Sauteed Asparagus With Lemon Food

SAUTEED ASPARAGUS

Steps:

• Bring a large pot of water to a boil. Generously salt it so that it tastes like the sea. Prepare a separate large bowl of cold salted water for an ice bath.
• Add the asparagus to the boiling water and allow to blanch for about 1 minute. Transfer the asparagus using tongs or a spider to the ice bath to shock. Remove from the bath and lay the asparagus on a paper towel to dry slightly.
• Meanwhile, in a medium saute pan over medium-high heat, add olive oil to lightly coat. Add the shallot and cook until translucent, about 3 minutes. Then add the garlic and combine, cooking until tender and fragrant, about 1 minute more. Add the asparagus and saute until heated through. Season with salt and crushed red pepper. Toss with the lemon zest and plate. Serve as a side to your meal!

HONEY-LEMON ASPARAGUS

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 1-2 minutes or just until crisp-tender. Drain and pat dry., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until slightly thickened. , Transfer asparagus to a large bowl; drizzle with glaze and toss gently to coat. If desired, sprinkle with additional sea salt.

SAUTEED ASPARAGUS

Steps:

• Wash the asparagus and trim off the ends. Cut the stalks into bite-sized pieces.
• In large skillet, heat the olive oil over medium high heat. Add the asparagus, kosher salt, and fresh ground pepper. Cook, stirring occasionally, until the largest pieces are tender, about 5 to 8 minutes. This depends on the thickness and maturity of the asparagus, so it's different every time! Taste and remove when it's just tender and still bright green, but not crunchy (cook a minute longer if you need to).
• Meanwhile, zest the lemon and juice it. When the asparagus is done, remove from heat and stir in lemon juice and lemon zest. (Optional: top with feta cheese crumbles or shredded Parmesan.)

SAUTEED ASPARAGUS -THE BEST RECIPE

Steps:

• Place a large skillet over medium heat.
• Add the olive oil.
• Add asparagus and saute for about 3-5 minutes. The total time depends on the size of the asparagus.
• Taste for doneness. Should be crisp-tender.
• Add chopped garlic cloves and continue to cook for about 1-2 minutes.
• Season with salt and pepper. Taste and adjust accordingly.
• Add lemon juice and saute for another 30 seconds or so.
• Remove from heat.
• Add lemon zest and toss to combine.
• If desired, garnish with grated cheese and serve.

ASPARAGUS WITH LEMON BUTTER

Steps:

• Bring 2 inches salted water to a boil in a wide (10-inch) saucepan or skillet.
• Place asparagus in saucepan; cook until just tender, 5 to 8 minutes. Drain well in a colander.
• Return asparagus to pan; toss with butter, lemon zest, and lemon juice; season with salt and pepper. Serve immediately.

GARLIC-SAUTEED ASPARAGUS

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.

SAUTEED ASPARAGUS WITH LEMON

Steps:

• In a large skillet, heat olive oil over medium. Add asparagus, and season with salt and pepper. Cook, tossing occasionally, until lightly browned and crisp-tender, 10 to 15 minutes, depending on thickness. Add lemon zest and cook 1 minute. Add lemon juice, toss to coat, and serve warm.

SAUTEED ASPARAGUS RECIPE WITH LEMON AND GARLIC

Steps:

• Heat olive oil in a 12-inch skillet over medium-high heat. Add the asparagus. Season with salt and pepper.
• Saute for 3-5 minutes, until asparagus turns bright green but is still slightly crisp.
• Make a well in the center of the pan, add the butter and let it melt. Add the minced garlic and lemon zest to the butter. Saute for about 1 minute without stirring, until garlic is fragrant.
• Stir the asparagus with the garlic butter. Continue to saute for 1-2 minutes, or until the asparagus is done to your liking.

SAUTEED ASPARAGUS

Steps:

• Heat the butter and oil in a large saute pan over medium heat. Add the shallots and cook until they begin to soften, about 1 minute. Add the asparagus and season with 1 teaspoon salt and some pepper. Cook the asparagus, stirring occasionally, until cooked through but still bright green, about 4 minutes. Transfer the asparagus to a platter and garnish with lemon zest.

SAUTéED ASPARAGUS WITH BUTTER & PARMESAN

Steps:

• Slice the asparagus on a sharp diagonal about 1/2 inch thick, leaving the tips whole. Melt the butter in a large (12-inch) skillet over moderate heat. Add the asparagus and season with the salt and pepper. Cook, stirring often, until the asparagus is just tender, 5 to 6 minutes, lowering the heat if needed to keep the asparagus from browning. Don't overcook; the asparagus will soften a little more as it cools.
• Remove the pan from the heat. Stir in the parsley and 3 tablespoons of the cheese. Transfer to a serving bowl, top with the remaining cheese, and serve immediately.

SAUTEED ASPARAGUS

Steps:

• Drizzle olive oil into a large skillet over medium-high heat and heat. Once oil is hot add asparagus spears; cover and cook for 5 minutes, stirring occasionally. Add water and cover to steam asparagus and keep it from drying out. Continue cooking for another 5 minutes or until asparagus is tender. Season with salt and pepper.

SAUTéED ASPARAGUS WITH SHALLOT + LEMON

Steps:

• Begin by cleaning the asparagus and breaking off the woody stalks at the bottom.
• Cut asparagus into 2" pieces. Finely chop shallot and zest skin of entire lemon. Cut zested lemon in half and reserve half for squeezing during cooking.
• Heat a large frying pan over medium heat. Add Ghee. Once hot, add shallots and saute, stirring constantly, for 2 minutes.
• Toss in asparagus and kosher salt. Continue cooking, stirring occasionally, for 4 to 5 minutes or until tender.
• Remove from heat, add lemon zest, juice from 1/2 lemon and 10 to 12 turns of freshly ground black pepper. Toss until well coated.

LEMON PEPPER SHRIMP SCAMPI WITH SAUTEED ASPARAGUS

Steps:

• Heat olive oil in a large nonstick skillet over medium-high heat. Add asparagus; saute 4 minutes. Sprinkle with 1/4 t. salt and 1/8 t. pepper; cover and keep warm.
• Cook orzo according to package directions. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 t. salt; cover and keep warm.
• Meanwhile, melt 1 T. butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 t. salt. Add half of shrimpt o pan; saute 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 t. butter in pan. Add remaining shrimp to pan; saute 2 minutes or until almost done. Transfer to plate.
• Melt remaining 1 T. butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and 1/4 t. pepper; cook 1 minute or until shrimp are done. Serve over orzo with asparagus on the side.

SAUTEED ASPARAGUS

Steps:

• Bring water to a boil in a large saute pan. Add asparagus and blanch for 2 minutes. Transfer asparagus to a plate and pour off the water.
• Melt butter in the pan over medium heat. Add asparagus and saute 1 - 2 minutes, tossing to coat.
• Squeese lemon over asparagus; season with salt and pepper.

ASPARAGUS AND MUSHROOMS IN LEMON-THYME BUTTER

Steps:

• In a large skillet, saute asparagus and mushrooms in butter and oil until tender. Stir in remaining ingredients.

GARLIC BUTTER SAUTEED ASPARAGUS RECIPE

Steps:

• Cut the bottom part of the asparagus stems, about 1-2 inches.
• Heat up a skillet on medium heat and add the melted butter. Saute the garlic until slightly browned before adding the asparagus. Toss with a spatula to combine well with the garlic.
• Add salt and ground black pepper. Add a squirt or two lemon juice, if using. Once the asparagus becomes tender and just cooked, remove from heat and serve immediately. DO NOT overcook the asparagus.

ASPARAGUS WITH LEMON-HERB SAUCE

Steps:

• Bring broth to boil in large pot. Add asparagus; cook until crisp-tender, about 4 minutes. Using tongs, transfer asparagus to large bowl of ice water. Reserve 1 cup broth in small bowl. Drain asparagus; pat dry. (Can be made 1 day ahead. Wrap asparagus in paper towels. Seal in plastic bag. Cover broth. Chill asparagus and broth.)
• Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add 1 cup green onions, shallots and sugar. Sauté until onions and shallots are tender, about 5 minutes. Add garlic; sauté 2 minutes. Stir in reserved 1 cup broth, 1 tablespoon oil, mustard, lemon juice, thyme and lemon peel. Simmer until slightly thickened and liquid is reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Cool to room temperature.
• Arrange asparagus on platter. Spoon sauce over. Sprinkle with remaining 1/4 cup green onions and bell peppers.

SAUTEED RED SNAPPER FILLETS WITH LEMON ASPARAGUS PURéE

Steps:

• Cut tips off 12 asparagus spears and reserve. Cut all spears into 1/2-inch pieces and cook in a saucepan of salted boiling water until tender, about 6 minutes. Transfer cooked asparagus with a slotted spoon to a blender and purée with 1 cup cooking liquid, reserving remaining cooking liquid in pan. Keep purée warm in a small saucepan.
• Have ready a bowl of ice and cold water. Return reserved cooking liquid to a boil and blanch reserved asparagus tips until just tender, about 3 minutes. Drain tips and immediately transfer to ice water to stop cooking. Drain tips and reserve for garnish.
• Scrub potato and cut lengthwise into four 1/2-inch-thick slices. In saucepan cook potato slices in salted boiling water to cover until tender, about 5 minutes, and transfer with a slotted spoon to a bowl. Keep potatoes warm, covered.
• Pat snapper dry and season with salt and pepper. In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook fish, skin sides down, about 3 minutes, or until skin is golden brown. Turn fish over and cook 2 minutes more, or until just cooked through.
• Whisk lemon juice and salt and pepper to taste into asparagus purée. Spoon some sauce onto 4 plates and top each portion with a potato slice and a fish fillet. Garnish fish with asparagus tips and serve remaining sauce on side.

SAUTéED ASPARAGUS WITH LEMON

Steps:

• Squeeze the juice of the lemon and set it aside.
• Trim off the bottom 1½ to 2 inches of woody stems at the bottom of the asparagus and discard them. Then cut the asparagus stalks into pieces ½ to 1 inch in length.
• Melt the butter in a heavy-bottomed sauté pan over medium-high heat.
• Add the onion and sauté for 2-3 minutes or until it turns slightly translucent.
• Add the wine and let it simmer for a minute or two until it reduces by about half.
• Add the asparagus and sauté for 3-4 minutes or until it's bright green and tender but firm to the bite.
• Add the thyme and half the lemon juice and cook for a minute.
• Season to taste with Kosher salt, add more lemon juice if needed, and serve right away.
• Serves 4.