Wok Seared Chicken With Asparagus And Pistachos

STEAMED ASPARAGUS WITH PISTACHIOS AND BROWN BUTTER



Steamed Asparagus With Pistachios and Brown Butter image

This versatile brown butter sauce could enhance all sorts of other vegetables, or fish for that matter. But it just so happens to be a delightful pairing with perfectly cooked fresh green asparagus.

Recipe From cooking.nytimes.com

Provided by David Tanis

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

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

1 1/2 pounds medium asparagus, tough ends snapped off
Salt and pepper
4 tablespoons unsalted butter
2 tablespoons chopped sage, plus 12 whole sage leaves
2 tablespoons lemon juice, plus 1/2 teaspoon lemon zest
1/4 cup toasted pistachios, crushed
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Calories136
UnsaturatedFat4 grams
Carbohydrate9 grams
Fat11 grams
Fiber5 grams
Protein4 grams
SaturatedFat6 grams
Sodium314 milligrams
Sugar3 grams
TransFat0 grams

Steps:

  • Put a large wide skillet on the stove. Add about 1 inch water, salt it well, cover the skillet, and place over high heat. When water comes to a rapid boil, add asparagus in one layer, cover, and cook for 2 minutes, or just until barely done.
  • Drain asparagus and keep warm loosely wrapped in a kitchen towel.
  • Return skillet to stovetop over high heat. Add butter and swirl pan, then add chopped sage and sage leaves.
  • When butter gets foamy, lightly browned and nutty-smelling, a minute or two, stir in lemon juice and zest and turn the heat to low.
  • Put cooked asparagus back in pan and season with salt and pepper. Shake pan gently to coat with butter sauce. Using tongs, transfer asparagus to a large warmed platter. Spoon remaining sauce over asparagus, sprinkle with pistachios and serve.

SAUTEED ASPARAGUS WITH OLIVES AND BASIL



Sauteed Asparagus with Olives and Basil image

Full-flavored savory garlic and olives and aromatic basil brighten the crisp asparagus. Cutting the asparagus into short pieces allows them to cook quickly.

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
2 to 3 cloves garlic, finely chopped
2 pounds medium asparagus, trimmed and cut into 2-inch pieces at an angle
Kosher salt and freshly ground black pepper
3 tablespoons pitted kalamata olives, slivered
2 tablespoons chopped fresh basil
Calories126 calorie
Fat8.5 grams
SaturatedFat1 grams
Cholesterol0 milligrams
Sodium201 milligrams
Carbohydrate10 grams
Fiber5 grams
Protein5 grams
Sugar4 grams

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the asparagus, 1/4 teaspoon salt and some pepper and cook, stirring, until the asparagus is bright green and crisp-tender, 5 to 7 minutes. Add the olives, basil and 1/4 teaspoon salt and toss well. Serve.

PAN-ROASTED ASPARAGUS WITH A CRISPY FRIED EGG



Pan-Roasted Asparagus with a Crispy Fried Egg image

Recipe From foodnetwork.com

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1/2 cup panko breadcrumbs
1 teaspoon lemon zest (1 lemon)
1/4 teaspoon red pepper flakes
1/8 teaspoon kosher salt
1/2 cup Italian parsley leaves, chopped
2 tablespoons grated Parmesan
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound thin asparagus, trimmed
1/2 teaspoon kosher salt
4 large eggs

Steps:

  • For the gremolata: Heat a large skillet over medium heat. Add the breadcrumbs and olive oil and toast, stirring often with a wooden spoon until golden brown. Place in a small bowl and while still hot, add the lemon zest, red pepper flakes and salt. Mix together and cool the mixture to room temperature. Stir in the parsley and cheese.
  • For the asparagus: Wipe the pan with a clean dish towel. Place over medium-high heat and add 2 tablespoons of the olive oil. Add the asparagus and 1/4 teaspoon of the salt. Cook, stirring and flipping often with tongs until the asparagus is bright green, cooked through and slightly browned, 4 to 5 minutes.
  • Divide the asparagus among four serving plates. To the same pan, add the remaining 2 tablespoons of olive oil and place over medium-high heat. Crack 2 of the eggs into the pan, being careful as it may splatter, sprinkle with salt and reduce the heat slightly and cook until the edges are light brown and crispy and the whites are just set, 2 to 3 minutes. The yolk should still be runny. Repeat for the remaining 2 eggs. Using a slotted spatula, slide an egg on each plate. Sprinkle each dish with the breadcrumb gremolata and a drizzle of olive oil if desired.

PISTACHIO-CRUSTED SALMON



Pistachio-Crusted Salmon image

Make ordinary salmon extra special by topping it with a pistachio crust. You can have it on the table in under 30 minutes for a quick weeknight meal or a dinner party for guests. Serve with a chilled glass of Sauvignon Blanc.

Recipe From allrecipes.com

Provided by France C

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 25m

Yield 4

Number Of Ingredients 9

¼ cup crushed pistachios
2 tablespoons panko bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon butter, melted
4 (6 ounce) fillets salmon with skin, center cut
salt and ground black pepper to taste
2 tablespoons olive oil
1 tablespoon Dijon mustard
4 lemon wedges
Calories458.5 calories
Carbohydrate6.8 g
Cholesterol107.9 mg
Fat32 g
Fiber1.5 g
Protein36.2 g
SaturatedFat7.1 g
Sodium322.3 mg
Sugar0.7 g

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine pistachios, panko bread crumbs, Parmesan cheese, and butter in a small bowl; stir with a fork until evenly combined.
  • Lightly season salmon fillets with salt and pepper on both sides.
  • Heat olive oil in a large oven-safe skillet over medium heat. Sear salmon fillets, flesh-side down, for 2 to 3 minutes. Turn heat off and flip salmon pieces over so skin side is down. Brush tops of salmon evenly with Dijon mustard. Top with pistachio mixture, pressing mixture down onto salmon.
  • Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes. Serve with lemon wedges.

ORANGE CHICKEN WITH ASPARAGUS



Orange Chicken with Asparagus image

Great quick recipe for busy week nights.

Recipe From allrecipes.com

Provided by mlreffey

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 2

Number Of Ingredients 9

2 tablespoons vegetable oil
2 (8 ounce) skinless, boneless chicken breast halves, cut into strips
2 cloves garlic, minced
½ teaspoon red pepper flakes
4 cups chopped asparagus
2 teaspoons soy sauce
2 teaspoons honey
1 orange, zested and juiced
1 cup cooked brown rice
Calories585.7 calories
Carbohydrate51.2 g
Cholesterol117 mg
Fat19.7 g
Fiber9.6 g
Protein53.6 g
SaturatedFat3.4 g
Sodium401.9 mg
Sugar19.1 g

Steps:

  • Heat vegetable oil in a large skillet over medium heat. Cook and stir chicken, garlic, and red pepper flakes until chicken is no longer pink, 5 to 7 minutes. Add asparagus and cook until bright green and starting to become tender, about 3 more minutes.
  • Whisk soy sauce, honey, orange juice, and orange zest together in a small bowl; pour over chicken. Cook and stir until sauce coats chicken and asparagus, about 1 more minute. Serve over cooked brown rice.

CHICKEN BREASTS WITH PISTACHIO-CILANTRO PESTO



Chicken Breasts with Pistachio-Cilantro Pesto image

Recipe From epicurious.com

Categories     Chicken     Nut     Poultry     Roast     Low Carb     Quick & Easy     Dinner     Pistachio     Cilantro     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8

1 cup raw unsalted pistachios
2 cups (packed) fresh cilantro leaves
4 teaspoons fresh lemon juice, divided
1 garlic clove, chopped
1 teaspoon ground cardamom
3/4 teaspoon salt
1/2 cup plus 5 tablespoons olive oil, divided
4 large chicken breast halves with skin and ribs attached

Steps:

  • Preheat oven to 400°F. Toast pistachios on baking sheet until golden, about 7 minutes. Transfer to processor. Maintain oven temperature. Add cilantro leaves, 1 tablespoon lemon juice, garlic, cardamom, and 3/4 teaspoon salt to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season with pepper.
  • Using fingers, gently loosen skin from 1 side of each chicken breast, forming pocket. Spread 1 tablespoon pesto evenly under skin of each. Sprinkle chicken generously with salt and pepper.
  • Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is dark golden, about 5 minutes. Turn chicken over and transfer skillet to oven. Roast chicken until cooked through, about 25 minutes.
  • Place 1/2 cup remaining pesto into small bowl. Whisk in remaining 1/4 cup olive oil and remaining 1 teaspoon lemon juice. Drizzle pesto sauce over chicken breasts and serve.

WOK SEARED CHICKEN TENDERS WITH ASPARAGUS AND PISTACHIOS



WOK SEARED CHICKEN TENDERS WITH ASPARAGUS AND PISTACHIOS image

Recipe From epicurious.com

Yield 4 servings

Number Of Ingredients 8

1 Tbls. toasted sesame oil
1 1/2 lbs fresh aspargus, trimmed and cut into 1" pieces
1 lb. chicken tenders, cut into bite size pieces
4 scallions, trimmed and cut into 1" pieces
2 Tbls. minced fresh ginger
1 Tbls. oyster flavored sauce
1 tsp. chile-garlic sauce
1/4 c. shelled salted pistachios, chopped

Steps:

  • Heat oil in a wok or large skillet over high heat. Add asparagus; cook stirring for 2 min. Add chicken; cook, stirring for 4 min. Stir in scallions, ginger, oyster sauce and chile garlic sauce; cook, stirring until the chicken is juicy and just cooked, 1-2 min. Stir in pistachios and serve immediately.

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