BALSAMIC PARMESAN ROASTED ASPARAGUS AND TOMATOES
Roasted asparagus and tomatoes covered in melted parmesan and drizzled with a balsamic reduction.
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Toss the asparagus and tomatoes in the oil, salt and pepper, place on a baking sheet in a single layer, sprinkle on the parmesan and roast in a preheated 400F/200C oven until they start to caramelize, about 15-20 minutes, mixing half way through.
- Meanwhile, simmer the balsamic vinegar until it starts to thicken, about 10 minutes.
- Serve the asparagus and tomatoes warm drizzled with the balsamic vinegar and garnished with the fresh basil.
Nutrition Facts : Nutrition Facts Calories 123, Fat 7g (Saturated 2g, Trans 0), Cholesterol 9mg, Sodium 68mg, Carbs 9.6g (Fiber 4g, Sugars 5.1g), Protein 9g Nutrition by
GRILLED BALSAMIC ASPARAGUS
This wonderfully flavored asparagus evolved from a Cooking Light recipe. Prep time includes time to marinate.
Provided by GaylaJ
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Snap off tough ends of asparagus and wash well through 2-3 changes of cold water.
- Combine all ingredients in a large zip-top plastic bag, seal and marinate for 30-60 minutes.
- Preheat grill on high heat.
- Remove asparagus from bag (discard marinade) and place on preheated oiled grill rack.
- Grill 5 minutes on each side or until asparagus is done.
MARINATED ASPARAGUS
Steps:
- Gather the ingredients.
- In a small bowl, prepare the marinade by combining the chopped onion with the vinegar, lemon juice, mustard, and salt and pepper to taste. Whisk in the oil and set aside while you prepare the asparagus.
- Bring about 2 inches of water to a boil in a skillet large enough to lay asparagus flat. Add 1/2 teaspoon salt.
- While the water is coming to a boil, wash the asparagus in cold water. Break off the tough base of each. Remove scales if they are large or sandy.
- Place the spears in the boiling water. Let the water return to a boil, then simmer the asparagus gently for 5 to 7 minutes. Asparagus should be slightly crisp.
- Drain and place the asparagus in the dish you plan to marinate them in-an oval-shaped dish works best.
- Whisk the marinade and pour over warm asparagus. Allow it to marinate at room temperature until cool, then cover with plastic wrap and refrigerate.
- Remove asparagus from the refrigerator and return to room temperature before serving. Serve as is or, if desired, place lettuce leaves on 6 to 6 plates and top with the marinated spears.
Nutrition Facts : Calories 78 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 119 mg, Sugar 1 g, Fat 7 g, ServingSize 5 to 6 servings, UnsaturatedFat 0 g
LEMONY MARINATED ASPARAGUS
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
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.
ZESTY MARINATED ASPARAGUS
Tender asparagus is marinated in a balsamic vinaigrette and sprinkled with tangy lemon zest and fresh parsley. This is a quick and easy side dish.
Provided by KNITMAMA
Categories Side Dish Vegetables Asparagus
Time 3h
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
- Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 18 g, Fat 27.5 g, Fiber 4.4 g, Protein 5.1 g, SaturatedFat 3.1 g, Sodium 1782.6 mg, Sugar 5.7 g
BALSAMIC-MARINATED ASPARAGUS
This easy side dish is a great accompaniment to weeknight meals. Its zesty flavor makes it a great pairing for fried chicken, burgers, pork chops and more.
Provided by Jacqui Wedewer
Categories Side Dishes, Vegetables
Time 9m59S
Yield 4
Number Of Ingredients 8
Steps:
- Step 1: In a large skillet, bring 2-3 inches of salted water to a boil. Place 1 pound trimmed asparagus in the water, simmer gently for 4-5 minutes until the asparagus just begins to become tender. Remove asparagus from skillet and arrange in a 9x13 glass dish.
- Step 2: In a small bowl, combine 1 tablespoon balsamic vinegar, 3 tablespoons olive oil, lemon juice from one lemon, 1 teaspoon sugar, 3 cloves of minced garlic, 1/2 tablespoon red pepper flakes. Season with salt and pepper, then whisk until well-mixed.
- Step 3: Pour marinade over the warm asparagus. Cover with plastic wrap and refrigerate for 8-24 hours.
- Step 4: Remove from refrigerator 20 minutes before serving, as asparagus are best when served at room temperature. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 127 calories, Sugar 4 g, Fat 10 g, Carbohydrate 8 g, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 333 mg
BALSAMIC GRILLED ASPARAGUS
Steps:
- Stir together the olive oil, balsamic vinegar, shallots, garlic and oregano in a medium bowl. Pour the marinade into a 1-gallon resealable plastic storage bag, add the asparagus and seal the bag closed. Place the bag in a bowl or on a plate (just in case it leaks) and marinate in the refrigerator for 8 to 24 hours, flipping a couple of times.
- Preheat an outdoor grill to medium heat. While the grill heats up, remove the asparagus from the marinade, allowing any excess marinade to drip off. Season liberally on all sides with salt and pepper.
- Place the asparagus on the hot grill and cook, flipping as needed, until crisp-tender and charred in spots, about 8 minutes. Transfer to a platter, garnish with the chopped parsley and serve immediately.
MARINATED ASPARAGUS
From A Slice of Paradise. This has been a regular at our house for years. It can be made well in advance. It's quick and easy to assemble for an everyday dinner and pretty enough for a dinner party. I often substitute verjuice for the vinegar. Serve cold.
Provided by AmandaInOz
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix basil, oil, vinegar, salt, sugar and pepper. Set aside.
- Cut ends off asparagus.
- Cook asparagus in a large pot of simmering water for 4 minutes.
- Drain and put in an ice bath.
- Remove asparagus to a platter and top with chopped tomato.
- Pour vinaigrette on asparagus.
- Chill until ready to serve.
Nutrition Facts : Calories 57.8, Fat 4.6, SaturatedFat 0.7, Sodium 195.9, Carbohydrate 3.6, Fiber 1.7, Sugar 1.9, Protein 1.8
ROASTED ASPARAGUS WITH BALSAMIC VINEGAR
Since my husband and I both work full-time. I'm always looking for fast nutritious recipes. The whole family loves this tasty treatment for asparagus. I can't make it often enough. -Natalie Peterson of Kirkland, Washington
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place the asparagus in a 13-in. x 9-in. baking dish. Sprinkle with oil, salt and pepper; toss to coat. Bake, uncovered, at 425° for 10-15 minutes or until lightly browned. Drizzle with vinegar just before serving.
Nutrition Facts : Calories 47 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 305mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
GRILLED MARINATED ASPARAGUS
Freshly harvested asparagus says spring is in the air, and on your table. Eating the tender spears right off the grill is pure pleasure.-Lessie Sites, Livingston, Montana
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add the asparagus; seal bag and turn to coat. Refrigerate for up to 1 hour., Drain asparagus, reserving marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill asparagus, covered, over medium heat for 6-8 minutes or until crisp-tender, turning and basting occasionally with reserved marinade.
Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
GARLIC BALSAMIC ROASTED ASPARAGUS
Oven roasted asparagus seasoned with garlic and balsamic vinegar.
Provided by The Bewitchin Kitchen
Categories Side Dish
Time 14m
Number Of Ingredients 5
Steps:
- Pre heat oven to 400
- Trim the ends of the asparagus
- Lay out on a baking sheet and drizzle the olive oil over the veggies.
- Sprinkle salt, garlic powder over top and top with a drizzle of balsamic vinegar.
- Roast for 10-12 minutes
Nutrition Facts : ServingSize 1 g, Calories 53 kcal, Carbohydrate 4.5 g, Protein 2.1 g, Fat 3.6 g, SaturatedFat 0.5 g, Sodium 293.6 mg, Fiber 1.9 g, Sugar 2.3 g
BACON WRAPPED ASPARAGUS WITH BALSAMIC GLAZE
Crispy roasted asparagus spears wrapped in bacon and brushed with a sweet balsamic and brown sugar glaze. A perfect Easter side dish or appetizer!
Provided by Katerina | Diethood
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400F.
- Line a large rimmed baking sheet with parchment paper and top with a cooling rack.
- Spray prepared asparagus with cooking spray and sprinkle with salt.
- Wrap a slice of bacon around each asparagus spear in a spiral.
- Transfer to prepared baking sheet, and set on top of the cooling rack. Set aside.
Nutrition Facts : ServingSize 4 spears, Calories 224 kcal, Carbohydrate 9 g, Protein 8 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 296 mg, Fiber 2 g, Sugar 6 g
BALSAMIC CHICKEN MARINADE
This balsamic chicken marinade elevates chicken to a whole new level of YUM! It's seeping with complex savory, tangy, slightly sweet, herbilicious notes. The marinade is made with balsamic vinegar, lemon juice, honey, Dijon mustard, Italian herbs and seasonings that inject the chicken with loads of effortless flavor. And the best part of this balsamic chicken marinade? It does ALL THE work! Come dinner time, just cook the chicken (grill, oven and stove methods included) and serve with your favorite sides like mashed potatoes and roasted asparagus or in salads, wraps, pasta, or sandwiches.
Provided by Jen
Categories Main Dish
Time 21m
Number Of Ingredients 9
Steps:
- Whisk the marinade ingredients together in a freezer bag or glass bowl. Add chicken and turn to coat. Marinate for 30 minutes at room temperature or refrigerate up to 12 hours (the longer the better).
- When ready to cook, remove chicken from the refrigerator and let rest 15-30 minutes before cooking.
ROASTED ASPARAGUS WITH BALSAMIC VINEGAR
A quick and robust way to enjoy asparagus. Roasting highlights the natural sweetness of the asparagus while the balsamic vinegar offers a tangy compliment to this great side dish.
Provided by Gemini26
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
- Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.
Nutrition Facts : Calories 75 calories, Carbohydrate 7.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 31.7 mg, Sugar 3.9 g
SIMPLE ROASTED ASPARAGUS WITH BALSAMIC AND PARMESAN
Adapted from the Canal House Cooks Every Day cookbook. Asparagus: The Canal House ladies, Christopher Hirsheimer and Melissa Hamilton, suggest purchasing fat asparagus and peeling them. Do this if you are able to or simply buy what is available. I never peel - lazy! - but do so if you wish. Balsamic: You can buy aged balsamic vinegar that's syrupy or you can simmer balsamic vinegar until it's reduced by half its volume. Simply simmer 1/4 cup vinegar in a small saucepan until it is thick and syrupy. Keep a close watch the entire time, and transfer the balsamic to a small bowl as soon as it starts to thicken because it will continue to reduce as it sits. This will give you 1 to 2 tablespoons of syrupy balsamic vinegar.
Provided by Alexandra Stafford
Categories Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- Heat your oven to 425ºF, convection roast if you have it.
- To prepare the asparagus, snap off the end of each spear. Discard or compost the end. Cut the spears in half. Transfer to a 9×13-inch baking dish or a sheet pan or something similar.
- Drizzle with the olive oil. Season with salt and pepper to taste. Toss with your hands to ensure each spear is nicely coated and seasoned. Transfer pan to the oven for 20-25 minutes or until the tips of the asparagus are just lightly beginning to char.
- Remove the pan from the oven and transfer to a serving platter. Taste one spear. If it tastes under-seasoned, sprinkle the entire dish with more salt to taste. Using a peeler - this is my favorite - shave parmesan over top to taste.
- Finish the dish by drizzling the syrupy balsamic over top.
BALSAMIC MARINATED ASPARAGUS
This easy marinated asparagus recipe comes together in just a few minutes. Balsamic vinegar and garlic add a hefty dose of flavor, sugar mellows it out a bit and red pepper flakes add a nice little kick.
Provided by Kare for Kitchen Treaty
Time 8h10m
Number Of Ingredients 6
Steps:
- Snap off the tough ends of asparagus and wash asparagus thoroughly.
- Cook asparagus in boiling water for about two minutes, until it's bright green and just beginning to get tender. Drain.
- Place asparagus in a large bowl of ice water to stop the cooking. Drain.
- Lay asparagus in a 13" by 9" baking dish.
- In a small bowl, whisk together the olive oil, balsamic vinegar, sugar, garlic, and red pepper flakes.
- Pour over asparagus.
- Cover dish with plastic wrap and place in the refrigerator.
- Chill for about 8 hours.
- Using tongs, remove asparagus from marinade and serve.
ASPARAGUS SALAD WITH SWEET BALSAMIC VINEGAR
Asparagus Salad with Sweet Balsamic Vinegar - Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance the acid. Can be prepared in 45 minutes or less.
Categories Salad Nut Pepper Vegetable Side Picnic Quick & Easy Low Cal Mother's Day Backyard BBQ Vinegar Pecan Asparagus Bell Pepper Spring Healthy Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.
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- Combine marinade ingredients in small bowl. Remove and reserve 2 tablespoons. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
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- Snap off tough ends of asparagus, and cook asparagus in boiling water to cover 3 minutes or until asparagus is crisp-tender; drain.
- Plunge asparagus into ice water to stop the cooking process; drain. Arrange asparagus in a 13- x 9-inch baking dish.
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- Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
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