CRISPY GARLIC ASPARAGUS RECIPE
Garlic Asparagus is an easy side dish for any meal. This CRISPY garlic roasted asparagus recipe is both healthy and flavorful. Baked with panko breadcrumbs, garlic, cheese, and olive oil, this is a dish everyone is sure to love. If that's not enough, our garlic parmesan asparagus is topped off with homemade garlic aioli!
Provided by Becky Hardin - The Cookie Rookie
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 400°F and line a baking sheet with parchment or aluminum foil. Spray the parchment or foil with cooking spray.
- Place all ingredients except the asparagus in a resealable plastic zipper bag and shake to mix.
- Add the asparagus and massage the ingredients to evenly coat the asparagus spears.
- Empty the bag onto the prepared baking sheet and separate the asparagus out so the spears are not touching one another.
- Bake 15-20 minutes or until the asparagus is tender and the panko is golden brown.
- Serve with Roasted Garlic Aioli and...
- Enjoy!
Nutrition Facts : Calories 85 kcal, Carbohydrate 8 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 369 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
EASY AIOLI
Aioli is easy to make at home and serves as a garlicky, flavor-boosting accompaniment to vegetables, fish, BLTs, or fries. This mayo-like sauce is the extra special something you've been craving!
Provided by Sally Vargas
Categories Budget Condiment Dip Make-ahead Quick and Easy Sauce
Time 10m
Number Of Ingredients 5
Steps:
- Add the garlic: Whisk in half the garlic. Taste and add more salt and garlic if you like.
- Adjust the consistency: If the aioli is thicker than you like, whisk in a few drops of water or lemon juice. If it is too thin, slowly whisk in more oil.
- Store: Place in a small bowl, cover with plastic, and refrigerate until ready to use. Aioli will keep, refrigerated, for 3 to 5 days.
Nutrition Facts : Calories 136 kcal, Carbohydrate 0 g, Cholesterol 46 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 42 mg, Sugar 0 g, Fat 15 g, ServingSize 1/2 cup sauce, UnsaturatedFat 0 g
ASPARAGUS WITH ROASTED-GARLIC AïOLI
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Cut off and discard tops of garlic heads to expose cloves, then brush each head with 1/2 tablespoon oil. Wrap heads together in foil and bake until tender, about 45 minutes. Cool to warm.
- Squeeze garlic from skins into a food processor and purée with mayonnaise, vinegar, pepper, and salt. Transfer aioli to a bowl and stir in chives.
- Peel lower two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain well in a colander and rinse under cold water until asparagus is cool. Drain and pat dry with paper towels. Serve asparagus with roasted-garlic aioli.
GARLIC AIOLI
Steps:
- Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.
GARLIC AIOLI FOR CRAB, ASPARAGUS
Steps:
- Blend egg yolk, Dijon, and lemon juice in food processor. Add oils in a slow stream, while motor is running. Refrigerate until serving.
BEER-BATTERED ASPARAGUS WITH GARLIC AIOLI
Steps:
- In shallow pan, soak asparagus in buttermilk 12 to 24 hours. Remove from buttermilk, but do not rinse.
- In a large bowl, combine well the egg yolks, beer, flour, cornmeal, salt, cayenne pepper and black pepper. In large deep sided pot, heat oil to 350 degrees F. Meanwhile, in a large clean bowl with an electric mixer, beat egg whites to stiff peaks. Gently fold beaten egg whites into batter mixture. Dip spears, 1 at a time into batter, then carefully lay in oil. Do not overcrowd pan. Fry in batches, if necessary. Fry for 2 to 3 minutes, turning the spears with tongs to ensure even cooking. Drain on a paper towel-lined plate. Sprinkle with sea salt, to taste. Serve immediately with Aioli.
- In a food processor, combine all ingredients well. Refrigerate for 1 hour before serving.
GARLIC AIOLI
This is a great recipe that I found in another user's comments but nowhere else on the site. Enjoy! We use this as a dip for crab cakes or as a spread on sandwiches.
Provided by Jeff and Justine
Categories Side Dish Sauces and Condiments Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 1.5 g, Cholesterol 7.8 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 335.5 mg, Sugar 0.3 g
REAL AIOLI
Aioli is arguably the greatest cold sauce of all time. Yet it's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. This is pure, fiery, intense garlic flavor like you may have never tasted.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 1.2 g, Fat 18.7 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 160.6 mg, Sugar 0.1 g
GRILLED ASPARAGUS WITH LEMON AND GARLIC
This recipe is courtesy of Paula Deen and Food Network. There is NO butter in this recipe; sorry Paula Deen fans. This is just a simple, easy way to enjoy some yummy asparagus.
Provided by Kay D.
Categories Vegetable
Time 11m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Break off woody ends of asparagus.
- In a small bowl, combine olive oil, garlic, lemon zest and paprika and mix together well with a fork.
- Lay the asparagus side by side and pierce with skewers to form a raft.
- If you use bamboo skewers, don't forget to soak them for 30 minutes before using, so they don't catch fire.
- Place asparagus rafts on the grill and brush with the olive oil mixture.
- Cook to your desired tenderness (it takes almost no time at all), and season with salt and pepper.
Nutrition Facts : Calories 117.3, Fat 10.4, SaturatedFat 1.5, Sodium 16.4, Carbohydrate 5.3, Fiber 2.4, Sugar 1.5, Protein 2.9
ASPARAGUS AND CRAB SALAD
This is a tasty side dish that can be served as a vegetable or a salad. It's perfect for family gatherings.
Provided by Diane H
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat an oven to 430 degrees F (225 degrees C).
- Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
- Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
- Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
- Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 12.9 g, Cholesterol 17.2 mg, Fat 10.3 g, Fiber 2.8 g, Protein 8.8 g, SaturatedFat 2.1 g, Sodium 613.7 mg, Sugar 4.6 g
ASPARAGUS FRIES WITH GARLIC AIOLI
A healthier alternative to conventional french fries, these asparagus fries are baked and offer more fiber, vitamins, and minerals.
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a small bowl, add the flaxseed meal and water and with a spoon, stir until combined. Let it sit until thickened, about 3-5 minutes. In the meantime, combine the aioli ingredients in a small bowl. Set aside.
- Preheat oven to 375°. Line a baking sheet with parchment paper and set aside.
- On a flat plate, combine the panko breadcrumbs, salt, and pepper.
- Dip each asparagus spear in the vegan egg mixture until thoroughly coated, then dip in the breadcrumbs, pressing to secure them to the asparagus. Transfer the asparagus to the prepared baking sheet. Repeat the breading process with the remaining asparagus, spacing spears about 1 inch apart on baking sheet.
- Bake for 15 minutes. To finish the fries, set the broiler to high and broil the asparagus for 2-3 minutes, turning once on each side until golden brown and crispy. Remove asparagus fries from oven and serve immediately with the prepared garlic aioli.
CRUDITéS WITH LEMON-GARLIC AïOLI
Provided by Lulu Powers
Categories Mushroom Tomato Fourth of July Mayonnaise Asparagus Bell Pepper Carrot Zucchini Summer Party
Yield Serves 20
Number Of Ingredients 18
Steps:
- 1. Mix all the aïoli ingredients in a large bowl and season to taste. The aïoli will keep for 2 weeks in the refrigerator.
- 2. Rub a little lemon on the mushrooms to prevent them from turning brown.
- 3. You can make the platter up to a day ahead and store the vegetables in separate Ziploc bags. It's best to blanch the vegetables the morning of the party. (You can blanch the asparagus in boiling water with a teaspoon of baking soda, secured with a rubber band, for 30 seconds. Place the spears in an ice bath and drain-don't leave them in the ice bath or they'll get soggy.) Repeat with the zucchini, blanching it whole, cutting it on an angle to the desired thickness.
- 4. Arrange the veggies on a platter with a bowl of aïoli and scatter the herbs on top if you like.
More about "garlic aioli for crab asparagus recipes"
BACON WRAPPED ASPARAGUS WITH GARLIC AIOLI - 40 APRONS
From 40aprons.com
GARLIC AïOLI - JAMIE OLIVER
From jamieoliver.com
BAKED ASPARAGUS FRIES WITH ROASTED GARLIC AIOLI - JUST A …
From justataste.com
10 BEST AIOLI SAUCE CRAB CAKES RECIPES | YUMMLY
From yummly.com
LEMON GARLIC AIOLI SAUCE | THE RECIPE CRITIC
From therecipecritic.com
RECIPE: CLASSIC CRAB CAKES | WILLIAMS SONOMA
From williams-sonoma.com
CRISPY ASPARAGUS WITH ROASTED GARLIC AIOLI | BLUE RHINO
From bluerhino.com
CHEATER'S AIOLI RECIPE - COOKIE AND KATE
From cookieandkate.com
10 BEST SPICY AIOLI MAYONNAISE RECIPES | YUMMLY
From yummly.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 »
You'll also love