Asparagus With A Middle Eastern Touch Recipes

ASPARAGUS GRILLED WITH AN ASIAN TOUCH

Asparagus Grilled With an Asian Touch image

Lots of flavor. These are very addictive. Once you had one you'll eat them all. You can eat these hot or cold. And you can try any veggies you like.

Provided by Rita1652

Categories Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs asparagus, tough ends removed
1 tablespoon brown sugar or 1 tablespoon honey
1/8-1/3 cup sesame oil
1/3 cup soy sauce
1/3 cup rice wine vinegar
3 garlic cloves, crushed and minced finely
1/4 inch fresh ginger, grated
black pepper
chili pepper flakes

Steps:

Put all marinade ingredients into a zip-lock bag shake and add asparagus and marinate for 1 hour to overnight.
Remove from marinade, cook on a hot grill about 5 minutes just till lightly browned.
Turning often.
Optional: Heat the marinade and pour over the grilled asparagus.

Nutrition Facts : Calories 83, Fat 3.8, SaturatedFat 0.6, Sodium 694.2, Carbohydrate 9.7, Fiber 3.5, Sugar 4.1, Protein 5.4

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

Ingredients

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.

ROASTED LAMB CHOPS WITH CHARMOULA AND SKILLET ASPARAGUS

Roasted Lamb Chops with Charmoula and Skillet Asparagus image

Provided by Molly Stevens

Categories Food Processor Garlic Herb Lamb Onion Vegetable Freeze/Chill Marinate Roast Sauté Lamb Chop Asparagus Spring Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 19

Ingredients

Charmoula
1 tablespoon cumin seeds
1 1/2 cups (lightly packed) fresh Italian parsley leaves
1/2 cup (lightly packed) fresh mint leaves
1/2 cup (lightly packed) fresh cilantro leaves
2 large garlic cloves
1 tablespoon sweet smoked paprika (pimentón dulce)* or sweet Hungarian paprika
1 teaspoon coarse kosher salt
1/4 teaspoon cayenne pepper
6 tablespoons extra-virgin olive oil, divided
1 tablespoon fresh lemon juice
Lamb
8 (1 1/4- to 1 1/2-inch-thick) lamb loin chops (about 2 2/3 pounds)
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 1/2 pounds thin asparagus, trimmed, peeled, tops cut into 3-inch-long pieces, stalks cut into 1/2-inch pieces
3 tablespoons chopped shallot
1 teaspoon finely grated lemon peel
*Sometimes labeled sweet pimentón de La Vera; available at some supermarkets, at specialty foods stores, and from tienda.com.

Steps:

For charmoula:
Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes. Transfer to processor. Add parsley leaves and next 6 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 4 tablespoons oil. Transfer 2 tablespoons charmoula to small bowl; whisk in lemon juice and remaining 2 tablespoons oil. Cover and chill to serve with lamb.
For lamb:
Transfer remaining charmoula to large resealable plastic bag. Add lamb chops; seal bag and turn to coat well. Chill at least 4 hours and up to 24 hours.
Let lamb and charmoula sauce in bowl stand at room temperature 1 hour.
Preheat oven to 500°F. Line rimmed baking sheet with foil. Place rack on prepared baking sheet. Place lamb on rack and sprinkle with salt and pepper. Roast until thermometer inserted into center registers 130°F for medium-rare, about 13 minutes. Transfer lamb to platter. Tent with foil and let rest 5 minutes.
Meanwhile, melt butter with 1 tablespoon oil in heavy large skillet over high heat. Add asparagus and sauté until tender, stirring often, about 3 minutes. Add shallot and lemon peel. Sauté 1 minute. Season to taste with salt and pepper.
Place 2 lamb chops on each of 4 plates. Divide asparagus among plates. Drizzle lamb and asparagus with charmoula sauce, passing remaining sauce alongside.

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