Buttered Asparagus With Lemon And Parmesan Recipes

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BUTTER-BRAISED ASPARAGUS



Butter-Braised Asparagus image

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

1 1/2 pounds large or medium asparagus
6 tablespoons butter
Salt and pepper
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon snipped chives
1 tablespoon roughly chopped parsley or chervil
1 teaspoon chopped tarragon, plus more for garnish
1 tablespoon chopped dill, plus more for garnish (optional)

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



Roasted Asparagus with Lemon, Butter, and Parmesan image

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

2 lbs asparagus (or about 2 bunches)
1 lemon ((half juiced and half sliced into rings))
4 Tbsp unsalted butter (cut into pats)
1 Tbsp olive oil
1 tsp sea salt (or added to taste)
1/2 tsp black pepper, freshly ground, (or added to taste)
1/2 cup shredded parmesan cheese (or to taste)

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



Lemon Asparagus image

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

1 bunch fresh asparagus, trimmed
2 tablespoons vegetable oil
salt and ground black pepper to taste
½ cup lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon butter

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



The Best Asparagus Lemon Pasta image

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

1 lb asparagus
1 lb linguine
3 tablespoons unsalted butter
3/4 cup heavy cream
2 tablespoons lemon zest, freshly grated (from about 3 lemons)
1/4 cup fresh lemon juice
3/4 teaspoon salt
1/3 cup basil, finely chopped fresh leaves
1/2 cup parmesan cheese, freshly grated

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



Raw & cooked asparagus with lemon & parmesan butter image

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

600g medium-length asparagus
75g butter
½ lemon , zested and juiced
30g parmesan or vegetarian alternative, grated

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



Sautéed Asparagus with Butter & Parmesan image

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

1-1/2 pounds asparagus, trimmed
3 tablespoons unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh flat-leaf parsley
1/4 cup freshly grated Parmigiano Reggiano

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



Asparagus With Lemon and Parmesan Butter image

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

2 tablespoons butter, at room temperature
1/2 small grated lemon, zest of, of
2 tablespoons finely grated parmesan cheese
garlic salt
12 -16 asparagus spears
sea salt

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



Asparagus with Parmesan Butter image

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

1 pound asparagus, ends trimmed
3 tablespoons butter, room temperature
1/2 cup (packed) grated Parmesan cheese (about 2 1/2 ounces)
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 large garlic clove, chopped
1 1/2 teaspoons fresh lemon juice

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



Asparagus Parmesan image

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

1 tablespoon butter
¼ cup olive oil
1 pound fresh asparagus spears, trimmed
¾ cup grated Parmesan cheese
salt and pepper to taste

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



Asparagus with Lemon and Butter image

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

4 pounds medium to large asparagus, trimmed
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

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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