Tag: asparagus

Breads, Pasta, Rice, Grains, Eggs, Vegetables and Salads

30 Minute Dinners: Asparagus Carbonara

by Lynda Balslev3 Comments on 30 Minute Dinners: Asparagus Carbonara

Easy Carbonara Pasta with Asparagus
Just do it – in a skillet: Pasta Carbonara with Asparagus.

My favorite cooking vessel is my cast iron skillet: it’s one stop shopping in the kitchen equipment department. Not only is a cast iron skillet handy on the stovetop, you can use it in the oven and even on the grill. Last night I used my skillet to make this simple carbonara pasta dish.

Carbonara is the Italian version of chicken soup – a comforting dish for all ages – which consists of pasta and cured pork (guanciale) or bacon, whisked in a slick sauce of eggs and gads of grated Pecorino cheese. The method is quick. It relies on the heat from the freshly cooked pasta to sufficiently cook the eggs and melt the cheese, while the sauce is vigorously stirred to prevent the eggs from scrambling. From start to finish, this dish can be whipped up in less than 30 minutes.

I often mix in vegetables to my carbonara, which add extra oomph to the dish and allows me to call it a one-dish family meal, replete with the nutrients from the veggies. Peas are a year-round contender, since frozen peas can easily be added to the mix. In the springtime, though, I like to add fresh asparagus.

Asparagus Carbonara

Active Time: 25 minutes
Total Time: 25 minutes
Serves 4

8 ounces thick-cut bacon, cut into 1/2-inch pieces
2 large eggs, room temperature
1 cup finely grated Pecorino Romano cheese, plus more for sprinkling
1 pound orecchiette
3/4 pound thin asparagus, cut into 1-inch pieces
2 cloves garlic, minced
1/2 teaspoon salt (optional)
1/2 teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper

1. Cook the bacon in batches in a large skillet over medium heat until the fat renders and the bacon is crispy. Transfer the bacon to a plate lined with a paper towel. When cool enough to handle, break into small pieces. Pour off all but 2 tablespoons fat from the skillet.
2. Whisk the eggs and cheese in a bowl until blended and set aside.
3. Bring a large pot of salted water to a rolling boil. Add the orecchiette and cook according to the package instructions until al dente; drain.
4. While the pasta is cooking, add the asparagus, garlic, salt, and red pepper flakes to the skillet. Sauté over medium heat until the asparagus are bright and crisp-tender, 2 to 3 minutes.
5. Add the drained pasta to the skillet and stir to combine. Remove the pan from the heat and quickly add the eggs and cheese, stirring constantly to coat the pasta and to prevent the eggs from cooking. Add the bacon to the skillet and stir once more. Serve immediately and garnish with additional grated cheese and freshly ground black pepper.

gluten-free, Legumes, Main Course, Vegetables and Salads, Vegetarian

Black Lentil Salad with Asparagus and Egg

by Lynda Balslev2 Comments on Black Lentil Salad with Asparagus and Egg

black lentils bowl tastefood

Asparagus and egg pair well together – especially in the spring. In this hearty salad, they team up with black lentils. These shiny pellets are nicknamed Beluga lentils because of their resemblance to caviar. Black lentils remain firm when cooked, which makes them a great addition to salads, and their inky dark color provides vivid contrast to bright vegetables. Like brown or green lentils, black lentils are a superb source of iron, fiber, protein, folate and magnesium. Plus, they are easy on the wallet. Not bad for a little legume.

black lentils salad tastefood

Black Lentil Salad with Asparagus and Egg

1 cup black lentils
6 to 8 thin asparagus
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper, plus more for serving
2 cups coarsely chopped greens, such as spinach or arugula
2 spring onions, white and pale green parts thinly sliced
1 small red jalapeño pepper, finely chopped
1/4 cup chopped parsley
2 tablespoons chopped mint
2 hard boiled egg yolks, crumbled

1. Rinse and sift through the lentils for any small stones. Put the lentils in a large saucepan and cover with water by about 2 inches. Bring to a boil over high heat and reduce the heat to medium-low. Partially cover the pan and simmer until the lentils are tender but firm, about 25 minutes. Drain the lentils and rinse under cold water to cool. Transfer to a large bowl.

2. While the lentils are cooking, bring a wide pot of salted water to a rolling boil. Add the asparagus and blanch until they are bright green and crisp-tender, no more than 1 minute. Drain and rinse the asparagus under cold water to stop the cooking process. Cut off and reserve the tips and cut the stalks into 1/2-inch pieces.

3. Whisk the garlic, oil, vinegar, lemon juice, mustard, salt, and black pepper in a small bowl. Pour over the lentils and stir to coat. Add the asparagus tips and stalks, the greens, spring onions, jalapeño, parsley, and mint. Gently stir to combine and taste for seasoning – you might need more salt. If the salad is too dry at this point, drizzle with a little extra oil or a squeeze of lemon.

4. Transfer the salad to a platter or divide among serving plates. Alternatively, arrange over a pile of greens. Garnish with the crumbled egg yolks and black pepper and serve.

Eggs, gluten-free, Main Course, salad, side dish, Vegetables and Salads

Easter Brunch: Asparagus, Prosciutto, Egg Mimosa Salad

by Lynda Balslev6 Comments on Easter Brunch: Asparagus, Prosciutto, Egg Mimosa Salad

Asparagus salad tastefood

Have you been tasked with bringing a spring-y platter of food to feed a crowd for Easter brunch this weekend? I made this sunny salad for an Easter brunch last year. It’s a lovely way to serve asparagus; and prosciutto; and egg. There is not much else you need to add to this trio except a few squirts of fresh lemon and a splash of olive oil to coat and glisten. If you can get your hands on a bunch of baby greens, then use them as a bed for the asparagus to absorb the oil and lemony goodness. And if you have a few baby herbs unfurling their leaves in your garden, by all means, add them to the plate.

Roasted Asparagus Salad with Crispy Prosciutto and Egg
Serves 6 to 8

1 pound asparagus, woody ends trimmed
Extra-virgin olive oil
Salt
Freshly ground black pepper
Juice of 1/2 lemon
2 ounces prosciutto
2 hard cooked eggs
4 ounces mixed baby greens (such as kale, arugula, mizuna, spinach)

Heat the oven to 375°F. Spread the asparagus on a rimmed baking sheet. Drizzle a little olive oil over the asparagus and turn to coat. Season with salt and pepper. Roast in the oven until the asparagus are bright green and crisp tender, 10 to 12 minutes, depending on the thickness of the stalks. They should be crisp tender and not too floppy (unless you like them that way; then cook a bit longer). Remove from the oven and transfer to a plate to cool. Keep the oven on.

Arrange the prosciutto on a baking sheet lined with parchment. Bake in the oven until shriveled and firm to the touch, about 15 minutes. Remove from the oven and cool to the touch. The prosciutto will continue to harden as it cools. When cool enough to handle, break into shards.

Spread the greens on a serving platter. Arrange the asparagus over the greens. Squeeze the juice of the lemon over the asparagus and greens and drizzle with a little oil. Grate the eggs over the asparagus, then sprinkle the prosciutto shards over the salad. Garnish with fresh black pepper. If you have any fresh herbs in the garden, such as parsley, chervil or mint, feel free to tear a few leaves and scatter over the salad as well.

Breads, Pasta, Rice, Grains, Main Course, Vegetables and Salads

Asparagus Carbonara

by Lynda Balslev5 Comments on Asparagus Carbonara

Asparagus Carbonara TasteFood

Just grill it – in a skillet. My favorite cooking vessel is my cast iron skillet. Not only is it versatile in the kitchen, it’s handy on the grill. When it’s too hot to cook in the kitchen, I move outdoors and use my grill as an oven and a stovetop, and my cast iron skillet becomes a grill pan. Last night I made a simple carbonara pasta dish on the grill. Carbonara is the Italian version of chicken soup – a supremely comforting meal for all ages – consisting of pasta and bacon whisked with a slick sauce of eggs and cheese. It’s a family favorite year round, which I like to lighten up with seasonal vegetables.

If you use a gas grill, prepare the grill for direct cooking over medium heat. The pasta may be boiled on the grill in a grill-proof pot (most are), and the bacon and asparagus may be prepared in a cast iron skillet. Alternatively, use your stove!

Asparagus Carbonara
Serves 4

The heat from the pasta will cook the eggs when mixing. Be sure to do this away from the direct heat to prevent the eggs from scrambling.

8 ounces thick-cut bacon, cut into 1/2-inch pieces
2 large eggs
1 cup finely grated Pecorino Romano cheese, plus more for sprinkling
1 pound orecchiette
3/4 pound thin asparagus, cut into 1-inch pieces
2 cloves garlic, minced
1/2 teaspoon salt (optional)
1/2 teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper

1. Cook the bacon in batches in a large skillet (or on a griddle) over medium heat until the fat renders and the bacon is crispy. Transfer the bacon to a plate lined with a paper towel. When cool enough to handle, break into small pieces. Pour off all but 2 tablespoons fat from the skillet.
2. Whisk the eggs and cheese in a bowl until smooth; set aside.
3. Bring a large pot of salted water to a rolling boil. Add the orecchiette and cook until al dente; drain.
4. While the pasta is cooking, add the asparagus, garlic, salt, and red pepper flakes to the skillet. Saute over medium heat until the asparagus are bright and crisp-tender, 2 to 3 minutes. Add the orecchiette and stir to combine. Remove the pan from the heat and quickly add the eggs and cheese, stirring constantly to coat the pasta and to prevent the eggs from cooking. Add the bacon to the skillet and stir once more.
5. Serve immediately garnished with black pepper and grated cheese.

gluten-free, side dish, spring, Vegetables and Salads

Roasted Asparagus Salad with Crispy Prosciutto and Egg

by Lynda Balslev11 Comments on Roasted Asparagus Salad with Crispy Prosciutto and Egg

Asparagus salad tastefood

I made this salad for an Easter brunch last weekend. It’s a lovely way to serve asparagus; and prosciutto; and egg. There is not much else you need to add to this trio except a squeeze of lemon and a good splash of olive oil. If you can get your hands on a bunch of baby greens, then use them as a bed for the asparagus to absorb the oil and lemon.

Roasted Asparagus Salad with Crispy Prosciutto and Egg
Serves 6 to 8

1 pound asparagus, woody ends trimmed
Extra-virgin olive oil
Salt
Freshly ground black pepper
Juice of 1/2 lemon
2 ounces prosciutto
2 hard cooked eggs
3 ounces mixed baby greens (such as kale, arugula, mizuna, spinach)

Heat the oven to 375°F. Spread the asparagus on a rimmed baking sheet. Drizzle a little olive oil over the asparagus and turn to coat. Season with salt and pepper. Roast in the oven until the asparagus are bright green and crisp tender, 10 to 12 minutes, depending on thickness of the stalks. They should be crisp tender and not too floppy (unless you like them that way; then cook a bit longer). Remove from the oven and transfer to a plate to cool. Keep the oven on.

Arrange the prosciutto on a baking sheet lined with parchment. Bake until shriveled and firm to the touch, about 15 minutes. Remove from the oven and cool to the touch. The prosciutto will continue to harden as it cools. When cool enough to handle, break into shards.

Spread the greens on a serving platter. Arrange the asparagus over the greens. Squeeze the juice of the lemon over the asparagus and greens. Grate the egg over the asparagus, then sprinkle the prosciutto shards over the salad. Garnish with black pepper.

gluten-free, Legumes, Main Course, side dish, Vegetables and Salads, Vegetarian

Black Lentil Salad with Asparagus, Kale and Egg

by Lynda Balslev11 Comments on Black Lentil Salad with Asparagus, Kale and Egg

black lentils bowl tastefood

Black lentils are the star of this salad. These tiny pellets are nicknamed Beluga lentils since they resemble caviar. They remain firm when cooked, which makes them a great addition to salads, and their shiny blackness provides vivid contrast to colorful vegetables. Like their brown or green brethren, black lentils are a superb source of iron, fiber, protein, folate and magnesium. Plus, they are easy on the wallet. Not bad for a little legume.

black lentils salad tastefood

Black Lentil Salad with Asparagus and Egg

1 cup black lentils
6 to 8 thin asparagus
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper, plus more for serving
2 cups coarsely chopped greens, such as spinach or arugula
2 spring onions, white and pale green parts thinly sliced
1 small red jalapeño pepper, finely chopped
1/4 cup chopped parsley
2 tablespoons chopped mint
2 hard boiled egg yolks, crumbled

1. Rinse and sift through the lentils for any small stones. Put the lentils in a large saucepan and cover with water by about 2 inches. Bring to a boil over high heat and reduce the heat to medium-low. Partially cover the pan and simmer until the lentils are tender but firm, about 25 minutes. Drain the lentils and rinse under cold water to cool. Transfer to a large bowl.

2. While the lentils are cooking, bring a wide pot of salted water to a rolling boil. Add the asparagus and blanch until they are bright green and crisp-tender, no more than 1 minute. Drain and rinse the asparagus under cold water to stop the cooking process. Cut off and reserve the tips and cut the stalks into 1/2-inch pieces.

3. Whisk the garlic, oil, vinegar, lemon juice, mustard, salt, and black pepper in a small bowl. Pour over the lentils and stir to coat. Add the asparagus tips and stalks, the greens, spring onions, jalapeño, parsley, and mint. Gently stir to combine and taste for seasoning – you might need more salt. If the salad is too dry at this point, drizzle with a little extra oil or a squeeze of lemon.

4. Transfer the salad to a platter or divide among serving plates. Alternatively, arrange over a pile of greens. Garnish with the crumbled egg yolks and black pepper and serve.

Pasta, Vegetables and Salads

Fregola Sarda with Asparagus, Pecorino and Lemon

by Lynda Balslev10 Comments on Fregola Sarda with Asparagus, Pecorino and Lemon

fregola tastefood

Have you ever tried Fregola Sarda? You should. Fregola is a semolina pasta hailing from Sardinia, Italy. What distinguishes fregola is its shape and flavor. The pasta are rolled balls which are sun-dried and toasted, similar to pearl or Israeli couscous. Their unique shape and texture lend well to soups and salads. I find their nuttiness so addictive and satisfying, I like to keep my preparations simple to allow their toasty flavor to shine through. This dish is light and bright, inspired by the fresh asparagus and lemons in season now at the farmers markets.

Fregola Sarda with Asparagus, Pecorino and Lemon
Serves 4

1 pound fregola
Extra-virgin olive oil
1 teaspoon finely grated lemon zest
Salt
1/2 pound thin asparagus
1 medium shallot, finely chopped
1 garlic clove, minced
1/4 teaspoon red chili flakes
Freshly ground black pepper
1/4 cup chicken stock
1/4 cup finely grated Pecorino cheese
1 teaspoon freshly ground black pepper

Bring a large pot of salted water to a rolling boil. Add the fregola and cook until al dente, about 10 minutes or per package instructions. Drain and transfer to a large bowl. Add 1 tablespoon olive oil, the lemon zest and 1/2 teaspoon salt and toss to coat.
Cut the stalks of the asparagus into 1/2-inch pieces while keeping the tips intact. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and saute until softened, about 2 minutes.  Add the garlic and chili flakes and saute until fragrant, about 30 seconds. Add the asparagus stalks and tips. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Saute until asparagus brightens in color, about 2 minutes. Add the chicken stock and continue to cook, stirring occasionally, until asparagus are crisp tender and most of the liquid has evaporated. Remove from heat and add to the fregola. Add the Pecorino and toss to combine. If the fregola are too sticky, add 1 tablespoon olive oil. Serve warm with additional black pepper.

Breads, Pasta, Rice, Grains, Breakfast, Cooking for Your Health, Eggs, France, gluten-free, Main Course, side dish, Vegetables and Salads, Vegetarian

Cooking for your Health: Asparagus Mimosa with Quinoa

by Lynda Balslev18 Comments on Cooking for your Health: Asparagus Mimosa with Quinoa

Asparagus mimosa tastefood

~ Asparagus, Quinoa, Egg, Lemon, Mint, Olive Oil ~

As you can see, this is not a crazy savory cocktail to be confused with the brunch-friendly champagne and orange juice beverage. Mimosa in French culinary terms refers to finely grated or seived hard-cooked eggs frequently used to dust salads and vegetables or as a component of deviled eggs. You might understand why the eloquent-minded Français would prefer the term “mimosa” for such a preparation. Not only is it poetic and mellifluous, it’s also apt: the crumbled canary yellow yolk of the egg resembles the brilliant mimosa flower which blooms in early Spring. Spring is also the time for asparagus, and asparagus dusted with mimosa is a popular and elegant preparation. I took this recipe one step further and turned it into a healthy yet light main dish, serving the asparagus on a bed of nutrient- rich quinoa tossed with olive oil, lemon and mint. I dare say it would make a wonderful addition to any brunch menu – accompanied by champagne and orange juice (naturally).

Asparagus Mimosa with Quinoa
Serves 3 to 4

1 cup red quinoa
Salt
Extra-virgin olive oil
1 pound thin asparagus, woody ends trimmed
Juice and zest of 1/2 lemon
2 to 3 tablespoons finely chopped fresh mint
1 large egg, hardboiled
Sea salt flakes

Place quinoa, 2 cups water and 1 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to medium-low. Simmer until the quinoa grains are tender and release their white “tail”. Drain and transfer to a bowl. Add 1 tablespoon olive oil and toss to coat. Set aside to cool slightly.

Heat oven broiler. Arrange asparagus in one layer on a rimmed baking tray. Drizzle with olive oil and lightly season with salt. Turn to coat. Broil on the top shelf until crisp tender, 2 to 3 minutes, shaking the pan once.

Add 1 tablespoon mint and 1 teaspoon lemon zest to the quinoa. Stir to combine. Spoon the quinoa onto a serving plate. Place the asparagus on top of the quinoa. Squeeze the juice of 1/2 lemon over the asparagus and quinoa. Press the egg through a sieve with medium-sized holes over the asparagus. Sprinkle with sea salt flakes, additional mint and lemon zest. Serve warm or at room temperature.

Breads, Pasta, Rice, Grains, Italy, Main Course, Pasta, side dish, Vegetables and Salads, Vegetarian

Fregola Sarda with Asparagus and Lemon

by Lynda Balslev28 Comments on Fregola Sarda with Asparagus and Lemon

fregola tastefood

If you have never tried Fregola Sarda, then you should. Fregola (also known as fregula) is a semolina pasta hailing from Sardinia, Italy. It’s quite similar to pearl couscous which is made of wheat. It consists of tiny rolled balls which have been sun-dried then toasted, lending a satisfying and unique nutty flavor and mottled texture. Fregola is delicious on its own, served simply with olive oil, sea salt and a dusting of cheese, in  soups, or combined with vegetables and fresh herbs as a side dish or light meal.

Fregola Sarda with Asparagus and Lemon

Serves 4

1 pound fregola
Extra-virgin olive oil
1 teaspoon finely grated lemon zest
Salt
1/2 pound thin asparagus
1 medium shallot, finely chopped
1 garlic clove, minced
1/4 teaspoon red chili flakes
Freshly ground black pepper
1/4 cup chicken stock
1/4 cup finely grated Pecorino cheese
1 teaspoon freshly ground black pepper

Bring a large pot of salted water to a rolling boil. Add the fregola and cook until al dente, about 10 minutes or per package instructions. Drain and transfer to a large bowl. Add 1 tablespoon olive oil, the lemon zest and 1/2 teaspoon salt and toss to coat.
Cut the stalks of the asparagus into 1/2-inch pieces while keeping the tips intact. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and saute until softened, about 2 minutes.  Add the garlic and chili flakes and saute until fragrant, about 30 seconds. Add the asparagus stalks and tips. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Saute until asparagus brightens in color, about 2 minutes. Add the chicken stock and continue to cook, stirring occasionally, until asparagus are crisp tender and most of the liquid has evaporated. Remove from heat and add to the fregola. Add the Pecorino and toss to combine. If the fregola are too sticky, add 1 tablespoon olive oil. Serve warm with additional black pepper. 

Appetizers, gluten-free, Vegetables and Salads

Roasted Asparagus and Prosciutto Spears

by Lynda Balslev4 Comments on Roasted Asparagus and Prosciutto Spears

If you are looking for a too-easy-to-believe appetizer, then this recipe is the one. Requiring merely 3 ingredients, an oven and less than half an hour to prepare, the finger-licking results belie the ease. This recipe takes advantage of spring’s tender asparagus and salty prosciutto, which is always in season in our home. Baking crisps and coaxes the salt from the ham, while olive oil lightly naps the spears. Be sure to eat these warm straight from the oven – with your fingers.

Roasted Asparagus and Prosciutto Spears
Makes 12

12 asparagus, medium thickness
6 prosciutto slices, halved lengthwise
Extra-virgin olive oil
1/2 Lemon (ok, that’s a 4th ingredient, but it’s optional)

Preheat oven to 375 F. (190 C.)
Snap off the woody stems of the asparagus and trim the bottoms with a knife. Wrap a slice of prosciutto diagonally around the asparagus stalks, leaving the tips and base exposed. Brush the exposed bits of the asparagus with olive oil. Arrange on a baking tray. Roast until the asparagus tips are tinged brown and the prosciutto is crispy,  about 15 minutes. Remove from oven and arrange on a plate. Drizzle with a little lemon juice, if desired.