ROASTED ASPARAGUS WITH PARMESAN CREAM SAUCE
This easy side dish has loads of Parmesan flavor, yet it tastes light enough to not overpower the asparagus. The sauce comes together in minutes while the asparagus roasts in the oven. Quick enough for a busy weeknight meal. Use freshly shredded Parmesan cheese, as the bagged variety doesn't melt well.
Provided by France C
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place asparagus on the baking sheet and season with salt and black pepper. Drizzle with olive oil and lightly toss to coat evenly.
- Roast in the preheated oven until asparagus is tender-crisp, about 10 minutes for thin asparagus, or 14 minutes for large asparagus.
- Meanwhile, melt butter in a saucepan over medium heat. Add garlic and stir for 1 to 2 minutes until softened, taking care not to burn garlic. Sprinkle flour onto butter and cook, whisking constantly until mixture is golden and thick, 1 to 2 minutes. Slowly whisk in milk and bring to a light boil until sauce starts to thicken, 2 to 3 minutes.
- Sprinkle in Parmesan cheese and continue whisking until smooth. Season with salt and pepper. Remove from heat - sauce will further thicken.
- Place asparagus on a serving platter and drizzle with cheese sauce. Garnish with lemon zest and serve immediately.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 7.5 g, Cholesterol 20.6 mg, Fat 9.5 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 4.8 g, Sodium 254.9 mg, Sugar 1.5 g
BAKED ASPARAGUS WITH RASPBERRY PECAN DRESSING
I was strawberry picking at a local farm today and saw they had fresh asparagus and had just been picked. I wanted to enter a contest so I purchased a bundle and came home to study how I would prepare my fresh beauties. I scanned through some recipes and thought I might use one of them and decided I would just try something I...
Provided by jamie Beecham
Categories Vegetables
Time 20m
Number Of Ingredients 12
Steps:
- 1. Snip off the tuff ends of the Asparagus then place on and lightly greased jelly roll pan about 15x10. Drizzle with about 2 teaspoons of olive oil and spkinke with the salt and pepper toss to coat and place in the preheated 400 degree oven for 15 min. or fork tender.
- 2. In a sauce pan brown the butter not burnt just lightly browned remove form heat and add the dressing and worchestershire mix well drizzle over the hot Asparagus toss a little to coat well then arrange in a dish.
- 3. I used toasted almonds and maple flavored bacon to top off this dish of Asparagus and I must say it is very good. Be sure to serve while hot.
ASPARAGUS WITH RASPBERRY SAUCE
The perfect side dish for spring or summer entertaining. A flattering combination of flavor and color that is very quick and easy. Prep time does not include chilling.
Provided by Lorac
Categories Raspberries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Break off the tough ends of the asparagus spears and drop in boiling salted water.
- Cook until crispy tender, drain, rinse with cold water, wrap in paper towels and chill 1 hour.
- Combine salad dressing, sour cream and 1/4 cup of the raspberries, breaking up the berries with a fork.
- Add salt and pepper if needed.
- To serve, place asparagus on a serving dish, spoon sauce across the middle of the spears and garnish with the remaining berries.
Nutrition Facts : Calories 109.2, Fat 5.1, SaturatedFat 2.5, Cholesterol 15.4, Sodium 148.7, Carbohydrate 13.7, Fiber 5.4, Sugar 5, Protein 5.6
PROSCIUTTO-WRAPPED ASPARAGUS WITH RASPBERRY SAUCE
What a delightful way to kick off a summer party! This upscale asparagus appetizer will make guests feel like you went all-out for them. But with only four ingredients, it's incredibly easy-and so yummy. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 4
Steps:
- Cut prosciutto slices in half. Wrap a prosciutto piece around each asparagus spear; secure ends with toothpicks., Grill asparagus, covered, on an oiled rack over medium heat for 6-8 minutes or until prosciutto is crisp, turning once. Discard toothpicks., In a small microwave-safe bowl, microwave jam and vinegar on high for 15-20 seconds or until jam is melted. Serve with asparagus.
Nutrition Facts : Calories 50 calories, Fat 1g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 184mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
PAN-SEARED ASPARAGUS WITH CRISPY GARLIC
Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.
Provided by Ali Slagle
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
- Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.
ASPARAGUS WITH RASPBERRY VINAIGRETTE
Make and share this Asparagus With Raspberry Vinaigrette recipe from Food.com.
Provided by Shirl J 831
Categories Vegetable
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, whisk the oil, vinegar and honey till well blended.
- Set aside.
- Snap off tough ends of asparagus and discard them.
- Place spears in vegetable steamer basket over boiling water in pan.
- Cover and cook till tender about 6-8 minutes.
- Drain immediately and plunge into cool water.
- Chill.
- Arrange asparagus on 4 plates lined with lettuce leaves.
- Drizzle with vinaigrette.
- Garnish with fresh parsley sprigs.
Nutrition Facts : Calories 55.2, Fat 3.5, SaturatedFat 0.5, Sodium 3.6, Carbohydrate 5.1, Fiber 2.4, Sugar 2.9, Protein 2.5
ASPARAGUS WITH DIPPING SAUCES
An elegant spring dish perfect for a relaxed dinner party - simply let your guests pick and dip
Provided by Good Food team
Categories Canapes, Dinner
Time 50m
Number Of Ingredients 12
Steps:
- To make the Parmesan butter, tip the lemon juice into a small saucepan and, over a very low heat, add the butter. Melt and stir the butter into the lemon juice until you have a smooth sauce, add the Parmesan and season to taste, then set aside.
- To make the Asian dressing, using a pestle and mortar, crush the chilli with the brown sugar, then stir in the lime juice until the sugar has dissolved. Stir through the soy sauce and sesame oil, then set aside.
- For the garlic mayonnaise, mix all the ingredients together. Decant the sauces into 3 serving dishes.
- Bring a large pan of water to the boil and cook the asparagus for 2-3 mins until just tender. Drain well and serve steaming hot in a pile for everyone to help themselves and dip into the sauce of their choice.
Nutrition Facts : Calories 431 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.42 milligram of sodium
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