Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [64]
* * *
ROASTED ASPARAGUS WITH WARM CHERRY TOMATOES AND BLACK OLIVES Vegan
Versatile, quick-cooking and tasty, asparagus is always a welcome addition to a vegetable buffet. Drizzled with a stream of good olive oil just before serving—try one of the boutique orange, lemon or mint oils found in specialty markets—asparagus cooks quickly in a hot oven.
Cook Time: 15 minutes
Serves: 4
1½ pounds asparagus, peeled if large
4 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1½ cups cherry or grape tomatoes, stems removed
2 tablespoons minced red onion
2 tablespoons coarsely chopped pitted Kalamata olives
1 teaspoon finely chopped fresh rosemary, plus 1 teaspoon whole leaves, for garnish
Preheat the oven to 450°F. Spread the asparagus on a large baking sheet. Drizzle with 1 tablespoon of the oil and sprinkle lightly with salt and a grinding of black pepper. Roast until crisp-tender, stirring once, 10 to 12 minutes. Remove the asparagus from the oven and transfer to a serving platter.
Meanwhile, heat a medium, heavy skillet until it is hot enough to sizzle and evaporate a drop of water. Add 1 tablespoon of the oil and the tomatoes and cook over medium-high heat, shaking the pan, until the tomato skins have blistered and begun to crack, about 5 minutes. Remove from the heat. Add the remaining 2 tablespoons oil, the red onion, olives and chopped rosemary and stir to combine.
Spoon the tomato dressing over the asparagus. Garnish with the rosemary leaves and serve.
Variation
Roasted Asparagus with Melted Cheese Curls: Roast the asparagus for 10 minutes. Top with curls of cheese (Parmigiano-Reggiano, Pecorino Romano, Comté, Manchego, Italian fontina or other) cut from a wedge with a cheese plane and roast until the cheese is melted, about 5 minutes more.
* * *
Make a Meal
Serve with Roasted Cauliflower "Steaks" ([>]) and Farro with Basil and Parsley Pesto ([>]).
* * *
ROASTED ASPARAGUS WITH CHOPPED EGG, FETA AND BLACK OLIVES
Roasted Asparagus with Chopped Egg, Feta and Black Olives ([>])
Half salad and half vegetable side dish, this recipe can be the centerpiece of a spring dinner, the bright green asparagus spread on a big platter and topped with the egg and feta cheese "salad," or served as one of several vegetable dishes as part of a buffet.
Cook Time: 20 minutes
Serves: 4
1¼ pounds asparagus, peeled if large
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
2 ounces crumbled feta cheese (about ½ cup)
1 hard-cooked egg, chopped (see [>])
¼ cup chopped pitted Kalamata olives
2 tablespoons chopped fresh dill
2 strips (½ by 2 inches each) lemon zest, cut into paper-thin lengthwise slivers
Preheat the oven to 450°F. Spread the asparagus on a large baking sheet. Drizzle with 1 tablespoon of the oil and sprinkle lightly with salt and a grinding of black pepper. Roast until crisp-tender, stirring once, 5 to 8 minutes.
Meanwhile stir the feta, egg, olives, 1 tablespoon of the dill and the remaining 1 tablespoon oil together in a small bowl. Sprinkle the cheese mixture over the hot asparagus and roast until warmed, about 5 minutes. With a wide spatula, transfer to a platter. Sprinkle with the remaining 1 tablespoon dill and the lemon zest and serve.
To Trim Asparagus
Hold a spear in one hand. With the other hand, bend the stem end until it snaps at the most tender spot. The spears will be of different lengths. If the stems are thick, give each one a quick swipe with a vegetable peeler.
* * *
Make a Meal
Serve with Arborio Rice, Green Pea and Toasted Pine Nut Salad ([>]) and Pan-Braised Beets with Pistachio Pesto ([>]) or Pan-Blistered Mini Bell Peppers ([>]).
* * *
ROASTED ASPARAGUS WITH PARMIGIANO-REGGIANO CRUMBS
As the asparagus roasts, the crumb topping turns crunchy and golden. I use fresh bread crumbs made from the interior of a day-old loaf of bread, but if you're a fan of panko—the crisp, light, large bread crumbs from Japan, now available in most supermarkets