Asparagus And Zucchini Crudi Recipes

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ROASTED ASPARAGUS, ZUCCHINI, AND TOMATOES



Roasted Asparagus, Zucchini, and Tomatoes image

A touch of lemon and garlic gives these vegetables a refreshing flavor.

Provided by Vicki B

Categories     Side Dish     Vegetables     Tomatoes

Time 20m

Yield 4

Number Of Ingredients 8

1 pound fresh asparagus, trimmed and cut into thirds
2 zucchini, thinly sliced
2 yellow squash, thinly sliced
1 cup grape tomatoes
1 tablespoon olive oil
1 tablespoon minced garlic
½ lemon
sea salt to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place asparagus in a microwave-safe dish with a splash of water; microwave for 3 to 4 minutes.
  • Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic and sea salt.
  • Roast in the preheated oven for 5 minutes. Add asparagus and roast until vegetables are tender, 3 to 5 more minutes. Transfer vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.

Nutrition Facts : Calories 100.5 calories, Carbohydrate 15.5 g, Fat 4.1 g, Fiber 6.4 g, Protein 5.2 g, SaturatedFat 0.6 g, Sodium 98.2 mg, Sugar 3.8 g

ROASTED ASPARAGUS AND MUSHROOMS



Roasted Asparagus and Mushrooms image

I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??

Provided by leo67

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 6

Number Of Ingredients 6

1 bunch fresh asparagus, trimmed
½ pound fresh mushrooms, quartered
2 sprigs fresh rosemary, minced
2 teaspoons olive oil
kosher salt to taste
freshly ground black pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
  • Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g

ASPARAGUS & ZUCCHINI CRUDI



Asparagus & Zucchini Crudi image

Love that Giada! Here's a new twist on a summer salad that can be made ahead, will keep refrigerated for several days and give you a chance to try the mandoline you bought at great expense and hardly ever use! Crudi = raw. Isn't that a nicer word??

Provided by San Marcos Sunshine

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 zucchini, ends trimmed, don't peel
1 bunch asparagus, trimmed (go for the pencil thin kind)
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon sea salt
fresh ground pepper
1 ounce shaved pecorino romano cheese (to garnish)

Steps:

  • Using vegetable peeler or dusty old mandoline, shave the zucchini into long thin ribbons. Thinly slice the asparagus on a diagonal (bias cut). Toss the slices together and place the salad in a serving bowl. (You can choose to briefly blanch the asparagus, but I like it crudi!).
  • In a small bowl, combine the oil, the lemon juice, salt & freshly ground pepper to taste. Stir to combine and drizzle over the vegetables, tossing to coat.
  • Garnish with the Pecorino shavings.
  • Chill or serve room temperature.
  • Preparation time includes 20 minutes hunting for the mandoline.
  • You now speak Italian! Cioa!

Nutrition Facts : Calories 190.7, Fat 15.8, SaturatedFat 3.2, Cholesterol 7.4, Sodium 402.7, Carbohydrate 9.1, Fiber 3.5, Sugar 3.5, Protein 6.3

ASPARAGUS AND ZUCCHINI CRUDI



Asparagus and Zucchini Crudi image

Provided by Giada De Laurentiis

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 7

2 zucchini, trimmed
1 bunch asparagus, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 ounce shaved Pecorino Romano, for garnish

Steps:

  • Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl.
  • In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve.

ASPARAGUS AND ZUCCHINI SAUTé



Asparagus and Zucchini Sauté image

This was a veggie delight I came up with on spur of the moment and I'm so glad I was inspired. It is so easy, the flavors are all natural and come together to make a nice rich flavorsome juice which is why no extra spices are needed. I hope you like it.

Provided by Summerwine

Categories     One Dish Meal

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 tablespoons butter
2 garlic cloves (finely chopped)
1 leek (sliced 1/2 thick)
4 large mushrooms (sliced)
1/2 lb asparagus
1 small zucchini (unpeeled)
1 medium tomatoes
salt & freshly ground black pepper
grated fresh parmesan cheese (to garnish)

Steps:

  • Cut off stalk ends of asparagus and throw away. Cut off tips and reserve in bowl. Cut the remaining stalk in halves or thirds (your discretion).
  • Slice the zucchini in half and then slice up in bite-size chunks.
  • Melt the butter in a frying pan.
  • Add finely chopped garlic, slice leeks and sauté until browned.
  • Add mushrooms to the fry pan and sauté for 3-5 minutes.
  • Add asparagus (except for tips) and zucchini to the fry pan.
  • Add salt and fresh ground black pepper.
  • Cover and simmer until tender; about 10 minutes.
  • Add tomatoes and asparagus tips and cook for a further 5 minutes until the tomatoes are cooked but not mushy.
  • Garnish with grated fresh parmesan cheese.

Nutrition Facts : Calories 189, Fat 12.3, SaturatedFat 7.5, Cholesterol 30.5, Sodium 118.4, Carbohydrate 17.9, Fiber 5, Sugar 6.7, Protein 6.4

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