A KICK IN THE ASPARAGUS
I got this off another site, not sure where. I love grilled asparagus. You should try it. I included marinating time in the prep time.
Provided by riffraff
Categories Lunch/Snacks
Time 3h6m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix everything except asparagus and set aside.
- Cut one inch off the bottom of the asparagus, or trim with a veggie peeler.
- In a shallow 9 inch casserole dish, place the asparagus in the dish and cover with the above marinade.
- Let sit one to three hours.
- Prepare the grill for the direct heat method.
- Grill the asparagus using a medium-hot temperature and baste with the marinade frequently.
- Grill for no more than six minutes.
- Mushy Asparagus is ICKKKYYY.
Nutrition Facts : Calories 146.1, Fat 11.6, SaturatedFat 1.9, Sodium 706.1, Carbohydrate 10.3, Fiber 2.6, Sugar 5.3, Protein 3
CHILLED ASPARAGUS SALAD
I like to use a kitchen scissor to cut only the very bottom from the stalk; breaking it off causes more of the bottom to go to waste, which is otherwise perfectly edible. With the smaller, thinner "pencil" asparagus, the stalks are too thin to peel and you need that protective layer so the asparagus keep their shape during cooking. For larger asparagus, where the skin is tougher, I do peel the stalk but leave the tip and an inch or so below the tip, unpeeled. The top is tender enough that it can be cooked as is.
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.
- Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.
- The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.
- In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.
- When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.
CHEF JOHN'S CREAM OF ASPARAGUS SOUP
For me, asparagus is one of those rare vegetables that shines brightest when enjoyed in soup form. Here's an ultra-easy and gorgeously colored cream of asparagus soup recipe.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
- Pour chicken broth and water into pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
- Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
- Use an immersion blender to blend soup until smooth, about 3 minutes.
- For a finer texture, strain soup through mesh strainer. Return strained soup to pot and place on stove.
- Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
- Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
- Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.
- Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 10.5 g, Cholesterol 51.5 mg, Fat 15.4 g, Fiber 3.9 g, Protein 4.8 g, SaturatedFat 9.6 g, Sodium 59.8 mg, Sugar 4.5 g
QUICK AND EASY BAKED ASPARAGUS
This yummy quick and easy baked asparagus recipe is great to make when you are on a time crunch.
Provided by Case31
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Spread asparagus out on a baking sheet and coat with olive oil. Add garlic, Italian seasoning, and black pepper evenly.
- Bake in the preheated oven until desired crispness, about 15 minutes.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 6 g, Fat 7 g, Fiber 2.8 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 3.1 mg, Sugar 2.1 g
ASPARAGUS QUICHE
A delectable combination of ingredients that result in a tasty quiche dish.
Provided by Michele O'Sullivan
Categories Breakfast and Brunch Eggs Quiche
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
- In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
- Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 12.4 g, Cholesterol 105.6 mg, Fat 26.3 g, Fiber 0.9 g, Protein 12.4 g, SaturatedFat 10.2 g, Sodium 383.1 mg, Sugar 0.9 g
ROAST ASPARAGUS WITH GARLIC AND CAPERS
This unusual side dish makes a wonderful accompaniment to any baked fish. The Mediterranean ingredients; garlic and capers; add a real kick to the asparagus. By Good Food Magazine
Provided by English_Rose
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F
- Bring a large pan of water to the boil. Add the asparagus and boil for 2 minutes until crisp, but beginning to go tender.
- Drain and refresh under cold water. Dry on kitchen paper.
- Pour the oil into a shallow roasting tin and roll the asparagus in it to coat.
- Scatter over the garlic slivers and capers and roast for 8-10 minutes until the asparargus is tinged brown and cooked through - test by inserting a knife in a few spears.
- Sprinkle with orange juice, season and serve warm.
LEMON ASPARAGUS SOUP
Make and share this Lemon Asparagus Soup recipe from Food.com.
Provided by winkki
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In med saucepan, saute onion and celery in butter until tender.
- Dissolve cornstarch in water.
- Add cornstarch mixture and bouillon cubes to saucepan.
- Bring to boil over med heat; cook and stir 2 minute.
- Add asparagus and reduce heat.
- Simmer, covered, until asparagus is crisp-tender, approx 3-4 minute.
- Add milk and spices.
- Cover and simmer 25 min, stirring occasionally.
Nutrition Facts : Calories 230.9, Fat 16.4, SaturatedFat 10.2, Cholesterol 47.8, Sodium 653.6, Carbohydrate 16, Fiber 2.5, Sugar 3.4, Protein 6.7
SPICY GARLIC SHRIMP WITH ASPARAGUS
All you garlic-lovers take heed! A quick stir-fry with a little bit of a kick! :)Serve over Jasmine rice with a garnish of chopped cilantro.This was found on a Thai website.
Provided by Manami
Categories Long Grain Rice
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium size bowl add garlic chili pepper sauce, garlic, sugar, lime juice and 2 teaspoons of the fish sauce; mix well.
- Add shrimp and mix until covered with sauce; set aside to season.
- Diagonally trim asparagus into one inch pieces. *If thicker asparagus is used, boil in salted water 2-3 minutes.
- Drain, and immediately cool down in ice water; drain well.
- Heat oil in a large skillet over a high heat.
- Add asparagus, remaining teaspoon of fish sauce, and fresh cracked pepper.
- Stir-fry 3-5 minutes, or until asparagus is tender-crisp.
- Add shrimp mixture to skillet.
- Stir-fry until shrimp turns opaque (pink) and sauce is well mixed with ingredients.
- Serve immediately with hot Jasmine rice & chopped cilantro(if desired).
Nutrition Facts : Calories 508.5, Fat 24.9, SaturatedFat 4, Cholesterol 345.6, Sodium 1066, Carbohydrate 20.4, Fiber 4.7, Sugar 10.1, Protein 52.4
ASPARAGUS WITH HORSERADISH BUTTER
Provided by Paul Grimes
Categories Side Roast Quick & Easy Father's Day Horseradish Asparagus Spring Butter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F with rack in middle.
- Toss asparagus with oil and 1/4 teaspoon each of salt and pepper in a 4-sided sheet pan. Roast until just tender, about 10 minutes.
- Mash together butter, horseradish, and 1/8 teaspoon salt. Toss asparagus with horseradish butter.
CREAMY GOAT CHEESE AND ASPARAGUS ORECCHIETTE
An incredibly tasty pasta dish with a bit of a kick from Food & Wine. (I'd have this every week if I could!)
Provided by Glori-B
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook the orecchiette until just al dente. Drain the orecchiette, reserving 2/3 cup of the cooking water.
- Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over moderately low heat until softened, about 5 minutes. Add the asparagus and crushed red pepper and cook over moderate heat until crisp-tender, about 5 minutes.
- Add the orecchiette and the reserved cooking water to the skillet along with the lemon juice and zest season with salt and pepper. Cook, stirring, until the orecchiette is al dente and the asparagus is just tender, about 2 minutes. Add the goat cheese and chives and stir until melted. Transfer the pasta to bowls and serve with Parmesan cheese.
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