Asparagus Crunchy Orange Top Recipes

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PERFECT ROASTED ASPARAGUS



Perfect Roasted Asparagus image

Learn how to make perfectly roasted asparagus here! This roasted asparagus recipe is a fantastic springtime side dish that everyone will love. You can season it however you'd like. You'll find my seasoning suggestions below. Recipe yields 2 large or 4 modest side servings.

Provided by Cookie and Kate

Categories     Side Dish

Time 15m

Number Of Ingredients 12

1 large bunch (about 1 pound) fresh asparagus
1 to 2 teaspoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
Zest and juice of 1/2 medium lemon, preferably organic
Lemon wedges, from the remaining 1/2 lemon
Sprinkle of finely grated Parmesan cheese
Small handful of fresh mint or parsley, finely chopped
Light sprinkle of red pepper flakes
Pat or two of butter
Light drizzle of balsamic reduction or thick balsamic vinegar
Toasted sliced almonds

Steps:

  • Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. Snap off the woody ends of the asparagus (if you sharply bend the asparagus near the base, it will snap in the right place). Discard the ends.
  • Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan.
  • Bake just until the base of the asparagus is easily pierced through by a fork. Very thin asparagus, like the kind shown here, will take as little as 9 to 12 minutes, whereas thicker asparagus will need 15 to 20 minutes.
  • Transfer the roasted asparagus to a serving platter and season however you'd like. You could keep it simple with a squeeze of lemon juice, or a sprinkle of Parmesan, or add a pat of butter or drizzle of balsamic vinegar.
  • Roasted asparagus is best served when it's fresh out of the oven, but it will keep at room temperature for up to 1 hour or up to 4 days in the refrigerator (gently reheat before serving).

Nutrition Facts : Calories 33 calories, Sugar 2.1 g, Sodium 147.5 mg, Fat 1.3 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 4.7 g, Fiber 2.3 g, Protein 2.3 g, Cholesterol 0 mg

ROASTED ASPARAGUS WITH ORANGE GLAZE



Roasted Asparagus with Orange Glaze image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 20

1 large navel orange, zested and juiced (1/2 cup)
2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup canola oil
Roasted Chicken with Orange Glaze, optional, recipe follows
1 pound asparagus, trimmed
1 tablespoon olive oil
Kosher salt and freshly ground pepper
Freshly grated orange zest, for garnish
1 large navel orange, zested and juiced (1/2 cup)
2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup canola oil
4 boneless skin-on chicken breasts
2 tablespoons canola oil
Kosher salt and freshly ground black pepper

Steps:

  • For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion.
  • For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
  • Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
  • Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest. Reserve the remaining glaze for Roasted Chicken with Orange Glaze.
  • For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
  • For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
  • Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving.

THE BEST ROASTED ASPARAGUS



The Best Roasted Asparagus image

The perfect roasted asparagus should be lightly browned and tender, yet bright green and crisp. Roasting the spears at a high temperature helps achieve this. We also browned grated Parmesan to make a nutty, crumbly frico topping. Wait until ready to serve to top the vegetables so the crisped cheese stays crunchy.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

1 pound thin asparagus, trimmed
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1 teaspoon finely grated lemon zest
Juice of 1/4 lemon

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack.
  • Put the asparagus, olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a medium bowl. Toss to coat evenly. Spread the asparagus in a single layer on the prepared baking sheet. Roast for 10 to 12 minutes, until lightly browned and tender, but still bright green.
  • Meanwhile, spread the Parmesan evenly in the bottom of a medium nonstick skillet over medium heat. Cook undisturbed until the cheese melts, sticks together and turns golden brown, about 2 minutes, then flip with a rubber spatula and cook until golden on the second side, about 2 minutes more. Transfer the frico to a wire rack-lined baking sheet to cool completely, about 2 minutes. Break the frico into small crumbles and put in a small bowl. Add the lemon zest and 1/2 teaspoon black pepper and toss to combine.
  • Transfer the roasted asparagus to a serving platter and squeeze the fresh lemon juice over the top. Top with the crumbled frico mixture.

PAN-SEARED ASPARAGUS WITH CRISPY GARLIC



Pan-Seared Asparagus With Crispy Garlic image

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

4 garlic cloves, thinly sliced
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 bunch asparagus (about 1 pound), ends snapped or trimmed

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.

ASPARAGUS WITH ORANGE DRESSING AND TOASTED HAZELNUTS



Asparagus with Orange Dressing and Toasted Hazelnuts image

Categories     Nut     Vegetable     Side     Spring     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

2 tablespoons finely chopped hazelnuts
1 1/2 lb asparagus
1/4 teaspoon freshly grated orange zest
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
2 tablespoons olive oil

Steps:

  • Preheat oven to 375°F.
  • Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes. Trim woody ends from asparagus and, if desired, peel lower 2 inches of stems with a vegetable peeler. Cook asparagus in a large saucepan of boiling salted water until crisp-tender, about 6 minutes, and drain well in a colander. Whisk together remaining ingredients except nuts with salt and pepper to taste.
  • Transfer hot asparagus to plates. Spoon orange dressing over top and sprinkle with nuts.

ASPARAGUS IN ORANGE SAUCE



Asparagus in Orange Sauce image

Say good by to winter with the arrival of fresh asparagus brought to your table! When not in season, green beans may be substituted for the asparagus, or orange juice concentrate may be substituted for the fresh.

Provided by Bev I Am

Categories     Vegetable

Time 19m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/2 lbs pencil thin asparagus, tough end removed
1/2 cup fresh orange juice
1/2 cup dry white wine
1/2 cup vegetable broth
1/2 tablespoon extra virgin olive oil
salt
fresh ground pepper

Steps:

  • Bring a large pot of salted water to a boil; add the asparagus and cook until just tender, 3-4 minutes, depending on the thickness.
  • Drain into a colander and immediately refresh under cold running water; drain and return to pot.
  • Meanwhile, in a small saucepan, bring the orange juice, wine, and the broth to a boil over meium heat.
  • Reduce until 1/4 cup remains.
  • Whisk in the oil.
  • Pour over the asparagus, tossing well to coat; season with the salt and freshly ground pepper.
  • Heat over low heat until the asparagus are hot.
  • Serve warm.

PAN-ROASTED ASPARAGUS WITH A CRISPY FRIED EGG



Pan-Roasted Asparagus with a Crispy Fried Egg image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1/2 cup panko breadcrumbs
1 teaspoon lemon zest (1 lemon)
1/4 teaspoon red pepper flakes
1/8 teaspoon kosher salt
1/2 cup Italian parsley leaves, chopped
2 tablespoons grated Parmesan
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound thin asparagus, trimmed
1/2 teaspoon kosher salt
4 large eggs

Steps:

  • For the gremolata: Heat a large skillet over medium heat. Add the breadcrumbs and olive oil and toast, stirring often with a wooden spoon until golden brown. Place in a small bowl and while still hot, add the lemon zest, red pepper flakes and salt. Mix together and cool the mixture to room temperature. Stir in the parsley and cheese.
  • For the asparagus: Wipe the pan with a clean dish towel. Place over medium-high heat and add 2 tablespoons of the olive oil. Add the asparagus and 1/4 teaspoon of the salt. Cook, stirring and flipping often with tongs until the asparagus is bright green, cooked through and slightly browned, 4 to 5 minutes.
  • Divide the asparagus among four serving plates. To the same pan, add the remaining 2 tablespoons of olive oil and place over medium-high heat. Crack 2 of the eggs into the pan, being careful as it may splatter, sprinkle with salt and reduce the heat slightly and cook until the edges are light brown and crispy and the whites are just set, 2 to 3 minutes. The yolk should still be runny. Repeat for the remaining 2 eggs. Using a slotted spatula, slide an egg on each plate. Sprinkle each dish with the breadcrumb gremolata and a drizzle of olive oil if desired.

ORANGE GINGER ASPARAGUS



Orange Ginger Asparagus image

An easy asparagus dish that has a refreshing citrus and ginger addition. This is even better the next day! I just sliced the spears into 1/3's toss and served cold! A great salad!

Provided by Rita1652

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2-2 lbs asparagus spears, washed and trimmed
2 tablespoons orange marmalade
1 teaspoon fresh ginger, grated
1 garlic clove, finely minced
1 teaspoon fresh lemon juice
2 tablespoons extra virgin olive oil (or hazelnut oil)
kosher salt
fresh ground black pepper
2 tablespoons hazelnuts (or nuts of choice)

Steps:

  • Cook asparagus in a large frying pan of boiling salted water until crisp-tender, about 3 to 4 minutes, and drain well in a colander giving a cool rinse. Transfer hot asparagus to serving platter.
  • In a small bowl, whisk together orange marmalade, ginger, lemon juice, olive oil, salt and pepper to taste. Spoon orange dressing over top or asparagus and sprinkle with nuts.

Nutrition Facts : Calories 149.5, Fat 9.6, SaturatedFat 1.2, Sodium 29.8, Carbohydrate 14.8, Fiber 3.9, Sugar 8.4, Protein 4.8

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