Sauteed Asparagus With Fleur De Sel Recipes

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SAUTEED ASPARAGUS



Sauteed Asparagus image

Provided by Valerie Bertinelli

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon unsalted butter
1 tablespoon olive oil
1 small shallot, sliced
1 bunch thin asparagus, trimmed and cut into 2-inch pieces
Kosher salt and freshly ground black pepper
1 teaspoon lemon zest, for garnish

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.

SAUTEED ASPARAGUS



Sauteed Asparagus image

Provided by Food Network Kitchen

Categories     side-dish

Time 8m

Number Of Ingredients 0

Steps:

  • Snap off the woody ends of 2 bunches medium asparagus; discard. Slice the spears diagonally into 2-inch pieces. Heat 3 tablespoons olive oil in a skillet over medium heat; add the asparagus and cook until tender but still bright green, about 2 minutes. Season with salt and pepper. Remove from the heat and toss with the juice of 1 lemon. Top with 1/4 cup toasted sliced almonds, and lemon zest to taste.

SAUTEED GARLIC ASPARAGUS



Sauteed Garlic Asparagus image

A simple but tasty twist to regular old Asparagus.

Provided by Ryan Morgan

Categories     Side Dish     Vegetables     Asparagus

Time 30m

Yield 4

Number Of Ingredients 3

3 tablespoons butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped

Steps:

  • Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

Nutrition Facts : Calories 102.4 calories, Carbohydrate 5.2 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 5.5 g, Sodium 64 mg, Sugar 2.1 g

SAUTEED ASPARAGUS



Sauteed Asparagus image

Asparagus is a great vegetable when it's fresh and cooked right. My family and friends always love this.

Provided by Spike.STL

Categories     Side Dish     Vegetables     Asparagus

Time 15m

Yield 4

Number Of Ingredients 5

1 bunch fresh asparagus, trimmed
2 tablespoons extra-virgin olive oil
¼ cup water
⅛ teaspoon salt
⅛ teaspoon pepper

Steps:

  • Drizzle olive oil into a large skillet over medium-high heat and heat. Once oil is hot add asparagus spears; cover and cook for 5 minutes, stirring occasionally. Add water and cover to steam asparagus and keep it from drying out. Continue cooking for another 5 minutes or until asparagus is tender. Season with salt and pepper.

Nutrition Facts : Calories 83.6 calories, Carbohydrate 4.4 g, Fat 6.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 75.4 mg, Sugar 2.1 g

SAUTEED ASPARAGUS WITH FLEUR DE SEL



Sauteed Asparagus With Fleur De Sel image

Provided by Amanda Hesser

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

1 1/2 tablespoons unsalted butter
1 1/2 pounds thin asparagus spears, peeled
Fleur de sel, to taste
White truffle oil, for serving (optional)

Steps:

  • In a large saute pan over medium heat, melt the butter. When bubbling, add the asparagus spears, placing them in a single layer. Immediately cover with a piece of parchment paper cut to the size of the pan, and lower the heat to low so the asparagus sweat without browning. Turn the asparagus from time to time, and continue cooking until just tender, 10 to 12 minutes. (You may need to do this in batches. For a second batch, wipe out the pan and add 1 1/2 tablespoons fresh butter; keep the first batch warm in a low oven.)
  • To serve, transfer the asparagus to 4 serving plates and sprinkle with fleur de sel. Drizzle a little white truffle oil, if you like, around the asparagus, and serve.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 5 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 408 milligrams, Sugar 3 grams, TransFat 0 grams

BALSAMIC ROASTED ASPARAGUS WITH FLEUR DE SEL AND PARMESAN



Balsamic Roasted Asparagus With Fleur De Sel and Parmesan image

This is based on a recipe from Second Helpings from Union Square Cookbook. Much to the dismay of family and friends, I could never learn to appreciate asparagus. It always reminded me somehow of eating grass. But I tried this recipe and finally found a way to love asparagus. This is incredibly simple, but the combination is superb. Spending the extra to get true fleur de sel is really worth it for this dish.

Provided by paperfreeme

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb thin asparagus spear
2 tablespoons olive oil
1/2 teaspoon fine sea salt (fleur de sel is excellent here)
1/8 teaspoon fresh ground pepper
1 tablespoon balsamic vinegar
2 ounces parmigiano-reggiano cheese, grated

Steps:

  • Preheat oven to 450 degrees.
  • Wash the asparagus and break the tough ends off (no need to peel them in my opinion).
  • Place the asparagus in a roasting pan and drizzle on the oil and sprinkle with the pepper.
  • Shake the pan to coat the asparagus evenly with oil.
  • Place in the oven and roast until asparagus is softened but retains a little crunch, about 10 to 12 minutes.
  • Watch it carefully!
  • It's so sad to overcook it!
  • Remove from oven, arrange on a serving platter and top with the balsamic vinegar, fleur de sel and freshly grated parmesan (no kraft please! Use the real stuff).
  • Serve immediately.

SAUTEED ASPARAGUS



Sauteed Asparagus image

Provided by Anne Burrell

Categories     side-dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 7

Kosher salt
1 bunch asparagus, cleaned and trimmed
Olive oil, for coating the pan
1/2 shallot, finely diced
2 cloves garlic, minced
Crushed red pepper
Zest of 1/2 lemon

Steps:

  • Bring a large pot of water to a boil. Generously salt it so that it tastes like the sea. Prepare a separate large bowl of cold salted water for an ice bath.
  • Add the asparagus to the boiling water and allow to blanch for about 1 minute. Transfer the asparagus using tongs or a spider to the ice bath to shock. Remove from the bath and lay the asparagus on a paper towel to dry slightly.
  • Meanwhile, in a medium saute pan over medium-high heat, add olive oil to lightly coat. Add the shallot and cook until translucent, about 3 minutes. Then add the garlic and combine, cooking until tender and fragrant, about 1 minute more. Add the asparagus and saute until heated through. Season with salt and crushed red pepper. Toss with the lemon zest and plate. Serve as a side to your meal!

SAUTEED ASPARAGUS



Sauteed Asparagus image

Recipe courtesy "Robert, the First," by Robert Irvine with Brian O'Reilly, Harper Collins Publishers, 2006

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 13m

Yield 6 servings

Number Of Ingredients 5

12 asparagus stalks
1/8 cup grapeseed oil
2 tablespoons butter
6 fresh sage leaves
Salt and pepper

Steps:

  • Rinse the asparagus, peel the stalks and then remove the tough white ends at the base. Saute the asparagus in oil and butter until tender (along with the sage leaves). Discard the sage leaves after cooking. Season with salt and pepper.

SAUTéED ASPARAGUS



Sautéed Asparagus image

Sautéed asparagus cooks quickly with olive oil, garlic, and butter, and is finished with lemon juice and parmesan cheese. It's an easy spring side!

Categories     Easter     Mother's Day     spring     side dish

Time 15m

Yield 3-4 servings

Number Of Ingredients 8

1 bunch of asparagus (about 1 1/4 lb.)
1 tbsp. olive oil
1 tbsp. unsalted butter
2 cloves garlic, chopped
1 tsp. salt
1/2 tsp. ground black pepper
1/2 lemon
2 tbsp. grated parmesan cheese, for serving

Steps:

  • Trim the woody ends from the base of the asparagus spears by cutting off the bottom 2 inches or by snapping it off with your hands.
  • Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the asparagus in a single layer and cook, turning occasionally, until lightly golden and almost tender, 8 to 10 minutes. (Cut a small piece from the end of one asparagus to see if it's near tender.)
  • Reduce the heat to low. Add the butter, garlic, salt and pepper and stir to coat the asparagus. Cook until the garlic is softened and fragrant, 1 to 2 more minutes. Immediately transfer to a serving plate.
  • Just before serving, squeeze the juice from the lemon half over the asparagus and sprinkle with parmesan cheese. Serve immediately.

PAN-ROASTED ASPARAGUS WITH THYME



Pan-Roasted Asparagus with Thyme image

Provided by Molly Stevens

Categories     Side     Sauté     Vegetarian     Quick & Easy     Low Cal     Asparagus     Spring     Thyme     Potluck     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 tablespoon butter
2 tablespoons extra-virgin olive oil
5 large fresh thyme sprigs
1 1/4 pounds slender asparagus spears, trimmed
Fleur de sel or coarse kosher salt

Steps:

  • Melt butter with oil and thyme sprigs in heavy large skillet over medium-high heat. Add asparagus in single layer; using tongs, toss to coat. Sauté, turning often, until crisp-tender and beginning to brown in spots, about 8 minutes. Sprinkle with fleur de sel and pepper and serve.

SAUTEED CANTALOUPE WITH FLEUR DE SEL



Sauteed Cantaloupe With Fleur De Sel image

Provided by Amanda Hesser

Categories     appetizer, dessert

Time 25m

Yield 6 servings

Number Of Ingredients 4

2 medium cantaloupes
8 tablespoons sugar
1/4 teaspoon fleur de sel, or coarse sea salt finely ground
Freshly ground black pepper

Steps:

  • Using a serrated knife, remove peel of both cantaloupes. Cut them in half lengthwise. With a spoon, gently remove seeds, being careful not to bruise the fruit.
  • Set aside one cantaloupe half. Place remaining three halves cut side down on a cutting board. Slice each half lengthwise into six spears, for a total of 18 spears. Using a vegetable peeler, shave remaining cantaloupe half into paper-thin slices, and refrigerate.
  • In a large saute pan over low heat, melt 4 tablespoons sugar until it liquefies and turns a light caramel color, about 1 1/2 minutes. Add half the cantaloupe spears, and saute for about 30 seconds on each side. Add 1/4 cup water, and simmer until water is almost gone, about 5 minutes. Transfer cantaloupe to a plate, and repeat with remaining cantaloupe spears, the remaining 4 tablespoons sugar, and an additional 1/4 cup water.
  • To serve, sprinkle spears evenly with fleur de sel. Place three spears on each of six serving plates, and garnish with the chilled paper-thin cantaloupe slices and two turns of freshly ground pepper.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 108 milligrams, Sugar 31 grams

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