Foodie Friday: Asparagus Dishes
|Rice with Mushroom and Asparagus|
Via Primavera Kitchen
Asparagus is such a delicious and nutritious vegetable. It's a positively succulent and tender delicacy. It also seems to add a bit of elegance to meals! We've found some great asparagus recipes to try out this season. Hope you like them!
Rice with Mushroom and Asparagus
Cook time: 15 mins
Total time: 15 mins
1 tbsp olive oil
2 garlic cloves, minced
2 cups (200g) mushroom, diced
1 cup (94g) asparagus (the spears should be cut at a diagonal in 1 and 2 inch pieces)
2 cups cooked rice
1 tsp fresh parsley, chopped
2 tbsp feta cheese
In a medium-sized skillet, heat olive oil over medium high heat.
Add garlic and cook for about 30 seconds.
Add mushrooms. Cook and stir about 5 minutes or until lightly browned and tender. Don’t cover the skillet or you will steam the mushrooms instead of sauté them.
Add asparagus. Cook and stir about 3 to 4 minutes or until tender-crisp.
Add the rice, salt and pepper. Stir to coat the rice with the mushroom and asparagus.
Cook for about 2-3 minutes.
Garnish with fresh parsley and feta cheese before serving. Enjoy!
|Roasted Asparagus with Garlic and Parmesan |
Via The Farm Girl Gabs
Roasted Asparagus with Garlic and Parmesan
Cook Time: 15 mins
Total Time: 15 mins
1 lb. Jersey Fresh Asparagus
3 TBS. Olive
2 Cloves of Garlic
1/3 Cup of Parmesan Cheese
Salt & Pepper to taste
Preheat oven to 425°.
Wash asparagus thoroughly. Jersey asparagus tends to be a little sandy. To remove sand, soak in cold water for a few minutes so sand the can settle to the bottom of a large mixing bowl.
Use a vegetable peeler to skin outer layer of asparagus.
Spread out on a large baking sheet. Drizzle with olive oil. Crush garlic on top and sprinkle with parmesan cheese. Season with salt and pepper.
Make sure to spread all over asparagus and coat thoroughly.
Bake at 425° for 15-20 minutes.
|Asparagus Gruyere Tart|
Via Hip Foodie Mom
Asparagus Gruyere Tart
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Serves: 6 to 8
2 sheets frozen puff pastry, defrosted
1 to 2 tablespoons honey dijon mustard with balsamic vinegar
7 ounces (about 3 cups) Gruyere cheese, freshly grated
1 1/2 pounds medium asparagus, trimmed*
1 tablespoon extra virgin olive oil
Salt and pepper
Balsamic glaze, when serving
Preheat oven to 400 degrees. Prep a parchment lined baking sheet and place the two puff pastry sheets on the baking sheet, overlapping them just an inch in order to connect them.
Using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to mark a rectangle. Then, using a fork, pierce the dough all around in the center, not the edges. Bake the pastry dough until golden, for about 15 minutes.
Remove the pastry shell from the oven, let it sit for a minute or two and then spread on the honey dijon mustard with balsamic vinegar (or dijon mustard if that's what you have) and then sprinkle on the Gruyere cheese.
*Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange them in a single layer over the Gruyere cheese, alternating ends and tips. Brush with olive oil, and season with salt and pepper. Bake until the spears are tender, for about 20 to 25 minutes. Remove from oven and let cool for a few minutes. Slice and serve with balsamic glaze.