Tater And Asparagus Toss Recipes

SKILLET CORN AND POTATO TOSS

Steps:

• 1. Heat oil in a large skillet over medium-high heat. Cook onions and peppers 7-8 minutes or until beginning to richly brown on edges, stirring occasionally.
• 2. Stir in the potatoes and corn, cook 3 minutes to heat through. Remove from heat, cover and let stand 3 minutes to absorb flavors. Stir before serving. Salt and pepper to taste, if desired.

BEEF & ASPARAGUS PASTA TOSS

Steps:

• Cook pasta in salted boiling water 10 minutes or until almost tender. Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender. Drain well.
• Meanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings.
• Heat oil in same skillet over medium heat until hot. Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently. Remove from heat. Add beef; toss to mix. Season with salt and pepper, as desired.
• Combine beef mixture with pasta and asparagus in large bowl; toss well. Sprinkle with cheese, if desired.

ASPARAGUS TACOS

Steps:

• Toss 1 pound asparagus (trimmed and halved crosswise) with 2 sliced poblano peppers, 2 tablespoons vegetable oil and 3/4 teaspoon each ground cumin and coriander; season with salt. Spread on a baking sheet and broil, stirring, until charred, 8 to 10 minutes. Serve in warm tortillas with cotija cheese and salsa verde.

CREAMY ASPARAGUS ON TOAST

Steps:

• In a large skillet, bring 1/2 in of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain. Transfer to a greased 11x7-in. baking dish. Arrange eggs over the top. , In a large saucepan, melt 1/4 cup of butter; gradually stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Pour over eggs. , In a small skillet, melt the remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 375° for 15 minutes or until lightly browned. Serve with toast.

AIR FRYER ASPARAGUS TOTS

Steps:

• Bring a pot of salted water to a boil over medium-high heat. Boil asparagus for 5 minutes. Drain in a colander and let cool until easily handled, about 5 minutes.
• Combine asparagus, breadcrumbs, and Parmesan cheese in a large bowl. Knead mixture with your hands until it is the consistency of dough. Form 1 tablespoon of the mixture into a tot. Place on a plate. Repeat with the remaining mixture. Freeze tots for 30 minutes.
• Preheat the air fryer to 400 degrees F (200 degrees C).
• Spray the basket of the air fryer with nonstick cooking spray. Place tots in the basket and spray the tops with cooking spray. Fry for 10 minutes, shaking halfway through the cook time.

TUSCAN-STYLE ROASTED ASPARAGUS

Steps:

• Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.