ROASTED-GARLIC ASPARAGUS
Provided by Susie Fishbein
Categories Garlic Side Roast Passover Asparagus Healthy Kosher Kosher for Passover Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Line a large jelly-roll pan with parchment paper. Set aside.
- In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
- Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
- Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
- Transfer to a platter and serve hot.
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.
ZESTY MARINATED ASPARAGUS
Tender asparagus is marinated in a balsamic vinaigrette and sprinkled with tangy lemon zest and fresh parsley. This is a quick and easy side dish.
Provided by KNITMAMA
Categories Side Dish Vegetables Asparagus
Time 3h
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
- Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 18 g, Fat 27.5 g, Fiber 4.4 g, Protein 5.1 g, SaturatedFat 3.1 g, Sodium 1782.6 mg, Sugar 5.7 g
ROASTED ASPARAGUS RISOTTO
This recipe's wow factor makes it perfect for special occasions. To save time, the asparagus and prosciutto can be roasting while the rice cooks on the stovetop. They'll be ready to stir into the risotto by the time the rice is done. -Deonna Mazur, Buffalo, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place asparagus in an ungreased 15x10x1-in. baking sheet. Bake, uncovered at 400° until crisp- tender, stirring occasionally, 20-25 minutes., Meanwhile, place prosciutto in another ungreased baking pan. Bake at 400° until crisp, 10-12 minutes. Crumble prosciutto; set aside prosciutto and asparagus., In a large saucepan, heat broth and keep warm. In a large skillet, saute shallot and garlic in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, pepper and salt. Cook and stir until all the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender, 20 minutes., Add the asparagus, prosciutto and cheese; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 311 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 962mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.
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.
ZESTY ITALIAN ROASTED ASPARAGUS & SHALLOTS
I wanted a new recipe for asparagus. I love this recipe & so does my husband because it's healthy & delicious.
Provided by Claudine Tijerina
Categories Vegetables
Time 20m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 450. Line a baking sheet with foil & spray with cooking spray.
- 2. Prepare asparagus by cutting off tough ends. Chop shallots. Place asparagus & shallots on prepared baking sheet. Season with Italian salad dressing, black pepper, & parmesan.
- 3. Roast for 10 minutes. Serve
ZESTY ITALIAN SOUP
While visiting my sister-in-law, we had a delicious Italian soup at a local restaurant. We decided to duplicate it at home and came up with this recipe. The seasonings and types of tomatoes can be varied to suit your family's tastes.
Provided by Taste of Home
Categories Lunch
Time 7h15m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. , Transfer to a 5-qt. slow cooker. Stir in the broth, beans, tomatoes, carrot, jalapeno, Italian seasoning and garlic. , Cover and cook on low for 7-8 hours or until heated through. Just before serving, stir in macaroni.
Nutrition Facts : Calories 205 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 1034mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 12g protein.
ROASTED CARROTS WITH SHALLOTS, MOZZARELLA AND SPICY BREAD CRUMBS
In this colorful, crunchy-topped vegetable dish, roasted carrots and shallots are topped with puddles of gooey mozzarella, while herbs, olives and a big squirt of lemon at the end add just the right level of tang. Serve this as a light, meatless meal on its own, or as a vibrant side dish to a simple roast chicken or fish.
Provided by Melissa Clark
Categories vegetables, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Place carrots and shallots on a rimmed baking sheet. Season with salt and pepper, and toss with 2 tablespoons olive oil until well coated. Roast for 25 minutes, rotating pan halfway through. (The shallots will start to shrivel and brown at the edges, but they won't be cooked through yet.)
- In a small bowl, stir together bread crumbs, Parmesan, garlic, red-pepper flakes, remaining 3 tablespoons oil and a pinch of salt, tossing until well combined.
- Sprinkle mozzarella and olives all over carrots and shallots, then top with the seasoned bread crumbs. Continue to roast until the vegetables are golden brown and tender, 12 to 15 minutes longer. Just before serving, drizzle lemon juice all over the top and garnish with herbs.
ROASTED ASPARAGUS WITH BALSAMIC-SHALLOT BUTTER
From an unknown magazine clipping. Make the butter ahead of time if you like. I cut this recipe down easily and did not have fresh thyme so I used dry. Great dish!
Provided by IHeartDogs
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine shallots, butter, vinegar, thyme salt and rind, stirring well with a whisk.
- Preheat oven to 450 degrees.
- Snap off woody ends of asparagus.
- Arrange spears in a single layer on a shallow baking pan coated with cooking spray.
- Cover with foil and bake for 5 minutes.
- Uncover and bake an additional 10 minutes or until asparagus is crisp tender.
- Pour butter mixture over asparagus, tossing gently to coat.
- Serve immediately.
Nutrition Facts : Calories 56.8, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 115.3, Carbohydrate 6, Fiber 2.3, Sugar 2.1, Protein 2.9
ASPARAGUS WITH SHALLOTS
Make and share this Asparagus With Shallots recipe from Food.com.
Provided by spatchcock
Categories Vegetable
Time 20m
Yield 1 1/2 lbs asparagus, 4 serving(s)
Number Of Ingredients 5
Steps:
- Snap off tough ends of asparagus.
- If asparagus is thick, old or tough, peel bottoms.
- Add asparagus to pan of boiling salted water.
- Boil gently until cooked--bright green and tender--but still firm, about 5 to 8 minutes.
- Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat.
- Sprinkle with shallots and parsley.
- Salt slightly.
ASPARAGUS WITH SHALLOT BUTTER
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel the asparagus, using a swivel-bladed knife, starting about 2 inches from the top. Remove the tough ends.
- Bring enough water to a boil to cover the asparagus. Add salt and the asparagus and cook 2 to 3 minutes, until crisp tender. Drain well, reserving 3 tablespoons of the liquid. Arrange on warm platter.
- Combine the shallots, lemon juice and reserved liquid in a small saucepan. Bring to a boil and cook over high heat until half the liquid evaporates. Add butter gradually, stirring rapidly with a whisk. Add nutmeg, salt and pepper. Cook, stirring rapidly, 1 minute. Spoon the sauce over the asparagus and serve.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 295 milligrams, Sugar 2 grams, TransFat 0 grams
CARAMELIZED SHALLOT PASTA
This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies for saltiness, but they serve more as background flavors to the sweetness of the shallot. This recipe makes enough caramelized shallot mixture for a double batch of pasta, or simply keep it refrigerated to spoon over fried eggs, or to serve underneath crispy chicken thighs or over roasted root vegetables like carrots or sweet potatoes.
Provided by Alison Roman
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a large heavy-bottomed Dutch oven over medium high. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes.
- Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.
- Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.)
- To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.
- In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes, if you like.
SPICY ASPARAGUS WITH GARLIC
This is a simple side dish that's quick, easy, and healthy. It's pleasantly garlicky and a little bit spicy. The spiciness may be adapted to your taste with red pepper flakes. For variation, feel fee to add other ingredients such as sun-dried tomatoes, shallots, pine nuts, mushrooms, etc.
Provided by lutzflcat
Categories Asparagus Side Dishes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Add asparagus and blanch until the asparagus turns a vibrant green, about 1 minute. Transfer asparagus to an ice bath to stop the cooking process. Remove asparagus from the ice bath, drain, and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook, stirring constantly, just until it becomes fragrant, about 30 seconds. Season with pepper flakes, add asparagus, and quickly toss in the seasoned oil. Heat until asparagus is just crisp-tender, not overly soft, 1 to 2 minutes.
- Stir in olives and season with salt and pepper. Serve with lemon wedges.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 9.2 g, Fat 12.3 g, Fiber 3.3 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 540.8 mg, Sugar 2.1 g
ROASTED ASPARAGUS WITH SHALLOTS
Make and share this Roasted Asparagus With Shallots recipe from Food.com.
Provided by Irmgard
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Place the asparagus and shallots in a large bowl.
- Add the olive oil and 2 tablespoons of the vinegar.
- Season to taste with salt and pepper.
- Toss to coat.
- Spread the asparagus mixture in a single layer on a baking sheet.
- Bake 20 minutes or until the spears are tender and bright green, shaking the pan halfway through the cooking time.
- Remove from the oven and toss with the remaining vinegar until coated.
- Serve immediately.
Nutrition Facts : Calories 91.8, Fat 7, SaturatedFat 1, Sodium 17.2, Carbohydrate 6.3, Fiber 2.3, Sugar 1.5, Protein 3
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SIMPLE ROASTED ASPARAGUS WITH SHALLOTS AND PARMESAN
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- Place the asparagus on a rimmed baking sheet and drizzle tablespoons of the olive oil over. Toss gently to coat evenly. Sprinkle on the salt, and toss again. Roast for 7-10 minutes for thin stalks, 9-14 for thick ones. Remember that they will continue to cook a bit after you remove them from the oven, so take them out while they’re still a little firmer than you would like. The wide time ranges are because some people like their asparagus pretty crisp, some pretty soft.
- Meanwhile, heat the remaining tablespoon of oil in a medium skillet over medium-high heat. Add the shallots and sauté for about 10 minutes until they are browned and just a bit crisp (not burned! Crisp).
- During the past minute of roasting the asparagus, pull out the baking sheet, scatter the Parmesan over the spears and return to the oven so that the Parmesan melts slightly.
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