Pan Seared Asparagus Recipes

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.

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.

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.

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.

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.

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.

Steps:

• Put the cumin in a small dry skillet over medium-high heat and swirl until toasted and fragrant, 1 to 2 minutes. Transfer the cumin to a food processor along with the cilantro, parsley, oil, paprika, cayenne, garlic and lemon zest and juice. Pulse until coarsely blended. Season with salt and pepper. Cover and refrigerate.
• Bring a medium pot of salted water to a boil over high heat. Gradually add the quinoa, lower the heat to medium-high and keep at a rolling simmer for 10 minutes. Add the asparagus and continue to cook for 3 more minutes. Drain and set aside.
• Meanwhile, cook the onions in a medium skillet with the oil over medium-high heat until caramelized, 10 to 15 minutes. Fold the onions into the quinoa and season with salt and pepper.
• Heat the oil in a medium nonstick skillet over medium-high heat. Sprinkle the halibut with salt and pepper and place the fish in the skillet, flesh-side down. Cook until just opaque and cooked through, 2 to 3 minutes per side (depending on the thickness of the fish).
• Divide the quinoa among serving plates. Top with the fish and charmoula.

Steps:

• In a medium bowl, combine 2 tablespoons of olive oil and the juice and zest of 1 lemon. Place the scrod fillets in the bowl and allow the fish to marinate for approximately 20 minutes. In a medium sized saute pan, sear the scrod fillets over medium heat until both sides are evenly brown. Remove the fillets from the pan and set aside.
• Serve with Romano Mashed Potatoes, Fresh Vegetables with Crispy Bread Crumbs, and Sauteed Asparagus.
• In a large pot, combine the potatoes and just enough water to cover them. Boil the potatoes over medium-high heat until the water comes to a rolling boil. Continue boiling the potatoes until they are fork tender. Drain the water from the pot and add milk to desired creaminess, cheese, parsley and salt and pepper to the potatoes. Mash the ingredients all together with a hand masher until they are all thoroughly combined. Serve with the fish and vegetables.
• In a medium sized saute pan, sear the asparagus spears with olive oil and lemon juice. Cook the asparagus until it is tender. Add salt and pepper, to taste.
• In a medium-sized pan, cook the bacon strips until they are crispy. Remove the slices from the pan and crumble the pieces. Reserve the pan of bacon grease and add in the diced red pepper, green pepper, onion, parsley, and garlic. Saute the vegetables in the bacon grease with hot pepper sauce until they are tender. Add the bread crumbs to the pan and thoroughly combine all of the ingredients.

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.

Steps:

• prepare asparagus by washing and snapping off tough end.
• heat oil in frying pan.
• add asparagus and keep moving around in pan until changes colour (approx 3-5 minutes) add balsamic vinegar and the pepper sprinkling over all of the asparagus.
• remove from heat and cover for a few minutes to let flavours develop.
• serve.

Steps:

• Marinate the halibut:
• In a large bowl or baking dish, whisk together the oil, rosemary, thyme, salt, and pepper. Add the halibut and stir to coat it in the marinade. Cover with plastic wrap and marinate, in the refrigerator, 20 to 30 minutes.
• Make the pea purée:
• In a blender or food processor, blend together the peas, spinach, and lemon juice, stopping and scraping down the sides occasionally, and blending until smooth. Season with salt and pepper and set aside.
• Make the asparagus and risotto:
• Fill a large bowl with ice water.
• In a medium saucepan over high heat, bring salted water to a boil. Add the asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge the spears into the ice water to stop cooking. Drain the asparagus again and pat dry.
• In a medium saucepan sauté pan over moderately high heat, melt 2 tablespoons of the butter. Add the asparagus and toss it in the melted butter. Season with salt and pepper and set aside.
• In a medium saucepan over moderate heat, warm the chicken stock. Keep the stock hot on the stove.
• In a second medium saucepan over moderate heat, warm the olive oil. Add the shallot and sauté, stirring occasionally, until tender. Add the rice and sauté, stirring constantly, until just toasted. Add 1 cup of hot stock and simmer, stirring frequently, until the stock is almost absorbed, about 4 minutes. Add more stock, 1 cup at a time, allowing each addition to be absorbed before adding the next and stirring often, until the rice is tender and the mixture creamy, about 20 minutes longer. Add the remaining 4 tablespoons of butter, Parmesan cheese, chives, and parsley. Season with salt and pepper and keep warm.
• Finish the halibut:
• Preheat the oven to 350°F.
• Remove the halibut from the marinade and pat dry, then roll each fillet in a piece of caul fat. In a large sauté pan over moderate heat, warm the olive oil. Sear the halibut on all sides, then finish in the oven for 3 to 5 minutes.
• To serve:
• Divide the risotto among 4 plates. Top with asparagus and halibut, and drizzle with pea purée.

Steps:

• Cook the potatoes in a pan of boiling salted water for 12 mins, or until a cutlery knife can be easily inserted. Transfer to a bowl using a slotted spoon and leave to steam-dry. Add the asparagus to the pan and boil for 2 mins, then put in a bowl of ice-cold water and set aside.
• Bring another pan of water to the boil over a medium-high heat and cook the eggs for 7½ mins. Drain, then add the eggs to the bowl of water with the asparagus.
• For the dressing, bash the anchovies and garlic together using a pestle and mortar until you have a very smooth paste. Tip this into a bowl, then whisk in the extra virgin olive oil and lemon juice. Season.
• To sear the tuna, heat the olive oil in a large, non-stick frying pan over a medium-high heat and cook for 1-2 mins on each side, just until it has a slightly golden colour. Slice into thick pieces (it should still be pink in the middle), then peel and halve the eggs.
• Toss the potatoes, asparagus, tomatoes, olives, caper berries and dressing together on a large serving platter. Top with the eggs and tuna slices, then season well and serve.

Steps:

• Place the asparagus in a roasting pan and drizzle with 1 tablespoon oil. Sprinkle with sea salt and pepper and toss to coat.
• Lightly grease a large nonstick skillet with oil and place over high heat. When the oil is hot, add the balsamic vinegar. When the vinegar is sizzling, add the asparagus and spread out. Reduce the heat to medium-high and cook the asparagus, turning the stalks frequently to coat with the vinegar, until they are crisp-tender and bright green, 10 to 15 minutes. Adjust the seasonings as desired.

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.

Steps:

• Preheat a large skillet over medium-high heat. Add the oil and heat for a couple minutes.
• Salt the boiling water, add the asparagus and cook for 2 minutes. Drain and reserve on a paper towel-lined plate.
• Add the salmon skin-side up to the pan and cook for 4 minutes. Flip and cook skin-side down until the skin is crisped and salmon is cooked just past medium-rare, about 6 more minutes.
• Meanwhile, make the hollandaise sauce: Bring a couple inches of water to a simmer in a small saucepan. Whisk together the egg yolks, mustard, cayenne, lemon juice, 1 tablespoon each of the herbs in a medium metal bowl. Set the bowl over the simmering water (do not let the bowl touch the water) and whisk until the hollandaise has thickened, about 2 minutes. You can move the saucepan on and off the heat to regulate the temperature, so the eggs don't cook too quickly.
• When the mixture is hot and thickened, gradually add the butter in several batches and whisk after each addition until fully incorporated, about 3 minutes. Add sea salt and white pepper to taste.
• Place the salmon fillets and asparagus on individual serving plates and spoon the hollandaise over the top. Garnish with the remaining minced herbs and serve.