Sautéed Asparagus With Lemon Recipes

ASPARAGUS WITH LEMON-HERB SAUCE

Asparagus with Lemon-Herb Sauce image

Categories Herb Onion Appetizer Side Sauté Lemon Asparagus Spring Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

3 cups canned low-salt chicken broth
1 1/2 pounds thin asparagus spears, trimmed
2 tablespoons olive oil (preferably extra-virgin)
1 1/4 cups chopped green onions
1/3 cup minced shallots
1 teaspoon sugar
1 tablespoon minced garlic
1 1/2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon minced fresh thyme
1/2 teaspoon grated lemon peel
1/2 cup diced seeded red bell peppers

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.

SAUTEED ASPARAGUS WITH LEMON

Sauteed Asparagus with Lemon image

Try this side with seared steak, roasted lamb or chicken.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil
2 bunches asparagus (14 ounces each), ends trimmed
Coarse salt and ground pepper
4 wide strips lemon zest
Juice from 1/2 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.

Nutrition Facts : Calories 91 g, Fat 4 g, Fiber 5 g, Protein 5 g

LEMONY ASPARAGUS

Lemony Asparagus image

This simple side dish comes together in just about 5 minutes.

Provided by Marina Delio

Categories HarperCollins HarperCollins Side Lemon Asparagus Spring Quick & Easy Healthy Quick and Healthy Wheat/Gluten-Free Dairy Free Vegetarian Vegan

Number Of Ingredients 5

Ingredients

1 tablespoon extra-virgin olive oil
1 bunch asparagus
Salt and freshly cracked pepper to taste
Zest of 1 lemon
Juice of 1/2 lemon

Steps:

Heat the oil in a frying pan over medium-high heat. Add the asparagus to the pan. Season with salt and pepper and cook, turning occasionally, until tender-crisp, about 5 minutes. Add the lemon zest and juice and toss to coat. Adjust salt and pepper to taste. Serve immediately.

ASPARAGUS AND MUSHROOMS IN LEMON-THYME BUTTER

Asparagus and Mushrooms in Lemon-Thyme Butter image

Out of thyme? No worries, the beauty of this dish is in its versatility. Try using another herb instead. -Sarah Reid, Oshawa, Ontario

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 pound sliced fresh mushrooms
1 tablespoon butter
1 teaspoon olive oil
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/4 teaspoon pepper

Steps:

In a large skillet, saute asparagus and mushrooms in butter and oil until tender. Stir in remaining ingredients.

Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 324mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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