Easy Cheesy Asparagus Bake courtesy cook.com
1 (10 1/2 oz.) can Del Monte tender green asparagus cut spears or fresh cooked
1/4 c. red pepper, chopped
1/3 c. mayonnaise
1/3 c. mild Cheddar cheese, shredded
1/4 c. green onions, sliced
1 egg white, beaten until stiff
1/4 c. red pepper, chopped
1/3 c. mayonnaise
1/3 c. mild Cheddar cheese, shredded
1/4 c. green onions, sliced
1 egg white, beaten until stiff
Drain asparagus, reserving a few pieces for garnish, (if desired) and place remaining asparagus in shallow 1 quart baking dish with red pepper. Combine mayonnaise, cheese and green onions. Fold in egg white. Spread over asparagus. Bake at 350 degrees for 20 minutes or until heated through. Makes 4 servings.
Mushroom and Asparagus Risotto courtesy formerchef.com
1 cup arborio rice
1/2 cup white wine
32 oz vegetable stock (or water or chicken stock)
1 onion, small diced (about 8 oz)
1 clove garlic, minced
10 oz mixed mushrooms, sliced (I used button mushrooms, shiitakes, and portobellos)
1/2 lb asparagus spears, cut into 2" pieces
1 Tbsp plus 2 Tbsp olive oil
1.5 Tbsp Earth Balance vegan butter (or real butter) for finish
Yield: 4 ea-8 oz portions
Heat the stock in a small stock pot to a simmer. You will want it hot when you add it to
the rice, but it does not need to be kept boiling.
Saute the mushrooms in a hot pan with 2 Tbsp of olive oil. I did this in two batches so as
not to crowd the pan and allow the mushrooms to get nicely browned. If you put too
many mushrooms in the pan at one time, the pan will not stay hot, and the
mushrooms will release all their water, effectively poaching instead of roasting to a nice
brown color. Set aside for later.
Quickly blanch the asparagus pieces, about 2 minutes, until they are cooked, but still
firm. Set aside.
Heat 1 Tbsp. olive oil in a large heavy bottomed saute pan or pot. Add in the onions and
cook until they are soft, about 4-5 minutes. Don't let them get too brown. Add in the rice
and cook it with the onions until it becomes lightly toasted, but again, not brown. Add the
minced garlic and cook for 1 minute more. Add the wine and stir until it is completely
absorbed and evaporated (the rice absorbs the flavor and the alcohol cooks off).
Ladle in 1 cup of warm stock and stir. Reduce the heat to low and continue cooking until
the stock is absorbed. Continue adding the stock, slowly, 1/2 cup at a time, as the rice
cooks and absorbs it. Keep stirring every few minutes to help release the starch and
develop the creamy texture. This will also prevent it from sticking to the bottom of the
pan. As it gets dry, add more stock.
Once most of the stock is absorbed, check the texture of the rice. It should be al dente,
slightly firm in the center, but not crunchy. If it's still too firm for your taste, add more
stock or water.
Fold in the cooked mushrooms and asparagus. Add in the vegan (or real butter). Season
with salt and freshly ground black pepper. If you'd like to add some freshly grated
parmesan, go ahead. Enjoy!
ShesDaily.com
Disclosure: the above publication is for entertainment purposes only. The above recipes have been adapted from other sites and credit has been given to the sites in which the above recipes are featured. Image source google and may or may not reflect the actual recipes.
