Roasted Asparagus With Slivered Almonds Recipe 425

ROASTED ASPARAGUS WITH SLIVERED ALMONDS RECIPE - (4.2/5)

Steps:

• 1.Preheat oven to 400° F. 2.Arrange asparagus in a single layer on a baking sheet. Drizzle with oil and sprinkle with salt. 3.Bake for 25 minutes, or until tender-crisp. Remove from oven. 4.Sprinkle with almonds; serve.

FRUITY ALMOND PUFF PASTRY TART

Steps:

• Preheat the oven to 425 degrees F.
• Place the sheet of puff pastry in the center of a baking sheet fitted with parchment. Top the puff with another sheet of parchment. Place a baking sheet directly on top of the parchment on top of the puff pastry. This weighs down the puff as it bakes and makes it uniform.
• Place the baking sheet in the center of the oven and bake until the puff pastry is partially cooked and lightly browned, 20 to 25 minutes. Remove from the oven and take the baking sheet and top sheet of parchment off the pastry.
• While the pastry is baking, make the frangipane. In the bowl of the food processor, pulse the almonds until they become like a coarse, wet powder. Add the sugar, butter, flour, almond extract, cinnamon and egg and pulse until it forms a paste.
• Gently spread the frangipane in an even layer over the puff pastry, leaving a 1/2-inch border, and place the baking sheet back in the center of the oven. Reduce the oven temperature to 400 degrees F. Bake until the frangipane and pastry are browned, 20 to 25 minutes. Let cool to room temperature.
• In a small pot, warm the jam over low heat until it melts slightly, about 30 seconds.
• Transfer the puff to a flat surface and use a serrated knife to gently cut into 9 even pieces. Arrange the pieces close together on a serving platter as if they make a whole tart. Drizzle some of the warmed jam over the top edges of the pastry and frangipane to create a "glue" for the raspberries to stick to the pastry. Arrange the raspberries over the top of each piece. Drizzle the remaining jam gently over the raspberries and finish with a sprinkle of sugar for added texture. Serve at room temperature. Refrigerate the leftovers (if there are any!!).

SAUTEED SWISS CHARD WITH SHALLOTS AND ALMONDS

Steps:

• Prepare the Swiss chard by stripping the leaves from the stems with a knife. Slice the stems on a slight diagonal about 1/2 inch thick. Loosely arrange the leaves and chop into large pieces.
• Toast the almonds in a large skillet over medium heat without oil, shaking the pan occasionally, until the almonds are lightly browned and aromatic, 3 to 4 minutes. Pour them out of the pan to stop them from cooking and set aside.
• Heat the olive oil in the same skillet and increase the heat to medium high. Add the shallots and chard stems and cook, stirring frequently, until soft and browned, about 6 minutes. If the skillet begins to brown too quickly, add 1 to 2 tablespoons water. Add a handful of the chard leaves and a little salt, stirring until they wilt; continue adding leaves, seasoning lightly and wilting, until all the leaves are wilted.
• Transfer to a serving platter, drizzle with the vinegar and some additional olive oil, top with the almonds and sprinkle with dried cherries if using.
• 6th ingredient - dried cherries, golden raisins, diced apricots

ROAST CHICKEN AND ASPARAGUS SALAD RECIPE

Steps:

• preheat oven to 425. pat chicken dry and sprinkle with 1 1/2 tsp salt and 1 tsp pepper. place chicken on a roasting pan; roast in oven until temperature inserted in thickest part reads 165, about 55 mins to 1 hour, 10mins. let cool. remove meat from bones and coarsely shred. discard bones, skin and fat. while chicken cooks, whisk together lemon juice, mustard, sugar and 1 tsp each of the salt and pepper in a bowl. gradually add 1 cup olive oil in a slow, steady stream, whisking constantly, until emulsified. set aside. bring a large pot of salted water to a boil,and prepare an ice bath. blanch asparagus and snap peas in boiling water for 30 seconds. using a slotted spoon, transfer vegetables to ice bath to stop the cooking. drain and discard water. reduce oven temp to 350. stir together almonds, sunflower seeds,paprika, cayenne pepper, 1 tsp salt and remaining 2 tbsp olive oil in a bowl until well coated. spread in a even layer on a baking sheet lined with parchment paper, and bake until golden brown and fragrant, 8 to 10 mins. combine lettuce, snow peas, shredded chicken, blanched vegetables, and remaining 2 tsp salt and 1 tsp pepper in a large bowl. drizzle with 1 cup of the vinigarette; toss to coat. divide among serving bowls; sprinkle with toasted nut mix and shaved parmesan.

ASPARAGUS WITH SLICED ALMONDS AND PARMESAN CHEESE

Steps:

• Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.

LEMONY ASPARAGUS WITH ALMONDS

Steps:

• Wash asparagus spears and trim off about 1/2″ of the end.
• Fill a medium sized skillet with 1″ of water. Bring to a boil over medium high heat. Add asparagus spears and cover. Cook for about 4 to 5 minutes until crisp tender. I prefer thin asparagus but if you use thicker, increase the cook time to about 7 to 8 minutes.
• Drain asparagus and set aside.
• Melt butter in a medium sized skillet and add slivered almonds. Cook and stir for about 3 minutes or until almonds are lightly browned. Remove from heat and stir in lemon juice.
• Place asparagus in a serving dish and pour almond and lemon juice over. Serve warm.
• Serves 4 to 6.
• http://www.cleanfreshcuisine.com/?p=4228.

GRIDDLED ASPARAGUS WITH FLAKED ALMONDS & BUTTER

Steps:

• Cook asparagus in boiling salted water for 2 mins. Drain, then toss with a little olive oil. Heat a griddle pan to very hot, place the spears on the griddle and cook for a few mins, turning to get a nice charred effect all over. Meanwhile, melt a knob of butter in a pan. Divide the asparagus between 2 plates, season and top each pile with a drizzle of melted butter and toasted flaked almonds.

APRICOT GRATIN WITH ALMONDS AND KIRSCH

Steps:

• The day before, combine the sugar, honey, vanilla bean and water in a saucepan and bring to a boil.
• Place the whole apricots in a large saucepan. Pour the boiling syrup over them and bring back to a boil over medium-high heat. Remove from the heat; the apricots should be completely submerged in the syrup. If not, they will discolor. If necessary, invert a saucer over the top of the fruit to keep it submerged. Cover the saucepan and let stand for 24 hours. During this overnight marinating, the pits will impart an almond flavor to the apricots and their syrup.
• Drain the fruit, reserving the syrup and being careful not to crush the apricots. Halve the apricots. Remove and discard the pits. Place four or five apricot halves in the bottom of six gratin dishes that are four-inches in diameter, arranging the fruit just to cover the bottom of the dishes.
• Place the remaining apricots in a food processor or food mill with a little of the syrup and process to a thick puree. Set aside.
• To make the topping, combine one-half cup of the powdered sugar, the ground almonds, butter, egg yolks and whole egg in a mixing bowl and whisk until thoroughly blended.
• Divide the batter among the six gratin dishes, spreading it evenly over the top of the apricots. (If the batter is too thick, heat it slightly to soften.) Sprinkle the top of the batter with slivered almonds. Sprinkle the remaining one-fourth cup of powdered sugar over the top of the gratin dishes with a sugar sifter or fine sieve.
• Forty-five minutes before serving, preheat the oven to 425 degrees. Twenty minutes later, place the gratins in the oven and bake for 15 to 20 minutes, until lightly browned on top.
• Just before serving, place the apricot puree in a small saucepan and warm over low heat. Add the apricot brandy or kirsch and pour the sauce into a warm sauce boat.
• Serve the gratins on dessert plates lined with paper doilies or folded linen napkins. Pass the apricot topping separately.

SLIVERED SNOW PEAS WITH ALMONDS

Steps:

• Heat oil in frying pan over medium high heat.
• Sautee peas for about 2 minutes. Add almonds, salt and pepper and stir till evenly mixed.

BURRATA WITH ASPARAGUS, BROWN BUTTER, GUANCIALE, AND ALMONDS

Steps:

• Adjust the oven rack to the middle position and preheat the oven to 325°F.
• Spread the almonds on a baking sheet and place them in the oven to toast for 12 to 15 minutes, until they are golden brown and fragrant, shaking the pan occasionally so the nuts brown evenly. Remove the almonds from the oven and set them aside to cool to room temperature. Drizzle the almonds with 1 tablespoon of the olive oil, sprinkle them with sea salt, and toss to coat them with the seasonings. Slice the almonds in half lengthwise.
• After you put the almonds in the oven, lay the guanciale slices on a baking sheet and put it in the oven with the almonds until the guanciale is cooked through but not crisp, about 5 minutes. Remove the guanciale from the oven, transfer it to paper towels to drain, and cut each piece of guanciale in half on the diagonal.
• Increase the oven temperature to 450°F.
• Snap off the asparagus stems at the natural break and discard the stems. Put the asparagus spears on a baking sheet. Drizzle them with the remaining olive oil and sprinkle them with the kosher salt. Spread the asparagus out in a single layer and roast them in the oven until they start to brown but are still al dente, about 10 minutes. Remove the asparagus from the oven and set aside to cool to room temperature.
• Place the butter in a medium saucepan (preferably stainless steel). Cook the butter over medium-high heat without stirring, but swirling the pan occasionally to brown the butter evenly, for 3 to 5 minutes, until the bubbles subside and the butter is dark brown with a nutty, toasty smell. (As you cook it, the butter will foam up and begin to brown, then the milk solids will drop to the bottom and the foam will subside. At this point the butter is done. Turn off the heat immediately, as the line between brown butter and burnt butter is a fine one.)
• To serve, lay five to seven asparagus spears side by side on each of four plates (preferably oval or rectangular), pulling the tips of some of the spears so they aren't lined up evenly. Spoon 1 tablespoon of the brown butter along the length of each serving of asparagus spears to coat them with the butter. Cut the burrata into four equal segments and lay one segment on top of each serving of asparagus. Use the back of the tablespoon to create a small crater in each segment of burrata and spoon 1 tablespoon of the brown butter into each crater. Drop 1 tablespoon of bread crumbs in clumps, avoiding the butter (clumping them keeps them from getting soggy), over each serving of burrata and asparagus. Sprinkle the almonds over and around the asparagus and burrata, and lay two pieces of guanciale overlapping each other on top of each serving.
• Suggested Wine Pairing
• Petite Arvine (Valle d'Aosta)

SAUTéED ASPARAGUS, TOASTED ALMONDS & MANCHEGO CHEESE

Steps:

• Bring a pan of salted water to the boil and plunge in the asparagus. Cook for 2-3 mins, drain, then leave them to sit somewhere warm.
• Next, put the butter into a cold pan with the almonds. Carefully heat it up, watching that the butter doesn't get too dark. When it just turns golden brown and is beginning to foam, remove from the heat and pour in the lemon juice to stop the cooking.
• Arrange the asparagus onto 6 serving plates and spoon over some of the brown butter and almonds. Shave the cheese with a peeler, scatter over and serve.

QUINOA, ASPARAGUS, AND FETA SALAD

Steps:

• Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
• Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
• Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
• Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.

PALEO PEACH CRISP WITH COCONUT AND SLIVERED ALMONDS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place peach slices in a baking dish.
• Thaw peaches in the preheating oven, about 5 minutes. Break apart and spread evenly in the baking dish. Sprinkle 1 tablespoon sugar on top.
• Combine remaining 1 tablespoon coconut sugar, almond flour, coconut flakes, baking powder, and salt in a food processor; pulse about 5 times until mixed. Add butter and vanilla extract; pulse a few more times until crumbly. Pour over peaches.
• Scatter slivered almonds over flour mixture. Drizzle coconut oil on top.
• Bake in the preheated oven until golden brown, 22 to 25 minutes.