ROASTED ASPARAGUS
I got this recipe from "Simple Vegetarian Pleasures" by Jeanne Lemlin. I LOVE asparagus and am always on the lookout for new ways to make it. This is such an easy and elegant way to serve it. The asparagus gets a slightly nutty flavor after roasting, which makes it even more yummy.
Provided by taylortwo
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 425°F.
- Cut off the woody bottom part of the asparagus spears and discard.
- With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).
- Place asparagus on foil-lined baking sheet and drizzle with olive oil.
- Sprinkle with salt.
- With your hands, roll the asparagus around until they are evenly coated with oil and salt.
- Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
- They should be tender when pierced with the tip of a knife.
- The tips of the spears will get very brown but watch them to prevent burning.
- They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.
Nutrition Facts : Calories 69.7, Fat 5.3, SaturatedFat 0.8, Sodium 306.7, Carbohydrate 4.7, Fiber 2.3, Sugar 1.5, Protein 2.7
LEMON ASPARAGUS
Clarice Scheeringa of Ripon, California shares this dressed-up asparagus. "I live in the heart of asparagus country, so I'm always on the look out for new ways to serve it," she explains. "Lemon and a touch of tarragon make it a quick elegant side dish."
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- Place asparagus and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain. Add butter, lemon juice and tarragon; toss to coat. Sprinkle with salt and pepper.
Nutrition Facts : Calories 43 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 43mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
ASPARAGUS ROLANTINA
Tender asparagus spears are rolled in prosciutto and cheese, and topped with a crunchy breadcrumb and grated cheese crust. I recommend using pencil-thin asparagus.
Provided by JLSOUKA
Categories Side Dish Vegetables Asparagus
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil. Lower asparagus into the water, and cook for 1 minute, 2 minutes if the spears are thick.
- Lay one slice of meat on a plate. Layer a slice of cheese on top of the slice of meat. Place 3 to 4 asparagus spears at one end of the cheese and meat, and sprinkle with black pepper to taste. Roll the cheese and meat up over the asparagus, and secure with a toothpick. Place asparagus rolls in a casserole dish. Once all of the asparagus rolls have been arranged in the casserole dish, pour melted butter over the entire dish. Sprinkle with bread crumbs and Parmesan cheese.
- Bake for 15 to 20 minutes, or until the crumb mixture has formed a crust over the asparagus rolls.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 27.4 g, Cholesterol 81.3 mg, Fat 29.5 g, Fiber 3.9 g, Protein 21.7 g, SaturatedFat 16.7 g, Sodium 1159.8 mg, Sugar 4.6 g
ROASTED ASPARAGUS
Roast asparagus this way and it becomes positively juicy. You'd think one pound would be enough for four people, but in my experience the thick stalks - the best kind to use - are really irresistible. Err on the side of extravagance, and polish up any leftovers for lunch the next day.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 20m
Yield Serves four to six
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Oil a baking sheet or a baking dish large enough to hold the asparagus in one layer. Place the asparagus in the dish, and toss with the olive oil, salt and pepper. Place in the oven and roast for 10 to 15 minutes, until the stalks begin to shrivel and color lightly.
- Remove from the heat, toss with the thyme and season with lemon juice if desired.
Nutrition Facts : @context http, Calories 45, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 356 milligrams, Sugar 3 grams
ASPARAGUS PESTO
Making asparagus pesto lets you use the peel, which contains a ton of flavor even though it's sometimes too tough and stringy to eat. Puréeing lets you sidestep this issue: you keep the peel, and the flavor, but your food processor pulverizes the fibers, even if you use thick spears.
Provided by Mark Bittman
Categories easy, quick, weekday, condiments, dips and spreads
Time 20m
Yield 4 to 6 servings (about 1 1/2 cups)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.
- Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 256 milligrams, Sugar 2 grams
PARMESAN ASPARAGUS
We are always looking for new ways to prepare asparagus, and this is a super easy and tasty way. The garlic butter sauce is packed with flavor and coats the asparagus while cooking. Shaved Parmesan adds a nice flavor with a bit of savoriness. You can't go wrong when something is topped with cheese!
Provided by Aku N
Categories Other Snacks
Time 15m
Number Of Ingredients 7
Steps:
- 1. Heat butter and oil in a skillet until warm. (2-3 Min)
- 2. Add garlic powder and chicken bouillon; stir until dissolved.
- 3. Add asparagus, and toss in butter mix. Cook on med for 4-8 min or until its bright green, like the color of a lime.
- 4. Remove from heat. Top with shaved Parmesan and freshly ground black pepper. Enjoy!!
WRAPPED ASPARAGUS
This would be good without the prosciutto... but it's GREAT with it! The dressing is a nice addition and would work great on other veggies too. The blue cheese tops the asparagus perfectly.
Provided by Jeannie Marlinghaus
Categories Meat Appetizers
Number Of Ingredients 11
Steps:
- 1. Trim asparagus to 4-6 inches long and peel end with potato peeler.
- 2. Place asparagus in shallow dish with ½ cup water. Cover with plastic wrap and microwave high for 3 minutes
- 3. Remove asparagus and plunge into icy water to stop the cooking process.
- 4. Drain and dry asparagus.
- 5. Wrap each asparagus with slice of prosciutto.
- 6. Arrange on a platter with lip around edge.
- 7. Sprinkle blue cheese over top and when ready to serve, pour dressing over.
OVEN-ROASTED ASPARAGUS
Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.
Provided by swedishmilk
Categories Side Dish Vegetables Asparagus Baked
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
- Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
Nutrition Facts : Calories 123 calories, Carbohydrate 5.2 g, Cholesterol 1.7 mg, Fat 10.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 471.4 mg, Sugar 2.2 g
ASPARAGUS RISOTTO
An easy Asparagus Risotto recipe
Categories Rice Vegetable Side Asparagus Spring Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 8
Steps:
- Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
- Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.
ASPARAGUS WITH BLENDER HOLLANDAISE
When asparagus stalks are at peak-season freshness in the spring, asparagus with Hollandaise sauce is a classic pairing worth revisiting. In Martha's easy-to-make version, the normally fussy sauce comes together in seconds with help from a blender.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Melt butter in a small saucepan over medium heat; let cool about 5 minutes. Put egg yolks in a blender. With motor running, gradually add butter. Add lemon juice and cayenne; season with salt and pepper. (Sauce should be thick but fluid enough to drizzle from a spoon, and should form a pool, not a mound. If too thick, thin with warm water.) Season to taste with lemon juice, salt, and pepper. Sauce is best used immediately, but can be stored in a thermos about 30 minutes.
- Meanwhile, bring 1 inch salted water to a boil in a large straight-sided skillet. Add asparagus, in batches if needed to avoid crowding. Cook until crisp-tender, 3 to 4 minutes; drain. Serve warm or room temperature, with sauce.
SPRING ASPARAGUS
This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. -Millie Vickery, Lena, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm. , Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.
Nutrition Facts : Calories 154 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
SHANGHAI ASPARAGUS
Make and share this Shanghai Asparagus recipe from Food.com.
Provided by Annacia
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash asparagus.
- Break off stalks as far down as they snap easily.
- Cut asparagus diagonally into 1-inch thick pieces.
- Heat oil in large skillet on high heat. Add asparagus, seasoned salt, ginger and pepper.
- Cook, covered, 3 minutes or until tender-crisp, stirring occasionally.
- Add soy sauce; mix well.
Nutrition Facts : Calories 65.4, Fat 3.6, SaturatedFat 0.5, Sodium 87.2, Carbohydrate 6.8, Fiber 3.6, Sugar 3.2, Protein 3.9
ASPARAGUS SOUP
When asparagus season rolls round, it marks the start of Spring and all those ingredients we have been waiting all year for. Asparagus soup is the perfect way to welcome asparagus season.
Provided by Dannii
Categories Soup
Time 20m
Number Of Ingredients 8
Steps:
- Gently fry the shallots, garlic and asparagus until softened.
- Pour in the stock and simmer for 10 minutes.
- Add the cream and season.
- Blend until smooth.
- Serve topped with chopped chives.
Nutrition Facts : ServingSize 1 portion, Calories 178 kcal, Carbohydrate 17 g, Protein 5 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 885 mg, Fiber 5 g, Sugar 9 g
ASPARAGUS ROLANTINA [78]
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil. Lower asparagus into the water, and cook for 1 minute, 2 minutes if the spears are thick. Lay one slice of meat on a plate. Layer a slice of cheese on top of the slice of meat. Place 3 to 4 asparagus spears at one end of the cheese and meat, and sprinkle with black pepper to taste. Roll the cheese and meat up over the asparagus, and secure with a toothpick. Place asparagus rolls in a casserole dish. Once all of the asparagus rolls have been arranged in the casserole dish, pour melted butter over the entire dish. Sprinkle with bread crumbs and Parmesan cheese. Bake for 15 to 20 minutes, or until the crumb mixture has formed a crust over the asparagus rolls.
OVEN-ROASTED ASPARAGUS
Steps:
- Preheat oven to 425 degrees.
- After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
- Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don't want any water to "steam" the asparagus in the oven.
- Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.
- Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it. Enjoy!
ROASTED ASPARAGUS
Steps:
- Preheat the oven to 450 degrees F.
- Trim the woody ends from the asparagus, usually about 1 1/2 inches. Lightly peel the remaining stalks (not always necessary, but more of a personal preference). Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.
- Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
ASPARAGUS PUREE
Use this simple puree to make Asparagus Risotto from chef Marco Canora's "Salt to Taste" cookbook. Photo credit: John Kernick
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes enough for 6 to 8 servings
Number Of Ingredients 4
Steps:
- Bring a small saucepan filled with water to a boil over high heat. Prepare an ice-water bath; set a medium bowl in ice-water bath and set aside.
- Heat olive oil in a large shallow saucepan over medium-low heat. Add onion and reduce heat to low; cook, until onion is soft and translucent, about 10 minutes. Increase heat to medium-high and add asparagus; stir to coat.
- Add enough boiling water just to cover asparagus; let cook for 2 minutes. Drain asparagus mixture in a fine mesh strainer and transfer to bowl set in ice-water bath; let cool slightly.
- Transfer asparagus mixture to the jar of a blender along with spinach leaves. Add enough water just to blend; blend until smooth.
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