ROASTED ASPARAGUS WITH LEMON AND DILL
this recipe works well with thicker asparagus. If using the pencil thin stalks reduce cooking time to 3-4 minutes
Provided by chia2160
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- In a shallow dish, toss the asparagus, olive oil and salt and pepper together.
- Lay the asparagus in one level layer.
- Place in oven and roast, uncovered for approximately 10 minutes, or until the asparagus is just tender.
- Transfer to a serving plate.
- Whisk the lemon juice, lemon zest, dill, olive oil and honey together in a small bowl.
- Top the asparagus with some of the dressing and keep the rest on the side.
ASPARAGUS, PRAWN AND DILL SALAD
Make and share this Asparagus, Prawn and Dill Salad recipe from Food.com.
Provided by JustJanS
Categories Lunch/Snacks
Time 17m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the asparagus in a small pan of boiling salted water for 1-2 minutes or until bright green and just tender.
- Drain and refresh under running cold water.
- Drain well and place in a large bowl.
- Run a peeler down the length of the cucumber to form long ribbons.
- Add to the asparagus.
- Add prawns and dill dressing to asparagus and cucumber and toss to combine.
- Serve immediately.
- DRESSING: Place all the ingredients in a small screw-top jar and shake to combine.
Nutrition Facts : Calories 576.1, Fat 30.9, SaturatedFat 4.6, Cholesterol 380, Sodium 408, Carbohydrate 19.8, Fiber 5.7, Sugar 6.2, Protein 57.6
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 CREAMY DILL SAUCE
Nothing says "spring" like a fresh crop of young asparagus. And this recipe superbly ushers in this wonderful season. The delicate cheese sauce and assorted seasonings nicely complement the tender stalks without being overwhelming. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, bring water and salt to a boil; add the asparagus. Cover and cook over medium heat until crisp-tender, about 6-8 minutes; drain. Transfer to a serving platter and keep warm. In the same skillet over low heat, stir cream cheese and milk until smooth. Stir in dill, garlic salt and pepper. Pour over asparagus.
Nutrition Facts :
PICKLED ASPARAGUS WITH DILL
Pickled asparagus is delicious, and this recipe was given to me by my best friend, Carole. We get our asparagus in the spring from the Yakima Valley in central WA. Use the freshest dill you can find and pack the spears in quart jars making sure all spears are covered with pickling juice. These are great with salads, in cocktails, or served as a snack. Check out the price at the grocery store. You'll be glad you made your own.
Provided by Bob Crouch
Categories Vegetable
Time 1h30m
Yield 5-6 quarts
Number Of Ingredients 7
Steps:
- Clean and sterilize wide mouth canning jars.
- Clean garlic and pound with with chef's knife so it cracks a bit.
- Wash and clean asparagus.
- Remove tough bottom.
- Heck you know how to snap asparagus.
- Prepare it in lengths so it will fit into jars.
- Save the tender bottoms for dinner.
- Pack jars with some onion, garlic, dill and asparagus.
- The amount of each is up to your personal taste.
- This is the hardest part.
- Mix vinegar, water, and salt in a pot.
- Bring to a boil Pour hot liquid into jars making sure that spears are covered but not touching the metal sealing lid.
- Wipe any spills from lip of jars.
- Burp air bubbles from jars.
- Seal jars with lid and ring.
- Process jars in a canner (hot water bath).
- Make sure tops of jars are covered with 1 inch of water.
- Allow to boil 20 minutes.
- Start timing when water reaches a boil.
- Ready to eat in 4 to 6 weeks.
Nutrition Facts : Calories 146.3, Fat 0.6, SaturatedFat 0.2, Sodium 2811.2, Carbohydrate 26.2, Fiber 8.6, Sugar 8.8, Protein 9.8
ASPARAGUS PARMESAN
Quick and easy asparagus that is sauteed, and topped off with Parmesan cheese.
Provided by JenElaine
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 5
Number Of Ingredients 5
Steps:
- Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 4.1 g, Cholesterol 19.3 mg, Fat 17.5 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 5.6 g, Sodium 247.7 mg, Sugar 1.8 g
ASPARAGUS WITH DILL BUTTER
This is simple, yet elegant enough to serve at a dinner party. The lemon juice gives it a tangy zip.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield Recipe will season about 4 pounds of asparagus.
Number Of Ingredients 4
Steps:
- In a small bowl, combine butter, dill and lemon juice; mix until well blended. Form into a log. (If necessary, refrigerate until mixture is firm enough to shape easily.) Wrap log in plastic wrap; freeze until firm. When ready to serve, slice butter 1/4 in. thick and top hot asparagus.
Nutrition Facts : Calories 67 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
ASPARAGUS PASTA SALAD
I got this recipe from my sister-in-law while visiting her in Texas. I usually prepare this salad in the summer as a light evening meal for my family or as an extra-special lunch for friends.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. In a large bowl, combine asparagus with the remaining ingredients; toss to coat. Cover and refrigerate for 3-4 hours or overnight.
Nutrition Facts : Calories 307 calories, Fat 14g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 720mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
EASY AND TASTY PASTA WITH SHRIMP AND ASPARAGUS
I am completely addicted to this shrimp, asparagus, and pasta recipe. It is easy, yet elegant!
Provided by ILYTAT
Categories Main Dish Recipes Pasta Shrimp
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, for 8 minutes. Add cooked shrimp. Cook until shrimp is heated through and pasta is tender yet firm to the bite, 2 to 3 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add asparagus and red pepper flakes; cook for 3 minutes, stirring frequently. Add garlic and continue to cook until asparagus is tender yet firm to the bite, another 4 to 5 minutes.
- Drain pasta and shrimp; transfer to a large serving bowl. Add cooked asparagus and Parmesan cheese; stir well to combine. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 535 calories, Carbohydrate 58.3 g, Cholesterol 150.5 mg, Fat 21.7 g, Fiber 4.2 g, Protein 28.9 g, SaturatedFat 3.7 g, Sodium 252.4 mg, Sugar 4 g
ROASTED ASPARAGUS WITH LEMON AND DILL
Lemon and dill are the perfect compliment to the sweet, grassy flavor of asparagus. Roasting asparagus intensifies its sweetness.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. On a rimmed baking sheet, toss asparagus with olive oil; season with salt and pepper. Roast until tender and browned in spots, 20 minutes. Toss with red-pepper flakes, dill and lemon zest.
Nutrition Facts : Calories 121 g, Fat 7 g, Fiber 5 g, Protein 5 g, SaturatedFat 1 g
DILLY PICKLED ASPARAGUS
These dilled spears are really popular with my family. My granddaughter always says, "Oh, Grammy, these are soooo good!" They're easy to prepare and turn out perfect every time. My husband loves it when I add a dried hot pepper to each jar. -Annie Merrell Fenelon Falls, Ontario
Provided by Taste of Home
Time 50m
Yield 6 pints.
Number Of Ingredients 9
Steps:
- Wash, drain and trim asparagus; cut into 4-1/2-in. spears. Discard ends or save for another use. Place asparagus in a large container; cover with ice water. In each of six 1-pint jars, place half of a garlic clove, 1 teaspoon dill seed, 1 teaspoon mustard seed and six peppercorns., In a Dutch oven, bring the water, vinegar, sugar and salt to a boil. Drain asparagus; pack in jars to within 1/2 in. of top. , Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 446mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
ASPARAGUS SOUP WITH DILL
Provided by Florence Fabricant
Categories easy, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the onion in a heavy three- quart saucepan. Stir in the oil, cover tightly and cook over low heat 10 minutes, until the onion is soft but not brown.
- Stir in the asparagus, celery and potato, cook for about a minute, then add the stock, wine and dill. Simmer, partly covered, about 30 minutes, until the vegetables are very tender.
- Allow the mixture to cool briefly, then puree in a blender or a food processor. You may have to do this in two batches. Run the soup through a sieve into a clean saucepan.
- To serve, reheat the soup and season it to taste with salt and pepper. Spoon it into six warm soup plates. Float a few sprigs of dill on each as a garnish.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 794 milligrams, Sugar 3 grams
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