ASPARAGUS WITH TOASTED WALNUT BUTTER
Just a touch of walnut oil adds remarkable nutty flavor to these springtime spears.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Wash asparagus; snap off tough stem ends. In large skillet or Dutch oven, bring 1 inch of lightly salted water to a boil. Arrange asparagus spears evenly in skillet. Cover; cook 4 to 5 minutes or until asparagus is crisp-tender. Drain.
- Meanwhile, in small saucepan, mix butter and walnuts. Cook over low heat until butter browns and walnuts are toasted, watching carefully to prevent butter from burning. Stir in oil and salt.
- Arrange hot asparagus on large serving platter. Top with walnut butter.
Nutrition Facts : Calories 110, Carbohydrate 1 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 0 g, TransFat 1/2 g
ASPARAGUS WITH WALNUTS, PARMESAN AND BROWN BUTTER
Here's a sophisticated yet simple way to prepare spring's trademark vegetable. Steam the asparagus. Brown a knob of butter in a sauté pan and toss in a handful of chopped walnuts, garlic and fresh thyme (lemon thyme if you can find it). Whisk in a 1/4 cup of Parmesan cheese, then pour over your awaiting asparagus. Dive in.
Provided by Melissa Clark
Categories easy, quick, side dish
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Steam the asparagus until just tender, about 5 minutes.
- Meanwhile, melt the butter in a large skillet over medium heat. Cook until the foam has subsided and the butter turns a deep golden brown, about 4 minutes. (Take care that it doesn't burn.) Stir in the nuts and cook until fragrant, about 2 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Remove from heat and whisk in the cheese. Season with salt and pepper. Spoon nut mixture over warm asparagus and serve at once.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 258 milligrams, Sugar 2 grams, TransFat 0 grams
BAKED ASPARAGUS WITH TOASTED WALNUTS
Make and share this Baked Asparagus With Toasted Walnuts recipe from Food.com.
Provided by RecipeNut
Categories Vegetable
Time 45m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- To cook asparagus: Preheat oven to 300°F.
- Break off woody stems of asparagus.
- If stalks are thick, peel with a vegetable peeler, pulling from stem end toward tip.
- (Pencil-thin spears do no need peeling.) Place in a greased or sprayed 9x13 inch glass baking dish.
- Sprinkle lightly with salt and pepper.
- Dot with margarine.
- Cover with foil and bake for 30 to 35 minutes, or until tender but still crisp.
- (Asparagus may be baked 1 day ahead and reheated in microwave.) To make topping: In a small bowl, whisk together oil, lemon juice, salt and pepper.
- (Topping may be refrigerated overnight. Bring to room temperature before using.)
- Before serving: Spoon topping over asparagus and sprinkle with walnuts.
Nutrition Facts : Calories 90.6, Fat 7.4, SaturatedFat 1.4, Cholesterol 3, Sodium 24.1, Carbohydrate 5.3, Fiber 2.5, Sugar 1.6, Protein 3.2
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.
ASPARAGUS WITH WALNUTS
"I never get enough of asparagus in the spring and walnuts have a way of adding the richness this vegetable lacks without getting in the way of the wonderful springtime flavors. Frying the walnuts in the oil with paprika and cayenne for a minute really wakes up their flavor and enhances the whole dish. I have used this as both an appetizer and a side dish. Your call." - Alex Guarnaschelli
Provided by Food Network
Categories side-dish
Yield 6 Servings
Number Of Ingredients 7
Steps:
- 1. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
- 2. Bring a large pot of water to a rolling boil. Add 1 teaspoon salt. Add the asparagus and cook for 1 to 1½ minutes. You want them to be crunchy. If the asparagus are thicker, cook for 1½ to 2 minutes.
- 3. Remove the asparagus from the water using a slotted spoon and transfer them to the colander inside the ice bath. Move them around gently so the ice water penetrates the asparagus and accelerates the cooling process. Vegetables take longer than you think to cool so allow them to sit a few minutes in the ice water. Hold a piece of the asparagus in your hand for a few seconds to assure that it's really cool (even in the center). If the piece still feels warm, allow them to cool longer in the ice bath. Place them on a kitchen towel to drain any excess moisture.
- 4. Heat oil a medium skillet until hot (but not smoking), add the walnuts and season with 1/4 teaspoon salt. They should bubble and fry slightly in the oil. When you can smell the walnuts, add the paprika and cayenne and lower the heat to medium. Cook for about 30 seconds, stirring constantly, and transfer the mixture to a bowl. Set aside.
- 5. Toss the asparagus in the bowl with the walnuts and the oil. Let this mixture sit in the refrigerator for a few hours or a few minutes. When ready to serve, stir in the lemon juice. Serve immediately.
COUSCOUS WITH RHUBARB, ASPARAGUS AND TOASTED WALNUTS
Provided by Molly O'Neill
Categories side dish
Time 10m
Yield Four servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shallot and cook for 20 seconds. Add the asparagus and cook, stirring frequently, for 3 minutes. Add the zucchini, rhubarb and scallions and cook until crisp-tender, about 2 minutes.
- Place the couscous in a large bowl. Add the vegetable mixture, walnuts, walnut oil, lemon rind, salt and pepper and toss to coat. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 4 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 600 milligrams, Sugar 3 grams
ROASTED ASPARAGUS W/ BLUE CHEESE & TOASTED WALNUTS
I've combined a few of my favorite things, resulting in a truly splendid and robust side dish worthy of company!
Provided by carmenskitchen
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425.
- Trim and wash asparagus then arrange in a shallow roasting pan.
- Drizzle olive oil over asparagus and sprinkle with salt and pepper.
- Toss asparagus to evenly coat.
- Roast in oven for 10-12 minutes.
- Remove from oven and immediately sprinkle with blue cheese, then top with walnuts.
Nutrition Facts : Calories 195.5, Fat 17.3, SaturatedFat 3.2, Cholesterol 6.3, Sodium 424.7, Carbohydrate 7, Fiber 3.3, Sugar 1.9, Protein 6.8
SKILLET ASPARAGUS WITH CARAMELIZED ONIONS AND WALNUTS
Use one nonstick skillet to prepare this nutritious and delicious side for dinner.
Provided by Bibi
Categories Side Dish Vegetables Onion
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Melt 1/2 of the ghee in a nonstick skillet over medium-low heat. Add onion; spread out into a thin layer. Cook, stirring occasionally, until soft and beginning to brown, 8 to 10 minutes. Reduce heat if it's browning too quickly; do not allow to burn. Add garlic; cook and stir until fragrant, about 1 minute. Stir in vinegar.
- Transfer onion-garlic mixture to a bowl; season with salt and pepper. Wipe out skillet and melt the remaining ghee over medium-low heat. Add walnut pieces and stir until crisp and lightly toasted, about 3 minutes. Remove from pan and set aside.
- Add asparagus to the same skillet and increase heat to medium-high. Cook, stirring frequently, until bright green, tender, but still crunchy, 10 to 12 minutes. Season with salt and pepper. Plate asparagus, add onion mixture, and garnish with walnuts.
Nutrition Facts : Calories 142.1 calories, Carbohydrate 7.5 g, Cholesterol 24.6 mg, Fat 12.1 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 6.2 g, Sodium 42.9 mg, Sugar 3.4 g
GRIDDLED ASPARAGUS WITH FLAKED ALMONDS & BUTTER
A perfect snack, starter or side dish of nutty, crisp asparagus spears with a buttery glaze
Provided by Good Food team
Categories Lunch, Side dish
Time 11m
Number Of Ingredients 4
Steps:
- Cook asparagus in boiling salted water for 2 mins. Drain, then toss with a little olive oil. Heat a griddle pan to very hot, place the spears on the griddle and cook for a few mins, turning to get a nice charred effect all over. Meanwhile, melt a knob of butter in a pan. Divide the asparagus between 2 plates, season and top each pile with a drizzle of melted butter and toasted flaked almonds.
Nutrition Facts : Calories 107 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
ROASTED ASPARAGUS WITH BALSAMIC VINEGAR
A quick and robust way to enjoy asparagus. Roasting highlights the natural sweetness of the asparagus while the balsamic vinegar offers a tangy compliment to this great side dish.
Provided by Gemini26
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
- Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.
Nutrition Facts : Calories 75 calories, Carbohydrate 7.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 31.7 mg, Sugar 3.9 g
WALNUT RISOTTO WITH ROASTED ASPARAGUS
Provided by Edwin Goto
Categories Wine Nut Rice Vegetable Appetizer Low Fat Dinner Parmesan Walnut Asparagus White Wine Spring Summer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Bring broth to simmer in medium saucepan. Cover and remove from heat. Heat 1-1/2 teaspoons olive oil in heavy medium saucepan over medium-high heat. Add onion and sauté until light golden, about 4 minutes. Add rice and stir 1 minute. Add wine and stir until wine evaporates, about 2 minutes. Add 1/2 cup hot broth and cook until liquid is absorbed, stirring frequently. Continue adding more broth, 1/2 cupful at a time, until rice is tender and creamy, stirring frequently and allowing most of broth to be absorbed before adding more, about 25 minutes.
- Meanwhile, place asparagus and garlic in shallow baking dish. Drizzle remaining 1 1/2 teaspoons oil over. Sprinkle with salt and pepper. Toss to coat with oil. Bake asparagus until tender, turning occasionally, about 16 minutes.
- Mix walnuts and grated Parmesan into risotto. Season with salt and pepper. Arrange roasted asparagus in center of 4 plates. Top with risotto.
ROASTED ASPARAGUS WITH BROWNED BUTTER
Make and share this Roasted Asparagus With Browned Butter recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat over 450 degrees.
- Place asparagus in a roasting pan; drizzle iwth olive oil. Sprinkle evenly with salt and pepper. Bake for 8 minutes or until tender-crisp.
- In the meantime, melt butter and minced garlic in a small skillet over medium-high heat; cook 3 minutes or until lightly browned and foamy, shaking pan occasionally. Do not burn. Remove from heat; stir in lemon juice. Drizzle butter mixture over roasted asparagus, toss well to coat. Srinkle lemon zest over asparagus.
ASPARAGUS WITH SLICED ALMONDS AND PARMESAN CHEESE
This simple recipe takes ordinary asparagus and turns it into a side dish that any man in your life will love! Serve as a side dish to grilled salmon or turkey meatballs.
Provided by BRENOLA
Categories Side Dish Vegetables Asparagus
Time 12m
Yield 4
Number Of Ingredients 4
Steps:
- Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 7.1 g, Cholesterol 22.6 mg, Fat 14.3 g, Fiber 3.7 g, Protein 8.3 g, SaturatedFat 5.6 g, Sodium 170.7 mg, Sugar 2.7 g
ASPARAGUS WITH ORANGE DRESSING AND TOASTED HAZELNUTS
Categories Nut Vegetable Side Spring Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes. Trim woody ends from asparagus and, if desired, peel lower 2 inches of stems with a vegetable peeler. Cook asparagus in a large saucepan of boiling salted water until crisp-tender, about 6 minutes, and drain well in a colander. Whisk together remaining ingredients except nuts with salt and pepper to taste.
- Transfer hot asparagus to plates. Spoon orange dressing over top and sprinkle with nuts.
ASPARAGUS WITH PARMESAN BUTTER
Categories Side Broil Low Carb Parmesan Asparagus Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Cook asparagus in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain well. Arrange asparagus on broilerproof platter.Preheat broiler. Beat butter in medium bowl until fluffy. Beat in cheese, basil, garlic and lemon juice. Season to taste with salt and pepper. Drop butter mixture by teaspoonfuls over asparagus.
- Broil asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Serve hot.
WOK-FRIED ASPARAGUS WITH WALNUTS
Not all asparagus dishes are delicate and subtle. Try this stir-fry to see how well the sweetness of asparagus and spicy bold flavors go together.
Provided by David Tanis
Categories quick, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Snap off and discard bottoms of asparagus, then cut into 2-inch pieces. (Halve thicker pieces lengthwise first.)
- Set a wok over high heat and add vegetable oil. When oil is hot, add asparagus and season lightly with salt. Stir-fry for a minute or so, then add Sichuan pepper, five-spice powder, garlic, ginger, sugar, chiles, soy sauce and walnuts. Continue cooking over high heat for 1 to 2 minutes, tossing to coat well, until asparagus is cooked but still firm and bright green. (It will continue to cook a bit off the heat.)
- Transfer asparagus to a serving platter and drizzle with sesame oil. Sprinkle green onions over the top and garnish with cilantro sprigs.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 483 milligrams, Sugar 6 grams, TransFat 0 grams
ASPARAGUS WITH TOASTED WALNUT BUTTER
I have never tried asparagus but the photo in the current Pillsbury cookbook and me wanting to try it.
Provided by looneytunesfan
Categories Fruit
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Wash asparagus; snap off tough stem ends. In large skillet or Dutch oven, bring 1 inch of lightly salted water to a boil. Arrange asparagus spears evenly in skillet. Cover; cook 4 to 5 minutes or until asparagus is crisp-tender. Drain.
- Meanwhile, in small saucepan, combine butter and walnuts. Cook over low heat until butter browns and walnuts are toasted, watching carefully to prevent butter from burning. Stir in oil and salt.
- Arrange hot asparagus on large serving platter. Top with walnut butter.
Nutrition Facts : Calories 131.8, Fat 12.2, SaturatedFat 5.8, Cholesterol 22.9, Sodium 136.3, Carbohydrate 4.8, Fiber 2.6, Sugar 2.2, Protein 3
OVEN-ROASTED ASPARAGUS
Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.
Provided by swedishmilk
Categories Side Dish Vegetables Asparagus Baked
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
- Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
Nutrition Facts : Calories 123 calories, Carbohydrate 5.2 g, Cholesterol 1.7 mg, Fat 10.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 471.4 mg, Sugar 2.2 g
ASPARAGUS WITH BROWN BUTTER
Writing in 1991, Jacques Pépin talked of his love of asparagus, stemming back to his childhood in France. His approach to the vegetable is as uncomplicated as it gets. "It is best when cooked in just enough water to steam it," he wrote. "It is ready - tender but still a bit firm to the bite - after a few minutes." Topped with a brown butter sauce, it's a perfect accompaniment to meat, poultry or fish, but also just as at home with some white rice, part of a simple weeknight meal.
Provided by Jacques Pepin
Categories quick, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Peel the lower part (root end) of the asparagus stalks with a vegetable peeler.
- In a large nonreactive saucepan, bring the water to a boil. Add the asparagus in one layer, cover and cook over high heat for about 6 minutes, to the desired tenderness. Lift asparagus from the water (most of it should have evaporated) and arrange on a platter.
- Meanwhile, heat the butter in a skillet until it is lightly browned and stops smoking. Sprinkle the asparagus with the salt and pepper, and pour the hot butter over it. Garnish with parsley, and serve immediately.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 199 milligrams, Sugar 2 grams, TransFat 0 grams
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