Lemony Mashed Potatoes With Asparagus Almonds And Mint Food

LEMONY MASHED POTATOES WITH ASPARAGUS, ALMONDS AND MINT

Steps:

• Using a peeler, remove the yellow zest from the lemon in large strips. Cut the peeled lemon into six wedges and reserve for serving.
• Fill a medium saucepan with salted water, add the lemon zest, mint sprigs and garlic, and bring to a boil over high heat. Add potatoes and boil for 15 minutes, or until cooked through.
• Drain well. Return potatoes, lemon zest and garlic to the pan, discarding the mint sprigs. Add butter, milk, sour cream (soured cream) and 3/4 teaspoon salt and mash until smooth and creamy. Season to taste with salt and pepper. Cover and set aside until ready to serve.
• Meanwhile, cook the asparagus: In a large skillet, melt the butter and oil over medium-high heat until foaming. Add asparagus and cook, turning frequently, until cooked through but retaining a slight bite, 5 to 8 minutes, depending on thickness. Turn off the heat and use tongs to transfer asparagus to a plate. Add the anchovy, garlic and a pinch of salt to the pan, return to medium heat, and stir continuously until the garlic is starting to turn gold, 1 to 2 minutes. Remove from the heat, stir in almonds and dried mint, and immediately spoon the mixture into a bowl to stop the cooking.
• Divide potatoes on serving plates. Top with the asparagus and spoon the buttered almond mixture over the top. Serve at once with a sprinkle of fresh mint and the lemon wedges alongside.

LEMON SMASHED POTATOES

Steps:

• Put the potatoes in a large saucepan with the cream and milk. Bring to a boil over medium heat, then add 1 teaspoon of salt. Reduce the heat and simmer until the potatoes are very tender, about 20 to 25 minutes. Remove about 2 cups of the liquid and reserve. Add the lemon zest and season with salt and pepper, to taste. Use a potato masher to break up the potatoes while adding about 1 cup of the reserved liquid, to just 'wet' the potatoes. Add more, for desired creaminess. Spoon the potatoes into a serving bowl and serve immediately.

LEMON POTATOES

Steps:

• Slice 4 peeled potatoes into 1 1/2-inch rounds. Toss in an ovenproof skillet with 1/3 cup lemon juice, 1/4 cup olive oil, 4 smashed garlic cloves, 4 oregano sprigs, and salt and pepper. Add enough water to come halfway up the sides of the potatoes. Cover, bring to a boil and cook 5 minutes. Uncover and roast at 500 degrees F, 30 more minutes.

ASPARAGUS, LEMON, AND MINT SOUP

Steps:

• Cut tips from 6 asparagus spears, about 1 1/2 inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks.
• Heat olive oil in a soup pot over medium heat; cook and stir shallot in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes.
• Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.
• Blend soup using a hand blender or a food processor until smooth.
• Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.

LEMON ALMOND ASPARAGUS

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.

MINTED LEMON ASPARAGUS

Steps:

• In a small bowl, mix together the lemon juice and mint. Set aside.
• Bring a large pot of water to a boil. Place the asparagus into the boiling water for about 45 seconds, then remove to a bowl of ice water to stop the cooking process. Drain the asparagus, and place on a serving plate. Drizzle with the lemon mixture, and sprinkle cheese over the top.

LEMON MASHED POTATOES

Steps:

• In a large pot of salted water, boil the potatoes until they are almost falling apart.
• Drain potatoes thoroughly and return to pot.
• Add the butter and mash the potatoes with a potato masher.
• When butter is incorporated, season with salt to taste.
• Just before serving, finely shred the zest of the lemon right into the potatoes and stir well.
• Note: (that's right, there is NO milk in this recipe, but you can squeeze in the lemon juice if desired).

ASPARAGUS WITH LEMON SAUCE

Steps:

• Place asparagus and water chestnuts in a shallow microwave-safe dish; add 1/2 in. of water. Cover and microwave on high for 6-8 minutes or until asparagus is crisp-tender; drain and keep warm. , In a small microwave-safe bowl, combine the cream cheese, water, milk and lemon zest. Cover and microwave on high for 1 to 1-1/2 minutes or until heated through, stirring occasionally. Pour over asparagus mixture; sprinkle with almonds.

LEMONY ASPARAGUS AND NEW POTATOES

Steps:

• Cook potatoes, covered, in a small amount of boiling water in a 2 quart saucepan for 10 minutes.
• Add asparagus.
• Cook, covered, about 8 additional minutes, drain.
• Transfer vegetables to a serving bowl.
• DRESSING: Combine rest of ingredients.
• Add to the veggies and toss to coat.
• Serve.

MASHED POTATOES WITH LEMON AND CHIVES

Steps:

• Melt 3 tablespoons butter in heavy small skillet over medium heat. Add garlic and sauté 1 minute. Mix in lemon peel, then chives. Set aside.
• Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot and mash. Add chive mixture, buttermilk and remaining 3 tablespoons butter and mash together. Season with salt and pepper.

MINT MASHED POTATOES

Steps:

• Cut potatoes into eighths, and place in a small stockpot. Add the milk, salt, and all but about 3 mint sprigs. Place over high heat, and bring to a boil. Reduce the heat to medium high, and gently boil the potatoes, stirring occasionally, until tender, 15 to 20 minutes.
• Remove potatoes from the heat. Remove and discard the mint sprigs, and drain potatoes in a colander reserving about 2/3 cup milk. Pass the potatoes through a food mill or potato ricer into a large bowl. Add butter and reserved milk; season to taste with salt and pepper, and mix thoroughly to combine. Pick the leaves from remaining mint sprigs, slice into thin ribbons, and stir into the mashed potatoes. Serve immediately.

LEMONY SMASHED POTATOES

Steps:

• Set a steamer basket in a saucepan with 1 inch simmering water. Add potatoes, cover, and cook until potatoes are easily pierced with a paring knife, about 25 minutes. Lightly smash potatoes, toss with oil and lemon zest, and season with salt and pepper.