ROASTED WHITE ASPARAGUS WITH HERBES DE PROVENCE
White asparagus roasted with herbes de Provence. Nice accompaniment to your favorite French Dish.
Provided by Howard
Categories Side Dish Vegetables Asparagus Baked
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim 1 1/2 inches off the bottom of each asparagus stalk. Lay flat on a cutting board and peel off outer layer.
- Transfer to a casserole dish and brush with olive oil. Sprinkle herbes de Provence, salt, and black pepper over asparagus.
- Roast in the preheated oven until lightly browned, about 20 minutes.
Nutrition Facts : Calories 82.5 calories, Carbohydrate 4.4 g, Fat 6.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 147.8 mg, Sugar 2.1 g
THE BEST STEAMED ASPARAGUS
This is the best way to cook asparagus to enjoy it's flavor. It comes out absolutely perfect. For the wine, we recommend Pinot Grigio.
Provided by JOHN KARST
Categories Side Dish Vegetables Asparagus
Time 11m
Yield 4
Number Of Ingredients 3
Steps:
- Place asparagus in a microwave-safe dish. Pour in wine, and dot with pieces of butter.
- Cover loosely, and cook in the microwave on High for 3 minutes, or until bright green and tender. Allow the dish to stand 5 minutes before serving.
Nutrition Facts : Calories 86.4 calories, Carbohydrate 4.8 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 3.7 g, Sodium 43.9 mg, Sugar 2.2 g
ASPARAGUS IN WHITE WINE
Make and share this Asparagus in White Wine recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 33m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash asparagus and snap off ends.
- Lay spears in shallow pan and cover with salted boiling water to cover.
- Bring to a boil and simmer for 8 minutes.
- Drain and turn into 4 buttered ramekins.
- Melt butter and stir in wine.
- Pour over asparagus.
- Sprinkle with salt and pepper and cheese.
- Bake at 425 degrees for 15 minutes.
Nutrition Facts : Calories 164.2, Fat 12, SaturatedFat 7.5, Cholesterol 30.5, Sodium 405, Carbohydrate 9.8, Fiber 4.6, Sugar 3.1, Protein 5.6
ASPARAGUS WRAPPED IN PROSCIUTTO WITH BEURRE BLANC
Provided by Kelsey Nixon
Time 30m
Yield Yield: 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Remove the woody ends of the asparagus spears trimming the spears to the same length.
- Bundle 3 asparagus stalks together and wrap each grouping with one slice of prosciutto, leaving the tips exposed. Drizzle the bundles with olive oil.
- Roast the bundles for 10 minutes, or until the asparagus ends and the prosciutto slices are crisp.
- Drizzle each prosciutto-wrapped asparagus bundle with the prepared beurre blanc and serve.
- Bring the shallots, vinegar, and wine to a boil in a heavy-bottomed saucepan until the liquid is reduced to 2 tablespoons, about 5 minutes.
- Add the cream, salt, and pepper and bring to a boil for 1 minute. Reduce the heat to low and whisk in a few tablespoons butter. Continue to whisk and add a few pieces at a time of the remaining butter. Wait until each addition is incorporated before adding more butter. The sauce should remain warm, but never hot or the sauce will break.
- Remove the sauce from the heat and season with salt, and pepper, to taste. If desired, strain the sauce through a sieve to remove the shallot. Discard the shallot. Serve the sauce immediately.
- Beurre Rouge: Replace the white wine in the original recipe with red wine and the white wine vinegar with red wine vinegar.
- Beurre Citron: Replace the vinegar and wine in the original recipe with 1/4 cup citrus (lemon, lime, and/or orange) juice and add 1 teaspoon citrus zest.
- Lime-Ginger: Replace the vinegar in the original recipe with an equal amount of lime juice and add 1 teaspoon minced fresh ginger.
- Saffron: Add a pinch saffron threads to the reduction.
CHICKEN AND ASPARAGUS IN WHITE WINE SAUCE
I got this recipe from my mom who got it from Cooking Light Oct. 2007. Very good and pretty easy to make.
Provided by BlueSapphire
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.
- Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chichen in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chichen from pan; keep warm. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add asparagus; cover and cook 3 minutes or until asparagus is crisp tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken.
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Reviews 8Total Time 30 minsEstimated Reading Time 2 mins
- While orecchiette is cooking, heat olive oil over medium heat. Add garlic and onion to the pan and cook for 2-3 minutes, stirring frequently. Add asparagus and cook for an additional 3 minutes, stirring occasionally.
- Increase heat to medium-high and add butter, white wine* and lemon juice. Bring to a boil and then put on low and simmer for 5 minutes (or until sauce has reduced by about half).
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Cuisine ItalianCategory Side DishServings 2Total Time 25 mins
- Wash and dry the asparagus stalks. Remove woody ends by lightly bending bottom ends of stalks until they snap. Discard woody parts. It the asparagus is young there is no need to peel the stalks.
- Set a skillet on medium-high heat and add 30 g of butter. Peel the garlic clove, cut it in half and add to melted butter, stirring it around for a minute to infuse.
- Add asparagus to the skillet and sauté for 1-2 minutes. Add the white wine and let it evaporate for about a minute.
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