Blistered Asparagus Recipes
ROASTED ASPARAGUS WITH BALSAMIC VINEGAR
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
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
BLISTERED ASPARAGUS
Tossing asparagus spears in a light soy dressing with crushed peanuts and shredded coconut adds a subtle but addictive crunch.
Provided by Claire Saffitz
Categories Bon Appétit Side Asparagus Spring Peanut Coconut Chile Pepper Sesame Oil Ginger Lime Juice Honey Vegetarian Dairy Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high. Cook asparagus, tossing often, until stalks are bright green, blistered in spots, and tender, about 5 minutes. Season with salt and transfer to a platter.
- Stir chile, soy sauce, lime juice, honey, sesame oil, and ginger in a small bowl to combine. Mix in peanuts and coconut and spoon over asparagus.
OVEN-ROASTED ASPARAGUS
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!
AIR FRYER ASPARAGUS
Asparagus is so good in the spring, and sometimes, you can find the really thick spears, like I did. This lovely side dish is ready in just a few minutes to enhance a weeknight dinner, or maybe something more special. Please be aware that different brands and sizes of air fryers may produce different results. If your asparagus is thin, reduce the cooking time.
Provided by Bibi
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat a 5.8-quart air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
- Place asparagus spears in a large bowl and toss with olive oil and seasoned salt.
- Combine grated Parmesan cheese and bread crumbs in a bowl. Toss with asparagus spears until evenly coated. Lightly spray air fryer basket with cooking spray and add the asparagus in a single layer. Air fry to desired doneness, 7 to 10 minutes. Serve warm.
Nutrition Facts : Calories 68.8 calories, Carbohydrate 7 g, Cholesterol 2.2 mg, Fat 3.4 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 0.8 g, Sodium 179.6 mg, Sugar 2.3 g
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- Heat 1-2 tbsp of olive oil in a sauté pan over medium heat. Add the minced garlic and stir for 30 seconds. Add the asparagus, season with salt and pepper and sauté for 4-5 minutes, or until tender. Remove the asparagus to a plate.
- Add one tablespoon of olive oil to the same sauté pan cook the tomatoes on medium heat. Let them sit for 2 minutes, to blister, before stirring. Then stir and cook for an additional 2-3 minutes. Remove the tomatoes to a plate.
- Add the salmon to the same sauté pan (adding additional olive oil if necessary) and cook on medium heat, skin side down, for 2-3 minutes. Season the top side with salt and pepper. Flip the salmon and cook for another 1-2 minutes, or until barely cooked through.
- To serve, divide the salad greens between two plates. Add a piece of salmon, half the asparagus and tomatoes. Top with a sprinkling of feta cheese and drizzle with dressing.
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5/5 (6)Estimated Reading Time 40 secsServings 4
- Heat oil in a large skillet over medium-high. Cook asparagus, tossing often, until stalks are bright green, blistered in spots, and tender, about 5 minutes. Season with salt and transfer to a platter.
- Stir chile, soy sauce, lime juice, honey, sesame oil, and ginger in a small bowl to combine. Mix in peanuts and coconut and spoon over asparagus.
GORDON RAMSAY PAN-SEARED BLISTERED ASPARAGUS - HELL'S KITCHEN
From hellskitchenrecipes.com
4.6/5 (16)Category SidesCuisine AmericanTotal Time 15 mins
- Start By taking both white and green asparagus and trim the woody ends off, you can set aside to use them for stock. Now beginning from the asparagus trimmed end cut about ½ inch’s off the remaining asparagus. Trim both the green and white asparagus spears until they reach about 5 inches long.
- Now on medium-high heat a large cast-iron skillet. Liberally Season the asparagus spears with lemon salt and black pepper. Now add ex-virgin olive oil into the hot cast-iron skillet until it starts to smoke. Place the asparagus spears into cast-iron skillet layered evenly and any remaining seasoning left in the tray. Sauté until the white begins to char and the green of the asparagus brightens about 90 seconds. Turn the asparagus spears, now you can add the butter, shake the skillet and the butter with begin to melt to in the bottom of the pan. Let asparagus spears char the butter brown and the for about 90 more seconds.
- Add vegetable stock to Deglaze the skillet. Remove off heat the place piece of foil on the top of the asparagus spares letting them steam for an additional 2 to 5 minutes. Now with the edge of your knife Check if cooked to the way you like. If they feel firm to your likeness, you can let them simmer on low heat for an extra 2 more minutes. If your knife cut through the asparagus spares somewhat simple, you can take them off the heat and put to one side until you are ready to plate them with your main.
CREAMY SAUTEED ASPARAGUS - FLAVCITY WITH BOBBY PARRISH
From flavcity.com
Ratings 73Calories 381 per servingCategory Side Dish
- Make the dressing for the asparagus by adding the mayo to a bowl along with the lemon juice, 1.5 teaspoons tamari, ½ teaspoon sesame oil, sambal, mustard, ¼ teaspoon salt, and a couple cracks of pepper. Mix well and check for seasoning, you may want more spice or lemon juice. Set aside.
- For the asparagus, pre-heat a large non-stick pan just below high heat for 2 minutes with 2 teaspoons of oil. Add the asparagus and cook for 7-8 minutes, until blistered on outside, but still crunchy. Add the onions, garlic, pecans and cook for 1 minute. Turn the heat down to medium and add 1.5 tablespoons of tamari, ½ teaspoon of sesame oil, and a ¼ teaspoon of salt to the pan and cook for 30 seconds so the asparagus can steam. Remove from heat and transfer to a large bowl or platter. Once the asparagus have cooled slightly add enough dressing to coat, and enjoy!
SPRING PASTA WITH BLISTERED CHERRY TOMATOES RECIPE - MARIO ...
From foodandwine.com
5/5 (81)Total Time 1 hrServings 6
- Preheat the oven to 425°. In a bowl, toss the Broccolini and garlic with 1/4 cup of the olive oil and season with sea salt and pepper; spread on a rimmed baking sheet. In another bowl, toss the tomatoes with the remaining 2 tablespoons of olive oil, 1/2 tablespoon of sea salt and 1 teaspoon of pepper and spread on a rimmed baking sheet. Roast the vegetables for about 25 minutes, until the Broccolini is tender and charred in spots and the tomatoes are very juicy but not broken down.
- Meanwhile, in a large pot of salted boiling water, cook the scallions until just softened, 1 minute. Using a slotted spoon, transfer the scallions to a bowl. Add the asparagus to the pot and cook until just crisp-tender, about 2 minutes. Using a slotted spoon, transfer the asparagus to the bowl.
- Add the pasta to the boiling water and cook until just al dente. Drain, reserving 1/2 cup of the pasta cooking water.
- Return the pasta to the pot. Add the roasted Broccolini, scallions, asparagus, butter, crushed red pepper and half of the parsley. Add the reserved pasta water and cook until the pasta is al dente. Gently fold in the roasted tomatoes and any juices and season with sea salt and pepper. Garnish with the shaved cheese and the remaining parsley and serve right away.
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From diethood.com
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From bonappetit.com
5/5 (24)Servings 4
- Preheat oven to 425°. Place mahi-mahi on a rimmed baking sheet and rub all over with 1 Tbsp. oil; season on both sides with salt and pepper. Brush or rub fish on both sides with 1 Tbsp. plus 1 tsp. mustard. Using a Microplane, finely grate zest of lemon over fish. Set lemon aside.
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- Light a grill. In a shallow dish, whisk the mayonnaise with the mustard, oil, lemon juice, lemon zest, garlic, salt and pepper. Add the asparagus and turn to coat. Let stand at room temperature for 30 minutes.
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