Gnocchi with shrimp & asparagus

Active: 20 minutes; Total: 30 minutes; Serves: 4

Olive oil, extra virgin	1 tablespoon + 2 teaspoons
Gnocchi	16 ounces
Shallots, sliced	½ cup
Asparagus, trimmed and cut into thirds	1`bunch
Chicken broth, low-sodium	¾ cup
Shrimp, raw, peeled and deveined, tail left on if desired	1 pound
Pepper, freshly ground	¼ teaspoon
Salt, sea	Pinch
Lemon juice	2 tablespoons
Parmesan, grated	½ cup

1. Heat the 1-tablespoon oil in a large frying pan over medium heat. 
2. Add the gnocchi and cook, stirring often, until plumped and golden in spots, about 6 to 10 minutes; transfer to a bowl. 
3. Add the remaining 2-teaspoons oil and shallots to the pan; cook over medium heat, stirring, until beginning to brown, 1 to 2 minutes. 
4. Stir in the asparagus and broth. 
5. Cover and cook until the asparagus is barely tender, 3 to 4 minutes. 
6. Add the shrimp, pepper, and salt; cover and simmer until the shrimp is pink and cooked through, 3 to 4 minutes. 
7. Return the gnocchi to the skillet along with the juice, and cook, stirring, until heated through, about 2 minutes. 
8. Remove from heat, sprinkle with cheese, cover and let stand until the cheese melts, about 2 minutes. 

Recipe from EatingWell.com.

Asparagus, Brussels sprouts, & French green beans with citrus butter sauce

Active: 15 minutes; Total: 25 minutes; Serves: 6

Olive oil, extra virgin	2 tablespoons
Asparagus, ends trimmed and stalks cut into 2-inch pieces	3 cups
Brussels sprouts, bottoms trimmed and quartered	3 cups
French green beans, trimmed and cut into 2-inch pieces	3 cups
Garlic, minced	5 cloves
Chicken stock	½ cup
Butter, unsalted	¼ cup
Lemon juice and zest	1
Salt, sea	½ teaspoon
Pepper, freshly ground	½ teaspoon
Parsley, chopped	½ cup

1. Heat the oil in a large frying pan over medium-high heat. 
2. Add the asparagus, sprouts, and beans; sauté the vegetable for 3 to 5 minutes, tossing frequently. 
3. Add the garlic; continue to toss the vegetables while still crisp, about 2 minutes. 
4. Add the stock, butter, and juice; sauté for 2 to 3 minutes, until the vegetables are just tender; remove the pan from heat. 
5. Fold in the zest, salt, pepper, and parsley. 

Recipe from Alpine Fresh Inc.

Chicken nuggets with roasted tomatoes, olives & asparagus

Active: 15 minutes; Total: 30 minutes; Serves: 4

Tomatoes, cherry, halved	3 ½ cups
Asparagus tips	20
Garlic, halved	10 cloves
Oil, olive	1 tablespoon
Salt, sea	½ teaspoon
Plantain chips, crushed into breadcrumbs	6 ounces
Garlic powder	2 teaspoons
Pesto	7 ounces
Chicken breast, boneless, skinless, sliced into mini fillets	4
Olives, black, pitted, drained	4 ounces

1. Preheat your oven to 400°F. 
2. Spread the tomatoes and asparagus on a rimmed sheet pan, and scatter over the garlic cloves. 
3. Drizzle with oil, and sprinkle with salt; roast for 15 minutes. 
4. Meanwhile, in a medium bowl, combine the crushed plantain chips and the garlic powder. 
5. Place the pesto in a separate bowl. 
6. Dip each chicken fillet into the pesto, then into the plantain mixture to coat. 
7. Add the olives to the roasted tomatoes, and place the chicken nuggets on a separate sheet pan; bake for 12 minutes, or until the nuggets are cooked. 

Recipe mildly modified from Sheet Pan Dinners by Jenny Tschiesche & Liz Franklin.

Thai salmon bake

Active: 10 minutes; Total: 45 minutes; Serves: 4

Garlic, crushed	2 cloves
Ginger, peeled, finely chopped	¾-inch piece
Coconut milk,	14 ounces
Sugar, coconut	1 tablespoon
Thai 7 Spice seasoning	1 ½ teaspoon
Fish sauce	2 tablespoons
Lime juice, freshly squeezed	1 tablespoon
Shallots, finely chopped	3 large
Cilantro, finely chopped	2 tablespoons
Salmon fillets, skin on	20 ounces
Asparagus, cut into ¾-inch piece	9 ounces
Rice, basmati, cooked

1. Preheat your oven to 400°F. 
2. Place the garlic, ginger, coconut milk, sugar, seasoning, fish sauce, and lime juice in a medium-sized bowl, and mix together; then add the shallots and cilantro. 
3. Place the salmon, skin side down, and the asparagus on a sheet pan; pour the sauce over the top. 
4. Cover with foil, and bake for 35 minutes; serve with rice. 

Recipe from Sheet Pan Dinners by Jenny Tschiesche & Liz Franklin.

Grilled asparagus panini with prosciutto & mozzarella

Active: 20 minutes; Total: 40 minutes; Serves: 4

Asparagus, trimmed to the length of  your bread portion	8 ounces
Oil, extra-virgin olive	2 teaspoons
Salt, coarse
Pepper, freshly ground
Focaccia or similar, cut into four portions	1 loaf
Prosciutto, sliced	4 ounces
Mozzarella, fresh, sliced	8 ounces

1. Heat your panini press to medium-high. 
2. In a large bowl, toss the asparagus in the oil and season with salt and pepper. 
3. Grill the asparagus, with the lid closed, until they are cooked through and grill marks appear, 3 to 4 minutes; set aside. (Chef note: Remember asparagus shrinks when cooked.)
4. Unplug the grill and carefully clean the grates; reheat the grill to medium-high heat. 
5. For each sandwich, split the bread portion to create a top and bottom half. 
6. Place some prosciutto inside the bottom half, top with cheese, and as many grilled asparagus spears that will fit. 
7. Close the sandwich with the other half. 
8. Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes. 

Recipe from The Ultimate Panini Press Cookbook by Kathy Strahs.

Asparagus & leek bisque

Butter, unsalted	4 tablespoons
Leeks, cleaned, white parts thinly sliced	1 cup
Asparagus, tough ends discarded, cut into 1-inch pieces	3 pounds
Pepper, white, freshly ground	¼ teaspoon
Flour, all-purpose	3 tablespoons
Chicken stock, low sodium	1 quart
Sherry	½ cup
Cream, heavy	2 cups
Crab, lump (optional)	1 pound
Salt

1. In a heavy saucepan, melt the butter over medium heat. 
2. Add the leeks, and sauté until softened, about 4 minutes. 
3. Add the asparagus and pepper; sauté 4 minutes. 
4. Add flour; sauté until the mixture begins to bubble and starts to brown slightly. 
5. Gradually stir in stock, and then add the sherry. 
6. Simmer until the asparagus is tender, about 20 to 25 minutes. 
7. Remove the pan from the heat, and purée with a stand blender or hand-held immersion blender. 
8. Return the pan to heat, add the cream and crab, and stir until heated; do not boil. 
9. Season with salt, and serve immediately.

Asparagus soup with poached eggs & crispy turkey bacon

Bacon, turkey, thinly sliced	2 ounces
Butter, unsalted	2 tablespoons
Onion, yellow, chopped	1
Garlic, minced	2 cloves
Wine, dry white	¼ cup
Chicken broth	3 cups
Asparagus, trimmed, cut into ½-inch pieces	2 bunches
Cream, heavy	2 tablespoons
Salt
Pepper, freshly ground
Vinegar, white	1 teaspoon
Eggs	4

1. Lay the bacon slices in a Dutch oven, and cook over medium-high heat, turning with tongs, until crispy, about 7 minutes. 
2. Transfer to paper towels; let cool, and then crumble. 
3. Add the butter, onion, and garlic to the same pot, and sauté until translucent, 5 minutes. 
4. Add the wine, bring to a simmer, scraping up any browned bits on the bottom of the pan, and cook for 3 minutes. 
5. Add the broth, and bring to a boil. 
6. Add the asparagus, and cook, uncovered, until tender, about 8 to 10 minutes. 
7. Remove from heat, and let cool slightly. 
8. Working in batches, purée the soup in a blender. 
9. Return to the pot, add the cream, and bring to a boil over medium heat. 
10. Season with salt and pepper, and keep warm over low heat. 
11. In a frying pan, heat 1 inch of water over medium heat. 
12. Add the vinegar, and reduce the heat to keep the water at a gentle simmer. 
13. Break an egg into a small bowl and, using a large spoon, place the egg gently in the water. 
14. Using a tablespoon, occasionally spoon the hot water over the top of the exposed egg. 
15. Cook until the egg is set but the yolk is still runny, about 5 minutes. 
16. Remove the egg with a slotted spoon. 
17. Repeat to poach remaining eggs. 
18. Ladle the soup into bowls, top with the poached eggs and bacon, and serve. 

Yield: 4
Recipe adapted from Williams-Sonoma Soup of the Day by Kate McMillan.