Acadias Asparagus Side With Dill Recipes

Steps:

• In a large skillet, bring water and salt to a boil; add the asparagus. Cover and cook over medium heat until crisp-tender, about 6-8 minutes; drain. Transfer to a serving platter and keep warm. In the same skillet over low heat, stir cream cheese and milk until smooth. Stir in dill, garlic salt and pepper. Pour over asparagus.

Steps:

• Preheat oven to 350 degrees. On a rimmed baking sheet, toss asparagus with olive oil; season with salt and pepper. Roast until tender and browned in spots, 20 minutes. Toss with red-pepper flakes, dill and lemon zest.

Steps:

• Heat oven to 425 degrees Fahrenheit/220 degrees Celsius. Line a baking sheet (baking tray) with parchment paper.
• In a large bowl or on a work surface, use your hands or tongs to toss the asparagus with 1 tablespoon oil, a generous pinch of salt and a good grind of pepper. Arrange asparagus in the paper-lined pan, spaced well apart, and roast, shaking the pan occasionally, until asparagus is soft and starting to brown in places, 8 to 12 minutes, depending on thickness. Remove from oven and set aside in the pan.
• In a small or medium saucepan, melt the butter over medium heat until foamy. Add almonds and fry, stirring frequently, until golden brown, 1 to 2 minutes (reduce heat as needed to prevent scorching). Pour almonds and butter evenly over asparagus.
• Add remaining 2 tablespoons oil to the pan and heat over high heat. Once hot, add the capers and fry, stirring continuously, until they have opened up and become crisp, 1 to 2 minutes.
• Using a slotted spoon, remove capers from the oil and sprinkle over the asparagus. Add dill. Using tongs or two spoons, mix gently to combine, transfer to a large plate and serve warm.

Steps:

• Preheat oven to 425 degrees F.
• In a shallow dish, toss the asparagus, olive oil and salt and pepper together.
• Lay the asparagus in one level layer.
• Place in oven and roast, uncovered for approximately 10 minutes, or until the asparagus is just tender.
• Transfer to a serving plate.
• Whisk the lemon juice, lemon zest, dill, olive oil and honey together in a small bowl.
• Top the asparagus with some of the dressing and keep the rest on the side.

Steps:

• Place the onion in a heavy three- quart saucepan. Stir in the oil, cover tightly and cook over low heat 10 minutes, until the onion is soft but not brown.
• Stir in the asparagus, celery and potato, cook for about a minute, then add the stock, wine and dill. Simmer, partly covered, about 30 minutes, until the vegetables are very tender.
• Allow the mixture to cool briefly, then puree in a blender or a food processor. You may have to do this in two batches. Run the soup through a sieve into a clean saucepan.
• To serve, reheat the soup and season it to taste with salt and pepper. Spoon it into six warm soup plates. Float a few sprigs of dill on each as a garnish.

Steps:

• Cook asparagus in boiling salted water until crispy tender, drain, rinse with cold water to stop the cooking process, drain again and pat dry with paper towels.
• Meanwhile, combine remaining ingredients.
• Place asparagus on a serving plate, spoon some of the sauce across the middle of the asparagus and pass the rest.

Steps:

• Wash, drain and trim asparagus; cut into 4-1/2-in. spears. Discard ends or save for another use. Place asparagus in a large container; cover with ice water. In each of six 1-pint jars, place half of a garlic clove, 1 teaspoon dill seed, 1 teaspoon mustard seed and six peppercorns., In a Dutch oven, bring the water, vinegar, sugar and salt to a boil. Drain asparagus; pack in jars to within 1/2 in. of top. , Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.