Spargel Mit Haselnusssoße Asparagus With Hazelnut Bechamel Food

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SPARGEL MIT HASELNUSSSOßE (ASPARAGUS WITH HAZELNUT BECHAMEL)



Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel) image

This recipe can be prepared with either white or green asparagus. It's a lovely starter or you can serve it as a side with pork.

Provided by gela

Categories     Side Dish     Vegetables     Asparagus

Time 45m

Yield 4

Number Of Ingredients 12

2 pounds white asparagus
salt and ground white pepper to taste
1 ¾ cups ground hazelnuts
6 tablespoons butter
5 tablespoons all-purpose flour
1 cup hot vegetable stock
1 cup hot milk
2 tablespoons lemon juice
1 pinch white sugar
1 pinch ground nutmeg
¼ cup heavy whipping cream
1 egg yolk

Steps:

  • Peel asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends.
  • Place asparagus in a large, wide pan; pour in enough lightly salted water to just cover. Bring to a boil; reduce heat and simmer gently until spears are tender and can be easily pierced with a sharp knife, 15 to 25 minutes depending on the thickness. Drain well.
  • Pour hazelnuts into a dry skillet; cook and stir over medium heat until fragrant, about 2 minutes. Remove from heat.
  • Melt butter in a saucepan over medium heat. Stir in flour until a paste forms, about 2 minutes. Add hot vegetable stock and hot milk a little a time, whisking continuously until sauce is thick and smooth, about 4 minutes.
  • Stir hazelnuts, lemon juice, sugar, and nutmeg into the sauce. Season with salt and white pepper. Simmer gently over low heat, stirring frequently, for 5 minutes.
  • Whisk heavy cream and egg yolk together in a small bowl until smooth; whisk into the sauce. Simmer until heated through, but not boiling, about 2 minutes. Serve the sauce with the cooked asparagus.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 27.4 g, Cholesterol 122.3 mg, Fat 45.6 g, Fiber 8.4 g, Protein 14.4 g, SaturatedFat 17.2 g, Sodium 313.9 mg, Sugar 9.8 g

ASPARAGUS WITH TOASTED HAZELNUT BUTTER



Asparagus With Toasted Hazelnut Butter image

Toasting hazelnuts gives butter a delightful flavor for tender asparagus.

Provided by Land O'Lakes

Categories     Sauce and Condiments     Vegetable     Butter     Hazelnut     Asparagus     Vegetable     Nut     Dairy     Side Dish

Yield 6 servings

Number Of Ingredients 5

3 tablespoons chopped hazelnuts
1 pound fresh asparagus spears, trimmed
Water
3 tablespoons Land O Lakes® Butter softened
1 tablespoon chopped fresh basil leaves *

Steps:

  • Toast hazelnuts in 10-inch skillet over medium heat, stirring constantly, 4-5 minutes or until golden brown. Remove from skillet; set aside.
  • Place asparagus and enough water to cover in same skillet. Cook over high heat 6-8 minutes or until water comes to a boil. Reduce heat to medium. Cook 2-4 minutes or until asparagus is crisply tender. Drain.
  • Add toasted hazelnuts and butter. Toss lightly until butter is melted. Season with salt and pepper, if desired. Sprinkle with chopped basil.

Nutrition Facts : Calories 80 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 60 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Sugar grams, Protein 1 grams

ASPARAGUS WITH GOAT CHEESE AND HAZELNUTS



Asparagus with Goat Cheese and Hazelnuts image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 tablespoon whole-grain mustard
2 teaspoons apple cider vinegar
Kosher salt
1 pound asparagus, trimmed
1 cup mizuna lettuce or watercress
1/2 cup toasted peeled hazelnuts, chopped
2 ounces goat cheese crumbles

Steps:

  • In a medium bowl, whisk together the oil, mustard, vinegar and 1/4 teaspoon salt until smooth and emulsified.
  • Meanwhile, bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the asparagus to the water and, depending on the size of the asparagus, blanch for 3 to 5 minutes. It should still have some bite left to it. Add the warm asparagus to the dressing and toss well to coat.
  • Fan the asparagus out on a platter and sprinkle with the mizuna. Scatter the hazelnuts and goat cheese on top and drizzle with any dressing that may remain in the bowl.

FARFALLE WITH MASCARPONE, ASPARAGUS, AND HAZELNUTS



Farfalle with Mascarpone, Asparagus, and Hazelnuts image

Categories     Pasta     Roast     Vegetarian     Parmesan     Asparagus     Hazelnut     Chive     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

2 pounds slender asparagus, trimmed, cut on diagonal into 2-inch lengths (about 6 cups)
3 tablespoons olive oil
1 pound farfalle (bow-tie pasta)
1 8-ounce container mascarpone cheese*
2/3 cup freshly grated Parmesan cheese
1/2 cup hazelnuts, toasted, husked, coarsely chopped
3 tablespoons chopped fresh chives
Parmesan cheese shavings

Steps:

  • Preheat oven to 450°F. Line rimmed baking sheet with aluminum foil. Place asparagus on prepared sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat; spread in single layer. Roast until asparagus is tender, about 10 minutes. (Can be prepared 2 hours ahead; let stand at room temperature.)
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking water. Return pasta to pot. Stir in mascarpone, grated Parmesan cheese, and asparagus. Toss over medium-low heat until pasta is coated with sauce and mixture is heated through, adding reserved pasta water by 1/4 cupfuls if dry, about 3 minutes.
  • Mound pasta in large shallow serving bowl. Sprinkle with hazelnuts, chives, and Parmesan cheese shavings.
  • *Italian cream cheese; can be found at Italian markets and some supermarkets.

GRILLED ASPARAGUS WITH HAZELNUT-STAR ANISE MAYONNAISE



Grilled Asparagus with Hazelnut-Star Anise Mayonnaise image

Provided by Food Network

Categories     side-dish

Yield Makes 6 servings

Number Of Ingredients 15

2 large egg yolks
1/4 cup sherry vinegar
1 teaspoon orange juice
1 teaspoon fresh lemon juice
1 tablespoon grated orange zest
1 1/2 teaspoons honey
3/4 teaspoon kosher salt
Pinch of freshly ground black pepper
2 star anise, ground (about 1 teaspoon)
1 cup peanut or vegetable oil
1/2 cup toasted, skinned, and finely chopped hazelnuts
2 pounds asparagus, tough bottoms snapped off
Olive oil for brushing
Kosher salt and freshly ground black pepper
1 orange, sliced or cut into wedges for garnish

Steps:

  • In a food processor or blender, combine the egg yolks, vinegar, citrus juices and zest, honey, salt, pepper, and star anise. While the machine is running, add the oil in a slow, steady stream until the mixture is emulsified. Reserve 2 tablespoons of the chopped hazelnuts for a garnish and process the rest briefly with the mayonnaise. Remove the mayonnaise to a small bowl.
  • Fire up the grill. Brush the asparagus with olive oil and lay horizontally across the grill grates. This prevents them from falling through the grates. Sprinkle with salt and pepper. Roll the asparagus with tongs to grill them evenly, and don't be afraid to char them a little bit. Cooking time depends on the thickness of the asparagus and the heat of the grill. Medium-thick asparagus takes about 6 minutes.
  • On the plate: Arrange the asparagus in bundles on plates. Drape some of the mayonnaise over each bundle. Sprinkle the remaining chopped toasted hazelnuts over the mayonnaise and garnish with orange slices or wedges.

ASPARAGUS SALAD WITH HAZELNUTS



Asparagus Salad with Hazelnuts image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Thinly slice 1 bunch trimmed asparagus on the bias. Toss with 1 tablespoon each roasted hazelnut oil and sherry vinegar in a medium bowl; season with salt and pepper. Sprinkle with 1/3 cup chopped toasted hazelnuts. Drizzle with more hazelnut oil and sprinkle with flaky salt.

ASPARAGUS WITH HAZELNUT VINAIGRETTE



Asparagus with Hazelnut Vinaigrette image

Categories     Vegetarian     Quick & Easy     Asparagus     Spring     Healthy     Hazelnut     Gourmet

Yield Makes 6 servings

Number Of Ingredients 9

For Vinaigrette
1 large shallot, minced
2 tablespoons Sherry vinegar or red-wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sugar
1/3 cup extra-virgin olive oil
1/4 cup hazelnuts, toasted, skinned and chopped
1 hard-cooked large egg
2 pounds asparagus, trimmed and lower 2 inches of stalks peeled

Steps:

  • Make vinaigrette:
  • In a bowl whisk together shallot, vinegar, mustard, sugar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Whisk in hazelnuts.
  • Finely chop egg. In a deep 10- to 12-inch skillet bring 1 1/2 inches salted water to a boil and cook asparagus over high heat until crisp-tender, about 2 to 4 minutes. Transfer asparagus with tongs to a colander and drain.
  • Transfer asparagus to a serving dish. Spoon vinaigrette over asparagus and sprinkle with egg. Serve asparagus warm or at room temperature.

ASPARAGUS WITH HAZELNUT VINAIGRETTE



Asparagus With Hazelnut Vinaigrette image

Make and share this Asparagus With Hazelnut Vinaigrette recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb asparagus
1/4 cup shopped shallot
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
7 tablespoons walnut oil
1/4 cup toasted hazelnuts

Steps:

  • Steam asparagus for 5 minutes until crisp tender.
  • Mix shallots, vinegar, mustard, and oil.
  • Pour over asparagus, top with toasted nuts.

Nutrition Facts : Calories 197.6, Fat 19.5, SaturatedFat 1.8, Sodium 20.7, Carbohydrate 5.2, Fiber 2.1, Sugar 1.2, Protein 2.9

ASPARAGUS WITH HAZELNUT GREMOLATA



Asparagus With Hazelnut Gremolata image

The first time I made this was when my parents came over to my house for dinner. I was making a hazelnut crusted mahi mahi for dinner and needed the perfect side dish to go with it. Well, I had asparagus and hazelnuts, so I decided to throw this together and am I glad that I did! It has quickly become one of our favorite ways to eat asparagus. The recipe came from my Mayo Clinic Cookbook.

Provided by misscrys79

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb asparagus, tough ends removed, then peeled if skin is thick
1 garlic clove, minced
1 tablespoon hazelnuts, toasted and finely chopped
1 tablespoon chopped fresh flat-leaf Italian parsley, plus sprigs for garnish
1/4 teaspoon finely grated lemon zest, plus extra for garnish
2 teaspoons fresh lemon juice
1 teaspoon extra virgin olive oil
1/4 teaspoon salt

Steps:

  • In a large pot fitted with a steamer basket, bring about 1 inch water to a boil. Add the asparagus, cover, and steam until tender-crisp, about 4 minutes. Remove from the pot.
  • In a large bowl, combine the asparagus, garlic, chopped parsley, hazelnuts, 1/4 teaspoon lemon zest, lemon juice, olive oil and salt.
  • Toss well to mix and coat.
  • Arrange the asparagus neatly on a serving platter and garnish with parsley sprigs and lemon zest.
  • Serve immediately.

Nutrition Facts : Calories 50.6, Fat 2.6, SaturatedFat 0.3, Sodium 162.9, Carbohydrate 5.7, Fiber 2.6, Sugar 1.7, Protein 3.2

PORK LOIN WITH ASPARAGUS (SCHWEINELENDCHEN MIT SPARGEL)



Pork Loin With Asparagus (Schweinelendchen Mit Spargel) image

Make and share this Pork Loin With Asparagus (Schweinelendchen Mit Spargel) recipe from Food.com.

Provided by Mom2Rose

Categories     Pork

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

1 lb pork loin
1 ounce butter
salt and pepper
3 lbs white asparagus (can substitute green asparagus for slightly different taste)
2 tablespoons sugar
1 small onion
1/2 pickle
2 hard-boiled eggs
1/2 cup creme fraiche
chervil

Steps:

  • Cut the pork loin in slices.
  • Heat the butter in a frying pan and fry the pork loin slices for 3 minutes on each side, season with salt and pepper and keep warm.
  • Peel the asparagus.
  • Bring water to a boil in a large saucepan and add a teaspoon of both salt and sugar.
  • Cook asparagus for about 15 minutes, then remove, allow to drain and keep warm.
  • Peel the onion and pickle and puree in a blender.
  • Peel the hard-boiled eggs and chop finely.
  • Mix together the eggs, crème fraîche and the onion, pickle mixture.
  • Season with salt, pepper and chervil.
  • Pour the sauce on to the asparagus and serve with the pork loin and boiled potatoes.

Nutrition Facts : Calories 531.9, Fat 35.7, SaturatedFat 17, Cholesterol 217.3, Sodium 219.2, Carbohydrate 22.5, Fiber 7.5, Sugar 13.8, Protein 34.1

SPARGEL - WHITE ASPARAGUS WITH EASY HOLLANDAISE SAUCE



Spargel - White Asparagus With Easy Hollandaise Sauce image

A traditional spring or early summer dish of sauteed white asparagus (spargel), drizzled with a simple warm hollandaise sauce. Pairs beautifully with light, simple spring or summer fare such as slices of premium quality cured ham (try Black Forest ham), sliced boiled eggs and boiled new potatoes served with melted butter and sprinkled with fresh snipped parsley. Or salmon! A nice glass of white wine (such as Riesling), May Wine, or Sekt bubbly rounds out this delectable meal! Prost! This is a great make-ahead dish. Note: White asparagus (German : Spargel) is very popular throughout Europe and is the same variety as green, only it's grown covered in soil (hilling) to prevent photosynthesis. This prevents the asparagus turning green and results in a taste a little sweeter and much more tender. White asparagus must be peeled before consumption. White or green, asparagus is a delightful veggie to be enjoyed at it's peak in the spring or early summer time!

Provided by BecR2400

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 tablespoons extra virgin olive oil (or unsalted butter)
2 lbs white asparagus, washed and trimmed
1/4 teaspoon finely chopped fresh lemon zest
2 -3 teaspoons fresh squeezed lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon white pepper (optional)
fresh snipped parsley, optional to serve
fresh small fresh edible flower, optional to garnish (such as violets or Johnny jump-ups)
1/2 cup butter (1 stick)
4 large egg yolks
1/2 cup heavy cream (or whipping cream)
2 tablespoons lemon juice (to taste)
1/4 teaspoon sugar
1/2 teaspoon Dijon mustard

Steps:

  • Warm the olive oil or butter in a large saucepan over medium heat. Add the peeled and trimmed asparagus, lemon zest, 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.
  • Prepare the Hollandaise Sauce: Cut the butter into four pieces and place in a 1-quart glass measure or bowl. Microwave, covered with a paper towel, on high, until almost melted (about 45 seconds to 1 minute).
  • Remove butter from the microwave and stir until completely melted.
  • Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
  • Add cream, lemon juice, and sugar to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in the mustard.
  • Pour warm sauce over the cooked white asparagus and serve at once. Garnish with fresh snipped parsley or fresh small edible flowers such as violets or Johnny jump-ups, if desired.
  • NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 2-3 minutes, stopping to stir halfway through. Do not allow sauce to boil.

Nutrition Facts : Calories 499.4, Fat 49, SaturatedFat 24.6, Cholesterol 286.2, Sodium 452, Carbohydrate 11.3, Fiber 4.8, Sugar 4.9, Protein 8.6

SPARGEL MIT HASELNUSSSOßE (ASPARAGUS WITH HAZELNUT BECHAMEL)



Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel) image

This recipe can be prepared with either white or green asparagus. It's a lovely starter or you can serve it as a side with pork.

Provided by gela

Categories     Asparagus Side Dishes

Time 45m

Yield 4

Number Of Ingredients 12

2 pounds white asparagus
salt and ground white pepper to taste
1 ¾ cups ground hazelnuts
6 tablespoons butter
5 tablespoons all-purpose flour
1 cup hot vegetable stock
1 cup hot milk
2 tablespoons lemon juice
1 pinch white sugar
1 pinch ground nutmeg
¼ cup heavy whipping cream
1 egg yolk

Steps:

  • Peel asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends.
  • Place asparagus in a large, wide pan; pour in enough lightly salted water to just cover. Bring to a boil; reduce heat and simmer gently until spears are tender and can be easily pierced with a sharp knife, 15 to 25 minutes depending on the thickness. Drain well.
  • Pour hazelnuts into a dry skillet; cook and stir over medium heat until fragrant, about 2 minutes. Remove from heat.
  • Melt butter in a saucepan over medium heat. Stir in flour until a paste forms, about 2 minutes. Add hot vegetable stock and hot milk a little a time, whisking continuously until sauce is thick and smooth, about 4 minutes.
  • Stir hazelnuts, lemon juice, sugar, and nutmeg into the sauce. Season with salt and white pepper. Simmer gently over low heat, stirring frequently, for 5 minutes.
  • Whisk heavy cream and egg yolk together in a small bowl until smooth; whisk into the sauce. Simmer until heated through, but not boiling, about 2 minutes. Serve the sauce with the cooked asparagus.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 27.4 g, Cholesterol 122.3 mg, Fat 45.6 g, Fiber 8.4 g, Protein 14.4 g, SaturatedFat 17.2 g, Sodium 313.9 mg, Sugar 9.8 g

SPARGEL IN SCHINKEN (WHITE ASPARAGUS WRAPPED IN HAM)



Spargel in Schinken (White Asparagus Wrapped in Ham) image

A very simple yet delicious way to wrap freshly cooked white asparagus in ham slices. You need as many ham slices as asparagus spears. This dish is traditionally served with new potatoes.

Provided by Nicola

Categories     Side Dish     Vegetables     Asparagus

Time 35m

Yield 4

Number Of Ingredients 5

2 ¼ pounds white asparagus
salt to taste
¼ cup butter, divided
1 pinch white sugar
7 ounces sliced ham

Steps:

  • Peel asparagus spears from top to bottom with a vegetable peeler, starting below the tips. Cut off woody ends with a knife.
  • Place asparagus spears in a large, wide saucepan and pour in enough lightly salted water to just cover. Bring water to a boil; add 1 tablespoon butter and sugar. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain well.
  • Melt remaining 3 tablespoons butter in a small pot over low heat.
  • Wrap each asparagus spear with a slice of ham. Arrange on a serving plate; drizzle melted butter on top.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 10.2 g, Cholesterol 57.9 mg, Fat 20.9 g, Fiber 5.2 g, Protein 14.8 g, SaturatedFat 10.6 g, Sodium 754.7 mg, Sugar 4.9 g

HAZELNUT ASPARAGUS SOUP



Hazelnut Asparagus Soup image

My heart is happy when bundles of tender local asparagus start to appear at my grocery store in spring. No one would ever guess this restaurant-quality vegetarian soup can be prepared in less than 30 minutes. -Cindy Beberman, Orland Park, Illinois

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings (3 cups).

Number Of Ingredients 13

1 tablespoon olive oil
1/2 cup chopped sweet onion
3 garlic cloves, sliced
Dash crushed red pepper flakes
2-1/2 cups cut fresh asparagus (about 1-1/2 pounds), trimmed
2 cups vegetable broth
1/3 cup whole hazelnuts, toasted
2 tablespoons chopped fresh basil
2 tablespoons lemon juice
1/2 cup unsweetened almond milk
2 teaspoons reduced-sodium tamari soy sauce
1/4 teaspoon salt
Shaved asparagus, optional

Steps:

  • In a large saucepan, heat oil over medium heat. Add onion, garlic and pepper flakes; cook and stir until onion is softened, 4-5 minutes. Add asparagus and broth; bring to a boil. Reduce heat; simmer, covered, until asparagus is tender, 6-8 minutes. Remove from heat; cool slightly., Place nuts, basil and lemon juice in a blender. Add asparagus mixture. Process until smooth and creamy. Return to saucepan. Stir in almond milk, tamari sauce and salt. Heat through, taking care not to boil soup. If desired, top with shaved asparagus.

Nutrition Facts : Calories 164 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 623mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

SPARGEL-ANTIPASTI MIT LACHS (WHITE ASPARAGUS AND SMOKED SALMON)



Spargel-Antipasti mit Lachs (White Asparagus and Smoked Salmon) image

A special starter for a dinner for two: cooked white asparagus with smoked salmon, topped with fresh herbs and Parmesan cheese.

Provided by Leckerschmecker

Categories     Appetizers and Snacks     Seafood

Time 40m

Yield 2

Number Of Ingredients 9

10 ounces white asparagus
1 tablespoon butter
1 pinch white sugar
salt to taste
4 ounces smoked salmon
3 tablespoons corn oil
1 tablespoon chopped fresh parsley
1 ounce Parmesan cheese
coarsely ground black pepper to taste

Steps:

  • Peel asparagus spears from top to bottom with a vegetable peeler, starting below the tips. Cut off woody ends with a knife.
  • Place asparagus spears in a large, wide saucepan and pour in enough lightly salted water to just cover. Bring water to a boil; add butter, sugar, and salt. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain.
  • Divide smoked salmon between 2 serving plates. Place asparagus spears on top.
  • Warm oil and parsley in a small saucepan over low heat until fragrant, about 5 minutes.
  • Drizzle oil over asparagus. Grate Parmesan cheese on top using a cheese grater or shave into strips using a vegetable peeler. Season with pepper.

Nutrition Facts : Calories 392.5 calories, Carbohydrate 7 g, Cholesterol 40.8 mg, Fat 33.1 g, Fiber 3.1 g, Protein 19.1 g, SaturatedFat 9.4 g, Sodium 783.3 mg, Sugar 3.2 g

HAZELNUT PARMESAN ASPARAGUS



Hazelnut Parmesan Asparagus image

Need a spectacular way to serve fresh asparagus? Try this version with fresh Parmesan, mushrooms, basil and toasted hazelnuts--mmm.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 9

2 cups water
2 pounds asparagus spears
2 tablespoons margarine or butter
1 package (8 ounces) sliced mushrooms (3 cups)
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup shredded Parmesan cheese
1/4 cup chopped hazelnuts (filberts)

Steps:

  • In 12-inch skillet, heat water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes or until crisp-tender. Drain; set aside.
  • In same skillet, melt margarine over medium-high heat. Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until mushrooms are light brown.
  • Stir asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through. Sprinkle with cheese and hazelnuts.

Nutrition Facts : Calories 85, Carbohydrate 5 g, Cholesterol 2 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg

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From theguardian.com


BEELITZER SPARGEL | LOCAL ASPARAGUS FROM BRANDENBURG
Beelitzer Spargel is a variety of very thick asparagus grown in the Beelitzer Sander and parts of the Teltow-Fläming rural district in Germany. This seasonal vegetable has a long tradition - in 1861, Karl Friedrich Wilhelm Hermann became the first person to plant whole fields of asparagus in Beelitz. There are two types - white, grown in ...
From tasteatlas.com


ASPARAGUS SIDE DISH RECIPES | ALLRECIPES
Summer Veggie Cauliflower Fried "Rice". 1. Quinoa Pilaf with Veggies and Chickpeas. 1. Strawberry-Asparagus Pasta Salad. 4. John's Raspberry Asparagus. 11. Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel)
From allrecipes.com


ROASTED ASPARAGUS, WHITE CHEDDAR BéCHAMEL AND HAZELNUT RAVIOLI
Cook ravioli in boiling, salted water until al dente. Drain and set aside. In a sauté pan, heat remaining 2 tablespoons oil over medium heat. Add garlic and hazelnuts and cook for 30 seconds, until garlic is aromatic. Add ravioli and toss to heat through. Place 6 ravioli each on 4 plates. Top with asparagus spears and drizzle with the warm sauce.
From pccmarkets.com


ASPARAGUS RECIPE: ASPARAGUS AND HAZELNUT SALAD WITH CREAMY
5. Bring a saucepan of salted water to the boil. Blanch the asparagus until just tender, about 2-3 minutes. Drain and refresh in iced water. Drain again. 6. Dress the asparagus with remaining olive oil and season to taste. 7. Place some of the anchovy dressing on a large share plate, pile the asparagus on top, then top with watercress.
From goodfood.com.au


ASPARAGUS WITH POACHED EGG AND A HAZELNUT CRUMB RECIPE
Bring a saucepan of water to the boil and blanch the asparagus until just cooked. Add to a shallow bowl with the melted butter. Add to a shallow bowl with the melted butter. Add 25g of butter to a ...
From telegraph.co.uk


WHITE ASPARAGUS SOUP WITH PICKLED RAMPS AND HAZELNUTS - FOOD …
Make the soup: Step 1. Fill a large bowl with ice water; set aside. Place 4 cups water and 1 tablespoon salt in a small saucepan; bring to a boil over …
From foodandwine.com


WHITE ASPARAGUS WITH HAM, SPARGEL MIT SCHINKEN
Download white asparagus with ham, spargel mit schinken Photos by motghnit. Subscribe to Envato Elements for unlimited Photos downloads for …
From elements.envato.com


ROASTED ASPARAGUS WITH HAZELNUT PANGRATTATO - WOOLWORTHS
Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Place garlic bread, hazelnuts, parsley, 2 tbs oil, salt flakes and zest in a food processor and process until mixture resembles a coarse crumb. Spread out evenly over …
From woolworths.com.au


SCHROBENHAUSENER SPARGEL | LOCAL ASPARAGUS FROM SCHROBENHAUSEN
This asparagus is grown in Germany's Strobenhausen region. There are two types of this aromatic vegetable – green and white, which may vary in color from white to violet. The farming of asparagus in Schrobenhausen was first mentioned in documents dating back to 1851. The light sandy soil prevalent in this region is what makes this asparagus ...
From tasteatlas.com


ASPARAGUS WITH STRüBLI (SPARGEL MIT STRüBLI) RECIPE | EAT YOUR BOOKS
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
From eatyourbooks.com


ROASTED ASPARAGUS WITH HAZELNUT MAYONNAISE - A COZY KITCHEN
Rub the asparagus with the olive oil, lemon juice and a few pinches of salt. Place the baking sheet under the broiler and roast for 5 minutes. At the 5-minute mark, add the white asparagus to the baking sheet. Place the baking sheet back under the broiler and roast for an additional 10 minutes. Serve the asparagus alongside the hazelnut mayonnaise.
From acozykitchen.com


SHORT SEASON OF ‘SPARGELZEIT’ (WHITE ASPARAGUS ... - SCOUT MAGAZINE
During this short season, Germans enjoy the delicate flavour of this spring vegetable at least once a day. This adds up to a national total of over 70,000 tonnes of Spargel per year! White asparagus has a deep history of being a luxury vegetable. As far back as 2000 BCE, the vegetable was cultivated by the Ancient Egyptians, the Greeks, and the ...
From scoutmagazine.ca


ASPARAGUS WITH HAZELNUT GREMOLATA - MAYO CLINIC
Directions. In a large pot fitted with a steamer basket, bring about 1 inch water to a boil. Add the asparagus, cover, and steam until tender-crisp, about 4 minutes. Remove from the pot. In a large bowl, combine the asparagus, garlic, chopped parsley, hazelnuts, 1/4 teaspoon lemon zest, lemon juice, olive oil and salt. Toss well to mix and coat.
From mayoclinic.org


11 SPARGEL - ASPARAGUS-IDEEN | SPARGEL, SPARGEL REZEPTE, REZEPTE
Weitere Ideen zu spargel, spargel rezepte, rezepte. 01.04.2016 - Entdecke die Pinnwand „Spargel - Asparagus“ von Sia´s Soulfood. Dieser Pinnwand folgen 583 Nutzer auf Pinterest.
From in.pinterest.com


ASPARAGUS WITH BACON-HAZELNUT VINAIGRETTE AND SLOW ... - SERIOUS …
Bring 4 quarts of water with 4 tablespoons kosher salt to a rolling boil in large Dutch Oven. Add peeled asparagus and cook until bright green and tender but still crisp, 2 to 5 minutes depending on thickness. Drain asparagus and set on serving plate.
From seriouseats.com


ASPARAGUS CANNELLONI AND CHORIZO BROCCOLINI: YOTAM ... - THE GUARDIAN
Heat the oven to its highest setting – 250C (230C fan)/gas 9-plus. In a small bowl, mix the tomato paste with the lemon juice, olive oil and half a …
From theguardian.com


CORNELIUS VöLKER | KERZE MIT SPARGEL (CANDLE WITH ASPARAGUS) (2021 ...
Available for sale from Hosfelt Gallery, Cornelius Völker, Kerze mit Spargel (Candle with Asparagus) (2021), Oil on canvas, 29 1/2 × 19 3/4 in
From artsy.net


BAYERISCHER MIT SPARGEL (BARVARIAN VEAL WITH ASPARAGUS)
Add your review, photo or comments for Bayerischer Mit Spargel (Barvarian Veal with Asparagus). German Main Dish Meat - Other German Main Dish Meat - Other Toggle navigation
From bigoven.com


WHITE ASPARAGUS SOUP (SPARGEL) RECIPE - BBC FOOD
Method. First peel each asparagus stalk from the tip to the cut end. Chop off the tips and set them aside, then cut the stalks into 1cm pieces. Melt …
From bbc.co.uk


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