1 Point Plus Roasted Asparagus With Lemon And Chives Recipes

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OVEN ROASTED RED POTATOES AND ASPARAGUS



Oven Roasted Red Potatoes and Asparagus image

This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!

Provided by THREDDIES

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 1h

Yield 6

Number Of Ingredients 8

1 ½ pounds red potatoes, cut into chunks
2 tablespoons extra virgin olive oil
8 cloves garlic, thinly sliced
4 teaspoons dried rosemary
4 teaspoons dried thyme
2 teaspoons kosher salt
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
ground black pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
  • Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

Nutrition Facts : Calories 149.1 calories, Carbohydrate 23.5 g, Fat 4.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 650.5 mg, Sugar 2.8 g

ASPARAGUS WRAPPED IN CRISP PROSCIUTTO



Asparagus Wrapped in Crisp Prosciutto image

Extremely easy and elegant appetizer. Asparagus spears are wrapped in a sheath of prosciutto, then baked until crispy. A great dish to make ahead, and bake just before serving.

Provided by Teresa Haider

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 20m

Yield 16

Number Of Ingredients 3

1 tablespoon olive oil
16 spears fresh asparagus, trimmed
16 slices prosciutto

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
  • Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
  • Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.

Nutrition Facts : Calories 63.8 calories, Carbohydrate 0.6 g, Cholesterol 12.6 mg, Fat 5.4 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 278.6 mg, Sugar 0.3 g

1 POINT PLUS - ROASTED ASPARAGUS WITH LEMON AND CHIVES



1 Point Plus - Roasted Asparagus With Lemon and Chives image

From WW All Time Favorites. Per Serving (4-6 spears): 37 cal, 3g fat, 3g carb, 1g fiber, 2g protein

Provided by mariposa13

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb bunch asparagus, trimmed
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon lemon juice, fresh
2 tablespoons chives, chopped, fresh

Steps:

  • Preheat oven to 425*F.
  • Put asparagus in shallow roasting pan.
  • Drizzle with oil and sprinkle salt & pepper. Toss to coat.
  • Spread in single layer and bake 20 minute.
  • After baking, sprinkle with lemon juice and chives.

EASY BAKED SALMON WITH LEMON AND CHIVES



Easy Baked Salmon with Lemon and Chives image

This flavorful and easy baked salmon with lemon and chives is a taste of summer! It is the perfect use for those chives in your garden!

Provided by Rachel Gurk

Categories     Seafood

Time 25m

Number Of Ingredients 8

1 1/2 pounds salmon, cut into fillets
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
juice of 1 lemon (about 4 tablespoons)
2 tablespoons extra virgin olive oil
2 tablespoons minced fresh chives
1/8 teaspoon kosher salt
1/4 teaspoon red pepper flakes (more to taste) - see note

Steps:

  • Preheat oven to 400°F. Line a sheet pan or baking dish with parchment for easy clean-up and to prevent fish from sticking.
  • Rinse salmon with cold water and pat dry with paper towel.
  • Place salmon skin side down on sheet pan and sprinkle with salt and pepper.
  • Bake for 20 minutes or until flaky. You can also check the internal temperature with a thermometer (my Thermapen is my right-hand man in the kitchen). I like to cook salmon to an internal temperature of 145°F.
  • Meanwhile, combine dressing ingredients in a small bowl.
  • Enjoy immediately with dressing drizzled over top of salmon fillets.

Nutrition Facts : ServingSize 1 g, Calories 562 kcal, Carbohydrate 5 g, Protein 50 g, Fat 37 g, SaturatedFat 7 g, Cholesterol 143 mg, Sodium 400 mg, Sugar 2 g, UnsaturatedFat 27 g

PASTA SALAD WITH ASPARAGUS AND RED BELL PEPPERS IS A STRESS-FREE COOKOUT MENU HIT



Pasta Salad with Asparagus and Red Bell Peppers is a Stress-Free Cookout Menu Hit image

Add this brightly flavored pasta salad with asparagus and red bell peppers to your summer cookout menu for a crowd-pleasing main course or side dish.

Provided by Parade

Categories     Pasta, Side Dish

Yield 8

Number Of Ingredients 11

1½ lbs asparagus, trimmed and cut into 2-inch lengths
3 large bell peppers, stemmed, seeded and cut into 1½-inch pieces
½ cup plus 2 Tbsp extra-virgin olive oil, divided
1 tsp salt, divided
Pepper
1 minced garlic clove
½ tsp grated lemon zest
¼ cup lemon juice (from 2 lemons)
1 lb fusilli or farfalle pasta
⅓ cup grated Parmesan cheese
3 Tbsp chopped fresh chives

Steps:

  • Preheat oven to 425°F. In a bowl, combine asparagus, bell peppers and 2 Tbsp extra-virgin olive oil. Season with ¼ tsp salt and pepper and toss to combine. Transfer vegetables to a baking sheet and roast until tender and lightly browned, 15 to 17 minutes. Let cool. Meanwhile, bring 4 quarts water to boil in a large pot. Whisk garlic clove, lemon zest, lemon juice and ¾ tsp salt together in a large bowl. Season with pepper to taste, then whisk ½ cup olive oil in a slow, steady stream until smooth. Add 1 lb fusilli or farfalle pasta to boiling water and cook 11 minutes, stirring often, until al dente. Drain pasta. Re-whisk dressing and add Parmesan cheese, chives, asparagus, bell peppers and pasta to bowl; toss to mix thoroughly. Let salad cool completely and serve at room temperature. Kitchen Counter Per serving: 295 cal, 22g fat, 17mg chol, 10g prot, 17g carb, 5g sugar, 3g fiber, 602mg sodium

Nutrition Facts :

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