Type what you have

Ingredients

• ✓ asparagus
• prosciutto
• neufchatel cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
3. 3 Bake 15 minutes in the preheated oven, until asparagus is tender.

By Trish

Ingredients

• ✓ asparagus
• olive oil
• prosciutto

Instructions

1. 1 Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
2. 2 Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
3. 3 Bake in the preheated oven for 5 minutes. Remove, and shake the pan back and forth to roll the spears over. Return to the oven until asparagus is tender and prosciutto is crisp, another 5 minutes. Serve immediately.

By Teresa Haider

Ingredients

• ✓ asparagus
• olive oil
• salt
• black pepper
• pancetta bacon
• butter
• parmesan cheese
• egg
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spread asparagus out in one layer. Drizzle with olive oil and season with salt and pepper; mix.
2. 2 Bake in the preheated oven until asparagus is tender, about 10 minutes.
3. 3 Meanwhile, saute pancetta in a skillet over medium-high heat until crisp, 4 to 5 minutes. Remove from heat.
4. 4 Remove asparagus from the oven. Cut off asparagus tips and set aside. Puree asparagus stalks in a blender.
5. 5 Reduce oven temperature to 315 degrees F (160 degrees C). Grease a loaf pan with butter and sprinkle with 1/2 tablespoon Parmesan cheese.
6. 6 Beat eggs with an electric mixer until foamy, 3 to 5 minutes. Carefully fold in milk, remaining Parmesan cheese, salt, and pepper. Fold in pureed asparagus. Pour mixture into the prepared loaf pan. Place asparagus tips on top in a decorative pattern.
7. 7 Bake in the preheated oven until sformato is lightly browned and starts to pull away from the edges, 30 to 40 minutes. Remove from oven, cool for a few minutes, and serve.

By miche

Ingredients

• ✓ asparagus
• olive oil
• salt
• black pepper
• pizza sauce
• pizza crust
• blue cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place asparagus on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper.
3. 3 Bake the asparagus in the preheated oven for 10 minutes.
4. 4 While asparagus is baking, spread the pizza sauce over the pizza crust. Distribute asparagus pieces and crumbles of blue cheese evenly over the pizza.
5. 5 Return pizza to center rack of preheated oven; bake until the cheese is melted and bubbling, 8 to 10 more minutes.

By Cait

Ingredients

• ✓ asparagus
• butter
• olive oil
• salt
• black pepper
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a skillet over medium heat. Add olive oil, salt, and pepper; cook and stir until garlic is fragrant, about 30 seconds.
3. 3 Add asparagus and cook until fork-tender, turning asparagus often to ensure even cooking, about 8 to 10 minutes.
4. 4 Serve and enjoy!

By Kim

Ingredients

• ✓ asparagus
• penne pasta
• lemon
• parmesan cheese
• olive oil
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.
2. 2 Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is al dente and asparagus is tender-crisp but still bright green, about 3 more minutes. Drain pasta and asparagus.
3. 3 Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.

By Chop Suey

Ingredients

• ✓ asparagus
• fettuccini noodle
• heavy cream
• butter
• parmesan cheese
• garlic powder
• black pepper
• cayenne pepper
• ham

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Stir asparagus into pot during last 5 minutes of cooking; drain and transfer to a large bowl.
2. 2 Meanwhile, heat cream and butter in a medium saucepan over medium heat until begins to bubble; stir in Parmesan, garlic powder, black pepper, and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham until heated through.
3. 3 Stir sauce into pasta and asparagus; toss until well combined. Serve immediately.

By STEPHNDON

Ingredients

• ✓ asparagus
• fettuccini pasta
• butter
• half-and-half
• garlic powder
• black pepper
• cayenne pepper
• parmesan cheese
• chicken breast

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Add asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.
2. 2 In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through.
3. 3 Pour sauce over pasta and asparagus, and toss to coat.

By STEPHNDON

Ingredients

• ✓ asparagus
• butter
• mushroom
• onion
• pecan
• garlic powder
• basil
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Steam the asparagus spears in a basket-style steamer over boiling water until tender, 5 to 10 minutes. Drain and remove to a serving dish; keep warm.
2. 2 Meanwhile, melt half of the butter in a large skillet over medium-high heat. Once melted (it's ok if it begins to brown), stir in the sliced mushrooms, and cook until they brown, soften, and begin to release their liquid; pour into a serving dish, and set aside. Melt the remaining butter in the skillet, and stir in the onions. Cook until the onions soften and turn translucent, about 3 minutes. Season with garlic powder, basil, salt and pepper. Stir in the chopped pecans, and cook for a minute more.
3. 3 Sprinkle the onion mixture with half of the Parmesan cheese, and stir in the reserved mushrooms. Pour over the asparagus in the serving dish and sprinkle with remaining cheese.

By Carrie Causey

Ingredients

• ✓ asparagus
• olive oil
• garlic
• salt
• pepper
• fettuccine pasta
• olive oil
• shrimp
• seafood seasoning
• parmesan cheese

Instructions

1. 1 Separate asparagus tips from remaining pieces.
2. 2 Heat 3/4 cup olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until it begins to turn brown, 3 to 5 minutes. Stir in asparagus (not the tips); season with salt and pepper. Cook and stir until tender but still bright green, about 10 minutes. Add asparagus tips; cook and stir for 5 minutes.
3. 3 While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in fettuccine and return to a boil. Cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well.
4. 4 Return fettuccine to the pot. Drizzle 2 teaspoons olive oil over noodles; toss to coat. Cover to keep warm.
5. 5 Use a slotted spoon to transfer asparagus from the skillet to a plate; leave excess oil in the skillet.
6. 6 Pat shrimp dry with paper towels, then place into the hot skillet. Sprinkle shrimp with seafood seasoning and cook over medium-high heat until bright pink on the outside and opaque in the center. Stir in asparagus and cook until heated through, 2 to 3 more minutes.
7. 7 Stir shrimp and asparagus into the cooked fettuccine. Add Parmesan cheese and toss to coat, adding more olive oil if needed to generously coat all ingredients.

By Dewski

Ingredients

• ✓ asparagus
• lasagna noodle
• margarine
• garlic
• all-purpose flour
• milk
• thyme
• ham
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain. Cut noodles in half crosswise.
2. 2 Meanwhile, melt margarine in a large skillet over medium heat. Add garlic; cook until just fragrant. Stir in flour until no lumps remain; gradually stir in milk. Season with thyme; simmer until thick. Remove sauce from heat.
3. 3 Grease a 9x9-inch microwave-safe glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella in the prepared baking dish; repeat layers twice more, starting each layer with noodles and finishing with mozzarella.
4. 4 Cover the dish with a microwave-safe lid or plastic wrap; microwave on high until cheese is melted and bubbly, 9 to 10 minutes (time may vary depending on your microwave). Set aside before serving, 5 to 10 minutes.

By Wendy Hansen

Ingredients

• ✓ asparagus
• penne pasta
• olive oil
• carrot
• cherry tomato
• garlic
• parmesan cheese
• heavy cream
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
2. 2 Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
3. 3 Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.

By gretchen

Ingredients

• ✓ asparagus
• olive oil
• butter
• egg
• parmesan cheese
• milk
• salt
• black pepper
• parsley

Instructions

1. 1 Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.
2. 2 Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.
3. 3 Invert frittata onto a plate and garnish with parsley.

By Marianne

Ingredients

• ✓ asparagus
• olive oil
• garlic
• mushroom
• tomato
• salt
• pepper
• penne pasta
• heavy cream

Instructions

1. 1 Heat the olive oil in a skillet over medium heat, and saute the garlic until lightly browned. Place mushrooms in the skillet, and cook 5 minutes. Mix in asparagus, and cook 5 minutes, or until tender. Stir in the tomatoes. Season with salt and pepper. Reduce heat to low, and simmer 20 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
3. 3 Mix the heavy cream into the skillet, and continue cooking 10 minutes, until sauce is thickened. Serve over the cooked pasta.

By ANITA92677

Ingredients

• ✓ asparagus
• red bell pepper
• crimini mushroom
• garlic
• tomato
• rosemary
• oregano
• olive oil
• fettuccini noodle
• parmesan cheese
• tapenade

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
2. 2 In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.

By Bob McDonald

Ingredients

• ✓ asparagus
• spaghetti
• bacon
• garlic
• parmesan cheese
• egg yolk
• greek yogurt
• salt
• black pepper
• half-and-half
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, heat a large skillet over medium-low heat and cook bacon in the hot skillet, stirring occasionally, until browned, 5 to 6 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.
3. 3 Add asparagus to bacon fat in the skillet and cook and stir until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with bacon.
4. 4 Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl until well combined.
5. 5 Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.
6. 6 Turn off heat, pour in half-and-half, and stir well. Mix in bacon and asparagus until evenly distributed. Garnish with reserved Parmesan cheese and parsley.

By lutzflcat

Ingredients

• ✓ asparagus
• bread
• olive oil
• garlic
• kosher salt
• cucumber
• yellow tomato
• red onion
• kalamata olive
• mozzarella
• cherry tomato
• caper
• red wine vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss bread cubes, ¼ cup oil, and garlic together on a large baking sheet; season with salt and black pepper.
3. 3 Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Cool.
4. 4 Fill a large bowl with ice and cold water; set aside. Bring a pot of salted water to a boil; cook asparagus in the boiling water until bright green and just tender, 2 to 3 minutes. Transfer asparagus to ice water to cool. Drain; dry on a clean towel. Cut asparagus into thirds.
5. 5 Toss bread cubes, asparagus, cucumber, yellow tomatoes, onion, olives, mozzarella, cherry tomatoes, and capers in a large bowl. Whisk vinegar and remaining ¼ cup oil in a small bowl; season with salt and black pepper. Pour vinaigrette over bread mixture; toss to combine. Set aside before serving for 20 minutes.

By Sarahscakes

Ingredients

• ✓ asparagus
• chicken broth
• olive oil
• onion
• celery
• salt
• black pepper
• arborio rice
• garlic
• white wine
• parmesan cheese
• lemon juice
• lemon zest

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
2. 2 Meanwhile, heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
3. 3 Heat olive oil in a large skillet over medium heat. Add onion and celery; cook and stir until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in Arborio rice and garlic; cook and stir until rice is lightly toasted, about 5 more minutes.
4. 4 Stir in white wine and simmer until it has mostly evaporated, then stir in 1/3 of the hot chicken broth; continue stirring until rice has absorbed liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, rice should be tender yet firm to the bite. Stir in asparagus.
5. 5 Remove from heat and mix in Parmesan cheese, lemon juice, and lemon zest. Serve immediately.

By stefychefy

Ingredients

• ✓ asparagus
• penne pasta
• butter
• shallot
• portabella mushroom
• sun-dried tomato
• chicken broth
• marsala wine
• rotisserie chicken
• heavy cream
• butter
• flour
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
2. 2 Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant, about 5 minutes. Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.
3. 3 Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.
4. 4 Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.

By Challengergurl

Ingredients

• ✓ asparagus
• olive oil
• crimini mushroom
• garlic
• salt
• black pepper
• olive oil
• bacon
• flatbread pizza crust
• marinara sauce
• mozzarella cheese
• asiago cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Line a baking sheet with aluminum foil.
3. 3 Heat 1 tablespoon olive oil in a skillet over medium heat, and stir in mushrooms and garlic; sprinkle with salt and black pepper. Cook and stir until mushrooms have given off their juice and juice has evaporated, about 10 minutes. Remove from heat and set mushroom mixture aside.
4. 4 Heat 1 more tablespoon olive oil in a separate large skillet over medium-high heat until very hot, and place asparagus into the skillet. Cook, stirring occasionally, until asparagus pieces are very well browned (almost but not quite burned in spots), about 8 minutes. Remove asparagus from skillet and set aside.
5. 5 Reduce heat to medium, and cook bacon in the same skillet until crisp, about 10 minutes; stir often. Drain excess grease as bacon cooks, for crispier pieces.
6. 6 Remove bacon pieces and place on a paper towel-lined plate; blot with paper towels to reduce grease.
7. 7 Place flatbread crust onto the prepared baking sheet, and spread marinara sauce over crust.
8. 8 Spread mushrooms and garlic evenly over pizza.
9. 9 Spread asparagus over pizza.
10. 10 Arrange bacon pieces on pizza.
11. 11 Sprinkle mozzarella cheese all over pizza, followed by Asiago cheese.
12. 12 Bake in the preheated oven until cheeses are melted and bubbling, 12 to 15 minutes.

By smerki

Ingredients

• ✓ asparagus
• medium seashell pasta
• butter
• olive oil
• parsley
• garlic
• button mushroom
• onion powder
• salt
• black pepper
• scallop
• mascarpone cheese
• milk

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta; cook in boiling water until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.
2. 2 Meanwhile, melt 6 tablespoons butter with olive oil in a large skillet over medium heat. Mix in parsley and garlic and cook until fragrant, about 2 minutes. Add mushrooms and asparagus; season with onion powder, salt, and pepper. Cook, stirring occasionally, until asparagus is tender, about 5 minutes depending on the thickness.
3. 3 Place scallops in the pan with vegetables and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from heat when scallops are just finished.
4. 4 While scallops are cooking, combine mascarpone cheese, milk, and remaining 2 tablespoons butter in a small saucepan over medium heat. Cook and stir until sauce is warm and butter is completely melted and blended in.
5. 5 Stir sauce and drained pasta into scallops-vegetable mixture. Mix until evenly combined and serve hot.

By Andy Smith

Ingredients

• ✓ asparagus
• chicken stock
• olive oil
• butter
• morel mushroom
• shallot
• arborio rice
• white wine
• thyme
• parmigiano-reggiano cheese
• parsley
• salt
• black pepper
• balsamic vinegar

Instructions

1. 1 Place chicken stock in a small saucepan over medium heat; bring to a simmer.
2. 2 Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; sauté until tender, about 4 minutes. Transfer to a plate with any accumulated juices.
3. 3 Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.
4. 4 Pour 1/4 cup simmering stock over rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue cooking until flavors combine, about 3 minutes more.
5. 5 Remove rice from heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.

By chefdaniel

Ingredients

• ✓ asparagus
• vegetable broth
• water
• olive oil
• onion
• garlic
• short-grain brown rice
• carrot
• zucchini
• green pea
• parmesan cheese
• butter
• salt
• black pepper

Instructions

1. 1 Bring vegetable broth and water to a boil in a saucepan over high heat. Add asparagus, reduce heat to low, and simmer until just tender, 2 to 3 minutes. Use a slotted spoon to transfer asparagus to a bowl of ice water; let chill for 5 minutes. Drain and set aside. Meanwhile, cover saucepan and keep broth mixture at a near-simmer on low heat.
2. 2 Heat olive oil in large skillet over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add rice and cook, stirring gently, until toasted and fragrant, 4 to 5 minutes.
3. 3 Pour 1 cup of the hot broth mixture into the rice and cook, stirring constantly, until liquid is almost absorbed. Adjust heat if necessary to maintain a simmer. Repeat, using 1/2 cup liquid at a time, until rice is just beginning to become tender, about 25 minutes.
4. 4 Stir in diced carrots. Continue adding broth and stirring rice mixture until carrots are just tender, about 20 minutes more. Mix in zucchini; if broth mixture gets low, add hot water as needed. Cook and stir, adding broth, until rice is tender, about 5 minutes.
5. 5 Mix in drained asparagus and peas and cook until heated through, 2 to 3 minutes, Add Parmesan and butter, stirring until butter melts. Season to taste with salt and pepper. Pour in an additional 1/2 cup hot broth to the finished risotto for a softer consistency, if desired.

By Carla

Ingredients

• ✓ asparagus
• parmesan cheese
• black pepper
• salt
• basil
• oregano
• white wine
• arborio rice
• carnaroli rice
• onion
• butter
• olive oil
• chicken breast
• garlic
• butter
• olive oil
• chicken stock

Instructions

1. 1 Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
2. 2 Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.
3. 3 Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.
4. 4 Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.
5. 5 Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.

By katie

Ingredients

• ✓ asparagus
• romano cheese
• balsamic vinegar
• parsley
• basil
• lemon zest
• garlic
• yellow onion
• butter
• black pepper
• salt
• lemon juice
• italian seasoning
• olive oil
• green bean
• grape tomato
• red bell pepper
• carrot
• zucchini
• yellow squash
• penne pasta

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until tender yet firm to the bite, 10 to 12 minutes; drain.
3. 3 Toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet.
4. 4 Roast vegetables in preheated oven until tender, about 15 minutes.
5. 5 Heat remaining olive oil and butter in a large skillet. Cook onion and garlic in hot oil until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.

By amanda1432

Ingredients

• ✓ asparagus
• cajun seasoning

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Snap asparagus spears at the tender part of the stalk. Arrange spears in one layer on a baking sheet. Spray lightly with nonstick spray; sprinkle with Cajun seasoning.
3. 3 Bake in the preheated oven until tender, about 10 minutes.

By MSLILLY

Ingredients

• ✓ asparagus
• raspberry yogurt
• lemon

Instructions

1. 1 Place the asparagus in a steamer basket, and set over about 1 inch of boiling water. Cover, and steam for 5 to 8 minutes, or until tender and bright green.
2. 2 In a small saucepan, stir together the yogurt and lemon juice. Cook over medium heat until warmed.
3. 3 Place steamed asparagus onto serving plates, and spoon the sauce over, or serve sauce separately.

By Allrecipes Member

Ingredients

• ✓ asparagus
• pickled ginger
• olive oil

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place asparagus on a piece of heavy-duty aluminum foil large enough to wrap completely around asparagus; drizzle with oil and top with ginger. Seal foil into a packet.
3. 3 Cook on the preheated grill about 5 minutes. Flip packet; cook until crisp-tender, about 5 minutes more (longer if you prefer well-done asparagus).

By Trish

Ingredients

• ✓ asparagus
• white wine
• butter

Instructions

1. 1 Place asparagus in a microwave-safe dish. Pour in wine and dot with butter.
2. 2 Cover loosely and cook in the microwave on high until bright green and tender, about 3 minutes. Allow to stand for 5 minutes before serving.

By JOHN KARST

Ingredients

• ✓ asparagus
• panko bread crumb
• parmesan cheese
• cooking spray

Instructions

1. 1 Bring a pot of salted water to a boil over medium-high heat. Boil asparagus for 5 minutes. Drain in a colander and let cool until easily handled, about 5 minutes.
2. 2 Combine asparagus, breadcrumbs, and Parmesan cheese in a large bowl. Knead mixture with your hands until it is the consistency of dough. Form 1 tablespoon of the mixture into a tot. Place on a plate. Repeat with the remaining mixture. Freeze tots for 30 minutes.
3. 3 Preheat the air fryer to 400 degrees F (200 degrees C).
4. 4 Spray the basket of the air fryer with nonstick cooking spray. Place tots in the basket and spray the tops with cooking spray. Fry for 10 minutes, shaking halfway through the cook time.

By Soup Loving Nicole