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Christine Geery

Christine Geery
Location
Utah,
Birthday
February 17
Bio
I've never played by the rules. I was absent the day they handed those out. I believe in being kind, playing fair, laughing often, not judging others and drinking red wine. And I always kiss my Sweetie goodnight. It may lead to other fun stuff. +++++++++++++++++++++++++++++ Life is short!  Break the rules!  Forgive quickly!  Kiss slowly! Love truly, Laugh uncontrollably... And never regret anything that made you smile. +++++++++++++++++++++++++++++ Always remember that stressed spelled backwards is desserts. +++++++++++++++++++++++++++++ Part of the secret of a success in life is to eat what you like and let the food fight it out inside. ~ Mark Twain

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APRIL 3, 2012 5:22AM

Foodie Tuesday...Shaved Asparagus With White Bean Salad

Rate: 15 Flag

First of all I want you to know that I haven't tried either of these recipes, but they sound so good I know I'll be making them soon. I did tweak both of these because I think changes were needed to make them even better than the original recipes.

 

  Shaved Asparagus and White Bean Salad

INGREDIENTS:

  • 1 bunch fresh asparagus

  • 1 tbsp extra virgin olive oil

  • 1 small red onion, thinly sliced

  • 1 can cannellini beans rinsed well

  • zest of 1 orange + juice of orange

  • zest of 1 lemon + juice of lemon

  • 1 tbsp white wine vinegar

  • 1/2 cup chopped unsalted walnuts (2 oz), lightly toasted

  • 1/2 cup shaved parmesan cheese (2 oz)

  • 1/4 cup slivered basil

  • Sea salt and black pepper, to taste 

INSTRUCTIONS:

  1. Hold each spear of asparagus by its thick stem and lay it down on a cutting board. Using a vegetable peeler, shave asparagus into long ribbons. Place ribbons in a large bowl and discard remaining stems. Drizzle oil over asparagus and toss to coat.

  2. Add zest, onion, beans, orange and lemon juices, and vinegar. Toss to combine.

  3. Fold in walnuts, cheese and basil. Season with salt and pepper. This salad can be served immediately or prepared in advance; chill, covered, for 4 to 6 hours in refrigerator. 

    I think this might make a nice side dish for Easter dinner.

    adapted from Clean Eating 

    Shaved Asparagus Pizza

    Ingredients:

    Pizza Dough of your choice

    Olive oil, for brushing

    8 oz. asparagus spears

    4 oz. fresh mozzarella, thinly sliced

    3 oz. spreadable garlic herb cheese, such as Boursin

    Kosher salt and freshly ground pepper

    Directions:

    Preheat the oven to 450 degrees F for at least 30 minutes.  Roll out the pizza dough onto a 12-14 inch pizza pan.  Lightly brush the surface of the dough with olive oil.

    Cut the tough woody stems off the ends of the asparagus spears.  Use a vegetable peeler to shave the spears into ribbons.  You likely will not need all of the asparagus, but use more ribbons than you think you need because it will cook down in the oven.

    Place the sliced mozzarella over the pizza dough in an even layer.  Pile the asparagus shavings over the top of the mozzarella.  Dot the surface of the pizza with the garlic herb cheese.  Season with kosher salt and pepper.

    Bake until the cheese is melted and bubbling and the crust is lightly browned. Remove from the oven and let cool slightly before slicing and serving.

    Recipe adapted from Annie's Eats

    Wishing you all a Very Happy Easter and Happy Spring.

    Love,

    Christine

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Comments

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Christine,Thank you for sharing and the reciρes and the video..So useful..Wishing you too a Very Happy Easter and Happy Spring.Rated with best regards.
I like the shaved asparagus and white bean recipe.

Pizza, eeh. I'm too much a purist. Tomatoes, cheese, a little olive oil. Maybe mushrooms or the occasional slice of pepperoni.
Every foodie has asparagus on the brain lately. This is so funny because I've been a white-bean kick lately. Just can't seem to get enough. Last night it was asparagus with white beans, tomatoes olives and shrimp. Your recipe will be great in the hot days of summer, for sure.
I am for sure going to try this. Asparagus is one of my all time favs. Had it cooked, blanched, grilled, and souped but not raw. Sounds intriguing. R
christine - one little adjunct: extra virgin olive oil!
otherwise will try it
buon appetito!
....and btw, cannellini!! brava!!
Hmm. You haven't actually made this yourself. Isn't that against the rules or something? Also, I think that shredding of the asparagus thing might be tricky. Owell, I never cook to speak of. Bookmark recipes and look at the pictures...then eat a sandwich. All praise be upon those with more ambition.
Stathi, Thank you very much
V. I hope you try it.
Gary, I think it will great anytime
Thanks, Jon
Gerald, Are you the cook in the family? I only ask because you always say you are going to make something and I think that's great
Myriad, I usually do make all the recipes I post, but I confess I was in a bit of a hurry this week. Besides I think we threw the rule book away. The Editors never actually tried any of the recipes. They just picked their favorite one and gave it an EP(or their favorite person).
Roberto I changed it to say Extra virgin, but I would use nothing else.
You make me so hungry and it is only 10 AM. I will buy asparagus today to make in this Annie's kitchen.
Hey, hey! Thank you, Christine for the recipe; I am a fan of asparagus. R
Thanks Thoth, for your support.
I must try this. I LOVE asparagus! Thanks.
These recipes look good to me too. I look forward to asparagus time every year!
Thanks Fay
Thanks Belle
I've been broiling asparagus lately--a little EVOO, some coarse salt, squeeze of lemon juice after it comes out of the oven with little black blisters and crispy spots--YUMMM. Or tossed in butter melted with a spoonful of black pepper sauce from the Chinese market---that's good even on microwaved asparagus at work and makes all the Lean Cuisine eaters most jealous.
Thanks, Lydieth. I like it roasted too.
As much as I like to avoid shaving, this sounds pretty tasty.
Oh this is such a wonderful combo thanks so much and MMMmmmm!
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Thanks for sharing! I made quiche with asparagus yesterday. It is the season! Love the idea of cannellini beans..Yum!