LEMON-PEPPER PARMESAN ASPARAGUS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler. Toss the asparagus with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet; spread in a single layer. Broil, stirring occasionally, until tender, 4 to 6 minutes. Let cool slightly.
- Bring a saucepan of water to a boil. Add the egg and reduce the heat; simmer 5 minutes. Drain and transfer to a bowl of ice water.
- Peel the egg and transfer to a blender. Add the garlic, lemon juice, parmesan and mustard and puree until smooth. With the machine running, drizzle in the remaining 8 tablespoons olive oil and blend until thick and creamy. Stir in the crushed peppercorns. Spoon the lemon-pepper sauce over the asparagus and top with more parmesan.
GRILLED ASPARAGUS WITH LEMON AND OLIVE OIL
Steps:
- Preheat the grill to medium.
- In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss.
- Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and drizzle with olive oil, to taste. Cover with aluminum foil and let sit for 5 minutes before serving.
ASPARAGUS AND FARFALLE WITH LEMON AND PEPPER
Provided by Molly O'Neill
Categories dinner, easy, quick, pastas, main course
Time 15m
Yield Four servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until tender. Drain. Meanwhile, heat 1 teaspoon of the olive oil in a large nonstick skillet over medium heat. Add the asparagus and saute until tender, about 4 minutes. Toss in the peas. Place the pasta in a large bowl. Toss with the remaining olive oil, the asparagus mixture, lemon rind, salt and pepper. Divide among 4 pasta bowls. Sprinkle with Parmesan and serve immediately.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 6 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 529 milligrams, Sugar 8 grams
RICOTTA GNOCCHI WITH DELTA ASPARAGUS AND MEYER LEMON
Delicate and fluffy gnocchi pair nicely with spring asparagus and the very California Meyer lemon. With a little spoon wrangling, this is a fun and easy recipe.
Provided by Food Network
Categories main-dish
Time 8h50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Line a colander with 4 layers of cheesecloth, then add the ricotta. Tie the corners shut. Let sit over a bowl so that the liquid can run out, refrigerated, 8 hours or overnight.
- Place a large pot of water on the stove; salt as you would for pasta and bring to a boil.
- Place the drained ricotta and 1/4 cup Parmesan in a large bowl. Add the eggs and whisk vigorously for a minute or two. Add a pinch of salt, a little pepper, and fold in the flour, a couple tablespoons at a time, just until incorporated.
- Turn the water down to a gentle boil, and with two spoons, form the batter into football shapes, then drop directly into the boiling water. (You will have to process the batter in two to three batches as you can cook about 12 gnocchi at a time.) Cook, stirring to flip them over, until the gnocchi float to the top and are firm to the touch, about 2 minutes. The gnocchi are delicate, so gently remove from the water and place on a sheet tray or baking dish. Drizzle with olive oil and set aside.
- Peel the ends of the asparagus, then thinly slice. Place 2 tablespoons extra-virgin olive oil in a large saute pan over medium heat and add the asparagus. Sweat until tender, about 2 minutes. Add the zest, chicken stock and butter, then season to taste with salt and pepper. Reheat the gnocchi by carefully adding to the asparagus mixture and let heat for a minute or 2.
- Place in a large serving bowl and top with the remaining 1/4 cup Parmesan.
PASTA SALAD WITH GRILLED ASPARAGUS, PIMIENTO AND FETA
Provided by Food Network
Time 30m
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium-high heat. Cook the pasta in well-salted boiling water according to the package directions for fully cooked (not al dente). Drain the pasta, rinse under cold water to stop the cooking and toss with 1 tablespoon olive oil. Set aside. Meanwhile, snap the woody ends off the bottoms of the asparagus and toss in a bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and some pepper. Grill, turning occasionally, until charred and tender, about 4 minutes. Transfer to a Food Network CookingGreen Bamboo Cutting Board and cut into bite-size pieces. Whisk together the lemon zest and juice, 1 1/2 teaspoons salt, some pepper and the remaining 1/2 cup olive oil in a large bowl. Add the pasta, asparagus pimientos, feta and dill and toss to combine. Let stand 30 minutes at room temperature so the flavors can meld before serving.
CREAMY FARFALLE WITH CREMINI, ASPARAGUS, AND WALNUTS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
- Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.
ASPARAGUS LEMON PASTA
Categories Milk/Cream Pasta Steam Vegetarian Lemon Asparagus Spring Boil Gourmet
Yield Serves 4 as an entrée
Number Of Ingredients 9
Steps:
- In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
- In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
- In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
- Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
- Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add parsley and salt and pepper to taste and toss well.
- Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.
ASPARAGUS WITH LEMON AND BUTTER
Categories Vegetable Side Vegetarian Quick & Easy Lemon Asparagus Spring Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 5
Steps:
- Peel lower half to two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper.
PASTA WITH ASPARAGUS-LEMON SAUCE
Steps:
- Cut asparagus into 1-inch pieces, reserving tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
- Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
- Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.
- Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta.
- Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).
- Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted.
- Serve immediately.
GRILLED ASPARAGUS AND SPRING ONIONS WITH LEMON DRESSING
Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.
Provided by Dave Muller
Categories Bon Appétit Lemon Lemon Juice Asparagus Green Onion/Scallion Grill Vegetarian Vegan Wheat/Gluten-Free Side Spring Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Prepare grill for medium-high. Whisk lemon zest, Meyer lemon zest, lemon juice, Meyer lemon juice, mustard, and 1/4 cup oil in a medium bowl to combine; season dressing with salt and pepper (if you don't have Meyer lemons, use regular lemons in their place).
- Place asparagus and spring onions on a rimmed baking sheet and lightly drizzle with oil. Season with salt and pepper; toss to coat. Grill, turning once, until lightly charred and crisp-tender, about 4 minutes. Serve drizzled with dressing.
LEMON-ROASTED ASPARAGUS
Make and share this Lemon-Roasted Asparagus recipe from Food.com.
Provided by MarthaStewartWanabe
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Prepare asparagus. First rinse thoroughly and cut off fibrous ends. To do this, pull one spear out of the bunch. Gently bend the spear until it snaps. Then cut the remaining spears at the same length as the first.
- Arrange asparagus in a baking pan with all spears in one layer.
- Drizzle with olive oil and lemon juice, season with salt and pepper and toss within baking pan to combine. Rearrange into one layer.
- Roast for 12-15 minutes or until crisp-tender.
GRILLED LEMON PARMESAN ASPARAGUS
A quick way to dazzle up your asparagus for grilling. It offers great flavoring with inexpensive items usually found in the home.
Provided by Marianne
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill on medium heat, and lightly oil the grate.
- Place asparagus in a large shallow bowl. Drizzle with olive oil and lemon juice, going from bottom to top of stalks. Season with salt and ground black pepper.
- Sprinkle grated Parmesan cheese over asparagus. Lightly toss to coat each spear.
- Transfer coated asparagus to the preheated grill with tongs.
- Grill to desired tenderness, 3 to 7 minutes. Before serving, sprinkle asparagus with additional Parmesan cheese.
Nutrition Facts : Calories 75 calories, Carbohydrate 4.9 g, Cholesterol 4.4 mg, Fat 4.9 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 117.6 mg, Sugar 2.2 g
GRILLED ASPARAGUS WITH LEMON AND GARLIC
This recipe is courtesy of Paula Deen and Food Network. There is NO butter in this recipe; sorry Paula Deen fans. This is just a simple, easy way to enjoy some yummy asparagus.
Provided by Kay D.
Categories Vegetable
Time 11m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Break off woody ends of asparagus.
- In a small bowl, combine olive oil, garlic, lemon zest and paprika and mix together well with a fork.
- Lay the asparagus side by side and pierce with skewers to form a raft.
- If you use bamboo skewers, don't forget to soak them for 30 minutes before using, so they don't catch fire.
- Place asparagus rafts on the grill and brush with the olive oil mixture.
- Cook to your desired tenderness (it takes almost no time at all), and season with salt and pepper.
Nutrition Facts : Calories 117.3, Fat 10.4, SaturatedFat 1.5, Sodium 16.4, Carbohydrate 5.3, Fiber 2.4, Sugar 1.5, Protein 2.9
LEMON ASPARAGUS
Make and share this lemon asparagus recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- mix lemon zest, juice and 1/2 tsp oil and set aside.
- heat skillet over high heat.
- add 2 tbsp oil, shallots, garlic, asparagus, season with chili flakes, salt& pepper.
- stir fry until beginning to brown, 3-4 minutes.
- reduce heat to medium, add water, cover and simmer for a few more minutes.
- drizzle oil mixture over asparagus, season with salt& pepper.
- serve garnished with freshly shaved parmesan.
Nutrition Facts : Calories 104.8, Fat 8.7, SaturatedFat 1.2, Sodium 17.4, Carbohydrate 5.9, Fiber 2.3, Sugar 1.5, Protein 2.9
FARFALLE WITH MASCARPONE, ASPARAGUS, AND HAZELNUTS
Categories Pasta Roast Vegetarian Parmesan Asparagus Hazelnut Chive Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Line rimmed baking sheet with aluminum foil. Place asparagus on prepared sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat; spread in single layer. Roast until asparagus is tender, about 10 minutes. (Can be prepared 2 hours ahead; let stand at room temperature.)
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking water. Return pasta to pot. Stir in mascarpone, grated Parmesan cheese, and asparagus. Toss over medium-low heat until pasta is coated with sauce and mixture is heated through, adding reserved pasta water by 1/4 cupfuls if dry, about 3 minutes.
- Mound pasta in large shallow serving bowl. Sprinkle with hazelnuts, chives, and Parmesan cheese shavings.
- *Italian cream cheese; can be found at Italian markets and some supermarkets.
PEPPER & LEMON CRUSTED SALMON WITH ASPARAGUS
Eating salmon is a great way to get omega-3 in your diet
Provided by CJ Jackson
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Cook the asparagus in a pan of boiling salted water for 1 min, drain, then run under the cold tap for a few secs. Drain again, toss in olive oil and spread out to a single layer in a large ovenproof roasting tin. Check the salmon for pin-bones, then arrange on top of the asparagus.
- To make the crust, finely grate the zest of 1 lemon, then add this to the butter, breadcrumbs and pepper, and sprinkle liberally over the salmon. Cut the lemons into wedges. Nestle two-thirds of the wedges around the fish, then squeeze the juice from the remainder directly over the fish.
- Roast fish for 12-15 mins or until it is just cooked through, it should be opaque and firm (see How to cook it, below left). Sprinkle with chives, then serve immediately with buttered new potatoes.
Nutrition Facts : Calories 459 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 0.65 milligram of sodium
BAKED ASPARAGUS WITH LEMON DRESSING
Make and share this Baked Asparagus With Lemon Dressing recipe from Food.com.
Provided by Cook4_6
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Lightly coat asparagus with 2 tablespoons oil and salt and pepper.
- Bake for 10 minutes.
- Whisk together remaining 1 cup oil and the lemon juice.
- Add salt and pepper to taste.
- Remove asparagus from oven, and set on serving platter and drizzle with dressing.
Nutrition Facts : Calories 1132.7, Fat 122, SaturatedFat 16.9, Sodium 36.3, Carbohydrate 11.9, Fiber 4.9, Sugar 3.7, Protein 5.8
PENNE WITH ASPARAGUS-LEMON SAUCE
Take advantage of the seasonal bounty of asparagus and make this wonderful pasta. By using the water from the asparagus and pasta you will retain some minerals that would ordinarily be lost!
Provided by TishT
Categories Penne
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Snap the tough butt ends off the asparagus or peel to the tender core.
- Cut the stmes into 1" pieces.
- Reserve the asparagus tips Bring 5-6 qts water to rolling boil, add 2-3 Tbs salt, and cook asparagus stems for 6-8 minutes until soft and totally tender.
- Remove stems with slotted spoon, refresh in cold water, and drain Cook the tips in the boiling water for 3-5 minutes until tender, remove with a slotted spoon, refresh in cold wate, and drain.
- Reserve asparagus cooking water.
- Puree the stems in a food processor with lemon zest, extra virgin olive oil, 1/2 cup asparagus cookign water, and salt and pepper to taste; transfer the sauce to a 3 qt pot.
- Return the remaining asparagus cooking water to a rolling boil, add the pasta, and cook until it still offers considerable resistance to the tooth, around three quarters of the recommended cooking time.
- Drain, reserving 2 cups of pasta water.
- Add pasta, asparagus tips, and 1/2 cup starchy water to asparagus stem puree and cook ina 3 qt pot over highest heat, stirring for 3-5 minutes until pasta is almost cooked and sauce coats pasta.
- Add more pasta water, 1/4 cup at a time, if sauce becomes too dry.
- Sauce should surround pasta but be slightly liquid since cheese will thicken it.
- Add the grated Parmigiano, heat for an additional minute to melt the cheese and serve immediately.
ASPARAGUS, CHILLI & FETA FARFALLE
A simple, budget pasta dish with a touch of chilli, squeeze of lemon and fresh basil. Add a drizzle of oil and sprinkling of feta cheese to serve
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Bring a large pan of salted water to the boil. Tip in the pasta and cook for 1 min less than pack instructions.
- Meanwhile, heat the oil in a frying pan over a medium heat. Stir in the garlic, chilli and a pinch of salt, and fry for 1 min until fragrant. Add the asparagus and lemon zest, and cook for 4-5 mins until the asparagus is just tender.
- Drain the pasta and tip into the asparagus pan. Add the lemon juice, stir through the basil, grind over some black pepper, then divide between bowls. Top with the pine nuts, feta and a drizzle of oil to serve.
Nutrition Facts : Calories 656 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 4 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium
FARFALLE WITH ASPARAGUS
Make and share this Farfalle With Asparagus recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil; add 1 tablespoon salt; then drop in the asparagus; boil 3-5 minutes, until just tender; remove from water using a slotted spoon; refresh with cold water and set asparagus aside.
- Chop the garlic in food processor fitted with a steel blade; when it adheres to the sides, stop the machine and scrape down the sides.
- Add the cottage cheese; blend until fairly smooth; scrape down the sides.
- Add in the milk; blend again until smooth; add salt and pepper to taste; transfer to a wide pasta bowl.
- Bring the water in the pot back to a boil; add in the pasta; stir to make sure the pasta doesn't stick to the bottom of the pot; cook until al dente; reserve ¼ cup cooking water and drain pasta.
- Stir the reserved cooking water into the cottage cheese mixture; add the pasta, asparagus, chives, and pecorino; toss to combine; serve hot.
Nutrition Facts : Calories 404.6, Fat 4.8, SaturatedFat 2.4, Cholesterol 12.1, Sodium 218.4, Carbohydrate 70.5, Fiber 5.1, Sugar 3.9, Protein 20
SAUTEED ASPARAGUS WITH LEMON
Try this side with seared steak, roasted lamb or chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- In a large skillet, heat olive oil over medium. Add asparagus, and season with salt and pepper. Cook, tossing occasionally, until lightly browned and crisp-tender, 10 to 15 minutes, depending on thickness. Add lemon zest and cook 1 minute. Add lemon juice, toss to coat, and serve warm.
Nutrition Facts : Calories 91 g, Fat 4 g, Fiber 5 g, Protein 5 g
LEMON ASPARAGUS
My fiance loves this recipe. We often eat it with BBQ during the summer.
Provided by Emily
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Coat asparagus with vegetable and arrange on a baking sheet. Season with salt and black pepper to taste.
- Roast in preheated oven until lightly browned at the tips, about 15 minutes.
- Meanwhile, combine lemon juice, butter, 1 teaspoon salt, and 1 teaspoon black pepper in a microwave-safe bowl. Heat in on high in microwave until butter is completely melted, about 1 minute; stir to combine. Pour butter mixture over roasted asparagus and toss to coat.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 7.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 2.6 g, Protein 2.7 g, SaturatedFat 2.8 g, Sodium 604.6 mg, Sugar 2.8 g
LEMON PASTA WITH ASPARAGUS
Light and healthy; lemon pasta with asparagus is perfect for the summer season.
Provided by jameskparry
Time 30m
Yield Serves 2
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil. Cut the asparagus in 1/2-inch pieces. You can discard the tips but it is purely up to you.
- Warn the oil in a large saute pan over medium heat. Add the garlic and cook for 1 minute, until softened on the edges. Add the asparagus and season with salt. Cook, stirring to turn and distribute the asparagus, until crisp-tender, about 6 to 8 minutes. Stir in the lemon zest. Once done, take off the heat.
- When the water comes to boil, add the spaghetti and cook until al dente. Scoop out 1/3 cup pasta water and set aside. Drain the spaghetti and add it to the asparagus along with the butter. Place over medium heat. Use tong to toss and melt the butter. Add half the lemon juice and toss again. Taste and adjust the seasoning, adding more lemon juice and salt if needed. If the spaghetti is too dry, fold in some of the pasta water.
- Divide among 2 plates. Season with pepper. Sprinkle with parmesan. If you like, drop 2 tablespoonfuls of ricotta ontop of each. Enjoy!
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