ROASTED ASPARAGUS WITH LEMON VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
- Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
- Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.
ROASTED ASPARAGUS WITH CREAMY LEMON DRESSING
This lemon sauce would perk up pretty much any kind of roasted vegetable.
Provided by Katie Workman
Categories Side Dish
Time 25m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F. Trim the bottom 2-inches from the asparagus, and if desired, peel the lower 2 inches of the stalks. Place the asparagus in a baking pan. Don't worry if the stalks overlap a bit. Drizzle the tablespoon of olive oil over them and toss gently to coat the asparagus evenly. Sprinkle on the salt and pepper, toss again, and spread out in the pan.
- Roast the asparagus for 10 to 14 minutes, until just tender and slightly browned. Remember that they will continue to cook a bit after you remove them from the oven, so take them out while they're still a little firmer than you would like.
- Meanwhile, in a small bowl, whisk together the lemon juice, zest, crème fraiche, and Sriracha until smooth. Slowly pour in the ⅓ cup olive oil, whisking all the while until the dressing is thick, then season with salt and pepper.
- Let the asparagus cool slightly, and while still warm drizzle over some of the lemon sauce. Serve right away with the rest of the sauce passed on the side if desired.
Nutrition Facts : Calories 128 kcal, Carbohydrate 5 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 13 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
GRILLED ASPARAGUS WITH LEMON DRESSING
Although steamed asparagus has an unmatched purity of taste, I love the earthy, charred flavor added by the grill, a flavor that can also be achieved with stove-top pan grilling, which combines high heat and a dry, heavy skillet.
Provided by Mark Bittman
Categories side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Snap off the woody ends of the asparagus; most spears will break an inch or two from the bottom. Peel the stalks up to the flower bud. Meanwhile, start a charcoal fire or heat a gas grill; if you're cooking indoors, heat a cast-iron or other heavy skillet over medium-high heat until it smokes.
- To grill the asparagus spears, toss them with about a tablespoon of oil, mixing with your hands until spears are coated. Season well with salt and pepper. Grill until tender and browned in spots, turning once or twice, in all 5 to 10 minutes.
- To pan grill the asparagus, do not oil or season them. Just toss them in the hot skillet, and cook, turning the spears individually as they brown, until tender, 5 to 10 minutes. Remove as they finish, and season with salt and pepper.
- Mix together the lemon juice and shallots, then stir in enough olive oil to add a little body and take the edge off the sharpness of the lemon; the mixture should still be strong. Season it well with salt and plenty of black pepper, and stir in the parsley. Serve the asparagus hot or at room temperature with grilled fish. Spoon the sauce over everything.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 600 milligrams, Sugar 5 grams
LEMON-PARMESAN BROILED ASPARAGUS
These special spears are packed with flavor, thanks to the lemon-garlic dressing they're tossed in before roasting. It's a simple, quick side that goes with almost anything. -Tina Repak, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. In large bowl, combine the first 6 ingredients. Add asparagus; toss to coat. Place in a single layer on a wire rack over a foil-lined 15x10x1-in. baking pan., Broil 5-6 inches from heat until tender and lightly browned, 5-7 minutes. Transfer to a serving platter; sprinkle with Parmesan cheese. If desired, serve with lemon wedges.
Nutrition Facts : Calories 156 calories, Fat 15g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 309mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges
ROAST ASPARAGUS BOWLS WITH TAHINI LEMON DRESSING
Enjoy five of your 5-a-day with this dish, a tasty mix of asparagus, quinoa, aduki beans, onion and cherry tomatoes. It's packed with nutrients, and vegan too
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat oven to 220C/200C fan/gas 7. Toss the onions in 1 tsp rapeseed oil and roast on a baking sheet for 10 mins. Coat the asparagus with the remaining oil and spread over another sheet. After 10 mins, add the asparagus to roast with the onions for 5 mins. Add the tomatoes and sunflower seeds and roast for 5 mins. The onions should be charred, the asparagus tender, the seeds toasted and the whole tomatoes near bursting.
- Meanwhile, tip the bouillon and quinoa into a pan. Add 360ml water, cover and simmer for 20 mins until tender and the water has been absorbed. Whisk the tahini and lemon juice with 3 tbsp warm water, the garlic and tamari to make a dressing.
- Pile the quinoa into bowls, top with rocket, spoon over half the dressing, add a pile of beans with the tomatoes, then a separate pile of the asparagus and onions. Spoon over the remaining dressing and scatter over the sunflower seeds. Will keep in the fridge for two days.
Nutrition Facts : Calories 583 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 17 grams sugar, Fiber 21 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium
ROASTED CAULIFLOWER WITH YOGURT TAHINI DRESSING
Cauliflower is one of my favorite ingredients. My kids love it. It pairs so well with so many different things: chicken, fish, etc. I've started to use tahini a lot more in my cooking; it's a great way to bring complex flavor to a dish.
Provided by Marc Murphy
Categories appetizer
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, mix the cauliflower, chickpeas, shallots, olive oil, zaatar and salt and pepper. Pour into a 2-quart oval cast-iron casserole pan and place in the oven to roast until the florets are tender, about 35 minutes.
- To make the dressing, mix the yogurt, tahini, lemon juice and salt and pepper to taste in a medium bowl. Mix well to dissolve the tahini.
- Place the casserole on a trivet or heatproof surface. Drizzle the dressing on top and serve while still warm.
ASPARAGUS PASTA SALAD WITH A CREAMY LEMON DRESSING
A nice twist on asparagus and pasta salad. A quick easy dish with a light lemony, tangy sauce, but very fast. Pair this along a grilled piece of fish or chicken breast and this makes this a very nice easy dinner.
Provided by SarasotaCook
Categories Penne
Time 35m
Yield 6 , 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Dressing -- mix all the ingredients and set to the side until the pasta and asparagus are cooked.
- Salad -- In a large pot of salted water, boil the pasta according to directions. Approximately 3 minutes before the pasta is done, add the asparagus until is comes out al dente. Now drain the pasta and asparagus. Rinse under cold water for just a few seconds to stop the cooking process and cool slightly.
- Combine -- Now toss the still slightly warm pasta with the dressing. Add in the scallions, extra salt and pepper and serve garnished with the cheese fresh lemon slices. A nice simple salad!
- Now this is a very light tasting salad with a very simple dressing. It doesn't have bold flavors, but subtle flavors which is a nice compliment to a fresh herb roasted chicken breast or piece of fish. This is all about fresh subtle flavors.
Nutrition Facts : Calories 289.8, Fat 7.9, SaturatedFat 2.7, Cholesterol 12.4, Sodium 1664.2, Carbohydrate 48.5, Fiber 8.8, Sugar 3.1, Protein 10.2
ROASTED ASPARAGUS WITH LEMON VINAIGRETTE --COURTESY MELISSA D'AR
Simple, fresh, and bright. Serve warm or cold. Recipe by Melissa d'Arabian, winner of "The Next Food Network Star" 2009. Her show is called "Ten Dollar Dinners with Melissa d'Arabian". This recipe is from "Savory Savings" episode. This would be wonderful dish for a picnic. COOKS NOTE: I had more asparagus then the recipe called for so I doubled the Vinaigrette but used only about 3/4 of it. Since you have the whole lemon anyway, you might as well double it. I did not want to saturate the asparagus but felt it needed more. I also used some of the lemon zest as a garnish and served it chilled. It was wonderful...
Provided by JTsMom
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Wash asparagus well to remove any sand from the tips, break off woody part of stem by holding the stalk at each end and gently bending until it snaps. pat asparagus dry.
- In a large bowl toss asparagus with the olive oil, and liberally season with salt and pepper.
- Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes. If you are using the really "skinny" stalks, be careful not to over roast them.
- Meanwhile, make the vinaigrette, see Cooks Note:.
- In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
- Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.
BAKED ASPARAGUS WITH LEMON DRESSING
Make and share this Baked Asparagus With Lemon Dressing recipe from Food.com.
Provided by Cook4_6
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Lightly coat asparagus with 2 tablespoons oil and salt and pepper.
- Bake for 10 minutes.
- Whisk together remaining 1 cup oil and the lemon juice.
- Add salt and pepper to taste.
- Remove asparagus from oven, and set on serving platter and drizzle with dressing.
Nutrition Facts : Calories 1132.7, Fat 122, SaturatedFat 16.9, Sodium 36.3, Carbohydrate 11.9, Fiber 4.9, Sugar 3.7, Protein 5.8
LEMON-ROASTED ASPARAGUS
When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.
Nutrition Facts : Calories 75 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
LEMON TAHINI DRESSING
This tangy, classic dressing with a hint of sesame is ready in 5 minutes. Not only tasty on a salad, but drizzle it over roasted or grilled veggies, just about any side dish.
Provided by lutzflcat
Categories Salad Dressings
Time 5m
Yield 6
Number Of Ingredients 7
Steps:
- Combine lemon juice, tahini, olive oil, water, garlic, salt, and pepper in a mini food processor or blender; process until pureed and smooth.
- If dressing is too thick, add 1 teaspoon water and blend to thin. Continue adding water by the teaspoon until you reach your desired consistency.
Nutrition Facts : Calories 85.4 calories, Carbohydrate 1.8 g, Fat 8.5 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 171.2 mg
ROAST CHICKEN WITH ASPARAGUS AND TAHINI SAUCE
Categories Chicken Poultry Vegetable Roast Quick & Easy Dinner Asparagus Spring Sesame Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Put oven racks in middle and lower thirds of oven and preheat oven to 450°F.
- Toss asparagus with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 15- by 10-inch shallow baking pan. Roast on bottom rack, shaking pan once or twice, until just tender, about 10 minutes.
- Meanwhile, pat chicken dry and sprinkle all over with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a 12-inch heavy ovenproof skillet (not nonstick) over moderately high heat until hot but not smoking, then brown chicken, turning over once, until golden, about 6 minutes total. Transfer skillet to middle of oven and roast until just cooked through, about 5 minutes.
- While chicken roasts, purée tahini, water, lemon juice, sugar, garlic, and remaining 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add more water if sauce is too thick.)
- Serve chicken and asparagus drizzled with some of sauce and with remaining sauce on the side.
LEMON AND TAHINI DRESSING
This tangy, rich tasting dressing is a nice change from sweet salad dressings. For a more casual meal, serve as a dip with cut-up fresh vegetables.
Provided by Bibi
Categories Salad Dressings
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Combine tahini, olive oil, water, lemon juice, lemon zest, garlic, pink salt, and pepper in a 2-cup measuring cup. Stir briskly with a whisk until all ingredients are well blended. If a thinner dressing is desired, add water, 1 teaspoon at a time, stirring after each addition, until the desired consistency is achieved.
Nutrition Facts : Calories 78.3 calories, Carbohydrate 3.2 g, Fat 7.5 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 154.6 mg
SIMPLE LEMON TAHINI DRESSING
I love how versatile this dressing is. This dressing is delicious on salads, in chicken salad, or with cut up vegetables. I use it in a lot of different recipes as a tasteful binder.
Provided by LonestarNR
Categories Sauces and Condiments
Time 5m
Yield 8
Number Of Ingredients 4
Steps:
- Whisk tahini, lemon juice, and garlic together in a bowl; add water, 1 tablespoon at a time, until dressing reaches desired thickness.n
Nutrition Facts : Calories 66.9 calories, Carbohydrate 2.3 g, Fat 6.3 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 2.7 mg, Sugar 0.1 g
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- Place the asparagus pieces on the prepared sheet tray. Drizzle with olive oil and season with salt and pepper. Toss until asparagus is well coasted. Place in the preheated oven and roast until asparagus is tender and lightly browning, about 25-30 minutes (cooking time depends on the thickness of the spears and how tender you like your asparagus).
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