Tomatopistachioasparagus Recipes
TOMATO & PISTACHIO ASPARAGUS
Asparagus is one of my favorite culinary ways to welcome spring. I almost always make this recipe for Passover, which falls at just the right time of year. It would also be great for Easter for the same reason. This is a pretty flexible dish -- you can play with quantities, change up the onions, etc. and it still turns out delicious. I have been replacing much of the butter with olive oil, and that works fine too. Cooking time assumes pre-trimmed and pre-cooked asparagus, though what I usually do is trim it (it's more tender if you break it wherever it breaks naturally than if you cut it) and start it steaming, then make the sauce.
Provided by Kitchen Kozy
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a pan over medium heat.
- Add the shallots and saute until soft and translucent.
- Add the remaining ingredients, except the pistachios, and stir until heated through.
- Pour the mixture over the cooked asparagus spears.
- Garnish with the pistachios and serve immediately.
Nutrition Facts : Calories 310.2, Fat 24.8, SaturatedFat 8.9, Cholesterol 30.5, Sodium 162.1, Carbohydrate 17.8, Fiber 6.3, Sugar 6.1, Protein 9.7
ASPARAGUS WITH TOMATOES
Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today shares a recipe. Asparagus pairs with color and flavor in an easy skillet side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in 10-inch skillet over medium heat. Cook onion in oil 2 to 3 minutes, stirring occasionally, until tender. Stir in tomatoes, lemon juice, honey and salt. Cook 1 minute, stirring occasionally. Remove mixture from skillet; keep warm.
- Wipe out skillet. Heat 1 inch water to boiling in skillet. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 7 to 10 minutes or until stalk ends are crisp-tender; drain. Place asparagus in serving dish. Top with tomato mixture.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg
ROASTED ASPARAGUS AND TOMATOES
I found this recipe in an old magazine that was just laying around on my coffee table and it looked good so I decided to make it for Easter. What an absolutely awesome dish! Even the asparagus haters loved it. This recipe can be prepared ahead of time and reheated or served at room temperature. It is excellent served with roast lamb.
Provided by Irmgard
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F.
- Whisk together the olive oil, balsamic vinegar, thyme, garlic, salt, pepper and brown sugar.
- Cut the tomatoes in half and toss to combine with the olive oil mixture.
- Spread the tomatoes in a roasting pan and place in the oven.
- Cook, stirring occasionally, for 30 minutes, or until the tomatoes are shrivelled.
- Break the ends from the asparagus at their natural breaking point. Add the tender lengths of asparagus to the tomatoes and continue to cook for 25 minutes or until the asparagus is tender.
Nutrition Facts : Calories 90.7, Fat 5, SaturatedFat 0.7, Sodium 220.2, Carbohydrate 9.9, Fiber 3.9, Sugar 4.4, Protein 4.4
ASPARAGUS WITH TOMATOES
This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus.
Provided by KEANSOR
Categories Side Dish Vegetables Tomatoes
Time 12m
Yield 4
Number Of Ingredients 5
Steps:
- Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
- In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 6.7 g, Fat 3.6 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 4.8 mg, Sugar 3.3 g
TUSCAN-STYLE ROASTED ASPARAGUS
This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.
Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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