ASPARAGUS, LEMON, AND MINT SOUP
This soup is easy to make. Asparagus has a strong flavor by itself, so I chose to add a few mint leaves and lemon zest to give it a wonderfully fresh aroma!
Provided by fromgardentosoupbowl.com
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Cut tips from 6 asparagus spears, about 1 1/2 inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks.
- Heat olive oil in a soup pot over medium heat; cook and stir shallot in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes.
- Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.
- Blend soup using a hand blender or a food processor until smooth.
- Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 14.5 g, Cholesterol 106.7 mg, Fat 10.3 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 2 g, Sodium 884.4 mg, Sugar 5.8 g
MINTED LEMON ASPARAGUS
An easy spring side dish that doesn't mask the asparagus's unique flavor, and is done in just 3 easy steps. Top with feta cheese for extra tang, or use slivered almonds for a milder flavor and a little crunch. Serve hot or cold.
Provided by LitleLisa1
Categories Side Dish Vegetables Asparagus
Time 6m
Yield 4
Number Of Ingredients 4
Steps:
- In a small bowl, mix together the lemon juice and mint. Set aside.
- Bring a large pot of water to a boil. Place the asparagus into the boiling water for about 45 seconds, then remove to a bowl of ice water to stop the cooking process. Drain the asparagus, and place on a serving plate. Drizzle with the lemon mixture, and sprinkle cheese over the top.
Nutrition Facts : Calories 50.2 calories, Carbohydrate 5.7 g, Cholesterol 8.3 mg, Fat 2.1 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 1.4 g, Sodium 107.4 mg, Sugar 2.7 g
ASPARAGUS WITH LEMON AND MINT
I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.
Provided by Charlotte J
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In large pot of boiling salted water, cook asparagus 3 to 5 minutes, until crisp-tender. Drain in colander; dry on paper towel.
- In serving bowl, combine olive oil, lemon zest, salt and pepper. Add hot aspargus. Toss mixture to bring to room temperature.
- Just before serving, stir in mint and lemon juice.
- Serve at room temperature.
Nutrition Facts : Calories 56.3, Fat 3.6, SaturatedFat 0.6, Sodium 161.6, Carbohydrate 5.1, Fiber 2.4, Sugar 1.5, Protein 2.8
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.
ASPARAGUS WITH LEMON MINT SAUCE
I don't know where I got this recipe. It has been in my files for a long time. Wouldn't this be lovely to serve at Easter dinner?
Provided by dicentra
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Steam the asparagus until just tender.
- Drain.
- Meanwhile, heat the remaining ingredients together in a small saucepan.
- Pour over the asparagus and serve.
Nutrition Facts : Calories 36.2, Fat 0.4, SaturatedFat 0.1, Sodium 22.4, Carbohydrate 7, Fiber 3.3, Sugar 2.1, Protein 3.8
LEMON ASPARAGUS
My fiance loves this recipe. We often eat it with BBQ during the summer.
Provided by Emily
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Coat asparagus with vegetable and arrange on a baking sheet. Season with salt and black pepper to taste.
- Roast in preheated oven until lightly browned at the tips, about 15 minutes.
- Meanwhile, combine lemon juice, butter, 1 teaspoon salt, and 1 teaspoon black pepper in a microwave-safe bowl. Heat in on high in microwave until butter is completely melted, about 1 minute; stir to combine. Pour butter mixture over roasted asparagus and toss to coat.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 7.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 2.6 g, Protein 2.7 g, SaturatedFat 2.8 g, Sodium 604.6 mg, Sugar 2.8 g
GRILLED ASPARAGUS WITH LEMON & MINT
A great side dish for an elegant grilled meal such as filet mignon, prime rib or your favorite grilled seafood.
Provided by annconnolly
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- About 30 minutes prior to grilling, combine olive oil, lemon juice, and mint.
- Brush fresh asparagus with olive oil marinade and allow to sit.
- Heat up grill and place asparagus on grill with tongs.
- Sprinkle with salt and pepper and cook for about 5-7 minutes.
- Serve immediately.
Nutrition Facts : Calories 526.3, Fat 54.3, SaturatedFat 7.5, Sodium 5.8, Carbohydrate 9.9, Fiber 4.8, Sugar 4.7, Protein 5.1
LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS
Less is more when it comes to asparagus, especially those first tender stalks that show up in spring. Here they're quickly steamed and turned into an elegant salad tossed with a lemony, shallot dressing, and enriched with plenty of grated Manchego or other cheese. Chopped pistachios add another shade of green to the plate along with their sweet crunch, but use any nuts you like, or skip them entirely. This tangy, bright salad doesn't need them.
Provided by Melissa Clark
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
- Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
- Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
- To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.
ASPARAGUS WITH BUTTER LEMON AND MINT DRIZZLE
This is wonderful when that spring asparagus arrives on the supermarket shelves. I've also made this using lime with great results. This makes a light amount of the drizzle double it if you would like all of the asparagus well coated.
Provided by Annacia
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Simmer, steam or roast the asparagus until tender but still firm.
- Use a paper towel to remove any residual water from the asparagus.
- Place the butter in a microwave proof container (I use a glass measuring cup) along with the lemon juice and chopped mint.
- While the asparagus is cooking warm the butter to the point where it's not quite all melted.
- Remove from the microwave and stir to finish melting the butter and mix the lemon juice and mint nicely together.
- Drizzle the butter mixture over the still hot asparagus.
- Sprinkle the lemon zest over the top if using.
PAN-FRIED MINTY ASPARAGUS
Pan-fried asparagus with a little lemon and mint. Yum! Serve as a side dish or toss with pasta with some extra lemon juice, olive oil, and mint for an easy vegetarian dinner.
Provided by Syd
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat olive oil in a large, shallow pan over medium heat. When oil is hot, arrange asparagus evenly over the bottom of the pan. Cook for 2 to 3 minutes. Stir once. Continue cooking, stirring as needed, until bright green and tender, 6 to 8 minutes.
- Stir in mint, cook for about 30 seconds, and remove from heat. Squeeze lemon juice over asparagus and season with salt and pepper.
Nutrition Facts : Calories 85.3 calories, Carbohydrate 5.9 g, Fat 6.9 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 41.6 mg, Sugar 2.1 g
MINTED LEMON ASPARAGUS
An easy spring side dish that doesn't mask the asparagus's unique flavor, and is done in just 3 easy steps. Top with feta cheese for extra tang, or use slivered almonds for a milder flavor and a little crunch. Serve hot or cold.
Provided by LitleLisa1
Categories Asparagus Side Dishes
Time 6m
Yield 4
Number Of Ingredients 4
Steps:
- In a small bowl, mix together the lemon juice and mint. Set aside.
- Bring a large pot of water to a boil. Place the asparagus into the boiling water for about 45 seconds, then remove to a bowl of ice water to stop the cooking process. Drain the asparagus, and place on a serving plate. Drizzle with the lemon mixture, and sprinkle cheese over the top.
Nutrition Facts : Calories 50.2 calories, Carbohydrate 5.7 g, Cholesterol 8.3 mg, Fat 2.1 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 1.4 g, Sodium 107.4 mg, Sugar 2.7 g
RISOTTO WITH ASPARAGUS, MINT AND LEMON
Now that it is spring, I thought I'd add a tasty asparagus dish. This is adapted from "Cook with Jamie," by Jamie Oliver.
Provided by CaliforniaJan
Categories Short Grain Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Remove tips from asperagus and slice stalks into thin disks.
- Pour stock and water into medium saucepan and heat to low simmer. In 3-quart or larger pot, heat olive oil and 1 tablespoon butter over medium heat. Add onion and saute until soft and translucent. Add rice and cook, stirring constantly, until all the grains are well-coated. Quickly pour in vermouth or wine and stir until it has evaporated.
- Turn heat down to medium low and begin adding warmed stock to rice a ladleful (about 1/2 cup) at a time, stirring after each addition and waiting until the stock has been absorbed before adding more. Stir often enough to prevent rice from sticking to pan.
- When about half the stock has been absorbed, stir in asparagus slices and tips, then continue adding stock by the ladleful and stirring until it is absorbed. About 20 minutes after you began the process, taste rice for doneness. It should be tender, but not mushy, with a bit of crunch at the center. You may not need to add all the stock. The end texture should be creamy and slightly loose.
- Turn off heat and stir in remaining butter, cheese, mint and lemon zest and juice. Check seasoning and add more salt and pepper if needed. Cover pan and let risotto rest for a few minutes before serving. Pass additional Parmesan at the table.
Nutrition Facts : Calories 323.3, Fat 11.4, SaturatedFat 5.7, Cholesterol 22.6, Sodium 217.3, Carbohydrate 46, Fiber 3.4, Sugar 1.9, Protein 10.2
ASPARAGUS WITH LEMON SAUCE
We didn't have an oven or stove in our first years of marriage, so we relied heavily on our microwave. This side of asparagus in a creamy lemon sauce was always a favorite. Garnished with fresh lemon wedges, it's a pretty addition to any menu. -Janice Gerbitz, Woodland, California
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place asparagus and water chestnuts in a shallow microwave-safe dish; add 1/2 in. of water. Cover and microwave on high for 6-8 minutes or until asparagus is crisp-tender; drain and keep warm. , In a small microwave-safe bowl, combine the cream cheese, water, milk and lemon zest. Cover and microwave on high for 1 to 1-1/2 minutes or until heated through, stirring occasionally. Pour over asparagus mixture; sprinkle with almonds.
Nutrition Facts : Calories 115 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 53mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein.
LEMONY MASHED POTATOES WITH ASPARAGUS, ALMONDS AND MINT
Sautéing asparagus in butter and oil, rather than boiling it in water, locks much of the flavor inside. The asparagus could be served without the lemony mashed potatoes, or the other way around, but together they make a glorious side dish to roasted chicken, fish or spring lamb. Alternatively, adding a poached egg or two to each plate will turn this into a substantial vegetarian meal.
Provided by Yotam Ottolenghi
Categories brunch, dinner, lunch, vegetables, main course, side dish
Time 35m
Yield 6 side-dish servings
Number Of Ingredients 15
Steps:
- Using a peeler, remove the yellow zest from the lemon in large strips. Cut the peeled lemon into six wedges and reserve for serving.
- Fill a medium saucepan with salted water, add the lemon zest, mint sprigs and garlic, and bring to a boil over high heat. Add potatoes and boil for 15 minutes, or until cooked through.
- Drain well. Return potatoes, lemon zest and garlic to the pan, discarding the mint sprigs. Add butter, milk, sour cream (soured cream) and 3/4 teaspoon salt and mash until smooth and creamy. Season to taste with salt and pepper. Cover and set aside until ready to serve.
- Meanwhile, cook the asparagus: In a large skillet, melt the butter and oil over medium-high heat until foaming. Add asparagus and cook, turning frequently, until cooked through but retaining a slight bite, 5 to 8 minutes, depending on thickness. Turn off the heat and use tongs to transfer asparagus to a plate. Add the anchovy, garlic and a pinch of salt to the pan, return to medium heat, and stir continuously until the garlic is starting to turn gold, 1 to 2 minutes. Remove from the heat, stir in almonds and dried mint, and immediately spoon the mixture into a bowl to stop the cooking.
- Divide potatoes on serving plates. Top with the asparagus and spoon the buttered almond mixture over the top. Serve at once with a sprinkle of fresh mint and the lemon wedges alongside.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 14 grams, Carbohydrate 31 grams, Fat 27 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 767 milligrams, Sugar 5 grams, TransFat 0 grams
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