Lemon Pepper Pasta with Asparagus

One of the easiest pasta you can make is Lemon Pepper Pasta. It is laughingly simple and quick to make. You only need 5 ingredients and 15 minutes. We love to enjoy this refreshing pasta recipe with some green veggies. Our favorite version is this…

One of the easiest pasta you can make is Lemon Pepper Pasta. It is laughingly simple and quick to make. You only need 5 ingredients and 15 minutes. We love to enjoy this refreshing pasta recipe with some green veggies. Our favorite version is this Asparagus Lemon Pasta.  We love quick and easy vegan meals. We...

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The post Lemon Pepper Pasta with Asparagus appeared first on My Pure Plants.

Shaved Asparagus Salad

Shaved Asparagus Salad- This shaved asparagus salad with arugula, pistachios, Parmesan cheese, avocado, and a homemade lemon salad dressing is a springtime favorite! Serve along side any meal! Shaved Asparagus Arugula Salad Every spring when asparagus …

Shaved Asparagus Salad- This shaved asparagus salad with arugula, pistachios, Parmesan cheese, avocado, and a homemade lemon salad dressing is a springtime favorite! Serve along side any meal! Shaved Asparagus Arugula Salad Every spring when asparagus comes into season I get SO excited. I love the bold, earthy flavor that asparagus brings into any meal!…

The post Shaved Asparagus Salad appeared first on Two Peas & Their Pod.

20-Minute Dinners for When You Don’t Feel Like Cooking

It’s the end of the long workday (or the start of an extra-long week) and we’re hungry. Like, “can’t-think-straight” hungry. Luckily, Food52 contributor EmilyC wants to do all the thinking for us. In Dinner’s Ready, her monthly column on weeknight wond…

It's the end of the long workday (or the start of an extra-long week) and we're hungry. Like, "can't-think-straight" hungry. Luckily, Food52 contributor EmilyC wants to do all the thinking for us. In Dinner's Ready, her monthly column on weeknight wonders, she shares three simple, flavor-packed recipes that are connected by a single idea or ingredient. Stick with Emily, and you'll have a good dinner on the table in no time. Today, Emily shows us what to cook if you don't feel like cooking anything (and still eat well).


Suffice it to say, people everywhere are cooking differently (and most of us more) than ever before. We’re stretching our pantry items, creating meal plans (even if we never relied on them in the past), and stocking and cooking from the depths of our freezers. We’re turning to foods that bring us comfort, whether freshly baked bread, big pots of beans, or cakes that do double duty as dessert and breakfast.

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The Only Way I’m Eating Asparagus This Year

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butte…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re letting asparagus lead the way.


If you’ve ever read this site in the summer, you already know that our staff is full of tomato sandwich superfans. We’ve tried it with fried provolone, jammy eggs, bacon aioli, and gooey Brie. But if I’m being honest, my favorite tomato sandwich barely needs a recipe—though, yes, we do have one—just tomatoes, mayo, and toast.

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Goat Cheese Tartines with Hard Boiled Egg Vinaigrette.

Welcome to my new obsession: hard boiled egg vinaigrette. YES it’s a thing. A delicious thing. Please don’t be freaked! I promise that it is out of this world and you will  looooove it.  I know, I know! This might sound weird. I mean, hard boiled egg vinaigrette? But if you’re a lover of eggs […]

The post Goat Cheese Tartines with Hard Boiled Egg Vinaigrette. appeared first on How Sweet Eats.

Welcome to my new obsession: hard boiled egg vinaigrette.

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

YES it’s a thing. A delicious thing. Please don’t be freaked! I promise that it is out of this world and you will  looooove it. 

perfect hard boiled egg

I know, I know! This might sound weird. I mean, hard boiled egg vinaigrette?

But if you’re a lover of eggs like I am (they are def my favorite food!) and now have a fridge full after Easter, use one or two of them up to try this recipe. It’s SO fantastic.

roasted asparagus

I was on the fence about dyeing eggs this year because I didn’t know if it seemed… irresponsible? But we had enough eggs and every weekend I hard boil at least eight, so I figured why the heck not. I knew they’d get eaten, if only because I am in love with my best ever egg salad

Seriously, if you need an egg salad recipe, RUN to that one right this minute!

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

But the only thing is that I make egg salad weekly, so I wanted to have a few OTHER recipes to go with all the hard boiled eggs. I love to throw them in salads (that’s Eddie’s favorite way of consumption) and I also often slice them and put them on either avocado or hummus toast. Heck, I’ll even eat one plain with salt and pepper! 

However this… this recipe is a game changer for me.

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

For years, I’ve loved the classic asparagus topped with chopped eggs. In fact, any king of egg works for me. You’re not seeing things: I most definitely have a few other asparagus + egg toast combos.

And since I also happen to lose my mind over all things tart, briney and vinegary?

This bowl is basically a combo of all my favorite things. 

The dressing is white wine vinegar, dijon, capers and tons of olive oil. My mouth waters just typing those words!

goat cheese tartines

In the last week I’ve eaten this dressing on an array of roasted vegetables. But I love the idea of making it more of a complete lunch by slathering toast with goat cheese, topping it with a few roasted (or even leftover!) vegetables and THEN drizzling on the dressing.

Um. It might be my lunch for the remainder of 2020. 

tartines

And the best part – use what you have. Throw some greens (I like microgreens, but spinach or arugula works!) on the toasts. If you don’t have goat cheese, do cream cheese. 

You can also use the hard boiled egg vinaigrette on a salad and you get the both of best worlds: the eggs and the dressing in one! 

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

Oh and you could even throw another slice of bread on top and call this a sandwich. I don’t blame you.

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

Hard Boiled Egg Vinaigrette

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Goat Cheese Tartines with Hard Boiled Egg Vinaigrette

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 pound asparagus
  • 2 teaspoons olive oil
  • salt and pepper
  • 4 baguette slices, or toast, or whatever bread you have, toasted!
  • 4 ounces goat cheese, softened
  • 1 cup greens, microgreens, arugula (whatever you have!)

hard boiled egg vinaigrette

  • 3 tablespoons white wine vinegar
  • 1 tablespoon capers
  • 1 tablespoon dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • ½ cup extra virgin olive oil
  • 2 tablespoons chopped fresh parsley
  • 2 to 3 hard boiled eggs, chopped

Instructions

  • Preheat the oven to 425 degrees F. Place the asparagus on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 10 to 15 minutes, until slightly crisp.
  • Spread the toast with the softened goat cheese. Top with the greens. Place a few asparagus spears on top. Spoon the vinaigrette all over the tartines. Serve!

hard boiled egg vinaigrette

  • Whisk together the vinegar, capers, mustard, salt and pepper until combined. Stream in the olive oil while whisking until the dressing emulsifies. Whisk in the chopped parsley. Stir in the chopped eggs. Serve immediately. (This is also great over roasted vegetables alone!)

Notes

adapted from bon appetit

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

Definite new favorite until the next new favorite.

The post Goat Cheese Tartines with Hard Boiled Egg Vinaigrette. appeared first on How Sweet Eats.

Asparagus Salad with Feta

This asparagus salad is bursting with flavor and totally versatile! It highlights this healthy veggie with lemon, radishes, feta, and a Dijon dressing. Want a salad that’s as tasty as it is versatile? Enter: asparagus salad! It’s got savory sauteed asparagus, cooked up in a hot pan for a few minutes then spritzed with lemon. Add that to a bed of greens and sprinkle with with peppery radishes and salty feta cheese. A Dijon mustard dressing tops it off, perfectly balanced with tangy and savory notes. Even better: you can serve as a side dish, or add cooked quinoa and make it a main dish salad. When Alex served it to me, I exclaimed “Yum!” halfway into the first bite…which was when we knew we had to share the recipe. What’s in this asparagus salad? This asparagus salad features spring’s most popular vegetable! Asparagus is usually available most of the year, but it’s best in March through June. If you can find this veggie at a local farmers market, make sure to pick some up! The best asparagus is fresh, tender local asparagus. To complement the robust flavor of asparagus, we wanted to surround it with fresh, zingy flavors like […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This asparagus salad is bursting with flavor and totally versatile! It highlights this healthy veggie with lemon, radishes, feta, and a Dijon dressing.

Asparagus salad

Want a salad that’s as tasty as it is versatile? Enter: asparagus salad! It’s got savory sauteed asparagus, cooked up in a hot pan for a few minutes then spritzed with lemon. Add that to a bed of greens and sprinkle with with peppery radishes and salty feta cheese. A Dijon mustard dressing tops it off, perfectly balanced with tangy and savory notes. Even better: you can serve as a side dish, or add cooked quinoa and make it a main dish salad. When Alex served it to me, I exclaimed “Yum!” halfway into the first bite…which was when we knew we had to share the recipe.

Asparagus salad

What’s in this asparagus salad?

This asparagus salad features spring’s most popular vegetable! Asparagus is usually available most of the year, but it’s best in March through June. If you can find this veggie at a local farmers market, make sure to pick some up! The best asparagus is fresh, tender local asparagus.

To complement the robust flavor of asparagus, we wanted to surround it with fresh, zingy flavors like lemon and crunchy greens. Here’s what’s in this asparagus salad:

  • Asparagus: You’ll use our sauteed asparagus recipe, cooked in a hot pan and squeezed with lemon. It’s also great as a stand-alone side dish!
  • Radishes: Peppery radishes add a kick.
  • Red onion: Onion adds a savory note; you could also use green onion.
  • Feta cheese: Brings savory saltiness.
  • Lemon zest: Adds a nice freshness; you can use the lemon from the sauteed asparagus recipe. (Here’s how to zest a lemon.)
  • Dijon dressing: This healthy dressing just 5 minutes to make and covers the entire salad with a tangy brightness

Want a few more salad dressings? Try our How to Make Healthy Salad Dressing.

Asparagus salad

Ways to serve this asparagus salad

This salad is so versatile, you can serve it with just about anything! It’s up there in our list of our favorite salad recipes. Here are a few ways we’d recommend:

  1. As a main dish salad: Add cooked quinoa to make this asparagus salad a main dish salad for lunch or a light dinner.
  2. With salmon: It would be a great pairing for Lemon Dill Salmon or Easy Cedar Plank Salmon.
  3. Alongside pasta: Dishes that would work well: Creamy Cavatappi Pasta or Creamy Goat Cheese Pasta.
  4. With soup: Imagine it with this Vibrant Spring Soup for a springy luncheon or dinner party.
  5. With risotto: This would pair nicely with Easy Mushroom Risotto, adding a nice source of fiber.
Asparagus on baking sheet

Asparagus nutrition

Is asparagus healthy? You bet. There are lots of great things about eating this super vegetable; here are some highlights:

  • High in fiber: It’s a great source of fiber: 1 cup of cooked asparagus has 4 grams of fiber. (Source)
  • High in Vitamin K: It’s a great source of vitamin K, over 50% your daily requirement. Vitamin K is a nutrient involved in blood clotting and bone health (Source).
  • Relatively high in protein: It’s also high in protein for a green vegetable: 1 cup also has 4 grams protein. (Source) That’s a similar level to broccoli and potatoes.
Asparagus salad

Other ways to use asparagus?

Looking to add more asparagus to your life? Outside of this asparagus salad, here are some of our favorite ways to serve this veggie:

  • Easy Baked Asparagus An easy side dish that’s a hit with everyone! The green stalks are roasted until tender, spritzed with lemon & topped with Parmesan.
  • Roasted Asparagus with Lemon Or, bake it in the oven for about 10 minutes with garlic, olive oil, and lemon slices. Perfection!
  • Shaved Asparagus Salad Ever tried asparagus raw? It tastes mild and sweet! Eat it as shaved asparagus salad, which pairs the ribbons with a tangy lemon vinaigrette and Parmesan.
Dijon mustard dressing

This asparagus salad recipe is…

Vegetarian and gluten free. For vegan, plant-based, and dairy-free, omit the cheese and add chopped roasted salted almonds.

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Asparagus salad

Asparagus Salad with Feta


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

This asparagus salad is bursting with flavor and totally versatile! It highlights this healthy veggie with lemon, radishes, feta, and a Dijon dressing.


Ingredients


Instructions

  1. Thinly slice the red onion into slivers. Place them in a bowl of water while you prepare the salad, then drain before using (this mellows the strong flavor). Thinly slice the radishes.
  2. Make the Sauteed Asparagus. Remove to a bowl until serving.
  3. Make the Dijon Mustard Dressing.
  4. To serve, clean and dry the salad greens as necessary. Place the greens on serving plates, then top with sauteed asparagus, red onion, radishes, feta cheese crumbles, and lemon zest. Drizzle with dressing and serve.

  • Category: Salad
  • Method: Raw
  • Cuisine: Vegetarian

Keywords: Asparagus Salad

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Asparagus Risotto

This flavor-packed asparagus risotto pairs creamy arborio rice with Parmesan and lemony roasted asparagus. A true crowd pleaser! Creamy, savory, crunchy, and zingy: this asparagus risotto is truly sublime. Otherwise known as, the best way to usher in spring! Alex and I are craving fresh flavors over here, and this fancy yet simple dinner is the perfect antidote. Roast up some asparagus with lemon at the same time that you’re stirring up a creamy risotto on the stovetop. Then throw the tender bright green asparagus into the risotto, right along with the lemon. You’ll wish the pot would never end (we certainly did!). What’s in asparagus risotto? You’ll need a handful of simple ingredients for this asparagus risotto. The flavors are crisp and pure. Here’s what you’ll need: White arborio rice: a short-grain Italian rice used for making risotto Asparagus Broth and dry white wine: wine is essential to the nuanced flavor! Lemon: fresh lemon pairs perfectly with asparagus Parmesan cheese: brings just the right savory notes Olive oil, butter, onion, garlic powder: For flavoring Toasted pine nuts: step it up with this Italian-style garnish (here’s how to toast them) The keys to making risotto Making risotto is actually quite […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This flavor-packed asparagus risotto pairs creamy arborio rice with Parmesan and lemony roasted asparagus. A true crowd pleaser!

Asparagus risotto

Creamy, savory, crunchy, and zingy: this asparagus risotto is truly sublime. Otherwise known as, the best way to usher in spring! Alex and I are craving fresh flavors over here, and this fancy yet simple dinner is the perfect antidote. Roast up some asparagus with lemon at the same time that you’re stirring up a creamy risotto on the stovetop. Then throw the tender bright green asparagus into the risotto, right along with the lemon. You’ll wish the pot would never end (we certainly did!).

What’s in asparagus risotto?

You’ll need a handful of simple ingredients for this asparagus risotto. The flavors are crisp and pure. Here’s what you’ll need:

  • White arborio rice: a short-grain Italian rice used for making risotto
  • Asparagus
  • Broth and dry white wine: wine is essential to the nuanced flavor!
  • Lemon: fresh lemon pairs perfectly with asparagus
  • Parmesan cheese: brings just the right savory notes
  • Olive oil, butter, onion, garlic powder: For flavoring
  • Toasted pine nuts: step it up with this Italian-style garnish (here’s how to toast them)
Asparagus risotto

The keys to making risotto

Making risotto is actually quite simple! It’s just a matter of slow cooking short grain rice with broth until it becomes extraordinarily creamy. When Alex and I first started cooking, I remember thinking that risotto was something that came out of a box marked “risotto”. Turns out, it’s just a special way to cook arborio rice.

  • Use arborio rice. Make sure to find short-grain white arborio rice for this recipe. You should be able to find it at most grocery stores. This variety of rice becomes plump
  • Heat the broth first. Start with warm broth (this recipe uses some water too, so you don’t have to buy more than 1 quart). This helps it to cook right into the warm rice without lowering the temperature of the food.
  • Add warm broth 2 ladles at a time and stir until integrated. That’s all you have to do! Once the broth cooks into the rice, add another two ladles.
  • Cook until creamy & al dente, then add Parm. Keep cooking this way until the rice is creamy but still a bit al dente (with a little bite in the center). It should take about 12 minutes. Then add the Parmesan cheese and stir vigorously for 2 minutes.
Asparagus risotto

How to cook the asparagus: roast it!

While that risotto is bubbling, you’ll roast up a pan of asparagus until it’s tender. We love that this veggie adds fiber to the risotto, making it more filling and nutritious! How to cook asparagus? Use the concept from our Roasted Asparagus. It’s so easy: just about 10 minutes in a very hot oven makes it perfectly tender. Here are some tips on the asparagus side of this risotto:

  • Prep the pan and have it ready to go while making the risotto. You’ll prep everything and get your pan of asparagus ready, then start the risotto. Because…
  • Time it so the asparagus finishes just as the risotto does. When the asparagus comes out of the oven, it’s perfectly bright green and tender. You’ll want to catch it just at that point so it’s at its brightest color when you serve. Overcooking the asparagus makes it turn a drab green color.
  • Leftovers lose the color in the asparagus: but still taste good! The asparagus will fade to a yellow green color in leftovers. But they still taste wonderful: they’re just not showy for serving to guests.
Roasted asparagus

Why to make this asparagus risotto

This risotto is the absolute perfect spring recipe, filled with bright green fresh and tangy flavors! Of course, you can also serve it any season you can find good asparagus. A few recipe testers tried this recipe for us: here’s what they had to say!

  • “We made the asparagus risotto tonight and it was SO SO SO good! I was surprised at how much lemon flavor it had from roasting the lemons with the asparagus. We had to keep ourselves from eating the whole thing in one dinner!” -Connie
  • “It was so delicious. It was creamy and tangy and the asparagus was perfect!” -Karen
Best Asparagus risotto

What to serve with risotto

Sometimes it’s hard to decide how to make risotto into a full meal (Alex and I have been there)! Accessorizing with a salad makes for a healthy vegetarian dinner. Of course, it want to add crunchy, savory garlic bread we won’t judge! Here are a few ideas for what to serve with risotto:

  • Easy Arugula Salad Here’s the simplest salad you’ll ever make! This easy arugula salad is fool-proof: you don’t even need to make dressing.
  • Classic Garlic Bread It’s crunchy on top, chewy on the inside, and full of flavor: the perfect side to go with pasta or tomato soup.
  • Fennel Orange Salad A fancy and refreshing side dish! It pairs juicy orange and the subtle licorice essence of fennel with a citrus vinaigrette.

PS if you love risotto, make sure to try our Butternut Squash Risotto, Mushroom Risotto, Roasted Cauliflower Risotto and Parmesan Risotto.

This asparagus risotto recipe is…

Vegetarian and gluten-free.

Print
Asparagus risotto

Best Asparagus Risotto


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 3 to 4
  • Diet: Vegetarian

Description

This flavor-packed asparagus risotto pairs creamy arborio rice with Parmesan and lemony roasted asparagus. A true crowd pleaser!


Ingredients

  • 1 quart vegetable broth
  • 1 quart water
  • 1 1/2 teaspoons kosher salt, divided
  • 1 pound asparagus
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 lemon (Zest from half, plus 4 slices from the other half)
  • 2 tablespoons salted butter
  • 1/2 yellow onion
  • 1/4 teaspoon garlic powder
  • 2 cups white arborio rice
  • 1 cup dry white wine, such as Pinot Grigio or Chardonnay
  • 1 cup shredded Parmesan cheese
  • Freshly ground black pepper
  • Optional garnish: Toasted pine nuts

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Heat the broth: Combine the broth, water, and 1 teaspoon kosher salt in a saucepan and place it over low heat. (You’ll use this warmed broth to stir into the risotto).
  3. Cut the vegetables: Mince the onion, then place it in a bowl and reserve. Cut off the tough bottom ends of the asparagus and then cut them into two-inch pieces.
  4. Prep the asparagus: Add the asparagus stalks to a parchment-lined baking sheet. Drizzle them with 1 tablespoon olive oil, then sprinkle on 1/2 teaspoon kosher salt and a few grinds of black pepper. Add the zest of 1/2 lemon and mix with your hands. Thinly slice 2 lemon wheels from the lemon, then cut each in half and add them right on the tray.
  5. Start the risotto: Heat 2 tablespoons olive oil and the 2 tablespoons butter in a large skillet over medium heat. Add the minced onion and cook for 4 to 5 minutes until tender. Add the garlic powder and rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown. Stir in the wine and cook until the liquid is fully absorbed.
  6. Roast the asparagus: Place the tray with the asparagus in the oven and 10 to 15 minutes, until bright green and tender when pierced by a fork at the thickest part. The timing will depend on the thickness of the asparagus spears. (You’ll remove it from the oven while you’re cooking the risotto in the next step.)
  7. Meanwhile, cook the risotto: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring. After the 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more.
  8. Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Then stir in the asparagus and roasted lemon wedges and serve immediately. Stores refrigerated in a sealed container for 3 days, though the color of the asparagus will fade (reheat before serving).

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Asparagus risotto

More asparagus recipes

Want more ways to use this healthy green stalk? Here are some asparagus recipes to add to your repertoire:

  • Asparagus Salad with Feta Bursting with flavor and totally versatile! It highlights sauteed asparagus with lemon, radishes, feta, and a Dijon dressing.
  • Shaved Asparagus Salad Ever tried asparagus raw? It tastes mild and sweet! Eat it as shaved asparagus salad, which pairs the ribbons with a tangy lemon vinaigrette and Parmesan.
  • Easy Baked Asparagus An easy side dish that’s a hit with everyone. The green stalks are roasted until tender, spritzed with lemon & topped with Parmesan.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Roasted Asparagus

All of my best tips for how to roast asparagus, plus ideas for roasted asparagus seasonings, sauces and more! ‘Tis the season for one of my favorite springtime dishes — roasted asparagus! ♡ We make roasted asparagus as often as possible in our house while it is in season.  And love serving it as a […]

All of my best tips for how to roast asparagus, plus ideas for roasted asparagus seasonings, sauces and more!

Roasted Asparagus

‘Tis the season for one of my favorite springtime dishes — roasted asparagus! ♡

We make roasted asparagus as often as possible in our house while it is in season.  And love serving it as a healthy side dish, or chopping it up and adding it to everything from pastas to salads, soups, risottos, frittatas, grain bowls, and more.

Most of the time, I love keeping my roasted asparagus super-basic and make it simply with olive oil, salt and pepper.  But I have included lots of options below for extra seasonings and sauces that you are welcome to add too.  Plus, tips for how to select the best fresh asparagus at the store, how to trim off those pesky tough ends, and how to store roasted asparagus if you happen to have leftovers (lol, we never do in our house).

Alright, let’s make some roasted asparagus, friends!

(more…)

A Delightful Dish James Beard Cooked for Himself When Dining Alone

Table for One is a column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.

“As a boy in Portland, James almost always ate by himself,” says John Birdsall, auth…

Table for One is a column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.


“As a boy in Portland, James almost always ate by himself,” says John Birdsall, author of the forthcoming The Man Who Ate Too Much, on American cook and food writer James Beard. Birdsall and I are both self-quarantined, in San Francisco and New York City respectively. I’ve just reached out to him because I’m writing about Beard’s asparagus, and I figured, as someone who’s just written the man’s biography, Birdsall might have something to say about it.

Read More >>

Shaved Parmesan Asparagus with Soft Boiled Eggs and Crunchy Brown Butter Breadcrumbs.

This is one seriously delicious shaved asparagus salad. Look at those eggs! And the crisp green ribbons! Makes me want to eat spring in a bowl. This is like a sunshine hug. I know that this isn’t a pantry meal at the moment (unless you’ve got some breadcrumbs, ha!) but I made it before everything […]

The post Shaved Parmesan Asparagus with Soft Boiled Eggs and Crunchy Brown Butter Breadcrumbs. appeared first on How Sweet Eats.

This is one seriously delicious shaved asparagus salad.

This shaved asparagus salad is tossed with a delicious parmesan vinaigrette, then topped with soft boiled eggs and finished with crunchy garlic breadcrumbs!

Look at those eggs! And the crisp green ribbons! Makes me want to eat spring in a bowl. This is like a sunshine hug.

This shaved asparagus salad is tossed with a delicious parmesan vinaigrette, then topped with soft boiled eggs and finished with crunchy garlic breadcrumbs!

I know that this isn’t a pantry meal at the moment (unless you’ve got some breadcrumbs, ha!) but I made it before everything hit the fan and it’s too good not to share. If you’re still able to get produce (I am as of right now), grab some asparagus. It’s coming into season and wonderful right now. 

P.S. You can always also use frozen asparagus here too! It might not “shave” as pretty, but you can always just chop it up! 

This shaved asparagus salad is tossed with a delicious parmesan vinaigrette, then topped with soft boiled eggs and finished with crunchy garlic breadcrumbs!

My oh my I’ve come a long way from the last time I made a shaved asparagus salad! That’s quite crazy if I do say so myself. 

It also seems like a lifetime ago.

This shaved asparagus salad is tossed with a delicious parmesan vinaigrette, then topped with soft boiled eggs and finished with crunchy garlic breadcrumbs!

So let’s do this thing! Make a perfect shaved asparagus bowl that you’ll want for lunch AND dinner. 

First step? Shave the asparagus and toss it in a bowl. I find that depending on the thickness of the spears, I end up having a mix of shaved asparagus and chopped ends. Whatever works! Just chop them finely since we’re not going to cook this. 

This shaved asparagus salad is tossed with a delicious parmesan vinaigrette, then topped with soft boiled eggs and finished with crunchy garlic breadcrumbs!

Then! Then make a parmesan vinaigrette and toss the asparagus well. It will sort of marinate and get super delicious. Not to mention that the parm vinaigrette is practically drinkable. It’s freaking good.

We also have soft boiled eggs! If you’re not into those, use hard boiled. Or just throw a fried egg on top. Again, make it your own!

I’m very much into exclamation points today. I’m craving exclamation points.

So!

I love the soft boiled eggs because the buttery yolk also runs into the asparagus and turns into a silky dressing-like blanket. Gosh, eggs are just my favorite food of all time. 

This shaved asparagus salad is tossed with a delicious parmesan vinaigrette, then topped with soft boiled eggs and finished with crunchy garlic breadcrumbs!

Okay but that’s not even the best part!! It’s not. Just wait.

We’re going to do my garlic brown butter breadcrumbs and get them super crunchy… then sprinkle them all over the top of the salad. 

OH MY WORD.

The flavor. The texture! It’s all so good. Satisfying, delicious, crunchy, creamy and green. Because I desperately need some brightness right now.

This shaved asparagus salad is tossed with a delicious parmesan vinaigrette, then topped with soft boiled eggs and finished with crunchy garlic breadcrumbs!

Shaved Asparagus Salad

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Shaved Parmesan Asparagus Salad

This shaved asparagus salad is tossed with a delicious parmesan vinaigrette, then topped with soft boiled eggs and finished with crunchy garlic breadcrumbs!
Course Salad
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 4 large eggs
  • 1 pound asparagus, woody stems removed
  • 2 tablespoons diced shallot
  • 2 tablespoons freshly squeezed lemon juice or white wine vinegar
  • 1 teaspoon honey
  • 2 garlic cloves, minced or pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch crushed red pepper flakes
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons finely grated parmesan cheese
  • ¼ cup shaved parmesan cheese
  • breadcrumbs
  • 2 tablespoons unsalted butter
  • 1 garlic clove, minced or pressed
  • 1/3 cup seasoned panko bread crumbs

Instructions

  • To make the eggs: Heat about 3 inches of water in a small saucepan over medium heat until boiling. Once boiling, reduce the heat until it’s barely at a simmer. Add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.
  • To shave the asparagus spears, take a vegetable peeler and run it along the sides of the asparagus. I shave off as much as I can and leave the tops whole, adding it all to a large bowl.
  • In another bowl or measuring glass, whisk together the shallot, lemon juice, honey, garlic, salt, pepper and red pepper flakes. Stream in the olive oil while whisking. Whisk in the finely grated parm.
  • Pour a few tablespoons (enough to coat!) of the dressing over the shaved asparagus. Toss well and add more dressing as needed. Toss in the shaved parmesan.
  • Top the asparagus with the sliced soft boiled eggs and the breadcrumbs. Add more dressing if desired!
  • breadcrumbs
  • Add the butter to a small saucepan over medium heat and whisk constantly while it bubbles. The minute brown bits begin to form on the bottom of the pan, add in minced garlic and breadcrumbs. Stir constantly, cooking for a few minutes until the breadcrumbs are golden and crunchy.

Notes

inspired by bon appetit

This shaved asparagus salad is tossed with a delicious parmesan vinaigrette, then topped with soft boiled eggs and finished with crunchy garlic breadcrumbs!

Everything I want right now. Can this salad be my social interaction?

The post Shaved Parmesan Asparagus with Soft Boiled Eggs and Crunchy Brown Butter Breadcrumbs. appeared first on How Sweet Eats.