ASPARAGUS WITH LEMON BUTTER
When simply flavored with a touch of butter and lemon, fresh vegetables can really shine.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Bring 2 inches salted water to a boil in a wide (10-inch) saucepan or skillet.
- Place asparagus in saucepan; cook until just tender, 5 to 8 minutes. Drain well in a colander.
- Return asparagus to pan; toss with butter, lemon zest, and lemon juice; season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 60 g, Fat 3 g, Protein 4 g
LEMON-GLAZED ASPARAGUS
Lemon and honey add a sweet and tangy flavor to this easy asparagus side dish - ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Trim asparagus; cut spears diagonally in half. Place 3 inches water in 4-quart Dutch oven. Heat to boiling. Add asparagus; reduce heat. Cover and cook 3 to 5 minutes or until crisp-tender. Drain; place in serving bowl.
- Meanwhile, heat butter, honey and lemon juice in 1-quart saucepan over medium-low heat, stirring frequently, until butter is melted.
- Mix 1/4 water and the cornstarch in small bowl. Stir into lemon mixture. Cook over medium heat, stirring constantly, until bubbly and thickened. Pour glaze over asparagus.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 6 g, TransFat 0 g
ROASTED ASPARAGUS WITH LEMON VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
- Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
- Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.
ASPARAGUS WITH LEMON BUTTER CRUMBS
From Delia Smiths Vegetarian Collection. I add garlic to this so it is mentioned as an optional ingredient. If you prefer you can pan roast the asparagus instead of steaming them. Meant as a starter but can easily be served as a side dish.
Provided by PetsRus
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash the asparagus in cold water, then take each stalk in both hands and bend and snap off the woody end.
- Arrange the asparagus stalks in a steamer and steam over simmering water for 5-6 minutes, or until they feel tender when tested with a skewer, being careful not to overcook them.
- While the asparagus is cooking, heat 1 oz (25 g) of the butter in a frying pan, as soon as it is frothy, stir in the breadcrumbs, and garlic if using, and cook them, stirring constantly, until they're evenly browned and crispy.
- Then tip the crumbs on to a plate, stir in the lemon zest and season with salt and pepper.
- Now put the pan back on to the heat and add the remaining butter.
- As soon as it is frothy, add the cooked asparagus and toss to coat them in the butter.
- Sprinkle with the lemon juice and season with salt and pepper.
- Divide the asparagus between warmed serving plates and sprinkle with the crumbs, serve immediately.
Nutrition Facts : Calories 160.1, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 158.6, Carbohydrate 11.4, Fiber 3.3, Sugar 3.3, Protein 4.1
GRILLED LEMON PARMESAN ASPARAGUS
A quick way to dazzle up your asparagus for grilling. It offers great flavoring with inexpensive items usually found in the home.
Provided by Marianne
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill on medium heat, and lightly oil the grate.
- Place asparagus in a large shallow bowl. Drizzle with olive oil and lemon juice, going from bottom to top of stalks. Season with salt and ground black pepper.
- Sprinkle grated Parmesan cheese over asparagus. Lightly toss to coat each spear.
- Transfer coated asparagus to the preheated grill with tongs.
- Grill to desired tenderness, 3 to 7 minutes. Before serving, sprinkle asparagus with additional Parmesan cheese.
Nutrition Facts : Calories 75 calories, Carbohydrate 4.9 g, Cholesterol 4.4 mg, Fat 4.9 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 117.6 mg, Sugar 2.2 g
LEMON GLAZED SHRIMP AND ASPARAGUS
A Delicious and light summer meal. We like to serve with our favorite salad and bread. The whole meal can be on the table in under 30 minutes.
Provided by Caryn Dalton
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare Grill (or broiler pan) to cook shrimp.
- In small saucepan, combine butter, honey and 2 TSP lemon juice and, if desired, lemon zest; cook and stir over Medium-low heat until butter is melted. In small bowl, combine water and cornstarch; blend well. Stir into lemon mixture. Cook over med heat until bubbly and thickened, stirring constantly, about 1-2 minutes. Turn burner on low and remember to stir every few minutes while preparing the shrimp and asparagus. NOTE: ingredients can be doubled for more glaze, if desired.
- Sprinkle 1 TB lemon juice over shrimp in bowl. Toss to coat.
- Place peeled, deveined shrimp with tails on singly in grill basket or on broiler sheet that has been sprayed with non-stick spray.
- Set shrimp aside and prepare asparagus; Fill Dutch oven or stockpot with 3 inches of water; bring to a boil quickly using lid on pot. Trim asparagus and cut spears diagonally in half. Add asparagus. Reduce heat; cover and cook 3-5 minutes or until crisp-tender.
- After reducing heat on asparagus, put shrimp on grill or under broiler 4-5 inches from heat for 4 minutes. Turn shrimp once and return to grill or broiler for 4 more minutes or until opaque.
- Arrange asparagus in center of serving plate, criss-crossing stems artfully. Arrange shrimp in a circle around asparagus. Drizzle glaze over asparagus and shrimp.
- If desired, sprinkle sesame seeds over top.
- If desired, (very lightly!) sprinkle nutmeg over top.
ASPARAGUS WITH LEMON AND BUTTER
Categories Vegetable Side Vegetarian Quick & Easy Lemon Asparagus Spring Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 5
Steps:
- Peel lower half to two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper.
BUTTER-BRAISED ASPARAGUS
For the first-of-the-season asparagus, keep it simple with butter, lemon and sweet herbs. For the best texture, peeling the stalks really makes a difference.
Provided by David Tanis
Categories easy, quick, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
- Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
- Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 467 milligrams, Sugar 3 grams, TransFat 1 gram
ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER
Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.
Provided by Kay Chun
Categories seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
- While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
- Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
- Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.
HONEY-LEMON ASPARAGUS
Everyone who tastes my glazed asparagus takes a second helping, so I usually double the recipe. For another option, try using a root vegetable like turnip or parsnip. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 1-2 minutes or just until crisp-tender. Drain and pat dry., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until slightly thickened. , Transfer asparagus to a large bowl; drizzle with glaze and toss gently to coat. If desired, sprinkle with additional sea salt.
Nutrition Facts : Calories 73 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 276mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED ASPARAGUS WITH SAGE AND LEMON BUTTER
Chef Traunfeld has experimented his whole life with infusing herbs & food. In this dish he uses sage and lemon to create a perfect balance of delicate flavors that embellish a dish yet somehow never overpower it.
Provided by NcMysteryShopper
Categories Lemon
Time 12m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°. Toss the asparagus with the olive oil and 1/2 teaspoon of salt. Spread on a baking sheet and roast in the oven for about 5 minutes, or until the spears are just tender when pierced with a knife.
- In a small skillet, melt the butter over moderately low heat. Add the sage leaves and cook, stirring often, until the butter is lightly browned, about 2 minutes. Stir in the lemon juice and 1/4 teaspoon of salt.
- Transfer the asparagus to a warmed platter and spoon the sage-lemon butter on top. Garnish with the lemon zest, top with shavings of Parmigiano-Reggiano cheese and serve.
Nutrition Facts : Calories 116.3, Fat 9.5, SaturatedFat 5.2, Cholesterol 20.4, Sodium 22.3, Carbohydrate 6.9, Fiber 3.1, Sugar 2.1, Protein 3.7
GLAZED COOKED AND RAW ASPARAGUS WITH BUTTER AND PARMESAN
Steps:
- To cook the asparagus: Using kitchen string, tie the asparagus spears together in bunches of five. Bring a large pot of water, with the salt, to a rapid boil. Plunge in the asparagus bunches and cook until the tip of a knife can pierce a stalk without resistance, about 4 minutes. Remove the asparagus and pat the bunches dry, then carefully untie the strings.
- Melt 3 tablespoons of butter in each of two large skillets over medium heat (if you have just one large frying pan, cook in two batches). When the butter is white and bubbly, lay the asparagus in the pans in a single layer. Roll the stalks around so that each gets well covered with butter and cook for 2 minutes or so, until they take on a shiny, "gilded" look. Sprinkle on the Parmesan and remove from the heat.
- To finish the dish: Divide the asparagus among four warmed serving dishes, then scatter the chopped asparagus tips over the cooked asparagus. Sprinkle a pinch of freshly ground pepper over each serving, then drizzle 1 teaspoon of chilled olive oil in a thin filament around the edge of each plate. Serve immediately.
- Variations: Instead of drizzling olive oil onto the serving plates, substitute a thin filament of highly reduced pan drippings from a roast, punctuated around each plate by 6 tiny Niçoise olives. Or garnish each plate with 4 fresh morel mushrooms that have been sautéed in butter with minced shallots.
ASPARAGUS AND MUSHROOMS IN LEMON-THYME BUTTER
Out of thyme? No worries, the beauty of this dish is in its versatility. Try using another herb instead. -Sarah Reid, Oshawa, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute asparagus and mushrooms in butter and oil until tender. Stir in remaining ingredients.
Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 324mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
LEMON ASPARAGUS
My fiance loves this recipe. We often eat it with BBQ during the summer.
Provided by Emily
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Coat asparagus with vegetable and arrange on a baking sheet. Season with salt and black pepper to taste.
- Roast in preheated oven until lightly browned at the tips, about 15 minutes.
- Meanwhile, combine lemon juice, butter, 1 teaspoon salt, and 1 teaspoon black pepper in a microwave-safe bowl. Heat in on high in microwave until butter is completely melted, about 1 minute; stir to combine. Pour butter mixture over roasted asparagus and toss to coat.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 7.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 2.6 g, Protein 2.7 g, SaturatedFat 2.8 g, Sodium 604.6 mg, Sugar 2.8 g
More about "asparagus with lemon butter glaze recipes"
ASPARAGUS WITH LEMON BUTTER GLAZE | JUST A PINCH RECIPES
From justapinch.com
ASPARAGUS WITH LEMON BUTTER | RICARDO
From ricardocuisine.com
5/5 (29)Category AppetizersServings 4Total Time 20 mins
ASPARAGUS WITH LEMON BUTTER | PAULA DEEN - SOUTHERN FOOD
From pauladeen.com
Estimated Reading Time 40 secsTotal Time 10 mins
SALMON & ASPARAGUS WITH LEMON-GARLIC BUTTER SAUCE
From eatingwell.com
ROASTED ASPARAGUS WITH LEMON & GOAT CHEESE - SWANSON
From campbells.com
EASY LEMON BUTTER BAKED FISH - SIMPLY DELICIOUS
From simply-delicious-food.com
ASPARAGUS AND LEMON GARLIC DRESSING | SAMSUNG PHILIPPINES
From samsung.com
15+ 30-MINUTE DINNER RECIPES WITH ASPARAGUS | EATINGWELL
From eatingwell.com
ROASTED LEMON GARLIC BUTTER SHRIMP AND ASPARAGUS (VIDEO!)
From carlsbadcravings.com
ASPARAGUS WITH LEMON AND GARLIC BUTTTER | DONNA HAY
From donnahay.com.au
ASPARAGUS WITH LEMON SAUCE | VIRGINIA KNEW BEST
From virginiaknewbest.wordpress.com
ROASTED ASPARAGUS WITH BALSAMIC BROWNED BUTTER RECIPE
From myrecipes.com
ASPARAGUS WITH LEMON AND BROWN BUTTER VINAIGRETTE
From theglobeandmail.com
ONE PAN LEMON GARLIC BUTTER CHICKEN THIGHS AND ASPARAGUS
From diethood.com
60 BEST ASPARAGUS RECIPES | WHAT TO MAKE WITH ASPARAGUS
From foodnetwork.com
LEMON-GARLIC ASPARAGUS RECIPE | MYRECIPES
From myrecipes.com
LEMON GARLIC ROASTED ASPARAGUS - THE BUSY BAKER
From thebusybaker.ca
ASPARAGUS AND LEMON GARLIC DRESSING | SAMSUNG CARIBBEAN
From samsung.com
LEMON ASPARAGUS SALMON - THERESCIPES.INFO
From therecipes.info
GARLIC BUTTER SALMON WITH ASPARAGUS - THERESCIPES.INFO
From therecipes.info
CHARRED ASPARAGUS WITH CITRUS BAGNA CAUDA RECIPE - BON APPéTIT
From bonappetit.com
10 BEST ASPARAGUS RECIPES | YUMMLY
From yummly.com
ROASTED ASPARAGUS WITH CREAMY LEMON DRESSING - THE MOM 100
From themom100.com
SPRING VEGETABLES WITH LEMON DILL BUTTER - LAND O'LAKES
From landolakes.com
ROASTED ASPARAGUS WITH LEMON, BUTTER, AND PARMESAN …
From natashaskitchen.com
ROASTED ASPARAGUS WITH BALSAMIC GLAZE AND LEMON ZEST
From williams-sonoma.com
ROASTED LEMON HONEY GARLIC ASPARAGUS | THE RECIPE CRITIC
From therecipecritic.com
LEMON GLAZED ASPARAGUS - BIGOVEN.COM
From bigoven.com
PAN-STEAMED ASPARAGUS WITH LEMON AND PARMESAN - COOK'S …
From cooksillustrated.com
OVEN-ROASTED ASPARAGUS | BUTTERBALL®
From butterball.com
ROASTED ASPARAGUS WITH BALSAMIC GLAZE AND LEMON ZEST
From williams-sonoma.ca
SAUTéED ASPARAGUS WITH LEMON, GARLIC AND ALMONDS - THE …
From theseasonedmom.com
ROASTED ASPARAGUS WITH OLIVE OIL AND LEMON RECIPE - JAN …
From foodandwine.com
10 BEST COLD ASPARAGUS SIDE DISH RECIPES - YUMMLY
From yummly.com
You'll also love