ASPARAGUS WITH BASIL PESTO MAYONNAISE
Side dish ready in 20 minutes! Serve crisp-tender asparagus with mayonnaise dressing garnished with basil leaves.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 16
Number Of Ingredients 8
Steps:
- Snap or cut off tough ends of asparagus spears. In 12-inch skillet, heat 1/2 inch water (salted if desired) to boiling. Add asparagus; reduce heat to medium-low. Cover; simmer 2 to 3 minutes or until crisp-tender. Drain. Plunge asparagus into bowl of ice water to cool; drain on paper towels. Refrigerate until ready to serve.
- In small bowl, mix remaining ingredients, except basil leaves.
- Spoon mayonnaise mixture into small serving bowl; garnish with basil leaves. Serve with blanched asparagus.
Nutrition Facts : Calories 130, Carbohydrate 3 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 1 g, TransFat 0 g
ASPARAGUS WITH FRESH BASIL SAUCE
Add zip to your appetizer platter with an easy asparagus dip that doubles as a flavorful sandwich spread. - Janie Colle, Hutchinson, Kansas
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, mix the first 6 ingredients until blended; refrigerate until serving., In a Dutch oven, bring water to a boil. Add asparagus in batches; cook, uncovered, until crisp-tender, 2-3 minutes. Remove and immediately drop into ice water. Drain and pat dry. Serve with sauce.
Nutrition Facts : Calories 72 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 149mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
ASPARAGUS PESTO WITH TINY POTATOES AND PASTA
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pesto:
- Cut the cooked asparagus spears into thirds. Put in a food processor with the basil, pine nuts, garlic, and salt and pepper, to taste. Keep in mind you will add Parmesan as well, so be careful not to oversalt. With the machine running, slowly add the cup of olive oil. When the sauce is about the consistency of mayonnaise, it has enough oil. Pulse in the Parmesan. Thin with water if necessary to achieve a slick, saucy pesto. Scrape into a bowl or jar, cover, and refrigerate until needed. You should have about 3 cups. (Keeps about 2 to 3 days, refrigerated.)
- Put the potatoes in a pan of salted cold water to cover and bring to a boil. Cook until tender, about 10 minutes. Drain and let cool for a few minutes. If the potatoes are larger than about 1/2 inch in diameter, cut in half.
- Heat the olive oil in a medium saute pan over medium-high heat until hot. Add the potatoes and cook until browned and crispy all over, about 5 minutes. Season, to taste, with salt and pepper. Keep warm. Add basil, toss with potatoes and set aside.
- While the potatoes are browning, return the water used for cooking the asparagus, if reserved, to a boil or brint a new pot of water to a boil. Add more salt and the pasta and cook until al dente, about 12 minutes. Drain through a colander, reserving about 1/2 cup of the pasta cooking water. Pour the pasta into a warm serving bowl, add the potatoes, about 1 cup of the asparagus pesto, several twists of pepper, and 1/4 cup of the Parmesan. Toss well, thinning with the pasta cooking water as necessary.
- Dust with a light grating of Parmesan (a microplane grater works well for this) before serving and pass the remaining cheese and a bowl of pesto at the table.
ROASTED ASPARAGUS WITH PESTO
Make and share this Roasted Asparagus With Pesto recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 17m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Mix pesto with garlic and oil and toss with asparagus on a baking sheet.
- Season to taste with salt and pepper.
- Roast in a preheated oven for 10-12 minutes or until done to your.
- liking.
- Sprinkle with freshly grated parmesan cheese and serve hot.
ASPARAGUS PESTO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 25m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Cut the cooked asparagus spears into thirds. Put in a food processor with the basil, pine nuts, garlic, and salt and pepper, to taste. Keep in mind you will add Parmesan as well, so be careful not to oversalt. With the machine running, slowly add the cup of olive oil. When the sauce is about the consistency of mayonnaise, it has enough oil. Pulse in the Parmesan. Thin with water, if necessary, to achieve a slick, saucy pesto. Scrape into a bowl or jar, cover, and refrigerate until needed. You should have about 3 cups. (Keeps about 2 to 3 days, refrigerated.)
- (c) 2006 NapaStyle Inc. All rights reserved
LEMON-ASPARAGUS SPAGHETTI WITH BASIL CHICKEN
My version of lemon-asparagus spaghetti served with chicken and pesto.
Provided by Libby Quijano
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving some pasta water.
- While spaghetti is cooking, heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Flip, add a dollop of pesto to each breast, and continue to cook, flipping as needed, until no longer pink in the centers, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Heat remaining oil in a separate pan over medium heat. Add asparagus and cook for 1 to 3 minutes, depending how tender you like it. Add garlic, pepper flakes, and lemon juice; cook for 1 minute. Add cooked spaghetti, a dollop of pesto, and Parmesan cheese; stir until cheese melts. Add a tablespoon of the reserved pasta water if cheese begins to stick to the pan.
- Chop chicken and add on top of spaghetti. Season with salt and pepper.
Nutrition Facts : Calories 616.3 calories, Carbohydrate 50.7 g, Cholesterol 99.9 mg, Fat 23.9 g, Fiber 5.4 g, Protein 50 g, SaturatedFat 7.5 g, Sodium 535.2 mg, Sugar 3.7 g
PENNE WITH ASPARAGUS AND BASIL
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add garlic and red pepper; sauté until garlic is golden, about 2 minutes. Add asparagus, tomatoes, stock and 1/4 cup sliced basil. Cook until asparagus is crisp-tender, about 8 minutes. Season with salt and pepper. Remove from heat.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
- Pour sauce over pasta. Add cheese, parsley and 1/4 cup chopped basil. Toss to coat. Season with salt and pepper.
FUSILLI IN CREAMY VEGAN ASPARAGUS PESTO
Cashews make this creamy asparagus pasta sauce rich without any cream. Try this vegan pasta recipe if you're looking to cook with cholesterol in mind.
Provided by Joy Manning
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Process 1 garlic clove in a blender until finely chopped. Add ⅓ cup cashews and 1 Tbsp. Diamond Crystal or 1 ¾ tsp. Morton kosher salt and blend until cashews are finely chopped, about 30 seconds. Add 1 cup packed basil leaves and half of asparagus (about 4 oz.) and process until a smooth paste forms, scraping down the sides of the bowl as needed. With processor running, stream in ⅓ cup olive oil and 2 Tbsp. fresh lemon juice until combined.
- Cook 12 oz. whole wheat fusilli in a large pot of boiling salted water for 1 minute less than package directions. Add remaining asparagus and cook for 1 minute more. Reserve 1 cup pasta cooking liquid, then drain pasta and asparagus.
- Return pasta and asparagus to pot and add pesto. Toss, adding pasta cooking liquid ¼ cup at a time, until desired texture is achieved. Top each serving with additional basil leaves.
ASPARAGUS WITH BASIL-PARMESAN BUTTER
This is amazing! I can't seem to make my asparagus any other way now. It came from Bon Appétit magazine. I also use Parmesan-Reggiano.
Provided by nsomniak6
Categories Vegetable
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook asparagus in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain well.
- Arrange asparagus on broilerproof platter. Preheat broiler.
- Beat butter in medium bowl until fluffy.
- Beat in cheese, basil, garlic and lemon juice. Season to taste with salt and pepper.
- Drop butter mixture by teaspoonfuls over asparagus.
- Broil asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Serve hot.
Nutrition Facts : Calories 157.2, Fat 12.5, SaturatedFat 7.7, Cholesterol 33.9, Sodium 268.6, Carbohydrate 5.7, Fiber 2.3, Sugar 1.6, Protein 7.7
ASPARAGUS, PEAS, AND BASIL (PISELLI CON ASPARAGI E BASILICO)
Recipe for an Italian-inspired side dish of asparagus, peas, and basil.
Provided by Ursula Ferrigno
Categories Side Quick & Easy Basil Asparagus Pea Spring Family Reunion Potluck Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
- Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. Stir in basil and sea salt to taste.
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EASY ASPARAGUS PESTO RECIPE RECIPE - AN ITALIAN IN MY …
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5/5 (3)Category Pasta, SauceCuisine ItalianCalories 578 per serving
- In a pot of boiling water cook asparagus until tender (about 10 minutes). Drain but keep 2-3 tablespoons of the water.
- In a blender or food processor add the cooked asparagus, freshly grated parmesan cheese, pine nuts, salt, pepper, lemon juice. Start by adding one tablespoon of asparagus water and two tablespoons of olive oil. Blend, gradually add the remaining olive oil and if needed more asparagus water until you reach desired thickness. Toss with cooked al dente pasta and a sprinkle of freshly grated Parmesan Cheese. Enjoy!
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