Quick Asparagus Amandine Recipes

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ASPARAGUS AMANDINE



Asparagus Amandine image

This impressive side dish is easy and quick to prepare. For a weeknight, or for guests, it comes together really quickly.

Provided by Bibi

Categories     Side Dish     Vegetables     Asparagus

Time 15m

Yield 4

Number Of Ingredients 7

2 tablespoons raw sliced almonds
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 pound fresh asparagus, trimmed
1 pinch salt and ground black pepper to taste
2 tablespoons unseasoned bread crumbs, or more to taste
1 tablespoon fresh lemon juice, or to taste

Steps:

  • Preheat a large nonstick skillet over medium-high heat. Add sliced almonds; stir gently and shake the skillet until almonds are lightly toasted, 1 to 2 minutes. Watch closely to prevent burning. Set almonds aside.
  • Add butter and olive oil to the same skillet. Swirl skillet until butter is melted and combined with the oil, about 1 minute. Add asparagus spears and season with salt and pepper. Move asparagus around the skillet, gently stirring and turning until tender-crisp, 4 to 6 minutes. Transfer to a serving plate.
  • Add bread crumbs to the remaining butter and oil in the warm skillet. Stir until slightly browned, 1 to 2 minutes.
  • Squeeze lemon juice over the cooked asparagus, place browned bread crumbs on top, and garnish with toasted almonds.

Nutrition Facts : Calories 109.9 calories, Carbohydrate 7.7 g, Cholesterol 7.6 mg, Fat 8.1 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 65.9 mg, Sugar 2.5 g

QUICK ASPARAGUS BENEDICT



Quick Asparagus Benedict image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 bunches thick asparagus (about 1 1/2 pounds)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/3 cup grated Parmesan
2 tablespoons lemon juice
1 tablespoon white vinegar
4 large eggs, at room temperature
1 tablespoon chopped fresh dill, plus a few sprigs for garnish

Steps:

  • Place a rack in the top third of the oven and preheat the oven to broil.
  • Trim off about an inch from the bottom of the asparagus and peel about halfway up. Toss the asparagus with the olive oil on a baking sheet. Season with salt and pepper and broil until slightly blistered and tender, about 7 minutes, stirring occasionally. Remove from the oven and set aside.
  • Combine the mayonnaise, Parmesan, lemon juice and 1/2 teaspoon pepper in a small bowl and set aside.
  • Fill a large straight-sided skillet with about 2 inches of water and bring it to a bare simmer over medium heat. Add the vinegar. Crack an egg into a cup and gently slip it into the water. Repeat with the remaining eggs and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Using a slotted spoon, gently scoop the eggs from the water and blot dry with a paper towel.
  • To serve, divide the asparagus among 4 plates and sprinkle with the chopped dill. Top each serving with a poached egg, drizzle with a quarter of the sauce and garnish with a sprig of dill.

TROUT AMANDINE, STEAMED ASPARAGUS, AND NEW POTATOES



Trout Amandine, Steamed Asparagus, and New Potatoes image

Timing tip: Set a deep pot filled midway with water on the stove for your potatoes. It will come to a boil while you prepare the appetizer tray.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 pounds small red potatoes, quartered
1 1/4 pounds thin asparagus spears
10 blades fresh chives, snipped or chopped
8 (4-ounce) lake or rainbow trout fillets
1 egg
1 cup milk
1 cup flour
Salt and pepper
1 tablespoon extra-virgin olive oil, plus a drizzle for potatoes
4 tablespoons butter
1 cup (about 6 ounces) whole blanched almonds
A handful fresh parsley leaves, finely chopped
1 lemon, wedged

Steps:

  • Place oven on low and rest a platter on an oven rack.
  • Add potatoes to a deep pot of boiling water; just enough to cover potatoes. Salt water and add potato halves. The potatoes will cook for about 12 minutes for fork tender.
  • Hold asparagus spears at each end. Snap asparagus tips from tough ends by bending spears. Place spears in a colander. Rest colander on top of the potato pot and place a cover over the colander. The asparagus will steam while the potatoes cook. Do this the last 5 or 6 minutes that the potatoes are cooking.
  • Potatoes will be just about done when the last of your trout is going into the skillet (method follows.) When the potatoes are tender, take a minute to drain them and return them to warm pot. Leave asparagus covered and set aside. Dress potatoes with chives, a drizzle of olive oil and a little salt. Leave in warm pot until trout is on the table, then transfer to a serving bowl.
  • Heat a large skillet over moderate heat. Combine egg and milk in a tin pie plate, beat with a fork. Place a cup of flour in a second pie tin and season well with salt and sparingly with pepper. Coat trout fillets in egg and milk, then in seasoned flour. Collect fillets on a plate until all of them are dredged and ready to be cooked.
  • Add 1/2 tablespoon extra-virgin olive oil to your skillet, half a turn of the pan in a slow stream. Add 1 1/2 tablespoons butter to the pan. When the butter foams, add trout and gently saute 4 fillets for 2 or 3 minutes on each side, until golden. Transfer trout fillets to warm platter in oven.
  • Return pan to the stove and add 1/2 tablespoon extra-virgin oil and 1 1/2 tablespoons butter. When butter foams, repeat cooking process. When all of the trout is cooked, add last tablespoon of butter to the pan. When the butter melts, add almonds and brown until lightly golden, 1 to 2 minutes.
  • Remove trout from oven and pour almonds over the platter. Garnish platter with chopped parsley, lemon wedges, steamed asparagus spears, and potatoes.

ASPARAGUS AMANDINE



Asparagus Amandine image

Make and share this Asparagus Amandine recipe from Food.com.

Provided by texasjj

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

1/4 cup blanched slivered almond
1 lb fresh asparagus
2 tablespoons butter or 2 tablespoons margarine
1/4 teaspoon salt

Steps:

  • In a 10-inch skillet over medium heat, toast almonds until golden, shaking skillet occasionally.
  • Remove almonds to a small plate.
  • Meanwhile, hold the base of one asparagus stalk firmly and bend the stalk.
  • The end will break where it becomes tough to eat.
  • Use that stalk as a guide to cut the remaining stalks.
  • If the asparagus is very thick, you may want to use a vegetable peeler to trim the scales.
  • In same skillet, melt the butter or margarine over medium heat and add the asparagus.
  • Cook, uncovered until asparagus in crisp-tender, turning frequently.
  • Place asparagus on a serving platter and sprinkle with salt and almonds.

ASPARAGUS AMANDINE



Asparagus Amandine image

Make and share this Asparagus Amandine recipe from Food.com.

Provided by Okitsme

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs fresh asparagus
2 tablespoons butter
1/4 cup sliced almonds
2 tablespoons red bell peppers, diced
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Snap off tough ends of asparagus. Cook asparagus in boiling salted water to cover in a large skillet 3 minutes or until crisp-tender; drain.
  • Plunge asparagus into ice water to stop the cooking process; drain.
  • Melt butter in a large skillet over medium heat; add almonds, and sauté 2 to 3 minutes or until golden brown. Add asparagus and red bell pepper; cook 3 to 5 minutes. Toss with lemon juice, salt, and pepper, and serve immediately.

Nutrition Facts : Calories 66.2, Fat 4.5, SaturatedFat 2, Cholesterol 7.6, Sodium 173.1, Carbohydrate 5.4, Fiber 2.8, Sugar 2.4, Protein 3.2

QUICK ASPARAGUS AMANDINE



QUICK ASPARAGUS AMANDINE image

Categories     Vegetable     Side     Sauté     Vegetarian     Quick & Easy

Yield 4 servings

Number Of Ingredients 5

1 serving asparagus
1 tablespoon almonds (slivered)
1 tablespoon butter
1 teaspoon of lemon juice
salt and pepper to taste

Steps:

  • 1. Steam asparagus until tender. 2. Rinse the asparagus under cold water to stop the cooking process. 3. Melt the butter in a pan. 4. Add the almonds and cook until golden brown. 5. Remove from heat. 6. Add the lemon juice and salt. 7. Pour over the asparagus.

ASPARAGUS AMANDINE



Asparagus Amandine image

Categories     Side     Vegetarian     Quick & Easy     Almond     Asparagus     Spring     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 5

3/4 pound asparagus, trimmed
1/2 cup water
1 tablespoon unsalted butter
2 tablespoons sliced almonds, toasted lightly
fresh lemon juice to taste

Steps:

  • Cut asparagus diagonally into 1/2-inch pieces. In a skillet measuring about 10 inches across top simmer asparagus in water and butter, uncovered, until asparagus is crisp-tender and liquid is reduced to a glaze, about 3 minutes. Stir in almonds, lemon juice, and salt and pepper to taste.

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