ASPARAGUS WITH ANCHOVIES AND CAPERS
This is a common springtime dish in Italy and in a neighboring region of Croatia, Istria, where it's made with wild asparagus that is thinner than a pencil. If you can find thin spears at your farmers' market, use them. The recipe is inspired by a dish in Carol Field's "Italy in Small Bites."
Provided by Martha Rose Shulman
Categories easy, weekday, side dish
Time 50m
Yield Serves four
Number Of Ingredients 10
Steps:
- Place the garlic, anchovy fillets and capers in a mortar and pestle, and mash to a paste.
- Heat 1 tablespoon of the olive oil over medium heat in a small skillet. Add the onion and a pinch of salt. Cook, stirring often, until tender (do not brown), three to five minutes. Stir in the garlic and anchovy paste, and cook, stirring, for another minute. Remove from the heat, and stir in the lemon juice, mint, salt and pepper. Set aside for 15 to 30 minutes or longer. The flavors will mellow.
- Steam the asparagus for three to five minutes until just tender. Remove to a platter or a wide bowl, and add the remaining olive oil and the onion mixture. Toss gently and serve.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 322 milligrams, Sugar 3 grams
ASPARAGUS WITH ANCHOVIES AND GARLIC
This one comes from Eating Well Magazine. Don't let the anchovies put you off. They add a nutty, salty flavor and along with the garlic and crushed red pepper, this dish is delicious.
Provided by TXOLDHAM
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium-high heat.
- Add the garlic, red pepper flakes and anchovy paste (or anchovy fillet) stirring constantly until garlic is fragrant and anchovy melts.
- Add asparagus and water and cook stirring occasionally until the asparagus is tender-crisp, about 5 minutes.
- Serve immediately.
Nutrition Facts : Calories 107.4, Fat 5.4, SaturatedFat 0.9, Cholesterol 3.4, Sodium 181.2, Carbohydrate 11.3, Fiber 4.9, Sugar 3.2, Protein 7.2
ASPARAGUS WITH GREMOLATA
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Cook asparagus in shallow, simmering salted water 5 minutes. Drain, arrange on a platter and drizzle with extra-virgin olive oil.
- While asparagus cooks, make a pile of garlic, lemon zest, parsley and anchovies. Finely chop all of the ingredients together to form gremolata.
- Sprinkle the gremolata paste liberally over the hot asparagus with extra-virgin olive oil. Serve hot or room temperature.
PANTRY PASTA WITH GARLIC, ANCHOVIES, AND PARMESAN
This dish is for when a 3 p.m. hang turns into a dinner party or when you've had too long of a day at work. But just because it's comfort food doesn't mean there aren't techniques. They're the same ones that go into every restaurant pasta you've ever loved: Salt the boiling water; cook the pasta al dente; create a silky sauce that marries pasta water, Parmesan, olive oil, and butter.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Pasta Anchovy Garlic Quick & Easy Parmesan Parsley Lemon
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Meanwhile, cook garlic and 1/4 cup oil in a large heavy pot over medium heat, stirring occasionally, until garlic is golden, about 4 minutes. Add anchovies (if using) and red pepper flakes and cook, smashing anchovies with a wooden spoon to break them up, until anchovies begin to dissolve, about 1 minute.
- Add 1 1/4 cups pasta cooking liquid along with 1 cup Parmesan to pot with anchovies and garlic and cook, stirring, until cheese is melted, about 1 minute. Using tongs, add pasta to pot, then add butter and lots of black pepper. Cook, tossing energetically and adding more cooking liquid if needed, until pasta is al dente and sauce is thickened and coats pasta, about 4 minutes. Remove from heat; add parsley, lemon zest, and lemon juice.
- Divide pasta among bowls; drizzle with oil and top with more Parmesan.
CHARRED ASPARAGUS WITH CITRUS BAGNA CAUDA
Steps:
- Place a rack in upper third of oven and preheat to 350°F. Scatter almonds across a rimmed baking sheet and toast, tossing once, until darkened a little and fragrant, 8-10 minutes. Let cool slightly, then coarsely chop.
- Cook anchovies, garlic, oregano, lemon zest, orange zest, butter, and 2 Tbsp. oil in a small saucepan over low heat, swirling occasionally, until garlic is golden, 15-20 minutes. Remove from heat; stir in orange and lemon juices and season with salt and pepper. Let bagna cauda sit while you prepare the asparagus.
- Heat broiler. Toss asparagus with remaining 1 Tbsp. oil on a rimmed baking sheet to coat; season with salt and pepper. Broil until deeply browned in spots and crisp-tender, 5-8 minutes.
- Toss asparagus and bagna cauda together on a platter; top with almonds.
GRILLED BROCCOLI AND LEMON WITH CHILE AND GARLIC
Alongside piles of roasted eggplant, the charred broccoli salad has become somewhat of a mascot on the salad display at Ottolenghi restaurants and delis throughout London. So much so, in fact, that it can't be removed from the menu, let alone tampered with. But here, the favorite is played with: Charred lemons and anchovies, savory with umami, add sourness and funk. Serve this alongside your protein of choice, or as part of an al fresco spread.
Provided by Yotam Ottolenghi
Categories salads and dressings, vegetables, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large saucepan of well-salted water to a boil over medium-high. Keep a large bowl of ice water next to it. Meanwhile, trim the broccoli so 2 inches/5 centimeters of stalk remain attached. Cut the broccoli in half lengthwise, then cut each half lengthwise again to give you 4 wedges per head.
- Blanch the broccoli by adding it to the boiling water and cooking for 3½ minutes, until softened. The stalks should retain a nice bite. Use a pair of tongs to remove the wedges and plunge them straight into the ice water to stop them from cooking further. Once completely cool, drain and dry them well, then place in a large bowl.
- Meanwhile, add 6 tablespoons/89 milliliters of oil, the chiles and garlic to a small frying pan and place it over medium heat. Cook for 7 to 10 minutes, stirring occasionally, until the garlic is golden and the chiles start to become transparent. Use a slotted spoon to transfer the solids to a plate lined with paper towels and set aside to cool and crisp further.
- Add the anchovies to the pan and place over low heat. Cook gently, stirring occasionally, for 10 minutes, until an anchovy is soft enough to be easily squashed with the back of a spoon. Set aside to cool completely.
- Place a large, well-greased grill pan over high heat and ventilate your kitchen well. (See Tip for outdoor grilling.) Toss the broccoli gently with 1½ teaspoons olive oil. Once the pan is very hot, grill the broccoli in 2 batches, turning so that all the flat sides have nice grill marks, 6 to 8 minutes per batch. Transfer to a tray to cool down. Grill the lemon rounds for 1½ minutes per side, until nicely charred, then transfer to a chopping board. When cool enough to handle, finely chop the lemon (skin and all) and transfer to a small bowl along with the lemon juice, parsley and remaining 1½ teaspoons olive oil. Mix well and set aside.
- Once the broccoli has cooled, top with the anchovy oil mixture and toss gently to combine. Arrange on a large serving platter and top evenly with the charred lemon mixture. Lastly, sprinkle over the fried chile and garlic and the flaked salt.
PASTA WITH ASPARAGUS
Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. -Jean Fisher, Redlands, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.
Nutrition Facts : Calories 259 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 83mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
More about "asparagus with anchovies and garlic recipes"
ASPARAGUS WITH ANCHOVIES & GARLIC RECIPE | EATINGWELL
From eatingwell.com
5/5 (3)Total Time 15 minsCategory Healthy Steamed Asparagus RecipesCalories 93 per serving
- Heat oil in a large skillet over medium-high heat. Add garlic and crushed red pepper and cook, stirring constantly, until the garlic is fragrant, 30 seconds to 1 minute. Add asparagus, water and anchovy; cook, stirring often, until the asparagus is tender-crisp, 5
ASPARAGUS WITH ANCHOVIES AND GARLIC - 9KITCHEN - NINE
From kitchen.nine.com.au
Servings 2Total Time 15 minsCategory Side Dish
RECIPE OF THE WEEK: ASPARAGUS WITH ANCHOVY BUTTER AND PARMESAN
From huffingtonpost.co.uk
JO TRIVELLI’S COLOURFUL SPRING RECIPES | FOOD | THE GUARDIAN
From theguardian.com
BUTTER GARLIC SALMON RECIPE - THERESCIPES.INFO
From therecipes.info
DUCK EGG WITH CRISPY ASPARAGUS AND ANCHOVY AIOLI RECIPE
From greatbritishchefs.com
RECIPE | ASPARAGUS WITH ANCHOVY BUTTER | NATALIE MACLEAN
From nataliemaclean.com
CREAMY ASPARAGUS PASTA RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
ASPARAGUS*** WITH ANCHOVIES AND GARLIC - BIGOVEN.COM
From bigoven.com
RECIPE: GRILLED WHITE ASPARAGUS WITH ALMONDS, ANCHOVY AND LIME
From guide.michelin.com
ASPARAGUS WITH EGG AND GARLIC AND ANCHOVY BUTTER - GOURMET …
From gourmettraveller.com.au
BEST FRESH ASPARAGUS RECIPES | ALLRECIPES
From allrecipes.com
ROASTED ASPARAGUS | VEGETABLES RECIPES - JAMIE OLIVER
From jamieoliver.com
ASPARAGUS WITH ANCHOVY BUTTER AND PARMESAN RECIPE
From greatbritishchefs.com
CHARRED ASPARAGUS WITH CITRUS BAGNA CAUDA RECIPE | BON …
From bonappetit.com
FOUR DELICIOUS ASPARAGUS RECIPES | VEGETARIAN FOOD AND DRINK - THE …
From theguardian.com
ASPARAGUS WITH PARMESAN & ANCHOVY BUTTER RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BRAISED ASPARAGUS OR BROCCOLINI WITH TOMATOES AND ANCHOVIES …
From cooked.com
SPRING FORWARD IN THE KITCHEN WITH A TASTY NEW ASPARAGUS RECIPE
From inforum.com
ROASTED ASPARAGUS WITH CHIVE-ANCHOVY BUTTER RECIPE
From eatingwell.com
PAN-STEAMED ASPARAGUS | COOK'S ILLUSTRATED
From cooksillustrated.com
SAUTEED ASPARAGUS WITH GARLIC - THERESCIPES.INFO
From therecipes.info
PAN-ROASTED ASPARAGUS WITH GARLIC AND LEMON ZEST - WILLIAMS …
From williams-sonoma.com
ROASTED ASPARAGUS WITH LEMONY BREAD CRUMBS RECIPE - KAY CHUN …
From foodandwine.com
COD WITH ASPARAGUS SPOON SALAD RECIPE | BON APPéTIT
From bonappetit.com
BEST ROASTED ASPARAGUS WITH ANCHOVY BREADCRUMBS RECIPE - HOW …
From goodhousekeeping.com
EASY GARLIC ROASTED ASPARAGUS WITH BACON AND CHEESE RECIPE
From diethood.com
PERFECT MICROWAVE ASPARAGUS RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
BUCATINI WITH ASPARAGUS, ANCHOVIES AND CAPERS RECIPE | WAITROSE …
From waitrose.com
ASPARAGUS WITH EGG AND GARLIC AND ANCHOVY BUTTER - 9KITCHEN
From kitchen.nine.com.au
RECIPE OF THE WEEK: ASPARAGUS, WILD GARLIC AND ENGLISH PECORINO SALAD
From theweek.co.uk
THE SECRET INGREDIENT IN GIADA DE LAURENTIIS’ GARLIC PASTA?
From sheknows.com
ASPARAGUS AND EGGS WITH ANCHOVY DRESSING RECIPE - TELEGRAPH
From telegraph.co.uk
60 BEST ASPARAGUS RECIPES | WHAT TO MAKE WITH ASPARAGUS
From foodnetwork.com
SHAVED ASPARAGUS SALAD WITH GARLICKY BREADCRUMBS - SAVEUR
From saveur.com
OVEN ROASTED ASPARAGUS WITH GARLIC - THERESCIPES.INFO
From therecipes.info
PAN-STEAMED ASPARAGUS WITH ANCHOVIES AND RED PEPPER FLAKES
From cooksillustrated.com
ASPARAGUS WITH EGG AND GARLIC AND ANCHOVY BUTTER RECIPE | EAT …
From eatyourbooks.com
THE WEEKEND COOK: TWO GREAT WAYS WITH ASPARAGUS – RECIPES
From theguardian.com
ROASTED ASPARAGUS WITH GARLIC LEMON SAUCE RECIPE
From webmd.com
ASPARAGUS WITH EGG AND ANCHOVY RECIPE - LOS ANGELES TIMES
From latimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love