Tagged: asparagus

Lemon Parsley Asparagus

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  • 2 bunches asparagus, ends snapped off and washed

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  • 2 cloves of garlic, chopped
  • 1/2 lemon, zested and juiced
  • A handful of flat-leaf parsley, finely chopped
  • olive oil
  • Salt & pepper



1. Mix all sauce ingredients in bowl.

2. Heat steamer pot of water on high heat. Steam asparagus for approx. 8 minutes (for thick asparagus.)

3. When asparagus is cooked transfer to plate and pour parsley sauce on top. Serve.

Note: If you don’t have steamer pot you can boil the asparagus, approx. 6 minutes.

Spicy Truffle Asparagus



1 bunch asparagus (thicker stalks are better)
2 tablespoons olive oil
1 teaspoon chili flakes
1 teaspoon white truffle oil
salt and pepper


1. Trim the asparagus, toss with olive oil, salt and pepper.

2. Heat grill pan or grill with High heat. Grill asparagus until browned, approx 6 minutes (toss around asparagus after 3 minutes.)


3. Remove. Immediately drizzle with truffle oil and sprinkle with chili flakes. Toss together. Serve.

Blackberry Salmon with Asparagus


Ingredients (serves 2) – Cook time: 10 minutes

- 3/4 cup low sodium vegetable broth
- 1 pound asparagus spears (trimmed)
- 2 salmon filets
- 1/8 cup blackberry fruit spread (for natural), jam or preserves otherwise
- 1 teaspoon olive oil
- 1 teaspoon wine vinegar
- 1/2 teaspoon each smoked paprika and cumin
- salt and pepper

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1. Heat brother in a large saucepan over Medium-low heat. Once it starts to simmer add asparagus and top with salmon filets. Sprinkle with salt and pepper. Cover and cook for 8 minutes.

2. While the dish is cooking mix together the remaining ingredients, and start the broiler.

3. After the 8 minutes remove saucepan from heat. Spread jam mixture over filets and place under broiled for 2 minutes (to let glaze bubble.) Serve.

Chicken with Asparagus and Pistachios



- 1 1/2 pounds fresh asparagus, trimmed, cut into 1-inch pieces

- 1 pound chicken tenders, cut into bite-size pieces

- 4 scallions, trimmed and cut into 1-inch pieces

- 2 tablespoons minced fresh ginger

- 1 tablespoon oyster-flavored sauce

- 1 tablespoon toasted sesame oil

- 1 teaspoon chile-garlic sauce

- 1/4 cup shelled salted pistachios, coarsely chopped


1. Heat oil in a wok or large skillet over High heat. Add asparagus; cook, stirring, for 2 minutes.

2. Add chicken; cook, stirring, for 4 minutes.

3. Stir in scallions, ginger, oyster sauce and chile-garlic sauce; cook, stirring, until the chicken is juicy and just cooked through, 1 to 2 minutes more.

4. Stir in pistachios. Serve.

Penne with Shrimp, Feta and Spring Greens


  • 12 ounces penne rigate (ridged)
  • 1 pound peeled and deveined frozen shrimp, thawed
  • 1 pound asparagus, cut into 1-inch pieces
  • 8 ounces snow peas, trimmed and halved on the diagonal
  • 3 tablespoons olive oil (preferably extra-virgin)
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 1 cup crumbled feta
  • 1/4 cup thinly sliced fresh mint leaves
  • salt and pepper


1. In a large pot of boiling salted water, cook penne 5 minutes less than al dente. Add asparagus; cook 3 minutes. Add shrimp and snow peas; cook 2 minutes. Reserve  1/2 cup pasta water; drain pasta mixture, and return to pot.

2. Add oil, lemon juice, garlic, and 1/4 cup reserved pasta water to pasta mixture. Season with salt and pepper, and toss. Mix in feta and mint- use more pasta water as needed. Serve.