SAUTEED ASPARAGUS
Provided by Valerie Bertinelli
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
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.
SAUTEED ASPARAGUS
Steps:
- Snap off the woody ends of 2 bunches medium asparagus; discard. Slice the spears diagonally into 2-inch pieces. Heat 3 tablespoons olive oil in a skillet over medium heat; add the asparagus and cook until tender but still bright green, about 2 minutes. Season with salt and pepper. Remove from the heat and toss with the juice of 1 lemon. Top with 1/4 cup toasted sliced almonds, and lemon zest to taste.
ORZO WITH ASPARAGUS, ARTICHOKE, TOMATO AND TRUFFLE OIL
Steps:
- Cook the orzo in boiling salted water until al dente. Rinse in cool water and toss in olive oil. Set aside.
- In a small sauce pan, cook balsamic vinegar and sugar and reduce it to a syrup consistency. Set aside. Cut the asparagus tips from the stems. Blanch the tips on boiling salted water. Set aside. Coarsely chop the asparagus stems in a food processor. Set aside. Put the artichokes on a hot grill and cook until brown. Saute butter, garlic, and asparagus in a large pan for 2 minutes. Add wine, vegetable stock, and orzo.
- Cook until the pasta is hot and the liquid has been absorbed. Saute asparagus tips with butter and salt until hot Toss pasta with tomatoes and Parmesan, arrange asparagus on top of each pasta portion. Season with salt and pepper. Spoon pasta into 6 portions. Drizzle plates with balsamic and truffle oils. Place grilled artichoke next to each portion.
SPINACH FRITTATA
Steps:
- Preheat the oven to broil.
- In a medium bowl, whisk together the eggs, milk, salt and pepper until smooth. Fold in the cheese and tomatoes and set aside.
- In a 9-inch, oven-safe nonstick frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Pour the egg mixture over the spinach, and cook until almost set, 2 to 4 minutes.
- Transfer the pan to the oven and broil until golden brown on top, 5 to 7 minutes. Remove from the oven and turn out onto a serving plate.
SAUTEED SHRIMP
Steps:
- Put the flour on a plate and season with a healthy amount of salt and pepper; mix with a fork to combine evenly. Dredge the shrimp in the seasoned flour to coat all sides.
- Heat the butter and oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown. Add the shrimp, and give it a toss, saute for 5 minutes until the shrimp is firm and there is a crispy coating on the outside. Remove the shrimp to a side plate and cover to keep warm.
- Put the pan back on the heat and add the garlic and shallots. Cook and stir for 1 minute until soft. Add the lemon juice and chicken broth, give it a stir and let it cook down for 1 minute to thicken slightly. Put the shrimp back in the pan and coat in the lemon sauce. Season with salt and pepper and garnish with chopped parsley before serving.
SAUTEED FRESH CORN
Steps:
- Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.
- Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.
SAUTEED CONFETTI ASPARAGUS
A delightfully great tasting and pretty asparagus side dish with a wonderful flavor. I found this recipe in the Kraft Food and Family Quarterly (Spring 2005). Although the recipe calls for Kraft products, I used organic products from various companies and it still tasted awesome!
Provided by NcMysteryShopper
Categories Peppers
Time 27m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat ½ Cup of the Dressing in Large Nonstick Skillet.
- Add Peppers and Onion.
- Cook and Stir on Medium-High Heat 3 to 5 Minutes or Until Tender.
- Add Asparagus to skillet.
- Pour Remaining ¼ Cup Dressing Evenly Over Asparagus and Cover.
- Reduce Heat to Medium-Low and Cook 5-7 Minutes or Until Asparagus are Tender.
- Spoon onto Serving Platter and Sprinkle with Cheese.
CHICKEN CONFIT AND ASPARAGUS WITH PASTA RAGS
Steps:
- In a saute pan, heat the olive oil. When the pan is smoking hot, saute the asparagus, for about 5 minutes. Add the shallots and garlic, and saute for 3 minutes. Add the chicken and continue to saute for 2 to 3 minutes. Season with salt and pepper. Turn the pasta into a mixing bowl. Toss the pasta with the extra-virgin olive oil and cheese. Fold in the chicken and asparagus. Add the chives and season with salt and pepper. Place the pasta in an over-sized shallow pasta platter. Garnish with 1/4 cup cheese, 2 tablespoons chives and a drizzle of truffle oil.
CONFIT DUCK
Use this in a cassoulet, or simply on its own, with sautéed potatoes and seasonal veg
Provided by John Torode
Categories Main course
Time P1DT3h
Number Of Ingredients 11
Steps:
- The day before cooking, put the cumin and coriander seeds in a dry pan and toast until they are slightly coloured and aromatic. Remove to a board and crush them with the blade of a knife. Crush the juniper berries and mix with the spices and the salt. Rub the mixture over the duck, scatter with thyme, rosemary and sliced garlic and chill for 24 hrs, turning two or three times as they marinate.
- Next day, heat oven to 150C/130C fan/ gas 2. Wipe the duck with kitchen paper and pat dry, but don't wash off the marinade. (The salt extracts the water from the meat cells, which will be reinflated with fat as the duck cooks gently. If you wash it, you will simply reinflate the cells with water.)
- Put the duck in a cast-iron casserole and cover with the goose fat or duck fat. Add the bay leaves and peppercorns and cook for about 2½ hrs, or until the meat is almost falling away from the bone. You can store the duck very simply by placing it in a pudding bowl, covering it with the fat and keeping it in the fridge: as long as it stays covered with fat it will last for weeks.
- To cook, remove the confit duck legs from their fat. Put an ovenproof frying pan on the stove until it is hot. Add the duck legs, skin-side down, and cook for 4 mins. Turn the legs and transfer the pan to the oven for 30 mins, until crisp.
CARAMELIZED ONION-TOPPED STEAKS W/ CREAMY HORSERADISH SAUCE
This recipe makes amazingly great tasting, melt in your mouth, tenderloin! The onions and the sauce are a perfect accompaniment. I got this recipe from Kraft's Food and Family Quarterly Magazine (Spring 2005). The recipe calls for Kraft products, however, I used all Organic products from various companies and it was perfect. These steaks can be served with small baked Sweet Potatoes and Simple Sautéed Asparagus, Peppers & Onions (Sautéed Confetti Asparagus) for a perfect meal!
Provided by NcMysteryShopper
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook Onion in Dressing in Large Skillet on Medium Heat Until Tender.
- Push Onion to Edges of Skillet.
- Add Steaks to the skillet: Cook 5 Minutes on Each Side for Medium Rare or Longer to Desired Doneness.
- Meanwhile, Combine Sour Cream and Horseradish.
- Place Steaks on Serving Plates; Top with Onions.
- Serve with Horseradish Sauce.
Nutrition Facts : Calories 82.7, Fat 7.2, SaturatedFat 2.5, Cholesterol 6.3, Sodium 262.9, Carbohydrate 4.3, Fiber 0.4, Sugar 2.3, Protein 0.7
SAUTéED SHRIMP
Crushed red-pepper flakes, a few cloves of garlic, parsley, and oregano add plenty of flavor to these sautèed shrimp. Serve alone or with our Spaghetti with Radicchio and Ricotta.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add garlic, and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley, oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.
- Raise heat to medium-high, and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat; season with salt and pepper. Serve hot, with lemon wedges on the side.
More about "sauteed confetti asparagus food"
RED PEPPER CONFETTI ASPARAGUS - RECIPE GIRL
From recipegirl.com
Servings 8Estimated Reading Time 1 min
CONFETTI'S RESTAURANT - PIERMONT, NY | OPENTABLE
From opentable.com
5/5 Phone (845) 365-1911Location 200 Ash St,Piermont,NY,United States
SAUTéED ASPARAGUS AND MUSHROOM CHICKEN PASTA | PERDUE®
From perdue.com
ROSIE'S BISTRO ITALIANO MENU - URBANSPOON/ZOMATO
From zomato.com
28 EASTER SALAD IDEAS | SALADS FOR EASTER - FOOD.COM
From food.com
SPRING RECIPES | SNAP-ED
From snaped.fns.usda.gov
RAMP UDON SOUP WITH BACON CONSOMMé AND ASPARAGUS TEMPURA ...
From gothamist.com
A HOW-TO GUIDE TO EATING FOR THE SEASON - MSU EXTENSION
From canr.msu.edu
EARLS KITCHEN + BAR - LANGLEY - LANGLEY, BC | OPENTABLE
From opentable.co.uk
FRESH ASPARAGUS - MENU - BONES - ATLANTA
From yelp.com
CONFETTI CRAB & ASPARAGUS SOUFFLé ROLL
From oprah.com
15 VEGGIE SAUTé RECIPES THAT MAKE EATING HEALTHY EASY - CO
From brit.co
COSTS PRIVATE PARTY FOOD & BEVERAGE MINIMUMS
From timbercreektap.files.wordpress.com
CONFETTI CORN WITH BACON - JUST A TASTE
From justataste.com
COOKING FOR ALL THE MOMS IN OUR FAMILY - JEWISH JOURNAL
From jewishjournal.com
GRILLED ASPARAGUS - MENU - EDDIE V'S PRIME SEAFOOD - TAMPA
From yelp.com
26 QUICK AND EASY ASPARAGUS RECIPES PERFECT FOR SPRING
From tasteofhome.com
IF YOU SEE FOOD PACKAGING PUFFED UP WITH AIR, THIS IS WHAT ...
From msn.com
GRILLED ASPARAGUS - MENU - THE CAPITAL GRILLE - BOSTON
From yelp.com
ANGEL HAIR PASTA WITH SHRIMP, ASPARAGUS AND BASIL
From recipegirl.com
ASPARAGUS SALAD WITH ROASTED BELL PEPPERS - FOOD & WINE
From foodandwine.com
SAUTéED MUSHROOMS - MENU - FLEMING’S PRIME STEAKHOUSE ...
From yelp.com
SAUTéED SPINACH - MENU - MARSHA BROWN - NEW HOPE
From yelp.com
CABBAGE & PARSNIPS WITH TARRAGON CONFETTI - CLEAN EATING
From cleaneatingmag.com
SPRING LETTUCE SALAD WITH ROASTED ASPARAGUS - RECIPE GIRL
From recipegirl.com
ASPARAGUS FOOD COLOR CONFETTI MUSIC | LAST.FM
From last.fm
CONFETTI SHRIMP PASTA - BIGOVEN
From bigoven.com
TOP 30 HEALTHY VEGETABLE SIDE DISH RECIPES | WW USA
From weightwatchers.com
50 ULTIMATE SIDE DISHES - FOOD.COM
From food.com
WHAT'S FRESH - ASPARAGUS - GOTHAMIST
From gothamist.com
PAN ROASTED ASPARAGUS WITH THYME - RECIPE GIRL
From recipegirl.com
SAUTEED ASPARAGUS (BEST RECIPE WITH GARLIC BUTTER!) - …
From rasamalaysia.com
RED PEPPER CONFETTI ASPARAGUS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
42 EASTER DINNER IDEAS WITH NO HAM - FOOD.COM
From food.com
BEST SAUTéED ASPARAGUS RECIPE - HOW TO SAUTE ASPARAGUS
From thepioneerwoman.com
DEEP LAGOON, NAPLES - NORTH NAPLES - MENU, PRICES ...
From tripadvisor.com
BACON CONFETTI FRITTATA
From foodchannel.com
LENTIL CONFETTI SALAD | TABASCO® RECIPES
From tabasco.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love