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Pan Roasted Asparagus with Garlic and Parmesan

Pan Roasted Asparagus with Garlic and Parmesan

by Pam on February 19, 2013

This is a recipe I make often because it’s super quick, tasty, and easy to make. I also love that it pairs with so many different main course dishes. I love the garlicky flavor with the salty Parmesasn – it makes the asparagus extra special in my opinion.  I served this asparagus with a delicious meatloaf (to post tomorrow) and some Creamy Mashed Potatoes[1] for a delicious and comforting meal.

Remove the wooden ends of the asparagus spears. Swirl a 1/2 teaspoon of olive oil in a skillet over medium heat. Add the asparagus spears in a single layer then cover with a lid and cook until the asparagus is bright green and still crisp, about 5 minutes. Uncover and season with sea salt and freshly cracked pepper, to taste. Continue to cook, stirring often until the spears are fork tender yet still a bit crisp, another 1-2 minutes.

Move the spears to one side of the skillet then add the last 1/2 teaspoon of olive oil to the other side of the skillet. Add the minced garlic to the olive oil, and cook for 30 seconds, stirring the garlic constantly. Toss the spears with the garlic and olive oil for 30 seconds then remove from the skillet to a serving plate. Top with shredded Parmesan cheese and serve immediately. Enjoy.



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Pan Roasted Asparagus with Garlic and Parmesan




Yield: 4

Prep Time: 5 min.

Cook Time: 7-10 min.

Total Time: 15-17 min.



Ingredients:

1 tsp olive oil, divided
15-20 spears of asparagus, wooden ends removed
Sea salt and freshly cracked pepper, to taste
2 small cloves of garlic, minced
1 tbsp Parmesan cheese, shredded

Directions:

Remove the wooden ends of the asparagus spears. Swirl a 1/2 teaspoon of olive oil in a skillet over medium heat. Add the asparagus spears in a single layer then cover with a lid and cook until the asparagus is bright green and still crisp, about 5 minutes. Uncover and season with sea salt and freshly cracked pepper, to taste. Continue to cook, stirring often until the spears are fork tender yet still a bit crisp, another 1-2 minutes.

Move the spears to one side of the skillet then add the last 1/2 teaspoon of olive oil to the other side of the skillet. Add the minced garlic to the olive oil, and cook for 30 seconds, stirring the garlic constantly. Toss the spears with the garlic and olive oil for 30 seconds then remove from the skillet to a serving plate. Top with shredded Parmesan cheese and serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking

References

  1. ^ Creamy Mashed Potatoes (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Cherry Tomato, Asparagus, and Avocado Salad Topped with Basil and Feta

Cherry Tomato, Asparagus, and Avocado Salad Topped with Basil and Feta

by Pam on April 10, 2013

I wanted to make a nice salad to go with the pork chops I was making for dinner. Instead of a regular salad, using lettuce, I decided to make the main components of the salad the tomatoes, asparagus, and avocado. I made a tangy vinaigrette to toss with the veggies then topped it with freshly torn basil and a sprinkling of feta cheese. This was a HUGE hit with all of us. Even my kids, who don’t care for asparagus, gobbled it up. I love that!

Side Note: I make my vinaigrettes very tangy and flavorful. If you like a more traditional vinaigrette, then add more canola or olive oil to the mixture. 

Combine the canola oil, olive oil, seasoned rice vinegar, red wine vinegar, Dijon mustard, sugar, garlic, sea salt and freshly cracked pepper, to taste, together in a small bowl; whisk until well combined. Set aside for the flavors to mingle.

Remove the wooden ends from the asparagus then cut them into thirds. Boil a small pot of water, add the asparagus, then cook for 1 minute or until crisp-tender. Drain from the hot water and place into a bowl of ice water for 30 seconds. Remove from the water and place on a paper towel to drain.

Add the sliced tomatoes, asparagus, and diced avocado to a large bowl. Tear basil leaves and throw into the bowl. Drizzle with the vinaigrette, to taste (you may not need it all), then toss to coat evenly. Sprinkle with feta cheese. Serve. Enjoy.

 



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Cherry Tomato, Asparagus, and Avocado Salad Topped with Basil and Feta




Yield: 4

Prep Time: 10 min.



Ingredients:

1 1/2 tbsp canola oil
1/2 tbsp olive oil
1 tbsp seasoned rice vinegar
1/2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp sugar
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
10 spears of asparagus, wooden ends remove & cut into thirds
1 pint of cherry tomatoes, sliced in half
1 avocado, diced
3-4 fresh basil leaves, torn
1-2 tbsp feta cheese

Directions:

Combine the canola oil, olive oil, seasoned rice vinegar, red wine vinegar, Dijon mustard, sugar, garlic, sea salt and freshly cracked pepper, to taste, together in a small bowl; whisk until well combined. Set aside for the flavors to mingle.

Remove the wooden ends from the asparagus then cut them into thirds. Boil a small pot of water, add the asparagus, then cook for 1 minute or until crisp-tender. Drain from the hot water and place into a bowl of ice water for 30 seconds. Remove from the water and place on a paper towel to drain.

Add the sliced tomatoes, asparagus, and diced avocado to a large bowl. Tear basil leaves and throw into the bowl. Drizzle with the vinaigrette, to taste (you may not need it all), then toss to coat evenly. Sprinkle with feta cheese. Serve. Enjoy.



References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Omelet with Asparagus, Grape Tomatoes, and Mozzarella

Omelet with Asparagus, Grape Tomatoes, and Mozzarella

by Pam on October 17, 2012

I was craving an omelet for breakfast so I went in search of ingredients. I found some asparagus, grape tomatoes, and mozzarella cheese. I like my omelets with one egg because I love the really thin egg layer; but if you prefer a thicker egg layer then use two or three eggs. I simply sautéed the asparagus and grape tomatoes before putting them in the omelet.  It was light and flavorful but hearty enough to fill me up.  There is something so delicious about asparagus, tomatoes, and eggs.  YUM!

Heat a skillet that is coated with cooking spray over medium heat. Add the asparagus spears and tomatoes to the skillet and cook for 3-4 minutes until the asparagus and tomatoes are tender. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and set aside for later use.

Clean the skillet out with a paper towel then spray it with cooking spray. Turn the stove to medium low and turn the broiler on in your oven. Crack one egg into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.

Once your egg is starting to set, spoon on the asparagus and tomato filling then top with the shredded cheese.

Move the skillet to the oven and place on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the veggie mixture. Slide onto a plate and serve immediately. Enjoy.

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Omelet with Asparagus, Grape Tomatoes, and Mozzarella




Yield: 1

Prep Time: 3 min.

Cook Time: 7 min.

Total Time: 10 min.



Ingredients:

Handful of grape tomatoes, sliced in half lengthwise
5 spears of asparagus
Sea salt and freshly cracked pepper, to taste
1 egg
1 tbsp milk
Mozzarella cheese, shredded

Directions:

Heat a skillet that is coated with cooking spray over medium heat. Add the asparagus spears and tomatoes to the skillet and cook for 3-4 minutes until the asparagus and tomatoes are tender. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and set aside for later use.

Clean the skillet out with a paper towel then spray it with cooking spray. Turn the stove to medium low and turn the broiler on in your oven. Crack one egg into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.

Once your egg is starting to set, spoon on the asparagus and tomato filling then top with the shredded cheese.

Move the skillet to the oven and place on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the veggie mixture. Slide onto a plate and serve immediately. Enjoy.



Recipe and photo by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)