Asparagus With Lemon Caper Dipping Sauce Recipes

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GRILLED ASPARAGUS WITH LEMON-CAPER VINAIGRETTE



Grilled Asparagus With Lemon-Caper Vinaigrette image

Recipe found on a a bunch of asparagus purchased at the grocery store recently. Very easy to make. This recipe has been prepared twice now-first time with shallots, omitting the Parmesan cheese and the second time with red onion (use red onion if you want a more pronounced onion flavor and for added color). Can be served warm or at room temperature. Skip the cheese for a vegan version. From dole.com.

Provided by COOKGIRl

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb asparagus, trimmed
1 tablespoon olive oil
2 tablespoons pine nuts, toasted
1/4 cup parmesan cheese, shaved
2 tablespoons shallots, finely chopped
2 teaspoons lemon zest (save a few strands for garnish)
2 tablespoons fresh lemon juice
1 tablespoon capers, drained
2 tablespoons fresh flat-leaf parsley, chopped
3 tablespoons extra virgin olive oil
salt and fresh cracked black pepper, to taste

Steps:

  • Vinaigrette: Combine the shallots, lemon zest and lemon juice, capers, and parsley in a small non-reactive bowl.
  • Whisk in the olive oil; season with taste with salt and pepper.
  • Set aside.
  • To prepare the asparagus: Brush the asparagus with olive oil; season with salt.
  • Grill (I used a stove top grill pan) over medium-high heat, turning often to brown evenly. Grill asparagus until just tender, approximately 8-10 minutes.
  • Transfer asparagus to a platter.
  • Drizzle vinaigrette over the asparagus, sprinkle with pinenuts and top with Parmesan cheese.

Nutrition Facts : Calories 206.5, Fat 18.5, SaturatedFat 3.2, Cholesterol 5.5, Sodium 177.3, Carbohydrate 7.2, Fiber 2.7, Sugar 1.9, Protein 6

ROASTED SALMON AND ASPARAGUS WITH LEMON CAPER SAUCE



Roasted Salmon and Asparagus With Lemon Caper Sauce image

Found this fabulous recipe on Dinutrition blog. It is so very delicious & perfect for DH & I

Provided by SB61287

Categories     Very Low Carbs

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

2 tablespoons fresh lemon juice
1/2 teaspoon lemon rind, grated
2 tablespoons red onions, minced
1 teaspoon olive oil
1 tablespoon drained capers
1 teaspoon fresh thyme
3/4 lb salmon (fresh, enough for 2 servings)
1 lb asparagus, trimmed (or one bunch)
1 tablespoon olive oil

Steps:

  • Preheat the oven to 450°F Whisk the first six ingredients together in a small bowl and season with salt and pepper. Arrange the asparagus in an even layer on a rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper. Turn to coat. Place the salmon atop the asparagus and sprinkle with salt and pepper. Roast until the salmon is just opaque in the center, about 15-20 minutes. Cut the salmon into two pieces and top with sauce to serve.

BATTER FRIED ASPARAGUS WITH HERB OR LEMON DIPPING SAUCES



Batter Fried Asparagus With Herb or Lemon Dipping Sauces image

Fresh asparagus spears are dipped in a seasoned wine-batter and fried until crispy and golden brown. This is a perfect recipe to disguise vegetables for picky eaters. Serve them as a side dish, appetizer, or anytime snack with either one or both of the dipping sauces. COOK'S TIP: Keep this easy wine-batter recipe on hand to use with other vegetables as well as seafood, fish, and chicken tenders.

Provided by Feast Your Eyes

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 17

24 -30 fresh asparagus spears, washed and trimmed
1 cup all-purpose flour
1 egg, lightly beaten
2/3 cup dry white wine
1 tablespoon lemon zest
1 teaspoon onion powder
1/2 teaspoon celery salt
kosher salt, to taste
fresh ground black pepper, to taste
cayenne pepper, to taste
corn or vegetable oil
2 -3 tablespoons chopped herbs (chervil, tarragon, parsley and chives)
1/2 cup good quality mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon white pepper
1/2 cup good quality mayonnaise

Steps:

  • After cutting off the tough stems of the asparagus, wash well and pat dry with paper towels.
  • Place oven rack in the middle position; preheat oven to 200°F
  • In a bowl wide enough to easily batter-coat the spears, add the flour, egg, wine, lemon zest, onion powder, celery salt, Kosher salt, black pepper, and cayenne pepper. Whisk together until well blended; batter should be on the thickish side. Let sit at least one (1) hour.
  • For the dipping sauces:.
  • HERB: Mix all of the herbs with the mayonnaise, season to taste. Chill, covered, until ready to serve.
  • LEMON: Stir together all the ingredients in a small bowl. Chill, covered, until ready to serve
  • Blanch the asparagus spears in boiling water. Drain, immediately run VERY cold water over them; blot dry on paper towels and set aside.
  • Heat 3 inches oil in a 3 to 4-quart heavy saucepan over moderately high heat until it registers 375°F on a deep-fat thermometer. (COOK'S TIP: Remember to return the oil to 375°F between batches of asparagus.).
  • Dip the asparagus spears ONE-AT-A-TIME in the batter - Coat completely. Gently lower the spear into the hot oil. Repeat with remaining asparagus spears, but DO NOT CROWD. Cook for 2 to 3 minutes, turning with a slotted spoon until lighlty golden.
  • Remove each asparagus spear with a slotted spoon and place on a paper towel-lined baking sheet; if desired, sprinkle lightly with Kosher salt. Keep warm in the pre-heated oven for up to 20 minutes.
  • Serve warm with one or both of the dipping sauces.

Nutrition Facts : Calories 208.6, Fat 10.7, SaturatedFat 1.7, Cholesterol 34.1, Sodium 225.4, Carbohydrate 21.8, Fiber 1.4, Sugar 2.9, Protein 3.8

ASPARAGUS WITH LEMON-HERB SAUCE



Asparagus with Lemon-Herb Sauce image

Categories     Herb     Onion     Appetizer     Side     Sauté     Lemon     Asparagus     Spring     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

3 cups canned low-salt chicken broth
1 1/2 pounds thin asparagus spears, trimmed
2 tablespoons olive oil (preferably extra-virgin)
1 1/4 cups chopped green onions
1/3 cup minced shallots
1 teaspoon sugar
1 tablespoon minced garlic
1 1/2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon minced fresh thyme
1/2 teaspoon grated lemon peel
1/2 cup diced seeded red bell peppers

Steps:

  • Bring broth to boil in large pot. Add asparagus; cook until crisp-tender, about 4 minutes. Using tongs, transfer asparagus to large bowl of ice water. Reserve 1 cup broth in small bowl. Drain asparagus; pat dry. (Can be made 1 day ahead. Wrap asparagus in paper towels. Seal in plastic bag. Cover broth. Chill asparagus and broth.)
  • Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add 1 cup green onions, shallots and sugar. Sauté until onions and shallots are tender, about 5 minutes. Add garlic; sauté 2 minutes. Stir in reserved 1 cup broth, 1 tablespoon oil, mustard, lemon juice, thyme and lemon peel. Simmer until slightly thickened and liquid is reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Cool to room temperature.
  • Arrange asparagus on platter. Spoon sauce over. Sprinkle with remaining 1/4 cup green onions and bell peppers.

ASPARAGUS WITH LEMON CAPER VINAIGRETTE



Asparagus With Lemon Caper Vinaigrette image

Family Fave adapted from GH Best Recipes 1998. This is great with fish, the vinaigrette complements any mild white fish, too. Also a good, quick make-ahead dish for a dinner party, it will keep in the fridge for a couple hours. Also doubles or triples easily.

Provided by Gatorbek

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb asparagus
1 tablespoon salt
1 medium lemon, juice of, divided
1 tablespoon capers, drained and chopped
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon black pepper
3 tablespoons olive oil

Steps:

  • Trim ends of asparagus and place spears in a large skillet.
  • Cover asparagus with water and add salt and 1 Tbsp lemon juice.
  • Bring to a boil, then reduce heat to simmer about 7 minutes until crisp-tender.
  • Remove from heat and run under cold water to stop cooking.
  • Prepare vinaigrette:.
  • Combine remaining lemon juice, capers, mustard, sugar, and pepper. (Capers may be chopped or left whole, it's up to you. I usually chop them up a little.).
  • Slowly drizzle in oil while whisking rapidly, allowing vinaigrette to thicken slightly.
  • Toss asparagus with vinaigrette and serve.
  • May be refrigerated and served within a couple hours, or served warm immediately.

SALMON W/ ROASTED ASPARAGUS & LEMON-CAPER SAUCE



Salmon w/ roasted Asparagus & Lemon-Caper Sauce image

Make and share this Salmon w/ roasted Asparagus & Lemon-Caper Sauce recipe from Food.com.

Provided by Sue Freeman

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons fresh lemon juice
2 tablespoons minced red onions
1 tablespoon olive oil
1 tablespoon drained capers, chopped
1 teaspoon chopped fresh thyme
1/2 teaspoon grated lemon, rind of
1 1/2 lbs skinless salmon fillets
1 lb asparagus, trimmed
1 tablespoon extra virgin olive oil

Steps:

  • Whisk first 6 ingredients in small bowl to blend.
  • Season sauce with salt and pepper.
  • Preheat oven to 450 degrees F.
  • Evenly space three 1/2-inch deep slits crosswise in top of salmon (don't cut through).
  • Arrange asparagus in even layer on rimmed baking sheet, drizzle with oil and toss to coat.
  • Season with salt& pepper.
  • Place salmon on top of the asparagus; season with salt& pepper.
  • Roast until salmon is just opaque in center-- about 20 minutes.
  • Arrange on serving platter and drizzle with sauce.

CHICKEN-WRAPPED ASPARAGUS WITH LEMON-CAPER SAUCE



Chicken-Wrapped Asparagus With Lemon-Caper Sauce image

Provided by Molly O'Neill

Categories     dinner, main course

Time 20m

Yield Four servings

Number Of Ingredients 15

2 boneless, skinless chicken breasts, split
16 medium-thin asparagus stalks, ends neatly trimmed, stalks peeled
Kosher salt and freshly ground pepper to taste
3 cups water
1/4 cup fresh lemon juice
1 1/2 teaspoons unsalted butter
2 shallots, peeled and minced
1 clove garlic, peeled and minced
1/2 teaspoon grated lemon rind
1/4 cup chicken broth, homemade or low-sodium canned
1/4 cup fresh lemon juice
1 tablespoon drained capers
4 teaspoons chopped Italian parsley
1/4 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • For the chicken, place 1 piece of chicken between 2 pieces of plastic wrap. Use a meat pounder or the bottom of a heavy pan to pound the chicken into an 1/8-inch thick paillard. Repeat with the remaining chicken. Season the chicken and asparagus with salt and pepper.
  • Place 1 paillard on a work surface and place 4 asparagus spears across the chicken about 1/3 of the way up. Roll up the chicken, encasing the asparagus. Repeat with remaining chicken and asparagus.
  • Combine the water and lemon juice in a large pot with a steamer insert. Bring to a boil over medium heat. Place the chicken rolls in the insert and steam until chicken is cooked through, about 8 minutes.
  • Meanwhile, for the sauce, melt the butter in a nonstick skillet over medium heat. Add the shallots and garlic and cook until soft, about 3 minutes. Add the lemon rind, chicken broth and lemon juice and simmer until reduced by half, about 4 minutes. Stir in the capers, parsley, salt and pepper. Place 1 chicken roll on each of 4 plates. Spoon the sauce over the top and serve immediately.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1074 milligrams, Sugar 5 grams, TransFat 0 grams

LEMON ASPARAGUS



Lemon Asparagus image

Clarice Scheeringa of Ripon, California shares this dressed-up asparagus. "I live in the heart of asparagus country, so I'm always on the look out for new ways to serve it," she explains. "Lemon and a touch of tarragon make it a quick elegant side dish."

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4-6 servings.

Number Of Ingredients 6

1 pound fresh asparagus, cut into 1-inch pieces
2 tablespoons water
2 tablespoons butter, melted
1 to 2 teaspoons lemon juice
Pinch dried tarragon
Salt and pepper to taste

Steps:

  • Place asparagus and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain. Add butter, lemon juice and tarragon; toss to coat. Sprinkle with salt and pepper.

Nutrition Facts : Calories 43 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 43mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

ASPARAGUS WITH LEMON VINAIGRETTE



Asparagus with Lemon Vinaigrette image

Categories     Vegetable     Appetizer     Quick & Easy     Low Sodium     Summer     Boil     Gourmet

Yield Serves 6

Number Of Ingredients 2

2 pounds thin asparagus
1/4 cup lemon vinaigrette

Steps:

  • Trim asparagus and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook asparagus until just tender, 3 to 4 minutes, and with tongs transfer to ice water to stop cooking. Drain asparagus well in a colander and pat dry.
  • Gently toss asparagus with vinaigrette and salt and pepper to taste.

ASPARAGUS IN LEMON BUTTER SAUCE



Asparagus in Lemon Butter Sauce image

Make and share this Asparagus in Lemon Butter Sauce recipe from Food.com.

Provided by swimmer175

Categories     Vegetable

Time 12m

Yield 1 bunch of asparagus, 6 serving(s)

Number Of Ingredients 3

1 bunch asparagus
3 teaspoons fresh lemon juice
3 tablespoons butter

Steps:

  • Fill large skillet with a 1/4 inch of water, chop the ends off of the aspargus and add into the skillet. Cover, and put on medium heat.
  • Meanwhile, melt the butter in a small saucepan. add lemon juice and stir until well mixed. Remove from heat.
  • When the asparagus is tender, remove from heat and drain off the water. Server with the lemon butter sauce.

Nutrition Facts : Calories 69.1, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 52.1, Carbohydrate 3.5, Fiber 1.6, Sugar 1.1, Protein 2

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