Asparagus With Lemon Sauce Recipes

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ASPARAGUS WITH LEMON SAUCE



Asparagus with Lemon Sauce image

We didn't have an oven or stove in our first years of marriage, so we relied heavily on our microwave. This side of asparagus in a creamy lemon sauce was always a favorite. Garnished with fresh lemon wedges, it's a pretty addition to any menu. -Janice Gerbitz, Woodland, California

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

3 cups cut fresh asparagus (2-inch pieces)
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup cream cheese, softened
2 tablespoons water
2 tablespoons milk
1/2 teaspoon grated lemon zest
1 tablespoon sliced almonds, toasted

Steps:

  • Place asparagus and water chestnuts in a shallow microwave-safe dish; add 1/2 in. of water. Cover and microwave on high for 6-8 minutes or until asparagus is crisp-tender; drain and keep warm. , In a small microwave-safe bowl, combine the cream cheese, water, milk and lemon zest. Cover and microwave on high for 1 to 1-1/2 minutes or until heated through, stirring occasionally. Pour over asparagus mixture; sprinkle with almonds.

Nutrition Facts : Calories 115 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 53mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein.

LEMON ASPARAGUS



Lemon Asparagus image

My fiance loves this recipe. We often eat it with BBQ during the summer.

Provided by Emily

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 4

Number Of Ingredients 7

1 bunch fresh asparagus, trimmed
2 tablespoons vegetable oil
salt and ground black pepper to taste
½ cup lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon butter

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Coat asparagus with vegetable and arrange on a baking sheet. Season with salt and black pepper to taste.
  • Roast in preheated oven until lightly browned at the tips, about 15 minutes.
  • Meanwhile, combine lemon juice, butter, 1 teaspoon salt, and 1 teaspoon black pepper in a microwave-safe bowl. Heat in on high in microwave until butter is completely melted, about 1 minute; stir to combine. Pour butter mixture over roasted asparagus and toss to coat.

Nutrition Facts : Calories 117.9 calories, Carbohydrate 7.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 2.6 g, Protein 2.7 g, SaturatedFat 2.8 g, Sodium 604.6 mg, Sugar 2.8 g

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE



Roasted Asparagus with Lemon Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

3/4 pound fresh asparagus, woody stems removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
  • Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
  • Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

STEAMED ASPARAGUS WITH LEMON BUTTER



Steamed Asparagus with Lemon Butter image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

1/2 pound fresh asparagus
Salt
2 tablespoons unsalted butter
1 teaspoon lemon zest
1 tablespoon lemon juice

Steps:

  • Wash asparagus and trim off bottom of stems by about 2 inches. In a large skillet, bring about 1/2 inch of water to a rapid boil. Season the water with salt and add the asparagus. Cook the asparagus for 2-3 minutes or until bright green and just tender. Drain the asparagus and add butter to the skillet. Stir in the zest and juice. Return the drained asparagus to the skillet and toss to coat. Serve immediately

PASTA WITH ASPARAGUS AND LEMON SAUCE



Pasta with Asparagus and Lemon Sauce image

A quick midweek vegetarian pasta dish with asparagus and a creamy lemon sauce. I always use organic lemons whenever I use the zest.

Provided by barbara

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 4

Number Of Ingredients 12

2 lemons
1 (16 ounce) box penne pasta
5 tablespoons butter, divided
¾ pound asparagus, trimmed and cut into 1-inch pieces
salt and freshly ground black pepper to taste
3 tablespoons all-purpose flour
¾ cup heavy cream
1 ½ cups vegetable broth, or more to taste
4 sprigs fresh parsley, chopped
1 pinch white sugar, or to taste
2 ripe tomatoes, seeded and diced
½ cup freshly shaved Parmesan cheese

Steps:

  • Zest and juice 1 1/2 lemons. Cut remaining lemon half into wedges and set aside.
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.
  • While penne is cooking, melt 2 tablespoons butter in a pot over medium heat and cook asparagus until softened, 4 to 5 minutes. Season with salt and pepper and remove from pot.
  • Add remaining 3 tablespoons butter and heat until a pinch of flour sprinkled into the pot will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, for about 5 minutes. Whisk in cream and vegetable broth and bring to a simmer. Simmer for 1 to 2 minutes.
  • Stir lemon juice, lemon zest, and parsley into the sauce; season with salt, pepper, and sugar. Add asparagus and heat through, about 2 minutes. Add tomatoes and penne to the sauce and pour in some of the reserved cooking water. Serve with shaved Parmesan and lemon wedges.

Nutrition Facts : Calories 810.8 calories, Carbohydrate 103.8 g, Cholesterol 108.1 mg, Fat 37.2 g, Fiber 10.5 g, Protein 24.8 g, SaturatedFat 21.8 g, Sodium 512 mg, Sugar 9 g

SAUTEED ASPARAGUS WITH LEMON



Sauteed Asparagus with Lemon image

Try this side with seared steak, roasted lamb or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

1 tablespoon olive oil
2 bunches asparagus (14 ounces each), ends trimmed
Coarse salt and ground pepper
4 wide strips lemon zest
Juice from 1/2 lemon

Steps:

  • In a large skillet, heat olive oil over medium. Add asparagus, and season with salt and pepper. Cook, tossing occasionally, until lightly browned and crisp-tender, 10 to 15 minutes, depending on thickness. Add lemon zest and cook 1 minute. Add lemon juice, toss to coat, and serve warm.

Nutrition Facts : Calories 91 g, Fat 4 g, Fiber 5 g, Protein 5 g

LEMON ASPARAGUS



Lemon Asparagus image

Clarice Scheeringa of Ripon, California shares this dressed-up asparagus. "I live in the heart of asparagus country, so I'm always on the look out for new ways to serve it," she explains. "Lemon and a touch of tarragon make it a quick elegant side dish."

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4-6 servings.

Number Of Ingredients 6

1 pound fresh asparagus, cut into 1-inch pieces
2 tablespoons water
2 tablespoons butter, melted
1 to 2 teaspoons lemon juice
Pinch dried tarragon
Salt and pepper to taste

Steps:

  • Place asparagus and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain. Add butter, lemon juice and tarragon; toss to coat. Sprinkle with salt and pepper.

Nutrition Facts : Calories 43 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 43mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

ASPARAGUS WITH PARMESAN LEMON SAUCE



Asparagus with Parmesan Lemon Sauce image

Quick and delicious accompanyment to any meal. The lemon pepper and cheese really compliment the fresh taste of asparagus.

Provided by Childrens Minister

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1 bunch fresh asparagus
salt
lemon pepper
1/2 cup parmesan cheese
1/3 cup melted butter

Steps:

  • Wash Asparagus under running water to remove any residue.
  • Cut half inch off the bottom of each asparagus stalk.
  • Bring One quart salted water to a rapid, rolling boil.
  • While water is coming to boil, melt butter in medim size bowl in microwave.
  • Drop Asparagus in boiling water.
  • Watch close, boil Asparagus only about 3-5 minutes.
  • Asparagus will become a very vibrant green.
  • Pull Asparagus out of water and place in bowl containing butter.
  • Season with salt, lemon pepper, and sprinkle with couple tablespoons of cheese.
  • Toss to coat the asparagus with butter and seasonings.
  • Plate asparagus, or place in serving bowl and top with remaining parmesan cheese (or to taste or visual appeal).

ASPARAGUS IN LEMON BUTTER SAUCE



Asparagus in Lemon Butter Sauce image

Make and share this Asparagus in Lemon Butter Sauce recipe from Food.com.

Provided by swimmer175

Categories     Vegetable

Time 12m

Yield 1 bunch of asparagus, 6 serving(s)

Number Of Ingredients 3

1 bunch asparagus
3 teaspoons fresh lemon juice
3 tablespoons butter

Steps:

  • Fill large skillet with a 1/4 inch of water, chop the ends off of the aspargus and add into the skillet. Cover, and put on medium heat.
  • Meanwhile, melt the butter in a small saucepan. add lemon juice and stir until well mixed. Remove from heat.
  • When the asparagus is tender, remove from heat and drain off the water. Server with the lemon butter sauce.

Nutrition Facts : Calories 69.1, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 52.1, Carbohydrate 3.5, Fiber 1.6, Sugar 1.1, Protein 2

ASPARAGUS WITH LEMON BUTTER



Asparagus with Lemon Butter image

When simply flavored with a touch of butter and lemon, fresh vegetables can really shine.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 5

Coarse salt and ground pepper
1 1/2 pounds asparagus, trimmed
1 tablespoon butter
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice

Steps:

  • Bring 2 inches salted water to a boil in a wide (10-inch) saucepan or skillet.
  • 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.

Nutrition Facts : Calories 60 g, Fat 3 g, Protein 4 g

ASPARAGUS WITH LEMON-HERB SAUCE



Asparagus with Lemon-Herb Sauce image

Categories     Herb     Onion     Appetizer     Side     Sauté     Lemon     Asparagus     Spring     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

3 cups canned low-salt chicken broth
1 1/2 pounds thin asparagus spears, trimmed
2 tablespoons olive oil (preferably extra-virgin)
1 1/4 cups chopped green onions
1/3 cup minced shallots
1 teaspoon sugar
1 tablespoon minced garlic
1 1/2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon minced fresh thyme
1/2 teaspoon grated lemon peel
1/2 cup diced seeded red bell peppers

Steps:

  • Bring broth to boil in large pot. Add asparagus; cook until crisp-tender, about 4 minutes. Using tongs, transfer asparagus to large bowl of ice water. Reserve 1 cup broth in small bowl. Drain asparagus; pat dry. (Can be made 1 day ahead. Wrap asparagus in paper towels. Seal in plastic bag. Cover broth. Chill asparagus and broth.)
  • Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add 1 cup green onions, shallots and sugar. Sauté until onions and shallots are tender, about 5 minutes. Add garlic; sauté 2 minutes. Stir in reserved 1 cup broth, 1 tablespoon oil, mustard, lemon juice, thyme and lemon peel. Simmer until slightly thickened and liquid is reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Cool to room temperature.
  • Arrange asparagus on platter. Spoon sauce over. Sprinkle with remaining 1/4 cup green onions and bell peppers.

GRILLED ASPARAGUS WITH LEMON DRESSING



Grilled Asparagus With Lemon Dressing image

Although steamed asparagus has an unmatched purity of taste, I love the earthy, charred flavor added by the grill, a flavor that can also be achieved with stove-top pan grilling, which combines high heat and a dry, heavy skillet.

Provided by Mark Bittman

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 1/2 to 2 pounds large asparagus
Olive oil as needed, about 2 tablespoons
Salt and freshly ground black pepper to taste
Juice of 3 lemons
2 tablespoons minced shallots or scallions
1/4 cup minced fresh parsley leaves

Steps:

  • Snap off the woody ends of the asparagus; most spears will break an inch or two from the bottom. Peel the stalks up to the flower bud. Meanwhile, start a charcoal fire or heat a gas grill; if you're cooking indoors, heat a cast-iron or other heavy skillet over medium-high heat until it smokes.
  • To grill the asparagus spears, toss them with about a tablespoon of oil, mixing with your hands until spears are coated. Season well with salt and pepper. Grill until tender and browned in spots, turning once or twice, in all 5 to 10 minutes.
  • To pan grill the asparagus, do not oil or season them. Just toss them in the hot skillet, and cook, turning the spears individually as they brown, until tender, 5 to 10 minutes. Remove as they finish, and season with salt and pepper.
  • Mix together the lemon juice and shallots, then stir in enough olive oil to add a little body and take the edge off the sharpness of the lemon; the mixture should still be strong. Season it well with salt and plenty of black pepper, and stir in the parsley. Serve the asparagus hot or at room temperature with grilled fish. Spoon the sauce over everything.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 600 milligrams, Sugar 5 grams

PASTA WITH ASPARAGUS-LEMON SAUCE



Pasta with Asparagus-Lemon Sauce image

Provided by Faith Heller Willinger

Categories     Citrus     Pasta     Quick & Easy     Parmesan     Asparagus     Spring     Gourmet

Yield Serves 4

Number Of Ingredients 5

1 lb fresh asparagus, tough ends trimmed
1 teaspoon finely grated fresh lemon zest
1/4 cup extra-virgin olive oil
1 lb penne or pasta of choice
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Cut asparagus into 1-inch pieces, reserving tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
  • Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
  • Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.
  • Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta.
  • Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).
  • Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted.
  • Serve immediately.

CHICKEN-WRAPPED ASPARAGUS WITH LEMON-CAPER SAUCE



Chicken-Wrapped Asparagus With Lemon-Caper Sauce image

Provided by Molly O'Neill

Categories     dinner, main course

Time 20m

Yield Four servings

Number Of Ingredients 15

2 boneless, skinless chicken breasts, split
16 medium-thin asparagus stalks, ends neatly trimmed, stalks peeled
Kosher salt and freshly ground pepper to taste
3 cups water
1/4 cup fresh lemon juice
1 1/2 teaspoons unsalted butter
2 shallots, peeled and minced
1 clove garlic, peeled and minced
1/2 teaspoon grated lemon rind
1/4 cup chicken broth, homemade or low-sodium canned
1/4 cup fresh lemon juice
1 tablespoon drained capers
4 teaspoons chopped Italian parsley
1/4 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • For the chicken, place 1 piece of chicken between 2 pieces of plastic wrap. Use a meat pounder or the bottom of a heavy pan to pound the chicken into an 1/8-inch thick paillard. Repeat with the remaining chicken. Season the chicken and asparagus with salt and pepper.
  • Place 1 paillard on a work surface and place 4 asparagus spears across the chicken about 1/3 of the way up. Roll up the chicken, encasing the asparagus. Repeat with remaining chicken and asparagus.
  • Combine the water and lemon juice in a large pot with a steamer insert. Bring to a boil over medium heat. Place the chicken rolls in the insert and steam until chicken is cooked through, about 8 minutes.
  • Meanwhile, for the sauce, melt the butter in a nonstick skillet over medium heat. Add the shallots and garlic and cook until soft, about 3 minutes. Add the lemon rind, chicken broth and lemon juice and simmer until reduced by half, about 4 minutes. Stir in the capers, parsley, salt and pepper. Place 1 chicken roll on each of 4 plates. Spoon the sauce over the top and serve immediately.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1074 milligrams, Sugar 5 grams, TransFat 0 grams

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ASPARAGUS WITH LEMON BUTTER SAUCE RECIPE | EASY …
2016-03-11  · Asparagus with Lemon Butter Sauce is a budget friendly side dish the whole family will love. This recipe makes quick, and easy crisp-tender asparagus drizzled with an amazing lemon butter sauce and a sprinkle of parmesan cheese.
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Top Asked Questions

How much lemon sauce do you put on asparagus?
Place asparagus spears in a serving bowl. Drizzle the lemon sauce evenly over the asparagus (about 1½ teaspoons per portion) and serve. Have a story to share?
What is the best way to cook salmon and asparagus?
Heat butter, oil, garlic, lemon zest and lemon juice in a small skillet over medium heat until the butter is melted. Drizzle the butter mixture over the salmon and asparagus.
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.
What is the best sauce to serve with asparagus?
Lemon sauce makes fresh asparagus the perfect side dish for fish, scallops, chicken, or meat dishes 20 medium asparagus spears, rinsed and trimmed 1 fresh lemon, rinsed (for peel and juice) 2 Tbsp reduced-fat mayonnaise

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