Asparagus Mushroom Primavera Recipes

Steps:

• Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
• Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
• When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
• Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Steps:

• Prepare vegetables:
• Soak morels in warm water in a small bowl 30 minutes. Lift mushrooms out of water, squeezing excess liquid back into bowl. Pour soaking liquid through a sieve lined with a dampened paper towel into a small bowl and reserve. Rinse morels thoroughly to remove grit, then squeeze dry. Discard any tough stems. Halve small morels lengthwise and quarter larger ones.
• Cook asparagus and beans in a 6- to 8-quart pot of boiling salted water , uncovered, 3 minutes. Add peas and cook until beans and asparagus are just tender, about 1 to 2 minutes more. Immediately transfer vegetables with a large slotted spoon to a bowl of ice and cold water to stop cooking, reserving hot water in pot for cooking pasta. Drain cooled vegetables in a colander.
• Cook 1 teaspoon garlic and a rounded 1/4 teaspoon red pepper flakes in 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately low heat, stirring, just until garlic is fragrant, about 1 minute. Add drained vegetables and salt and pepper to taste and cook, stirring, 2 minutes, then transfer to a bowl. Reserve skillet.
• Cook tomatoes:
• Cut half of tomatoes into quarters and halve remainder lengthwise, keeping quarters and halves separate. Cook remaining teaspoon garlic and remaining rounded 1/4 teaspoon red pepper flakes in remaining 2 tablespoons oil in skillet over moderately low heat, stirring, just until garlic is fragrant, about 1 minute. Add quartered tomatoes with salt and pepper to taste and simmer, stirring occasionally, until tomatoes are softened, about 3 minutes. Add halved tomatoes, vinegar, and water and simmer, stirring occasionally, until sauce is thickened and halved tomatoes are softened, 3 to 4 minutes. Keep tomatoes warm.
• Cook spaghettini and assemble dish:
• While tomatoes are cooking, return water in pot to a boil and cook spaghettini until al dente.
• Drain in a colander. Immediately add butter, cream, zest, and morels to empty pasta pot and simmer gently, uncovered, 2 minutes. Stir in cheese and add pasta, tossing to coat and adding as much of reserved morel soaking liquid as necessary (1/2 to 2/3 cup) to keep pasta well coated. Add green vegetables, parsley, basil, pine nuts, and salt and pepper to taste and toss gently to combine.
• Serve pasta topped with tomatoes and Parmigiano-Reggiano shavings.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add asparagus, mushrooms, and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt, and red pepper flakes; cook until tomatoes begin to soften, about 1 minute.
• Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
• Bring a large pot of lightly salted water to a boil; cook gemelli at a boil until flexible but still firm to the bite, about 6 minutes.
• Meanwhile, heat oil in a large skillet over medium heat until shimmering. Add onion and stir for 2 minutes. Add asparagus and mushrooms and continue to cook, stirring occasionally, until mushrooms begin to soften and asparagus is bright green, about 4 minutes.
• Add tomatoes, garlic, red pepper flakes, salt, and pepper. Continue cooking for about 4 minutes, stirring occasionally.
• Pour the vegetable mixture into a large mixing bowl. Drain pasta and stir into the bowl.
• Melt butter in the same skillet. Add flour and cook, stirring constantly, until the mixture bubbles, about 4 minutes. Pour in milk, stirring briskly to avoid lumps. Continue to stir until sauce thickens and bubbles again, about 4 minutes. Remove from heat and stir in 1/3 cup Parmigiano-Reggiano and provolone cheese until melted.
• Pour the cheese sauce over the pasta and vegetables and stir to combine. Pour into the prepared baking dish. Taste and adjust seasonings. Toss remaining Parmigiano-Reggiano with bread crumbs and sprinkle over the casserole.
• Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.

Steps:

• For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
• To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
• For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
• Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
• Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.

Steps:

• Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
• Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.

Steps:

• Cook pasta according to package directions. Meanwhile, in a nonstick skillet coated with cooking spray, combine the carrot, onion, peppers, zucchini, summer squash and broccoli. Cover and cook over medium-low heat for 10 minutes. Add asparagus and mushrooms; cook 5 minutes longer., In a saucepan, combine flour and water until smooth. Add the bouillon. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add wine or broth and salt; stir well. Pour over vegetables. Drain pasta and add to vegetable mixture. Add basil; toss to coat. Sprinkle with Parmesan cheese.

Steps:

• Heat up 1 tbsp olive oil in a large skillet over medium heatbsp Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about ¼" thick. Sprinkle each fillet with salt and pepper.
• Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bitbsp Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the.
• skillet to help make the sauce.
• With the heat still on medium, add two tbsp of oil to the skilletbsp Add the sliced mushrooms and sauté for about two minutes. Add the Madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about ¼ of its original volume. When the sauce is done it will have thickened and turned a dark brown color.
• As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.
• Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.
• To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tbsp of Madeira sauce over the chicken.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes. , Drain pasta. Add the pasta and seasonings to skillet; toss to coat. Sprinkle with cheese.

Steps:

• Place a large covered pot of water on the stove; bring to a boil; salt water and cook spaghetti to al dente.
• While the pasta is cooking, trim the tough green tops and the roots from the leek; halve the leek lengthwise and dice it thin.
• Place leeks in a colander and rinse them vigorously to release any grit; drain leeks well.
• Heat olive oil in a large, deep skillet over med-high heat; add in the garlic; cook for 1 minute.
• Add in the leeks and shiitakes; cook 3-4 minutes until tender.
• Add in the stock; increase heat a little and bring it up to a bubble.
• Once the stock bubbles, add in the zest and shrimp; cook 2 minutes, then add the asparagus and peas to the pan; cook 2 minutes.
• Melt the butter into the sauce; add the drained pasta to the pan; toss to combine the shrimp and vegetables with the pasta.
• Season with a little pepper and more salt if needed; garnish with cheese and parsley.

Steps:

• In a large skillet, melt butter with oil over medium heat. Add garlic; cook and stir for 3 minutes. Stir in the asparagus. Cover and cook for 1 minute. Add the mushrooms, ham, basil, oregano and rosemary. Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally., Stir in the tomatoes, salt and pepper. Cook 3 minutes longer or until heated through. , Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add asparagus mixture and toss. Sprinkle with Parmesan cheese.

Steps:

• In a large skillet, melt butter with olive oil over medium heat.
• Add garlic; cook and stir for 3 minutes.
• Stir in the asparagus; cover and cook for 1 minute.
• Add the mushrooms, ham, basil, oregano and rosemary.
• Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally.
• Stir in tomatoes, salt and pepper.
• Cook 3 minutes longer or until heated through.
• Meanwhile, cook linguine according to package directions.
• Drain and place in a large bowl.
• Add asparagus mixture and toss to coat.
• Sprinkle with Parmesan cheese.

Steps:

• Bring a large pot of heavily salted water to a boil over medium-high heat.
• While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
• Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
• Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

Steps:

• In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender.

Steps:

• Snap off and discard woody base of fresh asparagus.
• Rinse.
• Bias-slice asparagus into 1 1/2 inch pieces; set aside.
• Cook pasta according to package directions.
• Meanwhile, heat oil in a large skillet over medium heat.
• Add garlic and black pepper; cook and stir for 30 seconds.
• Add asparagus, mushrooms, chicken broth or wine, and 1/4 t salt.
• Bring to boiling; reduce heat.
• Cook, uncovered, for 4 minutes or until asparagus is crisp-tender, stirring occasionally.
• Remove from heat; stir in butter.
• Drain pasta; add pasta to vegetables in skillet.
• Toss gently to combine.
• Garnish with basil and crushed red pepper.

Steps:

• 1. In a large pot of boiling salted water, cook the pasta until just tender, about 12 minutes. Drain and set aside.
• 2. Melt the butter in a large pot over medium-low heat and quickly sautéthe vegetables until just tender. Do not overcook. Season well with salt and pepper. Add the half-and-half and cook to thicken the sauce, 5 minutes. Season well with pepper. Toss in the drained pasta and sprinkle with Parmesan. Garnish with diced tomatoes and chives or pea shoots, if available. Serve immediately.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; add the peas, asparagus and kale to the pot during the last 3 minutes of cooking and stir occasionally. Reserve 1/2 cup cooking water, then drain the pasta and vegetables.
• Meanwhile, combine the olive oil, all but 2 tablespoons chives, the lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a blender. Add 3 tablespoons cold water and pulse until smooth, scraping down the inside of the blender. Transfer to a large bowl. Stir in the tarragon and drizzle with olive oil.
• Add the pasta and vegetables to the chive puree along with 1/4 cup of the reserved cooking water and half of the cheese; season with salt and pepper. Toss well to coat, adding more cooking water to loosen, if necessary. Serve topped with the remaining cheese and chives.