SAUTéED ASPARAGUS, TOASTED ALMONDS & MANCHEGO CHEESE
Drizzle asparagus with nutty brown butter, top with toasted whole almonds and shavings of salty manchego for a springtime starter that's so simple to make
Provided by Matt Tebbutt
Categories Dinner, Lunch, Starter
Time 35m
Number Of Ingredients 5
Steps:
- Bring a pan of salted water to the boil and plunge in the asparagus. Cook for 2-3 mins, drain, then leave them to sit somewhere warm.
- Next, put the butter into a cold pan with the almonds. Carefully heat it up, watching that the butter doesn't get too dark. When it just turns golden brown and is beginning to foam, remove from the heat and pour in the lemon juice to stop the cooking.
- Arrange the asparagus onto 6 serving plates and spoon over some of the brown butter and almonds. Shave the cheese with a peeler, scatter over and serve.
Nutrition Facts : Calories 340 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.15 milligram of sodium
ROASTED VEGETABLE PAELLA
Steps:
- Preheat the oven to 425 degrees. Position two racks evenly spaced in the oven.
- Put the bell peppers, fennel, eggplants, and red onion in a large bowl, add 1/2 cup olive oil, 1 tablespoon salt, and 1 teaspoon black pepper, and toss. Divide the vegetables between two sheet pans and spread in one layer. Roast for 45 minutes, tossing occasionally.
- Meanwhile, heat 3 tablespoons of olive oil over medium heat in a 14- to 16-inch paella pan or large (11-inch) Dutch oven, such as Le Creuset. Add the yellow onions and saute for 6 to 8 minutes, until tender. Add the garlic and saffron and cook for one minute. Add the rice and cook for 2 minutes, stirring to coat the rice with oil. Place the jarred peppers (including their liquid) and paprika in the bowl of a food processor fitted with the steel blade and process until pureed. Pour the mixture into the paella pan, stirring to combine, and bring to a boil. Add 1 cup of the hot stock and 2 teaspoons salt and cook uncovered over medium heat for 6 to 8 minutes, stirring occasionally, until the liquid is mostly absorbed, as you would cook risotto. Continue to cook the rice over medium heat for about 20 minutes, stirring in 1 cup of hot stock at a time whenever the liquid is absorbed, until the rice is al dente
- Add the vegetables to the paella, add one more cup of stock, and stir carefully. If the paella is dry, add more hot stock. Off the heat, stir in the Manchego cheese, olives, and scallions. Taste for seasonings and serve hot.
ROASTED ASPARAGUS WITH PINE NUTS
Make and share this Roasted Asparagus With Pine Nuts recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Spread pine nuts in a small baking pan and toast in the oven until golden and fragrant, 7 to 10 minutes.
- Transfer to a small bowl to cool.
- Increase oven temperature to 450 degrees.
- Snap off the tough ends of asparagus.
- Toss the asparagus with shallot, oil, 1/8 teaspoon salt and pepper.
- Spread in a single layer on a large baking sheet with sides.
- Roast, turning twice, until the asparagus is tender and browned, 10 to 15 minutes.
- Meanwhile, bring vinegar and the remaining 1/8 teaspoon salt to a simmer in a small skillet over medium-high heat.
- Reduce heat to medium-low and simmer, swirling the pan occasionally, until slightly syrupy and reduced to 1 tablespoon, about 5 minutes.
- To serve, toss the asparagus with the reduced vinegar and sprinkle with the pine nuts.
Nutrition Facts : Calories 103.4, Fat 5.5, SaturatedFat 0.6, Sodium 173.6, Carbohydrate 11.1, Fiber 3.6, Sugar 4.8, Protein 4.9
SMOKY CHICKPEAS WITH SPINACH, TOMATO AND MANCHEGO CHEESE, TAPAS
Make and share this Smoky Chickpeas With Spinach, Tomato and Manchego Cheese, Tapas recipe from Food.com.
Provided by R. Warren Meddoff
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare eggplant by preheating oven to 375ºF/175ºC.
- Dice unpeeled eggplant into 1 inch cubes. Combine with 2 tablespoons olive oil and salt and pepper to taste. Spread on a baking pan with the sides lined with foil or parchment paper. Bake for 30 minutes until golden brown and tender.
- Heat remaining oil in large nonstick sauté pan over medium heat. Add onion, garlic and smoked paprika. Sauté 1 minute to soften the onions.
- Add chickpeas, tomatoes and bring to a simmer; cook for 5 minutes.
- Add spinach, eggplant and cheese. Cook until heated through and cheese is melted.
Nutrition Facts : Calories 277.5, Fat 12.1, SaturatedFat 1.7, Sodium 579.6, Carbohydrate 37.4, Fiber 9.6, Sugar 6, Protein 8.5
ASIAN NOODLES WITH ASPARAGUS AND SHRIMP
Make and share this Asian Noodles With Asparagus and Shrimp recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions, omitting salt and fat.
- Meanwhile, combine chicken broth and the next 6 ingredients, stirring well.
- Heat vegetable oil in a large nonstick skillet over med-high heat.
- Add in garlic; stir/saute 45 seconds; add in asparagus; stir/saute 2 minutes.
- Add in shrimp and stir/saute 2 minutes or until shrimp are done.
- Add in broth mixture and onions to pan; cook over medium heat until hot.
- Add in noodles, tossing gently to coat.
Nutrition Facts : Calories 320, Fat 7.7, SaturatedFat 1.2, Cholesterol 143.2, Sodium 1435.7, Carbohydrate 41, Fiber 2.3, Sugar 4, Protein 25.6
TAGLIATELLE WITH MUSHROOMS AND ASPARAGUS
For this Italian pasta dish, make sure to pick thin green asparagus spears, so you can easily stir-fry them in a pan without blanching first.
Provided by miche
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Remove the tough ends of the asparagus spears and chop into 1-inch pieces. Reserve the tips.
- Heat 1 tablespoon oil in a large pot over medium-low heat and cook garlic until light golden, 1 to 2 minutes. Add asparagus pieces and cook over medium heat, stirring often, until softened, about 5 minutes. Stir in mushrooms and coat well with oil. Pour in wine and cook until liquid evaporates, about 4 minutes. Add reserved asparagus tips and cook for 2 minutes. Discard garlic and season sauce with salt and pepper.
- In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving some of the cooking water.
- Add tagliatelle to pot with the sauce, toss, and cook everything over high heat for 30 seconds to 1 minute. Drizzle with remaining olive oil and add some cooking water to thin sauce. Distribute tagliatelle on serving plates and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 550.3 calories, Carbohydrate 87.1 g, Cholesterol 5.5 mg, Fat 11.3 g, Fiber 4.9 g, Protein 19.6 g, SaturatedFat 2.6 g, Sodium 145.5 mg, Sugar 5.5 g
SPANISH ASPARAGUS SALAD WITH ORANGE AND MANCHEGO CHEESE
I added the manchego cheese. I couldn't help it. If you cannot find good quality fresh asparagus I suggest Trader Joe's frozen asparagus tips for this recipe. Use the best olive oil you can find (most expensive doesn't always indicate the best quality). From Vegetarian: Best Ever Recipe Collection.
Provided by COOKGIRl
Categories Citrus
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In large pot of lightly salted boiling water blanch the asparagus spears until green, about 2-3 minutes but no longer. Immediately drain and rinse with cold water to halt the cooking process.
- Peel the oranges and cut up into bite-size segments. Save one half of one orange for juicing and zesting.
- In a non-reactive small bowl, combine the olive oil, vinegar, orange zest and 1 tablespoon of orange juice. Season with salt and pepper. Whisk together and set aside.
- In a large salad bowl combine the cooked asparagus, red onion, orange segments, tomatoes, and lettuce. Just before serving, pour the dressing over the salad and mix gently to coat.
- Add shaved manchego to each salad serving if desired.
- Serve with crusty bread.
Nutrition Facts : Calories 177.4, Fat 9.7, SaturatedFat 1.4, Sodium 21.3, Carbohydrate 22, Fiber 6.7, Sugar 13.8, Protein 4.5
PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS
This corkscrew pasta turns sophisticated with a creamy no-cook sauce. It's a dream to make: Just whisk together goat cheese, pasta water, and butter, and toss with cavatappi and roasted asparagus.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
- While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
- In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.
Nutrition Facts : Calories 550 g, Fat 20 g, Fiber 7 g, Protein 23 g
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- In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the pimientos, tomato, and garlic and cook, stirring occasionally, for 2 minutes.
- Stir in the salt, turmeric, and rice. Add the chicken broth, water, and parsley and bring to a boil. Continue cooking over moderate heat, stirring frequently, until most of the liquid has been absorbed by the rice, about 7 minutes.
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- Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain, rinse under cold water, and drain again.
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