This is another one I found on Annie's Eats while playing around on her blog last week. I have really been trying to like tomatoes lately. I knew I would be successful if I paired them with asparagus and feta cheese! Not only is this side dish fresh and flavorful, but its so pretty to look at. I love the way the colors really pop on your plate. Giada from the Food Network says you always eat with your eyes first, and I couldn't agree more. I think that the plating of your food is almost as important as how it tastes. That's why I love going out to eat at pricey restaurants. They always plate your food like an art masterpiece! With this side dish, you can plate yours at home for a lot less than going out to a white tablecloth restaurant. Fix your asparagus however you'd like. Steam, grill, broil. However. Its all going to be delicious when topped with tomatoes and feta!
1 bunch asparagus
1 tablespoon olive oil
1 shallot, finely chopped (onion can be a substitute)
2-3 vine ripened tomatoes, seeded and diced
3 oz. crumbled feta cheese
salt and pepper
Preheat the oven to 450 degrees. Snap off the tough ends of the asparagus stems. Drizzle the asparagus with a little olive oil and season with salt and pepper. Lay in a single layer in a baking pan. Roast in the oven for approximately 10 minutes or until crisp-tender. Remove from oven and set aside.
Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Saute the shallot or onion until tender, about 3-4 minutes. Add the diced tomatoes to the pan and cook 2-3 minutes, just to warm and wilt very slightly (I used halved grape tomatoes). Remove the mixture from the heat, stir in the feta, and season with salt and pepper to taste.
Place the warm asparagus on a serving platter (or individual plates) and top with the tomato-feta mixture. Serve immediately.
Enjoy!
(adapted from Annie's Eats)
This is another brunch recipe that's quick and easy. Its prepared the night before and stuffed in the fridge overnight. English muffins always go on sale in the grocery stores. This is the time of year for asparagus and if you have leftover Easter ham try it out on this (that is, of course, if you didn't make this for Easter!) I roasted my asparagus to get the most flavor out of it. Trim off the tough ends, toss with olive oil and salt and pepper, and roast in a 425 degree oven for about 10 minutes. If you like asparagus, try it out in a dish like this!
4 English Muffins, torn into bite size pieces (4 cups)
2 cups cubed cooked ham (10 oz)
2 cups cut up fresh cooked asparagus (I roasted mine)
4 oz. shredded Swiss Cheese (I used Mozzarella)
4 eggs, beaten
1/4 cup sour cream
1-1/4 cups milk
2 tablespoons finely chopped onion (I omitted this)
1 tablespoon Dijon-style mustard (I omitted this)
In greased 2-qt casserole square baking dish spread half the muffin pieces. Top with ham, asparagus, and cheese. Top with remaining muffin pieces.
In bowl, whisk together eggs and sour cream. Stir in milk, onion, mustard and salt and pepper. Pour over layers in dish. Cover and chill for 2-24 hours (I did mine overnight).
Bake, uncovered in a 325 oven (mine was set to 350. If you do this watch the baking time) for 60-65 minutes or until internal temperature reads 170 (I see if its golden and it its set in the center). Let stand 10 minutes before serving.
Enjoy!
(adapted from Better Homes & Gardens)
This is going to be my lunch all week! Publix had asparagus "on sale" this week. Its still not a great price, but I couldn't wait any longer to post this recipe. I first made this Easter last year. Its a Southern Living recipe, so I knew I wouldn't be disappointed. Its great as is, or you could add chicken and bulk it up as a main course. Leftovers are even great cold eaten more as a pasta salad. And did I mention that it cooks in about 15 minutes. That's right. Quick, easy and delicious!
1 box penne pasta
1 bunch fresh asparagus
2 tablespoons olive oil
1 red bell pepper, chopped
1 garlic clove, mined
1 cup chicken broth
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup parmesan cheese
2 tablespoons butter
1 cup pecan halves
Prepare pasta according to package directions; rinse and drain (I forgot to rinse).
Snap off tough ends of asparagus, and cut into thirds. Saute asparagus in a hot oil in a large skillet over medium heat for 4 minutes. Stir in red bell pepper and garlic; cook, stirring occasionally, 2 minutes. Stir in chicken broth. Bring to a boil. Reduce heat and simmer 2 minutes or until asparagus is crisp-tender. Stir in salt and pepper.
Toss together pasta, asparagus mixture, parmesan cheese and pecans. Garnish with additional cheese and pecans, if desired.
Enjoy!
(adapted from Southern Living)
