ASPARAGUS WITH GREMOLATA
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Cook asparagus in shallow, simmering salted water 5 minutes. Drain, arrange on a platter and drizzle with extra-virgin olive oil.
- While asparagus cooks, make a pile of garlic, lemon zest, parsley and anchovies. Finely chop all of the ingredients together to form gremolata.
- Sprinkle the gremolata paste liberally over the hot asparagus with extra-virgin olive oil. Serve hot or room temperature.
GRILLED ASPARAGUS WITH GREMOLATA
This recipe takes the traditional flavors in the green sauce called Gremolata - parsley, lemon, garlic and olive oil - and combines them with crisp toasted panko to create a crunchy topping for lightly charred asparagus.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 1/4 cup panko with 1 grated garlic clove and a pinch of salt in a skillet with olive oil. Mix with 1 tablespoon chopped parsley and 1 teaspoon lemon zest. Toss 2 bunches trimmed asparagus with olive oil, salt and pepper. Grill over medium-high heat until just tender, 5 to 6 minutes. Top with the panko mixture.
ASPARAGUS WITH GREMOLATA
Gremolata provides a flavorful addition to this side dish made with asparagus - ready in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In food processor, place parsley and garlic. Cover; process until finely chopped. Transfer mixture to small bowl; stir in lemon peel. Set aside.
- Snap off tough ends of asparagus. In 12-inch skillet, heat 1 inch water (salted, if desired) to boiling. Add asparagus. Return to boiling; reduce heat to medium. Cover; cook 5 to 6 minutes or until crisp-tender. Drain.
- Arrange asparagus on serving plate. Drizzle with butter; sprinkle with salt and pepper. Sprinkle with gremolata.
Nutrition Facts : Calories 74, Carbohydrate 4 1/2 g, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 360 mg
ASPARAGUS WITH GREMOLATA BUTTER
Categories Garlic Side Sauté Low Carb Quick & Easy Lemon Asparagus Parsley Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly, and drain again. (Can be made 1 day ahead. Pat dry; wrap in paper towels, then plastic, and refrigerate.)
- Melt butter in heavy large skillet over medium-high heat. Add lemon peel and garlic and stir 30 seconds. Add asparagus and toss to coat. Sprinkle lemon juice over. Sauté until asparagus is heated through and coated with butter sauce, about 3 minutes. Season asparagus with salt and pepper. Transfer to platter. Sprinkle with parsley and serve.
ASPARAGUS WITH GREEN BUTTER
Steps:
- Remove hard, woody stems of asparagus at natural break point. Scrape skin off 15 stems and place them, garlic, salt and pepper in saucepan and cover with water. Cook until stems are tender, about 10 minutes.
- When stems are cooked, drain well, squeezing out as much moisture as possible. Put stems in blender or food processor with butter and lemon juice. Blend well and taste for seasoning. Mash butter through fine sieve and chill.
- Poach or steam asparagus tips until just tender. Serve hot with green butter.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 15 grams, Sodium 309 milligrams, Sugar 2 grams, TransFat 1 gram
ASPARAGUS WITH HAZELNUT GREMOLATA
The first time I made this was when my parents came over to my house for dinner. I was making a hazelnut crusted mahi mahi for dinner and needed the perfect side dish to go with it. Well, I had asparagus and hazelnuts, so I decided to throw this together and am I glad that I did! It has quickly become one of our favorite ways to eat asparagus. The recipe came from my Mayo Clinic Cookbook.
Provided by misscrys79
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot fitted with a steamer basket, bring about 1 inch water to a boil. Add the asparagus, cover, and steam until tender-crisp, about 4 minutes. Remove from the pot.
- In a large bowl, combine the asparagus, garlic, chopped parsley, hazelnuts, 1/4 teaspoon lemon zest, lemon juice, olive oil and salt.
- Toss well to mix and coat.
- Arrange the asparagus neatly on a serving platter and garnish with parsley sprigs and lemon zest.
- Serve immediately.
Nutrition Facts : Calories 50.6, Fat 2.6, SaturatedFat 0.3, Sodium 162.9, Carbohydrate 5.7, Fiber 2.6, Sugar 1.7, Protein 3.2
BUTTER-BRAISED ASPARAGUS
For the first-of-the-season asparagus, keep it simple with butter, lemon and sweet herbs. For the best texture, peeling the stalks really makes a difference.
Provided by David Tanis
Categories easy, quick, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
- Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
- Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 467 milligrams, Sugar 3 grams, TransFat 1 gram
ASPARAGUS WITH GREMOLATA, LEMON AND OLIVE OIL
This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy - and it only takes a few minutes to put together.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, side dish
Time 5m
Yield Serves six
Number Of Ingredients 8
Steps:
- Once you have finely chopped the garlic, parsley and lemon zest, chop them together on a cutting board until well combined. (This mixture is the gremolata.) Transfer to a bowl. Warm a serving platter.
- Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 384 milligrams, Sugar 3 grams
ASPARAGUS GREMOLATA
We're just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.
Provided by Andy Baraghani
Categories Bon Appétit Condiment Spring Asparagus Green Onion/Scallion Cilantro Chile Pepper Vegetarian Vegan Raw No-Cook
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Place asparagus in a medium bowl, add ice water to cover, and swirl asparagus with your hands. Drain through a fine-mesh sieve and return asparagus to bowl. Repeat process 2 more times (this will keep asparagus crunchy). Pat dry; wipe out bowl.
- Toss asparagus, scallions, lemon zest, garlic, cilantro, vinegar, and chile in dry bowl to combine. Add salt and sugar and toss again to combine.
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- Place asparagus in a medium bowl, add ice water to cover, and swirl asparagus with your hands. Drain through a fine-mesh sieve and return asparagus to bowl. Repeat process 2 more times (this will keep asparagus crunchy). Pat dry; wipe out bowl.
- Toss asparagus, scallions, lemon zest, garlic, cilantro, vinegar, and chile in dry bowl to combine. Add salt and sugar and toss again to combine.
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