Asparagus And Zucchini Crudi Recipes

ASPARAGUS, PEA AND ZUCCHINI SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
• Add the asparagus, peas and zucchini and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir in the basil and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
• Reheat the soup if necessary and adjust the consistency and seasoning with additional water, salt and pepper.
• Serve hot sprinkled with asparagus tips, peas and thyme leaves.

ROASTED ASPARAGUS, ZUCCHINI, AND TOMATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place asparagus in a microwave-safe dish with a splash of water; microwave for 3 to 4 minutes.
• Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic and sea salt.
• Roast in the preheated oven for 5 minutes. Add asparagus and roast until vegetables are tender, 3 to 5 more minutes. Transfer vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.

ASPARAGUS & ZUCCHINI CRUDI

Steps:

• Using vegetable peeler or dusty old mandoline, shave the zucchini into long thin ribbons. Thinly slice the asparagus on a diagonal (bias cut). Toss the slices together and place the salad in a serving bowl. (You can choose to briefly blanch the asparagus, but I like it crudi!).
• In a small bowl, combine the oil, the lemon juice, salt & freshly ground pepper to taste. Stir to combine and drizzle over the vegetables, tossing to coat.
• Garnish with the Pecorino shavings.
• Chill or serve room temperature.
• Preparation time includes 20 minutes hunting for the mandoline.
• You now speak Italian! Cioa!

ASPARAGUS, ZUCCHINI, AND YELLOW PEPPER FRITTATA

Steps:

• 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 tips for garnish.
• 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 tips, if desired.

ASPARAGUS AND ZUCCHINI SAUTé

Steps:

• Cut off stalk ends of asparagus and throw away. Cut off tips and reserve in bowl. Cut the remaining stalk in halves or thirds (your discretion).
• Slice the zucchini in half and then slice up in bite-size chunks.
• Melt the butter in a frying pan.
• Add finely chopped garlic, slice leeks and sauté until browned.
• Add mushrooms to the fry pan and sauté for 3-5 minutes.
• Add asparagus (except for tips) and zucchini to the fry pan.
• Add salt and fresh ground black pepper.
• Cover and simmer until tender; about 10 minutes.
• Add tomatoes and asparagus tips and cook for a further 5 minutes until the tomatoes are cooked but not mushy.
• Garnish with grated fresh parmesan cheese.