LEMON-PARSLEY ASPARAGUS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Boil 2 bunches asparagus 4 to 5 minutes; drain. Mix 1/2 cup chopped parsley, 1 tablespoon each lemon zest and juice, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper in a bowl. Drizzle the asparagus with olive oil and top with the parsley mixture.
ASPARAGUS PRESERVED IN OIL
Steps:
- Trim away the tough woody ends of the asparagus, then cut into lengths 3/8 inch less than the height of your larger jar, keeping the tender trimmed-off bits to one side.
- Put the vinegar and about 3/4 cup of water in a saucepan and bring to a boil. Remove from the heat and cover to keep warm. Meanwhile, place a griddle pan over high heat. Add the long asparagus spears and cook, turning once or twice, until lightly charred. Drop the spears into the hot vinegar bath and leave for 3 to 4 minutes. This sharpens the flavor of the asparagus, while the acidity assists in preventing bacterial growth.
- Put about two-thirds of the garlic or shallots and peppercorns in the sterilized 16-ounce jar (see p. 21). Remove the asparagus from the vinegar bath and pack it, upright, into the jar. Add a few herbs. Pour in two-thirds of the lemon juice, then cover completely with oil. Seal with a lid (see p. 22). Repeat the entire process with the trimmed-off ends and the smaller jar, using up the remaining garlic, peppercorns, herbs, lemon juice, and oil.
- Keep in a cool, dark place for 6 weeks before using. Consume within 4 months. Once opened, keep in the fridge, making sure the asparagus in the jar remains covered with oil, and use within 6 weeks.
- VARIATION
- Substitute char-grilled peppers or lightly cooked artichoke hearts for the asparagus.
LEMONY ASPARAGUS PASTA
A Creamy Lemon and Asparagus Pasta. Perfect for summer days.
Provided by jordangenevieve
Time 30m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Cook the pasta in a large saucepan of salted boiling water. Add the asparagus for the last 2 minutes of cooking time. Drain and return the pasta to the pan to keep warm.
- Heat a large pan over medium heat. Add the oil and garlic and cook for 1-2 minutes. Add the sour cream, lemon juice, stock, salt and pepper and mix well to combine. Take off the heat.
- Add the pasta and asparagus to the pan with the Parmesan and basil leaves. Mix to combine.
- Top the pasta with the extra Parmesan and serve.
ASPARAGUS, OLIVES AND PRAWN SALAD - NEIL PERRY
Entered for ZWT. By Neil Perry, "Fresh and Fast". King Prawns are 15 count and under; equivalent in size to Colossal Shrimp. Taggiasca olives are small and deep red, tasting sweet and mild, grown in Liguria. I don't know your family, but mine would lynch me if they only got one prawn; for them, I would do better with more of the 30-count shrimp. But this salad is technically a side dish, not an entree. Preserved lemons require at least 5 days if you don't already have some on hand.
Provided by KateL
Categories Lemon
Time 15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Blanch the asparagus in plenty of boiling salted water, drain and refresh.
- Heat the BBQ to medium-high and grill the prawns till golden.
- Toss the asparagus spears with the preserved lemon, capers, olives, lemon juice, olive oil and seasoning.
- Arrange the asparagus in a large bowl and serve with the prawns.
Nutrition Facts : Calories 26.2, Fat 1.9, SaturatedFat 0.2, Cholesterol 8.8, Sodium 244.8, Carbohydrate 1.9, Fiber 0.8, Sugar 0.3, Protein 1.2
QUINOA WITH ASPARAGUS AND PRESERVED LEMON DRESSING
This tasty quinoa recipe is adapted from Joan Nathan's "New American Cooking."
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Fill a pot fitted with a steamer basket with enough water to cover the bottom of the pot without touching the basket; bring to a boil. Prepare an ice-water bath; set aside. Place asparagus in steamer basket; cover and cook until asparagus is barely tender, but still crisp, about 10 minutes. Transfer asparagus to water bath until cool; drain and set aside.
- Heat olive oil in a large skillet over high heat. Add onion and cook, stirring, about 2 minutes. Add quinoa and cook, stirring constantly, about 5 minutes. Add 2 cups water and salt; bring to a boil. Reduce heat and cover skillet; let simmer for 5 minutes. Remove skillet from heat and let stand, covered, for 15 minutes.
- Transfer quinoa to a serving platter. Add asparagus and toss to combine. Drizzle with dressing and sprinkle with pine nuts and basil, garnish with chopped preserved lemons. Serve hot or at room temperature.
ROASTED ASPARAGUS WITH PRESERVED LEMON
Found on ediblecommunities.com.
Provided by C G
Categories Vegetables
Time 20m
Number Of Ingredients 4
Steps:
- 1. *Note: Rinse the preserved lemon in a fine mesh strainer first. Two options: the pulp can be removed before chopping the preserved lemon. {Or} chop it whole including the rind and pulp-but remember to remove any seeds in either case.
- 2. Preheat oven to 400°. Place asparagus in a single layer in a parchment-lined wide and shallow roasting pan. Drizzle with olive oil and toss the spears to coat them. Sprinkle with minced preserved lemon, then sprinkle with coarse salt.
- 3. Roast asparagus to desired doneness (10 minutes for medium-thick spears). Serve immediately.
- 4. Suggestion: After removing the asparagus from the oven I set the spears aside to cool about 10-15 minutes. I lined a serving platter with a mix of fresh baby spinach leaves and arugula. Once the asparagus spears had cooled, they were transferred to the platter (*including* the juices and bit and pieces of the preserved lemon) and then garnished the top with fresh chives including chive blossoms.
PRESERVED ASPARAGUS
Make and share this Preserved Asparagus recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 25m
Yield 8 pints, 32 serving(s)
Number Of Ingredients 8
Steps:
- Into each of 8 clean, sterilized canning jars, place 1 hot pepper, 1/2 teaspoon dill seed, 1/2 teaspoon mustard seed, and 1 garlic clove.
- Firmly pack asparagus into jars, but don't force them; trim so that there is 1/2 inch head space.
- In a saucepan, combine vinegar, water, and salt; heat to boiling.
- Pour boiling mixture over asparagus, leaving the 1/2 inch head space.
- Use a plastic knife to release any air bubbles and seal jars.
- Process in a water bath canner for 10 minutes (start timing when water reaches a boil); let sit for 2 weeks before sampling.
Nutrition Facts : Calories 28.6, Fat 0.3, SaturatedFat 0.1, Sodium 1782.3, Carbohydrate 4, Fiber 1.8, Sugar 1.1, Protein 2.2
PICKLED ASPARAGUS
Preserving food cannot be considered new and trendy, no matter how vigorously it's rubbed with organic rosemary sprigs. But the recent revival of attention to it fits neatly into the modern renaissance of handcrafted food, heirloom agriculture, and using food in its season. Like baking bread or making a slow-cooked tomato sauce, preserving offers primal satisfactions and practical results.
Provided by Julia Moskin
Categories condiments, side dish
Time 1h
Yield 3 or 4 pint jars
Number Of Ingredients 12
Steps:
- Cut bottoms off asparagus to make them fit upright in a pint jar. Asparagus tips should be at least 1/2 inch below lid. (Reserve bottoms for another use.)
- Pour about 2 inches water into a skillet large enough to hold asparagus lying down; bring to a boil. In batches, blanch asparagus: place in skillet, bring water back to a boil, and then immediately remove and run under very cold water or dunk in ice water. Set aside to drain.
- Combine remaining ingredients in a saucepan with 2 1/4 cups vinegar and bring to a boil. Stir occasionally and cook just until salt dissolves; turn off heat.
- Prepare 4 clean, hot pint jars and bands, and new lids. (Dip in boiling water, or run through dishwasher.) When jars are dry but still hot, pack asparagus into them, wedging spears in tightly. There should be enough for 3 or 4 full jars: do not half-fill jars.
- Pour in vinegar solution, just to barely cover tips of asparagus. Make sure to leave 1/2 inch air space above vinegar solution. Distribute garlic slivers and spices evenly among jars. Wipe rims with a clean paper towel dipped in hot water, place lids on top and screw on bands. (Not too tight, just firmly closed.)
- Prepare a boiling-water bath in a deep pot with a rack. Place jars on rack and pour water over them, making sure water covers jars by 2 to 3 inches. Bring water back to a rolling boil over high heat, start a timer for 10 minutes, then reduce heat and gently boil. When timer goes off, turn off heat and wait 5 minutes before removing jars with jar lifter or tongs. Let cool on counter, untouched, 4 to 6 hours. After 12 to 24 hours, check seals: lift each jar up by the lid, and press the lid to make sure the center is sucked down tightly.
- Store in a cool, dark, dry place (not refrigerator) for 4 weeks before using, or up to 1 year. Refrigerate after opening. To serve, drain off pickling liquid and arrange asparagus on plates. Add hard-boiled egg, drizzle with oil and shower with black pepper.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 1 gram, Fiber 12 grams, Protein 13 grams, SaturatedFat 0 grams, Sodium 1634 milligrams, Sugar 11 grams
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