The season can be 8 to 10 weeks long, giving us a couple of months of this delicious vegetable. Dietary fiber helps to lower both LDL cholesterol and blood glucose levels.
Fresh asparagus is a good source of anti-oxidants such as lutein and carotene. These compounds help remove damaging free radicals from our bodies.
Asparagus is also a great source of the minerals copper and iron. It’s nice to know that we have a plant based source of iron, especially if you are vegan.
You don’t have to do much of anything prior to cooking asparagus other than washing and trimming the spears. It is essential that you cut or snap off the woody ends because they are just too fibrous to chew or digest properly.
Asparagus can be steamed, roasted, sautéed, boiled, or cooked in an air fryer. I am amazed at how quickly this vegetable cooks to perfection in my air fryer.
I enjoy eating air -fried asparagus just as it is as a side dish. Then, we’ll explore ways to serve this versatile vegetable.
1 bunch of asparagus spears (approximately 1 pound) 1 TBS extra virgin olive oil 1/2 tsp sea salt 1/2 tsp freshly ground black pepper Wash the asparagus spears under cool running water.
Trim the thick woody ends off of each stalk with a sharp knife. Place the spears on a platter and coat them evenly with the olive oil.
Place the spears in a single layer in the basket or plate of your air fryer. Cook for 3 minutes and shake the bucket to rotate the asparagus.
1 pound of air fryer asparagus (1 batch), cut into 1 inch pieces 2 TBS unsalted butter 1/4 cup chopped onion 1 small clove garlic, crushed 3 cups chicken stock 1/4 cup heavy cream 1 tsp sea salt 1/2 tsp freshly ground pepper 3/4 cup sour cream, at room temperature 1 tsp smoked paprika Croutons for serving Add the onions and garlic and sauté for 5 to 8 minutes until translucent and fragrant.
Turn the heat off and allow the soup to cool down slightly, just enough to transfer to a blender, approximately 5 minutes. Transfer the soup to a blender and purée until smooth and creamy.
Return the soup to the pot over low heat and whisk in the sour cream until well incorporated. Place the soup in serving bowls and dust with paprika.
1 pound of air fryer asparagus (1 batch) 6 large whole eggs 1 TBS butter 3/4 cup ricotta cheese 1 TBS chives, minced 1/2 tsp sea salt 1/4 tsp dried tarragon 1 cup shredded Gruyère cheese In a large oven-proof skillet over medium heat, melt the butter.
Place the pan in the oven and broil until the cheese has melted and the top of the frittata is lightly browned, approximately 7 minutes. Remove the frittata from the oven and carefully slide it onto a cutting board or platter.
Slice into 4 or 6 wedges and serve while warm with a nice salad of spring greens. In a small bowl, whisk together the oil, vinegar, mustard, honey, salt, and pepper.
In a shallow serving bowl, combine the asparagus, tomatoes, and feta. Serve immediately so that the cheese doesn’t discolor from the balsamic vinegar.
1 pound of air fryer asparagus (1 batch) 3 cups cooked brown rice 2 TBS canola or peanut oil 1 TBS minced fresh ginger 2 scallions, thinly sliced 1 TBS low-sodium Tamara or soy sauce Sea salt and freshly ground pepper to taste 2 tips sesame seeds for garnish Add 1 tablespoon of the oil to the pan, along with the ginger and scallions.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
It takes only minutes to prepare from start to finish and you can season it YOUR way! I get excited about it because I had no idea until I tried it and figured out the right way to make the asparagus perfect every time.
BUT when using the air fryer, it’s much harder to overcook the asparagus and create mushy green sticks! These asparagus spears are perfectly tender on the inside and lightly crisp on the outside, what I like to call “fork-tender”.
Olive Oil Asparagus spears seasoning of your choice +/- fresh lemon juice and Parmesan cheese Wash the asparagus spears under cool running water from your kitchen faucet.
The white stalk of the spear is very woody and tough and not pleasant to eat. Cut the white (or brown) thick stalk ends off of your asparagus spears with a sharp knife, leaving only the green spears, heads still attached.
Place the cleaned and cut spears in the bottom of your air fryer and drizzle with 1 TBSP of olive oil. Using a basting brush (or a spoon if need be) spread the olive oil evenly over the asparagus.
Vegetables of all kind roasted in the oven are fantastic, however using an air fryer can dramatically cut down on the amount of oil you use while cooking AND cuts down on the amount of time spent cooking. All our air fried vegetable side dishes are easy, with simple ingredients, and have wonderful roasted flavors.
This air fryer is large enough to cook for those with big appetites or for families of four or more. It’s definitively an affordable option when comparing this air fryer to other brands out there and it’s got great reviews on Amazon.
Cut the white (or brown) thick stalk ends off of your asparagus spears with a sharp knife, leaving only the green spears, heads still attached. Place the cleaned and cut spears in the bottom of your air fryer and drizzle with 1 TBSP of olive oil.
If you love this gluten free asparagus recipe, be sure to follow me on social media so you never miss a mouth-watering post: Easy Weight Watchers breakfasts aren't hard to come by, but sometimes they're lacking in flavor.
It's obviously not ideal to eat like that when you're trying to lose weight, but getting “treats” here and there helps me stay on track. That means you can eat until you're full and you won't run out of points for other foods.
Dice/cut asparagus, tomatoes, and green bell peppers, then mix into egg bowl. Spray a pie dish with nonstick, and pour in egg mixture.
4 egg whites 3 whole eggs 2/3 cup asparagus cut into 1 inch pieces 5 cherry tomatoes quartered cup diced green bell pepper ½ cup shredded Parmesan cheese Salt and pepper to taste Dice/cut asparagus, tomatoes, and green bell peppers, then mix into egg bowl.
Spray a pie dish with nonstick, and pour in egg mixture. Top with remaining Parmesan, and bake at 350 degrees for 35-40 minutes.
Serving: 4g | Calories: 122.56kcal | Carbohydrates: 3.16g | Protein: 12.69g | Fat: 6.49g | Saturated Fat: 3.11g | Cholesterol: 131.26 mg | Sodium: 300.07 mg | Potassium: 219.11 mg | Fiber: 0.83g | Sugar: 1.68g | vitamin A: 594.52IU | vitamin C: 16.08 mg | Calcium: 171.84 mg | Iron: 1.3 mg Nutritional information is provided as a reference, using an online calculator.
What I love the most about this recipe is that the asparagus stay perfectly crisp and do not get over cooked. The ingredients we need are 1 bunch of asparagus chopped into 2 inch pieces, salt, pepper, garlic powder, avocado oil, and shredded Swiss cheese.
I actually found a Swiss and Gruyère blend of shredded cheese at Trader Joe's that was amazing on top of the asparagus ! Chop the asparagus into 2 inch pieces and mix them with the avocado oil, garlic powder, salt, and pepper.
Cut your asparagus into 2 inch pieces and place them into a medium size mixing bowl. Add salt, avocado oil, garlic powder and pepper.
Once mixed thoroughly, place your asparagus into your preheated air fryer. Once your 10 minutes is up, shake the air fryer basket to mix up the asparagus and sprinkle your shredded Swiss cheese over your asparagus chunks.
Asparagus quiche with bacon (or ham), Parmesan and eggs is a perfect breakfast side dish recipe (without the crust) and a filling way to get the day started. Guilt free and family friendly, this asparagus quiche recipe is just what you needed to get your protein and veggies all in one.
However, the most important meal of the day, breakfast, also need something to accompany its eggs. From bacon to cut tomatoes, there are so many breakfast side dish recipe options out there.
This asparagus quiche, a delicious bacon, egg and veggie bake, is perfect not only for a filling breakfast, but also makes a hearty dinner as well. Our family adores breakfast for dinner but the kids always want waffles with a side of hash browns.
I need some protein and a side of vegetables or you will have to roll me into bed. You can also add mushrooms, leeks, or spinach to mix it up as this Parmesan Quiché a really forgiving recipe.
I maybe should have, but it tasted great, it was just bubbling grease around the edges when I pulled it from the oven. You can transfer to a baking dish if you don’t have an ovenproof or cast iron pan.
Makes 8 slices of asparagus quiche, which can easily be served as a breakfast or a side dish casserole. Please share in the comments, so we can continue to provide your creative ideas to anyone that may be considering making this recipe.
In a mixing bowl, add eggs, milk, cheese, flour, salt and pepper. Nutritional information is automatically calculated with ingredients and serving size and may not be accurate.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites With simple seasonings and a little garlic, this asparagus is tasty and easy to make.
With a tight outer stalk and juicy inside, this vegetable tastes best when it’s cooked just right. With some simple seasonings, this asparagus makes a quick and easy side for whatever meal you’re cooking.
Asparagus spears have great texture and flavor, so you don’t have to add much to make them amazing. This recipe uses some avocado oil to help the seasonings stick to the asparagus during the cooking process and also increase crispiness.
Some pressed garlic clove adds a delicious pungent flavor, with salt and ground black pepper enhancing it. Cut off about 1-2 inches from the bottoms of each asparagus spear (they tend to be too chewy) Add the oil.
Place the asparagus on a rimmed baking sheet and drizzle the avocado oil over them. Place the seasoned asparagus spears in the air fryer basket and cook on high (450 degrees Fahrenheit) for 7 minutes.
The whitish ends of the asparagus spears tend to be woody and tough, so they taste best when trimmed. Parmesan cheese, garlic, lemon- This adds a nice salty, pungent flavor, with a hint of citrus.
If you find you have more than you need, consider repurposing it into dishes like Quiché Lorraine or pepper steak stir-fry. Now place the trimmed asparagus on a rimmed baking sheet and drizzle with avocado oil.
With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. This prosciutto and asparagus quiche recipe features an all-butter flaky pie crust and a creamy and light filling including Gruyère cheese.
While I’m not putting away my winter coat just yet, our daffodils have bloomed, which has caused my thinking to rocket towards all things spring. Along with the beginning of spring comes planning an Easter brunch menu, for which this Quiché would be an excellent choice.
Filled with prosciutto, asparagus, and Gruyère cheese, this hearty Quiché is made with Plural Butter for a seriously next level meal. It’s made with real milk from American dairy farms (in comparison with other leading premium butters which are imported), and features no artificial ingredients or added growth hormones.
This means flakier pie crusts (more on those in a second), softer cookies, and more flavorful sauces. It’s so nice I gladly used it in both the pie crust and in the filling for this Prosciutto and AsparagusQuiche recipe.
What I love about this asparagus quiche is how easy it is to elevate a regular breakfast or brunch dish just by choosing premium ingredients. Prosciutto provides a more decadent feel instead of using standard ham, while Gruyère adds a bolder, complex flavor versus a more common cheese such as cheddar or Swiss.
When combined with using a premium butter like Plug, these simple ingredient swaps result in a better Quiché recipe certainly worthy of gracing your holiday table. I’m not a pastry chef by any means, but a few tips and tricks will help you on your way to a golden and flaky pie crust.
Blind baking, or partially-cooking, the pie crust before adding the Quiché filling helps it to achieve crispness and maintain structure. After a spin in the oven, carefully remove the parchment with the pie weights and bake the crust one more brief time, or until the bottom appears dry.
Take the crust out of the oven and allow it to cool as you prepare the Quiché filling. After a quick season with salt, pepper, and thyme, sprinkle flour over the vegetables in the skillet.
The mixture will thicken up within a minute or two, providing a beautifully creamy element to this Prosciutto and AsparagusQuiche. Beat four eggs in a mixing bowl, then add in the creamy onion and asparagus mixture from the skillet.
Stir in half of the Gruyère (the amount doesn’t have to be precise) and all the prosciutto until all is combined. Scatter the remaining half of the Gruyère on the bottom of the pie crust, then pour in the filling.
It’s noticeable how using Plug Butter in both the flaky pie crust and the fluffy and balanced filling makes a difference for the better. Using a straight edge like a knife or the handle of the spoon, level off the flour, allowing the excess to fall back into the bag or canister.
I found just one-quarter teaspoon the perfect amount, as in addition to the Salted Plug Butter we’re also using prosciutto, which is salty itself. Print Pin This Prosciutto and AsparagusQuiche recipe features an all-butter flaky pie crust and a creamy and light filling including Gruyère cheese.
Filling: 1/4 cup Salted Plug Butter (2 oz) 1/2 onion, diced 8 oz asparagus, cut into 1” pieces 1/2 tsp ground black pepper 1/4 tsp salt 1/4 tsp dried thyme 3 tbsp all-purpose flour 1 cup 2% milk 4 eggs 1 1/4 cup Gruyère, shredded 4 oz prosciutto, cut into pieces For the crust: Add flour to a mixing bowl, then cold cubed Salted Plug Butter.
Prick a few holes in the bottom and sides of the crust with a fork to prevent bubbling. Bake for another 5-6 minutes, or until the bottom of the pie crust appears dry and just barely golden.
For the filling: Add 1/4 cup Salted Plug Butter to a large skillet set over medium heat. Cook for 6-7 minutes, or until the vegetables are softening and the onion is beginning to turn golden.
Stir in the onion and asparagus mixture, then about half the Gruyère (amount doesn't have to be precise) and the prosciutto. If you notice that the edges of your crust are at risk of over-browning before the Quiché filling is finished cooking, cover the edges with strips of aluminum foil and continue cooking until the filling is set.
I have not run into that issue here, but keep an eye on your Quiché just in case. The total recipe time includes 30 minutes for the pie crust dough to chill.