Asparagus With Gremolata Butter Recipes

ASPARAGUS WITH GREMOLATA

Asparagus with Gremolata image

Provided by Rachael Ray : Food Network

Time 15m

Yield 8 servings

Number Of Ingredients 7

Ingredients

2 1/2 pounds thin asparagus, trimmed
Salt
Extra-virgin olive oil, for drizzling
6 cloves garlic, crushed
2 lemons, zested
8 to 10 anchovies, 1 (2-ounce) tin, drained (use 1/2 cup pitted green olives if you do not care for anchovies)
1/2 cup flat-leaf parsley, a couple of generous handfuls

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.

GRILLED ASPARAGUS WITH GREMOLATA

Grilled Asparagus with Gremolata image

This recipe takes the traditional flavors in the green sauce called Gremolata - parsley, lemon, garlic and olive oil - and combines them with crisp toasted panko to create a crunchy topping for lightly charred asparagus.

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toast 1/4 cup panko with 1 grated garlic clove and a pinch of salt in a skillet with olive oil. Mix with 1 tablespoon chopped parsley and 1 teaspoon lemon zest. Toss 2 bunches trimmed asparagus with olive oil, salt and pepper. Grill over medium-high heat until just tender, 5 to 6 minutes. Top with the panko mixture.

ASPARAGUS WITH GREMOLATA BUTTER

Asparagus with Gremolata Butter image

Categories Garlic Side Sauté Low Carb Quick & Easy Lemon Asparagus Parsley Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

2 pounds asparagus, trimmed
2 tablespoons (1/4 stick) butter
2 teaspoons grated lemon peel
1 large garlic clove, minced
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh Italian parsley

Steps:

Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly, and drain again. (Can be made 1 day ahead. Pat dry; wrap in paper towels, then plastic, and refrigerate.)
Melt butter in heavy large skillet over medium-high heat. Add lemon peel and garlic and stir 30 seconds. Add asparagus and toss to coat. Sprinkle lemon juice over. Sauté until asparagus is heated through and coated with butter sauce, about 3 minutes. Season asparagus with salt and pepper. Transfer to platter. Sprinkle with parsley and serve.

ASPARAGUS WITH GREMOLATA, LEMON AND OLIVE OIL

Asparagus With Gremolata, Lemon and Olive Oil image

This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy - and it only takes a few minutes to put together.

Provided by Martha Rose Shulman

Categories easy, quick, weekday, side dish

Time 5m

Yield Serves six

Number Of Ingredients 8

Ingredients

2 garlic cloves, finely minced
1/4 cup finely chopped flat-leaf parsley
2 teaspoons finely chopped lemon zest
2 pounds asparagus, trimmed
Salt
freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil

Steps:

Once you have finely chopped the garlic, parsley and lemon zest, chop them together on a cutting board until well combined. (This mixture is the gremolata.) Transfer to a bowl. Warm a serving platter.
Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 384 milligrams, Sugar 3 grams

ASPARAGUS WITH GREMOLATA

Asparagus with Gremolata image

Gremolata provides a flavorful addition to this side dish made with asparagus - ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1/4 cup chopped fresh Italian (flat-leaf) parsley
2 cloves garlic
2 teaspoons grated lemon peel
1 lb fresh asparagus
2 tablespoons unsalted butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In food processor, place parsley and garlic. Cover; process until finely chopped. Transfer mixture to small bowl; stir in lemon peel. Set aside.
Snap off tough ends of asparagus. In 12-inch skillet, heat 1 inch water (salted, if desired) to boiling. Add asparagus. Return to boiling; reduce heat to medium. Cover; cook 5 to 6 minutes or until crisp-tender. Drain.
Arrange asparagus on serving plate. Drizzle with butter; sprinkle with salt and pepper. Sprinkle with gremolata.

Nutrition Facts : Calories 74, Carbohydrate 4 1/2 g, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 360 mg

BAKED ASPARAGUS WITH BALSAMIC BUTTER SAUCE

Baked Asparagus with Balsamic Butter Sauce image

This is a simple and delicious side dish. Fresh asparagus is baked until tender, and dressed with a blend of butter, soy sauce, and balsamic vinegar.

Provided by CAE

Categories Side Dish Vegetables Asparagus Baked

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
Bake asparagus 12 minutes in the preheated oven, or until tender.
Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 4.9 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 307.7 mg, Sugar 2.3 g

GRILLED ASPARAGUS WITH LEMON-GARLIC GREMOLATA

Grilled Asparagus With Lemon-Garlic Gremolata image

Make and share this Grilled Asparagus With Lemon-Garlic Gremolata recipe from Food.com.

Provided by Abby Girl

Categories Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs fresh asparagus
olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 tablespoons olive oil
3 tablespoons parsley, minced
3/4 teaspoon lemon rind, grated
1 garlic clove, minced

Steps:

Preheat oven to 450. Trim woody ends from asparagus. Spread the spears in a single layer in a shallow baking pan that has been sprayed with Pam.
Drizzle with olive oil; shake pan back and forth to coat asparagus.
Roast asparagus until lighly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
Place asparagus on a large platter. Sprinkle with salt and pepper. Drizzle with oil.
Combine parsley and the remaining ingredients. Sprinkle over asparagus, tossing gently.

Nutrition Facts : Calories 46.5, Fat 2.7, SaturatedFat 0.4, Sodium 148.6, Carbohydrate 4.7, Fiber 2.5, Sugar 2.2, Protein 2.6

ASPARAGUS WITH GREEN BUTTER

Asparagus With Green Butter image

Provided by Bryan Miller

Categories side dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 dozen fresh asparagus
2 garlic cloves, peeled
1 stick sweet butter at room temperature
Juice of 1/2 lemon
Salt to taste

Steps:

Remove hard, woody stems of asparagus at natural break point. Scrape skin off 15 stems and place them, garlic, salt and pepper in saucepan and cover with water. Cook until stems are tender, about 10 minutes.
When stems are cooked, drain well, squeezing out as much moisture as possible. Put stems in blender or food processor with butter and lemon juice. Blend well and taste for seasoning. Mash butter through fine sieve and chill.
Poach or steam asparagus tips until just tender. Serve hot with green butter.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 15 grams, Sodium 309 milligrams, Sugar 2 grams, TransFat 1 gram

SAUTEED GARLIC ASPARAGUS

Sauteed Garlic Asparagus image

A simple but tasty twist to regular old Asparagus.

Provided by Ryan Morgan

Categories Side Dish Vegetables Asparagus

Time 30m

Yield 4

Number Of Ingredients 3

Ingredients

3 tablespoons butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped

Steps:

Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

Nutrition Facts : Calories 102.4 calories, Carbohydrate 5.2 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 5.5 g, Sodium 64 mg, Sugar 2.1 g

ASPARAGUS GREMOLATA

Asparagus Gremolata image

We're just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.

Provided by Andy Baraghani

Categories Bon Appétit Condiment Spring Asparagus Green Onion/Scallion Cilantro Chile Pepper Vegetarian Vegan Raw No-Cook

Yield Makes about 2 cups

Number Of Ingredients 9

Ingredients

1 pound asparagus, trimmed, thinly sliced crosswise (about 2 cups)
2 scallions, white and pale-green parts only, thinly sliced on a diagonal
2 (2x1-inch) strips lemon zest, thinly sliced lengthwise
1 garlic clove, finely grated
2 tablespoons coarsely chopped cilantro
2 tablespoons unseasoned rice vinegar
1 teaspoon finely grated green chile (such as serrano or jalapeño)
Generous pinch of kosher salt
Pinch of sugar

Steps:

Place asparagus in a medium bowl, add ice water to cover, and swirl asparagus with your hands. Drain through a fine-mesh sieve and return asparagus to bowl. Repeat process 2 more times (this will keep asparagus crunchy). Pat dry; wipe out bowl.
Toss asparagus, scallions, lemon zest, garlic, cilantro, vinegar, and chile in dry bowl to combine. Add salt and sugar and toss again to combine.

ASPARAGUS WITH HAZELNUT GREMOLATA

Asparagus With Hazelnut Gremolata image

The first time I made this was when my parents came over to my house for dinner. I was making a hazelnut crusted mahi mahi for dinner and needed the perfect side dish to go with it. Well, I had asparagus and hazelnuts, so I decided to throw this together and am I glad that I did! It has quickly become one of our favorite ways to eat asparagus. The recipe came from my Mayo Clinic Cookbook.

Provided by misscrys79

Categories Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb asparagus, tough ends removed, then peeled if skin is thick
1 garlic clove, minced
1 tablespoon hazelnuts, toasted and finely chopped
1 tablespoon chopped fresh flat-leaf Italian parsley, plus sprigs for garnish
1/4 teaspoon finely grated lemon zest, plus extra for garnish
2 teaspoons fresh lemon juice
1 teaspoon extra virgin olive oil
1/4 teaspoon salt

Steps:

In a large pot fitted with a steamer basket, bring about 1 inch water to a boil. Add the asparagus, cover, and steam until tender-crisp, about 4 minutes. Remove from the pot.
In a large bowl, combine the asparagus, garlic, chopped parsley, hazelnuts, 1/4 teaspoon lemon zest, lemon juice, olive oil and salt.
Toss well to mix and coat.
Arrange the asparagus neatly on a serving platter and garnish with parsley sprigs and lemon zest.
Serve immediately.

Nutrition Facts : Calories 50.6, Fat 2.6, SaturatedFat 0.3, Sodium 162.9, Carbohydrate 5.7, Fiber 2.6, Sugar 1.7, Protein 3.2

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2016-04-19 Step 1. Place asparagus in a medium bowl, add ice water to cover, and swirl asparagus with your hands. Drain through a fine-mesh sieve and …
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Place asparagus in a medium bowl, add ice water to cover, and swirl asparagus with your hands. Drain through a fine-mesh sieve and return asparagus to bowl. Repeat process 2 more times (this will keep asparagus crunchy). Pat dry; wipe out bowl.
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