Baked Asparagus With Toasted Walnuts Food

ASPARAGUS WITH WALNUTS

Steps:

• 1. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
• 2. Bring a large pot of water to a rolling boil. Add 1 teaspoon salt. Add the asparagus and cook for 1 to 1½ minutes. You want them to be crunchy. If the asparagus are thicker, cook for 1½ to 2 minutes.
• 3. Remove the asparagus from the water using a slotted spoon and transfer them to the colander inside the ice bath. Move them around gently so the ice water penetrates the asparagus and accelerates the cooling process. Vegetables take longer than you think to cool so allow them to sit a few minutes in the ice water. Hold a piece of the asparagus in your hand for a few seconds to assure that it's really cool (even in the center). If the piece still feels warm, allow them to cool longer in the ice bath. Place them on a kitchen towel to drain any excess moisture.
• 4. Heat oil a medium skillet until hot (but not smoking), add the walnuts and season with 1/4 teaspoon salt. They should bubble and fry slightly in the oil. When you can smell the walnuts, add the paprika and cayenne and lower the heat to medium. Cook for about 30 seconds, stirring constantly, and transfer the mixture to a bowl. Set aside.
• 5. Toss the asparagus in the bowl with the walnuts and the oil. Let this mixture sit in the refrigerator for a few hours or a few minutes. When ready to serve, stir in the lemon juice. Serve immediately.

OVEN-ROASTED ASPARAGUS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
• Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

ASPARAGUS WITH WALNUTS, PARMESAN AND BROWN BUTTER

Steps:

• Steam the asparagus until just tender, about 5 minutes.
• Meanwhile, melt the butter in a large skillet over medium heat. Cook until the foam has subsided and the butter turns a deep golden brown, about 4 minutes. (Take care that it doesn't burn.) Stir in the nuts and cook until fragrant, about 2 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Remove from heat and whisk in the cheese. Season with salt and pepper. Spoon nut mixture over warm asparagus and serve at once.

RAVIOLI WITH SAUTéED ASPARAGUS AND WALNUTS

Steps:

• Cook the ravioli according to package directions.
• Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and walnuts and cook, stirring often, until the nuts are lightly toasted and fragrant and the garlic is golden brown, 4 to 5 minutes.
• Add the asparagus and cook, tossing occasionally, until just tender, about 2 minutes. Serve over the ravioli and sprinkle with the Parmesan.

FARFALLE WITH ASPARAGUS, ROASTED SHALLOTS AND BLUE CHEESE

Steps:

• Preheat oven to 375°F. Toss shallots with 2 tablespoons oil on baking sheet; spread in single layer. Sprinkle with salt and pepper. Bake until tender and golden brown, stirring occasionally, about 35 minutes.
• Stir 2 tablespoons oil and breadcrumbs in skillet over medium heat until crumbs brown, about 4 minutes. (Shallots and crumbs can be made 8 hours ahead. Cover separately; keep at room temperature.)
• Cook pasta in large pot of boiling salted water 10 minutes. Add asparagus; cook until asparagus is crisp-tender and pasta is tender but still firm to bite, about 4 minutes. Drain pasta and asparagus. Transfer to large bowl. Immediately add blue cheese and shallots. Toss until cheese melts and pasta is well coated. Season with salt and pepper. Transfer to bowls. Sprinkle with breadcrumbs.

ROASTED ASPARAGUS SALAD WITH CRANBERRIES AND FETA CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Cut the tough ends off the asparagus spears and place them on a baking sheet.
• Drizzle olive oil over the asparagus, then season with salt and pepper. Place the baking sheet in the oven for 10 minutes.
• Remove the asparagus from the oven. Allow to cool slightly, then transfer the asparagus to a serving platter. Line the asparagus up in a single-layer.
• Sprinkle with the cranberries, pine nuts, and feta cheese across the center of the asparagus. Spoon the vinaigrette over the top. Serve.

ROASTED ASPARAGUS & MUSHROOMS

Steps:

• Heat oven to 425°F.
• Arrange asparagus and mushrooms on aluminum foil-lined 15x10x1-inch baking pan. Sprinkle garlic, salt and pepper on top. Drizzle melted butter over vegetables.
• Bake, stirring occasionally, 15-20 minutes or until vegetables are tender and lightly browned. Serve immediately.

ROASTED ASPARAGUS W/ BLUE CHEESE & TOASTED WALNUTS

Steps:

• Preheat oven to 425.
• Trim and wash asparagus then arrange in a shallow roasting pan.
• Drizzle olive oil over asparagus and sprinkle with salt and pepper.
• Toss asparagus to evenly coat.
• Roast in oven for 10-12 minutes.
• Remove from oven and immediately sprinkle with blue cheese, then top with walnuts.

ROASTED ASPARAGUS RECIPE WITH DIJON MUSTARD DRESSING

Steps:

• In a small bowl, whisk together the white wine vinegar, shallots, Dijon mustard, salt and pepper until smooth.
• While whisking slowly pour in the olive oil until the dressing is combined.
• Preheat oven to 400 degrees F.
• Trim the tough ends from the asparagus and place the asparagus on a baking sheet.
• Toss the asparagus with olive oil and pepper until coated.
• Lay the asparagus on the baking sheet, in a single layer.
• Roasted the asparagus until it is just tender, 12 to 18 minutes (depending on the thickness of the asparagus).
• Serve the asparagus warm or room temperature, with some of the Dijon dressing drizzled over top (use as much as you like, to your taste).

ROASTED ASPARAGUS & TOMATOES

Steps:

• Preheat oven to 400°. Place asparagus, tomatoes and walnuts in a greased 15x10x1-in. baking pan. Mix oil, oregano, salt and pepper; add to asparagus mixture and toss to coat., Roast until asparagus is crisp-tender, 15-20 minutes, turning vegetables occasionally. Sprinkle with cheese. Top with basil before serving.

ASPARAGUS WITH GORGONZOLA AND ROASTED WALNUTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rinse asparagus and snap off woody stem ends. Dry asparagus and arrange in a single layer in a shallow baking dish (a nonstick jelly-roll pan works well). Drizzle the olive oil over the asparagus and roll the spears to coat well. Sprinkle lightly with kosher salt.
• Roast in oven for 7 to 14 minutes depending on the thickness of the spears (thin spears will take much less time than thick ones). When done, asparagus should still be crisp.
• About 3 to 5 minutes before the asparagus are done, place chopped walnuts in a small pie tin and put into the oven alongside the asparagus. Watch so they don't burn!
• Remove asparagus and walnuts from the oven. Divide asparagus among four luncheon plates. While asparagus are still hot, sprinkle them with the gorgonzola and the roasted walnuts.
• Allow to cool slightly. Serve at room temperature for best flavor.

COUSCOUS WITH RHUBARB, ASPARAGUS AND TOASTED WALNUTS

Steps:

• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shallot and cook for 20 seconds. Add the asparagus and cook, stirring frequently, for 3 minutes. Add the zucchini, rhubarb and scallions and cook until crisp-tender, about 2 minutes.
• Place the couscous in a large bowl. Add the vegetable mixture, walnuts, walnut oil, lemon rind, salt and pepper and toss to coat. Divide among 4 plates and serve immediately.

BAKED ASPARAGUS WITH TOASTED WALNUTS

Steps:

• To cook asparagus: Preheat oven to 300°F.
• Break off woody stems of asparagus.
• If stalks are thick, peel with a vegetable peeler, pulling from stem end toward tip.
• (Pencil-thin spears do no need peeling.) Place in a greased or sprayed 9x13 inch glass baking dish.
• Sprinkle lightly with salt and pepper.
• Dot with margarine.
• Cover with foil and bake for 30 to 35 minutes, or until tender but still crisp.
• (Asparagus may be baked 1 day ahead and reheated in microwave.) To make topping: In a small bowl, whisk together oil, lemon juice, salt and pepper.
• (Topping may be refrigerated overnight. Bring to room temperature before using.)
• Before serving: Spoon topping over asparagus and sprinkle with walnuts.

WALNUT RISOTTO WITH ROASTED ASPARAGUS

Steps:

• Preheat oven to 450°F. Bring broth to simmer in medium saucepan. Cover and remove from heat. Heat 1-1/2 teaspoons olive oil in heavy medium saucepan over medium-high heat. Add onion and sauté until light golden, about 4 minutes. Add rice and stir 1 minute. Add wine and stir until wine evaporates, about 2 minutes. Add 1/2 cup hot broth and cook until liquid is absorbed, stirring frequently. Continue adding more broth, 1/2 cupful at a time, until rice is tender and creamy, stirring frequently and allowing most of broth to be absorbed before adding more, about 25 minutes.
• Meanwhile, place asparagus and garlic in shallow baking dish. Drizzle remaining 1 1/2 teaspoons oil over. Sprinkle with salt and pepper. Toss to coat with oil. Bake asparagus until tender, turning occasionally, about 16 minutes.
• Mix walnuts and grated Parmesan into risotto. Season with salt and pepper. Arrange roasted asparagus in center of 4 plates. Top with risotto.

ROASTED ASPARAGUS WITH BALSAMIC AND GOAT CHEESE

Steps:

• Preheat oven to 400 degrees F.