3:24 pm by Unknown
From : http://www.yummly.com/recipe/external/Grilled-asparagus-with-parmesan-309884
Grilled Asparagus with Parmesan
(3-4 servings, recipe created by Kalyn)
Ingredients:
1 pound asparagus
1 T extra-virgin olive oil
salt/pepper to taste
about 1/2 cup freshly grated parmesan cheese
Instructions:
Preheat charcoal or gas grill to medium high (you can only hold your hand over it for a few seconds at that heat.)
Place grill pan on top of grill and heat while you prepare asparagus. Break one piece of asparagus to see where the tough part of the stem starts, then trim ends of asparagus all to that length. Cut asparagus on the diagonal into pieces about 3-4 inches long and place in ziploc bag. Put olive oil into bag and sprinkle in a little salt and pepper, then mix asparagus around in the bag until it's well coated with olive oil.
Pour asparagus into grill pan and grill, turning every 2 minutes, until asparagus is getting browned edges and is barely tender-crisp. Cooking time will vary depending on your grill, but I cooked mine about 10 minutes. Serve asparagus hot with freshly grated parmesan sprinkled over.
2:30 pm by Unknown
From : bbcgoodfood
Prep: 5 mins
Cook: 12 mins
Serves 2
Ingredients250g fusilli or your favourite pasta shape
300g asparagus spears, woody ends removed, cut into lengths
175g frozen peas
zest and juice ½ lemon
100g soft cheese with chives
Method :
1.Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and veg.
2.Return the pasta and veg to the pan and add the lemon zest, soft cheese and seasoning. Add a squeeze of lemon juice to taste and stir in 2-3 tbsp of the cooking liquid to loosen the sauce.
2:19 pm by Unknown
From : bbcgoodfood
Prep: 10 mins
Cook: 30 mins
Serves 2
Ingredients1 bunch asparagus
142ml tub double cream
2 garlic cloves, peeled, but left whole
50g parmesan, half grated, half shaved
250g tagliatelle
Method1.To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
2.Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
3.Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.
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