Lemon Sesame Asparagus Recipes

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CRUNCHY SESAME LEMON ASPARAGUS



Crunchy Sesame Lemon Asparagus image

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

⅓ cup butter
3 tablespoons sesame seeds
1 tablespoon lemon juice, or more to taste
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste
1 pound fresh asparagus, trimmed

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-SESAME ASPARAGUS



Lemon-Sesame Asparagus image

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

1 pound asparagus spears, ends trimmed
⅓ cup margarine or butter
3 tablespoons sesame seed
1 tablespoon lemon juice, or to taste
1 tablespoon chopped fresh parsley
Salt and pepper to taste

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

LEMON ASPARAGUS



Lemon Asparagus image

Clarice Scheeringa of Ripon, California shares this dressed-up asparagus. "I live in the heart of asparagus country, so I'm always on the look out for new ways to serve it," she explains. "Lemon and a touch of tarragon make it a quick elegant side dish."

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4-6 servings.

Number Of Ingredients 6

1 pound fresh asparagus, cut into 1-inch pieces
2 tablespoons water
2 tablespoons butter, melted
1 to 2 teaspoons lemon juice
Pinch dried tarragon
Salt and pepper to taste

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.

Nutrition Facts : Calories 43 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 43mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

LEMON-ROASTED ASPARAGUS



Lemon-Roasted Asparagus image

Make and share this Lemon-Roasted Asparagus recipe from Food.com.

Provided by MarthaStewartWanabe

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb asparagus
1 tablespoon olive oil
1 tablespoon lemon juice, fresh
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground

Steps:

  • Preheat oven to 375°F.
  • Prepare asparagus. 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.
  • Arrange asparagus in a baking pan with all spears in one layer.
  • Drizzle with olive oil and lemon juice, season with salt and pepper and toss within baking pan to combine. Rearrange into one layer.
  • Roast for 12-15 minutes or until crisp-tender.

LEMONY MARINATED ASPARAGUS



Lemony Marinated Asparagus image

Lemon and asparagus - meant to be! This super-easy, super-zingy springtime dish comes together in minutes, hanging out in the fridge until you're ready to serve it.

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 8

1 pound asparagus
1/3 cup extra virgin olive oil
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar (apple cider vinegar or red wine vinegar also work)
1 teaspoon honey (or agave syrup for a vegan version)
1/2 teaspoon kosher salt
Freshly ground black pepper to taste

Steps:

  • Snap or trim the tough ends of the asparagus and discard. Wash asparagus thoroughly.
  • Fill a large bowl with water and ice. Set aside.
  • Bring a large pot filled 3/4 of the way full with water to a full boil. Immerse asparagus and cook for about two minutes, until bright green.
  • Plunge asparagus in a large bowl of ice water to stop the cooking. Drain.
  • Lay asparagus in an 8 x 8 baking dish or container.
  • In a small bowl, whisk together the olive oil, lemon zest, lemon juice, white wine vinegar, honey, salt, and black pepper. Taste and adjust seasons if desired.
  • Pour vinaigrette over asparagus. Cover dish and refrigerate for 8 hours, or up to 24 hours.
  • Remove asparagus from marinade and serve.

SESAME-GLAZED ASPARAGUS



Sesame-Glazed Asparagus image

This recipe combines the rich taste of sesame with lemon, accentuating the delicious flavor of asparagus. It is quick to make, making it good for any day of the week. A friend of mine from South Dakota said asparagus grows wild in the ditches there....almost makes me want to move from sunny Florida to cold South Dakota! This recipe originally came from a cookbook called "Savory Secrets: A Collection of St. Louis Recipes".

Provided by breezermom

Categories     Onions

Time 17m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb fresh asparagus
6 green onions, cut diagonally into 1/4-inch pieces
1/4 cup butter or 1/4 cup margarine, melted
1 1/4 teaspoons lemon rind, grated
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
1/8 teaspoon red pepper, ground
1 tablespoon sesame seeds, toasted
1 teaspoon sesame oil
lemon slice
parsley sprig, fresh

Steps:

  • Snap off the tough ends of the asparagus. Remove scales from stalks with a vegetable peeler, if desired.
  • Cut asparagus diagonally into 1-inch pieces.
  • Cook asparagus in boiling salted water to cover for 6 to 8 minutes or until crisp tender, drain. Run under cold water to stop the cooking process.
  • Cook the green onions in butter in a skillet over medium heat 1 minute, stirring constantly.
  • Add asparagus, lemon rind, and juice; cook, stirring constantly, 2 minutes or until heated through.
  • Stir in salt and peppers. Sprinkle with sesame seeds and oil.
  • Garnish, if desired, with sliced lemon and parsley sprigs.

Nutrition Facts : Calories 156.1, Fat 13.9, SaturatedFat 7.7, Cholesterol 30.5, Sodium 233.3, Carbohydrate 7.1, Fiber 3.4, Sugar 2.8, Protein 3.5

LEMON ROASTED ASPARAGUS



Lemon Roasted Asparagus image

Fresh lemon asparagus is easily dressed up for spring with a few simple additions-and you probably have all of the ingredients on hand already! The versatile veggie is tossed with olive oil, salt, pepper and lemon slices, allowing every inch to absorb all of the tangy flavors. Simply broil the seasoned asparagus on a sheet pan for several minutes, and you'll have yourself a zesty and refreshing side that pairs perfectly with nearly any main dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 5

2 lb fresh asparagus
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 lemon, thinly sliced

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.

Nutrition Facts : Calories 50, Carbohydrate 5 g, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 150 mg

LEMONY ASPARAGUS



Lemony Asparagus image

This simple side dish comes together in just about 5 minutes.

Provided by Marina Delio

Categories     HarperCollins     HarperCollins     Side     Lemon     Asparagus     Spring     Quick & Easy     Healthy     Quick and Healthy     Wheat/Gluten-Free     Dairy Free     Vegetarian     Vegan

Number Of Ingredients 5

1 tablespoon extra-virgin olive oil
1 bunch asparagus
Salt and freshly cracked pepper to taste
Zest of 1 lemon
Juice of 1/2 lemon

Steps:

  • Heat the oil in a frying pan over medium-high heat. Add the asparagus to the pan. Season with salt and pepper and cook, turning occasionally, until tender-crisp, about 5 minutes. Add the lemon zest and juice and toss to coat. Adjust salt and pepper to taste. Serve immediately.

SMASHED PICKLE SALAD



Smashed Pickle Salad image

Many cucumber salads are dressed with some combination of salt, acidity (such as vinegar or lemon juice) and something tangy and creamy. (Sour cream is commonly used in Germany, Scandinavia and the Midwest; buttermilk in the South; and yogurt in the Mediterranean, Southwest Asia and South Asia.) This recipe skips the first step of salting by instead substituting pickles - cucumbers fermented in salt and vinegar - in place of raw cucumbers. They're still crunchy, but also pack a fierce punch. Eat this salad alongside something rich, like grilled meats or schnitzel, or in a sandwich with deli meats, tinned fish or boiled eggs. While most pickles work, half-sour pickles are especially refreshing. (Avoid bread and butter pickles, which are too sweet.) Smashing the pickles opens them up to absorb dressing, and the act of doing so is just plain fun.

Provided by Ali Slagle

Categories     salads and dressings, vegetables, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1/2 medium red onion, thinly sliced
4 whole pickles (or 16 spears), plus 1 tablespoon brine
2 celery stalks, thinly sliced
1/4 cup sour cream
1/4 cup chopped dill fronds and stems
1 tablespoon mayonnaise

Steps:

  • In a medium bowl, stir together the red onion and pickle brine.
  • On your cutting board, whack the pickles with a meat mallet or the back of a wooden spoon, then rip into 1/2-inch pieces. (If using spears, simply rip them into 1/2-inch pieces.)
  • Add the smashed pickles to the bowl, along with the celery, sour cream, dill and mayonnaise. Stir vigorously until creamy and combined. This salad is best eaten right away. (It can be refrigerated up to one day, but the dressing will start to get watery.)

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