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
LEMON ASPARAGUS
Clarice Scheeringa of Ripon, California shares this dressed-up asparagus. "I live in the heart of asparagus country, so I'm always on the look out for new ways to serve it," she explains. "Lemon and a touch of tarragon make it a quick elegant side dish."
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- Place asparagus and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain. Add butter, lemon juice and tarragon; toss to coat. Sprinkle with salt and pepper.
Nutrition Facts : Calories 43 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 43mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
ROASTED ASPARAGUS WITH LEMON VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
- Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
- Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.
LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS
Every spoonful of this pasta has a happy jumble of lemony orzo, grassy asparagus, garlicky bread crumbs, fresh herbs and salty Parmesan. The pasta and thinly sliced asparagus cook together in the same pot, then rest in a lemony dressing while the garlic bread crumbs are toasted, so the pasta has time to absorb as much flavor as possible.
Provided by Ali Slagle
Categories brunch, dinner, lunch, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
- While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
- In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
- Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.
LEMON ASPARAGUS RISOTTO
Lower in fat than most risotto recipes but no one will know! I like to serve this as a main dish under some steamed halibut or other white fish.
Provided by stefychefy
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
- Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
- Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
- Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
- Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 53.4 g, Cholesterol 7.6 mg, Fat 8.7 g, Fiber 2.8 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 355.2 mg, Sugar 3.7 g
SAUTEED ASPARAGUS WITH LEMON
Try this side with seared steak, roasted lamb or chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- In a large skillet, heat olive oil over medium. Add asparagus, and season with salt and pepper. Cook, tossing occasionally, until lightly browned and crisp-tender, 10 to 15 minutes, depending on thickness. Add lemon zest and cook 1 minute. Add lemon juice, toss to coat, and serve warm.
Nutrition Facts : Calories 91 g, Fat 4 g, Fiber 5 g, Protein 5 g
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