BALSAMIC MARINATED ASPARAGUS
This easy marinated asparagus recipe comes together in just a few minutes. Balsamic vinegar and garlic add a hefty dose of flavor, sugar mellows it out a bit and red pepper flakes add a nice little kick.
Provided by Kare for Kitchen Treaty
Time 8h10m
Number Of Ingredients 6
Steps:
- Snap off the tough ends of asparagus and wash asparagus thoroughly.
- Cook asparagus in boiling water for about two minutes, until it's bright green and just beginning to get tender. Drain.
- Place asparagus in a large bowl of ice water to stop the cooking. Drain.
- Lay asparagus in a 13" by 9" baking dish.
- In a small bowl, whisk together the olive oil, balsamic vinegar, sugar, garlic, and red pepper flakes.
- Pour over asparagus.
- Cover dish with plastic wrap and place in the refrigerator.
- Chill for about 8 hours.
- Using tongs, remove asparagus from marinade and serve.
MARINATED ASPARAGUS AND YELLOW PEAR TOMATOES
Provided by Aljean Harmetz
Categories easy, side dish
Time 45m
Yield Ten servings
Number Of Ingredients 9
Steps:
- In each of two skillets, bring one and one-half inches of salted water to a boil. Add the asparagus and cook, covered, for three to five minutes, according to doneness desired.
- Drain the asparagus and refresh it in ice water to stop the cooking. Drain well and place it on a flat dish.
- Combine the mustard, salt, pepper and vinegar in a small mixing bowl. Whisk in the olive oil until well combined. Stir in the tarragon.
- Pour the mixture over the asparagus, toss to coat and marinate for one-half hour or until ready to serve.
- Arrange the flowering kale leaves on a serving platter. Place the asparagus on top and garnish with the tomatoes. Pour any remaining marinade over it.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 15 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 478 milligrams, Sugar 4 grams
TUSCAN-STYLE ROASTED ASPARAGUS
This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.
Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
CHILLED MARINATED ASPARAGUS
"My mother had surgery a few years back in spring, so my two sisters and I were challenged to prepare dishes like this that would keep well and still taste great as leftovers," recalls Nicole LeCroy of Nashville, Tennessee. "Mom got her appetite back when she tried this cool and crunch asparagus that gets a flavor boost from soy sauce. It's a nice accompaniment to chicken, roast beef or ham."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
ASPARAGUS WITH TOMATO-SHALLOT CONFIT
Steps:
- Bring a pot of water to a boil. Blanch the tomatoes for 12 to 15 seconds. Remove, and when cool enough to handle, peel the skin. Cut the tomatoes into fourths and remove seeds. Cube the tomatoes. There should be about 1/2 cup.
- In a separate pan, melt butter over medium heat. Add the shallots and cook, stirring, for two minutes. Add the tomatoes and garlic clove. Cook, stirring, for one minute. Adjust seasonings, and set aside.
- Place the asparagus in a pan, and cover with salted water. Bring to a boil, and cook for about two minutes. Remove from the heat immediately. Drain, and serve with shallot-tomato garnish.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 617 milligrams, Sugar 5 grams, TransFat 0 grams
ZESTY MARINATED ASPARAGUS
Tender asparagus is marinated in a balsamic vinaigrette and sprinkled with tangy lemon zest and fresh parsley. This is a quick and easy side dish.
Provided by KNITMAMA
Categories Side Dish Vegetables Asparagus
Time 3h
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
- Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 18 g, Fat 27.5 g, Fiber 4.4 g, Protein 5.1 g, SaturatedFat 3.1 g, Sodium 1782.6 mg, Sugar 5.7 g
LEMONY MARINATED ASPARAGUS
Lemon and asparagus - meant to be! This super-easy, super-zingy springtime dish comes together in minutes, hanging out in the fridge until you're ready to serve it.
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 8
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.
ASPARAGUS WITH TOMATOES
This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus.
Provided by KEANSOR
Categories Side Dish Vegetables Tomatoes
Time 12m
Yield 4
Number Of Ingredients 5
Steps:
- Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
- In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 6.7 g, Fat 3.6 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 4.8 mg, Sugar 3.3 g
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