SPRING SALAD WITH SHAVED ASPARAGUS AND LEMON-PARSLEY DRESSING
Keep it fresh with this Spring Salad with Shaved Asparagus and Lemon-Parsley Dressing - an amazing side dish!
Provided by Julia
Categories Salad
Time 20m
Number Of Ingredients 15
Steps:
- Whisk together all of the ingredients for the dressing and set aside until ready to use.
- Rinse all of the vegetables well and chop off the tough ends of the asparagus and discard.
- Run a vegetable peeler (or potato peeler) down the full length of each stalk of asparagus, adding the shavings to a large salad bowl.
- Once you get down to the center of the asparagus and it becomes difficult to peel, you can chop the remaining parts finely and add it to the salad.
- Thinly slice the radishes and fennel bulb and add to the salad bowl along with the chopped walnuts and feta cheese.
- Pour all of the lemon-parsley dressing over the salad and toss well.
- If desired, serve the salad with chopped hard boiled eggs and avocado.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
LEMON-PARSLEY ASPARAGUS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Boil 2 bunches asparagus 4 to 5 minutes; drain. Mix 1/2 cup chopped parsley, 1 tablespoon each lemon zest and juice, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper in a bowl. Drizzle the asparagus with olive oil and top with the parsley mixture.
LEMON-SESAME ASPARAGUS
Toasted sesame seeds, lemon juice and parsley are added to melted butter and drizzled over crisp asparagus.
Provided by Shannon :)
Categories Side Dish Vegetables Asparagus
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Place the asparagus in a large pot filled with water 1 inch deep. Bring to a boil, and cook until tender, but still bright green. This will take about 5 minutes, or longer if your asparagus spears are thick. Drain and place on a serving dish.
- Meanwhile, melt the margarine or butter in a skillet over medium heat. Stir in the sesame seeds, and cook, stirring frequently, until they are golden brown and toasted, about 2 minutes. Stir in the lemon juice and parsley; season to taste with salt and pepper.
- To serve, pour sauce over the cooked asparagus.
Nutrition Facts : Calories 130.8 calories, Carbohydrate 4.4 g, Fat 12.3 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.1 g, Sodium 119.2 mg, Sugar 1.6 g
PAPPARDELLE WITH ASPARAGUS AND LEMON
Provided by Food Network
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Snap off the tough ends of the asparagus and cut each stalk into 3 to 4 pieces, slicing on the diagonal. Cook the asparagus in a pot of lightly salted, boiling water for 2 minutes, or until tender but still firm. Immediately place in a bowl of ice water, or under cold running water. After asparagus cool, drain, cover with plastic wrap and set aside. Cook pasta in a large pot of boiling salted water until al dente (barely tender), about 10 to 12 minutes. While the pasta is cooking, combine lemon juice and white wine in a small non-stick skillet and cook over medium-high heat until reduced to 2 to 3 tablespoons. Add salt and cream and reduce to about 2/3 cup. Remove from heat and stir in one tablespoon of the lemon zest. Cover to keep warm until the pasta is cooked. When pasta is cooked, drain and return it to the cooking pot. Add asparagus pieces, lemon cream sauce and minced parsley. Toss gently to combine. Transfer to a warm serving platter or plates. Garnish with remaining tablespoon of lemon zest and serve.
LEMON PARSLEY ASPARAGUS
Make and share this Lemon Parsley Asparagus recipe from Food.com.
Provided by Divinemom5
Categories Vegetable
Time 15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In medium skillet,combine 2 tablespoons butter,sesame seed and onion over medium heat.
- Stirring frequently,cook until sesame seed is lightly browned and onion is tender.
- Add reamaing 6 tablespoons of butter and stir until melted.
- Remove from heat and stir in parsley,lemon juice,zest,salt and pepper.
- Place asparagus in microwave safe dish.
- Cover and microwave on high power 3-5 minutes until heated through,rotating dish halfway through cooking time.
- Pour butter mixture over asparagus.
- Garnish with additional lemon zest and chopped parsley if desired.
Nutrition Facts : Calories 121.2, Fat 9.7, SaturatedFat 6, Cholesterol 24.4, Sodium 205.7, Carbohydrate 7.3, Fiber 3.5, Sugar 2.3, Protein 4.2
CRUNCHY SESAME LEMON ASPARAGUS
Toasted sesame seeds, lemon juice, and parsley are added to melted butter and drizzled over crisp asparagus.
Provided by Shannon :)
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium-low heat; cook and stir sesame seeds until lightly toasted, 3 to 5 minutes. Add lemon juice, parsley, salt, and pepper; stir until evenly combined.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 2 to 4 minutes.
- Transfer asparagus to a serving plate and drizzle sesame-butter over the top.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 4.3 g, Cholesterol 27.1 mg, Fat 12.6 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 6.8 g, Sodium 100.9 mg, Sugar 1.5 g
LEMON-PARSLEY TILAPIA
I like to include seafood in our weekly dinner rotation but don't want to bother with anything complicated (and it had better taste good or the family will riot). This herbed fish does the trick. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place tilapia in a parchment-lined 15x10x1-in. pan. Drizzle with lemon juice, then melted butter., Bake until fish just begins to flake easily with a fork, 11-13 minutes. Meanwhile, mix remaining ingredients. Remove fish from oven; sprinkle with parsley mixture.
Nutrition Facts : Calories 124 calories, Fat 4g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 359mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic exchanges
ASPARAGUS LEMON PASTA
Categories Milk/Cream Pasta Steam Vegetarian Lemon Asparagus Spring Boil Gourmet
Yield Serves 4 as an entrée
Number Of Ingredients 9
Steps:
- In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
- In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
- In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
- Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
- Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add parsley and salt and pepper to taste and toss well.
- Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.
ASPARAGUS LEMON PASTA
"This is a wonderful side dish alongside grilled meats," shares Donna Lascher of Sun Lakes, Arizona. Summery asparagus and citrus star in the refreshing accompaniment that's ready to serve in no time flat.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions, adding asparagus during the last 6 minutes; drain and rinse in cold water. Transfer to a large serving bowl. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pasta mixture and toss to coat. Serve or refrigerate.
Nutrition Facts : Calories 164 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
GRILLED ASPARAGUS WITH LEMON DRESSING
Although steamed asparagus has an unmatched purity of taste, I love the earthy, charred flavor added by the grill, a flavor that can also be achieved with stove-top pan grilling, which combines high heat and a dry, heavy skillet.
Provided by Mark Bittman
Categories side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Snap off the woody ends of the asparagus; most spears will break an inch or two from the bottom. Peel the stalks up to the flower bud. Meanwhile, start a charcoal fire or heat a gas grill; if you're cooking indoors, heat a cast-iron or other heavy skillet over medium-high heat until it smokes.
- To grill the asparagus spears, toss them with about a tablespoon of oil, mixing with your hands until spears are coated. Season well with salt and pepper. Grill until tender and browned in spots, turning once or twice, in all 5 to 10 minutes.
- To pan grill the asparagus, do not oil or season them. Just toss them in the hot skillet, and cook, turning the spears individually as they brown, until tender, 5 to 10 minutes. Remove as they finish, and season with salt and pepper.
- Mix together the lemon juice and shallots, then stir in enough olive oil to add a little body and take the edge off the sharpness of the lemon; the mixture should still be strong. Season it well with salt and plenty of black pepper, and stir in the parsley. Serve the asparagus hot or at room temperature with grilled fish. Spoon the sauce over everything.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 600 milligrams, Sugar 5 grams
GRILLED ASPARAGUS WITH LEMON DRESSING
This preparation favors thick spears of asparagus, which become tender and remain moist inside while their exteriors char. Those that weigh an ounce or two each-that is, eight to sixteen per pound are the best. The only difference between thick and pencil asparagus is that thick asparagus must be peeled before cooking to remove the relatively tough skin; use a vegetable peeler or paring knife.
Yield makes 4 servings
Number Of Ingredients 6
Steps:
- Snap off the woody ends of the asparagus; most spears will break naturally an inch or two above the bottom. Peel the stalks up to the flower bud. Meanwhile, start a grill or preheat a cast-iron or other heavy skillet over medium-high heat until it smokes.
- To grill the asparagus, toss them with about 1 tablespoon of the oil, mixing with your hands until they're coated. Season well with salt and pepper to taste. Grill until tender and browned in spots, turning once or twice, a total of 5 to 10 minutes.
- To pan-grill the asparagus, do not oil or season them. Just toss them in the hot skillet and cook, turning the individual spears as they brown, until tender, 5 to 10 minutes. Remove as they finish and season with salt and pepper.
- Mix together the lemon juice and shallot, then stir in enough olive oil to add a little body and take the edge off the sharpness of the lemon; the mixture should still be quite strong. Season it with salt and plenty of black pepper and stir in the parsley. Serve the asparagus hot or at room temperature with grilled or broiled swordfish, monkfish, or other sturdy fish. Spoon the sauce over all.
- You could serve these grilled asparagus with any of the vinaigrettes on page 304 in lieu of the lemon-shallot-parsley mixture here. If you were serving them as part of an Asian-themed meal, you might swap out the dressing in this recipe for Soy-Ginger Dressing: Combine 1/4 cup soy sauce with 1/2 teaspoon minced garlic, 1 teaspoon minced peeled fresh ginger, 1/2 teaspoon sugar, 2 teaspoons rice or other mild vinegar, and a few drops of sesame oil. Serve over the asparagus.
ASPARAGUS WITH GREMOLATA, LEMON AND OLIVE OIL
This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy - and it only takes a few minutes to put together.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, side dish
Time 5m
Yield Serves six
Number Of Ingredients 8
Steps:
- Once you have finely chopped the garlic, parsley and lemon zest, chop them together on a cutting board until well combined. (This mixture is the gremolata.) Transfer to a bowl. Warm a serving platter.
- Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 384 milligrams, Sugar 3 grams
LEMON ASPARAGUS CASSEROLE
I love fresh asparagus, so I wanted to post some of our family's favorites. This is a great spring dish and is perfect for brunch or dinner! You can substitute a good quality Italian bread crumb mixture for the topping (still mixed with the canned fried onions).
Provided by AshK5246
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For the topping:.
- Pulse bread, garlic, oil and parsley in food processor until coarsely ground.
- Combine with crushed fried onions.
- For the asparagus:.
- Adjust oven rack to middle position and heat oven to 425°.
- Fill large bowl with ice water.
- Bring 4 quarts water to boil in dutch oven over medium-high heat.
- Add 2 tbsp salt and asparagus and cook until just tender, about 6 minutes.
- Transfer asparagus to ice water, cool and drain on paper towels.
- Melt butter in the empty dutch oven over med-high heat.
- Cook onion until golden brown (5 minutes).
- Add garlic, zest and flour and cook until fragrant (1 minute).
- Whisk in broth and cream and simmer over medium heat until thickened (10 minutes).
- Toss asparagus in sauce and season with salt and pepper.
- Transfer mixture to a 13x9-inch baking dish.
- Top with crumb mixture and bake until golden brown (15 minutes).
- Serve and enjoy.
Nutrition Facts : Calories 249.9, Fat 19.6, SaturatedFat 10.3, Cholesterol 52.2, Sodium 1837.2, Carbohydrate 15.5, Fiber 3.9, Sugar 3, Protein 6.7
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