Boiled Asparagus With Parsleyed Breadcrumbs Recipes

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ASPARAGUS WITH BREADCRUMBS AND PARMESAN



Asparagus with Breadcrumbs and Parmesan image

Celebrate springtime with this easy vegetable side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 6

4 slices rustic white bread (3 ounces), crusts removed, torn into large pieces
3 tablespoons extra-virgin olive oil
1/4 cup grated Parmesan
Coarse salt and ground pepper
2 large bunches asparagus (about 1 pound each), ends trimmed, stalks peeled
1/2 lemon

Steps:

  • Preheat oven to 425 degrees. In a food processor, process bread until coarse crumbs form. Transfer breadcrumbs to a small bowl. Drizzle with 2 tablespoons oil. Add Parmesan, season with salt and pepper, and stir with a fork to combine.
  • Arrange asparagus in a 9-by-13-inch baking dish. Drizzle with 1 tablespoon oil and season with salt and pepper. Top with breadcrumb mixture and bake until breadcrumbs are golden brown and asparagus is tender, 20 minutes. Squeeze lemon juice over asparagus just before serving.

Nutrition Facts : Calories 128 g, Fat 7 g, Fiber 2 g, Protein 4 g

BOILED ASPARAGUS WITH PARSLEYED BREADCRUMBS



Boiled Asparagus with Parsleyed Breadcrumbs image

Perfectly cooked asparagus is bright green and crisp-tender. When it's undercooked, it's stiff; overcooked, mushy.

Provided by Martha Stewart

Categories     Dinner Side Dishes

Time 20m

Number Of Ingredients 5

2/3 cup bread crumbs
3 tablespoons melted butter
1/4 cup parsley, chopped
Salt and pepper
1 1/2 pounds asparagus

Steps:

  • In a medium skillet, toast breadcrumbs with melted butter over medium heat until golden. Remove; stir in parsley, 1/8 teaspoon salt, and a pinch of pepper.
  • Cook asparagus in boiling salted water until tender, 5 to 8 minutes. Drain; top with breadcrumbs.

LEMON-PARSLEY ASPARAGUS



Lemon-Parsley Asparagus image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Boil 2 bunches asparagus 4 to 5 minutes; drain. Mix 1/2 cup chopped parsley, 1 tablespoon each lemon zest and juice, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper in a bowl. Drizzle the asparagus with olive oil and top with the parsley mixture.

ASPARAGUS AND PARMESAN-EGG CRUMB TOPPING



Asparagus and Parmesan-Egg Crumb Topping image

Provided by Ellie Krieger

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

2 slices whole-wheat bread, crusts removed
1 hard-boiled egg
3 tablespoons chopped parsley leaves
1/2-ounce (1/4 cup) freshly grated Parmesan
1/4 teaspoon salt
Pinch pepper
2 pounds asparagus, washed, ends snapped off

Steps:

  • Pulse the bread in the bowl of a food processor until it becomes fine crumbs. Spray a nonstick skillet with cooking spray and heat pan over medium-high heat until hot. Lower heat to medium, add bread crumbs to the skillet and toast, tossing often, until crumbs are golden brown and toasted, about 5 to 6 minutes. Remove from heat and cool completely.
  • Grate egg in the medium-sized holes of a box grater or on a medium microplane grater (used for grating chocolate or cheese). Combine the egg, bread crumbs, parsley, cheese, salt, and pepper in a medium-sized bowl and toss to combine.
  • Steam the asparagus until firm, but tender, about 3 to 4 minutes.
  • Arrange asparagus on a serving platter and top with Parmesan-Egg Crumb Topping.

Nutrition Facts : Calories 70.5 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 36 milligrams, Sodium 177 milligrams, Carbohydrate 9 grams, Fiber 3.5 grams, Protein 6 grams

BASIC BOILED ASPARAGUS



Basic Boiled Asparagus image

Provided by Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 2

2 pounds asparagus, the thicker the better
2 tablespoons salt (for boiling water)

Steps:

  • Bring about 6 quarts of water to a rapid boil in a covered pot large enough to hold the asparagus. Cut the bottom section- usually about 1 to 2 inches off the asparagus stalks with a sharp knife. Peel the asparagus by laying them flat, one at a time, on a cutting board. If the asparagus are thinner than 1/2-inch, use a vegetable peeler and peel the asparagus starting at the base of the tip and peeling them all the way down to the base, eliminating the fibrous peel and revealing the pale green flesh. If the asparagus are very thick or woody, use a paring knife and start peeling from the base. When ready to cook, toss the salt into the boiling water and carefully lower in the asparagus. Turn the heat to low and simmer the asparagus, uncovered, until the spears are easily penetrated with a knife, usually after about 5 minutes but from 1 minute for very thin asparagus to 12 minutes for the very thickest. If serving cold asparagus, plunge the hot cooked asparagus into ice water or rinse under cold water in a colander. Pat dry.

ASPARAGUS WITH MEYER LEMON BREADCRUMBS



Asparagus with Meyer Lemon Breadcrumbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons butter in a skillet over medium heat. Add 1/2 cup panko and 1 teaspoon chopped thyme and cook, stirring, until browned, 3 to 6 minutes. Remove from the heat and stir in 3 tablespoons grated pecorino, 2 tablespoons chopped chives and 2 teaspoons Meyer lemon zest; season with salt and pepper and set aside. Cook 2 pounds trimmed asparagus in salted boiling water until crisp-tender, 2 to 4 minutes. Drain and toss with 2 tablespoons butter and a pinch each of salt and pepper. Transfer to a platter and top with the panko mixture.

BOILED ASPARAGUS



Boiled Asparagus image

Boiled asparagus is a simple, delicious side dish that goes with just about any main, especially during the spring. Try it with your favorite steak or chicken recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 3

Coarse salt and freshly ground pepper
1 pound medium or jumbo asparagus, trimmed
Unsalted butter

Steps:

  • Bring 1 inch salted water to a boil in a large skillet. Add asparagus in one layer. Cook until tender, about 5 minutes for medium and 7 minutes for jumbo. Drain, and transfer to a serving platter. Sprinkle with salt and pepper, and top with a pat of butter.

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