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Showing results for tags 'asparagus'.
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Celiac.com 06/25/2024 - Few things say spring and summer as vibrantly as fresh asparagus and tomatoes. This salad celebrates both in style and ease. It's super easy to make, and makes a fresh and tasty detour from standard fare. It's great for lunch or dinner, and goes especially well with roasted meats and rice. Ingredients: 1-½ pounds fresh asparagus, trimmed and cut into 2-inch pieces 2 small tomatoes, cut into wedges 3 tablespoons cider vinegar ¾ teaspoon Worcestershire sauce ⅓ cup sugar 1 tablespoon grated onion ½ teaspoon salt ½ teaspoon paprika ½ teaspoon ground black pepper ⅓ cup olive oil ⅓ cup pumpkin or sunflower seeds, roasted ⅓ cup crumbled feta cheese, optional ⅓ cup fresh pea sprouts, as desired, for garnish Directions: Place a steamer into a pot with a small about 1 cup of water at the bottom. Add a pinch of salt, and bring water to a boil. Add asparagus pieces; cook, covered, until crisp-tender, 3-5 minutes. Remove and place in a large bowl. Add tomatoes; cover and keep warm. Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with seeds, cheese, and fresh pea sprouts, as desired. -
Celiac.com 03/26/2024 - Indulge in the vibrant flavors of spring, with this delightful soup of Asparagus, leek with lemon, and a dash of Mint. This recipe seamlessly marries the earthy essence of asparagus, the mild sweetness of leeks, the refreshing zest of lemon, and the bright zing of mint, to create a light and flavorful soup that's perfect for any occasion. Enhanced with aromatic fresh mint and seasoned to perfection, each spoonful offers a symphony of flavors that will tantalize your taste buds. Whether you're looking for a comforting meal on a chilly evening, or a refreshing starter for a springtime gathering, this soup is sure to impress. Ingredients: 1½ pounds fresh asparagus, trimmed 1 tablespoon olive oil 1 leek (white parts), finely chopped 1 tablespoon chopped fresh mint sea salt and freshly ground black pepper to taste 2 cups chicken stock, or more if needed 1 teaspoon lemon zest 1 hard-boiled egg, chopped (optional) Directions Cut tips from 6 asparagus spears, about 1½ inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks. Heat olive oil in a soup pot over medium heat; cook and stir leek in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes. Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest. Blend soup using a hand blender or a food processor until smooth. Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg. -
Celiac.com 08/26/2022 - These tasty little morsels are a perfect blend of eggplant, asparagus, ricotta, Romano cheese and a few herbs and spices. They are gluten-free, easy to make, easy to eat, and deliver big flavor. They'll make a great addition to your next summer gathering. Ingredients: Vegetables: 1 large or 2 small eggplants, unpeeled, cut into 12 (½-inch thick) slices 16 medium asparagus spears (about 1½ pounds), trimmed to 5-inch lengths Extra-virgin olive oil, for drizzling Salt and freshly ground black pepper Filling: 1 (15-ounce) container whole milk ricotta cheese ½ cup chopped fresh basil ½ cup grated Pecorino Romano Zest and juice of 1 large lemon Salt and freshly ground black pepper Directions: Place an oven rack in the center of the oven. Heat the oven to 200 degrees F. Filling: In a small bowl, mix together the ricotta cheese, basil, Pecorino Romano, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste. Vegetables: Place a grill pan over medium-high heat, or heat a gas or charcoal grill. Drizzle the vegetables with olive oil and season with salt and pepper. Grill the eggplant until tender, about 4 minutes each side. Grill the asparagus for 3 to 4 minutes, turning occasionally until crisp-tender. Cool asparagus on a plate. When cool, cut the asparagus in half crosswise. Assembly: Place 4 slices eggplant on a work surface. Spread each with 2 to 3 tablespoons of the ricotta mixture. Line 4 pieces of asparagus, side-by-side, on top. Place another slice of eggplant on top and repeat the layers. Top each napoleon with a slice of eggplant and place on a small baking sheet. Bake about 10 minutes, and serve warm. -
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Celiac.com 02/26/2022 - Spring soups are a big hit with us, and this delightful marriage of fresh spring asparagus and potatoes is a tasty reminder of the simple deliciousness of Spring's bounty. Serve it with your favorite toasted gluten-free bread and a fresh green salad, and your guests are sure to burst into song, or at least leave the table with full stomachs, and smiles on their faces. Ingredients: 2 pounds asparagus, tips reserved, stalks cut into 1-inch lengths 2 tablespoons unsalted butter 3 medium leeks, white and tender green parts only, thinly sliced ½ pound Yukon Gold potatoes, peeled and cut into 1-inch chunks 2½ cups chicken stock or canned low-sodium broth 2 cups water 1 large thyme sprig 1½ cups milk 1¼ teaspoons salt ¼ teaspoon freshly ground white pepper Chive Oil, for serving Directions: In a saucepan of boiling salted water, blanch the asparagus tips until crisp-tender, about 1 minute. Drain the asparagus tips in a colander and refresh under cold water. Pat dry, halve the tips lengthwise and set aside. Melt the butter in a large saucepan. Add the leeks and cook over moderate heat, stirring, until softened, about 5 minutes. Add the asparagus stalks, potatoes, stock, water and thyme and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes. Discard the thyme sprig. Working in batches, puree the soup in a blender, then transfer to a large bowl. Stir in the milk, salt and white pepper. Let the soup cool to room temperature, then refrigerate until chilled, at least 4 hours or overnight. Ladle the soup into chilled bowls and drizzle with Chive Oil. Garnish with the asparagus tips and serve. Refrigerate for up to two days. -
06/17/2021 - Our endless search to find new ways to highlight the joys of fresh asparagus have turned up this little gem. Fresh asparagus is so full of flavor that is rarely needs much to do it justice. This simple sauce of balsamic vinegar, butter, and soy sauce does the job perfectly. It's easy to make, and really brings out the flavor of the asparagus. Ingredients: 1 pound fresh asparagus, trimmed cooking spray salt and pepper to taste 2 tablespoons butter 1 tablespoon soy sauce 1 teaspoon balsamic vinegar Directions: Heat oven to 400F (200 degrees C). Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper. Bake asparagus 12 minutes in hot oven, or until tender. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve. -
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Celiac.com 05/29/2021 - Spring means fresh asparagus, and that's a wonderful thing for asparagus lovers. But if you're tired of serving grilled, or roasted, or blanched asparagus, and you're looking for a new way to savor the rich flavor of spring asparagus, then it's time to treat yourself to this sumptuous creamy asparagus soup. It's like a deep, harmonious communion on the nature of spring, and of asparagus. Enjoy! Ingredients 1 pound fresh asparagus, trimmed and cut into 1 inch pieces ½ cup chopped onion 1¾ cups chicken broth 2 tablespoons butter 2 tablespoons potato starch 1 teaspoon salt 1 pinch ground black pepper 1 cup half and half or whole milk ½ cup sour cream 1 teaspoon fresh lemon juice Directions In a large saucepan, combine asparagus, chopped onion, and ½ cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside. In the same saucepan, melt the butter over medium-low heat. Stir in the potato starch, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk. Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but do not boil. Serve immediately. -
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Celiac.com 04/22/2021 - This version of Dutch Eggs is basically an eggs Benedict served over salmon, instead of English Muffins. One of my favorite ways to enjoy springtime asparagus is broiled with soft-boiled eggs on top. This recipe features broiled asparagus alongside the eggs and salmon. Top it off with some tangy Hollandaise, and you're ready for your first spring brunch home run. The recipe below makes four servings. Ingredients: 4 slices quality fresh salmon (about 4 ounces each) 1 pound asparagus, tough ends trimmed 2 tablespoons olive oil kosher salt and black pepper 8 large eggs ¼ cup Parmesan (1 ounce) Directions: Heat broiler. And start boiling water in a saucepan large enough to hold the 8 eggs and leave an inch at the top. Add salt and pepper to the salmon filets, and set aside. Place asparagus on a baking sheet. Drizzle with the oil and season with ½ teaspoon each salt and pepper. Leave enough room for the salmon fillets, or make sure you have another pan ready for the broiler. Broil the asparagus, tossing once, until tender, 4 to 8 minutes total. Use a timer. At the 4 minute mark, add the salmon to the broiling pan. The salmon will be done when fat starts to seep from the seams. Don't overcook it. Meanwhile, carefully lower the eggs into boiling water water. Reduce heat and gently simmer for 6 minutes. Use your timer. When egg time is up, remove egg pan from heat, and let cool water run into the pan for a few minutes. When eggs are cool to the touch, peel under running water. On plates, divide the asparagus among the salmon, sprinkle on the Parmesan, and top with the eggs. Drizzle with Hollandaise sauce, as desired. Serve immediately. Nothing completes Dutch Eggs like a delicious creamy, lemony Hollandaise sauce. Gluten-Free Hollandaise Sauce Ingredients: 3 egg yolks 2 tablespoons fresh lemon juice, more as desired 4 tablespoons unsalted butter, chilled ¾ cup unsalted butter, melted 1 teaspoon ground white pepper salt to taste Directions: Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice. Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste. Drizzle over eggs, and asparagus for a tasty brunch. -
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Gluten-Free Fresh Asparagus Patties
Scott Adams posted an article in Snacks & Appetizers (Gluten-Free Recipes)
Celiac.com 06/10/2020 - Asparagus is in season at the moment, so now is a perfect time to try out this delightful asparagus recipe. These patties are a blend of fresh asparagus, eggs, gluten-free bread crumbs, and some seasoning. They are simple to prepare, easy to cook, and they make great appetizers, or even a nice side dish for a summer salad. The original recipe comes to us from Chef John, over at the Food Wishes blog. You'll need some good gluten-free bread crumbs for this recipe to work best, so save some of your stale favorite gluten-free bread, or use one of the commercially available brands. You can find the printed version of Chef John's original, non-gluten-free recipe over at Allrecipes.com. Ingredients: 2 large eggs 1 pound fresh asparagus spears, trimmed 1 ounce Pecorino Romano cheese ⅓ cup plain dried gluten-free bread crumbs, or panko 1 pinch cayenne pepper, or to taste 1 tablespoon olive oil, or as needed salt and freshly ground black pepper to taste Directions: Heat a pot of well-salted water to a boil. Trim woody bottom parts from the asparagus stalks. Cut asparagus in half, as necessary, to fit your pot. Place asparagus in the boiling water. Boil about 2 to 3 minutes, until slightly tender. Use a slotted spoon to transfer asparagus to a bowl of very cold water. 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 gluten-free 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. Chef John's written instructions invites you to "Garnish with lemon aioli...simply mayonnaise spiked with raw garlic, lemon juice, and a pinch of cayenne...and fresh lemon zest." -
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Celiac.com 05/09/2020 - If you're searching for an easy, one pot meal, this roasted salmon with asparagus, potatoes and tomatoes it just the trick. Toss in a handful of basil leaves, and you've got a tasty, satisfying one-pot gluten-free meal. Serve with white rice for a hearty dinner. Ingredient: 2 thick salmon fillets 12 ounces of small Yukon Gold or red potatoes 2 tablespoons olive oil 2 tablespoons balsamic vinegar 8 asparagus spears, trimmed and halved 2 handfuls cherry or grape tomatoes 8-10 basil leaves Direction: Heat oven to 425 Fahrenheit. Place the potatoes and 1 tablespoon of olive oil into an ovenproof dish, then roast them for about 20 mins until starting to brown. Add asparagus to the pot of potatoes, then continue roasting for 15 mins. Throw in the cherry tomatoes and vinegar. Gently place the salmon with the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish. -
Celiac.com 11/08/2016 - If you love asparagus, and you love artichokes, then this fall salad is for you. It marries shallots, lemon juice and olive oil with a dash of salt and garlic, and of course, plenty of artichokes and asparagus. Ingredients: 2 pounds thick asparagus, rinsed, tough ends discarded 1 15-ounce jar of good quality marinated artichoke hearts, quartered or cut in half 1 large shallot, sliced thin 2-3 tablespoons of lemon juice 2 tablespoons olive oil, divided 1 teaspoon garlic powder 1 pint grape or cherry tomatoes, halved Dash of salt Directions: Heat the oven to 400°F. Cut asparagus into 1½-inch pieces. Soak the sliced shallots in the lemon juice as you get ready to make the rest of the salad. Lay the asparagus spears in a single layer in a roasting pan, or shallow baking dish, coat with 1 tablespoon of olive oil, and plenty of salt. Roast for 8-10 minutes, turning as needed, until lightly browned and fork tender. Put the asparagus and the remaining ingredients into a large bowl and mix to combine. Add as much of the artichoke jar liquid as desired. Serve chilled or at room temperature. Option: Top with a poached egg! -
Celiac.com 10/20/2016 - I love a good frittata! A good frittata can hold its own at breakfast, lunch, or dinner, oh, and of course, at brunch. This frittata marries eggs, ricotta cheese, Gruyere and chives with the lovely and now plentiful asparagus to deliver one very tasty dish. Ingredients: 6 large eggs ½ cup ricotta cheese 2 tablespoons unsalted butter 2 shallots, sliced ½ teaspoon salt ½ teaspoon black pepper 1 pound asparagus, tough ends discarded, spears cut diagonally to 1-inch pieces 1 tablespoon fresh chives, minced ¼ teaspoon dried tarragon 1 cup shredded Gruyere or Swiss cheese Directions: Heat butter into a 10-inch cast iron skillet over medium heat. Add shallots and cook until soft and clear, about 3 minutes. Add asparagus and cook for 3 more minutes. Beat together eggs and ricotta cheese, stir in the chives and tarragon. Pour the egg mixture into the pan and cook until almost set, but still runny on top, about 4 to 5 minutes. While cooking, heat oven broiler. Sprinkle Gruyere cheese over the eggs and place under the broiler until cheese is melts and and bubbles, and the center is set, about 6 to 8 minutes. Remove pan from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges. Mind the hot pan! -
While a succulent roasted pork loin often conjures memories of a warm and festive holiday meal, the citrus in this dish is refreshing and brings together any meal throughout the year. I love pairing zesty citrus with a savory cut of meat. The combination of the rind on the lemon slices and the salty prosciutto is truly vibrant. Great for 4-6 guests, you can easily put your own spin on the dish by substituting vegetables. Cherry tomatoes, zucchini and eggplant would also be great; it’s the bold flavor exuded by a roasted vegetable that make it a great side to the pork. Ingredients: 1 3-pound boneless pork loin 5 ounces thin prosciutto slices, about 10 1 medium lemon, sliced very thinly 1 pound asparagus, trimmed 1 red bell pepper, julienned 1 orange bell pepper, julienned ¼ cup chopped chives ¼ cup chopped tarragon 1 cup Pinot Grigio ¼ cup olive oil 1 ½ teaspoons dried oregano 2 teaspoons salt, divided 4 teaspoons pepper, divided 1 ½ tablespoons butter 1 tablespoon cornstarch 1 tablespoon water 2 tablespoons fresh lemon juice, divided Kitchen twine Directions: Preheat oven to 450° F Align pork with fat side down with one cut side facing you. With a knife, cut ½ inch along the side of the pork about 1 inch along the underside. Continue cutting in ½ -nch intervals until loin unrolls like a carpet. Arrange prosciutto and lemon slices. Sprinkle with chives and tarragon. Turn pork so that a short side is facing you. Roll tightly, keeping prosciutto and lemon within the lion and tie seam-side down with twine at 1-inch intervals. Sprinkle with half your salt and pepper. Place loin in a roasting pan and roast at 450° F for 15 minutes. Reduce temperature to 325° F and continue to roast about 1 hour, or until a thermometer reads 150° F when inserted into the center of the loin. In the meantime, arrange asparagus and peppers in a baking dish. Toss with olive oil, oregano and the remaining salt and pepper. Remove cooked pork from over and place on cutting board to rest. Replace with asparagus and peppers and roast 12-15 minutes. Top roasted vegetables with 1 tablespoon lemon juice. Place roasting pan over burners and heat wine, chicken broth, and butter to a boil, scraping up any bits from the pork. Reduce to half and add cornstarch mixed with water until sauce thickens. Strain and served alongside ½-inch slices of pork drizzled in remaining lemon juice.
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Celiac.com 08/06/2015 - A good frittata will have people ready to smile for the rest of the day. This recipe marries fresh eggs with asparagus, scallions and Feta cheese to deliver a simple, delicious frittata that will definitely do the trick. Ingredients: 6 large fresh eggs ½ pound asparagus ½ cup red bell pepper, chopped 2 small scallions, white parts separated, greens minced 1 small shallot, minced 2 teaspoons olive oil 1 tablespoon butter ¾ cup whole milk ⅓ cup crumbled Feta cheese ¼ teaspoon sea salt ½ teaspoon black pepper Fresh Feta cheese and minced scallion greens for serving. Directions: Preheat oven to 400Ëš F. Remove part of the dark greens from the green onions and set aside. Mince white parts of scallion, and shallot, set aside. Wash and clean asparagus, and remove bottom ½" or so. In an 8" cast iron skillet skillet, heat 1 teaspoon olive oil, and ½ tablespoon butter, and roast asparagus and bell pepper until tender, about 5-8 minutes. When asparagus begins to get tender tender, remove from heat and set aside momentarily. Remove from heat and separate the asparagus and bell pepper as they become done. Heat remaining olive oil and butter to the skillet, and coat bottom. Add minced scallion whites and shallot. Cook until translucent. Whisk together eggs, bell peppers, milk, salt, pepper, and Feta cheese. When scallion and shallot are translucent, pour egg mixture into hot skillet and let cook for 2-3 minutes. Take tender asparagus mixture and layer in the eggs as they cook. I like to cut the asparagus into 2-inch pieces, but you can leave them whole if you like. Continue to cook for 2-3 more minutes, or until bottom begins to set. Transfer skillet to oven, still at 400Ëš, and continue to cook until set, about 8-10 minutes. Serve with extra Feta cheese and finely diced scallion greens.
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Celiac.com 07/02/2015 - Grilled asparagus is an easy, delicious vegetable that grills up quickly, and tastes great with a minimum of condiments. This recipe makes for a yummy departure from standard grilled asparagus. The secret is in the soy wasabi dipping sauce. This asparagus recipe is sure to make a splash at your next barbecue or backyard party. Ingredients: 1½ pounds fresh asparagus 1 tablespoon olive oil 1 cup Kewpie Japanese mayonnaise (Miracle Whip will work) 3 tablespoons gluten-free soy sauce 1 tablespoon sugar 2-3 teaspoons wasabi paste, to taste 1½ tablespoons lemon juice 1 lemon, cut into wedges, for serving dash of Kosher salt Instructions: Trim asparagus ends and discard. Heat grill to medium-high heat. Brush asparagus with olive oil and sprinkle with salt. Grill for about 5 minutes, turning as needed, until tender. Remove to a plate when done. Serve with lemon wedges. In a small bowl, mix together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste. Serve asparagus on small plates with with fresh lemon wedges and a dollop of dipping sauce. -
Celiac.com 06/10/2014 - Asparagus season is upon us, and I’ve been looking for new ways to prepare this ever-popular vegetable. This recipe offers one of the easiest, most delicious ways I know to make delicious, memorable asparagus. Ingredients: 1 bunch fresh asparagus, washed and trimmed Splash of olive oil 2 tablespoons butter 1 tablespoon gluten-free tamari or soy sauce 1 teaspoon balsamic vinegar Salt and pepper to taste Directions: Heat oven to 400 degrees F (200 degrees C). Clean the asparagus and snap off the white bottom parts. Arrange asparagus in a large baking dish. Coat with oil, and season with salt and pepper. Bake asparagus 12 minutes, or until tender. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.
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Celiac.com 05/28/2014 - I love asparagus. It is easy to make, cooks quickly, and tastes delicious with minimal seasoning. This recipe for asparagus uses fresh garlic and lime, along with some shallots and a splash of butter to deliver delicious asparagus. It is easy to make in the oven, but it can also be made on the grill. Ingredients: About 2 dozen fresh asparagus spears, trimmed 1 teaspoon butter ½ tablespoon olive oil 1 clove garlic, minced 1 medium shallot, minced ½ lime, juiced salt and pepper to taste Grill directions: Simply mix the ingredients, except lime, in a bowl, place in foil and fold tightly so that nothing will leak. Then throw it on the grill about five or seven minutes before you’re done with your main courses. Make sure the spears are tender. Top with lime juice before serving. Oven directions: Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes until soft. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.
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Celiac.com 06/04/2013 - Frittatas are great to whip up for a weekend brunch, when you want to add a bit of flair to your breakfast omelet, or when you want to show little extra love to your guests. This recipe includes ham, asparagus, mushroom and fontina cheese, but feel free to improvise as you like. Frittatas are an excellent way to use up whatever meats or vegetables you may have laying around. Ingredients: 6 large eggs 2 tablespoons whipping cream ½ teaspoon salt, plus a pinch ¼ teaspoon freshly ground black pepper 1 tablespoon olive oil 1 tablespoon butter ½ medium onion 6 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces 6 ounces of brown mushroom, cut into small wedges 3-4 ounces ham, chopped 3 ounces Fontina cheese, diced ½ ounce Romano cheese Salt and freshly ground black pepper Directions: Turn on the broiler. Whisk the eggs, cream, ½ teaspoon salt, and pepper in a medium bowl to blend. Set aside. In a nonstick 9 ½-inch ovenproof skillet over medium heat, sauté mushrooms and onion in butter until the onions are clear to brown. Remove, drain and set aside. Wipe the pan clean, and then heat the rest of the oil and butter over medium high heat. Add the asparagus and sauteé until crisp-tender, about 2 minutes. In the last 30 seconds, or so, add ham. Add mushrooms right at the end and mix well. Pour the egg mixture over the asparagus, mushroom and ham mixture, and cook for a few minutes until the eggs start to set. Sprinkle with both cheeses. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
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Ceviche with Shrimp and Asparagus (Gluten-Free)
Jefferson Adams posted an article in Mexican & Spanish
Ceviche is one of my very favorite summertime dishes. It's one of those magical dishes where simple ingredients, simple preparation, and a bit of time combine to form a delicious, refreshing and memorable dish. Not only do I consider ceviche to be delicious and refreshing, I consider it to be lucky. That's because, back when I was single, I took the woman who would later become my wife out to a local Peruvian restaurant for ceviche on our first date. The place specializes in ceviche, and we ordered several kinds. And while I'd like to think that the charm that eventually won her over was mine alone, I still give some credit to the ceviche she found so delicious. I can't guarantee that this ceviche will help you land the partner of your dreams, but it certainly can't hurt your efforts. This recipe is easy to make, and delivers a delicious, mouth-watering ceviche that will make the people you share it with feel very special. And, who knows, maybe it will be the start of something big! Ingredients: ½ pound raw halibut, sea bass, or red snapper fillets ½ pound raw large shrimp or prawns ½ pound asparagus, fresh Juice of 3 lemons and 3-5 limes (enough to cover fish and shrimp) 3 limes (cut into wedges for serving) 2 small avocados (or 1 large), cubed 1 red bell pepper, julienned 1 medium red onion, finely chopped 1 jalapeño, seeded and finely chopped 4 tablespoons cilantro, chopped ½ teaspoon salt ½ teaspoon pepper Directions: In a large glass bowl or baking dish, dice the fish into ½-inch chunks. Clean, shell and dice shrimp into similar-sized chunks, and add to fish. Add lemon and lime juice. Mix well. Marinate fish and shrimp in the lemon and lime juice in the fridge overnight (this will cook the fish). Stir often. Pour off most of the lime juice, until the fish and shrimp are barely moist. Steam, blanche or lightly grill asparagus until it is cooked, but still crunchy. Cut into ½-inch pieces. Add asparagus and remaining ingredients, except avocado, to fish and shrimp. Mix well. For best results, mix a few hours before serving & chill in a refrigerator. Add avocado before serving, and mix well. Garnish with lime wedges and serve in chilled glass bowls or glasses. -
Grilled Asparagus (Gluten-Free)
Jefferson Adams posted an article in Snacks & Appetizers (Gluten-Free Recipes)
This is my absolute favorite way to prepare asparagus, and one that is sure to put a smile on the faces of your family or guests. The process is simple, and the result is totally delicious. Simply coat asparagus in olive oil, lemon juice, garlic, and salt and toss them, on a hot grill for a few minutes, and, violá, a side dish fit for a king! Ingredients: 1 pound fresh asparagus spears, trimmed 1 tablespoon olive oil 1 clove garlic, minced 1 teaspoon coarse kosher salt juice from 1/2 lemon Directions: Preheat grill to high heat. Wash and trim asparagus spears. Lightly coat asparagus spears with olive oil, lemon juice, garlic and salt. I do this in a compostable plastic bag that I can then discard, but a bowl or plate works okay, too. Place asparagus spears crossways on the grill, and cook on high heat for 2 to 3 minutes, or until tender.
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