ASPARAGUS WITH ALMONDS AND PARMESAN
Roasted Asparagus with Almonds and Parmesan is an easy and quick 30-minute recipe. It's a perfect side dish for any main course. This veggie recipe is low-carb and keto-friendly.
Provided by Julia
Categories Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 F.
- Trim asparagus ends. Place asparagus in a medium-size casserole dish, drizzle with 2 tablespoons of olive oil, season with salt and pepper.
- Top with minced garlic.
- Roast for 10 minutes, uncovered, at 400 F.
- Remove from oven.
- Sprinkle half of shredded Parmesan cheese all over the asparagus. Top with half of the toasted almonds. Top with the remaining half of shredded Parmesan cheese.
- Roast for 10 or 15 minutes, uncovered, at 400 F.
- Serve immediately while the cheese is nice and melty!
- Sprinkle with the remaining toasted sliced almonds while the cheese is still warm.
Nutrition Facts : Calories 290 kcal, Carbohydrate 10 g, Protein 15 g, Fat 22 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 17 mg, Sodium 404 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 16 g, ServingSize 1 serving
ROASTED ASPARAGUS WITH BUTTERED ALMONDS, CAPERS AND DILL
Cooking asparagus is one of the easiest kitchen tasks around. There is almost no preparation, the asparagus is roasted plain in the oven, and all that's left to do is fry some almonds and capers to spoon on top. This can be served as part of a festive spread of salads and seasonal dips. It also works well as a side for meat, fish or grain dishes.
Provided by Yotam Ottolenghi
Categories side dish
Time 20m
Yield 6 side-dish servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees Fahrenheit/220 degrees Celsius. Line a baking sheet (baking tray) with parchment paper.
- In a large bowl or on a work surface, use your hands or tongs to toss the asparagus with 1 tablespoon oil, a generous pinch of salt and a good grind of pepper. Arrange asparagus in the paper-lined pan, spaced well apart, and roast, shaking the pan occasionally, until asparagus is soft and starting to brown in places, 8 to 12 minutes, depending on thickness. Remove from oven and set aside in the pan.
- In a small or medium saucepan, melt the butter over medium heat until foamy. Add almonds and fry, stirring frequently, until golden brown, 1 to 2 minutes (reduce heat as needed to prevent scorching). Pour almonds and butter evenly over asparagus.
- Add remaining 2 tablespoons oil to the pan and heat over high heat. Once hot, add the capers and fry, stirring continuously, until they have opened up and become crisp, 1 to 2 minutes.
- Using a slotted spoon, remove capers from the oil and sprinkle over the asparagus. Add dill. Using tongs or two spoons, mix gently to combine, transfer to a large plate and serve warm.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 285 milligrams, Sugar 2 grams, TransFat 0 grams
STIR-FRIED ASPARAGUS WITH SLICED ALMONDS
"Here's one of my very favorite recipes for that first early-spring asparagus," writes Marie Hattrup from Sparks, Nevada. "Stir-frying keeps the texture crisp but tender; lemon and soy sauce make for a light tasty coating, and the toasted almonds add a flavorful crunch."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a skillet or wok, heat oil; stir-fry the asparagus, onion and garlic over medium-high heat until tender. Add the almonds, lemon juice, soy sauce and lemon zest; toss gently to coat. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 85 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 101mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
ROASTED ASPARAGUS WITH PARMESAN
Asparagus is a yummy vegetable you can use for a side dish or appetizer.
Provided by Diane
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
- Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
- Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.
Nutrition Facts : Calories 46 calories, Carbohydrate 4.7 g, Cholesterol 4.4 mg, Fat 1.7 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 660.1 mg, Sugar 2.2 g
ASPARAGUS WITH ALMONDS
This side will please the palates of everyone-even those who generally don't care for asparagus. I look forward to spring each year so I can make this tasty side dish.-Eileen Bechtel, Wainwright, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 3-4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute almonds in 1 teaspoon of oil until lightly browned; remove and set aside. In the same skillet, saute asparagus in the remaining oil for 1 minute. Add the water, sugar, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until asparagus is tender. Drain. Sprinkle with lemon juice; top with almonds.
Nutrition Facts : Calories 75 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
PARMESAN ROASTED ASPARAGUS
Steps:
- Preheat the oven to 400 degrees F.
- If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.
ALMOND ASPARAGUS
If you love asparagus, this dish is perfect for you. The almonds adds a bit of crunch to the recipe.-Helen Manhart, Neola, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a skillet, melt 2 tablespoons butter over medium heat. Stir in bread crumbs, garlic and dill; saute until crumbs are golden brown. Remove from heat; stir in the almonds and cheese. Set aside. , Cook asparagus in a small amount of water until crisp-tender. Drain; heat with remaining butter. Sprinkle with lemon juice. Spoon asparagus into a serving dish and top with the reserved crumb mixture.
Nutrition Facts : Calories 143 calories, Fat 11g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 151mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.
SHAVED ASPARAGUS WITH ARUGULA AND PARMESAN
You can get asparagus from Peru all winter long, and early spring asparagus from Mexico and Southern California. This is not a dish to make with those. It celebrates your local, regional asparagus, whenever it shows up in your local farmers' market, after months of apples, potatoes and sturdy greens. Simply shaved, then dressed with oil and paired with arugula and Parmesan, it makes for a spring salad of enormous satisfaction.
Provided by David Tanis
Categories easy, quick, salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Snap off and discard the tough ends of the asparagus. Using a mandolin, sharp vegetable peeler or thin-bladed knife, slice the asparagus lengthwise into paper-thin ribbons.
- In a small bowl, whisk together the lemon juice and olive oil to make a dressing. Season to taste with salt and pepper
- Place the asparagus ribbons in a shallow salad bowl. Season lightly with salt and pepper and coat with half the dressing. Add the arugula, tossing gently to distribute the asparagus. Drizzle with the remaining dressing.
- With a vegetable peeler, shave thin curls of Parmesan over the salad. Accompany with a platter of sliced prosciutto, if desired.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 203 milligrams, Sugar 1 gram
RAW & COOKED ASPARAGUS WITH LEMON & PARMESAN BUTTER
Celebrate asparagus with this lovely side dish tossed in a zesty lemon and parmesan butter. Serve alongside fish dishes, such as roasted salmon
Provided by Tom Kerridge
Categories Side dish, Vegetable
Time 25m
Yield Serves 6
Number Of Ingredients 4
Steps:
- Trim about two thirds of the asparagus to get rid of any woody ends, then set aside. Peel the remaining into ribbons using a vegetable peeler and tip into a bowl.
- Gently heat the butter, lemon zest and juice and lots of black pepper in a small saucepan. Stir in half the parmesan and keep warm.
- Bring a large pan of salted water to the boil and cook the trimmed asparagus for about 2 mins until just cooked. Drain and tip into the bowl with the asparagus ribbons. Toss everything with the buttery sauce and the remaining parmesan. Season to taste, then serve.
Nutrition Facts : Calories 144 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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