Lemon Asparagus Orzo

If you want a refreshing take on a pasta dish right in time for spring, then look no further! This lemon asparagus dish mixed with the pasta is amazing! It makes a large portion and feeds a hungry crowd.

Ingredients:

1 lb. asparagus, blanched
4 c. chicken stalk
4 c. water
1 Tbs salt
1/4 tsp. turmeric
3 c. orzo pasta
1/2 c. green onions, whites and stalks, thinly sliced

Dressing:

2 lemons, zested
1/2 c. lemon juice
3 cloves garlic, crushed
3/4 tsp. salt
1 tsp. fresh cracked pepper
1/2 c. extra virgin olive oil

Place the lemon zest, juice, garlic, salt and pepper into a bowl. Add in the oil and whisk. Set aside. Slice the cooked asparagus into two inch pieces and set aside. Place the chicken stock and water into a large pot and bring to a boil. Add the salt and turmeric. Add the orzo and cook on medium-high for 10-12 minutes. Place the orzo in a large bowl and add the asparagus and green onions. Whisk the dressing quickly again and pour into the salad. Mix well. Let sit to room temperature before serving.

Asparagus Soup

What do you do when you are up to your ears in asparagus because it happened to go WAY on sale, and you just need to change the consistency altogether? You make soup. And if you don't like the fact that it is a fairly healthy soup, you add bacon! :-)

Ingredients:

2 lbs. asparagus, trimmed and cut into thirds
10 gloves of garlic, minced
2 Tbs. olive oil
1 tsp. salt and pepper
3 c. vegetable broth, low sodium
1 c. milk
Sour Cream (to help thicken and optional topping)
*crumbled bacon

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Mix the asparagus, garlic, salt and pepper in a medium bowl and spread out in a thin layer on the prepared sheet. Bake for 12 minutes. Remove from the oven and transfer to a blender.

Add the vegetable broth and milk to the asparagus (you might have to do half batches depending on the size of your blender). Blend until you reach a very smooth consistency.

Add the contents into a dutch oven or soup pot and heat on medium-high, stirring occasionally, until the soup is hot again. If you think the consistency is too watery, add in sour cream by the tablespoon full until it is at the level that you want it. To top my soup off I added crumbled bacon and a drizzle of sour cream. 

Chicken with Asparagus two ways and Sweet Potato Puree

Ingredients:

2 Chicken breasts, boneless skinless, fat trimmed
Garlic salt and fresh cracked pepper

Pan Asparagus:
1 large bunch of asparagus
Garlic salt and fresh cracked pepper

Shaved Asparagus:
4 or 5 asparagus
1 tsp. fresh lemon juice
Pinch of garlic salt
Fresh thyme

Sweet Potato Puree:
1 large sweet potato
1 Tbs. margarine
1-2 Tbs. olive oil (depending on your preferred consistency)
2 tsp. fresh Thyme
1 tsp. fresh cracked pepper

Take a fork and make puncture holes around the sweet potato. Place the sweet potato on a paper towel and microwave for 3 minutes, flip over, and continue to microwave for  approximately 3 more minutes. Remove from the microwave, cut in half and let cool slightly.

Heat a small pan to medium-low heat and spray with non stick cooking spray. Season your chicken breasts and place into the pan. Cover with a lid. After about 5 minutes flip over the chicken breasts to cook the remaining side. Turn the heat down to low and let the breasts cook for the remainder of the time that it takes you to get everything else ready.

In a medium size pan, spray with non stick cooking spray and add the asparagus. Season with garlic salt and fresh cracked pepper and let cook on medium, heat, stirring occasionally. Meanwhile, using a potato peeler, peel the 4-5 asparagus into a small bowl. Add the fresh lemon juice and salt and mix together.

Scoop the insides of the sweet potato out into a food processor (or a blender if you don't have one). Add the margarine, seasonings and thyme and pulse or set at low speed until most of the clumps are gone. Slowly add the olive oil until you reach a smooth "mashed potato like" consistency.

Remove the chicken from the heat and let rest slightly. To assemble, place the sweet potato puree on the bottom of your plate. Place the pan asparagus on one side of the plate. Slice the chicken at a diagonal and place the whole breast on top of your sweet potato puree. Arrange the cold shaved asparagus salad on top of the chicken and top with a small amount of fresh thyme.

Ravioli with Fennel and Asparagus

Ingredients:

1 container Buitoni Ravioli, Four Cheese, cooked according to package
2 c. chopped fresh asparagus
1/2 fennel bulb, cored, and thinly sliced
2 tsp. garlic salt
1/2 tsp. fresh cracked pepper
1 medium size tomato, diced
1 1/2 Tbs. margarine
2 eggs, cooked over-medium
1 c. shredded Asiago cheese (or Parmesan, Fontina, etc., a sharper cheese)

Spray a medium size pan with non stick cooking spray. Set to medium heat, and add the asparagus and fennel. Cook for 5-7 minutes, stirring frequently, until the fennel gets slightly caramelized and the asparagus is cooked.Season with the garlic salt and pepper. Stir in the cooked ravioli and margarine. Stir everything together until the butter is melted and the pasta is hot again. Divide among two plates, and sprinkle with the tomato and shredded cheese. Top with an egg and sprinkle a small amount of cheese on top of the egg.

Roasted White Asparagus

Ingredients:

1 bunch (25-30 individual) white asparagus
1 1/2 Tbs. refined coconut oil, melted
1 tsp. salt
1/2 tsp. fresh cracked pepper

Preheat the oven to 400 degrees. Break the asparagus to where it is most tender, and place in a shallow casserole dish. Drizzle the melted coconut oil on top. Season with salt and pepper. Bake for 20 minutes. Let cool slightly for a few minutes before serving.

Creamy Potato and Asparagus Soup

Ingredients:

2 large bunches of asparagus, trimmed and chopped
1 1/2 lb. potatoes, peeled and cut in 1/2 inch cubes
12 oz. fat free evaporated milk
1 tsp. salt
1 tsp. fresh cracked pepper
1 1/4 c. water
2 Tbs. butter
1 c. water
3 slices bacon, cut in half, cooked and crumbled
Honey

Combine the first 6 ingredients in a large soup pot. Bring to a boil. Reduce the heat and simmer for 10 minutes. Pour in the water and use an immersion blender or food processor to make smooth and creamy. Stir in the butter. Top each serving with 1 tsp drizzled honey and crumbled bacon.

Asparagus Twists

Ingredients:
Approximately 20 asparagus
Refrigerated pie crust, rolled out until 1/8-1/4 inch thick
Grated Parmesan cheese

Preheat the oven to 400 degrees. Spray a baking sheet with non stick cooking spray. Roll out your pie crust and start cutting into thin strips. Rinse off your asparagus if it isn't already washed and dry with paper towel. Break the asparagus and get rid of the non-tender ends. Wrap the pie dough strip around the piece of asparagus.  Place on the baking sheet. Repeat until all of the asparagus is wrapped. Spray the tops of asparagus with non stick spray. Sprinkle the top of each with grated Parmesan cheese. Bake for 10 minutes or until the bottom of the pie crust is golden brown.