Asparagus With Lemon Herb Sauce Recipes

FRESH ASPARAGUS WITH LEMON-HERB SAUCE

Steps:

• Bring the chicken broth to a boil in a large pot.
• Add in the asparagus; cook until just crisp-tender (about 4 minutes).
• Uning large tongs remove the asparagus to a bowl of ice water (reserve 1 cup of the chicken broth).
• Drain the asparagus and pat very dry with paper towels.
• Heat 3 tablespoons oil in a skillet over medium heat.
• Add in the chopped green onions, shallots and sugar; saute until the onions and shallots are tender (about 5 minutes).
• Add in garlic; saute 2 minutes.
• Add in the reserved 1 cup broth, 1 tablespoons oil, Dijon mustard, lemon juice, thyme and lemon peel; simmer until slightly thickened and the liquid is reduced to about 1-1/4 cups (about 5 minutes).
• Season with salt and pepper.
• Cool to room temperature.
• Arrange the asparagus on a platter.
• Spoon the prepared lemon sauce over, then sprinkle with more chopped green onions.

LEMON ASPARAGUS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Coat asparagus with vegetable and arrange on a baking sheet. Season with salt and black pepper to taste.
• Roast in preheated oven until lightly browned at the tips, about 15 minutes.
• Meanwhile, combine lemon juice, butter, 1 teaspoon salt, and 1 teaspoon black pepper in a microwave-safe bowl. Heat in on high in microwave until butter is completely melted, about 1 minute; stir to combine. Pour butter mixture over roasted asparagus and toss to coat.

LEMON-ROASTED ASPARAGUS

Steps:

• Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

LEMON ASPARAGUS

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.

BATTER FRIED ASPARAGUS WITH HERB OR LEMON DIPPING SAUCES

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.

LEMON-HERB ASPARAGUS CROSTINI

Steps:

• Toss 1/2 pound asparagus (trimmed and thinly sliced) with 2 tablespoons each lemon juice and chopped basil, 1 tablespoon olive oil, 1/2 teaspoon lemon zest and a pinch each of salt and red pepper flakes. Rub toasted baguette slices with a halved garlic clove. Top with ricotta, the asparagus and chopped chives.

ASPARAGUS IN LEMON BUTTER SAUCE

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.

ROASTED ASPARAGUS WITH SAGE AND LEMON BUTTER

Steps:

• Preheat the oven to 450°. Toss the asparagus with the olive oil and 1/2 teaspoon of salt. Spread on a baking sheet and roast in the oven for about 5 minutes, or until the spears are just tender when pierced with a knife.
• In a small skillet, melt the butter over moderately low heat. Add the sage leaves and cook, stirring often, until the butter is lightly browned, about 2 minutes. Stir in the lemon juice and 1/4 teaspoon of salt.
• Transfer the asparagus to a warmed platter and spoon the sage-lemon butter on top. Garnish with the lemon zest, top with shavings of Parmigiano-Reggiano cheese and serve.

ASPARAGUS WITH LEMON BUTTER

Steps:

• Bring 2 inches salted water to a boil in a wide (10-inch) saucepan or skillet.
• Place asparagus in saucepan; cook until just tender, 5 to 8 minutes. Drain well in a colander.
• Return asparagus to pan; toss with butter, lemon zest, and lemon juice; season with salt and pepper. Serve immediately.

ASPARAGUS WITH LEMON-HERB SAUCE

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.