LEMONY PASTA WITH ASPARAGUS AND WHITE BEANS
Marinating canned white beans in lemon juice and zest, along with red-pepper flakes and shallots, imbues them with brightness and a touch of heat, adding so much flavor to this warm-weather pasta. It's dead simple to make: While the pasta cooks and the beans marinate, sauté the asparagus in olive oil, then use that pan to finish the dish. There's enough asparagus in the mix to make this a one-pan meal, but serving it with a crisp green salad on the side will add a little crunch and freshness.
Provided by Melissa Clark
Categories dinner, noodles, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Grate the zest from the lemon into a small bowl. Halve the lemon and squeeze the juice from half of it on top of the zest. Add the white beans, shallot or onion, grated garlic, red-pepper flakes and a large pinch of salt and toss well. Drizzle in 1 tablespoon olive oil and set aside.
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until just shy of al dente, usually 2 minutes less than the package directs.
- Meanwhile, heat a 12-inch sauté pan over medium-high heat. When hot, add the remaining 3 tablespoons oil, then add the asparagus. Sauté until the asparagus is tender and starting to brown at the edges, 7 to 10 minutes. Add a big pinch of salt and the sliced garlic and sauté until the garlic is lightly golden, 1 to 2 minutes longer.
- Dip a coffee mug or glass measuring cup into the pasta water and scoop out about 1/2 cup of it to use for the sauce. Drain pasta, shaking it well. Add pasta, bean mixture, parsley and Parmesan to sauté pan and cook until the beans are hot and the pasta is al dente. If the mixture looks dry, splash in some (or all) of the reserved pasta water. Squeeze remaining lemon half over pasta, toss and taste. Season with pepper; add more salt, red-pepper flakes and lemon juice, if desired.
ASPARAGUS WITH WALNUTS
"I never get enough of asparagus in the spring and walnuts have a way of adding the richness this vegetable lacks without getting in the way of the wonderful springtime flavors. Frying the walnuts in the oil with paprika and cayenne for a minute really wakes up their flavor and enhances the whole dish. I have used this as both an appetizer and a side dish. Your call." - Alex Guarnaschelli
Provided by Food Network
Categories side-dish
Yield 6 Servings
Number Of Ingredients 7
Steps:
- 1. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
- 2. Bring a large pot of water to a rolling boil. Add 1 teaspoon salt. Add the asparagus and cook for 1 to 1½ minutes. You want them to be crunchy. If the asparagus are thicker, cook for 1½ to 2 minutes.
- 3. Remove the asparagus from the water using a slotted spoon and transfer them to the colander inside the ice bath. Move them around gently so the ice water penetrates the asparagus and accelerates the cooling process. Vegetables take longer than you think to cool so allow them to sit a few minutes in the ice water. Hold a piece of the asparagus in your hand for a few seconds to assure that it's really cool (even in the center). If the piece still feels warm, allow them to cool longer in the ice bath. Place them on a kitchen towel to drain any excess moisture.
- 4. Heat oil a medium skillet until hot (but not smoking), add the walnuts and season with 1/4 teaspoon salt. They should bubble and fry slightly in the oil. When you can smell the walnuts, add the paprika and cayenne and lower the heat to medium. Cook for about 30 seconds, stirring constantly, and transfer the mixture to a bowl. Set aside.
- 5. Toss the asparagus in the bowl with the walnuts and the oil. Let this mixture sit in the refrigerator for a few hours or a few minutes. When ready to serve, stir in the lemon juice. Serve immediately.
ASPARAGUS WITH WALNUTS, PARMESAN AND BROWN BUTTER
Here's a sophisticated yet simple way to prepare spring's trademark vegetable. Steam the asparagus. Brown a knob of butter in a sauté pan and toss in a handful of chopped walnuts, garlic and fresh thyme (lemon thyme if you can find it). Whisk in a 1/4 cup of Parmesan cheese, then pour over your awaiting asparagus. Dive in.
Provided by Melissa Clark
Categories easy, quick, side dish
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Steam the asparagus until just tender, about 5 minutes.
- Meanwhile, melt the butter in a large skillet over medium heat. Cook until the foam has subsided and the butter turns a deep golden brown, about 4 minutes. (Take care that it doesn't burn.) Stir in the nuts and cook until fragrant, about 2 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Remove from heat and whisk in the cheese. Season with salt and pepper. Spoon nut mixture over warm asparagus and serve at once.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 258 milligrams, Sugar 2 grams, TransFat 0 grams
ASPARAGUS & LEMON SPAGHETTI WITH PEAS
This healthy, vegan pasta dish is ready in under 20 minutes. It's low calorie and provides 3 of your 5-a-day along with fibre, vitamin C and iron.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 19m
Number Of Ingredients 8
Steps:
- Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins. Meanwhile, heat the oil in a large non-stick frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas and lemon zest and juice and cook for a few mins more.
- Drain and add the pasta to the pan with ¼ mug of the pasta water and toss everything together until well mixed. Spoon into shallow bowls and serve with lemon wedges for squeezing over, if you like.
Nutrition Facts : Calories 481 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 17 grams fiber, Protein 19 grams protein, Sodium 0.04 milligram of sodium
LEMON ASPARAGUS PASTA
Bright lemony flavor. Easy to make and can sit out during warm weather. Can be served hot, warm, or cold.
Provided by Chop Suey
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.
- Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes. Drain pasta and asparagus.
- Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 45 g, Cholesterol 8.8 mg, Fat 17.8 g, Fiber 3.8 g, Protein 12.7 g, SaturatedFat 3.9 g, Sodium 157.7 mg, Sugar 3 g
ROASTED ASPARAGUS WITH CAPERS AND LEMON
Roasted asparagus gets a boost from capers, lemon juice, and a sprinkling of red-pepper flakes for a subtle kick. We used Frankies Spuntino olive oil.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Arrange asparagus and capers evenly on 2 rimmed baking sheets. Drizzle with oil, turning asparagus to coat. Season with salt, and sprinkle with red-pepper flakes. Roast, shaking sheets once, until asparagus is crisp-tender and golden at the tips, 12 to 16 minutes. Let cool slightly. Serve warm or at room temperature. Garnish with lemon wedges.
LEMON PEPPER PASTA AND ASPARAGUS
Serve a 30-minute weeknight pasta meal, vegetarian style.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Cook and drain pasta as directed on package.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook bell pepper, asparagus, lemon peel, salt and 1/2 teaspoon pepper in oil, stirring occasionally, until vegetables are crisp-tender.
- Stir lemon juice and beans into vegetable mixture. Cook until beans are hot. Add pasta; toss. Sprinkle with pepper.
Nutrition Facts : Calories 400, Carbohydrate 52 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 9 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 3 g, TransFat 0 g
SPAGHETTI, ROASTED ASPARAGUS, BEANS WITH LEMON AND WALNUTS
Now, I know I have another lemon pasta dish with asparagus ... This isn't the same. Even though It is close, I consider this more a main dish where the other to me is more of a side dish with the mayonnaise and cheddar cheese as a dressing. This is a quick dinner with tons of flavor. No onions and sauce is creamy but still light with the lemon flavor. The roasted vegetables and baby arugula just make all the difference. I copied this from a restaurant I ate in Northern FL a few years ago and it was so good. Note: if you want you can down on the cream a little and add some of the pasta water to thin out the sauce. You could also use a lighter cream if you want. I usually start out with 1/2 cup, and then add a little more. But 1 cup is really which I think works best. This is a great light vegetarian dinner, but you could always top with some sliced chicken or serve it on the side.
Provided by SarasotaCook
Categories Spaghetti
Time 50m
Yield 4 Main dinner servings, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Walnuts and Vegetables -- Prepare your beans and asparagus and set to the side. Now in a dry medium sauce pan, toast the walnuts on medium heat for a couple of minutes. Remove and off to the side. In that same pan add the olive oil and vegetables and garlic and cook until lightly brown on medium to medium high heat. About 10 minutes.
- Pasta -- While your vegetables cook, prepare the pasta according to directions.
- Prepare the Dish -- In a large serving bowl, add the parmesan, arugula, lemon zest and toasted walnuts. Toss well.
- Finish Up -- The vegetables should be done by now. Add them to the serving bowl with the arugula. Then drain your pasta and also add to the serving bowl. Drizzle with the lemon juice, the heavy cream, salt and pepper and toss well. Garnish with the extra parmesan if you want.
Nutrition Facts : Calories 658.8, Fat 19.8, SaturatedFat 8.8, Cholesterol 46.3, Sodium 141.6, Carbohydrate 99.2, Fiber 9.5, Sugar 5.5, Protein 23.8
ROASTED ASPARAGUS WITH LEMONY BREADCRUMBS
Roasting asparagus at a high temperature concentrates its flavor and guarantees a tender-but not mushy-texture. To ensure crunchy crumbs, sprinkle them on just before serving.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter.
- Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt.
- Top asparagus with breadcrumbs, and garnish with lemon.
ASPARAGUS WITH TARRAGON LEMON SAUCE
With its fresh taste and minimal prep work, I'm sure you'll love this easy asparagus recipe. -Patricia Swart, Galloway, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender. Drain., Meanwhile, in a small saucepan, combine olive oil and flour. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in the lemon juice, tarragon and salt. Serve with asparagus.
Nutrition Facts : Calories 83 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
LEMON ROASTED ASPARAGUS
Fresh lemon asparagus is easily dressed up for spring with a few simple additions-and you probably have all of the ingredients on hand already! The versatile veggie is tossed with olive oil, salt, pepper and lemon slices, allowing every inch to absorb all of the tangy flavors. Simply broil the seasoned asparagus on a sheet pan for several minutes, and you'll have yourself a zesty and refreshing side that pairs perfectly with nearly any main dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Set oven control to broil. Snap off and discard tough ends of asparagus. In large bowl, toss asparagus with oil, salt, pepper and lemon slices. Arrange asparagus in single layer in 17x12-inch half-sheet pan.
- Broil with tops 3 inches from heat 5 to 10 minutes or until browned.
Nutrition Facts : Calories 50, Carbohydrate 5 g, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 150 mg
ROASTED ASPARAGUS PASTA WITH GARLIC BUTTER
I was sent a link to a wonderful sounding asparagus pasta recipe with balsamic butter by a wonderful friend of mine. It sounded so good, but had a few ingredients that I didnt have on hand, so I created my own version of it. Here it is: An Italian Dish with a small Asian twist to it. I hope youll enjoy it! :)
Provided by Lalaloula
Categories Penne
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Boil pasta in salted water according to package directions until al dente.
- Meanwhile toss the asparagus with the oil, sprinkle with salt and black pepper to taste and roast in the preheated oven at 200°C/400°F for 10-15 minutes. It should be roasty, but not too dark.
- During the last five minutes of roasting add the sesame seeds to get them nice and toasty, too.
- Drain pasta and add to a big mixing bowl. Add the butter (as much as you need to get the pasta shiny) and cheese. Mix well.
- Remove the asparagus and sesame seeds from the oven and toss with the pasta. Sprinkle with chives.
- Enjoy. :).
Nutrition Facts : Calories 504.9, Fat 14.1, SaturatedFat 3.7, Cholesterol 11, Sodium 203.9, Carbohydrate 79.2, Fiber 13.3, Sugar 4.9, Protein 24.4
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
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