Asparagus

Roasted Asparagus Salad with Strawberries

June 4, 2014 by Kay Leave a Comment

It’s definitely asparagus and strawberry season in my neck of the woods and oh how I love asparagus and strawberries! Roasted Asparagus Salad with Strawberries marries the two and the end result is a tasty salad that makes your mouth sing.

Roasted Asparagus Salad with Strawberries starts with roasted asparagus and is topped with strawberries, bacon, feta cheese and a home made honey balsamic vinaigrette. Simply delicious.

I served this at a dinner party and there was not one bite left. Rave reviews from everyone. I have put this on my list of recipes to make while we are vacationing in the Outer Banks.

For a quick fix I make Roasted Asparagus, click here for that recipe but I thought it was time to come up with a salad recipe using roasted asparagus.

Happy Wednesday!

Enjoy!

Roasted Asparagus Salad with Strawberries

Rating: 51

Yield: 6 Servings

Roasted Asparagus Salad with Strawberries

Ingredients

2 dozen asparagus spears
1 tbsp. olive oil
½ tsp. salt
½ tsp. pepper
6 slices bacon, chopped
1 – 16 ounce container fresh strawberries, sliced
½ cup crumbled feta cheese
4 tbsp. honey balsamic vinegar
2 tbsp. olive oil
1 1/2 tbsp. Dijon mustard
1/4 tsp. garlic powder

Instructions

Preheat the oven to 375 degrees.
Lay the asparagus out on a baking sheet, sprinkle with the olive oil and roll the asparagus around so they are all coated with the olive oil. Sprinkle with the salt and pepper. Bake for 10-12 minutes, until bright green in color.
While the asparagus are roasting, cook the chopped bacon over medium heat until brown and crispy. Transfer to a plate lined with paper towel and set aside.
When the asparagus are done roasting add them to a platter and top with the strawberries, bacon and feta cheese.
To make the vinaigrette:
Whisk together the vinegar, olive oil, mustard and garlic powder.
Pour the vinaigrette over the salad and serve.

http://www.lovefoodwillshare.com/roasted-asparagus-salad-strawberries/

Asparagus

Bacon

Honey Balsamic Vinaigrette

Strawberries

Roasted Asparagus Salad with Strawberries

Cashew Chicken Stir Fry

March 20, 2014 by Kay 11 Comments

Cashew Chicken Stir Fry is packed full of fresh vegetables & chicken and bathed in a rich sauce that is served over a bed of rice.

I know it’s easy to order Chinese, but I need to tell you, it’s easy to make Chinese dishes at home. Give it a try, you won’t be disappointed.

The sauce for the Cashew Chicken Stir Fry has chicken broth, molasses and soy sauce as the base with some spices thrown in for added flavor.

I used onion, pepper, carrots and asparagus for the vegetables. You can easily switch up the vegetables if you’d like. Broccoli, pea pods, zucchini or celery would work as well.

I topped off this dish with salted cashews. My hubby, Mr. B doesn’t care for nuts in his Chinese dishes, so I add them on top to my serving. You can easily add them in with the vegetables if you like.

Cashew Chicken Stir Fry

I love the crunch of the cashews.

Asparagus in a stir fry is delicious.

The bright color of the peppers really stand out.

I use Basmati rice.

Enjoy!

Cashew Chicken Stir Fry

Rating: 51

Yield: 4 Servings

Cashew Chicken Stir Fry

Ingredients

For the Sauce:
1 1/2 tbsp. cornstarch
1/2 cup chicken broth
1/4 cup molasses
1/4 cup soy sauce
2 tbsp. red wine
1/4 tsp. cayenne
4 tbsp. olive oil, divided
1/4 tsp. garlic powder
For the Chicken & Vegetables:
1 cup cashews, lightly salted
1 lb. boneless skinless chicken breasts cut into 1 inch chunks
1 large onion, chopped
2 medium sweet peppers, chopped
6 - 8 asparagus spears, cut into 2 inch pieces
2 carrots, sliced

Instructions

Add the cornstarch to the chicken broth and whisk to combine. Add in 2 tbsp. olive oil and the rest of the sauce ingredients, whisk to combine and set aside.
In a large saucepan over medium high heat add 2 tbsp. olive oil. Add in the chicken chunks, lightly salt & pepper and cook until cooked through, approx. 7-9 minutes. Remove from the pan and set aside.
Add the vegetables to the pan and stir fry for 3-4 minutes. Return the chicken to the pan and stir to combine. Add in the sauce, bring to a boil and boil for 1-2 minutes or until the sauce has thickened.
Serve over rice. Add cashews to the top.

Notes

You can add the cashews to the stir fry when you add the sauce.

http://www.lovefoodwillshare.com/cashew-chicken-stir-fry/

Roasted Asparagus

March 9, 2014 by Kay 1 Comment

Roasted Asparagus is a delicious side dish that my family just loves! This super easy recipe includes asparagus, olive oil and salt, that’s it.

The key to keep the asparagus still crisp but tender enough to melt in your mouth is the right temperature, 375 degrees and to roast only for 8 – 10 minutes, the color of the asparagus will be bright green when they are ready.

Before you add the olive oil and salt to the asparagus you need to snap off the bottom of each piece. The bottom will be very stalky (is that a word?) and chewy, not something you want to eat. When you bend the asparagus, it will basically bend where you need to snap it off. Oddly enough, the asparagus knows 🙂

Snap the bottom off.

Here is a look at the asparagus after I snapped the ends off.

Drizzle the olive oil over the asparagus and roll them to cover the asparagus in olive oil.

Notice the bright green color, this is when the asparagus are done.

Tender asparagus

Roasted Asparagus

Roasted Asapragus

Enjoy!

Roasted Asparagus

Yield: 4 Servings

Roasted Asparagus

Ingredients

1/2 lb. asparagus, end removed
2-3 tsp. olive oil
salt

Instructions

Preheat the oven to 375 degrees.
Wash the asparagus and snap the ends off of the asparagus. Place the asparagus on a baking sheet. Drizzle the olive oil over the asparagus and roll the asparagus so the olive oil covers the asparagus. Sprinkle the asparagus with salt.
Roast for 8-10 minutes, they will be done when they turn bright green.

Notes

You can double this recipe.

http://www.lovefoodwillshare.com/roasted-asparagus/

Asparagus

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