ASPARAGUS SOUP
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Add the butter to a large saucepan over medium heat to melt. Once foaming and melted, add the shallots and garlic and saute until tender, about 5 minutes. Add the red pepper flakes, cook until fragrant, and sprinkle with salt and pepper. Stir in the flour and cook until blonde and pasty. Gradually pour in the chicken broth while stirring. Bring the mixture to a boil, and then reduce to a simmer. Add the asparagus and simmer until it's nice and tender, about 15 minutes. Stir in the half-and-half. Remove from the heat and use a stick blender to puree the soup until smooth. Season with salt and pepper.
CREAM OF ASPARAGUS SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Saute 1 chopped onion, 2 minced garlic cloves and 1 teaspoon fresh thyme in 2 tablespoons butter in a large pot over medium-high heat until softened, about 5 minutes. Add 2 pounds asparagus (trimmed and chopped), 1 1/2 cups each water and chicken broth and a big pinch of salt. Simmer until tender, 5 to 8 minutes. Working in batches, puree in a blender. Return to the pot, whisk in 1/2 cup crème fraiche and warm through (do not boil). Season with salt and pepper. Top with more creme fraiche and chopped chives.
ASPARAGUS WITH ROASTED RED PEPPERS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.
GRILLED ASPARAGUS AND BELL PEPPER
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 bunches asparagus and 1 quartered red bell pepper with olive oil, salt and pepper. Grill over medium-high heat, turning, until tender and charred, 3 minutes for the asparagus and 6 minutes for the pepper. Thinly slice the pepper and toss with 2 tablespoons olive oil and 1 teaspoon red wine vinegar; spoon over the asparagus. Top with chopped chives.
ASPARAGUS AND RED PEPPERS
Asparagus with an oriental taste. You can microwave the asparagus or cook it on your stove top. You may find the chili puree in the Oriental section at your grocery store.
Provided by Charlotte J
Categories Vegetable
Time 23m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place water and asparagus in 2-quart casserole.
- Cover; microwave on HIGH until asparagus is bright green (3 minutes).
- Drain; set aside.
- Add butter into a skillet and saute onion over medium high heat.
- Add asparagus; continue cooking, stirring constantly, until crisply tender (1 to 2 minutes).
- Stir in red pepper, garlic and gingerroot.
- Continue cooking, stirring constantly, until red pepper is crisply tender (1 to 2 minutes).
- Remove skillet from heat.
- Stir together all sauce ingredients in small bowl.
- Add to vegetables; toss to coat.
Nutrition Facts : Calories 69, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 151, Carbohydrate 7.3, Fiber 2.4, Sugar 3.3, Protein 2.5
ASPARAGUS AND RED PEPPER WITH BALSAMIC VINEGAR
A bright and flavorful vegetable dish that even vegetable haters will enjoy. It goes great with roasted meats. For milder flavors, substitute mozzarella cheese and use less vinegar.
Provided by Patrick
Categories Side Dish Vegetables Asparagus
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.
Nutrition Facts : Calories 271.8 calories, Carbohydrate 16.4 g, Cholesterol 24.1 mg, Fat 20.2 g, Fiber 5.2 g, Protein 9.5 g, SaturatedFat 7 g, Sodium 203.4 mg, Sugar 8.2 g
ASPARAGUS WITH RED PEPPER SAUCE
Provided by Moira Hodgson
Categories appetizer, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Coarsely chop the bell peppers and onion. Place them in a heavy pot with the rest of the ingredients except the asparagus and the remaining yellow bell pepper. Simmer, covered, over low heat for 30 minutes. The mixture should be very soft. Uncover and let it cool to room temperature.
- Put the cooled mixture into a food processor or blender and puree until smooth. Then press the sauce through a fine sieve to eliminate bits of skin.
- Heat boiling water in the bottom of a steamer. Put the asparagus in the steamer basket, cover, and cook until done, about three minutes.
- Spoon some red pepper puree on each of four salad plates. Arrange the asparagus neatly on top. Garnish each plate with the diced pepper and a few grindings of black pepper.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 4 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 4 grams
SAUTEED GARLIC ASPARAGUS WITH RED PEPPERS
Some of you may want to steam the asparagus first but I like the taste of crunchy asparagus just heated through - Look at the fat and calorie count of this recipe
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a skillet and add garlic cook 2 minutes then add the the bell pepper and asparagus Saute until the asparagus is heated through.
- Remove from heat and season with salt& pepper and the vinegar.
Nutrition Facts : Calories 46.2, Fat 1.9, SaturatedFat 0.3, Sodium 3.4, Carbohydrate 6.2, Fiber 2.8, Sugar 2.9, Protein 2.8
SAUTEED ASPARAGUS WITH RED BELL PEPPER AND ONIONS
Make and share this Sauteed Asparagus With Red Bell Pepper and Onions recipe from Food.com.
Provided by rasoiyo
Categories Onions
Time 12m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Wash asparagus and discard ends, cut into half.
- Cut Red Bell Pepper and Red Onion length wise.
- Heat Olive oil in the pan, Add Asparagus, Red Bell Pepper, Red Onion. Stir couple times until Asparagus are tender.
- Add crushed Red Pepper and grated Black Pepper and Salt.
- Cook for couple more minutes.
- Serve on the plate, sprinkle Parmesan Cheese.
Nutrition Facts : Calories 193.2, Fat 14.3, SaturatedFat 2.1, Cholesterol 0.4, Sodium 42.6, Carbohydrate 13.9, Fiber 6, Sugar 5.5, Protein 6.5
GRILLED OR OVEN ROASTED BELL PEPPERS AND ASPARAGUS
Make and share this Grilled or Oven Roasted Bell Peppers and Asparagus recipe from Food.com.
Provided by ARathkamp
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fire up the grill or preheat oven to 400 degrees.
- Make butter sauce (or olive oil) by mixing melted butter with red pepper flakes, dried minced onions, and minced garlic.
- Line a cookie sheet with foil.
- Trim asparagus and cut off hard ends.
- Arrange asparagus spears and sliced bell peppers on foil lined cookie sheet.
- Coat vegetables with salt and fresh ground black pepper.
- Dirzzle butter sauce over vegetables. Toss to coat evenly.
- Bake for 20 minutes or until asparagus is just tender, but still crisp.
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CREAMY ASPARAGUS SOUP WITH ROASTED PEPPER PUREE
From weightwatchers.com
Cuisine AmericanCategory AppetizersServings 4Total Time 29 mins
- In a medium saucepan, bring broth, potato, onion, garlic, salt and cayenne pepper to a boil over medium-high heat; cover, reduce heat to low and simmer for 3 minutes. Add asparagus; cover and simmer until vegetables are tender, about 5 minutes. Remove from heat and cool slightly.
- Meanwhile, puree roasted peppers in a blender until smooth. Spoon pureed peppers into a small bowl; set aside. Rinse blender.
- Puree asparagus mixture and tofu in blender until smooth (or use an immersion blender in saucepan but be careful not to splatter hot liquid).
- Ladle soup into bowls and drizzle pepper puree over top; swirl into soup with a knife. Serve hot or cold. Yields about 1 1/2 cups of soup and 1 1/2 tablespoons of pepper puree per serving.
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GLOSSY YELLOW PEPPER SOUP WITH ASPARAGUS GARNISH
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5/5 (1)Author Jacques PepinCuisine FrenchDifficulty Easy
- Peel the lower third of the asparagus stalks, and discard the trimmings. Cut the asparagus on the bias into slices about 1/4 to 1/2-inch thick. (You should have about 1 1/2 cups.) Bring 1/2 cup of the water to a boil in a saucepan, and add the asparagus pieces. Bring the water back to a boil, and boil the asparagus for 30 seconds. Drain, reserving the cooking juices, and set the cooked asparagus pieces aside in a bowl.
- Place the yellow peppers, potato, onion, garlic, salt, sugar, and pepper in a large saucepan, and add the remaining 2 cups of water. Bring to a boil, add the reserved asparagus cooking juices, cover, and reduce the heat to medium. Cook the mixture for 30 minutes, then push it through a food mill fitted with a fine screen to remove the skin of the yellow peppers.
- Add the butter and oil, and emulsify the mixture with a handheld immersion blender until it is smooth and creamy in appearance. Add the reserved asparagus, heat through, and serve
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