Asparagus And Green Beans With Tarragon Lemon Recipes

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ASPARAGUS WITH TARRAGON LEMON SAUCE



Asparagus with Tarragon Lemon Sauce image

With its fresh taste and minimal prep work, I'm sure you'll love this easy asparagus recipe. -Patricia Swart, Galloway, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 7

2 pounds fresh asparagus, trimmed
3 tablespoons olive oil
1 teaspoon all-purpose flour
3 tablespoons fat-free milk
1 tablespoon lemon juice
2 teaspoons minced fresh tarragon
Dash salt

Steps:

  • Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender. Drain., Meanwhile, in a small saucepan, combine olive oil and flour. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in the lemon juice, tarragon and salt. Serve with asparagus.

Nutrition Facts : Calories 83 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP



Asparagus and Green Beans with Tarragon Lemon Dip image

Tarragon balances the tangy flavor from lemon in the creamy sauce covering colorful asparagus and green beans. I serve this as a side dish as well as an appetizer. -Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 9

1 pound fresh asparagus, trimmed
1 pound fresh green beans, trimmed
1 cup mayonnaise
1/4 cup lemon juice
1 shallot, finely chopped
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 teaspoons grated lemon zest
Dash pepper

Steps:

  • Place 1 in. of water in a Dutch oven; add asparagus and beans. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the remaining ingredients. Drain vegetables; transfer to a serving platter. Drizzle with dip.

Nutrition Facts : Calories 183 calories, Fat 18g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 126mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.

ASPARAGUS AND GREEN BEAN SALAD



Asparagus and Green Bean Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Salt
1/2 pound green beans, trimmed of stems
3/4 pound regular or pencil asparagus, trimmed of rough ends, a small bundle
1/2 red onion, thinly sliced
1 cup flat-leaf parsley, a couple of handfuls
1 lemon, zested and juiced
1/2 cup basil, 12 leaves, a couple of handfuls
1 small clove garlic, cracked from skin
1/4 cup grated Parmigiano-Reggiano or Romano, a generous handful
1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper
2 plum tomatoes, seeded then thinly sliced lengthwise

Steps:

  • Bring 1-inch of water to a boil, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more. If using pencil asparagus, blanch for 1 to 2 minutes. Drain well and cold shock vegetables in ice water to stop cooking process. Drain the vegetables on clean kitchen towels to dry completely. Thinly slice the green beans lengthwise on an angle; pile them together and run your knife through them cutting them into 2-inch pieces. Halve the asparagus lengthwise if thicker, leave in spindles if thin, then cut the spears into 2-inch pieces on an angle. Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl.
  • Combine the lemon zest and juice, remaining 1/2 cup of parsley and herbs in a food processor with cheese. Turn processor on and stream in extra-virgin olive oil. Season the dressing with salt and pepper and pour over the salad. Season the sliced tomatoes with salt and garnish salad with them.

ASPARAGUS WITH CREAMY TARRAGON VINAIGRETTE



Asparagus with Creamy Tarragon Vinaigrette image

Provided by Nancy Fuller

Categories     side-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 11

1 bunch asparagus, ends trimmed (about 1 pound 4 ounces)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Spring mix lettuce, for serving
Creamy Herb Vinaigrette, recipe follows
2 tablespoons mayonnaise
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
1/2 small shallot, minced

Steps:

  • Preheat the oven to 425 degrees F. Line a sheet tray with foil.
  • Add the asparagus in a single row to the prepared sheet tray. Drizzle with the olive oil, toss, and then season with some salt and pepper. Roast until tender, 15 minutes.
  • Serve on a bed of spring mix and drizzle with the Creamy Herb Vinaigrette.
  • Add the mayonnaise, vinegar, mustard, tarragon and shallots to a bowl and whisk until smooth and emulsified.

CARBONARA-STYLE TAGLIATELLE WITH GRILLED ASPARAGUS AND LEMON-HERB BREADCRUMBS



Carbonara-Style Tagliatelle with Grilled Asparagus and Lemon-Herb Breadcrumbs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

1 pound asparagus, tough ends trimmed
4 tablespoons EVOO, plus more for drizzling
Kosher salt
2 tablespoons butter
Finely grated zest of 2 lemons
1 cup breadcrumbs
1/4 cup finely chopped fresh chives
1/4 cup chopped fresh flat-leaf parsley
1/3 pound pancetta, finely diced
Freshly ground pepper
4 cloves garlic, finely chopped or grated
1/2 cup dry white wine
3 organic, free-range egg yolks*
1 pound egg tagliatelle
1 cup grated pecorino cheese

Steps:

  • Heat a grill pan over medium-high heat. Lightly drizzle the asparagus with EVOO, then grill until charred, evenly marked and tender, 7 to 10 minutes. Cut into 1-inch pieces on an angle, or thinly slice if the asparagus is thick.
  • Meanwhile, bring a large pot of salted water to a boil for the pasta.
  • Heat 1 tablespoon EVOO in a small skillet over medium heat. Melt the butter into the oil; when it foams, stir in the lemon zest, then add the breadcrumbs and stir until moistened. Cook, stirring occasionally, until the breadcrumbs are deep golden. Stir in the chives and parsley and remove from the heat.
  • Heat the remaining 3 tablespoons EVOO in a large skillet over medium heat. Add the pancetta and 2 teaspoons pepper, and cook, stirring, for 3 minutes. Add the garlic and stir for 1 to 2 more minutes, then add the wine and reduce the heat to low.
  • Lightly beat the egg yolks in a small bowl.
  • Add the pasta to the boiling water and cook until al dente. Reserve 1 cup of the cooking water just before draining the pasta, and beat it into the egg yolks to temper them.
  • Add the asparagus to the pancetta mixture and heat through.
  • Drain the pasta and add it to the skillet with the asparagus and pancetta. Pour the egg mixture over the top, turn off the heat and toss for 1 minute, adding the cheese in the last few seconds. Divide the pasta among shallow bowls and top with lots of the lemon-herb breadcrumbs.

TARRAGON ASPARAGUS SALAD



Tarragon Asparagus Salad image

I love asparagus, and I love it even more when drizzled with my light, lemony vinaigrette dressing with a touch of tarragon. It's perfect as a side for fresh spring meals. -Linda Lace, Winter Park, Florida

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
Dash salt
1 pound fresh asparagus, cut into 2-inch pieces

Steps:

  • Place the first 7 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate at least 1 hour., In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cook, covered, until crisp-tender, 1-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry. Refrigerate, covered, until serving., To serve, shake dressing again. Spoon over asparagus.

Nutrition Facts : Calories 77 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

WHITE BEAN AND ASPARAGUS SALAD WITH TARRAGON-LEMON DRESSING



White Bean and Asparagus Salad with Tarragon-Lemon Dressing image

Provided by Melissa Clark

Categories     salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces dried white beans or 2 (15-ounce) cans Great Northern or cannellini beans
Salt
2 bay leaves, if using dried beans
1 pound asparagus
1/2 cup tarragon leaves
1 teaspoon packed finely grated lemon zest
2 garlic cloves, peeled
1/4 teaspoon freshly ground black pepper
1 large lemon, juiced, plus more to taste
1/2 cup olive oil

Steps:

  • If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for 6 hours or overnight. Drain beans and transfer to a medium pot. Cover beans by 2 inches with water and add 1 1/2 teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1 1/2 hours, depending upon what kind of beans you're using. Drain.
  • Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into 1/2-inch pieces.
  • In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about 1 minute.
  • In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 15 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 3 grams

GARLIC ASPARAGUS AND GREEN BEANS



Garlic Asparagus and Green Beans image

This recipe could not be easier. It's ready in minutes and is good hot, room temp or cold. If you like your green beans a little more tender you need to put them in the pan first to give them a little more cooking time. I make this when I have the ingredients fresh in the garden and the flavors are so bright and simple.You can add baby carrots too if you have them.

Provided by O. Romaine

Categories     Vegetable

Time 10m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 8

2 cups fresh asparagus, cut into 1-inch sections
2 cups fresh green beans, snapped into 1-inch secions
2 tablespoons minced garlic
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 cup baby carrots, strips (optional)
3 tablespoons olive oil
1 teaspoon balsamic vinegar (optional)

Steps:

  • Heat a heavy bottom saute` pan to medium high. Add olive oil and swirl to coat pan. Add asparagus, green beans (and carrots if using) and stir well to coat vegetables with oil. Sprinkle in salt and pepper and add garlic. Stir constantly 1-2 minutes until garlic is lightly browned. Pour onto serving platter and add a splash of Balsamic vinegar to finish if desired. Can be served hot, room temp or cold.

Nutrition Facts : Calories 133.2, Fat 10.4, SaturatedFat 1.5, Sodium 453, Carbohydrate 9.2, Fiber 3.8, Sugar 2, Protein 3.5

LEMON ASPARAGUS RISOTTO



Lemon Asparagus Risotto image

Lower in fat than most risotto recipes but no one will know! I like to serve this as a main dish under some steamed halibut or other white fish.

Provided by stefychefy

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 4

Number Of Ingredients 13

20 fresh asparagus spears, trimmed
4 cups low-sodium chicken broth
2 tablespoons olive oil
1 small onion, diced
1 stalk celery, diced
¼ teaspoon salt
¼ teaspoon ground black pepper
1 clove garlic, minced
1 cup arborio rice
½ cup dry white wine
¼ cup freshly grated Parmesan cheese
2 tablespoons lemon juice
½ teaspoon lemon zest

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
  • Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
  • Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
  • Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
  • Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

Nutrition Facts : Calories 356.9 calories, Carbohydrate 53.4 g, Cholesterol 7.6 mg, Fat 8.7 g, Fiber 2.8 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 355.2 mg, Sugar 3.7 g

STEAMED ASPARAGUS WITH TARRAGON MAYONNAISE



Steamed Asparagus with Tarragon Mayonnaise image

High-class asparagus gets a drizzling of low-fat, cholesterol-free mayonnaise.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 6

Number Of Ingredients 9

1 cup mashed soft tofu (8 oz)
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
2 tablespoons finely chopped shallot (1 large)
1 clove garlic, finely chopped
2 teaspoons vegetable oil
1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves
1 lb fresh asparagus spears

Steps:

  • To make mayonnaise, in blender or food processor, place tofu, lemon juice, mustard, salt, shallot and garlic. Cover and blend on medium speed until smooth. With blender on, add oil by drops. Place in glass or plastic container; stir in tarragon. Cover and refrigerate at least 1 hour or until chilled.
  • Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place asparagus in basket. Cover tightly and heat to boiling; reduce heat. Steam 6 to 8 minutes or until crisp-tender. Serve with mayonnaise.

Nutrition Facts : Calories 50, Carbohydrate 3 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 260 mg

GREEN BEAN AND ASPARAGUS SALAD WITH CRISPY PROSCIUTTO AND WARM LEMON DRESSING



Green Bean and Asparagus Salad with Crispy Prosciutto and Warm Lemon Dressing image

Provided by Roger Mooking

Time 45m

Yield 4 servings

Number Of Ingredients 12

8 pieces prosciutto, thinly sliced and cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
1/2 shallot, diced
1/4 cup sliced skinless almonds
1/4 cup sultana (golden) raisins
1/4 cup raisins
1/4 cup pitted kalamata olives
Juice of 1 lemon
1 teaspoons honey
Salt and freshly ground black pepper
8 ounces green beans, trimmed and blanched in salted water
1 bunch asparagus, bottoms trimmed and blanched in salted water

Steps:

  • For the crispy prosciutto:
  • Heat a nonstick saute pan over medium-high heat. Put the prosciutto pieces in the pan and cook until crisp. Remove the prosciutto from the heat and reserve for the green bean and asparagus salad.
  • For the warm lemon dressing:
  • Put 1 tablespoon olive oil in a pan over medium- high heat. Add the shallots and season with salt. Saute the shallots until tender. Add the almonds, raisins, and olives, and mix to incorporate. Add the lemon juice and honey, stir to combine. Add the remaining olive oil, season with salt and pepper and remove from the heat.
  • For the green bean and asparagus salad:
  • Cut the green beans and asparagus into 1-inch pieces and put in a bowl. Pour the warm lemon dressing over the green beans and asparagus. Toss to combine and garnish with the crispy prosciutto.

ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP



Asparagus and Green Beans with Tarragon Lemon Dip image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 9m

Yield 4 servings

Number Of Ingredients 9

1 pound asparagus, trimmed
1 pound fresh green beans, trimmed
Salt
1 cup mayonnaise
1 lemon, zested and juiced
1 small shallot, finely chopped
2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish
2 tablespoons chopped parsley leaves, plus sprigs for garnish
Few grinds freshly ground black pepper

Steps:

  • Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.

ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON



ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON image

Categories     Condiment/Spread     Vegetable     Appetizer

Number Of Ingredients 8

1 lb. of fresh asparagus
1 lb. of fresh green beans
1 cup mayonnaise
1 small shallot finely chopped
1 lemon (zest and juice)
2 Tbs. fresh tarragon
2 Tbs. chopped fresh flat-leaf parsley
Black pepper to taste

Steps:

  • In large skillet cook asparagus spears and green beans in 1 inch of salted boiling water, covered, 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set alongside vegetables on the serving dish.

TARRAGON GRILLED CHICKEN WITH GREEN BEAN SALAD



Tarragon Grilled Chicken With Green Bean Salad image

Asparagus, sweet peas, fennel and green beans salad, tossed with cherry tomatoes cooked in a sherry vinaigrette. Served with tarragon grilled chicken, accompanied by a roasted strawberry-fontina popover. For more, see Chef Mark's menu here: www.kitchensurfing.com/menus/the-essence-of-spring-527e8491f7c13ae056000041.

Provided by Chef Mark Hardin

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

4 chicken breasts
1/4 cup tarragon, chopped
2 garlic, gloves minced
1 tablespoon lemon juice
1 bunch medium asparagus, trimmed
1 lb green beans, picked
1 cup sweet peas
1 large fennel bulb, julienned
2 pints cherry tomatoes, halved
2 lemons, zested and quartered
1/2 cup olive oil
4 tablespoons sherry vinaigrette
1/4 teaspoon salt and pepper, to taste
1/2 cup dried edamame seeds

Steps:

  • Take tarragon, garlic, lemon, juice and 1/4 cup extra virgin olive oil and blend in a food processor.
  • Trim chicken and place in a pan and cover with tarragon marinade, cover and chill for 20 minutes.
  • Grill chicken. Set aside to cool while making salad.
  • In a large pot, boil 3 quarts of water. When boiling add the lemon (reserve zest) then add fennel. Cook for 4 minutes or until tender. Remove fennel with a hand strainer into an ice water bath, leaving lemon behind.
  • Follow the same method with green beans and asparagus. They all cook at different temperatures and you need to cook at least 4 minutes. After each minute check crispness until finished. Refresh ice bath each time.
  • Reserve poached vegetables on a paper towel to dry while making warm vinaigrette.
  • In a large sauté pan add rest of oil and sherry vinegar. Cook on medium high till hot then add tomatoes and peas. Sauté till tomatoes start to break down then immediately remove.
  • Place vegetables in a large bowl then pour vinaigrette over and toss. Place on 4 plates or bowls.
  • Slice chicken on the bias and place each sliced breast on salads and garnish with dried edamame seeds.

Nutrition Facts : Calories 694.2, Fat 42.1, SaturatedFat 7.9, Cholesterol 92.8, Sodium 167, Carbohydrate 43.9, Fiber 12.9, Sugar 12.3, Protein 42.6

ASPARAGUS WITH TARRAGON DIPPING SAUCE



Asparagus with Tarragon Dipping Sauce image

Make and share this Asparagus with Tarragon Dipping Sauce recipe from Food.com.

Provided by Bev I Am

Categories     Vegetable

Time 12m

Yield 20 serving(s)

Number Of Ingredients 9

3 lbs thin asparagus, cut into 5 inch spears
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons minced shallots
2 tablespoons chopped fresh tarragon
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 pinch ground red pepper

Steps:

  • Bring 4 quarts of salted water to a boil in a large pot.
  • Add the asparagus, return to a boil, and cook about 2 minutes or until just tender.
  • Rinse and drain under cold running water.
  • Pat asparagus dry with paper towels.
  • For tarragon sauce, combine the mayonnaise, sour cream, shallots, tarragon, lemon juice, salt, freshly ground pepper, and red pepper in a small bowl until well mixed.
  • Arrange asparagus on a platter and serve with tarragon sauce.
  • Makes 20 servings.
  • Make-Ahead Tip: Prepare asparagus and sauce as directed above.
  • Wrap and refrigerate asparagus and sauce for up to 24 hours.

SHRIMP WITH LEMON, TARRAGON, GREEN BEANS, AND PEAS



Shrimp with Lemon, Tarragon, Green Beans, and Peas image

Categories     Citrus     Sauté     Shrimp     Leek     Green Bean     Pea     Tarragon     Boil     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 10

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup minced fresh tarragon plus sprigs from 1 package fresh tarragon (tied together)
4 teaspoons minced fresh chives
2 1/2 teaspoons grated lemon peel
4 cups chopped leeks (white and pale green parts only)
1/2 teaspoon dried thyme
12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
2 cups frozen petite peas
16 uncooked jumbo shrimp, peeled, deveined, shells reserved
2 tablespoons fresh lemon juice

Steps:

  • Mix butter, minced tarragon, chives, and lemon peel in small bowl.
  • Melt 2 tablespoons herb butter in large skillet over medium heat. Add leeks and thyme; sauté 5 minutes. Reduce heat to medium-low; sauté until very tender, about 6 minutes longer.
  • Bring 8 cups water and tarragon sprigs to boil in large saucepan over high heat. Add beans and cook until crisp-tender, about 4 minutes. Using slotted spoon, transfer beans to bowl of ice water. Add peas to boiling water; cook 2 minutes. Using slotted spoon, transfer peas to bowl with beans; drain. Add shrimp to saucepan, reduce heat, and simmer until opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to small bowl. Add shells to saucepan; boil until liquid is reduced to 1/4 cup, about 40 minutes. Discard shells and tarragon sprigs. Stir lemon juice into cooking liquid. Remove pan from heat; whisk in remaining herb butter. Stir in shrimp. Reheat leeks. Stir in beans and peas. Serve shrimp with sauce alongside vegetables.

ASPARAGUS WITH TARRAGON SHERRY VINAIGRETTE



Asparagus with Tarragon Sherry Vinaigrette image

Categories     Egg     Steam     Vegetarian     Asparagus     Spring     Tarragon     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1 1/2 lb medium asparagus, trimmed
1 tablespoon Sherry vinegar
2 teaspoons minced shallot
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh tarragon
1 large egg, hard-boiled

Steps:

  • Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
  • Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
  • Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.

WHITE BEAN AND ASPARAGUS SALAD WITH TARRAGON-LEMON DRESSING



White Bean and Asparagus Salad With Tarragon-Lemon Dressing image

Make and share this White Bean and Asparagus Salad With Tarragon-Lemon Dressing recipe from Food.com.

Provided by lecole54

Categories     Beans

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 (15 ounce) cans great northern beans or 2 (15 ounce) cans cannellini beans
salt, to taste
2 bay leaves, if using dried beans
1 lb asparagus
1/2 cup tarragon leaf
1 teaspoon lemon zest, packed & finely grated
2 garlic cloves, peeled
1/4 teaspoon fresh ground black pepper
1 large lemon, juiced, plus more to taste

Steps:

  • If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for 6 hours or overnight. Drain beans and transfer to a medium pot. Cover beans by 2 inches with water and add 1 1/2 teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1 1/2 hours, depending upon what kind of beans you're using. Drain.
  • Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into 1/2-inch pieces.
  • In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about 1 minute.
  • In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.

Nutrition Facts : Calories 233.4, Fat 1.1, SaturatedFat 0.3, Sodium 27.9, Carbohydrate 43.3, Fiber 11.9, Sugar 3.2, Protein 17.1

ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP



Asparagus and Green Beans with Tarragon Lemon Dip image

Make and share this Asparagus and Green Beans with Tarragon Lemon Dip recipe from Food.com.

Provided by Shellbelle

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb asparagus, trimmed
1 lb fresh green beans, trimmed
1 cup mayonnaise
1 lemon, zested and juiced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh parsley leaves

Steps:

  • Cook asparagus and green beans in 1 inch salted boiling water, covered, for 5 minutes.
  • Drain, cool and arrange on a serving plate.
  • Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon.

Nutrition Facts : Calories 302.4, Fat 20.3, SaturatedFat 3, Cholesterol 15.3, Sodium 443.8, Carbohydrate 31, Fiber 7.6, Sugar 6.8, Protein 6.2

TARRAGON GREEN BEANS



Tarragon Green Beans image

A mixture of celery, onion and green pepper adds spark to this simple green bean side dish. It's pleasantly seasoned with dried tarragon and lemon-pepper, so its flavor complements most main-dish meats.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 10

4 cups fresh or frozen cut green beans
½ cup water
½ teaspoon salt
1 large onion, chopped
1 celery rib, chopped
½ cup finely chopped green pepper
2 tablespoons margarine
¾ teaspoon dried tarragon
½ teaspoon salt-free lemon-pepper seasoning
pepper to taste

Steps:

  • In a large saucepan, combine the beans, water and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until tender.
  • Meanwhile, in a small saucepan, saute the onion, celery and green pepper in margarine until tender. Stir in the tarragon, lemon-pepper and pepper.
  • Drain beans; add vegetable mixture and toss to coat.

Nutrition Facts : Calories 69.9 calories, Carbohydrate 8.7 g, Cholesterol 0 mg, Fat 3.7 g, Fiber 3.3 g, Protein 1.9 g, SaturatedFat 0.7 g, Sodium 259.7 mg, Sugar 2.7 g

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40 RECIPES TO MAKE WITH TARRAGON | TASTE OF HOME
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2020-08-04 Asparagus and Green Beans with Tarragon Lemon Dip Tarragon balances the tangy flavor from lemon in the creamy sauce covering colorful asparagus and green beans. I serve this as a side dish as well as an appetizer. —Bonnie …
From tasteofhome.com


ROASTED ASPARAGUS WITH CREAMY LEMON DRESSING - THE …
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2018-04-18 Preheat the oven to 400°F. Trim the bottom 2-inches from the asparagus, and if desired, peel the lower 2 inches of the stalks. Place the asparagus in a baking pan. Don’t worry if the stalks overlap a bit. Drizzle the tablespoon of olive oil …
From themom100.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
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Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button {padding:1px;cursor:pointer;border-right ...
From foodnetwork.com


TARRAGON ROASTED ASPARAGUS - DONNA HAY
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2 cups (140g) fresh sourdough breadcrumbs; 130g unsalted butter, melted ; 36 spears asparagus, trimmed and blanched ; ¼ cup tarragon leaves ; sea salt and cracked black pepper
From donnahay.com.au


FRED MEYER
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From fredmeyer.com


ASPARAGUS IN A LEMON, EGG, AND GARLIC SAUCE RECIPE
Instructions. First, melt the butter in a large skillet over medium heat until it foams and turns brown, giving off a nutty flavor. Remove from heat and stir in the garlic, covering to keep warm while the asparagus is cooked. Hard-boil the egg and cook the asparagus: for the asparagus place it into a saucepan and add just enough water to cover ...
From delishably.com


GREEN BEANS TARRAGON RECIPE | MYRECIPES
Learn how to make Green Beans Tarragon. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
From myrecipes.com


ASPARAGUS WITH LEMON AND TARRAGON - DIABETES DAILY
2015-09-23 Simple and elegant, this flavorful side dish works well for a quick weeknight dinner or an elegant dinner party.
From diabetesdaily.com


VEGAN LEMON ASPARAGUS PASTA | MINIMALIST BAKER RECIPES
2014-07-12 Instructions. Preheat oven to 400 degrees F (204 C). Add asparagus to a baking sheet and toss with 1/2 Tbsp olive oil and a pinch each salt and pepper (amounts as original recipe is written // alter if adjusting batch size). Top with several thin slices of lemon and bake for 20-25 minutes.
From minimalistbaker.com


KROGER
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From kroger.com


SPRING VEGETABLES WITH LEMON AND TARRAGON RECIPE | MYRECIPES
Step 1. Line a large, rimmed baking sheet with paper towels. Put carrots in a large saucepan, cover with water and stir in 1 tsp. salt. Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered until carrots are just tender, 6 to 7 minutes. Fill a large bowl with ice water. Using a slotted spoon, remove carrots to bowl.
From myrecipes.com


BAKED ASPARAGUS RECIPES | ALLRECIPES
Garlicky, cheesy, tender asparagus spears served straight from the oven. Asparagus with Parmesan Crust. 589. Roasted Asparagus with Balsamic Vinegar. 76. Prosciutto Wrapped Asparagus. 626. Lemon-Roasted Broccoli and Asparagus. Roasted Asparagus, Zucchini, and Tomatoes.
From allrecipes.com


RECIPES WITH MUSHROOMS AND ASPARAGUS - THERESCIPES.INFO
Roasted Asparagus and Mushrooms Recipe | Allrecipes trend www.allrecipes.com. Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray. Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer.
From therecipes.info


ASPARAGUS WITH LEMON AND GARLIC BUTTTER | DONNA HAY
green beans and broccolini with bacon-balsamic dressing. entertaining. green beans with almonds, oregano and lemon. entertaining. green beans with french vinaigrette. entertaining. green peppercorn t-bone steaks with smoky barbecue relish. entertaining. …
From donnahay.com.au


PAN-CHARRED GREEN BEANS WITH TARRAGON RECIPE | MYRECIPES
Pan-Charred Asparagus: In place of green beans, use 8 ounces (2 1/2-inch) pieces of trimmed asparagus. Use 1 1/2 teaspoons toasted walnut oil in place of butter and 2 teaspoons lemon juice in place of vinegar. After tossing asparagus with tarragon and salt, sprinkle with 1 tablespoon chopped, toasted walnuts and 2 tablespoons shaved Parmigiano ...
From myrecipes.com


RECIPE: GREEN BEANS WITH TARRAGON, MUSTARD AND SUNFLOWER SEEDS
2014-11-25 This Oct. 6, 2014 photo shows green beans with tarragon, mustard and sunflower seeds in Concord, N.H. The recipe is simple for skillet green …
From news-herald.com


ROASTED ASPARAGUS WITH LEMON, BUTTER, AND PARMESAN (VIDEO)
2021-06-25 Squeeze 1/2 of a lemon evenly over the asparagus. Line the top third of the asparagus with lemon slices from the second half of your lemon. Thinly slice 4 tbsp of butter and line the center of the asparagus with butter. Bake at 400°F for 10 minutes or until asparagus is tender.
From natashaskitchen.com


16 ASPARAGUS RECIPES THAT POSITIVELY SCREAM SPRING
2021-04-14 Gather your ingredients — you’ll need a bunch of asparagus, some boneless chicken thighs and a lime, plus a modest list of pantry staples — and sauté them in minutes. Crisp and quickly ...
From nytimes.com


ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP RECIPE: …
Tarragon balances the tangy flavor from lemon in the creamy sauce covering colorful asparagus and green beans. I serve this as a side dish as well as an appetizer. —Bonnie Hawkins, Elkhorn, Wisconsin
From preprod.tasteofhome.com


SMITH’S FOOD AND DRUG
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From smithsfoodanddrug.com


ASPARAGUS & GREEN BEANS WITH TARRAGON LEMON DIP - KROGER
Ingredients. 1 pound fresh asparagus, trimmed; 1 pound fresh green beans, trimmed; 1 cup mayonnaise; 1 lemon, zested and juiced; 1 small shallot, finely chopped
From kroger.com


TARRAGON ROASTED ASPARAGUS - DONNA HAY
Preheat oven to 180ºC (355ºF). Place the breadcrumbs and half the butter in a bowl and toss to combine. Place on a baking tray and roast for 10–12 minutes or until golden and crunchy. Place the asparagus, breadcrumbs, tarragon, remaining butter, salt and pepper in a bowl and toss to combine ...
From donnahay.com.au


LEMON-TARRAGON ASPARAGUS RECIPE | MYRECIPES
Learn how to make Lemon-Tarragon Asparagus. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
From myrecipes.com


NIGEL SLATER’S RECIPES FROM A SUMMER HERB GARDEN - THE GUARDIAN
2021-07-19 Stir the rice to coat it with the butter then pour in enough water to cover the grains by 2cm. Season with ½ a teaspoon of salt, turn down the heat so the water simmers, then cover tightly with a ...
From theguardian.com


ASPARAGUS GREENS A SALAD WITH BEANS - THE NEW YORK TIMES
2013-05-31 Asparagus takes kindly to gentle pairings, particularly starchy ones (pasta, potatoes and rice), which tame the pungency of the stalk and add enough bulk to turn a vegetable into a meal. Soft ...
From nytimes.com


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