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Cook with me! Lemon Asparagus Pasta + Q&A!
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What better way to welcome spring with open arms than with Lemon Asparagus Pasta? It’s bright, zingy, packed with herbaceous spring flavors, and beautifully showcases the king of spring, AKA asparagus.
Grilled Seabream with Asparagus and Wild Garlic Aioli by Omar Allibhoy Recipe
Try this delicious Grilled Seabream with Asparagus and Wild Garlic Aioli by Omar Allibhoy
Perfect for pescatarians, this grilled sea bream with asparagus and wild garlic alioli will make you feel like you’re on holiday at home. If it’s the wrong season for wild garlic then basil is a good substitute here.
INGREDIENTS
2 x 900g sea breams, gutted and scaled
2 tbsp olive oil
Salt flakes to season
2 bunches of green asparagus, peeled and tough stalk removed
FOR THE WILD GARLIC ALIOLI
1 bunch wild garlic
1 tsp English mustard
20ml water
A pinch of white pepper powder
2 lime, 1 grated and 1 juiced
100ml extra virgin olive oil
100ml sunflower oil
A pinch of salt
DIRECTIONS
1) Blend the wild garlic with the olive oil until it has formed a puree. Strain the oil from the green paste and set the oil aside.
2) Place the wild garlic paste in a pint-size glass or similar container together with the English mustard, water, lime juice, a pinch of salt and white pepper powder and start blending while pouring the green oil (keep 2 tbsp aside to finish the dish) and the sunflower oil in a thin stream until fully combined. The texture should be like double cream.
3) Peel the asparagus and wash them. Place over the grill on medium heat and cook for 4 minutes so they steam briefly with the residual water from washing them. Brush some oil over them, season with salt flakes and let them continue to grill for a further 3 minutes, depending on their thickness.
4) Fillet the sea breams, season with salt, brush with olive oil and grill over medium heat skin side down for about 7 minutes or until ready.
5) Plate up by pouring a generous spoonful of the wild garlic alioli as a base on the plate. Place the sea bream over it with the asparagus on top. Drizzle with the reserved green oil and enjoy!
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Beth's 15-Minute Chicken Dijon and Asparagus Recipe
#entertainingwithbeth #cookingchannel #easyrecipes
Learn how to make my easy Chicken Dijon Recipe with sautéed asparagus in my Real-Time Recipe Format. A perfect weeknight meal or elegant dinner!
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15-Minute Chicken Dijon Recipe
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Frequently Seen in My Videos!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
Kitchen Aid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
WATCH MORE REAL TIME RECIPES
Chicken Dijon Recipe
Omelette for Dinner
Cod Provencal
Feed Me Fast Chicken
Vegetable Gnoochi Pesto
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Easy Shrimp Stir Fry
5 Great Lunchbox Ideas
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Easy Omelette for Dinner
Spinach Ravioli & Caramelized Onions and Tomatoes
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BETH'S DIJON MUSTARD CHICKEN RECIPE WITH SAUTÉED ASPARAGUS
Serves 4
INGREDIENTS:
2 Skinless, boneless chicken breast
salt and pepper to taste
½ tsp (2.5 ml) coconut oil
½ cup (120 ml) chicken broth
2 tsp (10 ml) Dijon mustard
1 tsp (5 ml) dried tarragon
1 tbsp (15 ml) + 1 tsp (5 ml) heavy cream
1 bunch asparagus trimmed
2 tsp (10 ml) olive oil
salt and pepper to taste
METHOD:
Butterfly chicken breast and then cut it down the center to create 2 chicken cutlets.
Heat coconut oil in a non-stick skillet until melted and hot.
Place wax paper on top and pound thinly with a meat tenderizer of rolling pin. Season one side only with salt and pepper. Place chicken breasts in the hot pan and sear until golden brown.
Meanwhile, wash and trim the asparagus. Pat dry.
Flip chicken and allow to cook on the other side. Heat olive oil in a stainless steel pan until hot, add asparagus and allow to sautée. Shaking pan periodically to char slightly on all sides.
Once chicken is cooked through, transfer to a serving plate. Deglaze pan with chicken broth. Whisk in mustard, add tarragon. Simmer and reduce slightly. Ad heavy cream.
Pour sauce over the chicken and serve with the asparagus on the side.
If you have the time, My Foolproof Roasted Potatoes really round out this meal! ☺ Roast them first and then keep warm in a 200F oven until rest of meal is ready.
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Tequila-Lime Grill Chicken or Tofu – Simple Cooking with Heart Baltimore Kitchen Virtual Class
American Heart Association's Chef Stephanie Rose, of the Simple Cooking with Heart Kitchen in Baltimore, teaches you how to make Tequila-Lime Grilled Chicken or Tofu during a special Cook with a Doctor virtual class with Dr. Seth Martin of Johns Hopkins Medicine that took place on May 23, 2022. Recipe below.
Virtual cooking classes from Chef Stephanie and the American Heart Association are offered most Thursdays at 6 p.m. EST. Register for future classes at heart.org/baltimorekitchen
Grilled Tequila-Lime Chicken or Tofu with Grilled Asparagus
This summer favorite gets it smoky flavor from the adobo sauce and its tartness from the citrus marinade. The chicken needs some time to soak up the flavors, but it's well worth the wait. For a vegan option, replace chicken with tofu.
Ingredients
1/4 cup tequila or mezcal
OR
1/4 cup white vinegar
2 teaspoons lime zest
1/2 cup fresh lime juice (about 4 to 6 limes)
2 medium garlic cloves, minced
1 tablespoon chipotle pepper, canned in adobo sauce, minced, plus 2 tablespoons adobo sauce
1 1/2 pounds boneless, skinless chicken breasts, all visible fat discarded
OR
12 ounces tofu
Cooking spray
3 bunches asparagus spears, trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper and 1/4 teaspoon black pepper, divided use
2 tablespoons canola oil
OR
2 tablespoons corn oil
Directions
In a small bowl, stir together the tequila, lime zest, lime juice, garlic, chipotle pepper, and adobo sauce. Pour into a large resealable plastic bag or baking dish. Add the chicken or tofu (seal the bag tightly if using), turning to coat. Refrigerate for 2 to 12 hours.
When ready to cook, light spray the grill grates with cooking spray. Preheat the grill on medium-high heat.
Meanwhile, add the asparagus to a large dish. Sprinkle with the salt and 1/4 teaspoon pepper. Drizzle with the oil. Turn over the asparagus to coat.
Remove the chicken (tofu) from the marinade, discarding the marinade and wiping most of it off the chicken. Sprinkle the remaining 1/4 teaspoon pepper over the chicken (tofu). Grill for 8 to 12 minutes, or until the chicken is no longer pink in the center. Transfer to a plate. Cover with aluminum foil.
Put the asparagus on the grill, laying them in the opposite direction of the grates (or use a grilling basket). Grill for 7 minutes, or until tender crisp.
Serve the asparagus with the protein.
Why I always have Pickled Onions in my fridge.
A day without pickled onions in my fridge is a sad day.
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro #PickledOnions
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