ASPARAGUS WITH PINE NUTS
Make and share this Asparagus With Pine Nuts recipe from Food.com.
Provided by Gallopin Gael
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare asparagus by snapping off tough ends and rinsing under cool water. Steam until bright green and still slightly crisp, about 5 minutes.
- Toss in olive oil and sprinkle with lemon, salt, and pepper to taste. Garnish with pinenuts and Parmesan cheese.
ROASTED ASPARAGUS WITH PINE NUTS
Make and share this Roasted Asparagus With Pine Nuts recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Spread pine nuts in a small baking pan and toast in the oven until golden and fragrant, 7 to 10 minutes.
- Transfer to a small bowl to cool.
- Increase oven temperature to 450 degrees.
- Snap off the tough ends of asparagus.
- Toss the asparagus with shallot, oil, 1/8 teaspoon salt and pepper.
- Spread in a single layer on a large baking sheet with sides.
- Roast, turning twice, until the asparagus is tender and browned, 10 to 15 minutes.
- Meanwhile, bring vinegar and the remaining 1/8 teaspoon salt to a simmer in a small skillet over medium-high heat.
- Reduce heat to medium-low and simmer, swirling the pan occasionally, until slightly syrupy and reduced to 1 tablespoon, about 5 minutes.
- To serve, toss the asparagus with the reduced vinegar and sprinkle with the pine nuts.
Nutrition Facts : Calories 103.4, Fat 5.5, SaturatedFat 0.6, Sodium 173.6, Carbohydrate 11.1, Fiber 3.6, Sugar 4.8, Protein 4.9
ASPARAGUS WITH TOASTED PINE NUTS & LEMON VINAIGRETTE
Make and share this Asparagus with Toasted Pine Nuts & Lemon Vinaigrette recipe from Food.com.
Provided by Jenny Sanders
Categories Fruit
Time 11m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Snap off tough ends of asparagus.
- Remove scales from stalks with knife or vegetable peeler, if desired.
- Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.
- Transfer to a serving platter.
- Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned.
- Set aside.
- Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend.
- Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly.
- Pour over asparagus.
- Sprinkle with pine nuts.
- Let stand to room temperature before serving.
Nutrition Facts : Calories 189, Fat 18.1, SaturatedFat 2.2, Sodium 307.1, Carbohydrate 6, Fiber 2.5, Sugar 1.8, Protein 3.7
FIVE-INGREDIENT GRILLED ASPARAGUS WITH PECORINO AND PINE NUTS
Provided by Geoffrey Zakarian
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat a grill to medium-high heat. Place a cooling rack upside down on the grill.
- Toss the asparagus with 1/3 cup of the olive oil and some salt and pepper. Grill the asparagus, turning often to ensure even charring, about 5 minutes.
- Add the Pecorino-Romano, lemon zest and juice and some salt and pepper to a bowl and mix to combine. Slowly whisk in the remaining 1/3 cup olive oil to form an emulsion.
- Arrange the asparagus on a serving plater. Drizzle with the dressing and garnish with the pine nuts and more Pecorino.
ASPARAGUS PESTO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 25m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Cut the cooked asparagus spears into thirds. Put in a food processor with the basil, pine nuts, garlic, and salt and pepper, to taste. Keep in mind you will add Parmesan as well, so be careful not to oversalt. With the machine running, slowly add the cup of olive oil. When the sauce is about the consistency of mayonnaise, it has enough oil. Pulse in the Parmesan. Thin with water, if necessary, to achieve a slick, saucy pesto. Scrape into a bowl or jar, cover, and refrigerate until needed. You should have about 3 cups. (Keeps about 2 to 3 days, refrigerated.)
- (c) 2006 NapaStyle Inc. All rights reserved
ROASTED ASPARAGUS WITH PROSCIUTTO, PINE NUTS AND SHAVED PARMESAN
Provided by Marcela Valladolid
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Place the asparagus, prosciutto, Parmesan and pine nuts in a large baking dish or on a baking sheet. Drizzle with the olive oil and season with salt and pepper (light on the salt, as prosciutto and Parm are salty). Toss together all the ingredients to evenly incorporate.
- Bake until the prosciutto and cheese are crisp, about 12 minutes.
GARLIC-ROASTED ASPARAGUS
Provided by Emeril Lagasse
Categories side-dish
Time 35m
Yield 2 pounds, 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Place asparagus in a baking dish and season with salt and pepper.
- Heat a small saute pan over medium heat. Add olive oil and garlic and then lemon juice and pine nuts. Toast until nuts begin to brown slightly. Remove from heat and drizzle over asparagus. Roast in the oven until just cooked. Serve warm or at room temperature with eggs and prosciutto.
ASPARAGUS, TOMATO AND PINE NUT SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large bowl combine the asparagus, tomatoes and pine nuts. In a small bowl blend together the garlic, vinegar, Dijon mustard and olive oil with a fork or whisk. Pour the dressing over the vegetables, season with salt and pepper and toss to coat.
ASPARAGUS RAVIOLI WITH PANCETTA AND PINE NUTS
Ravioli tossed with asparagus, Parmesan cheese, pine nuts and pancetta creates a delicious meal. The lemon juice and olive oil drizzle provide a light, fresh taste.
Number Of Ingredients 10
Steps:
- PREPARE pasta according to package directions, adding asparagus during last 3 minutes of cooking time. Drain and place in large serving bowl.
- HEAT large skillet over medium-high heat; add pancetta. Cook, stirring occasionally, for 3 to 5 minutes or until crisp. Add garlic; cook for 30 seconds or until fragrant. Add to pasta.
- COMBINE lemon juice, olive oil, salt and pepper in small bowl; drizzle over pasta. Toss to coat. Sprinkle with cheese and pine nuts.
ASPARAGUS WITH CRANBERRIES AND PINE NUTS
This is a quick, easy way to saute asparagus. The dish has a light flavor and makes a great accompaniment to Italian meals. I make this year-round, but we especially enjoy it on Thanksgiving.
Provided by JenM
Categories Asparagus Side Dishes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
- Heat the olive oil in a skillet over medium heat. Stir in the pine nuts, cranberries, and salt. Cook and stir until the pine nuts start to look translucent, 5 to 6 minutes. Add the asparagus spears and cook, adding a little more olive oil if needed, until stalks are bright green and tender, about 5 to 8 minutes. Serve on a platter with the cranberries and nuts spooned over the top of the asparagus.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 14.3 g, Fat 16 g, Fiber 3.3 g, Protein 5.2 g, SaturatedFat 2.3 g, Sodium 2.9 mg, Sugar 8.9 g
TUSCAN-STYLE ROASTED ASPARAGUS
This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.
Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
CREAMY FETTUCCINE WITH ASPARAGUS
Toasted pine nuts add crunch to this combo of fettuccine and asparagus.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 7
Steps:
- In a small skillet over medium heat, toast pine nuts, stirring often, until golden, 2 to 3 minutes.
- In a large pot of boiling salted water, cook fettuccine until al dente, according to package instructions, adding asparagus during last 5 minutes of cooking. Reserve 1 cup of pasta water; drain.
- Return pasta, asparagus, and reserved pasta water to the pot. Toss with goat cheese, mustard, dill, and toasted pine nuts. Season with coarse salt and ground pepper.
Nutrition Facts : Calories 496 g, Fat 13 g, Fiber 7 g, Protein 25 g
ZITI WITH FRESH ASPARAGUS AND TOASTED PINE NUTS
This is a filling one-dish pasta meal that boasts the flavors of Parmesan cheese, fresh asparagus, toasted pine nuts, and creamy ricotta cheese.
Provided by Feast Your Eyes
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cut peppers in half, and remove the seeds and membrane.
- Place prepared peppers, skin-side up, on an ungreased baking sheet. Broil 5 inches from the heating element for 15 to 20 minutes (until peppers blister and turn dark).
- Transfer roasted peppers to a bowl of ice water for 5 minutes.
- Peel off the skins from the peppers; cut into julienne strips, lightly salt and set aside.
- Snap off the tough ends of the asparagus; cut into 1-inch pieces.
- Steam the asparagus for 2 to 3 minutes, or until crisp-tender. Lightly salt and set aside.
- Coat a large heavy-bottomed skillet with olive oil; place over medium-high heat until hot. Add the peppers, garlic, onion powder and basil; saute for 2 minutes. Add the asparagus and saute for 1 minute; stir in the lemon juice.
- Remove vegetables from heat, and set aside.
- Cook the ziti according to the package directions. Meanwhile, in an electric blender or food processor, add the ricotta cheese, yogurt and sour cream; blend until smooth. Stir in the parsley.
- Add the ricotta mixture to the peppers and asparagus. Gently toss to combine.
- Transfer the cooked pasta to a large serving bowl; add the ricotta/peppers. Toss well to combine. Sprinkle with Parmesan cheese, pine nuts and black pepper.
Nutrition Facts : Calories 351.8, Fat 14.2, SaturatedFat 6.9, Cholesterol 35.1, Sodium 186.4, Carbohydrate 41, Fiber 4.4, Sugar 5.3, Protein 17.1
ASPARAGUS RISOTTO WITH PINE NUTS
A deliciously creamy risotto highlighting the first spring asparagus, the pine nuts give a great crunch.
Provided by evelynathens
Categories Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- On medium heat, add butter and olive oil to pan and swirl until entire pot is coated.
- At the same time, bring broth to a simmer in a separate pot.
- Add onion and stir; sauté for 2 minutes.
- Add chopped rosemary, Italian parsley, and pine nuts.
- Sauté for 3 more minutes.
- Add garlic and rice and sauté for 1 more minute.
- Be sure not to let the garlic brown.
- Add the wine and cook until absorbed, about 30 seconds.
- Add ¾ of the simmering broth and stir.
- Watch over rice carefully.
- When most liquid has been absorbed, add the rest of the broth.
- Simmer the rice for 10 minutes, stirring frequently.
- (NOTE: If the rice begins to stick to the bottom of your pan, add more water, 1/2 cup at a time until absorbed. You need to add more water if no liquid is visible in the pan, 1/2 cup water until absorbed.) Meanwhile, wash, trim asparagus and discard ends.
- Cut off asparagus tips.
- Chop remaining asparagus stalks into bite sized pieces.
- Add ½ of the stalks and stir, continue simmering for another 5 minutes, adding more water if needed.
- Add asparagus tips and continue stirring often, adding more liquid as needed, cooking until rice is tender and mixture is creamy; about 8-10 more minutes.
- Add 1/2 cup parmesan cheese and cream and stir.
- When blended, remove from heat.
- Serve with salt, pepper and additional Parmesan to taste.
ASPARAGUS WITH PROSCIUTTO AND PINE NUTS
Warm asparagus in a brightly flavored sauce with prosciutto and pine nuts. Quick, easy, and flavorful!
Provided by CAKEPRO
Categories Asparagus Side Dishes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a skillet over medium heat; cook and stir the prosciutto, garlic, and pine nuts in the melted butter until the garlic is fragrant and the nuts begin to turn brown, about 2 minutes. Stir in the lemon juice.
- Bring a pot filled with lightly salted water to boil. Gently boil the asparagus until the bright green and barely tender, about 3 minutes; drain. Add the asparagus to the prosciutto mixture and toss to mix evenly. Season with salt and pepper; serve hot.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 9 g, Cholesterol 32.8 mg, Fat 18.1 g, Fiber 3.7 g, Protein 9 g, SaturatedFat 7.5 g, Sodium 332.6 mg, Sugar 3.5 g
PASTA WITH ASPARAGUS, PANCETTA AND PINE NUTS
Make and share this Pasta With Asparagus, Pancetta and Pine Nuts recipe from Food.com.
Provided by Lakerdog2
Categories Pork
Time 25m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°.
- Cook pasta according to package directions, omitting salt and fat; add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well.
- Arrange pine nuts in a single layer on a jelly-roll pan. Bake at 400° for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl.
- Increase oven temperature to 475°.
- Arrange pancetta on jelly-roll pan. Bake at 475° for 6 minutes or until crisp.
- Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well.
Nutrition Facts : Calories 322.9, Fat 9.1, SaturatedFat 1.7, Cholesterol 3.6, Sodium 322, Carbohydrate 49.2, Fiber 4.4, Sugar 2.9, Protein 13
GEMELLI WITH ASPARAGUS AND PINE NUTS
This recipe is from Vegan Italiano. "Gemelli is a short braided pasta, ideal for tossing with inch-long asparagus, but any tubular variety--penne is a good choice--will work in this appealing springtime recipe."
Provided by Eat Your Vegetables
Categories One Dish Meal
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Heat a medium nonstick skillet over medium heat. Add the pine nuts and cook, stirring constantly, until fragrant and lightly browned, about 3 minutes. Immediately remove from skillet and transfer to a small bowl; set aside.
- Return the skillet to medium heat and add the oil. Add the asparagus and garlic and cook, stirring often, until the asparagus is slightly tender, 4-5 minutes.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and return to the pot.
- Add the asparagus and garlic mixture, reserved pine nuts, lemon juice, salt and lemon-pepper seasoning; toss gently to combine, serve at once.
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ROASTED ASPARAGUS WITH PINE NUTS RECIPE | EATINGWELL
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5/5 (1)Total Time 20 minsCategory Baked And Roasted Asparagus RecipesCalories 108 per serving
- Increase oven temperature to 450 degrees . Snap off the tough ends of asparagus. Toss the asparagus with shallot, oil, 1/8 teaspoon salt and pepper. Spread in a single layer on a large baking sheet with sides. Roast, turning twice, until the asparagus is tender and browned, 10 to 15 minutes.
- Meanwhile, bring vinegar and the remaining 1/8 teaspoon salt to a simmer in a small skillet over medium-high heat. Reduce heat to medium-low and simmer, swirling the pan occasionally, until slightly syrupy and reduced to 1 tablespoon, about 5 minutes. To serve, toss the asparagus with the reduced vinegar and sprinkle with the pine nuts.
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