ROASTED ASPARAGUS
For a simple side dish, try Ina Garten's Roasted Asparagus from Barefoot Contessa on Food Network; the recipe uses only asparagus, olive oil, salt and pepper.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
ASPARAGUS CROUSTADE
From LCBO's Food and Drink Magazine. This superb German-inspired tart uses both green and white asparagus, although you could substitute either kind. It looks especially attractive if you lay 2 spears of green then 1 spear white, turning the white so that its head is next to the stem of the green. If the stalks are thick they will need to be peeled - otherwise don't bother. If Taleggio is unavailable, use Gruyère. Cooking time includes resting time for yeast and dough.
Provided by Dreamer in Ontario
Categories Savory Pies
Time 1h22m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place water in a medium bowl and sprinkle in yeast and sugar.
- Stir until dissolved and let stand for 10 minutes or until foamy.
- Add yeast mixture, egg, salt, flour and butter into food processor.
- Process until dough forms into a ball (Dough should be soft but not sticky). Add more flour if the dough seems sticky.
- Place dough in a clean, lightly oiled bowl, and cover with a tea towel.
- Put in a warm place for 20 minutes or until dough has relaxed
- and is slightly puffy.
- Preheat oven to 400ºF (200ºC).
- Bring a skillet of water to boil on high heat.
- Add asparagus and boil for 2 minutes.
- Drain and rinse well with cold water until cool.
- Heat butter in pot over medium heat.
- Add flour and stir together until incorporated.
- Pour in milk and cream, slowly whisking to incorporate. Bring to boil whisking until thickened.
- Season well with salt and pepper and stir in parsley. Reserve.
- Punch down dough and roll out into an approximately 10 x 14-inch rectangle and place on a baking sheet.
- Brush sauce over base, leaving a 2-inch (5-cm) border.
- Top with asparagus and cover with cheese.
- Brush edges with water and fold over to form a crimped edge.
- Bake for 15 to 20 minutes or until dough is browned underneath and cooked through and filling is hot.
OVEN-ROASTED ASPARAGUS
Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.
Provided by swedishmilk
Categories Side Dish Vegetables Asparagus Baked
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
- Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
Nutrition Facts : Calories 123 calories, Carbohydrate 5.2 g, Cholesterol 1.7 mg, Fat 10.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 471.4 mg, Sugar 2.2 g
ROASTED ASPARAGUS
Roast asparagus this way and it becomes positively juicy. You'd think one pound would be enough for four people, but in my experience the thick stalks - the best kind to use - are really irresistible. Err on the side of extravagance, and polish up any leftovers for lunch the next day.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 20m
Yield Serves four to six
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Oil a baking sheet or a baking dish large enough to hold the asparagus in one layer. Place the asparagus in the dish, and toss with the olive oil, salt and pepper. Place in the oven and roast for 10 to 15 minutes, until the stalks begin to shrivel and color lightly.
- Remove from the heat, toss with the thyme and season with lemon juice if desired.
Nutrition Facts : @context http, Calories 45, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 356 milligrams, Sugar 3 grams
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- Spring Panzanella. This herbaceous, crunchy asparagus recipe is a riff on the iconic bread and tomato salad, featuring all of our favorite spring vegetables, ample feta, and a tangy buttermilk dressing.
- Blistered Asparagus Frittata. This low-waste, no-flip asparagus frittata recipe uses a whole bundle of those bright green spring stalks, woody tough ends and all.
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- Shrimp and Asparagus Stir-Fry. You don’t need a wok to make a great stir fry. Get the step-by-step instructions for this easy weekend dinner here. View Recipe.
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