Free Recipes from Around the World! New Recipes Every Day!

Ziti With Asparagus Peas And Lemon Cream

Servings: 4
Ingredients:

1/2 c  Shelled fresh peas (about
-1/2 lb unshelled)
1/2 lb Asparagus, trimmed, peeled
-and cut on the diagonal
-into 1-1/2′ pieces
8 tb Unsalted butter
1 1/4 c  Heavy cream
1    Juice of lemon
1 ts Finely grated lemon rind
Salt
Freshly ground white pepper
1/2 lb Ziti or tubular pasta
3    Hearts of Bibb or butter
-lettuce, separated into
-leaves
1/2 c  Freshly grated Parmesan
-cheese

(From ‘Perla Meyers’ Art of Seasonal Cooking,’ Simon and Schuster).
Place the peas in a vegetable steamer, set over simmering water, and steam,covered, for 3-5 minutes or until just tender. Remove and run under coldwater to stop further cooking. Drain and set aside.
Add the asparagus to the vegetable steamer. [...]

Tilapia En Papillote With Asparagus And Shrimp

Servings: 4
Ingredients:

Stephen Ceideburg
1/2 lb Thin or medium asparagus
2 tb Unsalted butter, softened
Grated zest of 1 lemon
Salt and freshly ground
-pepper, to taste
4 lg Or 8 small tilapia filets (1
-1/4 to 1 1/2 pounds total)
2 tb Fresh lemon juice
2 oz Tiny cooked shrimp rinsed
-and drained

Snap off the thick ends of the asparagus, cut the spears diagonally intobite-size pieces, and blanch in lightly salted water.
Drain and cool.
Meanwhile, beat the butter until light and blend in the lemon zest; seasonto taste with salt and pepper.
Preheat the oven to 450 degrees F.
For each portion, fold [...]

Summertime Salad

Servings: 4
Ingredients:

Lettuce Of Choice
Sliced Fresh Mushrooms
Sliced Small Carrots
Diced Green Onions
Sliced Radishes
Diced Bell Pepper
Fresh Avocado
Marinated Artichoke Hearts
Marinated Artichoke Crowns
Marinated Mushrooms
Marinated Brussel Sprouts
Marinated Asparagus
Bean Sprouts
Alfalfa Sprouts
Bacon Bits
Croutons
Sliced Cucumber
Sliced Zucchini
Grated Cheddar Cheese
Grated Parmesan Cheese
Grated Monterey Jack Cheese
Fresh Or Canned Shrimp
Fresh Or Canned Crab
Dressings Of Choice

Over the years I have gotten to where I will put just about anything in atossed summer salad. To add some variety to your summertime salads try anyor all of these ingredients. Try leaving out the lettuce sometime, itmakes for an interesting salad. From: Syd’s Cookbook.
—–

Stir-Fried Onion-Pepper Asparagus

Servings: 4
Ingredients:

3/4 lb Asparagus
2 tb Oil
4 md Mushrooms; sliced
1 bn Green onions; sliced, white
1    Cl Garlic; minced or pressed
1/2 md Green pepper; slivered
8 oz Waterchestnuts; drained
3/4 c  Chicken broth
1 tb Cornstarch
2 tb Soy sauce

Recipe by: My Great Recipes Preparation Time: 0:20Trim asparagus and cut diagonally into thin slices.
Heat oil in large skillet or wok over medium-high heat. Add mushroomsand cook, stirring, until lightly browned.
Add asparagus, green onions, garlic and greep pepper. Stir-fry for 2 to3 minutes.
Add water chestnuts and stir-fry 1 to 2 minutes.
Blend broth, [...]

Springtime Chicken Salad

Servings: 4
Ingredients:

3 x  Chicken breast halves
1 lb Fresh asparagus
Head iceberg lettuce
Lemon slices for garnish

—————————-LEMON-HERB DRESSING—————————-1/2 c Lemon juice2 tb Lemon juice2 x Sm clove garlic, pressed1 ts Oregano1 ts Basil1 ts Salt1/4 ts Pepper1/4 c Slivered toasted almonds
VARIATION: 1lb of boneless chicken breasts can be poached with 1/4 c lemonjuice and water or broth to cover in a 9-in skillet. Place over med heat.Bring to [...]

Springtime Asparagus Salad

Servings: 6
Ingredients:

2 lb Asparagus, peeled *
1/2 c  Olive oil
1/4 c  White wine vinegar
1/2 ts Dijon mustard
1 lg Clove garlic, crushed
Salt and ground pepper
1 ts Worcestershire sauce
ds Tabasco sauce
1/2 c  Chopped onion
1/2 c  Chopped fresh parsley
1/2 c  Parmesan cheese
3 tb Pine nuts,toasted(see below)

1. Steam the asparagus spears for 5 minutes. Drain well and place in aserving dish.
2. In a bowl, whisk together the oil, vinegar, Dijon, garlic, salt,pepper, Worcestershire, Tabasco, onion, parsley, and Parmesan. Stir in thepine nuts.
3. Pour the vinaigrette over the asparagus. Cover and let marinate in therefrigerator 6 to 8 hours [...]

Shrimp And Asparagus Salad

Servings: 4
Ingredients:

1 lb GREEN OR PURPLE ASPARAGUS
1 lb Cooked, pealed and cleaned
1/2 c  Chopped red bell pepper
1/4 c  Finely chopped parsley
1/2 ts Celery seed
1 tb Prepared horseradish
Endive or Green leaf lettuce
4    Lemon wedges
TRIMMED and CUT IN 1/2 ’Pieces
Shrimp………………
1 c  Mayonnaise (not salad dressg
1/2 ts Freshly ground white pepper
1/2 ts Salt
1/4 c  Freshly squeezed lemon juice
2    Hard-cooked eggs, diced

Cook green asparagus in boiling salted water until barely tender, about1 minute. If purple asparagus is tender, don’t cook at all. In mixingbowl, combine asparagus, shrimp and bell pepper. In another bowl, mixmayonnaise, parsley, pepper, celery seed, salt, horseradish and lemonjuice; stir into shrimp mixture. Spoon onto endive or lettuce; sprinklewith [...]

Seafood And Asparagus Stir-Fry

Servings: 4
Ingredients:

—————————-MARINADE INGREDIENTS—————————-
1 tb Dry sherry*
1 ts Cornstarch
1/4 ts Salt
1 pn White pepper

—————————-STIR-FRY INGREDIENTS—————————-1/2 lb Shrimp,medium,raw**1/4 lb Sea scallops***1/2 lb Asparagus2 tb Vegetable oil2 ts Garlic,minced1/2 c Baby corn,canned,drained****1/2 c Whole water chestnuts1/2 c Chicken broth2 tb Sherry*1 ts Sesame oil1/2 ts Sugar1/2 ts Salt1 pn White pepper2 1/2 ts Cornstarch*****5 ts Water
* - or Chinese white wine
** - shelled and deveined
*** - [...]

Roasted Aspragus (Ew)

Servings: 12
Ingredients:

4 lb Asparagus
4 ts Olive oil
Salt and freshly gorund black
-pepper to taste
2 ts Balsamic vinegar

Preheat oven to 450 F. Snap off the tough ends of the asparagus and, ifdesired, peel the stalks. In a shallow roasting pan or baking sheet withsides, toss the asparagus with oil and season with salt and pepper. Spreadthe asparagus in a single layer. If the pan is not large enough, use [...]

Quail Breasts And Truffle Salad

Servings: 4
Ingredients:

Herb vinaigrette (see below)
Truffle juice vinaigrette
-(see below)
32    Asparagus tips
50 g  Chanterelles   (cleaned)
12 qt Breasts
1    Or 2 uncooked yellow
-zucchini (sliced into 48
-very thin circles)
1 lg Tomato (brunoised)
15 g  Frisee lettuce (cleaned)
12    Italian parsley leaves
30 g  Truffle (sliced into 12
-very thin circles)
Butter
Seasoning - salt, pepper,
-chicken stock
White wine

The remaining recipes are Western and somewhat Frenchified to my eyes.They’re ‘nouveaux’ at the very least. Little dabs of food artfullyarranged here and there on a plate, sometimes connected by skeins ofsauces. Expensive too. This one calls for chanterelles and 30 grams oftruffles, a little over an ounce.
Establishment: The Regent [...]