ZESTY MARINATED ASPARAGUS
Tender asparagus is marinated in a balsamic vinaigrette and sprinkled with tangy lemon zest and fresh parsley. This is a quick and easy side dish.
Provided by KNITMAMA
Categories Side Dish Vegetables Asparagus
Time 3h
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
- Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 18 g, Fat 27.5 g, Fiber 4.4 g, Protein 5.1 g, SaturatedFat 3.1 g, Sodium 1782.6 mg, Sugar 5.7 g
MARINATED ASPARAGUS
From A Slice of Paradise. This has been a regular at our house for years. It can be made well in advance. It's quick and easy to assemble for an everyday dinner and pretty enough for a dinner party. I often substitute verjuice for the vinegar. Serve cold.
Provided by AmandaInOz
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix basil, oil, vinegar, salt, sugar and pepper. Set aside.
- Cut ends off asparagus.
- Cook asparagus in a large pot of simmering water for 4 minutes.
- Drain and put in an ice bath.
- Remove asparagus to a platter and top with chopped tomato.
- Pour vinaigrette on asparagus.
- Chill until ready to serve.
Nutrition Facts : Calories 57.8, Fat 4.6, SaturatedFat 0.7, Sodium 195.9, Carbohydrate 3.6, Fiber 1.7, Sugar 1.9, Protein 1.8
ASPARAGUS SPEARS WITH SESAME
Provided by Alex Guarnaschelli
Time 1h30m
Yield 6 to 8 small servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a rolling boil. In a medium bowl, whisk together the sesame oil, white wine vinegar, soy sauce, and sugar. Set aside.
- Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
- Add salt until the boiling water tastes like seawater. Add the asparagus to the boiling water and cook for 1 1/2 to 2 minutes - you want them to be crunchy. If the asparagus are thin, cook for only 1 minute. Remove the asparagus from the water with a strainer and transfer them to the colander inside the ice bath. Allow them to cool completely for a few minutes and then place them on a kitchen towel to drain any excess moisture.
- Toss the asparagus, sesame seeds, and the sauce together and refrigerate for 1 hour, or until ready to serve.
GRILLED ASPARAGUS SPEARS
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat a grill.
- Place asparagus on a plate. Drizzle oil over the asparagus and turn spears until they are coated. Sprinkle with salt and turn again.
- Grill asparagus for 5 minutes over a hot grill. Each minute or so, roll each spear 1/4 turn. Asparagus should begin to brown in spots (indicating that the natural sugars are caramelizing) but should it not be allowed to char. Dripping oil may cause flare-ups. Keep a glass, or spray bottle of water handy to spritz on coals, if necessary.
- Remove from grill and serve immediately (eating spears with your fingers enhances the experience).
THE BEST GRILLED ASPARAGUS
We found that the best way to grill asparagus is to lay it right on the grill grates at an angle--no foil packet or grilling basket necessary. We jazzed ours up with tangy, creamy feta and fresh mint. To get a good char, be sure to use medium-sized asparagus -- no pencil-thin stalks here!
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare a grill for medium heat. Chop the tough, woody ends off the asparagus (about 1 inch) and peel another inch of the stalks.
- Whisk the lemon juice, olive oil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Add the asparagus and toss until well coated.
- Put the asparagus on the grill at an angle so the stalks don't fall through the grates. Grill, flipping halfway through cooking, until the asparagus begin to char, the pointy ends start to crisp and the stalks are just tender, 3 to 5 minutes. Remove to a platter and sprinkle with the feta and mint.
BALSAMIC GRILLED ASPARAGUS
Steps:
- Stir together the olive oil, balsamic vinegar, shallots, garlic and oregano in a medium bowl. Pour the marinade into a 1-gallon resealable plastic storage bag, add the asparagus and seal the bag closed. Place the bag in a bowl or on a plate (just in case it leaks) and marinate in the refrigerator for 8 to 24 hours, flipping a couple of times.
- Preheat an outdoor grill to medium heat. While the grill heats up, remove the asparagus from the marinade, allowing any excess marinade to drip off. Season liberally on all sides with salt and pepper.
- Place the asparagus on the hot grill and cook, flipping as needed, until crisp-tender and charred in spots, about 8 minutes. Transfer to a platter, garnish with the chopped parsley and serve immediately.
ASPARAGUS APPETIZERS
A wonderful appetizer to have on hand that can be made ahead of time, frozen, and used as needed.
Provided by DALEPFEFFER
Categories Appetizers and Snacks Vegetable
Time 1h45m
Yield 10
Number Of Ingredients 6
Steps:
- Trim crusts from bread, and flatten slightly with a rolling pin.
- In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick.
- Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.
- To serve, preheat oven to 400 degrees F (205 degrees C).
- Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!
Nutrition Facts : Calories 462.5 calories, Carbohydrate 18.6 g, Cholesterol 125 mg, Fat 40.3 g, Fiber 1.5 g, Protein 8.3 g, SaturatedFat 24.9 g, Sodium 650.6 mg, Sugar 2 g
CHILLED MARINATED ASPARAGUS
"My mother had surgery a few years back in spring, so my two sisters and I were challenged to prepare dishes like this that would keep well and still taste great as leftovers," recalls Nicole LeCroy of Nashville, Tennessee. "Mom got her appetite back when she tried this cool and crunch asparagus that gets a flavor boost from soy sauce. It's a nice accompaniment to chicken, roast beef or ham."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool. , Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water., Place asparagus in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans.
Nutrition Facts :
HOW TO COOK ASPARAGUS (ROASTED, GRILLED, OR BLANCHED!)
Got asparagus? (Lucky!) Here are three ways to make the magic happen: Roast it in the oven, char it on the grill, or blanch it on the stovetop. Whichever way you choose, it's easy and tasty as heck.
Provided by Kare for Kitchen Treaty
Time 15m
Number Of Ingredients 3
Steps:
- Place in a large bowl or clean sink filled with cold water. Drop in the asparagus and swish it around to remove any errant dirt. Discard the woody ends of the asparagus by grasping the end of the spear with one hand and just above the middle with the other hand, then bend until it snaps in half. Discard the woody end.
- Preheat oven to 400 degrees Fahrenheit. Dry asparagus by rolling around on a kitchen towel. Place asparagus in large a bowl and drizzle with olive oil - about 1 tablespoon per pound of asparagus. Add a couple of pinches of salt and toss until coated. Spread the asparagus on a large rimmed sheet pan - a single layer is best! Bake, rolling the asparagus once or twice, until golden brown and tender, 15-20 minutes (check after 10 minutes if your asparagus is very thin). Add additional salt to taste. Serve.
- Preheat grill on medium-high, about 450 degrees. Place asparagus in a bowl and drizzle with olive oil - about 1 tablespoon per 1 pound of asparagus. Add a pinch of salt and toss until coated. Lay spears on the grill. Close grill for a couple of minutes then open and turn asparagus with tongs. Cook for 2-3 more minutes, turning once or twice more, until the asparagus is tender and charred in spots. Remove from grill and serve, adding more salt if desired.
- Fill a large pot about halfway with water. Fill a large bowl with cold water and a few ice cubes, then set aside. Place the pot over high heat and bring to a boil. Add the asparagus. Cook for 2-3 minutes, until just tender. Using tongs, transfer asparagus to the bowl of ice water. Dunk a few times then remove from water and finish however you like - marinate in , saute in butter or olive oil, add a pinch of salt ... your choice!
Nutrition Facts : ServingSize 4 ounces, Calories 54 kcal, Sugar 2 g, Sodium 2 mg, Fat 4 g, SaturatedFat 1 g, Carbohydrate 4 g, Fiber 2 g, Protein 2 g
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.
GRILLED MARINATED ASPARAGUS
Freshly harvested asparagus says spring is in the air, and on your table. Eating the tender spears right off the grill is pure pleasure.-Lessie Sites, Livingston, Montana
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add the asparagus; seal bag and turn to coat. Refrigerate for up to 1 hour., Drain asparagus, reserving marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill asparagus, covered, over medium heat for 6-8 minutes or until crisp-tender, turning and basting occasionally with reserved marinade.
Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
SPICY ASPARAGUS SPEARS
This no-fuss dish gets its zippy taste from Cajun seasoning and crushed red pepper flakes. Even those who don't like asparagus will enjoy these buttery spears.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, melt butter. Stir in the onion powder, seasoned salt, Cajun seasoning and red pepper flakes. Add asparagus spears, stir gently to coat. Cover and cook 5-7 minutes or until crisp-tender, stirring occasionally.
Nutrition Facts : Calories 26 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 210mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
GRILLED ASPARAGUS WITH LEMON DRESSING
Although steamed asparagus has an unmatched purity of taste, I love the earthy, charred flavor added by the grill, a flavor that can also be achieved with stove-top pan grilling, which combines high heat and a dry, heavy skillet.
Provided by Mark Bittman
Categories side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Snap off the woody ends of the asparagus; most spears will break an inch or two from the bottom. Peel the stalks up to the flower bud. Meanwhile, start a charcoal fire or heat a gas grill; if you're cooking indoors, heat a cast-iron or other heavy skillet over medium-high heat until it smokes.
- To grill the asparagus spears, toss them with about a tablespoon of oil, mixing with your hands until spears are coated. Season well with salt and pepper. Grill until tender and browned in spots, turning once or twice, in all 5 to 10 minutes.
- To pan grill the asparagus, do not oil or season them. Just toss them in the hot skillet, and cook, turning the spears individually as they brown, until tender, 5 to 10 minutes. Remove as they finish, and season with salt and pepper.
- Mix together the lemon juice and shallots, then stir in enough olive oil to add a little body and take the edge off the sharpness of the lemon; the mixture should still be strong. Season it well with salt and plenty of black pepper, and stir in the parsley. Serve the asparagus hot or at room temperature with grilled fish. Spoon the sauce over everything.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 600 milligrams, Sugar 5 grams
NIF'S EASY GRILLED ASPARAGUS SPEARS
I quickly made this tonight to have with our steaks. It was simple and delicious and showcased the asparagus without overpowering it with extra spices or flavours. Feel free to add whatever flavours you think it might need. Enjoy!
Provided by Nif_H
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness - usually two thirds of the way down the spear.
- Place asparagus on a plate and drizzle oil over spears. Sprinkle with salt and then mix spears with your hands to coat.
- Place aspargus on medium-hot grill, horizontally so they won't fall through the grates. Occasionally roll spears with the back of a spatula so they rotate and cook all around.
- As they caramelize, asparagus should begin to brown in spots but should not be allowed to blacken or char. They are done when slightly wilted.
- Remove from grill and sprinkle with parmesan. Serve immediately.
Nutrition Facts : Calories 109.4, Fat 8.7, SaturatedFat 2.1, Cholesterol 5.5, Sodium 98, Carbohydrate 4.7, Fiber 2.4, Sugar 2.2, Protein 4.9
BALSAMIC MARINATED ASPARAGUS
This easy marinated asparagus recipe comes together in just a few minutes. Balsamic vinegar and garlic add a hefty dose of flavor, sugar mellows it out a bit and red pepper flakes add a nice little kick.
Provided by Kare for Kitchen Treaty
Time 8h10m
Number Of Ingredients 6
Steps:
- Snap off the tough ends of asparagus and wash asparagus thoroughly.
- Cook asparagus in boiling water for about two minutes, until it's bright green and just beginning to get tender. Drain.
- Place asparagus in a large bowl of ice water to stop the cooking. Drain.
- Lay asparagus in a 13" by 9" baking dish.
- In a small bowl, whisk together the olive oil, balsamic vinegar, sugar, garlic, and red pepper flakes.
- Pour over asparagus.
- Cover dish with plastic wrap and place in the refrigerator.
- Chill for about 8 hours.
- Using tongs, remove asparagus from marinade and serve.
MARINATED GRILLED ASPARAGUS
Great to throw on the grill with your choice of meat. Cook time includes time to marinate the veggies.
Provided by Sassy in da South
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Remove the bottom third of the asparagus (woody parts of the stalk) and discard. Place asparagus in casserole dish.
- Add remaining ingredients.
- Marinate at least 1 hour, turning frequently.
- Place skewers (make sure you soak them in water) through the middle of the asparagus spears, or place spears in a greased grill basket.
- Grill over hot coals until tender but still crunchy.
- Garnish with diced red bell peppers and lemon slices, if desired.
Nutrition Facts : Calories 147.2, Fat 13.6, SaturatedFat 1.9, Sodium 3, Carbohydrate 5.9, Fiber 2.5, Sugar 2.4, Protein 2.6
MARINATED ASPARAGUS SPEARS
Make and share this Marinated Asparagus Spears recipe from Food.com.
Provided by Brookelynne26
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Bring a large pot of water to a rolling boil.
- Make the dressing: In a small pan, heat the honey over medium heat until it froths and turns golden brown, 2 to 3 minutes. Remove from heat and carefully pour the vinegar over it. Return to heat and simmer to reduce for a minute. In a bowl, whisk together the sesame oil, soy sauce, and red pepper flakes. Season with a pinch of salt. Whisk in the honey mixture.
- Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
- Add salt until the boiling water tastes like seawater. Add the asparagus to the boiling water and cook for 1 1/2 to 2 minutes - you want them to be crunchy. If the asparagus are thin, cook for only 1 minute. Remove the asparagus from the water with a strainer and transfer them to the colander inside the ice bath. Allow them to cool completely for a few minutes and then place them on a kitchen towel to drain any excess moisture.
- Toss the asparagus, sesame seeds, and the sauce together and refrigerate for 1 hour, or until ready to serve.
Nutrition Facts : Calories 124.6, Fat 9.9, SaturatedFat 1.4, Sodium 189.2, Carbohydrate 7.8, Fiber 2.3, Sugar 4, Protein 3.2
MICROWAVE STEAMED ASPARAGUS
Steps:
- Put the asparagus in a microwave-safe dish and sprinkle with the olive oil and 1 tablespoon water, season with salt and pepper and top with the tarragon. Cover the dish with plastic wrap and seal well. Microwave for 2 minutes. Top with freshly shaved Parmesan and serve immediately.
MARINATED ASPARAGUS
Steps:
- Gather the ingredients.
- In a small bowl, prepare the marinade by combining the chopped onion with the vinegar, lemon juice, mustard, and salt and pepper to taste. Whisk in the oil and set aside while you prepare the asparagus.
- Bring about 2 inches of water to a boil in a skillet large enough to lay asparagus flat. Add 1/2 teaspoon salt.
- While the water is coming to a boil, wash the asparagus in cold water. Break off the tough base of each. Remove scales if they are large or sandy.
- Place the spears in the boiling water. Let the water return to a boil, then simmer the asparagus gently for 5 to 7 minutes. Asparagus should be slightly crisp.
- Drain and place the asparagus in the dish you plan to marinate them in-an oval-shaped dish works best.
- Whisk the marinade and pour over warm asparagus. Allow it to marinate at room temperature until cool, then cover with plastic wrap and refrigerate.
- Remove asparagus from the refrigerator and return to room temperature before serving. Serve as is or, if desired, place lettuce leaves on 6 to 6 plates and top with the marinated spears.
Nutrition Facts : Calories 78 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 119 mg, Sugar 1 g, Fat 7 g, ServingSize 5 to 6 servings, UnsaturatedFat 0 g
FRESH ASPARAGUS WITH PECANS
This is one of my family's favorite special occasion dishes. We all love the fresh taste of asparagus and we know it's healthy, too! -Jennifer Clark, Blacksburg, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, bring 3 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., In a large resealable plastic bag, combine the vinegar, soy sauce, sugar and oil. Add the asparagus; seal bag and turn to coat. Refrigerate for up to 3 hours. , Drain and discard marinade. Sprinkle asparagus with pecans.
Nutrition Facts : Calories 77 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
AROMATIC ASPARAGUS
An aromatic asparagus recipe scented with sage and thyme.
Provided by Lady Lerandia
Categories Side Dish Vegetables Asparagus
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a medium saucepan over medium heat. Stir in asparagus and cook 5 minutes.
- Sprinkle flour over asparagus, and toss to coat. Mix milk, vegetable broth and water into saucepan. Stir in Parmesan cheese, thyme, sage and salt. Cook 30 minutes, stirring occasionally. Serve warm.
Nutrition Facts : Calories 183.2 calories, Carbohydrate 14.6 g, Cholesterol 30.5 mg, Fat 10.3 g, Fiber 1.7 g, Protein 8.7 g, SaturatedFat 6.3 g, Sodium 360.3 mg, Sugar 8 g
ROASTED ASPARAGUS SPEARS
The tips of roasted asparagus should be just crisp and the stalks golden brown and tender.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees. Spread out asparagus spears in a large shallow roasting pan. Drizzle with olive oil; sprinkle with salt and pepper. Shake roasting pan gently so asparagus is completely coated in oil.
- Roast in oven until spears are just tender. Cooking time will depend on thickness of asparagus, about 10 minutes for medium-thick asparagus. Pencil asparagus will take much less time; thick stalks will take more. Shake pan halfway through cooking time to keep spears from sticking. Just before serving, drizzle asparagus with olive oil and adjust seasoning.
NAT'S EASY MARINATED ASPARAGUS
Served cold on leaf lettuce. Great flavour and nice presentaion. Best if marinated overnight (hence the 24 hr cook time).
Provided by Nat Da Brat
Categories Vegetable
Time P1DT2m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Dip asparagus in boiling water and drain immediately.
- Pour Italian salad dressing over asparagus, cover (I put it in a ziplock), and marinate overnight.
- Serve on lettuce leaf and sprinkle with fresh black pepper and fresh grated parmesean.
Nutrition Facts : Calories 194.9, Fat 17.3, SaturatedFat 3, Cholesterol 1.5, Sodium 1012.3, Carbohydrate 9.3, Fiber 1.5, Sugar 5.9, Protein 2.6
BALSAMIC BROILED ASPARAGUS
This broiled asparagus is so easy to make. My sister introduced me to balsamic asparagus and now I often serve it alongside shrimp, chicken and steak. -Holly Bauer, West Bend, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place asparagus in an ungreased 15x10x1-in. baking pan. In a small bowl, combine vinegar, oil, salt and pepper. Brush half of the mixture over asparagus., Broil 4 in. from heat 8-10 minutes or until tender, stirring occasionally. Brush with remaining mixture.
Nutrition Facts : Calories 81 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 304mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ASPARAGUS PARMESAN
Quick and easy asparagus that is sauteed, and topped off with Parmesan cheese.
Provided by JenElaine
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 5
Number Of Ingredients 5
Steps:
- Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 4.1 g, Cholesterol 19.3 mg, Fat 17.5 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 5.6 g, Sodium 247.7 mg, Sugar 1.8 g
GRILLED ASPARAGUS SPEARS
Categories Herb Side Low Carb Low Cal Low/No Sugar Wheat/Gluten-Free Asparagus Summer Grill/Barbecue Bon Appétit
Yield Serves 6
Number Of Ingredients 5
Steps:
- Prepare barbecue (medium-high heat). Combine water, olive oil and roasted garlic oil in large bowl. Add asparagus to water mixture and toss to coat. Let stand 5 minutes. Drain. Season with salt and pepper.
- Grill asparagus until crisp-tender, turning frequently, about 6 minutes.
- Transfer to platter. Sprinkle with parsley.
SWEET AND SOUR ASPARAGUS
This is great at a picnic when you have tired of all the same old salads. Very versatile, you can serve it cold or room temperature. You can certainly chop up the asparagus, but I found that it always overcooks. I like the presentation of the long spears on a nice white platter. This goes great with a platter of sliced baked ham and some potato salad or with hamburgers and hot dogs. Enjoy!
Provided by Barbara Kahian
Categories Side Dish Vegetables Asparagus
Time 8h15m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add the asparagus, and cook uncovered until slightly tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus spears are cold, place them on paper towels to dry.
- Bring vinegar, water, sugar, cinnamon sticks, cloves, celery seed, and salt to a boil in a saucepan over medium-high heat. Boil for 5 minutes.
- Spread the asparagus spears in a large dish or baking pan. Pour the vinegar mixture over the asparagus. Cover and refrigerate for 8 hours or overnight. Drain and serve cold or at room temperature.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 18.4 g, Fat 0.3 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 0.1 g, Sodium 162.9 mg, Sugar 14 g
MARINATED ASPARAGUS AND YELLOW PEAR TOMATOES
Provided by Aljean Harmetz
Categories easy, side dish
Time 45m
Yield Ten servings
Number Of Ingredients 9
Steps:
- In each of two skillets, bring one and one-half inches of salted water to a boil. Add the asparagus and cook, covered, for three to five minutes, according to doneness desired.
- Drain the asparagus and refresh it in ice water to stop the cooking. Drain well and place it on a flat dish.
- Combine the mustard, salt, pepper and vinegar in a small mixing bowl. Whisk in the olive oil until well combined. Stir in the tarragon.
- Pour the mixture over the asparagus, toss to coat and marinate for one-half hour or until ready to serve.
- Arrange the flowering kale leaves on a serving platter. Place the asparagus on top and garnish with the tomatoes. Pour any remaining marinade over it.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 15 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 478 milligrams, Sugar 4 grams
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MARINATED ASPARAGUS RECIPE - CHATELAINE
From chatelaine.com
10 BEST MAIN DISH TO GO WITH ASPARAGUS RECIPES | YUMMLY
From yummly.com
ASPARAGUS TIPS...AND SPEARS | WHOLE FOODS MARKET
From wholefoodsmarket.com
WHAT CAN I DO WITH THESE PICKLED ASPARAGUS? - KITCHN
From thekitchn.com
ASPARAGUS SPEARS IN SOUR CREAM | CANADIAN LIVING
From canadianliving.com
MARINATED MUSHROOM AND ASPARAGUS - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
MARINATED ASPARAGUS BUNDLES RECIPE | MYRECIPES
From myrecipes.com
BALSAMIC ASPARAGUS | RECIPE FROM YOUR HOMEBASED MOM
From yourhomebasedmom.com
QUICK REFRIGERATOR SPICY ASPARAGUS SPEARS - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
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