Lots of asparagus and portobellos...suggestions?

[catharine]

On my latest trip to BJ's I bought a large quantity of asparagus for only a few dollars, and about eight portobellos for $3.

I have my old standby recipes, but I was wondering if anyone had any suggestions. I am really open to ideas - I would love something simple for which I don't have to make another trip to the supermarket, but I am willing to make the trip if the recipe is really good http://www.cookinglight.com/bbs/smile.gif I don't need to use the two together.

Looking forward to hearing what you all have to say.

[JJ40]

Well all I have to say is that I'm totally jealous! I love asparagus, and it is SO
expensive at the moment. It's hard to justify buying it.

Enjoy!!

[sneezles]

Here's a link for asparagus ideas and recipes: http://www.cookinglight.com/bbs/Forum1/HTML/004510.html

If you do a search on portobellos, you should find some great ideas in an older thread.

[Jewel]

I just found asparagus at $1.49 per lb last night, so I bought plenty too! I love the Cheddar-Asparagus PotPie that someone posted awhile back. If you need the recipe, maybe someone with Mastercook could post it? I printed it from this BB, and its wonderful!

[comabri]

what about an asparagus risotto stuffed portobello? I recently made a parmesan risotto stuffed portobello (i added some artichoke heart to the risotto) and it was delicious. i bet you could use some asparagus in the risotto or couscous and use the same method in this recipe. good luck!

Parmesan Risotto-Stuffed Portobellos

SOURCE: Cooking Light YEAR: 1997 ISSUE: July PAGE: 118

INGREDIENTS FOR 4 SERVINGS:
1 (14-1/2-ounce) can vegetable broth
2 cups water
1 tablespoon olive oil, divided
1 cup minced fresh onion
1 cup minced celery
1 cup minced carrot
1 cup uncooked Arborio or other short-grain rice
1 cup dry white wine
1/2 cup grated Parmesan cheese
1/4 cup minced green onions or chives
4 (5-ounce) portobello mushrooms (about 6 inches wide)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1/2 cup water
1 tablespoon chopped onion
3 garlic cloves, minced
1 (10-ounce) bag fresh spinach, trimmed

INSTRUCTIONS:
The spinach mixture makes a nice presentation for the stuffed
mushrooms, but it may be omitted.

1. Bring broth and 2 cups water to a simmer in a medium saucepan (do
not boil). Keep warm over low heat.

2. Heat 2 teaspoons oil in a large saucepan over medium-high heat.
Add minced onion, celery, and carrot; saute 1 minute. Add rice; saute
5 minutes. Stir in wine; cook 5 minutes or until liquid is nearly
absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time,
stirring constantly until each portion of broth is absorbed before
adding the next (about 20 minutes total). Remove from heat; stir in
Parmesan cheese and green onions.

3. Preheat oven to 375 degrees.

4. Remove stems from mushroom caps; discard. Place mushroom caps,
gill sides up, in a 13 x 9-inch baking dish. Spoon 1-1/4 cups risotto
mixture into each cap; top each with 1 tablespoon mozzarella cheese.
Pour 1/2 cup water into dish. Bake at 375 degrees for 30 minutes or
until mushroom caps are tender.

5. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat
until hot. Add chopped onion and garlic; saute 2 minutes or until
tender. Add spinach; saute 2 minutes or until spinach is wilted.
Arrange 1/2 cup spinach mixture on each plate. Remove stuffed
mushrooms from baking dish with a slotted spoon; place on spinach
mixture. Yield: 4 servings.

NUTRITIONAL INFORMATION:
CALORIES 372 (23% from fat); FAT 9.6g (sat 3.3g, mono 3.8g, poly
0.9g); PROTEIN 15.9g; CARB 60.5g; FIBER 7.7g; CHOL 12mg; IRON 6.6mg;
SODIUM 773mg; CALC 303mg

Recipe Copyright © Cooking Light Magazine

[ashley]

I've been making asparagus a lot lately. My current favorite "recipe" is super simple:

Toss the asparagus in a little olive oil, salt and pepper. Roast it at 450 for 5-7 min (depending on how thick the stalks are). When it is ready I sprinkle on a little balsamic vinegar and some grated parmesan.

[Ohioan]

Also try sprinkling them with some bread crumbs along with the grated cheese. Yum. Good on roasted broccoli, too.

Cheers,
Phoebe

[Searcher]

Here's an asparagus recipe we love. I don't have the nutritional information, sorry. I have to remember to type that when I copy a recipe.


Penne with Roasted Asparagus, Pine Nuts and Lemon

4 teaspoons pine nuts
2 pounds asparagus, trimmed and cut into 2 inch pieces
1 ½ teaspoon extra-virgin oil
salt and freshly ground black pepper to taste
8 ounces penne or penne rigate
¾ cup low-fat chicken stock (or a bit more if desired)
2 tablespoons fresh lemon juice
1 ½ tablespoons unsalted butter
1 ounce Parmesan cheese, shaved with a vegetable peeler
1 ¼ tablespoons snipped fresh chives
2 tablespoons chopped flat leaf parsley

1. Heat oven to 400ºF. Place pine nuts in a baking dish and toast in oven until golden about 8 minutes, watching carefully so they don’t burn. Immediately remove from pan.

2. Snap or cut off woody bottoms of asparagus and discard. Cut off tips at an angle, peel stalks and cut into diagonal pieces about 1 ½ - 2 inches long. Toss asparagus with the oil and salt and pepper. Place on a baking sheet in a single layer and roast, tossing several times until browned and tender, 15-20 minutes. Remove from pan and set aside.

3. Cook penne until almost ad dente, using cooking time on package as a guide. Drain pasta in a colander.

4. Transfer penne to a large saute pan and add lemon juice and chicken stock. Cook until liquid has reduced to about 2 tablespoons, add butter, ¾ of the cheese, asparagus, salt and pepper to taste and cook, tossing, until butter melts. Stir in herbs and serve immediately sprinkled with pine nuts and remaining cheese.


(That's 1 1/4 Tablespoons chives, this site doesn't like my fractions.)

[LindaW]

I LOVE making a salad that is topped with sauteed portabellas. I get rave reviews every time I make this and it is also quick and easy:
I remove the gills from the portabellas and slice then. Then sautee a couple of sliced shallots (or a little onion) in 2T olive oil for 2 minutes. Add the portabella slices. Cook over moderate heat until tender. Stir in 2T balsamic vinegar.
Put spicy salad greens in a bowl (I use arugula whenever I can get it). Top with the warm mushrooms and add a little crumbled goat cheese and some toasted pine nuts. Enjoy!

[LSB]

The Sesame Asparagus with Garlic from CL Aug 2000 is wonderful! It keeps in the fridge for a day at least so it's great for snacking too (you eat it cold or at room temp).

Teriyaki grilled portabellos would be good to go with the asparagus. I just use a bottled teriyaki sauce and add some chili-garlic paste, marinate and grill. Yum!

[catharine]

WOW! I knew I came to the right place. Thanks so much. I think the risotto in mushrooms is a winner. Can't wait to get home and make it! I am definitely going to try all of the other recipes. Perhaps I can go back this weekend and re-stock http://www.cookinglight.com/bbs/smile.gif Thanks again.

[kwormann]

Those are two of my FAVORITE vegetables to grill! The asparagus should be sprayed with olive oil, the mushrooms marainted in balsamic vinegar, garlic and thyme. Grill for 10-15 min.

YUM!