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  • The Low Fat Chick 10:34 pm on March 16, 2012 Permalink | Reply
    Tags: asparagus, , , hash, muffins, pancakes   

    Southern Inspired Food at Rosebud (Atlanta, Georgia) 

    I have begun spending more time with friends in preparation for my sister, her family and my mom moving to Virginia this summer. When they depart, I will be solo in Atlanta, with the exception of my aunt, so it is vital for me to continue to appreciate friends. A few weeks ago, I enjoyed an audacious Friday night with my friend Helen, and I chose for us to go to Rosebud, located in the quaint Virginia Highlands area of Atlanta, for dinner. A newbie to this restaurant, the first impression was superb, as the night was so full of activity that we waited over an hour to be seated for dinner. Neither of us was troubled by this, as it was obvious Atlanta loves Rosebud, which has been featured on the Food Network. The television hype was properly being lived up to, as we were captivated dining on Duck Meatballs and Crab Cakes with Asparagus, clearly made with fresh local ingredients.  Fresh, fresh, and fresh, was the name of the game and Rosebud was the master of completing the plays.

    A month later, I attended brunch at Rosebud on a flawless pre-spring day, with my visiting friend Lisa. Wanting her to fully revel in vacation time, I chose Rosebud after not being able to forget their perfectly salted Duck Meatballs. Again, we waited over an hour to be seated, but this bothered us none, as we recognized the restaurant wore an upbeat, afternoon vibe coupled with a friendly hostess. When we finally were seated, we savored Braised Beef and Sweet Potato Hash, and Whole Wheat Pancakes.  The hash was pleasingly light and full of fresh local root vegetables and autumn greens. The pancakes made with Anson mills organic flour were topped with a buttery maple syrup and vanilla-sage butter.  Both dishes left us feeling satisfied, along with the precursor of Sweet Corn Muffins with homemade preservers.  While both visits to Rosebud required a wait, as I will make reservations next time, each visit was time well spent. With its contemporary, southern-chic décor, and a menu full of fresh cuisine, I will be returning for a third visit to Rosebud.


    Rosebud

    1397 North Highland Avenue
    Atlanta, GA 30306
    http://www.rosebudatlanta.com

     
  • The Low Fat Chick 11:10 pm on February 27, 2012 Permalink | Reply
    Tags: asparagus, , , ,   

    Dijon Dill Shrimp with Roasted Asparagus 

    As a serious lover of asparagus, I reminisced the other day about how last summer in Madrid, Spain was the first time I tasted grilled asparagus with olive oil, sea salt, and lemon.  Because of these memories, I became fixated on this dish and decided to try it roasted in my oven. Well, what a better way to eat asparagus then topped with shrimp in a Dijon dill sauce.  The fresh flavors were so apparent in this light dish.  Very much a favorite of mine now, as this is a perfect date night dinner because it is simple, easy to make, and elegant enough to impress.

    Ingredients

    Shrimp
    2 Tbsp mayonnaise, reduced fat
    3 fresh dill sprigs, leaves picked
    1 shallot, minced
    1/2 lemon, juiced
    2 tsp stone ground mustard
    1/2 tsp salt
    1/4 tsp pepper
    2 lb large shrimp, peeled & deveined

    Asparagus
    1 pound asparagus
    2 Tbsp extra-virgin olive oil
    4 garlic cloves, pressed
    1/4 tsp salt
    1/4 tsp pepper
    1/2 lemon, juiced

    Preparation

    Shrimp
    Preheat the broiler on low for 15 minutes.

    Stir mayonnaise, dill, shallot, lemon juice, mustard, salt, and pepper in a large bowl.  Add shrimp to the bowl and toss to coat. Place shrimp on an aluminum foil lined baking sheet in a single layer.

    Broil shrimp for 5 minutes. Be careful because shrimp cooks very fast.

    Cover shrimp with aluminum foil to keep warm while preparing the asparagus.

    Asparagus
    Preheat oven to 400°. Trim the bottom ends of the asparagus.

    Place asparagus on a large baking sheet. Drizzle with olive oil and garlic. Add salt and pepper. Toss to coat the asparagus evenly with oil.

    Roast asparagus, tossing around once, until they start to brown around the edges. About 12 to 15 minutes.

    Remove asparagus from the oven and squeeze lemon over asparagus.

    Serve asparagus topped with shrimp and drizzle with the Dijon Dill sauce.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (16.8 ounces).
    Calories 341.65

    % Daily Value
    Calories From Fat  95.87  28%
    Total Fat 10.89g  17%
    Saturated Fat 1.5g  8%

     
  • The Low Fat Chick 5:56 pm on February 10, 2012 Permalink | Reply
    Tags: asparagus, ,   

    Fettuccine with Shrimp and Asparagus 

    My coworker and I were discussing how much we like asparagus but are not good at cooking it. I told her the best asparagus I ever had was when I was in Madrid, Spain and it was so amazing that I asked the chef how it was prepared. The chef had grilled it with olive oil and topped it off with a touch of sea salt and lemon. While I had not yet tried to duplicate the chef’s efforts, my memories inspired me to make asparagus in a pasta dish. Casually thumbing through the pasta book my sister gave me for Christmas, I found this dish with pasta, shrimp, and the almighty asparagus. Such a simple dish with simple ingredients. I immediately jumped at the opportunity to give this a try. This is a light dish and I enjoyed it so much that when my coworker requested the recipe, I scanned the page and gave it to her.

    Ingredients

    3/4 lb medium asparagus, tough ends snapped off,
    spears halved lengthwise, then cut diagonally
    into 1 inch pieces
    1/4cup extra-virgin olive oil
    3 medium garlic cloves, minced
    3/4 lb small shrimp, peeled, deveined, and halved
    1 Tbsp salt
    1 lb fettuccine
    salt to taste
    pepper to taste

    Preparation

    Bring 1 inch of water to a boil in a large pot. Put the asparagus in a steamer basket in a pot. Cover and steam over medium-high heat until the asparagus is just tender, about 2 minutes. Remove the asparagus and set aside. Reserve 3/4 cup of the asparagus steaming liquid.

    Place the oil and garlic in a large skillet over medium heat and cook until fragrant, about 1 minute. Add the asparagus and 1/2 cup of the asparagus water and cook until the liquid has been reduced by half, about 3 minutes. Add the shrimp and cook until pink, stirring frequently, 3 to 4 minutes. Season to taste with salt and pepper.

    Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and the pasta to the boiling water. Cook until al dente. Drain the pasta and toss with the sauce, adding the remaining reserved cooking water as needed to moisten the pasta. Divide among 4 pasta bowls and serve immediately.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (14 ounces).
    Calories 621.81

    % Daily Value
    Calories From Fat  144.54  23%
    Total Fat 16.27g  25%
    Saturated Fat 2.26g  11%

    Source

    The Complete Book of Pasta and Noodles

     
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