ASPARAGUS SALAD WITH TOMATOES AND BASIL
Provided by Elana
Time 15m
Number Of Ingredients 9
Steps:
- Steam asparagus for 5-7 minutes until fork tender
- Place asparagus, tomatoes, avocado, and basil in a large bowl
- Stir in olive oil, lemon juice, and mustard
- Sprinkle with salt and pepper
- Serve
ASPARAGUS WITH TOMATO BASIL COULIS
An appetizing first course from the flavor center of the universe, Louisiana. This recipe strikes a perfect balance between very plain and very fancy asparagus dishes. Courtesy of Joel de Bourgonnier of Honfleur, featured in The Louisiana New Garde television series.
Provided by Molly53
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a skillet, saute the shallots and garlic in 1 tablespoon of olive oil for about two minutes or so.
- Quarter 3 of the tomatoes and add to the saute pan along with the juice, parsley and basil.
- Season to taste and cook for about five minutes or until heated through.
- Whirl in food processor or blender.
- Pour wine into saute pan and stir over medium heat to deglaze.
- Add this liquid to the blender and whirl.
- Add the remaining 1/2 cup olive oil slowly and process for two minutes.
- In a large saute pan, saute the asparagus in butter until tender crisp.
- To serve, cover the bottom of four salad plates with pureed mixture; arrange five asparagus in a fan shape over the top.
- Mince the remaining tomatoes and arrange equal portions at the base of the asparagus.
- Garnish as desired with chives, scallions and basil leaves.
Nutrition Facts : Calories 468.2, Fat 36.9, SaturatedFat 8.1, Cholesterol 15.3, Sodium 202.7, Carbohydrate 22.6, Fiber 5.8, Sugar 8.4, Protein 6.9
SAUTEED ASPARAGUS WITH OLIVES AND BASIL
Full-flavored savory garlic and olives and aromatic basil brighten the crisp asparagus. Cutting the asparagus into short pieces allows them to cook quickly.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the asparagus, 1/4 teaspoon salt and some pepper and cook, stirring, until the asparagus is bright green and crisp-tender, 5 to 7 minutes. Add the olives, basil and 1/4 teaspoon salt and toss well. Serve.
Nutrition Facts : Calories 126 calorie, Fat 8.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 201 milligrams, Carbohydrate 10 grams, Fiber 5 grams, Protein 5 grams, Sugar 4 grams
PROVENCAL ASPARAGUS WITH TOMATO (FRENCH)
Provided by Next Iron Chef All Star: Beau MacMillan
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Cut a small "x" in the bottom of the tomato. Bring a large pot of salted water to a boil over high heat. Add the tomato and cook it for 30 seconds. Remove it to a bowl of salted iced water. Add the asparagus in the boiling water and blanch for 1 minute. Remove the asparagus to the iced water bath to cool down, then drain both the tomato and the asparagus. Peel the tomato, remove the seeds, and roughly chop it. Cut the asparagus into 1-inch pieces and set aside.
- In a large skillet over medium-high heat, add the olive oil. When the oil is hot, add the tomato, garlic, herbs, and lemon juice, and season with salt and pepper, to taste. Cook until the tomato begins to soften, about 5 minutes. Stir in the asparagus and cook until is just tender, about 2 to 3 minutes. Spoon the mixture into an ovenproof casserole and scatter with some Parmesan shavings. Bake until the cheese is melted and lightly browned, about 4 to 5 minutes. Remove from the oven and serve.
ASPARAGUS WITH TOMATOES
This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus.
Provided by KEANSOR
Categories Side Dish Vegetables Tomatoes
Time 12m
Yield 4
Number Of Ingredients 5
Steps:
- Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
- In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 6.7 g, Fat 3.6 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 4.8 mg, Sugar 3.3 g
SEA BASS WITH TOMATO COULIS, BASIL AND ASPARAGUS
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Halve tomatoes lengthwise, and over a strainer set in a bowl, squeeze to remove juice and seeds. Place tomatoes and strained juice in the bowl of a blender along with 1 tablespoon of the olive oil and the vinegar. Blend to a fine puree.
- Cut tough stems from asparagus, and discard. With a vegetable scraper, peel asparagus, starting about two inches from tips. Rinse and drain. Cook in boiling salted water for about 6 minutes. Drain immediately, and cool in ice water. Remove, and set aside.
- With a rubber spatula, push tomato mixture through a fine sieve, to yield about 2 cups of liquid. Place tomato juice in a saucepan, and bring to a simmer. Add basil, remove from heat, cover and let stand in a warm place.
- Cut three 1/4-inch slices from the flower end of each asparagus. Place a tablespoon of butter in a nonstick pan over medium-high heat. Add the asparagus tips and the rest of the asparagus. Season with salt and pepper. Cook briefly or until just done. Remove asparagus from pan, and keep warm.
- Heat 1 tablespoon of olive oil in a nonstick pan over high heat. Season fish well, and place in pan, skin side down, cooking for about 1 1/2 minutes a side, or until skin is nicely browned. Flip gently, cover, and remove from heat. Fish will continue to cook.
- To serve, remove basil from tomato sauce. Distribute sauce evenly over four warm plates. Place fish, skin side up, over sauce. To arrange asparagus on each plate, distribute small pieces around edge; place two large asparagus pieces alongside fish and lay two more long pieces over them in a criss-cross pattern.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 1249 milligrams, Sugar 6 grams, TransFat 0 grams
ASPARAGUS WITH FRESH BASIL SAUCE
Add zip to your appetizer platter with an easy asparagus dip that doubles as a flavorful sandwich spread. - Janie Colle, Hutchinson, Kansas
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, mix the first 6 ingredients until blended; refrigerate until serving., In a Dutch oven, bring water to a boil. Add asparagus in batches; cook, uncovered, until crisp-tender, 2-3 minutes. Remove and immediately drop into ice water. Drain and pat dry. Serve with sauce.
Nutrition Facts : Calories 72 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 149mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CRISPY GNOCCHI WITH TOMATO AND RED ONION
Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi. The plump, crusty dumplings do a surprisingly good job at soaking up the summery combination of tomatoes, balsamic vinegar and olive oil, while still maintaining their crisp edge. Shelf-stable gnocchi work best, as they are sturdier and crisp up well, but you could use frozen gnocchi, taking extra care not to move them around too much in the pan so they don't break apart. Top with a sharp cheese such as Parmesan, pecorino or ricotta salata, for a hit of saltiness, if you like. This meal is best eaten immediately while the gnocchi remains crispy, but it can sit for up to 30 minutes, giving the flavors time to mingle. (However, don't let it sit too long, as the gnocchi will turn mushy.)
Provided by Hetty McKinnon
Categories dinner, easy, lunch, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.
- Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.) Place the tomatoes and onions in a large serving bowl. Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.
- When the gnocchi are golden and crispy, add them to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil. Toss and taste, adding more salt or pepper as needed.
- Top with more parsley and basil, and eat immediately or at room temperature.
ROASTED ASPARAGUS WITH CHERRY TOMATOES AND GARLIC
This tasty roasted asparagus recipe is courtesy of chef Emeril Lagasse. It's a delicious spring side dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice.
- Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.
BASIL AND PARSLEY ASPARAGUS
Fresh asparagus is accented by a perfectly flavored herb butter that is so easy to prepare.
Provided by McCormick Spice
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Cook asparagus in boiling water in large uncovered skillet on medium-high heat 5 minutes or until tender-crisp. Drain well. Place on serving dish.
- Stir parsley, basil and pepper into melted butter. Pour over asparagus. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 4.6 g, Cholesterol 24 mg, Fat 9.1 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 5.7 g, Sodium 83.3 mg, Sugar 2.1 g
ASPARAGUS WITH RED AND YELLOW COULIS
Steps:
- Cut peppers in quarters and remove stems and seeds. Simmer red peppers in one pan, the yellow in another, in boiling water for 10 minutes. Drain.
- Combine red peppers in a blender or food processor with half the olive oil and puree. Add vinegar, salt and pepper to taste. Set aside. Repeat process with yellow peppers.
- Cut tough stems from asparagus. With vegetable peeler, pare away tough skin from lower half of stalk. Rinse asparagus in cold water.
- Steam asparagus until tender but firm. Drain and sprinkle with olive oil. Cool to room temperature before serving.
- On eight individual plates, pour two tablespoons red pepper sauce on one side, two tablespoons yellow pepper sauce on another. Arrange asparagus on top; garnish with tarragon.
ASPARAGUS WITH BASIL-PARMESAN BUTTER
This is amazing! I can't seem to make my asparagus any other way now. It came from Bon Appétit magazine. I also use Parmesan-Reggiano.
Provided by nsomniak6
Categories Vegetable
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook asparagus in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain well.
- Arrange asparagus on broilerproof platter. Preheat broiler.
- Beat butter in medium bowl until fluffy.
- Beat in cheese, basil, garlic and lemon juice. Season to taste with salt and pepper.
- Drop butter mixture by teaspoonfuls over asparagus.
- Broil asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Serve hot.
Nutrition Facts : Calories 157.2, Fat 12.5, SaturatedFat 7.7, Cholesterol 33.9, Sodium 268.6, Carbohydrate 5.7, Fiber 2.3, Sugar 1.6, Protein 7.7
CHILLED ASPARAGUS WITH BASIL CREAM
My family loves chilled asparagus. It's the perfect veggie to have on a warm night, or any night for that matter. My kids like this side dish so much that they snack on leftovers while watching TV at night. -Melissa Puccetti, Rohnert Park, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring 8 cups water to a boil. Add half the asparagus; cook, uncovered, just until crisp-tender, 2-4 minutes. Remove and immediately drop into ice water. Drain and pat dry. Repeat with remaining asparagus. Arrange on a serving platter., Place mayonnaise, cream, 3 tablespoons basil, garlic, salt and pepper in a food processor; cover and process until blended. Spoon over asparagus. Garnish with pine nuts, lemon peel and remaining 1 tablespoon basil.
Nutrition Facts : Calories 235 calories, Fat 24g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 296mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
ROASTED SEA BASS WITH TOMATO COULIS AND FENNEL SALSA
Categories Food Processor Fish Herb Tomato Marinate Roast Bass Summer Healthy Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- For coulis:
- Blend tomatoes in processor until almost smooth. Gradually blend in oil, then vinegar. Process until coulis is smooth, scraping down sides of bowl occasionally. Season coulis with salt and pepper. Transfer to bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Whisk until smooth before using.)
- For fish:
- Whisk oil and vinegar to blend in 13x9x2-inch glass baking dish. Sprinkle fish with salt and pepper. Place fish in marinade in dish; turn to coat. Chill at least 1 hour and up to 2 hours.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Place 1 large rimmed baking sheet on each rack and heat 15 minutes. Dust flat side of each fillet with flour. Brush each heated baking sheet generously with oil. Place 5 fillets, floured side down, on each prepared sheet. Place fish in oven and roast until just opaque in center, about 12 minutes. Spoon 3 tablespoons coulis into center of each plate. Top with fish. Spoon salsa alongside. Garnish with basil.
ASPARAGUS WITH TOMATO VINAIGRETTE
Provided by Luisa de la Hija
Categories Egg Tomato Vegetable Side Picnic Vegetarian Quick & Easy Asparagus Bell Pepper Spring Healthy Bon Appétit Spain
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cook asparagus in large pot of boiling salted water until just tender, about 5 minutes. Drain. Refresh under cold running water and drain thoroughly. Arrange asparagus on large platter. Cover and refrigerate until cold.
- Whisk oil and vinegar to blend in small bowl. Add tomato, bell pepper, green onion and parsley. Season with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature.)
- Spoon half of vinaigrette over asparagus. Garnish with egg. Pass remaining dressing separately.
More about "asparagus with tomato basil coulis recipes"
STEAMED ASPARAGUS WITH TOMATO-BASIL DIP RECIPE
From myrecipes.com
Servings 12-15
- Snap off tough ends of asparagus. Cook in boiling salted water to cover 3 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain. Cover and chill, if desired. Serve with dip.
ASPARAGUS WITH TOMATO BASIL COULIS | CUISINE TECHNIQUES
From greatchefs.com
Estimated Reading Time 2 mins
BALSAMIC PARMESAN ROASTED ASPARAGUS AND TOMATOES
From closetcooking.com
OOPS, THAT RECIPE CAN'T BE FOUND. - KROGER
From kroger.com
ASPARAGUS WITH TOMATO-BASIL VINAIGRETTE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CREAMY TOMATO SOUP WITH BASIL COULIS - RECIPE - FINECOOKING
From finecooking.com
BALSAMIC GLAZED ROASTED TOMATO AND ASPARAGUS - OH …
From ohsweetbasil.com
ASPARAGUS ROLLS WITH FONDUE MEAT AND TOMATO COULIS
From metro.ca
ASPARAGUS WITH BALSAMIC TOMATOES RECIPE | MYRECIPES
From myrecipes.com
RAVIOLI WITH TOMATOES ASPARAGUS GARLIC AND HERBS - COOKING CLASSY
From cookingclassy.com
GRILLED TOMATO BASIL COULIS | EMERILS.COM
From emerils.com
ASPARAGUS PASTA SALAD WITH ITALIAN DRESSING - JUST A TASTE
From justataste.com
EASY 20-MINUTE TOMATO ASPARAGUS CARBONARA PASTA - THE BUSY …
From thebusybaker.ca
BURRATA AND ROASTED ASPARAGUS AND TOMATO SALAD - FOODIECRUSH
From foodiecrush.com
PASTA WITH ASPARAGUS AND CHERRY TOMATOES | GIADZY
From giadzy.com
CREAMY TOMATO SOUP WITH BASIL COULIS - BIGOVEN.COM
From bigoven.com
ASPARAGUS WITH BASIL TOMATOES RECIPE | GOOD FOOD
From goodfood.com.au
SKILLET ASPARAGUS & TOMATO ROTINI - BARILLA
From barilla.com
ASPARAGUS SALAD WITH TOMATO AND MOZZARELLA | LIL' LUNA
From lilluna.com
20-MINUTE PASTA WITH ASPARAGUS, BELL PEPPER AND TOMATOES
From healthiersteps.com
ASPARAGUS ROLLS WITH FONDUE MEAT AND TOMATO COULIS | METRO
From www1-ppr.metro.ca
BEST CAPRESE ASPARAGUS RECIPE - HOW TO MAKE CAPRESE ASPARAGUS …
From delish.com
FLAN OF ASPARAGUS WITH A TOMATO COULIS - BIGOVEN.COM
From bigoven.com
ASPARAGUS, CHERRY TOMATOES PASTA: GIADA DE LAURENTIIS SPRING …
From sheknows.com
ASPARAGUS, TOMATO AND FETA SALAD WITH BALSAMIC VINAIGRETTE
From cookingclassy.com
SOUS VIDE SIDES: PERFECT ASPARAGUS WITH TOMATO-BASIL VINAIGRETTE
From nbcnews.com
MEDITERRANEAN SEA BASS WITH SUN DRIED TOMATO COULIS
From diabetescarecommunity.ca
CREAM OF ASPARAGUS AND BASIL SOUP WITH COTTAGE CHEESE TOAST
From ricardocuisine.com
ASPARAGUS WITH FRESH TOMATO GARNISH RECIPE - EATINGWELL
From eatingwell.com
VEGETABLE TERRINE WITH TOMATO COULIS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ASPARAGUS WITH TOMATO-BASIL VINAIGRETTE | COOK'S ILLUSTRATED
From cooksillustrated.com
POLENTA STUFFED GRILLED ONIONS WITH TOMATO BASIL COULIS
From restaurantbusinessonline.com
ASPARAGUS ROLLS WITH FONDUE MEAT AND TOMATO COULIS | METRO
From api.metro.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love