Basil And Parsley Asparagus Recipes

BASIL AND PARSLEY ASPARAGUS

Steps:

• Cook asparagus in boiling water in large uncovered skillet on medium-high heat 5 minutes or until tender-crisp. Drain well. Place on serving dish.
• Stir parsley, basil and pepper into melted butter. Pour over asparagus. Sprinkle with Parmesan cheese.

THE BEST ASPARAGUS LEMON PASTA

Steps:

• Cut the asparagus into 1/2 inch slices on the diagonal, or just into 3 pieces.
• In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes.Drain and rinse under cold water to stop cooking. set aside.
• In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
• In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
• Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
• Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add basil and salt and pepper to taste and toss well.
• Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.

ASPARAGUS WITH BASIL-PARMESAN BUTTER

Steps:

• Cook asparagus in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain well.
• Arrange asparagus on broilerproof platter. Preheat broiler.
• Beat butter in medium bowl until fluffy.
• Beat in cheese, basil, garlic and lemon juice. Season to taste with salt and pepper.
• Drop butter mixture by teaspoonfuls over asparagus.
• Broil asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Serve hot.

SUMMER CORN SALAD WITH ASPARAGUS

Steps:

• Preheat an outdoor grill for medium-low heat and lightly oil grate.
• Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently. Remove the ears from the grill and cool. Cut the kernels off of the cob.
• Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside.
• Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve at room temperature or chilled.

ASPARAGUS WITH TOMATO BASIL COULIS

Steps:

• In a skillet, saute the shallots and garlic in 1 tablespoon of olive oil for about two minutes or so.
• Quarter 3 of the tomatoes and add to the saute pan along with the juice, parsley and basil.
• Season to taste and cook for about five minutes or until heated through.
• Whirl in food processor or blender.
• Pour wine into saute pan and stir over medium heat to deglaze.
• Add this liquid to the blender and whirl.
• Add the remaining 1/2 cup olive oil slowly and process for two minutes.
• In a large saute pan, saute the asparagus in butter until tender crisp.
• To serve, cover the bottom of four salad plates with pureed mixture; arrange five asparagus in a fan shape over the top.
• Mince the remaining tomatoes and arrange equal portions at the base of the asparagus.
• Garnish as desired with chives, scallions and basil leaves.

SHRIMP PESTO PASTA WITH ASPARAGUS

Steps:

• To a food processor add basil, parsley, parmesan, pine nuts, garlic and season with salt and pepper to taste (I use 1/2 tsp salt and 1/4 tsp pepper).
• Pulse until finely chopped, then with processor running slowly pour in olive oil and let run several seconds until it's well combined and smooth.
• Boil pasta in salted water according to directions on package, reserve 1/3 cup pasta water before draining.
• While pasta is cooking, heat 1 Tbsp olive oil in a large saute pan over medium-high heat. Add shrimp, season with salt and pepper and cook, tossing occasionally until opaque throughout and outsides are pink, about 3 - 4 minutes.
• Pour lemon juice over shrimp and toss. Add pasta and asparagus to pan with shrimp and toss while seasoning with salt and pepper to taste.
• Let it cool for one minute (I just like to do this so it doesn't cook the pesto), and add the pesto and toss to coat, thin with reserved pasta water as desired. Serve immediately.

PENNE WITH ASPARAGUS AND BASIL

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add garlic and red pepper; sauté until garlic is golden, about 2 minutes. Add asparagus, tomatoes, stock and 1/4 cup sliced basil. Cook until asparagus is crisp-tender, about 8 minutes. Season with salt and pepper. Remove from heat.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
• Pour sauce over pasta. Add cheese, parsley and 1/4 cup chopped basil. Toss to coat. Season with salt and pepper.