Tag: asparagus (Page 1 of 2)

Lemon Chicken Asparagus Pasta

June 25, 2026 / Jenny / 2 Comments

Lemon chicken asparagus pasta is a great weeknight meal that combines the vibrancy of asparagus and fresh lemon juice with the comforting flavors of chicken and pasta, all surrounded with a lush, velvety sauce. It is one of those dinners that I turn to when I am short on time, yet want something wholesome, nourishing, and comforting.

This easy meal takes only about 30 minutes from your kitchen to your table and it checks lots of important boxes. Protein? Check. Flavorful, nutritious vegetable cooked till it’s just tender and not mushy? Check. Deliciously light, creamy, lemon garlic sauce? Check. Tastes great as leftovers? Check.

Asparagus Potato Naan

June 17, 2016 / Jenny / 17 Comments

Tender asparagus, thinly sliced baby potatoes, minced garlic, and Parmesan cheese on top of naan flatbread creates a quick, light meal or tasty appetizers. Naan bread is endlessly versatile and can be the base for so many different types of flatbread pizzas. This asparagus potato naan recipe features delicious, tender vegetables, and can be on your table in about 20 minutes.

Potatoes and asparagus are not only in season right now, but they are also a great combination. If you have never tried potatoes on flatbread, you should give it a try. The creaminess of cooked potatoes with melted cheese, all on top of a warm flatbread–it is delicious, especially when the tender-fresh crunch of asparagus is added. While at first the thought of pairing of potatoes and flatbread may sound like a carb overload, it really isn’t in this case, since the naan flatbread is thin and the layer of potatoes is also thin.

This is a great summer meal when you are in a hurry and need to make something nourishing, or if you have guests over and want to serve them some fun, seasonal appetizers, out on the porch or deck, with a cold beverage and great conversation. Can you tell I am wanting to invite some people over for dinner soon? I am. It has been a hectic spring, and we haven’t had much time to relax over our food and drinks. Now the kids are out of school (as of today!) and their sports schedules are in somewhat of a lull for a month or so. Our evenings and weekends are opening up. It’s time to slow down and linger outside, letting conversations develop and quiet moments blossom.

It’s time to enjoy nature, including asparagus and potatoes, and soon the cherries and wild black raspberries growing right in our yard. I just made the first strawberry shortcake of the season last night, and the strawberries were so fresh! Savoring the fruits and vegetables that are in season helps me feel like I am in the moment and experiencing life as it is unfolding. Every last day of school since my kids have started school, I have felt emotional and bittersweet. One era is ending as another is beginning. Sometimes it can be hard to let things go, and sometimes we can’t wait to move on. As I cannot believe how fast they are growing and sometimes want to slow time down, my kids are excited to move on to the next phase. Time passes regardless of how quickly or slowly we want it to go. I hope you all have a wonderful weekend! This week’s Fiesta Friday is co-hosted by Lindy @ Love in the Kitchen and Liz @ spades, spatulas & spoons.

Asparagus Potato Naan

Servings: 2-4
Time: 20-25 minutes
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Ingredients:

4-6 small potatoes (red or gold), thinly sliced
1/2 pound of fresh asparagus, chopped
3 tablespoons of extra-virgin olive oil
1-2 cloves of garlic, minced
2 naan flatbreads (about 250 g or 8.8 oz in a package of 2)
about 1 cup of Parmesan cheese (other cheese can be used, if desired)

Directions:

Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper, and place the naan pieces on top of the parchment paper.

Wash the potatoes and asparagus. Slice the potatoes very thinly. Snap the tough ends off of the asparagus stalks and then chop the stalks into small pieces. In a large skillet, heat one tablespoon of the olive oil over medium-high heat. Add the sliced potatoes and toss gently for a couple of minutes, until the potatoes are just golden. Remove from heat.

Pour the remaining olive oil into a shallow bowl. Mince the garlic mix it in with the olive oil. Brush the naan pieces with olive oil/garlic (with the bubbly side of the naan facing up). Spread the potatoes in over the flatbread pieces in an even layer, then top with the chopped asparagus. Sprinkle the cheese on top of the vegetables. Place the baking sheet into your oven and bake at 400 degrees for about 10 minutes, or until the asparagus is tender and the cheese is melted.

Allow to cool slightly and slice into pieces. Enjoy!

Asparagus Quinoa Salad

June 3, 2016 / Jenny / 16 Comments

In this asparagus quinoa salad, fresh asparagus is roasted with pistachios and then mixed with quinoa and a homemade honey-garlic vinaigrette. The result is a salad rich in superfoods, with lots of flavor and tons of nutrients. It’s the perfect salad to take to a picnic, to enjoy with lunch, or to use as a side dish at dinner. It’s light, while at the same time satisfying and filling.

I love how fluid recipes can be. They are never exactly the same twice, and they bring with them stories, memories, and reminders of friends or family members who have shared or contributed to the recipes. The same goes for sharing meals with others too. We get ideas from one another and build on our conversations and memories.

Quinoa salad has been on my mind lately for a number of reasons. My soccer mom/walking buddies have been making versions of it and we’ve been exchanging ideas, plus my mother is on a quinoa kick as well. The other day when we were over at her house, she made some asparagus and quinoa separately, but they ended up getting mixed up on my plate, and they tasted great together. I knew I wanted asparagus in my next quinoa salad.

In addition to vegetables, one of my friends likes to put nuts in her quinoa salads. The only nuts I have in the house right now are pistachios. I thought those would be good with the asparagus too. Little did I know that when I googled asparagus and pistachios, lots of recipes came up! Apparently I was not the only one who thought this would be a good combination. The following asparagus quinoa salad recipe is very basic, and based loosely on a few different recipes I found, my own experience with asparagus and quinoa, plus input from friends and my mother. That’s what I mean about recipes being so fluid. They are influenced by those we talk with or read about, plus by what is in season, and what we have on hand. They are like living, breathing entities sometimes, changing with the weather and the circumstances.

This asparagus quinoa salad is really satisfying. The nutty flavor of the quinoa blends deliciously with the pistachios and asparagus, and the vinaigrette gives it just the right amount of sweetness and zing. Feel free to add other vegetables you have in your kitchen, and if you are in a hurry, just add your favorite salad dressing instead of making it from scratch. The versatility of quinoa is one of its strongest attributes, along with its huge health benefits. I plan to make versions of this salad all summer long, depending on which vegetables are in season.

I hope you all have a great weekend! The weather here has been gorgeous. I can’t believe it’s already June. The kids will be out of school soon. It’s been a full few days around here, with a soccer tournament and a state track meet, along with end-of-the-school-year events and other gatherings too. I have not had a chance to visit other blogs like is enjoy doing. I hope to catch up on that this weekend. At this time of the year, with the beautiful weather and flowers blooming, I always hear my grandpa’s voice quoting part of a James Russell Lowell poem: “And what is so rare as a day in June? Then, if ever, come perfect days….” I hope you enjoy some beautiful June days.This recipe will be shared over at Angie’s Fiesta Friday, co-hosted this week by Mollie @ The Frugal Hausfrau and Aruna @ Aharam.

Asparagus Quinoa Salad

Servings: 6-8
Time: 30 minutes
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Ingredients:

about 1 pound (or one bunch) of asparagus
1/2 cup of roasted and salted pistachios, shelled
1 cup of quinoa, cooked
a couple sprigs of fresh mint (optional)

For the vinaigrette:

1/4 cup of extra-virgin olive oil
1 tablespoon of white wine vinegar
1 tablespoon of honey
1 clove of garlic, minced
salt and pepper to taste

Directions:

Preheat your oven to 400 degrees Fahrenheit. Remove the pistachios from their shells and measure them to 1/2 cup. Wash the asparagus and snap off the tough ends. Chop the asparagus into bite-sized pieces. Lightly coat a rimmed baking sheet with olive oil. Spread the asparagus pieces and pistachios into a single layer on the baking sheet and gently toss with the olive oil. Bake in your 400-degree oven for about 15 minutes, checking to see that the asparagus is tender, and removing it when the asparagus is just-tender.

Meanwhile, cook the quinoa in according to the package directions. When the quinoa is done (expanded, tender and all the water is absorbed), transfer it to a large bowl and let it cool some. When the asparagus is done, let it cool some as well.

While things are cooling, mix up the vinaigrette in a glass container. Combine the olive oil, white wine vinegar, honey, salt, pepper, and mined garlic, and stir well. If you have a glass bottle with a screw top, combine the dressing in there and shake.

Then mix the asparagus/pistachio mixture with the quinoa in the bowl, and pour the vinaigrette in as well. Stir gently but thoroughly to combine. Add salt and pepper to taste, if desired. Add some chopped fresh mint leaves if you wish. Serve at room temperature. Leftovers may be stored in the refrigerator. Enjoy!