Pan Fried Raw Asparagus With Goats Curd Beetroot Recipes

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PAN-FRIED & RAW ASPARAGUS WITH GOAT'S CURD & BEETROOT



Pan-fried & raw asparagus with goat's curd & beetroot image

Let the fresh English asparagus shine in this simple spring dish. The combination of contrasting tastes and textures gives added depth, serve with a bowl of wild rice or homemade bread

Provided by Liam Trotman and Ryan Simpson

Categories     Dinner, Lunch, Main course

Time 20m

Number Of Ingredients 7

bunch asparagus (about 10 spears), washed
100g cooked beetroot
150g goat's curd (or use goat's cheese, ricotta or cottage cheese)
baby salad leaves , to decorate (optional)
70ml grapeseed oil , plus 2 tsp extra for grilling the asparagus (alternative oils can be used but may affect the flavour)
zest ¼ orange , plus 30ml juice
20g pine nuts , lightly toasted

Steps:

  • First, make the dressing. In a small bowl or jug, whisk the oil, orange zest and juice lightly, then add the pine nuts and set aside.
  • Hold the asparagus at the base and just below the tip, then snap in two - you will feel a natural breaking point where the asparagus becomes a little woody. Save the woody bases for soups or stocks.
  • Shred four spears of asparagus using a mandolin (or slice lengthways with a vegetable peeler). Repeat the process with the cooked beetroot. Put the shaved asparagus in a bowl of cold water and set side.
  • Heat a frying pan or skillet over a high heat until hot. Coat the remaining six whole pieces of asparagus with the oil and place in the hot pan, moving them around in the pan, and season with a few pinches of sea salt. Allow the asparagus to brown, then remove, draining off any excess oil.
  • Put the roasted asparagus on the plate, then add dollops of the curd. Drain the raw asparagus, then layer it over the curd with the slices of cooked beetroot. Stir the dressing and drizzle over the dish. Add some baby salad leaves to decorate, if you like.

Nutrition Facts : Calories 721 calories, Fat 66 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.2 milligram of sodium

PAN-ROASTED ASPARAGUS WITH A CRISPY FRIED EGG



Pan-Roasted Asparagus with a Crispy Fried Egg image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1/2 cup panko breadcrumbs
1 teaspoon lemon zest (1 lemon)
1/4 teaspoon red pepper flakes
1/8 teaspoon kosher salt
1/2 cup Italian parsley leaves, chopped
2 tablespoons grated Parmesan
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound thin asparagus, trimmed
1/2 teaspoon kosher salt
4 large eggs

Steps:

  • For the gremolata: Heat a large skillet over medium heat. Add the breadcrumbs and olive oil and toast, stirring often with a wooden spoon until golden brown. Place in a small bowl and while still hot, add the lemon zest, red pepper flakes and salt. Mix together and cool the mixture to room temperature. Stir in the parsley and cheese.
  • For the asparagus: Wipe the pan with a clean dish towel. Place over medium-high heat and add 2 tablespoons of the olive oil. Add the asparagus and 1/4 teaspoon of the salt. Cook, stirring and flipping often with tongs until the asparagus is bright green, cooked through and slightly browned, 4 to 5 minutes.
  • Divide the asparagus among four serving plates. To the same pan, add the remaining 2 tablespoons of olive oil and place over medium-high heat. Crack 2 of the eggs into the pan, being careful as it may splatter, sprinkle with salt and reduce the heat slightly and cook until the edges are light brown and crispy and the whites are just set, 2 to 3 minutes. The yolk should still be runny. Repeat for the remaining 2 eggs. Using a slotted spatula, slide an egg on each plate. Sprinkle each dish with the breadcrumb gremolata and a drizzle of olive oil if desired.

PAN-FRIED ASPARAGUS



Pan-Fried Asparagus image

This garlic asparagus dish is a Northern Italian side dish. My family loves it! Even the kids!

Provided by Kim

Categories     Side Dish     Vegetables     Asparagus

Time 25m

Yield 4

Number Of Ingredients 6

¼ cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
¼ teaspoon ground black pepper
3 cloves garlic, minced
1 pound fresh asparagus spears, trimmed

Steps:

  • Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

Nutrition Facts : Calories 187.8 calories, Carbohydrate 5.2 g, Cholesterol 30.5 mg, Fat 18.4 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 8.3 g, Sodium 524.6 mg, Sugar 2.1 g

FRIED BEETS



Fried Beets image

My mom loved these and I have never heard of anyone preparing beets quite this way! Not exactly a health-food, but so tasty! Mother said, 'Cook them until they're burned.' She was right! You may also need to add a little more butter or margarine if they seem to need it.

Provided by MRS_GEOMORPH

Categories     Side Dish     Vegetables

Time 1h20m

Yield 4

Number Of Ingredients 3

6 large red beets
¼ cup butter
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add beets and cook uncovered until slightly tender, about 20 minutes. Drain, rinse, and cut ends from each beet.
  • Place beets in a saucepan with about 2 inches of water. Cover saucepan and bring water to a boil; cook beets until tender, about 20 minutes. Remove beets from water and immediately immerse in a bowl of ice water to cool. Pull peels off the beets. Slice beets into 1/4-inch-thick slices.
  • Heat butter in a large skillet over medium-high heat; fry beets, flipping occasionally, until lightly blackened, about 20 minutes. Season beets with salt and pepper.

Nutrition Facts : Calories 261.7 calories, Carbohydrate 35.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 10.4 g, Protein 6.1 g, SaturatedFat 7.4 g, Sodium 371.9 mg, Sugar 25.2 g

BROILED ASPARAGUS WITH GOAT CHEESE



Broiled Asparagus with Goat Cheese image

An easy and unbelievable yummy recipe for oven-broiled asparagus finished with crumbled goat cheese.

Provided by Natalie Titanov

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 15m

Yield 4

Number Of Ingredients 5

1 pound fresh asparagus, trimmed
2 tablespoons olive oil
½ teaspoon dried basil
salt and freshly ground black pepper to taste
5 ounces crumbled goat cheese

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Combine asparagus, olive oil, basil, salt, and pepper on a sheet pan and mix well.
  • Broil in the preheated oven until asparagus is cooked through and easily pierced with a knife, about 10 minutes. Remove from the oven and sprinkle with goat cheese.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 5.4 g, Cholesterol 28 mg, Fat 17.5 g, Fiber 2.4 g, Protein 10.2 g, SaturatedFat 8.3 g, Sodium 223.7 mg, Sugar 3 g

PAN-FRIED ASPARAGUS



Pan-Fried Asparagus image

I love asparagus, and if you do, then you'll love this recipe. Nothing fancy, and it's ready in minutes. Great as a side dish; I love to make a meal out of it, by adding thin slices of chicken or beef, even shrimp. I like to put grated Parmesan cheese on top.

Provided by FLUFFSTER

Categories     Cheese

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

1/4 cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
3 garlic cloves, minced
1/2 lb fresh asparagus spear, trimmed

Steps:

  • Melt butter in a skillet over medium-high heat.
  • Stir in the olive oil, salt, and pepper.
  • Cook garlic in butter for a minute, but do not brown.
  • Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

PAN FRIED ASPARAGUS



Pan Fried Asparagus image

I discovered my new favourite way to cook asparagus whilst on holidays recently. We bought asparagus at the farm gate, and cooking equipment was limited.

Provided by JustJanS

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

500 g fresh asparagus
2 tablespoons bacon grease
rock salt
fresh ground black pepper
lemon

Steps:

  • Trim woody ends of asparagus.
  • Heat bacon grease in pan over medium high heat, or electric skillet.
  • Add asparagus to pan and cook for about 5-7 minutes, or until bright green and a little browned. Turn frequently.
  • Remove and eat at once with a grinding of salt and pepper, or cool to eat with a salad.
  • Serve with a squeeze of lemon juice if you wish.

ASPARAGUS-AND-GOAT-CURD SALAD



Asparagus-and-Goat-Curd Salad image

Provided by Amanda Hesser

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 9

Sea salt
1/2 pound asparagus, woody ends trimmed
3 large handfuls young arugula
Juice of 1 blood orange
1 teaspoon red wine vinegar
1 tablespoon Dijon mustard
Freshly ground black pepper
1/4 cup grapeseed oil
1/2 cup goat curd (or fresh goat cheese), chilled

Steps:

  • Bring a large pan of water to a boil. Add enough salt to make the water salty. Add the asparagus and cook for 3 minutes. Drain and run under cold water. Lay the asparagus out to cool completely and dry. Slice into 1-to-1 1/2-inch lengths. Combine the asparagus and arugula in a bowl.
  • In a small bowl, whisk together the blood-orange juice, vinegar and mustard and a little salt and pepper. Add the oil in gradual amounts, first in drops, then in a thin stream, until the vinaigrette is thick and emulsified. Season to taste.
  • Pour the dressing over the arugula and asparagus. Toss to coat. Add the goat curd, broken into lumps. Toss gently to mix. Taste and adjust seasoning.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 340 milligrams, Sugar 5 grams, TransFat 0 grams

PAN-SEARED ASPARAGUS WITH CRISPY GARLIC



Pan-Seared Asparagus With Crispy Garlic image

Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.

Provided by Ali Slagle

Categories     vegetables, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 4

4 garlic cloves, thinly sliced
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 bunch asparagus (about 1 pound), ends snapped or trimmed

Steps:

  • Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
  • Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

KITTENCAL'S PAN-FRIED ASPARAGUS



Kittencal's Pan-Fried Asparagus image

I like to make this as soon as asparagus season roles around ---try not to purchase thick asparagus as it tends to be tough, you may adjust the garlic amount to taste, I have left the chili flakes as optional I like to add them in for heat :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 17m

Yield 2-4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 -2 tablespoon olive oil
1/4 teaspoon kosher salt (or to taste)
1 tablespoon minced fresh garlic
1 pinch crushed red pepper flakes (optional or to taste)
1/2 lb fresh asparagus (tough ends removed)
fresh ground black pepper (to taste)
freshly grated parmesan cheese (to taste)

Steps:

  • In a large skillet melt butter with oil over medium heat.
  • Add in kosher salt, garlic and crushed chili flakes (if using) cook stirring for about 1 minute (do not brown the garlic).
  • Add in asparagus and cook for about 8-10 minutes turning the spears to ensure even cooking.
  • Season with freshly ground black pepper.
  • Sprinkle with Parmesan cheese.

PAN-FRIED MINTY ASPARAGUS



Pan-Fried Minty Asparagus image

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

1 pound fresh asparagus, trimmed and cut into 3-inch pieces
2 tablespoons olive oil
2 tablespoons chopped fresh mint
½ lemon
salt and freshly ground black pepper to taste

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

ROASTED FRESH ASPARAGUS, BEETS, AND GOAT CHEESE MEDLEY



Roasted Fresh Asparagus, Beets, and Goat Cheese Medley image

Nothing is as scrumptious as fresh asparagus nor roasted veggies. Full article by Cat Rooney/Epoch Times at http://www.theepochtimes.com/n3/99474-roasted-fresh-asparagus-beets-and-goat-cheese-medley/

Provided by CatsCooking

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb asparagus
2 -3 small beets
1 tablespoon virgin oil
1 pinch salt & freshly ground black pepper
1 tablespoon fresh thyme, left on the stems (optional)
2 ounces goat cheese, with honey or 2 ounces seasoned goat cheese
2 tablespoons dried fruit (raisins or cranberries, apricots cut to small pieces)
2 tablespoons slivered almonds
parchment paper, to cover baking sheet

Steps:

  • Heat oven to 425º F. Wash asparagus and cut off the tougher bottom parts of the stems. (Don't snap the ends as you lose too much of the asparagus). If sizes vary dramatically, slice the largest asparagus stems lengthwise. The asparagus can be chopped uniformly into halves or thirds or left whole.
  • Wash and peel beets and slice into small cubes. Place asparagus and beets in a large bowl. Add olive oil, seasoning, and thyme and toss until completely coated.Cover baking sheet with parchment paper and arrange asparagus and beets on the sheet so they are spread out and not overlapping. Use a spatula to gather any remaining oil and seasonings to drizzle over the arranged vegetables. Bake for 15-20 minutes until beets are tender then remove them from the oven. Pile the asparagus and beets into the middle of the baking pan. Add cheese, fruit, and almonds. Bake another 10 minutes.

Nutrition Facts : Calories 153, Fat 9.6, SaturatedFat 3.6, Cholesterol 11.2, Sodium 109.5, Carbohydrate 12.4, Fiber 3.7, Sugar 4, Protein 7.1

ASPARAGUS-POTATO HASH WITH GOAT CHEESE AND EGGS



Asparagus-Potato Hash With Goat Cheese and Eggs image

This colorful one-pan breakfast can be easily adapted to use up whatever vegetables you have in the crisper: Use shallots or yellow onion instead of leeks, or substitute green beans, snap peas or even broccoli for the asparagus. Just make sure everything is diced into 1/2-inch pieces so the vegetables cook evenly and quickly. Serve as part of an elegant brunch spread, with toast for a hearty (and vegetarian!) weekend breakfast, or eat it straight from the skillet with a glass of white wine as a quick, clean-out-the-fridge dinner.

Provided by Lidey Heuck

Categories     breakfast, brunch, dinner, weekday, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil, plus more as needed
1 1/4 pounds Yukon Gold or red new potatoes, scrubbed and diced into 1/2-inch pieces
Kosher salt and black pepper
1/2 large fennel bulb, diced into 1/2-inch pieces (about 1 cup), fennel fronds reserved
1 leek, trimmed, halved lengthwise and sliced 1/4-inch thick (about 1 cup chopped leeks)
1/2 pound asparagus (10 to 12 spears), trimmed and cut into 1/2-inch pieces
1 tablespoon fresh lemon juice, plus lemon zest and more juice for serving (optional)
4 large eggs
3 tablespoons crumbled plain goat cheese
1 tablespoon chopped fresh dill, mint or parsley

Steps:

  • Heat the oven to 400 degrees. In a large (12-inch) ovenproof skillet, heat the olive oil over medium-high. Add the potatoes, spreading them out into an even layer, and season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally and scraping the bottom of the pan, until potatoes are nicely browned, 7 to 9 minutes.
  • Lower the heat to medium, add the fennel and leek, and cook, tossing occasionally, until leeks are translucent, 3 to 5 minutes. If the skillet looks dry at any point, add a splash of olive oil.
  • Add the asparagus, along with 1/2 teaspoon salt and a few more grinds of black pepper. Cook, tossing occasionally, until the asparagus, fennel and potatoes are tender, about 5 minutes.
  • Off the heat, add the lemon juice and toss, scraping up any brown bits from the bottom of the pan.
  • Use a spoon to create 4 small hollows in the hash. Carefully crack an egg into each, season the eggs with salt and pepper and bake for 5 to 7 minutes, until the egg whites are just set. (Don't overcook.)
  • Sprinkle with goat cheese, herbs, fennel fronds and lemon zest, if using. Sprinkle with additional lemon juice, if desired, and a pinch of salt, and serve hot. (A spatula works best for serving.)

BAKED ASPARAGUS AND GOAT CHEESE



Baked Asparagus and Goat Cheese image

Goat cheese is a great match for a lot of foods, and here it is used in this asparagus bake. It is so delicious, of course, I could be a little predjudiced on this matter, I love goat cheese on nearly everything!!

Provided by Chef mariajane

Categories     Cheese

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

1 1/2 lbs asparagus spears, trimmed (jumbo or extra-large)
2 tablespoons butter, melted, divided
salt
2 ounces white goat cheese, crumbled (about 1/2 cup)
1/2 cup fresh white breadcrumbs

Steps:

  • Preheat oven to 400°F Coat asparagus with 1 tablespoons melted butter, then salt lightly.
  • Arrange in an oven-to-table shallow baking dish large enough to hold asparagus in a single layer.
  • Evenly distribute goat cheese over asparagus, then sprinkle with breadcrumbs. Drizzle remaining 1 tablespoons melted butter over breadcrumbs. Bake asparagus until tender-crisp and breadcrumbs lightly browned, about 10 minutes.

Nutrition Facts : Calories 103.3, Fat 7, SaturatedFat 4.5, Cholesterol 17.6, Sodium 117.4, Carbohydrate 6.8, Fiber 2.4, Sugar 1.9, Protein 5.1

ROASTED ASPARAGUS WITH HERB GOAT CHEESE



Roasted Asparagus with Herb Goat Cheese image

Roasting veggies always needs revamping every now and then, and I like to experiment by pairing them with different dressings or cheeses. I happened to love goat cheese and had extra on hand. I paired it with asparagus, and they lived happily ever after.

Provided by Raquel Teixeira

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 4

Number Of Ingredients 4

1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
salt and ground black pepper to taste
¼ cup herbed goat cheese, crumbled

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Arrange asparagus, side-by-side, on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus.
  • Roast in the preheated oven until cheese is slightly melted and asparagus are tender yet firm to the bite, about 10 minutes.

Nutrition Facts : Calories 104.1 calories, Carbohydrate 4.8 g, Cholesterol 11.2 mg, Fat 7.7 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 75.3 mg, Sugar 2.4 g

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From pinterest.com


CHAR GRILLED ASPARAGUS AND PARSLEY PESTO PASTA | DONNA HAY
Preheat a char-grill pan over high heat. Brush the asparagus with oil and sprinkle with salt and pepper. Cook for 8–10 minutes or until just charred. Allow to cool slightly and roughly chop. Place in a food processor with the oil, parsley, garlic, anchovy …
From donnahay.com.au


SWEET AND SPICY PAN-FRIED ASPARAGUS - FARM BOY
Directions. In small bowl, stir Bomba, 2 Tbsp olive oil, honey and vinegar. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Cook asparagus, tossing often, until stalks are bright green, blistered in spots and tender, 8-10 minutes. Season with salt and pepper and transfer to a platter. Drizzle sauce over asparagus.
From farmboy.ca


FAST ASPARAGUS AND GOAT’S CURD TARTINES RECIPE | GOURMET TRAVELLER
2015-10-21 Asparagus and goat’s curd tartines New-season asparagus and goat's curd make a perfect pairing, though poached eggs with this …
From gourmettraveller.com.au


PAN-FRIED & RAW ASPARAGUS WITH GOAT’S CURD & BEETROOT
Allow the asparagus to brown, then remove, draining off any excess oil. Put the roasted asparagus on the plate, then add dollops of the curd. Drain the raw asparagus, then layer it over the curd with the slices of cooked beetroot. Stir the dressing and drizzle over the dish. Add some baby salad leaves to decorate, if you like.
From newideafood.com.au


PAN FRIED ASPARAGUS - SWEET CS DESIGNS
2016-06-03 Instructions. Heat a heavy pan on medium high to melt ghee. Trim hard, woody ends off asparagus. Add asparagus to pan and cook until lightly browned and softened - stirring occasionally to prevent burning. Toss with salt and stir, serve hot.
From sweetcsdesigns.com


GOAT’S CURD (OR USE GOAT’S CHEESE – PIEDIMONTE'S RECIPES
Pan-fried & raw asparagus with goats curd & beetroot. Print Recipe. Pan-fried & raw asparagus with goats curd & beetroot. Course: Entree, Main Dish: Cuisine: Modern Australian: Servings: Ingredients ...
From recipes.piedimonte.com.au


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