SAUTéED ASPARAGUS
Sautéed asparagus cooks quickly with olive oil, garlic, and butter, and is finished with lemon juice and parmesan cheese. It's an easy spring side!
Categories Easter Mother's Day spring side dish
Time 15m
Yield 3-4 servings
Number Of Ingredients 8
Steps:
- Trim the woody ends from the base of the asparagus spears by cutting off the bottom 2 inches or by snapping it off with your hands.
- Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the asparagus in a single layer and cook, turning occasionally, until lightly golden and almost tender, 8 to 10 minutes. (Cut a small piece from the end of one asparagus to see if it's near tender.)
- Reduce the heat to low. Add the butter, garlic, salt and pepper and stir to coat the asparagus. Cook until the garlic is softened and fragrant, 1 to 2 more minutes. Immediately transfer to a serving plate.
- Just before serving, squeeze the juice from the lemon half over the asparagus and sprinkle with parmesan cheese. Serve immediately.
SAUTEED ASPARAGUS
Provided by Valerie Bertinelli
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the butter and oil in a large saute pan over medium heat. Add the shallots and cook until they begin to soften, about 1 minute. Add the asparagus and season with 1 teaspoon salt and some pepper. Cook the asparagus, stirring occasionally, until cooked through but still bright green, about 4 minutes. Transfer the asparagus to a platter and garnish with lemon zest.
ASPARAGUS WITH SLICED ALMONDS AND PARMESAN CHEESE
This simple recipe takes ordinary asparagus and turns it into a side dish that any man in your life will love! Serve as a side dish to grilled salmon or turkey meatballs.
Provided by BRENOLA
Categories Side Dish Vegetables Asparagus
Time 12m
Yield 4
Number Of Ingredients 4
Steps:
- Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 7.1 g, Cholesterol 22.6 mg, Fat 14.3 g, Fiber 3.7 g, Protein 8.3 g, SaturatedFat 5.6 g, Sodium 170.7 mg, Sugar 2.7 g
ASPARAGUS WITH ALMONDS, GOAT CHEESE, AND BASIL
A creamy mustard-and-lemon dressing emulsified with a soft-boiled egg yolk takes this asparagus salad over the top.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 12
Steps:
- Dressing: Place egg in a small saucepan; cover with water by 1 inch. Bring to a boil, then remove from heat. Cover pot and let stand 8 minutes. Run egg under cold water to stop cooking. Peel egg; remove white and reserve for another use. Press yolk through a fine sieve into a small bowl.
- Meanwhile, remove peel and pith from 1 lemon. Holding fruit over another bowl, cut between membranes, allowing segments to drop in. Squeeze juice from membranes into bowl; discard membranes. Coarsely chop segments (you should have 2 tablespoons). If you don't have 2 tablespoons of juice or segments, use second lemon.
- Add mustard, lemon juice, sugar, and salt to bowl with yolk. Gradually add oil, whisking constantly until creamy and emulsified. Stir in lemon segments; season with salt and pepper. Dressing can be refrigerated up to 1 week; return to room temperature before using.
- Salad: Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet and toast until golden brown and fragrant, 10 to 15 minutes. Let cool completely.
- Bring a large pot of salted water to a boil. Add asparagus; return to a boil and cook, uncovered, until bright green and tender, 2 to 3 minutes. Drain. Run under cold water to stop cooking; drain again and pat dry.
- Remove lemon zest in long strips with a vegetable peeler. Slice zest very thinly into strips; you should have about 2 tablespoons (or use a channel zester). Remove remaining peel and pith from lemon; holding fruit over a bowl, cut between membranes, allowing segments to drop in.
- Arrange asparagus on a platter with cheese. Sprinkle with almonds, zest, lemon segments, and basil. Drizzle with 1/4 cup dressing (reserve remainder for another use). Season with salt and pepper and serve, garnished with whole basil leaves.
ROASTED ASPARAGUS WITH HERB GOAT CHEESE
Roasting veggies always needs revamping every now and then, and I like to experiment by pairing them with different dressings or cheeses. I happened to love goat cheese and had extra on hand. I paired it with asparagus, and they lived happily ever after.
Provided by Raquel Teixeira
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Arrange asparagus, side-by-side, on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus.
- Roast in the preheated oven until cheese is slightly melted and asparagus are tender yet firm to the bite, about 10 minutes.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 4.8 g, Cholesterol 11.2 mg, Fat 7.7 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 75.3 mg, Sugar 2.4 g
ASPARAGUS WITH TOASTED ALMONDS
Make and share this Asparagus With Toasted Almonds recipe from Food.com.
Provided by Dominick and Amanda
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Bring a large pot of slightly salted water to a boil.
- Snap off and discard the ends of the asparagus. Cut trimmed asparagus spears on a diagonal into 2-inch-long pieces.
- Cook asparagus in boiling water until crisp-tender, about 4 minutes.
- Drain and rinse under cold water. Pat asparagus dry with paper towels.
- Heat a large skillet over medium-heat. Add almonds and cook, stirring occasionally, until toasted (abour 3 minutes). Transfer to a plate.
- Heat oil and garlic together in a large skillet over medium heat until garlic begins to brown, about 2 minute Add asparagus and cook, stirring often, until heated through, about 5 minutes. Stir in almonds. Season with salt and pepper and serve hot.
SAUTEED ASPARAGUS
Asparagus is a great vegetable when it's fresh and cooked right. My family and friends always love this.
Provided by Spike.STL
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Drizzle olive oil into a large skillet over medium-high heat and heat. Once oil is hot add asparagus spears; cover and cook for 5 minutes, stirring occasionally. Add water and cover to steam asparagus and keep it from drying out. Continue cooking for another 5 minutes or until asparagus is tender. Season with salt and pepper.
Nutrition Facts : Calories 83.6 calories, Carbohydrate 4.4 g, Fat 6.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 75.4 mg, Sugar 2.1 g
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- Snap the ends off of the asparagus and discard them, then place the asparagus onto a plate. Drizzle with 1 tbsp olive oil and a sprinkle of salt and pepper and use your hands to make sure they're completely coated.
- Heat the remaining oil in a large skillet over medium heat, then add the asparagus in a single layer and place a lid on the skillet. Cook asparagus for 2 minutes, then remove the lid, add the lemon juice, place the lid back on and continue cooking for 1-5 minutes, tossing with kitchen tongs every minute or so or until they can easily be pierced with a fork.
- Transfer asparagus to a plate and sprinkle with parmesan cheese. Sprinkle with salt and pepper and enjoy!
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