Bbq Asparagus With Parmesan And Lemon Zest Recipes

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ASPARAGUS WITH LEMON AND PARMESAN BUTTER

Make and share this Asparagus With Lemon and Parmesan Butter recipe from Food.com.

Provided by PetsRus

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6



Asparagus With Lemon and Parmesan Butter image

Steps:

  • Mix together the butter, lemon zest and grated Parmesan and season with garlic salt.
  • Put to one side.
  • Snap the asparagus 2-4 cm/¾-1½in from the base of the stalks, the spears should naturally find their own breaking point.
  • If the asparagus is particularly thick, trim away any tough-looking pointy ears on the stalk, as these can have a bitter taste.
  • Place the asparagus in a wide saucepan or large, deep frying pan of rapidly boiling salted water, cook for 2-5 minutes depending on their thickness until just tender. Remove from the water with a slotted spoon and shake off any excess water.
  • Place on a warm plate and sit the flavoured butter on top. Turn the asparagus so the butter is melting and oozing over every spear, then sprinkle over some sea salt.

2 tablespoons butter, at room temperature
1/2 small grated lemon, zest of, of
2 tablespoons finely grated parmesan cheese
garlic salt
12 -16 asparagus spears
sea salt

GRILLED ASPARAGUS WITH POACHED EGG, PARMIGIANO AND LEMON ZEST

Provided by Anne Burrell

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 12



Grilled Asparagus with Poached Egg, Parmigiano and Lemon Zest image

Steps:

  • Preheat a grill pan or grill to medium-high heat.
  • Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with oil and salt to taste. Grill the asparagus until slightly charred and pliable on all sides, 2 to 3 minutes for pencil or 5 to 7 minutes for standard. Remove to a platter and reserve at room temperature. Grill each slice of bread until crispy and slightly charred on both sides. Rub each piece of bread vigorously with the raw garlic clove. Reserve with the asparagus.
  • Fill a bowl with cold tap water and the ice cubes. This will be the holding area for the eggs after they have been poached. Keep the bowl near the stove.
  • Fill a medium saucepan two-thirds of the way with water. Add the white vinegar and bring to a boil. Reduce the heat on the burner until the bubbles in the water have subsided. Gently crack and drop each egg into the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid. Using a slotted spoon, remove the eggs from the saucepan and place in the bowl of cold water. Reserve.
  • To assemble the salad: Toss the arugula with half of the lemon juice, a drizzle of olive oil and a pinch of salt. Gently toss the salad until coated with the lemon and olive oil. Add more lemon juice and oil if needed. TASTE IT! The salad should be dressed and flavorful but not soggy. Divide the arugula among 4 individual plates. Arrange the asparagus on top of the arugula on each plate.
  • While dressing the salad, bring the saucepan of poaching water to a simmer. Gently return the eggs to the saucepan until heated through, 1 to 2 minutes. When the eggs are hot, remove them from the pan with a slotted spoon and gently blot on a tea towel to remove any excess water. Immediately place 1 egg on top of the asparagus on each plate. Sprinkle each with some salt, Parmigiano and lemon zest. Drizzle each piece of grilled bread generously with olive oil and cut in half on the bias. Lean the toast halves against each egg.
  • Voila!

1 bunch asparagus (pencil or standard)
High-quality extra-virgin olive oil
Kosher salt
4 slices rustic Italian bread
1 clove garlic
4 to 5 ice cubes
3 tablespoons white vinegar
4 large organic eggs
2 cups baby washed arugula
1 to 2 tablespoons lemon juice
1 cup grated Parmigiano-Reggiano
1 lemon, zested

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



Five-Ingredient Grilled Asparagus with Pecorino and Pine Nuts image

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.

2 bunches green pencil asparagus
2/3 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1/2 cup grated Pecorino-Romano, plus extra for garnish
Zest and juice of 1 lemon
1/2 cup toasted pine nuts

LEMON ASPARAGUS RISOTTO

Lower in fat than most risotto recipes but no one will know! I like to serve this as a main dish under some steamed halibut or other white fish.

Provided by stefychefy

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 4

Number Of Ingredients 13



Lemon Asparagus Risotto image

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
  • Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
  • Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
  • Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
  • Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

Nutrition Facts : Calories 356.9 calories, Carbohydrate 53.4 g, Cholesterol 7.6 mg, Fat 8.7 g, Fiber 2.8 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 355.2 mg, Sugar 3.7 g

20 fresh asparagus spears, trimmed
4 cups low-sodium chicken broth
2 tablespoons olive oil
1 small onion, diced
1 stalk celery, diced
¼ teaspoon salt
¼ teaspoon ground black pepper
1 clove garlic, minced
1 cup arborio rice
½ cup dry white wine
¼ cup freshly grated Parmesan cheese
2 tablespoons lemon juice
½ teaspoon lemon zest

GRILLED ASPARAGUS WITH LEMON-CAPER VINAIGRETTE

Recipe found on a a bunch of asparagus purchased at the grocery store recently. Very easy to make. This recipe has been prepared twice now-first time with shallots, omitting the Parmesan cheese and the second time with red onion (use red onion if you want a more pronounced onion flavor and for added color). Can be served warm or at room temperature. Skip the cheese for a vegan version. From dole.com.

Provided by COOKGIRl

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11



Grilled Asparagus With Lemon-Caper Vinaigrette image

Steps:

  • Vinaigrette: Combine the shallots, lemon zest and lemon juice, capers, and parsley in a small non-reactive bowl.
  • Whisk in the olive oil; season with taste with salt and pepper.
  • Set aside.
  • To prepare the asparagus: Brush the asparagus with olive oil; season with salt.
  • Grill (I used a stove top grill pan) over medium-high heat, turning often to brown evenly. Grill asparagus until just tender, approximately 8-10 minutes.
  • Transfer asparagus to a platter.
  • Drizzle vinaigrette over the asparagus, sprinkle with pinenuts and top with Parmesan cheese.

Nutrition Facts : Calories 206.5, Fat 18.5, SaturatedFat 3.2, Cholesterol 5.5, Sodium 177.3, Carbohydrate 7.2, Fiber 2.7, Sugar 1.9, Protein 6

1 lb asparagus, trimmed
1 tablespoon olive oil
2 tablespoons pine nuts, toasted
1/4 cup parmesan cheese, shaved
2 tablespoons shallots, finely chopped
2 teaspoons lemon zest (save a few strands for garnish)
2 tablespoons fresh lemon juice
1 tablespoon capers, drained
2 tablespoons fresh flat-leaf parsley, chopped
3 tablespoons extra virgin olive oil
salt and fresh cracked black pepper, to taste

SAUTEED ASPARAGUS WITH LEMON

Try this side with seared steak, roasted lamb or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5



Sauteed Asparagus with Lemon image

Steps:

  • In a large skillet, heat olive oil over medium. Add asparagus, and season with salt and pepper. Cook, tossing occasionally, until lightly browned and crisp-tender, 10 to 15 minutes, depending on thickness. Add lemon zest and cook 1 minute. Add lemon juice, toss to coat, and serve warm.

Nutrition Facts : Calories 91 g, Fat 4 g, Fiber 5 g, Protein 5 g

1 tablespoon olive oil
2 bunches asparagus (14 ounces each), ends trimmed
Coarse salt and ground pepper
4 wide strips lemon zest
Juice from 1/2 lemon

SHAVED ASPARAGUS AND RADISH SALAD

An easy salad to put together, this is a celebration of the first asparagus of the season, which is sweet enough to eat raw. Omit the anchovy in the dressing if you wish, but it's there to provide a boost of flavor, not to taste fishy. Any type of radish will work but, for a really vibrant salad, look for the many colorful varieties of daikon radish available at many farmers' markets.

Provided by David Tanis

Categories     dinner, lunch, salads and dressings, vegetables, appetizer, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 7



Shaved Asparagus and Radish Salad image

Steps:

  • In a small bowl, whisk together olive oil, lemon zest, lemon juice and anchovy. Season the dressing with salt and pepper.
  • Snap off and discard the tough end of each asparagus spear. Using a sharp knife, slice asparagus lengthwise into ribbons. For skinny asparagus, just halve lengthwise.
  • Place sliced asparagus in a large salad bowl. Toss with salt and pepper, then add the dressing and toss to coat.
  • For each serving, place a handful of dressed asparagus on a plate. Surround with slices of colorful radish, and tuck a few more slices among the asparagus ribbons. Sprinkle radishes lightly with salt.

3 tablespoons fruity, flavorful extra-virgin olive oil
Zest of 1 lemon
2 tablespoons lemon juice
4 anchovy fillets, rinsed, blotted and roughly chopped
Salt and pepper
1 pound asparagus, medium-thick spears if possible
1 cup thinly sliced daikon radish or other radish, preferably a mixture of colors (or more to taste)

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



Asparagus Parmesan image

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

1 tablespoon butter
¼ cup olive oil
1 pound fresh asparagus spears, trimmed
¾ cup grated Parmesan cheese
salt and pepper to taste

ROASTED ASPARAGUS WITH LEMON

Make and share this Roasted Asparagus With Lemon recipe from Food.com.

Provided by Mimi Bobeck

Categories     Lunch/Snacks

Time 18m

Yield 8 serving(s)

Number Of Ingredients 6



Roasted Asparagus With Lemon image

Steps:

  • Position a rack in the upper third of an oven and preheat to 450°F.
  • Snap off the tough stem ends from the asparagus spears and arrange the spears on a baking sheet.
  • In a small bowl, whisk together the olive oil, garlic and lemon zest.
  • Brush the asparagus evenly with the oil, turning the spears to coat well, and season generously with salt and pepper.
  • Arrange the lemon wedges around the asparagus.
  • Bake until the asparagus is tender and just turning golden, 6 to 8 minutes.
  • Transfer the asparagus to a warmed serving platter and drizzle with the pan juices.

Nutrition Facts : Calories 88.5, Fat 7, SaturatedFat 1, Sodium 16.6, Carbohydrate 6.4, Fiber 2.9, Sugar 1.5, Protein 2.9

2 lbs asparagus
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 lemon, zest of
salt & freshly ground black pepper, to taste
1 lemon, cut into 8 wedges

LEMON-PARMESAN BROILED ASPARAGUS

These special spears are packed with flavor, thanks to the lemon-garlic dressing they're tossed in before roasting. It's a simple, quick side that goes with almost anything. -Tina Repak, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 9



Lemon-Parmesan Broiled Asparagus image

Steps:

  • Preheat broiler. In large bowl, combine the first 6 ingredients. Add asparagus; toss to coat. Place in a single layer on a wire rack over a foil-lined 15x10x1-in. baking pan., Broil 5-6 inches from heat until tender and lightly browned, 5-7 minutes. Transfer to a serving platter; sprinkle with Parmesan cheese. If desired, serve with lemon wedges.

Nutrition Facts : Calories 156 calories, Fat 15g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 309mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges

1/4 cup mayonnaise
4 teaspoons olive oil
1-1/2 teaspoons grated lemon zest
1 garlic clove, minced
1/2 teaspoon pepper
1/4 teaspoon seasoned salt
1 pound fresh asparagus, trimmed
2 tablespoons shredded Parmesan cheese
Lemon wedges, optional

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