LEMON-PARMESAN BROILED ASPARAGUS
These special spears are packed with flavor, thanks to the lemon-garlic dressing they're tossed in before roasting. It's a simple, quick side that goes with almost anything. -Tina Repak, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. In large bowl, combine the first 6 ingredients. Add asparagus; toss to coat. Place in a single layer on a wire rack over a foil-lined 15x10x1-in. baking pan., Broil 5-6 inches from heat until tender and lightly browned, 5-7 minutes. Transfer to a serving platter; sprinkle with Parmesan cheese. If desired, serve with lemon wedges.
Nutrition Facts : Calories 156 calories, Fat 15g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 309mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges
GRILLED LEMON PARMESAN ASPARAGUS
A quick way to dazzle up your asparagus for grilling. It offers great flavoring with inexpensive items usually found in the home.
Provided by Marianne
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill on medium heat, and lightly oil the grate.
- Place asparagus in a large shallow bowl. Drizzle with olive oil and lemon juice, going from bottom to top of stalks. Season with salt and ground black pepper.
- Sprinkle grated Parmesan cheese over asparagus. Lightly toss to coat each spear.
- Transfer coated asparagus to the preheated grill with tongs.
- Grill to desired tenderness, 3 to 7 minutes. Before serving, sprinkle asparagus with additional Parmesan cheese.
Nutrition Facts : Calories 75 calories, Carbohydrate 4.9 g, Cholesterol 4.4 mg, Fat 4.9 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 117.6 mg, Sugar 2.2 g
PARMESAN LEMON ASPARAGUS
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees.
- Wash and chop asparagus into bite sized pieces, leaving off the white part on the end.
- On a baking sheet, toss asparagus in olive oil, parmesan cheese, and the juice of 1/2 lemon.
- Bake for 15-20 minutes, or until asparagus is cooked through and slightly begins to golden.
- Top with more Parmesan cheese and the juice of other 1/2 lemon.
Nutrition Facts : Servingsize 1 serving, Calories 203 kcal, Fat 16 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 138 mg, Carbohydrate 12 g, Sugar 4 g, Protein 6 mg
GRILLED ASPARAGUS WITH LEMON DRESSING
This preparation favors thick spears of asparagus, which become tender and remain moist inside while their exteriors char. Those that weigh an ounce or two each-that is, eight to sixteen per pound are the best. The only difference between thick and pencil asparagus is that thick asparagus must be peeled before cooking to remove the relatively tough skin; use a vegetable peeler or paring knife.
Yield makes 4 servings
Number Of Ingredients 6
Steps:
- Snap off the woody ends of the asparagus; most spears will break naturally an inch or two above the bottom. Peel the stalks up to the flower bud. Meanwhile, start a grill or preheat a cast-iron or other heavy skillet over medium-high heat until it smokes.
- To grill the asparagus, toss them with about 1 tablespoon of the oil, mixing with your hands until they're coated. Season well with salt and pepper to taste. Grill until tender and browned in spots, turning once or twice, a total of 5 to 10 minutes.
- To pan-grill the asparagus, do not oil or season them. Just toss them in the hot skillet and cook, turning the individual spears as they brown, until tender, 5 to 10 minutes. Remove as they finish and season with salt and pepper.
- Mix together the lemon juice and shallot, then stir in enough olive oil to add a little body and take the edge off the sharpness of the lemon; the mixture should still be quite strong. Season it with salt and plenty of black pepper and stir in the parsley. Serve the asparagus hot or at room temperature with grilled or broiled swordfish, monkfish, or other sturdy fish. Spoon the sauce over all.
- You could serve these grilled asparagus with any of the vinaigrettes on page 304 in lieu of the lemon-shallot-parsley mixture here. If you were serving them as part of an Asian-themed meal, you might swap out the dressing in this recipe for Soy-Ginger Dressing: Combine 1/4 cup soy sauce with 1/2 teaspoon minced garlic, 1 teaspoon minced peeled fresh ginger, 1/2 teaspoon sugar, 2 teaspoons rice or other mild vinegar, and a few drops of sesame oil. Serve over the asparagus.
GRILLED ASPARAGUS WITH OLIVE OIL, LEMON & PARMESAN
A Jamie Oliver recipe. This is a great combination and the way we have asparagus most often. It is so easy and delicious.
Provided by Baz231
Categories Vegetable
Time 7m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat a large griddle pan, remove the hard ends from the asparagus and dry griddle on both sides until nicely marked (about 5 minutes).
- As soon as they're ready, put them on the plates and dress with a good squeeze of lemon juice and about twice as much olive oil. (The quantities listed in the ingredients above are really rough as you just need to dress this dish to your own taste.).
- Season with salt & pepper to taste and then add freshly shaved or grated parmesan cheese.
Nutrition Facts : Calories 220.6, Fat 18.6, SaturatedFat 4.8, Cholesterol 14.7, Sodium 272.8, Carbohydrate 6.5, Fiber 2.5, Sugar 2, Protein 9.4
ASPARAGUS WITH LEMON AND PARMESAN BUTTER
Make and share this Asparagus With Lemon and Parmesan Butter recipe from Food.com.
Provided by PetsRus
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the butter, lemon zest and grated Parmesan and season with garlic salt.
- Put to one side.
- Snap the asparagus 2-4 cm/¾-1½in from the base of the stalks, the spears should naturally find their own breaking point.
- If the asparagus is particularly thick, trim away any tough-looking pointy ears on the stalk, as these can have a bitter taste.
- Place the asparagus in a wide saucepan or large, deep frying pan of rapidly boiling salted water, cook for 2-5 minutes depending on their thickness until just tender. Remove from the water with a slotted spoon and shake off any excess water.
- Place on a warm plate and sit the flavoured butter on top. Turn the asparagus so the butter is melting and oozing over every spear, then sprinkle over some sea salt.
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