13 orange nut asparagus Recipes

asparagus, trimmed, kosher salt, cider vinegar, walnut oil, orange zest, grated, chopped walnuts, salt & pepper

asparagus spears, washed and trimmed, orange marmalade, fresh ginger, grated, garlic clove, finely minced, fresh lemon juice, extra virgin olive oil (or hazelnut oil), kosher salt, fresh ground black pepper, hazelnuts (or nuts of choice)

pancetta, 1/4 inch dice, butter, asparagus , sliced into 2 inch pieces on bias, woody ends snapped off, leeks , thinly sliced crosswise (white and pale green parts only), garlic cloves, minced, fresh lemon zest , of 1 whole lemon, orange zest, pine nuts, toasted, italian parsley, chopped, salt & freshly ground black pepper

cut fresh asparagus , 1 inch pieces,steamed until crisp-tender, ripe avocado, peeled and sliced, lemon juice, european blend salad greens, cucumber, thinly sliced, sliced strawberries, boneless skinless chicken breast halves, cooked and sliced crosswise, salt and pepper, coarsely chopped and toasted walnuts or 1/4 cup pine nuts, fresh strawberries , halved lengthwise, orange juice, vegetable oil, balsamic vinegar, pepper, sugar

consider pansies , violets, johnny-jump-ups, nasturtiums, and marigolds. all are edible with interesting flavors. use flowers that have not been sprayed with pesticides (some available at gourmet shops and whole foods markets), shaved cheese hard cheeses such as parmesan or pecorino romano take on an attractive lacy look when shaved paper thin and placed upon an open-faced sandwich, rolled cheese cut cheese into 1/4 squares. put 1 tsp of olive oil on your hands and roll cheese squares into balls. then roll in cumin, curry, or finely chopped herbs, piped herbed mayonnaise or creme fraiche use an icing flower tip and place a fresh or thawed frozen pea atop the piping, layer it place a small spinach leaf, with stem , atop an open-faced sandwich. place a thin slice of hard-boiled egg on top of that and sprinkle with either nutmeg and sea salt, pickled ginger and a dot of wasabi, or a combination of crushed herbs, chopped egg & asparagus finely chop hardboiled eggs, using only half as many whites as yolks, and press onto an open-faced sandwich with a mayonnaise based filling. upon this, lay a short piece of asparagus, citrus , herbs & spices cut small triangles of fresh lemon or orange, removing peel. sprinkle lemon triangles with fresh basil or parsley and orange triangles with cinnamon or curry, grilled vegetables grill red and green peppers, zucchini, or pearl onions. cut peppers into strips, zucchini into squares, and leave pearl onions whole, use a very small cookie cutter to cut hearts from thin slices of pickled beets. or, cut small hearts from bread, dip in melted butter, and sprinkle heavily with curry before toasting in a 350 degree oven, herb or nut dip cut filled tea sandwiches into triangles and butter the long cut side. press this buttered side into crushed s or very finely chopped nuts

gemelli pasta (i only used 12 oz which worked great), pine nuts, frozen corn (i used fresh corn, cut off the cobb), chicken (i used precooked instead of poaching it), asparagus, minced fresh rosemary (i only used 1 tsp and it was very strong in this recipe), apple cider vinegar, salt and pepper, honey (i only used 3 tsp and it was very sweet, i caution you if you choose to use more), dijon mustard, orange , juice and zest of (i used the juice of half the ), olive oil, dried cranberries

asparagus spears, soft fresh goat cheese (such as montrachet), room temperature, chopped fresh basil, toasted pine nuts, chopped, water, grated orange peel, sliced prosciutto , cut into twenty-four 4x1-inch strips

asparagus spears , thin, goat cheese , montrachet, room temperature, fresh basil, chopped, pine nuts, toasted and chopped, water, orange peel, grated, prosciutto , cut into 24 4x-1 strips

strained orange juice, lemon juice, grapeseed oil, beetroot (beets), red whitlof (belgian endive) leaves separated, washed and dried, frisee (curly endive) washed and dried, mache leaves (or any other mild soft gourmet salad green), blood oranges, peeled and sliced into rounds, green asparagus spears, peeled and blanched, pine nuts, toasted, white wine vinegar, walnut oil, olive oil, salt and freshly ground black pepper

racks of lamb, trimmed and frenched (about 1 1/2 lb each), salt and freshly ground black pepper, olive oil, for searing, crushed pine nuts, bread crumbs, freshly chopped chives, garlic cloves, minced, grated parmesan, whole-grain mustard, beef stock, port, orange, juiced, fresh sage, fresh thyme, baby carrots, asparagus, trimmed

seafood stock, carrots, peeled and cubed, onions, peeled and cubed, celery stalks, cubed, salt and pepper, live lobsters, water, carrots, peeled and sliced, fennel bulb, sliced, radish, sliced, baby onions, tomatoes, asparagus, lima beans, green beans, zucchini, sliced, fresh peas, chanterelle mushrooms, sliced, olive oil, fresh basil, pignoli nuts, salt and pepper, olive oil, coriander seeds, red wine vinegar, salt and freshly ground black pepper, tomato paste, ketchup, honey, orange juice, lemon juice