Asparagus Butter Food
ASPARAGUS WITH LEMON BUTTER
When simply flavored with a touch of butter and lemon, fresh vegetables can really shine.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Bring 2 inches salted water to a boil in a wide (10-inch) saucepan or skillet.
- Place asparagus in saucepan; cook until just tender, 5 to 8 minutes. Drain well in a colander.
- Return asparagus to pan; toss with butter, lemon zest, and lemon juice; season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 60 g, Fat 3 g, Protein 4 g
BUTTER-BRAISED ASPARAGUS
For the first-of-the-season asparagus, keep it simple with butter, lemon and sweet herbs. For the best texture, peeling the stalks really makes a difference.
Provided by David Tanis
Categories easy, quick, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
- Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
- Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 467 milligrams, Sugar 3 grams, TransFat 1 gram
GRILLED ASPARAGUS WITH BARBECUE BUTTER
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Break off ends of asparagus.
- For the butter:
- Mix rub into butter. Spread the butter mixture lengthwise across a piece of plastic wrap. Roll the butter up tightly into a log and twist the ends. Refrigerate.
- Preheat grill. If using a stovetop grill, use medium-high heat. Gently toss asparagus with seasoning, oil and salt and pepper, to taste. Grill asparagus until tender, turning once, about 6 minutes. Serve with barbecue butter.
- Mix ingredients together and store in an airtight container for up to 6 months.
PARMESAN ASPARAGUS AND BUTTER BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 12m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 1/4 cup mayonnaise, 3 tablespoons grated parmesan, 1/2 teaspoon pepper and 1 tablespoon water. Trim 1 pound asparagus and cut into pieces; place in a steamer basket set over simmering water. Add 1 cup drained canned butter beans; cover and steam until tender, 3 to 5 minutes. Transfer to a platter. Season with salt; drizzle with the sauce and top with shaved parmesan.
ASPARAGUS BUTTER RECIPE
What's the point of worrying about organic food, genetically modified organisms, locally sourced items and fair trade if more than a third of it will simply go to waste? Discarded food is a serious issue, and it's garnering attention from a variety of places. Statistics are stunning: Approximately 40% of food in America goes uneaten - the equivalent of $165 billion a year. Globally, it's estimated that at least one-third of the world's food is wasted across the supply chain. Not only could curbing the waste have a profound effect on the very real issue of hunger but it could also help with less-obvious concerns - water supplies, energy and land use, even climate change.In March, New York chef Dan Barber transformed his Greenwich restaurant Blue Hill into wastED, a three-week pop-up devoted to the theme of food waste and reuse. WastED collaborated with suppliers across the food chain, along with more than 20 guest chefs, to conceive dishes from food that would normally be discarded. In April, the documentary "Just Eat It: A Food Waste Story" premiered to American audiences. In it, filmmakers Grant Baldwin and Jen Rustemeyer pledge to live off of discarded food for six months, and through their journey they explore issues of waste across the food chain - from the farm, through retail and into a consumer's refrigerator."Every day, America wastes enough food to fill the Rose Bowl," writes Jonathan Bloom in the opening to his book "American Wasteland: How America Throws Away Nearly Half of Its Food (and What We can Do About It).""For the most part, we don't recognize we're throwing away good food," Bloom said recently, citing the disconnect when it comes to the amount of food wasted in individual households. Where most people may have a sense that there is a lot of waste society-wide, they don't implicate themselves as part of the problem. "They don't tend to look in the mirror because it's so easily disposed of. It's down the drain, it's out with the trash or it's sent back half-eaten at a restaurant."Before produce even has a chance to reach the average consumer, much of it is discarded merely because of imperfections in appearance."Around 6 billion pounds of produce is wasted each year because of looks," says Ben Simon, a co-founder of Imperfect. The venture, scheduled to launch this summer, will take so-called ugly produce from California's Central Valley and distribute it to subscribers in Oakland and Berkeley at a discounted price."The genesis [of wastED] was expanding the whole idea of what waste was," says Barber, arguing that the American expectation of a plate of food is inherently wasteful. "We cherry-pick what we want to eat instead of eating the whole thing."As Barber worked with other chefs in the wastED pop-up, he noticed that many were pulling ideas from items already on their menus. "But they weren't calling it waste. We're talking fine dining." Barber feels that restaurants and chefs should be credited for the creative work they do to make use of everything that comes into the kitchen. "We get blamed for preciousness and elitism. We need to wear what we do on our sleeve. Chefs are doing this already.""I grew up doing this. We used everything; that was just a way of life," says Michael Fiorelli, chef at Love & Salt in Manhattan Beach. "Now it's funny to me that [it's trendy]." Fiorelli has a dish on his menu made from sautéed cauliflower leaves, served over a soft mascarpone polenta. The leaves are usually discarded after the vegetable is cleaned. "Why would I throw the leaves in the trash? There are so many different ways to use them - just love them up a little."At Union Restaurant in Pasadena, chef Bruce Kalman infuses butter with the woody ends cut from asparagus. He uses it with his fingerling potato gnocchi. "I thought about all the flavors of spring and creative ways to add flavor. It's asparagus flavor without the asparagus. It eliminates food waste and enhances the flavor of the dish."Barber feels the conversation about food waste has only begun. "This is a larger theme beyond just American waste. Where is the conversation going? Because the current conversation doesn't go far enough. What's needed is a cultural shift."
Provided by Noelle Carter
Categories STOVETOP, CONDIMENTS
Time 25m
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- In a medium saucepot, combine the butter, asparagus, salt and thyme. Cook over low to medium heat until the asparagus is softened and cooked through, about 15 minutes. Remove and transfer all of the contents to a blender or food processor, and blend until smooth. Strain the mixture through a fine sieve and chill until needed.
SAUTEED GARLIC ASPARAGUS
A simple but tasty twist to regular old Asparagus.
Provided by Ryan Morgan
Categories Side Dish Vegetables Asparagus
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.
Nutrition Facts : Calories 102.4 calories, Carbohydrate 5.2 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 5.5 g, Sodium 64 mg, Sugar 2.1 g
ASPARAGUS WITH HERB BUTTER
Make and share this Asparagus with Herb Butter recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In small saucepan, melt butter.
- Stir in tarragon and lemon peel.
- Simmer 2 minutes over low heat.
- Pour over warmed asparagus spears.
STEAMED ASPARAGUS WITH LEMON BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Wash asparagus and trim off bottom of stems by about 2 inches. In a large skillet, bring about 1/2 inch of water to a rapid boil. Season the water with salt and add the asparagus. Cook the asparagus for 2-3 minutes or until bright green and just tender. Drain the asparagus and add butter to the skillet. Stir in the zest and juice. Return the drained asparagus to the skillet and toss to coat. Serve immediately
ASPARAGUS WITH LEMON BUTTER CRUMBS
From Delia Smiths Vegetarian Collection. I add garlic to this so it is mentioned as an optional ingredient. If you prefer you can pan roast the asparagus instead of steaming them. Meant as a starter but can easily be served as a side dish.
Provided by PetsRus
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash the asparagus in cold water, then take each stalk in both hands and bend and snap off the woody end.
- Arrange the asparagus stalks in a steamer and steam over simmering water for 5-6 minutes, or until they feel tender when tested with a skewer, being careful not to overcook them.
- While the asparagus is cooking, heat 1 oz (25 g) of the butter in a frying pan, as soon as it is frothy, stir in the breadcrumbs, and garlic if using, and cook them, stirring constantly, until they're evenly browned and crispy.
- Then tip the crumbs on to a plate, stir in the lemon zest and season with salt and pepper.
- Now put the pan back on to the heat and add the remaining butter.
- As soon as it is frothy, add the cooked asparagus and toss to coat them in the butter.
- Sprinkle with the lemon juice and season with salt and pepper.
- Divide the asparagus between warmed serving plates and sprinkle with the crumbs, serve immediately.
Nutrition Facts : Calories 160.1, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 158.6, Carbohydrate 11.4, Fiber 3.3, Sugar 3.3, Protein 4.1
BROWNED BUTTER ASPARAGUS
This is like eating candy for me. I love to use the thinnest spears I can find. 2 tbsp butter is usually plenty.....but 3 is buttery bliss! ;)
Provided by Parsley
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook asparagus in 1" salted boiling water for about 5-7 minutes to crisp-tender, or until desired tenderness is reached. (Or microwave the asparagus to desired doneness.) Drain asparagus and return to hot saucepan and set aside.
- Meanwhile, in a small saucepan, heat butter over med-high heat. After about 3 minutes, it should start to foam; stir constantly and add garlic, salt and pepper. Keep stirring. When foaming stops, butter should be browned and kind of "grainy" looking.
- Remove from heat; stir in sugar.
- Pour browned butter mixture over cooked asparagus. Serve.
BAKED ASPARAGUS WITH BALSAMIC BUTTER SAUCE
I can't remember where I found this recipe, but even my husband will eat it. That says a lot since he's not a fan of anything green except lettuce.
Provided by lilchris
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Arrange asparagus on a baking sheet. Coat with cooking spray and season with salt and pepper. Bake 12 minutes or until tender.
- Meanwhile, melt butter in small saucepan over medium heat. Once melted, remove from heat. Stir in soy sauce and vinegar.
- Pour over baked asparagus and toss gently before serving.
Nutrition Facts : Calories 63.2, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 293.2, Carbohydrate 2.1, Fiber 1, Sugar 1, Protein 1.6
ASPARAGUS WITH BUTTER AND PARMESAN CHEESE
Make and share this Asparagus With Butter and Parmesan Cheese recipe from Food.com.
Provided by CJAY8248
Categories Vegetable
Time 22m
Yield 2 lbs. asparagus, 4 serving(s)
Number Of Ingredients 5
Steps:
- Snap off the tough ends of the asparagus and discard. Wash the asparagus thoroughly.
- Put the tips of the asparagus together evenly and, with a sharp knife, cut off any parts extending beyond about 6 inches.
- Cut these trimmings into 1-inch pieces. Place them in a covered casserole with the water.
- Cook in the microwave oven for 2 to 3 minutes, depending upon their toughness. Add the remaining asparagus, putting the butt end toward the outer edges of the baking dish. Cover and cook until barely tender. (This should take about 6 to 8 minutes.).
- Remove asparagus to a serving dish, putting the cut pieces in the bottom of the dish and placing the spears attractively on top.
- Melt the butter in a small container in the microwave oven. Pour evenly over the asparagus. Sprinkle on the parmesan cheese, salt and pepper. Return to the microwave oven to reheat for 30 seconds. Serve.
Nutrition Facts : Calories 201.1, Fat 15.4, SaturatedFat 9.5, Cholesterol 41.5, Sodium 297.4, Carbohydrate 9.3, Fiber 4.8, Sugar 4.4, Protein 9.9
ASPARAGUS SAUTEED IN BUTTER AND MUSTARD
Adapted from Kitchen of Light. The original used unsalted butter, but I prefer salted. If you do use unsalted butter, adding a pinch of salt might be a good idea. I do not recommend a nonstick pan for this dish.
Provided by Chocolatl
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat a large skillet over high heat.
- Add asparagus and cook for 1 minutes.
- Reduce heat to medium.
- Add the butter.
- Cook, stirring, until butter begins to brown, about 1 minute more.
- Combine mustard, lemon juice and pepper, and add to skillet.
- Cook, stirring occasionally, until asparagus is tender but still firm, 5-7 minutes.
RAW & COOKED ASPARAGUS WITH LEMON & PARMESAN BUTTER
Celebrate asparagus with this lovely side dish tossed in a zesty lemon and parmesan butter. Serve alongside fish dishes, such as roasted salmon
Provided by Tom Kerridge
Categories Side dish, Vegetable
Time 25m
Yield Serves 6
Number Of Ingredients 4
Steps:
- Trim about two thirds of the asparagus to get rid of any woody ends, then set aside. Peel the remaining into ribbons using a vegetable peeler and tip into a bowl.
- Gently heat the butter, lemon zest and juice and lots of black pepper in a small saucepan. Stir in half the parmesan and keep warm.
- Bring a large pan of salted water to the boil and cook the trimmed asparagus for about 2 mins until just cooked. Drain and tip into the bowl with the asparagus ribbons. Toss everything with the buttery sauce and the remaining parmesan. Season to taste, then serve.
Nutrition Facts : Calories 144 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
ROASTED ASPARAGUS WITH BROWNED BUTTER
Make and share this Roasted Asparagus With Browned Butter recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat over 450 degrees.
- Place asparagus in a roasting pan; drizzle iwth olive oil. Sprinkle evenly with salt and pepper. Bake for 8 minutes or until tender-crisp.
- In the meantime, melt butter and minced garlic in a small skillet over medium-high heat; cook 3 minutes or until lightly browned and foamy, shaking pan occasionally. Do not burn. Remove from heat; stir in lemon juice. Drizzle butter mixture over roasted asparagus, toss well to coat. Srinkle lemon zest over asparagus.
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