Asparagus Goat Cheese Crostini

Ever wonder what to do with those asparagus ends that are a little too tough to eat, but you would really like to use? Sure, you could make soup, but it's Summer! This recipe is the perfect fit for happy hour on the patio!

Asparagus Goat Cheese Crostini

Ingredients:
Asparagus Ends (the tough part) from 1 bunch (about 1 cup)
1 garlic clove
1/3 C Goat Cheese Crumbles
Baguette
Olive Oil
Salt and Pepper to taste

Heat your oven to 375. Place washed asparagus ends on a baking sheet and roast for about 20 minutes, or until ends are soft (stick a knife tip in one to check).

In a small food processor, add 1 whole clove of garlic, and cooked asparagus. Drizzle a little (less than a tablespoon) of Olive Oil, and a pinch of salt and pepper. Puree.  This will be a little stringy, it will not be totally smooth. Add in goat cheese and puree until blended (3-5 seconds is all it takes).

Spread goat cheese mix onto thinly sliced baguette slices and toast for about 10 minutes or until bread is golden brown around the edges. Makes about 24 slices.

Note: one bunch of asparagus ends makes about 1/3 cup when it's pureed. If you have less or more asparagus, use about equal amounts of goat cheese.

I think this would be great as a hot dip, for crackers or other veggies as well!! While untested, I would guess you would put in an oven proof dish and heat until goat cheese is creamy. Stir in Olive Oil 1/2 Tablespoon at a time to get desired consistency! Serve warm!

Shrimp and Asparagus Stir Fry

I took this straight from Rocco Dispirito's "Now Eat This". I love stirfry, and since I will never ever be able to make it taste as good as my dad's, I rely on recipes from the experts. It's nice to see this low-sodium version!


Shrimp and Asparagus Stir-fry


Ingredients:
1 Tablespoon toasted sesame oil
1 medium Vidalia onion, thinly sliced
1 large bunch asparagus, trimmed and cut on the diagonal, 1 in pieces
1 pound large shrimp, peeled and deveined
Salt and freshly ground pepper
2/3 cup Rockin' Asian Stir Fry Sauce

1/2 cup chopped fresh basil.

1. Heat a large nonstick saute pan over high heat. When the pan is hot, add the sesame oil. Add the onion and asparagus, and stir-fry until the vegetables are almost tender, about 6 minutes.

2.Season the shrimp with salt and pepper to taste, and add them to the pan. Cook for a

about 3 minutes, stirring often. Add the stirfry sauce. When the shrimp are cooked through and he sauce is hot (about 2 minutes), stir in the basil. Season with salt and pepper to taste, if desired, and serve.

Personal note: I added a cup of chopped broccoli and served it over rice! Yum! Can't wait to have the leftovers for lunch tomorrow!

Pesto Penne Primavera

It's September, and everyone's gardens are in full bloom! This pasta salad recipe is one of my favorites this time of year. It makes a great side dish, or light meal. It works great hot, cold or room temperature, and it is the recipe I'm choosing for my first Brown Bag Lunch Challenge.

Ingredients

Ingredients:

1/2 lb of Whole Wheat or Whole Grain Penne (1/2 a standard box)

1 bunch Asparagus, trimmed and cut to similar size as pasta

1/2 lb fresh Green Beans (about one large handful), cut to similar size as pasta

1 med Zucchini, cut into matchsticks, similar size as pasta

1/4 cup prepared Basil Pesto

Salt & Pepper

 

1. In a large pot, bring 6 cups of water to a boil
2. Add Penne
3. After 1 minute, add Green Beans to pasta
4. After another 2 minutes, add Asparagus to pasta
5. Cook til pasta and veggies are almost to desired tenderness, then add Zucchini and blanche.

While pasta is cooking, scoop pesto into a large mixing bowl, and pull out 1 tablespoon of starchy water from the pasta. Loosen the pesto with the starchy water.

Drain the pasta and veggies and immediately add to pesto. Mix well. Salt & Pepper to taste.

* Low carb this recipe by skipping the pasta, just cook veggies anyway you choose and mix with loosened pesto.

** Veg out this recipe by adding in, halved cherry tomatoes, a handful of chopped spinach, or sliced red pepper when mixing with pesto.

Penne Pesto Primavera

This recipe is simply the method I use, I prefer well cooked green beans, and barely cooked zucchini. You can cook the veggies to whatever tenderness you choose!