Asparaguswithlemoncurd Recipes

ASPARAGUS WITH MEYER LEMON BREADCRUMBS

Steps:

• Heat 2 tablespoons butter in a skillet over medium heat. Add 1/2 cup panko and 1 teaspoon chopped thyme and cook, stirring, until browned, 3 to 6 minutes. Remove from the heat and stir in 3 tablespoons grated pecorino, 2 tablespoons chopped chives and 2 teaspoons Meyer lemon zest; season with salt and pepper and set aside. Cook 2 pounds trimmed asparagus in salted boiling water until crisp-tender, 2 to 4 minutes. Drain and toss with 2 tablespoons butter and a pinch each of salt and pepper. Transfer to a platter and top with the panko mixture.

LEMON ASPARAGUS

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.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE

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.

ASPARAGUS WITH LEMON BUTTER

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.

SAUTEED ASPARAGUS WITH 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.

COLD ASPARAGUS WITH PROSCIUTTO AND LEMON

Steps:

• Bring a large pot of lightly salted water to a boil. When the water is boiling hard, add the asparagus and cook until tender but still crisp, about 4 minutes. Quickly drain the asparagus and plunge into a bowl of ice water to stop the cooking and maintain the bright green color. Drain again and pat dry with paper towels.
• Separate the asparagus into 5 small bundles and wrap each one with a slice of prosciutto. Sprinkle each bundle with lemon zest and lemon juice.

LEMON-GLAZED ASPARAGUS

Steps:

• Trim asparagus; cut spears diagonally in half. Place 3 inches water in 4-quart Dutch oven. Heat to boiling. Add asparagus; reduce heat. Cover and cook 3 to 5 minutes or until crisp-tender. Drain; place in serving bowl.
• Meanwhile, heat butter, honey and lemon juice in 1-quart saucepan over medium-low heat, stirring frequently, until butter is melted.
• Mix 1/4 water and the cornstarch in small bowl. Stir into lemon mixture. Cook over medium heat, stirring constantly, until bubbly and thickened. Pour glaze over asparagus.

LEMON-ROASTED ASPARAGUS

Steps:

• Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

ASPARAGUS WITH LEMON CURD

Steps:

• Preheat oven to 400 degrees.
• Place cleaned asparagus spears in pan sprinkle with oil.
• Randomly place lemon curd on asparagus.
• Sprinkle garlic and ginger over the spear and season with salt and pepper.
• Roast for 20 minutes, tossing half way through. Give or take depends on the thickness of the spears.
• Be sure to serve with all the goodness from the pan.

ROASTED ASPARAGUS WITH LEMON

Steps:

• Position a rack in the upper third of an oven and preheat to 450°F.
• Snap off the tough stem ends from the asparagus spears and arrange the spears on a baking sheet.
• In a small bowl, whisk together the olive oil, garlic and lemon zest.
• Brush the asparagus evenly with the oil, turning the spears to coat well, and season generously with salt and pepper.
• Arrange the lemon wedges around the asparagus.
• Bake until the asparagus is tender and just turning golden, 6 to 8 minutes.
• Transfer the asparagus to a warmed serving platter and drizzle with the pan juices.

LEMON ROASTED ASPARAGUS

Steps:

• Set oven control to broil. Snap off and discard tough ends of asparagus. In large bowl, toss asparagus with oil, salt, pepper and lemon slices. Arrange asparagus in single layer in 17x12-inch half-sheet pan.
• Broil with tops 3 inches from heat 5 to 10 minutes or until browned.

ASPARAGUS WITH LEMON AND BUTTER

Steps:

• Peel lower half to two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper.

ASPARAGUS WITH LEMON BUTTER CRUMBS

Steps:

• Wash the asparagus in cold water, then take each stalk in both hands and bend and snap off the woody end.
• Arrange the asparagus stalks in a steamer and steam over simmering water for 5-6 minutes, or until they feel tender when tested with a skewer, being careful not to overcook them.
• While the asparagus is cooking, heat 1 oz (25 g) of the butter in a frying pan, as soon as it is frothy, stir in the breadcrumbs, and garlic if using, and cook them, stirring constantly, until they're evenly browned and crispy.
• Then tip the crumbs on to a plate, stir in the lemon zest and season with salt and pepper.
• Now put the pan back on to the heat and add the remaining butter.
• As soon as it is frothy, add the cooked asparagus and toss to coat them in the butter.
• Sprinkle with the lemon juice and season with salt and pepper.
• Divide the asparagus between warmed serving plates and sprinkle with the crumbs, serve immediately.

ASPARAGUS WITH LEMON-HERB SAUCE

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.