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Ingredients: 5 cups chicken or vegetable stock ii cups seize amongst teeth sized pieces of asparagus ii large shallots, minced ii cloves garlic, minced ii cups Arborio rice 1/3 loving loving cup Parmesan, grated 1/4 loving loving cup chopped chives 1 1/2 tablespoons olive oil 1 tablespoon butter zest 1 lemon salt pepper Directions: In a saucepan, choose the broth to a simmer. Heat rock crude also every bit butter inwards a large saucepan Saute the garlic also every bit shallot until lightly caramelized. Add the rice, tabular array tabular array salt also every bit pepper also every bit sauté for 2-3 minutes, stirring continually. Add the broth a 1/2 loving loving cup at a time, stirring continuously, also every bit waiting until the liquid is absorbed before each addition. When you are virtually half means through the broth, add together together the asparagus to the rice. Continue to add together together broth also every bit stir. When the risotto is creamy al

Ingredients: 4 oz smoked salmon, cutting into bite-sized pieces 8 oz watercress ii roasted beets , sliced ii 6 1/2 min eggs , halved 3/4 lb lean asparagus, cutting into bite-sized pieces ane pint mixed cherry tomatoes, halved ii "baby" cucumbers, sliced into coins dressing: iii tablespoons white wine vinegar ii tablespoons olive oil ane tablespoon "everything" seasoning* 1/2 teaspoon Dijon ane tablespoon nonpareil capers Directions: Toss together the salad ingredients inwards a medium bowl, gear upward aside. Place the dressing ingredients inwards a jar, encompass likewise milk shiver until emulsified. Drizzle over salad. Serve immediately. Serves 2, every flake a meal. Can concluding easily doubled or tripled. * DIY it: "everything" seasoning mix: ane 1/2 teaspoon dehydrated minced onion ane 1/2 teaspoon dehydrated minced garlic ane teaspoon mixed nighttime likewise white sesame seeds ane teaspoon poppy seeds pinch ko

Ingredients: ii lb whole babe Yukon aureate potatoes 1 loving loving cup small-scale diced lean asparagus 1/2 cherry-red onion, diced 1 stalk celery, diced 2/3 loving loving cup mayonnaise 1/4 loving loving cup coarsely chopped hamburger dill pickles ii tablespoons Dijon 1/2-1 teaspoons hot paprika (plus more than for garnish) 1/4 teaspoon celery seed 1 tablespoon apple tree tree cider vinegar ii hard-boiled eggs freshly venture pose downwards night pepper Direction: Bring a large pot of salted body of water to a boil. Boil the potatoes until fork-tender. Drain. Return to the pot every bit good every bit Use the back of a spoon or a tater masher to fissure every bit good every bit slightly boom the potatoes. Allow to cool. Meanwhile, family the asparagus (or function out out, I don’t care. I’m non making another side) onions, every bit good every bit celery inwards a large bowl.  Stir to distribute the asparagus. Set aside to cool. Cut the hard-boiled eggs i

Ingredients: 1/2 loving loving cup breadcrumbs 1 onion, sliced into half moons ii cloves garlic, minced 1 lb asparagus, cutting into bite-sized pieces 2-3 tablespoons nonpareil capers ii 4.4-oz canned sardines inward oil, drained juice together with zest of 1 lemon 3/4 lb spaghetti 2/3 (loose) loving loving cup coarsely chopped Italian parsley Parmesan for sprinkling olive oil tabular array tabular array salt freshly terra firma black pepper Directions: Cook spaghetti according to parcel instructions. In a large skillet, toast the breadstuff crumbs until golden brown. Set aside. Heat or in addition to then olive fossil oil inward the pan. Add the onions together with garlic together with saute until the onion softens. Add the asparagus, capers, together with sardines. Saute, breaking upwardly the sardines with the back of the spoon until the onions are fully cooked. Stir inward the cooked, drained spaghetti, lemon juice, zest, salt, pepper, together with pa

Ingredients: 3/4 loving loving cup (dry) orzo i zucchini, cubed i Spanish dark radish, cubed 6 oz crimini mushrooms, quartered 1/4 lb asparagus, cutting into 1-inch pieces olive oil a sprinkle of jalapeno garlic seasoning (I use this but you lot lot tin sub inward company set downward jalapenos too equally granulated garlic) freshly company set downward dark pepper salt 1/4 cherry onion, thinly sliced juice of 1/2 lemon 1/4 (loose) loving loving cup chopped dill 2 oz gorgonzola, crumbled Directions: Preheat oven to 350. Cook orzo according to packet instructions. Drain too equally permit to cool. Line a baking canvass with parchment. Arrange the zucchini too equally radish inward a single layer, drizzle with olive unsmooth too equally seasonings. Roast for xx minutes. Add the mushrooms too equally asparagus to the pan, toss to mix. Roast for 15 minutes or until all vegetables are tender. Allow to cool. Place the orzo, cherry onion, too equally roasted

Ingredients: for the crust: iii tablespoons olive oil ii loving loving cup fresh breadcrumbs* filling: 8 oz baby spinach (chop upwards any large bits) 1/2 loving loving cup chopped greenish onion v eggs 1 1/4 cups milk 1/2 lb asparagus, cutting into bite-sized pieces 3/4 loving loving cup shredded Gouda ii oz smoked salmon, chopped salt freshly argue night pepper Directions: Preheat oven to 400. In a medium bowl, stir together the crumbs inwards add-on to oil until the mixture sticks together Press the mixture to sort a crust inward a pie plate or quiche pan or tart pan (I but business office a Pyrex pie plate ).  Bake 10-15 minutes or until lightly browned inwards add-on to crisp. Cool on wire rack. Reduce oven to 325. Meanwhile, saute the onion inwards add-on to greens inward a pocket-sized amount of oil or butter until the greens are wilted. Allow to cool to room temperature. In a medium bowl, whisk together* the milk, lox, cheese, asparagus

Ingredients: ii lb whole infant Yukon golden potatoes 1 loving loving cup minor occur lean asparagus 2/3 loving loving cup mayonnaise 1/4 loving loving cup diced cherry-red onion iii tablespoons dill relish 1 tablespoon dry out out mustard (mustard powder) 1/2 teaspoon paprika 1/4 teaspoon cayenne freshly reason nighttime pepper 1/4 loving loving cup chopped light-green onion Direction: Bring a large pot of salted body of water to a boil. Boil the potatoes until fork-tender. Meanwhile, household the asparagus inwards a large bowl. Place the hot potatoes on operate yesteryear of the asparagus. Use the back of a spoon or a spud masher to crevice as well as as slightly strike the potatoes. Stir to distribute the asparagus. Set aside to cool. In a minor bowl, whisk together the mayo, onion, dill relish, mustard, paprika, cayenne, as well as as pepper until a dressing forms. Pour over the potatoes, stir to evenly coat the potatoes as well as as asparagus. Fold inwards l