ROASTED ASPARAGUS
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 3
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.
ROAST PORK TENDERLOIN WITH MUSTARD VINAIGRETTE
Make and share this Roast Pork Tenderloin With Mustard Vinaigrette recipe from Food.com.
Provided by mmjj_d
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season pork with 1/4 teaspoon of the salt and pepper to taste.
- Cook, turning, until browned, 5-6 minutes. Transfer skillet to the oven. Roast until pork is cooked through, 12-15 minutes. Let rest 5 minutes before slicing.
- Meanwhile, on a rimmed baking sheet, toss asparagus, shallots, 1 tablespoon of the oil, remaining 1/4 teaspoon of the salt and pepper to taste. Arrange vegetables in a single layer. Roast, tossing once, until tender, 12-15 minutes.
- Whisk together vinegar, mustard and remaining 1/3 cup of the oil. Slice pork; serve with vegetables. Drizzle all with vinaigrette.
Nutrition Facts : Calories 451.2, Fat 32.8, SaturatedFat 6.2, Cholesterol 93.6, Sodium 420.7, Carbohydrate 7.5, Fiber 2.4, Sugar 1.6, Protein 32.4
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.
ROASTED ASPARAGUS IN A RED WINE VINAIGRETTE
Make and share this Roasted Asparagus in a Red Wine Vinaigrette recipe from Food.com.
Provided by Avid Wine Drinker
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry bacon to crisp. Wipe off excess fat with paper toweling. Crumble.
- Preheat oven to 400 degrees.
- Mix all ingredients, except asparagus, in a cruet. Shake vigorously.
- Pour the vinaigrette over the asparagus and marinade for 15 minutes.
- Lay asparagus in single layer in a stone baking dish.
- Pour remaining vinaigrette over the asparagus.
- Cover and bake for 15 minutes or to desired doneness.
- Remove to a warmed plate, pour remaining vinaigrette over the asparagus.
- Sprinkle with the cheese and the bacon.
PORK AND ASPARAGUS SHEET-PAN DINNER
When time is of the essence, it's nice to have a quick and easy meal idea in your back pocket. Not only is it delicious, but you can clean it up in a flash. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Line a 15x10x1-in. baking pan with foil; brush with 2 teaspoons olive oil., In a large bowl, toss potatoes with 1 tablespoon olive oil. Place in 1 section of prepared baking pan. In same bowl, toss asparagus with 1 tablespoon olive oil; place in another section of pan. Sprinkle salt and pepper over potatoes and asparagus., In same bowl, toss apple with 1 teaspoon olive oil. In a small bowl, mix brown sugar, cinnamon and ginger; sprinkle over apples and toss to coat. Transfer to a different section of pan., Brush pork chops with remaining 1 tablespoon olive oil; sprinkle both sides with Southwest seasoning. Place chops in remaining section of pan. Bake until a thermometer inserted in pork reads 145° and potatoes and apples are tender, 20-25 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 486 calories, Fat 23g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 447mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 5g fiber), Protein 37g protein.
ASPARAGUS WITH MUSTARD VINAIGRETTE
Here is an easy, springtime recipe that takes no time at all and puts the light flavors of the season right onto your table. Cooking time is key: both the asparagus and the eggs must be watched carefully. Arrange everything on a plate beautifully, and throw open the windows to spring.
Provided by David Tanis
Categories quick, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Snap off and discard the tough bottoms of each asparagus spear. If using large thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.
- Bring a medium saucepan half filled with water to a boil, carefully add the eggs and simmer briskly for 9 minutes (10 minutes for a slightly firmer yolk). Transfer the eggs to a bowl of ice water to cool. Shell the eggs and set aside.
- Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard to dissolve, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.
- In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel. Asparagus may be served warm or at room temperature.
- To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Garnish with quartered eggs (or roughly chop the eggs if you prefer). Sprinkle with chives.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 403 milligrams, Sugar 3 grams, TransFat 0 grams
ROASTED ASPARAGUS WITH BACON-SHALLOT VINAIGRETTE
This is an easy side dish that goes very well with ham. It's also nice for Easter. Cook the asparagus ahead of time, then serve at room temperature with the dressing - YUM!
Provided by Hey Jude
Categories Lunch/Snacks
Time 30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 500°.
- Trim ends of asparagus; toss with olive oil; arrange in a single layer on a jelly roll pan; sprinkle with salt.
- Bake until tender and browned, about 10 minutes, turning asparagus once (you can do the recipe up to this point and then finish it and serve at room temperature).
- To make the dressing: cook bacon until crisp; drain well; crumble into a small bowl; add cilantro and mix well.
- Whisk together shallots, olive oil, lemon juice, vinegar, mustard, salt and pepper to taste.
- Arrange asparagus on a platter; drizzle with dressing; sprinkle bacon mixture over the top.
ASPARAGUS WITH WHOLE-GRAIN MUSTARD VINAIGRETTE
Steps:
- Preheat the oven to 450°F.
- Whisk together the olive oil, vinegar, mustard, parsley, and salt in a small mixing bowl. Toss the asparagus with the mustard vinaigrette in a 9 × 13-inch baking dish.
- Roast until the asparagus is just tender, about 10 minutes.
- Arrange the asparagus on a large serving platter, being sure to scrape all of the burned bits of mustard from the bottom of the pan along with the asparagus. Serve immediately.
ROASTED ASPARAGUS AND POTATOES WITH DIJON BALSAMIC VINAIGRETTE
From Getting Thin and Loving Food by Kathleen Daelemans. So good you won't know it's good for you. Great with fish, chicken, or steak.
Provided by greeneggs
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- In a lage salad bowl, combine vinegar, shallot, and salt to taste. Let stand 20 minute.
- Place asparagus in a plastic zipper bag with 1 tsp olive oil and shake until well coated. Pour onto cookie sheet and season to taste with salt and pepper.
- Place potatoes in same bag used for asparagus, add 1 tsp olive oil and shake until well coated. pour onto second cookie sheet and season to taste with salt and pepper.
- Roast potatoes and asparagus 15 min or until potatoes are golden and crispy and can be pierced by a fork. Potatoes may take longer than asparagus.
- Meanwhile, whisk remaining 1 TBS olive oil and dijon mustard into the bowl with the shallot and vinegar. Taste and adjust seasonings.
- When the vegetable are done, add to bowl with dressing. Toss to combine. Taste and adjust salt and pepper and serve.
ROAST PORK & ASPARAGUS W/MUSTARD VINAIGRETTE
Steps:
- Heat oven to 400 degrees. Heat 1 tbs of the oil in a large ovenproof skillet over medium-high heat. Season the port with 1/4 tsp each of the salt and pepper. Cook until golden brown, 3 minutes per side. Transfer skillet to over and roast 18 minutes. Transfer the port to a cutting board and let rest at least 5 minutes before slicing. Meanwhile, place the asparagus on a baking sheet in a single layer. Scatter the shallots over the top. Drizzle with 1 tbs of the oil, season with the remaining salt and pepper and road until cooked through, 12-15 minutes. In a small bowl, whisk together the mustard, vinegar and remaining oil. Divide the pork and asparagus among individual plates and serve with the vinaigrette.
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