My Favorite Asparagus Recipes

MY FAVORITE ASPARAGUS

My Favorite Asparagus image

Provided by Michael Symon : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup extra-virgin olive oil
1 tablespoon whole-grain mustard
1 teaspoon prepared horseradish
Juice and zest of 1 lemon
Kosher salt and freshly ground black pepper
2 large bunches thick asparagus, trimmed
2 red endive, quartered
1 large yellow onion, cut into 1/2-inch-thick rings
Olive oil, for cooking
Fresh tarragon leaves, optional, for serving

Steps:

Set up a grill for even medium-high heat. If using a charcoal grill, build coals evenly along the bottom.
Whisk together the extra-virgin olive oil, mustard, horseradish, lemon juice and zest in a bowl. Season with salt and pepper. Set aside. Place the asparagus, endive and onions on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Place on the grill and cook, turning once, until tender-crisp and lightly charred, 4 to 5 minutes. Serve drizzled with the dressing and topped with the tarragon leaves, if using.

FAVORITE BAKED ASPARAGUS

Favorite Baked Asparagus image

Make and share this Favorite Baked Asparagus recipe from Food.com.

Provided by SouthernBell2627

Categories Vegetable

Time 12m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 1/2 lbs fresh asparagus
6 tablespoons olive oil
1/2 cup parmesan cheese

Steps:

Clean asparagus; put in saucepan with 1 cup water.
Simmer 8 minutes.
Lay in buttered baking dish.
Drizzle with olive oil and sprinkle with Parmesan cheese.
Bake at 200 degrees 7 minutes.

Nutrition Facts : Calories 267, Fat 24, SaturatedFat 5, Cholesterol 11, Sodium 194.9, Carbohydrate 7.1, Fiber 3.6, Sugar 3.3, Protein 8.6

MY FAVORITE WAY TO COOK ASPARAGUS

My Favorite Way to Cook Asparagus image

The best thing about this method is that it is completely and easily do-ahead! Great for company! Since HIS favorite way to EAT asparagus is as a separate course on buttered toast, at the end of the 8 minutes cooking time, I drain almost all the water out of the skillet, add a chunk of butter, heat slightly until the butter melts and serve on (yes) buttered toast. Edited to say: call me crazy, but I peel my asparagus with a potato peeler unless it is under 1/4" thick!

Provided by Jezski

Categories Vegetable

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

1 bunch asparagus
water
1 tablespoon salt
1 tablespoon sugar
1 tablespoon butter
buttered toast (optional but delicious)

Steps:

Snap off bottom third of stalks or where they snap easily. Arrange the thoroughly washed stalks in 2 or 3 flat layers (bigger stalks on the bottom) in a 10-12" skillet.
Cover with cold water until it stands ½" above the asparagus. Add a tablespoon each of salt and sugar.
Bring UNCOVERED to a rolling boil; let boil from 2-4 minutes depending upon the thickness of the asparagus and whether you like it very crisp or not quite so chewy.
Remove from the heat and let stand, still uncovered, in the water at least 8 minutes or until ready to serve.
If the wait to serve is too long and the asparagus gets cold, simply bring to a boil once more, drain and serve immediately.
Sometimes I get crazy and sizzle the stalks in the butter for a couple of minutes. Still have to put that on toast, though.
Cooking Tip: Frozen asparagus may be cooked the same way. Start with frozen, cover with cold water, bring to a boil separating stalks; boil 1 minute, take off the heat and let stand for 4 minutes.
Maybe you would like a smashed garlic clove and/or red pepper flakes in the water. I haven't tried that yet.

Nutrition Facts : Calories 128.1, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 3572.6, Carbohydrate 16.2, Fiber 4.8, Sugar 9.4, Protein 5.8

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