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
ASPARAGUS FRITTATA
Steps:
- Snap the ends off the asparagus where they naturally break to remove any woody ends. Cut the rest of the asparagus into approximately 1 inch pieces.
- Peel and finely chop the onion/shallot.
- Crack the eggs into a medium bowl and whisk them until the white is broken up and they are lightly fluffy. Add the cheese and salt and pepper to taste. Mix until combined.
- Warm 1 tbsp of oil in an 8 inch oven safe skillet over a medium heat. Add the asparagus and onion and cook for a couple minutes until the onion becomes translucent and the asparagus is tender to a knife-point.
- Tip the asparagus and onions into the eggs and mix through. Add the remaining oil to the skillet, reduce the heat slightly and tip the egg mixture into the skillet. Spread the asparagus out evenly, as needed, so the pieces are evenly distributed across the skillet and not sticking out from the eggs.
- Cook for around 5 minutes until the edges are starting to cook but the inside is still runny.
- As it is cooking, warm the broiler. Put the frittata under the broiler to finish cooking the top, keeping a close eye on it so it doesn't cook too much. You want it to be set but not get too brown.
- Serve warm or room temperature.
Nutrition Facts : Calories 295 kcal, Carbohydrate 6 g, Protein 17 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 340 mg, Sodium 277 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
PICKLED ASPARAGUS
Eat them on their own, add to a crudité platter, or use as a garnish for your Caesar cocktail.
Provided by Lynn Crawford
Categories Sides
Time 12h
Number Of Ingredients 11
Steps:
- Trim the bottom of the asparagus so they fit upright in two 24-ounce (750 ml) containers or jars, with the asparagus tips at least 1/2 inch (1 cm) below the lid. Divvy the asparagus and dill between the jars.☞TESTER TIP: If you need to use shorter jars and have to trim your asparagus significantly in order to fit, add your extra trimmings to a third jar along with carrots and fennel for an easy pickle. Note that you will need to make extra brine if you do this.
- In a large saucepan over medium-high heat, combine vinegar, garlic, salt, sugar, peppercorns, mustard seeds, red pepper flakes, allspice, and coriander seeds. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring to dissolve salt and sugar. Remove from heat and let stand until brine is lukewarm, about 20 minutes.
- Pour the brine over the asparagus. Cover and refrigerate overnight to allow flavors to meld. Keep refrigerated for up to 1 month.☞TESTER TIP: If you don't have quite enough brine to cover the asparagus, you can top off each jar with up to 1/2 cup of boiled water.
Nutrition Facts : ServingSize 1 portion, Calories 59 kcal, Carbohydrate 10 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 1692 mg, Fiber 3 g, Sugar 5 g
ASPARAGUS NIBBLES
Steps:
- Trim and blanch asparagus spears in boiling salted water for about 1 minute and then chill in an ice bath. Dry them with paper towels. Wrap a slice of ham around each of the asparagus, leaving the tips showing. Serve with lemon wedges and sprinkle with black pepper.
ASPARAGUS WRAPS WITH LEMON MAYO
A quick and classic spring canapé of tender green stems wrapped in Parma ham with a light citrus dip
Provided by Sarah Cook
Categories Buffet, Starter
Time 12m
Yield Serves 5 as a nibble, or 10 with other nibbles
Number Of Ingredients 4
Steps:
- Bring a pan of salted water to the boil, tip in the asparagus and cook for 2 mins until just tender. Drain well. Quarter each slice of ham, into 4 shorter strips, then wrap one around the middle of each asparagus spear. Mix the mayo with the lemon zest and juice and a little pepper and put in a small bowl. Serve with the asparagus, warm or cold, for dipping.
Nutrition Facts : Calories 165 calories, Fat 13.5 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 4.3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1.1 grams fiber, Protein 6.4 grams protein, Sodium 1.7 milligram of sodium
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- Rinse the asparagus and pat dry with a cloth. Snap off the ends of the asparagus. Transfer the asparagus to a large baking sheet.
- Drizzle the olive oil over the asparagus. Rub and roll the spears around so that they are covered in oil. Spread the spears so that they are lined up in a single layer.
- Sprinkle a pinch of salt and black pepper over the asparagus. Roast the asparagus for 8 to 9 minutes. If the asparagus are pencil thin, roast them for 6 to 7 minutes. For the chunky asparagus that are about 1 inch thick on the bottom, roast them for 10 to 12 minutes.
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- Honey and Soy Roasted Shrimp and Asparagus from Marisa Moore. With just a handful of ingredients, this satisfying lunch or dinner takes only 15 minutes to make.
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