Tag Archives: asparagus

Asparagus and Mushroom Rice

Having a bank of fast, easy and economical side dish recipes is a boon to the home cook and this dish is tasty as well.

Asparagus and Mushroom Rice – One cup of raw rice is enough for four servings and, with the addition of 1/2 lb of mushrooms and about 1/4 lb of asparagus, you’ve got your vegetable allotment as well.

If you have leftovers, you can freeze them in single serving portions and thaw and reheat with minimal effect on the texture.

Delicious with BBQ’d pork chops or roasted chicken breast

 

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Asparagus and Chicken Fettuccine Alfredo with Greek Yogurt

Work’s been good this past month so I was feeling a bit ‘spendy’ when I went grocery shopping.

My grocery list had ONE item on it … MILK … but I ended up spending $60 on various extras including a box of ice cream drumsticks. (SO bad … but it was a PROMO sale.)

I decided to skip replenishing my stock of potatoes so meals in the week ahead are going to feature pasta and rice side dishes. I was going to start with a chicken Alfredo. Unfortunately, it turned out that that carton of whipping cream that I was sure I had in the back of the fridge … wasn’t there.

Substitution time.

A fast search on the net and I ran across a recipe for an Alfredo sauce using Greek yogurt. I also added a couple of ounces of cream cheese and, of course, Parmesan cheese, to the sauce.

Greek yogurt … I had strained it previously because I wanted a nice thick yogurt for something else, so I had to add more pasta water than expected to thin it down enough for the recipe below.

The result was delicious, and I didn’t miss the whipping cream at all.

Fettuccine Alfredo with Asparagus and Chicken – serves 4

300 gm fettuccine, linguine or spaghetti pasta
1/2 pound (~230 gm) chicken breast, cubed**
1/2 pound (~230 gm) asparagus stalks, cut into 1 1/2-2 inch pieces

** I had a couple of chicken cutlets that I had prepped and frozen, so I used those.

Cook pasta according to the package directions. Drain in a colander over a bowl. Reserve about a cup of the pasta water for use in the Alfredo sauce below. You’ll start with 1/4 cup but if your sauce tightens up you may need to add more.

NOTE: An easy way to cook your asparagus is to add it to the pot of pasta for the last 3 minutes of cooking time. It will be tender but still have a bit of crunch and retain its green colour.

Greek Yogurt Alfredo Sauce

1 tbsp unsalted butter
1 tbsp olive oil
1/4 tsp salt
1/8 tsp coarsely ground black pepper (use white pepper if you want a whiter sauce)
1 clove garlic, finely minced
1/4 cup white wine (or pasta water, vegetable broth or chicken broth; the broth will make the sauce less white)
2 oz (~60 gm) Philadelphia cream cheese, cubed
1 oz (~30 gm, 1/2 cup) shredded Parmesan cheese
1/2 cup Greek yogurt

Additional grated Parmesan cheese, for garnish

Melt the butter and olive oil in a saute pan over medium-high heat. Add the diced chicken and asparagus and sprinkle the salt and pepper over the top. Saute until the chicken is lightly golden and no longer pink inside and the asparagus is tender, but still a bit crunchy. Remove the chicken and asparagus to a small bowl and reserve.

Lower the heat under the saute pan to medium and add the minced garlic. Stir and cook for 1 minute.

Stir in the wine (or pasta water) and scrape the bottom of the pan to bring up the fond (bits of browned chicken and garlic). Whisk in the cubed cream cheese until it melts into a ‘sauce’. You may want to add a bit more pasta water at this point to help. Remove the pan from the heat and let it sit for 2 minutes to cool enough that the yogurt won’t curdle.

Whisk in the yogurt and the grated Parmesan cheese and then return the pan to the stove over medium-low heat. Add the reserved chicken and asparagus and stir constantly until the Parmesan is mostly melted into the sauce, 3-4 minutes. Do not let the sauce come to a simmer or boil as this could cause it to curdle.

Add the cooked pasta to the saute pan and stir so that the sauce will coat the pasta. Add additional pasta water if needed to thin the sauce.

Serve and garnish with additional grated Parmesan cheese, if desired.

Creamy Avocado Pasta and a Quick Asparagus Spaghetti Carbonara

Cooking for one can be a chore, but these two pasta dishes need few ingredients, and can be made at the end of a tiring work day. In fact, waiting for the water to boil takes longer than actually cooking/assembling the dish. You can use leftover pasta warmed in very hot tap water if you’re in a hurry. (Or heat 2 cups of water to a boil in the microwave and dilute with a cup of tap water.)

The creaminess of the sauce for this dish owes nothing to cream, butter or even cheese, just a whole avocado mashed with a fork, a bit of lemon juice to cut through its bland richness, and salt and pepper to taste. I’ve seen recipes that add whole kernel corn, diced whole or halved cherry tomatoes but I was too lazy to thaw the corn and didn’t have (nor do I like) raw tomato.

Avocado Pasta

Creamy Avocado Pasta – serves 1

100 gm/3.5 oz dry fettuccine, linguine or spaghetti pasta, cooked according to package directions
1/4 cup reserved pasta cooking water, barely warm
1/2-1 tbsp lemon juice
salt and pepper to taste
pinch of garlic powder
1 small avocado
1 green onion, top only, thinly sliced on diagonal (for garnish)
2-3 cherry tomatoes, halved (optional)
2 tbsp fresh corn kernels, or thawed and drained (optional)
dry red pepper flakes (optional, for garnish)

Slice the avocado in half, pit and scoop out the meat into a medium sized bowl. Add 1/2 tbsp lemon juice, a pinch each of salt, pepper and garlic powder and use a fork to mash the avocado into a fairly smooth paste. (I like to leave some smaller chunks for texture.) Add the cooked pasta and 2 tbsp of the reserved pasta cooking water and stir together. Taste. If the sauce seems bland, add a bit more lemon juice. If it’s too thick, add some more reserved pasta cooking water. Adjust salt and pepper amounts to taste.

Sprinkle the tomatoes and corn over the pasta and stir in. Sprinkle on the green onion and red pepper flake garnishes, if using.

Serve immediately as it will not keep.

I’ve made spaghetti carbonara before but am repeating my ‘recipe’ for one person, with the addition of asparagus, cause I had some in the fridge. Delicious, creamy without using ANY cream and fast to put together.

Asparagus Spaghetti Carbonara

Spaghetti Carbonara – serves 1

100 gm/3.5 oz dry fettuccine, linguine or spaghetti pasta, cooked according to package directions
1/4 cup reserved pasta cooking water, barely warm
6-8 asparagus stalks, trimmed and cut into 2 inch pieces
3-4 strips bacon**, fried until crispy and cut into 1/2 inch pieces, reserve some of the fat to cook the asparagus  and add to sauce
1 tbsp bacon fat**
1 egg yolk
2-4 tbsp ground Parmesan cheese
salt and freshly ground black pepper

** Vegetarian Option: In place of the bacon/bacon fat, use 1/4 cup coarse seasoned breadcrumbs and olive oil to saute the asparagus and toast up the bread crumbs.

Cook the pasta just before assembling the dish or rewarm by dipping in some very hot water, if using leftover pasta. Drain.

In a small bowl, combine the egg yolk, Parmesan cheese, 1/2 tbsp bacon fat and a couple of tbsp of the cooled pasta cooking water.

In a large saute pan, over medium high heat, saute the asparagus, just until tender using the remaining 1/2 tbsp of the bacon fat. Sprinkle some salt and freshly ground black pepper over the asparagus.

Add the diced bacon strips and re-crisp if using leftovers.

Add the warm pasta and stir to combine and to warm through the pasta.

Take the saute pan OFF the heat and pour the yolk mixture over the hot pasta. Stir well to coat the pasta with the mixture. The grainy mixture will smooth out and become creamy and slightly thickened. Add additional warm pasta cooking water if needed. Season with more salt if needed.

Serve immediately with additional freshly ground pepper over the top.