Sweet and Spicy Pork and Asparagus Stir Fry

I know I’ve talked about this before, but Andrew really loves asparagus. Up to this point, Will hasn’t really cared for it -- but the recipe I’m sharing today is the one that made him an asparagus convert. He took a bite and his eyes literally lit up as he told me, "Hey Mommy, I like this! I like asparagus!"

Honestly, it would be really, really hard not to like this meal. My friend Sarah has never steered me wrong, and this recipe definitely delivers. It has such a perfect balance of sweetness and spice, and the flavor of the ground pork works perfectly with the asparagus and the sauce. I adapted the recipe slightly based on what I had on hand, and I was so happy with how this dinner turned out. This was a no-leftover night, which is always a sign of a great meal!

Sweet and Spicy Pork and Asparagus Stir Fry

adapted from A Taste of Home Cooking

3 tablespoons soy sauce

1 tablespoon chicken stock

2 teaspoons cornstarch

1 pound ground pork

3 teaspoons Asian sesame oil, divided

2 tablespoons olive oil, divided

1 bunch thin to medium asparagus, trimmed, cut diagonal into 1/2-inch pieces

1 jalapeno, minced with seeds

2 tablespoons minced peeled fresh ginger

1 tablespoon honey

1 tablespoon rice vinegar

2 green onions, thinly sliced on diagonal

Salt and pepper

1. In a medium bowl, whisk together the soy sauce, chicken stock, and cornstarch. Add the pork and toss to blend.

2. Heat 2 teaspoons of the sesame oil and 1 tablespoon of the olive oil in a heavy large wok or deep skillet over high heat. Add asparagus, jalapeno, and ginger. Toss until asparagus is crisp-tender, about 3 minutes. Using slotted spoon, transfer asparagus mixture to plate.

3. Add remaining 1 teaspoon sesame oil and 1 tablespoon olive oil to wok. Add pork mixture and stir-fry until browned, using wooden spoon to break up pork into small pieces, 2 to 3 minutes.

4. Return asparagus mixture to wok. Add honey and rice vinegar. Stir-fry until pork is cooked through, about 2 minutes. Add water by tablespoonfuls if it becomes too dry. Add green onions; toss to incorporate. Season to taste with salt and freshly ground black pepper. Serve over steamed rice.

Parmesan Pasta with Asparagus and Eggs

If you will allow me to brag for a moment about my Andrew, I have two exciting pieces of news to share about my oldest son: 1. He scored a goal at his soccer game last Saturday! It was his first goal of the season, and to say that I was excited would be a massive understatement. And 2: He has developed a deep and abiding love for asparagus.

This second thing may not seem all that exciting, but I am just thrilled about it. I myself didn't even try asparagus until I was in my '20s, so it makes me happy that my kids are getting exposed to (and enjoying!) this vegetable so early in their lives. Well, Andrew is enjoying it, at least. All Will has to say about asparagus at this point is, "Ew, that's dee-sgusting." But he says that about pretty much everything these days. (It's a phase we're in right now. A really fun phase.)

Anyway, I'm digressing. Let's talk about this pasta. As we all know, asparagus and eggs were made for each other, and when they're combined with creamy pasta and salty cheese, the result is pretty much perfection. My friend Sarah made this too, and she added peas to hers, which I think is a delicious addition. You know what else would be good in this pasta? (Say it with me...) BACON.

This dish is delicious as-is, though, and really doesn't need anything else. I love the way the velvety, smooth yolk coats the creamy, asparagus-laced pasta. It's so simple, and simply divine.

Parmesan Pasta with Asparagus and Eggs

adapted from The Saucy Southerner

1 pound linguine or fettuccine

1 bunch asparagus, trimmed

4 tablespoons butter

1 1/2 cups half and half

Salt and pepper to taste

3/4 cup shredded parmesan cheese, divided

4 eggs, cooked to desired doneness (I cooked mine over-easy in a bit of butter, salt and pepper)

1. In a large pot of boiling salted water, cook pasta according to package instructions for al dente. In the last  minute of cooking for the pasta, add the asparagus to the pasta water to poach. Drain pasta and asparagus.

2. In the same hot pot or in a different large skillet, melt the butter over medium heat. Add the half and half. When the half and half begins to thicken slightly, stir in 1/2 cup of the parmesan cheese. Cook, stirring, until slightly thickened, then taste for seasoning and add salt and pepper to taste.

3. Add the pasta and asparagus back to the pan and toss to coat.

4. Top each serving of pasta with an egg and a sprinkling of the remaining parmesan cheese. Serve immediately.

White Wine Pasta with Bacon, Asparagus and Asiago

It may be April Fool's Day, but I'm not fooling when I tell you that this is one of the best pastas I think I've ever made. (Heh. Sorry.) I'm sure you've heard of drunken spaghetti before (spaghetti noodles cooked in red wine), but this recipe uses white wine instead. It adds a completely different flavor than red wine would; it gives the pasta itself a light, crisp, slightly sweet flavor. And don't worry: Since the wine is boiled, the alcohol cooks out, so this isn't a dinner that's going to get you drunk. It probably won't even make you tipsy!

Since it's spring now (FINALLY), I added some asparagus to the pasta, and that made it even better. Asparagus and bacon are a natural pairing, as are asparagus and white wine, so it just all made sense. If you don't like asparagus (hi, Mary!!) you can leave it out. You can also replace the asiago with parmesan; I just used it because I had it on hand, and I liked the slightly funky quality it provided. This dinner was ready in just about 20 minutes, and it's fancy enough for company while still being so simple to prepare. We loved this, and thought the leftovers tasted even better. My kind of meal for sure!

White Wine Pasta with Bacon, Asparagus, and Asiago

seen on A Hungry Teacher and adapted from Framed Cooks

6 slices bacon, cut into 1/2 inch pieces

1 bottle dry white wine

1 tablespoon sugar

1 pound mostaccioli or other short, hollow pasta

1/2 pound asparagus spears, trimmed and chopped into thirds

1/4 cup heavy cream

1/2 cup freshly grated asiago cheese, plus extra shaved with a vegetable peeler for garnish

1. Cook bacon in a large deep skillet until crisp. Remove with slotted spoon, leaving the bacon grease in the skillet. Turn off the heat and let the skillet cool down for 5 minutes.

2. Pour 1 1/2 cups of wine into the skillet and simmer for 10 minutes, until the wine is reduced to about 1/2 cup. Stir in the sugar.

3. Meanwhile, cook pasta in salted water until it just starts to become flexible, about 5 minutes. Scoop out a cup of pasta water. Drain the pasta and add it to the skillet.

4. Add remaining wine and the reserved cup of pasta water to the skillet and return to a low boil. Cook the pasta in the wine until it is done to your liking, tossing it frequently with tongs. 

5. Meanwhile, steam the asparagus and reserve.

6. When the pasta is done, add the asparagus, cream, and grated cheese and toss together. Season to taste with salt and pepper and divide among plates. Garnish with bacon and shaved cheese and serve.

French Onion and Asparagus Pasta

This makes me sound like a total food geek (that’s okay; I own it), but I am always so fascinated by what happens to onions when you cook them for a long time at a low temperature. It just amazes me how something that burns your eyes when you cut into it and has such a sharp flavor when its raw becomes this sweet, soft, caramelly sort of thing when you cook it low and slow. Mmmm. My mouth is watering just thinking about a huge pot of caramelized onions. (Like I said, total food geek.)

I was pretty darn excited to try this pasta out, and it definitely did not disappoint. I’d originally intended to serve the asparagus on the side, but I was feeling a little crazy that day, so I decided to mix it up with the pasta itself. I’m really glad I did – I loved the flavor of the asparagus in combination with the sweet onions.

This pasta is a lot like eating a bowl of French onion soup, but with the added bonuses of asparagus and pasta. It has a wonderful beefy flavor (just like French onion soup), so you don’t even really realize that there’s no meat in it. My husband loved it, and my boys both asked for seconds. This is definitely a recipe I’ll make again and again!

French Onion and Asparagus Pasta
adapted from Stephanie Cooks

1 stick butter
2 large onions, thinly sliced
2 cloves minced garlic
2 sprigs fresh thyme leaves
1 bay leaf
Salt and pepper
12-16 ounces penne pasta
1 pound asparagus spears, ends trimmed and sliced into thirds
2 tablespoons flour
1 can beef stock
1 packet onion soup mix
1/4 cup cream or half-and-half
1 cup shredded mozzarella cheese
2 tablespoons olive oil
1 cup seasoned breadcrumbs

1. Melt butter in a Dutch oven or large skillet. Add onions, garlic, thyme and bay leaf; season with salt and pepper. Cover and cook over medium-low heat, stirring frequently, until onions are softened and caramel in color, about 30 minutes.

2. Meanwhile, cook pasta according to directions on package in boiling salted water. During the last 4 minutes of cooking, stir in asparagus spears. Drain pasta and asparagus; set aside and keep warm.

3. When onions are caramelized, stir in flour until coated. Stir in beef stock, scraping browned bits from the bottom of the pan, and onion soup mix. Heat to boiling, then reduce heat to low and simmer 10 minutes. Stir in heavy cream. Add onions and sauce to the reserved pasta and asparagus.

4. Spread the pasta in an oven-safe dish. Sprinkle with mozzarella cheese.

5. Combine olive oil and breadcrumbs; sprinkle evenly over cheese.

6. Broil until the breadcrumbs being to brown and the cheese is melted.

Shaved Asparagus Pizza

The problem with trying so many new recipes all the time is that I’m always inevitably way behind in sharing those recipes with you. This shaved asparagus pizza is a perfect example. I made it back in June, and we loved it, and now it’s at least a month later and I haven’t even posted the recipe yet. And for that, I really do owe you a huge apology, because this pizza is AMAZING. It’s so ridiculously good that I’m almost at a loss as to how to describe it to you. I wish I would have made two of these pizzas for us, because I think Joe and I both could have eaten an entire pizza on our own. This pizza will be a staple meal in our house for a long time to come, and I’d even feel comfortable serving it to dinner guests.

Asparagus is traditionally a spring vegetable, I know, but I just couldn’t wait until next spring to share this with you. Besides, asparagus is readily available in the supermarkets year-round. I maintain that there are few ingredients in the world more delicious than Boursin cheese, and when it’s paired with ribbons of asparagus and slathered on pizza, well…There are just no words.

Shaved Asparagus Pizza
adapted from Tasty Kitchen

1 batch of your favorite pizza crust, prepared according to recipe (I used a Pillsbury thin crust, prepared according to the direction on the package)
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded provolone cheese
1 bunch of asparagus, washed and trimmed
5 1/4 ounces Boursin cheese (or other garlic and herb spreadable cheese)
Fresh cracked black pepper

1. Preheat oven to 450 degrees. If not already shaped, stretch your pizza dough into a large rectangle or circle 12 to 16 inches in diameter and place on your pizza pan or stone. Drizzle dough with a thin stream of olive oil.

2. Sprinkle mozzarella and provolone evenly over dough.

3. Using a vegetable peeler, shave the asparagus into thin ribbons. Use the entire bunch, as you might only get 3 or 4 good ribbons from each spear. Pile asparagus shavings on top of the cheese.

4. Top asparagus with several cranks of black pepper and dot generously with Boursin cheese.

5. Bake on pizza stone or baking sheet for 15 to 20 minutes or until crust is golden brown. Let cool for 2 to 3 minutes before slicing and serving.

Primavera Risotto with Fried Eggs

Here it is, the first day of summer, and the recipe I’m sharing with you has the word “spring” in the title. D’oh!

Regardless of the fact that this is called a spring risotto, it's actually something that I would eat at any time during the year. In the spring and summer you can take advantage of all the fresh vegetables available at the farmers’ markets, and in the fall and winter it’s the perfect comforting dish to help you warm up on a chilly day. I’ve been sort of obsessed with fried eggs lately, but I don’t think I’m biased when I say that the egg on top of each serving is truly what “makes” this risotto. I love how the gooey yolk soaks down into the rice and coats the vegetables, adding a ton of flavor and an extra dimension of creaminess. The only thing I would do next time is add some sweet corn. I think it would work really well with the other flavors.

We love risottos of all kinds, but this one was particularly popular in our house. I’ll definitely make it again!

(One note: This recipe makes a ton of risotto. If you don’t do leftovers, you should definitely halve it.)

Primavera Risotto with Fried Eggs
source: slightly adapted from Epicurious

5 tablespoons butter, divided
2 cups chopped button mushrooms (about 5 ounces)
1 small onion, chopped
3 garlic cloves, minced
2 cups arborio rice
1/2 cup dry white wine
3 cups vegetable broth, divided
3/4 cup sliced carrots
2 cups asparagus, each spear chopped into 3 equal pieces
3 cups (or more) water
1 cup freshly grated Parmesan cheese plus additional for serving
1/2 cup shelled fresh peas or thawed frozen peas
4 large eggs

1. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 5 minutes. Season mushrooms with salt and pepper. Set aside.

2. Melt 3 tablespoons butter in large pot over medium heat. Add onion; sauté until beginning to soften, 5 minutes. Add garlic; stir 1 minute. Add rice and stir until translucent at edges, 5 minutes. Add wine. Stir until liquid is absorbed, 1 minute. Add 1 cup broth. Simmer until broth is absorbed, stirring often, 3 to 4 minutes. Add carrots, asparagus, and 1 cup broth. Simmer until liquid is absorbed, stirring often, 5 to 6 minutes. Continue to add remaining broth, then water, 1 cup at a time, until rice is just tender and mixture is creamy, stirring often and letting almost all liquid be absorbed after each addition, about 25 minutes total.

3. Stir 1 cup cheese, peas, and mushrooms into risotto. Season to taste with salt and pepper.

4. Heat 1 tablespoon butter in large skillet over medium heat. Cook eggs, flipping once during cooking time, until whites are cooked through and yolks are cooked to desired doneness.

5. Mound risotto on plates. Using back of spoon, make hollow in top of each mound. Top each with egg.

Pasta with Asparagus, Lemon and Goat Cheese

Sorry today’s post is up a little later than usual. This day has sort of gotten away from me. Do you ever have days like that? You’re just going along, doing your thing, and suddenly you look down and six hours have gone by.

Anyway, I loved the pasta dish I’m sharing with you today. However, I was the only one in our house who really enjoyed it. Joe isn’t a big fan of lemon in savory dishes, and apparently Andrew is following in his footsteps, because although this dish is full of things he typically loves (pasta, asparagus, and goat cheese), he took one bite and didn’t want anymore. And honestly, I was okay with that, because it just left more for me! Did I mention I loved this pasta?

I made some changes to this recipe, the most notable being that I roasted the asparagus before I added it to the pasta. Pretty much any time a recipe calls for asparagus, you can bet I’m roasting it, no matter what the recipe says. I just love the nutty, rich flavor that roasting the asparagus brings out. My adapted version of the recipe is below.

This pasta dish is light and refreshing and tastes like spring. And it was so quick, too, which made it the perfect meal for a weeknight. Those boys don't know what they were missing.

Pasta with Asparagus, Lemon and Goat Cheese
source: adapted from Epicurious

1 pound penne pasta
1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
1 tablespoon olive oil
1 tablespoon melted butter
Salt and pepper to taste
1 tablespoon finely grated lemon peel
1 5- to 5 1/2-ounce log soft fresh goat cheese

1. Preheat oven to 425 degrees. Arrange asparagus spears in a single layer on a baking sheet. Combine olive oil and butter and pour over asparagus. Season liberally with salt and pepper and toss to combine. Roast, tossing as needed, for 15 minutes or until spears are browned and tender.

2. Meanwhile, cook pasta in large pot of boiling salted water until al dente, stirring occasionally.

3. While pasta is cooking, in a large bowl, combine lemon peel and goat cheese. Stir until smooth.

4. Drain pasta, reserving 1 cup cooking liquid. Add hot pasta, asparagus, and 1/4 cup reserved cooking liquid to bowl with cheese mixture. Toss to coat, adding more reserved liquid if dry. Season pasta to taste with salt and pepper.

Asparagus Two Ways

I love Easter. To me, the Easter feast is the official beginning of spring. I think it's all the fresh flavors that are typically a part of the meal: spring vegetables, deviled eggs, something lemony for dessert. I've never hosted an Easter dinner, so I've never been responsible for the main event (which, in our family, is usually a yummy, sweet-salty-smoky ham), but for the past five years or so I've always been responsible for the asparagus. Asparagus is the perfect side dish because it's so easy to prepare, so good for you, and so incredibly delicious.

I didn't always love asparagus. The first time I tried it, in fact, I was in my 20s, and I hated it. It was way over-cooked. It's Joe's very favorite vegetable, though, so I took it upon myself to find the perfect preparation for it. Over the years I've come up with two ways of cooking it that I absolutely love -- roasting and grilling -- and I thought I'd share both of them with you today so you can add one of them to your Easter feast. It's not too late!

Happy Easter, everyone!

Roasted Asparagus

1 pound asparagus spears, washed and trimmed
1 tablespoon olive oil
1 tablespoon butter, melted
Salt, pepper, and garlic powder to taste

1. Preheat oven to 425 degrees. Combine olive oil and butter; pour mixture over asparagus and toss to combine. Season liberally with salt, pepper, and garlic powder.

2. Arrange in a single layer on a foil-lined baking sheet. Cook 15 minutes, or until slightly browned and crisp-tender.


Grilled Asparagus

1 pound asparagus spears, washed and trimmed
1 tablespoon olive oil
1 tablespoon brown sugar
Salt and pepper to taste

1. Toss asparagus with olive oil. Sprinkle with brown sugar and salt and pepper.

2. Arrange in a single layer on a piece of foil and place on grill. Grill, turning frequently, until asparagus is crisp-tender, about 15 minutes.

Mock Risotto with Shrimp and Roasted Asparagus

When I was planning my menu for this week, I had no idea what to make on Tuesday night. That's pasta night in our house, and I love pasta, so you'd think I'd be overflowing with recipes to try -- but for some reason, I always have a hard time filling this category. I have no idea why. Hoping for some inspiration, I went to TasteSpotting and typed in "pasta" -- and this recipe for "mock risotto" was one of the first ones that popped up. I had orzo left over from the orzo salad I made a couple of weeks ago, and since orzo isn't a type of pasta we use very often, I thought this would be a perfect way to use it up.

You guys, this. was. so. good. The nutty asparagus, the sweet shrimp, the tangy lemon, the creamy cheese -- all the ingredients complimented each other so perfectly. I don't find regular risotto that difficult to prepare, but if you do, rest assured that this came together even easier -- and quicker! -- than a typical risotto.

We all liked this a lot, especially Andrew. I have never seen a child like asparagus as much as mine does. This doesn't really work great as leftovers due to the shrimp, so if you're only cooking for two I'd definitely use less orzo -- about half the amount the original recipe calls for would probably be plenty. This is definitely one to try. It's even fit for company. I'll definitely be making it again.

Mock Risotto with Shrimp and Roasted Asparagus
source: slightly adapted from Soupbelly

10 ounces orzo pasta (I used about 8 ounces, which was still a lot; I'd suggest using about 5 ounces)
16 asparagus stalks, cut into pieces and roasted
12 shrimp, thawed, deveined (I used a 6-ounce package of those tiny pre-cooked salad shrimp, which worked great)
1/2 red onion, finely chopped
1 clove garlic, finely chopped
Olive oil
32 ounces chicken broth
1 lemon, juiced
2 ounces soft cheese (I used cream cheese)
Parmesan cheese, grated for topping
Chopped flat-leaf parsley
Salt and pepper to taste

1. Heat oven at 400 degrees. Trim asparagus stalks then cut into one- or two-inch pieces. Drizzle with olive oil, salt, and pepper and roast for 15 minutes. Set aside.

2. In a pot, add orzo, onion, garlic, and 2 teaspoons olive oil. Saute until orzo is lightly browned. Pour enough chicken broth to fully immerse all the ingredients, plus one inch. Cook on high until boiling, then lower heat to simmer, stirring intermittently.

3. Keep adding chicken broth as the orzo soaks in the liquid, while stirring, for approximately 15 minutes, until pasta is al dente. Add salt and pepper to taste, cream cheese, lemon and 2 teaspoons olive oil, stirring until cheese has melted and orzo is creamy. Add shrimp and stir until cooked (or just until heated through, in my case).

4. Take off heat and stir in asparagus pieces. Serve topped with Parmesan cheese and parsley.