SAUTEED ASPARAGUS WITH GARLIC AND THYME
Come springtime, when stalks of asparagus shoot up from the ground (as if they're celebrating with us!), there isn't much to do to make this easy side dish shine. First, a sauté in the skillet with olive oil, garlic, and thyme coaxes out the natural sweetness of the asparagus, while finishing it with a quick steam until the stalks are crisp-tender locks in vitamins like A and C.
Provided by Shira Bocar
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Yield Serves 2 to 3
Number Of Ingredients 5
Steps:
- Heat oil in a skillet over medium-high. Add garlic and thyme sprigs. Cook, stirring, until fragrant, about 1 minute. Add asparagus; season with salt and pepper. Cook, tossing to coat in oil, 1 minute.
- Arrange asparagus in a single layer in skillet, add 1/4 cup water, and cover. Reduce heat to medium-low and cook, shaking pan occasionally, until asparagus is crisp-tender and most of water has evaporated, 2 minutes.
ASPARAGUS, FLEMISH STYLE
Make and share this Asparagus, Flemish Style recipe from Food.com.
Provided by Darkhunter
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Trim white asparagus, if using, with vegetable peeler, from just under tip to stem end to remove woody skin. If using green, trim just hard stem end.
- Bring large pot of salted water to boil.
- Bundle asparagus up and tie with kitchen twine. Trim ends evenly. Gently place in boiling water and immediately lower heat to simmer. If using white asparagus, cover pot. If using green, DO NOT cover, as it will lose it's fresh green color. Simmer for approximately 15-30 minutes, depending on thickness of stems. When tender, remove bundle and carefully drain on kitchen towel, being careful of tender tips.
- Melt the butter over low heat in a small saucepan. If the eggs are completely cold, plunge into hot asparagus water for 1 minute. Remove, dry and peel.
- In a small bowl, mash the complete egg with a fork. Add the melted butter, lemon juice, parsley, nutmeg and salt and pepper. Mix thoroughly.
- Arrange the asparagus on individual plates. Pour Flemish sauce to cover all but the tips of the asparagus. Serve immediately while everything is still warm.
Nutrition Facts : Calories 331.8, Fat 27.5, SaturatedFat 16, Cholesterol 220.1, Sodium 58.5, Carbohydrate 14.1, Fiber 7.3, Sugar 6.9, Protein 12.6
PAN-SEARED ASPARAGUS WITH CRISPY GARLIC
Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.
Provided by Ali Slagle
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
- Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.
ASPARAGUS IN THE FLEMISH MANNER
Make and share this Asparagus in the Flemish Manner recipe from Food.com.
Provided by LikeItLoveIt
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil 8 cups of lightly salted water.
- Add the asparagus and cook for about 20 minutes.
- In the meantime cook the eggs.
- Mash the yolks and the egg whites separately.
- Mince the parsley.
- Melt the butter and serve in a preheated sauce boat.
- Arrange the asparagus on a dish.
- Cover with the mashed egg yolks (not on the tips).
- Put the mashed egg whites over the mashed egg yolks and lastly decorate with parsley.
- Serve the melted butter separately (it has to be poured over the dish).
Nutrition Facts : Calories 303.4, Fat 25.5, SaturatedFat 14.4, Cholesterol 239.4, Sodium 283.4, Carbohydrate 10.4, Fiber 4.9, Sugar 3.3, Protein 12.3
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- Spring Panzanella. This herbaceous, crunchy asparagus recipe is a riff on the iconic bread and tomato salad, featuring all of our favorite spring vegetables, ample feta, and a tangy buttermilk dressing.
- Blistered Asparagus Frittata. This low-waste, no-flip asparagus frittata recipe uses a whole bundle of those bright green spring stalks, woody tough ends and all.
- Ricotta Dumplings with Asparagus and Green Garlic. Once you get the hang of it, forming these dumplings is easy, but it may take a little practice. Want a little guidance?
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- Charred Asparagus and Dates With Goat Cheese. This crunchy 10-minute asparagus salad is a textural masterpiece. Dates and asparagus get charred on high heat and join a flavor-bursting party of fresh lemon juice, lemon zest, mint, and tons of goat cheese.
- All A’s Spring Salad With Mahi-Mahi. A spring dinner that takes 15 minutes to prepare. Throw together the asparagus, arugula, and avocado salad in the 10 minutes it takes to cook the fish on a baking sheet in the oven.
- Chicken Primavera. Think of the pearl onions, asparagus, and peas in this recipe only as a template—primavera means spring in Italian, so feel free to bring any and all of the season’s green vegetables into the mix.
- Cod With Asparagus Spoon Salad. Asparagus lovers, unite. When thinly sliced into coins and mixed with herbs and briny olives, everyone’s favorite spring veg will become your favorite condiment too.
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