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
ASPARAGUS FRITTATA WITH BURRATA AND HERB PESTO
Frittata, the savory Italian egg dish, can be thick or thin, flipped in the pan or finished under the broiler. This one, slathered with creamy burrata and drizzled with herb-laden oil, is a rather deluxe version of the ideal, worthy of a weekend lunch or a late dinner.
Provided by David Tanis
Categories breakfast, brunch, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
- In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
- Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
- Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
- Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
- Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata. Cut frittata into wedges and serve directly from pan, garnished with basil leaves.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 34 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 10 grams, Sodium 352 milligrams, Sugar 1 gram, TransFat 0 grams
SAUTéED ASPARAGUS, TOASTED ALMONDS & MANCHEGO CHEESE
Drizzle asparagus with nutty brown butter, top with toasted whole almonds and shavings of salty manchego for a springtime starter that's so simple to make
Provided by Matt Tebbutt
Categories Dinner, Lunch, Starter
Time 35m
Number Of Ingredients 5
Steps:
- Bring a pan of salted water to the boil and plunge in the asparagus. Cook for 2-3 mins, drain, then leave them to sit somewhere warm.
- Next, put the butter into a cold pan with the almonds. Carefully heat it up, watching that the butter doesn't get too dark. When it just turns golden brown and is beginning to foam, remove from the heat and pour in the lemon juice to stop the cooking.
- Arrange the asparagus onto 6 serving plates and spoon over some of the brown butter and almonds. Shave the cheese with a peeler, scatter over and serve.
Nutrition Facts : Calories 340 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.15 milligram of sodium
CAMPANELLE PASTA WITH BURRATA CHEESE, SPINACH, LEMON, AND TOASTED ALMONDS
Categories Cheese Citrus Garlic Leafy Green Nut Pasta Vegetarian Quick & Easy Mozzarella Almond Fall Spring Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Meanwhile, melt butter with oil in heavy large skillet over medium heat. Add garlic; sauté until soft, about 2 minutes. Add lemon juice and lemon peel. Drain pasta; transfer to large bowl. Place spinach and almonds atop hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted, about 1 minute. Divide pasta among plates. Top with burrata cheese, sprinkle with salt and pepper, and serve.
ASPARAGUS WITH ALMONDS
This side will please the palates of everyone-even those who generally don't care for asparagus. I look forward to spring each year so I can make this tasty side dish.-Eileen Bechtel, Wainwright, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 3-4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute almonds in 1 teaspoon of oil until lightly browned; remove and set aside. In the same skillet, saute asparagus in the remaining oil for 1 minute. Add the water, sugar, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until asparagus is tender. Drain. Sprinkle with lemon juice; top with almonds.
Nutrition Facts : Calories 75 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
TOASTED ALMONDS WITH SEA SALT
Steps:
- To toast almonds, adjust the oven rack to the middle position and preheat the oven to 325°F. Spread the almonds on a baking sheet and toast for 12 to 15 minutes, or until they are fragrant and golden brown. Remove the almonds from the oven, drizzle them with the olive oil, sprinkle with sea salt, and toss to coat the almonds with the seasonings. Transfer the almonds to a pretty bowl, and serve.
More about "burrata with asparagus brown butter guanciale and almonds recipes"
LEMON PESTO BURRATA AND BROWN BUTTER GNOCCHI.
From halfbakedharvest.com
4.9/5 (88)Total Time 25 minsCategory Main CourseCalories 568 per serving
PASTA WITH ASPARAGUS AND BURRATA - GIADZY
From giadzy.com
Servings 6Total Time 30 minsAuthor Giada De Laurentiis
PEA, ASPARAGUS & AVOCADO SALAD WITH BURRATA - FOOD52
From food52.com
BURRATA RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
BURRATA CHEESE WITH ASPARAGUS – LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Total Time 30 minsCategory AppetizersCalories 546 per serving
- In a small bowl, soak the golden raisins or sultanas in enough warm water to cover for at least 5 minutes. Drain the plumped fruit and pat dry.
- Cut the woody ends off the asparagus spears and discard. Fill a large bowl halfway with ice water. Bring a pot filled with plenty of salted water to a boil. Plunge the asparagus into the boiling water and cook just until the spears are tender and barely beginning to give when pinched where the tip begins, 2 to 4 minutes, depending on the thickness of the spears. Be careful to not overcook the asparagus.
- In a large, dry skillet over low heat, warm the pine nuts until lightly toasted and fragrant, shaking the pan occasionally. Tip the pine nuts onto a plate to cool.
- Return the skillet to medium heat, pour in 1/4 cup oil, and wait until the oil is hot but not smoking. Add the bread crumbs and cook, shaking the pan vigorously, until the crumbs are light golden and crisp, about 1 minute. Transfer the crisped bread crumbs to a plate to cool.
ASPARAGUS WITH BURRATA + BROWN BUTTER + GUANCIALE
From thekitchykitchen.com
Estimated Reading Time 1 min
ASPARAGUS AND POACHED EGG SALAD WITH BURRATA | RICARDO
From ricardocuisine.com
BURRATA RECIPES & MENU IDEAS | PAGE 2 | EPICURIOUS
From epicurious.com
BURRATA RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
ROASTED ASPARAGUS WITH BROWNED BUTTER AND ALMONDS - FOODIECRUSH
From foodiecrush.com
29 BURRATA RECIPES YOU'VE NEVER TRIED - PUREWOW
From purewow.com
20 SIMPLE BURRATA RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
ASPARAGUS WITH BURRATA + BROWN BUTTER + GUANCIALE // …
From thekitchykitchen.com
BROWN BUTTER ASPARAGUS WITH ALMONDS RECIPE - THE RECIPE CRITIC
From therecipecritic.com
SAUTéED ASPARAGUS WITH GARLIC AND LEMON - THE SEASONED MOM
From theseasonedmom.com
GUANCIALE RECIPES & MENU IDEAS | EPICURIOUS
From epicurious.com
You'll also love