Asparagus And Carrots With Lemon Dressing Recipes

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LEMON ASPARAGUS



Lemon Asparagus image

My fiance loves this recipe. We often eat it with BBQ during the summer.

Provided by Emily

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 4

Number Of Ingredients 7

1 bunch fresh asparagus, trimmed
2 tablespoons vegetable oil
salt and ground black pepper to taste
½ cup lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon butter

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Coat asparagus with vegetable and arrange on a baking sheet. Season with salt and black pepper to taste.
  • Roast in preheated oven until lightly browned at the tips, about 15 minutes.
  • Meanwhile, combine lemon juice, butter, 1 teaspoon salt, and 1 teaspoon black pepper in a microwave-safe bowl. Heat in on high in microwave until butter is completely melted, about 1 minute; stir to combine. Pour butter mixture over roasted asparagus and toss to coat.

Nutrition Facts : Calories 117.9 calories, Carbohydrate 7.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 2.6 g, Protein 2.7 g, SaturatedFat 2.8 g, Sodium 604.6 mg, Sugar 2.8 g

LEMON ASPARAGUS AND CARROTS



Lemon Asparagus and Carrots image

Make and share this Lemon Asparagus and Carrots recipe from Food.com.

Provided by Sackville

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

1/2 lb carrot
8 ounces asparagus spears, frozen
1 dash lemon pepper
1/8 cup lemon juice

Steps:

  • Sodium Wash, trim, and peel small carrots.
  • Place carrots in a steamer basket above boiling water.
  • Cover and steam about 15 minutes or till crisp- tender.
  • Rinse carrots in cold water; drain.
  • Meanwhile, cook frozen asparagus spears according to package.
  • Rinse asparagus in cold water; drain.
  • Cover and chill drained carrots and asparagus.
  • To serve, arrange carrots and asparagus on a platter.
  • Sprinkle with a little lemon juice and lemon pepper.

Nutrition Facts : Calories 24.9, Fat 0.2, Sodium 31.4, Carbohydrate 5.5, Fiber 1.8, Sugar 2.4, Protein 1.3

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE



Roasted Asparagus with Lemon Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

3/4 pound fresh asparagus, woody stems removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
  • Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
  • Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

COLD ASPARAGUS WITH PROSCIUTTO AND LEMON



Cold Asparagus with Prosciutto and Lemon image

This cold asparagus dish is tender, tasty and easy to create. The zesty lemon and the salty prosciutto work perfectly together to add wonderful flavor and great presentation to a vegetable that many are cautious to try. I have had people who normally turn their noses up at asparagus thoroughly enjoy this side dish.

Provided by Lisa K

Categories     Side Dish     Vegetables     Asparagus

Time 25m

Yield 5

Number Of Ingredients 4

1 pound fresh asparagus, trimmed
1 (3 ounce) package prosciutto
1 tablespoon lemon juice
1 teaspoon lemon zest

Steps:

  • Bring a large pot of lightly salted water to a boil. When the water is boiling hard, add the asparagus and cook until tender but still crisp, about 4 minutes. Quickly drain the asparagus and plunge into a bowl of ice water to stop the cooking and maintain the bright green color. Drain again and pat dry with paper towels.
  • Separate the asparagus into 5 small bundles and wrap each one with a slice of prosciutto. Sprinkle each bundle with lemon zest and lemon juice.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 3.8 g, Cholesterol 15.2 mg, Fat 5.6 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 2.2 g, Sodium 335.2 mg, Sugar 1.8 g

GRILLED ASPARAGUS AND SPRING ONIONS WITH LEMON DRESSING



Grilled Asparagus and Spring Onions With Lemon Dressing image

Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.

Provided by Dave Muller

Categories     Bon Appétit     Lemon     Lemon Juice     Asparagus     Green Onion/Scallion     Grill     Vegetarian     Vegan     Wheat/Gluten-Free     Side     Spring     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 9

1 teaspoon finely grated lemon zest
1 teaspoon finely grated Meyer lemon zest
1 tablespoon fresh lemon juice
1 tablespoon fresh Meyer lemon juice
1 tablespoon whole grain mustard
1/4 cup olive oil, plus more
Kosher salt, freshly ground pepper
2 large bunches thick asparagus, trimmed
2 bunches spring onions, halved if large

Steps:

  • Prepare grill for medium-high. Whisk lemon zest, Meyer lemon zest, lemon juice, Meyer lemon juice, mustard, and 1/4 cup oil in a medium bowl to combine; season dressing with salt and pepper (if you don't have Meyer lemons, use regular lemons in their place).
  • Place asparagus and spring onions on a rimmed baking sheet and lightly drizzle with oil. Season with salt and pepper; toss to coat. Grill, turning once, until lightly charred and crisp-tender, about 4 minutes. Serve drizzled with dressing.

ASPARAGUS AND CARROTS PARMESAN RECIPE



Asparagus and Carrots Parmesan Recipe image

Provided by á-22139

Number Of Ingredients 7

SERVINGS: 8
INGREDIENTS
1 pound asparagus
1 pound carrots
Salt
2 teaspoons unsalted butter, cut into small pieces, plus additional for the baking dish
1/2 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Soak the asparagus in cool water for 10 minutes. Trim the stems by snapping off the base at the point where the color changes from green to white. Trim and peel the carrots. Cut them into quarters lengthwise. In a large skillet, bring about 1 inch of water to a boil. Add the asparagus and salt and simmer for 3 to 5 minutes, or until the asparagus stalks are just tender. Remove the asparagus with a slotted spoon. Cool under running water and pat dry. In the same skillet, cook the carrots in the same manner. Cool under running water and pat dry. Butter a large shallow baking dish. Arrange the asparagus and carrots in the dish in overlapping layers. If not baking immediately, cover with plastic wrap and refrigerate for up to 5 or 6 hours. When ready to serve, preheat the oven to 400 degrees. Dot the vegetables with 2 tablespoons butter and sprinkle with the cheese. Bake until the vegetables are heated through and the cheese is melted, about 15 minutes. Serve immediately.

GRILLED ASPARAGUS WITH LEMON DRESSING



Grilled Asparagus with Lemon Dressing image

This preparation favors thick spears of asparagus, which become tender and remain moist inside while their exteriors char. Those that weigh an ounce or two each-that is, eight to sixteen per pound are the best. The only difference between thick and pencil asparagus is that thick asparagus must be peeled before cooking to remove the relatively tough skin; use a vegetable peeler or paring knife.

Yield makes 4 servings

Number Of Ingredients 6

1 1/2 to 2 pounds thick asparagus
About 2 tablespoons olive oil
Salt and freshly ground black pepper
Juice of 3 lemons
2 tablespoons minced shallot or scallion
1/4 cup minced fresh parsley

Steps:

  • Snap off the woody ends of the asparagus; most spears will break naturally an inch or two above the bottom. Peel the stalks up to the flower bud. Meanwhile, start a grill or preheat a cast-iron or other heavy skillet over medium-high heat until it smokes.
  • To grill the asparagus, toss them with about 1 tablespoon of the oil, mixing with your hands until they're coated. Season well with salt and pepper to taste. Grill until tender and browned in spots, turning once or twice, a total of 5 to 10 minutes.
  • To pan-grill the asparagus, do not oil or season them. Just toss them in the hot skillet and cook, turning the individual spears as they brown, until tender, 5 to 10 minutes. Remove as they finish and season with salt and pepper.
  • Mix together the lemon juice and shallot, then stir in enough olive oil to add a little body and take the edge off the sharpness of the lemon; the mixture should still be quite strong. Season it with salt and plenty of black pepper and stir in the parsley. Serve the asparagus hot or at room temperature with grilled or broiled swordfish, monkfish, or other sturdy fish. Spoon the sauce over all.
  • You could serve these grilled asparagus with any of the vinaigrettes on page 304 in lieu of the lemon-shallot-parsley mixture here. If you were serving them as part of an Asian-themed meal, you might swap out the dressing in this recipe for Soy-Ginger Dressing: Combine 1/4 cup soy sauce with 1/2 teaspoon minced garlic, 1 teaspoon minced peeled fresh ginger, 1/2 teaspoon sugar, 2 teaspoons rice or other mild vinegar, and a few drops of sesame oil. Serve over the asparagus.

LEMON-ROASTED ASPARAGUS



Lemon-Roasted Asparagus image

When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed
1/4 cup olive oil
4 teaspoons grated lemon zest
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

Nutrition Facts : Calories 75 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

BAKED ASPARAGUS WITH LEMON DRESSING



Baked Asparagus With Lemon Dressing image

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

Provided by Cook4_6

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 bunch asparagus, washed and trimmed
2 tablespoons olive oil (divided)
1 cup olive oil (divided)
salt and pepper
1 lemon, juice of

Steps:

  • Preheat oven to 400 degrees.
  • Lightly coat asparagus with 2 tablespoons oil and salt and pepper.
  • Bake for 10 minutes.
  • Whisk together remaining 1 cup oil and the lemon juice.
  • Add salt and pepper to taste.
  • Remove asparagus from oven, and set on serving platter and drizzle with dressing.

Nutrition Facts : Calories 1132.7, Fat 122, SaturatedFat 16.9, Sodium 36.3, Carbohydrate 11.9, Fiber 4.9, Sugar 3.7, Protein 5.8

ROASTED CARROTS WITH LEMON DRESSING



Roasted Carrots with Lemon Dressing image

This lemony side dish gives carrots a little more sweetness with honey and a little zing from cayenne.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 6

3 pounds carrots (15 to 20 medium), cut into pieces 2 inches long and 1/2 inch thick
2 tablespoons olive oil
1/8 teaspoon cayenne pepper
Coarse salt
2 tablespoons honey
1/2 teaspoon grated lemon zest, and 3 tablespoons juice (from about 1 lemon)

Steps:

  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss carrots with oil and cayenne; season with salt. Arrange in a single layer (use 2 baking sheets, if necessary). Roast, tossing once halfway through, until tender, 30 to 40 minutes.
  • In a small bowl, whisk together honey, zest, and lemon juice; season with salt. If making ahead of time, cover and refrigerate carrots and dressing separately, up to 1 day. Otherwise, drizzle dressing over cooked carrots (still on baking sheet); toss to coat. Transfer to a serving dish; serve warm or at room temperature.

ROASTED ASPARAGUS AND CARROTS



Roasted Asparagus and Carrots image

Roasted asparagus and carrots make for a delicious accompaniment to our Brisket with Dried Fruits.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

3 pounds thin carrots, peeled
2 pounds asparagus, trimmed
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 400 degrees. Divide vegetables between 2 rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, about 30 minutes.

GRILLED ASPARAGUS WITH LEMON DRESSING



Grilled Asparagus With Lemon Dressing image

Although steamed asparagus has an unmatched purity of taste, I love the earthy, charred flavor added by the grill, a flavor that can also be achieved with stove-top pan grilling, which combines high heat and a dry, heavy skillet.

Provided by Mark Bittman

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 1/2 to 2 pounds large asparagus
Olive oil as needed, about 2 tablespoons
Salt and freshly ground black pepper to taste
Juice of 3 lemons
2 tablespoons minced shallots or scallions
1/4 cup minced fresh parsley leaves

Steps:

  • Snap off the woody ends of the asparagus; most spears will break an inch or two from the bottom. Peel the stalks up to the flower bud. Meanwhile, start a charcoal fire or heat a gas grill; if you're cooking indoors, heat a cast-iron or other heavy skillet over medium-high heat until it smokes.
  • To grill the asparagus spears, toss them with about a tablespoon of oil, mixing with your hands until spears are coated. Season well with salt and pepper. Grill until tender and browned in spots, turning once or twice, in all 5 to 10 minutes.
  • To pan grill the asparagus, do not oil or season them. Just toss them in the hot skillet, and cook, turning the spears individually as they brown, until tender, 5 to 10 minutes. Remove as they finish, and season with salt and pepper.
  • Mix together the lemon juice and shallots, then stir in enough olive oil to add a little body and take the edge off the sharpness of the lemon; the mixture should still be strong. Season it well with salt and plenty of black pepper, and stir in the parsley. Serve the asparagus hot or at room temperature with grilled fish. Spoon the sauce over everything.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 600 milligrams, Sugar 5 grams

ASPARAGUS WITH CITRUS DRESSING



Asparagus with Citrus Dressing image

Provided by Taste of Home

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1 pound fresh asparagus, trimmed
1-1/2 teaspoons salt, divided
3 tablespoons orange juice
2 tablespoons lemon juice
1 teaspoon Dijon mustard
2 teaspoons sugar
1/4 teaspoon pepper
1/3 cup Crisco® Light Olive Oil
2 hard-cooked egg yolks, chopped, optional

Steps:

  • In a large skillet, bring 1/2 in. of water to a boil. Add asparagus and 1 teaspoon salt; boil, uncovered, for 4-5 minutes or until crisp-tender. Drain asparagus and pat dry. Transfer to a serving plate., For dressing, in a jar with a tight-fitting lid, combine the orange juice, lemon juice, mustard, sugar, pepper, oil and remaining salt; shake well. Pour desired amount of dressing over asparagus. Sprinkle with egg yolks if desired. Serve at room temperature.,

Nutrition Facts :

LEMON-GLAZED ASPARAGUS



Lemon-Glazed Asparagus image

Lemon and honey add a sweet and tangy flavor to this easy asparagus side dish - ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 6

1 1/2 pounds fresh asparagus spears
1 tablespoon butter or margarine
1 tablespoon honey
1 teaspoon lemon juice
1/4 cup water
1 teaspoon cornstarch

Steps:

  • Trim asparagus; cut spears diagonally in half. Place 3 inches water in 4-quart Dutch oven. Heat to boiling. Add asparagus; reduce heat. Cover and cook 3 to 5 minutes or until crisp-tender. Drain; place in serving bowl.
  • Meanwhile, heat butter, honey and lemon juice in 1-quart saucepan over medium-low heat, stirring frequently, until butter is melted.
  • Mix 1/4 water and the cornstarch in small bowl. Stir into lemon mixture. Cook over medium heat, stirring constantly, until bubbly and thickened. Pour glaze over asparagus.

Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 6 g, TransFat 0 g

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From simplyscratch.com


LEMON ASPARAGUS AND CARROTS - BIGOVEN.COM
Lemon Asparagus and Carrots recipe: Try this Lemon Asparagus and Carrots recipe, or contribute your own. Add your review, photo or comments for Lemon Asparagus and Carrots. American Side Dish Vegetables
From bigoven.com


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