Asparagus And Smoked Salmon Bundles Recipes

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ASPARAGUS AND SMOKED SALMON BUNDLES WITH MEYER LEMON SAUCE



Asparagus and Smoked Salmon Bundles with Meyer Lemon Sauce image

This is a delicious and beautiful dish. It is a great dish for company because you can prepare ahead of time. The dish is very showy and impressive.

Provided by SWEETEC

Categories     Seafood     Fish     Salmon     Smoked

Time 1h20m

Yield 8

Number Of Ingredients 25

3 quarts water
1 tablespoon olive oil
1 teaspoon salt
cooking spray
8 lasagna noodles
32 spears fresh asparagus, trimmed
8 extra-long chives
1 (8 ounce) container mascarpone cheese
3 tablespoons sour cream
1 tablespoon Dijon mustard
3 tablespoons finely chopped red onion
2 tablespoons tiny capers
2 tablespoons chopped fresh dill
1 teaspoon caper brine
1 teaspoon ground white pepper
½ teaspoon lemon zest
8 slices smoked salmon
½ cup freshly squeezed Meyer lemon juice
3 tablespoons butter
2 tablespoons grated onion
2 tablespoons packed brown sugar
1 teaspoon dry mustard
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground paprika

Steps:

  • Combine water, olive oil, and 1 teaspoon salt in a large pot; bring to a boil. Cook lasagna noodles in the boiling water until tender yet still firm to the bite, about 8 minutes. Drain and rinse with cold water.
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12-inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 3 minutes. Transfer to a colander and rinse with cold water. Add chives to the boiling water; cook for 1 minute. Transfer to the colander and rinse with cold water.
  • Mix mascarpone cheese, sour cream, and Dijon mustard together in a bowl. Fold in chopped onion, capers, dill, caper brine, white pepper, and lemon zest.
  • Place lasagna noodles on a flat work surface. Spread 1 spoonful of mascarpone mixture down the middle of each noodle. Cover mascarpone mixture with salmon slices. Arrange 4 spears of asparagus perpendicularly over salmon. Gather up sides of the noodles to form bundles around the asparagus; tie up with chives. Transfer bundles to the prepared baking dish.
  • Combine Meyer lemon juice, butter, grated onion, brown sugar, dry mustard, 1/2 teaspoon salt, and black pepper in a small saucepan. Cook and stir over medium heat until sauce is smooth, 3 to 5 minutes. Pour sauce over bundles.
  • Bake bundles in the preheated oven until heated through, about 20 minutes. Sprinkle paprika on top before serving.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 26.4 g, Cholesterol 55.3 mg, Fat 22.2 g, Fiber 2.6 g, Protein 12.3 g, SaturatedFat 11.1 g, Sodium 829.9 mg, Sugar 5.9 g

SMOKED SALMON AND ASPARAGUS PUFFS



Smoked Salmon and Asparagus Puffs image

Provided by Valerie Bertinelli

Categories     appetizer

Time 40m

Yield 8 to 10 servings (16 puffs)

Number Of Ingredients 13

3 ounces hot-smoked salmon
1/4 cup whipped cream cheese, at room temperature
2 tablespoons mayonnaise
1 1/2 teaspoons lemon zest
1 teaspoon roughly chopped fresh dill
1/2 teaspoon hot sauce
1/4 teaspoon smoked paprika
2 1/2 teaspoons roughly chopped chives
Kosher salt and freshly ground black pepper
All-purpose flour, for rolling the dough
One 8-ounce can refrigerated crescent roll dough (8 pieces)
4 to 5 medium asparagus spears, trimmed and cut into 2-inch pieces
1 large egg

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • Put the smoked salmon in the bowl of a food processor and pulse until finely chopped. Add the cream cheese, mayonnaise, lemon zest, dill, hot sauce, smoked paprika and 1 1/2 teaspoons of the chives. Blend until the mixture is smooth. Season with salt and pepper.
  • Lightly dust a clean surface with flour. Unroll the crescent dough and separate into 8 triangles, following the perforations. Cut each triangle in half lengthwise to make 2 thin triangles. Starting at the wide end of a triangle piece, spread 1 1/2 teaspoons of the smoked salmon mixture toward the tip. Place a piece of asparagus about 1/4 inch from the bottom of the dough's wide end, then roll up towards the tip. Place on the baking sheet with the tip of the roll-up flat on the baking sheet. Repeat with all the dough.
  • Lightly whisk the egg with 1/2 teaspoon water. Brush the egg wash over each puff, then sprinkle some of the remaining chives over each. Bake until golden brown, 15 to 18 minutes.

ASPARAGUS AND SMOKED SALMON BUNDLES



Asparagus and Smoked Salmon Bundles image

Cooking Channel serves up this Asparagus and Smoked Salmon Bundles recipe from Giada De Laurentiis plus many other recipes at CookingChannelTV.com

Provided by Giada De Laurentiis : Cooking Channel

Categories     appetizer

Time 30m

Yield 4 to 6 side servings

Number Of Ingredients 6

1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Pinch kosher salt
Pinch freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
  • Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.

ASPARAGUS WITH SMOKED SALMON AND GRIBICHE SAUCE



Asparagus with Smoked Salmon and Gribiche Sauce image

Categories     Appetizer     Wedding     Mayonnaise     Salmon     Asparagus     Engagement Party     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 14

1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons fresh lemon juice
4 hard-boiled eggs, finely chopped
2 tablespoons drained capers
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
1 tablespoon minced shallot
24 white and/or green asparagus spears
1/2 lemon
1 tablespoon butter
1 teaspoon sugar
3 tablespoons extra-virgin olive oil plus additional for drizzling
8 ounces thinly sliced smoked salmon

Steps:

  • Whisk mayonnaise, sour cream, and lemon juice in small bowl to blend. Stir in chopped eggs, capers, parsley, tarragon, and shallot. Season sauce to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
  • Cut off bottom 1 inch from each asparagus spear. Using vegetable peeler, peel each spear from about 2 inches below tip to base to remove stringy outer layer. Bring large saucepan of salted water to boil. Squeeze juice from 1/2 lemon into boiling water; add lemon half, butter, and sugar. Add asparagus and cook just until tender when pierced with knife or skewer, 5 to 8 minutes, depending on thickness and color. Using slotted spoon or tongs, remove asparagus from saucepan and transfer to platter to cool. DO AHEAD Can be made 1 day ahead. Cover; chill.
  • Just before serving, add 3 tablespoons olive oil to sauce and stir without overmixing (sauce should have coarse texture and olive oil should be slightly separated). Arrange asparagus decoratively on platter or individual plates. Drape salmon slices over. Spoon a few tablespoons sauce over; drizzle lightly with additional olive oil. Serve, passing remaining sauce alongside.

FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON



Fettuccine With Asparagus and Smoked Salmon image

Fresh pasta, asparagus and smoked salmon are tossed with shallot cream sauce in this elegant weeknight dinner that can be prepared in well under an hour.

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

1/2 pound fresh asparagus, medium thickness
Salt
1 tablespoon butter
1/2 tablespoon minced shallots
1 cup heavy cream
4 ounces smoked salmon sliced 1/4-inch thick
Freshly ground black pepper
1 teaspoon fresh lemon juice
9 to 10 ounces fresh green fettuccine noodles
2 tablespoons minced fresh dill

Steps:

  • Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
  • Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
  • Bring a large pot of salted water to a boil for the pasta.
  • While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
  • Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
  • When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
  • Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.

Nutrition Facts : @context http, Calories 529, UnsaturatedFat 9 grams, Carbohydrate 55 grams, Fat 27 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 512 milligrams, Sugar 5 grams, TransFat 0 grams

ASPARAGUS PANCAKES WITH SMOKED SALMON



Asparagus pancakes with smoked salmon image

Make the most of the asparagus season with this versatile brunch, or treat yourself to a salmon supper

Provided by Good Food team

Categories     Breakfast, Brunch, Supper

Time 50m

Yield 4

Number Of Ingredients 11

100g buckwheat flour
100g plain flour
½ tsp bicarbonate of soda
284ml pot buttermilk
1 egg , beaten
50g butter , melted
2 tsp rapeseed oil or vegetable oil
18 asparagus spears , halved to make 36 shorter spears
140g smoked salmon
150ml pot soured cream
a few lemon wedges

Steps:

  • Heat oven to 120C/100C fan/gas 1/2. Mix the flours, bicarbonate of soda and 1/2 tsp salt together in a bowl. Whisk the buttermilk, egg and 3 tbsp melted butter together in another bowl, then gradually whisk into the dry ingredients to make a smooth batter.
  • Heat a non-stick frying pan over a medium heat. Add the remaining butter and the oil, plus the asparagus, and fry, turning, for 3-4 mins until almost tender.
  • Turn the heat down and scoop out all but 6 of the asparagus spears. Arrange the 6 left in the pan into 2 groups of 3. Use a ladle to spoon a little batter over each group of asparagus, to make 2 round pancakes, with the asparagus hidden underneath. Cook the pancakes until bubbles appear on the surface - about 2-3 mins. Flip over and cook for 1-2 mins more until golden and set. Remove and keep warm in the oven while you use the remaining asparagus and batter to make another 10 pancakes.
  • Pile 3 pancakes on each plate and add a pile of smoked salmon. Serve with some soured cream, a good grinding of black pepper, and lemon wedges for squeezing over.

Nutrition Facts : Calories 468 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 3 milligram of sodium

PUFF PASTRY SALMON BUNDLES



Puff Pastry Salmon Bundles image

The combination of tender salmon, fresh cucumber sauce and a crisp, flaky crust makes this impressive dish perfect for special occasions. Mom likes to decorate the pastry with a star or leaf design for holidays. -Kimberly Laabs, Hartford, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 9

2 packages (17.3 ounces each) frozen puff pastry, thawed
8 salmon fillets (6 ounces each), skin removed
1 large egg
1 tablespoon water
2 cups shredded cucumber
1 cup sour cream
1 cup mayonnaise
1 teaspoon dill weed
1/2 teaspoon salt

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut each into two 10x6-in. rectangles. Place a salmon fillet in the center of each rectangle. , Beat egg and water; lightly brush over pastry edges. Bring opposite corners of pastry over each fillet; pinch seams to seal tightly. Place seam side down in a greased 15x10x1-in. baking pan; brush with remaining egg mixture. , Bake until pastry is golden brown, 25-30 minutes. In a small bowl, combine the cucumber, sour cream, mayonnaise, dill and salt. Serve with bundles.

Nutrition Facts : Calories 611 calories, Fat 46g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 536mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 5g fiber), Protein 11g protein.

SALMON-WRAPPED ASPARAGUS



Salmon-Wrapped Asparagus image

"My inspiration for this deliciously different salmon dish came from a variety of Saturday morning cooking shows," writes Amy Clark from Chesapeake, Virginia. "Dinner guest always admire how pretty each fish bundle looks."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 18

2 pounds fresh asparagus, trimmed
1-1/2 pounds salmon fillets
1-1/2 cups water
1/2 cup dry white wine or chicken broth
1 tablespoon minced green onion
1 tablespoon minced chives
1 teaspoon salt
1/2 teaspoon whole black peppercorns
MUSHROOM SAUCE:
1/2 pound fresh mushrooms, sliced
1/2 cup sliced green onions
2 tablespoons butter
1 teaspoon olive oil
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup 2% milk
1 tablespoon minced chives

Steps:

  • In a large skillet, bring 1/2 in. of water to a boil; add asparagus spears. Cover and cook for 2-4 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. , Cut salmon widthwise into 1/4-in.-thick slices. To form one bundle, place three to four slices cut side down, overlapping edges slightly; wrap around five to six asparagus spears. Secure with toothpicks. Repeat for remaining bundles., In a large skillet, bring 1-1/2 cups water, wine, onion, chives, salt and peppercorns to a boil. Using a spatula, carefully add bundles. Reduce heat; cover and simmer for 7-8 minutes or until fish flakes easily with a fork., Meanwhile, for sauce, in a small skillet, saute mushrooms and green onions in butter and oil until tender. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chives. Serve with bundles.

Nutrition Facts : Calories 277 calories, Fat 10g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 710mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

GEMELLI WITH ASPARAGUS, SMOKED SALMON, AND DILL



Gemelli with Asparagus, Smoked Salmon, and Dill image

Categories     Milk/Cream     Pasta     Quick & Easy     Salmon     Asparagus     Spring     Dill     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 8

1 lb gemelli or other corkscrew pasta such as rotini or rotelle
1 lb thin to medium asparagus, trimmed and cut diagonally into 2-inch-long pieces
2/3 cup heavy cream
2 teaspoons finely grated fresh lemon zest
1/4 cup chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 lb thinly sliced smoked salmon, cut crosswise into thin strips

Steps:

  • Cook pasta in a 6- to 8-quart pot of boiling salted water 8 minutes. Add asparagus and boil until asparagus is crisp-tender and pasta is al dente, about 2 minutes.
  • While pasta is cooking, heat cream just to boiling in a 1-quart heavy saucepan, then stir in zest and remove from heat.
  • Ladle out 1 cup pasta cooking water and reserve, then drain pasta and asparagus in a colander.
  • Toss pasta and asparagus with cream, dill, salt, pepper, and 1/2 cup reserved cooking water in a large bowl (or in pasta pot). If pasta looks dry, moisten with some of remaining water. Add salmon and toss well.

ASPARAGUS AND SMOKED SALMON BUNDLES



Asparagus and Smoked Salmon Bundles image

Make and share this Asparagus and Smoked Salmon Bundles recipe from Food.com.

Provided by WiGal

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon fresh rosemary leaf, chopped
1 pinch kosher salt
1 pinch fresh ground black pepper
4 -6 ounces smoked salmon, thinly sliced (1 slice per asparagus spear)

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the asparagus on a foil-lined baking sheet.
  • Drizzle with olive oil.
  • Sprinkle with rosemary, salt, and pepper.
  • Roast until cooked and starting to brown around the edges, about 10 minutes.
  • Remove from the oven and transfer to another baking sheet to cool.
  • Once the asparagus have cooled, wrap each spear in a slice of smoked salmon.
  • Arrange on a serving platter and serve at room temperature.

Nutrition Facts : Calories 121.8, Fat 8.3, SaturatedFat 1.3, Cholesterol 6.9, Sodium 289, Carbohydrate 5, Fiber 2.5, Sugar 1.6, Protein 8.4

B.C. ASPARAGUS AND SMOKED SALMON SALAD WITH CHIVE VINAIGRETTE



B.C. Asparagus and Smoked Salmon Salad With Chive Vinaigrette image

From British Columbia, Canada comes this salad of delicate asparagus spears draped with smoked salmon to create a special starter salad you can assemble in just 12 minutes. Prepare dressing and asparagus the night before. Wrap asparagus in paper towels in a sealed plastic bag. It will keep in refrigerator overnight. Assemble salad as directed when ready to serve.

Provided by Annacia

Categories     Salad Dressings

Time 12m

Yield 8 serving(s)

Number Of Ingredients 8

1 tablespoon white wine vinegar (15 mL)
1/2 teaspoon Dijon mustard (2 mL)
1/4 teaspoon salt (1 mL)
1/3 cup olive oil (75 mL)
2 tablespoons snipped chives (30 mL)
1 bunch thin asparagus
8 cups mesclun (2 L)
12 slices smoked salmon, preferably B.C. wild

Steps:

  • Partially fill a large frying pan with water. Bring to a boil over high heat.
  • Fill a bowl with ice water.
  • In a small bowl, whisk vinegar with Dijon and salt. Whisk in oil. Add chives. Snap off and discard tough ends of asparagus.
  • Slip asparagus into boiling water. Cook until tender-crisp, 2 to 3 minutes. Drain. Plunge into ice water. When cool, drain. Pat dry with paper towels.
  • Place greens on salad plates. Top with a few asparagus spears. Loosely fold salmon over spears. Drizzle dressing over the top.

FETTUCCINE WITH SMOKED SALMON AND ASPARAGUS



Fettuccine With Smoked Salmon And Asparagus image

Provided by Florence Fabricant

Categories     dinner, easy, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/2 pound medium asparagus
4 ounces smoked salmon
Salt
1 tablespoon unsalted butter
1 tablespoon minced shallots
1 cup heavy cream
Freshly ground black pepper
1 teaspoon lemon juice
10 ounces fresh green fettuccine noodles
2 tablespoons minced fresh dill
2 ounces salmon caviar, optional

Steps:

  • Snap ends off asparagus. Slant-cut spears in 1-inch lengths. Steam until just tender, 3 to 4 minutes. Rinse under cold water, pat dry on paper towels and set aside. Cut salmon in slivers and set aside.
  • Bring a large pot of salted water to a boil. Melt butter in a large, heavy skillet. Add shallots and sauté over low heat until soft, about 3 minutes. Stir in cream, increase heat and simmer about 5 minutes, until slightly thickened. Add salmon and remove from heat. Season with pepper and lemon juice. Stir in asparagus.
  • Boil fettuccine 2 to 3 minutes, until just tender. Drain, but allow a bit of moisture to cling to noodles. Transfer to a warm shallow serving dish. Reheat sauce to a simmer, check seasonings, fold in dill and pour over fettuccine. Serve at once, mixing ingredients with pasta as you serve. Top each portion, if desired, with heaping teaspoon of salmon caviar.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 27 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 523 milligrams, Sugar 5 grams, TransFat 0 grams

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2022-06-23 Recipe: Smoked salmon and asparagus risotto. Good Housekeeping. 9 / 22. Asparagus, pea and mint rice salad - Best asparagus recipes 2022. This fresh tasting salad is great for a summer barbecue, picnic, or pack it up with some feta and take to work for lunch . Recipe: Asparagus, pea and mint rice salad. Good Housekeeping. 10 / 22. Steak and …
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ASPARAGUS AND SMOKED SALMON BUNDLES - BIGOVEN.COM
Recipe courtesy Giada De Laurentiis Add your review, photo or comments for Asparagus and Smoked Salmon Bundles. American Appetizers Vegetable American Appetizers Vegetable Toggle navigation
From bigoven.com


ASPARAGUS MAIN DISH RECIPES | ALLRECIPES
Make the most of asparagus season with main dish recipes that feature tender asparagus, including garlic shrimp and asparagus risotto, asparagus-stuffed chicken breasts, and smoked salmon and asparagus bundles with a lemon sauce, along with omelets, casseroles, pasta dishes, and more.
From avize.aussievitamin.com


ASPARAGUS AND SMOKED SALMON BUNDLES - FOOD NETWORK
Method. Preheat the oven to 200°C. Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the …
From foodnetwork.co.uk


SEARCH FOR RECIPES
Preheat the oven to 200°C. Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and tra
From foodnetwork.co.uk


BEEF-AND-ASPARAGUS BUNDLES RECIPE | SOUTHERN LIVING
Step 1. Snap off and discard tough ends of asparagus. Cut asparagus tips into 3 1/2-inch pieces, reserving any remaining end portions for another use. Advertisement. Step 2. Cook asparagus in boiling water to cover 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and pat dry with paper towels.
From southernliving.com


PROSCIUTTO ASPARAGUS PUFF PASTRY BUNDLES | FOODTALK
2022-06-27 Wrap a piece of prosciutto around each bundle of asparagus. Roll out the puff pastry and cut each sheet into 6 squares. STEP 5: Lay the asparagus bundles on top of each piece of puff pastry, add cheese, and wrap to close. STEP 6: Brush all of the puff pastry bundles with egg wash, then bake for 20-25 minutes until golden brown.
From foodtalkdaily.com


CHAPTER 39: SMOKED SALMON COCKTAIL CRêPES - CRêPES: 50 SAVORY …
Explore the versatility of this everyday, every-occasion food with the coauthor of the James Beard Award-winner Six Seasons. Martha Holmberg is uniquely equipped to bring crêpes into the home kitchen. Trained at the renowned La Varenne cooking school, she has been a food writer, editor, and cook in the United States, England, and France for the past two decades. Her lifelong …
From zoboko.com


RECIPES FOR CANNED ASPARAGUS SPEARS - THERESCIPES.INFO
2021-03-25 Saltine-Cracker Asparagus Casserole Recipe - Food.com best www.food.com. Melt 2 tbs butter in microwave-proof bowl, then stir in flour till smooth. Add 2 tbs liquid from canned asparagus to flour mixure; stir well. Stir in sour …
From therecipes.info


MAKE ALISON ROMAN'S SMASH BURGERS - FRESHDIRECT.COM
Make Alison Roman's Smash Burgers. Summer 2022 can be best experienced through the art of the flat, thin, crispy, griddled smashburger. While the toppings are non-negotiable (large sheets of crunchy iceberg lettuce, thinly sliced raw and frizzled onion, dill pickles, too much mustard), the patty can be meat or plant-based with near identical ...
From freshdirect.com


ASPARAGUS MAIN DISH RECIPES | ALLRECIPES
When spring arrives and asparagus is in abundance, turn here for all the recipe inspiration you need! This collection of marvelous main dish recipes featuring tender asparagus includes a gorgeous garlic shrimp and asparagus risotto, asparagus-stuffed chicken breasts, and smoked salmon and asparagus bundles with a lemon sauce, along with ...
From allrecipes.com


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