Asparagus Salad with Eggs and Proscuitto 

This salad is quick and easy and oh so delicious!

Ingredients:
1/2 lb asparagus
4 eggs
4 slices proscuitto
1/4 c basil
Espelette
1/4 c toasted panko

Vinaigrette:
1/4 c tarragon
1/4 c grated parmesan
1/4 c white wine vinegar
2 tbsp dijon
1 tbsp honey
Salt
Pepper
1/2 olive oil

Combine all Vinaigrette ingredients in a food processor and run until smooth.

Bring a large pot of salted water to a boil. Cool asparagus 3 minutes. Transfer to a bowl of ice water. Then pat dry and divide amount 2 plates. Top with Proscuitto.

Add eggs to the boiling water and cook for 6 minutes then transfer to ice water.

Careful peel and cut eggs in half, they will be just slightly runny, place on top of Proscuitto. Drizzle with vinaigrette, bread crumbs and basil.

Serves 2 as main, 4 as a side.

Pressure Cooker Barley Risotto with Asparagus

This is a quick side when you cook it in the pressure cooker. Perfect paired with rack of lamb. To make it even quicker use a good store bought pesto.

Ingredients:
7 c vegetable broth
2 tbsp olive oil
1 onion, minced
1 1/2 c barley
1/2 c dry white wine
1/2 c ricotta salata
1/2 lb asparagus
1/2 c pesto sauce

Bring a pot of salted water to a boil. Cook asparagus for 2 min and move to an ice bath. Cut into 1 inch pieces.

In a multicooker on medium sauté, add onions and cook until soft. Add barley and garlic, stir to coat. Add wine and stir till absorbed. 

Close lid and cook on Risotto mode for 6 minutes. (High pressure for 6 min).

Stir in asparagus, pesto, cheese and pepper. 

Serves 4 – 6.

Pasta with Arugula and Asparagus 

I love pasta on week nights, you can make it less than time then delivery or take out. This one is packed full of healthy veggies. Be sure to use the thinnest asparagus you can find for this one.

Ingredients:
1 lb thin asparagus
8 oz pasta
1/2 c ricotta
1 tbsp olive oil
3 oz arugula
1/2 c parmesan
Pepper

Bring a large pot of salted water to a boil. Add asparagus and cook for 2 minutes, transfer to a bowl of cold water. Then cut into inch pieces.

Cook pasta according to package.

In a large bowl combine ricotta and 2 tbsp of pasta water. Toss is asparagus, parmesan, arugula, pepper and pasta to combine.

Serves 4.

Asparagus with Egg and Proscuitto Bread Crumbs

So simple, so good! This asparagus salad is totally satisfying!

Ingredients:
1 lb asparagus
4 hard cooked eggs, sliced
3 slices proscuitto
1/2 c breadcumbs
salt and pepper
Olive oil

Steam Asparagus for 4 minutes until just tender. Transfer to an ice bath.

Roll Proscuitto and place in a mini processor with bread crumbs, process I ok finely chopped.

Heat oil in a small skillet over medium heat. Add breadcrumbs and proscuitto and cook until toasted.

To serve, place asparagus on a plate, top with egg and toasted breadcrumb mixture.

Serves 4.

Pasta with Asparagus

Ingredients:
2 egg yolks
1 1/2 c creme fraiche
5 oz parmesan, grated
1 clove garlic, minced
1 lb asparagus
8 oz pasta

Bring a large pot of salted water to a bowl. Cook Asparagus for 3 – 4 min until just aldente. Remove and cut into 1 inch pieces. 

Cook pasta according to package

In a large pan, whisk together eggs, creek fraiche, Parmesan and garlic. Cook over low heat until it starts to thicken. Add pasta and Asparagus.

Serves 4.

Asparagus Pesto Pasta


This is spring goodness on a plate! Perfect for a weeknight meal. The spiciness of the arugula really compliments the pesto. Any extra pesto freezes wonderfully.

Ingredients:
1 bunch of asparagus, steamed for 3 min
2 green garlic or 4 cloves of garlic
1/4 c olive oil
2 oz parmesan
Salt and pepper
2 – 4 oz water
10 oz arugala
1/2 lemon
20 cherry tomatoes, halved
16 oz pasta, cooked according to package
In a vitamix dump the asparagus, garlic (head only), olive oil, cheese and blitz until smooth. If too thick thin with water 2 tbsp at a time. Season with salt and pepper.

Toss the arugula with a little olive oil and lemon. Divide between 4 plates with tomatoes.

Toss 1/2 the pesto with pasta. Place onto of arugula and top with a little grated cheese.

Serves 4.

Green Lentils with Asparagus


This is inspired by Ottelenghi! So good, so healthy, and great for lunch.

Ingredients:
1 c green lentils, cooked and drained
2 c baby spinach
2/3 c parsley
2/3 c light olive oil or walnut oil
1 tbsp red wine vinegar
2 cloves garlic
Salt and pepper
1 bunch of asparagus, steamed and cut into 1/4 inch segments
3 1/2 oz pecorino, grated
Lemon wedges

Combine spinach, parsley, garlic, oil and salt and pepper in a food processor. Purée and place in a large bowl. Toss with lentils and asparagus. Serve with lemon and cheese.

Serves 6.