THE BEST GRILLED ASPARAGUS
We found that the best way to grill asparagus is to lay it right on the grill grates at an angle--no foil packet or grilling basket necessary. We jazzed ours up with tangy, creamy feta and fresh mint. To get a good char, be sure to use medium-sized asparagus -- no pencil-thin stalks here!
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare a grill for medium heat. Chop the tough, woody ends off the asparagus (about 1 inch) and peel another inch of the stalks.
- Whisk the lemon juice, olive oil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Add the asparagus and toss until well coated.
- Put the asparagus on the grill at an angle so the stalks don't fall through the grates. Grill, flipping halfway through cooking, until the asparagus begin to char, the pointy ends start to crisp and the stalks are just tender, 3 to 5 minutes. Remove to a platter and sprinkle with the feta and mint.
ROASTED SWEET POTATO AND MISO SOUP WITH COLLARD GREEN FURIKAKE
Sweet potatoes are a must-have on my menus. This delicious root vegetable is rich in flavor and nutrients as well as cultural significance. Sweet potatoes were often sold by street vendors in Harlem, and these piping-hot nuggets on a wintry New York day were a reminder of home for the many Southerners who migrated north after the Civil War. For this miso-inspired take on sweet potatoes, I make a version of furikake, a popular Japanese seasoning that's often sprinkled over rice or fish. In place of seaweed I like to use different seasonal leafy greens, like collard greens, to add a new dimension to it. Collard furikake makes a beautiful garnish for this golden sweet potato soup enriched with coconut milk.
Provided by Food Network
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the collard green furikake (can be made a day ahead): Preheat the oven to 300 degrees F. Line a sheet pan with parchment paper.
- Rinse the collard greens and thoroughly dry them in a salad spinner or by patting them with a paper towel. Toss the greens with 1 1/2 teaspoons avocado oil and the salt. Lay them in a single layer on the prepared sheet pan. Bake until lightly browned and crispy, 15 to 18 minutes. Cool the collards on the sheet pan.
- Heat 1/4 cup avocado oil in a small skillet over medium-high heat. Add shallot and ginger and cook until they begin to brown, 3 to 5 minutes. Remove the fried shallot and ginger with a slotted spoon and place on a paper towel to drain.
- Put the benne seeds in a medium skillet and toast over low heat, stirring occasionally, until fragrant, about 5 minutes. Combine the toasted benne seeds, red pepper flakes and fried shallots and ginger in a small bowl. Gently crumble the crispy collard greens into the mixture. When cool, you can store the collard green furikake in an airtight container until ready to use.
- For the sweet potato soup: Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
- Gently poke the sweet potatoes all over with a fork. Bake on the prepared sheet pan until the juices on the pan begin to bubble and the sweet potatoes are soft, 40 to 50 minutes.
- Combine the butter and avocado oil in a large pot over medium-low heat. When the butter melts, add the carrots, onions, garlic and ginger and cook until the onions become translucent, 6 to 10 minutes. Season with salt. Add the vinegar and miso to the pot and cook for 3 minutes.
- Remove the skins from the sweet potatoes. Place the flesh in a large bowl and mash lightly. Add the mashed potatoes to the pot. Stir in the coconut milk and broth. Simmer over medium-high heat for 10 minutes.
- Blend the soup until smooth in a high-speed blender or with a hand-held immersion blender. Season to taste with salt and white pepper. Serve hot, garnished with the collard green furikake. Enjoy!
GRILLED ASPARAGUS AND SWEET POTATO MISO SOUP
Although you can use American sweet potato, it is best with Japanese sweet potato if you can find it. Besides asparagus and sweet potato, you can certainly add slices of kabocha and green beans as well. This is a very basic miso soup and you can add other ingredients as well. This makes small 4 servings ie what I call Japanese serving size, less than 1 cup per person.
Provided by Rinshinomori
Categories Yam/Sweet Potato
Time 6m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove hard part near the root end of asparagus and slice into about 2 inch length.
- Wash sweet potato well and do not remove peel. Slice into about 1/4 inch round slices and soak in cold water for about 5 minutes. Drain well and blot dry with towel.
- Add 2 tsp oil in a frying pan and when heated put in asparagus and sweet potato rounds. Turn down the heat to medium and grill until lightly colored and turn them to grill the other side. Turn the heat down to low and cover the pan for 3 more minutes.
- Place dashi soup in a pot or sauce pan and add sweet potato rounds and asparagus. Cook for about 2 -3 minutes on medium heat. Add 3 T miso (white or combination white/red) and dilute the miso. When diluted, turn the heat off. Sprinkle in minced green onion.
Nutrition Facts : Calories 79.7, Fat 3, SaturatedFat 0.5, Sodium 480.9, Carbohydrate 11.3, Fiber 2.3, Sugar 2.8, Protein 2.6
GRILLED ASPARAGUS AND NEW POTATOES
Grill two harbingers of the season, tender new potatoes and green asparagus spears, for a pretty and simple side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat gas or charcoal grill. In large shallow bowl, mix 1 tablespoon of the oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the lemon-pepper seasoning. Add potatoes; toss to coat. Place in grill basket.
- Place grill basket on grill over medium heat. Cook 15 minutes, shaking grill basket occasionally to turn and mix potatoes.
- Meanwhile, place asparagus spears in same shallow bowl. Add remaining tablespoon oil, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon lemon-pepper seasoning; toss to coat.
- Add asparagus to potatoes in grill basket. Cook about 10 minutes longer or until potatoes and asparagus are tender, shaking basket occasionally to turn and mix vegetables.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 2 g, TransFat 0 g
ASPARAGUS WITH MISO BUTTER
This combination of miso and butter is natural and delicious, too. Miso butter looks a little like cake frosting and is just as easy to lick off the fingers. With the egg yolk dripping onto the butter and the asparagus spears dipped into the eggy, miso slurry, you're looking at a four-star dish at a neighborhood restaurant - or at home. Watch our video on how to poach an egg
Provided by Mark Bittman
Categories easy, quick, appetizer
Time 20m
Yield 2 main course servings or 4 starters
Number Of Ingredients 7
Steps:
- Put oil or fat in skillet and turn heat to medium-high. Add as much asparagus as will fit in a layer, add salt and pepper to taste, and toss and stir until browned and shriveled, about 10 minutes.
- Meanwhile, over low heat in a small saucepan, warm and whisk together miso and butter, so they combine, and butter softens but does not melt. Whisk in vinegar and keep warm. Warm a serving plate.
- When asparagus is done, put some miso butter on bottom of serving plate. Blot excess fat from asparagus if you like, put on top of the miso butter, and top with poached eggs. Serve immediately.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 25 grams, Carbohydrate 19 grams, Fat 55 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 26 grams, Sodium 1389 milligrams, Sugar 7 grams, TransFat 1 gram
ASPARAGUS POTATO SOUP
"This creamy and comforting soup is a terrific way to warm up on a cold or rainy day," writes Sherry McKellar of Springville, Utah. Hearty bowls featuring tender potatoes and asparagus get a special touch when topped with bacon and cheddar cheese.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter., In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese.
Nutrition Facts :
PAN-GRIDDLED SWEET POTATOES WITH MISO-GINGER SAUCE
Think of this miso-ginger sauce as a universal sauce, because it's so good on so many things: tofu, tempeh, winter squash and napa cabbage salads, for starters. This recipe, adapted from "In My Kitchen," by the vegetarian cookbook author Deborah Madison, spoons the dressing over sweet potatoes, and suggests serving them with spicy Asian greens or stir-fried bok choy, and maybe soba noodles or brown or black rice. Not surprisingly, the sauce is good on them, too.
Provided by Christine Muhlke
Categories dinner, lunch, vegetables, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add about an inch of water to a stovetop steamer or a pot fitted with a steaming basket. Add sweet potatoes and steam until tender, 30 to 40 minutes, depending on their size.
- While sweet potatoes are cooking, make the sauce: pound garlic and ginger in a mortar until very smooth and then stir in the sugar, miso, vinegar, sesame oils and 1 tablespoon water.
- Halve steamed sweet potatoes lengthwise and score the cut sides in a crisscross pattern with a small knife. Heat a large skillet or grill pan over medium-high heat. When hot, add a swirl of light sesame oil (about 1 tablespoon), then add sweet potatoes in a single layer, cut side down, and cook for 3 minutes, or until their natural sugars caramelize and turn an appetizing golden brown. (Depending on the shape of your potatoes, you may have to work in batches.)
- Arrange sweet potatoes on plates or a platter and spoon sauce over them. Garnish with sesame seeds and serve alone or with any accompaniment you like.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 226 milligrams, Sugar 6 grams, TransFat 0 grams
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