ASPARAGUS WITH BUTTER LEMON AND MINT DRIZZLE
This is wonderful when that spring asparagus arrives on the supermarket shelves. I've also made this using lime with great results. This makes a light amount of the drizzle double it if you would like all of the asparagus well coated.
Provided by Annacia
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Simmer, steam or roast the asparagus until tender but still firm.
- Use a paper towel to remove any residual water from the asparagus.
- Place the butter in a microwave proof container (I use a glass measuring cup) along with the lemon juice and chopped mint.
- While the asparagus is cooking warm the butter to the point where it's not quite all melted.
- Remove from the microwave and stir to finish melting the butter and mix the lemon juice and mint nicely together.
- Drizzle the butter mixture over the still hot asparagus.
- Sprinkle the lemon zest over the top if using.
ASPARAGUS WITH LEMON BUTTER CRUMBS
From Delia Smiths Vegetarian Collection. I add garlic to this so it is mentioned as an optional ingredient. If you prefer you can pan roast the asparagus instead of steaming them. Meant as a starter but can easily be served as a side dish.
Provided by PetsRus
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash the asparagus in cold water, then take each stalk in both hands and bend and snap off the woody end.
- Arrange the asparagus stalks in a steamer and steam over simmering water for 5-6 minutes, or until they feel tender when tested with a skewer, being careful not to overcook them.
- While the asparagus is cooking, heat 1 oz (25 g) of the butter in a frying pan, as soon as it is frothy, stir in the breadcrumbs, and garlic if using, and cook them, stirring constantly, until they're evenly browned and crispy.
- Then tip the crumbs on to a plate, stir in the lemon zest and season with salt and pepper.
- Now put the pan back on to the heat and add the remaining butter.
- As soon as it is frothy, add the cooked asparagus and toss to coat them in the butter.
- Sprinkle with the lemon juice and season with salt and pepper.
- Divide the asparagus between warmed serving plates and sprinkle with the crumbs, serve immediately.
Nutrition Facts : Calories 160.1, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 158.6, Carbohydrate 11.4, Fiber 3.3, Sugar 3.3, Protein 4.1
SAUTEED ASPARAGUS WITH LEMON
Try this side with seared steak, roasted lamb or chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- In a large skillet, heat olive oil over medium. Add asparagus, and season with salt and pepper. Cook, tossing occasionally, until lightly browned and crisp-tender, 10 to 15 minutes, depending on thickness. Add lemon zest and cook 1 minute. Add lemon juice, toss to coat, and serve warm.
Nutrition Facts : Calories 91 g, Fat 4 g, Fiber 5 g, Protein 5 g
ASPARAGUS WITH LEMON BUTTER
When simply flavored with a touch of butter and lemon, fresh vegetables can really shine.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Bring 2 inches salted water to a boil in a wide (10-inch) saucepan or skillet.
- Place asparagus in saucepan; cook until just tender, 5 to 8 minutes. Drain well in a colander.
- Return asparagus to pan; toss with butter, lemon zest, and lemon juice; season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 60 g, Fat 3 g, Protein 4 g
ASPARAGUS IN LEMON BUTTER SAUCE
Make and share this Asparagus in Lemon Butter Sauce recipe from Food.com.
Provided by swimmer175
Categories Vegetable
Time 12m
Yield 1 bunch of asparagus, 6 serving(s)
Number Of Ingredients 3
Steps:
- Fill large skillet with a 1/4 inch of water, chop the ends off of the aspargus and add into the skillet. Cover, and put on medium heat.
- Meanwhile, melt the butter in a small saucepan. add lemon juice and stir until well mixed. Remove from heat.
- When the asparagus is tender, remove from heat and drain off the water. Server with the lemon butter sauce.
Nutrition Facts : Calories 69.1, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 52.1, Carbohydrate 3.5, Fiber 1.6, Sugar 1.1, Protein 2
ASPARAGUS WITH LEMON AND PARMESAN BUTTER
Make and share this Asparagus With Lemon and Parmesan Butter recipe from Food.com.
Provided by PetsRus
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the butter, lemon zest and grated Parmesan and season with garlic salt.
- Put to one side.
- Snap the asparagus 2-4 cm/¾-1½in from the base of the stalks, the spears should naturally find their own breaking point.
- If the asparagus is particularly thick, trim away any tough-looking pointy ears on the stalk, as these can have a bitter taste.
- Place the asparagus in a wide saucepan or large, deep frying pan of rapidly boiling salted water, cook for 2-5 minutes depending on their thickness until just tender. Remove from the water with a slotted spoon and shake off any excess water.
- Place on a warm plate and sit the flavoured butter on top. Turn the asparagus so the butter is melting and oozing over every spear, then sprinkle over some sea salt.
STEAMED ASPARAGUS WITH LEMON BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
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
ASPARAGUS WITH LEMON AND BUTTER
Categories Vegetable Side Vegetarian Quick & Easy Lemon Asparagus Spring Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 5
Steps:
- Peel lower half to two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper.
ROASTED ASPARAGUS WITH SAGE AND LEMON BUTTER
Chef Traunfeld has experimented his whole life with infusing herbs & food. In this dish he uses sage and lemon to create a perfect balance of delicate flavors that embellish a dish yet somehow never overpower it.
Provided by NcMysteryShopper
Categories Lemon
Time 12m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°. Toss the asparagus with the olive oil and 1/2 teaspoon of salt. Spread on a baking sheet and roast in the oven for about 5 minutes, or until the spears are just tender when pierced with a knife.
- In a small skillet, melt the butter over moderately low heat. Add the sage leaves and cook, stirring often, until the butter is lightly browned, about 2 minutes. Stir in the lemon juice and 1/4 teaspoon of salt.
- Transfer the asparagus to a warmed platter and spoon the sage-lemon butter on top. Garnish with the lemon zest, top with shavings of Parmigiano-Reggiano cheese and serve.
Nutrition Facts : Calories 116.3, Fat 9.5, SaturatedFat 5.2, Cholesterol 20.4, Sodium 22.3, Carbohydrate 6.9, Fiber 3.1, Sugar 2.1, Protein 3.7
LEMON ASPARAGUS
My fiance loves this recipe. We often eat it with BBQ during the summer.
Provided by Emily
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 7.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 2.6 g, Protein 2.7 g, SaturatedFat 2.8 g, Sodium 604.6 mg, Sugar 2.8 g
RAW & COOKED ASPARAGUS WITH LEMON & PARMESAN BUTTER
Celebrate asparagus with this lovely side dish tossed in a zesty lemon and parmesan butter. Serve alongside fish dishes, such as roasted salmon
Provided by Tom Kerridge
Categories Side dish, Vegetable
Time 25m
Yield Serves 6
Number Of Ingredients 4
Steps:
- Trim about two thirds of the asparagus to get rid of any woody ends, then set aside. Peel the remaining into ribbons using a vegetable peeler and tip into a bowl.
- Gently heat the butter, lemon zest and juice and lots of black pepper in a small saucepan. Stir in half the parmesan and keep warm.
- Bring a large pan of salted water to the boil and cook the trimmed asparagus for about 2 mins until just cooked. Drain and tip into the bowl with the asparagus ribbons. Toss everything with the buttery sauce and the remaining parmesan. Season to taste, then serve.
Nutrition Facts : Calories 144 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
ASPARAGUS STEAMED WITH LEMON BUTTER
Make and share this Asparagus Steamed With Lemon Butter recipe from Food.com.
Provided by 2Bleu
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
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.
- Add the asparagus and cook for 2-3 minutes or until bright green and just tender.
- Drain the asparagus and place it immediately in a bowl of ice water to shock it. This will help the asparagus to retain the bright green color. Drain.
- Add butter to the skillet to melt. Stir in the lemon zest and juice. Add the drained asparagus to the skillet. Toss to coat and heat. Serve immediately.
Nutrition Facts : Calories 64.5, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 154.1, Carbohydrate 2.7, Fiber 1.2, Sugar 0.9, Protein 1.4
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