ASPARAGUS FETTUCCINE CARBONARA
Shaved asparagus lends a bright dimension to this fast and easy weeknight classic. The thin green ribbons meld effortlessly with the fettuccine and add a pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside.
- Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside.
- Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain.
- Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon.
- Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 1 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired.
ASPARAGUS CARBONARA
When spring arrives and asparagus is in abundance, be sure to include some in this lighter, fresher version of carbonara.
Provided by lutzflcat
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat a large skillet over medium-low heat and cook bacon until browned, stirring occasionally, 5 to 6 minutes. Transfer bacon to a paper-towel lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.
- Add asparagus to the skillet and cook in the bacon fat until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with the bacon.
- Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl.
- Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.
- Turn off heat, pour in half-and-half, and stir well. Mix in bacon and asparagus. Garnish with reserved Parmesan cheese and chopped parsley. Serve immediately.
Nutrition Facts : Calories 371.9 calories, Carbohydrate 47.2 g, Cholesterol 172.7 mg, Fat 11 g, Fiber 3 g, Protein 20.4 g, SaturatedFat 4.4 g, Sodium 433.6 mg, Sugar 4.1 g
GRILLED LEMON PARMESAN ASPARAGUS
A quick way to dazzle up your asparagus for grilling. It offers great flavoring with inexpensive items usually found in the home.
Provided by Marianne
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill on medium heat, and lightly oil the grate.
- Place asparagus in a large shallow bowl. Drizzle with olive oil and lemon juice, going from bottom to top of stalks. Season with salt and ground black pepper.
- Sprinkle grated Parmesan cheese over asparagus. Lightly toss to coat each spear.
- Transfer coated asparagus to the preheated grill with tongs.
- Grill to desired tenderness, 3 to 7 minutes. Before serving, sprinkle asparagus with additional Parmesan cheese.
Nutrition Facts : Calories 75 calories, Carbohydrate 4.9 g, Cholesterol 4.4 mg, Fat 4.9 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 117.6 mg, Sugar 2.2 g
ASPARAGUS WITH BREADCRUMBS AND PARMESAN
Celebrate springtime with this easy vegetable side dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. In a food processor, process bread until coarse crumbs form. Transfer breadcrumbs to a small bowl. Drizzle with 2 tablespoons oil. Add Parmesan, season with salt and pepper, and stir with a fork to combine.
- Arrange asparagus in a 9-by-13-inch baking dish. Drizzle with 1 tablespoon oil and season with salt and pepper. Top with breadcrumb mixture and bake until breadcrumbs are golden brown and asparagus is tender, 20 minutes. Squeeze lemon juice over asparagus just before serving.
Nutrition Facts : Calories 128 g, Fat 7 g, Fiber 2 g, Protein 4 g
ASPARAGUS FETTUCCINE CARBONARA
Shaved asparagus lends a bright dimension to this fast and easy weeknight classic. The thin green ribbons meld effortlessly with the fettuccine and add a pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside.
- Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside.
- Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain.
- Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon.
- Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 1 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired.
MARINATED AND STUFFED PORTOBELLO MUSHROOMS WITH PARMESAN-HERB BREADCRUMBS
Sauteed summer squash and tomatoes fill grilled balsamic-mustard marinated portobello caps and topped with seasoned breadcrumbs before broiling until crispy.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Position an oven rack 4 inches from the broiler and preheat the broiler to high.
- Whisk together 1/4 cup of the oil, the vinegar and mustard in a 9- by 13-inch baking dish. Season with salt and pepper. Dip each mushroom cap in the marinade, turning to coat on all sides. Let the mushrooms sit in the marinade for 15 to 20 minutes.
- Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the shallots and saute until just beginning to soften, about 2 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the squash, zucchini and tomatoes, sprinkle with salt and pepper and saute until beginning to soften, 4 minutes.
- Mix together the panko, Parmesan and parsley in a small bowl. Season with salt and pepper and set aside.
- Heat a grill pan over medium-high heat. Grill the mushrooms, cap-side down, until slightly charred, about 3 minutes per side. Wipe out the baking dish with a paper towel and return the mushrooms to the baking dish, cap-side down. Divide the sauteed vegetables among the mushroom caps. Cover the vegetables with the panko mixture, drizzle with a bit of olive oil and place under the broiler until browned, about 2 minutes. Serve hot or at room temperature.
LEMON-HERB ASPARAGUS CROSTINI
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Toss 1/2 pound asparagus (trimmed and thinly sliced) with 2 tablespoons each lemon juice and chopped basil, 1 tablespoon olive oil, 1/2 teaspoon lemon zest and a pinch each of salt and red pepper flakes. Rub toasted baguette slices with a halved garlic clove. Top with ricotta, the asparagus and chopped chives.
ASPARAGUS WITH LEMON-HERB SAUCE
Categories Herb Onion Appetizer Side Sauté Lemon Asparagus Spring Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Bring broth to boil in large pot. Add asparagus; cook until crisp-tender, about 4 minutes. Using tongs, transfer asparagus to large bowl of ice water. Reserve 1 cup broth in small bowl. Drain asparagus; pat dry. (Can be made 1 day ahead. Wrap asparagus in paper towels. Seal in plastic bag. Cover broth. Chill asparagus and broth.)
- Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add 1 cup green onions, shallots and sugar. Sauté until onions and shallots are tender, about 5 minutes. Add garlic; sauté 2 minutes. Stir in reserved 1 cup broth, 1 tablespoon oil, mustard, lemon juice, thyme and lemon peel. Simmer until slightly thickened and liquid is reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Cool to room temperature.
- Arrange asparagus on platter. Spoon sauce over. Sprinkle with remaining 1/4 cup green onions and bell peppers.
TAGLIATELLE CARBONARA
Make and share this Tagliatelle Carbonara recipe from Food.com.
Provided by peter_leonard_lee
Categories European
Time 14m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Put water in a pot to 5cm, add a pinch of salt, bring the water to the boil, then put in the pasta. It should take a minute for the pasta to sink into the water. Then put the lid on (as it will cook a bit faster with the lid on). It should cook for 10 to 15 minutes. While it is cooking --.
- Chop the bacon, slice the mushrooms and crush & slice the garlic. Separate the egg white and egg yellow (egg yolk). The egg white is not needed, so can be thrown away.
- Put the butter and oil in a frying pan, heat until the butter bubbles. Then put in the mushrooms and bacon. Cook & stir for about two minutes, then put the garlic in, and cook & stir for about another two minutes. (Garlic should not be cooked for more than five minutes - it should not turn brown, or it changes taste and becomes bitter & can spoil the taste of the dish).
- Put the fresh cream in the frying pan, and stir with the bacon, mushrooms and garlic for only about 10 seconds. Immediately turn the heat off, add the egg yolk, and immediately stir that in as well. The heat of the cream mixture should cook the egg yolk. Put a good pinch of cracked pepper and either a small pinch of salt or about two heaped teaspoons of finely grated Parmesan or Romano cheese.
- Check the pasta is to your liking (take a nibble of a bit), then drain the water and put the pasta straight into the frying pan with the cream, bacon, mushroom mixture. Stir it into the mixture until the pasta is completely covered. Serve, maybe with a small side salad - crisp lettuce and sweet tomatoes.
Nutrition Facts : Calories 2191, Fat 218.1, SaturatedFat 120.8, Cholesterol 808.5, Sodium 1749.1, Carbohydrate 32.2, Fiber 1.3, Sugar 2.1, Protein 32.4
GRILLED ASPARAGUS WITH LEMON HERB CRUMBS
Make and share this Grilled Asparagus With Lemon Herb Crumbs recipe from Food.com.
Provided by Marie
Categories Vegetable
Time 23m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°.
- Place bread, garlic, salt, thyme, lemon zest and olive oil in food processor and process to breadcrumbs.
- Place the crumbs onto a shallow baking pan and bake till golden.
- Put the lemon juice in a small saucepan and whisk in the butter.
- Remove from heat once the butter has melted.
- Season asparagus and drizzle with olive oil.
- Grill for a couple of minutes, just to get grill marks or to your desired doneness.
- Place grilled asparagus on a platter, sprinkle with the breadcrumbs and parmesan cheese and drizzle with the lemon sauce.
Nutrition Facts : Calories 153.5, Fat 10.6, SaturatedFat 4.8, Cholesterol 18, Sodium 704.8, Carbohydrate 12, Fiber 2.7, Sugar 2.1, Protein 5
LEMON AND THYME GRILLED ASPARAGUS
A delicious side dish for your meal. Fresh thyme is a MUST, so this is a great recipe for those with herb gardens.
Provided by Chef RayRay
Categories Vegetable
Time 11m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Mix olive oil, garlic, thyme, salt and pepper in a shallow pan.
- Toss aparagus in the mixture and coat thoroughly. Cook immediately, or for more flavorful asparagus, let sit in fridge for twenty minutes.
- Fire up the grill and cook until asparagus are browned or until desired.
- Serve immediately.
Nutrition Facts : Calories 187.8, Fat 14.2, SaturatedFat 2.1, Sodium 36, Carbohydrate 16.7, Fiber 7.5, Sugar 3.1, Protein 6.6
ASPARAGUS CARBONARA
I love this recipe, it tastes lush and is really quick to make. Sadly my hips don't love this recipe...
Provided by SugaredAlmond
Categories Cheese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Snap off the tough woody ends of the Asparagus and discard. Chop the Asparagus into 1 - 1 1/2 inch lengths, cutting it at an angle.
- Boil the Penne for approximately 10 minutes, or according to pack instructions until al dente.
- Meanwhile, boil the Asparagus for 4-5 minutes, until just tender. Drain.
- Melt the butter over a low heat, and cook the Pancetta pieces for approx 3-4 minutes. Add the drained asparagus to the pan for a further 2 minutes.
- Meanwhile beat the eggs, egg yolks, black pepper, cream and parmesan together.
- As soon as the pasta is cooked, drain and add to the pan with the butter, pancetta and asparagus, stirring to coat in all the butteryness. Remove from heat and stir in the egg and cream mixture.
- Serve with extra parmesan and a big glass of wine -- .
Nutrition Facts : Calories 798.8, Fat 37.5, SaturatedFat 19.5, Cholesterol 501.7, Sodium 337.9, Carbohydrate 95.5, Fiber 13.9, Sugar 1.4, Protein 23.6
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