Olive Garden Asparagus With Lemon And Minced Onions Recipes

Steps:

• Before peeling asparagus, start on the marinade. In a heavy saucepan, cook onions slowly in the olive oil with garlic, zest, herbs, and bay leaf. When tender (about 10 minutes), add peppercorns, wine, lemon juice, water, and salt. Cover and simmer slowly for about 20 minutes.
• Peel asparagus. Lay in a flameproof casserole dish and pour marinade over so asparagus is just covered with liquid (more water may be added if needed). Bring to a boil, cover, and simmer slowly for 20 minutes, or until asparagus is tender. Take out asparagus and arrange on serving platter. Boil down the cooking liquid until lightly syrupy and spoon over the asparagus. Sprinkle with parsley.

Steps:

• Preheat the grill to medium.
• In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss.
• Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and drizzle with olive oil, to taste. Cover with aluminum foil and let sit for 5 minutes before serving.

Steps:

• Melt 1 tablespoon butter in a large skillet over medium-high heat.
• Cook and stir asparagus in melted butter until bright green, but still firm, 3 to 4 minutes.
• Stir 1 tablespoon butter and onion into asparagus; sprinkle with onion salt.
• Cook and stir until onion is slightly browned and asparagus are tender, 3 to 5 minutes.

Steps:

• 1. *Note: Rinse the preserved lemon in a fine mesh strainer first. Two options: the pulp can be removed before chopping the preserved lemon. {Or} chop it whole including the rind and pulp-but remember to remove any seeds in either case.
• 2. Preheat oven to 400°. Place asparagus in a single layer in a parchment-lined wide and shallow roasting pan. Drizzle with olive oil and toss the spears to coat them. Sprinkle with minced preserved lemon, then sprinkle with coarse salt.
• 3. Roast asparagus to desired doneness (10 minutes for medium-thick spears). Serve immediately.
• 4. Suggestion: After removing the asparagus from the oven I set the spears aside to cool about 10-15 minutes. I lined a serving platter with a mix of fresh baby spinach leaves and arugula. Once the asparagus spears had cooled, they were transferred to the platter (*including* the juices and bit and pieces of the preserved lemon) and then garnished the top with fresh chives including chive blossoms.

Steps:

• Cut bottom 2 inches off asparagus stems (the inedible part), then cut remaining stem into 1 inch pieces. Boil asparagus until tender. Drain and allow to cool. Remove tips from asparagus and set tips aside.
• Heat oil in non-stick saute pan. Add sausage. While sausage is cooking, break up with spoon. When sausage is completely cooked, drain fat. Set aside.
• Combine asparagus and heavy cream. Simmer 10-12 minutes over medium heat.
• Add hot, drained pasta to asparagus cream sauce. Add parmesan and butter. Stir well.
• Add cooked sausage and return to low heat until simmering, stirring constantly. Salt and pepper to taste.
• Transfer to large platter. Garnish with asparagus tips and serve.

Steps:

• Prepare grill for medium-high. Whisk lemon zest, Meyer lemon zest, lemon juice, Meyer lemon juice, mustard, and 1/4 cup oil in a medium bowl to combine; season dressing with salt and pepper (if you don't have Meyer lemons, use regular lemons in their place).
• Place asparagus and spring onions on a rimmed baking sheet and lightly drizzle with oil. Season with salt and pepper; toss to coat. Grill, turning once, until lightly charred and crisp-tender, about 4 minutes. Serve drizzled with dressing.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Oil and line the base of a loaf tin (approx 22 x 10 x 5cm) with baking paper. Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water. Pat dry.
• Mix the flour and thyme with seasoning in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min to make a smooth batter.
• Reserve 5 asparagus tips and a few olives. Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter. Pour into the tin, then put the reserved asparagus and olives on top. Sprinkle with the remaining cheese. Bake for 35-40 mins until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 mins, then turn out and cool on a wire rack.

Steps:

• Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
• In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
• While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
• Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.

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.

Steps:

• Once you have finely chopped the garlic, parsley and lemon zest, chop them together on a cutting board until well combined. (This mixture is the gremolata.) Transfer to a bowl. Warm a serving platter.
• Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.