Asparagus Casserole Paula Deen Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE



Roasted Asparagus with Lemon Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

3/4 pound fresh asparagus, woody stems removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
  • Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
  • Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

BASIC BOILED ASPARAGUS



Basic Boiled Asparagus image

Provided by Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 2

2 pounds asparagus, the thicker the better
2 tablespoons salt (for boiling water)

Steps:

  • Bring about 6 quarts of water to a rapid boil in a covered pot large enough to hold the asparagus. Cut the bottom section- usually about 1 to 2 inches off the asparagus stalks with a sharp knife. Peel the asparagus by laying them flat, one at a time, on a cutting board. If the asparagus are thinner than 1/2-inch, use a vegetable peeler and peel the asparagus starting at the base of the tip and peeling them all the way down to the base, eliminating the fibrous peel and revealing the pale green flesh. If the asparagus are very thick or woody, use a paring knife and start peeling from the base. When ready to cook, toss the salt into the boiling water and carefully lower in the asparagus. Turn the heat to low and simmer the asparagus, uncovered, until the spears are easily penetrated with a knife, usually after about 5 minutes but from 1 minute for very thin asparagus to 12 minutes for the very thickest. If serving cold asparagus, plunge the hot cooked asparagus into ice water or rinse under cold water in a colander. Pat dry.

STEAMED ASPARAGUS



Steamed Asparagus image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 3 to 4 servings

Number Of Ingredients 4

1 pound medium asparagus, stalks trimmed and peeled
1 to 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 lemon, cut into wedges

Steps:

  • Pour about 1-inch of water into a large saucepan, and set up a collapsible steamer inside. Bring the water to boil, lay the asparagus in the steamer, cover, and steam until crisp-tender, about 4 to 5 minutes. Transfer asparagus to a heated serving dish, drizzle with the olive oil, and season with salt and pepper, to taste. Garnish with lemon and serve immediately.
  • Cook's Note: You may finish the asparagus with the grated zest of a small lemon, a tablespoon of unsalted butter, and a teaspoon of minced flat-leaf parsley leaves, instead of the oil.
  • Copyright 2004 Television Food Network, G.P. All rights reserved.

ROASTED ASPARAGUS



Roasted Asparagus image

For a simple side dish, try Ina Garten's Roasted Asparagus from Barefoot Contessa on Food Network; the recipe uses only asparagus, olive oil, salt and pepper.

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 4

2 pounds fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

More about "asparagus casserole paula deen food"

SUMMER'S FINEST | THE KITCHEN | FOOD NETWORK
Sunny Anderson's Easy Grilled Tuna with Blackberry Glaze and Minty Grilled Asparagus Salad is a fabulous main dish with GZ's Summer Panzanella with Peaches and Grilled Halloumi on the …
From foodnetwork.com


AIR FRYER ASPARAGUS - FOOD NETWORK KITCHEN
Cooking asparagus in an air fryer is quick and yields tender stems with crispy tips. They’re perfect for a weeknight or weekend side, especially with a brightening squeeze of lemon juice right ...
From foodnetwork.com


SUNNY'S EASY GRILLED TUNA WITH BLACKBERRY GLAZE AND MINTY …
Get Sunny's Easy Grilled Tuna with Blackberry Glaze and Minty Grilled Asparagus Salad Recipe from Food Network
From foodnetwork.com


HOW TO COOK ASPARAGUS 3 WAYS - FOOD NETWORK
Nov 3, 2022 Although roasted asparagus is perfectly delicious on its own, if you’d like to up the ante, check out some Food Network favorites: Ina Garten’s Parmesan Roasted Asparagus, …
From foodnetwork.com


HOW TO GRILL ASPARAGUS - FOOD NETWORK
Jun 5, 2023 How Long Does It Take to Grill Asparagus? How long asparagus takes to grill depends on the thickness of the spears, the intensity of heat and your own preference.
From foodnetwork.com


65 BEST ASPARAGUS RECIPES & IDEAS - FOOD NETWORK
Feb 19, 2025 As fancy as it might look on the plate, asparagus is far from fussy or difficult to cook. From simple, roasted sides to elegant risottos, these asparagus recipes from Food …
From foodnetwork.com


Related Search