LEMON ASPARAGUS
Clarice Scheeringa of Ripon, California shares this dressed-up asparagus. "I live in the heart of asparagus country, so I'm always on the look out for new ways to serve it," she explains. "Lemon and a touch of tarragon make it a quick elegant side dish."
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- Place asparagus and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain. Add butter, lemon juice and tarragon; toss to coat. Sprinkle with salt and pepper.
Nutrition Facts : Calories 43 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 43mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
LEMONY ASPARAGUS
This simple side dish comes together in just about 5 minutes.
Provided by Marina Delio
Categories HarperCollins HarperCollins Side Lemon Asparagus Spring Quick & Easy Healthy Quick and Healthy Wheat/Gluten-Free Dairy Free Vegetarian Vegan
Number Of Ingredients 5
Steps:
- Heat the oil in a frying pan over medium-high heat. Add the asparagus to the pan. Season with salt and pepper and cook, turning occasionally, until tender-crisp, about 5 minutes. Add the lemon zest and juice and toss to coat. Adjust salt and pepper to taste. Serve immediately.
LEMON-ROASTED ASPARAGUS
When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.
Nutrition Facts : Calories 75 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
LEMONY FRESH ASPARAGUS WITH THYME
It's amazing how something so simple can be so good! Fresh asparagus spears sauteed in extra virgin olive oil with garlic, lemon thyme, Dijon mustard, and fresh lemon. Delicious! I will never go back to plain old steamed asparagus. Serve either hot, cold, or at room temperature. This is a great make-ahead dish.
Provided by BecR2400
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Warm the olive oil in a large saucepan over medium heat. Add the garlic and saute for 3 minutes.
- Add the asparagus, thyme, Dijon mustard, lemon zest, lemon slices, and salt & pepper; stir to combine.
- Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
- Arrange on serving platter and squeeze with fresh lemon juice.
- Serve hot, cold, or at room temperature.
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.
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
LEMONY SALMON AND ASPARAGUS SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Using a sharp peeler, peel the asparagus into ribbons and add to a large bowl. Add the snow peas, mint, pistachios, feta, lemon juice and zest, 2 tablespoons of the olive oil and a sprinkle of salt and pepper and toss gently. Set aside.
- Heat a large nonstick pan over a medium heat. Add the remaining 1 tablespoon olive oil. Season the salmon fillets on both sides with the lemon pepper. Cook the salmon until golden brown, about 3 minutes. Flip the salmon and cook to desired doneness, about another 2 to 4 minutes, depending on thickness of your fillets.
- Serve family style, placing the salad on a platter with the salmon on top. Place the Fried Eggs over the salmon and garnish with balsamic glaze and mint leaves. Or serve individual portions on 4 plates.
- Heat some oil in a nonstick skillet over medium heat. There should be just enough oil to cover the edges of the eggs when they are cracked into the skillet.
- Once the oil is mildly hot, crack in the eggs one at a time. Cook until the eggs begin to turn white, then use a small spoon to carefully spoon the hot oil over only the whites of the eggs (avoiding the yolks). This will help the whites cook slowly so the tops will set but still look pretty. Important: Don't spoon any oil over the yolks yet! Only spoon oil over the whites for now to prevent the eggs from turning cloudy.
- After a minute or two of cooking, once the whites are set and not jiggly or loose, carefully spoon the oil over the yolks. Continue spooning the oil over the eggs until they appear to be done to your liking.
- Remove the eggs from the skillet with a slotted spatula, then drain them briefly on a paper towel before serving.
LEMON ASPARAGUS
My fiance loves this recipe. We often eat it with BBQ during the summer.
Provided by Emily
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Coat asparagus with vegetable and arrange on a baking sheet. Season with salt and black pepper to taste.
- Roast in preheated oven until lightly browned at the tips, about 15 minutes.
- Meanwhile, combine lemon juice, butter, 1 teaspoon salt, and 1 teaspoon black pepper in a microwave-safe bowl. Heat in on high in microwave until butter is completely melted, about 1 minute; stir to combine. Pour butter mixture over roasted asparagus and toss to coat.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 7.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 2.6 g, Protein 2.7 g, SaturatedFat 2.8 g, Sodium 604.6 mg, Sugar 2.8 g
LEMON ASPARAGUS RISOTTO
Steps:
- For the asparagus: Cut off the asparagus tops and reserve. Chop the stems into pieces, discarding the woody bits. (If the stems are really thick and tough looking, peel them first.) Heat the oil and butter in a saute pan. Add the stem pieces and cook 5 minutes. Add the garlic and then the asparagus tips. Pour over 1/4 cup/60 ml water, season with salt and pepper and cook until tender, 5 to 15 minutes, depending on the asparagus. (If you like, you can add a sprig of fresh rosemary to the dish with the garlic and asparagus tips, then remove it at the end)
- For the risotto: On a separate burner, in a pot, bring the chicken stock to a simmer. Heat 2 tablespoons of the butter in a saucepan and cook the onions and shallots until soft, stirring with a wooden spoon. Add the rice and stir until translucent, about 4 minutes. Stir in the wine and reduce until almost dry. Add a ladle of stock and cook, stirring, until it disappears. Continue one ladle at a time, until the rice is tender and creamy, about 30 minutes. To serve: Remove from the heat and stir through the asparagus, remaining tablespoon of butter, lemon zest and half the cheese. Taste and adjust the seasoning. Spoon the risotto into bowls and scatter over the remaining cheese.
ROASTED ASPARAGUS WITH LEMON VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
- Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
- Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.
LEMONY ASPARAGUS MUSHROOM STIR-FRY
Make and share this Lemony Asparagus Mushroom Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 38m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a big nonstick skillet over med-high heat.
- Add in asparagus, mushrooms, and snow peas; saute 7 minutes or until vegetables are tender.
- Add in garlic; saute 1 minute.
- Combine the parsley and remaining 3 ingredients; sprinkle over vegetables; serve immediately.
Nutrition Facts : Calories 61, Fat 2.7, SaturatedFat 0.4, Sodium 127.3, Carbohydrate 7.4, Fiber 3, Sugar 2.8, Protein 4.1
LEMON-ROASTED ASPARAGUS
Make and share this Lemon-Roasted Asparagus recipe from Food.com.
Provided by MarthaStewartWanabe
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Prepare asparagus. First rinse thoroughly and cut off fibrous ends. To do this, pull one spear out of the bunch. Gently bend the spear until it snaps. Then cut the remaining spears at the same length as the first.
- Arrange asparagus in a baking pan with all spears in one layer.
- Drizzle with olive oil and lemon juice, season with salt and pepper and toss within baking pan to combine. Rearrange into one layer.
- Roast for 12-15 minutes or until crisp-tender.
LEMONY PASTA WITH ASPARAGUS AND WHITE BEANS
Marinating canned white beans in lemon juice and zest, along with red-pepper flakes and shallots, imbues them with brightness and a touch of heat, adding so much flavor to this warm-weather pasta. It's dead simple to make: While the pasta cooks and the beans marinate, sauté the asparagus in olive oil, then use that pan to finish the dish. There's enough asparagus in the mix to make this a one-pan meal, but serving it with a crisp green salad on the side will add a little crunch and freshness.
Provided by Melissa Clark
Categories dinner, noodles, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Grate the zest from the lemon into a small bowl. Halve the lemon and squeeze the juice from half of it on top of the zest. Add the white beans, shallot or onion, grated garlic, red-pepper flakes and a large pinch of salt and toss well. Drizzle in 1 tablespoon olive oil and set aside.
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until just shy of al dente, usually 2 minutes less than the package directs.
- Meanwhile, heat a 12-inch sauté pan over medium-high heat. When hot, add the remaining 3 tablespoons oil, then add the asparagus. Sauté until the asparagus is tender and starting to brown at the edges, 7 to 10 minutes. Add a big pinch of salt and the sliced garlic and sauté until the garlic is lightly golden, 1 to 2 minutes longer.
- Dip a coffee mug or glass measuring cup into the pasta water and scoop out about 1/2 cup of it to use for the sauce. Drain pasta, shaking it well. Add pasta, bean mixture, parsley and Parmesan to sauté pan and cook until the beans are hot and the pasta is al dente. If the mixture looks dry, splash in some (or all) of the reserved pasta water. Squeeze remaining lemon half over pasta, toss and taste. Season with pepper; add more salt, red-pepper flakes and lemon juice, if desired.
LEMON ASPARAGUS PASTA
Make and share this Lemon Asparagus Pasta recipe from Food.com.
Provided by txh7232
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the asparagus into 1/2 inch slices on the diagonal, or just into 3 pieces.
- In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes.Drain and rinse under cold water to stop cooking. set aside.
- In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
- In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
- Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
- Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add basil and salt and pepper to taste and toss well.
- Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.
Nutrition Facts : Calories 583.7, Fat 14.2, SaturatedFat 8, Cholesterol 33.9, Sodium 726.4, Carbohydrate 91.9, Fiber 6.3, Sugar 5.2, Protein 22.7
LEMON ASPARAGUS
Simple yet tasty way to serve asparagus. It is low cal too! I like to make the sauce in a large skillet and when ready to serve add the steamed asparagus to the skillet and roll them in the sauce - just for a minute you want the asparagus to still have some crunch
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Keep your asparagus warm.
- Saute the shallot and garlic in the oil, low heat, until the the garlic turns golden about 10 minutes.
- Whisk the lemon juice& wine together and add to the sauted shallot & garlic, add pepper.
- Pour over steamed asparagus& serve.
LEMONY MARINATED ASPARAGUS
Lemon and asparagus - meant to be! This super-easy, super-zingy springtime dish comes together in minutes, hanging out in the fridge until you're ready to serve it.
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 8
Steps:
- Snap or trim the tough ends of the asparagus and discard. Wash asparagus thoroughly.
- Fill a large bowl with water and ice. Set aside.
- Bring a large pot filled 3/4 of the way full with water to a full boil. Immerse asparagus and cook for about two minutes, until bright green.
- Plunge asparagus in a large bowl of ice water to stop the cooking. Drain.
- Lay asparagus in an 8 x 8 baking dish or container.
- In a small bowl, whisk together the olive oil, lemon zest, lemon juice, white wine vinegar, honey, salt, and black pepper. Taste and adjust seasons if desired.
- Pour vinaigrette over asparagus. Cover dish and refrigerate for 8 hours, or up to 24 hours.
- Remove asparagus from marinade and serve.
ROASTED ASPARAGUS WITH LEMONY BREADCRUMBS
Roasting asparagus at a high temperature concentrates its flavor and guarantees a tender-but not mushy-texture. To ensure crunchy crumbs, sprinkle them on just before serving.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter.
- Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt.
- Top asparagus with breadcrumbs, and garnish with lemon.
ASPARAGUS & LEMON SPAGHETTI WITH PEAS
This healthy, vegan pasta dish is ready in under 20 minutes. It's low calorie and provides 3 of your 5-a-day along with fibre, vitamin C and iron.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 19m
Number Of Ingredients 8
Steps:
- Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins. Meanwhile, heat the oil in a large non-stick frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas and lemon zest and juice and cook for a few mins more.
- Drain and add the pasta to the pan with ¼ mug of the pasta water and toss everything together until well mixed. Spoon into shallow bowls and serve with lemon wedges for squeezing over, if you like.
Nutrition Facts : Calories 481 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 17 grams fiber, Protein 19 grams protein, Sodium 0.04 milligram of sodium
THE BEST ASPARAGUS LEMON PASTA
I came across this at Epicurious and fell in love, and its been elsewhere. Years of looking for the lemon pasta I remembered as a child, and finally found it. Tweaked it a little to my own taste, replacing parsley with fresh basil and using linguine. If you don't have tender asparagus, the europes best frozen ones are far better than woody fresh ones. Do NOT substitute lighter creams, it just does not work that well.
Provided by MarraMamba
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the asparagus into 1/2 inch slices on the diagonal, or just into 3 pieces.
- In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes.Drain and rinse under cold water to stop cooking. set aside.
- In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
- In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
- Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
- Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add basil and salt and pepper to taste and toss well.
- Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.
LEMONY SHRIMP & ASPARAGUS
Make and share this Lemony Shrimp & Asparagus recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Thaw shrimp, if frozen.
- In a 1 1/2-quart casserole combine the asparagus, garlic, and water.
- Cook, covered, on 100% power (high) for 4 to 5 minutes or till asparagus is just crisp-tender.
- Stir in shrimp and green or sweet red pepper.
- Cook, covered, on high for 5 to 7 minutes (7 to 9 minutes in a low-wattage oven) or till shrimp are pink and asparagus is tender, stirring once.
- Remove shrimp and vegetables with a slotted spoon, reserving liquid in casserole.
- Meanwhile, in a bowl combine the soy sauce, lemon peel, lemon juice, and cornstarch.
- Stir into liquid in casserole.
- Cook, uncovered, on high for 2 to 4 minutes or till thickened and bubbly, stirring after every minute till mixture begins to thicken, then every 30 seconds.
- Stir shrimp and vegetables into casserole.
- Cook, uncovered, on high for 1 to 2 minutes or till heated through.
- Serve with rice and lemon wedges, if desired.
Nutrition Facts : Calories 170.6, Fat 0.6, SaturatedFat 0.2, Cholesterol 55.2, Sodium 568, Carbohydrate 30.8, Fiber 1.5, Sugar 1.5, Protein 10
LEMON ASPARAGUS
Make and share this lemon asparagus recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- mix lemon zest, juice and 1/2 tsp oil and set aside.
- heat skillet over high heat.
- add 2 tbsp oil, shallots, garlic, asparagus, season with chili flakes, salt& pepper.
- stir fry until beginning to brown, 3-4 minutes.
- reduce heat to medium, add water, cover and simmer for a few more minutes.
- drizzle oil mixture over asparagus, season with salt& pepper.
- serve garnished with freshly shaved parmesan.
Nutrition Facts : Calories 104.8, Fat 8.7, SaturatedFat 1.2, Sodium 17.4, Carbohydrate 5.9, Fiber 2.3, Sugar 1.5, Protein 2.9
SAUTEED ASPARAGUS WITH LEMON
Try this side with seared steak, roasted lamb or chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- In a large skillet, heat olive oil over medium. Add asparagus, and season with salt and pepper. Cook, tossing occasionally, until lightly browned and crisp-tender, 10 to 15 minutes, depending on thickness. Add lemon zest and cook 1 minute. Add lemon juice, toss to coat, and serve warm.
Nutrition Facts : Calories 91 g, Fat 4 g, Fiber 5 g, Protein 5 g
LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS
Less is more when it comes to asparagus, especially those first tender stalks that show up in spring. Here they're quickly steamed and turned into an elegant salad tossed with a lemony, shallot dressing, and enriched with plenty of grated Manchego or other cheese. Chopped pistachios add another shade of green to the plate along with their sweet crunch, but use any nuts you like, or skip them entirely. This tangy, bright salad doesn't need them.
Provided by Melissa Clark
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
- Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
- Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
- To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.
HONEY-LEMON ASPARAGUS
Everyone who tastes my glazed asparagus takes a second helping, so I usually double the recipe. For another option, try using a root vegetable like turnip or parsnip. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 1-2 minutes or just until crisp-tender. Drain and pat dry., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until slightly thickened. , Transfer asparagus to a large bowl; drizzle with glaze and toss gently to coat. If desired, sprinkle with additional sea salt.
Nutrition Facts : Calories 73 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 276mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
LEMONY ASPARAGUS PASTA
A Creamy Lemon and Asparagus Pasta. Perfect for summer days.
Provided by jordangenevieve
Time 30m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Cook the pasta in a large saucepan of salted boiling water. Add the asparagus for the last 2 minutes of cooking time. Drain and return the pasta to the pan to keep warm.
- Heat a large pan over medium heat. Add the oil and garlic and cook for 1-2 minutes. Add the sour cream, lemon juice, stock, salt and pepper and mix well to combine. Take off the heat.
- Add the pasta and asparagus to the pan with the Parmesan and basil leaves. Mix to combine.
- Top the pasta with the extra Parmesan and serve.
More about "lemony asparagus food"
ROASTED ASPARAGUS WITH LEMON AND PARMESAN | CANADIAN LIVING
From canadianliving.com
LEMONY BROILED ASPARAGUS RECIPE - WOMAN'S DAY
From womansday.com
LEMONY ROASTED ASPARAGUS SOUP RECIPE - CASSIE PIUMA | FOOD
From foodandwine.com
LEMONY ASPARAGUS PASTA RECIPE | EATINGWELL
From eatingwell.com
LEMONY RICOTTA PASTA WITH ROASTED ASPARAGUS AND BURST TOMATOES
From thekitchn.com
LEMONY ROASTED SHRIMP AND ASPARAGUS | KITCHN
From thekitchn.com
LEMONY LAMB CHOPS WITH ASPARAGUS RECIPE - JAMIE SAMFORD
From foodandwine.com
BEST LEMON ROASTED ASPARAGUS GRATIN RECIPES | FOOD NETWORK …
From foodnetwork.ca
BEST LEMON ROASTED ASPARAGUS RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
RECIPE: LEMONY ASPARAGUS SALAD | WHOLE FOODS MARKET
From wholefoodsmarket.com
MR. FOOD: LEMON CHIVE ASPARAGUS - KOAM
From koamnewsnow.com
ROASTED ASPARAGUS WITH LEMON, BUTTER, AND PARMESAN (VIDEO)
From natashaskitchen.com
LEMONY ASPARAGUS PASTA RECIPE - HOW TO MAKE LEMONY …
From delish.com
LEMONY ASPARAGUS, BEANS AND PEAS - GOOD HOUSEKEEPING
From goodhousekeeping.com
LEMONY ASPARAGUS SOUP RECIPE - SHELLEY LINDGREN | FOOD & WINE
From foodandwine.com
LEMON GARLIC ROASTED ASPARAGUS - THE BUSY BAKER
From thebusybaker.ca
BEST ASPARAGUS WITH LEMON BUTTER AND PARMESAN RECIPES | EASTER …
From foodnetwork.ca
LEMONY PASTA WITH ASPARAGUS AND BACON RECIPE - SERIOUS EATS
From seriouseats.com
LEMON LOVERS' ASPARAGUS RECIPE | EATINGWELL
From eatingwell.com
ROASTED ASPARAGUS WITH LEMONY BREAD CRUMBS RECIPE - KAY CHUN …
From foodandwine.com
ROASTED LEMON PARMESAN GARLIC ASPARAGUS | THE RECIPE CRITIC
From therecipecritic.com
BEST LEMONY SHRIMP AND ASPARAGUS SPAGHETTI RECIPE - DELISH
From delish.com
LEMONY_ASPARAGUS | FOOD CHANNEL
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love