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March 25, 2019

Hi All!

I remember years ago getting excited to take the babies to get their photos taken with the Easter Bunny at the mall just like I did as a little kid. I always feel bad for whoever is on bunny duty it's gotta be hot in there! Speaking of Easter I'm pretty sure one of the hot veggies for this time is asparagus and boy is plentiful right now. I love it blanched with a little hollandaise sauce but please don't overcook it and turn it to mush (take a peek at some cooking tips below).

Here's a great side dish recipe using those fresh green stalks that is a nice to accompany any main course or even as a main course itself...LINGUNI WITH ASPARAGUS & PESTO. I always like to include a meat alternative in my Easter menu and this one is great anytime.

Enjoy!
Marzee
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LINGUINI WITH ASPARAGUS & PESTO

99 cent showINGREDIENTS:
1 pound fresh asparagus
3 fresh basil leaves (or dash of dry)
1/4 cup grated parmesan cheese
1/4 cup chopped pecans or walnuts
1 small clove raw garlic
1/4 tsp. salt
3 tbsp. olive oil
8 ounces Linguini

DIRECTIONS:
Cook spaghetti al dente and drain. Add one tbsp. olive oil to hot drained Linguini. Place remaining oil and asparagus and all other ingredients in blender. Blend smooth and serve over linguini.

Category: Pasta, Main Dishes, Vegetarian

~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~

3 EASY WAYS TO PREPARE ASPARAGUS:

Boiled: Cook fresh or frozen asparagus quickly in a small
amount of water in a saucepan or steamer until tender.
Approx. 10 minutes for fresh, 7 minutes for frozen.

Stir-Fry: Stir-fry asparagus pieces in a small amount of hot
oil, stirring constantly until tender-crisp (about 3 to 5
minutes).

Microwave: Place fresh asparagus in a baking dish with tips
in center. Add about 1/4 cup of water and cover. Microwave at
100% power: 6-9 minutes for spears, 5-7 minutes for pieces.
Stir to rearrange after cooking.


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