Lemon Herb Asparagus Crostini Recipes

LEMON AND HERB SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente.
• Meanwhile, make the sauce: In a small food processor or blender, combine the basil, chives, dill, garlic, zest, oil, 1 1/2 teaspoons salt and the pepper. Blend until smooth. Taste and add more salt, if desired. Set the herb sauce aside.
• Drain the pasta and, while it's still in the colander, toss with the lemon juice. Transfer to a large bowl and pour in the herb sauce. Toss thoroughly until the pasta is completely coated.
• Serve family-style warm or at room temperature with freshly grated Parmesan, if desired.

LEMON ALMOND ASPARAGUS

Steps:

• Melt butter; stir in lemon juice. In a large saucepan, bring 4 cups water to a boil. Add asparagus in batches; cook 2-4 minutes or until crisp-tender. Drain and place on a serving plate. Drizzle with butter mixture; top with almonds and, if desired, lemon peel.

ASPARAGUS CROSTINI

Steps:

• For an easy party snack, spread fresh ricotta on toasted baguette slices, then top with thinly sliced asparagus. Season with salt and pepper and drizzle with olive oil or truffle oil.

LEMON-HERB ASPARAGUS CROSTINI

Steps:

• Toss 1/2 pound asparagus (trimmed and thinly sliced) with 2 tablespoons each lemon juice and chopped basil, 1 tablespoon olive oil, 1/2 teaspoon lemon zest and a pinch each of salt and red pepper flakes. Rub toasted baguette slices with a halved garlic clove. Top with ricotta, the asparagus and chopped chives.

HERB AND CITRUS OVEN ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
• Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.
• Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.
• Enjoy!

SPRING GREENS WITH HERB AND LEMON GOAT CHEESE CROSTINI

Steps:

• To make crostini:.
• 1. In a food processor (or mixing bowl with a wooden spoon) add the goat cheese, 4 teaspoons olive oil and the wine. Pulse one or two times, just to blend. The mixture should be spreadable; if too thick, add more olive oil and pulse again. Transfer mixture to bowl, and stir in salt and pepper to taste, herbs and lemon zest. Chill for 30 minutes.
• 2. Preheat oven to 400 degrees. Place baguette slices on a large baking sheet and brush lightly on both sides with remaining olive oil (using more oil as necessary). Bake for about 5 minutes on one side; turn and bake another 3 minutes on the second side. Set aside.
• To make salad:.
• 1. In a small bowl combine the vinegar, mustard, salt and pepper to taste and whisk to blend. Slowly whisk in the olive oil. (feel free to use more olive oil and vinegar if wanted).
• 2. Just before serving, add dressing to mixed greens and toss gently. Divide among 4 salad plates. Spread a nice schmear of herbed cheese on the toasted baguette slices and place 2 slices on each plate on top of the salads. Serve immediately.