ROASTED ASPARAGUS WITH THYME
This is good-for-you spring-time side dish is so easy to prepare, yet the simply seasoned spears look appealing enough to serve guests or take to carry-in dinner. -Sharon Leno Keansburg, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place asparagus in a baking pan lined with heavy-duty foil. Drizzle with oil and toss to coat. Sprinkle with the thyme, salt and pepper. , Bake, uncovered, at 425° for 10-15 minutes or until crisp-tender.
Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
SAUTEED ASPARAGUS WITH GARLIC AND THYME
Come springtime, when stalks of asparagus shoot up from the ground (as if they're celebrating with us!), there isn't much to do to make this easy side dish shine. First, a sauté in the skillet with olive oil, garlic, and thyme coaxes out the natural sweetness of the asparagus, while finishing it with a quick steam until the stalks are crisp-tender locks in vitamins like A and C.
Provided by Shira Bocar
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Yield Serves 2 to 3
Number Of Ingredients 5
Steps:
- Heat oil in a skillet over medium-high. Add garlic and thyme sprigs. Cook, stirring, until fragrant, about 1 minute. Add asparagus; season with salt and pepper. Cook, tossing to coat in oil, 1 minute.
- Arrange asparagus in a single layer in skillet, add 1/4 cup water, and cover. Reduce heat to medium-low and cook, shaking pan occasionally, until asparagus is crisp-tender and most of water has evaporated, 2 minutes.
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.
CREAM OF THYME ASPARAGUS SOUP
With leftover asparagus in the freezer, I whipped this up on a cold January night and couldn't keep the ladle out of the pot! Serve with a crispy baguette.
Provided by Sara
Categories Everyday Cooking Vegetarian
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a saucepan over medium heat. Add onions, mushrooms, and garlic; cook and stir until onions soften, about 5 minutes. Add asparagus, wine, thyme, and black pepper; cook and stir until asparagus is tender, about 5 minutes. Pour in 2 cups broth. Simmer soup until flavors combine, 5 to 10 minutes.
- Puree soup with an immersion blender until smooth. Stir in cream. Thin soup with remaining stock to desired consistency and simmer until heated through, 5 to 10 minutes.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 13.9 g, Cholesterol 40.8 mg, Fat 15 g, Fiber 4.1 g, Protein 4.7 g, SaturatedFat 7.4 g, Sodium 362.2 mg, Sugar 6.3 g
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
ASPARAGUS WITH THYME
Make and share this Asparagus with Thyme recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Rub the cut sides of the garlic over a 13 x 9 inch baking dish, place garlic in dish.
- Snap off tough ends of asparagus.
- Add asparagus to dish, drizzle with oil.
- Sprinkle asparagus with thyme and salt and fresh ground pepper to taste.
- Toss gently and bake at 400 degrees for 20 minutes, stirring once.
LEMONY FRESH ASPARAGUS WITH THYME
It's amazing how something so simple can be so good! Fresh asparagus spears sauteed in extra virgin olive oil with garlic, lemon thyme, Dijon mustard, and fresh lemon. Delicious! I will never go back to plain old steamed asparagus. Serve either hot, cold, or at room temperature. This is a great make-ahead dish.
Provided by BecR2400
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Warm the olive oil in a large saucepan over medium heat. Add the garlic and saute for 3 minutes.
- Add the asparagus, thyme, Dijon mustard, lemon zest, lemon slices, and salt & pepper; stir to combine.
- Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
- Arrange on serving platter and squeeze with fresh lemon juice.
- Serve hot, cold, or at room temperature.
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 WITH GRILLED MELON SALAD
Provided by Giada De Laurentiis
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a grill pan over medium-high heat.
- Drizzle the melon slices with the olive oil and place in the grill pan. Grill undisturbed until browned on the first side, about 30 seconds. Flip and grill on the reverse side for an additional 30 seconds. Remove to a cutting board to cool slightly, then cut into 1/2-inch pieces. Place the grilled melon in a medium bowl, along with the tomatoes, mint, lime juice, chile paste and 1/4 teaspoon salt; mix well with a spoon. Set aside to let the flavors mingle.
- Meanwhile, heat 5 tablespoons water in a large skillet over medium heat. When bubbles just start rising to the surface, begin whisking in the butter, 1 tablespoon at a time, whisking constantly to form an emulsion. When all of the butter is incorporated, reduce the heat to medium low to keep the mixture at just below a simmer. Add the thyme and 1/2 teaspoon salt, swirling the pan to combine. Add the asparagus and toss gently to coat. Cover the pan and cook until the asparagus is tender all the way through when pierced with the tip of a knife, 5 minutes.
- Remove the asparagus to a platter and spoon some of the melon salad over the top. Top with a few shavings of ricotta salata if desired. Serve with additional salad on the side.
PAN-ROASTED ASPARAGUS WITH THYME
Provided by Molly Stevens
Categories Side Sauté Vegetarian Quick & Easy Low Cal Asparagus Spring Thyme Potluck Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Melt butter with oil and thyme sprigs in heavy large skillet over medium-high heat. Add asparagus in single layer; using tongs, toss to coat. Sauté, turning often, until crisp-tender and beginning to brown in spots, about 8 minutes. Sprinkle with fleur de sel and pepper and serve.
GRILLED ASPARAGUS WITH FETA
Steps:
- Slice about 1-inch from the bottom of the asparagus stalks. Place stalks in a jar of water to rehydrate for several hours.
- Cover an outdoor grill with aluminum foil. Preheat grill to high heat.
- In a large bowl, toss asparagus with thyme and olive oil until all the asparagus is coated. Season with salt and pepper.
- Place asparagus on the foil-covered grill and cook until tender, rotating frequently to avoid scorching, about 6 to 7 minutes. Place asparagus on a platter and sprinkle with the feta.
BUTTER-POACHED ASPARAGUS WITH THYME
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons butter in a large skillet over medium-high heat. Add 1 bunch trimmed asparagus and 1/4 cup water. Cook, turning the asparagus, until crisp-tender and glazed, 5 minutes. Season with salt, pepper and 1/2 teaspoon chopped thyme.
ROASTED ASPARAGUS WITH GARLIC AND FRESH THYME
Spring asparagus, fresh garlic with a bunch of fresh thyme from the garden topped with butter and olive oil, coarse salt and fresh cracked pepper. This is served hot but is good a room temp as well.Vegans can use all olive oil.
Provided by Rita1652
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place ingredients in order as ingredients stated in a casserole dish ending with salt to taste.
- Bake in a 350 degree preheated oven for 20 minutes toss ingredients roast for 20 more minutes.
HERBED FRESH ASPARAGUS
Basil, rosemary and thyme make for a fresh and flavorful combination in this easy and elegant side dish. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain and keep warm., In the same skillet, saute garlic and seasonings in oil until tender. Add the asparagus, red peppers and walnuts; heat through.
Nutrition Facts : Calories 66 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED ASPARAGUS WITH THYME
This is good-for-you spring-time side dish is so easy to prepare, yet the simply seasoned spears look appealing enough to serve guests or take to carry-in dinner. -Sharon Leno Keansburg, New Jersey
Provided by Allrecipes Member
Time 20m
Yield 12
Number Of Ingredients 5
Steps:
- Place asparagus in a roasting pan or baking pan lined with heavy-duty foil. Drizzle with oil and toss to coat. Sprinkle with the thyme, salt and pepper. Bake, uncovered, at 425 degrees F for 10-15 minutes or until crisp-tender.
Nutrition Facts : Calories 52.8 calories, Carbohydrate 4.5 g, Cholesterol 0 mg, Fat 3.5 g, Fiber 2.4 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 83.5 mg, Sugar 2.1 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
ROASTED TARRAGON ASPARAGUS
The simple seasoning turns fresh asparagus spears into a special spring side dish that's speedy, too.-Joyce Speckman, Holt, California
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place asparagus in a shallow baking dish coated with cooking spray. Drizzle with oil; sprinkle with pepper and salt. Toss to coat. Bake, uncovered, at 450° for 13-15 minutes or until crisp-tender, turning occasionally. Sprinkle with tarragon.
Nutrition Facts :
THYME ROASTED ASPARAGUS
Make and share this Thyme Roasted Asparagus recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425.
- Drizzle asparagus w/ olive oil and toss to coat.
- Place in a single layer in a shallow baking dish. Sprinkle with thyme, garlic, salt and pepper.
- Roast for about 15 minutes or until asparagus is to desired tenderness.
Nutrition Facts : Calories 54.2, Fat 3.5, SaturatedFat 0.5, Sodium 147.9, Carbohydrate 4.8, Fiber 2.5, Sugar 2.1, Protein 2.6
ASPARAGUS WITH LEMON-HERB SAUCE
Categories Herb Onion Appetizer Side Sauté Lemon Asparagus Spring Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Bring broth to boil in large pot. Add asparagus; cook until crisp-tender, about 4 minutes. Using tongs, transfer asparagus to large bowl of ice water. Reserve 1 cup broth in small bowl. Drain asparagus; pat dry. (Can be made 1 day ahead. Wrap asparagus in paper towels. Seal in plastic bag. Cover broth. Chill asparagus and broth.)
- Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add 1 cup green onions, shallots and sugar. Sauté until onions and shallots are tender, about 5 minutes. Add garlic; sauté 2 minutes. Stir in reserved 1 cup broth, 1 tablespoon oil, mustard, lemon juice, thyme and lemon peel. Simmer until slightly thickened and liquid is reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Cool to room temperature.
- Arrange asparagus on platter. Spoon sauce over. Sprinkle with remaining 1/4 cup green onions and bell peppers.
ASPARAGUS WITH ROASTED-GARLIC AïOLI
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Cut off and discard tops of garlic heads to expose cloves, then brush each head with 1/2 tablespoon oil. Wrap heads together in foil and bake until tender, about 45 minutes. Cool to warm.
- Squeeze garlic from skins into a food processor and purée with mayonnaise, vinegar, pepper, and salt. Transfer aioli to a bowl and stir in chives.
- Peel lower 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 crisp-tender, about 5 minutes. Drain well in a colander and rinse under cold water until asparagus is cool. Drain and pat dry with paper towels. Serve asparagus with roasted-garlic aioli.
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