Asparagusmushroomprimavera Recipes

ASPARAGUS-MUSHROOM PRIMAVERA

Asparagus-Mushroom Primavera image

Two of my favorite things: Asparagus and mushrooms. Recipe is from Better Homes and Gardens. This makes four servings if all are satisfied with 1 1/2 cups each.

Provided by CookingONTheSide

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb fresh asparagus spear
8 ounces dried multi-grain linguine
1 tablespoon olive oil
4 garlic cloves, minced
1/4 teaspoon fresh ground black pepper
1 (8 ounce) package fresh button mushrooms, halved
1/4 cup reduced-sodium chicken broth or 1/4 cup dry white wine
1/4 teaspoon salt
1 tablespoon butter
1/4 cup fresh basil, chopped
1/4 teaspoon crushed red pepper flakes

Steps:

Snap off and discard woody base of fresh asparagus.
Rinse.
Bias-slice asparagus into 1 1/2 inch pieces; set aside.
Cook pasta according to package directions.
Meanwhile, heat oil in a large skillet over medium heat.
Add garlic and black pepper; cook and stir for 30 seconds.
Add asparagus, mushrooms, chicken broth or wine, and 1/4 t salt.
Bring to boiling; reduce heat.
Cook, uncovered, for 4 minutes or until asparagus is crisp-tender, stirring occasionally.
Remove from heat; stir in butter.
Drain pasta; add pasta to vegetables in skillet.
Toss gently to combine.
Garnish with basil and crushed red pepper.

Nutrition Facts : Calories 312.2, Fat 7.7, SaturatedFat 2.6, Cholesterol 7.6, Sodium 198.1, Carbohydrate 50.5, Fiber 4.8, Sugar 4.2, Protein 12.5

OVERNIGHT ASPARAGUS MUSHROOM STRATA

Overnight Asparagus Mushroom Strata image

This recipe of my mom's is a colorful make-ahead dish that makes brunch a breeze! Substitute the asparagus with other veggies such as broccoli or zucchini, or add a cup of cooked diced ham or sausage for a non-vegetarian twist.

Provided by Shandeen Gemanis

Categories Breakfast and Brunch Eggs Breakfast Strata Recipes

Time 9h15m

Yield 8

Number Of Ingredients 13

Ingredients

2 teaspoons butter, or as needed
1 ¾ cups sliced crimini mushrooms
5 English muffins, split and toasted
1 cup shredded Colby-Monterey Jack cheese
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
½ cup chopped red bell pepper
½ onion, finely chopped
8 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard powder
¼ teaspoon ground black pepper
1 cup shredded Colby-Monterey Jack cheese

Steps:

Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
Grease a 9x13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
The next day, preheat oven to 375 degrees F (190 degrees C).
Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole.
Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.

Nutrition Facts : Calories 349 calories, Carbohydrate 24.7 g, Cholesterol 226.2 mg, Fat 18.9 g, Fiber 2 g, Protein 21.2 g, SaturatedFat 10.7 g, Sodium 784.9 mg, Sugar 4.9 g

PASTA PRIMAVERA WITH ASPARAGUS AND PEAS

Pasta Primavera With Asparagus and Peas image

This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.

Provided by Melissa Clark

Categories dinner, lunch, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 pound sugar snap peas, stems trimmed
1/2 pound asparagus, ends snapped
2 tablespoons unsalted butter
3/4 cup fresh English peas
1/4 cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
1/2 teaspoon fine sea salt, more as needed
Black pepper, more as needed
12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)
2/3 cup grated Parmigiano-Reggiano, at room temperature
1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature
3 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon

Steps:

Bring a large pot of heavily salted water to a boil over medium-high heat.
While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams

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