ROASTED ASPARAGUS BUNDLES
Provided by Robin Miller : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Place asparagus and scallions on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast 25 to 30 minutes, until tender. Wrap individual portions of asparagus with scallion to tie into bundles.
PASTA SALAD WITH GRILLED ASPARAGUS, PIMIENTO AND FETA
Provided by Food Network
Time 30m
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium-high heat. Cook the pasta in well-salted boiling water according to the package directions for fully cooked (not al dente). Drain the pasta, rinse under cold water to stop the cooking and toss with 1 tablespoon olive oil. Set aside. Meanwhile, snap the woody ends off the bottoms of the asparagus and toss in a bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and some pepper. Grill, turning occasionally, until charred and tender, about 4 minutes. Transfer to a Food Network CookingGreen Bamboo Cutting Board and cut into bite-size pieces. Whisk together the lemon zest and juice, 1 1/2 teaspoons salt, some pepper and the remaining 1/2 cup olive oil in a large bowl. Add the pasta, asparagus pimientos, feta and dill and toss to combine. Let stand 30 minutes at room temperature so the flavors can meld before serving.
THE BEST ROASTED ASPARAGUS
The perfect roasted asparagus should be lightly browned and tender, yet bright green and crisp. Roasting the spears at a high temperature helps achieve this. We also browned grated Parmesan to make a nutty, crumbly frico topping. Wait until ready to serve to top the vegetables so the crisped cheese stays crunchy.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack.
- Put the asparagus, olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a medium bowl. Toss to coat evenly. Spread the asparagus in a single layer on the prepared baking sheet. Roast for 10 to 12 minutes, until lightly browned and tender, but still bright green.
- Meanwhile, spread the Parmesan evenly in the bottom of a medium nonstick skillet over medium heat. Cook undisturbed until the cheese melts, sticks together and turns golden brown, about 2 minutes, then flip with a rubber spatula and cook until golden on the second side, about 2 minutes more. Transfer the frico to a wire rack-lined baking sheet to cool completely, about 2 minutes. Break the frico into small crumbles and put in a small bowl. Add the lemon zest and 1/2 teaspoon black pepper and toss to combine.
- Transfer the roasted asparagus to a serving platter and squeeze the fresh lemon juice over the top. Top with the crumbled frico mixture.
MARINATED ASPARAGUS
This is my MIL recipe for marinated asparagus that she served each year at Passover. I now make it often as a side dish to our main course, and although hubby had it a lot growing up he still loves it. Update: This recipe can be served hot or cold.
Provided by SueVM
Categories Vegetable
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot bring 1 inch of water to a boil over medium-high heat.
- Add asparagus, laying them flat, and simmer about 5 minutes or until crisp tender. Remove the asparagus and run them under cold water to stop the cooking process.
- Drain and place the asparagus in a shallow serving dish.
- In a glass jar combine oil, vinegar, pimientos, parsley flakes, salt, black pepper, dry mustard and garlic.
- Cover tightly and shake until well combined, pour over the asparagus and refrigerate at least 24 hours before serving.
Nutrition Facts : Calories 152.5, Fat 13.9, SaturatedFat 2, Sodium 793.6, Carbohydrate 5.9, Fiber 2.7, Sugar 1.6, Protein 3.1
SPANISH SCRAMBLED EGGS WITH PIMENTON AND ASPARAGUS
Huevos Revueltos Con Esparragos - this traditional Spanish recipe is usually made with wild asparagus - but very tiny sprues will work equally well. This delicious and very indulgent light supper dish will feed four people with side dishes and crusty bread, or two greedy people! It is also excellent served as a Tapas dish - make sure there is lots of bread to scoop it up with!
Provided by French Tart
Categories Lunch/Snacks
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Trim the woody ends from the asparagus, removing tough fibrous outer layers from the stalks if they are large - a potato peeler is good for this.
- Cut the asparagus into 1" lengths - setting aside the tips.
- Bring a pan of water to the boil and boil the asparagus for 2 to 4 minutes - excluding the tips; add the tips and boil for a further 2 minutes.
- Drain carefully - the asparagus should be just tender but not too soft.
- Beat the eggs with the spices and seasonings.
- Warm the olive oil with the butter in a large roomy pan - over a moderate heat.
- When the butter has melted and the oil is sizzling, add the beaten eggs.
- Stir for 1 minute with a wooden spoon, then add the asparagus. Cook for a further 1 - 2 minutes, until the eggs are just set.
- Serve at once, sprinkled with pimenton, crusty bread and side dishes of olives, almonds and choritzo.
Nutrition Facts : Calories 388.1, Fat 30.5, SaturatedFat 12.2, Cholesterol 495.5, Sodium 284.1, Carbohydrate 10.2, Fiber 5.1, Sugar 4.8, Protein 20.9
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