Steamed Asparagus With Almond Butter Food

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STEAMED ASPARAGUS WITH PISTACHIOS AND BROWN BUTTER



Steamed Asparagus With Pistachios and Brown Butter image

This versatile brown butter sauce could enhance all sorts of other vegetables, or fish for that matter. But it just so happens to be a delightful pairing with perfectly cooked fresh green asparagus.

Provided by David Tanis

Categories     dinner, easy, lunch, quick, weekday, vegetables, appetizer, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

1 1/2 pounds medium asparagus, tough ends snapped off
Salt and pepper
4 tablespoons unsalted butter
2 tablespoons chopped sage, plus 12 whole sage leaves
2 tablespoons lemon juice, plus 1/2 teaspoon lemon zest
1/4 cup toasted pistachios, crushed

Steps:

  • Put a large wide skillet on the stove. Add about 1 inch water, salt it well, cover the skillet, and place over high heat. When water comes to a rapid boil, add asparagus in one layer, cover, and cook for 2 minutes, or just until barely done.
  • Drain asparagus and keep warm loosely wrapped in a kitchen towel.
  • Return skillet to stovetop over high heat. Add butter and swirl pan, then add chopped sage and sage leaves.
  • When butter gets foamy, lightly browned and nutty-smelling, a minute or two, stir in lemon juice and zest and turn the heat to low.
  • Put cooked asparagus back in pan and season with salt and pepper. Shake pan gently to coat with butter sauce. Using tongs, transfer asparagus to a large warmed platter. Spoon remaining sauce over asparagus, sprinkle with pistachios and serve.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 314 milligrams, Sugar 3 grams, TransFat 0 grams

SIMPLY STEAMED ASPARAGUS



Simply Steamed Asparagus image

Makes even tough asparagus, tender and tasty! Try using vinaigrette dressing in place of the butter too.

Provided by KIMIRAEJ

Categories     Side Dish     Vegetables     Asparagus

Time 15m

Yield 4

Number Of Ingredients 4

1 bunch asparagus spears
1 teaspoon butter
¼ teaspoon salt
3 cups water

Steps:

  • Place water in the bottom half of a steamer pan set. Add salt and butter, and bring to a boil.
  • Trim the dry ends off of the asparagus. If the spears are thick, peel them lightly with a vegetable peeler. Place them in the top half of the steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender.

Nutrition Facts : Calories 31.7 calories, Carbohydrate 4.4 g, Cholesterol 2.7 mg, Fat 1.2 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 160.1 mg, Sugar 2.1 g

STEAMED ASPARAGUS



Steamed Asparagus image

This member of the lily family has been cultivated for more than 2,000 years. Asparagus is at its peak from February through June and is a good source of fiber, folic acid, and potassium.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 15m

Number Of Ingredients 4

1 1/2 pounds asparagus
1 tablespoon butter
1/8 teaspoon salt
Pepper

Steps:

  • Place asparagus in a steamer basket set over boiling water. Steam, covered, until easily pierced with a sharp knife, 2 to 6 minutes.
  • Toss with butter, salt, and a pinch of pepper.

Nutrition Facts : Calories 66 g, Fat 4 g, Protein 5 g

ASPARAGUS WITH SLICED ALMONDS AND PARMESAN CHEESE



Asparagus with Sliced Almonds and Parmesan Cheese image

This simple recipe takes ordinary asparagus and turns it into a side dish that any man in your life will love! Serve as a side dish to grilled salmon or turkey meatballs.

Provided by BRENOLA

Categories     Side Dish     Vegetables     Asparagus

Time 12m

Yield 4

Number Of Ingredients 4

2 tablespoons butter
1 pound asparagus, bottoms trimmed
⅓ cup sliced almonds
⅓ cup Parmesan cheese

Steps:

  • Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.

Nutrition Facts : Calories 177.9 calories, Carbohydrate 7.1 g, Cholesterol 22.6 mg, Fat 14.3 g, Fiber 3.7 g, Protein 8.3 g, SaturatedFat 5.6 g, Sodium 170.7 mg, Sugar 2.7 g

SAUTEED ASPARAGUS



Sauteed Asparagus image

Asparagus is a great vegetable when it's fresh and cooked right. My family and friends always love this.

Provided by Spike.STL

Categories     Side Dish     Vegetables     Asparagus

Time 15m

Yield 4

Number Of Ingredients 5

1 bunch fresh asparagus, trimmed
2 tablespoons extra-virgin olive oil
¼ cup water
⅛ teaspoon salt
⅛ teaspoon pepper

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.

Nutrition Facts : Calories 83.6 calories, Carbohydrate 4.4 g, Fat 6.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 75.4 mg, Sugar 2.1 g

SAUTEED GARLIC ASPARAGUS



Sauteed Garlic Asparagus image

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

3 tablespoons butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped

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

STEAMED BROCCOLI WITH BROWN BUTTER SAUCE



Steamed Broccoli with Brown Butter Sauce image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 4

1 to 1 1/2 pounds broccoli florets
Salt and freshly ground black pepper
4 slices firm white bread, crusts removed
6 tablespoons butter

Steps:

  • Place the broccoli florets in a vegetable steamer basket.
  • Pour about 3/4-inch water into a large saucepan. Place the steamer basket in the pan, bring the water to a simmer over medium-high heat, and cover. Steam for 5 minutes, or until the broccoli is crisp-tender. Transfer to a serving bowl and season with salt and pepper.
  • Meanwhile, place the center of the bread into a food processor and pulse to make bread crumbs. In a small saucepan, heat butter on medium high until butter turns a nutty brown color. Add the bread crumbs and toss in the butter. Pour the buttered crumbs onto the broccoli and toss to coat.

STEAMED ASPARAGUS WITH ALMOND BUTTER



Steamed Asparagus with Almond Butter image

A simple but elegant way to serve asparagus. This can also be prepared one day ahead. From Bon Appetit, Keep It Simple cookbook.

Provided by Vicki Butts (lazyme)

Categories     Vegetables

Time 30m

Number Of Ingredients 8

8 Tbsp unsalted butter (1 stick) room temperature
3 Tbsp finely chopped shallots
1 large garlic cloved, minced
3 Tbsp chopped fresh parsley
2 tsp fresh lemon juice
2 tsp grated lemon peel
2 lb asparagus, trimmed
1/2 c sliced almonds

Steps:

  • 1. Melt 2 tablespoons butter in heavy small skillet over low heat. Add shallots and garlic and saute until tender, about 5 minutes. Pour into medium bowl. Add remaining 6 tablespoons butter, parsley, lemon juice and peel to shallot mixture and whisk to blend. Season with salt and pepper. Steam asparagus until crisp-tender. (Can be made 1 day ahead. Cover butter mixture and asparagus separately; chill).
  • 2. Place butter mixture in heavy large skillet over medium heat. Add almonds and cook until butter browns, stirring occasionally, about 3 minutes. Add asparagus and stir until heated through. Season to taste with salt and pepper. Divide asparagus among plates.

STEAMED ASPARAGUS WITH BUTTERED ALMONDS



Steamed Asparagus with Buttered Almonds image

Good side dish.

Provided by barbara lentz

Categories     Vegetables

Time 15m

Number Of Ingredients 8

2 lb fresh asparagus trimmed
1 stick butter
1 medium shallot minced
2 clove garlic minced
3 Tbsp fresh parsley chopped
juice and zest of 1 lemon
1 c sliced almonds
salt and pepper

Steps:

  • 1. Add 2 tbsp of the butter to a skillet. Add the shallots and garlic and cook about 5 minutes. Add the remaining butter, parsley, lemon juice and zest and stir. Add the almonds and let the butter and almonds brown.
  • 2. While cooking almonds let the asparagus steam until crisp tender. Add the asparagus to the almond butter mixture. Taste and season with salt and pepper.
  • 3. Serve immediately

STEAMED ASPARAGUS WITH ALMOND BUTTER



Steamed Asparagus With Almond Butter image

From Bon Appetit. A little fancier way to serve asparagus than just the traditional steamed or roasted method. Asparagus is steamed and topped with a lemon almond butter that is seasoned with shallots, garlic and parsley. Delish! Note that cooking time includes time required to steam the asparagus.

Provided by Epi Curious

Categories     Vegetable

Time 50m

Yield 8 , 8 serving(s)

Number Of Ingredients 8

8 tablespoons unsalted butter, at room temperature
3 tablespoons shallots, finely chopped
1 large garlic clove, minced
3 tablespoons parsley, chopped (fresh)
2 tablespoons fresh lemon juice
2 teaspoons lemon peel, grated
2 lbs asparagus, fresh, trimmed
1/2 cup sliced almonds

Steps:

  • Melt 2 tablespoons butter in heavy small skillet over low heat. Add shallots and garlic and saute until tender, about 5 minutes. Pour into medium bowl. Add remaining 6 tablespoons butter, parsley, lemon juice and lemon peel to shallot mixture and whisk to blend. Season to taste with salt and pepper.
  • Steam asparagus until crisp-tender. Set aside.
  • Place butter mixture in heavy large skillet over medium heat. Add almonds and cook until butter browns, stirring occasionally, about 3 minutes. Add asparagus and stir until heated through. Season to taste with salt and pepper; divide among plates and serve.

LEMON ALMOND ASPARAGUS



Lemon Almond Asparagus image

I love this timesaving way to dress up fresh asparagus. Drizzle butter and lemon juice over the spears before topping them with almonds and lemon zest strips. -Linda Barry, Yakima, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 5

3 tablespoons butter
5 teaspoons lemon juice
2 pounds fresh asparagus, trimmed
1/3 cup sliced almonds, toasted
Lemon zest strips, optional

Steps:

  • Melt butter; stir in lemon juice. In a large saucepan, bring 4 cups water to a boil. Add asparagus in batches; cook 2-4 minutes or until crisp-tender. Drain and place on a serving plate. Drizzle with butter mixture; top with almonds and, if desired, lemon zest strips.

Nutrition Facts : Calories 78 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 36mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ASPARAGUS AND CARROTS WITH MAPLE BUTTER SAUCE



Asparagus and Carrots with Maple Butter Sauce image

Lovely side dish recipe that is perfect for spring entertaining!

Provided by RecipeGirl.com

Categories     Side Dish

Time 40m

Number Of Ingredients 7

2 pounds carrots, (with fronds attached)
2 pounds asparagus, (trimmed)
6 tablespoons salted butter
½ cup maple syrup
1 tablespoon cider vinegar
½ teaspoon chili powder
½ teaspoon salt

Steps:

  • Trim and peel the carrots, but keep about ½-inch of the frond stems attached to the whole carrot. Place in large sauté pan and cover with water. Bring to a boil. Reduce heat; cover and let simmer for 8 minutes, or until crisp-tender. Drain.
  • Meanwhile, in a small saucepan, melt the butter. Whisk in the maple syrup. Stir in the vinegar, chili powder and salt.
  • Add the trimmed asparagus to the pan with the carrots. Pour the maple butter over the carrots and asparagus; cover. Bring to a low simmer and cook until the asparagus are crisp-tender.
  • Remove the carrots and asparagus from the pan with a slotted spoon and place on a platter. Drizzle a small amount of the sauce on top.

Nutrition Facts : ServingSize 1 serving, Calories 160 kcal, Carbohydrate 23 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 244 mg, Fiber 4 g, Sugar 16 g

STEAMED ASPARAGUS WITH LEMON



Steamed Asparagus With Lemon image

Make and share this Steamed Asparagus With Lemon recipe from Food.com.

Provided by rochsann

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 2

1 lb asparagus, rinsed and trimmed
1/2 lemon

Steps:

  • Steam asparagus gently until tender, certainly not mushy.
  • Put asparagus in bowl, and squeeze lemon half over the asparagus until fairly well-covered.
  • Salt, pepper, and/or butter are optional, but I like the dish as is.

STEAMED ASPARAGUS WITH ALMOND BUTTER



Steamed Asparagus With Almond Butter image

A simple but elegant way to serve asparagus. This can also be prepared one day ahead. From Bon Appetit, Keep It Simple cookbook.

Provided by lazyme

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

8 tablespoons unsalted butter, room temperature (1 stick)
3 tablespoons shallots, finely chopped
1 large garlic clove, minced
3 tablespoons fresh parsley, chopped
2 teaspoons fresh lemon juice
2 teaspoons lemon peel, grated
2 lbs asparagus, trimmed
1/2 cup sliced almonds

Steps:

  • Melt 2 tablespoons butter in heavy small skillet over low heat.
  • Add shallots and garlic and saute until tender, about 5 minutes.
  • Pour into medium bowl.
  • Add remaining 6 tablespoons butter, parsley, lemon juice and peel to shallot mixture and whisk to blend.
  • Season with salt and pepper.
  • Steam asparagus until crisp-tender.
  • (Can be made 1 day ahead; cover butter mixture and asparagus separately; chill).
  • Place butter mixture in heavy large skillet over medium heat.
  • Add almonds and cook until butter browns, stirring occasionally, about 3 minutes.
  • Add asparagus and stir until heated through.
  • Season to taste with salt and pepper.
  • Divide asparagus among plates.

Nutrition Facts : Calories 164.4, Fat 14.7, SaturatedFat 7.6, Cholesterol 30.5, Sodium 18.9, Carbohydrate 6.9, Fiber 3.1, Sugar 1.8, Protein 4.2

TROUT AMANDINE, STEAMED ASPARAGUS AND NEW POTATOES



Trout Amandine, Steamed Asparagus and New Potatoes image

I love when a recipe creates a full meal. This French-inspired meal comes from Rachael Ray. The fish servings are generous for 4 people. You may adjust the amount of trout fillets to your liking. Note: read the directions all the way through before cooking so you are prepared to cook the trout while the veggies are boiling and steaming. :)

Provided by LifeIsGood

Categories     Trout

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs small red potatoes, quartered
1 1/4 lbs thin asparagus spears
fresh chives (snipped or chopped , about 10 blades)
1 tablespoon extra-virgin olive oil, plus a drizzle for potatoes, divided
8 trout fillets, 4 to 6 oz each. (lake or rainbow)
1 egg
1 cup milk
1 cup flour
salt & freshly ground black pepper
4 tablespoons butter, divided
1 cup whole blanched almond (about 6 oz)
handful fresh flat-leaf parsley, finely chopped
1 lemon, wedged

Steps:

  • Turn oven on a low setting (like 170 - 200 degrees F) and rest an oven-proof platter on the oven rack.
  • VEGGIES:.
  • Get a deep pot of salted water to the boiling point and add the potatoes. Cook for about 12 minutes, or until fork tender .
  • Trim the tough ends off of the asparagus and put in a colander and rest the colander on top of the potato pot and cover. Do this the last 5 or 6 minutes that the potatoes are cooking, and the asparagus will steam at the same time.
  • The potatoes will be just about done when the last of your trout is going into the skillet (see below). When the potatoes are tender, take a minute to drain them and return them to the warm pot. Leave asparagus covered and set aside. Dress potatoes with chives, a drizzle of olive oil and a little salt. Leave in warm pot until trout is on the table, then transfer to a serving bowl.
  • TROUT:.
  • Heat a large skillet over medium heat. Combine egg and milk in a pie tin and beat with a fork. Place a cup of flour in a second pie tin and season well with salt and sparingly with pepper. Coat the trout fillets in egg and milk mixture, then in seasoned flour. Put fillets on a plate until all of them are dredged and ready to be cooked.
  • To the skillet add 1/2 T olive oil and 1 1/2 T butter. When butter foams, add trout and gently saute 4 fillets for 2 to 3 minutes on each side, until golden. Transfer trout to the warm platter in the oven. Return the pan to the stove and add remaining oil and 1 1/2 T butter and saute rest of the trout. When all of the trout is cooked and added to the serving platter, add last T of butter to the pan. When the butter melts, add almonds and brown them until lightly golden, 1 to 2 minutes.
  • Remove trout from oven and pour almonds over the platter. Garnsih with chopped parsley, lemon wedges and steamed asparagus spears. Serve the potatoes alongside.

Nutrition Facts : Calories 960.2, Fat 48.7, SaturatedFat 13, Cholesterol 177.2, Sodium 272.5, Carbohydrate 80.4, Fiber 12.7, Sugar 5.8, Protein 55.6

PERFECT STEAMED RICE



Perfect Steamed Rice image

Provided by Food Network

Categories     side-dish

Time 25m

Number Of Ingredients 5

I cup converted rice
1 3/4 cups water
Salt
Butter, optional
1/4 cup cheese such as crumbled goat's cheese, grated sharp Cheddar or Parmesan and/or 1/4 cup thin strips of Blackforest or other good smoked ham

Steps:

  • Place rice, water and salt in a saucepan. Bring liquid to a boil over medium heat. Cover and simmer over low heat until the rice is as tender as you like it, about 18 minutes. If there is any leftover liquid in the pot, drain the rice in a strainer. Remove half of the rice for another day. To remaining rice, stir in butter and cheese and/or ham; adjust seasoning.

ASPARAGUS PARMESAN



Asparagus Parmesan image

Quick and easy asparagus that is sauteed, and topped off with Parmesan cheese.

Provided by JenElaine

Categories     Side Dish     Vegetables     Asparagus

Time 15m

Yield 5

Number Of Ingredients 5

1 tablespoon butter
¼ cup olive oil
1 pound fresh asparagus spears, trimmed
¾ cup grated Parmesan cheese
salt and pepper to taste

Steps:

  • Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.

Nutrition Facts : Calories 198.6 calories, Carbohydrate 4.1 g, Cholesterol 19.3 mg, Fat 17.5 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 5.6 g, Sodium 247.7 mg, Sugar 1.8 g

STEAMED ASPARAGUS WITH LEMON BUTTER



Steamed Asparagus with Lemon Butter image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

1/2 pound fresh asparagus
Salt
2 tablespoons unsalted butter
1 teaspoon lemon zest
1 tablespoon lemon juice

Steps:

  • Wash asparagus and trim off bottom of stems by about 2 inches. In a large skillet, bring about 1/2 inch of water to a rapid boil. Season the water with salt and add the asparagus. Cook the asparagus for 2-3 minutes or until bright green and just tender. Drain the asparagus and add butter to the skillet. Stir in the zest and juice. Return the drained asparagus to the skillet and toss to coat. Serve immediately

I.C. HALIBUT WITH ALMOND BROWN BUTTER SAUCE



I.C. Halibut with Almond Brown Butter Sauce image

Provided by Alton Brown

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

10 tablespoons (141 grams) unsalted butter
2 to 3 lemons, halved
4 (5- to 6-ounce) skin-on halibut fillets, 1- to 1 1/2-inches thick, thawed if frozen (see Chef's Note)
2 1/4 teaspoons kosher salt
1/2 cup (88 grams) raw almonds, finely chopped
2 tablespoons neutral oil, such as safflower or canola
2 tablespoons (7 grams) finely chopped fresh parsley

Steps:

  • Assemble your immersion circulator, setting the water to 140 degrees F (60 degrees C). If you like a slightly softer, less steak-y texture for your fish, try going with 135 degrees F (57 degrees C).
  • Melt the butter in a 2-quart saucepan over medium-low heat, 3 to 5 minutes. Continue to cook, stirring frequently with a rubber spatula, until the butter solids turn light brown, about 5 minutes. Remove from the heat. Measure out 2 tablespoons of the browned butter, place in a small bowl, and cool to room temperature. Leave the remaining butter in the saucepan until you're ready to make the sauce.
  • Thinly slice one of the lemon halves into 8 slices. Juice three more lemon halves, which should produce 1/4 cup juice. If you're shy on juice, juice another half. Strain the juice and set aside for the sauce.
  • Pat the fish dry with paper towels and season with 2 teaspoons of the salt. Divide between two gallon-size vacuum-seal or high-quality freezer zip-top bags. Place 2 lemon slices on the skin side of each fillet and add 1 tablespoon of the browned butter to each bag, being careful to work butter between the fillets to prevent sticking. Seal the bags using a vacuum sealer set to "gentle" or "moist."
  • Transfer to the water bath. If using zip-top bags, let the bags sink into the water so that the air will be squeezed out via displacement. When the mouth of the bag is almost at the water line, carefully seal the bags. Cook the halibut in the water bath for 20 minutes. (If one of the bags floats, carefully reopen and try the sink-and-seal method again.)
  • Return the remaining butter to medium-low heat and add the almonds. Cook until the butter foams and the foam turns brown, 3 to 5 minutes. Remove from the heat and gradually stir in the lemon juice; the butter will bubble dramatically. Stir in the remaining 1/4 teaspoon salt, cover, and set the butter sauce aside for serving.
  • When the halibut is finished, remove it from the water bath. Cut the bags open with scissors, then very carefully remove the fish to a paper towel-lined sheet pan and pat dry with additional paper towels. (The dryer the better.) Brush the skin side lightly with some of the oil.
  • Heat a 10-inch cast-iron skillet over high heat for 3 minutes. Add 2 teaspoons of the oil and swirl the pan to coat. When the oil starts to smoke, add two of the halibut fillets, skin-side down, and brush the flesh side lightly with additional oil. Cook until the skin is browned and crisp, about 1 minute. Carefully flip with a narrow metal spatula or "fish turner" and cook on the second side until golden brown, about 30 seconds. Carefully transfer to a serving platter and repeat with the remaining oil and fillets.
  • Drizzle the almond and butter sauce over the top of the fish. Garnish with the parsley and serve.

GRIDDLED ASPARAGUS WITH FLAKED ALMONDS & BUTTER



Griddled asparagus with flaked almonds & butter image

A perfect snack, starter or side dish of nutty, crisp asparagus spears with a buttery glaze

Provided by Good Food team

Categories     Lunch, Side dish

Time 11m

Number Of Ingredients 4

200g asparagus spear
a little olive oil
knob of butter
1 tsp toasted flaked almond

Steps:

  • Cook asparagus in boiling salted water for 2 mins. Drain, then toss with a little olive oil. Heat a griddle pan to very hot, place the spears on the griddle and cook for a few mins, turning to get a nice charred effect all over. Meanwhile, melt a knob of butter in a pan. Divide the asparagus between 2 plates, season and top each pile with a drizzle of melted butter and toasted flaked almonds.

Nutrition Facts : Calories 107 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

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From recipegirl.com
Cuisine American
Total Time 23 mins
Category Salad
Calories 230 per serving


STEAMED ASPARAGUS WITH BROWN BUTTER RECIPE | EAT YOUR BOOKS
Save this Steamed asparagus with brown butter recipe and more from Mark Bittman's Kitchen Matrix: Visual Recipes to Make Cooking Easier Than Ever to your own online collection at EatYourBooks.com
From eatyourbooks.com


EASY DESSERTS VEGAN RECIPES - LOVE AND LEMONS
35 Best Vegan Appetizers. Steamed Dumplings. Almond Butter Cookies. Easy French Toast. Cinnamon Rolls. Roasted Vegetables. Rosemary Focaccia Bread. 17 Easy Cookie Recipes. Orecchiette with Broccoli Rabe.
From loveandlemons.com


FOODDATA CENTRAL
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From fdc.nal.usda.gov


RECIPE: STEAMED ASPARAGUS WITH BROWN BUTTER SAUCE - LOS ...
Recipe: Steamed asparagus with brown butter sauce
From latimes.com


STEAMED FISH WITH WATERCRESS BUTTER, RED POTATOES AND ...
Steamed fish with watercress butter, red potatoes and asparagus This is spring in a dish – asparagus, watercress, new potatoes and steamed fish – simply prepared and well-flavoured. If you have a stacking steamer (I use a bamboo steamer; they’re available at little cost from Asian stores) you can cook everything in it.
From foodtolove.co.nz


ALMOND RECIPES - SHEKNOWS
Sprinkle blanched almonds over steamed broccoli; Even more almond recipes Beef and Almond Stir-fry. Serves 4Ingredients: 2 tablespoons olive oil 1-1/2 pounds beef, thinly sliced 3/4 pound green ...
From sheknows.com


THE PERIODIZED MEAL PLAN TO FUEL YOUR TRAINING - OXYGEN MAG
In a separate bowl, whisk together applesauce, eggs, buttermilk and vanilla. Add dry mixture to wet and mix until just combined. Stir in pecans. Transfer to prepared loaf pan. Bake 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan, then use parchment paper to lift out.
From oxygenmag.com


STEAMED ASPARAGUS WITH MINT BUTTER RECIPE | EAT YOUR BOOKS
Steamed asparagus with mint butter from Martha Stewart's Vegetables: Inspired Recipes and Tips for Choosing, Cooking, and Enjoying the Freshest Seasonal Flavors (page 144) by Martha ...
From eatyourbooks.com


SIDE DISHES - PAGE 3 OF 17 - RECIPE GIRL®
Hi! I'm Lori Lange, recipe developer, cookbook author, and Mom. Enjoy over 3,000 recipes, entertaining tips, and travel adventures!
From recipegirl.com


20+ ASPARAGUS RECIPES YOU'LL DEFINITELY LOVE | 101 COOKBOOKS
Asparagus is a spring wonder! Here are a number of favorite asparagus recipes in one list. Asparagus is a wonderfully versatile and easy ingredient to cook with. It is fantastic in …
From 101cookbooks.com


COMMENTS ON: STEAMED ASPARAGUS WITH ALMOND BUTTER
Recipes for Entertaining and Every Day. Comments on: Steamed Asparagus with Almond Butter Sounds heavenly! Also sounds like it would be good with fresh green beans! By: Allison ...
From recipegirl.com


STEAMED ASPARAGUS WITH LEMON BUTTER - THE GLOBE AND MAIL
Lemon butter enhances the natural tastiness of asparagus. Skip to main content . Access every election story that matters . Enjoy unlimited digital access. $1.99 . per week for 24 weeks. Subscribe ...
From theglobeandmail.com


ASPARAGUS WITH ALMOND BUTTER SAUCE RECIPE BY COOKPAD.JAPAN
Great recipe for Asparagus with Almond Butter Sauce. I was able to grab some freshly picked asparagus from the organic farmer's market, so I immediately came up with this recipe. You can also check out my blog: innerharmonynutrition.jp (English available.) If you live in …
From cookpad.com


ASPARAGUS WITH ALMOND BUTTER - BIGOVEN.COM
Asparagus with Almond Butter recipe: Try this Asparagus with Almond Butter recipe, or contribute your own.
From bigoven.com


STEAMED ASPARAGUS WITH PARMESAN BUTTER SAUCE RECIPE | EAT ...
Save this Steamed asparagus with Parmesan butter sauce recipe and more from Old World Italian: Recipes and Secrets from Our Travels in Italy to your own online collection at EatYourBooks.com
From eatyourbooks.com


ASPARAGUS WITH TOASTED ALMOND BUTTER - BIGOVEN.COM
Asparagus with Toasted Almond Butter recipe: Try this Asparagus with Toasted Almond Butter recipe, or contribute your own.
From bigoven.com


STEAMED ASPARAGUS WITH ALMOND BUTTER RECIPE - FOOD.COM ...
Apr 3, 2016 - A simple but elegant way to serve asparagus. This can also be prepared one day ahead. From Bon Appetit, Keep It Simple cookbook.
From pinterest.ca


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