ASPARAGUS WITH HAZELNUT GREMOLATA
The first time I made this was when my parents came over to my house for dinner. I was making a hazelnut crusted mahi mahi for dinner and needed the perfect side dish to go with it. Well, I had asparagus and hazelnuts, so I decided to throw this together and am I glad that I did! It has quickly become one of our favorite ways to eat asparagus. The recipe came from my Mayo Clinic Cookbook.
Provided by misscrys79
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot fitted with a steamer basket, bring about 1 inch water to a boil. Add the asparagus, cover, and steam until tender-crisp, about 4 minutes. Remove from the pot.
- In a large bowl, combine the asparagus, garlic, chopped parsley, hazelnuts, 1/4 teaspoon lemon zest, lemon juice, olive oil and salt.
- Toss well to mix and coat.
- Arrange the asparagus neatly on a serving platter and garnish with parsley sprigs and lemon zest.
- Serve immediately.
Nutrition Facts : Calories 50.6, Fat 2.6, SaturatedFat 0.3, Sodium 162.9, Carbohydrate 5.7, Fiber 2.6, Sugar 1.7, Protein 3.2
LEMON ASPARAGUS PASTA
Bright lemony flavor. Easy to make and can sit out during warm weather. Can be served hot, warm, or cold.
Provided by Chop Suey
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.
- Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes. Drain pasta and asparagus.
- Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 45 g, Cholesterol 8.8 mg, Fat 17.8 g, Fiber 3.8 g, Protein 12.7 g, SaturatedFat 3.9 g, Sodium 157.7 mg, Sugar 3 g
PASTA ALFREDO WITH LEMON AND ASPARAGUS
This simple one-pot pasta features fresh asparagus and is as lovely to look at as it is delicious to eat. Serve smaller portions of this creamy pasta as a first course, or make it a luxurious main dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 35m
Yield Serves 4
Number Of Ingredients 7
Steps:
- In a bowl, whisk together egg yolks, cream, cheese, lemon zest, 1/2 teaspoon salt, and 1/8 teaspoon pepper to combine.
- In a large pot of boiling salted water, cook pasta 2 minutes less than per package instructions. Add asparagus; cook until bright green and tender, about 2 minutes more. Reserve 1/2 cup pasta water; drain.
- Return pasta and asparagus to pot along with egg mixture. Toss until well combined, adding a few tablespoons of pasta water at a time until sauce coats pasta. Add lemon juice; season to taste. Serve immediately, with more cheese, pepper, and lemon zest.
ASPARAGUS WITH GREMOLATA, LEMON AND OLIVE OIL
This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy - and it only takes a few minutes to put together.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, side dish
Time 5m
Yield Serves six
Number Of Ingredients 8
Steps:
- Once you have finely chopped the garlic, parsley and lemon zest, chop them together on a cutting board until well combined. (This mixture is the gremolata.) Transfer to a bowl. Warm a serving platter.
- Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 384 milligrams, Sugar 3 grams
GREMOLATA
This Italian lemon zest condiment, best used as soon as possible, is traditionally made with garlic, but here is also flavored with shallots. Use this mixture when making our Lemon Chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2/3 cup
Number Of Ingredients 4
Steps:
- On a cutting board, chop lemon zest, garlic, parsley, and shallots until well combined.
ASPARAGUS WITH GREMOLATA BUTTER
Categories Garlic Side Sauté Low Carb Quick & Easy Lemon Asparagus Parsley Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly, and drain again. (Can be made 1 day ahead. Pat dry; wrap in paper towels, then plastic, and refrigerate.)
- Melt butter in heavy large skillet over medium-high heat. Add lemon peel and garlic and stir 30 seconds. Add asparagus and toss to coat. Sprinkle lemon juice over. Sauté until asparagus is heated through and coated with butter sauce, about 3 minutes. Season asparagus with salt and pepper. Transfer to platter. Sprinkle with parsley and serve.
LEMON GARLIC PASTA
Make and share this Lemon Garlic Pasta recipe from Food.com.
Provided by Denise in NH
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet, cook garlic in olive oil until golden.
- Add lemon juice, bouillon and pepper.
- Cook and stir until bouillon dissolves.
- In large bowl, toss pasta, garlic mixture, cheese and parsley; serve immediately.
Nutrition Facts : Calories 368.6, Fat 16.4, SaturatedFat 3.1, Cholesterol 5.6, Sodium 339.7, Carbohydrate 45, Fiber 2, Sugar 2.1, Protein 10.3
PASTA WITH MUSHROOMS AND GREMOLATA
This savory pasta is just one idea for gremolata, a pungent mixture of garlic, lemon zest and parsley. It's terrific with the sautéed mushrooms and makes a great condiment for a variety of roasted vegetables.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make the gremolata, place the minced garlic, parsley and lemon zest in a mound and chop them together with a chef's knife. Set aside.
- Begin heating a large pot of water for the pasta. Meanwhile, heat a large, heavy skillet or wok over medium-high heat. Add 1 tablespoon of the olive oil, and when it's hot, add the mushrooms. Sear the mushrooms, stirring with a wooden spoon or tossing in the pan, until they are lightly browned and begin to sweat. Add the salt and the white wine and continue to cook, stirring or tossing the mushrooms in the pan, until the wine has just about evaporated and the mushrooms are glazed, about 5 minutes.
- Add the remaining tablespoon of oil and the gremolata and pepper. Cook, stirring, until fragrant, about 1 more minute. Taste and adjust salt. Keep the mixture warm while you cook the pasta.
- When the water comes to a rolling boil, salt generously and add the pasta. Cook al dente, following the timing instructions on the package. Before draining, remove 1/2 cup of the pasta cooking water. Add 1/4 cup of it to the mushrooms and stir together.
- Drain the pasta and toss with the mushrooms in a large pasta bowl or in the pan. If it seems dry, add 2 to 4 tablespoons of the reserved cooking water. Serve with Parmesan cheese if desired.
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 6 grams, Carbohydrate 72 grams, Fat 9 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 572 milligrams, Sugar 4 grams
PASTA WITH PARSLEY & HAZELNUT PESTO
Cross that jar of pesto off your shopping list and get cooking with this fresh and super easy alternative
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Cook the pasta in salted, boiling water according to pack instructions.
- Put the parsley, hazelnuts, Parmesan and lemon zest and juice into a food processor and whizz to a paste. With the motor still running, gradually drizzle in the olive oil. Season, if you like, with salt and pepper.
- Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.
Nutrition Facts : Calories 727 calories, Fat 43 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.27 milligram of sodium
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