QUICK AND EASY BAKED ASPARAGUS
This yummy quick and easy baked asparagus recipe is great to make when you are on a time crunch.
Provided by Case31
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Spread asparagus out on a baking sheet and coat with olive oil. Add garlic, Italian seasoning, and black pepper evenly.
- Bake in the preheated oven until desired crispness, about 15 minutes.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 6 g, Fat 7 g, Fiber 2.8 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 3.1 mg, Sugar 2.1 g
EASY, HEALTHY ASPARAGUS
Make and share this Easy, Healthy Asparagus recipe from Food.com.
Provided by Tera_H
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut asparagus up into thirds, discarding the end.
- Place asparagus into boiling water and boil for 5 - 10 minutes (depending on how crisp you like it).
- Strain water from pot and add garlic salt and parmesan cheese sprinkling evenly.
Nutrition Facts : Calories 53.3, Fat 2, SaturatedFat 1.2, Cholesterol 5.5, Sodium 112.4, Carbohydrate 5.2, Fiber 2.4, Sugar 1.6, Protein 5.3
EASY ASPARAGUS
Asparagus cooked right in the frying pan, drizzled with an onion-wine glaze and parmesan cheese.
Provided by Beckerkorn
Categories Side Dish Vegetables Onion
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium-high heat. Mix in onion and garlic, and season with salt, pepper, and lemon pepper. Cook and stir until tender. Place asparagus in the skillet, and cook 8 minutes, turning occasionally to coat with seasonings. Sprinkle wine into the skillet, and scrape up any browned bits.
- Transfer asparagus to a shallow dish. Drizzle with remaining mixture in skillet, and dust evenly with Parmesan cheese and crushed whole wheat crackers.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 7.8 g, Cholesterol 2.2 mg, Fat 8.1 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 177.7 mg, Sugar 2.9 g
SAUTEED ASPARAGUS
Provided by Valerie Bertinelli
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the butter and oil in a large saute pan over medium heat. Add the shallots and cook until they begin to soften, about 1 minute. Add the asparagus and season with 1 teaspoon salt and some pepper. Cook the asparagus, stirring occasionally, until cooked through but still bright green, about 4 minutes. Transfer the asparagus to a platter and garnish with lemon zest.
ROASTED ASPARAGUS
For a simple side dish, try Ina Garten's Roasted Asparagus from Barefoot Contessa on Food Network; the recipe uses only asparagus, olive oil, salt and pepper.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
RISOTTO WITH ASPARAGUS
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Peel the bottom third of the asparagus stalks with a vegetable peeler. Snap each stalk where it breaks naturally; reserve 4 of the peeled bottoms for crostini (below). Thinly slice 6 asparagus bottoms and place the rest of the bottoms in a saucepan with 8 cups water and the thyme to make asparagus broth; bring to a simmer.
- Heat 2 tablespoons butter in a saucepan over medium heat. Add the shallot and cook, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, until glossy, about 1 minute. Add 1 1/4 teaspoons salt. Pour in the wine and stir until absorbed. Stir in 1/2 cup of the asparagus broth until absorbed (use a ladle to add the broth, keeping the solids in the pan). Continue to add broth in 1/2-cup increments, stirring constantly and allowing the liquid to be absorbed before adding more, about 10 minutes. (You should have about half the broth left.) Stir in the sliced asparagus bottoms and the lemon zest. Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes.
- Meanwhile, place the asparagus tips in a large skillet, cover with water and season with salt and pepper. Simmer over medium-high heat until just tender, about 5 minutes.
- Add the remaining 2 tablespoons butter, the parmesan and lemon juice to the risotto. Stir in the lettuce, remove from the heat and season with salt. Divide among bowls, top with the robiola and season with pepper. Drizzle the asparagus tips with olive oil and spoon over the risotto.
EASY ASPARAGUS RISOTTO
I got this recipe from thugkitchen.com. Thought I'd share the clean version of this very tasty dish.
Provided by ThaGirl4Ya
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Warm up the veggie broth in a medium pot until it gently simmers then turn off the heat. Chop up the shallots, garlic, and asparagus. You'll want the asparagus in pieces about an inch long, like bite-sized. Cut off the tough ends.
- In a large skillet or pot with a wide bottom, heat up the 2 tablespoons of oil over a medium heat. Add the shallots and sauté them around until they start to look kinda golden, about 2-3 minutes. Add the garlic and rice and sauté until the rice smells toasted and starts looking like it absorbed some of the oil, about 2 more minutes. This helps make your risotto creamy. Add the white wine and salt to the pot and cook until most of the wine has evaporated and you scraped whatever bits of shallot got stuck to the bottom of the pot, like a minute or 2.
- Now add 2 cups of the warm broth, stir, and lower the heat so that the pot is at a simmer, uncovered. Stir every couple of minutes until most of the broth has absorbed into the rice, about 7-10 minutes. You don't need to stand there and stir it the whole time. Just stir it every minute or two while you clean up or troll the internet. Add another 2 cups of warm broth at this point, and do that whole stir and simmer thing again for another 7 minutes or until the rice tastes slightly undercooked and there's still broth in the pot. Now dump in the asparagus and cook until it's tender and the rice looks like its sitting in a creamy gravy, about 5 more minutes. If it starts looking a little dry before everything is tender, just add some more of the broth a tablespoon at a time.
- When the rice and asparagus taste on point, turn off the heat; add the lemon zest, remaining oil, half the chives, and a little pepper. Taste and add more salt, pepper, or whatever you want. Serve right away and top with the remaining chives.
- * This kind of rice is starchy, so it will make your risotto extra creamy and delicious. If you can't find it don't worry about it, just grab a short grain rice.
Nutrition Facts : Calories 313.1, Fat 8.4, SaturatedFat 1.2, Sodium 166.4, Carbohydrate 48.4, Fiber 4, Sugar 1.9, Protein 6.7
EASY ROASTED ASPARAGUS
"Asparagus is a perfect choice when you have to put together a quick meal but you want to use healthy vegetables," says Jennifer Shaw of Dorchester, Massachusetts.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Place the asparagus on an ungreased baking sheet. Drizzle with oil. Sprinkle with salt and pepper; turn to coat. Bake at 425° for 10-15 minutes or until tender.
Nutrition Facts : Calories 43 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
EASY BROILED ASPARAGUS
I really didn't enjoy eating vegetables as a kid. When I moved to Stockton, California I discovered the wonderful taste of asparagus. Every April over 30,000 people flood into Stockton for the annual Asparagus Festival, with good reason. It's really a delicious vegetable that goes so well with everything (fish, meat, chicken). This is my favorite way of preparing asparagus. It's easy, quick and simple. And it's yummy!
Provided by Kalihi Chef
Categories Vegetable
Time 16m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rinse the asparagus spears.
- Snap off the tough ends of the spears.
- Place the asparagus in a shallow metal or ceramic pan.
- Drizzle olive oil over the asparagus.
- Sprinkle sea salt or kosher salt over the asparagus.
- Grind fresh black pepper over the asparagus.
- Shake the pan back and forth to distribute the olive oil, salt and black pepper over the asparagus.
- Plan on the oven rack about 6 inches under the broiler.
- Broil for 11 minutes, or until the asparagus has a nice broiled char to them.
- Serve immediately. Enjoy!
EASY ASPARAGUS SIDE DISH
This dish is SO easy and fast, but it looks amazingly elegant and impressive on the plate alongside a variety of main dishes. Try it!
Provided by Grace32
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut bottoms off asparagus, then cut remainder of stalks into 2-inch pieces.
- Melt butter in pan over medium heat- do not burn.
- Add garlic for about 30 seconds, then add asparagus.
- Stir fry until asparagus is tender.
SIMPLE ASPARAGUS SOUP
My family and friends love this soup. It's elegant and unusual, but the hardest part of making it is occasional stirring. -Kathryn Labat, Raceland, Louisiana
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, heat butter and oil over medium heat. Stir in vegetables and seasonings; cook until vegetables are tender, 8-10 minutes, stirring occasionally., Stir in rice and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes, stirring occasionally., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to pot and heat through. If desired, serve with sour cream and croutons. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight (soup may separate). In a saucepan, reheat to boiling, whisking until blended.
Nutrition Facts : Calories 79 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 401mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
OVEN-ROASTED ASPARAGUS
Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.
Provided by swedishmilk
Categories Side Dish Vegetables Asparagus Baked
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 123 calories, Carbohydrate 5.2 g, Cholesterol 1.7 mg, Fat 10.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 471.4 mg, Sugar 2.2 g
EASY POTATO ASPARAGUS SOUP
A yummy quick cooking soup. You can sub broccoli for the asparagus, if you prefer. The recipe is from "Better Homes and Garden's Christmas Comfort and Joy".
Provided by Lorac
Categories Potato
Time 35m
Yield 5 1/2 cups
Number Of Ingredients 12
Steps:
- Heat oil in a large sauce pot, add onion and cook over medium heat until tender.
- Add flour and stir to coat onions.
- Add asparagus, milk, broth, potatoes, salt and pepper, increase heat to medium high and cook until thick and bubbling, stirring often.
- Reduce heat to low, cover and simmer, stirring ocassionaly, 10-12 minutes or until vegetables are tender.
- Add cheese, tomato and sour cream and simmer until cheese is melted.
EASY PARMESAN ASPARAGUS
"This delicious recipe will turn anyone into an asparagus lover," promises Sarah Porter of Pagosa Springs, Colorado. "My husband used to turn up his nose at asparagus. Now he asks me to make this dish! It's perfect with pork or poultry."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Brush asparagus spears with oil; place on a baking sheet coated with cooking spray. Bake, uncovered, at 400° for 6 minutes; turn asparagus. Bake 6 minutes longer or until asparagus is tender., Combine Parmesan cheese and garlic salt; sprinkle over asparagus.
Nutrition Facts : Calories 116 calories, Fat 10g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 171mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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Author Vanessa GreavesPublished 2016-02-11Estimated Reading Time 5 mins
- How to steam asparagus. For this method, asparagus is held in a basket to cook gently over steaming water. You can use an upright steam basket (like the one shown below) or a collapsible steam basket with feet that hold it the basket above the water in a pot or large saucepan.
- How to boil asparagus. Asparagus is cooked very quickly in boiling water until it's fully or partially cooked. If you're not serving the asparagus immediately, plunge it into a pan of ice water to halt the cooking.
- How to microwave asparagus. Place asparagus in a microwave-safe dish with 2 tablespoons of water. Cover and microwave on high for about 3 minutes. Stir, and microwave for another 2 to 3 minutes until the spears are firm but tender.
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