ASPARAGUS, LEMON, AND MINT SOUP
This soup is easy to make. Asparagus has a strong flavor by itself, so I chose to add a few mint leaves and lemon zest to give it a wonderfully fresh aroma!
Provided by fromgardentosoupbowl.com
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Cut tips from 6 asparagus spears, about 1 1/2 inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks.
- Heat olive oil in a soup pot over medium heat; cook and stir shallot in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes.
- Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.
- Blend soup using a hand blender or a food processor until smooth.
- Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 14.5 g, Cholesterol 106.7 mg, Fat 10.3 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 2 g, Sodium 884.4 mg, Sugar 5.8 g
MINTED LEMON ASPARAGUS
An easy spring side dish that doesn't mask the asparagus's unique flavor, and is done in just 3 easy steps. Top with feta cheese for extra tang, or use slivered almonds for a milder flavor and a little crunch. Serve hot or cold.
Provided by LitleLisa1
Categories Side Dish Vegetables Asparagus
Time 6m
Yield 4
Number Of Ingredients 4
Steps:
- In a small bowl, mix together the lemon juice and mint. Set aside.
- Bring a large pot of water to a boil. Place the asparagus into the boiling water for about 45 seconds, then remove to a bowl of ice water to stop the cooking process. Drain the asparagus, and place on a serving plate. Drizzle with the lemon mixture, and sprinkle cheese over the top.
Nutrition Facts : Calories 50.2 calories, Carbohydrate 5.7 g, Cholesterol 8.3 mg, Fat 2.1 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 1.4 g, Sodium 107.4 mg, Sugar 2.7 g
ASPARAGUS WITH LEMON AND MINT
I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.
Provided by Charlotte J
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In large pot of boiling salted water, cook asparagus 3 to 5 minutes, until crisp-tender. Drain in colander; dry on paper towel.
- In serving bowl, combine olive oil, lemon zest, salt and pepper. Add hot aspargus. Toss mixture to bring to room temperature.
- Just before serving, stir in mint and lemon juice.
- Serve at room temperature.
Nutrition Facts : Calories 56.3, Fat 3.6, SaturatedFat 0.6, Sodium 161.6, Carbohydrate 5.1, Fiber 2.4, Sugar 1.5, Protein 2.8
ASPARAGUS WITH BUTTER LEMON AND MINT DRIZZLE
This is wonderful when that spring asparagus arrives on the supermarket shelves. I've also made this using lime with great results. This makes a light amount of the drizzle double it if you would like all of the asparagus well coated.
Provided by Annacia
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Simmer, steam or roast the asparagus until tender but still firm.
- Use a paper towel to remove any residual water from the asparagus.
- Place the butter in a microwave proof container (I use a glass measuring cup) along with the lemon juice and chopped mint.
- While the asparagus is cooking warm the butter to the point where it's not quite all melted.
- Remove from the microwave and stir to finish melting the butter and mix the lemon juice and mint nicely together.
- Drizzle the butter mixture over the still hot asparagus.
- Sprinkle the lemon zest over the top if using.
PAPPARDELLE WITH ASPARAGUS AND LEMON
Provided by Food Network
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Snap off the tough ends of the asparagus and cut each stalk into 3 to 4 pieces, slicing on the diagonal. Cook the asparagus in a pot of lightly salted, boiling water for 2 minutes, or until tender but still firm. Immediately place in a bowl of ice water, or under cold running water. After asparagus cool, drain, cover with plastic wrap and set aside. Cook pasta in a large pot of boiling salted water until al dente (barely tender), about 10 to 12 minutes. While the pasta is cooking, combine lemon juice and white wine in a small non-stick skillet and cook over medium-high heat until reduced to 2 to 3 tablespoons. Add salt and cream and reduce to about 2/3 cup. Remove from heat and stir in one tablespoon of the lemon zest. Cover to keep warm until the pasta is cooked. When pasta is cooked, drain and return it to the cooking pot. Add asparagus pieces, lemon cream sauce and minced parsley. Toss gently to combine. Transfer to a warm serving platter or plates. Garnish with remaining tablespoon of lemon zest and serve.
ASPARAGUS AND EGG SALAD WITH WALNUTS AND MINT
I found this asparagus egg salad recipe while I was hiding from a pot of brisket, which is the kind of thing that happens three days after Passover. That brisket was instantly relegated to a side dish. -Deb Perelman, smittenkitchen.com, New York, New York
Provided by Taste of Home
Categories Lunch
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, bring to a boil enough water to cover eggs by an inch. Gently lower in eggs and reduce heat to a simmer. Boil for 8-1/2 minutes, then quickly transfer eggs to an ice-cold water bath. Leave them there while you prepare the other ingredients, but ideally at least 10 minutes., Place Parmesan, walnuts, and lemon zest in the bottom of a large bowl, along with 1 teaspoon salt, many grinds of black pepper, and about 1/2 teaspoon red pepper flakes. Stir to combine., Cut the asparagus on a sharp angle into very thin slices and add to the Parmesan mixture. Add 1/4 cup lemon juice and toss some more. Taste and adjust the flavors to your preference by adding more salt, black pepper, red pepper flakes, or lemon juice. Add mint and olive oil; toss, adjusting seasoning again., Peel eggs. Cut in half, then each half into 6 to 8 chunks. Add to bowl with asparagus and gently stir just to combine., Eat as is, or scoop onto 6 to 8 toasts or 3 large matzo sheets, halved into 6 more-manageable toasts.
Nutrition Facts : Calories 349 calories, Fat 31g fat (6g saturated fat), Cholesterol 195mg cholesterol, Sodium 740mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 13g protein.
ASPARAGUS, LEMON, AND MINT SOUP
This soup is easy to make. Asparagus has a strong flavor by itself, so I chose to add a few mint leaves and lemon zest to give it a wonderfully fresh aroma!
Provided by fromgardentosoupbowlcom
Categories Vegetable Soup
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Cut tips from 6 asparagus spears, about 1 1/2 inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks.
- Heat olive oil in a soup pot over medium heat; cook and stir shallot in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes.
- Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.
- Blend soup using a hand blender or a food processor until smooth.
- Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 14.5 g, Cholesterol 106.7 mg, Fat 10.3 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 2 g, Sodium 884.4 mg, Sugar 5.8 g
LEMONY MASHED POTATOES WITH ASPARAGUS, ALMONDS AND MINT
Sautéing asparagus in butter and oil, rather than boiling it in water, locks much of the flavor inside. The asparagus could be served without the lemony mashed potatoes, or the other way around, but together they make a glorious side dish to roasted chicken, fish or spring lamb. Alternatively, adding a poached egg or two to each plate will turn this into a substantial vegetarian meal.
Provided by Yotam Ottolenghi
Categories brunch, dinner, lunch, vegetables, main course, side dish
Time 35m
Yield 6 side-dish servings
Number Of Ingredients 15
Steps:
- Using a peeler, remove the yellow zest from the lemon in large strips. Cut the peeled lemon into six wedges and reserve for serving.
- Fill a medium saucepan with salted water, add the lemon zest, mint sprigs and garlic, and bring to a boil over high heat. Add potatoes and boil for 15 minutes, or until cooked through.
- Drain well. Return potatoes, lemon zest and garlic to the pan, discarding the mint sprigs. Add butter, milk, sour cream (soured cream) and 3/4 teaspoon salt and mash until smooth and creamy. Season to taste with salt and pepper. Cover and set aside until ready to serve.
- Meanwhile, cook the asparagus: In a large skillet, melt the butter and oil over medium-high heat until foaming. Add asparagus and cook, turning frequently, until cooked through but retaining a slight bite, 5 to 8 minutes, depending on thickness. Turn off the heat and use tongs to transfer asparagus to a plate. Add the anchovy, garlic and a pinch of salt to the pan, return to medium heat, and stir continuously until the garlic is starting to turn gold, 1 to 2 minutes. Remove from the heat, stir in almonds and dried mint, and immediately spoon the mixture into a bowl to stop the cooking.
- Divide potatoes on serving plates. Top with the asparagus and spoon the buttered almond mixture over the top. Serve at once with a sprinkle of fresh mint and the lemon wedges alongside.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 14 grams, Carbohydrate 31 grams, Fat 27 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 767 milligrams, Sugar 5 grams, TransFat 0 grams
PAN-FRIED MINTY ASPARAGUS
Pan-fried asparagus with a little lemon and mint. Yum! Serve as a side dish or toss with pasta with some extra lemon juice, olive oil, and mint for an easy vegetarian dinner.
Provided by Syd
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat olive oil in a large, shallow pan over medium heat. When oil is hot, arrange asparagus evenly over the bottom of the pan. Cook for 2 to 3 minutes. Stir once. Continue cooking, stirring as needed, until bright green and tender, 6 to 8 minutes.
- Stir in mint, cook for about 30 seconds, and remove from heat. Squeeze lemon juice over asparagus and season with salt and pepper.
Nutrition Facts : Calories 85.3 calories, Carbohydrate 5.9 g, Fat 6.9 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 41.6 mg, Sugar 2.1 g
ASPARAGUS WITH LEMON SAUCE
We didn't have an oven or stove in our first years of marriage, so we relied heavily on our microwave. This side of asparagus in a creamy lemon sauce was always a favorite. Garnished with fresh lemon wedges, it's a pretty addition to any menu. -Janice Gerbitz, Woodland, California
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place asparagus and water chestnuts in a shallow microwave-safe dish; add 1/2 in. of water. Cover and microwave on high for 6-8 minutes or until asparagus is crisp-tender; drain and keep warm. , In a small microwave-safe bowl, combine the cream cheese, water, milk and lemon zest. Cover and microwave on high for 1 to 1-1/2 minutes or until heated through, stirring occasionally. Pour over asparagus mixture; sprinkle with almonds.
Nutrition Facts : Calories 115 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 53mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein.
POLENTA WITH ASPARAGUS, PEAS AND MINT
Buttery polenta serves as a soft, savory bed for asparagus and peas in this verdant, vegetable-rich main course. Sautéed shallots add sweetness, while fresh mint lends brightness to a satisfying yet light meal. You can substitute any soft herbs for the mint or use a combination for the most complex flavor. And, if you're short on time, instant polenta will work in place of regular, too. Just follow the directions on the package to cook it.
Provided by Melissa Clark
Categories pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- If cooking polenta on stovetop: In a medium pot over high heat, combine 4 1/2 cups water, polenta and 1 teaspoon salt. Bring to a simmer, stirring frequently, until thickened, 30 to 40 minutes, depending on how finely the polenta is ground (coarse-ground polenta takes longer).
- Alternatively, cook polenta in oven: Heat oven to 350 degrees. In a medium Dutch oven or other oven-safe pot over high heat, bring 4 1/2 cups water, polenta and 1 teaspoon salt to a boil. Reduce heat to medium, stirring constantly until the mixture starts to thicken slightly, 3 to 5 minutes. Cover pot and transfer to the oven. Bake for 20 minutes, then give the mixture a stir. If it looks dry, add another 1/2 cup water. Cover the pot once more, and continue to bake for another 20 to 30 minutes.
- When polenta is thick and creamy, stir in 2 to 4 of the tablespoons butter (depending on how buttery you like it) and the Parmesan. Taste and add more Parmesan and salt, if needed.
- As the polenta cooks, prepare the vegetables: In a large skillet, heat oil over medium. Add shallots and sauté until tender and golden, 4 to 6 minutes.
- Stir in garlic and cook for another minute or two, until fragrant and very lightly golden in spots. Add vermouth and cook until alcohol evaporates, about 2 to 3 minutes.
- Stir in asparagus and peas, and cook until vegetables are glossy, 2 to 3 minutes. Add stock, remaining 2 tablespoons butter and a large pinch of salt, and bring to a simmer. Cook until vegetables are tender and sauce thickens slightly, 2 to 8 minutes. (Thicker asparagus will take longer to soften.) Stir in the mint. Taste and add more salt, if needed.
- To serve, spoon polenta into bowls, top with vegetables and their sauce, and grind on lots of fresh pepper. Finish with shaved Parmesan.
ASPARAGUS WITH GREMOLATA, LEMON AND OLIVE OIL
This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy - and it only takes a few minutes to put together.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, side dish
Time 5m
Yield Serves six
Number Of Ingredients 8
Steps:
- Once you have finely chopped the garlic, parsley and lemon zest, chop them together on a cutting board until well combined. (This mixture is the gremolata.) Transfer to a bowl. Warm a serving platter.
- Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 384 milligrams, Sugar 3 grams
GRILLED ASPARAGUS WITH LEMON & MINT
A great side dish for an elegant grilled meal such as filet mignon, prime rib or your favorite grilled seafood.
Provided by annconnolly
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- About 30 minutes prior to grilling, combine olive oil, lemon juice, and mint.
- Brush fresh asparagus with olive oil marinade and allow to sit.
- Heat up grill and place asparagus on grill with tongs.
- Sprinkle with salt and pepper and cook for about 5-7 minutes.
- Serve immediately.
Nutrition Facts : Calories 526.3, Fat 54.3, SaturatedFat 7.5, Sodium 5.8, Carbohydrate 9.9, Fiber 4.8, Sugar 4.7, Protein 5.1
RAW ASPARAGUS SALAD WITH BREADCRUMBS, WALNUTS, AND MINT
Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of "meh," but once you taste it, the flavor and texture blow you away. Be sure to cut the asparagus very thin.
Provided by Joshua McFadden
Categories Spring Asparagus Walnut Breadcrumbs Parmesan Lemon Lemon Juice Mint Salad Raw Side Vegetarian Vegan Wheat/Gluten-Free Quick & Easy
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the breadcrumbs, Parmigiano, walnuts, and lemon zest in a large bowl. Add 1 teaspoon salt, a bunch of twists of black pepper, and 1/2 teaspoon chile flakes. Toss to combine everything.
- Cut the asparagus on a sharp angle into very thin slices and add to the crumb mixture. Add 1/4 cup lemon juice and toss some more. Taste and dial in the flavors by adding more salt, black pepper, chile flakes, or lemon juice.
- When the flavors are bright and delicious, add the mint and 1/4 cup olive oil and toss. Taste and adjust again, and serve.
LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS
Less is more when it comes to asparagus, especially those first tender stalks that show up in spring. Here they're quickly steamed and turned into an elegant salad tossed with a lemony, shallot dressing, and enriched with plenty of grated Manchego or other cheese. Chopped pistachios add another shade of green to the plate along with their sweet crunch, but use any nuts you like, or skip them entirely. This tangy, bright salad doesn't need them.
Provided by Melissa Clark
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
- Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
- Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
- To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.
PROSCIUTTO-WRAPPED ASPARAGUS WITH MINT DRESSING
Steps:
- Peel asparagus with a vegetable peeler starting 2 inches from tips, then cook in a large pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander, then transfer to a bowl of ice and cold water to stop cooking. Drain and pat dry with paper towels.
- Divide asparagus among 4 plates and wrap each pile with a slice of prosciutto to form a bundle.
- Blend together mint, garlic, broth, oil, lemon juice, salt, and pepper in a blender, scraping down sides frequently, until smooth. Drizzle dressing over asparagus.
RISOTTO WITH ASPARAGUS, MINT AND LEMON
Now that it is spring, I thought I'd add a tasty asparagus dish. This is adapted from "Cook with Jamie," by Jamie Oliver.
Provided by CaliforniaJan
Categories Short Grain Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Remove tips from asperagus and slice stalks into thin disks.
- Pour stock and water into medium saucepan and heat to low simmer. In 3-quart or larger pot, heat olive oil and 1 tablespoon butter over medium heat. Add onion and saute until soft and translucent. Add rice and cook, stirring constantly, until all the grains are well-coated. Quickly pour in vermouth or wine and stir until it has evaporated.
- Turn heat down to medium low and begin adding warmed stock to rice a ladleful (about 1/2 cup) at a time, stirring after each addition and waiting until the stock has been absorbed before adding more. Stir often enough to prevent rice from sticking to pan.
- When about half the stock has been absorbed, stir in asparagus slices and tips, then continue adding stock by the ladleful and stirring until it is absorbed. About 20 minutes after you began the process, taste rice for doneness. It should be tender, but not mushy, with a bit of crunch at the center. You may not need to add all the stock. The end texture should be creamy and slightly loose.
- Turn off heat and stir in remaining butter, cheese, mint and lemon zest and juice. Check seasoning and add more salt and pepper if needed. Cover pan and let risotto rest for a few minutes before serving. Pass additional Parmesan at the table.
Nutrition Facts : Calories 323.3, Fat 11.4, SaturatedFat 5.7, Cholesterol 22.6, Sodium 217.3, Carbohydrate 46, Fiber 3.4, Sugar 1.9, Protein 10.2
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