Asparagusinhazelnutbuttersauce Recipes

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STEAMED ASPARAGUS WITH BROWN BUTTER AND HAZELNUTS



Steamed Asparagus with Brown Butter and Hazelnuts image

Steaming asparagus plays up its delicate grassy flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 4

2 bunches asparagus (2 pounds), trimmed
1/4 cup (1/2 stick) unsalted butter, cut into pieces
Coarse salt and ground pepper
1/3 cup toasted hazelnuts (loose skins rubbed off), chopped

Steps:

  • Set a steamer basket in a saucepan with 2 inches simmering water. Add asparagus, cover, and steam until crisp-tender, about 6 minutes. Transfer to a platter.
  • Discard water and wipe pan dry. Heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 5 to 6 minutes. Pour over asparagus and toss to combine. Season with salt and pepper. Sprinkle with hazelnuts, and serve immediately.

Nutrition Facts : Calories 217 g, Fat 18 g, Fiber 6 g, Protein 7 g, SaturatedFat 8 g

ASPARAGUS SALAD WITH HAZELNUTS



Asparagus Salad with Hazelnuts image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Thinly slice 1 bunch trimmed asparagus on the bias. Toss with 1 tablespoon each roasted hazelnut oil and sherry vinegar in a medium bowl; season with salt and pepper. Sprinkle with 1/3 cup chopped toasted hazelnuts. Drizzle with more hazelnut oil and sprinkle with flaky salt.

HAZELNUT ASPARAGUS SOUP



Hazelnut Asparagus Soup image

My heart is happy when bundles of tender local asparagus start to appear at my grocery store in spring. No one would ever guess this restaurant-quality vegetarian soup can be prepared in less than 30 minutes. -Cindy Beberman, Orland Park, Illinois

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings (3 cups).

Number Of Ingredients 13

1 tablespoon olive oil
1/2 cup chopped sweet onion
3 garlic cloves, sliced
Dash crushed red pepper flakes
2-1/2 cups cut fresh asparagus (about 1-1/2 pounds), trimmed
2 cups vegetable broth
1/3 cup whole hazelnuts, toasted
2 tablespoons chopped fresh basil
2 tablespoons lemon juice
1/2 cup unsweetened almond milk
2 teaspoons reduced-sodium tamari soy sauce
1/4 teaspoon salt
Shaved asparagus, optional

Steps:

  • In a large saucepan, heat oil over medium heat. Add onion, garlic and pepper flakes; cook and stir until onion is softened, 4-5 minutes. Add asparagus and broth; bring to a boil. Reduce heat; simmer, covered, until asparagus is tender, 6-8 minutes. Remove from heat; cool slightly., Place nuts, basil and lemon juice in a blender. Add asparagus mixture. Process until smooth and creamy. Return to saucepan. Stir in almond milk, tamari sauce and salt. Heat through, taking care not to boil soup. If desired, top with shaved asparagus.

Nutrition Facts : Calories 164 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 623mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

SAUTEED ASPARAGUS



Sauteed Asparagus image

Provided by Valerie Bertinelli

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon unsalted butter
1 tablespoon olive oil
1 small shallot, sliced
1 bunch thin asparagus, trimmed and cut into 2-inch pieces
Kosher salt and freshly ground black pepper
1 teaspoon lemon zest, for garnish

Steps:

  • Heat the butter and oil in a large saute pan over medium heat. Add the shallots and cook until they begin to soften, about 1 minute. Add the asparagus and season with 1 teaspoon salt and some pepper. Cook the asparagus, stirring occasionally, until cooked through but still bright green, about 4 minutes. Transfer the asparagus to a platter and garnish with lemon zest.

ASPARAGUS APPETIZERS



Asparagus Appetizers image

A wonderful appetizer to have on hand that can be made ahead of time, frozen, and used as needed.

Provided by DALEPFEFFER

Categories     Appetizers and Snacks     Vegetable

Time 1h45m

Yield 10

Number Of Ingredients 6

20 thin slices sandwich bread, crusts removed
¾ pound butter
4 ounces blue cheese, at room temperature
1 (8 ounce) package cream cheese, at room temperature
1 egg, beaten
20 fresh asparagus spears

Steps:

  • Trim crusts from bread, and flatten slightly with a rolling pin.
  • In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick.
  • Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.
  • To serve, preheat oven to 400 degrees F (205 degrees C).
  • Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!

Nutrition Facts : Calories 462.5 calories, Carbohydrate 18.6 g, Cholesterol 125 mg, Fat 40.3 g, Fiber 1.5 g, Protein 8.3 g, SaturatedFat 24.9 g, Sodium 650.6 mg, Sugar 2 g

ASPARAGUS WITH HAZELNUT VINAIGRETTE



Asparagus With Hazelnut Vinaigrette image

Make and share this Asparagus With Hazelnut Vinaigrette recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb asparagus
1/4 cup shopped shallot
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
7 tablespoons walnut oil
1/4 cup toasted hazelnuts

Steps:

  • Steam asparagus for 5 minutes until crisp tender.
  • Mix shallots, vinegar, mustard, and oil.
  • Pour over asparagus, top with toasted nuts.

Nutrition Facts : Calories 197.6, Fat 19.5, SaturatedFat 1.8, Sodium 20.7, Carbohydrate 5.2, Fiber 2.1, Sugar 1.2, Protein 2.9

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 HAZELNUT VINAIGRETTE



Asparagus with Hazelnut Vinaigrette image

Categories     Vegetarian     Quick & Easy     Asparagus     Spring     Healthy     Hazelnut     Gourmet

Yield Makes 6 servings

Number Of Ingredients 9

For Vinaigrette
1 large shallot, minced
2 tablespoons Sherry vinegar or red-wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sugar
1/3 cup extra-virgin olive oil
1/4 cup hazelnuts, toasted, skinned and chopped
1 hard-cooked large egg
2 pounds asparagus, trimmed and lower 2 inches of stalks peeled

Steps:

  • Make vinaigrette:
  • In a bowl whisk together shallot, vinegar, mustard, sugar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Whisk in hazelnuts.
  • Finely chop egg. In a deep 10- to 12-inch skillet bring 1 1/2 inches salted water to a boil and cook asparagus over high heat until crisp-tender, about 2 to 4 minutes. Transfer asparagus with tongs to a colander and drain.
  • Transfer asparagus to a serving dish. Spoon vinaigrette over asparagus and sprinkle with egg. Serve asparagus warm or at room temperature.

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