formido/recipes-20k huggingface dataset:
asparagus  beans   arugula salad with mustard vinaigrette
asparagus -- in a small sauce pan , fill with about 1" or a bit less of water and salt and bring to a low boil
add the asparagus and cook , just 2-3 minutes depending on it's thickness
then immediately remove and add to a ice bath
just a bowl of water with ice
this will stop the cooking and keep the asparagus a bright green color
just let them cool off in the ice bath for a minute then remove and let drain and dry
vinaigrette -- just mix the vinegar , olive oil , mustard , garlic , lemon , sugar , salt , and pepper
i like to use a small tupperware and then i just shake it up
you can also mix it in a small measuring cup or bowl
whatever is easier for you
salad -- in a small bowl , i like to add the beans , asparagus , dill , and just a couple of teaspoons of the vinaigrette and toss well
greens -- on your serving platter , i add the arugula , micro greens , onion and a squeeze of one of the lemon wedges and another couple of spoons of the vinaigrette and toss lightly
then top with the asparagus and bean mixture
just lightly toss
top the whole thing with the pecorino romano , a sprig of dill and the lemon slices around the side
serve -- grill some salmon or possibly chicken - slice and top the salad
drizzle the vinaigrette over the top
this makes an amazing dinner
asparagus  cabbage and chicken or chicken stir fry
heat the oil and add add the cabbage , soy sauce , jam and red pepper flake
cook on high 3-5 minutes until cabbage has started to wilt
add the chicken , ginger , asparagus and bell pepper
cook on high heat the entire time and stop once the asparagus is slightly tender , about 10 minutes
serve with white or brown rice
asparagus  chicken and penne pasta   albertsons com
1, bring a large pot of lightly salted water to a boil, cook pasta in boiling, water for 8 to 10 minutes , or until al dente, drain , and transfer to a large, bowl, 2, heat 1 tablespoon olive oil in a large skillet over medium heat, saute, chicken until firm and lightly browned, remove from pan, add the remaining, tablespoon of olive oil to the skillet, cook and stir garlic , asparagus , and red, pepper flakes in oil until asparagus is tender, stir in chicken , and cook for 2, minutes to blend the flavors, season with salt and pepper, 3, toss pasta with chicken and asparagus mixture, sprinkle with parmesan cheese
asparagus  chicken  wild rice casserole
spread rice in a 7" x 11" baking pan, add chicken broth and mushrooms, dot with 2 tablespoons butter, place chicken breast in the center, sprinkle with garlic and onion powders, spoon mushroom soup over all, bake uncovered , at 350 degrees for 1 hour, remove and arrange asparagus around outer edges of baking dish, brush with melted butter and sprinkle with paprika, bake 15-20 minutes more or until asparagus is tender
asparagus  crab   tarragon bisque shanachie
slice the asparagus
slice the asparagus spears into thin slices
in a large soup pot , combine all the ingredients except the crab and the asparagus
add 1 tsp salt and 1 tsp pepper
bring to a simmer , then let the vegetables soften and the flavors meld for about 10 minutes
do not allow the liquid to boil at this time
make the roux: add the butter to a sautee pan under medium heat
when the butter has melted , add the flour , mix until the flour has cooked but retains a light color
puree the liquid and vegetables , preferably using an immersion blender
if you must use a stand blender , put in small batches , so you don't send hot liquid all around and burn yourself
strain through a chinois or through cheesecloth
return the liquid to the soup pot , bring to a boil , and thicken with the roux
turn the heat down so the liquid simmers but does not boil
adjust seasonging as needed
add the crab and heat for 20-30 minutes
add the asparagus slices to the soup , allow to simmer for about 10 minutes
adjust seasoning as needed
plate into individual soup bowls , garnish with asparagus
serve hot
asparagus  feta   pumpkin seed salad
wash , pick over , dry and tear up the lettuce
trim the asparagus , and steam it
as soon as it is cooked , plunge it into cold water to stop it from cooking any further
when it is cool , drain well and cut it into inch long pieces
toast the pumpkin seeds in a dry skillet over medium heat , stirring frequently , until they"pop" and turn light brown
turn them out at once to cool on a plate
cut the feta cheese into 1 cm cubes
mix the oil , vinegar , tamari or soy sauce , worcestershire sauce , pepper , cumin and celery seed
arrange the lettuce in a salad bowl , with the asparagus , cheese , and pumpkin seeds over it , and drizzle the dressing over the salad immediately before serving
asparagus  fish dinner parcels
preheat oven to 400f
cut four 12 x 13 inch rectangles of parchment
paper
fold in half lengthwise and crease
open each one
arrange fish fillets on one side of each rectangle
drizzle evenly with lemon juice
place four asparagus spears on top of each fillet
sprinkle tomato , onion and herbs evenly over asparagus
season with salt and pepper
fold other half of paper over
seal completely by making a double 1 / 2 inch fold on all cut edges
place parcels on a baking sheet
bake in preheated oven about 10 minutes or until fish flakes and asparagus is crisp-tender
serve on individual plates
asparagus  flemish style
trim white asparagus , if using , with vegetable peeler , from just under
if using green , trim just hard stem end
bring large pot of salted water to boil
bundle asparagus up and tie with kitchen twine
trim ends evenly
gently place in boiling water and immediately lower heat to simmer
if using white asparagus , cover pot
if using green , do not cover , as it will lose it's fresh green color
simmer for approximately 15-30 minutes , depending on thickness of stems
when tender , remove bundle and carefully drain on kitchen towel , being careful of tender
melt the butter over low heat in a small saucepan
if the eggs are completely cold , plunge into hot asparagus water for 1 minute
remove , dry and peel
in a small bowl , mash the complete egg with a fork
add the melted butter , lemon juice , parsley , nutmeg and salt and pepper
mix thoroughly
arrange the asparagus on individual plates
pour flemish sauce to cover all but the
serve immediately while everything is still warm
asparagus  halloumi and pine nut salad
snap the stems off the asparagus so that you are left with the green , edible parts
drop the asparagus into boiling water for about 4 minutes , until al dente
drain and refresh under cold water
set the asparagus aside to drip dry
unwrap the halloumi and pat it dry
slice it into eight slices and press it into the seasoned flour to coat
put the olive oil in a pan to heat and when it is hot , slide in the halloumi cheese slices
cook for a minute per side , until a golden colour
mix up the olive oil , parsley and lemon juice
serve the asparagus with the warm halloumi and the dressing drizzled over the top
scatter the pine nuts over the plate
dressing: mix up the olive oil , parsley and lemon juice
asparagus  ham and mascarpone tart
preheat oven to 180 c , line 2 trays with baking paper, cut each pastry sheet into 4 squares , then lightly score a 2, 5 cm border around each square, place squares on trays and chill, melt butter in frypan and cook onion for 3 - 4 minutes, finely chop ham in food processor, add onion , mustard and mascarpone and pulse to combine, season to taste, spread mixture within pastry border on each square, top with asparagus spears, brush pastry borders with beaten egg, bake 20 - 25 minutes till pastry is golden, serve topped with parmesan
asparagus  leek   gruyere tart in tarragon savory custard
make pastry
mix together flour , salt , and butter in a bowl with your finger
drizzle evenly with egg and gently stir with a fork just until a dough forms
turn out dough onto a lightly floured surface and divide into 4 portions
with heel of your hand , smear each portion once or twice in a forward motion to help distribute fat
gather dough into a ball , then flatten into a 5-inch disk
chill dough , wrapped in plastic wrap , until firm , at least 30 minutes
make filling while pastry chills
wash leek in a bowl of cold water , agitating water , then lift out leek and pat dry
cook asparagus in a 4- to 5-quart pot of boiling salted water , uncovered , until just tender , about 5 minutes
transfer asparagus with tongs to a bowl of ice and cold water to stop cooking , then drain and pat dry
cut off and reserve
set 6 or so pieces of the asparagus aside for decoration , if you choose to
heat butter in a 10- to 12-inch heavy skillet over moderately low heat until foam subsides , then cook leek with 1 / 4 teaspoon salt , stirring , until softened , 6 to 8 minutes
stir in remainder of sliced asparagus and 1 / 4 teaspoon pepper and quickly remove from heat
finish filling and assemble and bake tart
put oven rack in middle position and preheat oven to 375f
roll out dough on a lightly floured surface with a floured rolling pin into an 11-inch round , then fit dough inside 10" tart pan , pressing dough against bottom edge and side of ring
run rolling pin over top edge of ring to cut off excess dough
whisk together cream , 2 eggs , tarragon , leeks and remaining 1 / 4 teaspoon salt and 1 / 4 teaspoon pepper
spoon asparagus into shell , spreading evenly , then pour cream mixture over asparagus
bake tart until filling is just beginning to set but still loose on top , 20 to 25 minutes
scatter 6 or so asparagus
cool tart on baking sheet on a rack until warm , about 30 minutes
loosen edge with a small sharp knife , then lift off flan ring
serve warm or at room temperature , cut into wedges
asparagus  mandarin  orange salad
snap off ends of asparagus and cut on the diagonal and blanch, prepare vegetables and grapes and then toss together with dressing, season to taste and top with roasted almonds, serve
asparagus  mushroom   artichoke skillet
saute onion , garlic , asparagus , artichoke hearts and mushrooms in large skillet in olive oil
season with salt and pepper
cover and cook on medium for 10 minutes
sprinkle on parsley , breadcrumbs and cheese
stir gently and cook , uncovered on high for 3 to 4 minutes until all liquid has evaporated
asparagus  mushroom and cheese omelet with herbs
heat medium skillet over medium-high heat for a minute or two , until hot
reduce heat to medium and add the butter , swirling to coat the bottom of the pan evenly
in a small bowl , use a fork to whisk together the eggs with the water and the pepper
when butter is melted and sizzling , pour the egg mixture all at once into the pan
place the asparagus in one layer over the eggs , and place the sliced mushrooms down the center , sprinkle evenly with thyme
reduce heat to low , cover and cook over low heat for about 3 minutes , until omelet is almost completely set
sprinkle evenly with the cheese , cover pan , and continue to cook over low heat for another minute or two , until cheese is melted and omelet is set
off the heat , and use a wide spatula to carefully fold omelet in half
gently slide omelet out of the pan and onto a warmed plate
drizzle with any remaining melted butter in the pan
garnish with a sprig of thyme
asparagus  mushroom and tomato bake with seasoned cheese sauce
preheat oven to 375 f degrees
cover a baking pan or cookie sheet with foil
drizzle the olive oil over the mushrooms and asparagus and gently toss to coat them
put the mushrooms in the center of the pan
arrange the asparagus on both sides of the mushrooms with
bake the mushrooms and asparagus in the oven for about 15-20 minutes
scatter the tomatoes over top of asparagus
drizzling a touch of olive oil over the top of the tomatoes
sprinkle a touch of sea salt over top of tomatoes and asparagus and bake for approximately another 10 minutes
make sure to check your asparagus and mushrooms to desired tenderness
for the sauce:
pour the milk into a medium sized saucepan
make an ornament with the onion , bay leaf and clove by using the clove to pierce the bay leaf and then poke the bay leaf into the onion
add your ornament to the milk in the saucepan
warm the milk gently over low heat , to infuse the flavors , until it just begins to boil
cover and let rest for about 15 minutes or so while you follow the next step
in another medium saucepan melt the butter over low heat
mix in the flour and cook for a couple of minutes stirring constantly
add the milk to the butter / flour mixture 1 / 2 cup at a time
cook and stir until all the milk has been added
for a stronger flavor in your sauce you can add the onion from the milk mixture at this point
cook over low heat until thick , about 20-25 minutes
stirring occasionally so it doesnt burn on the bottom
once the sauce has thickened remove the onion , and add salt and pepper to taste
leaving the sauce over very low heat
stir in the cream to give a silky texture to the sauce
you dont have to use it all depending on the thickness of your sauce
keeping in mind the cheese will also thicken the sauce further
add the mustard and cheese to the sauce until the cheese is melted
be very careful not to let boil !
the cheese will separate and it will not look appealing
drizzle the cheese sauce over top of the baked vegetables and serve
asparagus  new potato and chive frittata
place potatoes in a steamer
steam until almost tender , about 3 minutes
add asparagus and steam for 1 minute more
remove veggies from steamer and set aside
preheat broiler
whisk together eggs , egg substitute , salt , pepper and chives
coat a 10-inch nonstick , ovenproof skillet with cooking spray and set over mediumheat
add potatoes and asparagus and saute for 2 minutes
reduce heat to low and stir in eggs
cover and let cook until eggs are set around edges , about 5 minutes
uncover and put frittata under broiler until golden , about 2 minutes , cut into wedges and serve
asparagus  oven roasted
heat an oven proof pan in a hot oven for 5 minutes, pour in the oil& italian seasoning, coat the whole pan, roll the asparagus in the oil to coat all sides, bake in 400f degrees oven for 5-7 min do not over cook !, the asparagus should just be heated through but still very crisp, remove from oven , drizzle with the vinegar, add salt& pepper, sprinkle with parmesan, serve immediately or serve at room temperature
asparagus  peas  and basil  piselli con asparagi e basilico
cook shallots in butter in a 12-inch heavy skillet over medium heat , stirring frequently , until just tender , about 4 minutes
stir in asparagus , peas , sea salt , and 1 / 4 teaspoon pepper , then seal skillet with foil
cook over medium heat until vegetables are tender but still slightly al dente , about 8 minutes
stir in basil and sea salt to taste
asparagus  prawn and dill salad
cook the asparagus in a small pan of boiling salted water for 1-2 minutes or until bright green and just tender
drain and refresh under running cold water
drain well and place in a large bowl
run a peeler down the length of the cucumber to form long ribbons
add to the asparagus
add prawns and dill dressing to asparagus and cucumber and toss to combine
serve immediately
dressing: place all the ingredients in a small screw-top jar and shake to combine
asparagus  roast beef roll ups
in large mixing bowl mix cream , juice , horseradish , salt and cayenne, whip til stiff peaks form, serve with asparagus rolled in slice of the roast beef
asparagus  roasted garlic and lemon risotto
melt 3 tbsp butter in saucepan over medium heat
add shallots and cook until soft , but not brown
stir in rice and mushrooms and cook , stirring occasionally until liquid is absorbed , about 3 minutes
add garlic , wine and 1 / 2 cup of hot stock and cook , stirring constantly , until the liquid is absorbed
continue adding small amounts of stock and cook in this manner , stirring constantly , until the rice is creamy , yet the kernels are firm at the centre , about 18 minutes
when done , stir in remaining butter , cheese , lemon zest , asparagus and chives
season with salt and pepper
serve in warm bowls , sprinked with garnish
asparagus  shrimp and spring pea salad
prepare the vinaigrette by whisking together the vinegar , mustard , mayonnaise and seasoning with salt and pepper
slowly stream in the olive oil while continuing to whisk
stir in the chives and parsley
set aside
arrange asparagus on a serving platter
spoon 1 / 3 of the vinaigrette over top
in a bowl , combine the peas and shrimp
whisk the remaining vinaigrette again and toss with the peas and shrimp
spoon mixture over the asparagus and garnish with chopped egg yolks and additional chives , if desired
asparagus  snap pea and avocado salad
in a large pot of boiling salted water , cook asparagus until bright green , about 2 minutes
add snap peas
cook 30 seconds
with a slotted spoon or a small sieve , scoop out vegetables
transfer to a bowl
return water to a boil
add pasta and cook until al dente , according to package directions
drain
reserving 1 cup pasta water
set pasta aside in colander
in pasta pot , melt 2 tablespoons butter over medium heat
add asparagus , snap peas and garlic
season with salt and pepper
cook , tossing until vegetables are crisp-tender
about 2 minutes
add remaining 2 tablespoons butter , cooked pasta , avocado , herbs , cheese , and reserved pasta water
toss to combine
season with salt and pepper
serve topped with additional cheese
if desired
asparagus  squash  and cheese souffle
preheat the oven to 400 degrees f
heat the vegetable oil in a large skillet over medium-high heat
add the onion , squash , and asparagus and cook , stirring , until crisp-tender , about 3 minutes
remove from heat and stir in the pepper strips and scallions
transfer to a bowl and let cool
in a large bowl , whisk together the eggs , salt , pepper , and nutmeg
stir in the cheeses and the cooled vegetables
spray a 9 x 5-inch loaf pan with vegetable oil spray , line the bottom with a piece of parchment paper , and spray again
pour the egg mixture into the prepared pan , and top with another piece of vegetable oil sprayed parchment paper
place the pan in a larger baking dish and place on the center oven rack
pour enough hot water into the baking dish to reach halfway up the loaf pan
bake until the center is firm and a toothpick stuck in the center comes out clean , about 1 hour and 10 minutes
remove the souffle from the oven and let cool for 10 minutes
run a butter knife around the edges of the pan to release the souffle
turn the souffle out onto a cutting board and remove the parchment paper
cut the souffle into 8 slices and serve hot or at room temperature
asparagus  strawberry salad with honey lime dressing
for salad:
rinse greens and tear pieces for 4 to 6 salad plates
trim ends of asparagus and discard woody stems
steam spears just until tender and plunge into ice water bath to retain bright green color and let cool
remove and pat dry
arrange asparagus spears in a fan shape over salad greens
add strawberry slices and sprinkle with toasted pecans
for honey lime dressing:
mix juice of lime , honey , mayonnaise and sour cream together
this will be a thin dressing , but makes a wonderful drizzle over salad
asparagus  sundried tomato  and orzo salad
preheat oven to 430 f
wash asparagus , trim off woody ends , and then cut asparagus spears into 1 inch pieces
combine in a baking dish with olive oil , garlic , and salt
roast asparagus in oven for ~15 minutes , until just fork tender
let cool slightly
cook orzo in salted water , according to package directions
cut tomatoes into small pieces or slices
combine all ingredients and mix well
asparagus  zucchini  and yellow pepper frittata
butter a 2-quart rectangular baking dish
set aside
if using fresh asparagus , snap off and discard woody bases , scrape off scales , if desired and cut into 1-inch pieces
in a saucepan , bring about 1 inch water to boiling
add asparagus , pepper strips , and onion
bring just to boiling
reduce heat slightly
cover and boil about 1 minute or until crisp-tender
drain well , reserving some asparagus
spread asparagus-pepper mixture evenly in baking dish
layer zucchini slices over
combine eggs , half-and-half , parsley , basil , salt , and pepper
pour over vegetables in baking dish
bake , uncovered , in a 350 degree f oven about 35 minutes or until a knife inserted near center comes out clean
let stand 10 minutes before serving
garnish each serving with asparagus
asparagus apple salad with blue cheese vinaigrette
combine first 9 ingredients , stirring with a whisk, cook asparagus in boiling water 1 minute, drain and rinse under cold running water, drain, combine the asparagus , lettuce , and apple in a large bowl, drizzle with vinaigrette, toss gently to coat
asparagus cheese squares with crescent crust
set oven to 375f
prepare an ungreased a 15 x 10-inch jelly-roll pan
unroll the crescent rolls and press into the pan , pressing edges to seal the perforations
brush the crescent crust with melted butter and then sprinkle with garlic powder and a small amount of salt
bake for about 6-8 minutes or until lightly browned
in a large skillet melt butter over medium-high heat
add in the onion and saute for 6-7 minutes adding in the garlic the last 2 minutes
snap off the tough ends of the asparagus , then cut into 1-inch pieces
add in the asparagus pieces to the skillet with onion
saute for for about 6-7 minutes or until crisp-tender
season with a small amount of salt and pepper to taste
spoon the asparagus / onion mixture over the partially-baked crescent crust
sprinkle with grated parmesan cheese and then top with swiss or mozzarella cheese
return to oven and bake for about 8 minutes in a 375f oven , or until the cheese is well melted
delicious !
asparagus leek risotto
roast asparagus: place asparagus in a single layer on a baking s heet
brush evenly with 1 t
olive oil
lightly sprinkle with salt and black pepper
bake , uncovered , in 450-degree oven about 10 minutes or until crisp-tender
cool slightly
cut two-thirds into 2-inch pieces
set aside all asparagus
while the asparagus is roasting , cook leeks in a large saucepan in 1 t
olive oil until tender
stir in uncooked rice
cook and stir over medium heat about 5 minutes or until rice begins to turn golden brown
in another saucepan bring broth to boiling
reduce heat and simmer
carefully stir 1 cup of hot broth into rice mixture
cook , stirring frequently , over medium heat until liquid is absorbed
then add 1 / 2 cup broth at a time , stirring frequently until broth is absorbed before adding more broth
stir in any remaining broth
cook and stir just until rice is tender and creamy
stir in asparagus pieces , cheese , parsley , lemon zest , lemon juice , and pepper
top with asparagus spears and lemon slices
asparagus leek soup
steam the asparagus in a covered steamer over boiling water until crisp-tender
melt 1 tablespoon of the butter in a small skillet over medium heat
add the corn and bell pepper
cook , stirring occasionally , until tender , about 5 minutes
add salt to taste
set aside
melt the remaining 3 tablespoons butter in a dutch oven over medium heat
add the mushrooms and leeks
cook , stirring occasionally , until tender but not brown , about 5 minutes
add the curry powder
stir for about 30 seconds
add the vegetable stock , milk , and asparagus
increase the heat to medium-high and stir occasionally as the liquid comes to a simmer , then reduce the heat to medium
stir together the cornstarch and cold water in a small bowl until smooth
stir into the soup
cook , stirring constantly , until the soup is smooth and slightly thickened , about 2 minutes
remove from the heat
season to taste
top each serving with about 2 tablespoons of the corn-bell pepper mixture
asparagus lemon soup
in a large pot , combine the asparagus , celery , onion and garlic with the chicken broth and - over a high heat - bring to the boil
reduce the heat to low and simmer for 10-15 minutes , then allow to cool slightly
process in a blender or food processor until smooth
if serving hot , return to the pot , stir in the remaining ingredients until well-combined and heat the soup until warm
do not allow it to come to the boil
if serving cold , transfer to a serving dish , stir in the remaining ingredients until well-combined
serve with warm crusty rolls