Tag Archive: asparagus


Grilled Aspragus and Peppers

Ingredients:

1/2 lb. asparagus (stalk tips cut off)

2 red bell peppers (sliced thin)

2 orange bell peppers (sliced thin)

2 cloves of garlic (minced)

olive oil

sea salt and black pepper

Directions:

Preheat oven to 350 degrees.

  1. In a large baking pan, coat the bottom with 1 1/2 tbsp. with olive oil.
  2. Layer asparagus and peppers in pan. Scatter garlic on top.
  3. Drizzle a little olive oil on top. Sprinkle with sea salt and black pepper.
  4. Bake in oven for about 10 minutes.
  5. Stir vegetables around. Put back in the oven for another 10 minutes.                               *Vegetables should be tender when done.

IMG_4770

 

Ingredients:

1 lb. medium shrimp (tails removed)

1 lb. small scallops (rinse and drain well on baby towels)

1/2 lb. thin asparagus (stems removed)

2 cups carrots (thinly sliced)

olive oil

3 cloves of garlic (chopped)

sea salt and black pepper

Directions:

1. In a large skillet put 2 tbs. of olive oil and half of the garlic. Sauté garlic for a minute. Add carrots and asparagus. Sprinkle with a pinch of sea salt and black pepper. Cook and stir until tender. (about 5 minutes) Turn off heat.

2. In a separate skillet, put 1 tbs. of olive oil and the rest of the garlic. Sauté for a minute and add shrimp and scallops. Stir and turn frequently. Cook for about 5 minutes. Once cooked, add to vegetables skillet. Raise heat, sprinkle a pinch of sea salt and stir.

Serve hot. Serve as a meal or as mini appetizer or starter before a main course. See photo below.

IMG_4769

IMG_3630

 

Ingredients:
8 chicken cutlet (slices)
2 cups mushrooms (sliced)
1 cup asparagus (ends trimmed)
2 cloves of garlic (chopped)
olive oil
sea salt and pepper
Directions
1. In a large skillet, put 2 tbs. of olive oil. Add garlic and let brown. Add mushrooms and asparagus. Cook for about 5 minutes or until tender. Remove and put to the side.
2. Add an additional tbs. of olive oil. Cook chicken cutlets. Sprinkle with a pinch of sea salt and black pepper.  When cutlets are just about cooked, return mushrooms and asparagus and cook for an additional 2 minutes.
Serve hot.

Gorgonzola Bowtie Chicken

IMG_4356

 

Ingredients:

1 lb. bowtie pasta (or pasta of your choice)

4 chicken cutlets

2 cups mushrooms (sliced)

1 cup peas (drained)

10 stalks of asparagus (chopped) snip off end of stem

1 cup gorgonzola cheese

1 clove of garlic (chopped) *optional

2 tsp. sea salt

1 tsp. black pepper

olive oil

Directions:

1. In a large skillet, put 2 tbsp. of olive oil. Cook cutlets on both sides. (3 min. per side) Make sure chicken is well cooked and put to the side. When cooled, cut into bite size pieces.

2. In the same skillet, add garlic and a tbsp. of olive oil. Brown garlic for a minute and then add mushrooms and asparagus. Cook for about 5 minutes.

3. Add peas, gorgonzola cheese, sea salt and black pepper. Cook for about 3-5 minutes. Cheese should become creamy.

4. Add cooked chicken pieces.  Cook for an additional 2 minutes on a high heat.

5. Pour over pasta and serve.

IMG_4206

 

Ingredients:

1 lb. penne

1/2 lb. asparagus (tough edges cut off)

1 large butter squash (peeled and cut into mini cubes)

olive oil

2 cloves of garlic (chopped)

1 tsp. sea salt

1 tsp. dry parsley

parmesan cheese

Directions:

Preheat oven to 350 degrees.

1. In a large bowl put asparagus and peeled butternut squash. Add 2 tbsp. of olive oil. Sprinkle with seas salt and parsley. Mix well.

2. Pour on to a baking pan. Drizzle a drop more olive oil on top.

3. Bake for about 30-35 minutes. (You want the vegetables to be tender.)

4. Cook pasta to desired taste.

5. In a large skillet, put 2 tbsp. of olive oil. Brown garlic for a minute. Add butternut squash and asparagus. Stir. Add another pinch of sea salt.

6. Drain pasta well. Pour butternut squash and asparagus on top.

Sprinkle with parmesan cheese.

Penne Sausage and Peppers

Image

Ingredients:

1 lb. pasta (your choice of pasta)

1 lb. sweet or hot sausage (sliced into pieces) see photo

3 tbsp. olive oil

1 green bell pepper sliced

1 yellow bell pepper sliced

1/2 cup asparagus (cut into pieces)

1/2 cup sun dried tomatoes in oil (chopped)

1 tsp. sea salt

1/2 tsp. black pepper

Directions:

1. Cook pasta to your desired taste and drain well.

2. In a large skillet put 2 tbs. olive oil. Cook sausage pieces for about 10 minutes. Remove and put to the side.

3. In the same pan, add another tbsp. of olive oil. Cook peppers and asparagus. (about 5 minutes) Add a little extra olive oil if needed.

4. Sprinkle sea salt and pepper. Add  cooked sausages and sun dried tomatoes to the pan.

5. Cook on a high heat (keep stirring) for 3 minutes and pour over pasta.

*Sprinkle with parmesan cheese.

Pasta Shells With Brie and Asparagus

Image

Ingredients:

1 lb. box small pasta shells

1 cup brie cheese (shredded) room temperature

1/2 lb. asparagus ( cut into pieces)

sea salt and black pepper

olive oil

1/4 cup parmesan cheese (optional)

Directions:

1. Trim tough edges of asparagus. Cut remaining part into small pieces.

2. In a large skillet put 1-2 tbsp. olive oil. Sauté asparagus until tender. (Set to the side.)

3. Boil pasta to desire taste. Drain well.

4. In a large bowl, add pasta, brie and asparagus. Sprinkle a pinch of sea salt and black pepper. Add parmesan cheese if you like.

5. Mix well and serve immediately.

Serves 3-4 people.

Balsamic Scallops Over Asparagus

Image

Ingredients:

2 lbs. large scallops

1 lb. asparagus (tough ends trimmed off)

4 cloves of garlic (chopped)

3 tbsp. olive oil

3 tbsp. balsamic vinegar

sea salt and pepper

Directions:

1. In a large Ziploc bag put scallops, olive oil, balsamic vinegar and half of the chopped garlic. Let marinate for at least 2 hours. (Overnight is fine too.)

2. In a large pot of boiling water, boil asparagus for 8-10 minutes. Drain well. Asparagus should be tender. Leave to the side.

3. In a large skillet, put 2 tbs. of olive oil. Add remaining garlic and brown for a minute.

4. Add scallops. Cook on both sides for at least 4-5 minutes. (on each side)

5. Add asparagus during the last two minutes. Sprinkle a pinch of sea salt and black pepper.

Serve scallops on top of asparagus. Serves 4.

Sirloin Steak With Mushrooms and Asparagus

 

 

Image

 

Ingredients:

4 ( 1/2 lb.) pieces of sirloin steak

1 lb. asparagus (ends trimmed off)

1 lb. mushrooms (sliced) *Your choice of mushrooms.

2 cloves of garlic (chopped)

olive oil

sea salt

black pepper

Directions:

1. Boil asparagus in boiling water for about 5 minutes and drain well. 

2. In a large skillet, put 2 tbs. of olive oil. Add garlic and mushroom. Cook until tender. Remove from stove and set to the side with asparagus.

3. In a large skillet, cook steak to desired taste. 2 minutes before done, add asparagus and mushrooms. Sprinkle with sea salt and black pepper. Heat through for 2 more minutes and serve. 

Serve hot.

 

Shrimp and Sausage Over Asparagus

Image

 

Ingredients:

2 lbs. sweet sausage (sliced)

1 lb. medium shrimp (shell removed and cleaned)

1 lb. asparagus ( tough ends trimmed)

1 (12 oz. can) crushed tomatoes

2 cloves of garlic (chopped)

olive oil

1 tsp. sea salt

Directions:

1. In a deep pot, boil asparagus. Boil until tender, about 8 minutes. Drain well and keep warm.

2. In a large skillet, add 3 tbs. of olive oil. Cook sausages for about 10 minutes. Since they are  sliced, they should cook quickly. Pork should be well cooked.

3. When sausage is cooked, add shrimp to the same skillet. Turn shrimp while cooking.

4. After 4 minutes, add crushed tomatoes to the skillet. Add sea salt and stir.

5. Let simmer on a low heat for about 10 minutes.

6. Place asparagus on a plate and top with sausage and shrimp.

Serve hot.