ASPARAGUS-CARAMELIZED ONION SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the extra-virgin olive oil, 3 turns of the pan, in a skillet over medium to medium-high heat. Add onions and cook until caramel colored, stirring occasionally.
- Pour 1-inch of water into a skillet and bring to boil. Add salt and asparagus and cook 3 minutes, drain.
- Stir in thyme, mustard, balsamic vinegar and pepper into onions and toss with asparagus to coat.
GEMELLI WITH ASPARAGUS, MOZZARELLA, AND BACON
Asparagus retains its character even when paired with flavorful ingredients, like the bacon used to give depth to this simple pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Snap off and discard the tough ends of the asparagus. Cut the asparagus into 1-inch pieces on the bias; set aside. Bring a large pot of salted water to a boil.
- Cook the bacon in a skillet over medium heat until bacon is crisp and all the fat has been rendered, 15 to 20 minutes. Remove the bacon from pan, and drain on paper towels. Crumble the cooked bacon, and set aside. Remove skillet from heat.
- Add the pasta to the boiling water, and cook until al dente, 5 to 7 minutes. Drain pasta in a colander; set aside.
- Meanwhile, discard all but 1/4 cup bacon fat, and return the skillet to medium heat. Add the asparagus and the red-pepper flakes to the skillet. Cook until the asparagus is lightly browned. Drain the pasta, and add to skillet with the crumbled bacon, and the marjoram; season with salt. Toss together until combined and heated through. Remove the skillet from the heat.
- Add the mozzarella, and toss to combine. Divide the pasta among six plates. Garnish each serving with a grind of black pepper, and serve immediately.
PIZZETTES WITH CARAMELIZED ONIONS, GOAT CHEESE, AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories appetizer
Time 1h40m
Yield 24 mini pizzettes
Number Of Ingredients 10
Steps:
- In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, pepper, herbs de Provence, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 45 minutes to 1 hour.
- Preheat the oven to 475 degrees F.
- Roll out the pizza dough into a 1/4-inch-thick round. Using the cookie cutter, cut out 24 dough circles. Arrange the circles on a large heavy baking sheet. Place a small spoonful of the caramelized onions on each dough circle. Top with a small amount of goat cheese. Bake until golden and bubbly, about 10 minutes.
- While still hot, top each pizzette with a piece of prosciutto. Arrange on a serving platter and garnish with sprigs of parsley or rosemary. Serve immediately.
Nutrition Facts : Calories 91, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 6 milligrams, Sodium 334 milligrams, Carbohydrate 11 grams, Fiber 0.5 grams, Protein 3 grams, Sugar 2 grams
CHICKEN, ASPARAGUS AND CARAMELIZED ONIONS
I love this dish, its from a cookbook called "150 things to do with Roasted Chicken" I did this dish without roasting the chicken, just a simple way to go. I love asparagus and carmelized onions and all these flavors along with balsamic vinegar go together incredibly well!
Provided by Eyemadreamer
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Over med-hi heat, cook the asparagus in a skillet with 2 TB of evoo seasoned with salt and pepper until it browns and turns just tender. Remove from skillet.
- 2. Add more evoo if needed. Cook the Onions seasoned with salt and pepper until it becomes transcluent, reduce heat to med-low and continue to cook until it becomes browned and carmelized.
- 3. Return asparagus & chicken to the pan. Add broth and thyme. Bring to a boil and reduce to simmer and five minutes later add vinegar and half of the parmesan cheese.
- 4. This dish is greatly served with either pasta (preferably gemelli or penne) or rice does just fine as well. And of course you very well could go without either also. Its just as good standalone.
- 5. Serve with remaining parmesan cheese sprinkled ontop.
ASPARAGUS WITH CARAMELIZED ONIONS
I saw this on a Rachel Ray episode on Food Network and thought I'd give it a try. I really enjoyed it. I made one change by adding the balsamic vinegar.
Provided by Chef Mean Green
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the extra-virgin olive oil, 3 turns of the pan, in a skillet over medium to medium-high heat.
- Add onions and cook until caramel colored, stirring occasionally.
- Pour 1-inch of water into a skillet and bring to boil.
- Add salt and asparagus and cook 3 minutes, drain.
- Stir mustard, balsamic vinegar, thyme and pepper into onions and toss with asparagus to coat.
Nutrition Facts : Calories 132.9, Fat 10.5, SaturatedFat 1.5, Sodium 46.3, Carbohydrate 8.7, Fiber 3.1, Sugar 3.3, Protein 3.3
SKILLET ASPARAGUS WITH CARAMELIZED ONIONS AND WALNUTS
Use one nonstick skillet to prepare this nutritious and delicious side for dinner.
Provided by Bibi
Categories Side Dish Vegetables Onion
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Melt 1/2 of the ghee in a nonstick skillet over medium-low heat. Add onion; spread out into a thin layer. Cook, stirring occasionally, until soft and beginning to brown, 8 to 10 minutes. Reduce heat if it's browning too quickly; do not allow to burn. Add garlic; cook and stir until fragrant, about 1 minute. Stir in vinegar.
- Transfer onion-garlic mixture to a bowl; season with salt and pepper. Wipe out skillet and melt the remaining ghee over medium-low heat. Add walnut pieces and stir until crisp and lightly toasted, about 3 minutes. Remove from pan and set aside.
- Add asparagus to the same skillet and increase heat to medium-high. Cook, stirring frequently, until bright green, tender, but still crunchy, 10 to 12 minutes. Season with salt and pepper. Plate asparagus, add onion mixture, and garnish with walnuts.
Nutrition Facts : Calories 142.1 calories, Carbohydrate 7.5 g, Cholesterol 24.6 mg, Fat 12.1 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 6.2 g, Sodium 42.9 mg, Sugar 3.4 g
GEMELLI WITH ASPARAGUS, SMOKED SALMON, AND DILL
Categories Milk/Cream Pasta Quick & Easy Salmon Asparagus Spring Dill Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 8
Steps:
- Cook pasta in a 6- to 8-quart pot of boiling salted water 8 minutes. Add asparagus and boil until asparagus is crisp-tender and pasta is al dente, about 2 minutes.
- While pasta is cooking, heat cream just to boiling in a 1-quart heavy saucepan, then stir in zest and remove from heat.
- Ladle out 1 cup pasta cooking water and reserve, then drain pasta and asparagus in a colander.
- Toss pasta and asparagus with cream, dill, salt, pepper, and 1/2 cup reserved cooking water in a large bowl (or in pasta pot). If pasta looks dry, moisten with some of remaining water. Add salmon and toss well.
GEMELLI WITH ASPARAGUS & CARAMELIZED ONIONS
Steps:
- Bring a large pot of well-salted water to a boil. Meanwhile, put 2 Tbs. of the oil and the pancetta in a 12-inch skillet or sauté pan and cook over medium heat, stirring, until the pancetta begins to brown and renders much of its fat, 5 to 7 min. Using a slotted spoon, transfer the pancetta to a plate lined with paper towels. Raise the heat to medium high, add the asparagus, and season with 1/4 tsp. salt. Stir often until the asparagus starts to brown, about 3 min. Add the caramelized onions and chicken broth, reduce the heat to medium low, cover, and cook until the asparagus is tender, about 4 min. Stir in 1/4 tsp. pepper and set aside in a warm spot. Cook the pasta in the boiling water, stirring often, until it's just tender, about 11 min. Reserve 1/4 cup of the pasta water. Drain the pasta and add it to the pan with the asparagus. Set the pan over medium-high heat and toss well. Add 1/2 cup of the Parmigiano, the vinegar, and the cooked pancetta and continue cooking, stirring, for 1 min. to meld all the flavors. If the pasta begins to dry, add the reserved pasta water. Serve with a drizzle of the remaining 1 Tbs. olive oil and a sprinkling of the remaining Parmigiano.
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