Asparagus And White Beans With Linguini Recipes

Steps:

• Mix one 15-ounce can cannellini beans (drained and rinsed) with 1 grated garlic clove, 1/4 cup olive oil and 2 tablespoons tarragon vinegar or white wine vinegar in a large bowl; let stand 15 minutes. Shave 1 bunch trimmed jumbo asparagus into ribbons with a vegetable peeler. Add to the bowl along with 1 tablespoon chopped tarragon and another 1 teaspoon vinegar; season with salt and pepper and toss. Toast 3 tablespoons panko in 1 tablespoon olive oil in a skillet; sprinkle over the salad.

Steps:

• Cook linguine according to package directions. Meanwhile, in a nonstick skillet, saute the onion and garlic in oil and butter until tender. Add asparagus; cook and stir for 2 minutes or until crisp-tender. Add wine or broth; cook and stir for 1-2 minutes or until liquid is reduced. Remove from the heat., Drain linguine; add to asparagus mixture. Add remaining ingredients; toss to coat. Serve immediately.

Steps:

• Saute asparagus and garlic in oil in a large skillet until crisp-tender, about 3-4 minutes.
• Stir in remaining ingredients, except salt, pepper and cheese. Heat to boiling. Reduce heat and simmer until mixture has thickened, 3-5 minutes.
• Season to taste with salt and pepper.
• Serve over linguini, topped with cheese.

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the asparagus, peas, green beans, spring onions, yellow onion and a pinch of salt. Cook just until the onions soften, about 5 minutes. Add the heavy cream and chicken stock and cook until reduced slightly, about 3 minutes.
• Meanwhile, add the pasta to the boiling water and cook as the label directs. Drain the pasta and transfer to the sauce; toss gently. Transfer everything to a serving bowl. Garnish with the parmesan and basil.

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente, adding the asparagus to the pot during the last 3 minutes of cooking. Drain the pasta and asparagus and run under cold water to cool; drain well.
• Meanwhile, put the onion in a medium bowl and cover with cold water; set aside for 10 minutes.
• Whisk together the olive oil, lemon zest and juice and 1/2 cup of the feta in a large bowl until well combined; season with salt and pepper. Add the pasta and asparagus, beans, parsley, dill and remaining 1/2 cup feta. Drain the onions, pat dry and add to the bowl. Toss everything together and season with salt and pepper.

Steps:

• Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
• Cook bacon in a large skillet over medium heat until browned and crisp. Remove to paper towels. Pour olive oil into skillet, and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute.
• Add pasta to skillet. Turn flame off. Toss with arugula, lemon juice, and bacon.

Steps:

• Bring a large pot of heavily salted water to a boil over medium-high heat.
• While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
• Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
• Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

Steps:

• Cut asparagus on a diagonal into 1/8-inch-thick slices.
• Bring oil, lemon zest, juice, salt, and pepper to a simmer in a 4-quart heavy saucepan, then stir in beans and asparagus. Remove from heat and let stand, uncovered, 10 minutes. While beans stand, toast bread until golden. Meanwhile, remove enough cheese from piece with a vegetable peeler to measure about 1/2 cup shavings. Add shavings to beans along with parsley, then toss.
• Spread hot toast with butter and rub buttered side of each with cut side of garlic clove, then season with salt and halve. Serve bean salad with toasts.

Steps:

• If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for 6 hours or overnight. Drain beans and transfer to a medium pot. Cover beans by 2 inches with water and add 1 1/2 teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1 1/2 hours, depending upon what kind of beans you're using. Drain.
• Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into 1/2-inch pieces.
• In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about 1 minute.
• In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.

Steps:

• Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
• Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
• Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.