SAUTEED ASPARAGUS
Provided by Valerie Bertinelli
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the butter and oil in a large saute pan over medium heat. Add the shallots and cook until they begin to soften, about 1 minute. Add the asparagus and season with 1 teaspoon salt and some pepper. Cook the asparagus, stirring occasionally, until cooked through but still bright green, about 4 minutes. Transfer the asparagus to a platter and garnish with lemon zest.
ASPARAGUS WITH SHALLOT BUTTER
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel the asparagus, using a swivel-bladed knife, starting about 2 inches from the top. Remove the tough ends.
- Bring enough water to a boil to cover the asparagus. Add salt and the asparagus and cook 2 to 3 minutes, until crisp tender. Drain well, reserving 3 tablespoons of the liquid. Arrange on warm platter.
- Combine the shallots, lemon juice and reserved liquid in a small saucepan. Bring to a boil and cook over high heat until half the liquid evaporates. Add butter gradually, stirring rapidly with a whisk. Add nutmeg, salt and pepper. Cook, stirring rapidly, 1 minute. Spoon the sauce over the asparagus and serve.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 295 milligrams, Sugar 2 grams, TransFat 0 grams
ASPARAGUS WITH SHALLOTS
Make and share this Asparagus With Shallots recipe from Food.com.
Provided by spatchcock
Categories Vegetable
Time 20m
Yield 1 1/2 lbs asparagus, 4 serving(s)
Number Of Ingredients 5
Steps:
- Snap off tough ends of asparagus.
- If asparagus is thick, old or tough, peel bottoms.
- Add asparagus to pan of boiling salted water.
- Boil gently until cooked--bright green and tender--but still firm, about 5 to 8 minutes.
- Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat.
- Sprinkle with shallots and parsley.
- Salt slightly.
PAN-FRIED ASPARAGUS WITH SHALLOTS
Steps:
- In a large skillet, melt butter over medium-high heat. Add the shallot and cook for 1 minute then add the asparagus. Cook for 5 minutes and season with a little salt and pepper. Serve warm.
ASPARAGUS WITH PROSCIUTTO AND PICKLED SHALLOTS
Provided by Food Network Kitchen
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the shallot and mustard seeds in a small bowl. Combine the vinegar, sugar and thyme sprigs in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 1 to 2 minutes. Pour the vinegar mixture over the shallot mixture and stir. Refrigerate 30 minutes.
- Preheat the broiler. Spread the asparagus on a rimmed baking sheet; drizzle with the olive oil and sprinkle with the thyme leaves. Season with 1/2 teaspoon salt and a few grinds of pepper and toss until coated. Broil until crisp-tender and lightly browned in spots, about 4 minutes.
- Transfer the asparagus to a platter. Discard the thyme sprigs from the shallot mixture and spoon over the asparagus. Serve with the prosciutto.
SCALLOPS WITH ASPARAGUS
Steps:
- Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
- Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
- Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
- Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
- Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
- Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
- Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
- Serve scallops topped with asparagus and sauce.
ASPARAGUS WITH SHIITAKES, SHALLOTS, AND PEAS
Harbingers of spring, asparagus and peas pair well with the earthy flavor of shiitakes mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large nonstick skillet with a lid, heat oil over medium. Add shallots and cook until they begin to color, about 3 minutes. Add mushrooms, season with salt and pepper, and cook, tossing occasionally, until mushrooms and shallots are tender, 3 to 5 minutes. Transfer to a bowl. Add lemon zest and tarragon; toss to combine.
- In the same skillet, bring 2 inches of water to a boil. Add asparagus, season with salt, cover, and cook until asparagus is bright green and tender, 3 to 4 minutes (timing will vary depending upon thickness of asparagus). Add peas to skillet, and then drain.
- Transfer to bowl with the shallots and mushrooms, add lemon juice, and toss to combine.
Nutrition Facts : Calories 98 g, Fat 5 g, Protein 4 g
STIR-FRIED ASPARAGUS WITH BACON AND CRISPY SHALLOTS
Steps:
- Combine both vinegars in a medium bowl. Add shallots and let sit, tossing occasionally, 1 hour. Drain and pat dry.
- Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until most of fat is rendered and bacon begins to brown, 5-7 minutes. Transfer to paper towels. Pour off fat; reserve for another use (scrambled eggs!). Wipe out skillet; reserve.
- Fit a medium pot with thermometer and pour in oil to come 2" up sides of pot. Heat over medium-high until thermometer registers 300°F. Whisk flour and cornmeal in a shallow bowl. Dredge shallots in flour mixture, shaking off excess. Fry, tossing occasionally, until golden and crisp, about 3 minutes. Transfer to paper towels; season with salt.
- Heat reserved skillet over medium-high. Swirl remaining 1 Tbsp. oil in pan to coat (this keeps food from sticking); pour out excess. The oil should be shimmering-if it's not hot enough, the asparagus will steam not caramelize. Add asparagus, season with salt, and cook, tossing, until almost cooked through, about 1 minute. Add bacon and 1 Tbsp. water; cook, tossing, until asparagus is cooked through, about 30 seconds. Add soy sauce; toss to coat. Serve topped with shallots.
ASPARAGUS WITH TOMATO-SHALLOT CONFIT
Steps:
- Bring a pot of water to a boil. Blanch the tomatoes for 12 to 15 seconds. Remove, and when cool enough to handle, peel the skin. Cut the tomatoes into fourths and remove seeds. Cube the tomatoes. There should be about 1/2 cup.
- In a separate pan, melt butter over medium heat. Add the shallots and cook, stirring, for two minutes. Add the tomatoes and garlic clove. Cook, stirring, for one minute. Adjust seasonings, and set aside.
- Place the asparagus in a pan, and cover with salted water. Bring to a boil, and cook for about two minutes. Remove from the heat immediately. Drain, and serve with shallot-tomato garnish.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 617 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED ASPARAGUS WITH BALSAMIC-SHALLOT BUTTER
From an unknown magazine clipping. Make the butter ahead of time if you like. I cut this recipe down easily and did not have fresh thyme so I used dry. Great dish!
Provided by IHeartDogs
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine shallots, butter, vinegar, thyme salt and rind, stirring well with a whisk.
- Preheat oven to 450 degrees.
- Snap off woody ends of asparagus.
- Arrange spears in a single layer on a shallow baking pan coated with cooking spray.
- Cover with foil and bake for 5 minutes.
- Uncover and bake an additional 10 minutes or until asparagus is crisp tender.
- Pour butter mixture over asparagus, tossing gently to coat.
- Serve immediately.
Nutrition Facts : Calories 56.8, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 115.3, Carbohydrate 6, Fiber 2.3, Sugar 2.1, Protein 2.9
More about "asparagus with shallots recipes"
SIMPLE ROASTED ASPARAGUS WITH SHALLOTS AND PARMESAN
From themom100.com
Cuisine AmericanCategory Side DishServings 4Total Time 25 mins
- Place the asparagus on a rimmed baking sheet and drizzle tablespoons of the olive oil over. Toss gently to coat evenly. Sprinkle on the salt, and toss again. Roast for 7-10 minutes for thin stalks, 9-14 for thick ones. Remember that they will continue to cook a bit after you remove them from the oven, so take them out while they’re still a little firmer than you would like. The wide time ranges are because some people like their asparagus pretty crisp, some pretty soft.
- Meanwhile, heat the remaining tablespoon of oil in a medium skillet over medium-high heat. Add the shallots and sauté for about 10 minutes until they are browned and just a bit crisp (not burned! Crisp).
- During the past minute of roasting the asparagus, pull out the baking sheet, scatter the Parmesan over the spears and return to the oven so that the Parmesan melts slightly.
PAN-FRIED ASPARAGUS WITH SHALLOTS RECIPE - DELISH
From delish.com
60 BEST ASPARAGUS RECIPES | WHAT TO MAKE WITH …
From foodnetwork.com
CHICKEN CUTLETS WITH ASPARAGUS, CAPERS, AND SHALLOTS
From bonappetit.com
QUICK-PICKLED ASPARAGUS WITH TARRAGON AND SHALLOT RECIPE
From seriouseats.com
STIR-FRIED ASPARAGUS WITH BACON AND CRISPY SHALLOTS
From bonappetit.com
STEAMED ASPARAGUS WITH SHALLOT VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
ASPARAGUS SAUTEED WITH LEMON AND SHALLOTS - CDKITCHEN
From cdkitchen.com
ASPARAGUS WITH SHALLOTS RECIPE - LOVEFOOD.COM
From lovefood.com
SAUTEED ASPARAGUS WITH SHALLOTS - NO RECIPE REQUIRED
From noreciperequired.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #main-ingredient #preparation #occasion #low-protein #healthy #vegetables #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #asparagus
You'll also love