ASPARAGUS WITH TOASTED PINE NUTS & LEMON VINAIGRETTE
Make and share this Asparagus with Toasted Pine Nuts & Lemon Vinaigrette recipe from Food.com.
Provided by Jenny Sanders
Categories Fruit
Time 11m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Snap off tough ends of asparagus.
- Remove scales from stalks with knife or vegetable peeler, if desired.
- Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.
- Transfer to a serving platter.
- Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned.
- Set aside.
- Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend.
- Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly.
- Pour over asparagus.
- Sprinkle with pine nuts.
- Let stand to room temperature before serving.
Nutrition Facts : Calories 189, Fat 18.1, SaturatedFat 2.2, Sodium 307.1, Carbohydrate 6, Fiber 2.5, Sugar 1.8, Protein 3.7
ASPARAGUS WITH PINE NUTS
Make and share this Asparagus With Pine Nuts recipe from Food.com.
Provided by Gallopin Gael
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare asparagus by snapping off tough ends and rinsing under cool water. Steam until bright green and still slightly crisp, about 5 minutes.
- Toss in olive oil and sprinkle with lemon, salt, and pepper to taste. Garnish with pinenuts and Parmesan cheese.
ROASTED ASPARAGUS WITH PROSCIUTTO, PINE NUTS AND SHAVED PARMESAN
Provided by Marcela Valladolid
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Place the asparagus, prosciutto, Parmesan and pine nuts in a large baking dish or on a baking sheet. Drizzle with the olive oil and season with salt and pepper (light on the salt, as prosciutto and Parm are salty). Toss together all the ingredients to evenly incorporate.
- Bake until the prosciutto and cheese are crisp, about 12 minutes.
ZITI WITH FRESH ASPARAGUS AND TOASTED PINE NUTS
This is a filling one-dish pasta meal that boasts the flavors of Parmesan cheese, fresh asparagus, toasted pine nuts, and creamy ricotta cheese.
Provided by Feast Your Eyes
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cut peppers in half, and remove the seeds and membrane.
- Place prepared peppers, skin-side up, on an ungreased baking sheet. Broil 5 inches from the heating element for 15 to 20 minutes (until peppers blister and turn dark).
- Transfer roasted peppers to a bowl of ice water for 5 minutes.
- Peel off the skins from the peppers; cut into julienne strips, lightly salt and set aside.
- Snap off the tough ends of the asparagus; cut into 1-inch pieces.
- Steam the asparagus for 2 to 3 minutes, or until crisp-tender. Lightly salt and set aside.
- Coat a large heavy-bottomed skillet with olive oil; place over medium-high heat until hot. Add the peppers, garlic, onion powder and basil; saute for 2 minutes. Add the asparagus and saute for 1 minute; stir in the lemon juice.
- Remove vegetables from heat, and set aside.
- Cook the ziti according to the package directions. Meanwhile, in an electric blender or food processor, add the ricotta cheese, yogurt and sour cream; blend until smooth. Stir in the parsley.
- Add the ricotta mixture to the peppers and asparagus. Gently toss to combine.
- Transfer the cooked pasta to a large serving bowl; add the ricotta/peppers. Toss well to combine. Sprinkle with Parmesan cheese, pine nuts and black pepper.
Nutrition Facts : Calories 351.8, Fat 14.2, SaturatedFat 6.9, Cholesterol 35.1, Sodium 186.4, Carbohydrate 41, Fiber 4.4, Sugar 5.3, Protein 17.1
ROASTED ASPARAGUS WITH PINE NUTS
Make and share this Roasted Asparagus With Pine Nuts recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Spread pine nuts in a small baking pan and toast in the oven until golden and fragrant, 7 to 10 minutes.
- Transfer to a small bowl to cool.
- Increase oven temperature to 450 degrees.
- Snap off the tough ends of asparagus.
- Toss the asparagus with shallot, oil, 1/8 teaspoon salt and pepper.
- Spread in a single layer on a large baking sheet with sides.
- Roast, turning twice, until the asparagus is tender and browned, 10 to 15 minutes.
- Meanwhile, bring vinegar and the remaining 1/8 teaspoon salt to a simmer in a small skillet over medium-high heat.
- Reduce heat to medium-low and simmer, swirling the pan occasionally, until slightly syrupy and reduced to 1 tablespoon, about 5 minutes.
- To serve, toss the asparagus with the reduced vinegar and sprinkle with the pine nuts.
Nutrition Facts : Calories 103.4, Fat 5.5, SaturatedFat 0.6, Sodium 173.6, Carbohydrate 11.1, Fiber 3.6, Sugar 4.8, Protein 4.9
TUSCAN-STYLE ROASTED ASPARAGUS
This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.
Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
CREAMY FETTUCCINE WITH ASPARAGUS
Toasted pine nuts add crunch to this combo of fettuccine and asparagus.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 7
Steps:
- In a small skillet over medium heat, toast pine nuts, stirring often, until golden, 2 to 3 minutes.
- In a large pot of boiling salted water, cook fettuccine until al dente, according to package instructions, adding asparagus during last 5 minutes of cooking. Reserve 1 cup of pasta water; drain.
- Return pasta, asparagus, and reserved pasta water to the pot. Toss with goat cheese, mustard, dill, and toasted pine nuts. Season with coarse salt and ground pepper.
Nutrition Facts : Calories 496 g, Fat 13 g, Fiber 7 g, Protein 25 g
FRESH ASPARAGUS WITH PECANS
This is one of my family's favorite special occasion dishes. We all love the fresh taste of asparagus and we know it's healthy, too! -Jennifer Clark, Blacksburg, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, bring 3 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., In a large resealable plastic bag, combine the vinegar, soy sauce, sugar and oil. Add the asparagus; seal bag and turn to coat. Refrigerate for up to 3 hours. , Drain and discard marinade. Sprinkle asparagus with pecans.
Nutrition Facts : Calories 77 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ASPARAGUS RISOTTO WITH PINE NUTS
A deliciously creamy risotto highlighting the first spring asparagus, the pine nuts give a great crunch.
Provided by evelynathens
Categories Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- On medium heat, add butter and olive oil to pan and swirl until entire pot is coated.
- At the same time, bring broth to a simmer in a separate pot.
- Add onion and stir; sauté for 2 minutes.
- Add chopped rosemary, Italian parsley, and pine nuts.
- Sauté for 3 more minutes.
- Add garlic and rice and sauté for 1 more minute.
- Be sure not to let the garlic brown.
- Add the wine and cook until absorbed, about 30 seconds.
- Add ¾ of the simmering broth and stir.
- Watch over rice carefully.
- When most liquid has been absorbed, add the rest of the broth.
- Simmer the rice for 10 minutes, stirring frequently.
- (NOTE: If the rice begins to stick to the bottom of your pan, add more water, 1/2 cup at a time until absorbed. You need to add more water if no liquid is visible in the pan, 1/2 cup water until absorbed.) Meanwhile, wash, trim asparagus and discard ends.
- Cut off asparagus tips.
- Chop remaining asparagus stalks into bite sized pieces.
- Add ½ of the stalks and stir, continue simmering for another 5 minutes, adding more water if needed.
- Add asparagus tips and continue stirring often, adding more liquid as needed, cooking until rice is tender and mixture is creamy; about 8-10 more minutes.
- Add 1/2 cup parmesan cheese and cream and stir.
- When blended, remove from heat.
- Serve with salt, pepper and additional Parmesan to taste.
SAGE-SCENTED ZITI WITH BROCCOLI, PINE NUTS, AND ORANGE ZEST
Make and share this Sage-Scented Ziti With Broccoli, Pine Nuts, and Orange Zest recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Lightly steam broccoli until just tender, about 3-5 minutes.
- Remove from heat and set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat.
- Add in pine nuts and cook until lightly toasted, about 1 minute.
- Remove from heat and transfer to a small bowl.
- Using the same skillet, heat the remaining oil over medium heat; add in garlic and cook until fragrant and slightly softened, about 30 seconds.
- Stir in sage, orange zest, and salt/pepper to taste; add in orange juice and keep warm over low heat.
- Cook the ziti in a large pot of salted boiling water, stirring occasionally, until al dente, about 8-10 minutes.
- When the pasta is cooked, drain it and place in a large serving bowl.
- Add the sauce, broccoli, pine nuts, and toss gently to combine; serve immediately.
Nutrition Facts : Calories 625.7, Fat 21.3, SaturatedFat 2.7, Sodium 18.6, Carbohydrate 91.7, Fiber 4.4, Sugar 4.2, Protein 17.7
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