remove chicken from oven, transfer to cutting board, tent loosely with foil, and allow to rest 10 minutes. Drain onions. In a large bowl, toss bread with vinaigrette until thoroughly coated and let stand 5 minutes. Then mix in two-thirds of the reserved asparagus pieces, two-thirds of the onion, and two thirds of the thinly sliced cucumbers; season with salt and pepper. Carve chicken, arrange on plates and serve with panzanella, garnishing with remaining asparagus pieces, onion, and cucumber slices. Drizzle with olive oil and serve immediately.

This simple soup can be ready in under an hour and takes full advantage of the flavor of asparagus by pan-roasting it before puréeing. Fresh tarragon takes it up a notch.

Pan-Roasted Asparagus Soup

butter olive oil

tarragon leaves, tarragon

chicken or other stock

Salt and pepper

Break off bottom part of each asparagus stalk, and discard. Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole. Put butter or oil in a large, deep skillet over medium-high heat. A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. Remove whole flower ends; set aside.

Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Cool at least a few minutes.

Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently. When soup is hot, adjust seasoning. Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve.

Steamed Asparagus

asparagus, 1 to 1 1/2 inches cut off the bottom

salt

Pour or spritz the water onto 4 paper towels. Spread out the paper towels and lay the asparagus on top of the dampened towels. Sprinkle with the salt. Roll up the asparagus in the dampened towels. Lay the bundle, seam side down, in the microwave. Microwave on high until the asparagus is just crisp tender, about 3 to 4 minutes. Remove from the microwave using tongs and carefully unwrap. Arrange on a serving platter and serve immediately.

I made this last night, never having even eaten fresh asparagus before this and not have a clue on how to make it!  I used sea salt and sprayed Parkay spray butter (0 Cal's!) after taking out of microwave and it was a hit. My bf said it was perfect!  I used 2:30 for the nuke, but accidentally sat in microwave a couple min due to trying to take care of other dishes that were wrapping up! It was still firm enough to have a little crunch seasoned to bring out the taste!<div>I made this with garlic lemon butter sauced scallops, parmesan risotto, and crabcakes. The crabcakes are tonight's dinner lol!</div>

I don't mind supporting content by watching a couple ads but I will NEVER EVER play another video on this site. All I got was ad after ad after ad, and never did see the content I wanted. Bye foodnetwork. 

This is the fastest way to cook asparagus, hands down, and the freshness is amazing, just a bit of bite left.

To protect my accident-prone self, I placed the bundle on a plate in the microwave, making it safer and simpler to remove it while it was steamy.  A pound of very, very thin asparagus cooked to crisp perfection in 2-1/2 minutes in an 1100 watt microwave.  And man, was it good.

Best, tender yet crisp vibrant green asparagus ever. Perfect for making last minute for large family gatherings!

This is the best way of cooking asparagus I’ve found. You can adjust the time for thickness of asparagus. I had thick spears and did 4 minutes. They came out bright green and tender-crisp. Squirt a little lemon juice over them and they’re perfect.

Oh My!! 3-1/2 minutes in my microwave was PERFECT!!! 
So love Alton Brown and his tips and tricks!!

Fabulous flavor every time, and steamed to perfection!

I like my asparagus more soft than crunchy, so I nuked an extra 2 min. in a high power microwave. Also, I added salt/ seasonings AFTER because the damp paper towels soak up most of the salt while cooking. A little melted butter poured over, and <span>bon appétit!</span>

https://www.foodnetwork.com/videos/microwave-steamed-asparagus-0146445

Steaming asparagus in the microwave is a snap when you follow Alton's tips.

Microwave-Steamed Asparagus

Prosciutto-wrapped asparagus, roasted in the oven until crisp, is such an easy way to make your asparagus extra special. Great for Easter, Mother's Day, or any spring meal!

Prosciutto-Wrapped Asparagus

asparagus, preferably thick spears

prosciutto

Lemon zest, optional

Parmesan cheese, optional

"I have been making similar for years but adding grated parmesan along the asparagus before rolling and when they are finished, laying them on a plate and zig-zagging with balsamic glaze.  The saltiness of the cheese and prosciutto with the sweetness of the balsamic is truly wonderful with the beautiful fresh asparagus."

"If only thin asparagus was available. I would double or triple them to wrap.  I always try to get nice fat asparagus....meatier &amp; more flavor.  I also like to shave the ends like a pencil less waste. I cut 1\/2 inch off then gently shave down into the tender white.  It also looks nice."

Heat the oven to 400F. Line a large sheet pan with parchment paper and set aside.

Prepare the asparagus: Rinse and pat dry the asparagus. Snap off the tough ends of the asparagus. Set asparagus spears aside. (Reserve the snapped ends for another meal, if you like.)

Wrap the asparagus with prosciutto: Cut prosciutto slices in half down their length. Wrap each spear of asparagus with one strip of sliced prosciutto. Tug the prosciutto a little as you wrap it around the asparagus to give it tension. This helps to ensure that the prosciutto wraps around the asparagus tightly.
Lay the wrapped asparagus spears on the lined sheet pan.

Drizzle the asparagus with 1 to 2 tablespoons of olive oil. Sprinkle a pinch of black pepper on top.

Bake the asparagus for 8 to 10 minutes. When done, the asparagus will be bright green and easily pierced with a fork, and the prosciutto will be crisped around the edges.

Serve the asparagus. Transfer the asparagus to a serving platter. Top with lemon zest and freshly grated parmesan cheese, if using. Serve immediately while hot.

"It is easier to wrap prosciutto if you sprinkle asparagus with olive oil BEFORE wrapping, it sticks better. I also recommend white pepper instead of black. One of my favourite dishes for grilling, either in grill pan or on open fire grill grate."

https://www.simplyrecipes.com/video_src?vid=5398978796001

Your friends and family will love this prosciutto wrapped asparagus with cream cheese appetizer. It's a tasty low carb dish that requires only three ingredients.

Prosciutto Wrapped Asparagus Cream Cheese

Season's Choice Frozen Asparagus (package)

Appleton Farms Dry-Cured Ham Prosciutto

Happy Farms Cream Cheese (softened)

Microwave package of asparagus for one minute on high to thaw.

Cut each prosciutto slice in half crosswise.

Spread cream cheese onto each half slice of prosciutto.

Wrap cream cheese topped prosciutto around each asparagus spear.

Place wrapped asparagus onto a parchment paper lined baking pan.

Bake at 400°F for about 15 minutes or until meat has browned.

https://content.jwplatform.com/videos/tbqCVdW3.mp4

Prosciutto Wrapped Asparagus Cream Cheese Appetizers

Prosciutto Wrapped Asparagus is an easy and delicious side dish that will complement any meal. It comes together in less than 30 minutes, but tastes like a gourmet dish! 

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