FRESH ASPARAGUS WITH LEMON-HERB SAUCE
Make and share this Fresh Asparagus With Lemon-Herb Sauce recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Bring the chicken broth to a boil in a large pot.
- Add in the asparagus; cook until just crisp-tender (about 4 minutes).
- Uning large tongs remove the asparagus to a bowl of ice water (reserve 1 cup of the chicken broth).
- Drain the asparagus and pat very dry with paper towels.
- Heat 3 tablespoons oil in a skillet over medium heat.
- Add in the chopped green onions, shallots and sugar; saute until the onions and shallots are tender (about 5 minutes).
- Add in garlic; saute 2 minutes.
- Add in the reserved 1 cup broth, 1 tablespoons oil, Dijon mustard, lemon juice, thyme and lemon peel; simmer until slightly thickened and the liquid is reduced to about 1-1/4 cups (about 5 minutes).
- Season with salt and pepper.
- Cool to room temperature.
- Arrange the asparagus on a platter.
- Spoon the prepared lemon sauce over, then sprinkle with more chopped green onions.
BATTER FRIED ASPARAGUS WITH HERB OR LEMON DIPPING SAUCES
Fresh asparagus spears are dipped in a seasoned wine-batter and fried until crispy and golden brown. This is a perfect recipe to disguise vegetables for picky eaters. Serve them as a side dish, appetizer, or anytime snack with either one or both of the dipping sauces. COOK'S TIP: Keep this easy wine-batter recipe on hand to use with other vegetables as well as seafood, fish, and chicken tenders.
Provided by Feast Your Eyes
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- After cutting off the tough stems of the asparagus, wash well and pat dry with paper towels.
- Place oven rack in the middle position; preheat oven to 200°F
- In a bowl wide enough to easily batter-coat the spears, add the flour, egg, wine, lemon zest, onion powder, celery salt, Kosher salt, black pepper, and cayenne pepper. Whisk together until well blended; batter should be on the thickish side. Let sit at least one (1) hour.
- For the dipping sauces:.
- HERB: Mix all of the herbs with the mayonnaise, season to taste. Chill, covered, until ready to serve.
- LEMON: Stir together all the ingredients in a small bowl. Chill, covered, until ready to serve
- Blanch the asparagus spears in boiling water. Drain, immediately run VERY cold water over them; blot dry on paper towels and set aside.
- Heat 3 inches oil in a 3 to 4-quart heavy saucepan over moderately high heat until it registers 375°F on a deep-fat thermometer. (COOK'S TIP: Remember to return the oil to 375°F between batches of asparagus.).
- Dip the asparagus spears ONE-AT-A-TIME in the batter - Coat completely. Gently lower the spear into the hot oil. Repeat with remaining asparagus spears, but DO NOT CROWD. Cook for 2 to 3 minutes, turning with a slotted spoon until lighlty golden.
- Remove each asparagus spear with a slotted spoon and place on a paper towel-lined baking sheet; if desired, sprinkle lightly with Kosher salt. Keep warm in the pre-heated oven for up to 20 minutes.
- Serve warm with one or both of the dipping sauces.
Nutrition Facts : Calories 208.6, Fat 10.7, SaturatedFat 1.7, Cholesterol 34.1, Sodium 225.4, Carbohydrate 21.8, Fiber 1.4, Sugar 2.9, Protein 3.8
STEAMED ASPARAGUS WITH LEMON BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Wash asparagus and trim off bottom of stems by about 2 inches. In a large skillet, bring about 1/2 inch of water to a rapid boil. Season the water with salt and add the asparagus. Cook the asparagus for 2-3 minutes or until bright green and just tender. Drain the asparagus and add butter to the skillet. Stir in the zest and juice. Return the drained asparagus to the skillet and toss to coat. Serve immediately
CARBONARA-STYLE TAGLIATELLE WITH GRILLED ASPARAGUS AND LEMON-HERB BREADCRUMBS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a grill pan over medium-high heat. Lightly drizzle the asparagus with EVOO, then grill until charred, evenly marked and tender, 7 to 10 minutes. Cut into 1-inch pieces on an angle, or thinly slice if the asparagus is thick.
- Meanwhile, bring a large pot of salted water to a boil for the pasta.
- Heat 1 tablespoon EVOO in a small skillet over medium heat. Melt the butter into the oil; when it foams, stir in the lemon zest, then add the breadcrumbs and stir until moistened. Cook, stirring occasionally, until the breadcrumbs are deep golden. Stir in the chives and parsley and remove from the heat.
- Heat the remaining 3 tablespoons EVOO in a large skillet over medium heat. Add the pancetta and 2 teaspoons pepper, and cook, stirring, for 3 minutes. Add the garlic and stir for 1 to 2 more minutes, then add the wine and reduce the heat to low.
- Lightly beat the egg yolks in a small bowl.
- Add the pasta to the boiling water and cook until al dente. Reserve 1 cup of the cooking water just before draining the pasta, and beat it into the egg yolks to temper them.
- Add the asparagus to the pancetta mixture and heat through.
- Drain the pasta and add it to the skillet with the asparagus and pancetta. Pour the egg mixture over the top, turn off the heat and toss for 1 minute, adding the cheese in the last few seconds. Divide the pasta among shallow bowls and top with lots of the lemon-herb breadcrumbs.
CRISPY SALMON WITH GREEN HERB-CAPER SAUCE WITH ASPARAGUS CHEESE PUFFS
Steps:
- Season fillets with salt and pepper, to taste. Combine rice flour with water to make a light loose batter. Heat a large skillet with about 1/4-inch of olive oil. Coat fillets with batter, place meat side down, and sear until golden brown about 2 to 3 minutes. Turn over and sear the skin side for 1 to 2 minutes.
- Immediately plate and drizzle each fillet with the Herb Caper Sauce. Serve with a lemon wedge.
- Serve the salmon with Asparagus Cheese Puffs.
- Combine all ingredients, except for the lemon juice, in a medium bowl and season with salt and pepper. Whisk in the lemon juice just before serving.
- Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- Bring milk and butter to a boil in a medium saucepan over medium high heat. Combine salt, flour, curry, and cayenne in a small bowl. Remove the milk from the heat and add the flour mixture. Mix with a wooden spoon until the mixture thickens and pulls away from the sides. Place pan back on the heat and cook for about 20 to 30 seconds until the mixture becomes a little dry. Scrape the mixture into a large bowl and let cool slightly. Add the eggs, 1 at a time, adding another only when the previous has been incorporated. Add the asparagus and both cheeses to the dough and mix until combined. Season with salt and pepper.
- Spoon rounded tablespoons of the mixture onto the sheet pan. Bake in the middle of the oven until golden brown, about 15 to 20 minutes. Remove the puffs from the parchment and serve immediately.
ASPARAGUS WITH LEMON-HERB SAUCE
Categories Herb Onion Appetizer Side Sauté Lemon Asparagus Spring Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Bring broth to boil in large pot. Add asparagus; cook until crisp-tender, about 4 minutes. Using tongs, transfer asparagus to large bowl of ice water. Reserve 1 cup broth in small bowl. Drain asparagus; pat dry. (Can be made 1 day ahead. Wrap asparagus in paper towels. Seal in plastic bag. Cover broth. Chill asparagus and broth.)
- Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add 1 cup green onions, shallots and sugar. Sauté until onions and shallots are tender, about 5 minutes. Add garlic; sauté 2 minutes. Stir in reserved 1 cup broth, 1 tablespoon oil, mustard, lemon juice, thyme and lemon peel. Simmer until slightly thickened and liquid is reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Cool to room temperature.
- Arrange asparagus on platter. Spoon sauce over. Sprinkle with remaining 1/4 cup green onions and bell peppers.
CHICKEN WITH A LEMON HERB SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the Chicken: Preheat an oven to 450 degrees F.
- Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more. Place on a cutting board and let rest for 5 minutes before slicing.
- For the sauce: smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice. Pulse until coarsely chopped and then slowly drizzle in the olive oil. Pour into a small bowl and adjust seasoning. Deglaze pan with the sauce, if desired, and serve with the chicken.
ASPARAGUS WITH HERB BUTTER
Make and share this Asparagus with Herb Butter recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In small saucepan, melt butter.
- Stir in tarragon and lemon peel.
- Simmer 2 minutes over low heat.
- Pour over warmed asparagus spears.
ASPARAGUS WITH TOASTED PINE NUTS & LEMON VINAIGRETTE
Make and share this Asparagus with Toasted Pine Nuts & Lemon Vinaigrette recipe from Food.com.
Provided by Jenny Sanders
Categories Fruit
Time 11m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Snap off tough ends of asparagus.
- Remove scales from stalks with knife or vegetable peeler, if desired.
- Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.
- Transfer to a serving platter.
- Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned.
- Set aside.
- Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend.
- Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly.
- Pour over asparagus.
- Sprinkle with pine nuts.
- Let stand to room temperature before serving.
Nutrition Facts : Calories 189, Fat 18.1, SaturatedFat 2.2, Sodium 307.1, Carbohydrate 6, Fiber 2.5, Sugar 1.8, Protein 3.7
PENNE WITH ASPARAGUS-LEMON SAUCE
Take advantage of the seasonal bounty of asparagus and make this wonderful pasta. By using the water from the asparagus and pasta you will retain some minerals that would ordinarily be lost!
Provided by TishT
Categories Penne
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Snap the tough butt ends off the asparagus or peel to the tender core.
- Cut the stmes into 1" pieces.
- Reserve the asparagus tips Bring 5-6 qts water to rolling boil, add 2-3 Tbs salt, and cook asparagus stems for 6-8 minutes until soft and totally tender.
- Remove stems with slotted spoon, refresh in cold water, and drain Cook the tips in the boiling water for 3-5 minutes until tender, remove with a slotted spoon, refresh in cold wate, and drain.
- Reserve asparagus cooking water.
- Puree the stems in a food processor with lemon zest, extra virgin olive oil, 1/2 cup asparagus cookign water, and salt and pepper to taste; transfer the sauce to a 3 qt pot.
- Return the remaining asparagus cooking water to a rolling boil, add the pasta, and cook until it still offers considerable resistance to the tooth, around three quarters of the recommended cooking time.
- Drain, reserving 2 cups of pasta water.
- Add pasta, asparagus tips, and 1/2 cup starchy water to asparagus stem puree and cook ina 3 qt pot over highest heat, stirring for 3-5 minutes until pasta is almost cooked and sauce coats pasta.
- Add more pasta water, 1/4 cup at a time, if sauce becomes too dry.
- Sauce should surround pasta but be slightly liquid since cheese will thicken it.
- Add the grated Parmigiano, heat for an additional minute to melt the cheese and serve immediately.
SALMON WITH DIJON BUTTER SAUCE, ASPARAGUS AND HERB BUTTER ANGEL HAIR PASTA
Entertaining guests and want to show off your talents as a chef? This is the PERFECT dish!! It's light and BURSTING with flavor. It looks like it took hours to make, but you can do it in less than an hour. Everyone will be asking you for the recipe.
Provided by Jen Schumacher
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 40m
Yield 2
Number Of Ingredients 14
Steps:
- Place asparagus spears into a large skillet, and pour in enough water to cover the bottom of the skillet about 1/2 inch deep. Place skillet over medium heat, bring to a boil, and reduce heat to medium-low. Simmer until the water has evaporated, about 5 minutes.
- Stir unsalted butter and pecans into the skillet with asparagus, and let simmer until asparagus are beginning to brown and pecans are fragrant, about 2 more minutes. Remove from heat.
- Season salmon fillets with salt and black pepper and set aside for about 5 minutes; pat off any excess moisture with paper towels.
- Heat olive oil in a skillet over medium-high heat, and pan-fry the salmon fillets in the hot oil until browned and the flesh flakes easily and is nearly opaque in the center, 4 to 5 minutes per side. Squeeze half a lemon over the salmon fillets as they cook.
- Fill a large pot with lightly salted water and bring to a boil; stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through but still slightly firm, 4 to 5 minutes. Drain well and return to saucepan.
- Stir 2 tablespoons butter, parsley, and basil into the cooked pasta until coated; sprinkle with salt and black pepper to taste.
- To make sauce, melt 2 more tablespoons of butter in a small saucepan over low heat until melted; stir in Dijon mustard, and squeeze remaining lemon half into the sauce. Allow to simmer for about 3 minutes to blend flavors.
- To serve, divide angel hair pasta between two plates, top each serving of pasta with half the asparagus and pecans, and arrange a fillet over the asparagus. Spoon Dijon dressing over fillets to serve.
Nutrition Facts : Calories 895.5 calories, Carbohydrate 32.6 g, Cholesterol 161.7 mg, Fat 75.6 g, Fiber 6.4 g, Protein 27.9 g, SaturatedFat 30.5 g, Sodium 487.8 mg, Sugar 3.6 g
LEMON-ROASTED ASPARAGUS
When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.
Nutrition Facts : Calories 75 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
STEAMED ASPARAGUS WITH HERB SAUCE
Provided by Moira Hodgson
Categories easy, side dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Wash the asparagus carefully and gently scrape them to remove all trace of soil. Tie together, according to size, with string. Put the asparagus into two inches of boiling, salted water. Cook, covered, for 15 to 20 minutes, according to size; the asparagus should remain al dente. Drain and put into cold water briefly to cool rapidly and to maintain color. Drain on paper towels, then place on a round platter, tips toward the center.
- Prepare a sauce with the remaining ingredients. Place all the herbs except for the additional watercress in a blender, add the salt and pepper, and blend for a second. Add the lemon juice and then the oil in a trickle to the blender on low speed. Pour the sauce over the cooled asparagus. Garnish with the reserved watercress. Serve at room temperature.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 576 milligrams, Sugar 4 grams
BEER BATTERED ASPARAGUS WITH A LEMON HERBED DIPPING SAUCE
Recipe courtesy David Tutera, the famous wedding planner. You can substitute your favorite herbs for the rosemary and thyme.
Provided by cookiedog
Categories Vegetable
Time 22m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Lemon Herbed Dipping Sauce: Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve.
- Beer Battered Asparagus: Heat oil in a heavy saucepan until it reaches 375 degrees F.
- Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth.
- Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together.
- Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.
Nutrition Facts : Calories 563.9, Fat 20.8, SaturatedFat 3.2, Cholesterol 15.3, Sodium 1696.6, Carbohydrate 77, Fiber 7, Sugar 7.1, Protein 13.2
ASPARAGUS WITH LEMON BUTTER
When simply flavored with a touch of butter and lemon, fresh vegetables can really shine.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Bring 2 inches salted water to a boil in a wide (10-inch) saucepan or skillet.
- Place asparagus in saucepan; cook until just tender, 5 to 8 minutes. Drain well in a colander.
- Return asparagus to pan; toss with butter, lemon zest, and lemon juice; season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 60 g, Fat 3 g, Protein 4 g
ASPARAGUS WITH LEMON SAUCE
We didn't have an oven or stove in our first years of marriage, so we relied heavily on our microwave. This side of asparagus in a creamy lemon sauce was always a favorite. Garnished with fresh lemon wedges, it's a pretty addition to any menu. -Janice Gerbitz, Woodland, California
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place asparagus and water chestnuts in a shallow microwave-safe dish; add 1/2 in. of water. Cover and microwave on high for 6-8 minutes or until asparagus is crisp-tender; drain and keep warm. , In a small microwave-safe bowl, combine the cream cheese, water, milk and lemon zest. Cover and microwave on high for 1 to 1-1/2 minutes or until heated through, stirring occasionally. Pour over asparagus mixture; sprinkle with almonds.
Nutrition Facts : Calories 115 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 53mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein.
SAUTEED ASPARAGUS WITH LEMON
Try this side with seared steak, roasted lamb or chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- In a large skillet, heat olive oil over medium. Add asparagus, and season with salt and pepper. Cook, tossing occasionally, until lightly browned and crisp-tender, 10 to 15 minutes, depending on thickness. Add lemon zest and cook 1 minute. Add lemon juice, toss to coat, and serve warm.
Nutrition Facts : Calories 91 g, Fat 4 g, Fiber 5 g, Protein 5 g
GRILLED LEMON PARMESAN ASPARAGUS
A quick way to dazzle up your asparagus for grilling. It offers great flavoring with inexpensive items usually found in the home.
Provided by Marianne
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill on medium heat, and lightly oil the grate.
- Place asparagus in a large shallow bowl. Drizzle with olive oil and lemon juice, going from bottom to top of stalks. Season with salt and ground black pepper.
- Sprinkle grated Parmesan cheese over asparagus. Lightly toss to coat each spear.
- Transfer coated asparagus to the preheated grill with tongs.
- Grill to desired tenderness, 3 to 7 minutes. Before serving, sprinkle asparagus with additional Parmesan cheese.
Nutrition Facts : Calories 75 calories, Carbohydrate 4.9 g, Cholesterol 4.4 mg, Fat 4.9 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 117.6 mg, Sugar 2.2 g
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