Asparagus Grape Tomatoes Portobello Mushrooms And Sliced Almond With Whole Wheat Rotini Recipes

ROASTED ASPARAGUS AND MUSHROOMS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
• Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

ASPARAGUS WITH TOMATOES

Steps:

• Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
• In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.

ASPARAGUS WITH SLICED ALMONDS AND PARMESAN CHEESE

Steps:

• Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.

ASPARAGUS WITH ALMONDS

Steps:

• In a large skillet, saute almonds in 1 teaspoon of oil until lightly browned; remove and set aside. In the same skillet, saute asparagus in the remaining oil for 1 minute. Add the water, sugar, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until asparagus is tender. Drain. Sprinkle with lemon juice; top with almonds.

ASPARAGUS, GRAPE TOMATOES, PORTOBELLO MUSHROOMS AND SLICED ALMOND WITH WHOLE WHEAT ROTINI

Steps:

• Bring large pot of water to a boil for cooking the pasta. While waiting for the water to boil, halve grape tomatoes and chop basil. Mix together in a small bowl, adding two tablespoons (25 mL) of extra virgin olive oil. Set aside. Dice onion and chop mushrooms. Chop asparagus into 1 inch pieces (2.5 cm). Discard the coarse woody ends of asparagus stalks. Crush garlic and mince ginger. Add Rotini to boiling water. Follow package directions for doneness. Most whole wheat Rotini requires about 12 to 13 minutes of cooking time. While the pasta is cooking, in another saucepan sauté onions in 1/4 cup (50 mL) of extra virgin olive oil for one to two minutes at medium heat. Add the mushrooms, asparagus, almonds, pepper and crushed red pepper to the saucepan. Sauté for about six minutes or until the asparagus is tender yet crisp. Add garlic and ginger to saucepan and sauté for another one to two minutes. Be careful not to let the garlic burn. When the pasta is cooked, drain the water and add pasta back into the large pot. Add bowl containing grape tomatoes mixture along with the sautéed vegetables and almonds. Mix all ingredients together gently. Serve topped with Parmesan cheese. Serves 6 people Serving size: 2 cups (500 mL)

ASPARAGUS-STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Gently gut gills from mushroom caps with a spoon and cut off stems; rinse each cap thoroughly under cold water and pat tops dry with paper towel. Coarsely chop stems and set aside. Brush 2 teaspoons of the oil over mushroom caps; place oiled sides down on a 15"x10" jelly roll pan or baking sheet.
• Heat remaining 1 tablespoon oil in a non-stick skillet over medium-high heat. Add asparagus, shallots, garlic and chopped mushroom stems. Cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
• Remove from heat; stir in tomato, salt and pepper. Spoon mixture into mushroom caps. Combine bread crumbs and cheese; sprinkle evenly over mushrooms. Sprinkle parsley flakes and a bit of olive oil over bread crumbs. Bake 10 to 12 minutes or until hot and crumbs are golden brown.