Asparaguswithbalsamicbutterweightwatchers0points Recipes

Steps:

• Heat the olive oil in a skillet over medium-high heat. Mix in onion and garlic, and season with salt, pepper, and lemon pepper. Cook and stir until tender. Place asparagus in the skillet, and cook 8 minutes, turning occasionally to coat with seasonings. Sprinkle wine into the skillet, and scrape up any browned bits.
• Transfer asparagus to a shallow dish. Drizzle with remaining mixture in skillet, and dust evenly with Parmesan cheese and crushed whole wheat crackers.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Snap the asparagus at the tender part of the stalk. Arrange spears in one layer on a baking sheet. Spray lightly with nonstick spray; sprinkle with the Cajun seasoning.
• Bake in the preheated oven until tender, about 10 minutes.

Steps:

• Snap off tough ends of asparagus.
• Bring 1 inch of water to a boil in a large skillet and add asparagus.
• Cook 4 to 5 minutes or until crisp-tender.
• Drain and place on a serving platter.
• While asparagus cooks, heat a large nonstick skillet over medium heat and coat with cooking spray.
• Add shallots and saute 1 to 2 minutes until soft.
• Remove from heat and stir in butter and balsamic vinegar.
• Pour balsamic butter over asparagus, sprinkle with salt and pepper and toss well.

Steps:

• Prepare the pasta according to the package directions.
• Meanwhile, heat the oil in a large nonstick pan, over medium-high heat. Add the tomato, garlic, and red pepper flakes; cook stirring occasionally until the tomato is softened, about 5 minutes. Add the asparagus, broth and lemon juice; bring to a boil. Reduce heat and simmer until the asparagus is tender, about 3 minutes longer.
• Add the pasta, ham, basil and parmesan to the pan; toss to combine.

Steps:

• Arrange asparagas in single layer on baking sheet coated with cooking spray.
• Sprinkle with Salt and Pepper.
• Bake at 400 degrees for 12 minutes until tender.
• Melt butter in small skillet; cook for 3 minutes until light brown. Remove from heat and stir in soy sauce and balsamic vinegar.
• Drizzle over asparagas and serve immediately.

Steps:

• In a large bowl, whisk together all ingredients except for asparagus and thinly sliced shallot. Set aside.
• Bring a large pot of generously salted water to a boil.
• Cook whole, trimmed asparagus spears until fork-tender, about 4 minutes; drain.
• Add asparagus to the bowl, along with 1 thinly sliced shallot. Toss to coat.

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.

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.

Steps:

• In a medium saucepan, combine 2 3/4 cups water and add bouillon cubes, bring to a boil.
• Add both kinds of rice. Reduce heat and simmer uncovered for 45-50 minutes. Remove from heat.
• In a large bowl combine rest of ingredients except the lettuce leaves.
• Add rice to bowl with ingredients and toss to combine.
• Place lettuce leaves on a larger platter and top with rice mixture.
• Refrigerate, covered until chill, about 3 hours.