Archive for the ‘Asparagus Recipes’ Category

Alfredo Veggie Lasagne

Saturday, May 23rd, 2009

I love to serve Italian for company.  It makes such a hearty, warm, satisfying meal that creates a mood of comfort and conversation.  This is a good one for that… it’s hard to go wrong with alfredo lasagne (of course, check w/your guests for lacto-issues first!).

- 12 lasagne noodles, cooked to package directions.
- 2 medium sized zucchini, washed, trimmed, and sliced.  I like to halve lentghtwise, then slice into 1/4″ thick bite sized slices.
- 2 medium sized summer squash, prepared same as zucchini.
- 2 cups shredded motzerella cheese
- 2 tbsp parsley flakes
- 2 tspn dried oregano
- one carton ricotta cheeese (mix with 1 tbsp parsley flakes)

Make alfredo sauce:
1 stick unsalted butter, melted)
3 cloves fresh crushed, diced garlic (I LOVE garlic though… use your own judgement on quantity for your tastes.)
1 large onion, diced

Saute garlic and onion in butter over medium heat until just tender.

Add 1 cup of heavy cream, and 1 cup of parmesan (or romano, or mixed) freshly grated cheese.  Add parsley and oregano, and salt/pepper to taste.  Turn heat to low and stir until melted and blended.  Remove from heat.

Grease your lasagne pan, and place a single layer of the noodles, then a layer of ricotta, then zucchini, then alfredo, then noodles, then ricotta, then squash, then alfredo… continue until out of ingredients, or out of space in the pan.   Top with shredded motzerella.

Bake for 45 minutes at 350 degrees.  Remove from heat and let stand for 15 minutes before cutting and serving.

Use any extra ingredients for an impromptu pasta meal another day!

***Also, for a little variety, try a version using sauteed asparagus, onions, and mushrooms!  Or, broccoli and carrots.  Or sun dried tomatoes, peppers and black olives.  Or Spinach/Other Greens and mushrooms.  Use your imagination for a creative, beautiful, and tasty meal option!  :)

*** Remember, while there’s nothing like freshly made italian food…  the flavors only get even better after they sit for a day.  The flavors meld and strengthen… so go aheaad and make extra and enjoy it as leftovers!

Grilled Asparagus (Recipe from Carol)

Sunday, April 19th, 2009

We just tried grilling asparagus, and liked it.
Preheat a grill. Place asparagus on a plate. Drizzle oil over the asparagus and turn spears until coated. Sprinkle with salt and turn again.
Grill asparagus in a grilling mesh basket for 5 minutes over a hot grill. Each minute or so roll each spear 1/4 turn. It should begin to brown in spots (indicating that the natural sugars are carmelizing) but should not be allowed to char. Serve immediately.

Twice Baked Potatoes Recipe

Tuesday, April 7th, 2009

This one always impresses guests.  You can make these ahead of time too, leaving the final baking for the last minute.

4 large baking potatoes, scrubbed
4 strips of bacon
1 cup water
12 thin asparagus spears, washed and trimed
1 medium onion, diced finely
2 cloves garlic, diced finely
1/2 cup heavy cream
2 tbsp butter (at room temp)
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1/2 cup grated cheddar
2 tbsp chopped fresh chives

Preheat your oven to 350 degrees (F).  Prick the potatoes a couple of times with a fork, rub with butter to keep skins from drying out.  Place potatoes in the center of the oven and bake until soft (about an hour and 15 min).  Remove from oven and cool. Turn the oven  up to 375 degrees.

Heat a large skillet over medium heat.   Fry bacon until crisp.  Drain the bacon on a plate lined with paper towels, crumble bacon and set aside.  Saute onion and garlic in skillet until tender.

In fresh skillet, add water and bring to boil over high heat.  Add asparagus.  Cover and cook for 3 minutes.  The spears should be slightly tender and still crisp.  Drain & run cold water over them to stop them from cooking any further.  Cut spears into 1/2″ pieces and set aside.  (Leave 8 spears whole though).

Slice the top 3rd off each potato (lengthwise).  Scoop out the insides of the potato, leaving about 1/8″ of potato against the skin (or you’ll have a weak shell).  Place potato insides in a bowl.  Scoop out the insides from the “tops” too and place in bowl.

Mix the butter and cream into the bowl with the potatoes, and mash together with the potatoes until creamy.  Mix in the sautee’d onions and garlic, paprika, salt and pepper.  Gently mix in the asparagus spear sections and most of the crumbled bacon (leaving a little for garnish).

Place the potato skin shells in a baking dish.  Fill halfway with potato mixture.  Lay two asparagus spears decoratively across each potato and mound the remaining potato mixture on top.  (Spears should stick out of each end.)  Sprinkle with remaining bacon crumbles, chives and cheese.

Bake for 15 minutes, or until cheese is melted.

NOTE: you can vary the dish by changing the type of cheese… try some specialty cheeses!  Or, even try mixing in other garden vegetables and mushrooms instead of the asparagus.

Cream of Vegetable Soup Recipe

Sunday, March 15th, 2009

This recipe works for most vegetables – although I don’t recommend it for members of the cabbage family.  My favorites:  peas, celery, spinach, asparagus, mushrooms

Ingredients:

3 tbsp butter
2 tbsp flour
1 tsp salt
1/8 tsp pepper
4 cups milk (or dilute with up to 2 cups of vegetable/chicken broth)
1 cup cooked pureed vegetables (of your choice)

Melt butter.  Blend in flour, salt and pepper.  Stir until well mixed.  Remove from heat and blend in liquid ingredients.  Bring to a boil and boil for 1 minute, stirring constantly.  Then add the pureed vegetables.  Cook for 10  minutes over low heat, stirring frequently.