Memories like the corner of my mind . Yes, that song pops into my head when I think of an Asparagus-Gruyere Tart. I was first introduced to the Asparagus-Gruyere Tart when my friend Kate brought it over for my birthday celebration. I knocked her to the floor, sat on her legs and warned her to hand over the recipe ‘or else’.
Well, no that did not happen but I did invite myself over her house the next day and request the recipe. She whipped out my one of my favorite cookbooks, ‘Everyday Food – Great Food Fast’ and said it was in here. ‘Bahhh’ I belted out. ‘I have that book!’.
Flash forward three months and I was be-bopping on the phone with Ms. Vera Sweeney(bloggy peeps rawk) about boys, blogging and food when she said ‘Why don’t we pick a food, make a recipe and co-link?’ I said ‘foodi-licious-ness be done!’ and we decided to do a tart-ish type of thingy. I went ahead and made the Martha tart but then on Monday, I was making food for a family and with all of the clementines I had sitting on the counter, I knew they needed to be a part of another recipe.
That is it I thought, I am going to make an asparagus and green beans dish and use those clementine’s. Hence, I decided to share that original recipe instead of simply posting a link to Ms. Martha.
Enjoy and be sure to go drool over the Chicken, Asparagus and Feta Crepes (Yes, I said crepes) that Vera made!
Asparagus and Green Beans with Citrus-Garlic Oil (easily serves 4 as a side dish)
2 Tablespoons extra virgin olive oil
Zest from one clementine
Juice from one clementine
1 clove of garlic, roughly chopped
1 bunch of asparagus, cut into 1.5-2 inch pieces (I simply just snap then where they want to break)
12 oz. green beans, frozen
salt and pepper
Directions
1. In a small pan, heat oil, clementine zest and garlic over medium high heat. As soon as the oil begins to boil or get really hot, turn it down to low. Simmer for 2-3 minutes.
2. Meanwhile, work in two stages*: Green Beans: I microwaved a bag of green beans that you can steam per instructions on the bag. For the asparagus: bring a pot of water to a boil and steam the asparagus for about 2-3 minutes depending on thickness.
3. Place the infused oil and fresh clementine juice in a bowl and add the greens beans and asparagus. Toss well and season. Garnish with some fresh zest if you wish.
* Alternatively, you could steam fresh green beans with the asparagus however, to avoid overcooking, add the green beans on top after the asparagus has steamed for 1 minute.
Vanderbilt Wife says
I made this for a dinner with friends tonight … and am worried none of it will get there. I just keep eating it! So good!
LivingFood101 says
Thank you for the great recipe! I enjoyed it with the green beans and extra orange flavor.
Mara says
Oh how I wish I could get my kids to eat asparagus! I’ll enjoy this though.
Jennifer says
Absolutely Katja! Come on up here to the beach this summer and we can nosh all day.
Katja of Skimbaco says
YUM! And can I join the next time when you two are cooking..?
Julia's Child says
Yum! And I’m so happy that both my children have decided to eat asparagus now. Woo hoo!
Medifast Coupon says
Two of our favorite vegetables blended together, heavenly, thanks so much for posting, can’t wait to try.
Jennifer says
Thanks ladies! You may be able to grab it at your local Pier 1 Imports.
Feast on the Cheap says
And I just love that lacy plate…
Tickled Red says
I have asparagus in the fridge at home. Now I just have to figure out which delicious recipe to make first 🙂
Brooke says
You had me at asparagus.
Jennifer says
Hi Paula and thanks for coming by! I saw your goegeous asparagus recipe yesterday = yum
Paula - bell'alimento says
Swoon Asparagus! What a great recipe. Loving the clementine zest. My favorite is Asparagus cooked in a paper bag http://blogs.babble.com/family-kitchen/2011/04/12/asparagus-baked-in-a-paper-bag/
Jennifer says
Thank You hon. I changed the title a bit and made more of the recipe for the photo – then I ate all of it at 11 last night.
Vera @ Lady and the Blog says
This was so much FUN!! Thanks for doing it with me. 🙂 And your recipe is divine.