CHILLED ASPARAGUS SALAD
I like to use a kitchen scissor to cut only the very bottom from the stalk; breaking it off causes more of the bottom to go to waste, which is otherwise perfectly edible. With the smaller, thinner "pencil" asparagus, the stalks are too thin to peel and you need that protective layer so the asparagus keep their shape during cooking. For larger asparagus, where the skin is tougher, I do peel the stalk but leave the tip and an inch or so below the tip, unpeeled. The top is tender enough that it can be cooked as is.
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.
- Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.
- The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.
- In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.
- When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.
CHICKEN ASPARAGUS ROLL-UPS
Very flavorful chicken and asparagus dish with almost a hollandaise-inspired flavor with a little crunch from the Panko breadcrumbs. Quick and easy to prepare, the presentation is simple yet elegant. Great served with artichokes!
Provided by Monica
Categories Chicken Breasts
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside.
- Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.
- Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
- Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.
Nutrition Facts : Calories 530.2 calories, Carbohydrate 28.8 g, Cholesterol 97.2 mg, Fat 33.3 g, Fiber 2.8 g, Protein 36.8 g, SaturatedFat 9.2 g, Sodium 1169.9 mg, Sugar 1.6 g
PENNE RUSTICA WITH A KICK TOSSED WITH ASPARAGUS & TOPPED WITH CRISPY PANKO
The week just isn't complete without at least one pasta night. If you agree, you're in luck! Our chefs put together a dish that's sure to curb the most ferocious of carb cravings. In this recipe you'll find penne studded with tender asparagus, fresh tomatoes, and swirls of garlic herb butter. The dreamy dish is finished off with a sprinkle of Parmesan and your new secret culinary weapon: an almond, chili, and lemon panko topping. It's so delicious and easy to whip up, don't be surprised when you find yourself making this meal on repeat.
Provided by HelloFresh
Categories main course
Time 25m
Number Of Ingredients 14
Steps:
- • Bring a large pot of salted water to a boil. • Once boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
- • Meanwhile, wash and dry produce. • Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch-long pieces. Dice tomato. Mince chives. Zest and quarter lemon. • Melt 1 TBSP plain butter in a large pan over medium-high heat. Add panko and almonds; season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes. • Turn off heat. Stir in a pinch of lemon zest and a pinch of chili flakes. Transfer to a small bowl.
- • Heat a drizzle of olive oil in same pan over medium-high heat. Add asparagus and cook, stirring often, until bright green and tender, 2-4 minutes. • Add tomato and cook, stirring, until slightly softened, 1-2 minutes. Season with salt and pepper.
- • Add drained penne, garlic herb butter, half the Parmesan (save the rest for serving), and 1⁄3 cup reserved pasta cooking water (½ cup for 4 servings) to pan with veggies; stir until thoroughly combined. Season with salt and pepper.
- • Add half the chives, remaining lemon zest, 1 TBSP plain butter (2 TBSP for 4 servings), and as many remaining chili flakes as you like to pan with pasta. Cook, stirring, until everything is thoroughly coated in sauce, 1-2 minutes. TIP: If needed, stir in more reserved pasta cooking water a splash at a time. • Turn off heat; stir in a squeeze of lemon juice to taste. Taste and season with salt and pepper.
- • Divide pasta between bowls. Sprinkle with panko mixture and remaining Parmesan. Add a drizzle of olive oil over bowls. Garnish with remaining chives and serve with any remaining lemon wedges on the side.
Nutrition Facts : Calories 770 kcal, Fat 40 g, SaturatedFat 19 g, Carbohydrate 90 g, Sugar 9 g, Protein 20 g, Fiber 9 g, Cholesterol 75 mg, Sodium 370 mg
ASPARAGUS WITH HORSERADISH BUTTER
Provided by Paul Grimes
Categories Side Roast Quick & Easy Father's Day Horseradish Asparagus Spring Butter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F with rack in middle.
- Toss asparagus with oil and 1/4 teaspoon each of salt and pepper in a 4-sided sheet pan. Roast until just tender, about 10 minutes.
- Mash together butter, horseradish, and 1/8 teaspoon salt. Toss asparagus with horseradish butter.
ROAST ASPARAGUS WITH GARLIC AND CAPERS
This unusual side dish makes a wonderful accompaniment to any baked fish. The Mediterranean ingredients; garlic and capers; add a real kick to the asparagus. By Good Food Magazine
Provided by English_Rose
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F
- Bring a large pan of water to the boil. Add the asparagus and boil for 2 minutes until crisp, but beginning to go tender.
- Drain and refresh under cold water. Dry on kitchen paper.
- Pour the oil into a shallow roasting tin and roll the asparagus in it to coat.
- Scatter over the garlic slivers and capers and roast for 8-10 minutes until the asparargus is tinged brown and cooked through - test by inserting a knife in a few spears.
- Sprinkle with orange juice, season and serve warm.
LEMON ASPARAGUS SOUP
Make and share this Lemon Asparagus Soup recipe from Food.com.
Provided by winkki
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In med saucepan, saute onion and celery in butter until tender.
- Dissolve cornstarch in water.
- Add cornstarch mixture and bouillon cubes to saucepan.
- Bring to boil over med heat; cook and stir 2 minute.
- Add asparagus and reduce heat.
- Simmer, covered, until asparagus is crisp-tender, approx 3-4 minute.
- Add milk and spices.
- Cover and simmer 25 min, stirring occasionally.
Nutrition Facts : Calories 230.9, Fat 16.4, SaturatedFat 10.2, Cholesterol 47.8, Sodium 653.6, Carbohydrate 16, Fiber 2.5, Sugar 3.4, Protein 6.7
A KICK IN THE ASPARAGUS
I got this off another site, not sure where. I love grilled asparagus. You should try it. I included marinating time in the prep time.
Provided by riffraff
Categories Lunch/Snacks
Time 3h6m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix everything except asparagus and set aside.
- Cut one inch off the bottom of the asparagus, or trim with a veggie peeler.
- In a shallow 9 inch casserole dish, place the asparagus in the dish and cover with the above marinade.
- Let sit one to three hours.
- Prepare the grill for the direct heat method.
- Grill the asparagus using a medium-hot temperature and baste with the marinade frequently.
- Grill for no more than six minutes.
- Mushy Asparagus is ICKKKYYY.
Nutrition Facts : Calories 146.1, Fat 11.6, SaturatedFat 1.9, Sodium 706.1, Carbohydrate 10.3, Fiber 2.6, Sugar 5.3, Protein 3
CREAMY GOAT CHEESE AND ASPARAGUS ORECCHIETTE
An incredibly tasty pasta dish with a bit of a kick from Food & Wine. (I'd have this every week if I could!)
Provided by Glori-B
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook the orecchiette until just al dente. Drain the orecchiette, reserving 2/3 cup of the cooking water.
- Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over moderately low heat until softened, about 5 minutes. Add the asparagus and crushed red pepper and cook over moderate heat until crisp-tender, about 5 minutes.
- Add the orecchiette and the reserved cooking water to the skillet along with the lemon juice and zest season with salt and pepper. Cook, stirring, until the orecchiette is al dente and the asparagus is just tender, about 2 minutes. Add the goat cheese and chives and stir until melted. Transfer the pasta to bowls and serve with Parmesan cheese.
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