Pan Seared Asparagus Food

BALSAMIC ASPARAGUS

Steps:

• prepare asparagus by washing and snapping off tough end.
• heat oil in frying pan.
• add asparagus and keep moving around in pan until changes colour (approx 3-5 minutes) add balsamic vinegar and the pepper sprinkling over all of the asparagus.
• remove from heat and cover for a few minutes to let flavours develop.
• serve.

PAN-FRIED GARLIC ASPARAGUS

Steps:

• Prepare asparagus spears. 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.
• Heat oil in a large skillet over medium heat.
• Cook garlic and shallots for five minutes or until tender but not translucent.
• Add asparagus and parmesan to skillet and toss in oil, garlic and shallots. Salt and pepper to taste.
• Cook for 8-10 minutes at medium / medium-high heat or until asparagus and parmesan begin to brown, and shallots are caramelized.

PAN-SEARED ASPARAGUS WITH CRISPY GARLIC

Steps:

• Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
• Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

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.

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.

GRIDDLED ASPARAGUS

Steps:

• Cut (or break) off the woody ends from the asparagus. Boil the spears in a large pan of salted water for 3 minutes. Drain, then plunge the spears into ice-cold water to stop the cooking and set the colour. Pat the asparagus dry.
• Oil the spears lightly. Leave a large cast-iron griddle over a high heat until it's very hot, then arrange the spears on it in a single layer. (You may have to griddle the asparagus in two batches.) Reduce the heat to medium and cook the spears for 3-4 minutes. Turn them with tongs and cook for a few more minutes, or until the spears are tender to the point of a knife and lightly gilded.
• Transfer the asparagus to a serving platter and sprinkle on a few drops of balsamic vinegar. Serve while still hot, although the spears will also taste very good at room temperature.
• To get ahead, you can prepare the asparagus to the end of step 1 and keep refrigerated for up to 24 hours.

PAN-SEARED HALIBUT WITH WHITE ASPARAGUS RISOTTO AND PEA PURéE

Steps:

• Marinate the halibut:
• In a large bowl or baking dish, whisk together the oil, rosemary, thyme, salt, and pepper. Add the halibut and stir to coat it in the marinade. Cover with plastic wrap and marinate, in the refrigerator, 20 to 30 minutes.
• Make the pea purée:
• In a blender or food processor, blend together the peas, spinach, and lemon juice, stopping and scraping down the sides occasionally, and blending until smooth. Season with salt and pepper and set aside.
• Make the asparagus and risotto:
• Fill a large bowl with ice water.
• In a medium saucepan over high heat, bring salted water to a boil. Add the asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge the spears into the ice water to stop cooking. Drain the asparagus again and pat dry.
• In a medium saucepan sauté pan over moderately high heat, melt 2 tablespoons of the butter. Add the asparagus and toss it in the melted butter. Season with salt and pepper and set aside.
• In a medium saucepan over moderate heat, warm the chicken stock. Keep the stock hot on the stove.
• In a second medium saucepan over moderate heat, warm the olive oil. Add the shallot and sauté, stirring occasionally, until tender. Add the rice and sauté, stirring constantly, until just toasted. Add 1 cup of hot stock and simmer, stirring frequently, until the stock is almost absorbed, about 4 minutes. Add more stock, 1 cup at a time, allowing each addition to be absorbed before adding the next and stirring often, until the rice is tender and the mixture creamy, about 20 minutes longer. Add the remaining 4 tablespoons of butter, Parmesan cheese, chives, and parsley. Season with salt and pepper and keep warm.
• Finish the halibut:
• Preheat the oven to 350°F.
• Remove the halibut from the marinade and pat dry, then roll each fillet in a piece of caul fat. In a large sauté pan over moderate heat, warm the olive oil. Sear the halibut on all sides, then finish in the oven for 3 to 5 minutes.
• To serve:
• Divide the risotto among 4 plates. Top with asparagus and halibut, and drizzle with pea purée.

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-SEARED ASPARAGUS

Steps:

• 1. Pre-heat olive oil in a large skillet
• 2. Once heated, spread salt and pepper evenly across bottom of skillet (or pour over asparagus after it is cooked - your choice!)
• 3. Rince asparagus stalks and chop off the ends
• 4. Add asparagus to the hot skillet. Keep covered while cooking, except when stirring. This will allow the stalks to soften on the inside. Stir every couple minutes to blend the asparagus with the other ingredients, and because the exterior of the stalks will brown quickly.
• 5. Serve hot and enjoy!

PAN-FRIED ASPARAGUS WITH SHALLOTS

Steps:

• In a large skillet, melt butter over medium-high heat. Add the shallot and cook for 1 minute then add the asparagus. Cook for 5 minutes and season with a little salt and pepper. Serve warm.

ONE-PAN SALMON WITH ROAST ASPARAGUS

Steps:

• Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
• Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

ROASTED GINGER ASPARAGUS WITH PAN-SEARED PASILLA-RUBBED CHEESE

Steps:

• Preheat the oven to 400 degrees F. Lightly grease a baking sheet with olive oil.
• Place the asparagus on the prepared baking sheet. Whisk together the orange juice, olive oil, ginger, mustard, salt and pepper in a small mixing bowl to make a citronette. Drizzle the citronette over the asparagus. Toss to coat.
• Bake to desired tenderness, turning once halfway through the cooking time, about 8 minutes.
• Place the ground chile in a shallow plate. Dredge the panela slices in the chile powder, coating on both sides. Heat a nonstick pan over medium-high heat. Add the cheese to sear, about 2 minutes per side.
• Serve the cheese on top of the asparagus on platter. Garnish with cilantro, mint, zest and orange segments. Serve warm or at room temperature.

KITTENCAL'S PAN-FRIED ASPARAGUS

Steps:

• In a large skillet melt butter with oil over medium heat.
• Add in kosher salt, garlic and crushed chili flakes (if using) cook stirring for about 1 minute (do not brown the garlic).
• Add in asparagus and cook for about 8-10 minutes turning the spears to ensure even cooking.
• Season with freshly ground black pepper.
• Sprinkle with Parmesan cheese.

PAN-SEARED SCROD WITH ROMANO MASHED POTATOES AND ASPARAGUS AND FRESH VEGETABLES WITH A CRISPY BREAD CRUMB TOPPING

Steps:

• In a medium bowl, combine 2 tablespoons of olive oil and the juice and zest of 1 lemon. Place the scrod fillets in the bowl and allow the fish to marinate for approximately 20 minutes. In a medium sized saute pan, sear the scrod fillets over medium heat until both sides are evenly brown. Remove the fillets from the pan and set aside.
• Serve with Romano Mashed Potatoes, Fresh Vegetables with Crispy Bread Crumbs, and Sauteed Asparagus.
• In a large pot, combine the potatoes and just enough water to cover them. Boil the potatoes over medium-high heat until the water comes to a rolling boil. Continue boiling the potatoes until they are fork tender. Drain the water from the pot and add milk to desired creaminess, cheese, parsley and salt and pepper to the potatoes. Mash the ingredients all together with a hand masher until they are all thoroughly combined. Serve with the fish and vegetables.
• In a medium sized saute pan, sear the asparagus spears with olive oil and lemon juice. Cook the asparagus until it is tender. Add salt and pepper, to taste.
• In a medium-sized pan, cook the bacon strips until they are crispy. Remove the slices from the pan and crumble the pieces. Reserve the pan of bacon grease and add in the diced red pepper, green pepper, onion, parsley, and garlic. Saute the vegetables in the bacon grease with hot pepper sauce until they are tender. Add the bread crumbs to the pan and thoroughly combine all of the ingredients.

PAN-SEARED STEAK WITH GARLIC BUTTER

Steps:

• Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
• Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
• Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
• Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.

PAN-SEARED SALMON WITH NO-FAIL HOLLANDAISE AND ASPARAGUS

Steps:

• Preheat a large skillet over medium-high heat. Add the oil and heat for a couple minutes.
• Salt the boiling water, add the asparagus and cook for 2 minutes. Drain and reserve on a paper towel-lined plate.
• Add the salmon skin-side up to the pan and cook for 4 minutes. Flip and cook skin-side down until the skin is crisped and salmon is cooked just past medium-rare, about 6 more minutes.
• Meanwhile, make the hollandaise sauce: Bring a couple inches of water to a simmer in a small saucepan. Whisk together the egg yolks, mustard, cayenne, lemon juice, 1 tablespoon each of the herbs in a medium metal bowl. Set the bowl over the simmering water (do not let the bowl touch the water) and whisk until the hollandaise has thickened, about 2 minutes. You can move the saucepan on and off the heat to regulate the temperature, so the eggs don't cook too quickly.
• When the mixture is hot and thickened, gradually add the butter in several batches and whisk after each addition until fully incorporated, about 3 minutes. Add sea salt and white pepper to taste.
• Place the salmon fillets and asparagus on individual serving plates and spoon the hollandaise over the top. Garnish with the remaining minced herbs and serve.

PAN SEARED ASPARAGUS

Steps:

• 1. Blanche the asparagus in salted rapidly boiling water for 1 minute, and then shock them in an ice bath to stop the cooking. Then when ready to serve sauté them quickly in a screaming hot sauté pan with half a tablespoon each of extra virgin olive oil & butter, freshly chopped thyme, rosemary, garlic, sea salt & freshly cracked black pepper to taste!

PAN-SEARED HALIBUT WITH SALSA VERDE

Steps:

• Grate enough zest from lemon to measure 1/2 teaspoon and squeeze 2 tablespoons juice. Chop capers and in a small bowl whisk together with zest, lemon juice, garlic, and salt and pepper to taste. Add 1/4 cup oil in a slow stream, whisking constantly until blended. Whisk in herbs.
• Pat halibut dry and season with salt and pepper. In a nonstick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook halibut, turning once, until golden brown on both sides and just cooked through, about 7 minutes total. Serve halibut topped with salsa verde and garnished with lemon wedges.