Glazed Asparagus Recipes

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ORANGE-GLAZED ASPARAGUS



Orange-Glazed Asparagus image

Asparagus cooked in a skillet and topped with a fragrant glaze. Great with Cornish hens.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Asparagus

Yield 8

Number Of Ingredients 5

3 bunches medium-thick asparagus, tough ends snapped off
½ teaspoon salt
2 tablespoons extra-virgin olive oil
½ cup orange juice
2 tablespoons Zest of a large orange

Steps:

  • Toss asparagus with salt. Arrange in a large (12-inch) skillet with a lid. Add oil and juice to skillet and cover. (The asparagus can be set up a few hours ahead.)
  • About 10 minutes before serving time, turn burner on high. When asparagus starts to steam, set timer for 4 minutes. Cook until tender, checking at 4 minutes with the tip of a sharp knife.
  • Transfer cooked asparagus to a serving dish. Add optional zest to skillet and continue to cook until pan juices reduce to a glaze consistency, 2-3 minutes longer. Pour over asparagus and serve.

Nutrition Facts : Calories 72.9 calories, Carbohydrate 8.6 g, Fat 3.6 g, Fiber 3.7 g, Protein 3.9 g, SaturatedFat 0.5 g, Sodium 148.9 mg, Sugar 4.4 g

BALSAMIC GLAZED ASPARAGUS



Balsamic Glazed Asparagus image

Make and share this Balsamic Glazed Asparagus recipe from Food.com.

Provided by Chef mariajane

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb asparagus, trimmed
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup balsamic vinegar
2 tablespoons parmesan cheese, grated

Steps:

  • Toss asparagus with oil, salt and pepper; place in a single layer on a baking sheet. Bake in a 400F oven for 8-10 minutes or until tender crisp.
  • Meanwhile, in a small saucepan, bring vinegar to a boil; reduce heat and simmer until reduced by half and syrup-like, about 5 minutes.
  • Place roasted asparagus in serving dish; drizzle with the vinegar reduction. Sprinkle with parmesan cheese.
  • Serve immediately.

ROASTED ASPARAGUS WITH ORANGE GLAZE



Roasted Asparagus with Orange Glaze image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 20

1 large navel orange, zested and juiced (1/2 cup)
2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup canola oil
Roasted Chicken with Orange Glaze, optional, recipe follows
1 pound asparagus, trimmed
1 tablespoon olive oil
Kosher salt and freshly ground pepper
Freshly grated orange zest, for garnish
1 large navel orange, zested and juiced (1/2 cup)
2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup canola oil
4 boneless skin-on chicken breasts
2 tablespoons canola oil
Kosher salt and freshly ground black pepper

Steps:

  • For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion.
  • For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
  • Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
  • Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest. Reserve the remaining glaze for Roasted Chicken with Orange Glaze.
  • For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
  • For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
  • Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving.

GLAZED ASPARAGUS & CARROTS WITH PECANS



Glazed Asparagus & Carrots With Pecans image

A lemon glaze tops a springtime combination of fresh asparagus and carrots. From: Irish Culture and Customs.

Provided by Annacia

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup water
3 large carrots, sliced diagonally 1/4-inch
1 lb fresh asparagus, trimmed
1/4 cup butter
1 teaspoon cornstarch
3 tablespoons water
1 tablespoon lemon juice
1 teaspoon grated lemon peel
2 tablespoons chopped pecans, toasted

Steps:

  • Place 1 cup water in 10-inch skillet over medium heat.
  • Bring to a full boil; add carrots and asparagus.
  • Cover; continue cooking, stirring occasionally, until carrots and asparagus are crisply tender (7 to 9 minutes).
  • Drain.
  • Set aside; keep warm.
  • Melt butter in same skillet.
  • Stir together cornstarch, 3 tablespoons water and lemon juice in small bowl; stir into butter.
  • Cook over medium heat, stirring constantly, until sauce thickens (2 to 3 minutes).
  • Stir in lemon peel.
  • To serve, spoon sauce over warm carrots and asparagus.
  • Sprinkle with pecans.

BALSAMIC-GLAZED ASPARAGUS



Balsamic-Glazed Asparagus image

Provided by Pilar Viladas

Categories     easy, quick, weekday, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 4

1 bunch asparagus (about 1 pound), tough ends removed
1 tablespoon olive oil, plus more for greasing the skillet
Sea salt and freshly ground pepper to taste
2 tablespoons balsamic vinegar

Steps:

  • Place the asparagus in a roasting pan and drizzle with 1 tablespoon oil. Sprinkle with sea salt and pepper and toss to coat.
  • Lightly grease a large nonstick skillet with oil and place over high heat. When the oil is hot, add the balsamic vinegar. When the vinegar is sizzling, add the asparagus and spread out. Reduce the heat to medium-high and cook the asparagus, turning the stalks frequently to coat with the vinegar, until they are crisp-tender and bright green, 10 to 15 minutes. Adjust the seasonings as desired.

Nutrition Facts : @context http, Calories 40, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 194 milligrams, Sugar 2 grams

LEMON-GLAZED ASPARAGUS



Lemon-Glazed Asparagus image

Lemon and honey add a sweet and tangy flavor to this easy asparagus side dish - ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 6

1 1/2 pounds fresh asparagus spears
1 tablespoon butter or margarine
1 tablespoon honey
1 teaspoon lemon juice
1/4 cup water
1 teaspoon cornstarch

Steps:

  • Trim asparagus; cut spears diagonally in half. Place 3 inches water in 4-quart Dutch oven. Heat to boiling. Add asparagus; reduce heat. Cover and cook 3 to 5 minutes or until crisp-tender. Drain; place in serving bowl.
  • Meanwhile, heat butter, honey and lemon juice in 1-quart saucepan over medium-low heat, stirring frequently, until butter is melted.
  • Mix 1/4 water and the cornstarch in small bowl. Stir into lemon mixture. Cook over medium heat, stirring constantly, until bubbly and thickened. Pour glaze over asparagus.

Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 6 g, TransFat 0 g

OVEN-ROASTED ASPARAGUS



Oven-Roasted Asparagus image

Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.

Provided by swedishmilk

Categories     Side Dish     Vegetables     Asparagus     Baked

Yield 4

Number Of Ingredients 7

1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 ½ tablespoons grated Parmesan cheese
1 clove garlic, minced
1 teaspoon sea salt
½ teaspoon ground black pepper
1 tablespoon lemon juice

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
  • Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Nutrition Facts : Calories 123 calories, Carbohydrate 5.2 g, Cholesterol 1.7 mg, Fat 10.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 471.4 mg, Sugar 2.2 g

GRILLED GLAZED STEAK AND ASPARAGUS



Grilled Glazed Steak and Asparagus image

Provided by Ian Knauer

Categories     Low Carb     Kid-Friendly     Backyard BBQ     Dinner     Steak     Asparagus     Spring     Summer     Grill     Grill/Barbecue     Healthy     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1/4 cup oyster sauce
2 tablespoons balsamic vinegar
1 teaspoon grainy mustard
1/2 teaspoon hot red-pepper flakes
1 pound medium asparagus, trimmed
1 1/2 pounds flank steak
Equipment:
4 (10-inch) metal or wooden skewers (soak wooden skewers in water 30 minutes)

Steps:

  • Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
  • Stir together oyster sauce, vinegar, mustard, and red-pepper flakes in a large bowl.
  • Thread about half of asparagus crosswise onto 2 parallel skewers, leaving space between. Repeat with remaining asparagus and skewers. Brush asparagus with some of glaze, then brush steak all over with remaining glaze and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • Oil grill rack, then grill steak and asparagus, covered only if using a gas grill, turning steak once and asparagus occasionally, until asparagus is tender and well browned in spots, 6 to 8 minutes, and steak is medium-rare, about 10 minutes.
  • Let steak stand on a cutting board 15 minutes; put asparagus on a platter and cover. Thinly slice steak across the grain.

ORANGE-GLAZED ASPARAGUS



Orange-Glazed Asparagus image

At her home in Deerwood, Minnesota, Gloria Bisek perks up fresh asparagus from her garden with a tangy orange glaze. "It's an easy dish for entertaining," she says.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 5

3 pounds fresh asparagus, trimmed
1/2 cup orange juice
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon grated orange zest

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a serving dish., Add the remaining ingredients to the pan; bring to a boil. Cook, uncovered, over medium-high heat until juices are slightly thickened. Drizzle over asparagus.

Nutrition Facts :

ASIAN GLAZED ASPARAGUS



Asian Glazed Asparagus image

This is a quick recipe with lots of flavor. It's good.

Provided by Nancy Allen

Categories     Vegetables

Time 15m

Number Of Ingredients 8

1 Tbsp cornstarch
3/4 c chicken broth
3 Tbsp soy sauce
1 clove garlic, minced
2 lb fresh asparagus
2 Tbsp olive oil
1/8 tsp freshly ground cracked pepper
1 Tbsp sesame seeds, toasted

Steps:

  • 1. Toast your sesame seeds in a thin layer in a shallow pan. Bake at 350F, for 4 to 6 minutes, stirring twice. Set aside until needed.
  • 2. Combine first 4 ingredients in a small saucepan. Bring to a boil and cook 1 minute, stirring constantly. Remove from heat and set aside.
  • 3. Snap off tough ends of asparagus. Cook asparagus in hot olive oil in a large skillet over medium-high heat, stirring often, 6 minutes or until crisp-tender, Add the chicken broth mixture to asparagus, cook stirring constantly, 1 minute or until thoroughly heated. Stir in pepper. Sprinkle with sesame seeds. Serve immediately. 4-6 servings

GLAZED SHRIMP & ASPARAGUS



Glazed Shrimp & Asparagus image

With its spicy, Asian flavor, this shrimp and asparagus combo is excellent for a special occasion or a quick-fix weeknight dinner. -Joan Duckworth, Lee's Summit, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

8 ounces uncooked whole wheat angel hair pasta
1 tablespoon cornstarch
3/4 cup cold water
1 tablespoon soy sauce
1 tablespoon honey
1 pound uncooked large shrimp, peeled and deveined
3 teaspoons peanut or canola oil, divided
1 teaspoon sesame oil
1 pound fresh asparagus, trimmed and cut into 2- to 3-in. lengths
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 tablespoon sesame seeds

Steps:

  • Cook pasta according to package directions. In a small bowl, combine the cornstarch, water, soy sauce and honey until smooth; set aside., In a large skillet or wok, stir-fry shrimp in 1 teaspoon peanut oil and the sesame oil until shrimp turn pink. Remove and keep warm., Stir-fry asparagus in remaining peanut oil for 2 minutes. Add the ginger, garlic, pepper flakes and sesame seeds; stir-fry 2 minutes longer or until asparagus is crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Drain pasta; serve with shrimp mixture.,

Nutrition Facts : Calories 386 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 376mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 8g fiber), Protein 29g protein.

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