Balsamic Asparagus And Artichokes Recipes

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SIMPLE ROASTED ASPARAGUS WITH BALSAMIC AND PARMESAN



Simple Roasted Asparagus with Balsamic and Parmesan image

Adapted from the Canal House Cooks Every Day cookbook. Asparagus: The Canal House ladies, Christopher Hirsheimer and Melissa Hamilton, suggest purchasing fat asparagus and peeling them. Do this if you are able to or simply buy what is available. I never peel - lazy! - but do so if you wish. Balsamic: You can buy aged balsamic vinegar that's syrupy or you can simmer balsamic vinegar until it's reduced by half its volume. Simply simmer 1/4 cup vinegar in a small saucepan until it is thick and syrupy. Keep a close watch the entire time, and transfer the balsamic to a small bowl as soon as it starts to thicken because it will continue to reduce as it sits. This will give you 1 to 2 tablespoons of syrupy balsamic vinegar.

Provided by Alexandra Stafford

Categories     Side Dish

Time 30m

Number Of Ingredients 6

1 lb. asparagus spears, see notes above
2 tablespoons olive oil
salt, preferably flaky sea salt - I've been using Maldon for this one
freshly cracked black pepper to taste
Parmigiano Reggiano
1 tablespoon syrupy balsamic vinegar, such as this, or see notes above

Steps:

  • Heat your oven to 425ºF, convection roast if you have it.
  • To prepare the asparagus, snap off the end of each spear. Discard or compost the end. Cut the spears in half. Transfer to a 9×13-inch baking dish or a sheet pan or something similar.
  • Drizzle with the olive oil. Season with salt and pepper to taste. Toss with your hands to ensure each spear is nicely coated and seasoned. Transfer pan to the oven for 20-25 minutes or until the tips of the asparagus are just lightly beginning to char.
  • Remove the pan from the oven and transfer to a serving platter. Taste one spear. If it tastes under-seasoned, sprinkle the entire dish with more salt to taste. Using a peeler - this is my favorite - shave parmesan over top to taste.
  • Finish the dish by drizzling the syrupy balsamic over top.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR



Roasted Asparagus with Balsamic Vinegar image

A quick and robust way to enjoy asparagus. Roasting highlights the natural sweetness of the asparagus while the balsamic vinegar offers a tangy compliment to this great side dish.

Provided by Gemini26

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 6

Number Of Ingredients 5

2 pounds fresh asparagus, trimmed
2 tablespoons olive oil
½ pinch ground sea salt
⅛ teaspoon ground black pepper
3 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
  • Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.

Nutrition Facts : Calories 75 calories, Carbohydrate 7.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 31.7 mg, Sugar 3.9 g

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR



Roasted Asparagus with Balsamic Vinegar image

Since my husband and I both work full-time. I'm always looking for fast nutritious recipes. The whole family loves this tasty treatment for asparagus. I can't make it often enough. -Natalie Peterson of Kirkland, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1-1/2 pounds fresh asparagus, trimmed
2 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon white pepper
3 tablespoons balsamic vinegar

Steps:

  • Place the asparagus in a 13-in. x 9-in. baking dish. Sprinkle with oil, salt and pepper; toss to coat. Bake, uncovered, at 425° for 10-15 minutes or until lightly browned. Drizzle with vinegar just before serving.

Nutrition Facts : Calories 47 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 305mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ARTICHOKE AND ASPARAGUS SALAD



Artichoke and Asparagus Salad image

Make and share this Artichoke and Asparagus Salad recipe from Food.com.

Provided by Nyteglori

Categories     Artichoke

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 (6 ounce) jar marinated artichoke hearts
1 lb asparagus
salt water
1 egg, hard boiled
1/4 pint heavy cream
2 tablespoons mayonnaise

Steps:

  • Drain and chill artichokes.
  • Break off tough ends of asparagus and cut into 3 inch pieces. Cook in lightly salted water until bright green and tender. Be careful not to overcook.
  • Remove asparagus from the water reserving 2 tablespoons of asparagus water. Drain asparagus well on paper towel and chill.
  • Right before serving. Whip cream and fold in mayo. Add chilled asparagus water to taste.
  • Chop egg and add to cream mixture. Pour dressing over asparagus. Add artichoke hearts and mix gently.

Nutrition Facts : Calories 196.9, Fat 15.1, SaturatedFat 7.7, Cholesterol 89.2, Sodium 122.9, Carbohydrate 12.5, Fiber 6, Sugar 2.5, Protein 6.2

ASPARAGUS SALAD WITH SWEET BALSAMIC VINEGAR



Asparagus Salad with Sweet Balsamic Vinegar image

Asparagus Salad with Sweet Balsamic Vinegar - Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance the acid. Can be prepared in 45 minutes or less.

Categories     Salad     Nut     Pepper     Vegetable     Side     Picnic     Quick & Easy     Low Cal     Mother's Day     Backyard BBQ     Vinegar     Pecan     Asparagus     Bell Pepper     Spring     Healthy     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1/3 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
1 teaspoon minced garlic
2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
1 small red bell pepper, diced
1/3 cup chopped pecans, toasted

Steps:

  • Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
  • Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.

ORZO WITH ASPARAGUS, ARTICHOKE, TOMATO AND TRUFFLE OIL



Orzo with Asparagus, Artichoke, Tomato and Truffle Oil image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 14

1 pound orzo
3 tablespoons olive oil
1 cup balsamic vinegar
1 1/2 tablespoons sugar
1 pound asparagus
6 artichokes, cleaned and halved
1/2 cup plus 1 tablespoon butter
4 tablespoons chopped garlic
1/2 cup white wine
1 cup vegetable stock
1 pint cherry tomatoes, halved
1 cup grated Parmesan
Salt and pepper
6 tablespoons truffle oil

Steps:

  • Cook the orzo in boiling salted water until al dente. Rinse in cool water and toss in olive oil. Set aside.
  • In a small sauce pan, cook balsamic vinegar and sugar and reduce it to a syrup consistency. Set aside. Cut the asparagus tips from the stems. Blanch the tips on boiling salted water. Set aside. Coarsely chop the asparagus stems in a food processor. Set aside. Put the artichokes on a hot grill and cook until brown. Saute butter, garlic, and asparagus in a large pan for 2 minutes. Add wine, vegetable stock, and orzo.
  • Cook until the pasta is hot and the liquid has been absorbed. Saute asparagus tips with butter and salt until hot Toss pasta with tomatoes and Parmesan, arrange asparagus on top of each pasta portion. Season with salt and pepper. Spoon pasta into 6 portions. Drizzle plates with balsamic and truffle oils. Place grilled artichoke next to each portion.

ASPARAGUS, ARTICHOKE, AND AVOCADO SALAD



Asparagus, Artichoke, and Avocado Salad image

This recipe came from a friend and I always get rave reviews on it. It is extremely easya d delicious and goes well with almost any meal!

Provided by Cherbear64

Categories     Vegetable

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 bunches fresh asparagus
2 (15 ounce) cans medium artichoke hearts, drained
3 avocados
8 ounces crumbled blue cheese (can use gorgonzola)
1 package good seasons zesty Italian dressing
1/4 cup balsamic vinegar
1/2 cup vegetable oil
2 tablespoons water

Steps:

  • Rinse and cut the bottoms off of the Asparagus, then Blanch in boiling, salted water for 2 minutes, remove from water and immediately rinse with cold water. Place on large platter.
  • Cut drained artichoke hearts into quarters and spread over top ot the asparagus. Chill until just before serving.
  • Just before serving cut up the avocados, slice each avocado in half, remove seed and slice into chunks. Spread chunks over asparagus and artichoke hearts.
  • Mix salad dressing according to directions except replace white vinegar with balsamic vinegar. Pour dressing over salad and top with blue cheese, serve immediately.

BALSAMIC GLAZED ASPARAGUS



Balsamic Glazed Asparagus image

Make and share this Balsamic Glazed Asparagus recipe from Food.com.

Provided by Chef mariajane

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb asparagus, trimmed
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup balsamic vinegar
2 tablespoons parmesan cheese, grated

Steps:

  • Toss asparagus with oil, salt and pepper; place in a single layer on a baking sheet. Bake in a 400F oven for 8-10 minutes or until tender crisp.
  • Meanwhile, in a small saucepan, bring vinegar to a boil; reduce heat and simmer until reduced by half and syrup-like, about 5 minutes.
  • Place roasted asparagus in serving dish; drizzle with the vinegar reduction. Sprinkle with parmesan cheese.
  • Serve immediately.

BALSAMIC ASPARAGUS



Balsamic Asparagus image

Make and share this Balsamic Asparagus recipe from Food.com.

Provided by Evie3234

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

1 bunch fresh asparagus (stalks approx same thickness)
1 tablespoon oil
freshly ground black pepper
1 tablespoon balsamic vinegar

Steps:

  • prepare asparagus by washing and snapping off tough end.
  • heat oil in frying pan.
  • add asparagus and keep moving around in pan until changes colour (approx 3-5 minutes) add balsamic vinegar and the pepper sprinkling over all of the asparagus.
  • remove from heat and cover for a few minutes to let flavours develop.
  • serve.

SEA BASS WITH ARTICHOKES AND BALSAMIC VINEGAR



Sea Bass With Artichokes and Balsamic Vinegar image

Simple, but fancy, and definitely a company worthy dish! I am sure other firm fishes would work as well. Thanks to KLBoyle for putting this recipe in her best of 2008 cookbook!

Provided by Maito

Categories     Bass

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

12 ounces sea bass, skin off
1 teaspoon olive oil
2 garlic cloves, minced
1 leek, white part, julienned (washed well)
salt and pepper
8 artichoke quarters in water, or marinated, drained
12 cherry tomatoes, halved
1/4 cup balsamic vinegar

Steps:

  • Barbecue fish just until done (be careful not to overcook).
  • While the fish is cooking, make the sauce. Heat oil in a pan over medium heat and saute garlic and leeks until soft, a few minutes. Season with salt and pepper.
  • Add artichokes, tomatoes and balsamic vinegar.
  • Reduce by about 50 per cent. There shouldn't be much vinegar left in the pan, and it should be starting to get syrupy. Keep warm on low until fish is ready.
  • Plate fish with sauce and enjoy!

ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON VINAIGRETTE



Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 27m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 large shallot, sliced
1 clove garlic, minced
8 ounces mushrooms, sliced
1 bunch asparagus (1 pound), sliced into 3-inch pieces
1 (8-ounce) package frozen artichoke hearts, thawed
1/2 pint teardrop tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
  • For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
  • Toss the vegetables with the vinaigrette and serve.

GRILLED BALSAMIC ASPARAGUS



Grilled Balsamic Asparagus image

This wonderfully flavored asparagus evolved from a Cooking Light recipe. Prep time includes time to marinate.

Provided by GaylaJ

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb fresh asparagus
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon low sodium soy sauce
1 garlic clove, minced
1/2 teaspoon kosher salt
fresh ground black pepper, to taste

Steps:

  • Snap off tough ends of asparagus and wash well through 2-3 changes of cold water.
  • Combine all ingredients in a large zip-top plastic bag, seal and marinate for 30-60 minutes.
  • Preheat grill on high heat.
  • Remove asparagus from bag (discard marinade) and place on preheated oiled grill rack.
  • Grill 5 minutes on each side or until asparagus is done.

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