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
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.
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.
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
SAUTEED GARLIC ASPARAGUS
A simple but tasty twist to regular old Asparagus.
Provided by Ryan Morgan
Categories Side Dish Vegetables Asparagus
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.
Nutrition Facts : Calories 102.4 calories, Carbohydrate 5.2 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 5.5 g, Sodium 64 mg, Sugar 2.1 g
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
LEMON ALMOND ASPARAGUS
I love this timesaving way to dress up fresh asparagus. Drizzle butter and lemon juice over the spears before topping them with almonds and lemon zest strips. -Linda Barry, Yakima, Washington
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Melt butter; stir in lemon juice. In a large saucepan, bring 4 cups water to a boil. Add asparagus in batches; cook 2-4 minutes or until crisp-tender. Drain and place on a serving plate. Drizzle with butter mixture; top with almonds and, if desired, lemon zest strips.
Nutrition Facts : Calories 78 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 36mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
STEAMED ASPARAGUS WITH ALMOND BUTTER
From Bon Appetit. A little fancier way to serve asparagus than just the traditional steamed or roasted method. Asparagus is steamed and topped with a lemon almond butter that is seasoned with shallots, garlic and parsley. Delish! Note that cooking time includes time required to steam the asparagus.
Provided by Epi Curious
Categories Vegetable
Time 50m
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in heavy small skillet over low heat. Add shallots and garlic and saute until tender, about 5 minutes. Pour into medium bowl. Add remaining 6 tablespoons butter, parsley, lemon juice and lemon peel to shallot mixture and whisk to blend. Season to taste with salt and pepper.
- Steam asparagus until crisp-tender. Set aside.
- Place butter mixture in heavy large skillet over medium heat. Add almonds and cook until butter browns, stirring occasionally, about 3 minutes. Add asparagus and stir until heated through. Season to taste with salt and pepper; divide among plates and serve.
STEAMED ASPARAGUS WITH ALMOND BUTTER
A simple but elegant way to serve asparagus. This can also be prepared one day ahead. From Bon Appetit, Keep It Simple cookbook.
Provided by lazyme
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in heavy small skillet over low heat.
- Add shallots and garlic and saute until tender, about 5 minutes.
- Pour into medium bowl.
- Add remaining 6 tablespoons butter, parsley, lemon juice and peel to shallot mixture and whisk to blend.
- Season with salt and pepper.
- Steam asparagus until crisp-tender.
- (Can be made 1 day ahead; cover butter mixture and asparagus separately; chill).
- Place butter mixture in heavy large skillet over medium heat.
- Add almonds and cook until butter browns, stirring occasionally, about 3 minutes.
- Add asparagus and stir until heated through.
- Season to taste with salt and pepper.
- Divide asparagus among plates.
Nutrition Facts : Calories 164.4, Fat 14.7, SaturatedFat 7.6, Cholesterol 30.5, Sodium 18.9, Carbohydrate 6.9, Fiber 3.1, Sugar 1.8, Protein 4.2
FRESH ASPARAGUS WITH BUTTERED ALMONDS
Make and share this Fresh Asparagus with Buttered Almonds recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large sauté pan, over medium heat, melt the butter.
- Add the almonds.
- Season with salt and pepper.
- Sauté until golden, about 2 minutes.
- Add the asparagus.
- Season with salt and pepper.
- Sauté for 2 minutes.
- Remove and serve.
STEAMED ASPARAGUS WITH LEMON BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Wash asparagus and trim off bottom of stems by about 2 inches. In a large skillet, bring about 1/2 inch of water to a rapid boil. Season the water with salt and add the asparagus. Cook the asparagus for 2-3 minutes or until bright green and just tender. Drain the asparagus and add butter to the skillet. Stir in the zest and juice. Return the drained asparagus to the skillet and toss to coat. Serve immediately
LEMON ALMOND ASPARAGUS
Lemon and almond work together to achieve a unique and enticing asparagus. A perfect pairing for the season.
Provided by Food Network
Categories side-dish
Time 20m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Melt butter; stir in lemon juice. In a large saucepan, bring 4 cups water to a boil. Add asparagus in batches; cook 2-4 minutes or until crisp-tender. Drain and place on a serving plate. Drizzle with butter mixture; top with almonds and, if desired, lemon peel.
SAUTéED ASPARAGUS, TOASTED ALMONDS & MANCHEGO CHEESE
Drizzle asparagus with nutty brown butter, top with toasted whole almonds and shavings of salty manchego for a springtime starter that's so simple to make
Provided by Matt Tebbutt
Categories Dinner, Lunch, Starter
Time 35m
Number Of Ingredients 5
Steps:
- Bring a pan of salted water to the boil and plunge in the asparagus. Cook for 2-3 mins, drain, then leave them to sit somewhere warm.
- Next, put the butter into a cold pan with the almonds. Carefully heat it up, watching that the butter doesn't get too dark. When it just turns golden brown and is beginning to foam, remove from the heat and pour in the lemon juice to stop the cooking.
- Arrange the asparagus onto 6 serving plates and spoon over some of the brown butter and almonds. Shave the cheese with a peeler, scatter over and serve.
Nutrition Facts : Calories 340 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.15 milligram of sodium
ALMOND ASPARAGUS
If you love asparagus, this dish is perfect for you. The almonds adds a bit of crunch to the recipe.-Helen Manhart, Neola, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a skillet, melt 2 tablespoons butter over medium heat. Stir in bread crumbs, garlic and dill; saute until crumbs are golden brown. Remove from heat; stir in the almonds and cheese. Set aside. , Cook asparagus in a small amount of water until crisp-tender. Drain; heat with remaining butter. Sprinkle with lemon juice. Spoon asparagus into a serving dish and top with the reserved crumb mixture.
Nutrition Facts : Calories 143 calories, Fat 11g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 151mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.
GRIDDLED ASPARAGUS WITH FLAKED ALMONDS & BUTTER
A perfect snack, starter or side dish of nutty, crisp asparagus spears with a buttery glaze
Provided by Good Food team
Categories Lunch, Side dish
Time 11m
Number Of Ingredients 4
Steps:
- Cook asparagus in boiling salted water for 2 mins. Drain, then toss with a little olive oil. Heat a griddle pan to very hot, place the spears on the griddle and cook for a few mins, turning to get a nice charred effect all over. Meanwhile, melt a knob of butter in a pan. Divide the asparagus between 2 plates, season and top each pile with a drizzle of melted butter and toasted flaked almonds.
Nutrition Facts : Calories 107 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
ASPARAGUS WITH ALMOND BUTTER SAUCE
For more healthy gluten-free pesco-vegetarian recipe, please visit my blog, www.InnerHarmonyNutrition.com.
Provided by InnerHarmonyNutriti
Categories Vegetable
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Boil water in a pan, add 1/2 tsp of salt and cook asparagus for about 3 minutes. Don't overcook.
- Immediately immerse asparagus in cold water.
- In a medium bowl, place almond butter, tamari, sugar, lemon juice, and hot water and mix well.
- Add asparagus and red pepper slices and coat them with the sauce. Season with salt and pepper.
- Refrigerate for at least a couple of hours.
- Infuse love and serve!
Nutrition Facts : Calories 73.7, Fat 4.7, SaturatedFat 0.4, Sodium 568.4, Carbohydrate 6, Fiber 2.6, Sugar 2.4, Protein 3.8
ASPARAGUS AMANDINE
Make and share this Asparagus Amandine recipe from Food.com.
Provided by texasjj
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a 10-inch skillet over medium heat, toast almonds until golden, shaking skillet occasionally.
- Remove almonds to a small plate.
- Meanwhile, hold the base of one asparagus stalk firmly and bend the stalk.
- The end will break where it becomes tough to eat.
- Use that stalk as a guide to cut the remaining stalks.
- If the asparagus is very thick, you may want to use a vegetable peeler to trim the scales.
- In same skillet, melt the butter or margarine over medium heat and add the asparagus.
- Cook, uncovered until asparagus in crisp-tender, turning frequently.
- Place asparagus on a serving platter and sprinkle with salt and almonds.
ALMOND ASPARAGUS CASSEROLE
My sweetheart loves asparagus more than just about any vegetable. We found this recipe and he asks for it all the time when fresh asparagus is in season. We hope you'll like it too:)
Provided by Judikins
Categories Cheese
Time 47m
Yield 1 9x13, 8 serving(s)
Number Of Ingredients 8
Steps:
- Boil asparagus for a few minutes (or steam in microwave steamer) then cool.
- Melt 4 tablespoons butter in a sauce pan, then add flour, salt and milk; mix over stove until thickened.
- Add jar of Old English cheese and mix together over stove until completely melted.
- Add 4 tablespoons melted butter to crushed crackers and mix.
- Spread half the mixture on bottom of 9x13" pan sprayed with Pam.
- Place asparagus on top of cracker layer.
- Pour cheese mixture over top; add remaining crackers and 3/4 cup toasted almonds.
- Bake at 350F for 30 minutes or until slightly brown.
Nutrition Facts : Calories 276.4, Fat 21.1, SaturatedFat 9.2, Cholesterol 36.9, Sodium 511.1, Carbohydrate 17.6, Fiber 3.1, Sugar 2.3, Protein 6.6
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.
CREAMY ASPARAGUS CHOWDER
This is from Shirley Beachum of Shelby Michigan. She writes, "While this soup's good with fresh asparagus, it can also be prepared with frozen or canned. In fact, I like to blanch and freeze asparagus in portions just right for this recipe--that way, I can make our favorite chowder all year."
Provided by Bren in LR
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a Dutch oven, melt butter; saute onions, celery and garlic until tender. Stir in flour.
- Add potato, milk, broth, thyme and marjoram; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes.
- Add asparagus, salt and pepper; heat through.
- To serve, sprinkle with almonds, cheese and chopped tomato.
LEMONY ASPARAGUS WITH ALMONDS
Lemony Asparagus with Almonds is an easy, healthy and delicious veggie side dish! Try this with your meal tonight!
Provided by Cleanfreshcuisine
Categories Vegetable
Time 15m
Yield 6 , 6 serving(s)
Number Of Ingredients 4
Steps:
- Wash asparagus spears and trim off about 1/2″ of the end.
- Fill a medium sized skillet with 1″ of water. Bring to a boil over medium high heat. Add asparagus spears and cover. Cook for about 4 to 5 minutes until crisp tender. I prefer thin asparagus but if you use thicker, increase the cook time to about 7 to 8 minutes.
- Drain asparagus and set aside.
- Melt butter in a medium sized skillet and add slivered almonds. Cook and stir for about 3 minutes or until almonds are lightly browned. Remove from heat and stir in lemon juice.
- Place asparagus in a serving dish and pour almond and lemon juice over. Serve warm.
- Serves 4 to 6.
- http://www.cleanfreshcuisine.com/?p=4228.
Nutrition Facts : Calories 63.3, Fat 6.2, SaturatedFat 2.6, Cholesterol 10.2, Sodium 33.9, Carbohydrate 1.7, Fiber 0.6, Sugar 0.4, Protein 1.1
BURRATA WITH ASPARAGUS, BROWN BUTTER, GUANCIALE, AND ALMONDS
Steps:
- Adjust the oven rack to the middle position and preheat the oven to 325°F.
- Spread the almonds on a baking sheet and place them in the oven to toast for 12 to 15 minutes, until they are golden brown and fragrant, shaking the pan occasionally so the nuts brown evenly. Remove the almonds from the oven and set them aside to cool to room temperature. Drizzle the almonds with 1 tablespoon of the olive oil, sprinkle them with sea salt, and toss to coat them with the seasonings. Slice the almonds in half lengthwise.
- After you put the almonds in the oven, lay the guanciale slices on a baking sheet and put it in the oven with the almonds until the guanciale is cooked through but not crisp, about 5 minutes. Remove the guanciale from the oven, transfer it to paper towels to drain, and cut each piece of guanciale in half on the diagonal.
- Increase the oven temperature to 450°F.
- Snap off the asparagus stems at the natural break and discard the stems. Put the asparagus spears on a baking sheet. Drizzle them with the remaining olive oil and sprinkle them with the kosher salt. Spread the asparagus out in a single layer and roast them in the oven until they start to brown but are still al dente, about 10 minutes. Remove the asparagus from the oven and set aside to cool to room temperature.
- Place the butter in a medium saucepan (preferably stainless steel). Cook the butter over medium-high heat without stirring, but swirling the pan occasionally to brown the butter evenly, for 3 to 5 minutes, until the bubbles subside and the butter is dark brown with a nutty, toasty smell. (As you cook it, the butter will foam up and begin to brown, then the milk solids will drop to the bottom and the foam will subside. At this point the butter is done. Turn off the heat immediately, as the line between brown butter and burnt butter is a fine one.)
- To serve, lay five to seven asparagus spears side by side on each of four plates (preferably oval or rectangular), pulling the tips of some of the spears so they aren't lined up evenly. Spoon 1 tablespoon of the brown butter along the length of each serving of asparagus spears to coat them with the butter. Cut the burrata into four equal segments and lay one segment on top of each serving of asparagus. Use the back of the tablespoon to create a small crater in each segment of burrata and spoon 1 tablespoon of the brown butter into each crater. Drop 1 tablespoon of bread crumbs in clumps, avoiding the butter (clumping them keeps them from getting soggy), over each serving of burrata and asparagus. Sprinkle the almonds over and around the asparagus and burrata, and lay two pieces of guanciale overlapping each other on top of each serving.
- Suggested Wine Pairing
- Petite Arvine (Valle d'Aosta)
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ROASTED ASPARAGUS WITH BROWNED BUTTER AND ALMONDS
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- Preheat the oven to 450°F. Place asparagus in a single layer on a baking sheet lined with aluminum foil. Drizzle with olive oil, coating spears evenly, and sprinkle with salt and pepper. Toss to coat. Roast for 8-10 minutes—depending on thickness of spears—or until tender.
- While the asparagus cooks, melt the butter in a skillet over medium heat. Add the almonds and stir frequently until the butter begins to turn light brown, about 3 minutes. Remove from the heat and add lemon juice and tarragon.
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