Parmesan Asparagus And Bell Pepper Recipes

Steps:

• Heat closed contact grill for 5 minutes.
• In a large resealable plastic bag, mix the asparagus, bell pepper, onion and dressing; coating well.
• When the grill is heated, place half the vegetables crosswise on bottom of grill.
• Close grill and cook 5 to 6 minutes or until vegetables are crisp-tender.
• Place the vegetables in a serving dish and top with cheese.
• Repeat process with remaining vegetables.
• Serve immediately.

Steps:

• Wash asparagus and discard ends, cut into half.
• Cut Red Bell Pepper and Red Onion length wise.
• Heat Olive oil in the pan, Add Asparagus, Red Bell Pepper, Red Onion. Stir couple times until Asparagus are tender.
• Add crushed Red Pepper and grated Black Pepper and Salt.
• Cook for couple more minutes.
• Serve on the plate, sprinkle Parmesan Cheese.

Steps:

• Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.

Steps:

• Snap off thick ends of asparagus. Cut into 1/2-inch pieces. Blanch in salted water until bright green. Drain and refresh under cold water. Drain thoroughly. Preheat oven to 475 degrees F. Beat eggs with fork and season with salt and pepper. In large nonstick pan, heat oil and butter together over medium heat. Add the scallions. Stir and cook until wilted. Reduce heat to low and add asparagus. Cover skillet and cook 10 minutes until asparagus is tender. Season with salt and pepper.
• Add peppers and chopped parsley to skillet and toss well. Spread evenly over bottom. Pour in egg mixture. Eggs should cover vegetables. Increase heat to medium. Cover and cook until crust forms underneath, about 2 to 3 minutes. Sprinkle with grated cheese. Transfer to oven and bake uncovered, until firm, 5 to 7 minutes. Remove from oven. Let stand for 5 minutes. Cut and serve.

Steps:

• Heat a skillet over medium high heat. Add extra-virgin olive oil, crushed garlic and peppers. Season with salt and pepper. Saute until just tender, 6 or 7 minutes. Sprinkle in cheese and remove from heat. Transfer peppers to a platter. Garnish with chopped parsley. Cover with foil to keep warm until ready to serve.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, melt the butter in a large nonstick skillet over medium heat. Add the carrots, bell peppers, squash, chile, garlic, thyme and vinegar; season with 1/2 teaspoon salt and a few grinds of pepper. Reduce the heat to medium low; cover and cook, stirring halfway through, until the vegetables are very tender, about 20 minutes.
• Add the heavy cream to the skillet; bring to a simmer. Gradually stir in the parmesan until just melted, about 1 minute. Add the tomatoes.
• Increase the heat to medium and add the pasta and the reserved cooking water. Cook, tossing, until coated, about 2 minutes; season with salt and pepper. Top with more parmesan.

Steps:

• Red bell pepper juice:
• Take about 7 red peppers, stem and seed them, then put through an extractor-type juicer.
• In a large non-reactive sucepan combine the potato cubes, corn kernels, pepper juice, paprika and cayenne. Bring to a simmer and cook, stirring frequently, for 8 to 10 minutes or until the potatoes are just tender and the juice is reduced by about 1/3. Add a teaspoon of the lemon juice, taste, and add more if needed. Continue to reduce and, when the mixture is almost dry, add the cream and reduce the heat to low. Cook for 1 minute more, stir in the butter, and remove from the heat. Stir in the Parmesan, salt, and pepper. Serve immediately in warmed bowls, garnishe with a few sprigs of chevril and 2 grilled scallions

Steps:

• Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish (3-quart).
• Trim asparagus and diagonally cut into 1/4-inch-wide slices. Cut bell peppers into 1/4-inch-wide strips and mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.
• Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.
• In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes. In a large bowl whisk together eggs, cream, parsley, salt, and pepper. Stir in asparagus, bell pepper mixture, zucchini, and scallions. Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto a platter.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
• Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
• In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
• In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.

Steps:

• Fire up the grill or preheat oven to 400 degrees.
• Make butter sauce (or olive oil) by mixing melted butter with red pepper flakes, dried minced onions, and minced garlic.
• Line a cookie sheet with foil.
• Trim asparagus and cut off hard ends.
• Arrange asparagus spears and sliced bell peppers on foil lined cookie sheet.
• Coat vegetables with salt and fresh ground black pepper.
• Dirzzle butter sauce over vegetables. Toss to coat evenly.
• Bake for 20 minutes or until asparagus is just tender, but still crisp.

Steps:

• Place asparagus on an ungreased baking sheet; drizzle with 1/2 teaspoon oil. Bake at 400° for 10-12 minutes or until tender, stirring once., In a large bowl, whisk the eggs, egg whites, milk, Parmesan cheese, salt and pepper; set aside. Heat 2 tablespoons oil in a 12-in. ovenproof skillet over medium heat. Add potatoes and press down lightly. Cook, uncovered, until bottom is golden brown, 6-7 minutes. Drizzle with remaining oil; turn over., Pour egg mixture over potatoes. Cover and cook for 9-11 minutes or until nearly set. Arrange asparagus and red pepper over top. Sprinkle with basil and pepper Jack cheese., Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into wedges.

Steps:

• Dice one clove of garlic.
• Combine artichoke hearts, asparagus, red pepper, oil and diced garlic clove in a mixing bowl. Mix until all vegetables are covered.
• Spread onto baking sheet and broil in the oven until vegetables begin to brown. Remove from oven and set aside.
• Cook fettucini to preferred doneness.
• While pasta is cooking, Dice remaining cloves of garlic.
• In a large fry pan sauté garlic and onion in 1/4 cup of chicken broth. When softened add remaining chicken broth.
• When boiling add milk and bring to boil again.
• Reduce heat and add corn starch until sauce is thickened. Add grated Parmesan cheese and whisk until combined/melted well.
• When noodles are done, cover noodles in sauce.
• Serve with a helping of the roasted vegetables on top.

Steps:

• Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.

Steps:

• In a medium wok, warm the olive oil over medium-high heat.
• When oil is hot add the asparagus and bell pepper.
• Quickly stir-fir until crisp tender, about 5 minutes; stirring frequently.
• Turn off heat, sprinkle with salt and pepper, stir to mix.
• Immediately add the balsamic vinegar and mix thoroughly.
• Serve on a bed of baby spinach, pour any vinegar that has found its way to the bottom of the wok over salad and top with grated cheese.

Steps:

• Place the asparagus and 1/3 cup water in a microwave-safe bowl. Cook in the microwave on High 1 minute, or just until tender. Rinse under cold water, and blot dry with paper towels.
• Spread 1 side of 6 bread slices with 1/4 teaspoon butter and about 1 tablespoon mayonnaise each. Layer with asparagus, and sprinkle with Parmesan cheese. Place lettuce over the asparagus, season with pepper, and top with remaining 6 bread slices to form 6 sandwiches. Slice on a diagonal; this is a sandwich that exudes spring !