Asparagus With Lemon Butter Crumbs Recipes

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ROASTED ASPARAGUS WITH LEMON, BUTTER, AND PARMESAN



Roasted Asparagus with Lemon, Butter, and Parmesan image

The perfect side dish - Roasted Asparagus with lemon, butter, and parmesan. An easy, baked asparagus recipe that pairs well with everything.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 25m

Number Of Ingredients 7

2 lbs asparagus (or about 2 bunches)
1 lemon ((half juiced and half sliced into rings))
4 Tbsp unsalted butter (cut into pats)
1 Tbsp olive oil
1 tsp sea salt (or added to taste)
1/2 tsp black pepper, freshly ground, (or added to taste)
1/2 cup shredded parmesan cheese (or to taste)

Steps:

  • Rinse 2 bunches of asparagus and break off the ends by holding the base end and snapping it wherever it snaps.
  • Place asparagus in a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper. Roll asparagus lightly to coat in oil and seasonings.
  • Squeeze 1/2 of a lemon evenly over the asparagus. Line the top third of the asparagus with lemon slices from the second half of your lemon. Thinly slice 4 tbsp of butter and line the center of the asparagus with butter.
  • Bake at 400°F for 10 minutes or until asparagus is tender. Remove asparagus from the oven and set oven to Broil.
  • Sprinkle the center of the asparagus with Parmesan cheese then return to the center of the oven and broil 2-3 minutes or until cheese is melted and golden.

Nutrition Facts : Calories 109 kcal, Carbohydrate 6 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 21 mg, Sodium 390 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving

ROASTED ASPARAGUS WITH LEMONY BREADCRUMBS



Roasted Asparagus with Lemony Breadcrumbs image

Roasting asparagus at a high temperature concentrates its flavor and guarantees a tender-but not mushy-texture. To ensure crunchy crumbs, sprinkle them on just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Number Of Ingredients 7

2 pounds asparagus, trimmed
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
1/2 cup panko (Japanese breadcrumbs)
1/2 lemon, juiced and zested
Garnish: 1/2 lemon, cut into wedges

Steps:

  • Preheat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter.
  • Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt.
  • Top asparagus with breadcrumbs, and garnish with lemon.

ASPARAGUS WITH LEMON BUTTER CRUMBS



Asparagus With Lemon Butter Crumbs image

From Delia Smiths Vegetarian Collection. I add garlic to this so it is mentioned as an optional ingredient. If you prefer you can pan roast the asparagus instead of steaming them. Meant as a starter but can easily be served as a side dish.

Provided by PetsRus

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/4 lbs fresh asparagus
1 tablespoon lemon juice
2 ounces butter
1 1/2 ounces fresh white breadcrumbs (about 2 slices bread, crusts removed)
1 garlic clove, crushed (optional)
1 finely grated lemon, zest of
1 tablespoon lemon juice
salt & freshly ground black pepper

Steps:

  • Wash the asparagus in cold water, then take each stalk in both hands and bend and snap off the woody end.
  • Arrange the asparagus stalks in a steamer and steam over simmering water for 5-6 minutes, or until they feel tender when tested with a skewer, being careful not to overcook them.
  • While the asparagus is cooking, heat 1 oz (25 g) of the butter in a frying pan, as soon as it is frothy, stir in the breadcrumbs, and garlic if using, and cook them, stirring constantly, until they're evenly browned and crispy.
  • Then tip the crumbs on to a plate, stir in the lemon zest and season with salt and pepper.
  • Now put the pan back on to the heat and add the remaining butter.
  • As soon as it is frothy, add the cooked asparagus and toss to coat them in the butter.
  • Sprinkle with the lemon juice and season with salt and pepper.
  • Divide the asparagus between warmed serving plates and sprinkle with the crumbs, serve immediately.

Nutrition Facts : Calories 160.1, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 158.6, Carbohydrate 11.4, Fiber 3.3, Sugar 3.3, Protein 4.1

ASPARAGUS WITH MEYER LEMON BREADCRUMBS



Asparagus with Meyer Lemon Breadcrumbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons butter in a skillet over medium heat. Add 1/2 cup panko and 1 teaspoon chopped thyme and cook, stirring, until browned, 3 to 6 minutes. Remove from the heat and stir in 3 tablespoons grated pecorino, 2 tablespoons chopped chives and 2 teaspoons Meyer lemon zest; season with salt and pepper and set aside. Cook 2 pounds trimmed asparagus in salted boiling water until crisp-tender, 2 to 4 minutes. Drain and toss with 2 tablespoons butter and a pinch each of salt and pepper. Transfer to a platter and top with the panko mixture.

BUTTER-FRIED ASPARAGUS WITH BLACK OLIVE & LEMON MAYONNAISE



Butter-fried asparagus with black olive & lemon mayonnaise image

The subtle flavour of asparagus works really well with salty pairings, as with this salted anchovy, balsamic and black olive mayonnaise

Provided by Tom Kerridge

Categories     Side dish, Starter, Vegetable

Time 55m

Number Of Ingredients 14

200g clarified butter
50g plain flour
3 eggs , beaten
200g brioche , blitzed into crumbs
16medium English asparagus spears, bottom of stem peeled
parmesan , grated, to serve
100g stoned black olives (75g whole, 25g chopped)
2 egg yolks
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 salted anchovy
250ml light olive oil
squeeze lemon juice
pinch cayenne pepper

Steps:

  • First, make the mayonnaise. In a food processor, add the whole olives, egg yolks, vinegar, mustard and anchovy, and blend until you have a smooth paste. Slowly add the oil until it becomes thick and glossy. To finish, stir through the chopped olives, lemon juice and cayenne pepper.
  • Next, in a pan over a low heat, warm the clarified butter until it melts. Put the flour, beaten eggs and brioche crumbs into three separate bowls. Dip the asparagus stem into the flour, leaving the tip uncovered, then dip it into the beaten egg and finally into the brioche crumbs. Repeat for each spear.
  • Turn up the heat until the melted butter is hot. Add four spears of asparagus and fry for 1 min or so - it will cook quickly. Use a slotted spoon to lift them onto a plate lined with kitchen paper. Repeat with the remaining spears. After each batch comes out of the butter, grate over the Parmesan. Serve with the mayo.

Nutrition Facts : Calories 556 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.2 milligram of sodium

CRUMB-TOPPED ASPARAGUS CASSEROLE



Crumb-Topped Asparagus Casserole image

We had plenty of fresh vegetables on the farm, so I also made this family favorite with broccoli or green beans instead of asparagus.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 10

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
1/2 cup heavy whipping cream
1/2 cup mayonnaise
1 tablespoon Heinz 57 steak sauce
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup shredded cheddar cheese
2-1/2 cups crushed seasoned stuffing
5 tablespoons butter, melted

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain well. Place in a greased 11x7-in. baking dish; set aside., In a small bowl, combine the soup, cream, mayonnaise, steak sauce, cloves and nutmeg. Spread over asparagus; sprinkle with cheese., In another small bowl, toss stuffing with butter; sprinkle over casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Nutrition Facts : Calories 383 calories, Fat 30g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 803mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

EASY ASPARAGUS



Easy Asparagus image

Asparagus cooked right in the frying pan, drizzled with an onion-wine glaze and parmesan cheese.

Provided by Beckerkorn

Categories     Side Dish     Vegetables     Onion

Time 20m

Yield 2

Number Of Ingredients 9

1 tablespoon olive oil
¼ cup sliced purple onion
1 clove garlic, chopped
salt and pepper to taste
lemon pepper to taste
10 spears fresh asparagus
2 tablespoons white wine
1 tablespoon Parmesan cheese
1 tablespoon crushed whole wheat crackers

Steps:

  • Heat the olive oil in a skillet over medium-high heat. Mix in onion and garlic, and season with salt, pepper, and lemon pepper. Cook and stir until tender. Place asparagus in the skillet, and cook 8 minutes, turning occasionally to coat with seasonings. Sprinkle wine into the skillet, and scrape up any browned bits.
  • Transfer asparagus to a shallow dish. Drizzle with remaining mixture in skillet, and dust evenly with Parmesan cheese and crushed whole wheat crackers.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 7.8 g, Cholesterol 2.2 mg, Fat 8.1 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 177.7 mg, Sugar 2.9 g

ROASTED ASPARAGUS WITH CRUNCHY PARMESAN TOPPING



Roasted Asparagus With Crunchy Parmesan Topping image

This comforting gratin is ready in less than 30 minutes. Feel free to use the thin asparagus, as noted in the recipe, or use thick asparagus, trimmed and peeled, as in the video. Or, just use the Parmesan breadcrumb topping on another favorite vegetable. It's a welcome and perfectly crisp addition to just about any meat or vegetable.

Provided by Mark Bittman

Categories     easy, quick, weekday, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

1 thick slice good bread
1 small chunk Parmigiano-Reggiano, about 1 ounce
1 1/2 pounds thin asparagus, more or less
3 tablespoons butter, extra virgin olive oil, or a combination
Salt and freshly ground black pepper

Steps:

  • Heat oven to 500 degrees; while it heats, put bread in, and check frequently until it is lightly toasted and dry. Coarsely grind or grate bread and cheese together (a small food processor is best), and keep crumbs larger than commercial bread crumbs.
  • Rinse asparagus, and break off woody bottoms. Lay stalks in a baking dish that will hold them in two or three layers. Toss with bits of butter or the oil, sprinkle with salt and pepper, and place in oven.
  • Roast 5 minutes, then shake dish to redistribute butter or oil. Roast 5 minutes more, then test for doneness by piercing a spear with point of a sharp knife; it should slide in but meet a little resistance. (Up to this point, the recipe can be made as much as two hours before serving; just leave asparagus at room temperature).
  • Turn on broiler and place rack as close as possible to heating element. Top asparagus with cheese-crumb mixture and run under broiler to brown, a minute or two. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 462 milligrams, Sugar 4 grams, TransFat 0 grams

RAW & COOKED ASPARAGUS WITH LEMON & PARMESAN BUTTER



Raw & cooked asparagus with lemon & parmesan butter image

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

600g medium-length asparagus
75g butter
½ lemon , zested and juiced
30g parmesan or vegetarian alternative, grated

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

ASPARAGUS WITH BREADCRUMBS AND PARMESAN



Asparagus with Breadcrumbs and Parmesan image

Celebrate springtime with this easy vegetable side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 6

4 slices rustic white bread (3 ounces), crusts removed, torn into large pieces
3 tablespoons extra-virgin olive oil
1/4 cup grated Parmesan
Coarse salt and ground pepper
2 large bunches asparagus (about 1 pound each), ends trimmed, stalks peeled
1/2 lemon

Steps:

  • Preheat oven to 425 degrees. In a food processor, process bread until coarse crumbs form. Transfer breadcrumbs to a small bowl. Drizzle with 2 tablespoons oil. Add Parmesan, season with salt and pepper, and stir with a fork to combine.
  • Arrange asparagus in a 9-by-13-inch baking dish. Drizzle with 1 tablespoon oil and season with salt and pepper. Top with breadcrumb mixture and bake until breadcrumbs are golden brown and asparagus is tender, 20 minutes. Squeeze lemon juice over asparagus just before serving.

Nutrition Facts : Calories 128 g, Fat 7 g, Fiber 2 g, Protein 4 g

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14 EASY ASPARAGUS RECIPES - HOW TO COOK ASPARAGUS
2018-03-20 Get the recipe at Creme de la Crumb. Mike Garten. 7 of 14. Grilled Asparagus and Shiitake Tacos These vegetarian tacos put a healthier spin on Taco Tuesday. Get the recipe at Good Housekeeping. Ryan Dausch. 8 of 14. Asparagus and Ricotta Tart When you want to turn regular old veggies into an elegant appetizer, opt for this beautifully styled Asparagus and …
From countryliving.com
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ASPARAGUS WITH BRIOCHE CRUMBS RECIPE | LEITE'S CULINARIA
2020-03-29 Drain the spears and pat them dry. Transfer the asparagus to a platter. Meanwhile, melt 1 tablespoon butter for starters in a skillet over medium heat. Add the brioche crumbs along with the lemon zest and cook, stirring frequently, until …
From leitesculinaria.com
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10 BEST BAKED ASPARAGUS WITH PARMESAN CHEESE RECIPES | YUMMLY
2022-05-03 Keto Cheesy Baked Asparagus Ditch The Carbs. garlic powder, chicken broth, pepper, grated mozzarella, Italian seasoning and 4 more. Baked Asparagus (Quick & Easy!) A Couple Cooks. lemon, olive oil, shredded Parmesan cheese, asparagus, kosher salt and 1 more.
From yummly.com
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Top Asked Questions

How do you cook raw asparagus?
Place asparagus in saucepan; cook until just tender, 5 to 8 minutes. Drain well in a colander. Return asparagus to pan; toss with butter, lemon zest, and lemon juice; season with salt and pepper. Serve immediately. To trim asparagus, snap off the tough ends with your hands; the stalks will automatically break at the tender part.
How to cook asparagus on the stove with ribbons?
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.
How to cook asparagus in a crock pot?
Bring a skillet or oval casserole filled half full of salted water to boil. Dump in asparagus all at once. When water returns to the boil, cook asparagus from 1 to 3 minutes depending on its size and your preference. Remove from pot and drain well.
What do you put Panko on asparagus?
Combine panko, Parmesan cheese, lemon rind, canola oil, pepper, and salt in a bowl. Sprinkle panko mixture over asparagus. Broil 2 minutes; drizzle with lemon juice and melted butter.

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