GRILLED ASPARAGUS
The special thing about this recipe is that it's so simple. Fresh asparagus with a little oil, salt, and pepper is cooked quickly over high heat on the grill. Enjoy the natural flavor of your veggies.
Provided by Anonymous
Categories Side Dish Vegetables Asparagus
Time 18m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat grill for high heat.
- Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
- Grill over high heat for 2 to 3 minutes, or to desired tenderness.
Nutrition Facts : Calories 52.5 calories, Carbohydrate 4.4 g, Fat 3.5 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 2.3 mg, Sugar 2.1 g
ASPARAGUS WITH HAZELNUT VINAIGRETTE
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
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
GRILLED ASPARAGUS WITH TANGERINE MAYONNAISE
You will have more mayonnaise than you need. But that is good news, as it tastes great on all sorts of vegetables and on poached fish, and can be used to bind a chicken salad or as a sandwich spread.
Provided by Elmotoo
Categories Vegetable
Time 36m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the asparagus for 3 minutes in boiling salted water, then cool.
- Put the juice in a small nonreactive saucepan and bring to a boil.
- Cook until reduced to ½ cup.
- Let cool to room temperature.
- Peel the tangerines, removing all the white pith, and segment over a bowl to catch both the segments and the juices.
- Cover and refrigerate until very cold.
- Combine the reduced juice, tarragon, egg yolk, and salt and pepper to taste in a blender and blend until well mixed.
- With the machine running, add the 1 cup olive oil, at first by drops and then, as mixture emulsifies, in a thin, steady stream until all the oil is incorporated.
- Taste for seasoning.
- Scrape into a jar, cover, and refrigerate until needed.
- You should have about 1-2/3 cups mayonnaise.
- (Keeps 2 to 3 days, refrigerated.) Prepare the grill and let burn down to medium coals.
- Toss the cooled asparagus with about 1 tablespoon olive oil and season with salt and pepper.
- Grill over medium to low coals, turning the spears as needed, until they take on a little color and are just tender, about 6 minutes.
- Cover the grill if necessary to maintain the heat.
- Arrange the asparagus on a platter with the reserved tangerine segments.
- Dot with the mayonnaise, and drizzle with any tangerine juice left in the bowl.
- Garnish with fresh or candied zest and the nuts, if using.
- Serve at once.
- note: If the mayonnaise is too thick, thin it, with the machine running, by pulsing in a little cool water.
- If you are concerned about raw eggs, use a pasteurized egg product or an egg substitute such as Egg Beaters.
Nutrition Facts : Calories 568.3, Fat 55.8, SaturatedFat 8, Cholesterol 47.2, Sodium 38.1, Carbohydrate 16.2, Fiber 5.6, Sugar 7.6, Protein 7
ASPARAGUS WITH HAZELNUT VINAIGRETTE
Categories Vegetarian Quick & Easy Asparagus Spring Healthy Hazelnut Gourmet
Yield Makes 6 servings
Number Of Ingredients 9
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.
ASPARAGUS WITH HAZELNUTS AND TARRAGON VINAIGRETTE
Categories Appetizer Side Steam Vegetarian Quick & Easy Asparagus Spring Tarragon Hazelnut Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 4 Side-Dish Servings
Number Of Ingredients 8
Steps:
- Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is crisp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towels. (Can be prepared 6 hours ahead. Cover and refrigerate.)
- Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper.
- Place baby lettuces on large platter. Arrange asparagus atop lettuces. Drizzle with vinaigrette. Sprinkle with hazelnuts.
HAZELNUT PARMESAN ASPARAGUS
Need a spectacular way to serve fresh asparagus? Try this version with fresh Parmesan, mushrooms, basil and toasted hazelnuts--mmm.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- In 12-inch skillet, heat water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes or until crisp-tender. Drain; set aside.
- In same skillet, melt margarine over medium-high heat. Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until mushrooms are light brown.
- Stir asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through. Sprinkle with cheese and hazelnuts.
Nutrition Facts : Calories 85, Carbohydrate 5 g, Cholesterol 2 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg
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