Zingy Roasted Asparagus

This is a wonderful way to serve asparagus for a spring supper or festive summer meal. Served hot, this veggie dish makes a welcome side for any meal. Served cold, this asparagus is heavenly as a luncheon salad or a lively first course for a dinner party.

Zingy Roasted Asparagus

This is a wonderful way to serve asparagus for a spring supper or festive summer meal. Served hot, this veggie dish makes a welcome side for any meal. Served cold, this asparagus is heavenly as a luncheon salad or a lively first course for a dinner party.

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients


2 Large Or 3 Small Bunches Asparagus Spears, Cleaned And Trimmed

1 Tablespoon Extra-Virgin Olive Oil

½ Teaspoon Garlic Powder

½ Teaspoon Chili Powder

½ Teaspoon Salt, Plus More As Needed

Several Grinds Freshly Ground Pepper

Directions

  1. Preheat the oven to 400 degrees F. Line a medium, rimmed baking sheet with unbleached parchment paper. Put the asparagus in a large bowl.
  2. Drizzle the asparagus with the olive oil and sprinkle with the garlic powder, chili powder, salt and pepper. Toss gently until the asparagus is evenly coated.
  3. Arrange the asparagus in a single layer on the prepared baking sheet. Bake for 6 to 12 minutes or until the asparagus is crisp-tender but not mushy.
  4. Serve hot, warm, or cover and refrigerate for 2 to 4 hours and serve cold.
  5. Recipe from Laura Theodore’s Vegan-Ease by Laura Theodore. Distributed by Cardinal Publishers Group, ©2015. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


Asparagus Tart

This amazing Asparagus Tart is a tasty cross between a veggie quiche and a crustless tart. It’s simple to prepare, pretty to serve and delicious to eat!

Asparagus Tart

This amazing Asparagus Tart is a tasty cross between a veggie quiche and a crustless tart. It’s simple to prepare, pretty to serve and delicious to eat!

  • Servings: 8
  • Difficulty: Easy
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Ingredients


1 Block (16 ounces) Extra-Firm Regular Tofu, Drained

1 Aseptic Box (12 To 12 1/2 Ounces) Extra-Firm Silken Tofu, Drained

1 Tablespoon Dairy-Free Milk

1/2 Teaspoon Sea Salt

1/2 Teaspoon Ground Turmeric

1/2 Teaspoon Garlic Powder

1/8 Teaspoon Freshly Ground Black Pepper, Plus More To Taste

1/2 Cup Shredded Vegan Cheddar-Style Cheese

2 Teaspoons Italian Seasoning Blend

1 Medium Sweet Onion, Finely Diced

14 Asparagus Stalks, Cut Into 4 To 4 1/2-Inch Lengths


Directions


    1. Preheat the oven to 350 degrees F. Generously coat a 9-inch round springform pan with vegan margarine.
  1. Put the regular tofu, silken tofu, dairy-free milk, salt, turmeric, garlic powder and pepper into a blender or food processor and process until smooth.
  2. Fold in the vegan cheddar cheese, Italian seasoning and onion, using a rubber spatula. Transfer the tofu mixture to the prepared pan and smooth the top with the back of a rubber spatula. Arrange the 14 asparagus spears to resemble the spokes of a wheel, with the asparagus tips forming the center of the “wheel.”
  3. Top the quiche with several grinds of black pepper. Bake for 45 to 55 minutes, or until the center of the tart is quite firm to the touch. Put the pan on a wire rack and let cool 5 minutes.
  4. Gently run a table knife around the perimeter of the tart to loosen it from the sides of the pan. Let cool for 5 minutes, then carefully remove the outer ring of the springform pan.
  5. Let the tart cool for 30 minutes more before serving (see note). Alternately, cover the tart and refrigerate for 4 to 6 hours, or until well chilled, and serve cold.
  6. Chef’s Note: When served warm, the tart will be quite soft, so slice it carefully for serving. The tart will firm up quite a bit after it is refrigerated for 4 to 6 hours.
  7. Recipe from Jazzy Vegetarian’s Deliciously Vegan by Laura Theodore. Published by Scribe Publishing Company, ©2018. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


Creamy Polenta with Asparagus

Polenta is a corn meal porridge that’s commonly used in dished across northern Italy. It pairs well with meats so topped with crispy asparagus this recipe is perfect with your steak or chicken dinner!

asparagus polenta

Polenta is a corn meal porridge that’s commonly used in dished across northern Italy. It pairs well with meats so topped with crispy asparagus this recipe is perfect with your steak or chicken dinner!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


3 Cups Whole Milk
3 Cups Water
2 Teaspoons Kosher Salt, To Taste
1 Cup Polenta
2 Garlic Cloves, Minced
1 Pound Asparagus, Cut Into 2-Inch Pieces
1 Teaspoon Lemon Zest
½ Lemon, Juiced
1 Tablespoon Olive Oil
1 Cup Grated Parmesan Cheese
2 Tablespoons Unsalted Butter

Directions


  1. In a large pot, bring the milk and water to a boil over high heat. Stir in the salt to dissolve.
  2. Whisking constantly, pour in the polenta in a steady stream. Stir in the garlic. Bring to a simmer, reduce the heat to low, cover, and cook for 30 minutes, until very soft. Stir every 10 minutes.
  3. Meanwhile, bring a large pot of salted water to a boil for the asparagus. When the water boils, submerge the asparagus all at once for 1 minute, until bright green and crisp-tender, then immediately drain the asparagus and run under cold water for 1 minute.
  4. Transfer the asparagus to a bowl and toss with the lemon zest, juice, olive oil, and salt to taste.
  5. When the polenta is smooth and creamy, remove the pot from the heat and stir in the parmesan and butter until melted. Season to taste with salt and pepper.
  6. Transfer the polenta to a serving bowl and top with the asparagus. Garnish with more parmesan and serve immediately.

Parmesan Roasted Asparagus

Looking for a yummy side dish to pair with your Steak Dinner? The Parmesan Roasted Asparagus is perfect! It’s quick and easy to make and you don’t have to keep an eye on it once your trusty timer is set to 10 Minutes.

Looking for a yummy side dish to pair with your Steak Dinner? The Parmesan Roasted Asparagus is perfect! It’s quick and easy to make and you don’t have to keep an eye on it once your trusty timer is set to 10 Minutes.

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Bunch Asparagus

1 Tablespoon Olive Oil

½ Teaspoon Salt, to Taste

¼ Cup Shredded Parmesan Cheese

½ Teaspoon Crushed Red Pepper Flakes

Directions

  1. Preheat the oven to 400°F.
  2. Snap the woody ends off the asparagus and place on a baking sheet. Toss with the oil and salt to coat.
  3. Sprinkle with Parmesan and roast for 8-12 minutes, until crisp-tender.
  4. Garnish with red pepper flakes.