Asparagus Potato 5fix Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED ASPARAGUS AND POTATOES



Roasted Asparagus and Potatoes image

Roasted Asparagus and Potatoes are such a quick and easy but delicious side dish. Try with your favorite tofu dishes for a perfect dinner!

Provided by Michelle Blackwood, RN

Categories     Appetizer

Time 55m

Number Of Ingredients 7

1 pound baby potatoes cut in half
2 tablespoons olive oil divided
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning
1/4 teaspoon ground paprika
1/2 teaspoon sea salt
1 pound asparagus spears trimmed

Steps:

  • At first, preheat the oven to 400℉.
  • Wash the russet potatoes to get rid of the dirt, and pat them dry. Wash the asparagus spears and trim any tough ends.
  • In a large bowl, toss potatoes with a tablespoon of olive oil. Add in some salt, garlic powder, Italian seasoning, and paprika. Cover it with aluminum foil.
  • Spread the potatoes in a large greased baking sheet, and roast for at least 30 minutes.
  • Toss the asparagus with the remaining spices and olive oil, and spread it eventually on the baking sheet in a single layer.
  • After that, roast it for at least 15 minutes or longer if needed until the vegetables are tender and juicy.
  • Once it is done, serve it and enjoy!

Nutrition Facts : Calories 148, Carbohydrate 18, Fat 7, Protein 5

ASPARAGUS-AND-POTATO GRATIN



Asparagus-and-Potato Gratin image

Is anything better than a decadent potato gratin? Yes: a potato gratin with asparagus and prosciutto. The sweet, grassy undertones of goat cheese and sharp Pecorino Romano compliment this side-turned-dinner dish beautifully and will have the whole family asking for seconds.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 12

2 cups coarse fresh bread crumbs (from 3 large slices rustic bread)
4 teaspoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 small bunch asparagus (about 12 ounces), trimmed
4 medium white- or red-skinned potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch slices
2 tablespoons unsalted butter
3 tablespoons unbleached all-purpose flour
1 1/4 cups whole milk
4 ounces fresh goat cheese, crumbled
1/4 cup grated Pecorino Romano (1 ounce), plus more for serving
6 thin slices prosciutto
Chive blossoms, for serving (optional)

Steps:

  • Preheat oven to 425 degrees. Toss bread-crumbs with oil; season with salt and pepper. Place on a rimmed baking sheet and toast until crisp and just beginning to brown, about 5 minutes.
  • Increase oven temperature to 475 degrees. Bring a large pot of salted water to a boil; add asparagus. Return to a boil and cook until crisp-tender, 30 to 60 seconds. Transfer to a plate. Add potatoes to pot; cook until just tender, 8 to 10 minutes. Drain. Arrange potatoes in the bottom of an 8 1/2-by-11 1/2-inch or 2-quart baking dish (about 1 1/2 inches deep).
  • Melt butter in a saucepan over medium heat. Add flour; cook until it has a slightly nutty aroma, about 30 seconds. Gradually (to avoid lumps) whisk in milk. Bring mixture to a boil and cook, whisking, until thickened slightly, about 1 minute. Remove from heat; add both cheeses and whisk until melted. Season with salt and pepper.
  • Pour half of sauce over potatoes. Arrange prosciutto and half of asparagus on top. Drizzle with remaining sauce. Top with remaining asparagus, then bread-crumbs. (Dish can be made to this point and refrigerated in an airtight container up to 1 day; add 10 minutes to baking time.) Bake until bubbling around edges, 10 to 12 minutes. Let cool slightly; serve, sprinkled with more Pecorino and chive blossoms.

CRISPY AND DELICIOUS ASPARAGUS AND POTATO TART



Crispy and Delicious Asparagus and Potato Tart image

Filo pastry can be bought in all supermarkets now, yet it often gets forgotten about. You can usually find it in either the fresh or the frozen pastry sections. Next time you're out shopping, pick some up - everyone should keep some at home because it's wonderful to use as a base for sweet and savory tarts, or to wrap around cheese or spiced meat fillings. It goes really crunchy when cooked, so it's great with softer things. For this recipe, I've used it to make a quick open tart - perfect for a picnic or a simple lunch with a salad. You could even make individual ones and serve them as starters.

Provided by Jamie Oliver

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

1 pound potatoes, peeled and cut into chunks
Sea salt
1 pound asparagus spears, woody ends removed
8 ounces filo pastry
1/2 cup butter, melted
1/2 cup freshly grated Lancashire cheese
1/2 cup freshly grated Cheddar
3 large organic or free-range eggs
1 (8-ounce) container heavy cream
1/4 whole fresh nutmeg
Freshly ground black pepper

Steps:

  • Put your potatoes into a pan of salted boiling water and cook for 15 minutes. Meanwhile blanch your asparagus in a separate pan of salted boiling water for 4 minutes, and drain in a colander.
  • Preheat the oven to 375 degrees F.
  • Get an ovenproof dish - I've used many different shapes and sizes. Layer the sheets of filo pastry in the dish, brushing them with melted butter as you go and letting about 1-inch hang over the edge. You want to get the pastry about 5 layers thick. Put a clean, damp kitchen towel over the top and put aside.
  • When the potatoes are done, mash them with the cheeses. In a separate bowl, mix together the eggs and cream and stir into your cheesy mashed potato. Grate in the nutmeg, season well with pepper and mix together. Spread the mashed potato over the filo pastry, then bring up the sides of the filo and scrunch them together to form a rim. Take your blanched asparagus and line them up across the filling, making sure you cover it all. Brush all over with the remaining melted butter and pop into the preheated oven for around 20 minutes, or until golden and crisp. Allow to rest for 10 minutes. Serve just as you would a quiche for a quick lunch or supper, with a salad.
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

CREAMY ASPARAGUS POTATO SALAD



Creamy Asparagus Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Cook 1 pound asparagus (trimmed, peeled and cut into 1-inch pieces) in salted boiling water until crisp-tender, 2 to 3 minutes. Remove with a slotted spoon and transfer to ice water to cool; drain. Add 1 pound quartered baby potatoes to the boiling water and cook until tender, 8 to 10 minutes, then drain. Whisk 1/2 cup creme fraiche, 1/4 cup each chopped chervil and chives and 2 tablespoons each olive oil, white wine vinegar and chopped dill in a large bowl. Add the asparagus and potatoes; season with salt and pepper and toss. Refrigerate.

OVEN ROASTED RED POTATOES AND ASPARAGUS



Oven Roasted Red Potatoes and Asparagus image

This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!

Provided by THREDDIES

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 1h

Yield 6

Number Of Ingredients 8

1 ½ pounds red potatoes, cut into chunks
2 tablespoons extra virgin olive oil
8 cloves garlic, thinly sliced
4 teaspoons dried rosemary
4 teaspoons dried thyme
2 teaspoons kosher salt
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
ground black pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
  • Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

Nutrition Facts : Calories 149.1 calories, Carbohydrate 23.5 g, Fat 4.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 650.5 mg, Sugar 2.8 g

FREE-FORM ASPARAGUS & POTATO TART



Free-form asparagus & potato tart image

Top cheesy rough-puff pastry with soured cream, grated gruyère and seasonal vegetables for a rustic vegetarian lunch or light dinner

Provided by Sarah Cook

Categories     Buffet, Dinner, Lunch, Main course, Supper

Time 1h10m

Number Of Ingredients 9

400g Jersey Royal potatoes
2 tbsp wholegrain mustard
140g asparagus (after snapping off woody ends)
140g gruyère , coarsely grated
200g pot soured cream
1 large egg
175g block of butter , frozen
300g plain flour , plus extra for dusting
50g gruyère , coarsely grated

Steps:

  • The morning before you make the pie, put the butter in the freezer - first wrap it in foil, which will help to keep it cold when you grate it later.
  • To make the pastry, put the flour in a big bowl and mix in a good pinch of salt and the cheese. Using a coarse cheese grater, grate in the butter - try to hold it as little as possible so it doesn't warm up too much - and stir it in with a knife as you go. When all the butter is in, give it a final stir to make sure all the strands of butter are coated with flour, then quickly stir in 125ml of very cold water. Splash in a little more if it looks dry, then lightly bring the pastry together with your hands. Wrap in cling film and chill for at least 30 mins.
  • Meanwhile, bring a big pan of water to the boil, then tip in the potatoes. Boil until just tender, then drain well, slice and allow to cool.
  • Heat oven to 200C/180C fan/gas 6 with a baking tray inside. On a large sheet of baking parchment dusted with a little flour, roll out the pastry into a rough circle about 30cm wide, until the thickness of 2 x £1 coins. Brush the mustard over the pastry. Arrange the potatoes, asparagus and most of the gruyère in layers in the centre of the base, leaving a border of pastry that's roughly 5cm all the way around. Season and fold up the pastry edges to enclose the vegetables and cheese, pinching the edges to seal. Whisk together the soured cream and the egg with a little seasoning, then pour into the centre of the tart. Sprinkle over the remaining cheese and slide the tart onto the preheated baking tray. Bake for 30 mins until the pastry is golden and crisp. Eat just warm or at room temperature.

Nutrition Facts : Calories 510 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium

ASPARAGUS & NEW POTATO FRITTATA



Asparagus & new potato frittata image

A simple, low-calorie spring main that uses the season's finest ingredients and is ready in just 20 minutes

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 22m

Number Of Ingredients 7

200g new potatoes, quartered
100g asparagus tips
1 tbsp olive oil
1 onion, finely chopped
6 eggs, beaten
40g cheddar, grated
rocket or mixed leaves, to serve

Steps:

  • Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min. Drain.
  • Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.
  • Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.

Nutrition Facts : Calories 310 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 0.7 milligram of sodium

CREAMY ASPARAGUS POTATO SOUP



Creamy Asparagus Potato Soup image

This creamy asparagus potato soup is perfect for a cold day. Quick, very easy, and delicious!

Provided by Kara

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 8

3 medium russet potatoes, peeled and chopped
1 ¾ cups chicken broth
⅓ cup chopped onion
1 teaspoon kosher salt
⅛ teaspoon ground nutmeg
1 (12 ounce) package frozen cut asparagus
1 ½ cups heavy cream
4 ounces whipped cream cheese

Steps:

  • Combine potatoes, chicken broth, onion, salt, and nutmeg in a large pot.
  • Bring to a boil; reduce heat and simmer, covered, until potatoes are just tender, 8 to 10 minutes. Add asparagus and return to a boil. Reduce heat; simmer, covered, until vegetables are tender, about 5 minutes.
  • Stir in heavy cream and cream cheese until melted, making sure soup does not boil any more.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 24.7 g, Cholesterol 101.3 mg, Fat 27.9 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 16.9 g, Sodium 774.4 mg, Sugar 2.6 g

CREAMY POTATOES AND ASPARAGUS



Creamy Potatoes and Asparagus image

Enjoy these new potatoes and asparagus cuts creamed in white sauce and chicken broth for an easy 20 minute side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 5

1/2 cup chicken broth
1 bag (20 oz) refrigerated cooked new potato wedges
1 package (1.25 or 1.8 oz) white sauce mix
3/4 cup fat-free (skim) milk
1 box (9 oz) frozen asparagus cuts

Steps:

  • In 3-quart saucepan, heat broth to boiling over medium-high heat. Add potatoes; cook 5 minutes.
  • Meanwhile, in small bowl, stir together white sauce mix and milk.
  • Pour sauce over potatoes. Add asparagus; stir gently to mix. Cover; simmer over low heat 7 minutes, stirring occasionally, until sauce thickens and vegetables are crisp-tender.

Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 9 g, TransFat 0 g

ROASTED POTATOES AND ASPARAGUS WITH PARMESAN



Roasted Potatoes and Asparagus with Parmesan image

Provided by Melissa Roberts

Categories     Potato     Side     Roast     Vegetarian     Quick & Easy     Parmesan     Asparagus     Spring     Summer     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (side dish) servings

Number Of Ingredients 4

1 pound asparagus, trimmed and cut into 1-inch pieces
1 pound Yukon Gold potatoes, cut into 1-inch pieces
3 tablespoons olive oil
1/3 cup grated Parmigiano-Reggiano

Steps:

  • Preheat oven to 450°F with rack in upper third.
  • Toss together asparagus, potatoes, oil, and 1/2 teaspoon each of salt and pepper in a large shallow baking pan, spreading evenly. Roast, stirring once, 20 minutes. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 3 minutes more.

FRESH ASPARAGUS PATTIES



Fresh Asparagus Patties image

Spring is in the air! These delicious patties are a new and exciting way to enjoy asparagus. Garnish with lemon aioli (see Footnote) and fresh lemon zest.

Provided by Chef John

Categories     Side Dish     Vegetables     Asparagus

Time 35m

Yield 6

Number Of Ingredients 7

1 pound fresh asparagus spears
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 ounce Pecorino Romano cheese
⅓ cup plain dried bread crumbs
2 large eggs
1 tablespoon olive oil, or as needed

Steps:

  • Bring a pot of well salted water to a boil over high heat.
  • Trim off up to 1 inch of the woody bottom parts of the asparagus. Cut asparagus in half if necessary to fit your pot.
  • Transfer asparagus to the boiling water. Boil until slightly tender, 2 to 3 minutes. Transfer asparagus to a bowl of very cold water using a slotted spoon. Let asparagus cool completely.
  • Grate Pecorino Romano cheese finely using a rasp grater.
  • Drain asparagus well and slice into very small pieces. Place in a bowl; season with salt and pepper. Add cayenne pepper, grated Pecorino Romano cheese, and bread crumbs. Mix in 1 egg to start. Add the second egg and continue mixing until well combined.
  • Heat olive oil in a skillet over medium heat. Scoop some of the asparagus mixture into the hot oil; flatten with a fork. Cook until bottom is browned, about 4 minutes. Flip over and brown the other side, about 4 minutes more.

Nutrition Facts : Calories 100.9 calories, Carbohydrate 7.6 g, Cholesterol 66.9 mg, Fat 5.6 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 151.4 mg, Sugar 1.9 g

SUPERFAST ASPARAGUS



Superfast Asparagus image

Roast asparagus is a 15-minute side dish (and YUM).

Provided by MSLILLY

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 15m

Yield 3

Number Of Ingredients 2

1 pound asparagus
1 teaspoon Cajun seasoning

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Snap the asparagus at the tender part of the stalk. Arrange spears in one layer on a baking sheet. Spray lightly with nonstick spray; sprinkle with the Cajun seasoning.
  • Bake in the preheated oven until tender, about 10 minutes.

Nutrition Facts : Calories 32.4 calories, Carbohydrate 6.3 g, Fat 0.2 g, Fiber 3.2 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 161 mg, Sugar 2.8 g

LEMON AND HERB CHICKEN WITH ASPARAGUS AND ROASTED RED POTATOES FOR TWO



Lemon and Herb Chicken with Asparagus and Roasted Red Potatoes for Two image

This lemon-and-herb chicken dish is a trifecta of everything you and your other half need for a well-balanced meal. The best part of all? It really does come together in no time. While you have the potatoes roasting, you work on the chicken and asparagus. The dish is practically done by the time the potatoes are ready, and you can sit down to a fulfilling meal that doesn't suck the energy out of you.

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 11

5 small red potatoes, rinsed and cut into quarters
1 tablespoon plus 1 teaspoon olive oil
1/2 teaspoon garlic powder
Salt and ground black pepper
1 teaspoon Italian seasoning
1 large chicken breast, sliced in half horizontally to make 2 cutlets
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken stock
Zest of 1 lemon plus juice of 1/2 a lemon, plus more juice if desired
1/2 pound asparagus, rinsed and cut into thirds

Steps:

  • Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and drizzle 1 tablespoon olive oil all over the potatoes. Sprinkle the garlic powder and some salt and pepper on top. Toss with your hands to coat all sides of the potatoes with the oil and seasoning. Bake, rotating the pan and flipping the potatoes halfway through, until fork-tender, 20 to 25 minutes.
  • Meanwhile, add the remaining teaspoon olive oil to a large skillet over medium-high heat. Sprinkle the Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper onto the chicken breasts and gently pat it down with your fingers. Add the chicken breasts to the hot skillet and brown on both sides, 3 to 4 minutes per side. Remove from the skillet and reduce the heat to low.
  • Melt the butter in the skillet then sprinkle flour on top of the butter. Whisk to cook off the raw flour taste, 1 minute, then carefully add the chicken stock, vigorously whisking. Add the lemon zest and juice. Let cook, whisking occasionally, until thickened, 5 to 7 minutes. Add the asparagus to the pot and cook until the asparagus has softened but is still bright green, about 7 minutes.
  • Add the chicken back into the skillet and cook to ensure it's cooked thoroughly, another 3 minutes. Coat the chicken with sauce from the pan.
  • Place 1 piece of chicken on each of 2 plates, then divide the roasted potatoes between the plates next to the chicken. Place half of the asparagus on each plate and drizzle some sauce on top. Use the juice of the remaining lemon half on top of the dish if you desire more lemon flavor.

HERB, VEGGIE, AND POTATO SKILLET #5FIX



Herb, Veggie, and Potato Skillet #5FIX image

5-Ingredient Fix Contest Entry. Potatoes mixed with vegetables and flavored with infused olive oil for a wonderful side dish that will complement any meal.

Provided by Michelle435

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 5

20 ounces Simply Potatoes Diced Potatoes with Onion
2 tablespoons garlic-infused olive oil
14 ounces canned artichoke hearts, quartered
20 pieces asparagus
1 1/2 teaspoons salt

Steps:

  • Clean the asparagus and cut into 1-3 inch pieces. Set aside.
  • Open can of artichoke hearts and drain. Remove any leaves or pieces that feel hard or tough. Set aside.
  • Prepare a bowl of ice water large enough for the asparagus to fit into.
  • Blanch the asparagus by bringing pot of water to boil, drop the asparagus into the pot for 3 minutes, then use a strainer to quickly get the asparagus out of the water and into into ice water.
  • In a skillet add 1 tablespoon of the olive oil and warm over medium to high heat on the stovetop.
  • Add potatoes and cook until starting to brown.
  • Turn the stove to low to medium heat and add the rest of the oil.
  • Remove the asparagus from the water.
  • Add the asparagus and artichoke hearts to the skillet and cook until warm, approximately 5 minutes.
  • Sprinkle the salt evenly over the potatoes and vegatables and mix.
  • Potato and vegatable mix is ready to serve.

Nutrition Facts : Calories 118.8, Fat 5.2, SaturatedFat 0.8, Sodium 649.1, Carbohydrate 16.1, Fiber 9.7, Sugar 3.2, Protein 6.7

ASPARAGUS, POTATO AND PHILLY PIZZERIA PIZZA



Asparagus, Potato and PHILLY Pizzeria Pizza image

This is not your usual pizza, but it is unusually appetizing. Garlic oil, asparagus, and potato slices, along with cream cheese and mozzarella top Perfect Parmesan Pizza Crust.

Provided by Allrecipes Member

Categories     Cooking with Philly Canada

Time 1h8m

Yield 6

Number Of Ingredients 9

¼ pound new potatoes
¼ recipe Perfect Parmesan Pizza Dough*
1 clove garlic, minced
1 tablespoon olive oil
4 green onions, thinly sliced, divided
¾ cup KRAFT Part Skim Mozzarella Shredded Cheese
¼ pound fresh asparagus, trimmed
2 tablespoons KRAFT 100% Parmesan Finely Shredded Cheese
90 grams PHILADELPHIA Brick Cream Cheese

Steps:

  • Heat oven to 450 degrees F (230 degrees C).
  • Cook potatoes in boiling water 15 minutes or just until tender (Do not overcook.) Drain potatoes, then rinse with cold water to cool completely. Drain potatoes again; cut into thin slices.
  • Roll Perfect Parmesan Pizza Dough into 12-inch circle on lightly floured surface. Press onto bottom of 12-inch pizza pan sprayed with cooking spray, stretching dough as necessary to fit. Let stand 10 minutes Meanwhile, mix garlic and oil.
  • Spread pizza crust with half the garlic oil; top with half each of the onions and mozzarella. Toss asparagus with remaining garlic oil; spread over pizza. Top with potatoes, Parmesan and cream cheese, broken into pieces.
  • Bake 15 to 18 minutes or until crust is golden brown. Sprinkle with remaining onions.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 23.4 g, Cholesterol 30.3 mg, Fat 13 g, Fiber 1.7 g, Protein 9.6 g, SaturatedFat 6.3 g, Sodium 375.5 mg, Sugar 1.6 g

ASPARAGUS-POTATO HASH WITH GOAT CHEESE AND EGGS



Asparagus-Potato Hash With Goat Cheese and Eggs image

This colorful one-pan breakfast can be easily adapted to use up whatever vegetables you have in the crisper: Use shallots or yellow onion instead of leeks, or substitute green beans, snap peas or even broccoli for the asparagus. Just make sure everything is diced into 1/2-inch pieces so the vegetables cook evenly and quickly. Serve as part of an elegant brunch spread, with toast for a hearty (and vegetarian!) weekend breakfast, or eat it straight from the skillet with a glass of white wine as a quick, clean-out-the-fridge dinner.

Provided by Lidey Heuck

Categories     breakfast, brunch, dinner, weekday, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil, plus more as needed
1 1/4 pounds Yukon Gold or red new potatoes, scrubbed and diced into 1/2-inch pieces
Kosher salt and black pepper
1/2 large fennel bulb, diced into 1/2-inch pieces (about 1 cup), fennel fronds reserved
1 leek, trimmed, halved lengthwise and sliced 1/4-inch thick (about 1 cup chopped leeks)
1/2 pound asparagus (10 to 12 spears), trimmed and cut into 1/2-inch pieces
1 tablespoon fresh lemon juice, plus lemon zest and more juice for serving (optional)
4 large eggs
3 tablespoons crumbled plain goat cheese
1 tablespoon chopped fresh dill, mint or parsley

Steps:

  • Heat the oven to 400 degrees. In a large (12-inch) ovenproof skillet, heat the olive oil over medium-high. Add the potatoes, spreading them out into an even layer, and season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally and scraping the bottom of the pan, until potatoes are nicely browned, 7 to 9 minutes.
  • Lower the heat to medium, add the fennel and leek, and cook, tossing occasionally, until leeks are translucent, 3 to 5 minutes. If the skillet looks dry at any point, add a splash of olive oil.
  • Add the asparagus, along with 1/2 teaspoon salt and a few more grinds of black pepper. Cook, tossing occasionally, until the asparagus, fennel and potatoes are tender, about 5 minutes.
  • Off the heat, add the lemon juice and toss, scraping up any brown bits from the bottom of the pan.
  • Use a spoon to create 4 small hollows in the hash. Carefully crack an egg into each, season the eggs with salt and pepper and bake for 5 to 7 minutes, until the egg whites are just set. (Don't overcook.)
  • Sprinkle with goat cheese, herbs, fennel fronds and lemon zest, if using. Sprinkle with additional lemon juice, if desired, and a pinch of salt, and serve hot. (A spatula works best for serving.)

SWEET HEAT POTATO SALAD #5FIX



Sweet Heat Potato Salad #5FIX image

5- Ingredient Fix Contest Entry Tropical fruits and mango habanero salsa combine with diced potatoes in this sweet heat side dish.

Provided by RChan13

Categories     Potato

Time 25m

Yield 7-8 cups, 4-6 serving(s)

Number Of Ingredients 5

1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
1 (15 1/4 ounce) can tropical fruit in juice, drained, reserving 2 Tbsp juice
1/2 cup mango habanero salsa
1/2 cup diced red bell pepper
1/4 cup snipped fresh cilantro or 1/4 cup fresh parsley

Steps:

  • Prepare the potatoes according to package instructions. Place in a large bowl; add the remaining ingredients plus reserved fruit juice. Gently toss to coat. Cover and refrigerate 1 hour to blend flavors.

Nutrition Facts : Calories 6, Fat 0.1, Sodium 1.2, Carbohydrate 1.2, Fiber 0.4, Sugar 0.8, Protein 0.2

ASPARAGUS-AND-POTATO FLATBREAD



Asparagus-and-Potato Flatbread image

Ribbons of delicate asparagus may look fancy, but making them couldn't be easier -- all you need is a vegetable peeler. They are fabulous on this flatbread, as well as tossed with an herb dressing and some hard cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 45m

Number Of Ingredients 7

All-purpose flour, for rolling
1 pound pizza dough, thawed if frozen, divided in half
1/4 cup extra-virgin olive oil
1 medium Yukon Gold potato, peeled and thinly sliced
Coarse salt and ground pepper
1 bunch asparagus (1 pound), trimmed and shaved with a vegetable peeler
4 ounces fresh goat cheese, crumbled (1 cup)

Steps:

  • Preheat oven to 500 degrees, with racks in middle and lower thirds. On a lightly floured surface, roll dough into two 6-by-16-inch ovals and transfer to two parchment-lined rimmed baking sheets. Brush each with 1 tablespoon oil. In a medium bowl, toss potato with 2 teaspoons oil and season with salt and pepper. Arrange potatoes on dough, leaving a 1/4-inch border. Bake until edges of crusts are golden and potatoes are beginning to crisp around edges, about 12 minutes, rotating sheets halfway through.
  • Meanwhile, toss asparagus with 2 teaspoons oil and season with salt and pepper. Reduce heat to 450 degrees, remove sheets from oven, and top flatbread with asparagus. Return sheets to oven and bake until asparagus is crisp-tender, 5 minutes. Top with cheese and bake until cheese is warmed through, 3 minutes. Drizzle each flatbread with 1 teaspoon oil, then cut into wedges to serve.

Nutrition Facts : Calories 346 g, Fat 17 g, Fiber 3 g, Protein 11 g, SaturatedFat 4 g

ASPARAGUS, LEEK, AND POTATO SOUP



Asparagus, Leek, and Potato Soup image

This was just a creation I came up with when my asparagus was looking a little old. At first, I thought I was going to add some sort of cream base, but the soup ended up not needing it. The vegetables just taste lovely as they are. Even my husband who hates soup and asparagus LOVED this! It is also a great way to use almost-expired vegetables in your veggie drawer!

Provided by KendraVanHam

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 13

3 tablespoons butter
1 bunch asparagus, ends trimmed and stalks cut into small pieces
4 medium leeks, sliced, white parts only and thoroughly washed
2 medium red potatoes, peeled and diced
1 large shallot, thinly sliced
2 cloves garlic, freshly minced
3 tablespoons all-purpose flour
2 cups warm water
1 (14.5 ounce) can low-sodium chicken stock
1 cube chicken bouillon
4 tablespoons sour cream, or as desired
1 pinch paprika, or to taste
ground black pepper to taste

Steps:

  • Heat butter in a large soup pot over medium heat. Add asparagus, leeks, potatoes, shallot, and garlic. Cook and stir until potatoes are soft but not mushy, about 5 minutes.
  • Add flour to the pot with the vegetables and stir until thoroughly coated, making sure not to burn them. Add warm water, chicken stock, and bouillon cube. Bring soup to a simmer and cook for 20 to 25 minutes.
  • Carefully transfer hot soup to a food processor and blend to desired consistency. Ladle soups into bowls and garnish with sour cream, paprika, and pepper.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 43 g, Cholesterol 31.1 mg, Fat 12.6 g, Fiber 6.2 g, Protein 9.1 g, SaturatedFat 7.7 g, Sodium 437 mg, Sugar 7.5 g

POTATO ASPARAGUS BAKE



Potato Asparagus Bake image

Many of my springtime menus include this dish, which can be made ahead, refrigerated and baked when ready.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8-10 servings.

Number Of Ingredients 9

1 pound potatoes, peeled and quartered
1 pound fresh asparagus, trimmed
2 tablespoons butter or margarine, divided
1 tablespoon all-purpose flour
3/4 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons dry bread crumbs
3 tablespoons grated Parmesan cheese

Steps:

  • Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, cut the tips off asparagus spears; set aside for garnish. Cut stalks into 1-in. pieces; place in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 18-20 minutes or until tender. Drain asparagus and place in a food processor or blender. Cover and process until pureed; set aside. Drain potatoes; mash and set aside., In a large saucepan, melt 1 tablespoon butter; whisk in flour until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in asparagus pieced, mashed potatoes, salt and pepper. Transfer to a greased shallow 1-1/2 quart baking dish. Top with reserved asparagus tips., Melt remaining butter; lightly brush some over top. Toss bread crumbs, Parmesan cheese and remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned.

Nutrition Facts :

POTATO APPLE CINNAMON FRITTERS #5FIX



Potato Apple Cinnamon Fritters #5FIX image

5 Ingredient Fix Contest Entry I have an 8 year old son with Asperger Syndrome. Eating any fruits or veggies is nearly unheard of for him. I have become very clever sneaking in items undetected by his sensitive palate. The potatoes add amazing texture to these fritters. He eats them like donuts, and I don't feel so guilty. I used Martha White brand Cinnamon Biscuit mix for these.

Provided by NurseJenni

Categories     Breakfast

Time 13m

Yield 2 Fritters, 12 serving(s)

Number Of Ingredients 5

2 (7 ounce) packages of cinnamon biscuit mix
1 1/2 cups Simply Potatoes® Shredded Hash Browns
1 cup shredded apple (I used Red Delicious)
3/4 cup buttermilk
oil (for frying)

Steps:

  • 1. Preheat Oil to 350.
  • 2. In a large bowl, combine cinnamon biscuit mix, potatoes and apples. Toss to coat well with dry biscuit mix. Add buttermilk, stirring to mix well. Drop by teaspoonful into hot oil. Fy until golden brown.
  • 3. Remove, drain on paper towels.
  • 4. Serve tossed with powdered sugar, with caramel sauce or apple butter.

Nutrition Facts : Calories 91.4, Fat 3, SaturatedFat 0.8, Cholesterol 1, Sodium 205.1, Carbohydrate 14, Fiber 0.6, Sugar 4, Protein 2

POTATO CRUSTED CHILEAN SEA BASS #5FIX



Potato Crusted Chilean Sea Bass #5FIX image

Make and share this Potato Crusted Chilean Sea Bass #5FIX recipe from Food.com.

Provided by MixnVixn

Categories     Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons olive oil
4 (5 ounce) chilean sea bass fillets, skin removed
1 teaspoon salt
1 teaspoon pepper
3 cups Simply Potatoes Diced Potatoes with Onion

Steps:

  • Put the Simply Potatoes Diced Potatoes with Onion in a kitchen towel and squeeze to remove any excess water and then chop roughly with knife or even pulse in a food process.
  • Meanwhile, rinse and pat fish dry and season with salt and pepper. Heat the olive oil in a nonstick pan over medium heat.
  • Flatten out Simply Potatoes Diced Potatoes with Onions into 8 thin "pancakes" that are the size of your fish and place them in the pan. Immediately press the fish into the Simply Potatoes Diced Potatoes with Onion pancakes.Then top with another potato pancake.
  • Cook until potatoes are golden brown, about 10 minutes per side. You want your fish to flake with a fork.
  • Squeeze a lemon over your fish, the potato will drink it up.
  • Serve with a red pepper basil aioli and roasted asparagus.
  • Enjoy!

Nutrition Facts : Calories 199.7, Fat 9.6, SaturatedFat 1.7, Cholesterol 58.6, Sodium 678.8, Carbohydrate 0.4, Fiber 0.1, Protein 26.4

SPICY POTATO AND ASPARAGUS SOUP



Spicy Potato and Asparagus Soup image

Spicy potato and asparagus come together to make a hearty and healthy comfort food.

Provided by Raquel

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
2 stalks celery, chopped
1 carrot, chopped
½ onion, chopped
1 large jalapeno, chopped
4 cloves garlic, chopped
6 potatoes, cubed
2 tablespoons beef bouillon
1 bunch asparagus, bottom halves removed and spears cut into inch-long pieces
2 tablespoons salt
ground black pepper to taste

Steps:

  • Heat oil in a soup pot over medium heat. Add celery, carrot, onion, jalapeno pepper, and garlic. Cook and stir until onion is softened, about 5 minutes. Add potatoes and enough water to cover. Add bouillon and bring to a boil, about 5 minutes. Cook until potatoes and carrots are soft, about 40 minutes.
  • Remove soup from heat and use a hand blender to puree until creamy. Add asparagus and bring soup to a boil. Cook until asparagus is tender but not soft, about 5 minutes more. Add salt and pepper.

Nutrition Facts : Calories 239.2 calories, Carbohydrate 43.9 g, Cholesterol 0.3 mg, Fat 5.1 g, Fiber 7 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 2799.9 mg, Sugar 4.7 g

JAMBALAYA POTATOES #5FIX



Jambalaya Potatoes #5FIX image

5-Ingredient Fix Contest Entry. A New Orleans classic with a twist. When the rice is substituted with potatoes it makes a delicious side dish or even a main meal!

Provided by razmataz522

Categories     One Dish Meal

Time 32m

Yield 4 serving(s)

Number Of Ingredients 5

1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
2 minced garlic cloves
1 (15 ounce) can petite diced tomatoes with chipotle peppers
8 ounces andouille sausages or 4 sliced andouille sausages
1 teaspoon salt (or more to taste)

Steps:

  • Mix all ingredients in a medium pot.
  • Heat to a boil.
  • Reduce to a simmer for 20 to 25 minutes or until potatoes are tender.
  • Stir frequently.

Nutrition Facts : Calories 198.8, Fat 15.6, SaturatedFat 5.5, Cholesterol 32.6, Sodium 1271.3, Carbohydrate 2.9, Fiber 0.1, Sugar 0.5, Protein 11

BACON AND ASPARAGUS POUTINE #SP5



Bacon and Asparagus Poutine #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. This delectable dish features Simply Potato Wedges bathed in rich gravy, melty gooey cheese the earthiness of asparagus and the lusciousness of bacon. All in five ingredients - its perfection.

Provided by frosty41

Categories     Potato

Time 40m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 5

6 slices bacon
1 (20 ounce) package Simply Potatoes Rosemary & Garlic Red Potato Wedges
1/2 lb fresh asparagus spear, ends trimmed
1 (14 ounce) can beef gravy
1 cup cheese curds

Steps:

  • Preheat oven to 425 degrees.
  • Cook bacon until brown and crispy in a large skillet over medium heat. Remove bacon to a paper towel-lined plate and crumble. Reserve 2 tablespoons bacon grease from skillet and discard the remainder. Toss the potato Wedges in the reserved bacon grease and spread wedges across a large baking dish in a single layer. Bake for 20-25 minutes, stirring occasionally.
  • Meanwhile, steam the asparagus until just fork tender. Heat the gravy to hot in a small saucepan. Keep gravy warm.
  • Assemble dish by spreading Potato Wedges across a medium serving platter. Top potatoes with asparagus and cheese curds, then hot gravy then sprinkle evenly with bacon crumbles. Yum!

Nutrition Facts : Calories 120, Fat 7.9, SaturatedFat 3, Cholesterol 11.1, Sodium 663.6, Carbohydrate 7.2, Fiber 1.5, Sugar 0.9, Protein 6.5

POTATO NOCCHI #5FIX



Potato Nocchi #5FIX image

Make and share this Potato Nocchi #5FIX recipe from Food.com.

Provided by antonella33

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
1 cup grated parmesan cheese
2 eggs
1 1/2 cups flour
salt or pepper

Steps:

  • Mix all of the above ingredients together. start by rolling out about half the dough into a log about the size penny in width chop to size about every 1 inch. boil in salted water just till they float to the top. Add to any choice of sauces or just add butter and more parmesan to serve.

Nutrition Facts : Calories 314.1, Fat 10, SaturatedFat 5.2, Cholesterol 115, Sodium 418.7, Carbohydrate 37, Fiber 1.3, Sugar 0.4, Protein 17.6

ASPARAGUS & POTATO #5FIX



Asparagus & Potato #5FIX image

5-Ingredient Fix Contest Entry. Taking this simple appetizer and jazzing it up by mixing in creamy potatoes with an Italian sauce!

Provided by dantheman20

Categories     Potato

Time 18m

Yield 8 asparagus, 4 serving(s)

Number Of Ingredients 5

1 lb asparagus, ends trimmed
8 ounces prosciutto, thinly sliced
1/2 cup Philadelphia Italian Cheese and Herb Cooking Creme
1 tablespoon garlic-infused olive oil
1/2 cup Simply Potatoes Traditional Mashed Potatoes

Steps:

  • Heat the oven to 400. Wrap 2 asparagus spears with a slice of prosciutto. Place spears on baking sheet. Drizzle olive oil on the tips and ends of the asparagus (avoiding the prosciutto).
  • Roast for 8-10 minutes, until the asparagus is cooked through and the prosciutto becomes crispy.
  • In a small bowl, whisk together the Philadelphia Cooking Cream with the mashed potatoes. Microwave on medium setting for 55 seconds.
  • Plate the asparagus and drizzle the Philadelphia Cooking Cream/mash potato mixture over the asparagus. Serve immediately.

Nutrition Facts : Calories 54.8, Fat 3.6, SaturatedFat 0.5, Sodium 16, Carbohydrate 4.7, Fiber 2.3, Sugar 1.5, Protein 2.7

More about "asparagus potato 5fix recipes"

ASPARAGUS AND POTATOES MEDLEY RECIPE | LIL' LUNA
asparagus-and-potatoes-medley-recipe-lil-luna image
2020-10-29 Instructions. In a saute pan over medium-high heat, add the bacon and cook until crisp. Remove with a slotted spoon to a plate. Add the butter to …
From lilluna.com
5/5 (6)
Total Time 20 mins
Category Side Dish
Calories 614 per serving
  • In a saute pan over medium-high heat, add the bacon and cook until crisp. Remove with a slotted spoon to a plate.
  • Add the butter to the remaining bacon fat and add the potato slices. Sprinkle with salt and pepper. Saute until crisp on one side, and then toss and cook on the other side until crispy.
  • Continuously toss until the asparagus are bright green and tender, but still crunchy, about 3 minutes.


POTATO & ASPARAGUS FRITTATA - A SAUCY KITCHEN
potato-asparagus-frittata-a-saucy-kitchen image
2021-05-31 Put a tablespoon of olive oil in a large skillet (about 10 inches in diameter) over a medium high-heat. When hot, add the onion. Sprinkle with salt & pepper and cook until soft, about 5 minutes. Add the chopped asparagus and …
From asaucykitchen.com


ASPARAGUS SCALLOPED POTATOES | FOODLAND ONTARIO
asparagus-scalloped-potatoes-foodland-ontario image
Cut into 2-inch (5 cm) lengths; set aside in bowl. Cook potato slices in steamer about 10 minutes or until barely tender; add to asparagus. In same large pot, melt butter; cover and cook onion over low heat until limp. Sprinkle with flour …
From ontario.ca


ASPARAGUS AND POTATO SALAD – OH SHE GLOWS
asparagus-and-potato-salad-oh-she-glows image
2011-05-24 Roast for 30 minutes, tossing once half-way through baking. Set aside. 2. Meanwhile, prepare the dressing by mixing all the dressing ingredients together in a medium-sized bowl. Set aside. 3. Sautee the asparagus in a …
From ohsheglows.com


ASPARAGUS & POTATO RöSTI RECIPE | EATINGWELL
asparagus-potato-rsti-recipe-eatingwell image
Add asparagus and 1/4 teaspoon salt. Cook, stirring, until tender, about 3 minutes. Add butter and potatoes; stir to combine. Press the mixture gently into a single layer. Cook until crispy on one side, about 10 minutes. Slide the rösti …
From eatingwell.com


CREAMY POTATO AND ASPARAGUS SOUP - BETTER HOMES
creamy-potato-and-asparagus-soup-better-homes image
2011-06-14 Directions. Reserve about one-third of the asparagus. Combine remaining asparagus, the potatoes, evaporated milk, salt, pepper, and the water in a saucepan. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes …
From bhg.com


HAM AND ASPARAGUS SCALLOPED POTATOES | CANADIAN …
ham-and-asparagus-scalloped-potatoes-canadian image
In separate bowl, toss 2 cups (500 mL) cheese and flour together. Layer 1/4 of the potatoes in lightly buttered 9-inch (23 cm) square dish, at least 2 1/2-in (6 cm) deep. Sprinkle with salt and pepper, 1/4 of the ham and 1/4 of the cheese. …
From dairyfarmersofcanada.ca


10 BEST ROASTED POTATOES CARROTS AND ASPARAGUS …
10-best-roasted-potatoes-carrots-and-asparagus image
2022-08-12 garlic, olive oil, pure maple syrup, salt, vegetable oil, pork tenderloin and 11 more. One Pan Lemon Salmon, Roasted Potatoes and Parmesan Asparagus. Half Baked Harvest. lemons zest, asparagus, fresh basil, olive …
From yummly.com


BEST ASPARAGUS AND POTATO GALETTE RECIPE - WOMAN'S …
best-asparagus-and-potato-galette-recipe-womans image
2021-05-19 Directions. Heat oven to 425 degrees F. In a large bowl, toss together the potatoes, onion, asparagus, olive oil, and 1/4 teaspoon each salt and pepper. Add the Gruyère and toss to combine ...
From womansday.com


PAN FRIED ASPARAGUS AND POTATOES – GREEN ASPARAGUS …
pan-fried-asparagus-and-potatoes-green-asparagus image
2019-03-26 Step 2: Pan fry the asparagus and potatoes. Heat the oil in a very large non-stick pan or a cast iron skillet (about 30 cm/ 12 inch diameter). Give the potatoes to the pan and cook on medium heat, stirring often, until golden on …
From whereismyspoon.co


CREAMY ASPARAGUS-POTATO SOUP RECIPE | EATINGWELL
Directions. Step 1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Add broth, asparagus, potato, horseradish and salt; bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes. Puree with an immersion blender or in a regular blender.
From eatingwell.com


10 BEST STEAK ASPARAGUS POTATOES RECIPES | YUMMLY
2022-08-16 Herb Grilled Pork Tenderloin with Warm Potato Bacon Salad and Asparagus Pork. black pepper, fresh rosemary, salt, pork tenderloin, pepper, canola oil and 15 more. Guided.
From yummly.com


ASPARAGUS, POTATO, AND BUTTER BEAN SOUP - FORKS OVER KNIVES
2022-05-10 Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until potatoes are tender. Using a fork, mash a few potatoes and beans to help thicken the soup. Add asparagus and 1 tablespoon dill. Cook about 5 minutes or until asparagus is tender. Stir in vinegar. Season with salt and black pepper. Sprinkle servings with the remaining dill ...
From forksoverknives.com


60 BEST ASPARAGUS RECIPES | WHAT TO MAKE WITH ASPARAGUS
2022-03-04 Japanese Potato Salad. Gluten + Dairy-Free Fresh Fruit Tart. Whole Grilled Side of Salmon with Herb Butter. Shows Shows. TV Schedule See TV Schedule. Symon's Dinners Cooking Out. 8am | 7c. Symon's ...
From foodnetwork.com


WARM POTATO ASPARAGUS SALAD - SUGAR SALT MAGIC
2019-04-28 Bring it to a boil over high heat for 10 minutes, until only just fork tender. Drop the asparagus into the boiling water and let it cook for 2-3 minutes. Drain well and heat over low heat for about 15 seconds just to steam off any moisture. Add …
From sugarsaltmagic.com


HAM, ASPARAGUS, AND SWEET POTATO HASH | AMERICA'S TEST KITCHEN …
Hash is a perfect dish for using up leftover ham, but to put a seasonal twist on the traditional potato hash, we add fresh spring asparagus to ours, and swap out regular spuds for sweet potatoes. Red onion adds even more color and flavor to... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy.
From americastestkitchen.com


ASPARAGUS RECIPES | ALLRECIPES
Chef John's Asparagus Souffle. 54. Contrary to popular belief, souffles are not very difficult, as long as you respect the laws of physics. I hope you give this recipe a try, and also experiment with other vegetables. Broccoli, artichokes, leeks, spinach, or any other edible plant you can puree should work with the same basic procedure.
From allrecipes.com


22 ASPARAGUS RECIPES TO PUT A LITTLE SPRING IN YOUR STEP - SERIOUS …
2020-05-12 Sautéed Asparagus. One of the absolute easiest ways to cook asparagus is to sauté it in a heavy pan with a little vegetable oil. The key is to get the pan hot and to avoid overcrowding the asparagus—you want to sear the stalks quickly so that they get a charred, woodsy flavor before their interiors get too soft.
From seriouseats.com


10 BEST MASHED POTATOES AND ASPARAGUS RECIPES | YUMMLY
2022-07-22 Rosemary Chicken with Garlic Mashed Potatoes and Asparagus in Lemon Tarragon Butter CDKitchen. chives, butter, sour cream, asparagus, pepper, russet potatoes and 16 more. Guided.
From yummly.com


GARLIC BALSAMIC ROASTED POTATOES AND ASPARAGUS - RUNNING TO THE …
2021-12-28 Preheat oven to 400°F and grease baking sheet with cooking spray. In a large bowl, toss halved potatoes with 2 tablespoons of the avocado oil, and half the balsamic, garlic powder, salt and pepper. Spread the potatoes out onto the baking sheet and roast for 20 minutes, tossing once halfway through. Meanwhile, add asparagus and remaining oil ...
From runningtothekitchen.com


Related Search