PERFECT ROASTED ASPARAGUS
Learn how to make perfectly roasted asparagus here! This roasted asparagus recipe is a fantastic springtime side dish that everyone will love. You can season it however you'd like. You'll find my seasoning suggestions below. Recipe yields 2 large or 4 modest side servings.
Provided by Cookie and Kate
Categories Side Dish
Time 15m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. Snap off the woody ends of the asparagus (if you sharply bend the asparagus near the base, it will snap in the right place). Discard the ends.
- Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan.
- Bake just until the base of the asparagus is easily pierced through by a fork. Very thin asparagus, like the kind shown here, will take as little as 9 to 12 minutes, whereas thicker asparagus will need 15 to 20 minutes.
- Transfer the roasted asparagus to a serving platter and season however you'd like. You could keep it simple with a squeeze of lemon juice, or a sprinkle of Parmesan, or add a pat of butter or drizzle of balsamic vinegar.
- Roasted asparagus is best served when it's fresh out of the oven, but it will keep at room temperature for up to 1 hour or up to 4 days in the refrigerator (gently reheat before serving).
Nutrition Facts : Calories 33 calories, Sugar 2.1 g, Sodium 147.5 mg, Fat 1.3 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 4.7 g, Fiber 2.3 g, Protein 2.3 g, Cholesterol 0 mg
THE BEST GRILLED ASPARAGUS
We found that the best way to grill asparagus is to lay it right on the grill grates at an angle--no foil packet or grilling basket necessary. We jazzed ours up with tangy, creamy feta and fresh mint. To get a good char, be sure to use medium-sized asparagus -- no pencil-thin stalks here!
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare a grill for medium heat. Chop the tough, woody ends off the asparagus (about 1 inch) and peel another inch of the stalks.
- Whisk the lemon juice, olive oil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Add the asparagus and toss until well coated.
- Put the asparagus on the grill at an angle so the stalks don't fall through the grates. Grill, flipping halfway through cooking, until the asparagus begin to char, the pointy ends start to crisp and the stalks are just tender, 3 to 5 minutes. Remove to a platter and sprinkle with the feta and mint.
PENCIL-THIN ASPARAGUS AND SCALLIONS
Steps:
- In a kettle of boiling salted water cook asparagus until crisp-tender, about 5 minutes. Remove asparagus with tongs and immediately plunge into a bowl of ice and cold water. In water in kettle cook whole scallions until crisp-tender, about 4 minutes. Remove scallions with tongs and immediately plunge into bowl of ice and cold water. Drain asparagus and scallions on paper towels. Asparagus and scallions may be prepared up to this point 1 day in advance and kept covered and chilled.
- In a large non-stick skillet sauté minced scallion in butter over moderately high heat until softened, about 2 minutes. Stir in asparagus, whole scallions, and salt and pepper to taste and sauté, stirring occasionally, until heated through, about 5 minutes.
STIR-FRIED PORK WITH ASPARAGUS
If you like a really strong garlic flavor, reserve half of the garlic and stir it in at the end of the cooking, along with the optional sesame oil. Serve with rice. Other cuts of meat you can use here: beef, preferably sirloin; lamb, preferably from the shoulder or leg; boneless chicken; shrimp (which will cook more quickly).
Yield makes 4 servings
Number Of Ingredients 10
Steps:
- Have all the ingredients ready, including cooked white rice if you're planning to serve it. Preheat a large skillet over high heat for about 2 minutes. Immediately add half the peanut oil, the chiles if you're using them, and the pork, spreading it in one even layer. Cook, stirring only occasionally, until the pork browns, about 3 minutes. Transfer the pork to a bowl (discard the chiles) and lower the heat slightly.
- Add the remaining oil and the asparagus to the skillet. Again, cook, stirring occasionally, until the asparagus turns bright green and begins to become tender, 3 or 4 minutes. Add the garlic, ginger, and scallion and cook, stirring once or twice, for 30 seconds.
- Add the stock and soy sauce, stir, and cook for 15 seconds. Add the sesame oil if you like and serve.
BLACK PEPPER STIR-FRIED TOFU AND ASPARAGUS
This fast, one-skillet stir-fry dinner combines vibrant spring vegetables with hearty tofu in a rich and spicy black-pepper sauce. (Use freshly ground pepper, if possible, for the ideal combination of flavor and heat.) The tofu is simmered in the fragrant sauce, which is spiked with aromatic garlic and ginger until it has absorbed all of the flavors and is nicely glazed. This recipe is perfect for using up that pencil-thin asparagus, which cooks quickly and toes the line between crisp and tender, while sweet snap peas balance out the assertive sauce. The dish can be served over baby spinach or in lettuce cups instead of with rice for a satisfying salad.
Provided by Kay Chun
Categories dinner, quick, weekday, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small bowl, combine soy sauce, sugar, Worcestershire sauce, 1 teaspoon black pepper and 2 tablespoons of water. In a large nonstick skillet, combine tofu and half of the black pepper sauce, and season with salt. Bring to a simmer over medium heat and cook, stirring occasionally, until sauce has thickened and nicely coats the tofu, about 5 minutes. Slide glazed tofu and any sauce out onto a rimmed plate.
- Wipe or rinse out the skillet and heat oil over medium. Add shallot and cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger, and stir until fragrant, 30 seconds. Add asparagus and snap peas, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add scallions, the remaining black pepper sauce and the tofu, and cook, stirring, until vegetables are evenly coated in the sauce. Stir in cilantro, and season to taste with salt and pepper.
- Divide tofu and vegetables among plates and spoon over any remaining pan sauce. Serve with rice.
ROASTED ASPARAGUS AND SCALLION SALAD
In this hearty, many-textured salad, soft, roasted asparagus is tossed with chewy whole grains and crisp, sweet caramelized scallions. You can use freekeh or farro here for the grains. Both are whole-wheat kernels, but the freekeh has a slightly smoky note from being toasted, while the farro is nuttier-tasting. You can prepare the freekeh or farro ahead and let it marinate in the dressing for up to six hours, but it's best to roast the asparagus and scallions within an hour of serving. Don't use pecorino Romano here, it's too sharp. If you can't find a young pecorino, use a young manchego or even a nice Cheddar, and serve this as a light main course or a salad course to a more substantial meal.
Provided by Melissa Clark
Categories dinner, lunch, weekday, salads and dressings, main course, side dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Bring a small pot of heavily salted water to a boil, stir in freekeh or farro, cover, and simmer until al dente, 20 to 30 minutes.
- Meanwhile, in a large bowl, whisk together 2 teaspoons soy sauce, lime juice, garlic, and pinch salt and pepper. Drizzle in 3 tablespoons oil, whisking constantly.
- Drain freekeh and stir immediately into dressing while still warm.
- Heat oven to 425 degrees. Spread asparagus and scallions over a rimmed baking sheet and drizzle liberally with oil, 1/2 teaspoon soy sauce and a pinch of salt and pepper. Toss to combine, then arrange in a single layer. Roast until they start to char in spots, about 20 minutes. Let cool slightly: The asparagus are best while still a little warm but not hot enough to wilt the greens.
- Toss salad greens in the bowl with freekeh and dressing until leaves are coated, and transfer to serving platter. Top with roasted asparagus and scallions, shave cheese over salad if you like, and serve.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 456 milligrams, Sugar 3 grams
More about "pencil thin asparagus and scallions recipes"
SPRING PEA AND ASPARAGUS PASTA - COOKIE AND KATE
From cookieandkate.com
HOW TO MAKE THE BEST GRILLED ASPARAGUS
From foodiecrush.com
LIDIA BASTIANICH'S ASPARAGUS FRITTATA RECIPE - TODAY
From today.com
26 QUICK AND EASY ASPARAGUS RECIPES PERFECT FOR …
From tasteofhome.com
HOW TO BLANCH ASPARAGUS - CULINARY HILL
From culinaryhill.com
HOW TO COOK ASPARAGUS 3 WAYS | COOKING SCHOOL
From foodnetwork.com
SAUTEED ASPARAGUS - DINNER AT THE ZOO
From dinneratthezoo.com
BEST THIN ASPARAGUS RECIPE - HOW TO MAKE ROASTED PENCIL THIN
From food52.com
Reviews 1Servings 4-6Cuisine AmericanCategory Side
WALNUT MISO NOODLES - 101 COOKBOOKS
From 101cookbooks.com
GRILLED ASPARAGUS AND SPRING ONIONS WITH LEMON DRESSING - BON …
From bonappetit.com
BUTTER-BRAISED ASPARAGUS AND OYSTER MUSHROOMS WITH PEAS AND …
From nytimes.com
PENCIL-THIN ASPARAGUS AND SCALLIONS - BIGOVEN.COM
From bigoven.com
15+ SAUCES FOR ASPARAGUS (QUICK + EASY RECIPES)
From platingsandpairings.com
SCALLION AND ASPARAGUS SALAD - CTV
From more.ctv.ca
ASPARAGUS WITH TOASTED ALMONDS AND GARLIC RECIPE
From foodandwine.com
TWO INGREDIENT SKILLET SCALLIONS FROM EDNA LEWIS - FOOD52
From food52.com
PENCIL THIN ASPARAGUS; RECIPES | BIGOVEN
From bigoven.com
CHEF DAVID TANIS' RECIPES AND TIPS FOR SPRING ASPARAGUS - AARP
From aarp.org
HOW TO MAKE THE BEST ASPARAGUS QUICHE | KITCHN
From thekitchn.com
SCALLION AND ASPARAGUS SALAD RECIPE - LIDIA BASTIANICH'S SALAD
From delish.com
PASTA WITH PEAS, ASPARAGUS AND SCALLIONS - MORE.CTV.CA
From more.ctv.ca
PAN-SEARED SCALLOPS WITH ASPARAGUS AND PANCETTA RECIPE
From myrecipes.com
SELECTING THICK VS. THIN OF ASPARAGUS | COOK'S ILLUSTRATED
From americastestkitchen.com
SCRAMBLED EGGS AND ASPARAGUS - LIDIA
From lidiasitaly.com
ASPARAGUS WITH SCALLION CHIMICHURRI SAUCE RECIPE — THE MOM 100
From themom100.com
HOW TO COOK ASPARAGUS SOUS VIDE - SIMPLY RECIPES
From simplyrecipes.com
15 ASPARAGUS PASTA RECIPES YOU'LL WANT TO MAKE ON REPEAT
From allrecipes.com
PORK AND ASPARAGUS STIR-FRY RECIPE | BON APPéTIT
From bonappetit.com
SEARED SCALLOP SALAD WITH ASPARAGUS AND SCALLIONS RECIPE
From foodandwine.com
CREAMY FETA-LEMON PENNE WITH ASPARAGUS - DELISH
From delish.com
BLACK LENTILS WITH ASPARAGUS, JAMóN, AND CRèME FRAîCHE SAUCE …
From saltandwind.com
ASPARAGUS STUFFED CHICKEN - PROSCIUTTO WRAPPED CHICKEN - HOW …
From howsweeteats.com
HOW TO COOK ASPARAGUS LIKE A PRO — PLUS 7 RECIPES YOU'LL LOVE
From nbcnews.com
GETTING THE BEST OUT OF THICK ASPARAGUS - THE NEW YORK TIMES
From nytimes.com
SCALLION AND ASPARAGUS SALAD - LIDIA
From lidiasitaly.com
24 ASPARAGUS RECIPES TO MAKE AGAIN AND AGAIN - MSN
From msn.com
ASPARAGUS 101: VARIETIES, COOKING METHODS, RECIPES, AND MORE
From forksoverknives.com
HOW TO SOUS VIDE ASPARAGUS (WITH 3 FLAVORING IDEAS!) - PAIRINGS
From platingsandpairings.com
DON'T SNAP ASPARAGUS; PEEL IT | COOK'S ILLUSTRATED
From americastestkitchen.com
16 SHEET-PAN DINNERS TO MAKE THIS APRIL - YAHOO SPORTS
From sports.yahoo.com
CELEBRATE SPRING WITH THESE LIGHT AND BRIGHT RECIPES
From timesfreepress.com
HOW TO COOK ASPARAGUS - ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love