Tag Archives: asparagus

Asparagus and Tomato Tart

Posted by Brenda K. Agresta in Dinner Ideas and tagged with , , ,

Tomato and Asparagus Tart 

I was pleasantly surprised to find ripe tomatoes in my garden this week. We have such a late planting season here in the Midwest, especially this year when winter just refused to die. I don’t usually have ripe tomatoes until mid to late August. I so look forward to fresh garden tomatoes every summer and all of wonderful recipes that call for them. This savory tart is one of my favorites and a great way to use those delicious jewels from the garden. 

Asparagus and Tomato Tart

adapted from Cooking Light

You will need:

1/2 (14.1-ounce) package refrigerated pie dough

Cooking spray

2/3 cup fontina cheese, shredded

1/2 cup sliced black olives

1/3 cup sliced shallots

3 medium tomatoes, seeded and cut into 1/2-inch-thick slices

1/2 pound asparagus, tough ends trimmed.

3 tablespoons all-purpose flour

1 tablespoon cornmeal

1 tablespoon dried thyme

1 teaspoon kosher salt

1/2 teaspoon pepper

1 1/4 cups 2% reduced-fat milk

1/2 cup grated Parmesan cheese

3 large eggs

Fresh basil leaves

Directions:

Preheat oven to 350°.

Press dough into a 9-inch deep-dish tart  pan coated with cooking spray. Spread fontina cheese, olives and shallots evenly over bottom of crust. Arrange tomatoes slices and asparagus on top.

Mix cornmeal, flour and thyme with salt and pepper and sprinkle over tomatoes and asparagus. Whisk eggs and milk and pour into pan. Top with Parmesan cheese.

Bake at 350 degrees for 40 minutes or until set.  Remove from oven and cool for 10 minutes. Add fresh basil on top, cut and serve.

Tortellini Salad with Asparagus

Posted by Brenda K. Agresta in Summer Salads and tagged with , ,

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One of my favorite things about cooking and entertaining in the summer are the summer salads. There are so many to choose from and I want to try them all.  This salad is the perfect side for BBQ ribs or chicken and is substantial enough as a main course for lunch or dinner.

Tortellini Salad with Asparagus 

Adapted from Cook’s Country

Serves 8 to 10

6 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

1 shallot , minced

1 clove garlic, minced

Kosher Salt

Freshly ground black  pepper

1/2 cup chopped basil leaves

1 pound asparagus, tough ends trimmed and sliced thin on the bias

2 (9-ounce) packages fresh cheese tortellini

1 pint grape tomatoes or cherry tomatoes, halved

1/2 cup freshly grated Parmesan cheese

In a large mixing bowl, whisk together the olive oil, basil, lemon juice, shallot, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Bring 4 quarts water to a boil and cook asparagus until tender, about 3 minutes.  Do not discard the boiling water. Use a slotted spoon to transfer the asparagus to the mixing bowl and toss with the vinaigrette.

Add the tortellini to the boiling water, and cook using the package instructions. Drain and toss with the asparagus and dressing. Refrigerate until chilled, at least 30 minutes. Just before serving, add tomatoes and toss with the parmesan cheese.

Pesto, Pasta, Shrimp and Asparagus

Posted by Brenda K. Agresta in Dinner Ideas and tagged with , , , , ,

Pesto Pasta 3

Pesto and pasta is a great combination and during the summer months I love to make fresh pesto with basil from my garden. But summer is still months away and with asparagus in season and so reasonably priced at the grocery store, this recipe wouldn’t wait. A store bought jar of pesto works just fine for this lemony fresh pasta creation and saves time in the kitchen too.

Pesto, Pasta, Shrimp and Asparagus

Inspired by recipe for Pasta, Shrimp, Asparagus and Basil
Good-Housekeeping, May 1994 issue

You will need:
8 oz. spaghetti
1/3 cup store bought pesto
1/4 cup fresh lemon juice
1 lemon sliced
1 tablespoon olive oil
1 lb. asparagus, cut on the diagonal, into two inch pieces
1 lb. large shrimp, shelled and deveined
1/8 teaspoon crushed red pepper or more if you like the heat
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Cook pasta according to package directions.
Add olive oil to a large non skillet over medium heat. Season the shrimp with salt, black and red pepper and sauté until pink, just for about 3 minutes per side. Do not overcook. Remove shrimp from pan and set aside.

Add asparagus to pan and cook until crisp tender. Add lemon juice.
Drain spaghetti and add to asparagus. Toss with pesto. Add shrimp back in with lemon slices and toss again.

Makes 4 servings.

Pesto Pasta Shrimp and Asparagus2

To make fresh Pesto add the ingredients listed below to a food processor or blender and process until smooth.

1 cup packed fresh basil leaves
2 garlic cloves
1/4 cup fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt