ASPARAGUS WITH LEMON VINAIGRETTE
Categories Vegetable Appetizer Quick & Easy Low Sodium Summer Boil Gourmet
Yield Serves 6
Number Of Ingredients 2
Steps:
- Trim asparagus and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook asparagus until just tender, 3 to 4 minutes, and with tongs transfer to ice water to stop cooking. Drain asparagus well in a colander and pat dry.
- Gently toss asparagus with vinaigrette and salt and pepper to taste.
LEMON-ROASTED ASPARAGUS
When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.
Nutrition Facts : Calories 75 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ASPARAGUS VINAIGRETTE
Asparagus is at its flavorful best for only a short time, usually between March and May, when you'll want to avail yourself of its abundance. There are, of course, a number of ways to prepare and serve asparagus, but this method, in which it is paired with a savory vinaigrette, is one of Martha's seasonal favorites.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
- In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.
COLD ASPARAGUS WITH VINAIGRETTE
Steps:
- Immediately before serving, toss the rinsed, drained, and dried asparagus with 1 tablespoon excellent wine vinegar and 2 to 3 tablespoons extra-virgin olive oil. Season with salt and pepper.;
ASPARAGUS WITH LEMON-SHALLOT VINAIGRETTE
Make and share this Asparagus With Lemon-Shallot Vinaigrette recipe from Food.com.
Provided by Abby Girl
Categories Vegetable
Time 23m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to uppermost position and heat broiler.
- Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
- Cool asparagus 5 minutes and arrange on serving dish.
- Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.
Nutrition Facts : Calories 162.7, Fat 14.6, SaturatedFat 2.1, Sodium 24.3, Carbohydrate 7.1, Fiber 3.1, Sugar 2, Protein 3.8
ASPARAGUS WITH LEMON CAPER VINAIGRETTE
Family Fave adapted from GH Best Recipes 1998. This is great with fish, the vinaigrette complements any mild white fish, too. Also a good, quick make-ahead dish for a dinner party, it will keep in the fridge for a couple hours. Also doubles or triples easily.
Provided by Gatorbek
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim ends of asparagus and place spears in a large skillet.
- Cover asparagus with water and add salt and 1 Tbsp lemon juice.
- Bring to a boil, then reduce heat to simmer about 7 minutes until crisp-tender.
- Remove from heat and run under cold water to stop cooking.
- Prepare vinaigrette:.
- Combine remaining lemon juice, capers, mustard, sugar, and pepper. (Capers may be chopped or left whole, it's up to you. I usually chop them up a little.).
- Slowly drizzle in oil while whisking rapidly, allowing vinaigrette to thicken slightly.
- Toss asparagus with vinaigrette and serve.
- May be refrigerated and served within a couple hours, or served warm immediately.
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- Fill a large bowl with water and ice. Set aside.Bring a large pot of lightly salted water to a boil. Add the asparagus and cook for 2-3 minutes or until crisp-tender. Drain quickly and immediately transfer to the ice bath for 2 minutes to cool down.
- Thoroughly drain the asparagus and blot with paper towels. Toss the asparagus with the vinaigrette and arrange the spears on a platter. You can chill the refrigerator for another 15-20 minutes to allow the vinaigrette to further absorb in the asparagus.
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