Asparagus, Jack and Feta Cheese Frittata

Serve this frittata warm, cold or at room temperature.

Recipe courtesy of Egg Innovations.

SERVINGS
6-10

INGREDIENTS
1 bunch asparagus
2 tablespoons butter or olive oil
1 small yellow onion, chopped
2 garlic cloves, chopped fine
4 green onions, sliced thinly on the diagonal
2 tablespoons fresh chopped parsley
1 dozen cage-free eggs
1/2 pound feta cheese, crumbled
1/4 pound Jack cheese, grated
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

PREPARATION
1. Preheat oven to 350 degrees.

2. Bring a large pot of salted water to a boil. Snap the tough ends off the asparagus and then cut the spears into 1-inch pieces. Blanche asparagus in boiling water until crisp tender, 3 to 8 minutes, depending on the thickness of the spears. Drain immediately and plunge into ice water to stop the cooking. Remove from ice water when cool and pat dry. Set aside.

3. Heat butter or oil in a medium saucepan over medium heat. Add onion and garlic and sauté until soft and fragrant, about 10 minutes. Add green onions and parsley and cook for 1 to 2 minutes. Remove from heat and set aside.

3. Crack the eggs into a large mixing bowl and whisk well. Add sautéed vegetables, asparagus, cheeses, and salt and pepper.

4. Pour the egg mixture into a 3-quart baking dish and bake on the center rack of a 350 degree oven for 30 minutes or until the frittata is set. Serve warm, cold or room temperature.

Read more: http://www.thedailygreen.com/healthy-eating/recipes/asparagus-jack-feta-frittata#ixzz1ICRd2ZJ7

Spicy Tofu and Asparagus Stir‑Fry

Look for thin asparagus for this stir-fry, because it cooks quickly and doesn’t require paring. If all you have are thick spears, be sure to pare them, especially near the bottom.

Recipe courtesy of vegan cookbook author Robin Robertson.

SERVINGS
4

INGREDIENTS
3 tablespoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon water
1 teaspoon cornstarch
1 teaspoon sugar
1 tablespoon organic canola oil
1 pound asparagus, cut diagonally into 2-inch pieces
8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2 scallions, minced
1/2 teaspoon hot red pepper flakes

PREPARATION
1. In a small bowl, stir together the soy sauce, sesame oil, water, cornstarch, and sugar. Set aside.

2. In a large skillet or wok heat the canola oil over medium‑high heat. Add the asparagus and stir‑fry for 1 to 2 minutes. Add the tofu, garlic, ginger, scallions, and red pepper flakes, and stir-fry until the tofu is golden brown. Add the soy sauce mixture and stir‑fry to coat the tofu and asparagus.

Read more: http://www.thedailygreen.com/healthy-eating/recipes/spicy-tofu-asparagus-44041708#ixzz1ICRGmxLF

Quinoa Salad with Roasted Asparagus and White Beans

Recipe courtesy of vegan cookbook author Robin Robertson.

SERVINGS
4

INGREDIENTS
1 cup quinoa, regular or red, thoroughly rinsed
2 cups water
1 bunch asparagus, trimmed and cut into 2-inch pieces
1/4 cup extra-virgin olive oil
Juice of 1 lemon
Salt and freshly ground black pepper
1 (16-ounce) can white beans, drained and rinsed
1 roasted red bell pepper, cut into 1/4-inch x 2-inch strips
1/2 cup celery, thinly sliced
2 tablespoons minced scallions
Salad greens, to serve
2 tablespoons chopped fresh parsley or basil, for garnish

PREPARATION
1. Preheat the oven to 425° F.

2. Combine the quinoa with the water in a saucepan and bring to boil. Salt the water, reduce the heat to low, and simmer 10 to 15 minutes or until all liquid is absorbed. Drain well and place in a large bowl. Set aside to cool.

3. Arrange the asparagus on a light oiled baking pan and drizzle with 1 tablespoon of the olive oil. Season to taste with salt and pepper. Roast until tender, about 10 minutes.

4. In a separate bowl, combine the remaining olive oil, lemon juice, and salt and pepper. Add the white beans, roasted pepper, celery, and scallions, along with the roasted asparagus and cooked quinoa. Toss gently to combine. Serve on salad greens garnished with parsley.