ROASTED ASPARAGUS AND MUSHROOMS
I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??
Provided by leo67
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g
ASPARAGUS CARBONARA
When spring arrives and asparagus is in abundance, be sure to include some in this lighter, fresher version of carbonara.
Provided by lutzflcat
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat a large skillet over medium-low heat and cook bacon until browned, stirring occasionally, 5 to 6 minutes. Transfer bacon to a paper-towel lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.
- Add asparagus to the skillet and cook in the bacon fat until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with the bacon.
- Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl.
- Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.
- Turn off heat, pour in half-and-half, and stir well. Mix in bacon and asparagus. Garnish with reserved Parmesan cheese and chopped parsley. Serve immediately.
Nutrition Facts : Calories 371.9 calories, Carbohydrate 47.2 g, Cholesterol 172.7 mg, Fat 11 g, Fiber 3 g, Protein 20.4 g, SaturatedFat 4.4 g, Sodium 433.6 mg, Sugar 4.1 g
ASPARAGUS FETTUCCINE CARBONARA
Shaved asparagus lends a bright dimension to this fast and easy weeknight classic. The thin green ribbons meld effortlessly with the fettuccine and add a pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside.
- Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside.
- Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain.
- Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon.
- Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 1 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired.
ROASTED MUSHROOM AND ASPARAGUS PLATTER
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Place mushrooms and 1/4 tablespoon olive oil in a bowl.
- Sprinkle w/ salt and pepper and oregano and toss to distribute oil and seasonings. Turn out into a rimmed baking sheet and set aside.
- Toss asparagus in remaining olive oil. Season with salt and pepper, place asparagus on another baking sheet.
- Place both baking sheets in oven and roast until asparagus is tender (10-15 minutes depending on thickness) and mushrooms are tender and golden (approximately 20 minutes).
- Remove from oven and arrange on platter. Serve hot or at room temperature.
ROASTED ASPARAGUS & MUSHROOMS
Make and share this Roasted Asparagus & Mushrooms recipe from Food.com.
Provided by CookingONTheSide
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees F.
- Arrange asparagus and mushrooms on aluminum foil-lined 15x10x1-inch jelly roll pan.
- Sprinkle garlic, salt and pepper on top.
- Drizzle melted butter over vegetables.
- Bake, stirring occasionally, for 15-20 minutes or until vegetables are tender and lightly browned.
- Serve immediately.
BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS
Make and share this Buttery Pan Roasted Mushrooms and Asparagus recipe from Food.com.
Provided by akgrown
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
- Add mushrooms and cook until they start to brown, stirring often.
- Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.
Nutrition Facts : Calories 201, Fat 17.8, SaturatedFat 11, Cholesterol 45.8, Sodium 174.3, Carbohydrate 8.9, Fiber 3.5, Sugar 3.5, Protein 5.2
ROASTED ASPARAGUS WITH MUSHROOMS
Make and share this Roasted Asparagus with Mushrooms recipe from Food.com.
Provided by Bev I Am
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425*.
- In a non-stick baking baking sheet with sides, toss the asparagus and mushrooms with the oil and season with salt and pepper.
- Spread the vegetables in a single layer.
- Roast for 10 minutes or until the vegetables are tender and browned, turning once or twice.
- Place vegetables on a serving platter.
- Sprinkle vegetables with vinegar and toss gently to combine.
- Season with additional salt and pepper as desired.
- Serve warm or at room temperature.
- Makes 4 servings.
Nutrition Facts : Calories 105.7, Fat 7.3, SaturatedFat 1, Sodium 23.4, Carbohydrate 8.1, Fiber 3.4, Sugar 3.4, Protein 5.2
BEST EVER ROASTED ASPARAGUS WITH MUSHROOMS
This is an easy dish I literally threw together for dinner one night. It's deliciously simple! I have indicated this recipe serves 2-4 people. That is because DH and I really enjoy asparagus and prefer large portions of the vegetable. Please feel free to decrease your portion size to serve more people if desired.
Provided by MarthaStewartWanabe
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Place prepared asparagus spears and mushrooms in a shallow roasting dish.
- Drizzle with olive oil. Sprinkle with salt, pepper and garlic powder. Toss with hands to coat thoroughly.
- Roast for 25-30 minutes or until asparagus is crisp-tender.
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