Best 3 Asparagus And Zucchini Crudi Recipes
Indulge in a culinary symphony of flavors and textures with our tantalizing Asparagus and Zucchini Crudi recipes. Embark on a delightful journey of culinary exploration, where the crispness of asparagus and the tender succulence of zucchini intertwine to create a symphony of flavors. Discover a treasure trove of culinary delights, ranging from a refreshing and vibrant Asparagus and Zucchini Salad, bursting with fresh herbs and zesty lemon dressing, to a delectable Asparagus and Zucchini Stir-Fry, where the vegetables dance in harmony with aromatic garlic and savory soy sauce. Prepare to be captivated by the simplicity yet profound elegance of Grilled Asparagus and Zucchini, where smoky char marks and a drizzle of olive oil elevate the natural flavors of these garden gems. Each recipe offers a unique expression of culinary artistry, promising a feast for both the eyes and the palate. Join us on this culinary adventure as we explore the endless possibilities of Asparagus and Zucchini Crudi.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED ASPARAGUS, ZUCCHINI, AND TOMATOES
A touch of lemon and garlic gives these vegetables a refreshing flavor.
Provided by Vicki B
Categories Side Dish Vegetables Tomatoes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place asparagus in a microwave-safe dish with a splash of water; microwave for 3 to 4 minutes.
- Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic and sea salt.
- Roast in the preheated oven for 5 minutes. Add asparagus and roast until vegetables are tender, 3 to 5 more minutes. Transfer vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.
Nutrition Facts : Calories 100.5 calories, Carbohydrate 15.5 g, Fat 4.1 g, Fiber 6.4 g, Protein 5.2 g, SaturatedFat 0.6 g, Sodium 98.2 mg, Sugar 3.8 g
ASPARAGUS AND ZUCCHINI SAUTé
This was a veggie delight I came up with on spur of the moment and I'm so glad I was inspired. It is so easy, the flavors are all natural and come together to make a nice rich flavorsome juice which is why no extra spices are needed. I hope you like it.
Provided by Summerwine
Categories One Dish Meal
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Cut off stalk ends of asparagus and throw away. Cut off tips and reserve in bowl. Cut the remaining stalk in halves or thirds (your discretion).
- Slice the zucchini in half and then slice up in bite-size chunks.
- Melt the butter in a frying pan.
- Add finely chopped garlic, slice leeks and sauté until browned.
- Add mushrooms to the fry pan and sauté for 3-5 minutes.
- Add asparagus (except for tips) and zucchini to the fry pan.
- Add salt and fresh ground black pepper.
- Cover and simmer until tender; about 10 minutes.
- Add tomatoes and asparagus tips and cook for a further 5 minutes until the tomatoes are cooked but not mushy.
- Garnish with grated fresh parmesan cheese.
Nutrition Facts : Calories 189, Fat 12.3, SaturatedFat 7.5, Cholesterol 30.5, Sodium 118.4, Carbohydrate 17.9, Fiber 5, Sugar 6.7, Protein 6.4
ASPARAGUS & ZUCCHINI CRUDI
Love that Giada! Here's a new twist on a summer salad that can be made ahead, will keep refrigerated for several days and give you a chance to try the mandoline you bought at great expense and hardly ever use! Crudi = raw. Isn't that a nicer word??
Provided by San Marcos Sunshine
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Using vegetable peeler or dusty old mandoline, shave the zucchini into long thin ribbons. Thinly slice the asparagus on a diagonal (bias cut). Toss the slices together and place the salad in a serving bowl. (You can choose to briefly blanch the asparagus, but I like it crudi!).
- In a small bowl, combine the oil, the lemon juice, salt & freshly ground pepper to taste. Stir to combine and drizzle over the vegetables, tossing to coat.
- Garnish with the Pecorino shavings.
- Chill or serve room temperature.
- Preparation time includes 20 minutes hunting for the mandoline.
- You now speak Italian! Cioa!
Nutrition Facts : Calories 190.7, Fat 15.8, SaturatedFat 3.2, Cholesterol 7.4, Sodium 402.7, Carbohydrate 9.1, Fiber 3.5, Sugar 3.5, Protein 6.3
Tips:
- Choose fresh, tender asparagus and zucchini for the best flavor and texture.
- Use a sharp knife to cut the vegetables into thin, even slices. This will help them cook evenly.
- Don't overcrowd the pan when cooking the vegetables. This will prevent them from steaming instead of sautéing.
- Cook the vegetables over medium-high heat until they are tender-crisp. This will take about 5-7 minutes.
- Season the vegetables with salt, pepper, and garlic powder to taste.
- Serve the vegetables immediately with your favorite dipping sauce.
Conclusion:
Asparagus and zucchini are two delicious and versatile vegetables that can be enjoyed in many different ways. This recipe for Asparagus and Zucchini Crudi is a simple and refreshing way to enjoy these vegetables. The vegetables are sautéed until tender-crisp and then tossed with a tangy dressing. This dish is perfect for a light lunch or dinner, and it can also be served as an appetizer or side dish. So next time you're looking for a healthy and delicious way to enjoy asparagus and zucchini, give this recipe a try.
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