Asparagus In White Wine Recipes

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ASPARAGUS IN WHITE WINE



Asparagus in White Wine image

Make and share this Asparagus in White Wine recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 33m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs asparagus
boiling water
1/4 cup butter
1/4 cup white wine
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Wash asparagus and snap off ends.
  • Lay spears in shallow pan and cover with salted boiling water to cover.
  • Bring to a boil and simmer for 8 minutes.
  • Drain and turn into 4 buttered ramekins.
  • Melt butter and stir in wine.
  • Pour over asparagus.
  • Sprinkle with salt and pepper and cheese.
  • Bake at 425 degrees for 15 minutes.

Nutrition Facts : Calories 164.2, Fat 12, SaturatedFat 7.5, Cholesterol 30.5, Sodium 405, Carbohydrate 9.8, Fiber 4.6, Sugar 3.1, Protein 5.6

ASPARAGUS WRAPPED IN PROSCIUTTO WITH BEURRE BLANC



Asparagus Wrapped in Prosciutto with Beurre Blanc image

Provided by Kelsey Nixon

Time 30m

Yield Yield: 6 servings

Number Of Ingredients 8

2 shallots, finely diced
1/4 cup white wine vinegar
1/4 cup dry white wine
1/3 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup (2 sticks) cold unsalted butter, cut into small pieces
Beurre Blanc Variations, recipes follow

Steps:

  • Preheat the oven to 400 degrees F.
  • Remove the woody ends of the asparagus spears trimming the spears to the same length.
  • Bundle 3 asparagus stalks together and wrap each grouping with one slice of prosciutto, leaving the tips exposed. Drizzle the bundles with olive oil.
  • Roast the bundles for 10 minutes, or until the asparagus ends and the prosciutto slices are crisp.
  • Drizzle each prosciutto-wrapped asparagus bundle with the prepared beurre blanc and serve.
  • Bring the shallots, vinegar, and wine to a boil in a heavy-bottomed saucepan until the liquid is reduced to 2 tablespoons, about 5 minutes.
  • Add the cream, salt, and pepper and bring to a boil for 1 minute. Reduce the heat to low and whisk in a few tablespoons butter. Continue to whisk and add a few pieces at a time of the remaining butter. Wait until each addition is incorporated before adding more butter. The sauce should remain warm, but never hot or the sauce will break.
  • Remove the sauce from the heat and season with salt, and pepper, to taste. If desired, strain the sauce through a sieve to remove the shallot. Discard the shallot. Serve the sauce immediately.
  • Beurre Rouge: Replace the white wine in the original recipe with red wine and the white wine vinegar with red wine vinegar.
  • Beurre Citron: Replace the vinegar and wine in the original recipe with 1/4 cup citrus (lemon, lime, and/or orange) juice and add 1 teaspoon citrus zest.
  • Lime-Ginger: Replace the vinegar in the original recipe with an equal amount of lime juice and add 1 teaspoon minced fresh ginger.
  • Saffron: Add a pinch saffron threads to the reduction.

ASPARAGUS LINGUINE



Asparagus Linguine image

Pasta and asparagus are tossed together in this mildly-seasoned side dish that makes any appealing partner to poultry or fish. "I lightened up the original recipe by reducing the amount of butter and substituting olive oil," informs Carolyn DiPasquale of Middletown, Rhode Island.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 11

6 ounces uncooked linguine
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons butter
1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
2 tablespoons white wine or chicken broth
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook linguine according to package directions. Meanwhile, in a nonstick skillet, saute the onion and garlic in oil and butter until tender. Add asparagus; cook and stir for 2 minutes or until crisp-tender. Add wine or broth; cook and stir for 1-2 minutes or until liquid is reduced. Remove from the heat., Drain linguine; add to asparagus mixture. Add remaining ingredients; toss to coat. Serve immediately.

Nutrition Facts : Calories 245 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 217mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

THE BEST STEAMED ASPARAGUS



The Best Steamed Asparagus image

This is the best way to cook asparagus to enjoy it's flavor. It comes out absolutely perfect. For the wine, we recommend Pinot Grigio.

Provided by JOHN KARST

Categories     Side Dish     Vegetables     Asparagus

Time 11m

Yield 4

Number Of Ingredients 3

1 pound fresh asparagus spears, trimmed
¼ cup white wine
2 tablespoons butter

Steps:

  • Place asparagus in a microwave-safe dish. Pour in wine, and dot with pieces of butter.
  • Cover loosely, and cook in the microwave on High for 3 minutes, or until bright green and tender. Allow the dish to stand 5 minutes before serving.

Nutrition Facts : Calories 86.4 calories, Carbohydrate 4.8 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 3.7 g, Sodium 43.9 mg, Sugar 2.2 g

CHICKEN AND ASPARAGUS IN WHITE WINE SAUCE



Chicken and Asparagus in White Wine Sauce image

I got this recipe from my mom who got it from Cooking Light Oct. 2007. Very good and pretty easy to make.

Provided by BlueSapphire

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 (6 ounce) boneless skinless chicken breasts
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons butter
1/2 cup all-purpose flour
1/2 cup dry white wine
1/2 cup reduced-sodium fat-free chicken broth
2 minced garlic cloves
1 lb asparagus spear, trimmed
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice

Steps:

  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.
  • Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chichen in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chichen from pan; keep warm. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add asparagus; cover and cook 3 minutes or until asparagus is crisp tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken.

CREAMY ASPARAGUS CHICKEN



Creamy Asparagus Chicken image

Disrupt your chicken rotation with this one-pot meal of braised breasts with asparagus and potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 10

4 bone-in, skin-on chicken-breast halves, split and patted dry
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 leeks, trimmed, thinly sliced, and well rinsed (4 cups)
1/3 cup dry white wine, such as Sauvignon Blanc
1 1/2 cups low-sodium chicken broth
1 pound very small red potatoes (each 1 inch diameter), halved
1 pound asparagus, trimmed and cut into 2-inch pieces
1/4 cup heavy cream
Dill sprigs, for serving

Steps:

  • Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over medium-high heat. Add chicken to skillet, skin-side down; cook until golden brown, about 5 minutes a side. Transfer to a plate.
  • Reduce heat to medium. Add leeks to skillet; cook, stirring frequently, until softened, about 4 minutes. Stir in wine; cook until almost evaporated, 1 minute. Add broth and potatoes; season with salt and pepper. Bring to a boil, then add chicken, skin-side up; transfer to oven. Roast 15 minutes, then remove and add asparagus; season with salt. Cover and return to oven; roast until potatoes are tender and chicken is cooked through, about 10 minutes more. Transfer chicken to a plate. Stir cream into skillet, then return chicken. Serve, with dill.

CHEESY BAKED ASPARAGUS



Cheesy Baked Asparagus image

This cheesy baked asparagus is an ideal fresh asparagus recipe with a rich, creamy sauce and cashews. It's a favorite vegetable dish that is easy to prepare. -Jerry Gulley, Pleasant Prairie, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 7

3 pounds fresh asparagus, trimmed
1 cup heavy whipping cream
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1-1/2 cups shredded mozzarella cheese
1 cup chopped cashews
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 400°. Arrange asparagus in a greased 13x9-in. baking dish; add cream, salt and pepper. Top with mozzarella, cashews and Parmesan cheese. Bake until asparagus is tender and cheese is melted and golden brown, 25-30 minutes. Transfer dish to wire cooling rack; let stand 5 minutes before serving.

Nutrition Facts : Calories 261 calories, Fat 21g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 447mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.

ASPARAGUS RISOTTO



Asparagus Risotto image

An easy Asparagus Risotto recipe

Categories     Rice     Vegetable     Side     Asparagus     Spring     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 8

1 pound asparagus, trimmed, cut into 2-inch lengths
5 cups canned low-salt chicken broth
2 tablespoons olive oil
1/2 cup chopped onion
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
6 tablespoons (3/4 stick) butter
3/4 cup freshly grated Parmesan cheese (about 3 ounces)

Steps:

  • Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
  • Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.

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