Chilled Lemon Scented Asparagus Recipes

CHILLED ASPARAGUS WITH CITRUS VINAIGRETTE

Steps:

• Bring a large pot of salted water to a boil. Add in the asparagus and cook for 2 minutes. Immediately remove the asparagus from the boiling water and place it into an ice bath to stop the cooking process. Once the asparagus has cooled remove it from the water, blot it dry with a towel, and place it in a large bowl.
• In a glass measuring cup combine the remaining ingredients and whisk together to form the citrus vinaigrette. Pour the desired amount of vinaigrette over the asparagus and toss to coat. Cover and refrigerate until ready to serve, then top with a little more salt and pepper.

LEMONY MARINATED ASPARAGUS

Steps:

• Snap or trim the tough ends of the asparagus and discard. Wash asparagus thoroughly.
• Fill a large bowl with water and ice. Set aside.
• Bring a large pot filled 3/4 of the way full with water to a full boil. Immerse asparagus and cook for about two minutes, until bright green.
• Plunge asparagus in a large bowl of ice water to stop the cooking. Drain.
• Lay asparagus in an 8 x 8 baking dish or container.
• In a small bowl, whisk together the olive oil, lemon zest, lemon juice, white wine vinegar, honey, salt, and black pepper. Taste and adjust seasons if desired.
• Pour vinaigrette over asparagus. Cover dish and refrigerate for 8 hours, or up to 24 hours.
• Remove asparagus from marinade and serve.

LEMON ASPARAGUS

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.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
• Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
• Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

CHILLED ASPARAGUS SALAD

Steps:

• I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.
• Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.
• The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.
• In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.
• When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.

CHILLED LEMON-SCENTED ASPARAGUS

Steps:

• Cut woody ends from asparagus.
• Combine water, juice, salt and red pepper in the bottom of an asparagus steamer or other vessel large enough to steam whole asparagus. Bring to a boil.
• Place asparagus in steamer basket and place basket into pot. Cover, reduce heat to a simmer and steam until crisp-tender. Time will vary depending on thickness of spears, size of cook pot and preferences of chef. Check at 5 minute intervals -- careful! Steam is hot!
• Remove spears and refrigerate until cold. Dust with zest just before serving.

EASY-PEASY CHILLED ASPARAGUS

Steps:

• Cut Asparagus approximately 3 inches off the ends.
• Steam until cooked but still somewhat firm.
• Drain water.
• While still warm,drizzle bottle dressing over top.
• Let it cool for a few minutes .
• Slice lemon into thin slices.
• Arrange Asparagus decoratively on platter with lemon slices and chopped parsley.
• Cover with plastic wrap and chill for at least 2 hours.

LEMON-ROASTED ASPARAGUS

Steps:

• Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

ASPARAGUS WITH GREMOLATA, LEMON AND OLIVE OIL

Steps:

• Once you have finely chopped the garlic, parsley and lemon zest, chop them together on a cutting board until well combined. (This mixture is the gremolata.) Transfer to a bowl. Warm a serving platter.
• Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.

COLD ASPARAGUS WITH PROSCIUTTO AND LEMON

Steps:

• Bring a large pot of lightly salted water to a boil. When the water is boiling hard, add the asparagus and cook until tender but still crisp, about 4 minutes. Quickly drain the asparagus and plunge into a bowl of ice water to stop the cooking and maintain the bright green color. Drain again and pat dry with paper towels.
• Separate the asparagus into 5 small bundles and wrap each one with a slice of prosciutto. Sprinkle each bundle with lemon zest and lemon juice.

LEMON ASPARAGUS

Steps:

• Place asparagus and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain. Add butter, lemon juice and tarragon; toss to coat. Sprinkle with salt and pepper.

ASPARAGUS WITH LEMON VINAIGRETTE

Steps:

• Trim asparagus and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook asparagus until just tender, 3 to 4 minutes, and with tongs transfer to ice water to stop cooking. Drain asparagus well in a colander and pat dry.
• Gently toss asparagus with vinaigrette and salt and pepper to taste.

CHILLED ASPARAGUS WITH BASIL CREAM

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add half the asparagus; cook, uncovered, just until crisp-tender, 2-4 minutes. Remove and immediately drop into ice water. Drain and pat dry. Repeat with remaining asparagus. Arrange on a serving platter., Place mayonnaise, cream, 3 tablespoons basil, garlic, salt and pepper in a food processor; cover and process until blended. Spoon over asparagus. Garnish with pine nuts, lemon peel and remaining 1 tablespoon basil.

CHILLED ASPARAGUS WITH LEMONY GARLIC DRESSING

Steps:

• In a small bowl, mix together first five ingredients until smooth.
• Cover and chill until serving time.
• Boil asparagus for 5 minutes (until crisp-tender).
• Drain (I've served this dish hot by tossing the asparagus in the pan with the dressing and heating for 1-2 minutes at this point).
• Rinse with cold water and drain again.
• Cover and chill until serving time.
• To serve, gently toss asparagus spears with dressing.
• Sprinkle lightly with poppy seeds, if desired.

CHILLED MARINATED ASPARAGUS

Steps:

• In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool. , Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water., Place asparagus in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans.