Mojito Chicken And Roasted Asparagus With Almonds Recipes

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ASPARAGUS WITH SLICED ALMONDS AND PARMESAN CHEESE



Asparagus with Sliced Almonds and Parmesan Cheese image

This simple recipe takes ordinary asparagus and turns it into a side dish that any man in your life will love! Serve as a side dish to grilled salmon or turkey meatballs.

Provided by BRENOLA

Categories     Side Dish     Vegetables     Asparagus

Time 12m

Yield 4

Number Of Ingredients 4

2 tablespoons butter
1 pound asparagus, bottoms trimmed
⅓ cup sliced almonds
⅓ cup Parmesan cheese

Steps:

  • Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.

Nutrition Facts : Calories 177.9 calories, Carbohydrate 7.1 g, Cholesterol 22.6 mg, Fat 14.3 g, Fiber 3.7 g, Protein 8.3 g, SaturatedFat 5.6 g, Sodium 170.7 mg, Sugar 2.7 g

ROASTED ASPARAGUS WITH BUTTERED ALMONDS, CAPERS AND DILL



Roasted Asparagus With Buttered Almonds, Capers and Dill image

Cooking asparagus is one of the easiest kitchen tasks around. There is almost no preparation, the asparagus is roasted plain in the oven, and all that's left to do is fry some almonds and capers to spoon on top. This can be served as part of a festive spread of salads and seasonal dips. It also works well as a side for meat, fish or grain dishes.

Provided by Yotam Ottolenghi

Categories     side dish

Time 20m

Yield 6 side-dish servings

Number Of Ingredients 7

1 1/3 pounds/600 grams asparagus, woody ends trimmed
3 tablespoons olive oil
Salt and black pepper
2 tablespoons/30 grams unsalted butter
Scant 1/4 cup/20 grams sliced (flaked) almonds
3 tablespoons/30 grams baby capers, patted dry on paper towels (kitchen paper)
1/4 to 1/2 cup/5 to 10 grams roughly chopped fresh dill

Steps:

  • Heat oven to 425 degrees Fahrenheit/220 degrees Celsius. Line a baking sheet (baking tray) with parchment paper.
  • In a large bowl or on a work surface, use your hands or tongs to toss the asparagus with 1 tablespoon oil, a generous pinch of salt and a good grind of pepper. Arrange asparagus in the paper-lined pan, spaced well apart, and roast, shaking the pan occasionally, until asparagus is soft and starting to brown in places, 8 to 12 minutes, depending on thickness. Remove from oven and set aside in the pan.
  • In a small or medium saucepan, melt the butter over medium heat until foamy. Add almonds and fry, stirring frequently, until golden brown, 1 to 2 minutes (reduce heat as needed to prevent scorching). Pour almonds and butter evenly over asparagus.
  • Add remaining 2 tablespoons oil to the pan and heat over high heat. Once hot, add the capers and fry, stirring continuously, until they have opened up and become crisp, 1 to 2 minutes.
  • Using a slotted spoon, remove capers from the oil and sprinkle over the asparagus. Add dill. Using tongs or two spoons, mix gently to combine, transfer to a large plate and serve warm.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 285 milligrams, Sugar 2 grams, TransFat 0 grams

LEMON ALMOND ASPARAGUS



Lemon Almond Asparagus image

I love this timesaving way to dress up fresh asparagus. Drizzle butter and lemon juice over the spears before topping them with almonds and lemon zest strips. -Linda Barry, Yakima, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 5

3 tablespoons butter
5 teaspoons lemon juice
2 pounds fresh asparagus, trimmed
1/3 cup sliced almonds, toasted
Lemon zest strips, optional

Steps:

  • Melt butter; stir in lemon juice. In a large saucepan, bring 4 cups water to a boil. Add asparagus in batches; cook 2-4 minutes or until crisp-tender. Drain and place on a serving plate. Drizzle with butter mixture; top with almonds and, if desired, lemon zest strips.

Nutrition Facts : Calories 78 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 36mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

RISOTTO WITH CHICKEN AND ASPARAGUS



Risotto with Chicken and Asparagus image

A delicious, authentic-tasting Italian risotto with chicken and asparagus. Perfect with a glass of Italian wine!

Provided by katie

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 2

Number Of Ingredients 13

2 cups chicken stock
1 tablespoon olive oil or butter
1 tablespoon minced garlic
2 (5 ounce) skinless, boneless chicken breast halves - cubed
2 teaspoons olive oil or butter
½ large onion, minced
1 cup Carnaroli or Arborio rice
½ cup white wine
8 ounces asparagus, finely chopped
½ teaspoon dried oregano
½ teaspoon dried basil
salt and freshly ground black pepper to taste
½ cup freshly grated Parmesan cheese

Steps:

  • Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
  • Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.
  • Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.
  • Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.
  • Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.

Nutrition Facts : Calories 877.3 calories, Carbohydrate 104.7 g, Cholesterol 104.3 mg, Fat 22.5 g, Fiber 4.6 g, Protein 50.8 g, SaturatedFat 6.5 g, Sodium 1074 mg, Sugar 5 g

ASPARAGUS WITH ALMONDS



Asparagus with Almonds image

This side will please the palates of everyone-even those who generally don't care for asparagus. I look forward to spring each year so I can make this tasty side dish.-Eileen Bechtel, Wainwright, Alberta

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 3-4 servings.

Number Of Ingredients 8

2 tablespoons sliced almonds
4 teaspoons olive oil, divided
1 pound fresh asparagus, cut into 2-inch pieces
1/4 cup water
1 teaspoon sugar
1/4 teaspoon salt
Dash pepper
1 teaspoon lemon juice

Steps:

  • In a large skillet, saute almonds in 1 teaspoon of oil until lightly browned; remove and set aside. In the same skillet, saute asparagus in the remaining oil for 1 minute. Add the water, sugar, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until asparagus is tender. Drain. Sprinkle with lemon juice; top with almonds.

Nutrition Facts : Calories 75 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

CHICKEN, ASPARAGUS, AND MUSHROOM SKILLET



Chicken, Asparagus, and Mushroom Skillet image

Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta, and a glass of white wine!!!

Provided by Paula Stotts

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 2

Number Of Ingredients 12

3 tablespoons butter
2 tablespoons olive oil
½ teaspoon dried parsley
½ teaspoon dried basil
⅛ teaspoon dried oregano
1 ½ cloves garlic, minced
¼ teaspoon salt
1 ½ teaspoons lemon juice
1 ½ teaspoons white cooking wine
2 skinless, boneless chicken breast halves, sliced
½ pound fresh asparagus, trimmed and cut into thirds
1 cup sliced fresh mushrooms

Steps:

  • Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
  • Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.

Nutrition Facts : Calories 429.9 calories, Carbohydrate 7.3 g, Cholesterol 106.6 mg, Fat 33.5 g, Fiber 2.9 g, Protein 26.9 g, SaturatedFat 13.5 g, Sodium 491 mg, Sugar 2.8 g

MOJITO CHICKEN



Mojito Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 11

1 (2 1/2 to 3-pound) chicken
2 tablespoons garlic powder
1 tablespoon onion powder
1/4 teaspoon ground cumin
1 tablespoon dried oregano
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon paprika
Marinade, recipe follows
4 tablespoons extra virgin olive oil
Mojito Glaze, recipe follows

Steps:

  • Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.
  • Preheat oven to 300 degrees F.
  • Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.
  • In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.
  • Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra virgin olive oil. When oil is hot, place chicken skin side down and sear.
  • When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F.
  • Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side.

LEMON AND HERB CHICKEN WITH ASPARAGUS AND ROASTED RED POTATOES FOR TWO



Lemon and Herb Chicken with Asparagus and Roasted Red Potatoes for Two image

This lemon-and-herb chicken dish is a trifecta of everything you and your other half need for a well-balanced meal. The best part of all? It really does come together in no time. While you have the potatoes roasting, you work on the chicken and asparagus. The dish is practically done by the time the potatoes are ready, and you can sit down to a fulfilling meal that doesn't suck the energy out of you.

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 11

5 small red potatoes, rinsed and cut into quarters
1 tablespoon plus 1 teaspoon olive oil
1/2 teaspoon garlic powder
Salt and ground black pepper
1 teaspoon Italian seasoning
1 large chicken breast, sliced in half horizontally to make 2 cutlets
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken stock
Zest of 1 lemon plus juice of 1/2 a lemon, plus more juice if desired
1/2 pound asparagus, rinsed and cut into thirds

Steps:

  • Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and drizzle 1 tablespoon olive oil all over the potatoes. Sprinkle the garlic powder and some salt and pepper on top. Toss with your hands to coat all sides of the potatoes with the oil and seasoning. Bake, rotating the pan and flipping the potatoes halfway through, until fork-tender, 20 to 25 minutes.
  • Meanwhile, add the remaining teaspoon olive oil to a large skillet over medium-high heat. Sprinkle the Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper onto the chicken breasts and gently pat it down with your fingers. Add the chicken breasts to the hot skillet and brown on both sides, 3 to 4 minutes per side. Remove from the skillet and reduce the heat to low.
  • Melt the butter in the skillet then sprinkle flour on top of the butter. Whisk to cook off the raw flour taste, 1 minute, then carefully add the chicken stock, vigorously whisking. Add the lemon zest and juice. Let cook, whisking occasionally, until thickened, 5 to 7 minutes. Add the asparagus to the pot and cook until the asparagus has softened but is still bright green, about 7 minutes.
  • Add the chicken back into the skillet and cook to ensure it's cooked thoroughly, another 3 minutes. Coat the chicken with sauce from the pan.
  • Place 1 piece of chicken on each of 2 plates, then divide the roasted potatoes between the plates next to the chicken. Place half of the asparagus on each plate and drizzle some sauce on top. Use the juice of the remaining lemon half on top of the dish if you desire more lemon flavor.

CHICKEN ALFREDO WITH MUSHROOMS AND ASPARAGUS



Chicken Alfredo with Mushrooms and Asparagus image

Provided by Food Network

Categories     main-dish

Time 39m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 (8-ounce) package sliced fresh white mushrooms
1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion)
1 small garlic clove, minced
1/2 teaspoon dried marjoram, crumbled
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon freshly ground black pepper
1 (10-ounce) package carved, fully cooked chicken breast
1 (10-ounce) package prepared alfredo sauce (from the refrigerator counter; use light or reduced-fat, if you like)
1/4 cup dry Marsala, Sherry, or white wine
1 (9-ounce) package frozen asparagus cuts (do not thaw but do separate into individual pieces)
3 cups Al Dente Make-Ahead Rice, reheated, recipe follows
2 quarts water
4 cups uncooked converted white rice (no substitute)

Steps:

  • Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
  • Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently and breaking up chicken, until steaming, about 3 minutes.
  • Add asparagus, distributing evenly over surface of mixture, cover and cook just until crisp-tender, 2 to 3 minutes; no longer or asparagus will become mushy.
  • Make a bed of rice on heated deep platter, spoon chicken mixture on top, and serve.
  • Bring water to rapid boil in large (at least 4 1/2-quart), heavy saucepan over high heat.
  • Add rice, stir well, and then return to rapid boil. Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes. Do not stir.
  • Fluff rice gently with fork and cool 1 hour. Do not cover.
  • Fluff rice gently again, then spoon lightly, do not pack, into plastic storage containers, snap on lids, label, and date. Set in refrigerator or freezer.
  • To reheat refrigerated or frozen rice, pile rice in large fine sieve, fork lightly apart and balance sieve in top of large, heavy saucepan over 2-inches boiling water. Cover loosely with lid or foil and steam until just heated through, 3 to 5 minutes, but times will vary according to amount of rice being reheated and whether it's refrigerated or frozen. Fluff with fork and serve.
  • Yield: 16 cups

ALMOND ASPARAGUS



Almond Asparagus image

This comes from one of Holly Clegg Trim and Terrific cookbooks. Quick, easy, and light on calories! A taste experience not to be missed! You will like the crunch of the almonds. Be sure your fresh asparagus stalks are firm and have closed tips.

Provided by Debaylady

Categories     Vegetable

Time 18m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 lbs asparagus spears
1 tablespoon margarine
2 tablespoons lemon juice
1/4 cup almonds, slivered and toasted
salt
pepper

Steps:

  • Clean and trim off the tough ends of asparagus.
  • Melt margarine in a large skillet. (Non-stick is optional).
  • Add the asparagus. Saute' at medium heat for 3-5 minutes.
  • Add lemon juice, cover, and simmer until crisp-tender.
  • Add the almond slivers. Season with salt and pepper to taste.
  • Toss gently, then serve.

Nutrition Facts : Calories 77.5, Fat 5.2, SaturatedFat 0.6, Sodium 57.6, Carbohydrate 6.2, Fiber 3, Sugar 1.9, Protein 4

ASPARAGUS WITH TOASTED ALMONDS



Asparagus With Toasted Almonds image

Make and share this Asparagus With Toasted Almonds recipe from Food.com.

Provided by Dominick and Amanda

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 5

2 lbs asparagus
1/2 cup almonds, sliced
2 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
salt & freshly ground black pepper, to taste

Steps:

  • Bring a large pot of slightly salted water to a boil.
  • Snap off and discard the ends of the asparagus. Cut trimmed asparagus spears on a diagonal into 2-inch-long pieces.
  • Cook asparagus in boiling water until crisp-tender, about 4 minutes.
  • Drain and rinse under cold water. Pat asparagus dry with paper towels.
  • Heat a large skillet over medium-heat. Add almonds and cook, stirring occasionally, until toasted (abour 3 minutes). Transfer to a plate.
  • Heat oil and garlic together in a large skillet over medium heat until garlic begins to brown, about 2 minute Add asparagus and cook, stirring often, until heated through, about 5 minutes. Stir in almonds. Season with salt and pepper and serve hot.

CHICKEN, WITH ASPARAGUS AND ALMONDS



Chicken, With Asparagus and Almonds image

Provided by Moira Hodgson

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 3- to 3 1/2-pound chicken, cut up
1 tablespoon olive oil
1 tablespoon butter
2 shallots, minced
1/2 to 1 cup dry white wine
1 1/2 pounds asparagus, trimmed to no more than 3 inches long
Coarse salt and freshly ground pepper
2 ounces sliced almonds, toasted
2 tablespoons chopped parsley to garnish

Steps:

  • Wipe the chicken pieces dry with paper towels. In a large casserole dish, brown the chicken pieces a few at a time. Add the shallots and white wine. Cover and cook over low heat for 20 minutes.
  • Add the asparagus, salt and pepper. Cover and cook until the asparagus is tender.
  • Remove from heat, sprinkle with almond and parsley. Serve immediately.

Nutrition Facts : @context http, Calories 771, UnsaturatedFat 34 grams, Carbohydrate 17 grams, Fat 51 grams, Fiber 7 grams, Protein 54 grams, SaturatedFat 14 grams, Sodium 1473 milligrams, Sugar 7 grams, TransFat 0 grams

MOJITO CHICKEN BREAST



Mojito Chicken Breast image

Looking for a delicious recipe with a hint of Cuban flair? Try our tasty take on chicken with Mojito accents, garnished with asparagus and Fisher Slivered Almonds.

Provided by Fisher Nuts

Categories     Chicken

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

1 bunch asparagus, trimmed
3 -4 tablespoons olive oil, divided
1 cup Fisher Chef's Naturals Slivered Almonds
1 lb boneless skinless chicken breast
1 small onion, minced
2 garlic cloves, minced
2/3 cup fresh lime juice
1/4 cup light rum
1 teaspoon lime zest
1/3 cup mint, chopped
salt and pepper

Steps:

  • In a large sheet pan, spread the asparagus out and drizzle with 1-2 tablespoons of the olive oil to coat. Season with salt and pepper.
  • Next, place the almonds on the pan, add 1 teaspoon of oil to coat then roast in at 400 degrees F for 10 minutes. Remove and set aside.
  • In a large skillet, heat 1 teaspoon of oil until very hot.
  • Add the chicken and begin to brown. Add the onion and garlic and sauté until tender - about 7-8 minutes.
  • Add the lime juice and carefully add the rum and lime zest. Season with salt and pepper. Simmer slowly until cooked.
  • Toss in half of the almonds and place the hot rice on a warm platter.
  • Top the rice with the chicken, arrange the roasted asparagus, drizzle the juices on top and garnish with the remaining almonds and mint.

OVEN-ROASTED MOJITO CHICKEN



Oven-Roasted Mojito Chicken image

Provided by John Stage

Categories     Chicken     Onion     Marinate     Roast     Cilantro     Parsley

Yield Makes 4 to 6 servings

Number Of Ingredients 9

The Chicken
1 chicken (3 1/2 pounds), cut into 8 pieces
1 cup Mojito Marinade
1 large onion, sliced into 1/2-inch rounds
2 tablespoons chopped fresh Italian parsley or cilantro
The Garnish
Lime wedges
The Accoutrement
Rice

Steps:

  • Spread the chicken out in a baking dish, and pour the Mojito Marinade over it. Get personal with the pieces and rub some of the marinade right up under the skin. Marinate the chicken for 4 hours, or overnight, in the fridge.
  • Turn the oven on to 375°. Scatter the onion slices over the bottom of a roasting pan, and put the chicken on top, skin side up. Pour the remaining marinade over the chicken and onions, and pop the pan into the oven. Roast for 1 hour and 15 minutes, til the chicken is golden and cooked through.
  • Lift the chicken pieces out of the pan and arrange them on a platter. Stir up the pan juices, adding a bit of freshMojito Marinade (if you have it) to wake up the flavors. Spoon the onions and pan juices over the chicken. Sprinkle with parsley or cilantro and garnish the dish with lime wedges. Get everybody to squeeze some lime over their portion for added flavor. Serve with rice.

CHICKEN WITH ASPARAGUS AND ROASTED RED PEPPERS



Chicken with Asparagus and Roasted Red Peppers image

This is a one dish meal that can be prepared quickly and easily.

Provided by MKATES

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 9

½ cup chicken broth
1 pound boned and skinned chicken breast halves
salt and pepper to taste
½ pound fresh asparagus, trimmed and cut into 2 inch pieces
1 (7 ounce) jar roasted red peppers, drained and chopped
1 clove garlic, minced
½ cup chopped roma (plum) tomatoes
1 teaspoon balsamic vinegar, or to taste
½ cup shredded mozzarella cheese

Steps:

  • Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
  • Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.

Nutrition Facts : Calories 183.8 calories, Carbohydrate 6.5 g, Cholesterol 67.6 mg, Fat 5 g, Fiber 1.8 g, Protein 27.6 g, SaturatedFat 2.2 g, Sodium 316.5 mg, Sugar 3.4 g

ALMOND ASPARAGUS



Almond Asparagus image

If you love asparagus, this dish is perfect for you. The almonds adds a bit of crunch to the recipe.-Helen Manhart, Neola, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4-6 servings.

Number Of Ingredients 8

3 tablespoons butter, divided
3 tablespoons bread crumbs
1 garlic clove, minced
1/2 teaspoon dill weed
1/2 cup sliced almonds
1/4 cup grated Parmesan cheese
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 tablespoon lemon juice

Steps:

  • In a skillet, melt 2 tablespoons butter over medium heat. Stir in bread crumbs, garlic and dill; saute until crumbs are golden brown. Remove from heat; stir in the almonds and cheese. Set aside. , Cook asparagus in a small amount of water until crisp-tender. Drain; heat with remaining butter. Sprinkle with lemon juice. Spoon asparagus into a serving dish and top with the reserved crumb mixture.

Nutrition Facts : Calories 143 calories, Fat 11g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 151mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.

ROASTED ASPARAGUS WITH ALMONDS AND ASIAGO



Roasted Asparagus With Almonds and Asiago image

Wonderful blend of flavors in this asparagus dish designed by Chef Grace Parisi of "Food & Wine". It is super fast to prepare, healthy and so delicious! NOTE: If you prefer to serve thicker asparagus spears, add about 10 minutes to the roasting time.

Provided by NcMysteryShopper

Categories     Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs pencil-thin asparagus (see Note above)
3 tablespoons extra virgin olive oil
salt
fresh ground pepper
1/3 cup almonds, sliced
1 tablespoon fresh lemon juice, plus lemon wedges, for serving
2 ounces asiago cheese, shaved (1 cup)

Steps:

  • Preheat the oven to 450°. On a large rimmed baking sheet, toss the asparagus with 2 tablespoons of the olive oil. Season with salt and pepper and roast for 15 minutes, until tender. Meanwhile, put the almonds in a pie plate and toast in the oven for 5 minutes, until golden.
  • Transfer the asparagus to a platter and drizzle with the lemon juice and the remaining 1 tablespoon of olive oil. Season with salt and pepper. Scatter the Asiago over the asparagus, sprinkle with the almonds and serve with lemon wedges.

Nutrition Facts : Calories 131, Fat 11.1, SaturatedFat 1.3, Sodium 42, Carbohydrate 6.3, Fiber 3.2, Sugar 1.9, Protein 4.4

ROASTED ASPARAGUS WITH SLIVERED ALMONDS RECIPE - (4.2/5)



Roasted Asparagus with Slivered Almonds Recipe - (4.2/5) image

Provided by cherichavez

Number Of Ingredients 4

15 medium asparagus spears, ends trimmed (1/2 lb.)
1 Tbsp. extra-virgin olive oil
1/4 tsp. Himalayan salt
1 Tbsp. slivered almonds

Steps:

  • 1.Preheat oven to 400° F. 2.Arrange asparagus in a single layer on a baking sheet. Drizzle with oil and sprinkle with salt. 3.Bake for 25 minutes, or until tender-crisp. Remove from oven. 4.Sprinkle with almonds; serve.

MOJITO CHICKEN AND ROASTED ASPARAGUS WITH ALMONDS



Mojito Chicken and Roasted Asparagus With Almonds image

Make and share this Mojito Chicken and Roasted Asparagus With Almonds recipe from Food.com.

Provided by nickfo

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

olive oil flavored cooking spray
2 lbs asparagus
salt & freshly ground black pepper
1/4 cup slivered almonds
2 teaspoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 tablespoon sugar
1 lb cut-up boneless skinless chicken breast
1/2 cup fresh lime juice
1/2 cup rum
1 teaspoon finely grated lime zest
1/4 cup chopped fresh mint leaves
1 cup uncooked brown rice

Steps:

  • Preheat oven to 400 degrees F.
  • Coat a large baking sheet with cooking spray.
  • Arrange asparagus on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 10 minutes. Top the asparagus with almonds and roast 5 more minutes, until fork-tender and almonds are golden brown. Remove from the oven and set aside.
  • Cook rice according to package directions.
  • Meanwhile, heat oil in a large skillet over medium heat. Add onion, garlic and sugar and cook 3 minutes, until soft stirring with wooden spoon. Add chicken and saute 3 to 5 minutes, until golden brown on all sides. Add lime juice and carefully, off the heat, add the rum. Return to the heat and add lime zest, salt, pepper and bring to a simmer. Simmer for 3 minutes, until chicken is cooked through, about 12 to 15 minutes. Serve chicken, garnished with mint, over rice with the almond topped asparagus on the side.

Nutrition Facts : Calories 501.5, Fat 9, SaturatedFat 1.4, Cholesterol 65.8, Sodium 111.2, Carbohydrate 54.9, Fiber 7.5, Sugar 8.2, Protein 37.2

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From today.com


MOJITO CHICKEN WITH ROASTED ASPARAGUS AND ALMONDS - CHIK N …
Recipes in printable format from the chik n' pastry blogsite ... Aunt Faye's Chicken Pastry. autumn chicken pot pie. Baba Ganoush. background. Bacon, Lettuce, & Cherry Tomato Salad w/ Aioli Dressing . Bacon-Wrapped Dates. Baked Fruit & Nut Oatmeal. Baked Pasta w/ Squash & Sweet Potatoes. Baked Pimento Cheese Spread. baked shrimp with feta cheese. Banana …
From sites.google.com


MOJITO CHICKEN AND ROASTED ASPARAGUS WITH ALMONDS – RECIPES …
2012-09-05 Add chicken and saute 3 to 5 minutes, until golden brown on all sides. Add lime juice and carefully, off the heat, add the rum. Return to the heat and add lime zest, salt, pepper and bring to a simmer. Simmer for 3 minutes, until chicken is cooked through, about 12 to 15 minutes. Serve chicken, garnished with mint, over couscous with the almond topped …
From recipenet.org


ROASTED ASPARAGUS WITH BROWNED BUTTER AND ALMONDS
Toss to coat. Roast for 8-10 minutes—depending on thickness of spears—or until tender. While the asparagus cooks, melt the butter in a skillet over medium heat. Add the almonds and stir frequently until the butter begins to turn light brown, about 3 minutes. Remove from the heat and add lemon juice and tarragon.
From foodiecrush.com


ROASTED ASPARAGUS WITH ALMONDS AND ASIAGO RECIPE | MYRECIPES
Preheat the oven to 450°. On a large rimmed baking sheet, toss the asparagus with 2 tablespoons of the olive oil. Season with salt and pepper and roast for 15 minutes, until tender. Meanwhile, put the almonds in a pie plate and toast in the oven for 5 minutes, until golden. Transfer the asparagus to a platter and drizzle with the lemon juice ...
From myrecipes.com


MOJITO CHICKEN AND ROASTED ASPARAGUS WITH ALMONDS
KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds. Mojito Chicken and Roasted Asparagus with Almonds. See original recipe at: foodnetwork.com. kept by RoyaG recipe by Food Network (on a budget) print. See original recipe at …
From keeprecipes.com


SEARCH FOR RECIPES
Reset Filters View Recipes. Ingredients. gin rum vodka champagne egg tofu cheese chocolate cod tuna salmon lime fruit lemon banana bean chickpea ham beef duck lamb pork bacon steak turkey chicken crab prawn scallop seafood kale carrot potato tomato cabbage mushroom cauliflower rice pastry. Difficulty. Easy Medium Hard. Preparation Time. 15' 30' 60' Cooking …
From foodnetwork.co.uk


ROAST CHICKEN WITH ASPARAGUS - WOMAN'S DAY
2013-08-19 Place chicken, breast side down, on baking sheet. Drizzle with 1 Tbsp each butter and lemon juice. Sprinkle with 1/2 the thyme, salt, tarragon and pepper. Put lemon rinds in body cavity. Tie legs ...
From womansday.com


ONE PAN CHICKEN & ROASTED ASPARAGUS RECIPE - THEHUB FROM …
Dredge each piece in panko mixture and pat to coat. Arrange chicken on one side of prepared sheet. Bake chicken for 10 minutes. 4. Meanwhile, toss asparagus with remaining 1 tbsp olive oil, 1/4 tsp salt and black pepper in a large bowl. 5. Remove pan from oven after 10 minutes, then flip chicken over. Add asparagus to other side of pan.
From ideas.walmart.ca


ROASTED ASPARAGUS WITH ALMONDS RECIPE - GRACE PARISI | FOOD
Directions. Preheat the oven to 425°. On a baking sheet, toss the asparagus and garlic with the olive oil and season with salt and pepper. Roast in the center of the oven for about 18 minutes ...
From foodandwine.com


SEARCH FOR RECIPES
Recipes See more. Mojito chicken and roasted asparagus with almonds. Easy. Preheat oven to 200 degrees C/Gas 6. 1) Coat a large baking tray with cooking spray. Arrange asparagus on baking tray and spray with cooking spray. Season with salt and black pepper. Roast 10 minutes. Top the asparagus with almonds and roast 5 more . Prep Time. 15 mins. Cook Time. 30 …
From foodnetwork.co.uk


ASPARAGUS WITH TOASTED ALMONDS AND GARLIC RECIPE - FOOD & WINE
Bring 1 inch of water to a boil in a large nonreactive skillet. Add the asparagus and cook just until tender and bright green, about 3 minutes. Drain and pat dry. Wipe out these skillet and set it ...
From foodandwine.com


SEARCH PAGE - FOOD NETWORK
Mojito chicken and roasted asparagus with almonds. Easy. Preheat oven to 200 degrees C/Gas 6. 1) Coat a large baking tray with cooking spray. Arrange asparagus on baking tray and spray with cooking spray. Season with salt and black pepper. Roast 10 minutes. Top the asparagus with almonds and roast 5 more . Prep Time. 15 mins. Cook Time. 30 mins. …
From foodnetwork.co.uk


MOJITO-GLAZED CHICKEN RECIPE - TODAY
2022-06-13 1. Preheat the oven to 425 F. 2. Before adding the chicken to the pan, use a paper towel to thoroughly pat the skin dry. When the skin is …
From today.com


ONE-PAN CHICKEN & ASPARAGUS BAKE RECIPE | EATINGWELL
Directions. Step 1. Preheat oven to 375 degrees F. Place chicken on a clean work surface and cover with plastic wrap. Advertisement. Step 2. Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness. Step 3. Arrange on one half of a large rimmed baking sheet.
From eatingwell.com


LEMON ROASTED ASPARAGUS W/ ALMONDS - BIGOVEN.COM
Always wash your vegetables before preparing. Preheat oven to 425 (F) Cut about an inch off of the end of the asparagus spears and lay them in a sheet pan. Coat spears with olive oil, use a silicon brush to cover evenly. Sprinkle with salt, pepper, almonds, and squeeze lemon halves over spears. Bake at 425 (F) for 15 minutes then serve.
From bigoven.com


ROASTED BROWN BUTTER ASPARAGUS WITH ALMONDS RECIPE - THE …
2022-04-08 Lay the asparagus in a single layer and drizzle with olive oil. Salt and pepper. Roast for 12-15 minutes or until tender. In a medium sized skillet add the butter over medium high heat. Whisk until it starts to brown and foam. Add the almonds. Toss the cooked asparagus in the butter sauce and serve.
From therecipecritic.com


CHICKEN & ASPARAGUS STIR-FRY: QUICK & EASY RECIPE - THE WOKS OF …
2021-04-18 Spread the chicken evenly in one layer, and allow it to sear undisturbed for 30 seconds. Stir-fry for another 30 seconds, or until about 75% cooked. Remove from the wok and set aside. Add another tablespoon of oil to the wok, along with the minced garlic. Cook for 15 seconds, and add the asparagus.
From thewoksoflife.com


BEST CHICKEN AND ASPARAGUS SALAD RECIPE - GOOD HOUSEKEEPING
2021-01-21 Bring medium pot of water to a boil. Reserve 4 thick spears asparagus, then cut others into 2-inch pieces. Add 1 teaspoon salt to water, then add …
From goodhousekeeping.com


CREAMY LEMON CHICKEN WITH ASPARAGUS - GIMME DELICIOUS
Add chicken to the pan and cook for 5-6 minutes per side. Remove from skillet and set aside. Add butter onion, and asparagus to the skillet and cook for 2-3 minutes, or until just tender. Add the garlic and cook for just under a minute. Add heavy …
From gimmedelicious.com


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From foodnetwork.co.uk


ROASTED ASPARAGUS WITH ALMONDS AND ASIAGO - VEGETABLES …
2008-09-03 Preheat the oven to 450°F. On a large rimmed baking sheet, toss the asparagus with 2 tablespoons of the olive oil. Season with salt and pepper and roast for 15 …
From delish.com


PAN ROASTED ASPARAGUS ALMONDINE | EASY ROASTED ASPARAGUS …
2014-03-17 Cut lemon in half. Slice one-half of lemon into 4 slices; juice the other half and set aside. Add asparagus spears, onions, and lemon slices to the frying pan. Season with salt and pepper, and cook on medium-high for 10 minutes, stirring frequently. Add sliced almonds and continue to cook for 2 more minutes, or until vegetables are tender.
From diethood.com


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