Tasty and 0 weight watcher points! Even better! Serves 4.
1 lb. raw shrimp
1 lb. asparagus, cut into 2″ strips
Crushed red pepper
1 t. minced garlic
1 t. minced ginger
1 T. soy sauce
2 T. lemon juice
Heat a large frying pan. Add some olive oil. Cook the shrimp with some salt and the red pepper flakes. Cook until the shrimp is pink. Remove them from the pan and set aside.
In the same pan, heat 2 T. olive oil. Add the asparagus, the ginger, and the garlic. Season with some salt. Cook until the asparagus is tender crisp.
Return the shrimp to the pan. Add the soy sauce. Stir until everything is heated through. Just before the dish is ready, add the lemon juice.
This was delicious and probably something that would turn out great in the pizza oven. Also it’s 4 Weight Watcher points!
8 chicken thighs, with skin and bone in
3 T. butter
4 garlic cloves, minced
1 T. chopped oregano
1 t. chopped rosemary
1 t. chopped thyme
1 lb. asparagus, trimmed
1/2 t. paprika
1/4 c. chicken broth
Pat chicken dry very well. Season with salt, pepper, and paprika.
Melt 2 T. butter in a pan. Add the garlic and herbs and quickly stir until fragrant, being careful not to burn.
Lay the chicken, skin side down, in the skillet and cook until deeply browned on both sides. Inside temp should be 165. Reduce heat in case if too hot.
Remove the chicken to a dish and keep warm. Melt 1 T. butter in the same pan. Add the asparagus and season with salt and pepper. Saute them until they are tender. Deglaze with the chicken broth and cook for a bit longer until soft.
Remove them from pan. Return the chicken to the pan and coat with the pan juices.
Serve side by side.
Here’s another really easy “pouch” recipe! These are so easy that absolutely no skill is required!
1/2 lb. asparagus, washed and trimmed
Olive oil to taste
1 garlic clove, minced
1 chicken breast
Shredded mozzarella cheese
1/2 c. tomato sauce
Fresh basil leaves
Preheat the oven to 400.
Place asparagus in a mixing bowl and coat with olive oil. Add some salt and pepper, and the minced garlic. Mix well. Place it on the bottom of a piece of parchment paper large enough to fold over into a pouch.
Place the chicken breast on top. Season with salt and pepper. Top with the tomato sauce, mozzarella and basil leaves.
Fold up the pouch and place it in a baking sheet.
Bake in the oven for about 30 minutes or until the chicken registers 165 internal temperature.
I had previously posted a recipe with asparagus and eggs that was a staple in my family growing up. This is a variation on it – and a good one, I have to say!
1 bunch asparagus, trimmed
1/3 c thinly sliced shallots
1 T. thyme
2 cups sliced shitake mushroom caps
3 gloves garlic, minced
1/2 c. chicken broth
1 T. butter
Juice of half a lemon
Heat some olive oil in a pan. Add the shallots, thyme and mushrooms and cook until the mushrooms begin to brown. Add the garlic and cook until fragrant.
Add the asparagus and cook for a few minutes. Add the broth and cover the pan until the asparagus are tender. Reduce the broth down to about 2 tablespoons. Remove from the heat and add the butter, lemon juice, salt and pepper.
While the asparagus is cooking, heat another pan. Melt some butter. Fry 2 eggs until stiff but still have a runny yoke.
Plate the asparagus and mushrooms. Top with a fried egg. Pour some of the butter mixture (from both pans) over the top. Sprinkle with some more pepper.
Before eating, break the yolk until it flows over the asparagus. Yum!
Last night I made this without the added mozzarella cheese and it was delicious – either way would be good, depending on whether you wanted it a bit lighter or not.
1 bunch asparagus, trimmed
3 T. melted butter
Equal parts garlic powder, onion powder and pepper
Grated Parmesan cheese
Shredded mozzarella cheese (optional)
Preheat the oven to 400.
Line a baking sheet with aluminum foil. Lay the asparagus on the sheet, trying to keep them in a single layer.
Pour the melted butter on top and make sure the asparagus are all covered (I use my hands to roll them around a little to coat them with the butter).
Sprinkle the spices on top.
Grate the parmesan cheese on top.
Bake them in the oven for about 10-15 minutes until they are tender.
If you want to add the mozzarella cheese, top the asparagus with the mozzarella cheese and return them to the oven for another 5-7 minutes until the cheese starts to melt and start browning.
This dish is quintessential Italian (or at least, Northern Italian!). I grew up with this and sometimes this is all it takes to make a simple, yet very satisfying dish (especially now while asparagus is nice and fresh!).
1 bunch fresh asparagus, trimmed
Parmesan cheese, grated
Place the asparagus in a pot of boiling salted water. Cook until tender.
In the meantime, melt some butter in a frying pan. Add an egg and cook it until the whites are done but the yolk is still runny.
Plate the asparagus and place the egg on top of them. Drizzle the butter from the pan over it all.
Sprinkle with parmesan cheese!
This is one of the easiest methods of cooking asparagus – and also one of the most delicious!
1 lb asparagus, trimmed
1/8 cup butter
2 T. olive oil
3 cloves garlic, minced
Seasonings such as salt & pepper
Melt the butter in a frying pan. Stir in the olive oil, seasonings and garlic. Cook for a short moment, being careful not to brown the garlic.
Add the asparagus and cook for 10 minutes, turning the asparagus to make sure they are covered in the butter sauce.