ZESTY MARINATED ASPARAGUS
Tender asparagus is marinated in a balsamic vinaigrette and sprinkled with tangy lemon zest and fresh parsley. This is a quick and easy side dish.
Provided by KNITMAMA
Categories Side Dish Vegetables Asparagus
Time 3h
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
- Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 18 g, Fat 27.5 g, Fiber 4.4 g, Protein 5.1 g, SaturatedFat 3.1 g, Sodium 1782.6 mg, Sugar 5.7 g
SPICY ASPARAGUS WITH GARLIC
This is a simple side dish that's quick, easy, and healthy. It's pleasantly garlicky and a little bit spicy. The spiciness may be adapted to your taste with red pepper flakes. For variation, feel fee to add other ingredients such as sun-dried tomatoes, shallots, pine nuts, mushrooms, etc.
Provided by lutzflcat
Categories Asparagus Side Dishes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Add asparagus and blanch until the asparagus turns a vibrant green, about 1 minute. Transfer asparagus to an ice bath to stop the cooking process. Remove asparagus from the ice bath, drain, and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook, stirring constantly, just until it becomes fragrant, about 30 seconds. Season with pepper flakes, add asparagus, and quickly toss in the seasoned oil. Heat until asparagus is just crisp-tender, not overly soft, 1 to 2 minutes.
- Stir in olives and season with salt and pepper. Serve with lemon wedges.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 9.2 g, Fat 12.3 g, Fiber 3.3 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 540.8 mg, Sugar 2.1 g
PICKLED ASPARAGUS
Use the freshest asparagus for best color. These make great appetizers or garnishes. They look so pretty all 'canned up'!
Provided by Behr
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Yield 15
Number Of Ingredients 11
Steps:
- Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.
- Sterilize two pint size wide mouth jars in simmering water for 5 minutes.
- In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute.
- Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.
- Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.
Nutrition Facts : Calories 41.4 calories, Carbohydrate 10.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 2156.6 mg, Sugar 9.3 g
ZESTY PAPRIKA ASPARAGUS
Asparagus is probably my favorite food. While I best like it somewhat plain-- steamed and buttered lightly with mayo--I find other ways of making it interesting. This sizzling, sassy dish is simple and yet good enough for high-quality company.
Provided by chuckmall
Categories Vegetable
Time 15m
Yield 2-4 , 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Mix horseradish, dijon mustard and paprika into a paste. Set aside. Heat olive oil and parsley in a skillet on medium heat. When hot, add asparagus. Saute, with constant attention for five minutes. Pour off remaining oil, turn heat to low. Add paste mixture, blend throughout asparagus, and stir. Serve immediately.
Nutrition Facts : Calories 290.4, Fat 27.6, SaturatedFat 3.9, Sodium 37, Carbohydrate 9.7, Fiber 4.7, Sugar 3.1, Protein 5.5
SPICY ASPARAGUS & CHORIZO BAKED EGG
Need a speedy one-pot meal for busy weekdays? Try this spicy baked egg on a bed of asparagus and chorizo - it takes just 25 minutes from prep to plate
Provided by Esther Clark
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Heat a small non-stick frying pan over a medium heat, add the asparagus and chorizo and fry for 8 mins. Stir through the paprika, cooking for a further 1 min.
- Stir the spinach into the pan and cook for 5 mins until wilted before stirring through the crème fraîche. Season, then make a well in the middle of the mixture and crack the egg into it. Cover the pan and cook for 5-6 mins or until the egg is just set. Serve with a flatbread, if you like.
Nutrition Facts : Calories 277 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 1 milligram of sodium
ZESTY ASPARAGUS AND WHITE BEAN SALAD
Adapted from Farmer John's Cookbook by John Peterson (Gibbs Smith, 2006). The long months of winter greens and root vegetables are coming to a close, and what better way to tip your hat to spring eating than with asparagus? In this recipe for Asparagus and White Bean Salad, asparagus takes center stage with a cast of enthusiastic flavors like feta, lemon zest, mint and radishes. Hello spring! Served with crusty bread, this salad makes a terrific meal. SIMPLE SOLUTION: White beans provide a delectable, hearty tenderness, without overwhelming the asparagus. Tangy feta, zesty lemon, and a touch of mint gives this salad a bright and refreshing flavor. If you have a special steamer just for asparagus, in which the asparagus is steamed standing upright, cut the asparagus into pieces after steaming.
Provided by BeccaReb
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the asparagus in a steamer basket, set over 1 1/2 inches boiling water, and cover. Steam until the spears are tender yet firm, 4 to 7 minutes depending on thickness. Drain and place in an ice water bath (or under cold water) for a moment to stop the cooking.
- Put the olive oil, lemon juice, fresh mint, lemon zest, salt, and pepper in a small bowl and whisk until well combined. Drain asparagus.
- Combine the beans, feta, radishes, and scallions in a large bowl. Add the asparagus pieces. Pour on the dressing and gently toss. Serve at room temperature or chilled.
Nutrition Facts : Calories 185.3, Fat 7.8, SaturatedFat 3.4, Cholesterol 16.7, Sodium 380.2, Carbohydrate 20.9, Fiber 5.8, Sugar 2.7, Protein 10.3
SMOKED PAPRIKA SAUCE FOR ASPARAGUS AND OTHER VEGGIES
This recipe is in the current Penzeys catalog. The picture looks sooooo good. We love asparagus and will have to try this when they come back into season. Try the sauce with other vegetables during the season.
Provided by Ducky
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in small saucepan over low heat.
- Add paprika, cumin and garlic and cook 5 minutes.
- Put mayonnaise in small bowl.
- Add the seasoned oil from saucepan, using spatula to get all of it, if necessary.
- Add lime juice and cilantro.
- Whisk to combine.
- Cook asparagus in boiling water for 2-3 minutes.
- Drain and rinse to stop cooking but do not make cold.
- Pour some of the sauce over the asparagus and serve the rest on the side.
Nutrition Facts : Calories 166.3, Fat 11.4, SaturatedFat 1.7, Cholesterol 7.6, Sodium 233.3, Carbohydrate 15.2, Fiber 3.8, Sugar 4.3, Protein 4.5
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