TARRAGON ASPARAGUS
I grow purple asparagus, so I'm always looking for new ways to prepare it. Recently, my husband and I discovered how wonderful any color of asparagus tastes when it's grilled. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- On a large plate, toss asparagus with oil, salt and pepper. Grill, covered, over medium heat 6-8 minutes or until crisp-tender, turning occasionally and basting frequently with honey during the last 3 minutes. Sprinkle with tarragon.
Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ASPARAGUS WITH MUSHROOMS
This side dish is not fussy, but looks and tastes special. People say it's delicious.-Betty Jean Nichols, Eugene, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender.
Nutrition Facts : Calories 92 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 27m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
- For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
- Toss the vegetables with the vinaigrette and serve.
ROASTED ASPARAGUS AND WILD MUSHROOM FRICASSéE
Categories Mushroom Vegetable Side Roast Sauté Vegetarian Quick & Easy Asparagus White Wine Spring Healthy Tarragon Shallot Parsley Bon Appétit
Yield Makes 4 (first-course) servings
Number Of Ingredients 8
Steps:
- Preheat oven to 475°F. Arrange asparagus on rimmed baking sheet. Drizzle oil over and turn to coat. Sprinkle generously with salt and pepper. Roast until just tender, about 10 minutes.
- Meanwhile, melt butter in large skillet over medium-high heat. Add shallot; sauté 1 minute. Add mushrooms; sauté until beginning to brown, about 5 minutes. Cover; cook until mushrooms are tender, about 3 minutes. Add wine; cook uncovered until wine is absorbed, about 2 minutes. Stir in parsley and tarragon. Season to taste with salt and pepper.
- Divide asparagus among 4 plates. Top each serving with mushrooms.
ASPARAGUS WITH MORELS AND TARRAGON
This dish is a French classic, a combination of strong, uncommon flavors that could have been designed to go together. Combining dried and fresh mushrooms is a reliable way to transfer the exotic flavor of truly wild mushrooms to tamer domesticated ones. Using the soaking liquid for the morels makes it certain that none of their essence goes to waste.
Provided by Mark Bittman
Categories side dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
- Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
- Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 716 milligrams, Sugar 7 grams, TransFat 0 grams
ROASTED ASPARAGUS AND MUSHROOMS
I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??
Provided by leo67
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
- Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g
ASPARAGUS WITH MORELS AND TARRAGON
Steps:
- Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
- Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
- Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.
ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTé WITH TARRAGON VINAIGRETTE
Steps:
- For the Tarragon Vinaigrette
- Combine the oil, vinegar, tarragon, salt, and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix.
- For the Vegetable Sauté
- Warm the oil in a large skillet over medium-high heat. Add the shallot and garlic and sauté until tender, about 2 minutes. Add the mushrooms and cook until golden, about 5 minutes, stirring frequently. Add the asparagus and artichokes and cook until the asparagus is tender, about 5 more minutes, stirring occasionally. Turn off the heat and add the tomatoes, salt, and pepper; toss with the vinaigrette.
- Transfer to a serving bowl and serve immediately.
ASPARAGUS AND MUSHROOM SALAD
I've eaten antipasti like this all over Italy. Sometimes celery is substituted for asparagus, but there's no need at this time of year. Both thick and thin stems will work.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, salads and dressings
Time 10m
Yield Serves four to six
Number Of Ingredients 10
Steps:
- Steam the asparagus for three to five minutes, depending on how thick the stalks are. It should be tender but still have some bite. Rinse with cold water, and drain for a minute on a kitchen towel. Cut into 1-inch lengths. Place in a salad bowl, and toss with the mushrooms, herbs and arugula.
- Whisk together the lemon juice, salt and pepper, garlic and olive oil. Toss with the asparagus mixture and the slivered Parmesan, and serve.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 323 milligrams, Sugar 2 grams
ASPARAGUS WITH CREAMY MUSHROOM DRESSING
Categories Mushroom Side Vegetarian Quick & Easy Asparagus Spring Chill Tarragon Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse under cold water. Drain; pat asparagus dry. (Can be prepared 1 day ahead. Wrap in paper towels and plastic bags; refrigerate.)
- Toss mushrooms with lemon juice in medium bowl; season with salt and pepper. Whisk cream and mustard in small bowl to blend; gradually whisk in oil. Let mushroom mixture and dressing stand 30 minutes or cover and refrigerate up to 2 hours.
- Arrange asparagus on platter. Whisk tarragon into dressing. Drain mushrooms well and return to bowl. Mix in dressing. Season to taste with salt and pepper. Spoon mushroom dressing over asparagus and serve.
ASPARAGUS WITH TARRAGON BUTTER
Make and share this Asparagus with Tarragon Butter recipe from Food.com.
Provided by Evie3234
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim woody ends from asparagus.
- Place the asparagus in a large frying pan with about 1 inch of boiling water.
- Cover with lid and cook for about 6-8 minutes, until the asparagus is tender but still firm.
- Drain well.
- Arrange the asparagus spears on a warmed serving dish.
- Make the tarragon butter by creaming together the remaining ingredients; heat it gently and pour over asparagus.
- Serve at once.
Nutrition Facts : Calories 245.9, Fat 23.4, SaturatedFat 14.7, Cholesterol 61, Sodium 168.9, Carbohydrate 8.2, Fiber 3.8, Sugar 3.3, Protein 4.6
FETTUCCINE WITH ASPARAGUS, MORELS, AND TARRAGON
Categories Cheese Duck Herb Mushroom Onion Pasta Vegetable Vegetarian Quick & Easy High Fiber Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- If using dried morels, place in 2-cup measuring cup and pour enough hot water over to reach 2-cup mark. Let soak until soft, pushing down occasionally if morels rise to top, about 20 minutes. Drain, reserving soaking liquid; add enough water to measure 1 1/4 cups if needed. Cut large morels in half.
- Melt butter in heavy large skillet over medium-high heat. Add shallots and fresh or reconstituted morels; sauté until shallots are tender, about 6 minutes. Add asparagus and 1 1/4 cups broth (if using fresh morels) or reserved soaking liquid (if using dried morels). Bring to boil, cover, and cook 2 minutes. Stir in cream and 2 tablespoons chopped tarragon. Simmer uncovered until sauce thickens slightly, about 4 minutes. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta and return to pot. Add 1/2 cup Parmesan cheese and sauce; toss. Transfer to bowl; sprinkle with remaining 1/2 tablespoon tarragon. Serve with remaining Parmesan cheese.
ASPARAGUS MUSHROOM QUICHE
Nothing says Mother's Day like a quiche. The buttery crust and fresh fillings-in this case, spring favorites asparagus, mushrooms and onion-show Mom how much you care. But don't be intimidated: A super-easy refrigerated pastry makes this recipe a cinch to put together. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Unroll pastry into a 9-in. deep-dish pie plate; flute edges., Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender., In a large skillet, saute onion and mushrooms in butter until tender. Stir in asparagus. Transfer to crust. In a small bowl, whisk the eggs, cream, basil, salt and pepper; pour over top., Bake at 375° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 326 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 313mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
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