ASPARAGUS WITH A MIDDLE EASTERN TOUCH
One more delicious way to serve roasted asparagus.
Provided by Lori Loucas
Categories Vegetables
Time 35m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 400F. Line a baking sheet with parchment paper.
- 2. Break the woody ends off the asparagus spears. Spread the asparagus on the baking sheet and squeeze half the lemon over the spears. Then drizzle the olive oil over the spears and toss to coat. Sprinkle with salt and Za'atar
- 3. Roast in the oven for about thirty minutes, stirring once during cooking, until they are done to your liking - depending on how thick the asparagus is.
- 4. Remove from oven and squeeze remaining lemon over before serving.
ROASTED ASPARAGUS
For a simple side dish, try Ina Garten's Roasted Asparagus from Barefoot Contessa on Food Network; the recipe uses only asparagus, olive oil, salt and pepper.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
COUSCOUS RISOTTO WITH SHRIMP, ASPARAGUS AND PEAS
Categories Pasta Side Sauté High Fiber Dinner Shrimp Asparagus Pea Summer Simmer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 16
Steps:
- Cook frozen peas, asparagus, carrots and snow peas in large pot of boiling salted water until vegetables are crisp-tender, about 3 minutes. Drain. Transfer vegetables to bowl filled with ice water. Drain vegetables and set aside.
- Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and sauté until pink and cooked through, about 1 1/2 minutes. Transfer shrimp to medium bowl. (Vegetables and shrimp can be prepared up to 1 day ahead. Cover each separately with plastic wrap and then refrigerate.)
- Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and shallots and sauté until soft, about 5 minutes. Stir in couscous and tomatoes. Add wine and simmer until liquid is reduced by half, stirring often, about 10 minutes. Add vegetable stock and simmer until liquid is reduced by half and couscous is just tender, stirring often, about 8 minutes. Mix in reserved vegetables and whipping cream. Cook couscous over medium heat until mixture thickens and is creamy, about 3 minutes.
- Stir Parmesan, butter and parsley into risotto. Add shrimp and mix until heated through and butter and cheese are melted and well blended, about 2 minutes. Season risotto to taste with salt and pepper. Divide risotto among 8 bowls and serve.
ASPARAGUS GRILLED WITH AN ASIAN TOUCH
Lots of flavor. These are very addictive. Once you had one you'll eat them all. You can eat these hot or cold. And you can try any veggies you like.
Provided by Rita1652
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put all marinade ingredients into a zip-lock bag shake and add asparagus and marinate for 1 hour to overnight.
- Remove from marinade, cook on a hot grill about 5 minutes just till lightly browned.
- Turning often.
- Optional: Heat the marinade and pour over the grilled asparagus.
Nutrition Facts : Calories 83, Fat 3.8, SaturatedFat 0.6, Sodium 694.2, Carbohydrate 9.7, Fiber 3.5, Sugar 4.1, Protein 5.4
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.
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