Dilly Salmon Packets (with Asparagus)

Source: Cooking Light, July 2016

Asparagus Frittata

Source: Oxgen, December 2015

Roasted Asparagus with Walnuts, Parmesan and Cherry Tomatos

Source: Cooking Light, August 2016

Baked Asparagus Fries

 

Makes 1 pound
Ingredients:
1/2 cup sliced almonds
1 cup panko breadcrumbs
1 lb asparagus, ends trimmed and cut in half
3/4 cup all purpose flour (use almond flour for paleo)
2 eggs, lightly beaten
salt and pepper to taste
cooking spray

Dipping Sauces:
sun-dried tomato jam:
2 tablespoon extra virgin olive oil
1 medium sweet onion, diced
2 garlic cloves, minced
2 tablespoons granulated sugar
1 tablespoon honey
2 cups sun-dried tomatoes
2 teaspoons tomato paste
1 tablespoon oregano, minced
2 teaspoons thyme, minced
1 teaspoon rosemary, minced
1/2 cup red wine
2 tablespoons sherry vinegar
1 1/2 cups water
salt and pepper to taste

roasted garlic aioli:
1 egg yolk
1 teaspoon Dijon mustard
1 lemon, zested and juiced
1/4 cup salad oil (or a light flavored oil like vegetable oil)
1/4 cup extra virgin olive oil
1 head roasted garlic, beaten to a paste
salt and pepper to taste

bleu cheese sauce:
1/4 cup light mayonnaise
1/4 cup light sour cream
1/4 cup crumbled bleu cheese
2 tablespoons milk
1 1/2 tablespoons chives, thinly sliced
1 teaspoon fresh lemon juice
salt and pepper to taste

Directions:
1. Preheat oven to 375°F.
2. Place almonds and panko in a food processor and pulse until the almonds are finely ground and well mixed. Pour mixture into a shallow dish.
3. Dredge cut asparagus spears in flour and shake off excess (not much flour will stick to the waxy spears, but that’s okay).
4. Dip each spear into the egg wash followed by the panko mixture. Cover each spear in the panko mixture until fully coated. Season with salt and pepper.
5. Place coated spears onto a parchment lined baking sheet and spray with a light coating of cooking spray. Bake for 15 to 20 minutes or until crisp and lightly
browned. Season with salt and pepper.
6. For tomato jam: Heat oil in a medium saucepan over medium-high heat. Place first 6 ingredients into the pan and sauté for about 5 minutes. Add tomato paste, oregano, thyme, and rosemary and continue to sauté for 3 minutes. Deglaze pan with the wine and vinegar and cook until almost all of the liquid has evaporated, about 3 minutes. Add the remaining ingredients and lower the heat to medium. Allow the mixture to simmer for about 30 minutes, stirring frequently. Season with salt and pepper. Pour the hot mixture into a food processor and pulse 3 times. Allow the mixture to cool.
7. For aioli: Place the egg yolk mustard and lemon juice into a mixing bowl and whisk together. In a measuring cup, stir together the two oils. Pour the blended oil into the yolk mixture, while whisking, until fully emulsified. Whisk the roasted garlic paste into the mixture and season with salt and pepper. Stir.
8. For bleu cheese sauce: Place all ingredients into a mixing bowl and whisk together. Season with salt and pepper.
9. Serve baked asparagus fries with the trio of dipping sauces.

Source: Spoon Fork Bacon

Fried Noodles with Bean Sprouts and Asparagus

Serves 4

4 oz. dried egg noodles
1/4 c. vegetable oil
1 small onion, chopped
1-inch piece fresh ginger, peeled and grated
2 garlic cloves, crushed
6 oz. young asparagus spears, trimmed
1 c. bean sprouts
4 scallions, sliced
3 Tablespoons soy sauce
salt and pepper

1. Bring a pan of salted water to a boil. Add the noodles and cook fro 2-3 minutes, until tender. Drain and toss them into 2 tablespoons of the oil.

2. Heat the remaining oil in a preheated wok until very hot. Add the onion, ginger and garlic and stir-fry for 2-3 minutes. Add the asparagus and stir-fry for 2-3 more minutes.

3. Add the noodles and bean sprouts and stir-fry for 2 minutes.

4. Stir in the scallions and soy sauce. Season to taste, adding salt sparingly, as the soy sauce will add quite a salty flavor. Stir-fry for 1 minute, then serve immediately.

Lemon Pepper Pasta & Asparagus

2 cups uncooked farfalle (bow-tie) pasta (4 oz)
1/4 cup olive or vegetable oil
1 medium red bell pepper, chopped (1 cup)
1 lb asparagus, cut into 1-inch pieces
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons lemon juice
1 can (15 oz) Progresso® cannellini beans or 1 can (15 to 16 oz) navy beans, drained, rinsed
Freshly ground pepper, if desired

1. Cook and drain pasta as directed on package.
2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook bell pepper, asparagus, lemon peel, salt and 1/2 teaspoon pepper in oil, stirring occasionally, until vegetables are crisp-tender.
3. Stir lemon juice and beans into vegetable mixture. Cook until beans are hot. Add pasta; toss. Sprinkle with pepper.

Substitution: Use fresh lime juice and peel instead of the lemon.
Variation: For tasty Lemon Pepper Pasta and Shrimp, add 1/2 pound cooked peeled deveined shrimp with the beans in step 3. Continue as directed.

Asparagus & Shrimp with Penne Pasta

1 bunch (1 lb.) asparagus spears, cut into 1-inch pieces
1/2 cup prepared GOOD SEASONS Garlic & Herb Salad Dressing & Recipe Mix, divided
1 lb. cleaned medium shrimp
1 large red pepper, cut into thin strips
2 cups penne pasta or ziti pasta, uncooked
1 pkg. (4 oz.) ATHENOS Traditional Feta Cheese

COOK asparagus in 1 Tbsp. of the prepared dressing in large nonstick skillet on medium heat 3 minutes, stirring frequently. Add shrimp and red pepper; cover. Cook 5 minutes or until shrimp turn pink and vegetables are crisp-tender, stirring occasionally.
MEANWHILE, cook pasta as directed on package.
DRAIN pasta; place in large serving bowl. Add remaining dressing, asparagus mixture and cheese; toss lightly. Serve immediately or cover and refrigerate until chilled.

Stir-Fried Asparagus with Sesame Seeds

1 Tbsp sesame seeds
2 Tbsp canola or olive oil
1 clove garlic, crushed
1 tsp grated ginger
1/2 tsp lemon pepper
1 Tbsp soy sauce, reduced salt
1 1/2 lb fresh asparagus, trimmed and cut into 2 inch pieces.

Add sesame seeds to skillet over med-high heat and stir until slightly browned. Remove from skillet. Add oil, and stir fry garlic and ginger until lightly browned. Add lemon juice, soy sauce and asparagus and stir-fry until asparagus is crunch-tender. Return sesame seeds and stir to mix. Serve immediately.

I couldn't find the exact cooking directions as I lost my recipe and could only locate the ingredients online. This should be close.