SESAME GARLIC ROASTED ASPARAGUS
Flavorful sesame garlic roasted asparagus deliciously seasoned and cooked to crunchy perfection right in the oven. This easy roasted asparagus recipe comes together in just 20 minutes for the best Spring side dish!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Gluten Free Paleo Side Dish Vegan Vegetarian Veggies
Time 20m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F. Cut the dry woody ends of the asparagus and discard.
- Place asparagus in large bowl and add sesame oil and minced garlic; toss to combine. Arrange spears on large baking sheet and generously sprinkle with sesame seeds. Season with a good amount of salt and black pepper.
- Place in oven for 15-20 minutes or until spears reach desired consistency. They should still be a bit crisp. Remove from oven and transfer to serving plate to serve immediately.
Nutrition Facts : ServingSize 1 serving (based on 4), Carbohydrate 10 g, Protein 5.2 g, Fat 7.1 g, SaturatedFat 1 g, Fiber 4.4 g, Sugar 3.2 g, Calories 111 kcal
GREEN BEANS WITH WARM BACON VINAIGRETTE
Grill the green beans for this side dish with a bacon-mustard dressing.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Prepare an outdoor grill for medium-high heat.
- Crimp and fold the edges of a double layer of aluminum foil so it resembles a rimmed baking sheet. Put the beans in the center and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons water.
- Place the foil on the grill cook, tossing the beans occasionally, until lightly charred and tender, about 15 minutes.
- While the beans grill, cook the bacon in a small skillet over medium heat until crisp; transfer to a paper-towel-lined plate to drain. Pour off all but 1 tablespoon of bacon drippings and then stir the mustard, vinegar and remaining 1 tablespoon oil into the skillet until combined.
- Transfer the beans to a servings bowl and pour the warm vinaigrette over top. Toss well, scatter with the cooked bacon and adjust the seasoning with additional salt and pepper.
GARLIC ASPARAGUS AND GREEN BEANS
This recipe could not be easier. It's ready in minutes and is good hot, room temp or cold. If you like your green beans a little more tender you need to put them in the pan first to give them a little more cooking time. I make this when I have the ingredients fresh in the garden and the flavors are so bright and simple.You can add baby carrots too if you have them.
Provided by O. Romaine
Categories Vegetable
Time 10m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a heavy bottom saute` pan to medium high. Add olive oil and swirl to coat pan. Add asparagus, green beans (and carrots if using) and stir well to coat vegetables with oil. Sprinkle in salt and pepper and add garlic. Stir constantly 1-2 minutes until garlic is lightly browned. Pour onto serving platter and add a splash of Balsamic vinegar to finish if desired. Can be served hot, room temp or cold.
Nutrition Facts : Calories 133.2, Fat 10.4, SaturatedFat 1.5, Sodium 453, Carbohydrate 9.2, Fiber 3.8, Sugar 2, Protein 3.5
GREEN BEANS WITH SESAME VINAIGRETTE
Active time: 20 min Start to finish: 20 min
Categories Mustard Side Low Carb Vegetarian Quick & Easy Green Bean Summer Healthy Vegan Boil Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain and pat dry.
- Whisk together oils, vinegar, mustard, salt, and pepper in a large bowl until combined well, then add beans and sesame seeds and toss to coat.
GREEN BEAN AND ASPARAGUS SALAD
Very tasty salad of roasted asparagus and green beans. I got the inspiration when I was indecisive about choosing between the two vegetables for a side dish. Roasting the vegetables brings out their great flavor and the addition of cherry tomatoes, onion, and fresh parsley give it a lovely color.
Provided by Sarah
Categories Side Dish Vegetables Tomatoes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
- Roast green beans in preheated oven until tender, about 10 minutes.
- Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
- Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
- Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.
Nutrition Facts : Calories 86.1 calories, Carbohydrate 8.8 g, Fat 5.3 g, Fiber 3.7 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 59.3 mg, Sugar 2.1 g
SESAME GREEN BEANS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 11m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Steam green beans covered in 1/2-inch boiling water for 2 minutes. Transfer beans to a colander and run under cold water. Drain well.
- Heat a wok shaped skillet or large nonstick frying pan over high heat. Go once-around-the-pan with wok or vegetable oil, add several drops sesame oil, and crushed pepper flakes. The pan will smoke. Add beans and stir-fry for 2 minutes. Add sesame seeds and coarse salt and toss to coat beans evenly.
ROASTED ASPARAGUS WITH LEMON VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
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.
ASPARAGUS WITH MUSTARD VINAIGRETTE
Here is an easy, springtime recipe that takes no time at all and puts the light flavors of the season right onto your table. Cooking time is key: both the asparagus and the eggs must be watched carefully. Arrange everything on a plate beautifully, and throw open the windows to spring.
Provided by David Tanis
Categories quick, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Snap off and discard the tough bottoms of each asparagus spear. If using large thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.
- Bring a medium saucepan half filled with water to a boil, carefully add the eggs and simmer briskly for 9 minutes (10 minutes for a slightly firmer yolk). Transfer the eggs to a bowl of ice water to cool. Shell the eggs and set aside.
- Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard to dissolve, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.
- In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel. Asparagus may be served warm or at room temperature.
- To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Garnish with quartered eggs (or roughly chop the eggs if you prefer). Sprinkle with chives.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 403 milligrams, Sugar 3 grams, TransFat 0 grams
ASPARAGUS WITH CHINESE VINAIGRETTE
Provided by Marian Burros
Categories appetizer, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Wash asparagus and break off tough part of stem. Steam about 5 minutes, until tender but still firm.
- In serving dish, whisk sesame oil, canola oil, soy sauce and vinegar.
- When asparagus is cooked, drain and stir into dressing.
Nutrition Facts : @context http, Calories 37, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 41 milligrams, Sugar 1 gram, TransFat 0 grams
SEASONED GREEN BEANS AND ASPARAGUS
I make these alot, my family LOVES them, and they are crispy not mushy. Remember you can make as little or as much as you want with this recipe,
Provided by Lisa Walker
Categories Vegetables
Number Of Ingredients 7
Steps:
- 1. In a big frying pan heat olive oil, add your asparagus and beans, season well with salt and pepper, saute for about 3 min stirring often, add basil and lemon juice stir well to coat and saute for another 3 min. They should be hot but still crispy. Enjoy
GRILLED SOY-SESAME ASPARAGUS
This asparagus pairs especially well with Asian types of grilled foods, such as kebabs or satays.
Provided by Sue Lau
Categories Side Dish Vegetables Asparagus
Time 18m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat grill for high heat.
- In a bowl, mix sesame oil, soy sauce, garlic, and brown sugar. Place asparagus in the bowl, and toss to coat.
- Lightly oil a fine-mesh grill grate. Place asparagus on grate, and cook 8 minutes, until tender but firm. Garnish with sesame seeds to serve.
Nutrition Facts : Calories 99.8 calories, Carbohydrate 9.8 g, Fat 5.9 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 230.1 mg, Sugar 4.3 g
CHILLED ASPARAGUS WITH SESAME VINAIGRETTE
Categories Vegetable Side Picnic Vegetarian Asparagus Spring Summer Healthy Vegan Sesame Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Cook asparagus in large skillet of boiling salted water until just crisp-tender, about 4 minutes. Drain. Rinse with cold water and drain well. Pat dry with paper towels. Arrange on platter. Mix sesame oil, rice vinegar, soy sauce and sugar in small bowl. Season dressing to taste with salt and pepper. (Asparagus and dressing can be prepared 1 day ahead. Cover separately and refrigerate.) Spoon dressing over asparagus. Sprinkle with sesame seeds and serve.
GREEN BEAN SALAD WITH APRICOT VINAIGRETTE
Categories Salad Side Low Fat High Fiber Apricot Papaya Pistachio Green Bean Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Boil nectar in medium saucepan until reduced to scant * cup, about 5 minutes. Mix in vinegar and apricots. Let stand until apricots soften, about 15 minutes. Puree mixture in blender. Season to taste with salt and pepper. Cool.
- Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Cool in large bowl of ice water. Drain again. Pat beans dry with paper towels. (Can be prepared 1 day ahead. Wrap green beans in paper towels. Cover vinaigrette and green beans separately and refrigerate.)
- Place beans in large bowl. Add 6 tablespoons vinaigrette and toss to coat. Season with salt and pepper. In another large bowl, toss mixed greens with enough remaining vinaigrette to coat. Season to taste with salt and pepper.
- Mound mixed greens in center of 6 plates. Surround with papaya slices. Arrange beans atop mixed greens. Sprinkle with pistachios and ricotta salata.
SESAME & GINGER GREEN BEANS
This easy side is good for you and full of flavour
Provided by Good Food team
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Cook the beans in a pan of boiling water for 3 mins until tender. Drain. Heat the sesame oil, then cook ginger and garlic for 1 min until fragrant. Stir in the beans, season and sprinkle with sesame seeds. Cook for 30 secs until hot through.
Nutrition Facts : Calories 45 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein
ASPARAGUS VINAIGRETTE
Asparagus is at its flavorful best for only a short time, usually between March and May, when you'll want to avail yourself of its abundance. There are, of course, a number of ways to prepare and serve asparagus, but this method, in which it is paired with a savory vinaigrette, is one of Martha's seasonal favorites.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
- In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.
CHILLED ASPARAGUS WITH SESAME VINAIGRETTE
Asparagus with an Asian influence. This makes a delicious cold or room temperature side dish that pairs well with Oriental main dishes or any type of grilled meat.Easy to make and it can be prepared in advance. Originally from a local paper.
Provided by Leslie in Texas
Categories Vegetable
Time 19m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook asparagus in a large skillet of boiling, salted water until just crisp-tender, about 4 minutes.
- Drain; rinse with cold water and drain well.
- Pat dry with paper towels.
- Arrange on a platter.
- Mix sesame oil, rice vinegar, soy sauce, and sugar in a small bowl and season to taste with salt and pepper.
- (Asparagus and sauce can be prepared 1 day ahead. Cover separately and refrigerate.) To serve, spoon dressing over asparagus, sprinkle with toasted sesame seed and serve.
Nutrition Facts : Calories 68.6, Fat 4.8, SaturatedFat 0.7, Sodium 183.5, Carbohydrate 5.4, Fiber 2.3, Sugar 2, Protein 3
ASPARAGUS WITH SESAME OIL VINAIGRETTE
This is the Runner-Up recipe for 1987 in the San Francisco Chronicle. Because sesame oil is such an integral part of the dressing, be sure you use fresh oil of the highest quality. This asparagus makes a perfect accompaniment to grilled, broiled or fried salmon fillets or steak. Toasted sesame seeds sprinkled over the asparagus just before serving are a nice touch. Other vegetables, such as green beans, work well with this dressing. From Bruce Cost.
Provided by evelynathens
Categories Vegetable
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Boil the asparagus in a large quantity of water for 3 to 5 minutes, depending on thickness, then drain and run under cold water to stop the cooking. Dry thoroughly. Combine the garlic, salt, pepper, mustard and lemon juice in a bowl and whisk to blend. Whisk in the sesame oil. Pour over the asparagus, toss and serve.
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FAVA BEAN AND ASPARAGUS SALAD RECIPE | BON APPéTIT
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5/5 (2)Estimated Reading Time 1 minServings 8
- Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until fragrant but not browned, 5–8 minutes. Let cool.
- Cook fava beans in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain, remove skins, and transfer beans to a small bowl.
- Combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least 10 minutes. Whisk oil into shallot mixture; season vinaigrette with salt and pepper.
- Combine beans, asparagus, watercress, mint, and tarragon in a large bowl; add vinaigrette and pistachios and toss to combine. Transfer to a serving platter and top with chive blossoms, if using.
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