Search Results (662 found)
www.simplyrecipes.com
This Ham and Asparagus Quiche is terrific for a springtime brunch, Easter dinner, or even just a weeknight meal. Make it up to three days ahead and serve it room temperature or warmed up.
This Ham and Asparagus Quiche is terrific for a springtime brunch, Easter dinner, or even just a weeknight meal. Make it up to three days ahead and serve it room temperature or warmed up.
www.chowhound.com
Simple, fresh, and light. You can add/sub any other vegetables. You can pre-whisk the eggs but they are fluffier if you whisk them (with a little butter) in...
Simple, fresh, and light. You can add/sub any other vegetables. You can pre-whisk the eggs but they are fluffier if you whisk them (with a little butter) in...
www.foodnetwork.com
Get Pan-Seared Scallops with Brown Butter, Hazelnuts and White Truffle Oil with Roasted Fingerling Potatoes and Asparagus Recipe from Food Network
Get Pan-Seared Scallops with Brown Butter, Hazelnuts and White Truffle Oil with Roasted Fingerling Potatoes and Asparagus Recipe from Food Network
Ingredients:
potatoes, olive oil, asparagus, scallops, clarified butter, hazelnuts, lemon juice, parsley leaves, white truffle
www.chowhound.com
Chef Travis Lett of Gjelina's version of the classic dish asparagus with sauce gribiche. His riff incorporates bottarga (salted, cured fish roe) to add some salty...
Chef Travis Lett of Gjelina's version of the classic dish asparagus with sauce gribiche. His riff incorporates bottarga (salted, cured fish roe) to add some salty...
Ingredients:
eggs, asparagus, olive oil, capers, shallot, parsley, dill, juice, white wine vinegar, dijon mustard, garlic croutons
www.allrecipes.com
This vegetable omelet is great at any time of the year, but it is best in the spring when asparagus and mushrooms are in season. Serve with toast or a bagel.
This vegetable omelet is great at any time of the year, but it is best in the spring when asparagus and mushrooms are in season. Serve with toast or a bagel.
www.allrecipes.com
This is a quick, easy way to saute asparagus. The dish has a light flavor and makes a great accompaniment to Italian meals. I make this year-round, but we especially enjoy it on Thanksgiving.
This is a quick, easy way to saute asparagus. The dish has a light flavor and makes a great accompaniment to Italian meals. I make this year-round, but we especially enjoy it on Thanksgiving.
cooking.nytimes.com
This recipe is by Elaine Sciolino and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Elaine Sciolino and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
With farm-fresh asparagus, no cooking is needed If the stalks are fat, slice them lengthwise with a simple kitchen peeler; if they’re skinny, just chop everything up fine Add radishes, fresh herbs, pea tendrils (if available), toasted pumpkin seeds, and you have an easy, incredibly vibrant salad
With farm-fresh asparagus, no cooking is needed If the stalks are fat, slice them lengthwise with a simple kitchen peeler; if they’re skinny, just chop everything up fine Add radishes, fresh herbs, pea tendrils (if available), toasted pumpkin seeds, and you have an easy, incredibly vibrant salad
cooking.nytimes.com
This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy — and it only takes a few minutes to put together.
This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy — and it only takes a few minutes to put together.
www.allrecipes.com
Yogurt, Parmesan cheese and mustard. Unlikely companions you 'd think, but they produce a quite remarkable dressing. Perfect for spooning on asparagus, tomatoes and sliced green onions.
Yogurt, Parmesan cheese and mustard. Unlikely companions you 'd think, but they produce a quite remarkable dressing. Perfect for spooning on asparagus, tomatoes and sliced green onions.
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Kay Rentschler and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
The chicken, potatoes and asparagus all roast in the oven, though for different lengths of time. Youll need to open the oven door several times; close it again quickly so that the temperature doesnt drop precipitously.
The chicken, potatoes and asparagus all roast in the oven, though for different lengths of time. Youll need to open the oven door several times; close it again quickly so that the temperature doesnt drop precipitously.