ORANGE AND GINGER ROASTED ASPARAGUS
Give up limp steamed asparagus and jazz up dinner with the most amazing ginger and orange dressing. The perfect easy side dish!
Provided by Rachel Ballard
Categories Side Dish
Time 23m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400.
- Prep the asparagus: hold each piece by the ends and bend--the asparagus will snap naturally where the stalk starts to get tough. Discard the tough end and place your asparagus on a lightly greased rimmed baking sheet.
- In a measuring cup, mix the orange juice, olive oil, ginger, and mustard until combined. Pour over the asparagus and toss to coat. Sprinkle the salt and pepper evenly over everything and toss again.
- Roast for a total of 15 minutes or until your asparagus is tender (this will depend on how thick it is) and give them a stir halfway through the baking time. Serve warm.
Nutrition Facts : Calories 63 kcal, Carbohydrate 6 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 169 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
ASPARAGUS WITH ORANGE GINGER SAUCE
Make and share this Asparagus With Orange Ginger Sauce recipe from Food.com.
Provided by Outta Here
Categories Oranges
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash asparagus and snap off tough ends. Place in a steamer basket and steam until just tender, about 5 minutes.
- In a small saucepan, stir together juice, zest and cornstarch.
- Cook over medium-high heat until boiling. Let thicken and reduce while stirring with a whisk, about 3 minutes.
- Remove from heat and add grated ginger.
- Place asparagus on a serving plate and pour sauce over asparagus; top with toasted almonds.
Nutrition Facts : Calories 60.4, Fat 1.9, SaturatedFat 0.2, Sodium 2.7, Carbohydrate 9.4, Fiber 2.9, Sugar 4.9, Protein 3.5
ORANGE GINGER ASPARAGUS
An easy asparagus dish that has a refreshing citrus and ginger addition. This is even better the next day! I just sliced the spears into 1/3's toss and served cold! A great salad!
Provided by Rita1652
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook asparagus in a large frying pan of boiling salted water until crisp-tender, about 3 to 4 minutes, and drain well in a colander giving a cool rinse. Transfer hot asparagus to serving platter.
- In a small bowl, whisk together orange marmalade, ginger, lemon juice, olive oil, salt and pepper to taste. Spoon orange dressing over top or asparagus and sprinkle with nuts.
Nutrition Facts : Calories 149.5, Fat 9.6, SaturatedFat 1.2, Sodium 29.8, Carbohydrate 14.8, Fiber 3.9, Sugar 8.4, Protein 4.8
ROASTED GINGER ASPARAGUS WITH PAN-SEARED PASILLA-RUBBED CHEESE
Provided by Marcela Valladolid
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Lightly grease a baking sheet with olive oil.
- Place the asparagus on the prepared baking sheet. Whisk together the orange juice, olive oil, ginger, mustard, salt and pepper in a small mixing bowl to make a citronette. Drizzle the citronette over the asparagus. Toss to coat.
- Bake to desired tenderness, turning once halfway through the cooking time, about 8 minutes.
- Place the ground chile in a shallow plate. Dredge the panela slices in the chile powder, coating on both sides. Heat a nonstick pan over medium-high heat. Add the cheese to sear, about 2 minutes per side.
- Serve the cheese on top of the asparagus on platter. Garnish with cilantro, mint, zest and orange segments. Serve warm or at room temperature.
GRILLED MAHI MAHI FILLETS AND ASPARAGUS WITH ORANGE AND SESAME
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat grill pan to over medium high to high heat. Season mahi mahi fillets with salt and pepper. Combine the lime juice, dark soy, ginger and a little vegetable or canola oil in a shallow dish. Turn the mahi mahi in the citrus soy marinade and let it hang out for 10 minutes. Grill on hot grill pan for 6 minutes per side for a 1-inch fillet or until fish is firm and opaque.
- Take 1 spear of asparagus and hold it at each and. Bend the asparagus until it snaps and breaks. Use this spear as your guide on where to trim the ends of your bundle of spears. Using a peeler, make thin long strips of orange zest from both oranges. Cut the ends off the zested oranges and stand them up right on a cutting board. Remove the pith in strips using sharp knife and cutting down from the top of the orange. Discard the pith. When the oranges are both peeled and trimmed, turn them on their sides and slice into 1/4-inch rounds, cross sectioning the whole. Set the orange disks aside. In a skillet with a cover, bring 1-inch water to a boil with the zest of the oranges and grated fresh gingerroot. Allow the orange zest and ginger to simmer for at least 1 minute then add salt and asparagus spears. Simmer the spears 3 to 5 minutes until just tender. Drain the asparagus. Discard the orange zest and ginger. Assemble a few spears on each dinner plate, layering them back and forth, crisscrossing the spears over orange slices. Sprinkle sesame seeds over asparagus and oranges and top with 1 portion of grilled mahi mahi. Garnish assembled fish and asparagus with chopped or thinly sliced chives.
ORANGE-GINGER SWORDFISH
Steps:
- Combine first 7 ingredients in 9-inch glass pie plate. Add swordfish and turn to coat in marinade. Cover and refrigerate 30 minutes or up to 3 hours.
- Preheat broiler. Using rubber spatula, scrape marinade from swordfish and pie plate into small saucepan. Season swordfish lightly with salt and pepper. Broil swordfish until just cooked through, about 3 minutes per side. Transfer to platter. Boil reserved marinade until syrupy, about 3 minutes. Season with salt and pepper. Spoon over swordfish. Garnish with orange slices and green onions and serve.
EASY GINGER ASPARAGUS
The sweet taste of the pickled ginger melds beautifully with the crisp asparagus. A great barbeque side dish that cooks alongside the meat. Always gets rave reviews.
Provided by Trish
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for medium heat.
- Place asparagus on a sheet of heavy duty aluminum foil that is large enough to wrap completely around asparagus. Drizzle asparagus with olive oil. Place ginger on top of asparagus. Seal foil.
- Place foil packet on the hot grill. Turn after 5 minutes. Cook 5 minutes more, or longer if you prefer more well-done asparagus.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 12.4 g, Fat 3.5 g, Fiber 2.8 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 202.3 mg, Sugar 6.1 g
ORANGE-GLAZED ASPARAGUS
Asparagus cooked in a skillet and topped with a fragrant glaze. Great with Cornish hens.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Vegetables Asparagus
Yield 8
Number Of Ingredients 5
Steps:
- Toss asparagus with salt. Arrange in a large (12-inch) skillet with a lid. Add oil and juice to skillet and cover. (The asparagus can be set up a few hours ahead.)
- About 10 minutes before serving time, turn burner on high. When asparagus starts to steam, set timer for 4 minutes. Cook until tender, checking at 4 minutes with the tip of a sharp knife.
- Transfer cooked asparagus to a serving dish. Add optional zest to skillet and continue to cook until pan juices reduce to a glaze consistency, 2-3 minutes longer. Pour over asparagus and serve.
Nutrition Facts : Calories 72.9 calories, Carbohydrate 8.6 g, Fat 3.6 g, Fiber 3.7 g, Protein 3.9 g, SaturatedFat 0.5 g, Sodium 148.9 mg, Sugar 4.4 g
ORANGE BEEF AND ASPARAGUS STIR-FRY
Take your go-to Asian restaurant off speed dial; this is hands down better than takeout! Leftover grilled steak, fresh veggies and a sweet orange glaze-see what we mean? -Cindy Johnson, Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the cornstarch, orange juice, onions, soy sauce, honey, ginger and garlic until blended; set aside., In a large skillet or wok, stir-fry the asparagus, pepper and carrots in oil for 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Sprinkle with peanuts. Serve with rice.
Nutrition Facts : Calories 428 calories, Fat 18g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 597mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 5g fiber), Protein 33g protein.
ASPARAGUS WITH ORANGE VINAIGRETTE
Provided by Marian Burros
Categories easy, quick, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Wash asparagus, then trim by breaking at the point where the tough woody part of the stem meets the tender part. Steam over hot water for about 7 minutes, depending on thickness of spears; then, drain.
- Whisk the orange rind with oil, mustard and orange juice, and spoon over the asparagus, turning them to coat.
Nutrition Facts : @context http, Calories 71, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 32 milligrams, Sugar 5 grams, TransFat 0 grams
ORANGE GINGER CARROTS
Lightly glazed and seasoned with orange juice, honey and ginger, these tender carrots from our Test Kitchen make a lovely, low-fat side dish that appeals to all ages. This colorful dish will dress up a variety of meat entrees.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the broth, orange juice, vinegar, honey and ginger. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until crisp-tender. , Uncover. Increase heat to high. Cook and stir for 5 minutes or until cooking liquid is thickened.
Nutrition Facts :
ASPARAGUS WITH OLIVE AND ORANGE BUTTER
Categories Olive Side Quick & Easy Orange Asparagus Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Cut asparagus into 2-inch-long pieces and cook in a wide 4-quart pot of boiling salted water , uncovered, until just crisp-tender, 4 to 5 minutes. Drain in a colander.
- Melt butter in a 12-inch heavy skillet over moderately high heat, then whisk in juice and olive paste (to taste) until blended. Add asparagus and salt and pepper to taste, tossing to coat.
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SAUTéED ASPARAGUS WITH ORANGE & GINGER - IRENA MACRI
From irenamacri.com
Servings 4Estimated Reading Time 2 minsCategory SideTotal Time 10 mins
- To prepare the asparagus, simply cut off the firmer tail ends of the stems. You can feel for where the stem naturally wants to snap and where it starts to get harder and more fibrous. I like to cut off the ends at around that point. Cut the longer spears in half and leave the shorter pieces whole.
- Heat the olive oil in a large skillet until medium-hot. Add the asparagus, ginger and orange zest and sauté together for 4-5 minutes. Sautéing basically means to cook quickly in fat, while stirring a few times over medium to medium-high heat.
- Finish off by drizzling with orange and lime or lemon juice and sprinkling with a little sea salt and pepper. Serve right away or store in the fridge once cooled down.
ROASTED ORANGE-GINGER ASPARAGUS RECIPE | MYRECIPES
From myrecipes.com
4/5 (2)Total Time 30 minsServings 6-8
- Preheat oven to 400°. Snap off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Whisk together orange juice, olive oil, and next 4 ingredients; drizzle mixture over asparagus, tossing to coat.
- Bake at 400° for 15 minutes or to desired degree of tenderness, turning once after 8 minutes. Garnish, if desired.
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