Spring has finally arrived, and with it comes an abundance of fresh, vibrant produce. Especially some early spring asparagus. There’s no better way to celebrate the season than with a plate of sauteed asparagus pasta adorned with salty, crispy prosciutto and a bit of parmesan cheese.

This deceptively simple dish is a flavor revelation. Every forkful combines the bright notes of asparagus with a rich and tangy lemon sauce and the savory, crunchy prosciutto that adds an irresistible textural contrast. It’s a harmonious blend of flavors and textures.

Pasta that packs a serious flavor punch. Each bite is an indulgent escape into springtime bliss. So go ahead and treat yourself to a truly heavenly pasta experience that lets the bounty of the season shine. This pasta is a game-changer. Trust me, once you try it, you’ll be hooked.

Ingredients for Sauteed Asparagus Pasta

Let’s chat about our delightful dish’s key actors. We’ve got fresh asparagus spears – they’re the stars, of course. Then, pasta, it’s their perfect supporting act. We’re adding slices of prosciutto for that needed savory touch. To brighten it all up, we’ll bring in some zesty lemons. And, let’s not forget the parmesan, it’s the final flourish that ties everything together. Can’t wait to see how these all come together, can you?

Fresh Asparagus Spears

You’ll need about a pound of fresh asparagus spears. When choosing them at the market, look for asparagus that’s bright green with firm, straight stalks. Avoid any that’s limp or discolored. To prepare, simply cut off the tough, woody ends. I tend to prefer thinner asparagus. but this recipe will work with asparagus of all sizes.

Asparagus adds that delightful earthy flavor and crisp texture, which works wonders with the pasta and prosciutto.

Pasta

Pasta is our blank canvas today. It is a humble ingredient that can be quite magical when cooked right. You’re free to choose your favorite kind – spaghetti, fettuccine, farfalle. I went with a simple penne pasta.

Remember to cook your pasta al dente. The term al dente means ‘to the tooth’ in Italian, and it’s how pasta should be cooked – firm to the bite. This way, it’ll hold up to the sauce we’ll be adding later.

Also, don’t forget to salt your pasta water generously – it’s your only chance to season the pasta itself. Trust me, you’ll notice the difference.

Slices of Prosciutto

This ingredient adds a delightful twist to our dish. Thin, delicate slices of this cured ham will add a rich, salty contrast to the fresh asparagus, pepping up our pasta dish. You’ll need about 5 to 6 slices, but hey, don’t hesitate to add a couple more if you’re a big fan.

For this recipe. the best prosciutto is thinly sliced and nearly transparent. The thin slices will crisp up perfectly. It’s so flavorful that you don’t need much to make a big impact. When you toss it into the pasta, it’ll mingle with the other ingredients, creating a beautiful symphony of flavors. The addition of prosciutto will take your pasta from good to absolutely mouthwatering.

Lemons

Though it might seem like a small part of the recipe, this citrusy delight is key. Small but mighty and packing a big punch, the lemon juice and zest will cut through the richness of the prosciutto and parmesan, providing a refreshing contrast.

Look for lemons that feel heavy for their size – these are the ones that’ll give you the most juice.

Parmesan

Don’t settle for the pre-grated stuff. It’s not even real. Trust me, it’s worth the extra effort to get a block and grate it yourself. The flavor will be incomparably rich, nutty, and salty.

Remember, while you may be tempted to go overboard with the Parmesan, moderation is key here. A little goes a long way and you don’t want to overpower the delicate flavors of the asparagus and prosciutto. But hey, who am I kidding? There’s no such thing as too much cheese, right…

All About the Lemons

Now, let’s delve into the heart of lemons, shall we? We’ll start off with zesting. Trust me, it’s not as complicated as it sounds! After that, we’ll squeeze our way into the juicy world of extracting that citrus goodness.

Zesting

If you’ve never zested a lemon before, don’t fret, it’s super easy. All you need is a fine grater or zester.

When it comes to zesting, the trick is to grate only the bright yellow outer layer of the peel – that’s where all the flavor is. Avoid the white pith underneath as it can be quite bitter. Now, if you’re wondering what to do with lemon zest, it’s a fantastic addition to almost any dish, sweet or savory. It adds a bright, fresh flavor that’s hard to replicate. It really infuses this sauce with lemon flavor.

Keep in mind, before zesting, always give your lemons a good wash.

Juicing

There’s something wonderfully therapeutic about juicing a lemon. The aroma, the burst of fresh juice, it’s a sensory experience. Cut it in half and use any kind of juicer you have on hand, from a simple hand-held reamer to a more elaborate electric juicer. Or just squeezing it together with your hands.

I then like to use my smallest strainer to get out any seeds or lemon chunks. This leaves me with smooth, pure lemon juice for the sauce.

Preparing the Asparagus

Washing and Trimming

Before we dive into the methods of preparing these green beauties, it’s important that they’re washed and trimmed properly.

First, let’s talk about washing. It’s just like giving your asparagus a little shower. Run them under a stream of cool water, making sure each spear is well rinsed. A gentle scrub with your fingers can help to dislodge any stubborn dirt.

Now, the bottom of the asparagus is tough and woody. It is unpleasant to chew because it just refuses to break down, believe me. So to get the tender part of the plant, we’ll cut one to two inches off of the bottom.

Cutting Asparagus into Desired Lengths

With the asparagus stalks washed and trimmed, it’s time to cut them into the desired lengths.

Unlike my roasted asparagus recipe, we won’t be leaving the asparagus whole. Cut the asparagus, aiming for pieces about 2 inches long – a good bite size. The goal is to be able to easily eat the asparagus with the pasta. A whole asparagus spear would be a bit unwieldy mixed in with the penne pasta here.

Sauteing Asparagus for Pasta

This is a little bit out of order, as we’ll actually cook the asparagus after having crisped the prosciutto. But we’re already focused on asparagus so I decided it was okay. And, ultimately, I’m in charge here. So don’t question me.

Add a tablespoon of the butter to the pan and let it melt on medium heat. Remember, because we’ll actually cook this after the prosciutto we should have some of the rendered fat from that in the pan still.

Add all of the sliced asparagus to the pan and let it cook, stirring occasionally, until the spears are tender but still firm. We don’t want to cook it to mush. It should have a little bit of bite, but be a nice and light crunch. It should only take about four minutes in the pan as long as you haven’t overcrowded.

Crisping the Prosciutto

This prosciutto is really the secret ingredient of this whole dish. The crispy, crunchy, salty goodness of this cured meat is what will set this dish apart from so many other pasta dishes. So it is important to get this right. Don’t mess up.

Getting Thin Prosciutto

Luckily, prosciutto is typically served rather thinly sliced. Just make sure when selecting it from the store or deli counter that you get it as thin as possible.

When you’re at the deli counter, ask for prosciutto that’s sliced paper-thin. This isn’t just about ease of cooking; it’s about the texture and how it crisps up. The thinner the slice, the crispier it will get, and let me tell you, there’s nothing quite like the crunch of perfectly crisped prosciutto.

Into the Frying Pan

You’re going to want to pop a large frying pan onto the stove at a medium heat. Since prosciutto is relatively fatty in and of itself I decided to forgo any added oil. If you’re worried about it sticking to the pan, you can add a small amount of oil to the pan before adding the prosciutto. But I don’t think it is necessary.

Once the pan is heated, gently lay the slices of prosciutto onto the pan. Be careful not to overcrowd the pan, each slice should have its own little space. This will ensure even cooking and that perfect crispness we’re aiming for.

Soon you’ll see the prosciutto start to sizzle and change color – a sure sign that deliciousness is just around the corner!

Achieving Perfect Crispness

Knowing when prosciutto has achieved that perfect crispness can be a bit tricky. You’re aiming for a delicate balance – with a texture that’s reminiscent of a thin, crisp autumn leaf, and not a charred piece of toast. It’s important to remember that prosciutto will continue to crisp up even after it’s removed from the heat, so don’t be alarmed if it seems a tad soft when you first take it out of the pan.

Keep a close eye, and when you see it turning a lovely shade of golden brown-red, that’s your cue to remove it. Let it rest for a bit on a paper towel to drain any excess oil and allow it to continue crisping up.

Cooking the Sauce

This bright, luscious sauce is the perfect counterpart to the crispy prosciutto and tender asparagus. While it has several components, the steps flow seamlessly together.

Begin by melting a few tablespoons of butter in a skillet over medium heat. With the butter melted, add the minced shallot and garlic. Cook for about 2 minutes, stirring frequently, until the aromatics are fragrant and softened. The shallot should start to become translucent.

Next, deglaze the pan with a bit of white wine, lemon juice, and zest. Scrape up any browned bits from the bottom – this is where great flavor lies. Especially anything left from when we crisped up the prosciutto. Let the liquids simmer and reduce.

Once the wine has nearly evaporated, sprinkle in the flour and whisk continuously to form a smooth roux (I always love an excuse to use the site’s namesake in a recipe). This thickening agent will help create a velvety smooth sauce.

Slowly stream in the warm chicken stock while whisking vigorously to prevent lumps. The liquid will quickly thicken into a creamy sauce. Let the sauce gently simmer for 5-7 minutes, whisking regularly, until thickened to your desired consistency. During this time, the sauce will take on a beautiful glossy shine.

Combining the Ingredients

Now, it’s time to bring everything together. Our five main parts will come together to make a delicious tangy asparagus pasta. At this point, we should have the cooked pasta, sauteed asparagus, crispy prosciutto, grated parm, and the lemony sauce ready to go.

Tossing the Pasta with Asparagus and Sauce

Add the cooked, drained pasta and sauteed asparagus to a large serving bowl. Make sure there’s enough room in the bowl for everything. Top the sauteed asparagus pasta by pouring over the finished lemon sauce.

Gently mix together the pasta, asparagus, and sauce. You’ll want to try to evenly coat all of the pasta and asparagus. And make sure that the asparagus is distributed well throughout the pasta. It’s a simple step, but a crucial one. It’s during this tossing process that the flavors start to meld and the foundation of our dish is built.

There you have it, a sauteed asparagus pasta ready to go. But before we finish we have a bit more flavor to add to the mix.

Adding Crispy Prosciutto and Parmesan

Now, remember that crispy prosciutto we set aside earlier? Well, it’s time to bring it back into play.

Crumble the crispy prosciutto gently over our spring lemon pasta mix. It’s now time to add an extra sprinkle of comfort: parmesan cheese.

Let’s make sure each bite has a hint of that salty goodness. You’re spreading little pockets of flavor with every piece you add. Stir the prosciutto and parmesan into the pasta so it’s well-mixed. It’s a harmony of textures – the softness of the pasta, the crunch of the asparagus, and now, the crispness of the prosciutto.

Save a little bit of both the prosciutto and parmesan to use while topping the plated dishes. It makes for a nice final touch to add a bit on top.

Plating and Pairing our Tangy Asparagus Pasta

Time to dive into plating and garnishing!

Garnishing isn’t just about making dishes look pretty. It’s also about enhancing flavors and creating a complete sensory experience. You may want to reserve some of the prosciutto and parmesan to use as a final topping for each portion. Since they’re already part of the dish, they make great options for finishing off the pasta.

Another one of my favorite garnishes is fresh herbs. The likes of basil, parsley, or mint can add a level of sophistication and aroma to your dish. Citrus is another excellent option. A well-placed lemon wedge or a twirl of lemon peel can brighten up a dish and provide a subtle flavor kick.

Remember, garnishing is your chance to show off your creativity and personal style. So, don’t be afraid to experiment and have a little fun with it.

What to Serve with Asparagus Pasta?

After we’ve spiced our meals to perfection, we get to the exciting part – serving. Now, I’ve got some serving suggestions that’ll make your meals a hit at any gathering. I’m a big believer in variety.

Try pairing it with a crusty loaf of bread or some homemade dinner rolls. Or add on a soup or salad to keep the meal light – like this simple and refreshing salad or a lemon orzo soup. And you can also add on more fresh veggies with sides like this garlic and basil snow peas recipe.

Consider the time of year. If you are truly taking advantage of this seasonal asparagus pasta then try to pair it with some spring-inspired flavors.

There you have it! It’s a pure joy preparing this sauteed asparagus pasta dish, packed with the freshness of asparagus and the crunch of prosciutto. It’s surprising how simple ingredients can come together to make something so heavenly.

How did yours turn out?

I’d love to hear when you try out this tangy asparagus pasta! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Asparagus Pasta Tossed with Crispy Prosciutto

Recipe by Marc PetersonCourse: Entree, Main, PastaDifficulty: Intermediate

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

This spring sauteed asparagus pasta recipe combines noodles with a tangy lemon sauce, finished with crispy prosciutto for the ultimate indulgence.

Ingredients

• 1 large lemon

• 1 pound asparagus

• 1 shallot

• 3 large cloves garlic

• 16 ounces dry pasta

• 3 ounces thinly sliced prosciutto

• 4 tablespoons salted butter, divided

• 1/2 cup white wine

• 2 cups chicken stock

• 4 tablespoons all-purpose flour

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 1/2 cup shredded parmesan

Directions

• Thoroughly wash the lemon then zest it, avoiding the bitter white pith, and juice it
• Wash the asparagus, trim off the woody ends, and then slice into bite-sized pieces 1 to 2 inches long
• Finely chop the shallot and mince the garlic
• Cook the pasta according to the package directions until it reaches the desired level of tenderness then drain and set aside
• While preparing to cook the pasta, add the prosciutto slices in a single layer to a large frying pan over medium heat, and cook them until they become crispy and golden brown flipping partway through, about 4 minutes total (work in batches if necessary to keep a single layer in the pan)
• Once crispy, remove the prosciutto from the pan and set it aside on a paper towel-lined plate to cool then crumble or chop the prosciutto into bite-sized pieces for later use
• In the same pan, melt 1 tablespoon of butter then add the sliced asparagus and cook for 3-4 minutes until they become tender yet still slightly crisp – remove the asparagus from the pan and set it aside for later
• In the skillet, melt the remaining 3 tablespoons of butter over medium heat then add the shallots and garlic, sautéing them about 2 minutes until soft and fragrant
• Deglaze the skillet by adding white wine, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the pan and simmering until reduced to about 1/3 volume – about 8 to 10 minutes
• Sprinkle the flour into the pan stirring constantly to create a roux then cook the roux for 2-3 minutes until it becomes golden brown and develops a nutty aroma
• Slowly whisk in the chicken stock, bring it to a low boil, then reduce to a simmer while stirring until it reaches the desired thickness – about 10 minutes
• Add the cooked pasta and asparagus to a large serving bowl then top it with the lemon sauce and mix evenly
• Top the pasta with the crumbled prosciutto and shredded parmesan then gently toss together until evenly combined
• Serve immediately, garnished with additional lemon zest, parmesan, or crispy prosciutto

Notes

• Adding some peas into this pasta sounds like a great idea. Let me know if you try this.

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The post Heavenly Asparagus Pasta Tossed with Crispy Prosciutto appeared first on Do You Roux?.

This recipe comes once again from inspiration while visiting and eating at Mythos Restaurant at Universal’s Islands of Adventure in Florida. My frozen butterbeer, fried potato and onion strings, and steak with gorgonzola butter recipes have all come from trips to Florida to go ride rollercoasters. Add spanakopita dip with fried pita to the list.

Pretty soon I’ll be recreating all of the food from our visits there, I guess. A way to enjoy it without spending as much money on travel. Though I don’t yet have a rollercoaster available in my backyard…

The Greek-inspired appetizer dip is loaded with flavor.

The simple spinach and feta spanakopita dip is a perfect appetizer for parties or simply served as an appetizer at home. This Greek spinach dip recipe is easy to make. Spinach, feta cheese, and cream cheese are the main ingredients that come together in this tasty Greek spinach dip that is super delicious and perfect for snacks!

I love the tanginess that goes with the spinach and feta combination. Make sure you have some extra pita bread lying around. So, let’s get started.

What Is Traditional Spanakopita?

Spanakopita is a traditional Greek dish. The name comes from the Greek words meaning spinach pie. Very aptly named because it typically consists of thin layers of filo or phyllo dough, chopped spinach, feta cheese, onions, and eggs.

Filo is a thin dough used for making pastries like baklava and börek. An egg wash makes it crispy and golden brown on top.

Baked until the outside is golden brown and crispy, the inside of the spanakopita should be delicate and cheesy.

The result is a flaky crust and a soft filling. It is normally cut and served in a triangular shape, but it can be served as a square or in any other shape.

It’s almost like spinach, feta, and filo lasagna.

What Goes Into Spanakopita Dip

To make traditional spanakopita into a dip, we’ll use the same general building blocks and adjust it as needed.

So, of course, we’ll keep the spinach and feta. Trade in some shallots for the onion and add garlic, lemon, and dill for even more flavor. The tangy, salty flavor of the feta will be the main focus.

To turn it into more of a dip, we’ll include some cream cheese. Greek yogurt and sour cream help to smooth things out even more. This makes it actually dippable.

And then we need something to replace the filo. Something we can use to scoop up and eat the spanakopita dip itself. That’s where the pita comes in. But this recipe takes things over the top and uses some fried pitas for dipping. Mmmmmm.

Cheeses to Use in Spanakopita Dip

I’m trying to recreate a recipe from a restaurant and don’t know their exact ingredients or proportions. So it takes some experimentation and educated guessing.

The traditional cheese for spanakopita is feta. So, to keep the original soul of spanakopita in the dip, we’ll use feta as the main cheese in this recipe. Feta doesn’t melt especially well, so it’ll need some other assistance to get to a perfect super-smooth dip consistency.

For that, I turned to my other dip-making experience with cream cheese dill dip. The cream cheese in that recipe is what really helps make the dip smooth and

Cream cheese is perfect because it doesn’t have an overpowering flavor of its own. It has great consistency and could easily take on the flavors we want. So feta and cream cheese are the cheeses of choice.

How to Make Spanakopita Dip

Start with a lot of fresh spinach. Lots of it.

Chop up the spinach along with the garlic and shallots. Sautee the garlic and shallots in olive oil over medium heat. Once the shallot is nearly translucent, it’s time to add in the spinach.

It’ll seem like too much at first, but it will cook down into a much smaller amount. Believe me, I had to up the amount of spinach two times while trying to get the right ratios for the recipe.

Stir it around until the spinach is cooked and wilted.

Once the spinach has cooked through, add in the feta, cream cheese, sour cream, Greek yogurt, salt, and pepper. Mix it all together as it warms up and the cheese fully melts together. It should be a fairly smooth mixture. Make sure that the cream cheese melts down.

For a final punch of flavor, toss in the dill, lemon juice, and lemon zest.

Give everything a good stir and it is ready to go.

How to Fry the Pita

Pitas are fairly easy to make and delicious in their own right. But, taking them one step further and frying them really takes them to the next level. Frying the pitas makes them crispy on the outside and still soft and tender on the inside. But – most importantly – frying makes them strong enough to use for dipping into the spanakopita.

I highly recommend that you make your own homemade pitas using my pillowy-soft puffy pita recipe. But you can use whatever recipe you like, or store-bought pitas if pressed for time.

To get to frying, start by slicing the pitas into wedges. I use a pizza cutter because I’m essentially cutting them exactly like a pizza.

Add a 50-50 mix of olive oil and vegetable oil to a slightly deep pan up to about half an inch up the side of the pan. Turn the heat to medium-high and let it warm up.

Then gently put enough sliced pita wedges to fill most of the pan, with a bit of space between. Cook them for 2 to 3 minutes and then use some tongs to flip them and cook for another 2-3 minutes until golden brown. Remove them from the oil and onto a paper towel-lined plate.

Sprinkle salt and za’atar seasoning over the fried pita wedges.

Repeat until all of the pita wedges are fried.

Garnish and Serve the Spanakopita Dip

With pitas fried and spanakopita dip made, it’s time to serve and eat.

This recipe works best as an appetizer, set out so everyone can enjoy it at their leisure. You may want to use some method to keep the spanakopita dip warm, depending on how long it’ll be out. A small food warmer (I have a mini Crock Pot warmer) or a chafing dish would work.

You can serve the dip as is, or try topping it with fresh minced dill, toasted pine nuts, a drizzle of olive oil, or some freshly shredded parmesan.

Now, obviously, I really enjoy using these homemade fried pitas to dip into the spanakopita dip. It comes from the initial recipe at Mythos and just tastes divine. But don’t feel like that boxes you in. Try pairing this dip with pita chips, other chips, carrots, celery, or anything else that you think will suit the spinach and feta flavors.

How did yours turn out?

I’d love to hear when you try out this spanakopita dip! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Spinach and Feta Spanakopita Dip with Fried Pita

Recipe by Marc PetersonCourse: AppetizersDifficulty: Intermediate

Servings

8

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

A creamy spanakopita dip with crispy pita chips makes an appetizer everyone will love!

Ingredients

• Spanakopita Dip

• 1/2 cup chopped shallots

• 3 cloves garlic, minced

• 6 cups fresh baby spinach

• 2 tablespoons olive oil

• 1/2 cup cream cheese

• 1 cup feta cheese

• 1/2 cup plain greek yogurt

• 1/4 cup sour cream

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 teaspoon lemon zest

• 1/2 tablespoon lemon juice

• 1 tablespoon minced dill

• Fried Pitas

• 4 cooked pitas

• Olive oil and vegetable oil for frying

• 1/2 tablespoon za’atar seasoning

• 2 teaspoons kosher salt

Directions

• Spanakopita Dip
• Chop the shallots and spinach, and mince the garlic
• Add the olive oil to a pot over medium heat, stir in the shallots and garlic, and cook for 3 to 5 minutes until fragrant and the shallots are nearly translucent
• Stir the chopped spinach into the pot and continue stirring while the spinach cooks and wilts
• Add the cream cheese, feta cheese, Greek yogurt, sour cream, salt, and pepper to the pot
• Stir the mixture and heat through for 5 to 7 minutes until the cheeses have melted together
• While the cheeses are melting, zest and juice the lemon and mince the dill
• Remove the pot from the heat and mix in the dill, lemon juice, and lemon zest until fully combined
• Keep the dip warm while frying the pitas
• Fried Pitas
• Heat a 50/50 mix of olive oil and vegetable that comes to 1/2 inch up the sides of a deep pan over medium-high heat
• Slice pitas into triangular wedges with a knife or pizza wheel
• Working in batches, gently add the pita slices to the hot oil and fry for 2-3 minutes on each side until golden, be careful not to overcrowd the pan
• Remove the fried pita wedges from the oil to a paper towel-covered plate to drain and generously sprinkle with salt and za’atar seasoning
• Repeat steps 3-4 until all pita slices have been fried
• Serve the spanakopita dip with the fried pita

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Are you ready to drink the rainbow? In this post, I’m going to walk you through 7 different flavors for making rainbow lemonade.

Growing up, I had a big lemon tree in the backyard that produced lemons like nothing I’d ever seen before or since. It would have tons of fruit about ready to ripen and it would be forming new flower buds already. It was basically making lemons non-stop. I guess it helped that we were in Arizona and had no winter to speak of.

But because of all those backyard lemons, I have long loved making lemonade. Case in point: my frozen mint lemonade recipe that came from the lemons and trying to escape the heat of summer.

And, somewhere down the line, I decided I needed to make rainbow lemonades. I thought it would make a pretty striking photo (which it did). But I did not anticipate the amount of work I would end up putting in to make this happen.

You could make a flight of colored rainbow lemonades by just adding some simple food coloring to plain lemonade. But that doesn’t seem as exciting to me as using specific flavors for each of the colors.

And so, the long process began. (Note that it will only be as long if you also plan on making all of the flavors, picking one or two will speed up the process significantly).

Prep Fruit for Rainbow Lemonade

When life gives you lemons, make lemonade. Or, I guess in my case, when life gives you a Costco membership and you buy three large bags of lemons, make 7 batches of flavored rainbow lemonade. Plus an extra batch for helping me out behind the scenes.

One of the toughest parts of this recipe was juicing all of the lemons. I really should have thought and planned ahead. I used this metal hand juicer to squeeze every last drop from the lemons I had. By hand. It was quite the tiring process.

For doing just one or two of the flavors, hand juicing wouldn’t be terrible. But for more lemons, I would highly recommend a KitchenAid juicer attachment if you have a stand mixer, or this OXO reamer juicer for less hand stress than a squeezing juicer, or a Cuisinart electric citrus juicer.

Your hands will thank you.

With the lemons juiced, make sure to wash and cut any of the other fruit that you will be using to have them ready to go. I recommend juicing the lemons and slicing the fruit the same day you will be making the lemonade. Fresher is better.

Start with a Good Lemonade Base

We’re going to need a good base for our lemonade. A while ago I came across a lemonade recipe that I ended up loving. It is the recipe that I use to this day and my recipe here is based in part on that original perfect lemonade recipe from Simply Recipes.

The recipe involves making a simple syrup with water and sugar. I know it sounds like it may be scary and complicated, but it’s actually very simple (pun!).

The simple syrup is just combining the water and sugar together over low heat. It ensures that the sugar fully dissolves and makes for a smooth lemonade. And, in my opinion, makes for the perfect base for making rainbow lemonade. However, in the next section, I’ll cover getting the flavors into the simple syrup as it cooks.

Please do not use frozen lemonade concentrate or that strange pre-squeezed lemon juice. Those may work in some circumstances. But for our purposes in this recipe, it will simply not be the same.

How to Flavor the Rainbow Lemonade

Now that we have a good base for our lemonade, it’s time to add the flavor. For this recipe, we’ll add the flavor at the same time that we make the simple syrup.

For the fruits, we will blend up 1 cup of fruit, add it in with the water and sugar when heating, and then strain it out using a quality fine mesh strainer. I don’t think that using cheesecloth is necessary, but if you want your lemonade super-smooth then go ahead. With the blue raspberry one, just add the teaspoons of liquid to the simple syrup, no need to strain it. And with the lavender one, we are basically making a lavender tea in simple syrup. So, add the lavender flowers to the water and sugar and heat it up. Then, when the sugar is dissolved, remove it from the heat and let it sit for 5 minutes to steep. Then strain out the flowers with a fine mesh strainer.

For the color and flavor combinations that make up my rainbow lemonade see the chart bullet points below:

• Red – Strawberry
• Orange – Mango
• Yellow – Pineapple
• Green – Kiwi
• Blue – Blue Raspberry
• Indigo – Blueberry
• Violet – Lavender

For the most part, you can choose whether you would or wouldn’t like to use food coloring in the lemonade. All of the flavors except the lavender will provide some color without adding food coloring.

But the colors will be a little less vibrant, more muted, and natural without added food coloring. Either way, they will end up tasting the same.

So let’s get to it and get to juicing those lemons.

How did yours turn out?

My personal favorite flavor was the red strawberry lemonade.

I’d love to hear when you try any of these rainbow lemonade flavors! Let me know which flavor you like most. Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Rainbow Lemonade Flavors

Recipe by Marc PetersonCourse: DrinksDifficulty: Easy

Servings

5-6

servings

Prep time

25

minutes

Cooking time

5

minutes

Total time

30

minutes

This is a simple recipe of 7 different flavors to make rainbow lemonade, which can have kids enjoying the sweet taste of their own creation! Choose the flavor you want the most, or go all-in for a lemonade menagerie that will make anyone’s lemonade stand jealous. Note that the lemonade base ingredients must be made for each flavor/color you make.

Ingredients

• Lemonade Base

• 1 cup sugar

• 1 cup water

• 1 cup fresh-squeezed lemon juice

• 3-4 cups cold water

• 2 to 3 drops food coloring, as desired

• Red

• 1 cup sliced strawberries

• Orange

• 1 cup cubed mango

• Yellow

• 1 cup cubed pineapple

• Green

• 1 cup sliced kiwi fruit

• Blue

• 3 teaspoons liquid blue raspberry drink mix

• Indigo

• 1 cup blueberries

• Violet

• 2 tablespoons dry lavender flowers

Directions

• Begin by squeezing the lemon juice and washing and chopping up the fruit for any of the flavors you plan to make
• Add the sugar and 1 cup of water to a small saucepan
• For any fruit-based colors/flavors, blend the fruit up until smooth and add it to the saucepan. For the blue raspberry one, simply add the amount of drink mix to the saucepan. For the lavender one, add the flowers to the saucepan.
• Put the saucepan over medium-low heat and stir until the sugar is dissolved, then remove it from the heat – for lavender lemonade, steep the flowers after removing it from the heat for 5 minutes before going to the next step
• Strain the mixture with a fine-mesh strainer into a large pitcher
• To the pitcher, add 1 cup of fresh-squeezed lemon juice, 2 to 3 drops of food coloring if desired, and 3 to 4 cups of cold water to taste
• Repeat steps 1-6 for all of the flavors you would like to make
• Pour, sip, and enjoy!

Notes

• Note that the prep times are for a single flavor, so making more will definitely take more time – juicing the lemons was rough by hand, and making the different simple syrups and washing everything in between to not cross flavors took a lot of time…

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The post 7 Flavors to Make Rainbow Lemonade appeared first on Do You Roux?.

As far as I can remember, this oven-roasted asparagus recipe came about when we went to the pantry and fridge to make some food. We didn’t necessarily have a plan. Stand and look at the pantry for 5 minutes. Stand with the fridge door open for 5 minutes. Repeat until food ideas come.

Or sometimes just decide to get something out.

But not on that fateful day. I’m pretty sure I saw asparagus and lemons and realized they were both the most perishable items left. Better use them before they go bad. That’s how a lot of my food ideas happen. Because I don’t always shop with a specific meal plan in mind…

So I laid them out on the counter and tried to think of how they might go together. Parmesan and pine nuts made the cut. And after a quick mix, it went into the oven for a good roasting.

Pretty good for a quick side dish.

Lots of Options

Thin or thick asparagus. Whole or chopped. Grilled, roasted, blanched, or sautéed.

As you can tell from the title of this recipe, I decided to roast this asparagus. It is a very easy method and quite hands-off. Just check it every once in a while and take it out before it gets too soft.

And because I was roasting, I decided on thinner asparagus. In my opinion, thicker asparagus is better when grilling. It can stand up to those direct flames and get a nice char without overcooking inside.

I also don’t think I have ever chopped the asparagus either. I like it whole. Though I could see 2 to 3-inch lengths of asparagus being much easier to sauté and blanch.

The pine nuts are optional for this recipe. I think they add a great texture and creamy contrast to the asparagus. But I also recognize that they are way too expensive. So you can leave them off or try substituting them for a different kind of nut. Let me know if you find one that you think works better.

Just do whatever feels right for you.

To help keep the asparagus fresh, you can slice off about 1/4 inch from the bottom and place them in water. Just like you would with fresh cut flowers. They will suck that water up and stay crisp in time for your meal. If you are using asparagus within a couple of days of shopping, then it is not really necessary.

Prep Work for Oven Roasted Asparagus

Though it is a very hands-off method, the asparagus will still need a little preparation.

First off, nobody likes the woody, chewy, bottom stems of the asparagus. So chop off about an inch or so from the base. Do not skip this step. Or all you will remember about this side dish is the stringy, non-chewable end of the asparagus that ruined your meal. Note – these trimmings are great for compost if you have one.

And for mixing everything together you have some options. You can mix it in a separate bowl as I suggest in the recipe. Or you can cut out a dish and mix it all together right on the baking sheet. It is a little more difficult to get things evenly mixed. And it can sometimes get a little messy.

But it makes for one less dish to clean later. Which I am all about.

Oven Roasted Asparagus with Parmesan

Recipe by Marc PetersonCourse: SidesDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Super-easy method to oven-roast asparagus as a savory side

Ingredients

• 1 pound asparagus

• 2 tablespoons lemon juice

• 1/4 cup shredded parmesan

• 1/4 cup olive oil

• 1/4 cup pine nuts (optional)

• Pinch of salt

• Pinch of pepper

Directions

• Preheat the oven to 350°F (175°C)
• Remove the woody ends of the asparagus by trimming about an inch off of the base
• In a medium mixing bowl, combine all ingredients and stir until the asparagus is thoroughly coated
• Evenly spread the asparagus out onto a baking sheet
• Put the asparagus in the oven for 20 to 25 minutes until lightly charred and tender, but not mushy

The post Oven Roasted Asparagus with Parmesan appeared first on Do You Roux?.

This soup has a personality. Garbanzo lemon orzo soup is bright and happy and reminds me of springtime and warmer weather. I think these attributes come from the fresh ingredients, the broth base, acidic lemons, and no cream. You can make this on one of the cold, dark winter days to remind you of springtime, or make it during the spring as a joyful celebration of the season.

I found the original inspiration for this recipe because I had bought more lemons than I needed for a different dish. With extra lemons, I needed to use them before going bad. I could juice them and freeze the juice for later, but I wanted to use them fresh. So I started digging and ended up finding this vegan lemon chickpea orzo soup recipe.

That recipe is amazing in and of itself, but I always like to tinker and change things. For this one especially, felt like I wanted a creamier soup and something a little less broth-based. Without the creaminess, the soup is almost like a little variation on chicken noodle soup. And I tried it with heavy whipping cream. But that made the soup seem to lose its bright, airy qualities.

Temper-amental

More internet digging brought me to a traditional Sephardic Jewish cuisine method that could help with this dish. This method found its way into Greek, Arab, Turkish, Balkan, and Italian cooking. By mixing together lemon juice and eggs you make a sauce that can be used to thicken soups and stews. It is most famously known as avgolemono from Greek cuisine.

This method takes a little extra effort. You have to slowly temper the egg-lemon mixture using some of the hot broth. You don’t want scrambled egg soup. But when done correctly you can get a silky smooth creaminess to your soup that doesn’t rely on cream or milk that tends to weigh a soup down. Perfect for this bright broth-based soup.

After whisking together the eggs and lemon juice, ladle out some of the broth that has been cooking on the stove. Slowly (very slowly) start drizzling some of the hot broth into the egg-lemon mixture while constantly whisking. Whisk, whisk, whisk away while drizzling. You’ll repeat again with even more broth. And after, you should have tempered the eggs to warm them up without scrambling them. It’s a similar process to making a lot of different custards.

You’ll want to have this ready just before the orzo pasta has cooked in the broth. Then you can remove the soup from heat and slowly drizzle in the tempered egg mixture while stirring the soup. It will all come together into creamy deliciousness.

Options for Lemon Orzo Soup

Like most of my recipes, you can easily mix things up to put your own spin on it. Add, remove, substitute.

• Broth – any kind of broth can be used for this recipe, you can even make some homemade broth for the occasion. My tried and true go-to broth is always chicken broth, but I made this one with a large batch of turkey broth I had made at home after Thanksgiving.
• Protein – The garbanzo beans add a great source of protein, but you can add to it or substitute it for any other kind you are feeling or have on hand. Typically I will add either shredded chicken or turkey in with this if I have some on hand.
• Starch – Orzo pasta can easily be changed out with rice for this recipe. Rice will take a bit longer to cook in the broth, so just make sure to simmer the broth until the rice is done cooking – but don’t let it get soft and mushy.
• Herbs – Any herbs can be introduced to this recipe. When the recipe calls for adding in rosemary, bay leaf, and thyme, try your own individual mix of herbs instead.

Lemon Orzo Soup

Recipe by Marc PetersonCourse: SoupsDifficulty: Moderate

Servings

10

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Garbanzo lemon orzo soup is a bright and happy reminder of springtime and warmer weather with fresh ingredients, broth base, and lemons.

Ingredients

• 3 medium carrots

• 3 medium celery

• 1 medium onion

• 5 cloves garlic

• 2 tablespoons olive oil

• 9 cups vegetable or chicken stock

• 2 sprigs rosemary

• 1 bay leaf

• 1 teaspoon dried thyme

• 1 tablespoon salt

• 1/4 teaspoon black pepper

• 2 cans (15oz) garbanzo beans

• 1 and 1/2 cups orzo pasta

• 1/2 cup fresh lemon juice (about 3 lemons) 

• 4 eggs

• (Optional) 3 handfuls of spinach

Directions

• Slice the carrots and celery to about 1/8″ thick, mince the garlic, and chop the onion.
• Add olive oil to a large stockpot over medium heat, then mix in carrots, celery, garlic, and onion. Sauté for 5 minutes, stirring occasionally.
• Pour in the broth and then add rosemary, bay leaf, thyme, salt, and pepper. Drain the garbanzo beans and stir them into the broth.
• Turn the heat up to medium-high and wait for the broth to heat to a simmer.
• Add in the orzo pasta, turn heat down to medium, and stir occasionally until the orzo is cooked – about 15 minutes.
• While pasta is cooking, whisk together eggs and lemon juice in a medium-sized bowl. Ladle out about a cup of broth from the stockpot, then ever so slowly drizzle the broth into the lemon-egg mixture while constantly whisking. When the first cup is done, repeat with a second cup of broth.
• Once the pasta is done cooking, remove the pot from the heat and then very slowly drizzle the heated lemon-egg-broth mixture into the soup while constantly stirring. If the soup is too hot and it is immediately cooking the eggs (looking kind of like scrambled eggs), then stop pouring and wait a few minutes for the soup to cool and try again.
• If desired, stir the spinach into the soup until it begins to wilt, then serve it hot and fresh.

Notes

• If left to sit, the orzo tends to soak up the broth mixture – so eat it soon after cooking or try freezing it in pint containers for later

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