PAN-ROASTED ASPARAGUS WITH A CRISPY FRIED EGG
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the gremolata: Heat a large skillet over medium heat. Add the breadcrumbs and olive oil and toast, stirring often with a wooden spoon until golden brown. Place in a small bowl and while still hot, add the lemon zest, red pepper flakes and salt. Mix together and cool the mixture to room temperature. Stir in the parsley and cheese.
- For the asparagus: Wipe the pan with a clean dish towel. Place over medium-high heat and add 2 tablespoons of the olive oil. Add the asparagus and 1/4 teaspoon of the salt. Cook, stirring and flipping often with tongs until the asparagus is bright green, cooked through and slightly browned, 4 to 5 minutes.
- Divide the asparagus among four serving plates. To the same pan, add the remaining 2 tablespoons of olive oil and place over medium-high heat. Crack 2 of the eggs into the pan, being careful as it may splatter, sprinkle with salt and reduce the heat slightly and cook until the edges are light brown and crispy and the whites are just set, 2 to 3 minutes. The yolk should still be runny. Repeat for the remaining 2 eggs. Using a slotted spatula, slide an egg on each plate. Sprinkle each dish with the breadcrumb gremolata and a drizzle of olive oil if desired.
CRISPY BAKED ASPARAGUS FRIES
Asparagus coated in panko bread crumbs and parmesan and baked until golden brown and crispy.
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Dredge the asparagus in the flour, dip in the egg and then into a mixture of the panko, parmesan, salt and pepper.
- Place the asparagus in a single layer on a wire rack on a baking sheet and bake in a preheated 425F/220C oven until golden brown, about 7-13 minutes.
Nutrition Facts : Nutrition Facts Calories 151, Fat 4.3g (Saturated 1.8g, Trans 0), Cholesterol 86mg, Sodium 100mg, Carbs 2.2g (Fiber 4.1g, Sugars 3.8g), Protein 10.8g Nutrition by
OVEN-ROASTED ASPARAGUS
Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.
Provided by swedishmilk
Categories Side Dish Vegetables Asparagus Baked
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
- Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
Nutrition Facts : Calories 123 calories, Carbohydrate 5.2 g, Cholesterol 1.7 mg, Fat 10.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 471.4 mg, Sugar 2.2 g
PAN-FRIED ASPARAGUS
This garlic asparagus dish is a Northern Italian side dish. My family loves it! Even the kids!
Provided by Kim
Categories Side Dish Vegetables Asparagus
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 5.2 g, Cholesterol 30.5 mg, Fat 18.4 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 8.3 g, Sodium 524.6 mg, Sugar 2.1 g
STIR-FRIED ASPARAGUS
This recipe for stir-fried asparagus is a bright, flavorful way to prepare the vegetable.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- In a nonstick skillet or a wok, heat the oil over high heat. Add the asparagus, salt, and pepper. Cook, stirring often, for 3 minutes. Add the water, and continue to cook until easily pierced with the tip of a paring knife, about 3 minutes more.
PAN-FRIED GARLIC ASPARAGUS
This is a really simple, quick way to cook asparagus. The asparagus turns out crisp-tender and encrusted with browned parmesan cheese. Pleasing to both the eye and the taste buds!
Provided by MarthaStewartWanabe
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare asparagus spears. First rinse thoroughly and cut off fibrous ends. To do this, pull one spear out of the bunch. Gently bend the spear until it snaps. Then cut the remaining spears at the same length as the first.
- Heat oil in a large skillet over medium heat.
- Cook garlic and shallots for five minutes or until tender but not translucent.
- Add asparagus and parmesan to skillet and toss in oil, garlic and shallots. Salt and pepper to taste.
- Cook for 8-10 minutes at medium / medium-high heat or until asparagus and parmesan begin to brown, and shallots are caramelized.
Nutrition Facts : Calories 106.1, Fat 7.7, SaturatedFat 1.4, Cholesterol 2.2, Sodium 346.5, Carbohydrate 7.2, Fiber 2.4, Sugar 1.5, Protein 4.1
CRISPY OVEN-FRIED M-80 CHICKEN WINGS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 9h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- For the chicken: Put the chicken in a large mixing bowl. Sprinkle the baking powder and salt over the wings and toss until the wings are coated.
- Fit a sheet pan with a wire rack and spray with nonstick cooking spray. Arrange the wings in a single layer on the rack. Leave uncovered in the fridge overnight. (This ensures super crispy skin.)
- Preheat the oven to 425 degrees F.
- Set a rack in a lower-middle position in the oven. Bake the wings until golden brown and crispy, rotating halfway through cooking, 45 to 50 minutes.
- For the sauce: In a large bowl, whisk together the honey, sambal, soy sauce, vinegar and butter. Stir in the giardiniera. Adjust the seasoning to taste.
- Toss the hot wings with the M-80 Sauce until evenly coated. Spread out on a long dish, so there is not a lot of overlap. Top with the poppy seeds!
CRISPY ROASTED ASPARAGUS
Got this recipe from our local paper. To quote: "The crispy coating on the asparagus - from the mayonnaise and French mustard, along with the Japanese panko breadcrumbs - provides a pleasant and piquant crunch. Panko is available at Asian markets. Serve as an hors d'oeuvre or side dish."
Provided by dojemi
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Set the oven at 450°F.
- With a vegetable peeler, peel tough ends of the asparagus.
- In a shallow dish, combine the mayonnaise, mustard, and lemon juice.
- Roll the asparagus spears in the mixture to coat them.
- Spread the panko in a plate and roll the spears until they are well coated.
- Transfer them to a cake rack and let them dry for 30 minutes.
- On a rimmed baking sheet, sprinkle the oil and line up the asparagus so they're not touching.
- Cook the spears, turning often, for 10 minutes, or until they are golden brown.
- Remove them from oven, and sprinkle generously with salt and pepper and serve at once.
FRIED ASPARAGUS
This battered asparagus is a favorite at events. It's fun to eat with a side of ranch dressing for dipping. -Lori Kimble, Montgomery, Alabama
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 7 ingredients. Combine beer and egg whites; stir into dry ingredients just until moistened. Dip asparagus into batter., In a deep cast-iron or electric skillet, heat 1-1/2 in. oil to 375°. Fry asparagus in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve immediately with ranch dressing.
Nutrition Facts : Calories 70 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
CRISPY FRIED ASPARAGUS
Steps:
- Prepare an ice-water bath by filling a large bowl with ice and water Line 2 large plates with paper towels.
- To cook the asparagus, bring a large pot of salted water to a boil over high heat. Add the asparagus and boil just until tender, 4 to 6 minutes. Drain well in a colander and transfer to the ice bath to cool. Once cooled, place them on one of the towel-lined plates to drain and pat dry with additional paper towels.
- To prepare the asparagus, wrap 1 piece of ham around each spear. Set aside on a plate. Heat the oil in a shallow skillet over medium-high heat until shimmering.
- To dredge the spears, place the flour in a shallow bowl and season with salt and pepper. In a second shallow bowl, whisk the eggs. Roll the ham-wrapped asparagus in the flour, dip in the eggs, and transfer to the hot oil.
- To cook the spears, fry them, in batches, turning to cook on all sides, until golden brown, 3 to 5 minutes. Transfer to the second towel-lined plate to drain. Season with salt and pepper and serve immediately.
- making ahead
- The asparagus spears can be wrapped with ham and stored in an airtight container at least 24 hours ahead. You can also prepare them completely ahead and hold them at room temperature for up to 1 hour. When ready to serve, re-crisp them in a 450°F oven for about 5 minutes.
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.
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