Asparagus Artichoke And Mushroom Sauté With Tarragon Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ASPARAGUS WITH CREAMY TARRAGON VINAIGRETTE



Asparagus with Creamy Tarragon Vinaigrette image

Provided by Nancy Fuller

Categories     side-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 11

1 bunch asparagus, ends trimmed (about 1 pound 4 ounces)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Spring mix lettuce, for serving
Creamy Herb Vinaigrette, recipe follows
2 tablespoons mayonnaise
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
1/2 small shallot, minced

Steps:

  • Preheat the oven to 425 degrees F. Line a sheet tray with foil.
  • Add the asparagus in a single row to the prepared sheet tray. Drizzle with the olive oil, toss, and then season with some salt and pepper. Roast until tender, 15 minutes.
  • Serve on a bed of spring mix and drizzle with the Creamy Herb Vinaigrette.
  • Add the mayonnaise, vinegar, mustard, tarragon and shallots to a bowl and whisk until smooth and emulsified.

TARRAGON ASPARAGUS SALAD



Tarragon Asparagus Salad image

I love asparagus, and I love it even more when drizzled with my light, lemony vinaigrette dressing with a touch of tarragon. It's perfect as a side for fresh spring meals. -Linda Lace, Winter Park, Florida

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
Dash salt
1 pound fresh asparagus, cut into 2-inch pieces

Steps:

  • Place the first 7 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate at least 1 hour., In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cook, covered, until crisp-tender, 1-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry. Refrigerate, covered, until serving., To serve, shake dressing again. Spoon over asparagus.

Nutrition Facts : Calories 77 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ASPARAGUS-SPINACH-ARTICHOKE CASSEROLE



Asparagus-Spinach-Artichoke Casserole image

Creamy, cheesy, keto-friendly vegetables. Bonus: All of the ingredients can be found at Costco®! Our family loved it. Throw something crunchy on top of the finished product if desired, such as Parmesan crackers or bacon crumbles.

Provided by Steven James

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 53m

Yield 10

Number Of Ingredients 11

2 (15 ounce) cans asparagus, drained
1 (6.5 ounce) jar marinated artichoke hearts, drained
1 (13.5 ounce) can spinach, drained
1 (4 ounce) can sliced mushrooms, drained
1 cup heavy whipping cream
1 (8 ounce) package cream cheese
½ cup vegetable broth, or to taste
½ teaspoon dried Italian seasoning, or to taste
½ teaspoon garlic powder, or to taste
1 (8 ounce) package cream cheese
½ (8 ounce) package sharp Cheddar cheese (such as Kerrygold™ Dubliner), sliced

Steps:

  • Spread asparagus across the bottom of a 9x13-inch casserole dish. Scatter artichoke hearts on top. Place the casserole dish in the oven; this will remove some residual moisture from the vegetables as the oven heats.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place spinach and mushrooms in a microwave-safe bowl. Heat in microwave until moisture evaporates, about 5 minutes.
  • Transfer spinach and mushrooms into a pot over medium heat. Add heavy cream, cream cheese, and broth. Cook and stir continuously until cream cheese melts and sauce thickens, about 5 minutes. Reduce heat to low. Stir in Italian seasoning and garlic powder; cook until flavors meld, about 3 minutes.
  • Remove casserole from the oven; pour sauce over the vegetables. Top with Cheddar cheese slices.
  • Bake in the preheated oven until top is lightly browned and edges are crumbly, about 20 minutes. Let cool for about 10 minutes before serving.

Nutrition Facts : Calories 326.3 calories, Carbohydrate 8.3 g, Cholesterol 93.6 mg, Fat 29.5 g, Fiber 2.8 g, Protein 10.2 g, SaturatedFat 17.8 g, Sodium 599.7 mg, Sugar 0.7 g

TARRAGON ASPARAGUS



Tarragon Asparagus image

I grow purple asparagus, so I'm always looking for new ways to prepare it. Recently, my husband and I discovered how wonderful any color of asparagus tastes when it's grilled. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup honey
2 to 4 tablespoons minced fresh tarragon

Steps:

  • On a large plate, toss asparagus with oil, salt and pepper. Grill, covered, over medium heat 6-8 minutes or until crisp-tender, turning occasionally and basting frequently with honey during the last 3 minutes. Sprinkle with tarragon.

Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ASPARAGUS AND MUSHROOM FRITTATA



Asparagus and Mushroom Frittata image

This is one of my favorites. The most important thing (I think) is to cook it slowly so the eggs stay tender.

Provided by MAGGIDEW

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 50m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
3 tablespoons olive oil
½ pound fresh asparagus, trimmed and cut into 1 inch pieces
½ pound fresh mushrooms, sliced
6 eggs
1 tablespoon water
1 teaspoon chopped fresh thyme
3 tablespoons freshly grated Parmesan cheese
½ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
  • In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
  • Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.5 g, Cholesterol 199.3 mg, Fat 16 g, Fiber 1.2 g, Protein 11.6 g, SaturatedFat 5.1 g, Sodium 183 mg, Sugar 1.8 g

ASPARAGUS WITH HAZELNUTS AND TARRAGON VINAIGRETTE



Asparagus with Hazelnuts and Tarragon Vinaigrette image

Categories     Appetizer     Side     Steam     Vegetarian     Quick & Easy     Asparagus     Spring     Tarragon     Hazelnut     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield 4 Side-Dish Servings

Number Of Ingredients 8

1 pound fresh asparagus, trimmed
1/4 cup minced shallots
3 tablespoons tarragon-white wine vinegar
4 teaspoons chopped fresh tarragon or 1 1/4 teaspoons dried
1 teaspoon Dijon mustard
7 tablespoons hazelnut oil, walnut oil or olive oil
4 cups baby lettuces or inner leaves of curly endive
1/4 cup hazelnuts, toasted, husked, coarsely chopped

Steps:

  • Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is crisp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towels. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper.
  • Place baby lettuces on large platter. Arrange asparagus atop lettuces. Drizzle with vinaigrette. Sprinkle with hazelnuts.

ASPARAGUS-MUSHROOM SAUTE



Asparagus-Mushroom Saute image

This is a quick and easy dish that could be served any night of the week. It is also elegant enough to be served at a dinner party. I think the flavor combination of asparagus and mushrooms best accompanies beef, but you could serve with any meat of your choice. This dish could also be served over brown or white rice as a main dish vegan alternative (Note: This would reduce the number of servings from four to two).

Provided by MarthaStewartWanabe

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb asparagus, sliced into 2-inch pieces
1 cup portabella mushroom, sliced
2 tablespoons scallions, sliced thin
1 garlic clove, minced
2 tablespoons olive oil
1/2 teaspoon basil, dried
1/2 teaspoon oregano, dried
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground

Steps:

  • To prepare asparagus, snap off the fibrous end of each spear and slice each diagonally into 2-inch pieces.
  • Heat olive oil in a large skillet over medium-high heat until glistening.
  • Add all ingredients to skillet; toss to combine.
  • Cover skillet and saute for 8-10 minutes, stirring occasionally, until asparagus and mushrooms are tender. (Note: We like our asparagus crisp. If you prefer a more tender texture, cook for an additional 3-5 minutes.).
  • Serve immediately.

Nutrition Facts : Calories 92.8, Fat 7.1, SaturatedFat 1, Sodium 163.3, Carbohydrate 6.3, Fiber 2.7, Sugar 1.9, Protein 3.4

ASPARAGUS, MUSHROOM & ARTICHOKE SKILLET



Asparagus, Mushroom & Artichoke Skillet image

Make and share this Asparagus, Mushroom & Artichoke Skillet recipe from Food.com.

Provided by Marie

Categories     Vegetable

Time 30m

Yield 5 serving(s)

Number Of Ingredients 10

1 small onion, diced fine
1 clove garlic, minced
1 bunch asparagus, cut into 2 inch pieces
1 (14 ounce) can artichoke hearts, drained & halved
3/4 lb cremini mushroom, halved
1/4 cup olive oil
salt and pepper
1/4 cup chopped fresh parsley
1/4 cup Italian seasoned breadcrumbs
2 tablespoons grated romano cheese

Steps:

  • Saute onion, garlic, asparagus, artichoke hearts and mushrooms in large skillet in olive oil.
  • Season with salt and pepper.
  • Cover and cook on medium for 10 minutes.
  • Sprinkle on parsley, breadcrumbs and cheese.
  • Stir gently and cook, uncovered on high for 3 to 4 minutes until all liquid has evaporated.

ARTICHOKE-ASPARAGUS SALAD



Artichoke-Asparagus Salad image

A homemade lemon vinaigrette transforms canned and frozen veggies into upscale luncheon fare!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h10m

Yield 6

Number Of Ingredients 11

1 box (9 oz) frozen artichoke hearts
1 can (15 oz) white asparagus spears, drained and cut crosswise in half
1 cup sliced fresh mushrooms
1/2 cup olive or vegetable oil
1/2 teaspoon grated lemon peel
1/4 cup lemon juice
2 tablespoons chopped fresh chives
1 tablespoon Dijon mustard
1/2 teaspoon salt
Boston lettuce
18 small pitted ripe olives

Steps:

  • Cook artichoke hearts as directed on box; drain. Immediately rinse with cold water; drain.
  • In large glass or plastic bowl, mix artichokes, asparagus and mushrooms. To make dressing, in tightly covered container, shake oil, lemon peel, lemon juice, chives, mustard and salt until well blended. Pour dressing over salad; toss to coat. Cover and refrigerate at least 2 hours.
  • Remove vegetables from dressing with slotted spoon; reserve dressing. Arrange vegetables on lettuce on each of 6 plates. Garnish with olives. Serve with reserved dressing.

Nutrition Facts : Calories 215, Carbohydrate 9 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 670 mg

ASPARAGUS VINAIGRETTE



Asparagus Vinaigrette image

Asparagus is at its flavorful best for only a short time, usually between March and May, when you'll want to avail yourself of its abundance. There are, of course, a number of ways to prepare and serve asparagus, but this method, in which it is paired with a savory vinaigrette, is one of Martha's seasonal favorites.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

Coarse salt
2 bunches asparagus (about 2 pounds), trimmed
1/2 teaspoon Dijon mustard
1 1/2 tablespoons champagne vinegar
Pinch of sugar
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
1/2 teaspoon finely chopped fresh tarragon

Steps:

  • Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
  • In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.

ASPARAGUS WITH MORELS AND TARRAGON



Asparagus With Morels and Tarragon image

This dish is a French classic, a combination of strong, uncommon flavors that could have been designed to go together. Combining dried and fresh mushrooms is a reliable way to transfer the exotic flavor of truly wild mushrooms to tamer domesticated ones. Using the soaking liquid for the morels makes it certain that none of their essence goes to waste.

Provided by Mark Bittman

Categories     side dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

1/4 to 1/2 ounce dried morels or porcinis, or a combination
1/4 cup ( 1/2 stick) butter
1/2 cup chopped shallots
1 pound fresh shiitake or white button mushrooms or a combination, cleaned, trimmed and sliced
1 to 1 1/2 pounds asparagus, trimmed, cut into 1 1/2 -inch lengths
1/4 cup heavy cream
1 teaspoon chopped fresh tarragon or 1 tablespoon chopped fresh chervil
Salt
pepper to taste

Steps:

  • Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
  • Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
  • Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 716 milligrams, Sugar 7 grams, TransFat 0 grams

ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTé WITH TARRAGON VINAIGRETTE



Asparagus, Artichoke, and Mushroom Sauté with Tarragon Vinaigrette image

Categories     Mushroom     Artichoke     Asparagus     Summer     Tarragon

Yield 4 servings

Number Of Ingredients 16

Tarragon Vinaigrette
6 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Vegetable Sauté
2 tablespoons olive oil
1 large shallot, sliced
1 garlic clove, minced
8 ounces button mushrooms, trimmed and sliced
1 bunch of asparagus (1 pound), trimmed and cut in 3-inch pieces
1 (8-ounce) package frozen artichoke hearts, thawed
1/2 pint teardrop tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • For the Tarragon Vinaigrette
  • Combine the oil, vinegar, tarragon, salt, and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix.
  • For the Vegetable Sauté
  • Warm the oil in a large skillet over medium-high heat. Add the shallot and garlic and sauté until tender, about 2 minutes. Add the mushrooms and cook until golden, about 5 minutes, stirring frequently. Add the asparagus and artichokes and cook until the asparagus is tender, about 5 more minutes, stirring occasionally. Turn off the heat and add the tomatoes, salt, and pepper; toss with the vinaigrette.
  • Transfer to a serving bowl and serve immediately.

More about "asparagus artichoke and mushroom sauté with tarragon vinaigrette recipes"

ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH …
asparagus-artichoke-and-mushroom-saute-with image
2015-09-04 Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 mins. Add the …
From foodnetwork.co.uk
Cuisine Italian
Category Side-Dish


ASPARAGUS AND SHIITAKE SAUTé RECIPE - BON APPéTIT
asparagus-and-shiitake-saut-recipe-bon-apptit image
2013-03-07 Sauté chopped scallions, garlic, and peeled ginger in vegetable oil. Add shiitake caps, 1-inch pieces raw asparagus, and sliced chiles and sauté until tender. Toss with oyster sauce; cook about ...
From bonappetit.com


ASPARAGUS AND MUSHROOM SAUTé WITH PANCETTA
asparagus-and-mushroom-saut-with-pancetta image
2014-04-01 Method. In large nonstick skillet over mediumhigh heat, cook pancetta, stirring occasionally, until crisp, about 5 minutes. Add shallots, asparagus, mushrooms, pepper and salt; cook, stirring occasionally, until …
From canadianliving.com


ASPARAGUS WITH WARM TARRAGON-PECAN VINAIGRETTE
asparagus-with-warm-tarragon-pecan-vinaigrette image
Break off and discard the tough bottom ends of the asparagus, then slice the stalks on the diagonal into 1½-inch pieces. Set aside. Combine the vinegar and sugar or honey in a small bowl and mix until uniform.
From hsph.harvard.edu


ASPARAGUS, ARTICHOKE AND MUSHROOM SAUTE RECIPE
asparagus-artichoke-and-mushroom-saute image
Makes 4 1-cup servings. Thaw frozen artichokes. Chop garlic and onions finely. Heat up olive oil in a pan, add garlic and onions and fry at low-medium heat for 2 minutes.
From recipes.sparkpeople.com


ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH …
2018-04-09 Vegetable Saute: 2 tablespoons olive oil. 1 large shallot, sliced. 1 clove garlic, minced. 8 ounces mushrooms, sliced. 1 bunch asparagus (1 pound), sliced into 3-inch …
From cookingchanneltv.com
4/5 (1)
Category Side-Dish
Cuisine Italian
Total Time 27 mins


ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON …
Add the mushrooms and cook until golden, about 5 minutes. Add the asparagus and artichokes and cook until the asparagus is tender, about 5 more minutes. Turn off the heat and add the …
From keeprecipes.com


DATASETS-1/RECIPES2.JSON AT MASTER · 942002/DATASETS-1
Contribute to 942002/Datasets-1 development by creating an account on GitHub.
From github.com


CHICKEN BALLOTINE CHEESE
1/2 teaspoon bicarbonate of soda 13409 BALLOTINE CHICKEN WITH PORK PISTACHIO & MARSALA 20x230g AI A traditional ballotine made with chicken leg fillet, stuffed with pork …
From bjf.finreco.fvg.it


ROASTED ASPARAGUS AND MUSHROOMS - AHEAD OF THYME
2022-03-03 Instructions. Preheat oven to 400 F. Wash and prepare the vegetables. Cut off the woody ends of the asparagus and cut into 2 inch pieces. Transfer to a large half sheet baking …
From aheadofthyme.com


ASPARAGUS AND WILD MUSHROOM SALAD WITH TARRAGON …
2008-01-23 IE 11 is not supported. For an optimal experience visit our site on another browser.
From today.com


SAUTéED MUSHROOMS WITH TARRAGON RECIPE - MELISSA RUBEL …
In a large skillet, melt the butter in the olive oil. Add the mushrooms and cook over moderately high heat, without stirring, until browned on the bottom, about 3 minutes.
From foodandwine.com


ASIAN MUSHROOM SALAD WITH ARTICHOKES AND ASPARAGUS | METRO
In a heavy-bottomed frying pan with a lid, heat the canola oil on medium heat. Add the minced ginger and sauté for 30 seconds. Add the enoki or cremini mushrooms and stir-fry for 2 …
From metro.ca


BEST MUSHROOM RAVIOLI WITH ASPARAGUS AND TARRAGON RECIPES
2013-09-13 Step 5. To serve the pasta, bring the stock up to a boil in a large sauté pan. Add the asparagus and cook uncovered for 2 minutes, then spoon out the asparagus to drain and …
From foodnetwork.ca


ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON …
Vegetable Saute: 2 tablespoons olive oil 1 large shallot, sliced 1 clove garlic, minced 8 ounces mushrooms, sliced 1 bunch asparagus (1 pound), sliced into 3-inch pieces 1 (8-ounce) …
From keeprecipes.com


ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON …
Mar 1, 2012 - Get Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette Recipe from Food Network. Mar 1, 2012 - Get Asparagus, Artichoke, and Mushroom Saute …
From pinterest.ca


ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON …
2019-05-28 For the Vegetable Saute:Â Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms …
From recipenet.org


PAN-ROASTED ASPARAGUS WITH MUSHROOMS AND TARRAGON - COOK'S …
The answer was to divide and conquer. We cooked the accent vegetable first, removed it from the pan, a... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ …
From cooksillustrated.com


MUSHROOM, ASPARAGUS, AND ARTICHOKE MEDLEY - VEGKITCHEN.COM
2011-06-29 Place the mushrooms in a skillet with just enough water to keep moist; cover and steam over medium heat for two minutes, then drain and let cool. Trim the bottoms of the …
From vegkitchen.com


ARTICHOKES WITH CREAMY TARRAGON VINAIGRETTE - FOOD CHANNEL
2018-12-03 Cook on high pressure for 4-6 minutes for small artichokes, 8-10 minutes for medium, and 12-14 for large. 3 While the artichokes cook, prepare the vinaigrette. In a …
From foodchannel.com


ASPARAGUS & PEAS WITH WARM TARRAGON VINAIGRETTE RECIPE
Drain bacon on paper towels; crumble. Step 3. Discard all but 1 tablespoon bacon drippings; add oil to pan over medium heat. Add shallots; cook 4 minutes, stirring occasionally. Add vinegar …
From myrecipes.com


ARTICHOKE AND MUSHROOM LASAGNA RECIPE - BON APPéTIT
2002-01-31 Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish. Top with enough noodles to cover bottom of dish. Spread 1/4 of artichoke mixture over.
From bonappetit.com


ASPARAGUS WITH HAZELNUTS AND TARRAGON VINAIGRETTE - BIGOVEN.COM
Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is cresp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place …
From bigoven.com


ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTé WITH TARRAGON …
Save this Asparagus, artichoke, and mushroom sauté with tarragon vinaigrette recipe and more from Giada's Kitchen: New Italian Favorites to your own online collection at …
From eatyourbooks.com


BLANCHED ASPARAGUS WITH MUSTARD SAUCE - KEVIN IS COOKING
2020-12-21 Tarragon sauce: In a small saucepan melt 1 tablespoon of the butter over medium heat. Add the shallot; cook and stir about 2 minutes or until softened. Stir in the tarragon, …
From keviniscooking.com


ASPARAGUS AND MUSHROOMS IN TARRAGON CREAM - BIGOVEN.COM
Break off the tough ends of the asparagus stalks & cut the asparagus at a slant into 3" lengths. Melt the butter in a large skillet; add the garlic & tarragon and stir to distribute. Add the …
From bigoven.com


SEARCH FOR RECIPES
Search for Recipes. Advanced Search . Recipes See more ... Artichoke, and Mushroom Saute with Tarragon Vinaigrette. Easy. For the vegetable saute:Warm the oil in a large skillet over …
From foodnetwork.co.uk


LEMON-TARRAGON ASPARAGUS RECIPE | MYRECIPES
The asparagus was perfectly cooked (I let it go to about 3 minutes with medium-sized stalks). I squeezed a little extra lemon juice over the top and added a touch of salt, but it was really very …
From myrecipes.com


ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON …
8 ounces mushrooms, sliced; 1 pound asparagus, sliced into 3-inch pieces; 8 ounces frozen artichoke hearts, thawed; ½ pint teardrop tomatoes, halved; ½ teaspoon salt; ¼ teaspoon …
From nancysrecipes.weebly.com


STEAMED ASPARAGUS WITH TARRAGON VINAIGRETTE - ORGANIC AUTHORITY
2006-10-27 Whisk together vinegar, shallots, mustard, salt and black pepper in a small bowl. Whisk in olive oil while pouring in a steady slow stream until emulsified. Stir in tarragon. …
From organicauthority.com


CHICKEN CHEESE BALLOTINE
Search: Chicken Ballotine Cheese. Breast of chicken, wild mushrooms, leek & chicken pie, thyme jus Ballotine of chicken, olive oil mash, heritage vegetables, tarragon cream Yellow …
From ekj.finreco.fvg.it


HEALTHY VEGETARIAN ASPARAGUS RECIPES | EATINGWELL
Find healthy, delicious vegetarian asparagus recipes, from the food and nutrition experts at EatingWell.
From nancia.yhkrubber.com.my


CHICKEN CHEESE BALLOTINE
Tip the chicken breasts into a food processor and pulse until smooth Chicken: – Chicken Ballotine Stuffed with Seasoned Ground Chicken & Porcini Mushrooms Served with a Pomegranate …
From zks.impiantifotovoltaici.milano.it


Related Search