NEW POTATO AND ASPARAGUS SALAD
Categories Salad Potato Side Vegetarian Quick & Easy Asparagus Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 7
Steps:
- Cook potatoes in large pot of boiling water until just tender, about 20 minutes. Drain and cool slightly. Cook asparagus in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. Refresh under cold water. Cut potatoes into wedges. Cut asparagus into 1 1/2-inch pieces. Toss vegetables together in large bowl.
- Combine mustard and lemon juice in small bowl. Gradually whisk in oil. Pour over vegetables. Add chives and toss to coat. Season with salt and freshly ground pepper. Serve salad warm or at room temperature.
ARTICHOKES, ASPARAGUS AND RED PEPPER PASTA
This was just created in my kitchen and turned out to be a very tasty and healthy pasta dish! I'll make it again and again! Even my mother-in-law loved it!
Provided by Tilly-K
Categories European
Time 35m
Yield 6 Cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Dice one clove of garlic.
- Combine artichoke hearts, asparagus, red pepper, oil and diced garlic clove in a mixing bowl. Mix until all vegetables are covered.
- Spread onto baking sheet and broil in the oven until vegetables begin to brown. Remove from oven and set aside.
- Cook fettucini to preferred doneness.
- While pasta is cooking, Dice remaining cloves of garlic.
- In a large fry pan sauté garlic and onion in 1/4 cup of chicken broth. When softened add remaining chicken broth.
- When boiling add milk and bring to boil again.
- Reduce heat and add corn starch until sauce is thickened. Add grated Parmesan cheese and whisk until combined/melted well.
- When noodles are done, cover noodles in sauce.
- Serve with a helping of the roasted vegetables on top.
Nutrition Facts : Calories 356.8, Fat 7, SaturatedFat 2.8, Cholesterol 55.2, Sodium 325.5, Carbohydrate 57.1, Fiber 10.5, Sugar 2.8, Protein 19.1
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