Pasta Shells With Brie and Asparagus

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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.

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Balsamic Scallops Over Asparagus

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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

 

 

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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

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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.

 

Beef Cutlets With Vegetables

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Ingredients:

8 slices of lean beef cutlets (thinly sliced)

2 green peppers (seeds removed and cut into bite size pieces)

1 pound of mushrooms (your choice, sliced)

1 lb. asparagus (ends removed and cut into bite size pieces)

3 cloves of garlic (chopped)

olive oil

salt and pepper

Directions:

1. In a large skillet, add 3 tbs. of olive oil. Brown garlic. Add mushrooms, peppers and asparagus. Add a pinch of salt and pepper. Stir frequently. Drizzle a little more olive oil over vegetables if needed. You don’t want vegetables to burn.

2. Cook vegetables for about 10 minutes until tender. Remove when done and leave to the side.

3. In the same skillet, add 1 tbs. of olive oil. Cook beef cutlets on each side for about 3 minutes each. (depends how you like beef cooked) After cutlets are cooked, add vegetables back to the pan. Sprinkle an additional pinch of salt and pepper and stir. Cook for an additional 3 minutes and serve.

Serve hot. Serves 4 people.

Optional: Beef cutlets can be cut into smaller pieces before cooking. (See photo)