Asparagus, Take 2!

Asparagus Fettucini & Portobello Mushrooms with Lemon Walnut Pesto

Prep Time: 45 min

Soak Time: 2 hours

Total "Cooking" Time: 2 hours 45 minutes

Asparagus Fettucini Ingredients:

1 bundle of asparagus, peel lengthwise leaving the head of the stem on

1 lemon, juiced

salt

2 cups water

Directions for Asparagus Fettucini:

In a large bowl toss the asparagus fettucini with 2 cups water, pinch of salt and 1 tsp of lemon juice.  Set aside on countertop tossing every 30 minutes for 2 hours.

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Lemon Walnut Pesto Ingredients:

1 1/2 lemons, juiced

1 cup chopped walnuts

3 tbsp nutritional yeast

1 bundle parsley, de-stemmed

1 cup chopped kale

1 pinch salt

2 tbsp extra virgin olive oil

1/4 tsp organic mustard powder

Directions for Lemon Walnut Pesto:

Combine all ingredients into your blender or food processor and mix until smooth.  Refrigerate up to 3 days. Preparation time approximately 20 minutes.

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And now for the Portobello Mushroom...

With a soup spoon carefully remove the gills on the bottom side of the mushroom cap and discard.  Slice the mushroom cap thinly in quarters. 

Time to eat! Drain excess liquid from asparagus fettucini.  Add 2 heaping tablespoons of lemon walnut pesto and portobello mushroom slices to fettucini and toss.  Garnish with a squeeze of lemon juice and lemon zest.  Bon Appetit!  

Carrot Pappardelle tossed with Portobello Mushrooms, Kale and Bell Peppers in a Mushroom Meyer Lemon Dressing

Ingredients:
2 medium portobello mushrooms
1 bundle green onions
2 garlic cloves
1 tsp salt
black pepper
3 tbsp extra virgin olive oil
2 red bell peppers
1 bundle of kale
1 meyer lemon
8 medium size carrots

Serves 5
"cooking time": 45 minutes


Directions:
Carrots - Using a potato peeler and placing the carrot flat on cutting board, peel carrots into long strips.  Place into large bowl and set aside. 


Portobello Mushrooms - With a soup spoon carefully remove the gills on the bottom side of the mushrooms caps and put in a small bowl. Set aside.  Cut the mushroom caps in 1/2 and slice thinly.  Then cut those slices in 1/2 and add to the carrots in the large bowl. 


Red Bell Peppers - Cut the stem end of the peppers off, remove seeds and cut peppers in 1/4's.  Put one 1/4 aside to add to the dressing.  Dice remaining peppers and add to the other ingredients in the large bowl.

Green Onions - Wash onions; remove any loose layers of skin.  Cut onions into thin slices, using some of the green part and the white part.  Discard the tip with the stringy end. Add to the large bowl.


Kale - Remove stems; clean your kale by plunging in a bowl of cold water.  Spread the leaves out on a large kitchen towel and roll into a cylinder.  Remove leaves from towel and chop. Leave the kale on the cutting board and add a pinch of salt, drizzle of olive oil and a squeeze of Meyer lemon.  Massage for 1 minute to mix ingredients and soften the leaves.


Portobello Mushroom and Meyer Lemon Dressing
  
Add a tsp. of olive oil to the mushroom gills in a small bowl with a pinch of salt and 2 turns of ground black pepper.  Using the back side of a spoon mash the mixture together until blended and smooth.  On your cutting board finely dice the reserve 1/4 slice of bell pepper.  Crush the pieces of diced pepper to release the remaining juice with the side of your knife blade and add to mushroom mixture.   Add 2 tbsp of extra virgin olive oil, 2 diced garlic cloves and squeeze the remaining half of lemon to finish.  Whisk with fork and pour over the carrot pappardelle mixture.  Toss lightly as to not bruise any of the vegetables.  


Last night I served this with wedges of pre-sliced avocado.  It was a perfect addition!


Tip: Use finely diced sweet vegetables or fruit to any dressings to add a sweet kick.