Asparagus With Lavender Pine Nuts And Bocconcini Recipes

ASPARAGUS WITH TOASTED PINE NUTS & LEMON VINAIGRETTE

Steps:

• Snap off tough ends of asparagus.
• Remove scales from stalks with knife or vegetable peeler, if desired.
• Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.
• Transfer to a serving platter.
• Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned.
• Set aside.
• Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend.
• Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly.
• Pour over asparagus.
• Sprinkle with pine nuts.
• Let stand to room temperature before serving.

ASPARAGUS WITH PINE NUTS

Steps:

• Prepare asparagus by snapping off tough ends and rinsing under cool water. Steam until bright green and still slightly crisp, about 5 minutes.
• Toss in olive oil and sprinkle with lemon, salt, and pepper to taste. Garnish with pinenuts and Parmesan cheese.

TUSCAN-STYLE ROASTED ASPARAGUS

Steps:

• Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

ROASTED ASPARAGUS WITH PINE NUTS

Steps:

• Preheat oven to 350 degrees.
• Spread pine nuts in a small baking pan and toast in the oven until golden and fragrant, 7 to 10 minutes.
• Transfer to a small bowl to cool.
• Increase oven temperature to 450 degrees.
• Snap off the tough ends of asparagus.
• Toss the asparagus with shallot, oil, 1/8 teaspoon salt and pepper.
• Spread in a single layer on a large baking sheet with sides.
• Roast, turning twice, until the asparagus is tender and browned, 10 to 15 minutes.
• Meanwhile, bring vinegar and the remaining 1/8 teaspoon salt to a simmer in a small skillet over medium-high heat.
• Reduce heat to medium-low and simmer, swirling the pan occasionally, until slightly syrupy and reduced to 1 tablespoon, about 5 minutes.
• To serve, toss the asparagus with the reduced vinegar and sprinkle with the pine nuts.

ASPARAGUS RAVIOLI WITH PANCETTA AND PINE NUTS

Steps:

• PREPARE pasta according to package directions, adding asparagus during last 3 minutes of cooking time. Drain and place in large serving bowl.
• HEAT large skillet over medium-high heat; add pancetta. Cook, stirring occasionally, for 3 to 5 minutes or until crisp. Add garlic; cook for 30 seconds or until fragrant. Add to pasta.
• COMBINE lemon juice, olive oil, salt and pepper in small bowl; drizzle over pasta. Toss to coat. Sprinkle with cheese and pine nuts.

PASTA WITH ASPARAGUS, PANCETTA AND PINE NUTS

Steps:

• Preheat oven to 400°.
• Cook pasta according to package directions, omitting salt and fat; add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well.
• Arrange pine nuts in a single layer on a jelly-roll pan. Bake at 400° for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl.
• Increase oven temperature to 475°.
• Arrange pancetta on jelly-roll pan. Bake at 475° for 6 minutes or until crisp.
• Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well.

GEMELLI WITH ASPARAGUS AND PINE NUTS

Steps:

• Heat a medium nonstick skillet over medium heat. Add the pine nuts and cook, stirring constantly, until fragrant and lightly browned, about 3 minutes. Immediately remove from skillet and transfer to a small bowl; set aside.
• Return the skillet to medium heat and add the oil. Add the asparagus and garlic and cook, stirring often, until the asparagus is slightly tender, 4-5 minutes.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and return to the pot.
• Add the asparagus and garlic mixture, reserved pine nuts, lemon juice, salt and lemon-pepper seasoning; toss gently to combine, serve at once.

ROASTED ASPARAGUS WITH PROSCIUTTO, PINE NUTS AND SHAVED PARMESAN

Steps:

• Preheat the oven to 350 degrees F.
• Place the asparagus, prosciutto, Parmesan and pine nuts in a large baking dish or on a baking sheet. Drizzle with the olive oil and season with salt and pepper (light on the salt, as prosciutto and Parm are salty). Toss together all the ingredients to evenly incorporate.
• Bake until the prosciutto and cheese are crisp, about 12 minutes.

FIVE-INGREDIENT GRILLED ASPARAGUS WITH PECORINO AND PINE NUTS

Steps:

• Preheat a grill to medium-high heat. Place a cooling rack upside down on the grill.
• Toss the asparagus with 1/3 cup of the olive oil and some salt and pepper. Grill the asparagus, turning often to ensure even charring, about 5 minutes.
• Add the Pecorino-Romano, lemon zest and juice and some salt and pepper to a bowl and mix to combine. Slowly whisk in the remaining 1/3 cup olive oil to form an emulsion.
• Arrange the asparagus on a serving plater. Drizzle with the dressing and garnish with the pine nuts and more Pecorino.