BEST EVER ASPARAGUS
I have never had asparagus as good as this recipe from my friend Stacy in Virginia. My Hubby and I easily eat an entire bunch in one sitting! This is so EASY!!!
Provided by christymarsh
Categories Vegetable
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 500 degrees F.
- Wash the Asparagus.
- Cut off the woody ends.
- Lay the Asparagus out on a cookie sheet.
- Spray with Olive Oil Making sure to coat the spears but not drench.
- Bake for 15 Minutes.
- Salt or season as you like. My favorite is to use Broiled Steak Season Salt.
Nutrition Facts : Calories 70.4, Fat 0.7, SaturatedFat 0.1, Sodium 44.8, Carbohydrate 13.2, Fiber 6.4, Sugar 4.2, Protein 7.7
EASY ASPARAGUS RISOTTO
I got this recipe from thugkitchen.com. Thought I'd share the clean version of this very tasty dish.
Provided by ThaGirl4Ya
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Warm up the veggie broth in a medium pot until it gently simmers then turn off the heat. Chop up the shallots, garlic, and asparagus. You'll want the asparagus in pieces about an inch long, like bite-sized. Cut off the tough ends.
- In a large skillet or pot with a wide bottom, heat up the 2 tablespoons of oil over a medium heat. Add the shallots and sauté them around until they start to look kinda golden, about 2-3 minutes. Add the garlic and rice and sauté until the rice smells toasted and starts looking like it absorbed some of the oil, about 2 more minutes. This helps make your risotto creamy. Add the white wine and salt to the pot and cook until most of the wine has evaporated and you scraped whatever bits of shallot got stuck to the bottom of the pot, like a minute or 2.
- Now add 2 cups of the warm broth, stir, and lower the heat so that the pot is at a simmer, uncovered. Stir every couple of minutes until most of the broth has absorbed into the rice, about 7-10 minutes. You don't need to stand there and stir it the whole time. Just stir it every minute or two while you clean up or troll the internet. Add another 2 cups of warm broth at this point, and do that whole stir and simmer thing again for another 7 minutes or until the rice tastes slightly undercooked and there's still broth in the pot. Now dump in the asparagus and cook until it's tender and the rice looks like its sitting in a creamy gravy, about 5 more minutes. If it starts looking a little dry before everything is tender, just add some more of the broth a tablespoon at a time.
- When the rice and asparagus taste on point, turn off the heat; add the lemon zest, remaining oil, half the chives, and a little pepper. Taste and add more salt, pepper, or whatever you want. Serve right away and top with the remaining chives.
- * This kind of rice is starchy, so it will make your risotto extra creamy and delicious. If you can't find it don't worry about it, just grab a short grain rice.
Nutrition Facts : Calories 313.1, Fat 8.4, SaturatedFat 1.2, Sodium 166.4, Carbohydrate 48.4, Fiber 4, Sugar 1.9, Protein 6.7
EASY ROASTED ASPARAGUS
"Asparagus is a perfect choice when you have to put together a quick meal but you want to use healthy vegetables," says Jennifer Shaw of Dorchester, Massachusetts.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Place the asparagus on an ungreased baking sheet. Drizzle with oil. Sprinkle with salt and pepper; turn to coat. Bake at 425° for 10-15 minutes or until tender.
Nutrition Facts : Calories 43 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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