Sauteed Asparagus With Garlic And Thyme Food

SAUTEED ASPARAGUS WITH GARLIC AND THYME

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.

SAUTEED GARLIC ASPARAGUS

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.

LEMONY FRESH ASPARAGUS WITH THYME

Steps:

• Warm the olive oil in a large saucepan over medium heat. Add the garlic and saute for 3 minutes.
• Add the asparagus, thyme, Dijon mustard, lemon zest, lemon slices, and salt & pepper; stir to combine.
• Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
• Arrange on serving platter and squeeze with fresh lemon juice.
• Serve hot, cold, or at room temperature.

ROASTED ASPARAGUS WITH GARLIC AND FRESH THYME

Steps:

• Place ingredients in order as ingredients stated in a casserole dish ending with salt to taste.
• Bake in a 350 degree preheated oven for 20 minutes toss ingredients roast for 20 more minutes.

CHICKEN PINWHEELS TOPPED WITH MANGO SALSA AND SERVED WITH SAUTEED ASPARAGUS SPEARS AND BACON CRUMBLES

Steps:

• In a large pan, saute red peppers, green peppers, garlic, thyme, and rosemary until the vegetables begin to soften. Remove from the heat and allow to cool while you prepare the chicken. Pound the chicken breasts in between 2 pieces of plastic wrap until they are flattened. Place the sauteed vegetables in the center and roll the breast around them. Secure closed with a toothpick, if necessary.
• Heat a large saute pan over medium heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the stuffed chicken and cook until all sides are browned and the chicken is cooked through.
• Combine the mango, garlic, and the red onion and place in a medium-sized bowl. Add salt, lime juice, and corn syrup to the bowl and thoroughly combine. Serve the salsa over the sauteed chicken.
• In a medium saute pan, cook the bacon until it is crisp. Drain and crumble the pieces into a bowl. In a separate pan, saute asparagus with garlic until the asparagus is tender. Add crumbled bacon on top of the spears.

SAUTEED ASPARAGUS FENNEL WITH GORGONZOLA

Steps:

• 1. Slice the asparagus spears diagonally into 1 1/2-inch pieces. Cut the fennel in half and remove the tough inner core. Separate the layers and then cut each layer into long thin strips.
• 2. Heat the olive oil in a large skillet over medium-high heat. Add the fennel and onion and cook until tender, about 5 minutes. Add the asparagus and garlic and cook, stirring often, until the vegetables are tender yet firm, about 8 minutes. Stir in the thyme and season with salt and pepper. Transfer to a serving dish and crumble the gorgonzola over top. Serve warm or at room temperature.

SAUTEED POTATOES WITH GARLIC, THYME AND LEMON

Steps:

• Peel potatoes and cut into quarters lengthwise.
• Fill a medium frying pan with about 1/4 inch olive oil and heat to very hot; add sliced garlic until browned and fragrant.
• Remove garlic with slotted spoon.
• Oil should be quite hot, but not smoking.
• Add potatoes and let sit over moderately high heat for about 2 minutes.
• Toss potatoes, and let sit 2 minutes more (this sears the outside and helps prevent them sticking to the pan).
• Continue sauteeing, tossing fairly frequently for 7-8 minutes more, until the potatoes are lightly browned all over.
• Add the unpeeled garlic cloves and toss the potatoes with salt, pepper, and thyme.
• Cover pan and cook over moderately low heat, tossing occasionally, for 8-10 minutes more, until potatoes are tender.
• *Ifnot serving immediately, keep warm on asbestos mat or warming device, but do not cover pan or potatoes will loose their freshly cooked taste.
• *(Just before removing from pan, add freshly squeezed lemon juice, and correct seasoning as neccessary.) At serving time, raise heat and toss the potatoes again for a moment or two.
• Remove from pan with slotted spoon to paper bag.
• Serve with whole clove of garlic: each person can crush the clove with their fork and mix into their potatoes.

SAUTEED COD WITH GARLIC-HERB VINAIGRETTE AND BAKED PORTOBELLO MUSHROOMS

Steps:

• For vinaigrette:
• Preheat oven to 400°F. Wrap garlic in foil. Place foil packet directly on oven rack and roast garlic until tender, about 40 minutes. Cool garlic. Peel and finely mash enough garlic cloves to measure 1 tablespoon packed. Place mashed garlic in heavy small saucepan. Add vinegar, mustard, chives, parsley, shallot, and tarragon. Gradually whisk in olive oil. Season vinaigrette to taste with sea salt and pepper. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and refrigerate.
• For mushrooms:
• Preheat oven to 400°F. Brush mushrooms all over with olive oil. Place mushrooms, rounded side down, on foil-lined baking sheet. Sprinkle with sea salt and pepper, then chopped garlic. Arrange 2 rosemary sprigs and 2 thyme sprigs on each. Roast mushrooms until tender, about 25 minutes.
• Meanwhile, prepare fish:
• Sprinkle fish with sea salt and pepper; dust lightly with flour. Heat canola oil in heavy large skillet over medium-high heat. Add fish and sauté until brown and just opaque in center, about 5 minutes per side.
• Whisk vinaigrette over low heat to warm slightly. Thinly slice each mushroom on slight diagonal; overlap slices in row on 1 side of each plate. Spoon vinaigrette onto opposite side of plate; top with fish.

GARLIC ASPARAGUS AND GREEN BEANS

Steps:

• Heat a heavy bottom saute` pan to medium high. Add olive oil and swirl to coat pan. Add asparagus, green beans (and carrots if using) and stir well to coat vegetables with oil. Sprinkle in salt and pepper and add garlic. Stir constantly 1-2 minutes until garlic is lightly browned. Pour onto serving platter and add a splash of Balsamic vinegar to finish if desired. Can be served hot, room temp or cold.

SAUTEED SHRIMP WITH LEMON AND GARLIC

Steps:

• Peel, devein and rinse shrimp.
• Set aside.
• Grate the zest of both lemons, then juice both lemons.
• Keep zest and juice separate.
• In a large bowl, place shrimp then add lemon zest, garlic and half of the olive oil.
• Toss well to coat evenly and season with the salt and pepper.
• Heat remaining oil in a large saute pan over medium heat.
• Saute shrimp in single layer for about 1 minute on each side until cooked through.
• (You may have to work in batches).
• After all shrimp is cooked and removed from pan, deglaze pan with 3 T of lemon juice, stirring up any browned bits.
• Pour sauce over shrimp and serve.