ROASTED-GARLIC ASPARAGUS
Provided by Susie Fishbein
Categories Garlic Side Roast Passover Asparagus Healthy Kosher Kosher for Passover Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Line a large jelly-roll pan with parchment paper. Set aside.
- In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
- Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
- Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
- Transfer to a platter and serve hot.
SAUTEED GARLIC ASPARAGUS
A simple but tasty twist to regular old Asparagus.
Provided by Ryan Morgan
Categories Side Dish Vegetables Asparagus
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.
Nutrition Facts : Calories 102.4 calories, Carbohydrate 5.2 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 5.5 g, Sodium 64 mg, Sugar 2.1 g
SAUTEED ASPARAGUS WITH GARLIC AND THYME
Come springtime, when stalks of asparagus shoot up from the ground (as if they're celebrating with us!), there isn't much to do to make this easy side dish shine. First, a sauté in the skillet with olive oil, garlic, and thyme coaxes out the natural sweetness of the asparagus, while finishing it with a quick steam until the stalks are crisp-tender locks in vitamins like A and C.
Provided by Shira Bocar
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Yield Serves 2 to 3
Number Of Ingredients 5
Steps:
- Heat oil in a skillet over medium-high. Add garlic and thyme sprigs. Cook, stirring, until fragrant, about 1 minute. Add asparagus; season with salt and pepper. Cook, tossing to coat in oil, 1 minute.
- Arrange asparagus in a single layer in skillet, add 1/4 cup water, and cover. Reduce heat to medium-low and cook, shaking pan occasionally, until asparagus is crisp-tender and most of water has evaporated, 2 minutes.
OVEN ROASTED ASPARAGUS WITH GARLIC
Make and share this Oven Roasted Asparagus With Garlic recipe from Food.com.
Provided by Joel6538
Categories Vegetable
Time 22m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F.
- Spread asparagus in a single layer on a shallow baking pan or baking sheet.
- Drizzle lightly with olive oil.
- Sprinkle salt to taste.
- Spread minced garlic over all stalks.
- Place pan in oven for 10-12 minutes--stalks should be roasted, but still crisp.
- Serve immediately.
FRENCH - STYLE POT ROASTED ROCK CORNISH GAME HENS
An incredibly simple dish that looks and tastes extra special. From "The Cooks Encyclopedia of Chicken" - A"must have for every cookbook shelf.
Provided by - Carla -
Categories Poultry
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 375°F Heat the olive oil in a large flame-proof casserole and add the onion, garlic and bacon; sauté 5 to 6 minutes, until the onion has softened.
- Brush the hens with a little melted butter and season well.
- Lay the hens on top of the onion mixture and place the other vegetables around hens. Add the chicken stock, wine and herbs.
- Cover and bake for 20 minutes, then remove the lid and brush with the remaining melted butter; bake for another 25 to 30 minutes, until golden.
- Transfer the hens to a warmed serving platter and cut each in half with poultry shears.
- Remove the vegetables with a slotted spoon and arrange them around the hens. Cover with foil and keep warm.
- Discard the herbs from the pan juices. In a small bowl mix the butter and flour to form a paste. Bring the liquid in the pan to a boil and then whisk in teaspoonfuls of the paste until thickened.
- Season the sauce and serve with the Rock Cornish hens and vegetables, garnished with fresh herbs.
Nutrition Facts : Calories 828.5, Fat 37.7, SaturatedFat 13, Cholesterol 195.7, Sodium 419.1, Carbohydrate 74.7, Fiber 9.3, Sugar 8.9, Protein 40.9
ROASTED ROCK HENS WITH SAUTÉD GARLIC ASPARAGUS
Steps:
- Stuffing: Cut and cube bread, then lay on a lightly oiled baking sheet. Bake at about 320 just long enough for the bread to get firm and start to brown. Remove from oven nd add to a large mixing bowl. While bread cools in mixing bowl sauté celery, onion, and garlic in butter until almost tender. Pour butter and vegetables over bread cubes, add egg and mix well. Rock Hens: Stuff hens with stuffing. Drizzle enough oil over heans to evenly coat them. Sprinkle with salt and pepper, then rub with hands to evenly coat. Place hens on a racked baking pan and roast for about 45 minutes at 375. Once hens are almost done, turn heat to 400 and roast for an additional 10 minutes. Asparagus: Melt butter in sauté pan, add garlic and asparagus, cover and cook for about 10 minutes over medium heat. Stir occasionally. Once asparagus is nice and tender, turn heat to high just long enough sear the outside.
GARLIC ROASTED ASPARAGUS WITH PARMESAN
Such a wonderful and simple presentation of one of spring's best vegetables with the irresistible flavor of garlic. So easy to make- (but no one has to know how easy it is!!!)
Provided by PalatablePastime
Categories Vegetable
Time 22m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil and garlic in a small saucepan over low heat until garlic becomes golden- several minutes (do not burn garlic); allow oil to cool.
- Bend asparagus gently at a natural point and when it snaps, discard end pieces.
- Place asparagus on a lipped roasting pan and toss with infused olive oil and garlic, coating all pieces.
- Line up asparagus and push together, season with salt and pepper, then sprinkle with grated Parmesan.
- Roast in a preheated oven at 400°F for 12 minutes or until cooked to your liking.
- Serve at once.
Nutrition Facts : Calories 300.7, Fat 24.2, SaturatedFat 5.1, Cholesterol 11, Sodium 198.6, Carbohydrate 14.3, Fiber 5.1, Sugar 4.5, Protein 10.8
REALLY TASTY SAUTEED FRESH ASPARAGUS
Asparagus is the most under-used side dish veggie on the market, IMHO. These seasonings will bump it up for you significantly -- I get a LOT of compliments on this recipe from friends and family. The truth is, I use exactly these same seasonings on my Ospidillo Cafe Brussells Sprouts. Enjoy!
Provided by Bone Man
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim the Asparagus: You can do this by grabbing each end and snapping it -- it will break off the tough part. You keep the flower end for cooking and refrigerate/store the larger ends as a great ingredient for vegetable stock on some other occasion. If the asparagus is young enough and pencil-sized, you probably won't need to trim it at all.
- Clean the asparagus under cool, running water.
- In a large no-stick skillet, over medium heat, lay in the asparagus, melt the butter, add in the lemon juice, pour in the chicken stock, and pepper lightly with the ground white pepper. The seasoned salt and Mrs. Dash can also be added at this time.
- Bring to a boil, then reduce the heat to low, cover, and allow the asparagus to sautee for about 20-25 minutes until tender, moving it around with a fork once in awhile.
- At the table, some folks like some melted cheese (Velveeta or other good melting cheese) over the asparagus while others enjoy some malt vinegar (or just a little good-quality balsamic vinegar) on it. I like it plain.
- Serve hot.
GARLIC-SAUTEED ASPARAGUS
This is a very quick and healthy vegetable side dish. Even my son, who is very picky, loves this. It works well as a snack with wine, as an appetizer, or as a side dish, especially for Asian-inspired dishes.
Provided by naturalbornhealer
Categories Side Dish Vegetables Asparagus
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil and sesame oil in a wok or skillet over medium-high heat; add garlic and decrease heat to medium. Cook and stir garlic until fragrant, about 1 minute. Add asparagus, soy sauce, and water to garlic; cook and stir until liquid is mostly evaporated, about 3 minutes. Cover wok and cook until asparagus are tender yet firm to the bite, 5 to 10 minutes more.
Nutrition Facts : Calories 52.5 calories, Carbohydrate 6 g, Fat 2.5 g, Fiber 2.5 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 453.9 mg, Sugar 2.2 g
PAN-SEARED ASPARAGUS WITH CRISPY GARLIC
Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.
Provided by Ali Slagle
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
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.
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