Provencal Asparagus With Tomato French Recipes

Steps:

• Preheat an Omelette Pan on medium heat until the rim of the pan is hot-to-the-touch.
• Add the olive oil and heat for another minute.
• Add the garlic, shallots, tomatoes and asparagus.
• Cook for 3-4 minutes and remove from the heat.
• Remove to a serving platter, garnish with the chiffonade of basil, and season with salt and pepper.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss bread, 1/4 cup olive oil, and garlic in a bowl until coated. Season with salt and black pepper. Transfer mixture to a baking sheet.
• Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Allow bread to cool.
• Fill a large bowl with iced water; set aside. Bring a pot of salted water to a boil; cook asparagus in boiling water until bright green and just tender, 2 to 3 minutes. Transfer asparagus to iced water to cool. Drain and dry on a clean towel. Cut asparagus into thirds.
• Mix asparagus, cucumber, cherry tomatoes, yellow tomatoes, red onion, olives, capers, mozzarella balls, and bread cubes in a large bowl. Whisk red wine vinegar and 1/4 cup extra-virgin olive oil in a small bowl; season with salt and pepper. Pour vinegar dressing over bread mixture; toss to combine. Allow bread salad to rest for 20 minutes before serving.

Steps:

• Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
• In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim 1 1/2 inches off the bottom of each asparagus stalk. Lay flat on a cutting board and peel off outer layer.
• Transfer to a casserole dish and brush with olive oil. Sprinkle herbes de Provence, salt, and black pepper over asparagus.
• Roast in the preheated oven until lightly browned, about 20 minutes.

Steps:

• Steam asparagus until tender crisp, drain and pat dry.
• In a large skillet, heat olive oil.
• Add the asparagus, tomatoes, garlic and salt and pepper.
• When vegetables are lightly browned, sprinkle them with lemon juice and serve hot as a side dish or cold as a salad.

Steps:

• Preheat the grill. Whisk together the mustard, honey, horseradish and mint in a bowl and season with salt and pepper, to taste. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.
• Thread the tomatoes onto skewers and put them into a large bowl. Add the asparagus and drizzle with a little oil. Season with salt and pepper, to taste. Put the tomatoes on the grill and cook until charred on both sides. Grill the asparagus for about 2 minutes per side. Put the vegetables on a platter and drizzle them with the mustard sauce. Serve hot or at room temperature.

Steps:

• Cook asparagus in large pot of boiling salted water until just tender, about 5 minutes. Drain. Refresh under cold running water and drain thoroughly. Arrange asparagus on large platter. Cover and refrigerate until cold.
• Whisk oil and vinegar to blend in small bowl. Add tomato, bell pepper, green onion and parsley. Season with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature.)
• Spoon half of vinaigrette over asparagus. Garnish with egg. Pass remaining dressing separately.

Steps:

• Lightly steam asparagus until tender, 6-10 minutes. Drain well and divide among 4 dishes.
• Top with tomatoes and set aside.
• Spray a small skillet with cooking spray; sauté yellow pepper, onion, garlic and herbs for 5 minutes. Add to Italian dressing and pour over asparagus. Sprinkle with parsley.