Braised Asparagus Recipes

BROILED ASPARAGUS PARMESAN

Steps:

• Place asparagus and water in 8x8 inch microwave-safe dish and cover.
• Heat in microwave on high until tender, 6 to 7 minutes.
• Line a baking sheet with foil.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Remove asparagus from dish and place in a single layer on the prepared baking sheet.
• Squeeze lemon wedge into melted butter and drizzle over asparagus.
• Sprinkle Parmesan cheese and ground white pepper over asparagus.
• Place under broiler until lightly browned, about 2 minutes.

ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

BUTTER-BRAISED ASPARAGUS

Steps:

• Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
• Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
• Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.

BUTTER-POACHED ASPARAGUS WITH THYME

Steps:

• Heat 2 tablespoons butter in a large skillet over medium-high heat. Add 1 bunch trimmed asparagus and 1/4 cup water. Cook, turning the asparagus, until crisp-tender and glazed, 5 minutes. Season with salt, pepper and 1/2 teaspoon chopped thyme.

BRAISED WHITE ASPARAGUS WITH BLOOD-ORANGE SAUCE

Steps:

• Snap off ends of asparagus. Trim triangular leaves from sides, and peel spears. Place in single layer in heavy saucepan. Add enough stock to come about halfway up sides of spears. Add 2 tablespoons butter, place bay leaf on top, cover and cook over medium-high heat about 8 minutes, until spears are very tender.
• Meanwhile juice 3 blood oranges. Place all but 1 tablespoon juice in another saucepan, and simmer until reduced to 3 tablespoons. Whisk in remaining butter, and season lightly with salt and pepper. Set aside. Peel remaining orange, removing all pith. Divide into segments, removing all membrane.
• Drain asparagus well, and place side by side on each of two large plates. Spoon blood orange sauce onto plates around spears. Drizzle asparagus with oil, allowing some droplets to fall into sauce. Dust lightly with salt and pepper. Top with cluster of blood-orange segments, and serve.

FRIED ASPARAGUS WITH BACON

Steps:

• Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease.
• Melt butter in the same skillet.
• Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes.
• Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.

BRAISED ASPARAGUS

Steps:

• Cut off the woody white ends of the asparagus spears. If desired, remove the tough fibrous outer layer from the lower half of each spear using a vegetable peeler.
• In a straight-sided saute pan, heat oil until smoking. Add asparagus in a single layer. Season with salt and pepper and cook undisturbed until lightly browned, 1-2 minutes. Shake pan to turn spears and cook another 1-2 minutes. Add stock and butter to pan and immediately cover.
• Cook until spears are tender and butter and stock have emulsified into a lightly-thickened sauce, 7-10 minutes. (If sauce evaporates and butter begins to burn, add a couple of tablespoons of water.) Serve at once.

CREAMY CHICKEN & ASPARAGUS BRAISE

Steps:

• Heat the oil in a large non-stick frying pan and fry the chicken for 5 mins, turning to brown both sides.
• Add the asparagus (reserve the tips), leeks and celery, pour in the bouillon and simmer for 10 mins. Add the asparagus tips and peas, and cook for 5 mins more.
• Meanwhile, stir the egg yolk with the yogurt and garlic. Stir the yogurt mixture into the vegetables and add the tarragon. Divide between two warm plates, then place the chicken on top of the vegetables. Serve with new potatoes, if you like.

SAUTEED GARLIC ASPARAGUS

Steps:

• Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.