Lemon Caper Asparagus Recipes

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ASPARAGUS WITH LEMON-CAPER DIPPING SAUCE



Asparagus With Lemon-Caper Dipping Sauce image

This is easy, yummy and looks elegant when served for company. I've also used the sauce for a "tarter" to dip for sweet potato fries.

Provided by IngridH

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup light mayonnaise
1/2 cup light sour cream
1 tablespoon extra virgin olive oil
1 tablespoon capers, drained (or more)
2 teaspoons lemon juice
1 tablespoon thyme leaves, chopped
1/4 teaspoon black pepper
2 lbs asparagus
olive oil
kosher salt

Steps:

  • Mix together the mayo, sour cream, oil, capers, juice, thyme, and pepper. Cover and refrigerate until ready to serve.
  • Trim asparagus and place in a shollow baking dish.
  • Drizzle with olive oil and sprinkle with salt.
  • Roast at 350 degrees for 10 minutes, or until desired degree of doneness.
  • Serve asparagus with sauce on the side.

Nutrition Facts : Calories 110.8, Fat 8.4, SaturatedFat 2, Cholesterol 10.3, Sodium 177.6, Carbohydrate 7.2, Fiber 2.4, Sugar 2.2, Protein 3.4

ASPARAGUS WITH LEMON CAPER VINAIGRETTE



Asparagus With Lemon Caper Vinaigrette image

Family Fave adapted from GH Best Recipes 1998. This is great with fish, the vinaigrette complements any mild white fish, too. Also a good, quick make-ahead dish for a dinner party, it will keep in the fridge for a couple hours. Also doubles or triples easily.

Provided by Gatorbek

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb asparagus
1 tablespoon salt
1 medium lemon, juice of, divided
1 tablespoon capers, drained and chopped
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon black pepper
3 tablespoons olive oil

Steps:

  • Trim ends of asparagus and place spears in a large skillet.
  • Cover asparagus with water and add salt and 1 Tbsp lemon juice.
  • Bring to a boil, then reduce heat to simmer about 7 minutes until crisp-tender.
  • Remove from heat and run under cold water to stop cooking.
  • Prepare vinaigrette:.
  • Combine remaining lemon juice, capers, mustard, sugar, and pepper. (Capers may be chopped or left whole, it's up to you. I usually chop them up a little.).
  • Slowly drizzle in oil while whisking rapidly, allowing vinaigrette to thicken slightly.
  • Toss asparagus with vinaigrette and serve.
  • May be refrigerated and served within a couple hours, or served warm immediately.

ROASTED SALMON AND ASPARAGUS WITH LEMON CAPER SAUCE



Roasted Salmon and Asparagus With Lemon Caper Sauce image

Found this fabulous recipe on Dinutrition blog. It is so very delicious & perfect for DH & I

Provided by SB61287

Categories     Very Low Carbs

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

2 tablespoons fresh lemon juice
1/2 teaspoon lemon rind, grated
2 tablespoons red onions, minced
1 teaspoon olive oil
1 tablespoon drained capers
1 teaspoon fresh thyme
3/4 lb salmon (fresh, enough for 2 servings)
1 lb asparagus, trimmed (or one bunch)
1 tablespoon olive oil

Steps:

  • Preheat the oven to 450°F Whisk the first six ingredients together in a small bowl and season with salt and pepper. Arrange the asparagus in an even layer on a rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper. Turn to coat. Place the salmon atop the asparagus and sprinkle with salt and pepper. Roast until the salmon is just opaque in the center, about 15-20 minutes. Cut the salmon into two pieces and top with sauce to serve.

GRILLED ASPARAGUS WITH LEMON-CAPER VINAIGRETTE



Grilled Asparagus With Lemon-Caper Vinaigrette image

Recipe found on a a bunch of asparagus purchased at the grocery store recently. Very easy to make. This recipe has been prepared twice now-first time with shallots, omitting the Parmesan cheese and the second time with red onion (use red onion if you want a more pronounced onion flavor and for added color). Can be served warm or at room temperature. Skip the cheese for a vegan version. From dole.com.

Provided by COOKGIRl

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb asparagus, trimmed
1 tablespoon olive oil
2 tablespoons pine nuts, toasted
1/4 cup parmesan cheese, shaved
2 tablespoons shallots, finely chopped
2 teaspoons lemon zest (save a few strands for garnish)
2 tablespoons fresh lemon juice
1 tablespoon capers, drained
2 tablespoons fresh flat-leaf parsley, chopped
3 tablespoons extra virgin olive oil
salt and fresh cracked black pepper, to taste

Steps:

  • Vinaigrette: Combine the shallots, lemon zest and lemon juice, capers, and parsley in a small non-reactive bowl.
  • Whisk in the olive oil; season with taste with salt and pepper.
  • Set aside.
  • To prepare the asparagus: Brush the asparagus with olive oil; season with salt.
  • Grill (I used a stove top grill pan) over medium-high heat, turning often to brown evenly. Grill asparagus until just tender, approximately 8-10 minutes.
  • Transfer asparagus to a platter.
  • Drizzle vinaigrette over the asparagus, sprinkle with pinenuts and top with Parmesan cheese.

Nutrition Facts : Calories 206.5, Fat 18.5, SaturatedFat 3.2, Cholesterol 5.5, Sodium 177.3, Carbohydrate 7.2, Fiber 2.7, Sugar 1.9, Protein 6

SALMON W/ ROASTED ASPARAGUS & LEMON-CAPER SAUCE



Salmon w/ roasted Asparagus & Lemon-Caper Sauce image

Make and share this Salmon w/ roasted Asparagus & Lemon-Caper Sauce recipe from Food.com.

Provided by Sue Freeman

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons fresh lemon juice
2 tablespoons minced red onions
1 tablespoon olive oil
1 tablespoon drained capers, chopped
1 teaspoon chopped fresh thyme
1/2 teaspoon grated lemon, rind of
1 1/2 lbs skinless salmon fillets
1 lb asparagus, trimmed
1 tablespoon extra virgin olive oil

Steps:

  • Whisk first 6 ingredients in small bowl to blend.
  • Season sauce with salt and pepper.
  • Preheat oven to 450 degrees F.
  • Evenly space three 1/2-inch deep slits crosswise in top of salmon (don't cut through).
  • Arrange asparagus in even layer on rimmed baking sheet, drizzle with oil and toss to coat.
  • Season with salt& pepper.
  • Place salmon on top of the asparagus; season with salt& pepper.
  • Roast until salmon is just opaque in center-- about 20 minutes.
  • Arrange on serving platter and drizzle with sauce.

GRILLED ASPARAGUS WITH CAPER-CORNICHON VINAIGRETTE



Grilled Asparagus with Caper-Cornichon Vinaigrette image

Inspired by gribiche, the French sauce traditionally served with steamed asparagus, this salad takes a modern approach by grilling the spears then piling them on a platter with sliced hard-cooked eggs. The mustard vinaigrette, chock-full of cornichons and capers, preserves all the briny goodness of the original sauce.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Salad Recipes

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 10

3 large eggs
1 tablespoon white-wine or Champagne vinegar
1 tablespoon country-style Dijon mustard
3/4 teaspoon sugar
1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons capers, drained and coarsely chopped
2 tablespoons finely chopped small cornichons (about 6)
2 teaspoons fresh thyme leaves
Kosher salt and freshly ground pepper
1 pound asparagus, trimmed

Steps:

  • Prepare an ice-water bath. Bring a small pot of water to a simmer over medium heat. Lower eggs into water; cook 9 minutes. Transfer to ice bath; let stand until cool enough to handle. Peel and slice into rounds.
  • Whisk together vinegar, mustard, and sugar. Slowly whisk in oil, then capers, cornichons, and thyme. Season to taste.
  • Preheat a grill or grill pan to medium-high. Drizzle asparagus lightly with oil and season with salt and pepper. Grill, turning once, until crisp-tender and charred in places, 3 to 4 minutes. Transfer to a platter, top with eggs, and spoon vinaigrette over top; serve.

ROASTED ASPARAGUS WITH CAPERS



Roasted Asparagus With Capers image

Make and share this Roasted Asparagus With Capers recipe from Food.com.

Provided by threeovens

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

2 lbs asparagus, trimmed (about 2 bunches)
1/4 cup capers, drained and rinsed
2 tablespoons extra virgin olive oil
1/4 teaspoon crushed red pepper flakes
sea salt

Steps:

  • Preheat oven to 425 degrees F.
  • Arrange asparagus and capers in a baking dish; drizzle with oil, turn to coat.
  • Season with salt and red pepper flakes.
  • Roast asparagus, shaking pan at least once during cooking, until asparagus is tender-crisp and tips are golden, about 12 to 16 minutes.
  • Let cool; serve warm or room temperature.

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

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