Wash and dry asparagus. Slice on mandoline, about ⅛-inch thick, or cut lengthwise into quarters. In a small bowl, whisk together crème fraîche, lemon juice and vinegar. Season with salt. Taste ...

Drain asparagus and cut on the diagonal into 1-inch pieces. Meanwhile, in a small sauté pan over medium heat, toast 2 tablespoons pine nuts, shaking pan often, until golden, about 3 minutes.

Get Recipe: Asparagus Frittata Eggs and asparagus were made for each other! And think beyond brunch. Try leftover frittata as a sandwich filling and you'll be a convert, we promise. 8.

It's deceptively simple, and everyone has fun making this decadent dish. It’s sure to become one of your go-to recipes. Spring Asparagus Salad with Parmesan and Mustard Vinaigrette by Amanda Freitag ...

Asparagus, Egg and Quinoa Salad With Caper Vinaigrette Yield: Serves 4 to 6 INGREDIENTS: Salad: 1 1/4 cups red quinoa Extra-virgin olive oil Kosher salt 1/2 teaspoon finely grated lemon zest, plus ...

1 1/4 cups tricolor or red quinoa 1 tablespoon extra-virgin olive oil 1 teaspoon kosher salt, or more to taste 1 large garlic clove, minced or pushed through a press 2 teaspoons finely grated ...

1-1/2 lb. fresh asparagus spears, trimmed 1 Tbsp. Dijon Mustard 1 tsp. each zest and juice from 1 lemon, divided 3 Tbsp. olive oil 1/2 cup Crumbled Feta Cheese Bring about 1/2 inch water to boil ...

Slowly whisk in the olive oil. 2. Prepare the salad: Snap off the tough ends of the asparagus. In a large pot, bring abundantly salted water to a low boil.