Asparagus

Ingredients

Dressing

• ½ c. orange juice
• ½ T. Grapeseed oil
• 2 T. white balsamic vinegar
• 1 pinch salt
• ¼ t. minced garlic
• 1 orange – remove zest, then separate sections off by cutting in between membrane to remove wedges

Salad

• 1 lb. beets – red
• 1 lb. asparagus
• 16 oz. cooked brown rice (I use bagged frozen rice that can be heated quickly)
• 6 cups arugula
• 1 cup whole pecans

Directions

1. Remove stems from beets and use for stock or compost. Scrub beets, and place in pot, covering with water. Bring water to boil. Continue to boil for 45 to 50 minutes or until beets are tender when pierced with a fork. Drain water and run cool water on beets until they are cool enough to touch. Skins will come off easily. Cut into bite-sized wedges.
2. While beets are cooking, remove the tough bottom part of the asparagus stems. Cut the remaining stems into 1 inch pieces. Place pieces in one inch of boiling water until tender (3-8 minutes depending on the thickness of the stem). Remove when tender and drain. Set aside.
3. Mix all dressing ingredients in a mixing bowl. Add all ingredients including orange pieces and toss with vinaigrette. Garnish with orange zest.

Ingredients

• (3) 10 oz. packages of frozen corn
• 1 lb. asparagus spears, tough ends removed, then cut into 1 inch pieces
• 3 c. + 3 T. vegetable stock
• 1.5 c. red onion, diced
• 6 T. shallots, minced
• 1.5 t. dried basil
• 1.5 cups almond milk, unsweetened
• 2 ¼ t. salt
• Loaf of French bread

Directions

1. Sauté onion and shallot in 3 T. vegetable stock until tender.
2. Add all ingredients to pan except milk.
3. Cook on medium heat until all vegetables are tender, about 10 – 15 minutes. Remove from heat.
4. Remove a few spears of asparagus for garnish if desired. Pour into blender and add milk.
5. Puree until soup is a creamy consistency. Add to bowls and garnish with asparagus tips. Serve with French Bread.

Ingredients

• 1 bunch asparagus (touch ends cut off and discarded) cut in one inch pieces
• ½ red onion cut in thin slices
• 1 purple potato, cut in very thin slices for quick cooking
• 1 ear of corn, cut from cob
• ½ cup mushrooms, sliced
• 6.5 oz. package of House Food Brands tofu cutlets, patted dry and cubed (or just extra firm tofu cubes)
• 1 green onion, cut diagonally
• 1 lemon
• Salt & Pepper
• 1/2 T. Olive Oil

Directions

1. Heat oil in non-stick pan.
2. Sautee potato until soft.
3. Add remaining ingredients except tofu, green onion and lemon. Mix and heat through. If mixture gets dry, add water instead of extra oil.
4. Cover for 3-5 minutes, until all asparagus and all vegetables are tender. Asparagus may take longer to cook if it is thick.
5. Add tofu and heat through.
6. Add lemon, then add salt and pepper to taste with green onion.

Ingredients

Horseradish sour cream

• 3 tablespoons whole milk
• 2 tablespoons prepared horseradish
• 1/2 teaspoon kosher salt

Frittata

• 2 tablespoons olive oil
• 1 medium yellow onion, medium dice
• 8 ounces asparagus, ends trimmed and cut into 1-inch pieces
• 10 large eggs
• 1/4 cup whole milk
• 1 1/2 ounces shredded sharp white cheddar cheese (about 1/3 cup)
• 3 tablespoons prepared horseradish
• 1 tablespoon finely chopped Italian parsley leaves
• 1 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• Pinch freshly grated nutmeg
• Finely chopped fresh chives, for serving

Directions

Horseradish Sour Cream:

Whisk all of the ingredients together in a medium bowl until smooth. Cover and refrigerate until ready to serve.

Frittata

1. Heat the oven to 400°F and arrange a rack in the middle.
2. Heat the oil in a large oven-safe nonstick frying pan over medium heat until shimmering.
3. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
4. Add the asparagus, season with salt and pepper, and cook, stirring occasionally, until the asparagus is crisp-tender, about 5 to 6 minutes more.
5. Meanwhile whisk the eggs, milk, cheese, horseradish, parsley, measured salt and pepper, and nutmeg in a large bowl until evenly combined.
6. Turn off the heat, pour the egg mixture into the pan with the asparagus mixture, stir with a rubber spatula to combine, and spread the asparagus into an even layer. Transfer the pan to the oven and bake until the frittata is puffed and just set in the center, about 10 to 12 minutes. Remove the pan to a wire rack and let it cool slightly, about 5 minutes.
7. Loosen the edges of the frittata with a rubber spatula and slide it onto a cutting board. Slice it into wedges and serve immediately, passing the horseradish sour cream and chives on the side.

Ingredients

• 2 pounds asparagus, trimmed (use thick asparagus)
• Coarse salt and fresh ground pepper
• 1½ cups freshly grated parmesan cheese
• 1 cup panko bread crumbs
• 1½ tablespoons melted butter
• ¼ teaspoon cayenne pepper
• 2 large egg whites
• 1 teaspoon honey

Directions

1. Preheat oven to 450° F. Line a rimmed baking sheet with foil.
2. Poke holes in each asparagus with a fork and toss with ½ teaspoon salt. Drain for 30 minutes on paper towels.
3. Combine one cup parmesan, bread crumbs, ½ teaspoon pepper, red pepper, and butter in a shallow bowl.
4. Whip egg whites and honey in a mixing bowl until egg whites form soft peaks. Transfer to a 13×9 inch pan.
5. Roll each asparagus stalk in the egg whites (don’t worry if they aren’t totally coated), and then roll them gently in the bread crumb mixture, patting the bread crumbs along the stalk. Transfer to the foil-lined baking sheet.
6. Bake asparagus for 5 minutes. Sprinkle with remaining ½ cup asparagus and bake for another 4-5 minutes until cheese and crumbs are a golden brown.
7. Cool for about 5 minutes and serve.