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Tag Archives: asparagus

Pesto Pasta with Asparagus

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Pasta with pesto and asparagus makes for a nice quick meal. I made this in the spring, hence the use of asparagus, but in the summer I would substitute another seasonal vegetable such as green beans or peas.

Mushroom-Asparagus Pasta with Parmesan

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To make this dish, I started with cooking the pasta, and while it was cooking I cooked garlic in olive oil, then added the mushroom and the asparagus stalks. After some time I added the asparagus heads. After I drained the pasta I added turmeric, salt and pepper to the pan, along with a little bit of Parmesan. Once the cheese started to melt, I added a bit of milk and the pasta, and stirred until there was no liquid left. It is topped with some additional Parmesan.

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White Asparagus with Turmeric

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Last year I posted a picture of green asparagus cooked with milk and turmeric. It is equally tasty when prepared with white asparagus, and the bright colour of the turmeric is far more visible.

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Herbed Vegetable Packets

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These little packages of herbed vegetables from the Moosewood Restaurant: Cooking for Health cookbook are surprisingly tasty, and enjoyable as a main dish with the addition of a side of bread.

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Yet another asparagus lunch

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garlic-parmesan asparagus

I’m still enjoying the asparagus season.  Today’s lunch was garlic-Parmesan asparagus.

Another asparagus lunch

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While the asparagus season lasts, I try to prepare it twice a week.  Sunday I had green asparagus, which was pan-fried with a bit of tumeric, salt and pepper.  A dash of milk was added just before serving.  This recipe came from a Slovenian friend.

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Lunch for an overcast spring weekend

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It’s weekend, so I could indulge in the sort of lunch I wouldn’t have time for during the week.

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I enjoy white asparagus with just a touch of salt and a small knob of butter.

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I made the baba ghanoush yesterday to take to a friend’s house.  I was asked to bring a snack, and last week an extra aubergine was purchased, so it seemed like a good idea to make baba ghanoush.  Vegetables and more vegetables might not seem indulgent, but I really like asparagus and baba ghanoush.  Also, there were cookies.

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I also brought oatmeal-raisin cookies as snacks yesterday but didn’t cook all the dough.  These could almost pass as healthy, because I used whole spelt flour and sweetened with apple juice and agave.  Of course they also contain butter, but with the oats and the whole-grain flour I’m going to consider them fiber and fruit.