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Tag Archives: asparagus

Pasta with Broccoli and Asparagus

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I steamed broccoli and asparagus for six minutes, then blanched it. In the meantime, I chopped a spring onion and parsley, and grated a carrot and some red Leicester cheese. Because it is a sharp, old cheese, only a little was needed so the dish wasn’t too heavy. Next I cooked the pasta in boiling salted water with a crushed clove of garlic. The pasta was mixed with the vegetables and a little butter, then set on a bed of carrot and topped with cheese.

Grilled Asparagus with Mint and Pea Purée

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I modified the recipe by parboiling the asparagus – I like them cooked through – and by substituting good olive oil for the butter to make it vegan.

Asparagus and Mushrooms with Onions

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I modified this recipe by using chestnut mushrooms, half as much asparagus as the recipe called for, just one onion, oil instead of butter (and only 1 teaspoon of it), and reducing the soy sauce and water by 2/3. I thought it was quite tasty.

Asparagus Masala

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I cooked the stems of green asparagus using a method for okra in this fusion dish, after using the asparagus tips in another dish.

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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