I make mine meatless, but some sliced grilled chicken on top would be awesome, too. Skewer one al dente cooked asparagus tip (12" skewer) then one tortellini. Place onto a foil-lined baking sheet and roast in the oven for 10 minutes. Blanch baby asparagus pieces in boiling water. Add asparagus to skillet and saute until tender, about 4 minutes. Add in the garlic and cook for 1 minute longer. Cook the asparagus for 3-4 minutes or until they just start to get tender. Put a large pot of salted water on to boil for the tortellini. 1/2 cup grated parmesan cheese. Garlic Roasted Asparagus Rasa Malaysia. 365. Add garlic and pepper; cook 1 minute longer. Half Baked Harvest Super Simple takes what fans loved most about her debut, and promises all of those comfort-food forward, freshly-sourced recipes distilled into quicker, more manageable dishes using trending techniques that sell--from the ... Add asparagus to pan; cook 3 minutes or until crisp-tender, stirring occasionally. In a jar, combine vinegar, olive oil, fresh herbs, lemon juice, garlic powder, and hot sauce. Add dressing and toss to coat. Remove from the heat and cool slightly before carefully stirring in the lemon juice. (Or microwave the asparagus to desired doneness.) Discard thyme sprigs and zest. Add the pine nuts, mint, and goat cheese and . Stir in cheeses and asparagus mixture. Meanwhile, add the olive oil to a large skillet over medium heat. Roast in oven for 10 minutes, until asparagus and fiddleheads are tender but still crisp. Stir in the lemon juice, zest, and cream. Rinse tortellini & vegetables with cold water. Preheat oven to 425 degrees. Quick and easy to make, this dish is a favorite in our house when fresh asparagus is at its peak in the spring. Then stir in the cream and parmesan. Gently slide the chilled or frozen ravioli into the water and cook until they float and are tender, 3 to 5 minutes. Toss until thoroughly combined, adding 1 cup of pasta water to smooth sauce. Stir in lemon zest and cilantro. Asparagus Stuffed Chicken Gimme Delicious. —Crystal Schlueter, Northglenn, Colorado, Tortellini with Asparagus & Lemon Recipe photo by Taste of Home. Cook the tortellini until tender, then drain. Found inside – Page 138... pastasalad with lots of fresh appeal Tortellini Salad with Asparagus and ... we tossed theminabolddressingofextra-virgin olive oil, lemon juice,shallot, ... Add onions and saute until transparent. Five years ago, popular blogger Brandi Doming of The Vegan 8 became a vegan, overhauling the way she and her family ate after a health diagnosis for her husband. Remove the lid from the pan and add the lemon juice to the asparagus in the pan. Get our foolproof tips for adding more flavor to every meal. Strain out of ice water & add in to large bowl with cooked cheese tortellini. When water boils, add asparagus and cook until bright green and crisp-tender, about 2 minutes. Season to taste with salt and black pepper. Take off heat. Place chicken breasts on a cutting board and cut ¾ way through to form pockets. Cook tortellini according to package directions. With cooled asparagus and tortellini combine with ham and onions toss together then pour vinaigrette over salad. Rinse with cold water, then drain again. Cook tortellini according to package then drain and run under cold water; set aside; In a medium saute pan add 1 tablespoon olive oil over medium high heat and saute zucchini, squash and asparagus until crisp-tender; remove from heat and set aside (about 5 minutes) I make mine meatless, but some sliced grilled chicken on top would be awesome, too. Place chicken breasts on a cutting board and cut ¾ way through to form pockets. Cook over medium-high heat for 2 to 3 minutes, or to desired tenderness. In a small bowl whisk to gether vinegar, lemonade concentrate , grated lemon, add in oil and continue to whisk then add salt and pepper. Add sun-dried tomatoes, pasta, chicken broth, and water. Season with salt and add the asparagus. Cook tortellini according to package directions. Stir in tortellini, asparagus, and bell pepper. Add zucchini mixture to tortellini mixture in bowl. Store-bought ravioli with asparagus and mushrooms is a super easy weeknight dinner. For the asparagus filling : 100g green asparagus 70g ricotta (or other fresh cheese) 30 g grated parmesan 2 tbsp chopped chives salt, pepper For the gremolata : 1 clove garlic 1 small bunch of tarragon zest of 1/2 lemon (organic) 1 tbsp lemon juice 3 tbsp olive oil For the lemon and herb whipped cream : 2 tbsp lemon juice 20 cl double cream . Drain and return tortellini and asparagus to pot. Add the cooked tortellini and tomatoes, tossing to incorporate, and let sit for . Drain tortellini; transfer to a large bowl. Cover the instant pot with a lid and let it sit for 5-7 minutes. 3. Add zucchini; stir constantly until zucchini is slightly softened, about 1 minute. Add some grated parmesan and dinner is ready in less than 30 minutes. The trusty casserole dish takes care of Baked Tilapia in Thai Coconut Sauce, and the saucepan heats up for Quick and Easy White Wine Peas and Mushroom Risotto.The skillet, wok and stockpot also take to the stage, but you'll have to get the ... Once the water has boiled, add the cavatelli and cook according to the package instructions until al dente. Add the asparagus, cover, and cook 3 minutes more, until pasta is al dente. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Meanwhile, toss the asparagus in the olive oil, garlic powder and grated parmesan. In a 15x10-inch baking pan arrange fish and asparagus. Add the garlic and continue cooking until the mixture is pale golden in color, about 1 minute longer. Plus it's one pot and quick, quick, quick! Remove to ice bath to stop cooking process. I make mine meatless, but some sliced grilled chicken on top would be awesome, too. Add asparagus; cook and stir 3-4 minutes or until crisp-tender. Preheat your oven to 400 degrees F. Cook the tortellini according to package instructions. Season with salt and pepper to taste. 1-1/4 cups: 594 calories, 28g fat (15g saturated fat), 94mg cholesterol, 843mg sodium, 64g carbohydrate (5g sugars, 5g fiber), 24g protein. *(1) Add 1/2 cup heavy whipping cream, 1/2 cup ricotta, & lemon juice. Refrigerate until chilled, about 30 minutes. Meanwhile, melt butter in a 10-12″ skillet over medium-high heat. 1 package of asparagus- cleaned and ends trimmed off. Season with salt and pepper and cook for another minute. Add hot pasta and asparagus to the bowl. Add the asparagus to the garlic-onion mixture, combine and increase the heat to medium. In a serving bowl, combine ricotta, 2 tablespoons Parmesan cheese, oil, garlic, lemon zest, 1/2 teaspoon salt, pepper, and 1/4 cup reserved cooking liquid. Add garlic and pepper; cook 1 minute longer. Combine rind, juice, salt, pepper, and remaining 1 1/2 tablespoons oil. Found inside – Page 433... 362 Chicken and Tortellini Salad , 168 Salmonella poisoning , preventing ... 302 Cashews , 167 Asparagus with Lemon - Hazelnut Waldorf Salad with Blue ... Deglaze the pan with the white wine, scraping up any browned bits that may have accumulated on the bottom. This is a book you'll want on the shelf." —Sara Forte, author of The Sprouted Kitchen A self-trained chef and food photographer, Angela Liddon has spent years perfecting the art of plant-based cooking, creating inventive and delicious ... Remove from pan; keep warm. Drain water from pasta once cooked through then . Add tomatoes; steam until heated through, 3 to 4 minutes. Found insideThe only vegetables book you'll ever need reveals hundreds of ways to cook nearly every vegetable under the sun. We're all looking for interesting, achievable ways to enjoy vegetables more often. cheese tortellini recipe, tortellini with lemon sauce. Using slotted spoon, transfer asparagus to large paper-towel-lined plate and set aside. More About Us ». Heat the oil in a 10-inch skillet over medium-high heat. In a large pot of boiling water cook the tortellini as directed on the package. Add the parmesan cheese to the cream, and turn the heat to high. Includes plastic insert with equivalent measurements and metric conversions. Meanwhile, melt the butter in a saucepan over medium heat, whisking occasionally, until the butter solids turn a light brown. Taste of Home is America's #1 cooking magazine. Remove from heat. 4. Arrange the asparagus on the prepared baking sheet in a single layer and roast until tender, 8 to 10 minutes. Cook for about 2 minutes. Whether you want to make a quick weeknight meal or special holiday dinner, we’ve got hundreds of wholesome, flavorful recipes for you to try. Cut remaining lemon into wedges. This easy Shrimp, Asparagus and Tortellini in Lemon-Dill Scampi Sauce was inspired by the bounty of spring, and the fresh flavors of summer soon to come. Add oil. 1 pound asparagus. lemon juice from 2 lemons. Combine the lemon peel, lemon juice, olive oil, mustard, sugar, salt, and garlic together in a bowl, mixing well. Get directions, 280 calories, nutrition info & more for thousands of healthy recipes. Stuff the chicken breasts with mozzarella slices and asparagus… Roasted Asparagus Carbonara Like Mother Like Daughter. making it the perfect flavor combo for spring and summer. This fully prepared Lemon Tortellini Salad with Asparagus is ready to eat straight out of the fridge. Roasted Asparagus Soup FatFree Vegan Kitchen. Drain asparagus and return to hot saucepan and set aside. LET US KNOW YOUR THOUGHTS: If you try this recipe, please leave a star rating and/or a comment below. Found inside – Page 368... Chopped Vegetable Salad 126 Smoked Mozzarella Salad 126 Panzanella 127 Chilled Tortellini Salad with Shrimp 127 VEGETABLE SIDES 129 Asparagus with Lemon ... white pepper, asparagus, cashew butter, raw cashews, lemon, salt and 3 more. Pour lemon dressing over salad, and toss to coat pasta. Bring to boil and boil for 1-2 minutes, occasionally stirring. Toss to coat and spread the asparagus in an even layer. Add asparagus and red bell pepper, and cook until soft and starting to brown, about 3 minutes. Once boiling, add the tortellini and cook until just barely al dente. Step 3. Instructions. Asparagus Stuffed Chicken Gimme Delicious. Add butter (the heat will melt it), olive oil, lemon juice (and some zest if you'd like . Add peas and asparagus. Directions. Add cream cheese and cook until melted. Preheat the oven to 425°F and liberally coat a large, rimmed baking sheet with nonstick spray. Add broth, lemon rind, and garlic to pan; cook until liquid is reduced to 1/2 cup (about 6 minutes). Add the garlic and . Cover with a lid and cook for 4 to 5 minutes. Serve with Parmesan, if desired. crushed red pepper flakes. Toast the pine nuts in a small skillet over medium heat until golden and fragrant, about 5 minutes. Rinse fish; pat dry. Take any vegetable recipe in this book and add a roasted chicken thigh, seared piece of fish, or hard-boiled egg to turn the dish into a meal not just vegetarians will enjoy. Instructions. Chop the asparagus. Cover, reduce heat to a simmer, and cook for 7 minutes, stirring occasionally. Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, 2 to 3 minutes. Cook tortellini according to package directions. Add salt and pepper to taste. Finely chop the parsley leaves. Uncover and cook at a low simmer for 2 minutes. I love making tortellini salads because they are filling, easy to make, and perfect for an easy dinner or lunch. Dish can be served warm with lemon or grated cheese, or cold with lemon and a little olive oil. Found inside – Page 61... add the tortellini, and cook according to the package instructions. About 30 seconds before the pasta is finished cooking, stir the asparagus and ... Reserve ½ cup cooking water, then drain gently. Return water to a boil, stir in tortellini, and cook until tender. Tortellini with Asparagus and Lemon: 8 servings, 15 minutes prep time. Add the chicken and cook for 6 minutes or until browned on both sides (to prevent sticking, make sure the skillet and oil are hot before adding the chicken).. Found insideKris is the chef of Night + Market, and this cookbook is the story of his journey from the Thai-American restaurant classics he grew eating at his family’s restaurant, to the rural cooking of Northern Thailand he fell for traveling the ... Contains cheese filled tortellini with crisp-tender asparagus, cherry tomatoes and sunflower seeds, served in a bright lemon dressing with basil and mixed baby greens. Add heavy cream. Refrigerated Tortellini Not Dried. Season chicken with garlic powder, paprika, thyme, oregano, and salt. Vegetarian. In large skillet, heat oil and butter over medium-high heat. In a large bowl combine, tortellini, peppers, onion, and olives. Brush with 2 to 3 Tbsp. In a large bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. This tortellini soup is the perfect dish to transition us from the winter cold into the gently warmer spring. Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Using slotted spoon, transfer asparagus to large paper-towel-lined plate and set aside. Season the chicken with salt and pepper. Add asparagus again and add tomatoes. Add garlic, red pepper flakes, pepper and bouillon. Seal, and shake until well mixed. Shake well. Drain and pat dry. Katie Workman, founding editor in chief of Cookstr.com and mother of two school-age kids, offers recipes, tips, techniques, attitude, and wisdom for staying happy in the kitchen while proudly keeping it homemade—because homemade not only ... Add the tortellini and toss to combine. Roasted asparagus. This simple combo of tortellini with asparagus tossed in a flavorful lemon-garlic pan sauce makes a light and easy meatless dinner. Drain. Cover and refrigerate at least 1 hour . Add garlic and pepper; cook 1 minute longer. "[The authors] have collected more than 100 recipes that combine their love of fresh ingredients with unexpected flavor combinations and mashups of tried-and-true family favorites. Step 1 Season the chicken with salt and pepper. Instructions Stir in pasta and let it heat through. Return the water to a boil, add the tortellini, and cook until tender, following the package instructions. The dressing looked pretty bland, so here's a pretty picture of the lemon zest. Found inside – Page 355tortellini salad with asparagus and fresh basil vinaigrette SERVES 4 TO 6 why ... tortellini in a bold dressing of extra - virgin olive oil , lemon juice ... salt and pepper. In the skillet where you just cooked chicken, combine cooked tortellini, cooked asparagus, cooked chicken, and ⅔ of the amount of chopped cooked bacon (reserving the rest of the bacon for later). Heat a large skillet over medium-high heat. tablespoon olive oil- for cooking chicken. When the instant pot beeps, quick release the pressure manually. 3 tablespoons fresh lemon juice (from 1 lemon) This fully prepared Lemon Tortellini Salad with Asparagus is ready to eat straight out of the fridge. Add tortellini; toss to coat. Step 2. Uncover and reduce heat to medium. Just before serving fold in strawberries. This shrimp and asparagus tortellini is seasoned with lemon and dill. Trim the woody ends from the asparagus spears and peel away a bit of the outer skin toward the bottom to ensure tenderness and even cooking. Found inside – Page 290... 262 Tortellini with Red, Yellow, and Orange Bell Peppers, 154, ... 312, 313 Roasted Asparagus with Lemon Zest, 125 Lettuce Chicken Caesar Salad, ... Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, 2 to 3 minutes. Step 3 Place the fish fillets on top of the asparagus, evenly spaced apart, and sprinkle with an extra pinch of salt and pepper. Toss asparagus mixture with tortellini and tarragon. Cook tortellini according to the package instructions, drain and set aside. In a large bowl, combine olive oil, lemon zest, tarragon and ricotta. Adjust salt and pepper to taste. Step 2. Found insideBeautifully illustrated throughout with full-color photographs and filled with her trademark warmth and enthusiasm, this is Lidia's most festive book. For the asparagus, lightly coat spears with olive oil. Add garlic and pepper; cook 1 minute longer. Season chicken with garlic powder, paprika, thyme, oregano, and salt. Found insideMaria the genuine, fun, relaxed mom next door who's got the secret sauce: that special knack for effortlessly creating tantalizing and wholesome (and budget-friendly) meals with ease. 1-1/4 cups: 594 calories, 28g fat (15g saturated fat), 94mg cholesterol, 843mg sodium, 64g carbohydrate (5g sugars, 5g fiber), 24g protein. Drain tortellini; transfer to a large bowl. Your email address will not be published. —Crystal Schlueter, Northglenn, Colorado, Tortellini with Asparagus & Lemon Recipe photo by Taste of Home. Preheat a cooking pan over medium heat and add a couple of tablespoons of oil. Step 3. A revised collection of seasonal soups for each day of the year, featuring 100 new recipes and new full-color photography. Soup is often thought of as comfort dish for cold weather, Soup of the Day showcases how diverse soups can be. Make the beurre blanc. Use a slotted spoon to transfer asparagus to the ice bath and let cool. Preheat oven to 350. Sauté over high heat for 30 seconds, stirring the whole time. Tortellini with Asparagus & Lemon. Heat to a boil. Lemon Garlic Butter Herb Chicken with Asparagus is the easiest 30 minute meal that is bursting with amazing flavor. Drain. Increase heat and bring to a boil. Home Dishes & Beverages Pasta Dishes Tortellini. First, cook the pasta according to the packaging instructions. #'s 2-Ingredient Chocolate Souffle2-ingredient Flatbread2-Ingredient Soda Pop Cakes3 Ingredient Peanut Butter Cookies3-Ingredient Buffalo Grilled Chicken Wings3-ingredient Easy Creme Brulee3-Ingredient Mussels With White Wine and Pesto3-Ingredient No-Churn Coffee Ice Cream3-Ingredient Nutella . Add salt and pepper to shrimp, and sauté with asparagus mixture until shrimp turn pink. Add oil to pan, swirling to coat. This is a terrific warm-weather dish, loaded with fresh flavors. Cook the tortellini until tender, then drain. Line a large baking sheet with parchment paper. Add asparagus to the boiling water and cook until crisp tender, about 2 minutes. Add asparagus and sweet pepper the last 2 minutes of cooking. Simmer for 1 to 2 minutes, then reduce the heat to low to keep warm. posted in: Italian Recipes, Pasta Recipes, Quick & Easy Recipes, Spring Recipes, Vegetarian Recipes, Your email address will not be published. Drain pasta and vegetables, reserving 1 cup of cooking liquid; set aside. Next, add the walnuts, parmesan cheese and parsley. Slowly pour milk mixture into skillet; whisking constantly. Preheat a 12-inch cast iron skillet (or another oven-safe skillet) over medium-high heat. Nutty Kale Pesto Pasta with Caramelized Onion, Do Not Sell My Personal Information – CA Residents, 2 packages (9 ounces each) refrigerated cheese tortellini, 2 cups cut fresh asparagus (2-inch pieces). While the tortellini is boiling and the shrimp is . Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Stir the soup, milk and lemon juice in the skillet. Add asparagus and 1 Tablespoon salt to boiling water and cook, stirring often, until asparagus is tender but still crisp at center, about 2 minutes. Pour vinaigrette over salad; toss gently to coat. Add garlic and asparagus and saute until onions brown. Stuff the chicken breasts with mozzarella slices and asparagus… Return the pot of water to a boil and cook tortellini according to package instructions. Serve with toasted garlic bread and a side salad. Drain tortellini; transfer to a large bowl. Trim bottom 2 inches from asparagus; cut spears into 1-inch pieces. Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing. This is a terrific warm-weather dish, loaded with fresh flavors. Bring water to boil in large pot, then add tortellini and asparagus. Place the trimmed asparagus on the prepared pan, drizzle with the olive oil, and sprinkle with 1/2 teaspoon each of the salt and pepper. Just before serving fold in strawberries. Drain and set aside. Found inside#1 NEW YORK TIMES BESTSELLER • Cook with confidence no matter how much experience you have in the kitchen with the help of the beloved Food Network star “Garten has kicked things up a level, this time encouraging readers to try more ... 3. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Notes: The cooking instructions above are for typical thickness asparagus and 16-24 shrimp. Drizzle the asparagus with olive oil, then sprinkle with lemon zest, salt, garlic powder, black pepper, and red pepper flakes (if using). Add the chicken and cook for 6 minutes or until browned on both sides (to prevent sticking, make sure the skillet and oil are hot before adding the chicken). Heat 1 1/2 teaspoons oil in a medium skillet over medium. Heat the oil in a 10-inch skillet over medium-high heat. Roast 6 to 8 minutes or just until fish flakes and asparagus is crisp-tender. Step 3. Toss to coat. 3 hours ago Gimmedelicious.com Get All . Our tortellini with asparagus is tossed with a simple sauce made by sautéing onion and garlic in butter, deglazing with white wine and finishing with fresh lemon juice, lemon zest and a splash of cream. Creamy Tortellini with Lemon and Snap Peas is hearty with cheese filled plump fresh tortellini, chock full of spring veggies and bright lemon, and guaranteed to get you into a sunny mood even if the weather isn't actually there yet. Increase heat to medium-high, add lemon zest, and cook, tossing, until butter turns golden brown, about 2 minutes. 11 Slow Cooker Macaroni and Cheese Recipes, Do Not Sell My Personal Information – CA Residents, 2 packages (9 ounces each) refrigerated cheese tortellini, 2 cups cut fresh asparagus (2-inch pieces). Remove from heat; stir in herbs, lemon zest and lemon juice. Add asparagus and 1 Tablespoon salt to boiling water and cook, stirring often, until asparagus is tender but still crisp at center, about 2 minutes. It takes around 10 minutes to roast asparagus, giving the vegetable a more intense flavour, maybe with some caramelisation. Found insideTortellini Salad with Asparagus and Basil Vinaigrette SERVES 8 TO 10 ... in a bold dressing made of olive oil, basil, lemon juice, shallot, and garlic. Trim tough ends off asparagus and throw away, then cut trimmed spears into 1-2 inch pieces. While the asparagus roasts, heat the butter and 1 tablespoon of olive oil in a small frying pan over medium heat. Found insideTortellini - Asparagus Salad Potluck Pasta Salad Best Loved Prep : 30 ... inch pieces 1 to 1/2 teaspoons finely shredded lemon peel 1/3 cup lemon juice 1/4 ... Add tomatoes, asparagus, Parmesan cheese, pine nuts and basil into the bowl and toss to coat evenly with the dressing. Found insidePasta Salad with Smoked Salmon, Asparagus, and Lemon Vinaigrette, 45 Spinach Salad ... 147 Italian Sausage and Peppers, 146 Kevin's Tortellini, 58 Lasagna, ... Wash the herbs, shake dry. Both the deeply flavorful broth and the cheesy tortellini are cozy enough for winter, but light enough for the brighter months ahead — and the addition of early spring vegetables like peas, pea leaves, and asparagus give it a vibrant green color to match the sprouting leaves outside. In a saucepan, combine the butter, garlic and onion powder over medium heat. Add the asparagus and lemon butter sauce to the bowl with the cooked ravioli. —Crystal Schlueter, Northglenn, Colorado. In a large bowl place tortellini & vegetables. NEW YORK TIMES BESTSELLER • Giada De Laurentiis lavishly explores her food roots and the lifestyle traditions that define la bella vita, with the contemporary California twist that has made her America’s most beloved Italian chef. This sauce is a simple blend of vegan cream cheese, garlic, almond milk, nutritional yeast, vegan parmesan cheese, lemon juice and red pepper flakes. Found inside... we paired convenient store-bought cheese tortellini with crisp asparagus and a ... of extra-virgin olive oil, basil, lemon juice, shallot, and garlic. Drain tortellini and asparagus; rinse with cold water to cool. Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl large enough to hold the salad. Cook asparagus in 1" salted boiling water for about 5-7 minutes to crisp-tender, or until desired tenderness is reached. Remove from heat; stir in herbs, lemon zest and lemon juice. Found inside – Page 6Salads & Dressings 464 Tortellini - Asparagus Salad Potluck Pasta Salad Best ... thawed 1 to 1/2 teaspoons finely shredded lemon peel 1 medium red sweet ... Meanwhile heat olive oil and melt butter in a large skillet over medium-high heat. *(2) The highly anticipated cookbook from the immensely popular food blog Minimalist Baker, featuring 101 all-new simple, vegan recipes that all require 10 ingredients or less, 1 bowl or 1 pot, or 30 minutes or less to prepare Dana Shultz ... Vegetarian. Found inside – Page 125MENU Tortellini in Asparagus Gorgonzola Cream Sauce Herb - Roasted Leg of Lamb ... To complete the Mediterranean theme , a Napoleon filled with a lemon ... Add asparagus and peas and return to a boil; cook until pasta and vegetables are tender, about 4 minutes more. Cover and refrigerate up to 3 days. ¼ cup pine nuts. Found inside – Page 2Caesar Salad with Tortellini and Asparagus (Photo on Back Cover, ... uncooked 1⁄2 pound fresh asparagus, cut into 2-inch pieces 1⁄4 cup lemon juice 3 ...

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