Sautéed Asparagus With Lemon Garlic And Almonds Recipes

SAUTEED ASPARAGUS

Steps:

• Heat the butter and oil in a large saute pan over medium heat. Add the shallots and cook until they begin to soften, about 1 minute. Add the asparagus and season with 1 teaspoon salt and some pepper. Cook the asparagus, stirring occasionally, until cooked through but still bright green, about 4 minutes. Transfer the asparagus to a platter and garnish with lemon zest.

LEMON ALMOND ASPARAGUS

Steps:

• Melt butter; stir in lemon juice. In a large saucepan, bring 4 cups water to a boil. Add asparagus in batches; cook 2-4 minutes or until crisp-tender. Drain and place on a serving plate. Drizzle with butter mixture; top with almonds and, if desired, lemon peel.

EASY SAUTéED ASPARAGUS

Steps:

• Heat up ¼ cup olive oil over medium-high heat until just shimmering.
• Add the asparagus and season with kosher salt and black pepper.
• Cook for a couple minutes, tossing regularly, then add the shallots and garlic and cook for another 3 minutes or until the asparagus is tender and lightly browned.
• Remove from the heat and add the lemon juice, zest, spices, roasted peppers and feta cheese. Serve immediately.

SAUTEED ASPARAGUS RECIPE WITH LEMON AND GARLIC

Steps:

• Heat olive oil in a 12-inch skillet over medium-high heat. Add the asparagus. Season with salt and pepper.
• Saute for 3-5 minutes, until asparagus turns bright green but is still slightly crisp.
• Make a well in the center of the pan, add the butter and let it melt. Add the minced garlic and lemon zest to the butter. Saute for about 1 minute without stirring, until garlic is fragrant.
• Stir the asparagus with the garlic butter. Continue to saute for 1-2 minutes, or until the asparagus is done to your liking.

ASPARAGUS WITH LEMON-HERB SAUCE

Steps:

• Bring broth to boil in large pot. Add asparagus; cook until crisp-tender, about 4 minutes. Using tongs, transfer asparagus to large bowl of ice water. Reserve 1 cup broth in small bowl. Drain asparagus; pat dry. (Can be made 1 day ahead. Wrap asparagus in paper towels. Seal in plastic bag. Cover broth. Chill asparagus and broth.)
• Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add 1 cup green onions, shallots and sugar. Sauté until onions and shallots are tender, about 5 minutes. Add garlic; sauté 2 minutes. Stir in reserved 1 cup broth, 1 tablespoon oil, mustard, lemon juice, thyme and lemon peel. Simmer until slightly thickened and liquid is reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Cool to room temperature.
• Arrange asparagus on platter. Spoon sauce over. Sprinkle with remaining 1/4 cup green onions and bell peppers.

LEMON ALMOND ASPARAGUS

Steps:

• Melt butter; stir in lemon juice. In a large saucepan, bring 4 cups water to a boil. Add asparagus in batches; cook 2-4 minutes or until crisp-tender. Drain and place on a serving plate. Drizzle with butter mixture; top with almonds and, if desired, lemon zest strips.

ASPARAGUS WITH TOASTED ALMONDS

Steps:

• Bring a large pot of slightly salted water to a boil.
• Snap off and discard the ends of the asparagus. Cut trimmed asparagus spears on a diagonal into 2-inch-long pieces.
• Cook asparagus in boiling water until crisp-tender, about 4 minutes.
• Drain and rinse under cold water. Pat asparagus dry with paper towels.
• Heat a large skillet over medium-heat. Add almonds and cook, stirring occasionally, until toasted (abour 3 minutes). Transfer to a plate.
• Heat oil and garlic together in a large skillet over medium heat until garlic begins to brown, about 2 minute Add asparagus and cook, stirring often, until heated through, about 5 minutes. Stir in almonds. Season with salt and pepper and serve hot.

SAUTEED ASPARAGUS WITH LEMON

Steps:

• In a large skillet, heat olive oil over medium. Add asparagus, and season with salt and pepper. Cook, tossing occasionally, until lightly browned and crisp-tender, 10 to 15 minutes, depending on thickness. Add lemon zest and cook 1 minute. Add lemon juice, toss to coat, and serve warm.