Lemon Asparagus Casserole Recipes

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JULIA CHILD'S ASPARAGUS SIMMERED IN ONIONS, GARLIC, AND LEMON



Julia Child's Asparagus Simmered in Onions, Garlic, and Lemon image

This recipe is based on one found in "From Julia Child's Kitchen". It may be served either hot or cold.

Provided by Marissa Lynn

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

24 fat fresh asparagus spears
1 cup thinly sliced onion
1/3 cup good quality olive oil
2 -4 large garlic cloves, peeled and thinly sliced
1 lemon, zest of
1/2 teaspoon herbs, mixture such as italian or 1/2 teaspoon herbes de provence
1 bay leaf
1/2 teaspoon peppercorn
1/2 cup dry white wine or 1/2 cup dry white french vermouth
1/4 cup fresh lemon juice
2 cups water
1/2 teaspoon salt
fresh minced parsley

Steps:

  • Before peeling asparagus, start on the marinade. In a heavy saucepan, cook onions slowly in the olive oil with garlic, zest, herbs, and bay leaf. When tender (about 10 minutes), add peppercorns, wine, lemon juice, water, and salt. Cover and simmer slowly for about 20 minutes.
  • Peel asparagus. Lay in a flameproof casserole dish and pour marinade over so asparagus is just covered with liquid (more water may be added if needed). Bring to a boil, cover, and simmer slowly for 20 minutes, or until asparagus is tender. Take out asparagus and arrange on serving platter. Boil down the cooking liquid until lightly syrupy and spoon over the asparagus. Sprinkle with parsley.

Nutrition Facts : Calories 225.9, Fat 18.3, SaturatedFat 2.6, Sodium 310.8, Carbohydrate 10.1, Fiber 2.7, Sugar 3.5, Protein 2.8

LEMON ASPARAGUS



Lemon Asparagus image

Clarice Scheeringa of Ripon, California shares this dressed-up asparagus. "I live in the heart of asparagus country, so I'm always on the look out for new ways to serve it," she explains. "Lemon and a touch of tarragon make it a quick elegant side dish."

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4-6 servings.

Number Of Ingredients 6

1 pound fresh asparagus, cut into 1-inch pieces
2 tablespoons water
2 tablespoons butter, melted
1 to 2 teaspoons lemon juice
Pinch dried tarragon
Salt and pepper to taste

Steps:

  • Place asparagus and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain. Add butter, lemon juice and tarragon; toss to coat. Sprinkle with salt and pepper.

Nutrition Facts : Calories 43 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 43mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

LEMON-ROASTED ASPARAGUS



Lemon-Roasted Asparagus image

Make and share this Lemon-Roasted Asparagus recipe from Food.com.

Provided by MarthaStewartWanabe

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb asparagus
1 tablespoon olive oil
1 tablespoon lemon juice, fresh
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground

Steps:

  • Preheat oven to 375°F.
  • Prepare asparagus. First rinse thoroughly and cut off fibrous ends. To do this, pull one spear out of the bunch. Gently bend the spear until it snaps. Then cut the remaining spears at the same length as the first.
  • Arrange asparagus in a baking pan with all spears in one layer.
  • Drizzle with olive oil and lemon juice, season with salt and pepper and toss within baking pan to combine. Rearrange into one layer.
  • Roast for 12-15 minutes or until crisp-tender.

LEMON-ROASTED ASPARAGUS



Lemon-Roasted Asparagus image

When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed
1/4 cup olive oil
4 teaspoons grated lemon zest
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

Nutrition Facts : Calories 75 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

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

LEMON ASPARAGUS



Lemon Asparagus image

Simple yet tasty way to serve asparagus. It is low cal too! I like to make the sauce in a large skillet and when ready to serve add the steamed asparagus to the skillet and roll them in the sauce - just for a minute you want the asparagus to still have some crunch

Provided by Bergy

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb asparagus, Steamed until heated through but still crisp
1 shallot, peeled and crushed
2 garlic cloves, peeled and crushed
2 teaspoons olive oil
2 tablespoons dry white wine
1 tablespoon fresh lemon juice
pepper

Steps:

  • Keep your asparagus warm.
  • Saute the shallot and garlic in the oil, low heat, until the the garlic turns golden about 10 minutes.
  • Whisk the lemon juice& wine together and add to the sauted shallot & garlic, add pepper.
  • Pour over steamed asparagus& serve.

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.

NEELY'S ASPARAGUS CASSEROLE



Neely's Asparagus Casserole image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon vegetable oil, for sauteing
1 medium onion, finely diced
1 clove garlic, minced
Salt and freshly ground black pepper
1 1/2 pounds asparagus, rough ends removed, cut into 1-inch pieces
2 eggs
1 cup heavy cream
2 tablespoons freshly chopped dill leaves
1 cup grated Gruyere cheese
1/4 cup grated Parmesan
1 1/2 cups panko bread crumbs
1 tablespoon smoked paprika
4 tablespoons butter, melted

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the oil in a saute pan over medium-high heat. Stir in the onions and garlic; saute until translucent and fragrant and season with salt and pepper. Add the asparagus and saute until just tender. Remove from heat and let cool.
  • In a small bowl, whisk together the eggs, heavy cream, dill and cheeses.
  • In a separate bowl, add panko, paprika and butter. Mix well to combine.
  • Place asparagus in casserole dish. Pour the egg mixture over the asparagus and top with the panko, spreading evenly.
  • Place in the preheated oven and bake until casserole is set and the bread crumbs are golden brown, about 20 minutes.

LEMON BUTTER SALMON WITH CAPERS AND ASPARAGUS



Lemon Butter Salmon With Capers and Asparagus image

This is a very easy, and tasty dish to make for company or a simple dinner at home. The presentation is great for company! I made this for Mother's Day and it was a big hit! My Husband made some garlic mashed potatoes for a side dish, but it would also go good with rice as well.

Provided by Mrs. Cavanar

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs salmon fillets (skinless if possible)
1 lb bunch asparagus
1 tablespoon olive oil
1 medium shallot, chopped
1/4 cup white wine vinegar
1/4 cup white wine
1/2 cup butter, cubed (one stick)
2 tablespoons capers, drained
1 tablespoon lemon zest
1/2 lemon, juice of
salt and pepper

Steps:

  • Preheat oven to 400 degrees.
  • Line a large casserole dish with foil (3 qt Rectangle).
  • Brush bottom and sides of foil with Olive Oil.
  • Cut Salmon into 6 equal pieces.
  • Salt and pepper both sides of salmon fillets.
  • Arrange salmon in the center of baking dish, leaving room around the edges.
  • Wash Asparagus, and arrange around the edges of the dish.
  • Bake 20-25 minutes until salmon is opaque and flakes easily.
  • In a saucepan, simmer shallots, wine, and vinegar until shallots are soft.
  • Add the butter, and 2 Tbsp water and stir until melted and smooth.
  • Stir in Capers, Lemon Juice, Zest, and Parsley.
  • Pour over salmon and serve.

Nutrition Facts : Calories 447.4, Fat 25.6, SaturatedFat 11.4, Cholesterol 158.9, Sodium 357.7, Carbohydrate 4.3, Fiber 1.7, Sugar 1.2, Protein 47.5

LEMON ASPARAGUS CASSEROLE



Lemon Asparagus Casserole image

I love fresh asparagus, so I wanted to post some of our family's favorites. This is a great spring dish and is perfect for brunch or dinner! You can substitute a good quality Italian bread crumb mixture for the topping (still mixed with the canned fried onions).

Provided by AshK5246

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

2 slices hearty white bread
2 garlic cloves, minced
2 tablespoons olive oil
1/8 cup chopped fresh parsley
1 1/2 cups canned fried onions, crushed
2 tablespoons salt
3 lbs asparagus, trimmed and cut into 1-inch pieces
3 tablespoons unsalted butter
1 small red onion, minced
4 garlic cloves, minced
1 tablespoon grated lemon zest
3 tablespoons all-purpose flour
1 1/2 cups low sodium chicken broth
1 cup heavy cream
pepper

Steps:

  • For the topping:.
  • Pulse bread, garlic, oil and parsley in food processor until coarsely ground.
  • Combine with crushed fried onions.
  • For the asparagus:.
  • Adjust oven rack to middle position and heat oven to 425°.
  • Fill large bowl with ice water.
  • Bring 4 quarts water to boil in dutch oven over medium-high heat.
  • Add 2 tbsp salt and asparagus and cook until just tender, about 6 minutes.
  • Transfer asparagus to ice water, cool and drain on paper towels.
  • Melt butter in the empty dutch oven over med-high heat.
  • Cook onion until golden brown (5 minutes).
  • Add garlic, zest and flour and cook until fragrant (1 minute).
  • Whisk in broth and cream and simmer over medium heat until thickened (10 minutes).
  • Toss asparagus in sauce and season with salt and pepper.
  • Transfer mixture to a 13x9-inch baking dish.
  • Top with crumb mixture and bake until golden brown (15 minutes).
  • Serve and enjoy.

Nutrition Facts : Calories 249.9, Fat 19.6, SaturatedFat 10.3, Cholesterol 52.2, Sodium 1837.2, Carbohydrate 15.5, Fiber 3.9, Sugar 3, Protein 6.7

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