Spicy Roasted Asparagus with Peppers

  Spicy Roasted Asparagus with Peppers

Ingredients:

1 bunch asparagus, trimmed and washed

1 large red bell pepper, seeded and cut into ½ inch strips

1 large green bell pepper, seeded and cut into ½ inch strips

½ teaspoon togarashi spice, or crushed red pepper

2 tablespoon EVOO

½ teaspoon salt

1 lemon

Directions:

1.Preheat oven to 400 degrees. In a medium sized bowl add asparagus, bell peppers, olive oil, 2 tablespoons lemon juice, salt and togarashi or crushed red pepper. Toss well to coat evenly.

2.Place the veggies on a baking sheet sprayed with non-stick spray. Place Baking tray in oven and bake until tender, turning veggies once if needed. 15-20 minutes.

3. When veggies are done, put them in a medium bowl and toss 1 teaspoon lemon zest over them and sprinkle a little salt to taste!

*Recipe courtesy of Laura Muir

Fresh Udon Noodle and Veggie Soup

Fresh Udon Noodle and Veggie Soup

(This dish can be made Vegetarian, or with your choice of meat.)

Ingredients:

1 ½ C. medium diced asparagus

1 C. sliced mushrooms

2C. Cleaned and halved snow peas

2C. Cleaned and chopped chard

1C. Chopped iceberg lettuce

1 T. fresh minced ginger (if desired)

2T. Fresh minced garlic

1C. Slivered green onions (for garnish)

Pea sprouts (for garnish)

2 quarts Stock

Preparation:

Using 3T. olive oil sauté garlic until golden on edges. (Can be done in the medium stock pot)

In a medium stock pot bring 2 qt. of stock of your choosing (fish, chicken, etc.) to a boil then reduce to a simmer.

Add chopped asparagus, sliced mushrooms, cleaned and halved snow peas, cleaned and chopped chard.

Simmer until vegetables are al dente. Add udon noodles and cook to desired doneness. Add iceberg and stir until incorporated and tender.

Serve in bowls

Garnish with green onions and pea sprouts. Serves 4-6.

Fish, chicken, beef, or pork may be added in the beginning or cooked separately and added at the end.

Enjoy!

*Recipe courtesy of Chef Jonathan Bragg

Roasted Asparagus with Lemon-Oregano Aioli

Roasted Asparagus with

 Lemon-Oregano Aioli

Ingredients:

1 lb. Asparagus, washed and tough ends trimmed.

2 T. Olive Oil

Salt & Pepper to taste

For the Aioli:

1 cup Mayonnaise

1 tablespoon Olive Oil

2 teaspoons chopped fresh Oregano or 1 teaspoon dried.

1 Garlic Clove, pressed

1 teaspoon fresh Lemon Juice

½ teaspoon finely grated Lemon Peel

Preparation:

For Aioli:

Whisk mayonnaise, oil, oregano, garlic, lemon juice, and lemon peel in a small bowl to blend. Season aioli to taste with salt and freshly ground black pepper. DO AHEAD. Can be made 2 days ahead if desired. Cover and chill.

For Asparagus:

Preheat oven to 425 degrees. Line a rimmed baking sheet with foil. Place asparagus spears on baking sheet. Drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper, toss to coat. Spread in an even layer on sheet. Roast asparagus until tender, about 8 minutes. Arrange on a platter, serve with Aioli sauce to dip asparagus in or serve asparagus as a side dish with aioli drizzled over top.

*Recipe adapted from Bon Appétit 2010 issue by Chef Jonathan Bragg and Laura Muir

Enjoy!

*Suggestion:

If desired, wash and boil artichokes from your bundle and serve with aioli sauce to dip artichoke leaves in as an appetizer!