Roasted Asparagus With Shallots Recipes

PAN-FRIED ASPARAGUS WITH SHALLOTS

Steps:

• In a large skillet, melt butter over medium-high heat. Add the shallot and cook for 1 minute then add the asparagus. Cook for 5 minutes and season with a little salt and pepper. Serve warm.

ROASTED ASPARAGUS WITH BALSAMIC-SHALLOT BUTTER

Steps:

• Combine shallots, butter, vinegar, thyme salt and rind, stirring well with a whisk.
• Preheat oven to 450 degrees.
• Snap off woody ends of asparagus.
• Arrange spears in a single layer on a shallow baking pan coated with cooking spray.
• Cover with foil and bake for 5 minutes.
• Uncover and bake an additional 10 minutes or until asparagus is crisp tender.
• Pour butter mixture over asparagus, tossing gently to coat.
• Serve immediately.

ROASTED ASPARAGUS WITH SHALLOTS AND SESAME SEEDS

Steps:

• Put a rack in middle of oven and preheat oven to 500°F.
• Toss asparagus with oil on a large baking sheet with sides, then spread out in one layer.
• Roast, shaking pan every 2 minutes, until barely tender, 6 to 8 minutes.
• Sprinkle asparagus with shallots and sesame seeds and roast until asparagus is crisp-tender, about 1 minute more.
• Sprinkle with salt and lemon juice.

ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE

Steps:

• Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
• Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
• Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.

ROASTED ASPARAGUS WITH BACON-SHALLOT VINAIGRETTE

Steps:

• Heat oven to 500°.
• Trim ends of asparagus; toss with olive oil; arrange in a single layer on a jelly roll pan; sprinkle with salt.
• Bake until tender and browned, about 10 minutes, turning asparagus once (you can do the recipe up to this point and then finish it and serve at room temperature).
• To make the dressing: cook bacon until crisp; drain well; crumble into a small bowl; add cilantro and mix well.
• Whisk together shallots, olive oil, lemon juice, vinegar, mustard, salt and pepper to taste.
• Arrange asparagus on a platter; drizzle with dressing; sprinkle bacon mixture over the top.

ASPARAGUS WITH SHALLOTS

Steps:

• Snap off tough ends of asparagus.
• If asparagus is thick, old or tough, peel bottoms.
• Add asparagus to pan of boiling salted water.
• Boil gently until cooked--bright green and tender--but still firm, about 5 to 8 minutes.
• Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat.
• Sprinkle with shallots and parsley.
• Salt slightly.

ASPARAGUS WITH SHALLOT BUTTER

Steps:

• Peel the asparagus, using a swivel-bladed knife, starting about 2 inches from the top. Remove the tough ends.
• Bring enough water to a boil to cover the asparagus. Add salt and the asparagus and cook 2 to 3 minutes, until crisp tender. Drain well, reserving 3 tablespoons of the liquid. Arrange on warm platter.
• Combine the shallots, lemon juice and reserved liquid in a small saucepan. Bring to a boil and cook over high heat until half the liquid evaporates. Add butter gradually, stirring rapidly with a whisk. Add nutmeg, salt and pepper. Cook, stirring rapidly, 1 minute. Spoon the sauce over the asparagus and serve.

ROASTED ASPARAGUS WITH SHALLOTS

Steps:

• Preheat the oven to 400 degrees F.
• Place the asparagus and shallots in a large bowl.
• Add the olive oil and 2 tablespoons of the vinegar.
• Season to taste with salt and pepper.
• Toss to coat.
• Spread the asparagus mixture in a single layer on a baking sheet.
• Bake 20 minutes or until the spears are tender and bright green, shaking the pan halfway through the cooking time.
• Remove from the oven and toss with the remaining vinegar until coated.
• Serve immediately.