Tag: asparagus

Healthy, Recipes

PAN SEARED SCALLOPS WITH WARM ASPARAGUS, KALE AND CITRUS SALAD

Whisk Away Kitchen

This light and healthy meal, Pan seared scallops with warm asparagus and salad with orange dressing comes together in just 20 minutes. It can be made with scallops or with other fish like salmon, cod, snapper, halibut, or sea bass… or even grilled chicken. The dressing is very universal- citrusy and flavorful and perfect on so many things!

INGREDIENTS

For the dressing

  • 1/4 cup orange juice
  • 3 tablespoons sesame oil
  • 2 tablespoons light soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon salt
  • freshly ground black pepper

For the scallops

  • 1 tablespoon olive oil 
  • 12 scallops
  • Salt and freshly ground black pepper

For the salad

  • 1 small bunch asparagus cut in about 3 inch pieces
  • 6 cups baby kale
  • 1/4 cup thinly sliced red onion
  • 2 oranges peeled and cut into segments
  • 1 tablespoon sesame seeds
  • 1 tablespoon olive oil

INSTRUCTIONS

Make the dressing

In a small bowl, whisk together the orange juice, soy sauce, vinegar, sesame oil, salt and pepper. Adjust seasoning to taste.

Cook the scallops

Heat a large non-stick skillet over medium-high heat, heat about 1 tablespoon of olive oil. Working in batches, lightly season the scallops with salt and pepper, and sear for about 2 minutes, or until golden brown on one side. Flip the scallops and cook for about 2-3 minutes more, until the other side is also golden brown. Transfer to a plate and set aside.

Make the salad

Bring about an inch of water to a boil in a deep-sided skillet or sauté pan. When the water is bubbling, salt the water, then drop the asparagus and cook the asparagus for about 2 minutes, or until bright green. Strain the asparagus in a sieve, running it under cold running water. Set aside.

Return the skillet to the stove and heat it over medium heat. Add the remaining tablespoon of olive oil, and drop in the kale and red onion. Stir the kale and cook for about 1-2 minutes, then add the asparagus and about 2 tablespoons of the dressing.

Transfer the asparagus and kale into bowls. 

Top with scallops, orange segments and a sprinkling of sesame seeds. Serve with additional dressing.

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Healthy, Recipes

Spring Salad

Whisk Away Kitchen

I love using fresh produce when they are in season. This weekend, I went to the local market and couldn’t believe how gorgeous all the green vegetables looked! I grabbed a bundle of green beans, snap peas and asparagus and headed home to create this recipe! Simple, bright, and delicious, it’s the perfect way to showcase the season’s best produce.

Ingredients

  • ½ pound green beans trimmed and halved crosswise
  • ½ pound sugar snap peas trimmed and de-stringed
  • 1 pound asparagus trimmed and cut into 2-inch pieces
  • Pinch of salt

Dressing

  • ⅓ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Scout and Cellar Sauvignon Blanc
  • 1 teaspoon honey
  • ½ teaspoon garlic, minced
  • 1 teaspoon chopped capers
  • 2 tablespoons chopped dill
  • Freshly ground pepper to taste
  • 1 fennel bulb quartered, cored and very thinly sliced
  • ¼ cup shelled roasted sunflower seeds
  • Shaved Parmesan cheese

Instructions

Bring a large saucepan of salted water to a boil. Have a large bowl of ice water nearby. Add the green beans, sugar snap peas, and asparagus to the pot and cook for 2 minutes. Drain, then immediately plunge the vegetables into the bowl of ice water to stop the cooking. When cool, drain and shake off as much excess water as possible.

Meanwhile in a large bowl, combine the dressing ingredients.  

Add the drained vegetables and the fennel and toss to coat well with the dressing. 

Sprinkle the sunflower seeds and parmesan cheese over the top and serve.

Blogs, Recipes

Asparagus Bundles

Whisk Away Kitchen

Here’s an easy but fancy looking side dish! 

It’s perfect for a holiday meal but simple enough weeknight dinner. Crispy puff pastry bundles with asparagus, melted Parmesan cheese, honey and Prosciutto. 

INGREDIENTS

  • 1 bundle of Asparagus
  • 6 slices of Prosciutto 
  • Honey
  • 2 cups Parmesan cheese, shredded
  • 1 Pillsbury Crescent Dough sheet
  • 1 Egg
  • 1 tablespoon milk
  • Salt & Pepper 

INSTRUCTIONS

Set the oven to 375°F

Wash the asparagus, cut off the woody ends (where the green color starts to fade to white). 

Cut the puff pastry sheet into six squares.

Place the puff pastry squares on a large baking tray lined with parchment paper.

Spindle about 1 tablespoon Parmesan cheese onto the puff pastry. 

Squeeze about 1 1/2 teaspoons of honey on top of the cheese. 

Place a slice of prosciutto on top of the cheese and honey. 

Lay 3-4 asparagus spears on top of prosciutto. 

Wrap the edges of the dough and prosciutto  around the asparagus and press to seal.

In a small bowl, whisk the egg and milk together. 

Brush the dough with the egg wash, sprinkle with salt, pepper and parmesan cheese. 

Bake for about 15 minutes, until the pastries are golden.

Take out of oven and sprinkle with remaining parmesan cheese

Serve right away and enjoy!