Roasted Shallot And Sesame Asparagus Recipes
ROASTED ASPARAGUS WITH SHALLOTS
This recipe is as flavorful and delicious as it is easy to prepare! Comes out perfect every time! You will never want soggy steamed asparagus ever again!
Provided by Sarah Stephan
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the asparagus and shallots in a large bowl, and pour the olive oil and 2 tablespoons of the vinegar over them. Season with salt and pepper, and toss to coat evenly. Spread the asparagus spears out in a single layer on a baking sheet.
- Bake for 20 minutes in the preheated oven, or until tender and bright green. Shake the pan about half way through to roll the spears over so they cook evenly. Remove from the oven, and drizzle the remaining vinegar over the asparagus. Toss lightly to coat, and serve immediately.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 18 g, Fat 13.8 g, Fiber 5 g, Protein 6.2 g, SaturatedFat 2 g, Sodium 10.5 mg, Sugar 5.8 g
SESAME ASPARAGUS
This recipe uses a lower-fat version of a Chinese cooking technique called dry sauteeing.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Yield Serves 4
Number Of Ingredients 7
Steps:
- Trim tough ends from asparagus spears. Set spears aside.
- Heat a 10-inch cast-iron skillet for about 2 minutes over medium-high heat. Add 1 tablespoon peanut oil and half of the asparagus in a single layer.
- Cook for 3 to 4 minutes without turning. Shake pan occasionally. Turn, and cook 3 minutes more. Asparagus should be bright green with brown spots.
- Add 1 tablespoon shallots and half the sesame seeds, and cook, shaking the pan to toss asparagus, for 1 to 2 minutes or until shallots are transparent. Do not let them burn.
- Add half the soy sauce, sesame oil, and pepper, and cook 30 seconds. Transfer to a plate, and keep warm. Repeat with remaining asparagus. Keep warm until ready to serve.
ASPARAGUS AND RED PEPPER WITH BALSAMIC VINEGAR
A bright and flavorful vegetable dish that even vegetable haters will enjoy. It goes great with roasted meats. For milder flavors, substitute mozzarella cheese and use less vinegar.
Provided by Patrick
Categories Side Dish Vegetables Asparagus
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.
Nutrition Facts : Calories 271.8 calories, Carbohydrate 16.4 g, Cholesterol 24.1 mg, Fat 20.2 g, Fiber 5.2 g, Protein 9.5 g, SaturatedFat 7 g, Sodium 203.4 mg, Sugar 8.2 g
ROASTED SHALLOT AND SESAME ASPARAGUS
Categories Side Bake Vegetarian Quick & Easy Low Cal Low/No Sugar Lemon Asparagus Spring Shallot Sesame Gourmet
Yield Serves 8
Number Of Ingredients 5
Steps:
- In a large shallow baking dish toss the asparagus with the oil, coating it well, and bake it in a preheated 500°F. oven, shaking the dish every 2 minutes, for 6 to 8 minutes, or until it is almost al dente. Sprinkle the asparagus with the shallot and the sesame seeds, bake it for 1 minute, or until it is al dente, and sprinkle it with the lemon juice and salt to taste.
ROASTED ASPARAGUS, BABY CARROTS, AND SCALLIONS
Entered for safe-keeping. From Woman's World, 4/14/08. Reviewers have suggested cutting the carrots smaller or roast them 10 minutes before adding the other vegetables, so please use your judgment.
Provided by KateL
Categories Onions
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- On jellyroll pan, toss asparagus, carrots and scallions with oil, salt, rosemary and pepper.
- Roast until tender, about 20 minutes, stirring halfway through cooking time.
ROASTED GREEN AND WHITE ASPARAGUS
This can be served hot or at room temperature. Roasted Green and White Asparagus
Provided by Jeanne Thiel Kelley
Categories Side Roast Low Fat Vegetarian Quick & Easy Low Cal High Fiber Lemon Asparagus Shallot Parsley Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Brush large rimmed baking sheet with 1 tablespoon olive oil. Arrange all asparagus on prepared baking sheet. Whisk remaining 3 tablespoons olive oil, shallots, and lemon peel in small bowl to blend; pour over asparagus and toss gently to coat. Spread asparagus in single layer. Sprinkle with salt and pepper. Roast until asparagus is tender, stirring occasionally, about 15 minutes.
- Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 450°F oven 5 minutes before continuing. Add parsley and toss gently. Transfer to platter and serve warm or at room temperature.
ROASTED EGGPLANT AND ASPARAGUS SOUP RECIPE
Provided by á-174942
Number Of Ingredients 15
Steps:
- Heat the oven to 400 degrees. Rub the eggplant halves with the cut clove of garlic, 2 tablespoons of the olive oil, and salt and pepper to taste. Place in a baking dish and roast until the eggplant halves are browned and have softened, about 20 minutes. Meanwhile, cook the celery, onion, leeks, shallots and chopped garlic in a heavy pot with the remaining 2 tablespoons of olive oil over medium heat until translucent, 15 to 20 minutes. Add the white wine and cook until all the liquid has evaporated, about 10 minutes. Add the vegetable stock and continue to simmer. Peel the eggplant and add the flesh to the pot. Add the asparagus and simmer until the asparagus is very tender, about 15 minutes. Add the pesto sauce. Puree the soup in batches in a blender until smooth. Season with salt and pepper. Garnish each serving with the shaved Parmesan. This recipe yields 8 to 10 servings. Each of 10 servings: 265 calories; 1,061 mg. sodium; 10 mg. cholesterol; 12 grams fat; 3 grams saturated fat; 30 grams carbohydrates; 11 grams protein; 5.89 grams fiber.
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SIMPLE ROASTED ASPARAGUS WITH SHALLOTS AND PARMESAN — …
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Cuisine AmericanCategory Side DishServings 4Total Time 25 mins
- Place the asparagus on a rimmed baking sheet and drizzle tablespoons of the olive oil over. Toss gently to coat evenly. Sprinkle on the salt, and toss again. Roast for 7-10 minutes for thin stalks, 9-14 for thick ones. Remember that they will continue to cook a bit after you remove them from the oven, so take them out while they’re still a little firmer than you would like. The wide time ranges are because some people like their asparagus pretty crisp, some pretty soft.
- Meanwhile, heat the remaining tablespoon of oil in a medium skillet over medium-high heat. Add the shallots and sauté for about 10 minutes until they are browned and just a bit crisp (not burned! Crisp).
- During the past minute of roasting the asparagus, pull out the baking sheet, scatter the Parmesan over the spears and return to the oven so that the Parmesan melts slightly.
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