PERFECT ROASTED ASPARAGUS
Learn how to make perfectly roasted asparagus here! This roasted asparagus recipe is a fantastic springtime side dish that everyone will love. You can season it however you'd like. You'll find my seasoning suggestions below. Recipe yields 2 large or 4 modest side servings.
Provided by Cookie and Kate
Categories Side Dish
Time 15m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. Snap off the woody ends of the asparagus (if you sharply bend the asparagus near the base, it will snap in the right place). Discard the ends.
- Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan.
- Bake just until the base of the asparagus is easily pierced through by a fork. Very thin asparagus, like the kind shown here, will take as little as 9 to 12 minutes, whereas thicker asparagus will need 15 to 20 minutes.
- Transfer the roasted asparagus to a serving platter and season however you'd like. You could keep it simple with a squeeze of lemon juice, or a sprinkle of Parmesan, or add a pat of butter or drizzle of balsamic vinegar.
- Roasted asparagus is best served when it's fresh out of the oven, but it will keep at room temperature for up to 1 hour or up to 4 days in the refrigerator (gently reheat before serving).
Nutrition Facts : Calories 33 calories, Sugar 2.1 g, Sodium 147.5 mg, Fat 1.3 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 4.7 g, Fiber 2.3 g, Protein 2.3 g, Cholesterol 0 mg
CREAM OF ASPARAGUS SOUP WITH COCONUT MILK
This plant-based version of asparagus soup gets its creaminess from coconut milk and is complemented by fresh notes of lemongrass. If you haven't used lemongrass before, it is often found now in the produce section of many grocery stores and you can actually cut it into 2- or 3-inch pieces and freeze it for later use. I like to use a plant-based "no-chicken" stock for this because it is almost clear in color, keeping the soup bright green, but any vegetable stock will do.
Provided by Carla Hall
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the soup: Place a large pot over medium heat and add the olive oil. Add the onions, cover and cook, stirring occasionally, until softened, about 6 minutes. Stir in the asparagus and cook for 1 minute.
- Pound the lemongrass with a meat mallet or rolling pin until well bruised (to release the flavor). Stir in the broth and lemongrass and simmer until the asparagus is tender, about 10 minutes. Discard the lemongrass and stir in the parsley.
- Turn off the heat and puree the soup with an immersion blender. Stir in the coconut milk and peas and cook over medium heat until warmed through, 5 minutes. Season with salt and pepper, garnish with fresh lemon zest and the Asparagus Salsa if desired just before serving.
- For the asparagus salsa: Place the asparagus, carrots, radishes and red onions in a food processor and pulse a few times until the vegetables are finely diced but not pureed.
- Transfer to a large bowl and add the dill, scallions, serrano chile, lemon zest and juice. Mix together well, season to taste with salt and pepper and let stand at room temperature for 1 hour to allow the flavors to develop if time allows. The salsa can be refrigerated in an airtight container for up to 1 week. Makes 2 cups.
CURRIED CHICKEN WITH ASPARAGUS
A mild curry sauce nicely coats tender chicken and asparagus in this "must-have" recipe. It's a classic dish I've used for years.-Miriam Christophel, Battle Creek, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the soup, mayonnaise, lemon juice, curry and pepper; set aside. , Place half of the asparagus in a greased 8-in. square baking dish. Spread with half of the soup mixture., In a large skillet, saute chicken in oil until no longer pink. Place chicken over soup mixture. Top with remaining asparagus and soup mixture. , Cover and bake at 375° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.
Nutrition Facts : Calories 426 calories, Fat 31g fat (6g saturated fat), Cholesterol 83mg cholesterol, Sodium 779mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein.
ASPARAGUS CURRY
Make and share this Asparagus Curry recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Chop asparagus, carrots and potato into 1/2 inch pieces.
- Take a non-stick pan and put it on medium flame.
- Add oil and other seasonings like mustard seeds and jeera and curry leaves.
- Now add carrots and potatoes first.
- Add turmeric and mix them all properly and close the lid.
- After few minutes stir by adding salt and put the lid on again for a minute.
- Add chopped asparagus and stir them all and close the lid to allow them cook.
- After a few minutes check if all ingredients are cooked.
- Then reduce stove to low and add roasted chana dal powder and dry coconut powder and chili powder.
- Stir them all and close lid for a few minutes and switch off the stove.
- Garnish with chopped coriander.
- Goes well with rice, Chapathi, Dosa.
- Also can use this in sandwiches and is very healthy.
CHICKEN CURRY IN A HURRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
- Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
- Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.
CURRY-IN-A-HURRY ROTISSERIE CHICKEN SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine meat, celery, red grapes, carrot and scallions.Add yogurt and curry to the salad and toss to evenly distribute the curry. Season the salad with salt and pepper, to your taste.
- To dress the greens, add salad to a bowl. In a second bowl, combine chutney and vinegar. Whisk in oil. Drizzle dressing over greens and toss.
- To assemble, pile dressed greens on a plate. Using an ice cream scoop, place 2 scoops of chicken salad on greens. Garnish with toasted almonds.
TUNA CURRY IN A HURRY
Steps:
- Over medium-low heat melt butter in a large saucepan. Add garlic, onions and green pepper. Cook slowly, stirring occasionally, until onions are soft.
- Stir in tuna, sour cream, curry powder, salt and pepper. Heat until warm and serve.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 5.2 g, Cholesterol 50 mg, Fat 18.2 g, Fiber 0.5 g, Protein 10.3 g, SaturatedFat 11.2 g, Sodium 88.1 mg, Sugar 1.1 g
CHARRED ASPARAGUS WITH GREEN GARLIC CHIMICHURRI
Chimichurri is the South American green herb sauce that goes with just about everything. Easy to put together, it tastes best freshly prepared. When green garlic is in season in spring and early summer, use that; or substitute 2 or 3 regular garlic cloves at other times of the year. To keep it green and fresh tasting, add the vinegar just before serving. Char the asparagus in a hot cast-iron skillet or griddle, over hot coals, or under the broiler. Pencil-thin asparagus cooks quite quickly this way, but medium-size spears may be substituted.
Provided by David Tanis
Categories dinner, easy, lunch, quick, weekday, vegetables, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a cast-iron pan or broiler, or prepare a charcoal grill. Make the chimichurri sauce: In a small bowl, stir together chopped green garlic, parsley, oregano, olive oil and 1/4 cup water. Season to taste with salt and pepper.
- Spread asparagus on a baking sheet, drizzle very lightly with oil and sprinkle with salt.
- Transfer asparagus to hot cast-iron pan or to a grill grate that is placed very close to live coals; alternatively if broiling, place pan as close to broiler element as possible. Let asparagus cook for 4 to 5 minutes, until nicely charred, with a few burnt and blistered spots. Asparagus cooked this way tastes best if slightly undercooked and still bright green.
- Put cooked asparagus on a platter. Stir vinegar into chimichurri and spoon sauce generously over spears. Top with crumbled feta and olives, then sprinkle with crushed red pepper and serve.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 24 grams, Carbohydrate 9 grams, Fat 34 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 446 milligrams, Sugar 3 grams
SAUTEED ASPARAGUS WITH CURRIED TOFU AND TOMATOES
This is a Deborah Madison recipe that my family enjoys. It's a visually striking dish, with the vibrant yellow tofu, sauteed asparagus green and the red tomatoes. We like this served with steamed rice. I always take the time to fuss over the tofu saute step, individually hand placing every square of tofu, but I'm obsessive like that. I know it doesn't need that kind of over - involvement to taste good. I also tend to peel my asparagus stalks if they show any signs of being tough or woody.
Provided by Chef Edlear
Categories Vegetable
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Dice the tofu into pieces the size of sugar cubes.
- Bring a pot of salted water to a boil, add in the tofu cubes and reduce the heat.
- Simmer for two minutes. Carefully drain (the tofu is a bit fragile at this point) and then gently pat dry. Toss the cubes with 1/2 teaspoon salt, ground black pepper to taste, the sugar, turmeric, and curry powder. (sometimes I lay the tofu out on a plate and sprinkle the seasoning on, turning the tofu to get all the sides covered rather than "tossing").
- Saute the seasoned tofu in the 2 tablespoons oil, heated, over medium high heat until golden but still tender. turn the tofu so that all the sides are colored. Remove the cubes to a plate, covered to stay warm, and return the skillet to the heat. Reduce the heat to medium.
- Add the 2 teaspoon of oil to the pan, and when it's hot, add in the onion, garlic and 1 1/2 teaspoons of the cumin. Cook until the onion is translucent. Turn the heat to high, and add in the asparagus, red pepper flakes and salt to taste. Saute until the asparagus is tender but not limp, and a beautiful bright green. The timing will depend on the thickness of the stalks. Add in the tomatoes and the tofu, saute to heat through. Turn off the heat and add in the cilantro or parsley and the remaining cumin (if needed).
- Serve immediately.
PRAWN CURRY IN A HURRY
Minimum shopping, maximum taste. And if Indian cuisine is not your thing, make this Thai prawn curry with a simple switch
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion. Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer. Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through. Season, if you like, then add the coriander just before serving with boiled rice and naan bread.
Nutrition Facts : Calories 166 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.08 milligram of sodium
IN-A-HURRY CURRY SOUP
Curry makes this speedy soup from Denise Elder of Hanover, Ontario so delicious. "I just open a few cans, and I have a quick hearty meal in minutes. The wonderful aroma brings my family to the table before I even have a chance to call them," she reports.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield about 5 servings.
Number Of Ingredients 9
Steps:
- In a 3-qt. saucepan, saute onion and curry powder in butter until onion is tender. Dissolve bouillon in water; add to the saucepan. Stir in remaining ingredients; heat through.
Nutrition Facts : Calories 211 calories, Fat 13g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 1178mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.
THAI-STYLE BEEF AND ASPARAGUS CURRY
Categories Milk/Cream Beef Vegetable Stir-Fry Quick & Easy Lime Coconut Basil Curry Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Place beef and curry paste in medium bowl. Stir to coat beef thoroughly. (Can be made 8 hours ahead. Cover; chill.)
- Heat 2 tablespoons oil in large skillet over high heat. Add asparagus and sauté until crisp-tender and beginning to char slightly, about 3 minutes. Using slotted spoon, transfer asparagus to bowl.
- Add remaining 2 tablespoons oil to skillet. Add curry-coated beef in single layer. Cook over high heat without stirring until bottom of beef begins to char slightly, about 2 minutes. Add coconut milk and cook, stirring often, until sauce is bubbling and slightly reduced, about 2 minutes. Add asparagus and heat through. Stir in basil. Squeeze lime wedges over mixture and serve.
CURRIED ASPARAGUS
Make and share this Curried Asparagus recipe from Food.com.
Provided by Evie3234
Categories Vegetable
Time 12m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat 1 inch salted water in medium pot, bring to boil.
- Add asparagus and onion.
- Heat to boiling; reduce heat.
- Simmer uncovered 3 minutes.
- Cover and simmer about 4 minutes longer or until tender-crisp; drain.
- Set aside.
- Heat sour cream and curry powder in same saucepan, stirring constantly,until warm;fold into asparagus.
- Sprinkle with peanuts.
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31 ASPARAGUS RECIPES THAT’LL PUT A SPRING IN YOUR STEP
From bonappetit.com
Estimated Reading Time 8 mins
- Spring Panzanella. This herbaceous, crunchy asparagus recipe is a riff on the iconic bread and tomato salad, featuring all of our favorite spring vegetables, ample feta, and a tangy buttermilk dressing.
- Blistered Asparagus Frittata. This low-waste, no-flip asparagus frittata recipe uses a whole bundle of those bright green spring stalks, woody tough ends and all.
- Ricotta Dumplings with Asparagus and Green Garlic. Once you get the hang of it, forming these dumplings is easy, but it may take a little practice. Want a little guidance?
- Asparagus With Parmesan Fonduta. Tuck snappy blanched asparagus under a rich hollandaise-ish sauce—a.k.a. a velvety blanket of Parmesan cheese. View Recipe.
- Shrimp and Asparagus Stir-Fry. You don’t need a wok to make a great stir fry. Get the step-by-step instructions for this easy weekend dinner here. View Recipe.
- Charred Asparagus and Dates With Goat Cheese. This crunchy 10-minute asparagus salad is a textural masterpiece. Dates and asparagus get charred on high heat and join a flavor-bursting party of fresh lemon juice, lemon zest, mint, and tons of goat cheese.
- All A’s Spring Salad With Mahi-Mahi. A spring dinner that takes 15 minutes to prepare. Throw together the asparagus, arugula, and avocado salad in the 10 minutes it takes to cook the fish on a baking sheet in the oven.
- Chicken Primavera. Think of the pearl onions, asparagus, and peas in this recipe only as a template—primavera means spring in Italian, so feel free to bring any and all of the season’s green vegetables into the mix.
- Cod With Asparagus Spoon Salad. Asparagus lovers, unite. When thinly sliced into coins and mixed with herbs and briny olives, everyone’s favorite spring veg will become your favorite condiment too.
- Asparagus Pulao With Minty Lemon Raita. In this Pakistani classic with a springtime twist, rice is cooked in an aromatic broth to fluffy perfection. View Recipe.
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