ROASTED ASPARAGUS PASTA SALAD
I have not made this yet, putting here for safe-keeping. I just saw the Neely's make this and it looked delicious! Time does not include letting the salad rest for 30 minutes, so plan ahead. From Food Network, Down Home with the Neely's.
Provided by Scoutie
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.
- Meanwhile, slice asparagus on the bias into 1/2-inch pieces.
- Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper.
- Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.
- In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes.
- Whisk in olive oil and season with salt and pepper. Add chives.
- Add pasta and roasted asparagus to a large bowl.
- Drizzle with dressing and toss.
- Add the crumbled goat cheese, toss and let sit for 30 minutes before serving.
Nutrition Facts : Calories 517.8, Fat 21.6, SaturatedFat 6.3, Cholesterol 78.8, Sodium 1067, Carbohydrate 63.5, Fiber 7, Sugar 3.8, Protein 20.5
ROASTED ASPARAGUS PASTA SALAD
Provided by Patrick and Gina Neely : Food Network
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.
- Meanwhile, slice asparagus on the bias into 1/2-inch pieces. Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.
- In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives.
- Add pasta and roasted asparagus to a large bowl. Drizzle with dressing and toss. Add the crumbled goat cheese, toss and serve.
BEEF AND ASPARAGUS PASTA
Make and share this Beef and Asparagus Pasta recipe from Food.com.
Provided by weekend cooker
Categories Vegetable
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions.
- In a small bowl combine cornstarch and 1/4 cup broth until smooth, and set aside.
- In a large nonstick skillet, or wok stir fry beef in oil for 1 minute or until meat is no longer pink.
- Add asparagus, onions, and garlic stir fry for 2 minutes.
- Add mushrooms, tomato, basil, and oregano, stir fry 2 minutes longer or until the vegetables are crisp and tender.
- Add the wine, olives, salt, pepper, and remaining broth.
- Stir in cornstarch mixture, and gradually stir into skillet.
- Bring to a boil, cook and stir for 2 minutes or until thickened.
- Drain pasta, and serve with beef mixture.
SESAME BEEF & ASPARAGUS SALAD
Cooking is one of my favorite hobbies-especially when it comes to experimenting with fresh ingredients like these. This meaty salad is wonderful at the start of asparagus season. -Tamara Steeb, Issaquah, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat broiler. Place steak on a broiler pan. Broil 2-3 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-7 minutes per side. Let stand 5 minutes before slicing., In a large saucepan, bring 1/2 in. water to a boil. Add asparagus; cook, uncovered, just until crisp-tender, 3-5 minutes. Drain and cool. , Mix soy sauce, sesame oil, vinegar and ginger; toss with beef and asparagus. Sprinkle with sesame seeds. If desired, serve over lettuce with carrot, radishes, cilantro and lime wedges.
Nutrition Facts : Calories 160 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 350mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
GARLIC ROAST BEEF
Provided by Trisha Yearwood
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 475 degrees F.
- Place the beef in a roasting pan with a rack. Sprinkle with salt and pepper all over.
- Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the roasting pan.
- Bake until the internal temperature is 130 to 135 degrees F, 30 to 35 minutes.
- Transfer the beef to a carving board and allow to rest for 30 minutes. Heat the roasting pan over medium heat and scrape up any browned bits. Pour any pan drippings onto a rimmed platter. Carve the beef into thick slices and transfer to the platter. Sprinkle with the parsley. Serve warm or at room temperature.
BEEF & ASPARAGUS
I love this when the fresh asparagus is in season. Sometimes I throw in some onion wedges or a red capsicum for colour with the asparagus. Prep time includes marinating time.
Provided by JustJanS
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim the meat, and slice across the grain evenly into long, thin strips.
- Combine the soy, sherry, ginger, sesame oil, garlic and chilli; add the meat stirring to coat and leave to marinate for 30 minutes.
- Drain the meat, reserving the marinade.
- Heat 20ml of oil in a wok or heavy-based frying pan, add the asparagus and stir-fry for 2 minutes.
- Remove from the wok.
- Heat the remaining oil in the wok, cook the meat quickly in small batches over high heat until browned but not cooked through.
- Remove and drain on absorbent paper.
- Blend the cornstarch with the reserved marinade until smooth.
- Return asparagus and meat to wok with marinade mixture.
- Stir-fry over high heat until meat is cooked through and sauce has thickened.
- Serve at once.
PASTA WITH ASPARAGUS
Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. -Jean Fisher, Redlands, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.
Nutrition Facts : Calories 259 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 83mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
ASPARAGUS BEEF SAUTE
I love filet mignon but not its price, so I came up with a recipe for more affordable beef tenderloin tail. Now I cook it once a week, plus my husband loves taking the leftovers to work. -Linda Flynn, Ellicott City, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan., In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.
Nutrition Facts : Calories 328 calories, Fat 22g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 540mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.
CREAMY ASPARAGUS PASTA SALAD
Lemon zest ties all the flavors together in this light and creamy pasta. Make it a meal: Serve with a salad of sliced fresh mozzarella and cherry tomatoes tossed with a little fresh basil, balsamic vinegar and olive oil.
Provided by kcowan
Categories Vegetable
Time 35m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.
- Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.
- Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in 1/4 cup Parmesan. Divide the pasta among 4 bowls and top with the remaining 1/4 cup Parmesan.
- NUTRITION INFORMATION: Per serving: 359 calories; 10 g fat (4 g sat, 4 g mono); 18 mg cholesterol; 55 g carbohydrate; 18 g protein; 7 g fiber; 602 mg sodium; 467 mg potassium.
- Nutrition bonus: Folate (38% daily value), Calcium (30% dv), Vitamin C & Zinc (20% dv).
- Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1 1/2 fat; 3 Carbohydrate Servings.
Nutrition Facts : Calories 379.7, Fat 10.2, SaturatedFat 4.5, Cholesterol 20.1, Sodium 597.7, Carbohydrate 57.7, Fiber 7.7, Sugar 6.8, Protein 20.1
ROASTED ASPARAGUS PASTA WITH GARLIC BUTTER
I was sent a link to a wonderful sounding asparagus pasta recipe with balsamic butter by a wonderful friend of mine. It sounded so good, but had a few ingredients that I didnt have on hand, so I created my own version of it. Here it is: An Italian Dish with a small Asian twist to it. I hope youll enjoy it! :)
Provided by Lalaloula
Categories Penne
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Boil pasta in salted water according to package directions until al dente.
- Meanwhile toss the asparagus with the oil, sprinkle with salt and black pepper to taste and roast in the preheated oven at 200°C/400°F for 10-15 minutes. It should be roasty, but not too dark.
- During the last five minutes of roasting add the sesame seeds to get them nice and toasty, too.
- Drain pasta and add to a big mixing bowl. Add the butter (as much as you need to get the pasta shiny) and cheese. Mix well.
- Remove the asparagus and sesame seeds from the oven and toss with the pasta. Sprinkle with chives.
- Enjoy. :).
Nutrition Facts : Calories 504.9, Fat 14.1, SaturatedFat 3.7, Cholesterol 11, Sodium 203.9, Carbohydrate 79.2, Fiber 13.3, Sugar 4.9, Protein 24.4
GARLIC-ROASTED BEEF SIRLOIN STEAKS WITH ASPARAGUS AND HOT TOMATO SALAD
Here's a quick hot-roasted meal that's as ideal for entertaining as it is for a busy weekday. All you need to add are some tossed greens and crusty bread.
Yield makes 4 servings
Number Of Ingredients 10
Steps:
- Position the oven racks so that the top rack is 5 or 6 inches from the top of the oven. Place a ridged cast-iron grill pan on the top rack of the oven and preheat the oven to 500°F. Once preheated, set the oven to convection roast or convection broil at 500°F. Cover a shallow baking pan with foil and coat with nonstick spray for cooking the vegetables.
- Combine the olive oil, garlic, and rosemary and brush the steaks with this mixture. Set aside.
- Wrap the asparagus spears with the prosciutto and place them on the foil-covered baking pan. Brush them with some of the olive oil mixture.
- Toss the tomatoes and mushrooms with enough of the olive oil mixture to coat all the pieces lightly and put them on the baking sheet with the asparagus. Drizzle the remaining olive oil mixture over all the vegetables and sprinkle with salt and pepper. Place the pan in the center of the oven and roast for 10 minutes.
- Add the steaks to the preheated grill pan on the top rack of the oven. After 3 to 5 minutes turn the steaks and cook to your preferred doneness, 3 to 5 minutes longer. Remove the vegetables to a warm serving platter and cook the steaks until done to your liking.
- Let the steaks rest for 5 minutes before carving. With a sharp knife, cut the steaks diagonally into thin slices.
STEAK, TOMATO AND ONION PASTA SALAD WITH GARLIC OIL
Dress penne tossed with steak, tomato and onion with a garlic-infused oil.
Provided by Food Network Kitchen
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat 1/3 cup of the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper.
- Meanwhile, bring a large pot of salted water to a boil.
- Heat a grill or grill pan over medium-high heat until hot; brush with the remaining 1/2 tablespoon oil. Season the steak with salt and pepper. Grill the steak, turning once, 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
- Add the steak, onion, celery, parsley and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
- Copyright 2016 Television Food Network, G.P. All rights reserved
BEEF & ASPARAGUS PASTA TOSS
Make and share this Beef & Asparagus Pasta Toss recipe from Food.com.
Provided by Lubie
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in boiling salted water 10 minutes or until almost tender.
- Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender.
- Drain well.
- Meanwhile brown ground beef in large non-stick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4 inch crumbles.
- Remove from skillet with slotted spoon.
- Pour off drippings.
- Heat oil in same skillet over medium heat until hot.
- Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently.
- Remove from heat.
- Add beef; toss to mix.
- Season with salt and pepper, as desired.
- Combine beef mixture with pasta and asparagus in large bowl; toss well.
- Sprinkle with cheese, if desired.
Nutrition Facts : Calories 438.5, Fat 28.1, SaturatedFat 8.3, Cholesterol 93.1, Sodium 82.8, Carbohydrate 20.1, Fiber 3, Sugar 2.5, Protein 26.6
PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
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