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LisaA
Member since Aug-6-05
619 posts |
Apr-13-10, 04:49 PM (CST) |
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1. "RE: Suggestions for Spargeln-fest"
In response to message #0
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Here's a recipe for a pasta dish with roasted tomatoes, asparagus and shrimp that's tossed with a combination of roasted garlic, lemon and herbs. I found it years ago in Eating Well magazine...it's tasty and good for you 
Fusilli Pasta with Roasted Tomatoes, Asparagus & Shrimp
Ingredients * 12 plum tomatoes, quartered lengthwise
* 4 teaspoons extra-virgin olive oil, divided
* Freshly ground pepper, to taste
* 1 small head garlic
* 1 pound thin asparagus, trimmed and cut into 2-inch lengths (or larger stalks, peeled and halved lengthwise before cutting)
* 1 pound large shrimp, peeled and de-veined
* 12 ounces regular or whole-wheat fusilli, or rotini
* 2 teaspoons lemon juice
* 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
* 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
* Salt, to taste
* 1/3 cup kalamata olives, chopped (optional) Preparation 1. Set oven rack in lower third of oven. Preheat oven to 450°F. 2. Toss tomatoes with 2 teaspoons oil and a generous grinding of pepper in a large roasting pan. Slice the top 1/2 inch off the garlic head and discard; pull off any loose papery skin. Wrap in foil and add to the roasting pan. 3. Roast without stirring until the tomatoes are wrinkled and beginning to brown, about 20 minutes. Scatter the asparagus and shrimp over the tomatoes and roast until the shrimp are curled and firm and the asparagus is tender, about 10 minutes longer. Remove the garlic from the pan, unwrap and let cool for 5 minutes. Cover the roasting pan to keep warm. 4. Meanwhile, cook pasta in a large pot of boiling salted water until tender but firm, about 8 minutes. While the pasta is cooking, separate the garlic cloves and squeeze out the soft pulp. Mash to a paste with the flat side of a knife. 5. Drain the pasta and return to the pot. Add the remaining 2 teaspoons oil, mashed garlic, lemon juice, oregano, thyme, salt and pepper, tossing to evenly coat the pasta. Add olives, if using. Transfer the pasta to the roasting pan and toss gently to combine, making sure to scrape up any bits from the bottom of the pan. Serve immediately.
Nutrition
Per serving: 347 calories; 5 g fat (1 g sat, 3 g mono); 115 mg cholesterol; 52 g carbohydrates; 24 g protein; 8 g fiber; 184 mg sodium; 614 mg potassium.
LisaA in Washington state |
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TElmgren
Member since Oct-3-08
2367 posts |
Apr-14-10, 02:13 PM (CST) |
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6. "RE: Suggestions for Spargeln-fest"
In response to message #4
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>Tori, your sister's salad sound very yummy! Quick question
>about the prep...do you make one bundle per serving, and
>just wrap/drape the cheese over each bundle? Or is it
>shredded over the asparagus, then topped with tomato and
>basil. Sorry for the nit-picky questions, I know you can
>probably add the cheese as you wish, but I like to know how
>food is plated as well as prepared.
>
It really is! She actually serves that salad two ways depending on the formality of the meal, and how industrious she is feeling but both ways look very pretty. I only listed the formal one because Malin's dinner sounded more formal. Also, I forgot to add that if you make this dish, be sure to wait until just before you serve to add the vinaigrette or it makes everything soggy.
For formal meals, she makes individual plates with a little bundle of asparagus, a slice of fresh round mozz., and a generous sprinkle of diced tomatoes, chopped fresh basil, and a drizzle of balsamic vinaigrette.
For informal meals or large crowds she sometimes just heaps the asparagus in an even diagonal layer on a platter, and layers the mozarella with whole fresh basil leaves, then scatters the diced tomatoes over the top and drizzles on the vinaigrette.Tori in South Carolina |
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