Pan Roasted Asparagus In Asparagus Sauce Food

ROASTED ASPARAGUS

Steps:

• Preheat oven to 425°F.
• Cut off the woody bottom part of the asparagus spears and discard.
• With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).
• Place asparagus on foil-lined baking sheet and drizzle with olive oil.
• Sprinkle with salt.
• With your hands, roll the asparagus around until they are evenly coated with oil and salt.
• Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
• They should be tender when pierced with the tip of a knife.
• The tips of the spears will get very brown but watch them to prevent burning.
• They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.

PAN-ROASTED ASPARAGUS

Steps:

• Trim the bottom inch or two off the asparagus.
• Cut spears in half crosswise.
• Heat olive oil in a large heavy skillet.
• Add asparagus.
• Toss well.
• Sprinkle with salt and garlic.
• Toss well for one to two minutes.
• Serve hot or at room temperature.

PAN ROASTED ASPARAGUS

Steps:

• Heat oil and butter in a 12-inch skillet over medium-high heat. When butter has melted, add half of the asparagus to the skillet with tips pointed in one direction; add remaining spears with tips pointed in the opposite direction.
• Using tongs, distribute spears in an even layer (spears will not quite fit into single layer). Cover skillet; cook until asparagus is bright green and still crisp, about 5 minutes.
• Uncover, increase heat to high and season asparagus with salt and pepper to taste. Cook until spears are tender and well-browned along one side, 5 - 7 minutes, using tongs to occasionally move spears from the center of the pan to the edge of the pan to ensure all are browned.
• Transfer to serving dish, adjust seasonings as needed and, if desired, squeeze lemon over spears. Serve immediately.

ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• Snap or cut the dry stem ends off each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool slightly and serve warm or at room temperature.

ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

ROASTED ASPARAGUS WITH HOLLANDAISE

Steps:

• Preheat oven to 450 degrees F.
• Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
• Meanwhile, put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
• Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
• Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over the top.

PAN ROASTED FILET MIGNON WITH ASPARAGUS SEA BASS WITH ROASTED CAULIFLOWER PUREE

Steps:

• In a small pot, over medium-low heat, add the vinegar and brown sugar, and whisk to combine. Cook and reduce until thick, about the consistency of maple syrup. Whisk in 2 tablespoons butter and season with salt and pepper, to taste. Serve drizzled over filet mignon and asparagus.
• For Filet and Asparagus:
• Slice the bottom 1 1/2 inches off the asparagus. Bring a large pot of water to a boil over medium heat. Add the asparagus and blanch for 1 minute. Remove from the water and shock in an ice bath. Transfer the asparagus from the ice bath to a sheet pan lined with a paper towel.
• Take the filets out of the refrigerator 20 minutes before they are to be cooked so they can come to temperature.
• Preheat oven to 300 degrees F.
• Heat canola oil in a large heavy bottomed skilled over high heat. Season each filet liberally with salt and pepper. Sear the filets in the skillet until brown and crispy, about 2 minutes per side. Turn the heat to low and add the 4 tablespoons of butter, the garlic and fresh thyme. Using a spoon, baste the filets with the melted butter. Put the pan in the oven for 4 to 5 minutes for medium-rare or until the internal temperature reaches 130 to 135 degrees F on an instant-read thermometer. Let rest for 5 minutes before serving.
• Heat a small amount of olive oil in a large skillet over medium heat. Add the asparagus, season with salt and pepper, to taste, and saute until heated through, about 2 minutes. Asparagus should be slightly tender but still have a little snap when you bite into them.
• Preheat the oven to 400 degrees F.
• To a large baking dish add the cauliflower, apple, and 3 tablespoons olive oil. Season with salt and pepper, to taste, and toss to coat. Roast in oven until brown on top, about 25 minutes, then add the vegetable stock and roast until tender, another 20 minutes.
• Add the roasted cauliflower, apple and stock to a food processor and puree until smooth. Transfer to a metal bowl and put over a pot of simmering water to keep warm.
• Turn oven down to 325 degrees F.
• Heat some canola oil in a large heavy bottomed skilled over high heat. Season each fillet liberally with salt and pepper. Sear the fillets, skin side down, until brown and crispy, turn over and crisp the other side, about 2 to 3 minutes per side. Turn off the heat, add butter and, using a spoon, baste the fillets with the melted butter. Transfer to the oven to finish cooking, about 4 minutes.
• Beurre Blanc Sauce:
• Slice the green leaves off the leek and discard. Slice the stem into 1/4-inch thick rings. Put them into a large bowl filled with cold water and let soak for 5 minutes. Remove the leaks and drain on a plate lined with paper towels.
• Heat the olive oil in a large skillet over medium heat. Add leeks and saute until soft, about 4 minutes. Deglaze the pan with white wine and add the vegetable stock. Reduce by half and then whisk in the cold butter. Serve over sea bass.
• To Plate:
• Using a rectangular plate lay a bed of 3 to 4 asparagus down on 1 side of the plate. Arrange a piece of filet mignon on top and drizzle with the balsamic reduction. On the other side of the plate put about a 1/4 cup of the cauliflower puree, top with a piece of sea bass and drizzle with the leek sauce. Repeat with remaining ingredients to make a total of 6 servings.

PAN-ROASTED HALIBUT WITH PROSCIUTTO AND ASPARAGUS

Steps:

• Preheat the oven to 375 degrees F.
• Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and 1 tablespoon butter and get the skillet hot. Add the fish and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, transfer the skillet to the oven and roast until the fish is just cooked through, about 10 minutes.
• Remove the fish to 2 plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, half the lemon juice, the capers, the remaining 2 tablespoons butter and the parsley and bring to a boil. Add the asparagus and cook until just tender, about 2 minutes. Season with salt and pepper to taste.
• Meanwhile, add arugula to a bowl. Dress with the remaining lemon juice and olive oil to taste. Season with salt and pepper. Shave Parmesan over the arugula and toss lightly.
• Pour the sauce over the fish, top with the prosciutto and asparagus and serve with the arugula salad on top. Enjoy!

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
• Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.

PAN-FRIED ASPARAGUS

Steps:

• Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS

Steps:

• In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
• Add mushrooms and cook until they start to brown, stirring often.
• Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.

ROASTED ASPARAGUS WITH BALSAMIC BROWN BUTTER SAUCE

Steps:

• Arrange asparagus in a single layer on baking sheet; toss to coat with olive oil.
• Sprinkle with salt and pepper.
• Bake at 400 degrees for approximately 12 minutes or until tender.
• Just before asparagus is done, melt butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally.
• Do not burn the butter or let it get too brown, should be golden brown.
• Remove from heat; stir in soy sauce, and vinegar.
• Drizzle over asparagus, tossing well to coat.
• Serve immediately.

ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER

Steps:

• Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
• While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
• Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
• Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.

ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS

Steps:

• Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
• In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
• While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
• Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.

PAN-ROASTED ASPARAGUS SOUP

Steps:

• Break off bottom part of each asparagus stalk, and discard. Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole. Put butter or oil in a large, deep skillet over medium-high heat. A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. Remove whole flower ends; set aside.
• Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Cool at least a few minutes.
• Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently. When soup is hot, adjust seasoning. Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve.

ROASTED SEA BASS WITH ASPARAGUS SAUCE

Steps:

• Preheat oven to 450°F. Bring broth to boil in heavy large saucepan. Add asparagus; cover and boil until asparagus is very tender, about 8 minutes. Using slotted spoon, transfer asparagus to cutting board; reserve broth. Cut tips from asparagus and reserve. Coarsely chop remaining asparagus; transfer to processor. Add 1/2 cup reserved asparagus cooking broth and olive oil and puree until smooth, adding more cooking broth if sauce is too thick (discard any remaining broth). Season sauce to taste with salt and pepper. Return to same saucepan.
• Spray baking sheet with vegetable oil spray. Place fish on prepared sheet. Drizzle lemon juice over fish. Sprinkle with salt and pepper. Bake fish until just opaque in center, about 10 minutes.
• Rewarm sauce over medium-low heat. Divide sauce among 4 plates. Top with fish. Garnish with reserved asparagus tips and roasted red pepper strips. Serve immediately.

ROAST CHICKEN WITH ASPARAGUS AND TAHINI SAUCE

Steps:

• Put oven racks in middle and lower thirds of oven and preheat oven to 450°F.
• Toss asparagus with 1 TBSP oil, 1/4 tsp salt and 1/4 tsp pepper in a 15 x 10 inch shallow baking pan. Roast on bottom rack, shaking pan once or twice, until just tender, about 10 minutes.
• Meanwhile, pat chicken dry and sprinkle all over with 1/2 tsp salt and remaining 1/4 tsp pepper. Heat remaining 2 TBSP oil in ovenproof skillet (not non-stick) over med-high heat until hot but not smoking, then brown chicken, turning over once, until golden (about 6 minutes total).
• Transfer skillet to middle of oven and roast until just cooked through, about 5 minutes.
• While chicken roasts, puree tahini, water, lemon juice, sugar, garlic, and remaining 1/2 tsp salt in a blender until smooth, about 1 minute. (Add more water if sauce is too thick).
• Serve chicken and asparagus drizzled with some of the sauce and with remaining sauce on the side.