ROASTED ASPARAGUS
For a simple side dish, try Ina Garten's Roasted Asparagus from Barefoot Contessa on Food Network; the recipe uses only asparagus, olive oil, salt and pepper.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
ROASTED ASPARAGUS WITH HOLLANDAISE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
- Meanwhile, put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
- Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
- Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over the top.
Nutrition Facts : Calories 173 calorie, Fat 17 grams, SaturatedFat 8 grams, Carbohydrate 5 grams, Fiber 2 grams, Protein 3 grams
ROASTED ASPARAGUS WITH SMOKY GOUDA CHEESE SAUCE
This side dish comes together quickly making it perfect for a weeknight but also fancy enough to serve to guests with a holiday meal. The smoked gouda lends a rich flavor that pairs nicely with the asparagus. The sauce would also be great on roasted broccoli, cauliflower, or Brussels sprouts.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place asparagus on a large baking sheet in one layer and season with salt. Drizzle with olive oil and toss to coat.
- Bake in the preheated oven until soft, about 10 minutes.
- Meanwhile, for the cheese sauce melt butter in a saucepan over medium heat. Add flour and whisk until smooth and golden, about 2 minutes. Add half and half, mustard powder, and paprika; whisk for an additional 2 minutes. Add smoked Gouda cheese and whisk until cheese is melted and sauce is thickened, about 5 minutes.
- Transfer asparagus to a serving tray and spoon cheese sauce on top.
Nutrition Facts : Calories 365 calories, Carbohydrate 9.3 g, Cholesterol 102.3 mg, Fat 29.1 g, Fiber 1.4 g, Protein 17.8 g, SaturatedFat 18.1 g, Sodium 782 mg, Sugar 2.4 g
ASPARAGUS STEAK OSCAR
By using fantastic ingredients such as beef tenderloin, crabmeat and fresh asparagus, you can make an elegant dinner. Oscar-style steak is a fine recipe combining the delicious taste of asparagus with only the finest of steaks around. -Cindy Dorsett, Lubbock, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Prepare bearnaise sauce according to package directions. Meanwhile, place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. , In a large skillet, saute crab in butter for 3-4 minutes or until heated through. Add garlic; cook 1 minute longer. Stir in lemon juice; keep warm., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Top with crab mixture, asparagus and bearnaise sauce. Sprinkle with paprika.
Nutrition Facts :
SHRIMP AND ASPARAGUS STIR FRY
This is a Cambodian recipe called Pa-con char tapeng P'rang. It is very simple and uses common ingredients, well if you call oyster sauce common.
Provided by threeovens
Categories Cambodian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, place shrimp, seasoning with salt and pepper; set aside.
- In a smaller bowl, mix the water with the sugar, oyster sauce, and corn starch; set aside.
- Heat your wok, or skillet, over high heat; stir fry oil, garlic, onion, and shrimp.
- Once shrimps become opaque and a pink color, add asparagus.
- Stir in cornstarch mixture and stir until sauce thickens; remove from heat and stir in green onion.
- Serve with hot white rice as desired.
- .
Nutrition Facts : Calories 202.5, Fat 8.2, SaturatedFat 1.1, Cholesterol 142.9, Sodium 1073.8, Carbohydrate 14.6, Fiber 2.9, Sugar 5.9, Protein 18.7
FRESH ASPARAGUS IN OYSTER SAUCE
A healthy and delicious method to serving asparagus as part of an asian meal. Use vegetarian oyster sauce for a vegan meal.
Provided by Wendys Kitchen
Categories Vegetable
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Leaving spears whole blanch asparagus for 1-2 minutes or you can microwave on high for 1 minute.
- In the meanwhile combine oyster, soy, vinegar and sugar in a saucepan. Bring to the boil or alternatively heat in the microwave.
- Pour over asparagus and sprinkle with sesame seeds.
- Serve.
Nutrition Facts : Calories 63.1, Fat 1, SaturatedFat 0.2, Sodium 778.5, Carbohydrate 11, Fiber 3.9, Sugar 3.5, Protein 5.2
ASPARAGUS WITH OYSTER SAUCE
Make and share this Asparagus with Oyster Sauce recipe from Food.com.
Provided by Hey Jude
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a wok over medium-low heat.
- Stir-fry ginger, scallion, and garlic until aroma develops, about 1 minute.
- Add asparagus and raise heat.
- Stir-fry for 1 minute.
- Pour in last 4 ingredients.
- Stir-fry quickly over high heat for 3 minutes, or until thoroughly heated.
Nutrition Facts : Calories 111, Fat 7.3, SaturatedFat 1, Cholesterol 0.5, Sodium 407.6, Carbohydrate 9.8, Fiber 2.6, Sugar 2.9, Protein 3.5
STIR-FRIED ASPARAGUS AND BASIL WITH SPICY ORANGE SAUCE
Steps:
- Combine the orange juice, soy sauce, and hot red pepper flakes in a small bowl and set aside.
- Snap off the tough ends of the asparagus. If the asparagus are thin, cut them on the diagonal into 2-inch pieces. If the asparagus are average or thicker, cut the spears in half lengthwise and then on the diagonal in 2-inch pieces.
- Heat 1 tablespoon of the oil in a large nonstick skillet set over high heat. When the oil is shimmering but not smoking, add the asparagus and stir-fry for 2 minutes. Push the asparagus to the sides of the pan and place the garlic and ginger in the center. Drizzle the remaining 1 teaspoon oil over the garlic and ginger. Cook until fragrant, about 20 seconds. Add the orange juice mixture, toss to coat well, and cover. Cook until the asparagus are tender, 2 to 3 minutes, depending on the thickness of the spears.
- Remove the cover and add the basil. Stir-fry until the sauce has reduced to a thick glaze, about 30 seconds. Serve immediately.
NAGE OYSTERS AND ASPARAGUS IN PERNOD VELOUTE
Provided by Food Network
Number Of Ingredients 9
Steps:
- Bring the chicken stock to a boil in a small saucepan. In a heavy -bottomed pot, melt 4 tablespoons of the butter over medium-high heat. Add the leeks and saute, stirring for 2 minutes. Turn heat down to medium and sprinkle the flour over the leeks. Saute, stirring for 2 minutes. Remove from heat and add the boiling chicken stock all at once. Beat vigorously with a whisk to incorporate the flour into the stock. Return to boil and add the celery. Reduce to a bare simmer, and cook for 30 minutes.
- When ready to serve, divide the raw oysters and the cooked asparagus tips among 6 wide, shallow soup bowls. If you find the soup too thick, add some oyster liquor to thin it. Strain the soup, bring it to a boil, add the Pernod, and turn off heat. Swirl in the remaining 2 tablespoons of butter with a whisk. Season to taste and pour immediately over the oysters and asparagus in the soup bowls, keeping the oysters just above the surface of the veloute. Garnish with fresh tarragon leaves, if available.
- As an appetizer: The best way to use this recipe, we feel. A great start to a late-winter/early-spring dinner that leads, perhaps, into a roast leg of lamb. A wonderful way to serve it is to place the bowls before your guests, with the oysters and asparagus already set in them. Then, bring a tureen to the table and ladle the veloute over all.
- As a main course: If you simply increase the amount of oysters and asparagus-say 8 per person rather than 4-you'll have a light but filling main-course soup. Serve warmed French bread with it, and a light frilly salad tossed with fresh goat cheese.
FRESH ASPARAGUS IN SOUR CREAM
An elegant side dish made from fresh asparagus spears and homemade sauce (no canned soup). Adapted from "Best of the Best of Georgia." If you are using green asparagus, you will only need to peel the bigger stalks; if using white asparagus, definitely peel them all.
Provided by HeatherFeather
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook asparagus spears in boiling water for about 5 minutes, or until fork tender but not mushy (bigger stalks may take longer); drain well.
- Combine remaining ingredients, except bread crumbs.
- Combine sauce with asparagus and spread into a baking dish.
- Sprinkle bread crumbs over the top- enough to thoroughly dust the surface.
- Bake, uncovered, in a preheated 400F oven about 15 minutes or until cooked through.
Nutrition Facts : Calories 241.5, Fat 15.4, SaturatedFat 9.2, Cholesterol 32.7, Sodium 323.3, Carbohydrate 18.2, Fiber 5.2, Sugar 3.8, Protein 11.8
ASPARAGUS STIR-FRY
This is a great way to serve asparagus. Even people that don't really like asparagus like this!
Provided by LEXJAM
Categories Side Dish Vegetables Asparagus
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- In a bowl, mix the broth, sherry, soy sauce, cider vinegar, cornstarch, sugar, dry mustard, and salt.
- Heat the oil in a skillet over medium heat. Mix the asparagus into the skillet, coating with the oil. Cook and stir 5 minutes, until tender but firm. Pour the broth mixture over the asparagus, and continue cooking 5 minutes, until thickened and heated through.
Nutrition Facts : Calories 45.8 calories, Carbohydrate 5.9 g, Fat 1.9 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 0.3 g, Sodium 199.1 mg, Sugar 2.3 g
MALTAISE SAUCE FOR ASPARAGUS
Categories Condiment/Spread Sauce Blender Food Processor Dairy Quick & Easy Orange Gourmet
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- In a blender or food processor put the egg yolks, the lemon juice, a pinch of salt, and the white pepper and with the motor running add the butter in a stream. Add the zest and the orange juice and blend the mixture well. Force the mixture through a fine sieve set over a small bowl and keep it warm, its surface covered with a buttered round of wax paper, set in a pan of warm water. Serve the sauce over asparagus.
FRESH ASPARAGUS WITH LEMON-HERB SAUCE
Make and share this Fresh Asparagus With Lemon-Herb Sauce recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Bring the chicken broth to a boil in a large pot.
- Add in the asparagus; cook until just crisp-tender (about 4 minutes).
- Uning large tongs remove the asparagus to a bowl of ice water (reserve 1 cup of the chicken broth).
- Drain the asparagus and pat very dry with paper towels.
- Heat 3 tablespoons oil in a skillet over medium heat.
- Add in the chopped green onions, shallots and sugar; saute until the onions and shallots are tender (about 5 minutes).
- Add in garlic; saute 2 minutes.
- Add in the reserved 1 cup broth, 1 tablespoons oil, Dijon mustard, lemon juice, thyme and lemon peel; simmer until slightly thickened and the liquid is reduced to about 1-1/4 cups (about 5 minutes).
- Season with salt and pepper.
- Cool to room temperature.
- Arrange the asparagus on a platter.
- Spoon the prepared lemon sauce over, then sprinkle with more chopped green onions.
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ASPARAGUS WITH OYSTER SAUCE | SHAPE
From shape.com
Servings 0.75Calories 60 per serving
- Heat oil over high heat in a large nonstick skillet. Add ginger and garlic; cook, stirring, until browned. Add asparagus and cook for 30 seconds.
- Add broth and cook, stirring occasionally, until asparagus are crisp-tender, about 3 to 5 minutes. Add oyster sauce and red pepper flakes; stir and cook until heated through, about 1 minute more. Remove from heat and serve immediately.
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- Heat oil over high heat in a large nonstick skillet. Add ginger and garlic; cook, stirring, until browned. Add asparagus and cook for 30 seconds.
- Add broth and cook, stirring occasionally, until asparagus are crisp-tender, about 3 to 5 minutes. Add oyster sauce and red pepper flakes; stir and cook until heated through, about 1 minute more. Remove from heat and serve immediately. Yields about 3/4 cup per serving.
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