Asparagus And Carrots With Lemon Dressing Recipes

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
• Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
• Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

STEAMED ASPARAGUS WITH LEMON BUTTER

Steps:

• Wash asparagus and trim off bottom of stems by about 2 inches. In a large skillet, bring about 1/2 inch of water to a rapid boil. Season the water with salt and add the asparagus. Cook the asparagus for 2-3 minutes or until bright green and just tender. Drain the asparagus and add butter to the skillet. Stir in the zest and juice. Return the drained asparagus to the skillet and toss to coat. Serve immediately

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
• Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.

LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS

Steps:

• Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
• Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
• Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
• To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.

ASPARAGUS AND CARROTS WITH LEMON DRESSING

Steps:

• Peel bottom 2/3 of each asparagus spear. Cut spears in 2-inch pieces and set aside. Place carrots in a medium saucepan with water to cover and a pinch of salt. Bring to a boil and simmer over medium heat for 10 minutes or until just tender. Using a slotted spoon, place carrots in a strainer, leaving liquid in saucepan. In a small bowl, whisk olive oil with lemon juice and zest. Season to taste with salt, pepper, and cayenne. Bring carrot cooking liquid to a boil. Add asparagus and boil uncovered for 3 minutes or until just tender. Place carrots in a strainer. If not serving hot, rinse asparagus with cold water; drain well. Combine asparagus and carrots in a shallow serving bowl. Add dressing, thyme, and chives and toss lightly. Taste and adjust seasoning. Serve hot, warm, or cool. Tip: If you're preparing the vegetables ahead to serve as a cool salad, the color of the asparagus will be brightest if you add the lemon dressing at the last minute.

LEMON ASPARAGUS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Coat asparagus with vegetable and arrange on a baking sheet. Season with salt and black pepper to taste.
• Roast in preheated oven until lightly browned at the tips, about 15 minutes.
• Meanwhile, combine lemon juice, butter, 1 teaspoon salt, and 1 teaspoon black pepper in a microwave-safe bowl. Heat in on high in microwave until butter is completely melted, about 1 minute; stir to combine. Pour butter mixture over roasted asparagus and toss to coat.

LEMON ASPARAGUS AND CARROTS

Steps:

• Sodium Wash, trim, and peel small carrots.
• Place carrots in a steamer basket above boiling water.
• Cover and steam about 15 minutes or till crisp- tender.
• Rinse carrots in cold water; drain.
• Meanwhile, cook frozen asparagus spears according to package.
• Rinse asparagus in cold water; drain.
• Cover and chill drained carrots and asparagus.
• To serve, arrange carrots and asparagus on a platter.
• Sprinkle with a little lemon juice and lemon pepper.

GLAZED ASPARAGUS & CARROTS WITH PECANS

Steps:

• Place 1 cup water in 10-inch skillet over medium heat.
• Bring to a full boil; add carrots and asparagus.
• Cover; continue cooking, stirring occasionally, until carrots and asparagus are crisply tender (7 to 9 minutes).
• Drain.
• Set aside; keep warm.
• Melt butter in same skillet.
• Stir together cornstarch, 3 tablespoons water and lemon juice in small bowl; stir into butter.
• Cook over medium heat, stirring constantly, until sauce thickens (2 to 3 minutes).
• Stir in lemon peel.
• To serve, spoon sauce over warm carrots and asparagus.
• Sprinkle with pecans.