Roasted Asparagus With Salsa Verde Recipes

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ASPARAGUS WITH SALSA VERDE



Asparagus with Salsa Verde image

The scarlet onions and fine slivers of orange peel in this green sauce look and taste like spring. The sauce can be made ahead of time, the orange juice and vinegar added at the very end so that the greens remain bright and snappy. This sauce is also good over grilled asparagus. Serve at room temperature or slightly chilled.

Provided by Deborah Madison

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds asparagus
1 quart Water
Sea salt
1 red onion, small
rice vinegar, Or apple cider vinegar
1/4 cup parsley, finely-chopped
1 tablespoon capers, rinsed
1 orange
5 tablespoons extra-virgin olive oil
1/2 teaspoon Dijon mustard
1 tablespoon orange juice
3 teaspoons tarragon vinegar
Pepper, freshly ground

Steps:

  • Trim the asparagus by snapping off the woody, tough ends, and peel thick asparagus. It will look and taste better. Bring a quart or two of water to a boil in a wide pan, generously salt to taste.
  • FOR THE PICKLED RED ONION: While the water is coming to a boil, pickle the red onion and make the sauce. To make the pickled red onion, peel a whole, small red onion, then slice it thinly into rounds. Separate the rounds and put them in a bowl, then cover with a white wine or rice wine vinegar and a few pinches salt. Toss them with your finger so that they are all coated, then refrigerate until you need them. It takes only about 10 to 15 minutes for the color to blossom.
  • FOR THE ORANGE ZEST: Bring a small saucepan of water to a boil. Zest a few strips of orange peel in wide bands. Julienne the bands into thin strips and blanch in boiling water for 10 to 15 seconds. Drain and chop half of the orange rinds into a fine dice. Set aside.
  • Add the trimmed, peeled (if necessary) asparagus to the wide pan of salted boiling water, and cook until it is tender and bright green, about 5 minutes for thin asparagus, 7 to 8 minutes if it is thick. Set the cooked asparagus on a towel to drain briefly.
  • FOR THE SAUCE: Meanwhile, combine the chopped parsley and capers in a bowl. Mince half the slivered orange zest and add it to the bowl along with half of the pickled onion, minced. Stir in the mustard, orange juice, vinegar, and olive oil. Season with salt and pepper.
  • TO FINISH: Drain the asparagus. Lay the asparagus on a platter. Ladle the sauce over the stems and garnish with the remaining slivers of orange peel and pickled onion.Suggestions: You can vary the taste by using aromatic sesame or peanut oils in place of the olive oil. Both flavors go well with asparagus and also harmonize with orange. Keep the parsley or use cilantro instead if you're wild for that herb. Other spring herbs to consider including are tarragon, lovage, chives and chervil and all are excellent with asparagus.

ROASTED ASPARAGUS



Roasted Asparagus image

Provided by Ina Garten

Categories     side-dish

Yield 8 servings

Number Of Ingredients 4

2 pounds fresh asparagus
Good olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a sheet pan, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender, but still crisp.

SIMPLE ROASTED ASPARAGUS



Simple Roasted Asparagus image

Bring spring to your meal by serving tender roasted asparagus.

Provided by Food Network Kitchen

Time 10m

Yield 4

Number Of Ingredients 3

1 large bunch asparagus (about 1 pound)
Extra-virgin olive oil, for tossing
Kosher salt and freshly ground black pepper

Steps:

  • Preheat an oven to 425 degrees F.
  • Hold both ends of a stalk of asparagus and bend it until it snaps. Then use a knife to trim the remainder of the bunch to match. Discard the trimmed stems.
  • Lightly toss the asparagus with olive oil in a large bowl and sprinkle with salt and pepper. Arrange the asparagus in a single layer on a baking sheet. Roast until tender, stirring halfway, 10 to 14 minutes depending on the size. Transfer to a plate and serve.

GRILLED SCALLOPS WITH LEMONY SALSA VERDE



Grilled Scallops with Lemony Salsa Verde image

Chop up a lemon-flesh, rind, and all-and stir it into an herby salsa to spoon over sweet charred scallops.

Provided by Alison Roman

Categories     Kid-Friendly     Lemon     Scallop     Spring     Summer     Grill/Barbecue     Cilantro     Parsley     Bon Appétit     Seafood     Shellfish     Small Plates

Yield 4 servings

Number Of Ingredients 4

2 tablespoons vegetable oil, plus more for grilling
12 large sea scallops, side muscle removed
Kosher salt, freshly ground pepper
Lemony Salsa Verde

Steps:

  • Prepare grill for medium-high heat; oil grate. Toss scallops with 2 tablespoons oil on a baking sheet; season with salt and pepper. Using a fish spatula or your hands, place scallops on grill, flat side down. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side. Serve scallops topped with Lemony Salsa Verde .

SPANISH ASPARAGUS REVUELTO



Spanish Asparagus Revuelto image

In Spain, wild asparagus is very popular, and it's a sure sign of spring. Because the variety of wild asparagus there can be a slightly bitter, cooks blanch it in boiling water before sautéing in olive oil. (In North America, both wild and cultivated asparagus are sweet, so this step is unnecessary here.) This dish features typical Spanish ingredients - garlic, chorizo and bread crumbs - incorporated into soft scrambled eggs, for a hearty breakfast, or a simple lunch or first course.

Provided by David Tanis

Categories     breakfast, brunch, dinner, lunch, appetizer, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Olive oil
2 peeled garlic cloves, plus 1/2 teaspoon minced garlic
2 cups bread cubes, made with day-old bread, cut in 1/2-inch cubes
Salt and pepper
2 ounces diced Spanish chorizo
1 bunch thin asparagus, about 1 1/2 pounds, cut in 1- to 2-inch lengths
1 bunch green onions, chopped
8 large eggs, beaten
1/2 teaspoon pimentón
2 tablespoons roughly chopped Italian parsley

Steps:

  • Put 3 tablespoons olive oil in a cast-iron skillet over medium-high heat. Add peeled garlic cloves and let them sizzle until lightly browned, then remove. Add bread cubes, season with salt and pepper, lower heat to medium and gently fry until lightly browned and crisp, about 2 minutes. Remove bread and set aside to cool.
  • Add chorizo and fry lightly. Add asparagus, season with salt and pepper, and stir-fry until cooked through but firm, 3 to 4 minutes. Add green onions and minced garlic and cook 1 minute more.
  • Season eggs with salt, pepper and pimentón. Pour into pan and cook, stirring with a wooden spoon, just until soft and creamy, 2 to 3 minutes. Add parsley and serve immediately, topped with the fried bread cubes.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 307 milligrams, Sugar 2 grams, TransFat 0 grams

CHARRED ASPARAGUS WITH GREEN GARLIC CHIMICHURRI



Charred Asparagus With Green Garlic Chimichurri image

Chimichurri is the South American green herb sauce that goes with just about everything. Easy to put together, it tastes best freshly prepared. When green garlic is in season in spring and early summer, use that; or substitute 2 or 3 regular garlic cloves at other times of the year. To keep it green and fresh tasting, add the vinegar just before serving. Char the asparagus in a hot cast-iron skillet or griddle, over hot coals, or under the broiler. Pencil-thin asparagus cooks quite quickly this way, but medium-size spears may be substituted.

Provided by David Tanis

Categories     dinner, easy, lunch, quick, weekday, vegetables, appetizer, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons finely chopped green garlic
1/2 cup finely chopped parsley
2 teaspoons finely chopped fresh oregano or 1 teaspoon dried oregano
1/2 cup extra-virgin olive oil, plus more for drizzling
Salt and pepper
1 pound pencil-thin asparagus, tough ends snapped off
1 tablespoon red wine vinegar
4 ounces crumbled feta
Handful of olives
Crushed red pepper, to taste

Steps:

  • Heat a cast-iron pan or broiler, or prepare a charcoal grill. Make the chimichurri sauce: In a small bowl, stir together chopped green garlic, parsley, oregano, olive oil and 1/4 cup water. Season to taste with salt and pepper.
  • Spread asparagus on a baking sheet, drizzle very lightly with oil and sprinkle with salt.
  • Transfer asparagus to hot cast-iron pan or to a grill grate that is placed very close to live coals; alternatively if broiling, place pan as close to broiler element as possible. Let asparagus cook for 4 to 5 minutes, until nicely charred, with a few burnt and blistered spots. Asparagus cooked this way tastes best if slightly undercooked and still bright green.
  • Put cooked asparagus on a platter. Stir vinegar into chimichurri and spoon sauce generously over spears. Top with crumbled feta and olives, then sprinkle with crushed red pepper and serve.

Nutrition Facts : @context http, Calories 358, UnsaturatedFat 24 grams, Carbohydrate 9 grams, Fat 34 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 446 milligrams, Sugar 3 grams

SHAVED ASPARAGUS WITH ARUGULA AND PARMESAN



Shaved Asparagus With Arugula and Parmesan image

You can get asparagus from Peru all winter long, and early spring asparagus from Mexico and Southern California. This is not a dish to make with those. It celebrates your local, regional asparagus, whenever it shows up in your local farmers' market, after months of apples, potatoes and sturdy greens. Simply shaved, then dressed with oil and paired with arugula and Parmesan, it makes for a spring salad of enormous satisfaction.

Provided by David Tanis

Categories     easy, quick, salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 pound large or medium asparagus
2 tablespoons freshly squeezed lemon juice
3 tablespoons fruity extra-virgin olive oil
Salt and pepper
6 ounces arugula, washed and dried
Chunk of Parmesan, for shaving
Sliced prosciutto (optional)

Steps:

  • Snap off and discard the tough ends of the asparagus. Using a mandolin, sharp vegetable peeler or thin-bladed knife, slice the asparagus lengthwise into paper-thin ribbons.
  • In a small bowl, whisk together the lemon juice and olive oil to make a dressing. Season to taste with salt and pepper
  • Place the asparagus ribbons in a shallow salad bowl. Season lightly with salt and pepper and coat with half the dressing. Add the arugula, tossing gently to distribute the asparagus. Drizzle with the remaining dressing.
  • With a vegetable peeler, shave thin curls of Parmesan over the salad. Accompany with a platter of sliced prosciutto, if desired.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 203 milligrams, Sugar 1 gram

ROASTED FISH WITH LEEKS AND OLIVE SALSA VERDE



Roasted Fish With Leeks and Olive Salsa Verde image

Leeks show their gentle side in this speedy weeknight fish recipe. A lemony olive salsa verde adds brightness to the dish, while red-pepper flakes bring some heat. Serve this with rice, polenta or crusty bread to soak up the tangy-sweet juices. For a richer, more full-flavored variation, try salmon or tuna fillets instead of milder white fish.

Provided by Melissa Clark

Categories     easy, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 thick fillets white fish, such as cod or halibut (about 1 1/2 pounds total)
Salt and freshly ground black pepper
3 medium leeks, trimmed, white and light green parts halved lengthwise and rinsed well
Extra-virgin olive oil
1 lemon
1/2 cup coarsely chopped pitted Castelvetrano olives
1/2 cup chopped cilantro leaves and tender stems
1 garlic clove, finely grated, minced or pushed through a garlic press
Large pinch of red-pepper flakes, or to taste
Fine sea or table salt
1/3 cup extra-virgin olive oil

Steps:

  • Heat oven to 425 degrees. Season fish all over with salt and pepper, and set aside while you prepare the leeks.
  • Cut the leeks into matchsticks: Place a leek half, flat side down, on a cutting board and cut it in half crosswise. Then slice the pieces lengthwise into thin (1/4-inch-thick) matchsticks. Repeat with remaining leeks.
  • Spread leeks out on a rimmed baking sheet. Lightly drizzle them with oil and a pinch of salt and pepper, and toss to coat. Push aside the leeks to create 4 spaces in the center of the sheet pan just large enough for the fish fillets, then place the fillets in those cleared spaces. (Avoid putting the fish on top of the leeks, which won't cook as well if they're covered.)
  • Drizzle fish with oil. Roast until the fish is opaque and just cooked through but not yet flaky, about 10 to 15 minutes, depending on the thickness of fish. The leeks surrounding the fish will be soft and silky, while those at the edges of the pan may turn delightfully brown and crisp in spots. If the fish is done but you think the leeks need a little more time, transfer the fish to a serving platter, tent with foil to keep warm, and continue to cook the leeks for another few minutes.
  • While the fish is in the oven, make the salsa verde: Using a fine rasp grater, grate 1/2 teaspoon lemon zest into a small bowl. Halve the lemon and squeeze in 1 tablespoon juice.
  • Stir in olives, cilantro, garlic, red-pepper flakes and a pinch of salt. Slowly drizzle in oil, stirring to combine. Taste and add more salt, red-pepper or another squeeze of lemon, if needed.
  • Place fish on plates and surround with leeks. Top with olive salsa verde.

LEMONY SALSA VERDE



Lemony Salsa Verde image

Provided by Alison Roman

Categories     Sauce     Lemon     Spring     Summer     Chive     Cilantro     Parsley     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 9

1/2 lemon (with peel), seeded, chopped,
1 finely chopped small shallot
1 finely chopped garlic clove
Salt and pepper
1 cup olive oil
3/4 cup finely chopped fresh parsley
1/2 cup finely chopped fresh cilantro
1/4 cup chopped fresh chives
Lemon juice

Steps:

  • Combine 1/2 lemon (with peel), seeded, chopped, 1 finely chopped small shallot, and 1 finely chopped garlic clove; season with salt and pepper.
  • Let sit 5 minutes. Stir in 1 cup olive oil, 3/4 cup finely chopped fresh parsley, 1/2 cup finely chopped fresh cilantro, 1/4 cup chopped fresh chives. Season with salt, pepper, and lemon juice, if desired.

OVEN-ROASTED SPRING VEGETABLES WITH SALSA VERDE



Oven-Roasted Spring Vegetables with Salsa Verde image

Categories     Side     Roast     Easter     Vegetarian     Artichoke     Asparagus     Fennel     Leek     Carrot     Spring     Healthy     Vegan     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 lemon, halved
12 baby artichokes
Nonstick olive oil spray
2 large fennel bulbs, trimmed, each cut lengthwise into 8 wedges
6 slender leeks (white and pale green parts only), root ends trimmed, each leek cut lengthwise in half
18 thick asparagus spears, tough ends trimmed
12 very slender small carrots, peeled
Olive oil
Salsa Verde

Steps:

  • Squeeze juice from lemon halves into large bowl; add lemon halves. Fill bowl with water. Trim stem of 1 artichoke. Starting at base, bend leaves back and snap off where leaves break naturally, continuing until all tough outer leaves have been removed. Using small sharp knife, trim outside of base until smooth and no dark green areas remain. Cut artichoke lengthwise in half. Using tip of knife, remove any purple-tipped leaves from center. Add artichoke to lemon water. Repeat with remaining artichokes. Bring large pot of salted water to boil. Drain artichokes. Add to boiling water; cook until just tender, about 8 minutes. Drain; set aside. (Can be made 1 day ahead; cover and chill.)
  • Preheat oven to 375°F. Spray 3 large rimmed baking sheets with nonstick spray. Arrange artichoke halves, fennel and leeks in single layer on 2 prepared sheets. Arrange asparagus and carrots in single layer on third sheet. Brush vegetables with olive oil. Sprinkle with salt and pepper. Roast vegetables until tender, turning over halfway through, about 35 minutes total for artichokes, fennel and leeks and 20 minutes total for asparagus and carrots.
  • Divide vegetables among 6 plates. Drizzle Salsa Verde over and serve.

ASPARAGUS WITH SALSA VERDE AND SCARLET ONIONS



Asparagus With Salsa Verde and Scarlet Onions image

Provided by Julia Moskin

Categories     side dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 12

1 small red onion, sliced into thin rounds
A few tablespoons white wine vinegar or champagne vinegar, more to taste
Sea salt
1 1/2 pounds asparagus
1/4 cup chopped parsley
2 tablespoons chopped tarragon
1 tablespoon capers, rinsed
1 wide band orange zest, finely slivered and blanched for 10 seconds
4 to 5 tablespoons olive oil
1/2 teaspoon Dijon mustard
1 tablespoon orange juice
Black pepper

Steps:

  • Separate sliced onion rings and toss with vinegar and a pinch of salt. Set aside in refrigerator.
  • If asparagus spears are thick, peel stalks and cut off tough stem ends. If they are thin, snap off bottom of each stalk where it breaks easily and trim ends. Simmer asparagus with water to cover until bright green but still a little firm, about 3 minutes for thin spears, 5 minutes or longer for fat. They can be a bit underdone. Remove to a towel to dry; asparagus will finish cooking as it sits.
  • Put parsley, tarragon and capers in a bowl. Finely dice half the orange zest, then dice half the pickled onion. Add diced zest and onion to bowl. Stir in oil, mustard, orange juice and vinegar to taste. Season with salt and pepper.
  • Lay asparagus on a platter. Ladle sauce over stems and tips and finish with remaining slivered orange zest and pickled onion rings. Serve at room temperature or slightly chilled.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 16 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 509 milligrams, Sugar 4 grams, TransFat 0 grams

ROASTED ASPARAGUS WITH SALSA VERDE



Roasted Asparagus with Salsa Verde image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 25m

Yield 2 to 3 servings

Number Of Ingredients 13

1 large bunch thin "pencil" asparagus
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons grainy mustard
1 tablespoon red wine vinegar
1 lemon
1 small clove garlic
2 small anchovy fillets in oil plus 1 scant tablespoon anchovy oil
12 sprigs fresh flat-leaf parsley
10 to 12 fresh mint leaves
8 sprigs fresh tarragon
1 medium dill pickle plus 1 tablespoon pickle brine
2 to 3 teaspoons honey

Steps:

  • Arrange an oven rack in the middle of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper.
  • Trim about 1 inch off the bottom of the asparagus and discard. Arrange the asparagus in a single layer on the baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle with a generous pinch of salt and pepper. Place the baking sheet in the center of the oven and roast until slightly tender and lightly browned, 5 to 8 minutes.
  • Meanwhile, add the mustard and vinegar to a medium blow. Grate the zest of the lemon into the bowl and squeeze in the juice. Add the remaining 3 tablespoons olive oil. Mince the garlic and add to the bowl. Mince the anchovies and add to the bowl along with the anchovy oil. Finely chop the parsley, including the stems, and add to the bowl. Chop the mint leaves and add to the bowl. Cut off and discard the woody bottoms of the tarragon. Chop the remaining tarragon and add to the bowl. Chop the pickle and add to the bowl along with the pickle brine. Mix together with a spoon and taste for seasoning. Refrigerate if not using immediately.
  • Season the asparagus with salt and drizzle with the honey. Spoon some of the salsa verde over the asparagus and transfer to a platter. Top with additional salsa verde.

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From in.pinterest.com


ROSEMARY ROAST LAMB WITH ASPARAGUS, PARSNIPS AND SALSA VERDE
2017-05-09 Lamb is a great recipe for a speedy roast however, as it takes only an hour or so to cook and there are some simple veggies that can be served alongside it. Teamed with it’s seasonal counterpart, asparagus, and roasted with garlic, rosemary and lemon, this lamb dish is a real winner! Ingredients: 1 – 1.5kg boneless lamb leg; Zest of 1 lemon
From samanthacouzens.wordpress.com


10 BEST VEGETARIAN MEALS WITH ASPARAGUS RECIPES | YUMMLY
2022-05-03 cold water, avocado oil, water, fresh ginger, coarse salt, avocado oil and 18 more. Pasta Primavera – One Pot Meal! Classy Cookin' With Chef Stef. lemon juice, fresh parsley, pasta, olive oil, broccoli florets and 7 more.
From yummly.com


RECIPE: ROASTED POTATO & ASPARAGUS SALAD WITH ARUGULA & SALSA …
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Large dice the potatoes. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend.
From blueapron.com


OVEN-ROASTED FISH WITH POTATOES AND SALSA VERDE - DELIA ONLINE
2022-02-14 Now turn the oven on at gas mark 6, 400°F (200°C). Next prepare the potatoes: put the kettle on, then peel and chop the potatoes into ¼ inch (5 mm) slices. Place them in a shallow saucepan, then add salt and just enough boiling water to barely cover them. Simmer, with a lid, for 7-8 minutes – they need to be almost cooked but not quite ...
From deliaonline.com


ROASTED SUNCHOKES WITH SALSA VERDE RECIPE - COOKING CHANNEL
Directions. For the salsa verde: Add the olive oil, parsley, capers, anchovies, garlic and lemon juice to a food processor. Season with salt and pepper. Mash until coarse and smooth. For the sunchokes: Preheat the oven to 400 degrees F. Place the sunchokes and garlic on a sheet tray. Drizzle with the olive oil and toss.
From cookingchanneltv.com


ROASTED CAULIFLOWER WITH SALSA VERDE - MEAT FREE MONDAY
To make the salsa verde. Combine the parsley, garlic, and capers in a stand blender or the small bowl of a food processor, and pulse briefly a few times, as you want a textured sauce. Add 6 tablespoons of the oil, the lemon juice, oregano, and cayenne and pulse a few more times. Taste for acidity and texture, adding more lemon juice as needed ...
From meatfreemondays.com


ROASTED HALIBUT FILLETS WITH SALSA VERDE - FOOD NETWORK UK
Easy. 1) Preheat a non-stick frying pan over a medium high heat. 2) Roughly chop six of the bacon slices, and add to the pan. Cook, stirring occasionally, until the bacon just barely begins to turn crispy, about for 3 to 4 minutes. Add the cooked bacon t.
From foodnetwork.co.uk


CARNE ASADA WITH AVOCADO SALSA VERDE - CLOSET COOKING
2021-07-05 ingredients. 2 pound flank steak; 2 tablespoons oil; 1/4 cup orange juice (~1 orange) 2 tablespoons lime juice (~1 lime) 3 cloves garlic, finely chopped
From closetcooking.com


ROASTED CHICKEN AND POTATOES WITH SALSA VERDE RECIPE - LOS …
2021-07-01 1. Heat the oven to 425 degrees. While the oven heats, remove the chicken from the refrigerator and let sit at room temperature to take off the chill. Also, using a …
From latimes.com


GRILLED ASPARAGUS WITH ITALIAN SALSA VERDE & TIGER PRAWNS
2021-05-18 Then try one of these delicious recipes: Roasted Asparagus with Parmesan Truffle Vinaigrette; Asparagus with Mediterranean Salsa ; Asparagus with Lemon Butter & Parsley Breadcrumbs; Roasted White Asparagus with Tahini-Lemon Sauce; 5 from 1 vote. Print. Grilled Asparagus with Italian Salsa Verde & Tiger Prawns. Grilled asparagus with an Italian tangy, …
From ellerepublic.de


30+ BEST BBQ SIDE DISHES | LIL' LUNA
3 hours ago Broccoli Slaw – Broccoli slaw is layered with green onions, oriental ramen noodles, peanuts, and sunflower seeds in a delicious dressing! Herb Roasted Potatoes – Easy Lemon Herb Roasted Potatoes – A yummy side dish!! Golden potatoes in …
From lilluna.com


RECIPE: ROASTED FISH WITH LEEKS AND OLIVE SALSA VERDE | THE …
2022-05-13 Halve the lemon and squeeze in 1 tablespoon juice. 6. Stir in olives, cilantro, garlic, red-pepper flakes and a pinch of salt. Slowly drizzle in oil, stirring to …
From independent.co.uk


GRILLED ASPARAGUS SALAD WITH SALSA VERDE VINAIGRETTE
Northern Michigan Recipes: The Intentional Minimalist blogger Kristin Celeste Shroeger never disappoints with her wholesome and downright delicious meals! …
From mynorth.com


HALIBUT WITH CAPER SALSA VERDE RECIPE | MYRECIPES
Step 1. Combine 1 tablespoon oil, 1/8 teaspoon pepper, parsley, and next 6 ingredients (through anchovy paste) in a small bowl, tossing well; set aside. Advertisement. Step 2. Heat a large nonstick skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat.
From myrecipes.com


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