ASPARAGUS AND BROAD BEANS
An easy vegetarian recipe for a quick side dish, made with fresh seasonal asparagus and broad beans.
Provided by delicious. magazine
Categories Healthy salad recipes
Time 20m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Cook the podded broad beans in a large pan of boiling salted water for 2-3 minutes, then use a slotted ›spoon to remove the broad beans, leaving the water in the pan. Refresh in cold water, then squeeze them from their thin skins and set aside.
- Bring the water back up to the boil, then add the asparagus. Cook for 2-3 minutes until just soft, then drain.
- In a bowl, toss together the asparagus, broad beans and the dressing ingredients. Taste, adjust the seasoning and serve warm.
Nutrition Facts : Calories 118kcals, Fat 9.1g (1.3g saturated), Protein 4.5g, Carbohydrate 5g (1.5g sugar), Fiber 5.1g
LEMON-HERB ASPARAGUS CROSTINI
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Toss 1/2 pound asparagus (trimmed and thinly sliced) with 2 tablespoons each lemon juice and chopped basil, 1 tablespoon olive oil, 1/2 teaspoon lemon zest and a pinch each of salt and red pepper flakes. Rub toasted baguette slices with a halved garlic clove. Top with ricotta, the asparagus and chopped chives.
ROASTED ASPARAGUS WITH FETA CHEESE
Provided by Patrick and Gina Neely : Food Network
Time 30m
Yield 12 to 16 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- Divide and toss the asparagus with the olive oil, salt, and pepper, and arrange in a single layer on 2 to 3 separate large rimmed baking sheets.
- Place in the oven and roast until the spears are tender and the tips are turning golden and slightly charred, 10 to 12 minutes.
- Prepare the vinaigrette while the asparagus is roasting. To a bowl, add the Dijon mustard, vinegar, salt, and pepper. Whisk in the olive oil to emulsify. Taste for seasoning and adjust, if necessary.
- Remove the asparagus from the oven and place on a serving platter. Drizzle with the vinaigrette and sprinkle with the feta cheese. Serve warm or at room temperature.
ASPARAGUS, BEAN, AND FETA SALAD
Make and share this Asparagus, Bean, and Feta Salad recipe from Food.com.
Provided by chelseas
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- steam the asparagus, covered, 2 minutes or until crsip-tender. Rinse asparagus with cold water and drain.
- Combine asparagus and next 4 ingredients in a large bowl.
- Combine the juice and remaining ingredients in a small bowl; stir well with a whisk. Pour over asparagus mixture and toss gently to coat.
Nutrition Facts : Calories 155.8, Fat 5.6, SaturatedFat 3.1, Cholesterol 16.7, Sodium 382.6, Carbohydrate 18.6, Fiber 5.9, Sugar 3.1, Protein 10.4
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