‘Asparagus’ Articles at Sweetnicks

Recipe: Asparagus with Warm Tarragon Vinaigrette and Homemade Crispy Bacon, Topped with a Runny Egg

November 2, 2016 · Narrative

Longest title ever, but every word of it produced a lick-your-bowl clean recipe.

So yesterday was my first official day off Whole30. But despite that fact, I plan to stay mostly Whole30-ish, aside from the occasional “worth it” treat meal.

Which is to say that this dish is completely Whole30, but whether or not you’re following that particular program, it doesn’t really matter.

Because it is THAT GOOD.

Like, no joke, I licked my plate when I was done.

I found the original recipe in an issue of Cooking Light magazine, but tweaked it a little to make it Whole30-approved. It’s super quick to make, twenty minutes start to finish, and the CL recipe serves 8 as a side dish. Since it was just for me, and a whole meal as opposed to a side dish, I halved it and topped it with a runny egg.

It was just begging for it.

That, and after a month of Whole30, my brain is just wired to think all eggs, all the time. I saved half of it for lunch today and it was just as good then as it was last night when I made it.

Super light, super healthy, and, most of all, super delicious.

MAKE IT.

…

Recipe: Shaved Raw Asparagus with Parmesan Dressing

February 23, 2016 · Narrative, Salads

Light, fresh, and full of flavor, this recipe for Shaved Asparagus Salad will keep you coming back for more.

Our weather hovered in the high 50s, low 60s this past weekend.

It is no longer pitch black at 4:30 pm.

Dare I say it… Spring is just around the corner.

And while we have really got off easy this past Winter, especially in terms of a typical New Jersey Winter, I’ve gotta say, I’m looking forward to Spring.

Most especially, it still being daylight at dinner time.

It just changes your entire mindset.

(And totally helps with picture taking!)

And with that, I am craving Spring food … light, fresh, green, healthy.

I was looking for a new way to make asparagus the other day, and spied this recipe on my Pinterest “salads” board.

And it quickly got added to my list for the week.

Because I can only eat roasted asparagus SO MUCH.

As much as I love it, I was due for a change.

And this recipe?

So simple.

Literally five minutes and you’re done.

And I bet if you have asparagus on hand, you have all the other ingredients you need to make this.

With the slightly sharp and salty bite of the Parmesan, and the crispness of the raw asparagus, it’s a total keeper.

Sadly not kid-approved, but they did try it.

So … progress.

I made the recipe as is, but didn’t add the salt and pepper because I didn’t feel it needed it.

Think Spring … and dig in.

…

Recipe: Asparagus with Balsamic Tomatoes {Cooking Light}

June 5, 2013 · Narrative

When it comes to asparagus, it is pretty much a no-brainer. My go-to way of making it is by roasting it, and when I do, it’s a safe bet that I will demolish the entire bunch in one meal. On my own.

Which is pretty good since the kids have yet to jump on the asparagus eating bandwagon.

Pity that.

When I was planning my contributions to our recent Girls’ Night In party this past weekend, I had pulled this recipe to make.

Because it’s crazy simple.

Because all the ingredients are on the list of foods I am currently eating.

And, well, because asparagus.

Natch.

It comes from the April 2011 issue of Cooking Light magazine in their 20-Minute Cooking section.

Which means it sometimes takes me awhile to try a new recipe.

(And really, two years is nuthin’!)

But it also means I can attest to the truth of their 20-minute claim.

Might have even come in under 15 minutes.

Which made this perfect for a Girls’ Night In contribution.

A quick weeknight side dish.

A great recipe to make with your farmer’s market bounty.

And a delicious way to celebrate asparagus and Spring produce.

And, really, goat cheese?

Just consider that the metaphoric cherry on top.

Hungry for more asparagus recipes?
This Roasted Asparagus Salas with Goat Cheese and Bread Crumbs is to-die-for good. Don’t miss it.
White wine infused shrimp and asparagus? Yes, please.
You can’t go wrong with this Toasted Roasted Vegetable Sandwich, one of my favorites. And hello avocado!
An Eat Your Veggies Stir-Fry that is a great way to take advantage of your farmer’s market haul.

Tomorrow? May 2013 in Instagram Review
Friday? Book review.

…