ROASTED ASPARAGUS MASALA
Make and share this Roasted Asparagus Masala recipe from Food.com.
Provided by Pesto lover
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Roast asparagus.
- Meanwhile, melt butter in pan until browned.
- Add garam masala and salt.
- Drizzle butter over asparagus on platter.
- Top with toasted nuts to serve.
Nutrition Facts : Calories 128.9, Fat 11.1, SaturatedFat 4.1, Cholesterol 15.3, Sodium 357.3, Carbohydrate 6.1, Fiber 3.1, Sugar 1.9, Protein 4
BAKED ASPARAGUS
Serve this Baked Asparagus recipe as a simple side dish. All it takes is olive oil, salt, pepper and the heat of your oven.
Provided by Food Network
Categories side-dish
Time 25m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F.
- Place asparagus in a large plastic bag. Drizzle half the olive oil over the asparagus, seal the bag and shake until asparagus is coated evenly with the olive oil. If necessary, add only enough of the remaining olive oil to coat the asparagus. Place the asparagus in a single layer on a cookie sheet, season with salt and pepper. Bake until tender or crunchy depending upon your preference, about 12 to 20 minutes.
- Tips: (Shortcut chef) Toss asparagus with oil, salt and pepper as directed below and store in refrigerator until you're ready to bake it off. Get into the habit of spending 5 to 15 minutes prepping tonight or tomorrow's dinner during the day and you will be eating in more than out. The weight will come off quicker with home cooked healthful meals and you know it.
- Tip: From mom's lips to your ears: You forgot to tell them to snap off the woody bottoms. Tell em to hold asparagus, one at a time, in their hands near the cut end and snap it like kindling. Mother Nature saw to it that the asparagus breaks in just the right spot, save the ends for stock.
- Morph: Serve one other simple veggie side and a piece of oven baked fish such as salmon and dinner is all done. Cook off extra asparagus and throw it into a frittata, polenta, or pasta later in the week.
- If the Queen's coming for dinner, toss cooked asparagus with fresh lemon, plate and garnish with thin curls of Parmesan.
- Tip: Asparagus starts losing its sweetness the minute it's cut, therefore, as always, look for the freshest stalks possible. Skins should be smooth and bright colored with tightly formed heads.
Nutrition Facts : Calories 75 calorie, Fat 5 grams, SaturatedFat 0.8 grams, Carbohydrate 7 grams, Fiber 3.2 grams, Protein 3.4 grams
ASPARAGUS MIMOSA
This timeless dish is a beautiful, delicious, easy beginning to dinner. You can also think of mimosa as a nice way to add a little inexpensive protein to a vegetable side or leafy green salad.
Time 35m
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Prepare a bowl of ice and cold water.
- Put asparagus in a 12-inch heavy skillet, then cover with cold water. Bring water to a boil and add 2 teaspoons salt, then reduce heat and simmer asparagus, uncovered, until just tender, 6 to 8 minutes. Transfer with tongs to ice water, then to a clean kitchen towel. Pat dry.
- Whisk together vinegar, shallot, mustard, pepper, and remaining 1/4 teaspoon salt in a small bowl, then add oil in a slow stream, whisking until emulsified.
- Halve eggs, then force through a medium-mesh sieve into another small bowl. Toss asparagus with 1 tablespoon vinaigrette in a large shallow bowl, then divide asparagus among 4 plates. Spoon additional vinaigrette over asparagus and top with egg.
HEALTHY ROAST ASPARAGUS WITH CREAMY ALMOND VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Position a rack in the top third of the oven. Place the asparagus on a baking sheet lined with parchment paper. Drizzle with the olive oil and sprinkle lightly with salt and pepper. Roast until tender, about 15 minutes.
- Meanwhile, combine 5 tablespoons of the almonds, the lemon juice, sugar and 6 tablespoons water in a blender and blend until smooth, about 1 minute. Taste the sauce and season with salt. Pour the sauce onto a platter and place the asparagus on top. Garnish with the zest and remaining 1 tablespoon almonds.
- Per serving: SERVES: Calories: 110; Total Fat: 5 grams; Saturated Fat: 0.5 grams; Protein: 2 grams; Total carbohydrates: 17 grams; Sugar: 8 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 125 milligrams
Nutrition Facts : Calories 110 calorie, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 125 milligrams, Carbohydrate 17 grams, Fiber 6 grams, Protein 2 grams, Sugar 8 grams
ASPARAGUS SOUP
A super-green and super-tasty vegetable soup with a few simple ingredients, including spinach and shallots
Provided by Barney Desmazery
Categories Lunch, Soup
Time 30m
Number Of Ingredients 9
Steps:
- Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
- Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
- Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.
Nutrition Facts : Calories 101 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
MICHIGAN ASPARAGUS SOUP
Hungry in Michigan's version of Asparagus Soup. Originally vegetarian/vegan, but has optional chicken broth.
Provided by Hungry in Michigan
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- If you can find summer savory- and it's fresh- that is the key to making the best asparagus soup. If not, add the rosemary in-- to taste-- instead.
- Chop up veggies and herbs, boil them in a large pot with enough water to cover them, just a little past tender but not mushy.
- Let the veggies cool, drain them and reserve the broth.
- Blend the veggies and herb mix with one cup broth to high heaven! Sometimes there are little strings from the celery, but I don't mind that. To avoid this, chop up the celery more before cooking.
- Return mixture to the pot and add the rest of the ingredients, heating slowly.
- Be careful with the salt and pepper if you are using the optional chicken stock and add this in after the stock.
Nutrition Facts : Calories 100.5, Fat 2.7, SaturatedFat 1.5, Cholesterol 4.2, Sodium 141.8, Carbohydrate 19.9, Fiber 11.3, Sugar 2.9, Protein 5
ASPARAGUS RISOTTO
Put asparagus centre stage in this satisfying risotto. Top with a sprinkling of parmesan for an easy midweek meal for two
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
- Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
- Stir in the wine, if using - it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
- Try the rice - it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
- Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.
Nutrition Facts : Calories 623 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.5 milligram of sodium
ZESTY PAPRIKA ASPARAGUS
Asparagus is probably my favorite food. While I best like it somewhat plain-- steamed and buttered lightly with mayo--I find other ways of making it interesting. This sizzling, sassy dish is simple and yet good enough for high-quality company.
Provided by chuckmall
Categories Vegetable
Time 15m
Yield 2-4 , 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Mix horseradish, dijon mustard and paprika into a paste. Set aside. Heat olive oil and parsley in a skillet on medium heat. When hot, add asparagus. Saute, with constant attention for five minutes. Pour off remaining oil, turn heat to low. Add paste mixture, blend throughout asparagus, and stir. Serve immediately.
Nutrition Facts : Calories 290.4, Fat 27.6, SaturatedFat 3.9, Sodium 37, Carbohydrate 9.7, Fiber 4.7, Sugar 3.1, Protein 5.5
ASPARAGUS WITH ASIAGO & PROSCIUTTO
Shop Smart: Buy asparagus with tightly closed, slightly purple-tipped heads, and healthy, hydrated stem ends. The thicker the asparagus, the stronger the flavor.
Provided by Jaime Faye
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow baking pan, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly.
- Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through. Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over and shave the Asiago into wide flakes on top. Tear the prosciutto into ragged pieces and scatter on top Serve warm or at room temperature.
Nutrition Facts : Calories 109.6, Fat 7.2, SaturatedFat 1.1, Sodium 249.9, Carbohydrate 9.3, Fiber 4.5, Sugar 3, Protein 5.5
SHISO WRAPPED ASPARAGUS
Make and share this Shiso Wrapped Asparagus recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, mix miso, mirin and sake until it becomes a smooth paste.
- Cut the asparagus into similar length as the width of shiso leaves, and boil for 3 minutes.
- While the asparagus is being cooked, gently wash the shiso leaves and pat them dry with a paper towel. Lay them flat, and pour about 1/3 teaspoon of miso-mirin-sake paste on top.
- Scoop the boiled asparagus pieces from the pot, and pat them dry with a paper towel.
- Place a piece of asparagus on top of the shiso leaves and carefuly take one end of the shiso leaf and wrap the asparagus. Don't worry if some of the miso paste comes out from the sides.
- After all the aparagus pieces are wrapped by shiso leaves, pour some oil in a heated pan and carefully stirfry them for a minute or two, rotating them around so they are evenly cooked.
- Remember, the asparagus is already cooked, so you don't need to stirfry for too long!
Nutrition Facts : Calories 54.5, Fat 3.9, SaturatedFat 0.6, Sodium 323.5, Carbohydrate 3.6, Fiber 1.1, Sugar 1.1, Protein 1.7
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