Tag: asparagus (Page 1 of 1)
Pasta with Asparagus and Parmesan
April 21st, 2018 in Main Dishes, No-meat, Pasta by Julia Volhina
Good recipe for no-meat linguine or fettuccine pasta.
Pretty quick to make, nothing sophisticated, plain and simple steps to follow, as quick as cooking pasta itself.
Secret chief’s secret: don’t overcook asparagus and don’t burn garlic, that is about it.
Great recipe when you are short on time and need to eat.
Scrambled Eggs with Asparagus, Tomatoes and Mushrooms
July 29th, 2017 in Eggs, Main Dishes by Julia Volhina
Scrambled eggs is one of these things one can easily throw together and be creative about it: the fridge content is the only limit, really.
And asparagus is my new go to for scrambled eggs lately. It pairs well with mushrooms and vegetables, and eggs themselves of course.
So here you go: a recipe for scrambled eggs with asparagus and mushrooms. Feel free to follow the steps, or tweak it one way or another.
Oven Roasted Veggies with Fajita Spices
May 21st, 2016 in Main Dishes, No-meat, Sides by Julia Volhina
Potatoes, cauliflower, asparagus and onions infused with fajita and some other spices and roasted in the oven is perfect dish on its own if you want more veggies in your diet, or great side dish for meat or chicken entree.
Cooking time for this dish in will vary depending on size of potato and cauliflower pieces. Potato in general will take more time to cook than other vegetables, slice it in smaller pieces and check its readiness with a knife before turning the oven off.
I used virgin olive oil spray here, spraying is a way more convenient than just pouring, it also helps to cut amount of oil to necessary minimum. However pouring oil will work as well.
Roasted Vegetables and Mushrooms with Parmesan Sauce
September 13th, 2014 in Main Dishes, No-meat, Sides by Julia Volhina
Friend of mine introduced this dish to me few weeks ago and since then I cooked it pretty much every week.
It is pretty easy to do, and it provides a variety of vegetables to the table as it cooks zucchini, asparagus spears and mushrooms in the same time. The batch I usually get will feed about 6 people as a side dish with no leftovers (and I don’t think I ever had any of these left over actually).
It is very important to use portobello mushrooms in this recipe, as they have distinct aroma and taste which gets transferred to vegetables as well.
Shrimp and Asparagus Salad
September 7th, 2013 in Salads by Julia Volhina
Shrimps and asparagus with dill and cream is quite unusual combination for me, but I must say it tastes delicious. I ate something similar when we lived in Austria and wanted to reproduce the recipe ever since.
It tastes especially good if asparagus is young and you manage to not overcook it to keep crunchy texture. Lemon juice helps to brings the best taste out of asparagus.
By the way, if you use frozen shrimps, thaw completely them before adding to salad.
Asparagus Fried with Butter and Garlic
June 8th, 2013 in Sides by Julia Volhina
Asparagus is one of foods I never ate before I came to US, and it seems pretty popular here as a healthy food, probably pretty packed with fiber everybody talks about so much here.
And this is easy way to cook it, you just need to make sure to not overheat butter and garlic.
Younger the asparagus spears require less time to cook. Make sure to cut off hard ends from the bottom all the way till soft part.