Roasted Asparagus With Lemon And Capers Food

ROASTED ASPARAGUS WITH CAPERS

Steps:

• Preheat oven to 425 degrees F.
• Arrange asparagus and capers in a baking dish; drizzle with oil, turn to coat.
• Season with salt and red pepper flakes.
• Roast asparagus, shaking pan at least once during cooking, until asparagus is tender-crisp and tips are golden, about 12 to 16 minutes.
• Let cool; serve warm or room temperature.

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.

ROAST ASPARAGUS WITH GARLIC AND CAPERS

Steps:

• Preheat the oven to 400°F
• Bring a large pan of water to the boil. Add the asparagus and boil for 2 minutes until crisp, but beginning to go tender.
• Drain and refresh under cold water. Dry on kitchen paper.
• Pour the oil into a shallow roasting tin and roll the asparagus in it to coat.
• Scatter over the garlic slivers and capers and roast for 8-10 minutes until the asparargus is tinged brown and cooked through - test by inserting a knife in a few spears.
• Sprinkle with orange juice, season and serve warm.

LEMON-ROASTED ASPARAGUS

Steps:

• Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

ASPARAGUS WITH LEMON-CAPER DIPPING SAUCE

Steps:

• Mix together the mayo, sour cream, oil, capers, juice, thyme, and pepper. Cover and refrigerate until ready to serve.
• Trim asparagus and place in a shollow baking dish.
• Drizzle with olive oil and sprinkle with salt.
• Roast at 350 degrees for 10 minutes, or until desired degree of doneness.
• Serve asparagus with sauce on the side.

THIS LEMON ROASTED ASPARAGUS RECIPE COULDN'T BE EASIER

Steps:

• Grate the zest of the lemons. Spread out the zest on a plate and let it air-dry slightly, about 30 minutes.
• Preheat the oven to 450˚. Mix the lemon zest with the salt in a small bowl and set aside. Cut the lemons in half and set aside.
• Divide the asparagus between 2 baking sheets, drizzle with olive oil and toss to coat. Roast until the asparagus is tender and starting to color, 8 to 10 minutes. Transfer the asparagus to a platter.
• Before serving, squeeze the lemons over the asparagus, drizzle with olive oil and sprinkle with the lemon salt and parsley.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE

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.

LEMON ASPARAGUS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Coat asparagus with vegetable and arrange on a baking sheet. Season with salt and black pepper to taste.
• Roast in preheated oven until lightly browned at the tips, about 15 minutes.
• Meanwhile, combine lemon juice, butter, 1 teaspoon salt, and 1 teaspoon black pepper in a microwave-safe bowl. Heat in on high in microwave until butter is completely melted, about 1 minute; stir to combine. Pour butter mixture over roasted asparagus and toss to coat.

ROASTED SALMON AND ASPARAGUS WITH LEMON CAPER SAUCE

Steps:

• Preheat the oven to 450°F Whisk the first six ingredients together in a small bowl and season with salt and pepper. Arrange the asparagus in an even layer on a rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper. Turn to coat. Place the salmon atop the asparagus and sprinkle with salt and pepper. Roast until the salmon is just opaque in the center, about 15-20 minutes. Cut the salmon into two pieces and top with sauce to serve.

GRILLED ASPARAGUS WITH LEMON-CAPER VINAIGRETTE

Steps:

• Vinaigrette: Combine the shallots, lemon zest and lemon juice, capers, and parsley in a small non-reactive bowl.
• Whisk in the olive oil; season with taste with salt and pepper.
• Set aside.
• To prepare the asparagus: Brush the asparagus with olive oil; season with salt.
• Grill (I used a stove top grill pan) over medium-high heat, turning often to brown evenly. Grill asparagus until just tender, approximately 8-10 minutes.
• Transfer asparagus to a platter.
• Drizzle vinaigrette over the asparagus, sprinkle with pinenuts and top with Parmesan cheese.

ROASTED ASPARAGUS WITH LEMON AND CAPERS

Steps:

• Preheat oven to 450 degrees. Put Asparagus in oiled baking dish, sprinkle with olive oil and seaslon with salt and pepper. Roast for 15-20 minutes. Meanwhile, heat the vegetable oil in a small frying pan. Dredge capers lightly in flour, fry ovewr high heat until golden. Drain on paper towels. Arrange asparagus on serving dish, sprinkle with capers, lemon juice, and parsley. Serve hot or at room temperature.

GRILLED ASPARAGUS WITH CAPER SALSA

Steps:

• Fill a medium-size pot with cold water, and place it over high heat. When the water boils, add the asparagus, and blanch for 1 minute. Drain the asparagus, and rinse it immediately under cold water. Drain the asparagus again and place in a medium bowl, with 1 tablespoon of the oil, a pinch of salt and a generous grind of black pepper. Mix gently, and set aside.
• Light a charcoal or gas grill, or place a grill pan on the stove over high heat. Once it is hot, add the asparagus in batches, and grill for approximately 2 to 3 minutes, turning a few times, until the spears are lightly charred. Transfer to a large platter with all the tips facing in one direction.
• Meanwhile, make the salsa. Mix together the capers with the remaining tablespoon of oil, the lemon zest, lemon juice, garlic and parsley. Add the goat cheese to the mixture, stir gently and spoon over the asparagus.

SALMON W/ ROASTED ASPARAGUS & LEMON-CAPER SAUCE

Steps:

• Whisk first 6 ingredients in small bowl to blend.
• Season sauce with salt and pepper.
• Preheat oven to 450 degrees F.
• Evenly space three 1/2-inch deep slits crosswise in top of salmon (don't cut through).
• Arrange asparagus in even layer on rimmed baking sheet, drizzle with oil and toss to coat.
• Season with salt& pepper.
• Place salmon on top of the asparagus; season with salt& pepper.
• Roast until salmon is just opaque in center-- about 20 minutes.
• Arrange on serving platter and drizzle with sauce.

ASPARAGUS WITH LEMON CAPER VINAIGRETTE

Steps:

• Trim ends of asparagus and place spears in a large skillet.
• Cover asparagus with water and add salt and 1 Tbsp lemon juice.
• Bring to a boil, then reduce heat to simmer about 7 minutes until crisp-tender.
• Remove from heat and run under cold water to stop cooking.
• Prepare vinaigrette:.
• Combine remaining lemon juice, capers, mustard, sugar, and pepper. (Capers may be chopped or left whole, it's up to you. I usually chop them up a little.).
• Slowly drizzle in oil while whisking rapidly, allowing vinaigrette to thicken slightly.
• Toss asparagus with vinaigrette and serve.
• May be refrigerated and served within a couple hours, or served warm immediately.