Tough Asparagus Stems

Fully enjoying whole artichokes is a messy, finger-licking-good experience! Here are some hints…

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Zucchini contains a lot of water, and freezing seems to pull the moisture to the surface,…

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Asparagus Strudel

© Reiman Media Group, LLC., 2013

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Asparagus and Green Beans with Tarragon Lemon Dip

Nutritional Facts 1 serving equals 183 calories, 18 g fat (2 g saturated fat), 8 mg cholesterol, 126 mg sodium, 5 g carbohydrate, 2 g fiber, 1 g protein.

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Beefy Broccoli Asparagus Salad

© Reiman Media Group, LLC., 2013

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Baked Asparagus with Parmesan

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Stir-Fry: Wild Rice and Asparagus Chicken Breasts

Mar 05, 2005 WOW! Another fantastic recipe from this site!! I followed the suggestions of several reviewers and added carrots and baby corn. I also served it over jasmine rice. It was a big hit with all 3 of us, including our 19 month old daughter, who is a very picky eater. I will not only add this to my regular recipe rotation, but will share it with my family and friends.

—AZWILDCATFAN 

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Burrata and Roasted Asparagus and Tomato Salad

I like pretty things. Guilty as charged.

I’d have to guess that most of us in the world do. Am I right or am I right? Who wouldn’t rather gaze at a burgeoning, flowering garden of spring tulips than a pile of sheet metal covered in dust? Well, unless the light is just right and we’re being all ultra edgy and hip and arty. Then the sheet metal would probably win.

Being a fan of ‘the pretty’ more often than not inspires me to take the longer route, whether it be by car or on foot. I avoid the drab and make time for the fab. And why shouldn’t I?

I realized this the other night when I was driving home from teaching my university kids. It was 10:45 p.m., it was dark, and true to every Tuesday night for the past few years, I jumped off of the freeway one stop before my exit and took the old highway road that winds along the base of the mountains and headed toward home.

The funny thing is the freeway sits right next to the old highway road, divided only by a steep hill. Ah, but that hill affords the most beautiful, 4 mile unobstructed view of the valley below and the mountains beyond plus a gander at the downtown skyline. It doesn’t matter which time of year it is, or even when it’s pitch dark, I still take that extra 10 minutes to get home because its just that much more…inspiringly pretty.

It’s so easy to forget to take time out to look around and find pleasure in the little things, the sights you see every day but don’t. really. see. I’m challenging you to take the long way around, the harder route, the longer path and see what you can see. And then be inspired by it.

Yesterday I spent most of the day photographing gorgeous hunks of the most savory cheeses paired with some cold and very drinkable summer beverages for a client of mine. While there was quite an assortment of cheeses, from crumbly and stinky (in all the right ways) to mellow and melty, the star of the day in my book is also the star of this salad.

This salad is pretty. And it’s look is no match for it’s taste. At the center of it’s loveliness is the creamy, deliciously unctuous burrata, a fine example of someone taking their passion for cheese and choosing the laborious approach, the longer route, to create something pretty awesome. And lovely too.

If you haven’t had the chance to try burrata, you HAVE to put it on this year’s bucket list. Burrata is a fresh cheese with an outer shell of soft mozzarella that encases a center of  mozzarella plus cream to produce an incredibly soft texture that nearly melts on the tongue. It’s like the Cadbury egg of cheeses.

There was no way the burrata wasn’t going to be emjoyed for dinner, so with a quick scope of the crisper and a few slices of the knife, veggies were roasted, the salad was pulled together and photos were taken. It may have been the fastest shoot I’ve ever done because I couldn’t wait to eat it, and keeping my husband’s paws off the goods was a feat upon itself what with him walking back and forth and picking at what was left of the ball of cheese on the counter.

The ingredients are beyond easily adaptable and the only priority is a really great extra virgin olive oil to top the high grade burrata.

Another great recipe option is to move the dish from the bowl to the appetizer plate. Just make mini toasts and top with the ingredients used in the salad in smaller portions, and wa-la, crave-worthy appies for guests. Or hungry husbands who can’t wait for dinner.

Burrata and Roasted Asparagus and Tomato Salad

Ingredients

This recipe doesn’t require exact measurements, just make it to fit your appetite. Good quality extra virgin olive oil Freshly ground pepper and kosher saltInstructions

Remove burrata from container and let rest to drain. Place tomato slices and asparagus spears on a baking sheet and drizzle with extra virgin olive oil, sprinkle with freshly ground black pepper and kosher salt and roast in oven set to broil for 5 minutes or until asparagus becomes soft and tomatoes begin to brown. Thicker stalks of asparagus will take longer to roast. Remove from oven and let cool. Top french bread slices with a drizzle of olive oil and toast in oven or toaster oven. Tear pieces of french bread slices and burrata into chunks or sections. Layer in a bowl with tomato, proscuitto, arugula and fresh basil leaves and drizzle with extra virgin olive oil and season with pepper and salt. http://www.foodiecrush.com/2013/03/burrata-and-roasted-asparagus-and-tomato-salad/

Thanks for reading and please keep in touch by subscribing to FoodieCrush and follow me on Twitter, Facebook, Pinterest. This site includes affiliate shopping links of which I receive a small percentage of sales to allow me to create new and special content like this for my readers, so thank you for your support. All opinions are my own.

Tagged as: arugula, asparagus, basil, burrata, cheese, fresh, healthy, meatless, recipe, salad, tomato

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Quiche Recipes: Asparagus and Swiss Cheese Quiche

Asparagus and Swiss Cheese Quiche

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 437
Calories from Fat: 283

% Daily Value * Total Fat 31.4g 48 % Saturated Fat 13.5g 68 % Cholesterol 204mg 68 % Sodium 423mg 17 % ** Potassium 272mg 8 % Total Carbohydrates 20.3g 7 % Dietary Fiber 2g 8 % Protein 18.7g 37 % Sugars 2.9g ** Vitamin A 22 % ** Vitamin C 6 % ** Calcium 47 % ** Iron 27 % ** Thiamin 21 % ** Niacin 41 % ** Vitamin B6 10 % ** Magnesium 12 % ** Folate 40 % * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Burrata and Roasted Asparagus and Tomato Salad

I like pretty things. Guilty as charged.

I’d have to guess that most of us in the world do. Am I right or am I right? Who wouldn’t rather gaze at a burgeoning, flowering garden of spring tulips than a pile of sheet metal covered in dust? Well, unless the light is just right and we’re being all ultra edgy and hip and arty. Then the sheet metal would probably win.

Being a fan of ‘the pretty’ more often than not inspires me to take the longer route, whether it be by car or on foot. I avoid the drab and make time for the fab. And why shouldn’t I?

I realized this the other night when I was driving home from teaching my university kids. It was 10:45 p.m., it was dark, and true to every Tuesday night for the past few years, I jumped off of the freeway one stop before my exit and took the old highway road that winds along the base of the mountains and headed toward home.

The funny thing is the freeway sits right next to the old highway road, divided only by a steep hill. Ah, but that hill affords the most beautiful, 4 mile unobstructed view of the valley below and the mountains beyond plus a gander at the downtown skyline. It doesn’t matter which time of year it is, or even when it’s pitch dark, I still take that extra 10 minutes to get home because its just that much more…inspiringly pretty.

It’s so easy to forget to take time out to look around and find pleasure in the little things, the sights you see every day but don’t. really. see. I’m challenging you to take the long way around, the harder route, the longer path and see what you can see. And then be inspired by it.

Yesterday I spent most of the day photographing gorgeous hunks of the most savory cheeses paired with some cold and very drinkable summer beverages for a client of mine. While there was quite an assortment of cheeses, from crumbly and stinky (in all the right ways) to mellow and melty, the star of the day in my book is also the star of this salad.

This salad is pretty. And it’s look is no match for it’s taste. At the center of it’s loveliness is the creamy, deliciously unctuous burrata, a fine example of someone taking their passion for cheese and choosing the laborious approach, the longer route, to create something pretty awesome. And lovely too.

If you haven’t had the chance to try burrata, you HAVE to put it on this year’s bucket list. Burrata is a fresh cheese with an outer shell of soft mozzarella that encases a center of  mozzarella plus cream to produce an incredibly soft texture that nearly melts on the tongue. It’s like the Cadbury egg of cheeses.

There was no way the burrata wasn’t going to be emjoyed for dinner, so with a quick scope of the crisper and a few slices of the knife, veggies were roasted, the salad was pulled together and photos were taken. It may have been the fastest shoot I’ve ever done because I couldn’t wait to eat it, and keeping my husband’s paws off the goods was a feat upon itself what with him walking back and forth and picking at what was left of the ball of cheese on the counter.

The ingredients are beyond easily adaptable and the only priority is a really great extra virgin olive oil to top the high grade burrata.

Another great recipe option is to move the dish from the bowl to the appetizer plate. Just make mini toasts and top with the ingredients used in the salad in smaller portions, and wa-la, crave-worthy appies for guests. Or hungry husbands who can’t wait for dinner.

Burrata and Roasted Asparagus and Tomato Salad

Ingredients

This recipe doesn’t require exact measurements, just make it to fit your appetite. Good quality extra virgin olive oil Freshly ground pepper and kosher saltInstructions

Remove burrata from container and let rest to drain. Place tomato slices and asparagus spears on a baking sheet and drizzle with extra virgin olive oil, sprinkle with freshly ground black pepper and kosher salt and roast in oven set to broil for 5 minutes or until asparagus becomes soft and tomatoes begin to brown. Thicker stalks of asparagus will take longer to roast. Remove from oven and let cool. Top french bread slices with a drizzle of olive oil and toast in oven or toaster oven. Tear pieces of french bread slices and burrata into chunks or sections. Layer in a bowl with tomato, proscuitto, arugula and fresh basil leaves and drizzle with extra virgin olive oil and season with pepper and salt. http://www.foodiecrush.com/2013/03/burrata-and-roasted-asparagus-and-tomato-salad/

Thanks for reading and please keep in touch by subscribing to FoodieCrush and follow me on Twitter, Facebook, Pinterest. This site includes affiliate shopping links of which I receive a small percentage of sales to allow me to create new and special content like this for my readers, so thank you for your support. All opinions are my own.

Tagged as: arugula, asparagus, basil, burrata, cheese, fresh, healthy, meatless, recipe, salad, tomato

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Baked Asparagus with Parmesan

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Creamy Asparagus Chowder

While this soup's good with fresh asparagus, it can also be prepared with frozen or canned. In fact, I like to blanch and freeze asparagus in portions just right for the recipe—this way, I can make our favorite chowder all year. —Shirley Beachum, Shelby, Michigan

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Meatless Main Dishes: Awesome Asparagus Sandwich

Mar 10, 2011 This was a great, very filling lunch. I was testing things that would be good for Lent, and came across this recipe, though I made a few changes to mine: Used 1/2 lb asparagus for one sandwich, fresh mozzarella, multi-grain bread, and left out the peppers, since I did not have any on hand. I didn't find it too messy, but I only eyeballed and probably didn't put in as much lemon so it could spread better. I loved the texture of the mozz. with the asparagus, and creating this with the peppers and a more flavorful cheese will definitely be on my list in the future. Especially with all of the possible variations, this one is a keeper.

—Christine 

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Fast and Easy Dinner: Asparagus With Miso Butter and Poached Eggs

Salty, and slightly sweet and full of umami, miso is undoubtedly my desert island ingredient. Add to the mix verdant Spring asparagus, sherry vinegar, copious amounts of butter, and poached eggs, and it's hardly surprising that this weeknight-friendly dish has become an obsession of sorts around my household. Rarely a week passes where this perfect confluence of ingredients does not grace my table. Sometimes I even dig into a bowl of it more than once!

To get my miso butter and poached egg fix outside of asparagus season, I've even taken to swapping out steamed kale for the grassy stalk to inspiring effect. I'm an obsessive sort, prone to extreme loyalty to any matter of things, but I've rarely been so smitten with a single dish as in this case. So, let me urge you strongly to try it out for yourself - I'd bet that you'll become a convert as well.

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Sandwiches: Asparagus Sandwiches

Sep 23, 2003 I made these for my friend's baby shower. They turned out pretty well and I got a lot of compliments. They are a little time-consuming to put together, but not inordinately, and are otherwise simple and easy. I used shallots in the mayonaise mixture instead of regular onion. I am making them again for my sister's wedding shower next month, and I think I will use fresh, steamed asparagus. There's nothing better than fresh asparagus, and canned can be just too mushy. Most kids wouldn't go anywhere near these.

—MARYRETTIG 

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Main Dish Seafood: Farfalle with Asparagus and Smoked Salmon

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Asparagus Ham Crepes

Sue Erickson of Loveland, Colorado recommends these tender crepes with flavorful filling for a Sunday brunch. They’re so pretty, too!

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Asparagus Ham Crepes

Sue Erickson of Loveland, Colorado recommends these tender crepes with flavorful filling for a Sunday brunch. They’re so pretty, too!

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