Asparagusflemishstyle Recipes
QUICK ASPARAGUS STIR-FRY
One of my favorite quick recipes for green asparagus, stir-fried with garlic and olive oil. A squeeze of fresh lemon juice brightens the asparagus up at the end.
Provided by Toi
Categories Side Dish Vegetables Asparagus
Time 11m
Yield 4
Number Of Ingredients 5
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 5 to 7 minutes. Season with salt and lemon juice.
Nutrition Facts : Calories 83.8 calories, Carbohydrate 4.8 g, Fat 6.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 41.3 mg, Sugar 2.1 g
PAN-FRIED ASPARAGUS
I love asparagus, and if you do, then you'll love this recipe. Nothing fancy, and it's ready in minutes. Great as a side dish; I love to make a meal out of it, by adding thin slices of chicken or beef, even shrimp. I like to put grated Parmesan cheese on top.
Provided by FLUFFSTER
Categories Cheese
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium-high heat.
- Stir in the olive oil, salt, and pepper.
- Cook garlic in butter for a minute, but do not brown.
- Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
ASPARAGUS, FLEMISH STYLE
Make and share this Asparagus, Flemish Style recipe from Food.com.
Provided by Darkhunter
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Trim white asparagus, if using, with vegetable peeler, from just under tip to stem end to remove woody skin. If using green, trim just hard stem end.
- Bring large pot of salted water to boil.
- Bundle asparagus up and tie with kitchen twine. Trim ends evenly. Gently place in boiling water and immediately lower heat to simmer. If using white asparagus, cover pot. If using green, DO NOT cover, as it will lose it's fresh green color. Simmer for approximately 15-30 minutes, depending on thickness of stems. When tender, remove bundle and carefully drain on kitchen towel, being careful of tender tips.
- Melt the butter over low heat in a small saucepan. If the eggs are completely cold, plunge into hot asparagus water for 1 minute. Remove, dry and peel.
- In a small bowl, mash the complete egg with a fork. Add the melted butter, lemon juice, parsley, nutmeg and salt and pepper. Mix thoroughly.
- Arrange the asparagus on individual plates. Pour Flemish sauce to cover all but the tips of the asparagus. Serve immediately while everything is still warm.
Nutrition Facts : Calories 331.8, Fat 27.5, SaturatedFat 16, Cholesterol 220.1, Sodium 58.5, Carbohydrate 14.1, Fiber 7.3, Sugar 6.9, Protein 12.6
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- First peel the asparagus. Place them horizontally on a clean chopping board and hold them with one hand by their heads. Then with your free hand carefully run a vegetable peeler from the heads towards the bottom part. Turn the asparagus as you go until you have removed every inch of the tough skin.
- Once you have peeled all the asparagus, heck the bottom parts and chop them off if they are dried out. Fill a wide pan with water and bring it to a gentle boil. Then add the asparagus to it and cook them for 7 to 10 minutes (depends how thick they are) until tender. Keep an eye on them!
- In the meantime peel the hard-boiled eggs and separate the whites from the yolks. Then add the yolks to a clean blender and pulse them well into a fine crumble.
- Pour the yolks in a cup. Rinse the blender and dry it. Then add the cooked whites to it and blend them as well.
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- Asparagus Flemish Style. Asparagus Flemish Style is one of the most delicious Belgian dishes especially if you like vegetarian options. Asparagus Flemish Style is made steamed or boiled served with scrambled eggs, parsley and butter sauce.
- BELGIAN FRIES. Belgian fries are produce from potatoes that were cut vertically and fry in hot oil. They consume it as a side dish or a snack on a regular basis, and pommes frites shops, known as frietkots or fritures, could be spot all over the country.
- EEL IN THE GREEN. Eel in the Green is one the most delicious Belgian dishes a Flemish delicacy meal made with white wine, parsley, spinach, minty, tarragon, sage, dill, and lime juice and consists of chop eel in a peculiar green sauce.
- BEEF STEW (CARBONNADE FLAMANDE) Carbonade flamande is a meat stew with onions from Flanders. It’s very famous in Belgium and Flanders, France. Beer, thyme, juniper berries, mustard, and spicy bread are use to produce carbonade flamande.
- SOLE MEUNIÈRE. Sole meunière is cook with sole fillets which have been gently coat and pan-fry with butter. Salt, pepper, and chop parsley are commonly use to flavor the fish.
- BELGIAN FISH SOUP. Clean and fillet fish chunks and slice vegetables were cook in a rich, creamy fish stock in Belgian fish soup. Carrots, potatoes, onions, and leeks are some of the most commonly use veggies in the soup.
- LAPIN À LA GUEUZE (GUEUZE RABBIT) Lapin à la gueuze is a lambic beer produce Belgium’s Brussels region. Lambic is spontaneously fermenting once it is expose to wild yeasts and bacteria unique to the Zenne valley, where Brussels is located.
- STOEMP. Stoemp, a potato base side dish, is among Belgium’s most famous foods. It’s prepare with mash potatoes and additional veggies like carrots and leeks.
- GREY SHRIMPS. Grey Shrimps are a tiny shrimp species that live off the shores of Germany, Denmark, the Netherlands, and Belgium in the North Sea. The brown or gray appearance of these shrimps, and also their sensitive flesh with a particular sweet, mildly peppery, and exquisite flavor, make them easily identifiable.
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