BEER BATTERED ASPARAGUS WITH A LEMON HERBED DIPPING SERVICE
Provided by David Tutera
Time 22m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Lemon Herbed Dipping Sauce: Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve.
- Beer Battered Asparagus: Heat oil in a heavy saucepan until it reaches 375 degrees F.
- Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth.Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together.
- Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.
ASPARAGUS, PEAS, AND TOMATOES WITH HERB BUTTER
Fresh mixed vegetables sauteed and served with herb butter.
Categories peas side dishes asparagus tomato herb butter recipes healthy side dish easter dinner best vegetarian recipes best easter recipes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- In a small bowl, combine the butter, chives, parsley, freshly ground pepper, and salt; mix well. Transfer the herb butter to a 12-inch-long piece of plastic wrap and roll it into a log. Twist the ends of the plastic wrap to seal. Refrigerate the herb butter until firm, at least 1 hour or up to 2 days.
- In a large sauté pan over medium-high heat, heat the olive oil. Add the asparagus and sauté for 5 minutes. Add the peas and garlic, and sauté until the asparagus and peas are just tender, about 8 minutes. Add the tomatoes, and red pepper flakes to taste, and sauté for 2 minutes. Transfer the mixture to a large platter.
- Slice chilled herb butter into 1/2-inch-thick disks; serve with warm vegetables.
Nutrition Facts : Calories 111 calories
HERB BUTTER
A quick and easy way to use fresh herbs and add incredible flavor to seafood, fish bread, pasta, veggies or meat. Create your favorite herb and spice combination.
Provided by Getty Stewart
Time 10m
Number Of Ingredients 3
Steps:
- Plan your favorite combination. Use one or more herbs. If desired, add one or more flavor boosters.
- In a small bowl or jar, mix all ingredients using a small spatula or butter knife.
- Mix until well combined.
- Use right away, keep in fridge for 7 days or freeze for several months.
- To freeze, place butter on a large piece of parchment or wax paper or plastic wrap. Roll and shape into a log shape. Secure ends, place in freezer bag and freeze.
- To use, allow butter log to soften in fridge overnight or on counter for 1 hour. Slice rounds from roll as desired. Refreeze any remaining butter.
HERBED FRESH ASPARAGUS
Basil, rosemary and thyme make for a fresh and flavorful combination in this easy and elegant side dish. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain and keep warm., In the same skillet, saute garlic and seasonings in oil until tender. Add the asparagus, red peppers and walnuts; heat through.
Nutrition Facts : Calories 66 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
WRAPPED ASPARAGUS
This food is simple, yet elegant, using high quality ingredients that you dont mind spending a little extra money for.
Provided by dumspirospero
Time 20m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400F. Wrap 2 asparagus spears with a slice of prosciutto. Place spears on baking sheet. Drizzle olive oil on the tips and ends of the asparagus (avoiding the prosciutto). Roast for 8-10 minutes, until the asparagus is cooked through and the prosciutto becomes crispy.
- In a small bowl, whisk together the Philadelphia Cooking Cream with the water. Microwave on medium setting for 45 seconds. If you can't find the Philadelphia Cooking Creme, feel free to omit (the Crispy Prosciutto Wrapped Asparagus is great as-is!) or substitute with 1/4 cup Philadelphia Cream Cheese mixed with 2 tablespoons mayonnaise + 2 tablespoons water and your favorite chopped fresh herbs.
- Plate the asparagus and drizzle the Philadelphia Cooking Cream over the asparagus. Serve immediately.
ASPARAGUS WITH CHEESE SAUCE AND HERB BREADCRUMBS
Spring's bright, fresh vegetables don't need heavy sauces to dress them up-they are best served with a light adornment so that their natural tastes can shine through. In this easy, 25-minute recipe for asparagus, a stress-free cheese sauce is made by simmering heavy cream until thickened, then stirring in Parmesan cheese. A word of advice: this cheese sauce for asparagus will set up if left to cool, so you want to keep it warm if you are not serving it right away. The asparagus should also be served almost immediately after broiling, or it will turn an ugly dark green if allowed to sit too long. Headed to the farmers' market for fresh produce, including asparagus? Get there early for the freshest picks. Don't buy stalks that look dried out, shriveled, or look less than fresh. And don't let fresh asparagus waste away in your fridge! It's best the first few days after it's purchased. Check out these recipes for inspiration. Snap off any hard ends and trim feathery tips before you start cooking. That way, the asparagus will be ready to eat as soon as it's cooked.
Provided by Southern Living Test Kitchen
Categories Easter Recipes
Time 25m
Yield Serves 8
Number Of Ingredients 11
Steps:
- Melt butter in a small skillet over medium-high. Add panko, crushed red pepper, and 1/8 teaspoon of the salt. Cook, stirring often, until toasted, 2 to 3 minutes. Stir in parsley and tarragon; set aside.
- Preheat oven to high broil with rack in middle position. Place asparagus on a rimmed baking sheet, and drizzle with olive oil; toss to coat. Sprinkle with remaining 1/4 teaspoon of the salt, and broil until asparagus is tender-crisp, about 5 minutes (do not stir).
- While asparagus broils, place heavy cream in a small skillet. Bring to a gentle simmer over medium, stirring occasionally. Add Parmigiano-Reggiano 1/4 cup at a time, stirring until completely melted and smooth after each addition.
- Arrange broiled asparagus on a platter. Spoon cheese sauce over asparagus, and sprinkle with panko mixture and lemon zest.
HERBED ASPARAGUS SOUP
From Sterling Heights, Michigan, Adele Long shares the recipe for an asparagus soup that tastes like spring. Pureed to a smooth and creamy texture, the soup is nicely seasoned with thyme...and is sure to please asparagus lovers.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onions and garlic in butter. Add the broth, asparagus, salt, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until asparagus is tender. Drain asparagus, reserving cooking liquid. Discard bay leaf. Cool slightly., In a food processor, combine asparagus and 1/2 cup cooking liquid; cover and process until smooth. Return pureed asparagus and remaining cooking liquid to pan. , Combine the flour and water until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Garnish each serving with sour cream and lemon zest.
Nutrition Facts : Calories 107 calories, Fat 4g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 876mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
HERBED ASPARAGUS
This recipe is a wonderful way to prepare asparagus ahead of time. The asparagus is marinated for several hours in Italian Dressing making it a great cold side for a dinner party. Recipe is compliments of "Mr. Food Every Day's a Holiday Diabetic Cookbook".
Provided by PaulaG
Categories Vegetable
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Wash the asparagus under running water and snap off tough ends; place 1 inch of water in a large skillet and bring to a boil over high heat.
- When water boils, add the asparagus, cover, and steam for 4 to 6 minutes,.
- or until fork-tender; immediately remove the asparagus from the boiling water and plunge it into a ice water bath to stop the cooking process.
- In a 9" x 13" baking dish, combine the Italian dressing, red pepper, parsley, and chives; mix well.
- Remove the asparagus from the water, drain well, and add to the.
- baking dish and gently mix to coat completely with the dressing.
- Cover and chill for at least 2 hours before serving; before serving, sprinkle with the chopped egg, if desired.
Nutrition Facts : Calories 41.3, Fat 1.6, SaturatedFat 0.2, Cholesterol 1.4, Sodium 310.3, Carbohydrate 5.8, Fiber 2.5, Sugar 3.4, Protein 2.7
ASPARAGUS WITH OLIVE OIL & HERBS
I love the spring when fresh asparagus is available! This recipe is from "Come For Dinner" by Leslie Revsin.
Provided by CountryLady
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix parsley, garlic& oil in a 9 x 13 inch baking dish.
- Add asparagus& mix to ensure that all stalks are covered with oil mixture.
- Place asparagus into a skillet large enough for the asparagus to lie flat in no more than 2 layers.
- Season with salt& pepper.
- Cover& cook over medium-high heat until sizzling.
- Reduce heat to low& simmer until asparagus is tender but not mushy, 10- 20 minutes.
- Transfer to serving platter& sprinkle mint over top.
- Stir lemon juice into the pan juices, season to taste& pour over asparagus.
- Serve hot or at room temperature.
FRESH ASPARAGUS WITH LEMON-HERB SAUCE
Make and share this Fresh Asparagus With Lemon-Herb Sauce recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Bring the chicken broth to a boil in a large pot.
- Add in the asparagus; cook until just crisp-tender (about 4 minutes).
- Uning large tongs remove the asparagus to a bowl of ice water (reserve 1 cup of the chicken broth).
- Drain the asparagus and pat very dry with paper towels.
- Heat 3 tablespoons oil in a skillet over medium heat.
- Add in the chopped green onions, shallots and sugar; saute until the onions and shallots are tender (about 5 minutes).
- Add in garlic; saute 2 minutes.
- Add in the reserved 1 cup broth, 1 tablespoons oil, Dijon mustard, lemon juice, thyme and lemon peel; simmer until slightly thickened and the liquid is reduced to about 1-1/4 cups (about 5 minutes).
- Season with salt and pepper.
- Cool to room temperature.
- Arrange the asparagus on a platter.
- Spoon the prepared lemon sauce over, then sprinkle with more chopped green onions.
ASPARAGUS WITH FRESH HERBS
Provided by Moira Hodgson
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Stand asparagus, tips up, in two inches of water and steam, covered, until still slightly al dente. Remove to a serving platter.
- Meanwhile, make sauce. Combine basil, mint, lemon juice, chives, parsley, salt and pepper in blender or food processor. Add two tablespoons olive oil. Blend until smooth, adding more oil if necessary. You will probably need 3 to 4 tablespoons.
- Correct seasonings and pour sauce over asparagus. Serve at room temperature.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 624 milligrams, Sugar 5 grams
ASPARAGUS SOUP WITH HERBED GOAT CHEESE
Provided by Giada De Laurentiis
Time 58m
Yield 4 to 6 servings (6 1/2 cups)
Number Of Ingredients 11
Steps:
- Goat cheese: Line a small baking sheet with parchment paper. Set aside.
- Using a fork, in a small bowl, combine the goat cheese and basil until smooth. Season with salt and pepper, to taste. Using a 1/2-ounce cookie scoop or a round tablespoon measure sprayed with vegetable oil cooking spray, scoop the goat cheese into balls and arrange on the prepared baking sheet. Refrigerate for 30 minutes.
- Soup: In a Dutch oven or large saucepan, heat the butter over medium heat. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. Add the broth, asparagus and basil. Season with salt and pepper, to taste. Increase the heat to high and bring the mixture to a boil. Reduce to a simmer and cook until the asparagus is tender, about 15 minutes. Using an immersion blender, blend the soup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat.
- To serve: Ladle the soup into shallow bowls and garnish with the herbed goat cheese.
- Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.
ROASTED POTATOES AND ASPARAGUS
Mouth wateringly delicious Roasted Potatoes and Asparagus is the BEST side dish! Herbed and roasted to perfection, nutritious and filling!
Provided by Taylor Kiser
Categories Side Dish
Time 50m
Number Of Ingredients 9
Steps:
- Pre heat your oven to 425 degrees.
- In a large bowl, toss the potatoes with 1 Tbsp of olive oil until well coated. Add in the rosemary, salt, 1 1/2 tsp of the garlic, thyme and paprika and toss to coat.
- Place onto a large baking sheet, cut-side down, and cover with tinfoil. Bake for 15 minutes.
- While the potatoes cook, toss the asparagus with 2 tsp of olive oil and the rest of the garlic.
- Once 15 minutes is up, spread the asparagus onto the pan. Additionally, drizzle the potatoes with the remaining oil and toss with a fork to coat.
- Cover the pan and bake another 10 minutes. Then, uncover the pan and bake for 10-15 minutes, until the potatoes are soft and golden brown.
- Sprinkle with fresh parsley and DEVOUR!
Nutrition Facts : Calories 215 kcal, Carbohydrate 29 g, Protein 4.9 g, Fat 8.4 g, SaturatedFat 1.1 g, Sodium 874 mg, Fiber 4.5 g, Sugar 3.3 g, UnsaturatedFat 6.9 g, ServingSize 1 serving
OVEN-ROASTED ASPARAGUS
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.
OVEN-ROASTED VEGETABLES WITH FRESH HERBS
Yield Serves 4
Number Of Ingredients 10
Steps:
- Combine parsley, cilantro, basil and garlic in small bowl; set aside.
- Preheat oven to 425°F. Spray large baking sheet (preferably nonstick) with vegetable oil spray. Combine vegetables in large bowl. Drizzle oil over; toss to coat. Arrange vegetables in single layer on prepared baking sheet. Roast 15 minutes. Turn zucchini and yellow squash over; roast until tender and golden, about 5 minutes longer. Transfer asparagus, zucchini and yellow squash to platter; cover with foil. Turn bell pepper over; roast until slightly charred and tender, about 15 minutes longer.
- Transfer pepper to platter with other vegetables. Sprinkle with herb mixture. Season with salt and pepper. Serve warm, or let stand up to 4 hours and serve at room temperature.
ASPARAGUS WITH HERBED GOAT CHEESE SAUCE
Provided by Susan Herrmann Loomis
Categories Side Goat Cheese Asparagus Spring Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 4 servings
Number Of Ingredients 5
Steps:
- 1. Bring water in the bottom of a steamer to a boil. Place the asparagus in the top of the steamer, cover, and steam until the asparagus is tender but not soft, about 11 minutes.
- 2. Whisk the goat cheese until it is light. Whisk in the olive oil until thoroughly incorporated and smooth.
- 3. Mince the herbs, and whisk them into the goat cheese mixture. Season to taste with salt.
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- Spray a baking sheet with olive oil or non-stick cooking spray. Arrange asparagus in a single layer on the baking sheet.
- In a small bowl, stir together the garlic, olive oil, lemon juice, and lemon zest. Stir in the parsley, chives, rosemary, thyme, salt, and pepper.
- Pour the dressing over the asparagus and move the stalks around to ensure that each is coated. Bake for 10 minutes, or until the asparagus is tender.
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- In a blender or food processor, combine the 3/4 cup of parsley with the 2 tablespoons each of chives, tarragon and chervil. Pulse until chopped. Add the lemon juice and 1/4 cup plus 2 tablespoons of the oil and puree until smooth. Season with salt and pepper.
- Bring a large pot of salted water to a boil. Put the asparagus in a colander and ease it into the boiling water. Blanch the asparagus just until bright green, about 2 minutes. Shake dry. Boil the pasta until al dente. Drain, reserving 1/4 cup of the pasta cooking water.
- In a large, deep skillet, heat the remaining 2 tablespoons of oil. Add the pine nuts and toast over moderate heat until golden; transfer to a plate. Add the pasta, herb puree, asparagus and the pasta water to the skillet. Cook over moderate heat, tossing well. Toss in the cheese and pine nuts. Transfer to bowls and garnish with whole herbs.
ASPARAGUS AND HERB SALAD RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 20 minsCategory SidesCalories 249 per serving
- Snap off and discard the tough, woody ends of the asparagus. Using a paring knife, cut off the tips of each spear about 2 inches from the top. Slice the remaining stalks on the diagonal into 2-inch (5-cm) pieces.
- Fill a bowl with ice water. Heat a large pot of salted water to boiling on high. Add the asparagus tips to the boiling water. Cook until bright green and slightly tender, 30 seconds to 1 minute for thinner tips and 1 to 2 minutes for fatter tips. Use a slotted spoon or strainer to scoop the asparagus tips into the ice water. Keep the pot of water boiling.
- When the cooked tips are cool, use a slotted spoon to move them to a colander. Drain thoroughly and pat dry with paper towels. Move to a large bowl.
- Carefully add the eggs to the boiling water. Cook for exactly 6 minutes. Drain thoroughly and place in the ice water. When cool enough to handle, use the back of a spoon or a hard surface to lightly crack the shell of each egg and return the eggs to the ice water for 1 minute. Gently and carefully peel the eggs.
VEGAN SHEET PAN DINNER | HERBED POTATO, ASPARAGUS & …
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5/5 (20)Total Time 45 minsCategory EntreeCalories 356 per serving
- Add the potatoes, carrots and chickpeas to the sheet pan, drizzle with 1 1/2 tablespoon olive oil and 3/4 of the spices, toss to coat. Arrange the potatoes flesh side down, this will help them get crispy edges.
- Carefully remove the pan from the oven, push the potato mixture to one side, add the onion and asparagus, add the remaining oil and herb/spice mix, toss to coat.
ROASTED ASPARAGUS WITH GARLIC AND HERBS - DINNER AT THE …
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5/5 (11)Total Time 15 minsCategory SideCalories 87 per serving
- Arrange the asparagus stalks in a single layer on the pan. Drizzle the olive oil mixture over the asparagus and toss to coat.
ASPARAGUS - WIKIPEDIA
From en.wikipedia.org
Family AsparagaceaeKingdom PlantaeGenus AsparagusSpecies A. officinalis
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- Drain vegetables; discard marinade. Grill asparagus directly on grid, turning occasionally, until tender, about 5 - 7 minutes.
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4.3/5 (3)Total Time 33 minsCategory PizzaCalories 329 per serving
- Toss asparagus with olive oil on a parchment-lined baking sheet. Season with salt and pepper. Roast asparagus in preheated oven for five minutes.
- Meanwhile, place cottage cheese in a blender and blend until smooth. Pour or scrape using a rubber spatula into a medium-sized bowl. Stir in salt, pepper, 1 cup of provolone, and herbs. Stir until all ingredients are combined. Taste and add salt if desired.
- Leaving oven on, remove asparagus from baking sheet and set aside. On a new piece of parchment paper, lay out the pitas.
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Category Savory PiesTotal Time 1 hr 30 mins
- Place an inverted large rimmed baking sheet on middle oven rack, and preheat oven to 425°F. Do not remove baking sheet while oven preheats. Fill a large bowl with ice water; set aside. Bring a large saucepan of salted water to a boil over high. Add asparagus and fava beans; cook 1 minute. Drain in a colander. Place colander in bowl of ice water; set aside.
- Lightly flour a large sheet of parchment paper. Roll out puff pastry on parchment paper into a 16-x 12-inch rectangle, dusting pastry with flour as needed to prevent sticking. Brush off excess flour from pastry. Using a pizza cutter, cut 1/2-inch-wide strips from perimeter of pastry; set strips aside. Lightly brush some of the beaten egg around pastry perimeter. Gently and loosely twist each pastry strip. Return pastry twists to pastry perimeter, placing on top of brushed egg and pressing gently into pastry base to seal. Trim any overhang from twists. Using a fork, prick the flat pastry surface 40 times; lightly brush with additional beaten egg. Slide parchment with pastry onto an 18-x 13-inch rimmed baking sheet. Using a paring knife, lightly score interior perimeter of pastry just inside twist border. Freeze 10 minutes.
- Meanwhile, drain asparagus mixture, and pat dry; set aside. Stir together ricotta, 1/4 cup Parmesan, lemon zest, thyme, salt, pepper, and remaining beaten egg in a medium bowl; set aside.
- Remove baking sheet with pastry from freezer, and place on top of preheated inverted baking sheet in oven. Bake until puffed and lightly browned, 12 to 15 minutes. Remove from oven. Reduce oven temperature to 375°F
SPARGELFEST ASPARAGUS SALAD - GERMANFOODS.ORG
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- Peel asparagus and cut into pieces about 2 inches long. Place in saucepan and cover with water. Add a pinch of salt and pepper and cook for about 10 to 12 minutes. The asparagus should still be a little crunchy. Drain asparagus and keep the stock.
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