Gemelli With Asparagus Caramelized Onions Recipes

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GEMELLI WITH ASPARAGUS, SMOKED SALMON, AND DILL



Gemelli with Asparagus, Smoked Salmon, and Dill image

Categories     Milk/Cream     Pasta     Quick & Easy     Salmon     Asparagus     Spring     Dill     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 8

1 lb gemelli or other corkscrew pasta such as rotini or rotelle
1 lb thin to medium asparagus, trimmed and cut diagonally into 2-inch-long pieces
2/3 cup heavy cream
2 teaspoons finely grated fresh lemon zest
1/4 cup chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 lb thinly sliced smoked salmon, cut crosswise into thin strips

Steps:

  • Cook pasta in a 6- to 8-quart pot of boiling salted water 8 minutes. Add asparagus and boil until asparagus is crisp-tender and pasta is al dente, about 2 minutes.
  • While pasta is cooking, heat cream just to boiling in a 1-quart heavy saucepan, then stir in zest and remove from heat.
  • Ladle out 1 cup pasta cooking water and reserve, then drain pasta and asparagus in a colander.
  • Toss pasta and asparagus with cream, dill, salt, pepper, and 1/2 cup reserved cooking water in a large bowl (or in pasta pot). If pasta looks dry, moisten with some of remaining water. Add salmon and toss well.

ASPARAGUS WITH CARAMELIZED ONIONS



Asparagus With Caramelized Onions image

I saw this on a Rachel Ray episode on Food Network and thought I'd give it a try. I really enjoyed it. I made one change by adding the balsamic vinegar.

Provided by Chef Mean Green

Categories     Onions

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
1 large onion, chopped
salt
1 lb asparagus, trimmed and cut into bite sized pieces on an angle
2 teaspoons Dijon mustard
1 teaspoon balsamic vinegar
1 tablespoon chopped fresh thyme leave
fresh ground black pepper

Steps:

  • Heat the extra-virgin olive oil, 3 turns of the pan, in a skillet over medium to medium-high heat.
  • Add onions and cook until caramel colored, stirring occasionally.
  • Pour 1-inch of water into a skillet and bring to boil.
  • Add salt and asparagus and cook 3 minutes, drain.
  • Stir mustard, balsamic vinegar, thyme and pepper into onions and toss with asparagus to coat.

Nutrition Facts : Calories 132.9, Fat 10.5, SaturatedFat 1.5, Sodium 46.3, Carbohydrate 8.7, Fiber 3.1, Sugar 3.3, Protein 3.3

GEMELLI WITH ASPARAGUS AND PINE NUTS



Gemelli With Asparagus and Pine Nuts image

This recipe is from Vegan Italiano. "Gemelli is a short braided pasta, ideal for tossing with inch-long asparagus, but any tubular variety--penne is a good choice--will work in this appealing springtime recipe."

Provided by Eat Your Vegetables

Categories     One Dish Meal

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 8

1/4 cup pine nuts
2 tablespoons extra virgin olive oil
1/2 lb thin asparagus, trimmed and cut diagonally into 1-inch pieces
1 garlic clove, minced
12 ounces gemelli pasta
2 tablespoons fresh lemon juice
1/2 teaspoon coarse salt
1/4 teaspoon lemon-pepper seasoning

Steps:

  • Heat a medium nonstick skillet over medium heat. Add the pine nuts and cook, stirring constantly, until fragrant and lightly browned, about 3 minutes. Immediately remove from skillet and transfer to a small bowl; set aside.
  • Return the skillet to medium heat and add the oil. Add the asparagus and garlic and cook, stirring often, until the asparagus is slightly tender, 4-5 minutes.
  • Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and return to the pot.
  • Add the asparagus and garlic mixture, reserved pine nuts, lemon juice, salt and lemon-pepper seasoning; toss gently to combine, serve at once.

SEARED SCALLOP GEMELLI WITH ASPARAGUS, SNAP PEAS AND PECORINO



Seared Scallop Gemelli With Asparagus, Snap Peas and Pecorino image

Make and share this Seared Scallop Gemelli With Asparagus, Snap Peas and Pecorino recipe from Food.com.

Provided by gailanng

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces gemelli pasta
2 ounces pancetta, chopped
3 tablespoons extra virgin olive oil, divided
1 sweet onion, chopped
4 garlic cloves, minced
1 lb asparagus, trimmed and cut into 1-inch pieces
8 ounces sugar snap peas
1/3 cup dry vermouth
2 tablespoons chopped fresh tarragon
1 lb sea scallops
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons unsalted butter
3/4 cup freshly grated pecorino romano cheese

Steps:

  • Cook pasta in boiling salted water according to package directions; drain.
  • Meanwhile, heat a large nonstick skillet over medium-high heat. Add pancetta, and cook 3 minutes or until crisp, stirring occasionally. Remove from skillet, and drain on paper towels. Return skillet to cooktop, and add 2 tablespoons oil, onion, and garlic; cook, over medium-high heat, 5 minutes or until onion starts to soften, stirring occasionally. Add asparagus; cook 2 minutes or until bright green. Stir in peas, and cook 2 minutes. Add vermouth; cook 1 minute or until reduced to a glaze. Stir in tarragon and cook 1 minute. Remove from heat.
  • Heat remaining 1 tablespoon oil in a separate skillet over medium-high heat. Sprinkle scallops with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add to skillet, and cook 2 to 3 minutes on each side or until browned.
  • Return large skillet to cooktop. Add cooked pasta and 2 tablespoons butter, and cook 1 minute or until butter melts. Remove skillet from heat, and stir in cheese, half of reserved pancetta, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Divide pasta among 4 bowls, top each evenly with scallops, and sprinkle with remaining pancetta.

Nutrition Facts : Calories 514.5, Fat 17.9, SaturatedFat 5.5, Cholesterol 42.5, Sodium 761.3, Carbohydrate 60.7, Fiber 6.7, Sugar 5.2, Protein 26.1

CHICKEN, ASPARAGUS AND CARAMELIZED ONIONS



Chicken, Asparagus and Caramelized Onions image

I love this dish, its from a cookbook called "150 things to do with Roasted Chicken" I did this dish without roasting the chicken, just a simple way to go. I love asparagus and carmelized onions and all these flavors along with balsamic vinegar go together incredibly well!

Provided by Eyemadreamer

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
1 lb fresh asparagus, trim bottoms and cut into 2 inch lengths
1 large onion, thinly sliced
2 cups cooked chicken, diced
1 cup chicken broth
2 teaspoons thyme, chopped
1 tablespoon balsamic vinegar
1/2 cup parmesan cheese, grated

Steps:

  • 1. Over med-hi heat, cook the asparagus in a skillet with 2 TB of evoo seasoned with salt and pepper until it browns and turns just tender. Remove from skillet.
  • 2. Add more evoo if needed. Cook the Onions seasoned with salt and pepper until it becomes transcluent, reduce heat to med-low and continue to cook until it becomes browned and carmelized.
  • 3. Return asparagus & chicken to the pan. Add broth and thyme. Bring to a boil and reduce to simmer and five minutes later add vinegar and half of the parmesan cheese.
  • 4. This dish is greatly served with either pasta (preferably gemelli or penne) or rice does just fine as well. And of course you very well could go without either also. Its just as good standalone.
  • 5. Serve with remaining parmesan cheese sprinkled ontop.

CARAMELIZED OVEN ASPARAGUS



Caramelized Oven Asparagus image

I made this by accident the other day and it was so good my 9 year old and I made another batch for lunch the next day

Provided by alleycatb

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 4

1 bunch asparagus
1 tablespoon butter
1 tablespoon lemon juice
1/2 teaspoon coarse sea salt

Steps:

  • Preheat oven to 375°F.
  • Spread asparagus in the bottom of an ovenproof pan (I used ceramic).
  • Sprinkle melted butter over asparagus.
  • Sprinkle lemon juice over asparagus and butter.
  • Add coarse sea salt to taste (use sparingly).
  • Place in oven uncovered and cook until asparagus is starting to brown and become crisp about 45 minutes to 1 hour.

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