#asparaguslove

[1800free]

[thewaywardabbey]

Ostara Recipes

Cheesy Baked Asparagus Dip

Ingredients:

1/2 c cream cheese

1/2 c grated parmesan cheese

1 heaping cup of pureed asparagus (about 25 thin stalks with ends trimmed off)

2 cloves garlic, minced

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp salt

1/8 tsp crushed red pepper flakes

1/8 tsp parsley

Seasoned breadcrumbs

Crostini, pretzel thins & wheat thins

Preparation:

Preheat oven to 350 degrees.

Trim the ends of your asparagus and blanch in a thin layer of boiling water for about a minute or so, just long enough to turn the stalks bright green and tender (must get them tender in order to puree them). Immediately plunge the spears in an ice bath or rinse with super cold water to halt the cooking process and then strain.

Add them to the food processor and pulse to puree. You need one heaping cup. Add garlic, spices and cheeses to the processor and pulse until smooth. Taste and adjust spices.

Move mixture to a baking dish and top with a little extra grated cheese and a thin layer of panko breadcrumbs.

Top with a barely there drizzle of olive oil and bake at 350 for 25-30 minutes or until golden and bubbly. Serve with toasted pitas, crackers & crostini.

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Original Recipe Credit:

Cheesy Baked Asparagus Dip Recipe - Peas and Crayons

Serve this Cheesy Baked Asparagus Dip with white corn tortilla chips, fluffy pita bread, zucchini rounds, and your favorite assortment of cr

~Blessings~Courtney

[dimthekitchenappliance]

1 2 3 1 2 3 🥁

this is Asparagus. drummer of sintax error

For full transparency I heavily referenced a 3d model that I painstakingly posed on clip studio paint. um... it takes some getting used to i will say but i definitely want to try out more poses in the future

[boldriley]

This recipe, which is Paleo-friendly, combines tender asparagus with grilled salmon that is flavored with garlic and lemon. It's a tasty and nourishing choice for a filling Paleo dinner.

Ingredients: 4 salmon fillets 6 ounces each. 1 bunch asparagus, trimmed. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon lemon zest. 2 tablespoons lemon juice. Salt and pepper, to taste.

Instructions: Preheat grill to medium-high heat. In a small bowl, mix together olive oil, minced garlic, lemon zest, lemon juice, salt, and pepper. Brush the salmon fillets and asparagus with the olive oil mixture. Place salmon fillets and asparagus on the grill. Grill salmon for 4-5 minutes per side, or until cooked to desired doneness. Grill asparagus for 3-4 minutes, turning occasionally, until tender and slightly charred. Remove salmon and asparagus from the grill. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

KPXR Online

[silvana-xoxo]

With soft shaved asparagus, tangy lemon, and salty Parmesan cheese, this delicious pasta dish celebrates the fresh tastes of spring. It's a fresh and light meal that's great for welcoming spring.

Ingredients: 8 oz pasta. 1 bunch asparagus, trimmed. 2 tbsp olive oil. 2 cloves garlic, minced. 1 lemon, zest and juice. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside. Using a vegetable peeler, shave asparagus into thin ribbons. Discard tough ends. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add shaved asparagus to the skillet and cook, stirring occasionally, for 2-3 minutes until tender-crisp. Add cooked pasta to the skillet along with lemon zest and juice. Toss to combine, adding reserved pasta water as needed to create a light sauce. Season with salt and pepper to taste. Sprinkle grated Parmesan cheese over the pasta and toss again until well combined. Serve hot, garnished with fresh basil leaves. Enjoy your refreshing Spring Pasta with Shaved Asparagus!

Prep Time: 15 minutes

Cook Time: 15 minutes

Meet Ava

[insidetheloop]

blackpool fc senior seasider's walking football

[hhhori]

A delightful dish featuring pan-seared salmon served with tender asparagus and a zesty dill sauce. The combination of flavors creates a perfect balance of richness and freshness.

Ingredients: 4 salmon fillets. 1 bunch of asparagus, trimmed. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup mayonnaise. 2 tablespoons chopped fresh dill. 1 tablespoon lemon juice. 1 clove garlic, minced.

Instructions: Season salmon fillets with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat. Add salmon fillets to the skillet, skin side down, and cook for 4-5 minutes until golden brown. Flip salmon and cook for an additional 3-4 minutes, or until cooked through. Meanwhile, steam asparagus until tender, about 3-4 minutes. In a small bowl, mix together mayonnaise, chopped dill, lemon juice, and minced garlic to make the dill sauce. Serve salmon fillets alongside steamed asparagus, drizzle with dill sauce, and garnish with additional dill if desired.

Prep Time: 10 minutes

Cook Time: 10 minutes

Forest Soft Serve

[preciussims]

This colorful and healthy quinoa kale bowl with asparagus and mushrooms is a great vegan and gluten-free meal choice. Plus, it tastes great and is full of protein, fiber, and vitamins.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 bunch kale, stems removed and chopped. 1 bunch asparagus, trimmed and cut into bite-sized pieces. 8 ounces mushrooms, sliced. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. 2 tablespoons lemon juice. 2 tablespoons balsamic vinegar. 1/4 cup chopped fresh parsley. 1/4 cup sliced almonds, toasted.

Instructions: Bring the vegetable broth to a boil in a saucepan. Cover and simmer for 15 to 20 minutes, until the quinoa is done and the broth is gone. Warm up the olive oil in a big pan over medium-low heat. Put in the minced garlic and cook for one minute. It will take about 5 to 7 minutes of cooking after adding the sliced mushrooms until they start to brown and give off their juices. To the pan, add chopped kale and asparagus. It will take about 5 minutes of cooking until the kale is soft and the asparagus is crisp-tender. Put in some pepper, lemon juice, salt, and balsamic vinegar to taste. Mix things together well. To put the bowls together, add cooked quinoa to each serving bowl. Add the mushroom, kale, and asparagus mix on top. Before serving, top with chopped parsley and toasted almonds.

Prep Time: 10 minutes

Cook Time: 25 minutes

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