ASPARAGUS WITH ALMONDS
This side will please the palates of everyone-even those who generally don't care for asparagus. I look forward to spring each year so I can make this tasty side dish.-Eileen Bechtel, Wainwright, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 3-4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute almonds in 1 teaspoon of oil until lightly browned; remove and set aside. In the same skillet, saute asparagus in the remaining oil for 1 minute. Add the water, sugar, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until asparagus is tender. Drain. Sprinkle with lemon juice; top with almonds.
Nutrition Facts : Calories 75 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
STIR-FRIED ASPARAGUS WITH SLICED ALMONDS
"Here's one of my very favorite recipes for that first early-spring asparagus," writes Marie Hattrup from Sparks, Nevada. "Stir-frying keeps the texture crisp but tender; lemon and soy sauce make for a light tasty coating, and the toasted almonds add a flavorful crunch."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a skillet or wok, heat oil; stir-fry the asparagus, onion and garlic over medium-high heat until tender. Add the almonds, lemon juice, soy sauce and lemon zest; toss gently to coat. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 85 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 101mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
MOJITO CHICKEN AND ROASTED ASPARAGUS WITH ALMONDS
Provided by Robin Miller : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F
- Coat a large baking sheet with cooking spray.
- Arrange asparagus on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 10 minutes. Top the asparagus with almonds and roast 5 more minutes, until fork-tender and almonds are golden brown. Remove from the oven and set aside.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion, garlic and sugar and cook 3 minutes, until soft stirring with wooden spoon. Add chicken and saute 3 to 5 minutes, until golden brown on all sides. Add lime juice and carefully, off the heat, add the rum. Return to the heat and add lime zest, salt, pepper and bring to a simmer. Simmer for 3 minutes, until chicken is cooked through, about 12 to 15 minutes. Serve chicken, garnished with mint, over couscous with the almond topped asparagus on the side.
ASPARAGUS WITH SLICED ALMONDS AND PARMESAN CHEESE
This simple recipe takes ordinary asparagus and turns it into a side dish that any man in your life will love! Serve as a side dish to grilled salmon or turkey meatballs.
Provided by BRENOLA
Categories Side Dish Vegetables Asparagus
Time 12m
Yield 4
Number Of Ingredients 4
Steps:
- Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 7.1 g, Cholesterol 22.6 mg, Fat 14.3 g, Fiber 3.7 g, Protein 8.3 g, SaturatedFat 5.6 g, Sodium 170.7 mg, Sugar 2.7 g
ROASTED ASPARAGUS WITH BUTTERED ALMONDS, CAPERS AND DILL
Cooking asparagus is one of the easiest kitchen tasks around. There is almost no preparation, the asparagus is roasted plain in the oven, and all that's left to do is fry some almonds and capers to spoon on top. This can be served as part of a festive spread of salads and seasonal dips. It also works well as a side for meat, fish or grain dishes.
Provided by Yotam Ottolenghi
Categories side dish
Time 20m
Yield 6 side-dish servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees Fahrenheit/220 degrees Celsius. Line a baking sheet (baking tray) with parchment paper.
- In a large bowl or on a work surface, use your hands or tongs to toss the asparagus with 1 tablespoon oil, a generous pinch of salt and a good grind of pepper. Arrange asparagus in the paper-lined pan, spaced well apart, and roast, shaking the pan occasionally, until asparagus is soft and starting to brown in places, 8 to 12 minutes, depending on thickness. Remove from oven and set aside in the pan.
- In a small or medium saucepan, melt the butter over medium heat until foamy. Add almonds and fry, stirring frequently, until golden brown, 1 to 2 minutes (reduce heat as needed to prevent scorching). Pour almonds and butter evenly over asparagus.
- Add remaining 2 tablespoons oil to the pan and heat over high heat. Once hot, add the capers and fry, stirring continuously, until they have opened up and become crisp, 1 to 2 minutes.
- Using a slotted spoon, remove capers from the oil and sprinkle over the asparagus. Add dill. Using tongs or two spoons, mix gently to combine, transfer to a large plate and serve warm.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 285 milligrams, Sugar 2 grams, TransFat 0 grams
ASPARAGUS WITH PEAS, MINT & JERSEY ROYALS IN WILD GARLIC BUTTER
Coat asparagus, peas and Jersey Royals in a mint and wild garlic butter, then top with toasted almonds - the perfect partner to roast meat and savoury tarts
Provided by Rosie Birkett
Categories Side dish, Vegetable
Time 40m
Yield Serves 4 as a side
Number Of Ingredients 9
Steps:
- Bring a large pan of water to the boil and cook the potatoes for 8-10 mins or until tender. Drain.
- Toast the slivered almonds in a dry frying pan until golden. Set aside.
- Mix together the butter, wild garlic leaves and mint (you can blitz in a food processor, if you like). Set aside.
- Cover the peas with boiling water for 30 seconds, then drain and immediately plunge into cold water.
- Heat the olive oil in a large lidded saucepan over a medium heat. Add the asparagus spears and a good pinch of sea salt and shake to coat in the oil. Put the lid on and cook the asparagus over a low to medium heat, shaking the pan to move the spears around, about 4 mins. Remove the spears from the pan and immediately plunge into iced water.
- Melt the garlic butter in the pan and squeeze in the juice of the lemon. Stir the potatoes, asparagus and peas into the butter untiul warm. Tip everything onto a serving dish and grate over some lemon zest. Top with the toasted almonds.
Nutrition Facts : Calories 297 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
ASPARAGUS ALMONDINE
this is very elegant and easy to make. The sauce is light and can be used on a variety of other vegetables as well.
Provided by 2Bleu
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place almonds in med skillet and spray with nonstick cooking spray. Cook over med-high heat, stirring frequently about 5 minutes till golden. Set aside.
- In a small cup, blend cornstarch into 1 tbsp chicken broth, set aside.
- Add asparagus and remaining chicken broth to the skillet containing the almonds. Bring to boil, Reduce heat, cover and cook 4 minutes.
- Remonve asparagus carefully to serving plate. cover to keep warm. (they will continue cooking). Into the skillet, stir in cornstarch mixture, lemon peel, and pepper. Stir continuously for about 1-2 minutes till sauce is slightly thickened.
- Gently pour sauce over asparagus and garnish with additional slivered almonds and fresh lemon wedges.
ASPARAGUS ALMOND CASSEROLE
I found this published in an issue of Guideposts & thought it would be a great holiday side dish. The author uses Sunkist Almond Accents Sliced Almonds to add to the flavor and noted the original recipe called for saltines, but her mother substituted Wheatsworth crackers. I think I will go with Ritz or club crackers. Do your own thing and enjoy.
Provided by one bad apple
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in skillet.
- Add flour and blend.
- Add milk and asparagus liquid.
- Cook over low heat until thick.
- Add mayonnaise and mix well until sauce is formed.
- In bottom of 2-quart baking dish arrange a layer of asparagus, eggs, and almonds.
- Cover with half of the sauce.
- Repeat.
- Top casserole with cracker crumbs.
- Bake at 300 to 350 F for 30 minutes.
Nutrition Facts : Calories 386, Fat 26.2, SaturatedFat 7.9, Cholesterol 160.5, Sodium 287.1, Carbohydrate 28.4, Fiber 5, Sugar 4.6, Protein 13.3
ASPARAGUS AMANDINE
Categories Side Vegetarian Quick & Easy Almond Asparagus Spring Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- Cut asparagus diagonally into 1/2-inch pieces. In a skillet measuring about 10 inches across top simmer asparagus in water and butter, uncovered, until asparagus is crisp-tender and liquid is reduced to a glaze, about 3 minutes. Stir in almonds, lemon juice, and salt and pepper to taste.
ASPARAGUS WITH BRIE
My husband is an avowed vegetable hater, but I have no trouble getting him to eat this easy to prepare dish. Good for company too.
Provided by VICKI L
Categories Side Dish Vegetables Asparagus Baked
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still crisp, about 2 to 6 minutes. Drain and place in a shallow baking dish.
- Lay cheese slices over asparagus. In a small bowl combine melted butter, bread crumbs and sesame seeds. Sprinkle over cheese.
- Bake in preheated oven for 8 minutes.
- Increase oven to broil. Broil just until breadcrumbs are golden brown.
Nutrition Facts : Calories 646.6 calories, Carbohydrate 16.6 g, Cholesterol 155.5 mg, Fat 51.5 g, Fiber 3.7 g, Protein 31.9 g, SaturatedFat 29.9 g, Sodium 982.1 mg, Sugar 2.8 g
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