ROASTED ASPARAGUS WITH ORANGE GLAZE
Steps:
- For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion.
- For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
- Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
- Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest. Reserve the remaining glaze for Roasted Chicken with Orange Glaze.
- For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
- For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
- Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving.
STEAMED ASPARAGUS WITH PISTACHIOS AND BROWN BUTTER
This versatile brown butter sauce could enhance all sorts of other vegetables, or fish for that matter. But it just so happens to be a delightful pairing with perfectly cooked fresh green asparagus.
Provided by David Tanis
Categories dinner, easy, lunch, quick, weekday, vegetables, appetizer, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Put a large wide skillet on the stove. Add about 1 inch water, salt it well, cover the skillet, and place over high heat. When water comes to a rapid boil, add asparagus in one layer, cover, and cook for 2 minutes, or just until barely done.
- Drain asparagus and keep warm loosely wrapped in a kitchen towel.
- Return skillet to stovetop over high heat. Add butter and swirl pan, then add chopped sage and sage leaves.
- When butter gets foamy, lightly browned and nutty-smelling, a minute or two, stir in lemon juice and zest and turn the heat to low.
- Put cooked asparagus back in pan and season with salt and pepper. Shake pan gently to coat with butter sauce. Using tongs, transfer asparagus to a large warmed platter. Spoon remaining sauce over asparagus, sprinkle with pistachios and serve.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 314 milligrams, Sugar 3 grams, TransFat 0 grams
ORANGE-GLAZED ASPARAGUS
Asparagus cooked in a skillet and topped with a fragrant glaze. Great with Cornish hens.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Vegetables Asparagus
Yield 8
Number Of Ingredients 5
Steps:
- Toss asparagus with salt. Arrange in a large (12-inch) skillet with a lid. Add oil and juice to skillet and cover. (The asparagus can be set up a few hours ahead.)
- About 10 minutes before serving time, turn burner on high. When asparagus starts to steam, set timer for 4 minutes. Cook until tender, checking at 4 minutes with the tip of a sharp knife.
- Transfer cooked asparagus to a serving dish. Add optional zest to skillet and continue to cook until pan juices reduce to a glaze consistency, 2-3 minutes longer. Pour over asparagus and serve.
Nutrition Facts : Calories 72.9 calories, Carbohydrate 8.6 g, Fat 3.6 g, Fiber 3.7 g, Protein 3.9 g, SaturatedFat 0.5 g, Sodium 148.9 mg, Sugar 4.4 g
PISTACHIO-CRUSTED ASPARAGUS
Asparagus rolled in ground pistachios and baked. This is to-die-for and no one else is doing it.
Provided by davebuoy
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Place pistachio nuts in a food processor and pulse until finely ground. Transfer to a plate.
- Beat eggs with water in a shallow bowl. Roll asparagus in the egg wash, then in ground nuts. Place on a wire rack set on a sheet pan. Season with salt and pepper.
- Preheat the oven to 350 degrees F (175 degrees C) while pistachio crust sets, about 15 minutes.
- Bake in the preheated oven until tender, about 15 minutes.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 17.1 g, Cholesterol 62 mg, Fat 20.6 g, Fiber 7.3 g, Protein 14.1 g, SaturatedFat 2.8 g, Sodium 201.2 mg, Sugar 6.2 g
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