BUTTER-BRAISED ASPARAGUS
For the first-of-the-season asparagus, keep it simple with butter, lemon and sweet herbs. For the best texture, peeling the stalks really makes a difference.
Provided by David Tanis
Categories easy, quick, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
- Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
- Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 467 milligrams, Sugar 3 grams, TransFat 1 gram
ROASTED ASPARAGUS WITH LEMON, BUTTER, AND PARMESAN
The perfect side dish - Roasted Asparagus with lemon, butter, and parmesan. An easy, baked asparagus recipe that pairs well with everything.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 25m
Number Of Ingredients 7
Steps:
- Rinse 2 bunches of asparagus and break off the ends by holding the base end and snapping it wherever it snaps.
- Place asparagus in a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper. Roll asparagus lightly to coat in oil and seasonings.
- Squeeze 1/2 of a lemon evenly over the asparagus. Line the top third of the asparagus with lemon slices from the second half of your lemon. Thinly slice 4 tbsp of butter and line the center of the asparagus with butter.
- Bake at 400°F for 10 minutes or until asparagus is tender. Remove asparagus from the oven and set oven to Broil.
- Sprinkle the center of the asparagus with Parmesan cheese then return to the center of the oven and broil 2-3 minutes or until cheese is melted and golden.
Nutrition Facts : Calories 109 kcal, Carbohydrate 6 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 21 mg, Sodium 390 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
LEMON ASPARAGUS
My fiance loves this recipe. We often eat it with BBQ during the summer.
Provided by Emily
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Coat asparagus with vegetable and arrange on a baking sheet. Season with salt and black pepper to taste.
- Roast in preheated oven until lightly browned at the tips, about 15 minutes.
- Meanwhile, combine lemon juice, butter, 1 teaspoon salt, and 1 teaspoon black pepper in a microwave-safe bowl. Heat in on high in microwave until butter is completely melted, about 1 minute; stir to combine. Pour butter mixture over roasted asparagus and toss to coat.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 7.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 2.6 g, Protein 2.7 g, SaturatedFat 2.8 g, Sodium 604.6 mg, Sugar 2.8 g
THE BEST ASPARAGUS LEMON PASTA
I came across this at Epicurious and fell in love, and its been elsewhere. Years of looking for the lemon pasta I remembered as a child, and finally found it. Tweaked it a little to my own taste, replacing parsley with fresh basil and using linguine. If you don't have tender asparagus, the europes best frozen ones are far better than woody fresh ones. Do NOT substitute lighter creams, it just does not work that well.
Provided by MarraMamba
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
RAW & COOKED ASPARAGUS WITH LEMON & PARMESAN BUTTER
Celebrate asparagus with this lovely side dish tossed in a zesty lemon and parmesan butter. Serve alongside fish dishes, such as roasted salmon
Provided by Tom Kerridge
Categories Side dish, Vegetable
Time 25m
Yield Serves 6
Number Of Ingredients 4
Steps:
- Trim about two thirds of the asparagus to get rid of any woody ends, then set aside. Peel the remaining into ribbons using a vegetable peeler and tip into a bowl.
- Gently heat the butter, lemon zest and juice and lots of black pepper in a small saucepan. Stir in half the parmesan and keep warm.
- Bring a large pan of salted water to the boil and cook the trimmed asparagus for about 2 mins until just cooked. Drain and tip into the bowl with the asparagus ribbons. Toss everything with the buttery sauce and the remaining parmesan. Season to taste, then serve.
Nutrition Facts : Calories 144 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
SAUTéED ASPARAGUS WITH BUTTER & PARMESAN
You can embellish the basic method, adding peas or fava beans to make a spring vegetable mélange, or you can toss the sautéed asparagus with hot pasta. Or serve this as a side dish for roast chicken, lamb, or pork.
Provided by Janet Fletcher
Categories Side dishes
Yield six to eight
Number Of Ingredients 6
Steps:
- Slice the asparagus on a sharp diagonal about 1/2 inch thick, leaving the tips whole. Melt the butter in a large (12-inch) skillet over moderate heat. Add the asparagus and season with the salt and pepper. Cook, stirring often, until the asparagus is just tender, 5 to 6 minutes, lowering the heat if needed to keep the asparagus from browning. Don't overcook; the asparagus will soften a little more as it cools.
- Remove the pan from the heat. Stir in the parsley and 3 tablespoons of the cheese. Transfer to a serving bowl, top with the remaining cheese, and serve immediately.
Nutrition Facts : ServingSize six to eight, Calories 150 kcal, Fat 90 kcal, SaturatedFat 6 g, TransFat 10 g, Carbohydrate 7 g, Fiber 4 g, Protein 7 g, Cholesterol 30 mg, Sodium 420 mg, UnsaturatedFat 3 g
ASPARAGUS WITH LEMON AND PARMESAN BUTTER
Make and share this Asparagus With Lemon and Parmesan Butter recipe from Food.com.
Provided by PetsRus
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the butter, lemon zest and grated Parmesan and season with garlic salt.
- Put to one side.
- Snap the asparagus 2-4 cm/¾-1½in from the base of the stalks, the spears should naturally find their own breaking point.
- If the asparagus is particularly thick, trim away any tough-looking pointy ears on the stalk, as these can have a bitter taste.
- Place the asparagus in a wide saucepan or large, deep frying pan of rapidly boiling salted water, cook for 2-5 minutes depending on their thickness until just tender. Remove from the water with a slotted spoon and shake off any excess water.
- Place on a warm plate and sit the flavoured butter on top. Turn the asparagus so the butter is melting and oozing over every spear, then sprinkle over some sea salt.
ASPARAGUS WITH PARMESAN BUTTER
Categories Side Broil Low Carb Parmesan Asparagus Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
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.
ASPARAGUS PARMESAN
Quick and easy asparagus that is sauteed, and topped off with Parmesan cheese.
Provided by JenElaine
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 5
Number Of Ingredients 5
Steps:
- Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 4.1 g, Cholesterol 19.3 mg, Fat 17.5 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 5.6 g, Sodium 247.7 mg, Sugar 1.8 g
ASPARAGUS WITH LEMON AND BUTTER
Categories Vegetable Side Vegetarian Quick & Easy Lemon Asparagus Spring Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 5
Steps:
- Peel lower half to two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper.
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5/5 (1)Total Time 13 minsCategory Side DishCalories 68 per serving
- Preheat oven to 400 degrees. On a baking sheet, arrange the asparagus in a single layer. Toss in the olive oil and sprinkle with salt and pepper.
- Roast for 8-10 minutes or until the asparagus is crisp on the outside and tender in the center. Toss in the garlic, parmesan and lemon juice. Add more if desired. Serve immediately.
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5/5 (2)Calories 85 per servingServings 4
- Combine panko, Parmesan cheese, lemon rind, canola oil, pepper, and salt in a bowl. Sprinkle panko mixture over asparagus. Broil 2 minutes; drizzle with lemon juice and melted butter.
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5/5 (2)Total Time 20 mins
- Prepare a tinfoil packet tray or use a vegetable tray for your BBQ pit. Get BBQ pit ready and heated.
- In the tray, layer the asparagus and add sliced butter all over the top. Sprinkle with lemon pepper seasoning and salt. Layer lemon slices on top of that.
- Grill covered for about 5-7 minutes. Open lid and continue cooking uncovered for about 4-5 more minutes.
LEMON ASPARAGUS SOUP WITH PARMESAN - AHEAD OF THYME
From aheadofthyme.com
5/5 (2)Total Time 35 minsCategory SoupCalories 258 per serving
- In a large pot, melt butter over medium-high heat. Sauté the onions, celery, and garlic, until the onions are soft and translucent. Add in the potatoes and asparagus (reserving a few of the tips to use later for garnish). Mix well until combined.
- Add the chicken stock and bring the soup to a simmer. Turn the heat down to low and simmer (covered) for 20 minutes, or until the vegetables have become soft and tender.
- Meanwhile, bring a small pot of salted water to a boil and add the reserved asparagus tips. Cook for 2 minutes, then remove with a slotted spoon and place in a bowl of ice water. Let cool, then drain.
- Puree the soup directly in the pot using an immersion blender, or puree in batches in a blender and pour it back into the pot.
LEMON BUTTER ASPARAGUS - DON'T WASTE THE CRUMBS
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Cuisine AmericanCategory SidesServings 4Total Time 10 mins
- In a pan large enough to hold most of the asparagus in a single layer (I recommend this 12” cast iron skillet), melt butter over medium heat, spreading it around the bottom of the pan to coat.
- Place asparagus in the pan and cover. Cook for approximately five minutes, stirring or shaking the pan every couple minutes to cook evenly. Asparagus is done when it is fork tender and bright green.
- Squeeze the lemon over the asparagus OR pour over 1 Tbsp of bottled lemon juice. Taste, and add more lemon juice if desired.
SAUTéED ASPARAGUS WITH LEMON AND PARMESAN RECIPE BY …
From thedailymeal.com
Servings 1Total Time 5 minsEstimated Reading Time 30 secsCalories 232 per serving
- Fill a stock pot with water. Over high heat, bring the water to a boil. Blanch the asparagus in the boiling water for 1 minute. Immediately remove the asparagus and place in an ice water bath.
- In a sauté pan over medium heat, melt the butter. Add the asparagus and sauté for 2 minutes. Remove from heat. Drizzle with the juice of 1 lemon and sprinkle the grated Parmesan cheese on top. Serve hot.
ASPARAGUS WITH POACHED EGGS AND PARMESAN RECIPE | HEALTH.COM
From health.com
Servings 4Calories 256 per servingTotal Time 25 mins
- Break the eggs into 8 individual containers (such as teacups, prep bowls, or paper cups). Fill a large, low-sided pan with water, and add vinegar and 1/2 teaspoon salt; bring to a boil over medium-high heat.
- Meanwhile, bring a separate pot of water to a boil in a medium saucepan over medium-high heat. Add asparagus spears, and cook 3–4 minutes or until crisp-tender. Remove asparagus with tongs, and set aside.
- Dry the medium saucepan. Add olive oil, and heat over medium heat. Add garlic, and sauté about 1 minute. Turn off heat; add butter, and swirl pan. Add lemon juice, parsley, remaining salt, and pepper; swirl pan again to combine. Add asparagus and 2 tablespoons Parmesan; then toss with lemon-butter sauce to coat.
- Slowly pour each egg into the boiling poaching water; cook 2 minutes. Turn off heat, and remove pan from burner. Divide asparagus among 4 plates. (Bring plates close to pan with poached eggs, and place a folded clean kitchen towel next to plates.)
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From rasamalaysia.com
5/5 (7)Total Time 17 minsCategory American RecipesCalories 105 per serving
- Preheat oven to 400°F (200°C). Combine Panko (or breadcrumbs), Parmesan cheese, lemon rind, canola oil, pepper, and salt in a bowl.
- Arrange asparagus on a foil-lined baking sheet. Bake asparagus for 8 minutes. Sprinkle the breadcrumb mixture over the asparagus. Bake for another 4 minutes. Remove from heat and drizzle with lemon juice and melted butter.
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From ellerepublic.de
5/5 (1)Total Time 30 minsCategory Side DishCalories 241 per serving
- Put the bread, garlic, salt, parsley, lemon zest and olive oil in a food processor and process until breadcrumbs form. Scatter the crumbs on the prepared baking tray. Bake in the middle of the oven until golden brown. Watch carefully, this only takes a few minutes!! Remove and set aside.
- Blanch or steam the asparagus — according to preferred doneness. I like my asparagus so that it is still firm in the middle, although many like it cooked through. So anywhere from 8-15 minutes depending on preference.
- Meanwhile, add the butter and lemon juice to a small pan and whisk over medium heat. Remove from the heat when the butter has melted.
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