ASPARAGUS WITH ROASTED RED PEPPERS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.
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.
ASPARAGUS WITH LEMON SAUCE
Make and share this Asparagus With Lemon Sauce recipe from Food.com.
Provided by Shawn C
Categories Vegetable
Time 13m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut hard woody bottoms off of each asparagus spear.
- Steam asparagus by placing it in microwave-safe dish with 1/4 cup of water; cover and microwave on high for 5-7 minutes.
- For sauce, mix mayonnaise, egg, lemon juice, salt, garlic and sour cream in a small saucepan.
- Cook over medium low heat, stirring constantly, until sauce thickens. Do not boil.
- Drizzle sauce over asparagus and serve immediately.
Nutrition Facts : Calories 117.5, Fat 8.5, SaturatedFat 1.9, Cholesterol 42.5, Sodium 261.1, Carbohydrate 8.7, Fiber 1.5, Sugar 2.4, Protein 3.2
ASPARAGUS SALAD WITH LEMON AND FETA
Crisp-tender asparagus spears are drizzled with a lemon mustard vinaigrette and topped with crumbled feta cheese and lemon zest.
Provided by Allrecipes Member
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Bring about 1/2 inch water to boil in large skillet. Add asparagus; cover. Simmer 3 to 4 min. or until asparagus is crisp-tender; drain. Rinse asparagus with cold water; drain well on paper towels.
- Meanwhile, mix mustard and lemon juice in small bowl. Gradually add oil, whisking constantly until well blended and thickened.
- Place asparagus on plate; top with mustard sauce, cheese and lemon zest.
Nutrition Facts : Calories 120.4 calories, Carbohydrate 6.5 g, Cholesterol 9.2 mg, Fat 9.5 g, Fiber 2.8 g, Protein 4.7 g, SaturatedFat 2.4 g, Sodium 212.1 mg, Sugar 2.3 g
ASPARAGUS SALAD WITH LEMON AND FETA
Crisp-tender asparagus spears are drizzled with a lemon mustard vinaigrette and topped with crumbled feta cheese and lemon zest.
Provided by Allrecipes Member
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Bring about 1/2 inch water to boil in large skillet. Add asparagus; cover. Simmer 3 to 4 min. or until asparagus is crisp-tender; drain. Rinse asparagus with cold water; drain well on paper towels.
- Meanwhile, mix mustard and lemon juice in small bowl. Gradually add oil, whisking constantly until well blended and thickened.
- Place asparagus on plate; top with mustard sauce, cheese and lemon zest.
Nutrition Facts : Calories 120.4 calories, Carbohydrate 6.5 g, Cholesterol 9.2 mg, Fat 9.5 g, Fiber 2.8 g, Protein 4.7 g, SaturatedFat 2.4 g, Sodium 212.1 mg, Sugar 2.3 g
LEMON PARSLEY ASPARAGUS
Make and share this Lemon Parsley Asparagus recipe from Food.com.
Provided by Divinemom5
Categories Vegetable
Time 15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In medium skillet,combine 2 tablespoons butter,sesame seed and onion over medium heat.
- Stirring frequently,cook until sesame seed is lightly browned and onion is tender.
- Add reamaing 6 tablespoons of butter and stir until melted.
- Remove from heat and stir in parsley,lemon juice,zest,salt and pepper.
- Place asparagus in microwave safe dish.
- Cover and microwave on high power 3-5 minutes until heated through,rotating dish halfway through cooking time.
- Pour butter mixture over asparagus.
- Garnish with additional lemon zest and chopped parsley if desired.
Nutrition Facts : Calories 121.2, Fat 9.7, SaturatedFat 6, Cholesterol 24.4, Sodium 205.7, Carbohydrate 7.3, Fiber 3.5, Sugar 2.3, Protein 4.2
BUTTER-ROASTED HALIBUT WITH ASPARAGUS AND OLIVES
Vegetables that are best served crisp-tender are a great accompaniment to a slow-roasted fish because they will come out perfectly cooked at the same time.
Provided by Alison Roman
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Thinly slice one-quarter of asparagus into coins and place in a medium bowl; set aside.
- Heat butter and 2 Tbsp. oil in a small saucepan over medium. As soon as butter is melted, add Aleppo-style pepper and remove from heat.
- Season fish with salt and black pepper on both sides and place on a rimmed baking sheet. Scatter ramps and remaining asparagus around fish; season with salt and black pepper. Pour butter mixture over fish and vegetables. Give vegetables a toss to evenly coat. Roast, undisturbed, until fish is just opaque in the center and asparagus is bright green and tender, 15-25 minutes, depending on the thickness of your fillets.
- Toss olives, chives, lemon juice, 2 Tbsp. tarragon, and remaining 5 Tbsp. oil with reserved asparagus; season with salt and black pepper.
- Transfer fish to a platter; top with ramps and asparagus. Spoon some olive mixture over, then scatter tarragon leaves over. Serve with potatoes, lemon wedges, and remaining olive mixture alongside.
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- Bring a large pot of water to a boil. While water is coming to a boil, prepare an ice bath by filling a large bowl with water and lots of ice.
- Blanch asparagus: add spears to boiling water and let cook for 1-2 minutes. Use a slotted spoon or tongs to remove from the boiling water and transfer spears immediately into the ice bath. Let the asparagus chill in the ice water for a few minutes then remove with the slotted spoon or tongs. Transfer asparagus to a large plate lined with a clean kitchen towel to dry.
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