Asparagus With Garlic And Onions Food

ASPARAGUS WITH GARLIC AND ONIONS

Steps:

• Pour water into a skillet. Place asparagus and onion in the skillet. Bring water to a boil over medium heat. Cover skillet and steam asparagus and onion 2 to 5 minutes, just until slightly tender. Add a few tablespoons of extra water, if needed, to maintain steam.
• When water has steamed off, immediately place butter in skillet. Continue cooking until onions and asparagus are lightly browned. Mix in garlic, and continue cooking about 30 seconds. Season with salt and pepper to taste.

GARLIC ASPARAGUS SOUP

Steps:

• Heat olive oil in a saucepan over medium heat.
• Cook and stir garlic and green onions in saucepan until garlic is just golden, about 3 minutes.
• Cook and stir asparagus with garlic and green onions until slightly softened, about 2 more minutes.
• Pour in vegetable broth and bring to a boil. Reduce heat and simmer until asparagus is tender, about 10 minutes. Turn off heat and allow to cool slightly.
• Pour soup into blender, filling no more than halfway full. Cover with a lid. Carefully start the blender, using a few quick pulses to get soup moving before leaving it on to puree. Puree in batches until smooth.
• Transfer soup back to saucepan and reheat. Season with salt and ground black pepper to taste.

ROASTED-GARLIC ASPARAGUS

Steps:

• Preheat oven to 400°F.
• Line a large jelly-roll pan with parchment paper. Set aside.
• In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
• Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
• Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
• Transfer to a platter and serve hot.

JULIA CHILD'S ASPARAGUS SIMMERED IN ONIONS, GARLIC, AND LEMON

Steps:

• Before peeling asparagus, start on the marinade. In a heavy saucepan, cook onions slowly in the olive oil with garlic, zest, herbs, and bay leaf. When tender (about 10 minutes), add peppercorns, wine, lemon juice, water, and salt. Cover and simmer slowly for about 20 minutes.
• Peel asparagus. Lay in a flameproof casserole dish and pour marinade over so asparagus is just covered with liquid (more water may be added if needed). Bring to a boil, cover, and simmer slowly for 20 minutes, or until asparagus is tender. Take out asparagus and arrange on serving platter. Boil down the cooking liquid until lightly syrupy and spoon over the asparagus. Sprinkle with parsley.

CRISPY PORK WITH ASPARAGUS AND PICKLED ONIONS

Steps:

• For the pork: Marinate the pork in the orange juice, lemon juice and garlic in a baking dish in the refrigerator overnight.
• Preheat the oven to 280 degrees F. Remove the pork from the marinade, transfer to a baking dish and cover with foil. Roast until tender, about 4 hours. Let cool until firm.
• Heat the oil in a deep fryer or large pot. Combine the flour, cornstarch, salt and pepper in a shallow bowl. Dredge the pork in the flour mixture and fry until warmed through and crispy, 4 to 5 minutes.
• For the pickled onions: Bring the vinegar to a boil in a small saucepan. Add the sugar and stir to dissolve. Pour over the red onions in a heat-proof bowl. Let stand until room temperature and then refrigerate overnight.
• For the asparagus: Heat the butter and garlic in a skillet over medium-high heat. Add the asparagus and saute until crisp-tender, about 5 minutes. Season with salt and pepper.
• For the pesto: Puree the basil, olive oil, pine nuts and garlic in a blender. Transfer the mixture to a bowl and fold in the Parmesan and season with salt and pepper.
• For plating: Put the asparagus on a plate. Add the crispy pork and top with the pesto and pickled red onions.

PAN-FRIED ASPARAGUS WITH SHALLOTS

Steps:

• In a large skillet, melt butter over medium-high heat. Add the shallot and cook for 1 minute then add the asparagus. Cook for 5 minutes and season with a little salt and pepper. Serve warm.

CHICKEN WITH GARLIC POTATOES AND ASPARAGUS

Steps:

• Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
• Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
• Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
• Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.

ASPARAGUS WITH GARLIC DIP

Steps:

• Trim 3 bunches asparagus; peel the bottoms. Boil until tender, 4 to 5 minutes; drain and cool. Peel the cloves from 4 heads garlic and cook in 1/2 cup olive oil over low heat until soft, 30 minutes. Drain, reserving the oil. Puree the garlic with 2 tablespoons lemon juice, 1 teaspoon mayonnaise, 1 1/2 teaspoons sugar, 1 teaspoon dijon mustard and 1/4 cup water. Blend in 1/4 cup of the garlic oil. Season with salt, pepper and chopped chives; serve with the asparagus.

SAUTEéD CHICKEN CUTLETS WITH ASPARAGUS, SPRING ONIONS, AND PARSLEY-TARRAGON GREMOLATA

Steps:

• Mix first 5 ingredients in small bowl; cover gremolata and set aside. Heat heavy large skillet over medium-high heat. Add saffron and stir until slightly darker, about 30 seconds. Transfer to another small bowl; cool and crumble saffron. DO AHEAD: Gremolata and saffron can be made 2 hours ahead. Let stand at room temperature.
• Sprinkle chicken lightly with coarse salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Working in batches and adding more oil as needed, cook chicken until lightly browned and just cooked through, about 2 minutes per side. Arrange chicken on platter; tent with foil.
• Add 1 tablespoon oil and butter to same skillet. Add white and green parts of onions and sauté until beginning to soften, about 4 minutes. Add asparagus. Sprinkle saffron over vegetables. Sprinkle with coarse salt and pepper and sauté 1 minute. Add broth, reduce heat to medium, and simmer uncovered until vegetables are tender and broth reduces and thickens to glaze, about 5 minutes. Stir in crème fraîche and gremolata. Season with salt and pepper. Using slotted spoon, transfer vegetables to platter, arranging around chicken. Drizzle sauce over chicken and serve.

GARLIC ASPARAGUS WITH LIME

Steps:

• Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.

ASPARAGUS WITH BACON AND ONION

Steps:

• Cook bacon in large skillet until crisp; transfer to paper towels. Pour off all but 1 teaspoon drippings from skillet. Return bacon to skillet; mix in onion. Remove from heat. Whisk oil and lemon juice in small bowl; season with salt and pepper.
• Cook asparagus in pot of boiling salted water until crisp-tender, about 3 minutes. Transfer to paper towels to drain, then place in large bowl. Add dressing; toss. Arrange on platter. Stir bacon mixture over medium-low heat about 3 minutes; spoon atop asparagus.

SAUTEED ASPARAGUS WITH RED BELL PEPPER AND ONIONS

Steps:

• Wash asparagus and discard ends, cut into half.
• Cut Red Bell Pepper and Red Onion length wise.
• Heat Olive oil in the pan, Add Asparagus, Red Bell Pepper, Red Onion. Stir couple times until Asparagus are tender.
• Add crushed Red Pepper and grated Black Pepper and Salt.
• Cook for couple more minutes.
• Serve on the plate, sprinkle Parmesan Cheese.

PAN-SEARED ASPARAGUS WITH CRISPY GARLIC

Steps:

• Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
• Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

OLIVE GARDEN ASPARAGUS WITH LEMON AND MINCED ONIONS

Steps:

• Cut 1 inch off of the bottom of the asparagus. Discard. Heat pan over medium heat. Add extra virgin olive oil. Add onion and cook for approximately 3 minutes or until onion starts to soften.
• Place the remaining ingredients in a saucepan, except lemons. Squeeze quartered lemons into same saucepan and place lemon in as well. Fill pan with enough water to cover the asparagus half way and cover.
• Cook at medium to high heat until the asparagus is bright green and tender (2-3 minutes). Place asparagus and onion on platter to serve. Garnish with sliced lemon.

ROASTED ASPARAGUS, MUSHROOMS AND ONIONS

Steps:

• Heat oven to 425ºF.
• Line two 15 1/2x10 1/2-inch rimmed baking sheets with foil.
• Gently toss all ingredients in a large bowl until vegetables are coated with oil.
• Spread evenly on baking sheets.
• Roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender.
• If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl.

GARLIC ROASTED ASPARAGUS WITH PARMESAN

Steps:

• Heat oil and garlic in a small saucepan over low heat until garlic becomes golden- several minutes (do not burn garlic); allow oil to cool.
• Bend asparagus gently at a natural point and when it snaps, discard end pieces.
• Place asparagus on a lipped roasting pan and toss with infused olive oil and garlic, coating all pieces.
• Line up asparagus and push together, season with salt and pepper, then sprinkle with grated Parmesan.
• Roast in a preheated oven at 400°F for 12 minutes or until cooked to your liking.
• Serve at once.

SAUTEED GARLIC ASPARAGUS

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.

OVEN ROASTED ASPARAGUS WITH GARLIC

Steps:

• Preheat oven to 450°F.
• Spread asparagus in a single layer on a shallow baking pan or baking sheet.
• Drizzle lightly with olive oil.
• Sprinkle salt to taste.
• Spread minced garlic over all stalks.
• Place pan in oven for 10-12 minutes--stalks should be roasted, but still crisp.
• Serve immediately.

PAN-FRIED ASPARAGUS WITH ONIONS

Steps:

• Melt 1 tablespoon butter in a large skillet over medium-high heat.
• Cook and stir asparagus in melted butter until bright green, but still firm, 3 to 4 minutes.
• Stir 1 tablespoon butter and onion into asparagus; sprinkle with onion salt.
• Cook and stir until onion is slightly browned and asparagus are tender, 3 to 5 minutes.

ROASTED ASPARAGUS WITH CHERRY TOMATOES AND GARLIC

Steps:

• Preheat oven to 400 degrees.
• Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice.
• Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.

ASPARAGUS SOUP

Steps:

• Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.
• Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.

ASPARAGUS MOUSSE WITH HAM & RED ONION SALAD

Steps:

• Melt the butter in a heavy-based pan. Once it's foaming, add the asparagus and cook for 4-5 mins until soft but not coloured. Remove from the pan and drain well on kitchen paper. Rinse out the pan and pour in the cream, milk and garlic. Bring to the boil, simmer until reduced to 350ml - check by pouring into a measuring jug - then add the asparagus and boil for a few secs. Remove from the heat.
• Blend the mixture in a liquidiser along with the spinach leaves, then sieve into a clean bowl. Add the soaked gelatine and stir until dissolved. Sieve again and allow to cool for a few mins in the fridge, but do not let it set.
• Beat the egg white to soft peaks, then carefully fold into the asparagus mix and season. Divide the mousse between 4 glasses or ramekins and leave them to set in the fridge.
• To make the ham salad, mix all the ingredients, apart from the watercress, in a small bowl and season. When the mousse is set, remove each glass from the fridge, place some watercress leaves on top of the mousse, spoon on the diced ham salad and drizzle with a little olive oil.

ROASTED ASPARAGUS, ONIONS AND MUSHROOMS

Steps:

• Heat oven to 425°F.
• Line a 10 x 15 inch rimmed baking sheet with foil.
• Place vegetables in pan and sprinkle with olive oil and toss until covered evenly.
• Sprinkle with salt, pepper and garlic powder.
• Roast 10 minutes, stir, sprinkle with parmesan cheese and roast an additional 10 to 15 minutes until vegetables are slightly charred and tender.

GARLIC-SAUTEED ASPARAGUS

Steps:

• Heat olive oil and sesame oil in a wok or skillet over medium-high heat; add garlic and decrease heat to medium. Cook and stir garlic until fragrant, about 1 minute. Add asparagus, soy sauce, and water to garlic; cook and stir until liquid is mostly evaporated, about 3 minutes. Cover wok and cook until asparagus are tender yet firm to the bite, 5 to 10 minutes more.