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Entries tagged with 'asparagus'

Fresh Herbs With Corn, Asparagus, and Chickpeas

Serious Eats Yasmin Fahr Post a comment

When summer hits, one of my favorite dishes is tabbouleh, its bright and fresh aroma from the various chopped herbs interspersed with airy bites of bulgur. Here, I swap the bulgur for chickpeas that are crisped in a pan with shallots, a generous hit of cumin, freshly shucked corn kernels and bite-sized asparagus. Combined with the chopped herbs and topped with sumac-filled yogurt, it makes a nutrient-packed, fresh summer dish that hits the table in less than 30 minutes. More

Roast Chicken With Asparagus Panzanella

Serious Eats Daniel Gritzer 2 comments

Making panzanella— the classic Tuscan tomato-and-bread salad—without tomatoes is tricky, because you need all those juices to soften the stale bread. The trick is to find other ways to make the dish as flavor-packed and moist as possible. Here's our method with asparagus, cucumbers, and red onions, served alongside roast chicken. More

Grilled Pizza With Grilled Tomatoes, Asparagus, Goat Cheese, and Marcona Almonds

Serious Eats J. Kenji López-Alt 1 comment

I know I'm committing a grave seasonal recipe faux pas here by combining a spring ingredient (we're in the middle of asparagus season!) with a late summer product, but dammit, we've gotten so good at cherry tomatoes that they're sweet and flavorful pretty much all year round. More

Pork, Asparagus, and Soba From 'The VB6 Cookbook'

Serious Eats Kate Williams Post a comment

Despite his dinnertime freedom, Mark Bittman doesn't launch into a carnivorous feast come six o'clock. Instead, he incorporates meat into meals that are equally heavy in vegetables, fruit, and whole grains. Take this soba noodle dish for example. While it doesn't shy away from meat (hello, pork shoulder), it does incorporate a generous amount of asparagus in addition to whole grain soba noodles. More

Asparagus and Sweet Pea Frittata With Minty Spring Salad

Serious Eats Daniel Gritzer 1 comment

This simple pea-and-asparagus frittata is a quintessential spring dish that's as perfect for breakfast as it is a light lunch, snack or dinner. Served with a bright, fresh salad that's flavored with fresh mint and shaved asparagus, it becomes a quick and easy meal in its own right. More

Warm Farro Salad With Asparagus, Peas, and Feta

Serious Eats Yasmin Fahr 4 comments

This warm one-pot farro salad is loaded with tender spring peas and asparagus, along with heartier ingredients like kale and crunchy almonds. Tossed with a tangy lemon-mustard vinaigrette and briny feta cheese, it's a healthy dish that celebrates of the transition from winter to spring. More

Mushrooms, Bacon, and Asparagus Topped With Eggs

Serious Eats Sydney Oland Post a comment

This play on hash uses the combination of earthy mushrooms, sweet asparagus, and thick cut bacon as the base for runny fried eggs More

Olive Oil-Fried Eggs with Asparagus

Serious Eats Sydney Oland 5 comments

If you've never fried an egg in lots of olive oil, you're missing out on some major crisp, puffy, runny action. But be warned, it's hard to go back to the more modest fried egg once you've tried this version. More

Grilled Halibut with Spicy Red Onion Relish, Avocados, Asparagus, and Chipotle Vinaigrette

Serious Eats Jennifer Olvera 2 comments

Light and summery, this halibut is served with lime-laced onion relish, grilled limes and grilled avocados and asparagus, which are drizzled with smoky chipotle vinaigrette. More

Broiled Tofu with Miso Glaze and Asparagus

Serious Eats Nick Kindelsperger 4 comments

Try as I might, I will never tire of in-season asparagus. But I do try to switch things up to make sure things stay interesting in the kitchen. One of my favorite variations is to pair the green stalks with white miso. More

Sautéed Asparagus with Chorizo, Fried Eggs, and Smoked Paprika Allioli

Serious Eats J. Kenji López-Alt 2 comments

A super quick, one skillet meal made with fresh spring asparagus, Spanish chorizo, and an egg fried to frizzled perfection, all served with a smoky and tangy paprika allioli. More

Skillet Eggs with Asparagus, Pancetta, and Parmesan

Serious Eats Yasmin Fahr 7 comments

Asparagus sautéed with shallots, chili flakes, and rendered pancetta. Served with a few eggs flashed under the broiler until soft-cooked make this into a complete, quick, single skillet meat. More

Skillet Ground Lamb with Asparagus, Peas, and Tzatziki Sauce

Serious Eats Yasmin Fahr 2 comments

Open-faced pita sandwiches made with ground lamb, asparagus, peas, and mint. More

Cheese Curd, Asparagus, and Prosciutto Pasta Salad

Serious Eats Nick Kindelsperger 1 comment

Cheese curds are tricky little guys. While they might be all squeaky and salty when fresh, they can easily turn to rubber if too cold or melt into goo when warmed. What to do? More

Skillet Egg-in-a-Hole with Avocado, Asparagus, and Feta

Serious Eats Yasmin Fahr Post a comment

Eggs cooked into toast served on top of sautéed asparagus with avocado and feta cheese. More

Roast Asparagus with Tomato Relish from 'Family Table'

Serious Eats Kate Williams Post a comment

In Michael Romano and Karen Stabiner's Family Table, Gramercy Tavern chef Michael Anthony pairs roasted asparagus with a bright, vinegary tomato relish to add sharp contrast to the spears. More

Cheesy Grits with Spring Vegetables

Serious Eats J. Kenji López-Alt 7 comments

Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix. More

Skillet Spring Frittata with Asparagus and Goat Cheese

Serious Eats Yasmin Fahr 2 comments

An asparagus frittata with goat cheese and basil. Perfect for brunch, lunch, or a light dinner. More

Make-Ahead Coconut-Poached Chicken with Spring Vegetables and Cashews

Serious Eats Suzanne Lehrer Post a comment

Chicken poached in coconut milk and chicken stock becomes amazingly tender. The rest of this salad is all crunch: napa cabbage, cashews, and blanched asparagus and green beans, dressed in a simple soy vinaigrette. More

Linguini with Asparagus, Prosciutto, and Capers

Serious Eats Nick Kindelsperger Post a comment

Something about the briny punch of the capers and the salty funk of the prosciutto sounded appealing when paired with the usually reserved and straight-laced green stalks. More

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