OVEN-ROASTED ASPARAGUS
Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.
Provided by swedishmilk
Categories Side Dish Vegetables Asparagus Baked
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
- Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
Nutrition Facts : Calories 123 calories, Carbohydrate 5.2 g, Cholesterol 1.7 mg, Fat 10.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 471.4 mg, Sugar 2.2 g
PAN-FRIED ASPARAGUS
This garlic asparagus dish is a Northern Italian side dish. My family loves it! Even the kids!
Provided by Kim
Categories Side Dish Vegetables Asparagus
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 5.2 g, Cholesterol 30.5 mg, Fat 18.4 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 8.3 g, Sodium 524.6 mg, Sugar 2.1 g
ROASTED ASPARAGUS WITH PARMESAN CREAM SAUCE
This easy side dish has loads of Parmesan flavor, yet it tastes light enough to not overpower the asparagus. The sauce comes together in minutes while the asparagus roasts in the oven. Quick enough for a busy weeknight meal. Use freshly shredded Parmesan cheese, as the bagged variety doesn't melt well.
Provided by France C
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place asparagus on the baking sheet and season with salt and black pepper. Drizzle with olive oil and lightly toss to coat evenly.
- Roast in the preheated oven until asparagus is tender-crisp, about 10 minutes for thin asparagus, or 14 minutes for large asparagus.
- Meanwhile, melt butter in a saucepan over medium heat. Add garlic and stir for 1 to 2 minutes until softened, taking care not to burn garlic. Sprinkle flour onto butter and cook, whisking constantly until mixture is golden and thick, 1 to 2 minutes. Slowly whisk in milk and bring to a light boil until sauce starts to thicken, 2 to 3 minutes.
- Sprinkle in Parmesan cheese and continue whisking until smooth. Season with salt and pepper. Remove from heat - sauce will further thicken.
- Place asparagus on a serving platter and drizzle with cheese sauce. Garnish with lemon zest and serve immediately.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 7.5 g, Cholesterol 20.6 mg, Fat 9.5 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 4.8 g, Sodium 254.9 mg, Sugar 1.5 g
PAN-ROASTED ASPARAGUS
Make and share this Pan-Roasted Asparagus recipe from Food.com.
Provided by CountryLady
Categories Vegetable
Time 4m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Trim the bottom inch or two off the asparagus.
- Cut spears in half crosswise.
- Heat olive oil in a large heavy skillet.
- Add asparagus.
- Toss well.
- Sprinkle with salt and garlic.
- Toss well for one to two minutes.
- Serve hot or at room temperature.
Nutrition Facts : Calories 55.9, Fat 3.6, SaturatedFat 0.5, Sodium 597.5, Carbohydrate 4.9, Fiber 2.3, Sugar 1.5, Protein 2.8
PAN ROASTED ASPARAGUS
Do not use pencil-thin asparagus; it cannot withstand the heat and overcooks too easily. Adapted from Cook's Illustrated.
Provided by gailanng
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil and butter in a 12-inch skillet over medium-high heat. When butter has melted, add half of the asparagus to the skillet with tips pointed in one direction; add remaining spears with tips pointed in the opposite direction.
- Using tongs, distribute spears in an even layer (spears will not quite fit into single layer). Cover skillet; cook until asparagus is bright green and still crisp, about 5 minutes.
- Uncover, increase heat to high and season asparagus with salt and pepper to taste. Cook until spears are tender and well-browned along one side, 5 - 7 minutes, using tongs to occasionally move spears from the center of the pan to the edge of the pan to ensure all are browned.
- Transfer to serving dish, adjust seasonings as needed and, if desired, squeeze lemon over spears. Serve immediately.
Nutrition Facts : Calories 105.2, Fat 6.8, SaturatedFat 2.4, Cholesterol 7.6, Sodium 32.2, Carbohydrate 9.3, Fiber 4.5, Sugar 3, Protein 5.5
PAN-ROASTED ASPARAGUS SOUP
This simple soup can be ready in under an hour and takes full advantage of the flavor of asparagus by pan-roasting it before puréeing. Fresh tarragon takes it up a notch.
Provided by Mark Bittman
Categories soups and stews, appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Break off bottom part of each asparagus stalk, and discard. Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole. Put butter or oil in a large, deep skillet over medium-high heat. A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. Remove whole flower ends; set aside.
- Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Cool at least a few minutes.
- Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently. When soup is hot, adjust seasoning. Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 28 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 741 milligrams, Sugar 3 grams, TransFat 0 grams
PAN-ROASTED ASPARAGUS WITH THYME
Provided by Molly Stevens
Categories Side Sauté Vegetarian Quick & Easy Low Cal Asparagus Spring Thyme Potluck Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Melt butter with oil and thyme sprigs in heavy large skillet over medium-high heat. Add asparagus in single layer; using tongs, toss to coat. Sauté, turning often, until crisp-tender and beginning to brown in spots, about 8 minutes. Sprinkle with fleur de sel and pepper and serve.
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