Asparagus Sundried Tomato Olive Loaf Recipes

Steps:

• In bread machine pan, place tomato juice, 1 tablespoon oil, salt, brown sugar, rosemary, flour and yeast in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed. Just before the final kneading (your machine may audibly signal this), add tomatoes and olives., When cycle is completed, turn dough onto a lightly floured surface. Roll into a 15x10-in. oval. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place on a greased baking sheet, seam side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 400°., Brush loaf with remaining oil. With a sharp knife, make 5 deep slashes across top of loaf. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

Steps:

• Preheat grill on medium-high heat.
• Add asparagus, chopped garlic, vegebtable oil, salt and pepper, rosemary and thyme to a large bowl. Mix together. Grill asparagus for 3 to 4 minutes. Place asparagus back into bowl. Add julienne-sliced sun-dried tomatoes. Mix together.
• Remove 2 tablespoons oil from asparagus mixture, and place into saute pan. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.
• Remove mushrooms and mix into asparagus mixture. Serve at room temperature.

Steps:

• Preheat oven to 425 degrees F. Line baking sheet with aluminum foil.
• On the baking sheet, place the asparagus and kalamata olives. Drizzle with olive oil and sprinkle with lemon pepper. Toss to coat. Roast for 10 to 12 minutes or until asparagus is crisp-tender.

Steps:

• preheat oven to 400°F
• in a mixing bowl, crumble the tofu and squeeze through your fingers until it resembles ricotta cheese. this should take abut a minute.
• mix in the soy sauce and mustard.
• add the nutritional yeast and combine well. set aside.
• in a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
• add the asparagus and sun-dried tomatoes, saute for 3 more minutes.
• add the garlic and thyme and turmeric, saute for 1 minute.
• add the lemon juice to deglaze the pan; turn off the heat.
• transfer the onion mixture to the tofu mixture and combine well.
• fold in the basil leaves.
• transfer back to the skillet and press the mixture firmly in place.
• cook in the oven at 4ooF for 20 minute.
• transfer to the broiler to brown the top, about two minutes (keep a close on it so it doesn't burn).
• let the frittata sit for 10 minute before serving.
• cut into 4 slices and lift each piece with a pie server to prevent it from falling apart. if it does crumble a bit, it's ok, just put it back into shape.

Steps:

• Preheat oven to 430 f. Wash asparagus, trim off woody ends, and then cut asparagus spears into 1 inch pieces. Combine in a baking dish with olive oil, garlic, and salt. Roast asparagus in oven for ~15 minutes, until just fork tender. Let cool slightly.
• Cook orzo in salted water, according to package directions.
• Cut tomatoes into small pieces or slices.
• Combine all ingredients and mix well.

Steps:

• Heat oven to 190C/fan 170C/gas. Oil and line the base of a loaf tin with baking paper. Cook the asparagus in boiling, salted water for 2 minutes, drain, then cool quickly under cold running water. Pat dry. Mix the flour and thyme with seasoning in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 minute to make a smooth batter. Reserve 5 asparagus tips and a few olives. Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter. Pour into the tin, then put the reserved asparagus and olives on top. Sprinkle with the remaining cheese. Bake for 35-40 minutes until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 minutes, then turn out and cool on a wire rack.