ROASTED ASPARAGUS WITH SHALLOTS
This recipe is as flavorful and delicious as it is easy to prepare! Comes out perfect every time! You will never want soggy steamed asparagus ever again!
Provided by Sarah Stephan
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the asparagus and shallots in a large bowl, and pour the olive oil and 2 tablespoons of the vinegar over them. Season with salt and pepper, and toss to coat evenly. Spread the asparagus spears out in a single layer on a baking sheet.
- Bake for 20 minutes in the preheated oven, or until tender and bright green. Shake the pan about half way through to roll the spears over so they cook evenly. Remove from the oven, and drizzle the remaining vinegar over the asparagus. Toss lightly to coat, and serve immediately.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 18 g, Fat 13.8 g, Fiber 5 g, Protein 6.2 g, SaturatedFat 2 g, Sodium 10.5 mg, Sugar 5.8 g
ASPARAGUS WITH SHALLOT BUTTER
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel the asparagus, using a swivel-bladed knife, starting about 2 inches from the top. Remove the tough ends.
- Bring enough water to a boil to cover the asparagus. Add salt and the asparagus and cook 2 to 3 minutes, until crisp tender. Drain well, reserving 3 tablespoons of the liquid. Arrange on warm platter.
- Combine the shallots, lemon juice and reserved liquid in a small saucepan. Bring to a boil and cook over high heat until half the liquid evaporates. Add butter gradually, stirring rapidly with a whisk. Add nutmeg, salt and pepper. Cook, stirring rapidly, 1 minute. Spoon the sauce over the asparagus and serve.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 295 milligrams, Sugar 2 grams, TransFat 0 grams
ASPARAGUS WITH SHALLOTS
Make and share this Asparagus With Shallots recipe from Food.com.
Provided by spatchcock
Categories Vegetable
Time 20m
Yield 1 1/2 lbs asparagus, 4 serving(s)
Number Of Ingredients 5
Steps:
- Snap off tough ends of asparagus.
- If asparagus is thick, old or tough, peel bottoms.
- Add asparagus to pan of boiling salted water.
- Boil gently until cooked--bright green and tender--but still firm, about 5 to 8 minutes.
- Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat.
- Sprinkle with shallots and parsley.
- Salt slightly.
ASPARAGUS WITH PROSCIUTTO AND PICKLED SHALLOTS
Provided by Food Network Kitchen
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the shallot and mustard seeds in a small bowl. Combine the vinegar, sugar and thyme sprigs in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 1 to 2 minutes. Pour the vinegar mixture over the shallot mixture and stir. Refrigerate 30 minutes.
- Preheat the broiler. Spread the asparagus on a rimmed baking sheet; drizzle with the olive oil and sprinkle with the thyme leaves. Season with 1/2 teaspoon salt and a few grinds of pepper and toss until coated. Broil until crisp-tender and lightly browned in spots, about 4 minutes.
- Transfer the asparagus to a platter. Discard the thyme sprigs from the shallot mixture and spoon over the asparagus. Serve with the prosciutto.
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.
SPRING VEGETABLES WITH SHALLOTS AND LEMON
Categories Bean Vegetable Side Sauté Vegetarian Quick & Easy Lemon Asparagus Spring Healthy Shallot Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a large skillet, heat 1 tablespoon oil and 1/2 tablespoon butter over moderately high heat until foam subsides and sauté shallots, stirring, until tender, about 2 minutes. With a slotted spoon transfer shallots to a bowl. In fat remaining in skillet, sauté snap peas with salt to taste, stirring occasionally, until crisp-tender and add in shallots.
- In skillet, heat remaining tablespoon oil and 1/2 tablespoon butter over moderately high heat until foam subsides and sauté asparagus with salt to taste, stirring occasionally, until crisp-tender. Add fava or lima beans and sauté, stirring occasionally, 2 minutes. Add zest, lemon juice, snap peas and shallots, and salt and pepper to taste and sauté, stirring, until just heated through.
ASPARAGUS WITH SHIITAKES, SHALLOTS, AND PEAS
Harbingers of spring, asparagus and peas pair well with the earthy flavor of shiitakes mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large nonstick skillet with a lid, heat oil over medium. Add shallots and cook until they begin to color, about 3 minutes. Add mushrooms, season with salt and pepper, and cook, tossing occasionally, until mushrooms and shallots are tender, 3 to 5 minutes. Transfer to a bowl. Add lemon zest and tarragon; toss to combine.
- In the same skillet, bring 2 inches of water to a boil. Add asparagus, season with salt, cover, and cook until asparagus is bright green and tender, 3 to 4 minutes (timing will vary depending upon thickness of asparagus). Add peas to skillet, and then drain.
- Transfer to bowl with the shallots and mushrooms, add lemon juice, and toss to combine.
Nutrition Facts : Calories 98 g, Fat 5 g, Protein 4 g
GRILLED ASPARAGUS WITH CARAMELIZED SHALLOT VINAIGRETTE
Choose spears that are smooth and vibrant, with trim, tight tips.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Heat grill or a grill pan until medium hot. Snap off and discard the tough ends of the asparagus. Place asparagus in a bowl. Drizzle oil over asparagus; season with salt and pepper. Grill, turning every few minutes, until tender, about 12 minutes. Garnish with pea shoots, if desired; serve with vinaigrette.
ASPARAGUS, BACON & SHALLOT TART
My tart is adapted from my mom's quiche recipe. She lives thousands of miles away from me in the U.K., so whenever I make it, happy memories of home come flooding back. —Paula Nolan, Granite Bay, California
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to an 11-in. tart pan and press into edges. Refrigerate 30 minutes. Preheat oven to 400°. Prick crust with a fork 5 or 6 times; line with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 12-15 minutes. Remove foil and weights; bake until bottom is light golden brown, 4-5 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Trim tough ends from asparagus. Reserve 8 spears; cut remaining asparagus into 1/2-in. pieces., In a large skillet, cook bacon over medium heat until crisp, 6-8 minutes; remove and drain. Add olive oil to skillet, then red onion, shallot and chopped asparagus; cook and stir until softened, 6-8 minutes. Stir in vinegar; cook 3 minutes. Reduce heat to low. Return bacon to pan; stir in tomatoes, parsley, lemon zest, salt and pepper. Spoon into crust., Whisk eggs and cream; stir in cheddar cheese until blended. Pour over top. Arrange reserved asparagus spears in a spoke pattern with tips facing outward. Sprinkle with Gruyere cheese. Bake until a knife inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 367 calories, Fat 30g fat (14g saturated fat), Cholesterol 109mg cholesterol, Sodium 441mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.
SUPERB SHALLOT, BACON, ASPARAGUS, GRUYèRE QUICHE
The crust on this superb Quiche is melt in your mouth wonderful...with the hint of Rosemary in every bite...Bacon, Asparagus and Gruyere go so well together...the caramelized shallots also give it just a hint of sweetness...Yum! This makes a wonderful brunch dish...I hope you give it a try sometime...you won't be disappointed...
Provided by Cassie * @1lovetocook1x
Categories Eggs
Number Of Ingredients 19
Steps:
- Make your crust: In food processor add flour, salt and rosemary. Pulse to blend. Add butter, pulse about 8 times until small pieces remain visible. Add ice water 1 tablespoon at a time, pulsing after each addition. Remain adding until dough comes together and can be gathered up and stays together.
- Make into a disc shape, Chill. while making filling.
- Cook bacon until crisp, drain. Reserve 2 tablespoons grease.
- To the grease in a medium skillet, add shallot slices. Cook over low - med heat. stir occasionally, but you want them to caramelize. After caramelized add the asparagus to the pan and saute until tender crisp....about 5 more minutes, stirring occasionally. Set aside to cool.
- Mix filling: Whisk eggs, add the rosemary, sour cream, cream, nutmeg, pepper. The bacon will add some saltiness, so I wait till serving to add if needed. Mix all well.
- Pre heat oven to 375 degree F. Roll out the dough on a lightly floured surface. It's a very nice dough. So, shouldn't have any problems rolling it. Place in a 9 inch tart pan, as I used or can use a 9 inch pie plate. Trim edges.
- In the bottom, line with shallots, asparagus, bacon and cheese. ( I forgot to add the bacon ) so added to top...
- Pour the egg mixture over top.
- Bake for 40-45 minutes until center of the quiche is set and the top is turning golden brown. Let rest before slicing. Serve warm. Delicious!
PAN-SEARED ASPARAGUS WITH CRISPY GARLIC
Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.
Provided by Ali Slagle
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
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.
ROASTED ASPARAGUS WITH BALSAMIC-SHALLOT BUTTER
From an unknown magazine clipping. Make the butter ahead of time if you like. I cut this recipe down easily and did not have fresh thyme so I used dry. Great dish!
Provided by IHeartDogs
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine shallots, butter, vinegar, thyme salt and rind, stirring well with a whisk.
- Preheat oven to 450 degrees.
- Snap off woody ends of asparagus.
- Arrange spears in a single layer on a shallow baking pan coated with cooking spray.
- Cover with foil and bake for 5 minutes.
- Uncover and bake an additional 10 minutes or until asparagus is crisp tender.
- Pour butter mixture over asparagus, tossing gently to coat.
- Serve immediately.
Nutrition Facts : Calories 56.8, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 115.3, Carbohydrate 6, Fiber 2.3, Sugar 2.1, Protein 2.9
STEAMED ASPARAGUS WITH SHALLOT VINAIGRETTE
Provided by Bon Appétit Test Kitchen
Categories Side Steam Low Fat Vegetarian Quick & Easy Low Cal Low Sodium Asparagus Spring Healthy Low Cholesterol Vegan Shallot Bon Appétit
Number Of Ingredients 7
Steps:
- Drizzle steamed asparagus with a vinaigrette of red wine vinegar, extra-virgin olive oil, finely chopped shallots, and chopped fresh flat-leaf parsley; season with kosher salt and freshly ground black pepper.
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