Sautéed Asparagus with Bacon and Dijon

2 04 2012

Asparagus is one of my favorite vegetables to eat. I love it cooked any way and this recipe was no different. I found this recipe over at For the Love of Cooking and since it had bacon in it I knew that I had to make it for dinner. It was super simple to make and the bacon gave it a lot of flavor. Adjust the Dijon based on your liking, if you like a stronger flavor add more.

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Sautéed Asparagus with Bacon and Dijon

~ 2 slices of bacon

~ 1 bundle of asparagus spears, woody ends removed and cut into thirds

~ 1 tsp. Dijon mustard

~ salt and pepper, to taste

1. Add your bacon to the skillet then cook until crisp. Remove bacon to a paper towel to drain and then crumble into large bits.

2. Add the chopped asparagus to the skillet with the bacon grease. Cook, stirring often, for 4-5 minutes or until crisp and tender. Add the Dijon mustard then season with sea salt and freshly cracked pepper, to taste. Gently stir until evenly coated. Toss in the crumbled bacon and serve immediately.

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Sautéed Asparagus with Bacon and Dijon

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Prosciutto Wrapped Asparagus

2 03 2011

These were absolutely delicious and they looked so fancy.  Like a fancy side dish at a really expensive restaurant.  They were very simple to make.

 

For those of you that don’t know what prosciutto is it is an Italian dry ham.  You can usually find it around the deli counter and sometimes depending on where you get your groceries you can even get it fresh from the deli counter.  Since it is dry cured it tends to be a little salty and if you want a prosciutto that is less salty don’t settle for the cheapest you can buy.  The more expensive, the less salty.

 

Start by bringing a pot of water to a boil on the stove.  While the water is coming to a boil mix the cream cheese, green onion and garlic together.  When the water is boiling put the asparagus into the water for 1 minute then plunge it into an ice water bath.  Then drain the asparagus well.

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Now you are ready to being making your little bundles.  Spread the cream cheese mixture onto one slice of prosciutto and then take 2 to 3 asparagus spears and roll the prosciutto around the asparagus.  Then place on a tin foil lined baking sheet.  Continue until all the asparagus is wrapped up.

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Bake at 450o F for 15 minutes or until asparagus is tender.  Then serve as a side dish and enjoy!

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Prosciutto Wrapped Asparagus

 

~ 12 spears fresh asparagus, trimmed

~ 4 slices prosciutto

~ 4 oz cream cheese, softened

~ 1 chopped green onion

~ 1 clove of garlic minced

 

Preheat oven to 450o F. Blanch asparagus for 1 minute then plunge into an ice water bath and drain well. Mix cream cheese, green onion, and garlic together. Spread prosciutto slices with cream cheese mixture. Wrap slices around 2 or 3 asparagus spears. Prepare a baking sheet by lining it with tin foil and spraying with cooking spray. Arrange wrapped spears in a single layer on a medium baking sheet and then spray lightly with cooking spray. Bake 15 minutes in the preheated oven, until asparagus is tender.

Makes 4 bundles.

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Prosciutto Wrapped Asparagus





Balsamic Asparagus Chicken

28 02 2011

Warning, if you do not like the taste of Balsamic Vinegar this may not be the dish for you.  I however love Balsamic Vinegar and loved this dish.  The melted cheese and asparagus on top with the Balsamic Vinegar just made my day.

 

Combine chicken and all marinade ingredients in a Ziploc bag and refrigerate for about 2 hours.

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Before the chicken is done marinating heat oil in a large skillet. Add mushrooms and saute for a couple minutes. Add remaining sauce ingredients, bring to a boil, then reduce heat to a simmer for about 30 minutes or until sauce thickens and reduces to about ¼ of its original volume. When it is done, the sauce should be dark brown in color.

While the sauce is simmering, place chicken in a lightly greased glass dish and bake at 400o F for 15-20 minutes or until chicken is cooked through. _DSC0792

While chicken is baking prepare the asparagus. Bring a saucepan, filled about half-way with salted water, to a boil. Toss in the asparagus and boil for about 4 minutes.

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Quickly remove the asparagus and drop in an ice-water bath.

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Remove chicken from the oven and layer on one slice of provolone cheese, a few asparagus spears, then one slice mozzarella cheese on each piece of chicken. Set the oven to broil and broil for about 3 minutes or until cheese is melted and starts to brown a little.

balsamic chicken

I forgot to take a picture of my finished project but lets just imagine mine looked like the one above.  A way better picture than I would have been able to take.  Hope you enjoy!

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Balsamic Asparagus Chicken

 

~ 4 chicken breasts

Marinade

~ ¾ cup balsamic vinegar

~ ½ cup olive oil

~ 2 tsp. brown sugar

~ pepper to taste

Sauce

~ 2 Tbsp. vegetable oil

~ 2 cup fresh mushrooms, sliced

~ 1 cup balsamic vinegar

~ 1 can (about 2 cups) beef broth

~ 1 Tbsp. butter

~ pepper to taste

Topping

~ 12 asparagus spears

~ 4 slices provolone cheese

~ 4 slices mozzarella cheese

(go the deli section to get just 4 slices of each)

1. Place chicken between 2 pieces of plastic wrap and pound until it is about ¼” thick. Place chicken in a Ziploc bag, place bag in a bowl big enough to hold the chicken. Combine marinade ingredients and pour in the bag. Squeeze all the air out of the bag and refrigerate for about 2 hours.

2. About 20 minutes before chicken is done marinating, heat oil in a large skillet. Add mushrooms and sauté for a couple minutes. Add remaining sauce ingredients, bring to a boil, then reduce heat to a simmer for about 30 minutes or until sauce thickens and reduces to about ¼ of its original volume. When it is done, the sauce should be dark brown in color.

3. While the sauce is simmering, place chicken in a lightly greased glass dish and bake at 400o F for 15-20 minutes or until chicken is cooked through.

4. While chicken is baking prepare the asparagus. Bring a saucepan, filled about half-way with salted water, to a boil. Toss in the asparagus and boil for about 4 minutes. Quickly remove the asparagus and drop in an ice-water bath.

5. Remove chicken from the oven and layer on one slice of provolone cheese, a few asparagus spears, then one slice mozzarella cheese on each piece of chicken. Set the oven to broil and broil for about 3 minutes or until cheese is melted and starts to brown a little. Right before serving, spoon some of the sauce over each piece of chicken.

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Balsamic Asparagus Chicken





Oven Roasted Asparagus

24 02 2011

I grew up eating asparagus all the time and actually really enjoyed it.  It wasn’t until I got older and moved away from California that I realized not many people eat asparagus and many don’t even know what it is.  My favorite way to eat asparagus is to roast it in the oven and then sprinkle with a little bit of Parmesan cheese.  The tips get just a little charred and they are so tender.

The key to asparagus is making sure you get the enough of the tough end off.  If they have been in the store awhile and not kept in water the ends tend to dry out and become very tough.  When buying your asparagus make sure to pick out a bundle that has the smallest asparagus because it will not be tough like the bigger ones.

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To prep the asparagus take one out of the bundle and at the bottom bend the asparagus until it snaps in half.  Then cut the rest of the asparagus to match.  The bottom part can then be used to make soup if you want to.  Place the asparagus on a cookie sheet and coat with olive oil. Then sprinkle with some coarse ground salt and bake at 400o F for 10-15 minutes.

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Once out of the oven sprinkle with some shredded Parmesan cheese and enjoy right away.  A great addition to any meal.

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Oven Roasted Asparagus

~ 1 bundle of Asparagus

~ olive oil

~ coarse ground salt

~ shredded Parmesan cheese

 

Pre-heat oven to 400o F. To prep the asparagus take one out of the bundle and at the bottom bend the asparagus until it snaps in half.  Then cut the rest of the asparagus to match.  Place the asparagus on a cookie sheet and coat with olive oil. Then sprinkle with some coarse ground salt and bake for 10-15 minutes. Once out of the oven sprinkle with some shredded Parmesan cheese.

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Oven Roasted Asparagus








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