Asparagus With Orange Ginger Butter For 2 Recipes

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ROASTED ASPARAGUS WITH ORANGE GLAZE

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 20



Roasted Asparagus with Orange Glaze image

Steps:

  • For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion.
  • For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
  • Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
  • Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest. Reserve the remaining glaze for Roasted Chicken with Orange Glaze.
  • For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
  • For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
  • Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving.

1 large navel orange, zested and juiced (1/2 cup)
2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup canola oil
Roasted Chicken with Orange Glaze, optional, recipe follows
1 pound asparagus, trimmed
1 tablespoon olive oil
Kosher salt and freshly ground pepper
Freshly grated orange zest, for garnish
1 large navel orange, zested and juiced (1/2 cup)
2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup canola oil
4 boneless skin-on chicken breasts
2 tablespoons canola oil
Kosher salt and freshly ground black pepper

WHITE ASPARAGUS WITH ORANGE BUTTER

White asparagus, which is grown without sunlight, to keep it from becoming green, is the preferred form for the vegetable in Europe. This recipe makes an excellent first course, with the mildly nutty flavor of the asparagus pleasantly offset by the citrus.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6



White Asparagus with Orange Butter image

Steps:

  • Juice 5 oranges over a sieve, yielding about 1 1/2 cups. Zest 1 orange. Using a paring knife, remove skin, pith, and outer membrane from remaining orange. Carefully cut each segment away from white membranes. (This is called supreming the orange). Set segments aside.
  • Place asparagus in a large saute pan. Add 1/2 inch of water, and bring to a boil. Lower heat, and steam asparagus to tenderize, about 8 minutes. Just before asparagus are fully cooked, drain liquid from the saute pan. Add 1/4 cup orange juice, and simmer until the asparagus are fork-tender. Remove from heat. Season with salt and pepper. Cover, and steam while finishing sauce.
  • Meanwhile, in a small saucepan, bring 1 1/4 cups orange juice to a boil. Add vinegar, lower heat, and simmer until reduced to 1/3 cup. Remove from heat, and stir in butter, one piece at a time, until sauce is thick and creamy. Season with salt and pepper. Transfer asparagus to a warm platter, drizzle with sauce, and garnish with reserved orange segments, zest, and tarragon.

7 large oranges
2 pounds white asparagus, trimmed and peeled
Salt and freshly ground black pepper
2 tablespoons white-wine vinegar
4 tablespoons cold unsalted butter, cut into small pieces
Leaves from 4 stems fresh tarragon

ORANGE-GLAZED ASPARAGUS

Asparagus cooked in a skillet and topped with a fragrant glaze. Great with Cornish hens.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Asparagus

Yield 8

Number Of Ingredients 5



Orange-Glazed Asparagus image

Steps:

  • Toss asparagus with salt. Arrange in a large (12-inch) skillet with a lid. Add oil and juice to skillet and cover. (The asparagus can be set up a few hours ahead.)
  • About 10 minutes before serving time, turn burner on high. When asparagus starts to steam, set timer for 4 minutes. Cook until tender, checking at 4 minutes with the tip of a sharp knife.
  • Transfer cooked asparagus to a serving dish. Add optional zest to skillet and continue to cook until pan juices reduce to a glaze consistency, 2-3 minutes longer. Pour over asparagus and serve.

Nutrition Facts : Calories 72.9 calories, Carbohydrate 8.6 g, Fat 3.6 g, Fiber 3.7 g, Protein 3.9 g, SaturatedFat 0.5 g, Sodium 148.9 mg, Sugar 4.4 g

3 bunches medium-thick asparagus, tough ends snapped off
½ teaspoon salt
2 tablespoons extra-virgin olive oil
½ cup orange juice
2 tablespoons Zest of a large orange

ORANGE GINGER ASPARAGUS

An easy asparagus dish that has a refreshing citrus and ginger addition. This is even better the next day! I just sliced the spears into 1/3's toss and served cold! A great salad!

Provided by Rita1652

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9



Orange Ginger Asparagus image

Steps:

  • Cook asparagus in a large frying pan of boiling salted water until crisp-tender, about 3 to 4 minutes, and drain well in a colander giving a cool rinse. Transfer hot asparagus to serving platter.
  • In a small bowl, whisk together orange marmalade, ginger, lemon juice, olive oil, salt and pepper to taste. Spoon orange dressing over top or asparagus and sprinkle with nuts.

Nutrition Facts : Calories 149.5, Fat 9.6, SaturatedFat 1.2, Sodium 29.8, Carbohydrate 14.8, Fiber 3.9, Sugar 8.4, Protein 4.8

1 1/2-2 lbs asparagus spears, washed and trimmed
2 tablespoons orange marmalade
1 teaspoon fresh ginger, grated
1 garlic clove, finely minced
1 teaspoon fresh lemon juice
2 tablespoons extra virgin olive oil (or hazelnut oil)
kosher salt
fresh ground black pepper
2 tablespoons hazelnuts (or nuts of choice)

ASPARAGUS WITH GINGER-ORANGE BUTTER

I found this on the internet years ago. It's easy and the butter is made ahead and frozen. The butter is also good on all kinds of veggies. From Al Rice, North Pole Alaska.

Provided by Vicki Butts (lazyme)

Categories     Vegetables

Time 25m

Number Of Ingredients 7



Asparagus with Ginger-Orange Butter image

Steps:

  • 1. Grate 2 teaspoons orange zest; place in small bowl.
  • 2. Squeeze juice.
  • 3. To orange zest, add butter, 1 tablespoon orange juice, cilantro, ginger and 1/4 teaspoon each salt and pepper.
  • 4. With portable mixer, beat to blend.
  • 5. Place on plastic wrap; roll up to form a 3-inch log, twisting ends.
  • 6. Freeze 30 minutes, or refrigerate overnight.
  • 7. After butter mixture has set, cook asparagus: peel bottom third of asparagus spears with vegetable peeler.
  • 8. In large, deep skillet, combine 2 cups water, remaining orange juice, 1 /2 teaspoon salt and the asparagus; heat to boiling.
  • 9. Reduce heat; simmer, partially covered, 4 minutes or until tender.
  • 10. Drain; place on platter.
  • 11. Remove butter from freezer; unwrap.
  • 12. Slice into 1/4-inch rounds; place on hot asparagus.
  • 13. Per serving: 120 calories, 5 g protein, 6 g carbohydrate, 10 g 6t, 26 mg, cholesterol, 271 mg sodium.

1 navel orange
5 Tbsp unsalted butter, softened
2 tsp fresh cilantro or parsley, minced
1 tsp fresh ginger, minced
3/4 tsp salt, divided
1/4 tsp pepper
2 lb asparagus, trimmed

STIR-FRIED ASPARAGUS AND BASIL WITH SPICY ORANGE SAUCE

Provided by Food Network

Categories     side-dish

Yield Serves 4 as a side dish

Number Of Ingredients 8



Stir-Fried Asparagus and Basil with Spicy Orange Sauce image

Steps:

  • Combine the orange juice, soy sauce, and hot red pepper flakes in a small bowl and set aside.
  • Snap off the tough ends of the asparagus. If the asparagus are thin, cut them on the diagonal into 2-inch pieces. If the asparagus are average or thicker, cut the spears in half lengthwise and then on the diagonal in 2-inch pieces.
  • Heat 1 tablespoon of the oil in a large nonstick skillet set over high heat. When the oil is shimmering but not smoking, add the asparagus and stir-fry for 2 minutes. Push the asparagus to the sides of the pan and place the garlic and ginger in the center. Drizzle the remaining 1 teaspoon oil over the garlic and ginger. Cook until fragrant, about 20 seconds. Add the orange juice mixture, toss to coat well, and cover. Cook until the asparagus are tender, 2 to 3 minutes, depending on the thickness of the spears.
  • Remove the cover and add the basil. Stir-fry until the sauce has reduced to a thick glaze, about 30 seconds. Serve immediately.

1/3 cup orange juice
1 1/2 tablespoons soy sauce
1/2 teaspoon hot red pepper flakes, or more to taste
1 1/2 pounds asparagus
4 teaspoons roasted peanut oil
2 medium garlic cloves, minced
1 tablespoon minced fresh gingerroot
1/2 cup packed fresh basil leaves

ASPARAGUS WITH GINGER-ORANGE BUTTER

I found this on the internet years ago. It's easy and the butter is made ahead and frozen. The butter is also good on all kinds of veggies. From Al Rice, North Pole Alaska. The cook time is the freezing time.

Provided by lazyme

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7



Asparagus With Ginger-Orange Butter image

Steps:

  • Grate 2 teaspoons orange zest; place in small bowl.
  • Squeeze juice.
  • To orange zest, add butter, 1 tablespoon orange juice, cilantro, ginger and 1/4 teaspoon each salt and pepper.
  • With portable mixer, beat to blend.
  • Place on plastic wrap; roll up to form a 3-inch log, twisting ends.
  • Freeze 30 minutes, or refrigerate overnight.
  • After butter mixture has set, cook asparagus: peel bottom third of asparagus spears with vegetable peeler.
  • In large, deep skillet, combine 2 cups water, remaining orange juice, 1 /2 teaspoon salt and the asparagus; heat to boiling.
  • Reduce heat; simmer, partially covered, 4 minutes or until tender.
  • Drain; place on platter.
  • Remove butter from freezer; unwrap.
  • Slice into 1/4-inch rounds; place on hot asparagus.
  • Per serving: 120 calories, 5 g protein, 6 g carbohydrate, 10 g 6t, 26 mg.
  • cholesterol, 271 mg sodium.

Nutrition Facts : Calories 130.1, Fat 10, SaturatedFat 6.2, Cholesterol 25.4, Sodium 313.5, Carbohydrate 9.3, Fiber 3.6, Sugar 4, Protein 4

1 navel orange
5 tablespoons unsalted butter, softened
2 teaspoons fresh cilantro or 2 teaspoons parsley, minced
1 teaspoon fresh ginger, minced
3/4 teaspoon salt, divided
1/4 teaspoon pepper
2 lbs asparagus, trimmed

SIMPLE SPICY ASPARAGUS IN A WOK

Asparagus doesn't have to be treated as a delicate, fragile thing, napped only with butter or creamy sauces, or served plain with olive oil and salt. That's fine for the first week or two of the season, but then it's time to dial up the interest factor and add some spice. Asparagus actually stands up quite well to aggressive flavors. A quick toss in a hot wok with garlic, ginger and chiles doesn't overwhelm it at all, at least if you don't overcook the spears. Instead, the vegetable's sweetness becomes accentuated by contrast.

Provided by David Tanis

Categories     easy, quick, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13



Simple Spicy Asparagus in a Wok image

Steps:

  • Snap off and discard bottoms of asparagus, then cut into 2-inch pieces (halve thicker pieces lengthwise first).
  • Set wok over high heat and add vegetable oil. Add dried peppers and let sizzle, then add asparagus, tossing well to coat. Season with salt and pepper. Stir-fry for a minute or so, then add chile paste, garlic, ginger, orange zest and jalapeño. Continue cooking over high heat for a minute, maybe less, until asparagus is cooked but still firm and bright green. (It will continue cooking off the heat.)
  • Mound asparagus on a serving platter and drizzle with sesame oil. Sprinkle cilantro, green onion and sesame seeds over the top.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 481 milligrams, Sugar 5 grams, TransFat 0 grams

1 1/2 pounds asparagus, medium- or pencil-size
2 tablespoons vegetable oil
6 small dried red peppers
Salt and pepper
1/2 teaspoon Chinese chile paste
1 teaspoon grated garlic
1 teaspoon grated ginger
1/2 teaspoon grated orange zest
1 jalapeño or serrano chile, finely chopped
2 teaspoons sesame oil
1/2 cup roughly chopped cilantro
3 green onions, slivered
1 tablespoon toasted sesame seeds

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



Butter-Braised Asparagus image

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

1 1/2 pounds large or medium asparagus
6 tablespoons butter
Salt and pepper
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon snipped chives
1 tablespoon roughly chopped parsley or chervil
1 teaspoon chopped tarragon, plus more for garnish
1 tablespoon chopped dill, plus more for garnish (optional)

EASY GINGER ASPARAGUS

The sweet taste of the pickled ginger melds beautifully with the crisp asparagus. A great barbeque side dish that cooks alongside the meat. Always gets rave reviews.

Provided by Trish

Categories     Side Dish     Vegetables     Asparagus

Time 15m

Yield 4

Number Of Ingredients 3



Easy Ginger Asparagus image

Steps:

  • Preheat an outdoor grill for medium heat.
  • Place asparagus on a sheet of heavy duty aluminum foil that is large enough to wrap completely around asparagus. Drizzle asparagus with olive oil. Place ginger on top of asparagus. Seal foil.
  • Place foil packet on the hot grill. Turn after 5 minutes. Cook 5 minutes more, or longer if you prefer more well-done asparagus.

Nutrition Facts : Calories 92.5 calories, Carbohydrate 12.4 g, Fat 3.5 g, Fiber 2.8 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 202.3 mg, Sugar 6.1 g

1 bunch fresh asparagus, trimmed
½ cup pickled ginger, or to taste
1 tablespoon olive oil, or as needed

ORANGE SAUCE ASPARAGUS

"Pretty enough for company, this asparagus dish has a delightful citrus flavor," says field editor Lucy Meyring of Walden, Colorado.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8



Orange Sauce Asparagus image

Steps:

  • Place asparagus and a small amount of water in a large skillet; bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender. , Meanwhile, in another skillet, saute garlic in butter for 1 minute; discard garlic. Stir in the orange juice, zest, salt and pepper; heat through., Drain asparagus and place in a serving dish. Drizzle with orange sauce; garnish with orange segments.

Nutrition Facts : Calories 82 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 163mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

1-1/2 pounds fresh asparagus, trimmed
1 garlic clove, quartered
3 tablespoons butter
1/4 cup orange juice
2 tablespoons grated orange zest
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium navel orange, peeled and sectioned

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