My cookbook

Мне очень понравилось!

1 lb white asparagus
3 tbsp Butter
2 hard boiled eggs
1 tsp fresh lemon juice
1 tbsp finely chopped parsley
Salt & pepper

Тrim ends off the asparagus. Cook in boiling water until tender, about 15 minutes.

In the meantime, peel the hard-boiled eggs and separate the whites from the yolks. Then add the yolks to a clean blender and pulse them well into a fine crumble.

Transfer the yolks into a cup. Rinse the blender and dry it. Then add the cooked whites to it and blend them as well.

Garnish the asparagus with the crumbled yolks and whites. Chop up the fresh parsley and divide it over the asparagus. Drizzle with the warm melted butter. Finish with a sprinkle of freshly ground black pepper. Serve warm.

Источник: https://www.chefspencil.com/recipe/flemish-asparagus/

Вкусно! У меня были готовы минут за 20. Я еще сверху посыпала крошками смешанныни с пармезаном, петрушкой и чесноком, после чего запекала пару минут и уже достав полила соком лимона. Таким же образом я запекали и спаржу, тоже было вкусно.

2 lb Brussels Sprouts
4 tbsp olive oil
1 tsp kosher salt
3/4 tsp freshly ground black pepper
1-2 lemons
more salt and pepper as needed

Instructions


Preheat oven to 450 degrees F.
Cut off the bottom ends of the Brussels Sprouts and discard. Cut the remaining part in half and place into a large bowl. Drizzle with olive oil, salt and pepper and give it a good mix. Spread this mixture onto a baking sheet.
Place the baking sheet into the oven and roast for 40 minutes. Remove the baking sheet every 15 minutes while roasting and give the Brussels Sprouts a good toss to make sure they are evenly roasting and browning. 10 minutes before they are done, squeeze an entire lemon on top of the vegetables and then cut the lemon up and throw it onto the baking sheet and place back into the oven to finish roasted.
Once the edges are crisp and brown, remove the baking sheet from the oven, squeeze the lemons and sprinkle the juice on the sprouts and discard the peels. Taste and adjust seasonings if needed. Serve immediately.


Источник: https://whatsgabycooking.com/crispy-lemon-roasted-brussels-sprouts/#recipeJump

Делала с корвиной.

2-4 Halibut fillets
1/2 pound or fresh thin asparagus, trimmed (optional)
1/2 or more pint cherry tomatoes, halved (optional)
salt and pepper to taste
½ lemon
2 tablespoons butter , softened
2 tablespoons mayonnaise
½ cup freshly grated Parmesan cheese
½ -1 teaspoon creole seasoning
1 ½ tablespoon garlic , minced
1 teaspoon lemon zest
2 tablespoons finely chopped basil
lemon slices , (optional)

Instructions

Preheat oven to 425 F. Spray baking dish with cooking spray. Set aside.

Pat dry Halibut with a paper towel to remove any excess water. Then season with salt and pepper and squeeze lemon juice all over the fish. Set in a baking pan or dish.

Do the same for tomatoes, and vegetables, if using any. Use a baking tray if using more vegetables.

Bake Halibut for about 6 -7 minutes, depending on its thickness. Be careful; they bake up pretty fast. It will finish baking after you add the sauce.

While fish is baking, mix together butter, mayonnaise, parmesan cheese, creole seasoning, garlic, lemon zest, and basil in a small bowl. Thoroughly mix together.

Remove halibut from the oven and spread the Parmesan mixture over the top and sides of the fish. If desired, rub it on vegetables too.

Return the fish and vegetables (if using any) back into the oven. Turn the oven to broil and cook for 2-3 minutes until the tops are lightly browned. Serve immediately with a low carb meal or serve with rice. Garnish with lemon slices.

Источник: https://www.africanbites.com/baked-halibut/

Serves 4-6 (делала 1/2 получилось 3 порции)

500g (1 lb) fusilli

For spring vegetable condimento:

1 kilo (2 lbs) asparagus, about 2 or 3 bunches
350g (12 oz) frozen artichokes (зеленый болгарский перец)
250g (9 oz) frozen peas
2 or 3 fresh spring onions, finely minced
50g (1-1/2 oz) pancetta (1 бекон)
White wine
Olive oil
Butter
Salt and pepper

For the aspargus purée:

2 Tbs butter
A handful of fresh basil leaves
A sprig or two of fresh parsley
Salt and pepper

For the egg and cheese enrichment:

1 egg
1 Tb Parmesan cheese (or more, to taste)

Direction

Set a pot of well salted water to boil. Trim the bottoms off the asparagus and, if they are thick, peel off their skins from just below their tips downwards.

When the water comes to a boil, add the asparagus and cook until fully tender. Remove the asparagus from the water with a skimmer or tongs. (Don’t drain the water out of the pot.) Let the asparagus cool then cut the tips of the asparagus into short lengths.

Put the rest of the stalks into a blender, along with a good knob of butter, a basil leaf or two, a spring of parsley, a pinch of salt and a ladleful of the water in which the asparagus have boiled. Blend well, adding more water if needed to obtain a smooth, pourable purée. Taste and adjust for seasoning.

Meanwhile, defrost the frozen artichoke hearts under warm water, then drain and cut them into thin wedges. Combine with the peas and asparagus tips in a bowl and have this medley at the ready.

Now add the fusilli to the pot where you’ve cooked your asparagus and cook until al dente.

While the pasta is cooking, warm a good pour of olive oil and a knob of butter in a large skillet. Add the pancetta and let it render, then add the spring onion and sauté just until it wilts. Add the artichokes, peas and asparagus tips. Sauté everything together over lively heat for a few minutes, seasoning with salt and pepper and moistening with a drizzle of white wine as you go.

When the vegetables are tender and have had a chance to absorb the flavors of the onion and pancetta, remove about half the vegetable mixture and set aside.

Add the asparagus purée to the skillet with the remaining vegetables, mix well and set over very low heat.

Mix the egg and grated cheese together in a bowl and reserve.

When the pasta is almost, but not quite al dente, drain and add to the skillet. Toss the pasta with the sautéed vegetables over low heat, loosening the pasta with a ladleful of the pasta water if need be. Keep tossing for a minute or two, until the pasta is well coated, then add the egg and cheese mixture, and mix it in well, allowing the sauce to thicken slightly, as if making a carbonara.

Serve the fusilli immediately, topped with the rest of the sautéed vegetables, along with additional grated Parmesan on the side for those who want it.

Источник: https://memoriediangelina.com/2018/05/11/fusilli-primavera/

Ингредиенты
Зеленая спаржа 500 г
Масло оливковое 2 столовые ложки
Чеснок 2 зубчика
Соль крупная по вкусу
Перец черный свежемолотый по вкусу
Сок лимонный по вкусу
Распечатать рецепт
Инструкция

1. Разогрейте духовку до 200 градусов.
2. Хорошо промойте спаржу и срежьте нижние грубые части.
3. Выложите спаржу на застеленный фольгой противень или в форму и сбрызните оливковым маслом, хорошо перемешайте и посыпьте сверху измельченным чесноком, солью и перцем. Снова перемешайте.
4. Отправьте в духовку на 8–10 минут, пока она слегка не подрумянится и не станет мягкой. Переложите на блюдо и сбрызните лимонным соком. Сразу подавайте.

Источник: http://eda.ru/recepty/zakuski/zapechennaja-sparzha-s-chesnokom-27355

Очень в вкусный салат, просто 5 баллов! Даже думаю повторить его на день Благодарения для всей семьи. Мне очень понравился, буду повторять.

Для 4 человек:
Active Time: 45 minutes

Total Time: 1 1/2 hours

Ingredients
Dressing

1 head garlic
4 tablespoons extra-virgin olive oil, divided
Juice of 1 lime
2 tablespoons red-wine vinegar
1 tablespoon grated fresh ginger
1 tablespoon toasted sesame oil
1 tablespoon reduced-sodium soy sauce
Freshly ground pepper, to taste

Salad

1 pound asparagus, trimmed and cut into 1-inch pieces
2 teaspoons extra-virgin olive oil
1/4 teaspoon plus pinch of salt, divided
1/4 teaspoon freshly ground pepper
1/2 small clove garlic
2 cups baby mizuna, baby kale or Asian salad mix
2 cups baby red mustard greens, tatsoi or watercress, any tough stems removed
2 tablespoons sesame seeds, toasted (see Tip)


Preparation

To prepare dressing: Preheat oven to 400°F.
Rub excess papery skin off garlic head without separating cloves. Slice the tip off, exposing the ends of the cloves. Place the garlic head on a piece of foil, drizzle with 1 tablespoon olive oil and wrap into a package. Put in a baking dish and bake until the garlic is very soft, 40 minutes to 1 hour. Unwrap and let cool slightly. Increase oven temperature to 450°F.
Squeeze the garlic pulp into a blender or food processor (discard the skins). Add the remaining 3 tablespoons olive oil, lime juice, vinegar, ginger, sesame oil and soy sauce; blend or process until smooth. Season with pepper.
To prepare salad: Toss asparagus with 2 teaspoons oil, 1/4 teaspoon salt and pepper in a large bowl. Spread in a single layer on a rimmed baking sheet. Roast, stirring once halfway through, until tender and browned, 10 to 15 minutes.
Meanwhile, season a wooden salad bowl by rubbing with 1/2 clove garlic and a pinch of salt. Chop the garlic and add to the bowl along with all the greens. (If leaves are large, tear them into bite-size pieces first.) Pour 1/4 cup of the dressing over the greens. (Cover and refrigerate the remaining 1/2 cup dressing for up to 3 days.) Sprinkle the salad with sesame seeds and the asparagus; toss and serve.

Tips & Notes

Make Ahead Tip: Cover and refrigerate the dressing for up to 3 days.

Tip: To toast sesame seeds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 139 calories; 11 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 4 g protein; 4 g fiber; 258 mg sodium; 413 mg potassium.

Источник: http://www.eatingwell.com/recipes/spicy_green_salad_with_soy_roasted_garlic_dressing.html

Еще три летних блюда для участия в двух флешмобах: ЛЕТНИЕ БЛЮДА С КРУПАМИ И БОБОВЫМИ http://mariha-kitchen.livejournal.com/78068.html и зеленый монообед у Зоряны http://zoryanchik.livejournal.com/228185.html.

Первое блюдо по рецепту Ники: http://belonika.livejournal.com/164800.html - Веррины из смеси перемолотой в блендере спаржи и пюре из молодого горошка:


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Варим спагетти, как обычно.
Пока готовится паста, 250 гр спаржи отвариваем в подсоленой воде (5 минут).
Спаржу вылавливаем, воду оставляем для соуса. Отклдываем несколько верхушек стеблей для сервировки.
Измельчаем блендером спаржу, 3 ст.л. кедровых орехов или очищенного миндаля, 3 ст.л. оливкового масла, 4 ст.л. пармезана. Понемногу добавляем воду, в которой варилась спаржа, чтобы соус получился не густым.
Из специй - соль, перец (я предпочитаю белый), молотый имбирь.

Источник: http://jtel.livejournal.com/138936.html#cutid1

Очень люблю этот суп, но мой муж не ecт авокадо, поэтому обыкновенно готовлю только для гостей. Удобно то, что он холодный, а потому можно приготовить и сервировать заранее с белым вином в качестве холодной закуски. Когда–то я нашла в журнале Юли–laperla_foto



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Здесь рецепт: http://www.rome-explorer.com/rome-guide/asparagus_risotto_recipe.html, а ниже я расскажу о том, как я сделала.



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