Asparagusroastedgarlicandlemonrisotto Recipes

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OVEN-ROASTED ASPARAGUS



Oven-Roasted Asparagus image

Ree Drummond's oven-roasted asparagus recipe is one of the most ridiculously simple vegetable dishes in existence. Make it for the holidays, or a weeknight dinner.

Categories     Christmas     Thanksgiving     dinner     main dish     roasted     side dish     snack

Time 20m

Yield 4 servings

Number Of Ingredients 4

1 bunch asparagus
4 tbsp. (up to 5 tablespoons) olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Preheat oven to 425 degrees.
  • After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
  • Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don't want any water to "steam" the asparagus in the oven.
  • Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.
  • Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it. Enjoy!

ASPARAGUS, ROASTED GARLIC AND LEMON RISOTTO



Asparagus, Roasted Garlic and Lemon Risotto image

A nice spring risotto dish. Wonderful mix of flavours. Be sure to use young asparagus. From Food and Drink Magazine Spring 1999.

Provided by Just Call Me Martha

Categories     One Dish Meal

Time 59m

Yield 6 serving(s)

Number Of Ingredients 15

4 tablespoons unsalted butter
1/4 cup finely chopped shallot
1 1/2 cups arborio rice
3/4 cup sliced shiitake mushroom
4 teaspoons roasted garlic
1/2 cup dry white wine
5 -6 cups vegetable stock or 5 -6 cups chicken stock, heated
1/4 cup freshly grated parmesan cheese or 1/4 cup asiago cheese
2 teaspoons grated lemons, zest of
3/4 cup young tender asparagus, sliced in 1/2 inch pieces
1/4 cup finely chopped chives
salt
fresh ground pepper
chopped chives
shaved parmesan cheese

Steps:

  • Melt 3 Tbsp butter in saucepan over medium heat.
  • Add shallots and cook until soft, but not brown.
  • Stir in rice and mushrooms and cook, stirring occasionally until liquid is absorbed, about 3 minutes.
  • Add garlic, wine and 1/2 cup of hot stock and cook, stirring constantly, until the liquid is absorbed.
  • Continue adding small amounts of stock and cook in this manner, stirring constantly, until the rice is creamy, yet the kernels are firm at the centre, about 18 minutes.
  • When done, stir in remaining butter, cheese, lemon zest, asparagus and chives.
  • Season with salt and pepper.
  • Serve in warm bowls, sprinked with garnish.
  • (To roast the garlic, cut off top of bulb, revealing tops of cloves inside. Drizzle with olive oil, season lightly. Seal bulb in foil and roast in 350 oven for 25 to 30 minutes or until garlic is soft when squeezed.).

Nutrition Facts : Calories 304.7, Fat 9.2, SaturatedFat 5.7, Cholesterol 24, Sodium 71.3, Carbohydrate 45.7, Fiber 2.4, Sugar 1.4, Protein 6.1

ASPARAGUS WITH LEMON RICOTTA



Asparagus with Lemon Ricotta image

This asparagus has very delicate flavors, the earthy but slightly grassy taste of the asparagus complements the creamy, lemony taste of the ricotta beautifully.

Provided by Anastasia

Categories     Side Dish     Vegetables     Asparagus

Time 25m

Yield 6

Number Of Ingredients 7

1 ¼ pounds fresh thin asparagus, trimmed
¼ cup olive oil
3 tablespoons lemon juice
1 pinch sea salt and ground black pepper to taste
1 cup ricotta cheese
2 ½ tablespoons lemon zest
1 pinch sea salt

Steps:

  • Bring a large pot of lightly salted water to a boil. Blanch asparagus until tender, about 2 to 3 minutes. Remove asparagus immediately and place in a bowl of ice water so it remains a bright green color. Drain in a colander and place in a large bowl with olive oil and lemon juice. Season with sea salt and pepper; toss until well combined.
  • Combine ricotta, 2 tablespoons lemon zest, and remaining pinch of sea salt in a bowl; mix until well combined.
  • Arrange asparagus on one side of a serving platter and smear ricotta on the other side. Sprinkle with remaining 1/2 tablespoon lemon zest.

Nutrition Facts : Calories 152.7 calories, Carbohydrate 6.2 g, Cholesterol 11.8 mg, Fat 12.1 g, Fiber 2.2 g, Protein 6.5 g, SaturatedFat 3.2 g, Sodium 156.4 mg, Sugar 2 g

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