Showing results 1 - 20 of 64 for Asparagus.
Once you've made this risotto recipe it will become a permanent addition to your repertoire. Two tricks will make this dish outstanding: stir constantly to get a creamy, buttery consistency and serve immediately!
Look for the best asparagus in the springtime. And brush the prosciutto with a bit of Dijon mustard for extra tanginess, if you like.
Fresh asparagus, steamed tender-crisp, is sautéed in toasted sesame oil, lightly coated with fresh lemon juice and then sprinkled with toasted sesame seeds. Steaming the asparagus first helps enhance its flavor and lessens the amount of oil that is required. Makes a great side dish for a light, al fresco dinner.
Featuring in-season, fresh asparagus (preferably organic), this is just right for your little one as is, but combine with puréed potatoes or apples if their tiny taste buds prefer.
This pasta dish is light, yet satisfying. The liquid from the cooked portobello mushrooms adds a rich flavor to the pasta and goes well with the crisp spring asparagus.
Once you learn to cook a basic dish like risotto, you can substitute with what you have on hand. Instead of asparagus, use frozen green beans or the fresh peas your neighbor grew and shared…or the mushrooms you almost forgot in the fridge drawer.
Top this classic spring side dish with shards of Parmigiano-Reggiano for a savory garnish.
This dish of vegetables baked in an egg and cheese mixture is perfect for a spring brunch, light lunch or even dinner. The torta can be served hot or at room temperature, accompanied by a simple green salad.
Serve this delightful spring soup with crusty bread or top with homemade croutons.
A Southern spin on a brunch favorite, this quiche-style spoon bread spotlights fresh, spring asparagus and creamy Monterey Jack.
This vegetarian side dish hits the spot all year round. Grill the asparagus in the summer or roast it in the winter, if you like.
In this smart recipe, the asparagus steams on top of the cooking quinoa. Less pots to clean? We're all for that!
Serve this simple vegetable side dish with brown rice or quinoa. For variety and color, try adding freshly grated carrots or beets and tossing them with the asparagus and dressing.
This classic French recipe can be made with either asparagus or leeks. A simple garnish of chopped eggs and fresh herbs results in a visually impressive side dish for a spring lunch or brunch.
Savor the peak of asparagus season (from March to late June) with this delightful dish. Roasting fresh, green spears enhances their flavor and provides for a more tender texture. Mushrooms, lightly sautéed in olive oil and garlic, add a delicious, earthy flavor.
This savory egg dish easily adapts to other vegetables or cheeses, like blanched broccoli rabe and sharp cheddar, or artichoke hearts with a Parmesan and Fontina combo. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
It's the quintessential seasonal side dish to bring Spring to your table. This same method also works for roasting slices of Spring root vegetables and onions. And the recipe easily doubles for company, so long as the vegetables are not crowded in the roasting pan. For your health and the planet's, go organic when available!
This vibrant green soup sets the stage for spring entertaining.
Serve this deliciously beefy stir-fry over your favorite noodles or steamed rice.
You need only one skillet to put together this quick supper with Monterey Jack and leftover spiral-sliced ham. If you wish, add a squeeze of lemon before serving.