Spaghetti Carbonara with Asparagus and Prosciutto
Рубрика: Asparagus
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Spring Vegetable Salad with Roasted Endives, Asparagus and Poached Eggs
Spring Vegetable Salad with Roasted Endives, Asparagus and Poached Eggs
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Raw Asparagus and Zucchini Salad with Pine Nuts and Parmesan
Raw Asparagus and Zucchini Salad with Pine Nuts and Parmesan
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Meal-Sized Roasted Vegetable and Feta Salad
This gorgeous salad with vegetables and cheese eats like a meal!
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Steak Gratin with Roasted Vegetables
This gorgeous weeknight steak recipe is served with roasted veggies, topped with a slice off oozing cheese and a drizzle of rich red onion sauce.
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Sheet-Pan Fish and Chips
Forget the deep fryer, this health-minded recipe puts the sheet-pan to good use, making fish and chips a cinch. We chose baby potatoes, so all you have to do is slice them in half (at high heat, contact with the cooking surface will crisp them up). The haddock and thin asparagus hit the oven next—they’re both done in minutes. And to skip the messy step of dredging the fish in batter, simply sprinkle panko atop fillets spread with a spicy mayo, which also doubles as your dipping sauce.
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Spring Salad with Garlic Scape Dressing
How do you turn your everyday salad into an extraordinary one? Boost your vinaigrette with scapes and drizzle over grassy asparagus, peppery radish and delicate lamb’s lettuce.
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Cream of Asparagus with Mussels and Garlic Croutons
A huge share of Canada’s mussel production is exported and not consumed at home—a shame when you consider that farmed mussels are not only one of the most sustainable seafoods, but also delicious and simple to prepare. These plump, tender, white-wine-poached mussels do the heavy lifting in a velvety soup that’s good to the last spoonful, especially at the height of asparagus season.
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Creamy Broccoli Pizza
Chock full of veggies, this riff on one of Ricardo’s favourite pies is a real slice of freshness. We took our classic pizza dough and slathered on a base of broccoli purée, cheese (Parmesan and ricotta), cream, garlic and scallions (for an ultra-green spin on traditional red sauce), then loaded it with broccoli florets, asparagus (all organic options), melty mozzarella and smoky, sliced capicollo. Topped with a cloud of creamy burrata and a scattering of baby kale, just call it the new all-dressed.
