Spring Asparagus & Fennel Sauté + 31 More Asparagus Recipes

Nothing says SPRING like ASPARAGUS!  These beautiful green spears are abundant at all the farmers markets around here ... my family can't get enough.  In my home, we devour asparagus about once a week.  Get them while you can ... sadly this delicious vegetable is only around for a short time {this is a true ONE SEASON only vegetable}.   

Asparagus Tips + More:

• Aspargus is known to be excellent for supporting the kidneys + helps support digestion.
• It's a great source of folate + vitamins A, B6, C, E and K.
• It has antioxidants + some say is cancer fighting. 
• Asparagus breaks down starches + sugars quick - so make sure to eat it within 3 days of purchasing. Since it does not have a long shelf life, it is important to store bottoms sitting in water {like in a mason jar} or wrapped with a damp, clean kitchen towel to help keep it fresh. 

On to the recipe{s} ...

SPRING ASPARAGUS & FENNEL SAUTE

This side dish screams SPRING ... fresh + delicious, it won't disappoint.  

Equipment: Cutting Board, Knife, Microplane Zester or Standing Grater with Zester, Large Saucepan

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• 1 bunch asparagus, remove woody ends + cut into 2" pieces
• 1 fennel bulb + stalks and fronds, sliced 
• 1 medium-size Spring onion or red onion, sliced 
• 2-3 garlic cloves, grated or finely minced
• 1-2 tablespoons pasture butter, ghee or coconut oil {See Resources}
• 1/4+ teaspoon Celtic sea salt {See Resources} 
• 1 lemon, zest and juice 

1. Wash and prep produce. Remove woody ends of asparagus - cut into 2" pieces. Remove tough core from bottom of fennel bulb - slice bulb, stalks and fronds.  Remove outer skin from onion - slice.  Remove outer skin from garlic cloves - grate or finely mince.  Zest lemon and cut in half - set aside. 

2. In a large saucepan, melt butter or fat of choice over medium-high heat.  Add sliced onion and garlic - cook for about 5 minutes stirring occasionally. 

3. Add asparagus, fennel and sea salt - cook for about 3-5 minutes stirring occasionally {you don't want to overcook the asparagus, this dish is meant to taste fresh and vibrant}. 

4. At the end of the cooking time, add the lemon zest and lemon juice.  Stir and remove from heat.  Taste for desired saltiness, add more sea salt if needed.  

5. Serve immediately or store in the refrigerator for later.    

Yield: About 4 servings.

Serving Suggestions: Delicious as is or serve mixed into your favorite pasta dish or on the side of meat/fish.  It pairs well with mashed potatoes and Celery Root Mash.  

Storage: Store in an airtight container for up to 3 days.


31 MORE ASPARAGUS RECIPES TO ENJOY:  

ASPARAGUS SALADS:

Mushroom, Asparagus & Egg Salad by Happy Mothering 

Asparagus Apple Salad w/ Fennel & Dill by Kitchen Stewardship 

Raw Asparagus and Mushroom Salad by Gourmande in the Kitchen 

Spring Salad w/ Shaved Asparagus & Lemon-Parsley Dressing by The Roasted Root

ASPARAGUS SOUPS:

Cream of Asparagus Soup by Fresh Bites Daily

Blended Asparagus Soup {Kid-Friendly} by Kitchen Stewardship

Creamy Leek Soup w/ Ham, Mushrooms & Asparagus by Divine Health From the Inside Out

Cream of Asparagus, Celery & Zucchini Soup by Delicious Obsessions

Asparagus Soup by Nourished Kitchen 

ASPARAGUS SIDES:

Very Simple Asparagus and Peppers by Scratch Mommy 

Roasted Asparagus by Simple Foody

Corn Off the Cobb w/ Red Pepper and Asparagus by The Organic Kitchen 

Bacon Wrapped Asparagus by Happy Mothering

Asparagus and Greens by Healthy Homemakers 

Roasted Asparagus w/ Lemon by Natural Living Mamma

Lemon & Garlic Asparagus by One Beet

Simple Roasted Asparagus by Fresh Bites Daily 

Spring in a Bowl: A Veggie Stir Fry Using the Freshest Tastes of Spring by Raising Generation Nourished

Quick Pickled Asparagus by Gourmande in the Kitchen 

Simple Garlic Asparagus Spears by Delicious Obsessions

Roasted Asparagus w/ Creamy Mustard Sauce by Fresh Bites Daily 

Cucumber Noodles w/ Asparagus + Ginger Scallion Sesame Sauce by Gourmande in the Kitchen

ASPARAGUS MAIN DISHES:

Mushroom Pesto & Asparagus Flank Steak Roll by Cavegirl Cuisine 

Crab & Asparagus Mini Quiches by Divine Health From the Inside Out

Lemony Asparagus Risotto by Oh My Veggies

Easy Gluten Free Quiche w/ Asparagus, Pancetta and Goat Cheese by Real Food Whole Heath

Spinach and Goat Cheese Stuffed Chicken w/ Roasted Asparagus by The Organic Kitchen

COOKING ASPARAGUS + MORE:

Preserving Asparagus 3 Ways - Freezing, Drying & Lacto-Fermenting by Common Sense Homesteading 

8 Tips for Buying & Handling Fresh Asparagus by Fresh Bites Daily 

Roasted Asparagus & Tips for Growing It by Learning and Yearning 

How to Steam Asparagus from Real Food RN 

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is shared at Fight Back Friday @ Food Renegade, Whole Food Fridays @ Allergy Free Alaska, Fat Tuesday @ Real Food Forager, Allergy Free Wednesday @ The Tasty Alternative + Real Food Wednesday @ Kelly the Kitchen Kop. 

Flourless Chocolate Torte {Grain Free + Dairy Free Option}

Rich, decadent, creamy, chocolatey goodness ... if you love chocolate + cake + truffles, this Flourless Chocolate Torte will not disappoint.  It's so easy to make, and if you're a baker {or a Real Foodie}, you'll probably already have the ingredients on hand ... I almost always do.  So don't wait for a special occasion, make some today and share with someone you love ... trust me there's plenty to go around, it's very rich, so a simple slice is just perfect.

Recipe inspired by: Paleo Flourless Chocolate Cake @ Amee's Savory Dish.  I adapted the recipe just a bit ... both are delicious and full of flavor.  

FLOURLESS CHOCOLATE TORTE 

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Equipment: Double Boiler or Medium-Size Sauce Pan w/ Heat Proof Glass Bowl, Standing Mixer w/ Whisk Attachment or Hand Held Mixer w/ Large Mixing Bowl

• 10 ounces homemade chocolate chips* or allergy-free chocolate chips
• 3/4 cup coconut oil, pasture butter or ghee {See Resources}
• 1/2 cup honey {I use local raw creamed clover}
• 2 teaspoons gluten free vanilla extract
• 1/8 teaspoon sea salt {See Resources}
• 1 tablespoon cacao powder
• 6 organic or pastured eggs

1. Preheat oven to 300 degrees F.

2. Grease a 9" springform cake pan or a 9" round cake pan {a 9" Pie Dish will work too, the edges will come out like a pie though, not with straight edges}.  Line the pan with a circle of unbleached parchment paper {the circle does not have to be perfect, just large enough to roughly fit in the bottom of the pan}.

3. In a doubler boiler {or homemade double boiler - I use a medium-size pan, fill half way with water, and place a heat proof glass bowl on top of the pan}, slowly melt the coconut oil/pasture butter/ghee and chocolate chips over medium-low heat.  Stir constantly to evenly distribute and melt the chocolate.  Remove from heat when the chocolate is fully melted.    

4. Add honey, vanilla, salt and cacao powder.  Stir until honey is melted and fully incorporated.  

5. Using a hand held mixer, beat in the eggs one at a time using medium speed.  If using a Standing Mixer {fitted with whisk attachment}, transfer chocolate mixture to the mixing bowl first, then beat in the eggs.  Mix until fully incorporated.  The batter will be thin.

6. Pour mixture into greased cake pan. 

7. Bake at 300 degrees F for about 40-45 minutes.  Cake should be set, but still a little wet in the middle when done.  The cake will puff up, but will deflate when you remove it from the oven.  Let cool at room temperature for about 20 minutes, then transfer to the refrigerator for a few hours if you can stand it.  Make sure to let it rest in the refrigerator for at least 30 minutes.  

8. Cut each slice with a clean, dry knife; make sure to clean the knife or wash with warm water between slices.


Yield: About 10-12 servings.

Serving Suggestions: Enjoy with a dollop of Homemade Whipped Cream or Homemade Vanilla Ice Cream and serve with some fresh berries.

Storage: Keeps well in the refrigerator for 3 days {but trust me it won't last that long before someone gobbles it up}.  

Note: I dusted the top of mine with organic powdered sugar, this is totally optional.

*To make your own Homemade Chocolate Chips, check out these recipes here and here. 

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is shared at Whole Food Fridays @ Allergy Free Alaska, Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms, Fat Tuesday @ Real Food Forager, Real Food Wednesday @ Kelly the Kitchen Kop, Pennywise Platter Thursday @ The Nourishing Gourmet, + Allergy Free Wednesday @ The Tasty Alternative. 

Homemade Honey Sweetened Whipped Cream {Real Food + Nourishing}

WHIPPED CREAM - it's a love or hate kind of thing.  I love it, but only if it's homemade.  And I mean made with REAL ingredients, not any of that processed junk.  I rarely have it because I can't stand whipped cream in any other form.  Do you know what's in store bought FAKE whipped cream?  Corn Syrup, Refined Sugar, Artificial Flavors, Carrageenan ... YUCK, no thank you.  And then there's the fluffy kind that comes in the round container ... guess what, it's loaded with Hydrogenated Vegetable Oil ... gross!

Homemade Whipped Cream is SO EASY TO MAKE!  When you make it with REAL, healthy, nourishing ingredients, you can't go wrong.  

The next time you're in need of some whipped cream, please make some on your own.  It literally takes minutes to make and the result is so worth it.    

HOMEMADE HONEY SWEETENED WHIPPED CREAM

Perfectly sweet, simple and delicious ... this Honey Sweetened Whipped Cream is oh so good!

Equipment: Large Mixing Bowl w/ high sides, Hand-Held Mixer or Standing Mixer

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• 2 cups organic whipping cream or raw cream * {See Resources}
• 2-3 tablespoons raw honey {I use raw local creamed clover honey}
• 1 1/2 teaspoons gluten free vanilla extract 

1.  In a large mixing bowl, whip the cream, honey and vanilla extract on high until it forms stiff peaks.  [Note: Make sure to use a large mixing bowl with high edges or the liquid will go everywhere when you turn the mixer on.]  

2.  Serve immediately or chill in the refrigerator.  

Yield: Makes about 4 cups.

Tips: Make sure the cream is very cold; keep it refrigerated until ready to use.  Chill your mixing bowl and whisk/beaters in the freezer for about 15 minutes before using. 

Storage: Cover and store in the refrigerator.  Keeps well for about 2 hours ... we have left it in the refrigerator and still enjoyed it the next day.    

Serving Suggestions: Dollop on a piece of pie or cake, layer into trifles or parfaits, serve with fresh fruit, spoon onto Strawberry shortcakes, puddings, ice cream or milkshakes ... or just eat it by the spoonful.  

* Use dairy from pastured cows if possible and/or try to find a quality organic product like Straus Family Creamery; their cows graze on lush grass in Marshall, CA near Tomales Bay and they do not ultra-pasteurize their products.  For California residents, check out my favorite raw milk/cream from Claravale Farm.  They sell to stores and co-ops all over CA.

RECIPES TO ENJOY WITH YOUR HOMEMADE WHIPPED CREAM:

• Honey Sweetened Hot Chocolate
• Chocolate Avocado Ice Cream
• Strawberry Milkshake
• Mini Warm Chocolate Cakes 
• Homemade Chocolate Pudding

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

Homemade Chocolate Caramels {Vegan Option}

February is National Chocolate Lovers Month!  With Valentine's Day coming up, why not indulge and enjoy some delicious chocolate?  

These Homemade Chocolate Caramels are sweet, delectable and oh so good!  They remind me of the See's candy that I grew up eating.  

The best part is they're so easy to make and only have 3 ingredients.  Make up a batch in time for Valentine's Day {or any day} and share some with those you love.

Homemade Chocolate Caramels

Equipment: Small Saucepan or Saute Pan, Food Processor, Unbleached Parchment Paper, Baking Tray, Double Boiler or Medium Size Sauce Pan and Medium Size Heat Proof Glass Bowl

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Note: Advance Preparation Required

• 12 Medjool dates
• 1 tablespoon ghee or coconut oil {buy my 2 favorite ghee brands here and here}

• 1/2 cup allergy free chocolate chips
• 1 tablespoon coconut oil 

1. Melt 1 tablespoon ghee or coconut oil in small saute pan over medium heat.  

2. Prep date pieces - break them in half with fingers and remove the pit.  Add to the saute pan and cook for 2 minutes, stirring occasionally.  Heating the dates is important, the heat softens them and the ghee or coconut oil brings out their natural caramel flavor.

3. Pour cooked dates into food processor fitted with the "S" blade.  Pulse until dates turn into a paste, about 30 seconds.

4. Line baking sheet with parchment paper.  Grease fingers with coconut oil {water can be used on fingers too if you do not have extra coconut oil}.  Using about a teaspoon or more, roll date paste into tiny caramel centers - I make them into balls/circles, then form a flat bottom and then make a flat top, which I make a little smaller than the bottom.  This should make about 12-14 caramel centers.  Place caramel centers into the freezer to set for at least 1 hour or overnight.

5. Make a double boiler by setting a heat proof glass bowl over a medium sauce pan that has been filled with about an inch of tap water.  The water should not be touching the glass bowl.  Heat over medium heat.  Add chocolate chips and 1 tablespoon coconut oil to glass bowl.  Stir until melted.  

6. Remove frozen caramel centers from the freezer.  Working quickly, drop one caramel center into the melted chocolate - using a fork or spoon, fully coat the caramel with chocolate and set back onto baking sheet.  Repeat until all caramels are covered in chocolate.  {For an extra touch, once caramels are covered in chocolate, use a fork dipped in chocolate and quickly move the fork back and forth in the air above the chocolates to make chocolate drizzles.  If you find it's not working, place the chocolates in the freezer for one minute to set, then remove and try again.}  Place chocolates in the freezer and freeze for about 1 hour or more. 

7. Serve chocolates frozen, right from the freezer.  Make sure to freeze them at least 1 hour before eating for the full caramel texture.    

Enjoy and share some with someone you love!

Yield: Makes 12-14 chocolates

Vegan Option: Use coconut oil instead of ghee.

Looking for more CHOCOLATE recipes?  Check out some of my favorites:

Mini Warm Chocolate Cakes

Chocolate Fudge Sauce

Chocolate Sunflower Freezer Fudge

Chocolate Covered Frozen Banana Bites

Mexican Hot Chocolate

Honey Sweetened Hot Chocolate

Homemade Chocolate Pudding

... and a few recipes that I have made and loved:

Raw Freezer Fudge from my friend Amber @ The Tasty Alternative 

Chocolate Chip Cookie Dough Truffles from Common Sense Homesteading

Double Chocolate Cookies with Chocolate Chunks from Gourmande in the Kitchen 

Fudgy Brownies from Real Food Girl Unmodified 

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is part of Real Food Wednesday @ Kelly the Kitchen Kop. 

Homemade Maple Apple Chicken Breakfast Sausages

Breakfast Sausages are really easy to make and so much healthier than store-bought versions.  The flavor ... oh my, they're so incredibly delicious, better than any sausages I've had in restaurants.  

Make up a batch of these on the weekend for a special breakfast or to go along with pancakes or french toast.  Or better yet, make a couple batches of these on the weekend so you'll have a high protein meal or snack that you can quickly heat up during the week.    

Homemade Maple Apple Chicken Breakfast Sausages

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Equipment: Cutting Board, Knife, Microplane Grater (optional), Large Mixing Bowl, Large Plate (optional), Large Saucepan or Skillet

• 1 pound ground organic or pastured chicken
• Homemade Breakfast Sausage Seasoning 
• 2 cloves fresh garlic, peeled and finely minced or grated
• 2 tablespoons organic grade B maple syrup
• 1 medium sweet organic apple, peeled and finely diced

• 1-2 tablespoons pasture butter, ghee or fat of choice (See Resources)
• 2-4 tablespoons broth, bone broth or filtered water

1. Prep garlic and apple - peel and grate or finely mince garlic; peel and finely dice apple.  

2. In a large mixing bowl, combine ground chicken, breakfast sausage seasoning, grated garlic, maple syrup and diced apple.  Using clean hands, mix well to incorporate.

3. Shape into small patties - not too big, not too small, and place onto large plate (just until you're ready to cook them all).  

4. Get your large pan or skillet ready - melt fat of choice of medium heat.  Pan should preheat about 1-2 minutes before you cook the sausages.

5. Fry the patties in the preheated pan/skillet on each side until golden brown on both sides and completely cooked in the middle.  This will take about 12-15 minutes depending on the thickness of the sausages and the heat of your pan.  Tip: You do not want them to burn, so do not cook over high heat.  When I flip them halfway through the cooking process, I add broth to the pan (tablespoons at a time).  This helps them brown nicely so they do not stick or burn.  I also find that it keeps them moist, not dried out like many sausages can get if not cooked properly.  [Note: Do not crowd the patties, cook in batches if you need to.  They cook best if there is space between them.]         

Yield: About 4-5 servings {approx. 15+ small sausages}

Storage: Store in an airtight container in the refrigerator for up to 3 days.  Or freeze cooked sausages in freezer safe containers for later use.

Reheating Instructions: Reheat in the oven on a warming tray (I use a stoneware baking dish).  Make sure to keep the oven on a low setting (warm - 250 degrees F).  They don't take long to heat, about 5-10 minutes depending on the size of the sausage.

Recipe can easily be doubled.  

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is part of Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, Real Food Wednesday @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2dayjoys, Allergy-Free Wednesday @ The Tasty Alternative, and Pennywise Platter Thursday @ The Nourishing Gourmet. .  

Homemade Breakfast Sausage Seasoning

This blend of spices makes some of the yummiest breakfast sausages ever.  It's so simple to make, why not make your own?

Mix up a batch of this and keep it on hand for weekend breakfast sausages {or make up a batch of breakfast sausages on the weekend so you have already prepared sausages for breakfast during the week}.

Homemade Breakfast Sausage Seasoning

Equipment: Small Bowl, Measuring Spoons, Optional Spice/Coffee Grinder

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• 1 teaspoon Celtic sea salt
• 1 teaspoon chili powder blend
• 1/2 teaspoon dried thyme
• 1/2 teaspoon fennel seed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/8 teaspoon ground cinnamon

Option #1 {Rustic/My Preference}: Mix all ingredients in a small bowl.

Option #2 {Finely Ground/Powder}: Place all ingredients in a spice/coffee grinder and pulse until fine consistency.    

Yield: 1 serving per pound of ground meat

Storage: For longest shelf life, store in a glass airtight container.  

Note: I do not use garlic in the seasoning blend.  Instead I add fresh garlic to the sausage mixture.

Buy Spices in Bulk: I buy bulk spices here.    

Check out my Maple Apple Breakfast Sausage recipe here!

Amazon and Mountain Rose Herbs links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is part of Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, Real Food Wednesday @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2dayjoys, Allergy-Free Wednesday @ The Tasty Alternative, and Pennywise Platter Thursday @ The Nourishing Gourmet.