Asparagus Zucchini Crudi Recipes

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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, PEA AND ZUCCHINI SOUP



Asparagus, Pea and Zucchini Soup image

Boost the creaminess of this smooth spring vegetable soup by adding a bit of potato.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 10

2 tablespoons olive oil
1 cup chopped red onion
1 cup chopped peeled potato
3 to 4 sprigs fresh thyme, plus fresh thyme leaves, for serving
Kosher salt and freshly ground black pepper
3 1/2 cups chicken broth
1 cup chopped asparagus, plus cooked asparagus tips, for serving
1 cup fresh or frozen and thawed peas, plus more, cooked, for serving
1 cup chopped zucchini
1/2 cup packed fresh basil leaves

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
  • Add the asparagus, peas and zucchini and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir in the basil and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
  • Reheat the soup if necessary and adjust the consistency and seasoning with additional water, salt and pepper.
  • Serve hot sprinkled with asparagus tips, peas and thyme leaves.

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

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

FETTUCCINE WITH ASPARAGUS



Fettuccine With Asparagus image

Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 7

6 fresh asparagus spears, about 1/2 pound
10 ounces fresh fettuccine or 3/4 pound dried fettuccine
2 tablespoons butter
1/8 teaspoon freshly grated nutmeg
2 tablespoons finely chopped fresh basil or parsley
1/2 cup freshly grated Parmesan cheese
Freshly ground pepper and salt to taste

Steps:

  • Bring a large pot of salted water to boil.
  • Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.
  • Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
  • Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
  • Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 11 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 350 milligrams, Sugar 1 gram, TransFat 0 grams

ZUCCHINI SOTTOLIO



Zucchini Sottolio image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h35m

Yield 6 servings

Number Of Ingredients 10

1 1/4 pounds zucchini, sliced into 1/3-inch-thick rounds (about 3 zucchini)
1 1/4 teaspoons kosher salt
1 1/2 cups plus 1 tablespoon apple cider vinegar
1 1/2 cups water
10 fresh basil leaves
10 fresh mint leaves
2 bird's eye chili peppers or other fresh spicy chili pepper, sliced into thin rings
2 cloves garlic, smashed and peeled
2 to 3 cups extra-virgin olive oil
Flaky sea salt

Steps:

  • Place the sliced zucchini in a colander over a bowl and toss well with the salt. Allow the zucchini to sit for 10 minutes.
  • Meanwhile, in a medium saucepan, combine the 1 1/2 cups of vinegar and the water and bring to a boil over high heat. Add the salted zucchini to the pot and return the mixture to a boil. Reduce the heat to medium to maintain a simmer and cook until the zucchini is cooked through but still has a little texture, 4 to 5 minutes. Strain the zucchini and place in a large bowl. Add the basil, mint, sliced chili, garlic and remaining 1 tablespoon of vinegar. Toss well. Add enough olive oil to cover the zucchini and allow the mixture to cool to room temperature. Pack the zucchini in jars or a storage container with a tight fitting lid making sure the zucchini remains covered with the oil. Store in the refrigerator for up to 3 weeks. Serve at room temperature sprinkled with a pinch of flaky sea salt.

ZUCCHINI AND ASPARAGUS LUNCH CASSEROLE



Zucchini and Asparagus Lunch Casserole image

Make and share this Zucchini and Asparagus Lunch Casserole recipe from Food.com.

Provided by joditroyer

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
6 asparagus, trimmed and cut into 1/2 inch pieces
1 shallot, finely chopped
1 small zucchini, diced
1 teaspoon chopped fresh thyme leave
1/2 teaspoon salt
3 large eggs
3 large egg whites
3 tablespoons nonfat milk
1/8 teaspoon black pepper
1/4 cup shredded fat-free cheddar cheese

Steps:

  • Preheat oven to 350°F Heat oil in large skillet over medium - high heat. Add asparagus and shallots; cook, stirring until crisp-tender, 4 minutes. Stir in zucchini, thyme and 1/4 tsp salt. Cook, stirring frequently, until veggies soften, 6 minutes.
  • Coat 4 (6 or 8 oz) custard cups with nonstick spray. Divide vegetable mixture among cups.
  • Whisk eggs, egg whites, milk, pepper and remaining salt in bowl. Divide egg mixture among cups. Place cups on baking sheet and bake until edges are set, 14 minutes. Sprinkle evenly with cheese. Bake until centers are cooked through, 2 minutes. Cool on rack, 5 minutes.
  • To travel: cool casseroles, wrap each in plastic wrap and chill up to 3 days. To serve, cut vent in top of one casserole and microwave on medium high until hot. 3 - 4 minutes.
  • Per serving (1 casserole): 118 cal, 6 g fat, 2 g sat fat, 0 g transfer fat, 141 mg chol, 440 mg sod, 5 g carbs, 3 g sugar, 1 g fib, 10 g prot, 94 mg calc.

Nutrition Facts : Calories 119, Fat 6.2, SaturatedFat 1.6, Cholesterol 139.7, Sodium 405.4, Carbohydrate 6.6, Fiber 2.1, Sugar 2.8, Protein 10.4

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