SAUTEED ASPARAGUS
Provided by Valerie Bertinelli
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the butter and oil in a large saute pan over medium heat. Add the shallots and cook until they begin to soften, about 1 minute. Add the asparagus and season with 1 teaspoon salt and some pepper. Cook the asparagus, stirring occasionally, until cooked through but still bright green, about 4 minutes. Transfer the asparagus to a platter and garnish with lemon zest.
PAN-FRIED ASPARAGUS WITH SHALLOTS
Steps:
- In a large skillet, melt butter over medium-high heat. Add the shallot and cook for 1 minute then add the asparagus. Cook for 5 minutes and season with a little salt and pepper. Serve warm.
ASPARAGUS WITH SHALLOT BUTTER
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel the asparagus, using a swivel-bladed knife, starting about 2 inches from the top. Remove the tough ends.
- Bring enough water to a boil to cover the asparagus. Add salt and the asparagus and cook 2 to 3 minutes, until crisp tender. Drain well, reserving 3 tablespoons of the liquid. Arrange on warm platter.
- Combine the shallots, lemon juice and reserved liquid in a small saucepan. Bring to a boil and cook over high heat until half the liquid evaporates. Add butter gradually, stirring rapidly with a whisk. Add nutmeg, salt and pepper. Cook, stirring rapidly, 1 minute. Spoon the sauce over the asparagus and serve.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 295 milligrams, Sugar 2 grams, TransFat 0 grams
ASPARAGUS WITH PROSCIUTTO AND PICKLED SHALLOTS
Provided by Food Network Kitchen
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the shallot and mustard seeds in a small bowl. Combine the vinegar, sugar and thyme sprigs in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 1 to 2 minutes. Pour the vinegar mixture over the shallot mixture and stir. Refrigerate 30 minutes.
- Preheat the broiler. Spread the asparagus on a rimmed baking sheet; drizzle with the olive oil and sprinkle with the thyme leaves. Season with 1/2 teaspoon salt and a few grinds of pepper and toss until coated. Broil until crisp-tender and lightly browned in spots, about 4 minutes.
- Transfer the asparagus to a platter. Discard the thyme sprigs from the shallot mixture and spoon over the asparagus. Serve with the prosciutto.
ASPARAGUS WITH LEMON-SHALLOT VINAIGRETTE
Make and share this Asparagus With Lemon-Shallot Vinaigrette recipe from Food.com.
Provided by Abby Girl
Categories Vegetable
Time 23m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to uppermost position and heat broiler.
- Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
- Cool asparagus 5 minutes and arrange on serving dish.
- Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.
Nutrition Facts : Calories 162.7, Fat 14.6, SaturatedFat 2.1, Sodium 24.3, Carbohydrate 7.1, Fiber 3.1, Sugar 2, Protein 3.8
GRILLED ASPARAGUS WITH CARAMELIZED SHALLOT VINAIGRETTE
Choose spears that are smooth and vibrant, with trim, tight tips.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Heat grill or a grill pan until medium hot. Snap off and discard the tough ends of the asparagus. Place asparagus in a bowl. Drizzle oil over asparagus; season with salt and pepper. Grill, turning every few minutes, until tender, about 12 minutes. Garnish with pea shoots, if desired; serve with vinaigrette.
ASPARAGUS WITH TOMATO-SHALLOT CONFIT
Steps:
- Bring a pot of water to a boil. Blanch the tomatoes for 12 to 15 seconds. Remove, and when cool enough to handle, peel the skin. Cut the tomatoes into fourths and remove seeds. Cube the tomatoes. There should be about 1/2 cup.
- In a separate pan, melt butter over medium heat. Add the shallots and cook, stirring, for two minutes. Add the tomatoes and garlic clove. Cook, stirring, for one minute. Adjust seasonings, and set aside.
- Place the asparagus in a pan, and cover with salted water. Bring to a boil, and cook for about two minutes. Remove from the heat immediately. Drain, and serve with shallot-tomato garnish.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 617 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED ASPARAGUS WITH BALSAMIC-SHALLOT BUTTER
From an unknown magazine clipping. Make the butter ahead of time if you like. I cut this recipe down easily and did not have fresh thyme so I used dry. Great dish!
Provided by IHeartDogs
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine shallots, butter, vinegar, thyme salt and rind, stirring well with a whisk.
- Preheat oven to 450 degrees.
- Snap off woody ends of asparagus.
- Arrange spears in a single layer on a shallow baking pan coated with cooking spray.
- Cover with foil and bake for 5 minutes.
- Uncover and bake an additional 10 minutes or until asparagus is crisp tender.
- Pour butter mixture over asparagus, tossing gently to coat.
- Serve immediately.
Nutrition Facts : Calories 56.8, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 115.3, Carbohydrate 6, Fiber 2.3, Sugar 2.1, Protein 2.9
ASPARAGUS WITH SHALLOTS
Make and share this Asparagus With Shallots recipe from Food.com.
Provided by spatchcock
Categories Vegetable
Time 20m
Yield 1 1/2 lbs asparagus, 4 serving(s)
Number Of Ingredients 5
Steps:
- Snap off tough ends of asparagus.
- If asparagus is thick, old or tough, peel bottoms.
- Add asparagus to pan of boiling salted water.
- Boil gently until cooked--bright green and tender--but still firm, about 5 to 8 minutes.
- Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat.
- Sprinkle with shallots and parsley.
- Salt slightly.
PAN-SEARED ASPARAGUS WITH CRISPY GARLIC
Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.
Provided by Ali Slagle
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
- Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.
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