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
BUTTER POACHED VEGETABLES
Steps:
- Melt the butter in a medium skillet over medium heat. Add the leeks and radishes and cook until slightly softened, about 4 minutes. Add the asparagus and radish tops, if using, along with 1/4 teaspoon salt, a few grinds of pepper and 1/4 cup water. Bring the water to a simmer, then cook, covered, until the asparagus are just barely crisp-tender, about 2 minutes. Uncover, increase the heat to medium-high and cook, stirring, until most of the liquid has evaporated and the vegetables are all crisp-tender, about 2 minutes. Stir in the tarragon, lemon zest and juice. Season with salt and pepper.
PAN-ROASTED ASPARAGUS WITH THYME
Provided by Molly Stevens
Categories Side Sauté Vegetarian Quick & Easy Low Cal Asparagus Spring Thyme Potluck Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Melt butter with oil and thyme sprigs in heavy large skillet over medium-high heat. Add asparagus in single layer; using tongs, toss to coat. Sauté, turning often, until crisp-tender and beginning to brown in spots, about 8 minutes. Sprinkle with fleur de sel and pepper and serve.
SKILLET GLAZED CARROTS WITH THYME
These classic glazed carrots involve nothing more than a little butter, sugar and fresh thyme.
Provided by Food Network Kitchen
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Spread the carrots in a single layer in a large skillet with a lid. Add enough water to cover the carrots halfway and then add the butter, sugar and thyme. Bring to a boil and then reduce the heat to maintain a simmer. Partially cover with the lid and simmer until the carrots are tender, 8 to 10 minutes. Uncover, increase the heat to high and continue to cook, stirring occasionally until the liquid almost completely evaporates and the carrots are glazed. Discard the thyme sprigs and season with salt and pepper. Garnish with fresh thyme if using.
BUTTER-POACHED ASPARAGUS WITH THYME
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons butter in a large skillet over medium-high heat. Add 1 bunch trimmed asparagus and 1/4 cup water. Cook, turning the asparagus, until crisp-tender and glazed, 5 minutes. Season with salt, pepper and 1/2 teaspoon chopped thyme.
CARAMELIZED ONIONS WITH THYME
Steps:
- Heat the butter and olive oil in a heavy-bottomed pot or pan set over medium-high heat. Peel and slice the onions into rounds while the butter is melting and add them to the pot. Toss to coat the onions and season with salt and pepper, to taste. Turn the heat down to medium and do not cover the pot. You want these babies to get brown! Stir occasionally, for about 10 to 15 minutes, then turn the heat to medium-low. Keep stirring (switch to a spatula or wooden spoon to scrape up the browned bits) until the onions are browned and soft. Add the thyme leaves, toss and remove from the heat. These will keep for 5 days in a covered bowl in the refrigerator. Use the leftovers with eggs, on top of a salad, or straight from the bowl with a fork.
MILK-POACHED ALASKAN HALIBUT WITH ASPARAGUS AND MOREL MUSHROOMS
Steps:
- Preheat oven to 400°F.
- Pat halibut dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. In large, heavy skillet over moderately high heat, heat vegetable oil until hot but not smoking. Add fish, skin side up, milk, cream, and wine. Bring to light simmer, cover, and place in oven until just cooked through, 7 to 10 minutes. Remove halibut from liquid, cover, and keep warm. Reserve poaching liquid.
- While halibut is in the oven, cook asparagus in 8-quart pot boiling salted water until tender, about 3 minutes. Using slotted spoon or tongs, remove asparagus from water and transfer to large bowl. Drizzle with 2 tablespoons olive oil, sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper, and toss gently to coat. Cover and keep warm.
- In heavy 10-inch skillet, heat remaining 2 teaspoons olive oil until hot but not smoking. Add morels and sauté 5 to 6 minutes. Remove from heat and add sherry vinegar and thyme, stirring to scrape up any morels that might stick to bottom of skillet. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/8 tablespoon pepper.
- Place poaching liquid over high heat and simmer until reduced by half. Remove from heat and stir in butter.
- Divide asparagus between 8 plates. Peel skin off halibut and place 1 filet on top of asparagus on each plate. Divide morels among plates. Spoon sauce over fish and serve immediately.
OVEN-ROASTED ASPARAGUS
Asparagus never tasted so good! Simply seasoned with butter and green onions, they taste fresh and keep their bright green color, too. They're so good, you might want to make extra. This is how to cook asparagus in the oven. -Jody Fisher, Stewartstown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 425°. Place asparagus in a 15x10x1-in. pan. Toss with melted butter and green onions; spread evenly. Sprinkle with salt., Roast until crisp-tender, 10-15 minutes.
Nutrition Facts : Calories 87 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 266mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
POACHED EGGS WITH TARRAGON ASPARAGUS
I adapted this recipe from a dish I had in Napa Valley. I decided to add toasted bread crumbs as a garnish. The result was a breakfast option that everyone loves.-Jennifer Tidwell, Fair Oaks, California.
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place 3 in. of water in a large skillet with high sides; bring to a boil. Add asparagus; cook, uncovered, 2-4 minutes or until asparagus turns bright green. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a separate large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add asparagus, tarragon, salt and pepper; cook asparagus 2-3 minutes or until crisp-tender, turning occasionally. Remove from pan; keep warm. In same skillet, melt butter over medium heat. Add bread crumbs; cook and stir 1-2 minutes or until toasted. Remove from heat., Add 2-3 in. fresh water to skillet used to cook asparagus. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook eggs, uncovered, 3-4 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water; serve over asparagus. Sprinkle with toasted bread crumbs.
Nutrition Facts : Calories 170 calories, Fat 12g fat (4g saturated fat), Cholesterol 194mg cholesterol, Sodium 513mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
WHITE ASPARAGUS WITH MUSHROOMS IN BROWN BUTTER
White asparagus is not actually a special variety of asparagus. It is grown in the ground covered with sand or soil so it does not receive the sunlight needed to develop the chlorophyll that gives green asparagus its color. White asparagus tend be milder and more tender then green asparagus. I found that adding both sugar and salt to the water and boiling it for about 5-6 minutes was perfect. The brown butter is an excellent accompaniment to the white asparagus. Hope you like it!
Provided by NcMysteryShopper
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of sugar-salted water to a boil. Add asparagus and cook until tender, 5 to 6 minutes. Drain and pat dry with paper towel.
- Melt the butter in a large skillet. When the butter begins to turn brown, add the mushrooms, and cook over fairly high heat, stirring often, until just tender, about 8 minutes. Add shallots and fresh thyme and stir until softened, for about 2 minutes. Add the asparagus and continue to cook until warmed through. Add lemon juice, chopped parsley and whole parsley leaves. Season with salt and pepper.
Nutrition Facts : Calories 121, Fat 9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 8.4, Carbohydrate 8.6, Fiber 2.7, Sugar 3.1, Protein 4.5
ASPARAGUS, POACHED EGG, PROSCIUTTO AND FONTINA CHEESE
This recipe is one of many Fantastic sanwiches in "Nancy Silverton's Sandwich Book". Great for brunch or dinner. Paula G has a fast and easy way to poach eggs, please check out her Recipe #118761.
Provided by Brenda.
Categories One Dish Meal
Time 33m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To roast the asparagus: Place the asparagus in a large bowl, drizzle the olive oil over it and sprinkle with the salt, tossing to coat.
- Scatter 16 of the thyme sprigs onto a baking sheet and lay the asparagus over them to cover.
- Roast in a preheated 450-degree oven for about 10 minutes, until tender to the touch but firm in the center.
- To grill the bread: Butter each side of each slice.
- In a pan over medium heat, lightly brown each side; remove to a plate and let cool just long enough to handle.
- Rub one side of each slice with the garlic clove, then place on a baking sheet, garlic side up.
- Arrange the asparagus evenly over the bread.
- To poach the eggs: Use Paula G's easy poaching method Recipe #118761, or in a medium saucepan, bring 2 quarts of water to a boil.
- Turn the heat down to just below a simmer and add the vinegar and salt.
- Crack an egg into a small bowl to check that the yolk isn't broken.
- Slowly stir the water in one direction to create a whirlpool effect.
- Once the whirlpool has slowed a little, carefully slide the egg into the water against the side of the pan, following the current of the water as you pour, so the white envelops the yolk.
- Repeat the process with each egg, poaching them for 2 to 2-1/2 minutes until the whites are set and the yolks are runny.
- Carefully remove them with a slotted spoon to a plate; cup the eggs with your hand and tip the plate to drain off the water.
- To assemble: Center an egg on top of the asparagus on each toast; drape a slice of the cheese over each egg.
- Heat the sandwiches under the broiler just until the cheese melts.
- Remove the sandwiches from the oven, rumple a slice of prosciutto over each, drizzle with a little olive oil and sprinkle with fresh pepper.
- Garnish with the remaining thyme; serve immediately.
Nutrition Facts : Calories 478.6, Fat 24, SaturatedFat 10.6, Cholesterol 285.5, Sodium 971.4, Carbohydrate 44.1, Fiber 6.7, Sugar 4.1, Protein 24.3
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