Asparagusoregenato Recipes

ASPARAGUS OREGENATO

Asparagus Oregenato image

Delicious, easy to make side dish. Goes great with chicken or roast beef...or anything!

Provided by Elaina

Categories Side Dish Vegetables Asparagus Baked

Time 40m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound fresh asparagus, trimmed
2 cups seasoned bread crumbs
salt and pepper to taste
garlic powder to taste
½ cup grated Parmesan cheese
4 tablespoons butter, sliced

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place asparagus in a 9x13 inch baking dish, and cover with bread crumbs, salt, pepper, garlic powder and Parmesan cheese. Lay slices of butter on top.
Bake, covered, for 30 minutes. Remove cover, and bake 5 minutes more, or until browned on top.

Nutrition Facts : Calories 408 calories, Carbohydrate 45.8 g, Cholesterol 42.1 mg, Fat 18.6 g, Fiber 5 g, Protein 15.9 g, SaturatedFat 10.3 g, Sodium 1342.6 mg, Sugar 4.9 g

ROASTED ASPARAGUS

Roasted Asparagus image

Provided by Ina Garten

Categories side-dish

Yield 8 servings

Number Of Ingredients 4

Ingredients

2 pounds fresh asparagus
Good olive oil
Kosher salt
Freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a sheet pan, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender, but still crisp.

GRILLED ASPARAGUS WITH GREMOLATA

Grilled Asparagus with Gremolata image

This recipe takes the traditional flavors in the green sauce called Gremolata - parsley, lemon, garlic and olive oil - and combines them with crisp toasted panko to create a crunchy topping for lightly charred asparagus.

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toast 1/4 cup panko with 1 grated garlic clove and a pinch of salt in a skillet with olive oil. Mix with 1 tablespoon chopped parsley and 1 teaspoon lemon zest. Toss 2 bunches trimmed asparagus with olive oil, salt and pepper. Grill over medium-high heat until just tender, 5 to 6 minutes. Top with the panko mixture.

ASPARAGUS GREMOLATA

Asparagus Gremolata image

We're just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.

Provided by Andy Baraghani

Categories Bon Appétit Condiment Spring Asparagus Green Onion/Scallion Cilantro Chile Pepper Vegetarian Vegan Raw No-Cook

Yield Makes about 2 cups

Number Of Ingredients 9

Ingredients

1 pound asparagus, trimmed, thinly sliced crosswise (about 2 cups)
2 scallions, white and pale-green parts only, thinly sliced on a diagonal
2 (2x1-inch) strips lemon zest, thinly sliced lengthwise
1 garlic clove, finely grated
2 tablespoons coarsely chopped cilantro
2 tablespoons unseasoned rice vinegar
1 teaspoon finely grated green chile (such as serrano or jalapeño)
Generous pinch of kosher salt
Pinch of sugar

Steps:

Place asparagus in a medium bowl, add ice water to cover, and swirl asparagus with your hands. Drain through a fine-mesh sieve and return asparagus to bowl. Repeat process 2 more times (this will keep asparagus crunchy). Pat dry; wipe out bowl.
Toss asparagus, scallions, lemon zest, garlic, cilantro, vinegar, and chile in dry bowl to combine. Add salt and sugar and toss again to combine.

TUSCAN-STYLE ROASTED ASPARAGUS

Tuscan-Style Roasted Asparagus image

This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds fresh asparagus, trimmed
1-1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon zest

Steps:

Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

ASPARAGUS CARBONARA

Asparagus Carbonara image

When spring arrives and asparagus is in abundance, be sure to include some in this lighter, fresher version of carbonara.

Provided by lutzflcat

Categories World Cuisine Recipes European Italian

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 (8 ounce) package spaghetti
4 slices center-cut bacon, chopped into 1/2-inch slices
1 ½ cups thin asparagus, cut into 1 1/2-inch lengths
1 large clove garlic, minced
½ cup finely grated Parmesan cheese, divided
3 egg yolks, at room temperature
½ cup plain fat-free Greek yogurt
salt and freshly ground black pepper
2 tablespoons fat free half-and-half
¼ cup freshly chopped parsley

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Meanwhile, heat a large skillet over medium-low heat and cook bacon until browned, stirring occasionally, 5 to 6 minutes. Transfer bacon to a paper-towel lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.
Add asparagus to the skillet and cook in the bacon fat until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with the bacon.
Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl.
Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.
Turn off heat, pour in half-and-half, and stir well. Mix in bacon and asparagus. Garnish with reserved Parmesan cheese and chopped parsley. Serve immediately.

Nutrition Facts : Calories 371.9 calories, Carbohydrate 47.2 g, Cholesterol 172.7 mg, Fat 11 g, Fiber 3 g, Protein 20.4 g, SaturatedFat 4.4 g, Sodium 433.6 mg, Sugar 4.1 g

ASPARAGUS WITH GREMOLATA BUTTER

Asparagus with Gremolata Butter image

Categories Garlic Side Sauté Low Carb Quick & Easy Lemon Asparagus Parsley Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

2 pounds asparagus, trimmed
2 tablespoons (1/4 stick) butter
2 teaspoons grated lemon peel
1 large garlic clove, minced
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh Italian parsley

Steps:

Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly, and drain again. (Can be made 1 day ahead. Pat dry; wrap in paper towels, then plastic, and refrigerate.)
Melt butter in heavy large skillet over medium-high heat. Add lemon peel and garlic and stir 30 seconds. Add asparagus and toss to coat. Sprinkle lemon juice over. Sauté until asparagus is heated through and coated with butter sauce, about 3 minutes. Season asparagus with salt and pepper. Transfer to platter. Sprinkle with parsley and serve.

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