ASPARAGUS WITH WALNUTS, PARMESAN AND BROWN BUTTER
Here's a sophisticated yet simple way to prepare spring's trademark vegetable. Steam the asparagus. Brown a knob of butter in a sauté pan and toss in a handful of chopped walnuts, garlic and fresh thyme (lemon thyme if you can find it). Whisk in a 1/4 cup of Parmesan cheese, then pour over your awaiting asparagus. Dive in.
Provided by Melissa Clark
Categories easy, quick, side dish
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Steam the asparagus until just tender, about 5 minutes.
- Meanwhile, melt the butter in a large skillet over medium heat. Cook until the foam has subsided and the butter turns a deep golden brown, about 4 minutes. (Take care that it doesn't burn.) Stir in the nuts and cook until fragrant, about 2 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Remove from heat and whisk in the cheese. Season with salt and pepper. Spoon nut mixture over warm asparagus and serve at once.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 258 milligrams, Sugar 2 grams, TransFat 0 grams
AUSTRIAN WHITE ASPARAGUS WITH BROWN BUTTER SAUCE
Steps:
- Peel the asparagus. Line the asparagus from the spear end and cut into approximately 6-inch lengths. Discard ends.
- In a medium saucepan, bring salted water to a boil. Cook the asparagus for 10 to 12 minutes, until tender being careful not to overcook.
- Drain the asparagus. Set aside. In a large saute pan, heat the butter. Add the brioche crumbs and saute until golden. Add the reserved asparagus and saute until well coated with the browned butter and brioche crumbs. Sprinkle with parsley, season with salt and pepper. Serve warm.
STEAMED ASPARAGUS WITH PISTACHIOS AND BROWN BUTTER
This versatile brown butter sauce could enhance all sorts of other vegetables, or fish for that matter. But it just so happens to be a delightful pairing with perfectly cooked fresh green asparagus.
Provided by David Tanis
Categories dinner, easy, lunch, quick, weekday, vegetables, appetizer, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Put a large wide skillet on the stove. Add about 1 inch water, salt it well, cover the skillet, and place over high heat. When water comes to a rapid boil, add asparagus in one layer, cover, and cook for 2 minutes, or just until barely done.
- Drain asparagus and keep warm loosely wrapped in a kitchen towel.
- Return skillet to stovetop over high heat. Add butter and swirl pan, then add chopped sage and sage leaves.
- When butter gets foamy, lightly browned and nutty-smelling, a minute or two, stir in lemon juice and zest and turn the heat to low.
- Put cooked asparagus back in pan and season with salt and pepper. Shake pan gently to coat with butter sauce. Using tongs, transfer asparagus to a large warmed platter. Spoon remaining sauce over asparagus, sprinkle with pistachios and serve.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 314 milligrams, Sugar 3 grams, TransFat 0 grams
ROASTED ASPARAGUS WITH BROWNED BUTTER
Make and share this Roasted Asparagus With Browned Butter recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat over 450 degrees.
- Place asparagus in a roasting pan; drizzle iwth olive oil. Sprinkle evenly with salt and pepper. Bake for 8 minutes or until tender-crisp.
- In the meantime, melt butter and minced garlic in a small skillet over medium-high heat; cook 3 minutes or until lightly browned and foamy, shaking pan occasionally. Do not burn. Remove from heat; stir in lemon juice. Drizzle butter mixture over roasted asparagus, toss well to coat. Srinkle lemon zest over asparagus.
ROASTED ASPARAGUS WITH BALSAMIC BROWN BUTTER SAUCE
I got this recipe from Cooking Light and it is our very favorite way to have asparagus. In the summer we grill the asparagus on the barbeque and then drizzle it with the sauce. I guessed at the serving size
Provided by shimmerchk
Categories Vegetable
Time 17m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Arrange asparagus in a single layer on baking sheet; toss to coat with olive oil.
- Sprinkle with salt and pepper.
- Bake at 400 degrees for approximately 12 minutes or until tender.
- Just before asparagus is done, melt butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally.
- Do not burn the butter or let it get too brown, should be golden brown.
- Remove from heat; stir in soy sauce, and vinegar.
- Drizzle over asparagus, tossing well to coat.
- Serve immediately.
BUTTER-BRAISED ASPARAGUS
For the first-of-the-season asparagus, keep it simple with butter, lemon and sweet herbs. For the best texture, peeling the stalks really makes a difference.
Provided by David Tanis
Categories easy, quick, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
- Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
- Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 467 milligrams, Sugar 3 grams, TransFat 1 gram
ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER
Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.
Provided by Kay Chun
Categories seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
- While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
- Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
- Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.
STEAMED ASPARAGUS WITH BROWN BUTTER AND HAZELNUTS
Steaming asparagus plays up its delicate grassy flavor.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Set a steamer basket in a saucepan with 2 inches simmering water. Add asparagus, cover, and steam until crisp-tender, about 6 minutes. Transfer to a platter.
- Discard water and wipe pan dry. Heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 5 to 6 minutes. Pour over asparagus and toss to combine. Season with salt and pepper. Sprinkle with hazelnuts, and serve immediately.
Nutrition Facts : Calories 217 g, Fat 18 g, Fiber 6 g, Protein 7 g, SaturatedFat 8 g
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- Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.
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