Asparagus Salad with Sun-Dried Tomatoes, Walnuts and Feta
You'd never know that this simple recipe comes from a superstar personal chef. She makes it easy to achieve so we can all look like professional cooks! This one is great served chilled or at room temp.
This picture is literally tormenting me. I can't get to the market, return home and make these fast enough, because I am writing this post. Dammit! Any recipe with the word "fries" in it has my vote, and this one couldn't be simpler. Don't skip any of the breading steps—they are the key to crunch.
If there are precious few recipes that would drive love interests to fall all over themselves to sit at your table, baby girl, this is one of them! You had me at "creamy," but "asparagus," "chicken" and "pasta" didn't hurt, either. Parmesan is a natural complement for this dish, but if you love blue cheese, that would be fabulous, too.
This dish really gets me, you know? Is the gorgeous colors of the pink shrimp playing off the bright green asparagus? Is it the tiny flecks of charred spots from the wok cooking? Or could it be the idea of this entire mound of deliciousness is blanketed in a savory lemon sauce? Who cares? It just definitely needs to be in the weekly rotation!
If we were in France, or Montreal, we would call this a tartine, which literally just means open-faced sandwich (but doesn't "tartine" sound much prettier?). Although this seems like a morning dish, I could totes see this on a lunch plate with a fresh green salad.
This cream of asparagus soup legitimately tastes like it is from a restaurant. Chicken broth adds to the overall flavor, but if you are vegetarian, substitute vegetable broth. This is great hot, warm or even cold.
Love the combo of asparagus, walnuts and lemon! The walnuts bring a hearty crunch to this dish, while the lemon juice cuts the richness of the nut. Choose any ravioli you like, but cheese stuffed will keep this dish vegetarian.
A show of hands: Who would rather receive a bunch of these sweet and salty beauties than a bunch of roses? It's almost an insult to serve these as a side dish—they deserve center stage. Brushing the spears with oil and brown sugar takes this whole dish to a new level. And the crunchy, smoky, salty bacon? Forget about it.
OK, guys, my brain is going in a about a million different directions with this one. Like, the type of cheese you use: Gruyére or sharp cheddar or pepper jack or BRIE! And then, you could have these for lunch or dinner—or cut them small and serve them as an appetizer! If you like mustard, I highly recommend smearing the inside of the bread slices with just a dab of Dijon before grilling.
Yeah, that's right, this is possibly the most unconventional use of a wonton wrapper to date (having nothing whatsoever to do with authentic wontons or Chinese food at all), but it is GENIUS to use the wonton wrappers to create a crunchy little blanket to snuggle around creamy cheese and fresh asparagus. These appetizers are so delicately beautiful that they make the fact that they are photographed on a paper plate seem adorable.