PAN-ROASTED ASPARAGUS
Make and share this Pan-Roasted Asparagus recipe from Food.com.
Provided by CountryLady
Categories Vegetable
Time 4m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Trim the bottom inch or two off the asparagus.
- Cut spears in half crosswise.
- Heat olive oil in a large heavy skillet.
- Add asparagus.
- Toss well.
- Sprinkle with salt and garlic.
- Toss well for one to two minutes.
- Serve hot or at room temperature.
Nutrition Facts : Calories 55.9, Fat 3.6, SaturatedFat 0.5, Sodium 597.5, Carbohydrate 4.9, Fiber 2.3, Sugar 1.5, Protein 2.8
PAN FRIED ASPARAGUS
I discovered my new favourite way to cook asparagus whilst on holidays recently. We bought asparagus at the farm gate, and cooking equipment was limited.
Provided by JustJanS
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Trim woody ends of asparagus.
- Heat bacon grease in pan over medium high heat, or electric skillet.
- Add asparagus to pan and cook for about 5-7 minutes, or until bright green and a little browned. Turn frequently.
- Remove and eat at once with a grinding of salt and pepper, or cool to eat with a salad.
- Serve with a squeeze of lemon juice if you wish.
PAN-FRIED ASPARAGUS
I love asparagus, and if you do, then you'll love this recipe. Nothing fancy, and it's ready in minutes. Great as a side dish; I love to make a meal out of it, by adding thin slices of chicken or beef, even shrimp. I like to put grated Parmesan cheese on top.
Provided by FLUFFSTER
Categories Cheese
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium-high heat.
- Stir in the olive oil, salt, and pepper.
- Cook garlic in butter for a minute, but do not brown.
- Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
PAN-FRIED GARLIC ASPARAGUS
This is a really simple, quick way to cook asparagus. The asparagus turns out crisp-tender and encrusted with browned parmesan cheese. Pleasing to both the eye and the taste buds!
Provided by MarthaStewartWanabe
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare asparagus spears. First rinse thoroughly and cut off fibrous ends. To do this, pull one spear out of the bunch. Gently bend the spear until it snaps. Then cut the remaining spears at the same length as the first.
- Heat oil in a large skillet over medium heat.
- Cook garlic and shallots for five minutes or until tender but not translucent.
- Add asparagus and parmesan to skillet and toss in oil, garlic and shallots. Salt and pepper to taste.
- Cook for 8-10 minutes at medium / medium-high heat or until asparagus and parmesan begin to brown, and shallots are caramelized.
Nutrition Facts : Calories 106.1, Fat 7.7, SaturatedFat 1.4, Cholesterol 2.2, Sodium 346.5, Carbohydrate 7.2, Fiber 2.4, Sugar 1.5, Protein 4.1
PAN-FRIED ASPARAGUS
This garlic asparagus dish is a Northern Italian side dish. My family loves it! Even the kids!
Provided by Kim
Categories Side Dish Vegetables Asparagus
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 5.2 g, Cholesterol 30.5 mg, Fat 18.4 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 8.3 g, Sodium 524.6 mg, Sugar 2.1 g
PAN-FRIED ASPARAGUS WITH SHALLOTS
Steps:
- In a large skillet, melt butter over medium-high heat. Add the shallot and cook for 1 minute then add the asparagus. Cook for 5 minutes and season with a little salt and pepper. Serve warm.
PAN-COOKED ASPARAGUS AND MIXED FISH
No matter what your budget, you can make this dish with all different types of fish. It's nice to try to get a mixture of oily and white fish fillets, alongside things like shellfish, shrimp and squid. You want everything to cook at the same time, so just make sure that whatever you use is all sliced up into pieces roughly the same size. You can cook it all together in a pan like I'm doing here or on the barbecue or, for a healthier way, you can steam it all - whichever, finish the dish off with extra-virgin olive oil, lemon juice and chile as these flavors all work so well with asparagus and fish.
Provided by Jamie Oliver
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Get a really large frying pan, or 2 smaller ones, on the heat and add a glug of olive oil. Score the skin of your fish fillets all over, about 1/2-inch deep, and season. Put the fish fillets into the pan, skin side down, with the squid tentacles. Add the scallops. Run your knife down 1 side of each squid to open them out, then quickly and lightly score the inside in a crisscross fashion. Lay them in the pan, scored side down. Add the asparagus and gently shake the pan. Cook for a few minutes, then turn everything over and cook on the other side. Sprinkle over the thyme tips.
- You're the one in control of the pan, so if something looks cooked, take it out and keep it warm. Don't watch things burn! When the fish has crispy skin, the scallops are golden brown with caramelized edges and the squid has curled up and is nicely charred, remove the pan from the heat. Put the squid on a chopping board and roughly slice it into pieces at an angle, then return to the pan. Lay the fish fillets on each plate. Toss the asparagus, scallops and squid with half the chile, a good drizzle of good quality extra-virgin olive oil and the lemon juice. Lightly season and mix together. Divide on top of the plated fish. Sprinkle with the rest of the chopped chile and the fennel tops, and drizzle with extra-virgin olive oil.
PAN COOKED CHICKEN WITH ASPARAGUS, PANCETTA AND OLIVES
Steps:
- Slice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out). This will help to cook the chicken much faster. Season with salt and pepper.
- Heat a medium-sized frying pan, add some oil, and brown the chicken on all sides. Place the pancetta on top of the chicken and the asparagus around it, let it char a little, then put the pancetta on the bottom of the pan to crisp up and turn the chicken over. Turn up the heat, throw in the tomatoes, olives, basil, and a good knob of butter. Take off the heat once the butter has melted and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off.
OVEN-ROASTED ASPARAGUS
Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.
Provided by swedishmilk
Categories Side Dish Vegetables Asparagus Baked
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
- Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
Nutrition Facts : Calories 123 calories, Carbohydrate 5.2 g, Cholesterol 1.7 mg, Fat 10.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 471.4 mg, Sugar 2.2 g
SHEET-PAN GNOCCHI WITH ASPARAGUS, LEEKS AND PEAS
This sunny dinner cooks entirely in the oven on two sheet pans, so both the vegetables and gnocchi are cooked properly with minimal effort. Asparagus, shallots, leeks and peas balance out the rich, caramelized gnocchi, but you could experiment with your vegetable choices: Cut delicate vegetables in larger pieces and firmer vegetables in smaller pieces so they cook at similar rates. Refrigerated gnocchi (often labeled "skillet gnocchi") work best here, but shelf-stable gnocchi are also fine. Simply boil them first.
Provided by Susan Spungen
Categories one pot, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. On a large rimmed baking sheet, toss gnocchi with 2 tablespoons oil, 1 tablespoon butter and 1/2 teaspoon salt.
- On another rimmed baking sheet, toss asparagus, leeks and shallots with remaining 1 tablespoon oil and 1 tablespoon butter. Season with 1/2 teaspoon salt and a few generous grinds of pepper.
- Put both pans in the oven, with the gnocchi on the bottom rack and the vegetables above. Stir the gnocchi and vegetables after 5 minutes to distribute the butter. Stir the vegetables once or twice more, but leave the gnocchi undisturbed. Roast until vegetables are golden and getting crispy on the edges, about 15 minutes total, and the gnocchi are golden brown on one side, 20 to 25 minutes total. Stir the peas into the vegetables in the last 5 minutes of cooking.
- Combine the gnocchi and vegetables on one tray, then grate the lemon zest over the top. Sprinkle with half the Parmesan and chives, if using, saving some for serving. Season to taste with salt and pepper. Toss to combine, and transfer to a serving bowl or platter. Sprinkle with remaining Parmesan and chives, and serve immediately.
PAN-SEARED ASPARAGUS WITH CRISPY GARLIC
Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.
Provided by Ali Slagle
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
- Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.
HOW TO COOK ASPARAGUS
Asparagus is incredibly flexible, and it's incredibly delicious too. David Tanis shows you how to cook it.
Provided by David Tanis
Number Of Ingredients 0
Steps:
- Asparagus is best and freshest in spring from a local source. Generally, the West Coast season runs from February to May; East Coast asparagus appears in May and June. Asparagus from Peru is available year-round, of course, but it is not as good.At the market, look for spears that are brightly colored and have compact, tightly closed tips. Spears that are ridged or look dry have lost their flavor. Check the root ends to see how dried out they are; if they are truly brown, reach for a different bundle.For stovetop cooking, a stainless steel or enamel-coated cast-iron pot is best. If you're stir-frying, you'll need a wok or a deep-sided cast iron skillet. For roasting, use a baking sheet or a small roasting pan.Asparagus cooks quickly, so make sure to have all your ingredients ready by the stove. It's best served warm or room temperature; ice-cold asparagus is unpleasant.
- Asparagus comes in different shades and sizes, and each has its strengths. Here are some tips on how best to choose, clean and store it. There are three colors of asparagus: green, purple and white. Green asparagus is by far the most common and is available year-round in American supermarkets. You'll find thin, medium and fat green spears in almost any market. Whatever its thickness, green asparagus should be cooked al dente. White asparagus is more common in Europe. It is white because the plants are covered in mulch to prevent them from developing chlorophyll, which gives plants their green color. White asparagus must be completely peeled from tip to tail, and, unlike green, should be well-cooked. It is a mistake to cook green and white asparagus together. Purple asparagus has a beautiful violet skin that turns dark green when cooked. Its taste is similar to that of green asparagus. Asparagus usually comes in three sizes: Pencil-thin, medium and jumbo. The thickness of the asparagus does not indicate its maturity; a thin asparagus spear does not grow into a fat one. What you'll choose is based on personal preference and what you're cooking. Some describe thin spears as grassy or thicker ones as meaty.Thin asparagus is great for stir fries and sautéing. Fat asparagus is good for roasting or grilling, and best when you want to serve whole spears, even simply steamed. Medium spears work in almost any cooking method. Store your asparagus in your crisper drawer, wrapped in a damp paper towel and then in a plastic bag, no longer than three days. Do not clean it first. Or you can store asparagus upright in a container with an inch of water. Place it in the fridge, uncovered.
- Before you begin cooking, take a minute to snap or cut off the tough bottom ends of the asparagus. If you have nice fat spears, peel their tough skin away too. We'll show you how. Snapping off woody asparagus bottoms gives you spears of slightly different lengths, but guarantees no tough ends when you sit down to eat. To snap, hold a spear with both hands and find the natural bending point near the bottom of the stalk. Then snap. Make sure your hands really are near the bottom, or you risk discarding too much; a stalk will snap in the middle if you're not careful. The spear should break at a point where the asparagus has started to lose its moisture.Cutting your spears is fine as long as you take care to avoid the woody ends. (But please, don't use the discarded ends to make anything but compost.)The skin on larger asparagus spears doesn't soften with cooking, which is why it's best to peel the lower stalks of medium or fat spears, both green and purple. Always peel white asparagus.To peel, place the spear flat on your work surface. Using a vegetable peeler, preferably one with a swivel blade, peel the asparagus from about halfway up the spear toward the root end. Never peel the tips. Use a light hand, or you'll peel off too much of the sweet core. Asparagus can be peeled a few hours ahead of time, wrapped and refrigerated.
- Roasting asparagus allows for a slight caramelizing of the vegetable's skin, and it's just luscious. It's also a fast way to get delicious asparagus on the table without standing at the stove.Here's a very simple method for roasting that just requires olive oil, salt and pepper, but you can add other spices as well: cayenne, red pepper flakes or smoked salt. Or try chopped walnuts, a sprinkle of grated Parmesan and a drizzle of balsamic vinegar.Heat your oven to 425 degrees, and dress asparagus spears lightly with olive oil and season with salt and pepper. Spread them on a baking sheet or in a roasting pan in one layer and roast until lightly browned and sizzling, and just firm-tender. If you are roasting on a baking sheet, that should take 10 to 12 minutes, or about 15 minutes in a heavy-bottomed roasting pan. The trick here is getting the spears nicely colored without overcooking them, and you should always err on the undercooked side - asparagus will continue to cook off the heat.
- Simply steamed or simmered asparagus is delicious, and you can dress the spears however you like: in a bagna cauda, or a mixture of lemon juice and olive oil, or nothing at all. These are very easy cooking methods, and any size spear will work, although medium is best. We'll also tell you how to blanch asparagus, a useful method when incorporating the vegetable into other dishes. It's easy to cook asparagus in a steamer. Bring one inch of well-salted water to boil in a pot with a steamer insert, and place the spears in the steamer in a single layer. (If necessary, work in batches; do not pile in the asparagus or try to cook too many at a time.) Cover the pot and cook for about 3 minutes, depending upon size of spears. Err on the undercooked side - asparagus will continue to cook off the heat. Remove from the pot with a slotted spoon or tongs and blot the excess water away with a towel.Simmering asparagus is another easy way to cook asparagus quickly, and a good option if you don't own a steamer. In a wide pot, boil a few inches of generously salted water and add your asparagus. Cook at a rapid simmer for 2 to 4 minutes, depending on the size of your asparagus. Again, don't cook too many at one time; a dozen in the pot at once is plenty. Remove from the pot with a slotted spoon or tongs and blot to remove any remaining water. Old recipes sometimes call for using twine to tie asparagus into bundles, to make it easier to retrieve them from the water. If you do, blot the cooked bundle, transfer to a platter and snip the twine with kitchen shears. Some recipes, such as spring pasta dishes, call for blanching asparagus. It's easy to do. In a wide pot, boil a few inches of generously salted water and add your asparagus, either whole stalks or cut into pieces. Cook at a rapid simmer for 1 minutes. Then immediately plunge the spears into a bowl of ice water to halt the cooking and to keep them green. Remove from ice water and blot, otherwise risk waterlogged asparagus.
- Tender, sweet asparagus can be delicious raw and dressed simply with olive oil, lemon and salt. And you don't even need to turn on your stove.Fat asparagus works best in raw preparations, like this fast recipe for a delicious asparagus salad.Using a sharp, thin-bladed knife, slice 6 to 8 fat asparagus spears very thinly on the diagonal. (Alternatively, you can cut them on a mandoline, or use a peeler to slice them lengthwise into long, thin ribbons.) Pile them into a bowl and dress with 1 tablespoon lemon juice, 3 tablespoons olive oil and a few pinches of salt. Toss and serve.
- Asparagus is great quickly stir-fried or sautéed over high heat. You could sauté spears in butter or olive oil with delicious results, but throwing some chopped herbs or sliced chiles into the pan adds wonderful flavor. Both of these methods produce juicy asparagus that retains its crunch.Thin spears are best for sautéeing or stir-frying. For Asian recipes, use a wok if you have one; otherwise, a cast-iron skillet or large sauté pan will work fine. Here's a simple method for spicy wok-fried asparagus (you can leave out the spicy elements if you wish): Cut 6 to 8 cleaned and trimmed medium asparagus spears into 2-inch lengths. In a wok or cast-iron skillet, heat 1 tablespoon vegetable oil until nearly smoking. Add the asparagus to the wok or skillet, season generously with salt and pepper and cook about 2 minutes until it is bright green, stirring constantly and making sure that the asparagus is coated completely with oil. Then, add 3 minced garlic cloves, 1 tablespoon grated ginger and one finely chopped serrano or other hot chile pepper. Cook for another 30 seconds or so, then transfer to a serving platter and scatter on top a handful of chopped fresh basil, mint or cilantro leaves (or all three.) And here's how to sauté asparagus: Heat a skillet or sauté pan over medium-high heat. Cut 6 to 8 cleaned and trimmed medium asparagus spears into 2-inch lengths. Add olive oil or butter to pan; when hot, add asparagus, season generously with salt and pepper and cook about 3 to 4 minutes, until bright green, shaking or stirring the pan frequently. The key is to cook the asparagus just enough so that the exterior browns a bit, but the interior remains crunchy. Finish it with anything you like: a squeeze of lemon, a favorite sweet vinegar, a fistful of chopped herbs.
- Frying asparagus is easier than it sounds, and results in crispy, tender spears that you won't want to stop eating. Don't forget a good dipping sauce.You'll need a deep heavy-bottomed pot, like a Dutch oven, to make tempura, and a thermometer to test the temperature of your oil. Medium spears work best. Here's an easy method:In your heavy-bottomed pot on the stovetop, heat three inches or so of vegetable oil until it reaches 360 degrees. While it heats, in a bowl, combine 2 cups all-purpose flour, 2 teaspoons baking soda, 2 tablespoons corn starch and ½ teaspoon salt. In a separate bowl, combine 2 cups ice water and 2 eggs, lightly beaten, and then add that to the flour mixture. Mix it briefly with a fork or chopsticks, but do not overbeat; lumps are fine. Dip your cleaned, snapped asparagus spears in the batter and drop them gently in the hot oil. Fry for about two minutes, until the spears are just lightly browned. Remove them from the oil with a slotted spoon or tongs and drain on absorbent paper.
FRIED ASPARAGUS WITH BACON
This is a different twist on asparagus, sure to please and have them coming back for more!
Provided by Kathi Richards Smith
Categories Side Dish Vegetables Asparagus
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease.
- Melt butter in the same skillet.
- Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes.
- Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 87.7 calories, Carbohydrate 6.8 g, Cholesterol 12.6 mg, Fat 4.9 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 2.2 g, Sodium 189.7 mg, Sugar 2.5 g
BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS
Make and share this Buttery Pan Roasted Mushrooms and Asparagus recipe from Food.com.
Provided by akgrown
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
- Add mushrooms and cook until they start to brown, stirring often.
- Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.
Nutrition Facts : Calories 201, Fat 17.8, SaturatedFat 11, Cholesterol 45.8, Sodium 174.3, Carbohydrate 8.9, Fiber 3.5, Sugar 3.5, Protein 5.2
ONE-PAN SALMON WITH ROAST ASPARAGUS
For an easy side dish to complement a spring roast, just cook this recipe without the salmon
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
- Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.
Nutrition Facts : Calories 483 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.24 milligram of sodium
PAN-ROASTED ASPARAGUS SOUP
This simple soup can be ready in under an hour and takes full advantage of the flavor of asparagus by pan-roasting it before puréeing. Fresh tarragon takes it up a notch.
Provided by Mark Bittman
Categories soups and stews, appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Break off bottom part of each asparagus stalk, and discard. Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole. Put butter or oil in a large, deep skillet over medium-high heat. A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. Remove whole flower ends; set aside.
- Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Cool at least a few minutes.
- Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently. When soup is hot, adjust seasoning. Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 28 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 741 milligrams, Sugar 3 grams, TransFat 0 grams
PAN-FRIED ASPARAGUS WITH ONIONS
Everyone that I make this for absolutely loves it! The onions are a great flavor contrast to the asparagus. This vegetable dish pairs as a great side with everything...fish, meat, chicken, or pasta.
Provided by Laurie Brenner
Categories Side Dish Vegetables Onion
Time 16m
Yield 4
Number Of Ingredients 5
Steps:
- Melt 1 tablespoon butter in a large skillet over medium-high heat.
- Cook and stir asparagus in melted butter until bright green, but still firm, 3 to 4 minutes.
- Stir 1 tablespoon butter and onion into asparagus; sprinkle with onion salt.
- Cook and stir until onion is slightly browned and asparagus are tender, 3 to 5 minutes.
Nutrition Facts : Calories 77.7 calories, Carbohydrate 5.4 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 3.7 g, Sodium 125.9 mg, Sugar 2.5 g
GRIDDLED ASPARAGUS
A special, quick and easy to prepare veg for a roast chicken dinner
Provided by Ruth Watson
Categories Dinner, Lunch, Side dish, Starter, Vegetable
Time 30m
Number Of Ingredients 3
Steps:
- Cut (or break) off the woody ends from the asparagus. Boil the spears in a large pan of salted water for 3 minutes. Drain, then plunge the spears into ice-cold water to stop the cooking and set the colour. Pat the asparagus dry.
- Oil the spears lightly. Leave a large cast-iron griddle over a high heat until it's very hot, then arrange the spears on it in a single layer. (You may have to griddle the asparagus in two batches.) Reduce the heat to medium and cook the spears for 3-4 minutes. Turn them with tongs and cook for a few more minutes, or until the spears are tender to the point of a knife and lightly gilded.
- Transfer the asparagus to a serving platter and sprinkle on a few drops of balsamic vinegar. Serve while still hot, although the spears will also taste very good at room temperature.
- To get ahead, you can prepare the asparagus to the end of step 1 and keep refrigerated for up to 24 hours.
Nutrition Facts : Calories 53 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.25 milligram of sodium
More about "pan cooked asparagus recipes"
HOW TO COOK ASPARAGUS - ALLRECIPES
From allrecipes.com
HOW TO COOK ASPARAGUS 3 WAYS | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
PAN FRIED ASPARAGUS WITH PARMESAN - HAPPY FOODS TUBE
From happyfoodstube.com
HOW TO COOK PERFECT PAN-FRIED ASPARAGUS ON THE STOVE
From foodess.com
HOW TO COOK ASPARAGUS | FEATURES | JAMIE OLIVER
From jamieoliver.com
YOUR GO-TO ASPARAGUS RECIPE: PAN STEAMED AND SUPER FAST
From tasteofhome.com
HERE’S HOW TO PAN SEAR ASPARAGUS | WINE ENTHUSIAST
From winemag.com
PAN ROASTED ASPARAGUS WITH GARLIC AND PARMESAN - FOR THE LOVE OF …
From fortheloveofcooking.net
HOW TO COOK ASPARAGUS - BBC FOOD
From bbc.co.uk
PAN-CHARRED ASPARAGUS RECIPE | MYRECIPES
From myrecipes.com
PAN-ROASTED ASPARAGUS IN ASPARAGUS SAUCE RECIPE - DAVID CHANG
From foodandwine.com
HOW TO COOK ASPARAGUS (6 EASY METHODS) - JESSICA GAVIN
From jessicagavin.com
PAN-STEAMED ASPARAGUS - COOK'S ILLUSTRATED
From cooksillustrated.com
PAN FRIED ASPARAGUS AND POTATOES – GREEN ASPARAGUS RECIPE
From whereismyspoon.co
HOW TO COOK ASPARAGUS IN A SKILLET
From blogchef.net
HOW TO COOK CANNED ASPARAGUS
From blogchef.net
QUICK AND EASY STOVETOP ASPARAGUS | COOKTORIA
From cooktoria.com
SAUTéED ASPARAGUS WITH GARLIC BREADCRUMBS - COOKIN CANUCK
From cookincanuck.com
QUICK SKILLET ASPARAGUS RECIPE | MYRECIPES
From myrecipes.com
RECIPE: PAN-STEAMED ASPARAGUS WITH GARLIC
From houstonchronicle.com
HOW TO COOK ASPARAGUS - 7 EASY WAYS - FINE DINING LOVERS
From finedininglovers.com
ONE-PAN ROASTED PORK TENDERLOIN RECIPE | HOW TO COOK PORK …
From diethood.com
PAN COOKED ASPARAGUS | BED BATH AND BEYOND CANADA
From bedbathandbeyond.ca
SAUTEED ASPARAGUS - DINNER AT THE ZOO
From dinneratthezoo.com
PAN-COOKED ASPARAGUS & MIXED FISH - JAMIE OLIVER RECIPES
From jamieoliver.com
HOW LONG TO COOK ASPARAGUS IN OVEN
From blogchef.net
HOW TO COOK ASPARAGUS | FOOD | THE GUARDIAN
From theguardian.com
HOW TO COOK ASPARAGUS ON THE STOVE | SAVEUR
From saveur.com
HOW TO COOK ASPARAGUS - BBC GOOD FOOD
From bbcgoodfood.com
PAN-COOKED ASPARAGUS AND MIXED FISH : RECIPES : COOKING …
From cookingchanneltv.com
You'll also love