SECRETS SERVED: Spring Asparagus Recipes

Posted on: 4:36 am, May 4, 2013, by

Noodles and Co provide this week’s Secrets Served. Asparagus is currently in season so Megan Salois discovered three recipes that are fitting for spring.

Noodles and Co have restaurants in Ames, Valley West Mall and on Ingersoll in Des Moines. More information can be found here.

Asparagus Stack       Makes 4 Servings

Ingredients:

-Asparagus Spears      About 20 spears
-Bacon        4 pieces
-Feta Cheese Crumbles      8 Tbsp
-Lemon wedges       4

Preparation:

1.     Cook bacon until crisp (microwave, oven, skillet—whichever is your favorite) and then mince.

2.     Cook asparagus in a way that suits your tastes.  It can be blanched, grilled, sautéed, roasted or microwaved.

Assemble:

Arrange asparagus on a plate and sprinkle first feta cheese, then bacon over the asparagus.
Serve with a lemon wedge.

Garden Pesto Sauté        Makes 4 Servings

Ingredients:

-Cooked Gluten Free Fusilli OR Regular Penne    1 ¼ lbs
-Asparagus Spears,  chopped into quarters    12-14 spears
-Chopped Red Bell Peppers      1 pepper
-Cooked Mushroom Slices      ½ cup
-Chopped Red Onions       ½ onion
-Sauté Oil        2 Tbsp.
-Wine (optional)        2-4 Tbsp.
-Vegetable Broth       1/3 cup
-Fresh Lemon Juice       3-4 Tbsp.
-Your Favorite Pesto Sauce      5-8 Tbsp.
-Fresh Spinach        3 big handfuls
-Pecans, Feta Cheese, Parsley and one lemon wedge   Garnish to your taste

Preparation:

1.     Heat a large sauté pan over med-high heat.  Add oil.

2.     Once hot, add the asparagus and sauté for 2 min, until tender.

3.     Add peppers, mushrooms, and onions to the pan and sauté until tender.

4.     Add cooked noodles to the pan and mix with vegetables.

5.     Pour wine into the pan and swirl around until it cooks off almost completely.

6.     Pour broth into the pan and swirl around until it cooks off about half-way.  Turn the heat off.

7.     Add lemon juice and pesto and toss ingredients until they are coated.

8.     Mix ingredients with fresh spinach and portion into servings.

9.     Garnish with pecans, feta cheese, and parsley to your tastes and serve with a lemon wedge.

 

Springtime Flatbread       Makes 2 Flatbreads

Ingredients:

-Your favorite flatbread       2 flatbreads
-Asparagus Spears (blanched, grilled, sautéed, or microwaved),
chopped into quarters       3-4 spears
-Cooked Mushroom Slices (sautéed, boiled, etc.)    Scant 1/4 Cup
-Shredded Parmesan Cheese      2 Large Pinches
-Bacon         2 Slices
-Salt and Pepper       To your taste

Preparation:

1.     Cook bacon until crisp (microwave, oven, skillet—whichever is your favorite) and then mince.

2.     Evenly distribute bacon, asparagus, mushrooms and cheese over two flatbreads.

3.     Cook in a 375° oven until the cheese is melted and the bread is toasty.

4.     Sprinkle with salt and pepper to your tastes.

5.     Cut into quarters and serve.

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