Roasted Aspargus With Scallions And Sun Dried Tomatoes Recipes

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ROASTED ASPARAGUS AND SCALLION SALAD



Roasted Asparagus and Scallion Salad image

In this hearty, many-textured salad, soft, roasted asparagus is tossed with chewy whole grains and crisp, sweet caramelized scallions. You can use freekeh or farro here for the grains. Both are whole-wheat kernels, but the freekeh has a slightly smoky note from being toasted, while the farro is nuttier-tasting. You can prepare the freekeh or farro ahead and let it marinate in the dressing for up to six hours, but it's best to roast the asparagus and scallions within an hour of serving. Don't use pecorino Romano here, it's too sharp. If you can't find a young pecorino, use a young manchego or even a nice Cheddar, and serve this as a light main course or a salad course to a more substantial meal.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, salads and dressings, main course, side dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 11

Kosher salt, as needed
1/4 cup freekeh or farro
2 1/2 teaspoons soy sauce
2 teaspoons lime juice
1 small garlic clove, grated on a Microplane or minced
Fine sea salt and black pepper, to taste
3 tablespoons extra-virgin olive oil, more as needed
1 bunch asparagus (1 pound), woody ends trimmed
1 bunch scallions (about 5 ounces), halved lengthwise and crosswise to form 2-inch-long ribbons
3 ounces (3 cups) salad greens, such as baby arugula
Pecorino Rossellino or other young sheep's milk cheese, as needed (optional)

Steps:

  • Bring a small pot of heavily salted water to a boil, stir in freekeh or farro, cover, and simmer until al dente, 20 to 30 minutes.
  • Meanwhile, in a large bowl, whisk together 2 teaspoons soy sauce, lime juice, garlic, and pinch salt and pepper. Drizzle in 3 tablespoons oil, whisking constantly.
  • Drain freekeh and stir immediately into dressing while still warm.
  • Heat oven to 425 degrees. Spread asparagus and scallions over a rimmed baking sheet and drizzle liberally with oil, 1/2 teaspoon soy sauce and a pinch of salt and pepper. Toss to combine, then arrange in a single layer. Roast until they start to char in spots, about 20 minutes. Let cool slightly: The asparagus are best while still a little warm but not hot enough to wilt the greens.
  • Toss salad greens in the bowl with freekeh and dressing until leaves are coated, and transfer to serving platter. Top with roasted asparagus and scallions, shave cheese over salad if you like, and serve.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 456 milligrams, Sugar 3 grams

ROASTED ASPARGUS WITH SCALLIONS AND SUN-DRIED TOMATOES



Roasted Aspargus With Scallions and Sun-Dried Tomatoes image

From a local source. Be sure the asparagus spears are of uniform size so that they roast evenly. I used this recipe: Recipe #194248 for making my own homemade sun-dried tomatoes. Saved $$!

Provided by COOKGIRl

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs asparagus, bottoms trimmed
1 bunch scallion, ends trimmed and sliced into 1-inch pieces
2 tablespoons finely chopped sun-dried tomatoes packed in oil, plus
1 -2 tablespoon sun-dried tomato olive oil (from the jar or read intro^^)
salt, to taste
cracked black pepper, to taste

Steps:

  • Heat oven to 450 degrees.
  • In a large bowl, combine the asparagus, scallions, and the oil from the sun-dried tomatoes. Toss to coat well. (Time willing, I try to combine the ingredients at least an hour in advance to allow the mixture to marinate.).
  • Transfer the asparagus to a baking sheet and arrange in single layer.
  • Season with salt and pepper.
  • Roast 7 minutes. Stir the mixture and roast until tender and slightly browned, approximately 5 minutes longer.
  • Stir in the chopped sun-dried tomatoes.
  • Serve immediately or at room temperature.

Nutrition Facts : Calories 59.2, Fat 0.9, SaturatedFat 0.2, Sodium 40.2, Carbohydrate 11.1, Fiber 4.8, Sugar 3.3, Protein 5.1

ROASTED ASPARAGUS BUNDLES



Roasted Asparagus Bundles image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 pound fresh asparagus spears, tough ends trimmed and discarded
4 scallions, root end trimmed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Place asparagus and scallions on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast 25 to 30 minutes, until tender. Wrap individual portions of asparagus with scallion to tie into bundles.

ASPARAGUS WITH SUN-DRIED TOMATOES OVER PASTA



Asparagus with Sun-Dried Tomatoes Over Pasta image

Provided by Food Network

Categories     main-dish

Time 19m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
1/2 pound asparagus, cut into 1-inch pieces
1/4 cup sun-dried tomatoes, reconstituted either in olive oil or white wine
1/2 teaspoon dried thyme
2 to 3 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste
1/2 to 1 pound pasta of your choice, cooked
1/4 cup grated Parmesan cheese

Steps:

  • Heat the oil in a saucepan and saute the asparagus for about 4 minutes. Add the tomatoes, thyme, parsley and salt and pepper. Saute an additional 3 to 5 minutes. Pour the vegetables over the cooked pasta and sprinkle the Parmesan cheese over the top.

SCALLOPS WITH SUN-DRIED TOMATOES



Scallops with Sun-Dried Tomatoes image

A half-hour is all you need for this delightful stir-fry from Jennifer Warzynak. The Erie, Pennsylvania cook combines scallops with broccoli, pasta and sun-dried tomatoes for the main course, and a hint of lime juice makes it a natural addition to summer menus. "It's a great, healthy way to fix scallops," she promises.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

6 ounces uncooked penne pasta
1/4 cup chopped sun-dried tomatoes (not packed in oil)
3/4 cup hot water
4 cups fresh broccoli florets
1/2 cup reduced-sodium chicken broth
3 garlic cloves, minced
2 tablespoons olive oil
1 pound bay scallops
1 teaspoon lime juice
1 teaspoon minced fresh basil
1/4 teaspoon salt
1/4 cup shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small bowl, combine sun-dried tomatoes and hot water. Let stand for 5 minutes; drain and set aside. , Place broccoli and broth in a microwave-safe bowl. Cover and microwave on high for 2-4 minutes or until broccoli is crisp-tender; set aside. , In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add scallops; cook for 2 minutes. Stir in the lime juice, basil, salt, and reserved tomatoes and broccoli mixture; cook 2-3 minutes longer or until scallops are firm and opaque. , Drain the pasta; stir into scallop mixture and heat through. Sprinkle with cheese.

Nutrition Facts : Calories 367 calories, Fat 10g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 585mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

ROASTED ASPARAGUS AND SCALLION QUICHE



Roasted Asparagus and Scallion Quiche image

I've made many a spring quiche filled with asparagus and herbs, yet I'd never thought about roasting the asparagus instead of steaming it. But lately I've been buying thick stalks of asparagus, and all I want to do is roast it; roasting intensifies the flavor and the stalks become incredibly succulent, more so than when the asparagus is steamed. This quality isn't lost even when the sliced stalks are hidden inside a quiche.

Provided by Martha Rose Shulman

Categories     main course

Time 1h

Yield 6 generous servings

Number Of Ingredients 13

3/4 pound thick asparagus
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 bunch good-size scallions (the kind you get in the farmers market) or 1 1/2 bunches thin scallions (the kind you get in the supermarket) (about 5 ounces), trimmed, quartered lengthwise and sliced thin
1 tablespoon chopped fresh tarragon
2 tablespoons minced flat-leaf parsley
2 egg yolks
2 whole eggs
1 (9-inch) whole wheat pie crust, fully baked and cooled
Freshly ground pepper
2/3 cup milk
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)

Steps:

  • Preheat oven to 425 degrees. Line a baking sheet with parchment. Break off and discard woody ends of asparagus and place asparagus on the baking sheet. Drizzle on 1 tablespoon of the oil, add salt and pepper to taste and toss together with your hands until asparagus is thoroughly coated with oil. Place in oven and roast 12 minutes, or until tender and lightly browned in spots, turning asparagus halfway through. Remove asparagus from the oven and allow to cool until you can handle it. Slice into 1/2 to 3/4-inch pieces and place in a medium bowl.
  • Turn oven down to 350 degrees. Heat oil in a medium skillet over medium heat and add scallions. Cook, stirring, until tender, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Transfer to bowl with asparagus. Add tarragon and parsley and toss together.
  • Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
  • Add salt (I use 1/2 teaspoon), pepper, and milk to remaining eggs and whisk together.
  • Spread scallion and asparagus mixture in an even layer in the crust. Stir together cheeses and sprinkle evenly on top. Very slowly pour in egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to keep the custard from spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 23 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 424 milligrams, Sugar 3 grams, TransFat 0 grams

SCALLOPS WITH CAPERS AND SUN-DRIED TOMATOES



Scallops with Capers and Sun-Dried Tomatoes image

Categories     Shellfish     Tomato     Sauté     Scallop     Bon Appétit

Yield Serves 2

Number Of Ingredients 9

2 tablespoons olive oil
3 large garlic cloves, pressed
1 teaspoon minced lemon peel (yellow part only)
12 sea scallops
2 tablespoons minced drained oil-packed sun-dried tomatoes
1 tablespoon drained capers
2 tablespoons fresh lemon juice
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried, crumbled
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces

Steps:

  • Heat oil in heavy large nonstick skillet over medium-high heat. Add garlic and lemon peel and sauté 30 seconds. Add scallops and sauté until almost cooked through, turning once, about 3 minutes. Transfer scallops to bowl using slotted spoon. Add sun-dried tomatoes, capers, lemon juice and thyme to same skillet. Boil until liquid thickens, adding any accumulated juices from scallops to skillet, about 2 minutes. Add butter and whisk just until melted. Season to taste with salt. Return scallops to skillet and stir just until heated through. Transfer scallops and sauce to plates and serve.

ASPARAGUS AND SUN-DRIED TOMATOES



Asparagus and Sun-Dried Tomatoes image

Crisp-tender asparagus is drizzled with lemon butter sauce and sprinkled with flavorful sun-dried tomatoes in this effortless, time-saving recipe.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 9

3 pounds fresh asparagus, trimmed
1/3 cup butter, cubed
1/3 cup chicken broth
3 tablespoons olive oil
4 teaspoons grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup oil-packed sun-dried tomatoes, patted dry and chopped
1/4 cup minced fresh basil

Steps:

  • Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender., Meanwhile, in a small saucepan, melt butter. Stir in the broth, oil, lemon zest and salt., Transfer asparagus to a serving platter; drizzle with butter mixture. Sprinkle with pepper; top with tomatoes and basil.

Nutrition Facts : Calories 95 calories, Fat 9g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 127mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

FETTUCCINE WITH ASPARAGUS AND SUN-DRIED TOMATOES



Fettuccine With Asparagus and Sun-Dried Tomatoes image

Fettucine teams well with the delicious asparagus. Using a combination green-and-white fettucine give this dish visual appeal as well.

Provided by VickyJ

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces fettuccine (try spinach or a whole grain variety)
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 (28 ounce) can diced tomatoes, with liquid
1/2 cup thinly sliced oil-cured sun-dried tomato packed in oil
3 -4 fresh basil leaves, thinly sliced (or 1/2 to 1 teaspoon, dried)
1/4 teaspoon hot red pepper flakes or 2 -3 dashes cayenne pepper
10 -12 ounces slender fresh asparagus, trimmed and cut into 1-inch pieces
salt & freshly ground black pepper

Steps:

  • Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
  • Meanwhile, heat the oil in a large saucepan. Add the garlic and sauté over low heat until golden. Add the diced and dried tomatoes, dried basil, and red pepper flakes. Bring to a simmer, then add the asparagus and simmer over medium-low heat, covered, until the asparagus is tender-crisp, about 8 minutes.
  • Combine the pasta, asparagus, and sauce in a large serving bowl and toss well. Season to taste with salt and pepper. Serve at once, passing around the Parmesan to anyone who wishes to top their pasta with it.
  • To complete the meal: Make a simple salad with a vinaigrette. Serve with a good store-bought foccacia bread.

GRILLED PIZZAS WITH ASPARAGUS AND SUN-DRIED TOMATOES



Grilled Pizzas with Asparagus and Sun-Dried Tomatoes image

Topped with creamy ricotta and lightly charred veggies, this family favorite becomes truly restaurant-worthy -- in less than a half hour.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 25m

Number Of Ingredients 5

1 bunch asparagus (about 1 pound), thick ends removed
1 bunch scallions, trimmed
1/2 cup sun-dried tomatoes (oil-packed), thinly sliced, plus 3 tablespoons oil from jar
1 pound store-bought pizza dough, thawed if frozen
1 cup ricotta

Steps:

  • Heat grill to medium. In a large bowl, combine asparagus, scallions, and 1 tablespoon sun-dried tomato oil; season with salt and pepper. Grill, turning occasionally, until vegetables are tender, 6 to 9 minutes. When cool enough to handle, cut asparagus and scallions into thirds.
  • Brush a large baking sheet with 1 tablespoon sun-dried tomato oil. On a lightly floured work surface, divide dough in half. Roll or stretch to form two 9-inch ovals. Transfer to prepared sheet, and brush with remaining tablespoon sun-dried tomato oil.
  • Transfer dough pieces to grill. Cook until undersides are firm and beginning to char, 2 to 3 minutes. Using tongs or a large spatula, transfer crusts, grilled side up, back to baking sheet.
  • Dividing evenly, top crusts with ricotta, then asparagus, scallions, and sun-dried tomatoes; season with salt and pepper. Slide back onto grill and cook, rotating occasionally, until crusts are cooked through and cheese is melted, 3 to 5 minutes. Transfer pizzas to a cutting board, cut in half, and serve.

Nutrition Facts : Calories 491 g, Fat 25 g, Fiber 4 g, Protein 17 g

PESTO ASPARAGUS AND SUN-DRIED TOMATO PASTA RECIPE BY TASTY



Pesto Asparagus And Sun-Dried Tomato Pasta Recipe by Tasty image

Here's what you need: garlic, asparagus, olive oil, salt, pepper, penne pasta, fresh basil leaves, pine nuts, garlic, olive oil, parmesan cheese, salt, sun-dried tomato, parmesan cheese

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

3 cloves garlic
15 spears asparagus
1 teaspoon olive oil
1 teaspoon salt, to taste
1 teaspoon pepper, to taste
8 oz penne pasta
4 cups fresh basil leaves
⅓ cup pine nuts
2 cloves garlic
½ cup olive oil
½ cup parmesan cheese
1 teaspoon salt
½ cup sun-dried tomato
½ cup parmesan cheese, optional

Steps:

  • Preheat oven to 425˚F/220˚C.
  • In a large pot, bring 4 quarts of water to a rolling boil.
  • Remove the woody ends of the asparagus and discard. Cut the remaining spears into quarters and place on a baking sheet. Drizzle olive oil, salt, and pepper over the asparagus and toss so each piece is evenly coated. Bake for 10 minutes.
  • In the boiling water, cook the penne for 10-12 minutes, or until al dente, and drain.
  • Using a blender or food processor, blend basil, pine nuts, garlic, and olive oil until it becomes a paste. Add in Parmesan and salt and blend.
  • In a large bowl, combine cooked pasta, sun-dried tomatoes, roasted asparagus, and pesto (about 3 hefty tablespoons). Toss together and serve hot or cold, and top with Parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 717 calories, Carbohydrate 63 grams, Fat 43 grams, Fiber 8 grams, Protein 24 grams, Sugar 12 grams

ROASTED ASPARAGUS WITH CHERRY TOMATOES AND GARLIC



Roasted Asparagus with Cherry Tomatoes and Garlic image

This tasty roasted asparagus recipe is courtesy of chef Emeril Lagasse. It's a delicious spring side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 7

2 pounds pencil asparagus, ends trimmed
2 cups cherry tomatoes
12 cloves garlic, peeled and smashed
1/4 cup extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly squeezed lemon juice

Steps:

  • Preheat oven to 400 degrees.
  • Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice.
  • Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.

ASPARAGUS WITH TOMATOES



Asparagus with Tomatoes image

This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus.

Provided by KEANSOR

Categories     Side Dish     Vegetables     Tomatoes

Time 12m

Yield 4

Number Of Ingredients 5

1 pound thin asparagus spears, trimmed and cut in half
1 tablespoon extra-virgin olive oil
2 teaspoons minced garlic
1 large tomato, seeded and chopped
1 pinch salt and pepper to taste

Steps:

  • Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
  • In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.

Nutrition Facts : Calories 63.4 calories, Carbohydrate 6.7 g, Fat 3.6 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 4.8 mg, Sugar 3.3 g

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From thirstyradish.com


ROASTED ASPARAGUS AND TOMATOES - THE SIMPLE SUPPER
2018-03-30 Instructions. Turn on oven to 375 degrees to preheat. Prepare produce by snapping off woody ends of asparagus and slicing the grape tomatoes in half. Using a small bowl, toss together the grape tomatoes, half of the salt (1/2 Tsp), half of the olive oil (1 Tbsp), and sugar if using. Set aside.
From thesimplesupper.com


ROASTED ASPARAGUS SOUP WITH SUN-DRIED TOMATOES AND ... - FOOD …
1) Preheat the oven to 200°C / gas mark 6. 2) Arrange the bread cubes on a greased baking sheet and spray with cooking spray. Sprinkle the cubes with the Parmesan cheese. Bake for 10 to 15 minutes, or until golden brown. 3) While the croutons are baking, heat the oil in a large saucepan over medium heat. Add the leeks and garlic and cook for ...
From foodnetwork.co.uk


10 BEST PASTA WITH SCALLOPS AND ASPARAGUS RECIPES | YUMMLY
2022-05-25 Stuffed Zucchini Flowers Murmures. broth, asparagus, fresh basil, salt, olive oil, unsalted butter and 5 more. Pasta Prima-Verde! AliceMizer. Swiss chard, dry white wine, bow-tie pasta, chicken breast, chopped fresh mint and 10 more.
From yummly.com


RECIPE: ROASTED ASPARAGUS WITH TOMATOES AND MUSHROOMS
2017-04-24 Preheat oven to 425 degrees F. Place trimmed asparagus on rimmed baking sheet and drizzle with oil/butter. Roll the asparagus around in the oil/butter to coat. Arrange mushrooms, tomatoes, and green onions on top of asparagus. Drizzle with balsamic vinegar and a little salt and pepper to taste. Roast for 6-12 minutes or until tender with a ...
From brucebradley.com


SUN DRIED TOMATO LEMON BAKED SALMON AND ASPARAGUS
2018-01-04 Try to place asparagus in one layer so it bakes evenly. In a small bowl, combine lemon zest, lemon juice, olive oil, wine, sun-dried tomatoes, pressed garlic, dry basil, salt, and pepper. Whisk well and spoon the sauce mixture over salmon and asparagus. Bake for 18-20 minutes, depending on the thickness of salmon fillets.
From willcookforsmiles.com


ROASTED ASPARAGUS WITH SUN DRIED TOMATOES AND FETA
2021-03-28 Preheat the oven to 400 degrees. Place the asparagus on a baking sheet. Sprinkle with garlic, sun dried tomatoes, and feta cheese. In a small bowl, whisk together the olive oil, salt, pepper, and lemon juice. Pour the mixture over top of the asparagus. Bake for 15-17 minutes or until asparagus is tender but not overcooked.
From hezzi-dsbooksandcooks.com


ROASTED ASPARAGUS AND SCALLION SALAD RECIPE - PINTEREST
Oct 21, 2017 - In this hearty, many-textured salad, soft, roasted asparagus is tossed with chewy whole grains and crisp, sweet caramelized scallions You can use freekeh or farro here for the grains Both are whole-wheat kernels, but the freekeh has a slightly smoky note from being toasted, while the farro is nuttier-tasting
From pinterest.com


PARMESAN ROASTED ASPARAGUS - I WASH YOU DRY
Instructions. Preheat oven to 425 degrees F. Lightly grease a baking sheet with non-stick spray and set aside. Combine asparagus and olive oil in a large zip close bag and shake to coat. Add the breadcrumbs, parmesan cheese, garlic powder, salt and pepper to the bag and shake to coat.
From iwashyoudry.com


OVEN ROASTED ASPARAGUS AND TOMATOES - PLAIN CHICKEN
2016-06-10 Roasted Asparagus and Tomatoes – takes one minute to toss together and is ready to eat in 15 minutes! SO quick and easy!! Asparagus, grape tomatoes, olive …
From plainchicken.com


PESTO PASTA WITH SUN DRIED TOMATOES AND ROASTED ASPARAGUS
2012-07-21 Drizzle with olive oil, salt and pepper, to taste; gently toss to combine. Place into oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces. In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella. Serve immediately with a fried egg, if desired.
From damndelicious.net


RAVIOLI WITH TOMATOES ASPARAGUS GARLIC AND HERBS - COOKING CLASSY
Add tomatoes and garlic and saute about 1 longer, then toss in balsamic vinegar. Drain water from pasta once cooked through then pour into a large serving bowl. Add asparagus mixture to serving bowl along with walnuts, basil and parsley. Season with salt and pepper to taste and toss. Sprinkle in parmesan and serve warm.
From cookingclassy.com


OVEN ROASTED SUN DRIED TOMATOES - LORD BYRON'S KITCHEN
2017-06-18 Instructions. Preheat oven to 200 degrees. Brush 2 tablespoons of the olive oil onto a sheet pan. Place the tomatoes, cut side up, onto the sheet pan. Drizzle over the remaining 2 tablespoons of olive oil and sprinkle over the salt. Bake for 6 hours, checking every 15 minutes after the 5 hour mark.
From lordbyronskitchen.com


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