ROASTED ASPARAGUS WITH ORANGE GLAZE
Steps:
- For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion.
- For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
- Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
- Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest. Reserve the remaining glaze for Roasted Chicken with Orange Glaze.
- For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
- For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
- Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving.
ORANGE-GLAZED ASPARAGUS
At her home in Deerwood, Minnesota, Gloria Bisek perks up fresh asparagus from her garden with a tangy orange glaze. "It's an easy dish for entertaining," she says.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a serving dish., Add the remaining ingredients to the pan; bring to a boil. Cook, uncovered, over medium-high heat until juices are slightly thickened. Drizzle over asparagus.
Nutrition Facts :
FRESH ASPARAGUS WITH PECANS
This is one of my family's favorite special occasion dishes. We all love the fresh taste of asparagus and we know it's healthy, too! -Jennifer Clark, Blacksburg, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, bring 3 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., In a large resealable plastic bag, combine the vinegar, soy sauce, sugar and oil. Add the asparagus; seal bag and turn to coat. Refrigerate for up to 3 hours. , Drain and discard marinade. Sprinkle asparagus with pecans.
Nutrition Facts : Calories 77 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED PECAN ASPARAGUS
This is a dish I came up with about 20 years ago. I don't know if anybody else does this or not, have never looked. I just mixed two things that I loved together and it was fabulous. I'm sure if you wanted to grill the asparagus it would be delightful also.
Provided by Cynthia Rivers Martinez
Categories Other Sauces
Time 20m
Number Of Ingredients 3
Steps:
- 1. Cut off end of asparagus. Steam til slightly tender or your preferrance
- 2. On another burner melt better in pan. Then add pecan pieces and roast a couple of minutes over m/l heat. Tossing frequently.
- 3. Toss asparagus into butter and pecans. Mix well and serve. Season to taste if you like or they are perfect plain.
ORANGE-GLAZED ASPARAGUS
Asparagus cooked in a skillet and topped with a fragrant glaze. Great with Cornish hens.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Vegetables Asparagus
Yield 8
Number Of Ingredients 5
Steps:
- Toss asparagus with salt. Arrange in a large (12-inch) skillet with a lid. Add oil and juice to skillet and cover. (The asparagus can be set up a few hours ahead.)
- About 10 minutes before serving time, turn burner on high. When asparagus starts to steam, set timer for 4 minutes. Cook until tender, checking at 4 minutes with the tip of a sharp knife.
- Transfer cooked asparagus to a serving dish. Add optional zest to skillet and continue to cook until pan juices reduce to a glaze consistency, 2-3 minutes longer. Pour over asparagus and serve.
Nutrition Facts : Calories 72.9 calories, Carbohydrate 8.6 g, Fat 3.6 g, Fiber 3.7 g, Protein 3.9 g, SaturatedFat 0.5 g, Sodium 148.9 mg, Sugar 4.4 g
ORANGE-ROASTED ASPARAGUS WITH PECANS
Steps:
- Preheat oven to 425 degrees. In a small sauce pan over medium heat combine marmalade, worstershire, soy sauce and orange juice. Stir until syrupy. Mix in pecans. Place asparagus in baking dish and toss with marmalade mixture. Bake until the asparagus are tender and slightly browned, about 15-20 minutes. Stir twice while the asparagus bakes. Serve warm or at room temperature.
ORANGE AND CINNAMON CRUSTED PECANS
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- In a deep saucepan, combine the sugar, water, orange zest, and cinnamon and bring to a boil. Add the pecans and simmer, stirring, as the water evaporates. The glaze will be shiny and transparent at first, then turn opaque, and crystallize as the water cooks away.
- When the nuts are completely coated with sugar crystals, they are done. Spread them out on a sheet pan to cool. (To wash the saucepan, soak it overnight.)
SALTED BUTTERED PECANS WITH ORANGE AND NUTMEG
The orange zest and nutmeg say holiday, but you can switch up the spices as long as you keep the butter and salt.
Provided by Vivian Howard
Categories Bon Appétit snack Christmas Nut Pecan Orange Butter Hors D'Oeuvre Nutmeg Quick & Easy Edible Gift
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Toss pecans, butter, nutmeg, and 1/2 tsp. salt on a rimmed baking sheet to coat. Bake, tossing once, until deepened in color and fragrant, 8-10 minutes. Remove from oven and toss with orange zest and remaining 1/2 tsp. salt. Let cool before eating all of them.
- Do Ahead
- Pecans can be made 3 days ahead. Store airtight at room temperature.
ASPARAGUS PASTA WITH TOASTED PECANS
I recently had a back log of Southern Living Magazines waiting for me to go through. When I came across this pasta recipe, I just knew it was one I couldn't let get away without trying. I am posting it here so I will always know where to find it! This dish makes a great main course or side dish. I prepared this dish as soon as I had all the ingredients on hand and I have to say, it is as delicious as it sounds! This is a very easy recipe to add your desired amount of chicken or shrimp, if you like. I hope you think it looks as tempting as I did ; )!
Provided by Bev I Am
Categories Penne
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare pasta according to package direction; rinse and drain.
- Snap off tough ends of asparagus, and slice into 2-inch pieces.
- Sauté asparagus in hot oil in a large skillet over medium heat; 4 minutes.
- Stir in red bell pepper and garlic; cook, stirring occasionally, for an additional 2 minutes.
- Stir in chicken broth and bring to a boil.
- Reduce heat, and simmer 2 minutes or until asparagus is crisp-tender.
- Stir in salt and pepper.
- Toss together pasta, asparagus mixture, basil, 1/2 cup cheese, butter and 1/2 cup pecans.
- Sprinkle evenly with remaining 1/4 cup cheese and 1/2 cup pecans.
- Garnish if desired.
- Serves 6.
Nutrition Facts : Calories 534.7, Fat 25.7, SaturatedFat 6.5, Cholesterol 21.2, Sodium 628.6, Carbohydrate 66.6, Fiber 11.1, Sugar 2.3, Protein 13.9
ORANGE-SUGARED PECANS
I regularly cook up these candied pecans for Christmas gift-giving and family munching. The citrusy-sweet flavor is different and delicious.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large heavy saucepan, combine the sugar, water and orange juice concentrate. Cook over medium-high heat, without stirring, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in pecans and orange zest. , Beat until mixture thickens and loses its gloss, about 2 minutes. Drop by teaspoonfuls onto waxed paper to set. Store in an airtight container.
Nutrition Facts : Calories 178 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 1g fiber), Protein 1g protein.
PISTACHIO ORANGE ASPARAGUS
We're so pleased to have finally gotten an asparagus bed established! Now when I have a bounty of those tender spears, I pull out this recipe. Orange and pistachios complement the asparagus beautifully. -Janice Mitchell Aurora, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, bring 1 in. of water to a boil. Place asparagus in a steamer basket over water; cover and steam for 5 minutes or until crisp-tender; drain. Place asparagus on a serving platter and keep warm., In a skillet over medium heat, cook pistachios in butter for 3-4 minutes or until lightly browned. Add orange juice and zest; heat through. Pour over asparagus. Sprinkle with pepper.
Nutrition Facts :
ORANGE PECANS
Provided by Deborah Thomas-Gruby
Categories Quick & Easy Low Sodium Orange Pecan Bon Appétit Florida
Yield Makes about 4 cups
Number Of Ingredients 4
Steps:
- Line cookie sheet with waxed paper. Bring first 3 ingredients to boil in heavy large saucepan over medium heat, stirring constantly. Boil 30 seconds. Stir in pecans. Spread pecans on waxed paper. Cool completely. Separate pecans if necessary. (Can be prepared up to 1 week ahead. Store in airtight container.)
ASPARAGUS WITH PECANS AND PARM
This is a very elegant and easy side dish to serve for a special occasion.
Provided by Carrie Causey
Categories Side Dish Vegetables Asparagus
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Steam the asparagus spears in a basket-style steamer over boiling water until tender, 5 to 10 minutes. Drain and remove to a serving dish; keep warm.
- Meanwhile, melt half of the butter in a large skillet over medium-high heat. Once melted (it's ok if it begins to brown), stir in the sliced mushrooms, and cook until they brown, soften, and begin to release their liquid; pour into a serving dish, and set aside. Melt the remaining butter in the skillet, and stir in the onions. Cook until the onions soften and turn translucent, about 3 minutes. Season with garlic powder, basil, salt and pepper. Stir in the chopped pecans, and cook for a minute more.
- Sprinkle the onion mixture with half of the Parmesan cheese, and stir in the reserved mushrooms. Pour over the asparagus in the serving dish and sprinkle with remaining cheese.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 7.8 g, Cholesterol 17.5 mg, Fat 13.6 g, Fiber 3.3 g, Protein 7.2 g, SaturatedFat 4.5 g, Sodium 255.8 mg, Sugar 3.3 g
OVEN ASPARAGUS WITH ORANGE ZEST AND GARLIC
I like to do the asparagus in the oven, as it takes no watching and i can avoid overcooking it more easily. I like to do this for weekend brunch with Bacon and Cheese Omelet (also an oven preparation) by ellie2 (#102568) and i throw in some of the potatoes i keep available frozen from my own recipe Herb Roasted Potatoes (#30210) Makes a pretty breakfast, too.
Provided by Margaret3
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Spray a baking dish, or use non-stick.
- lay asparagus on dish.
- drizzle olive oil over it all.
- sprinkle with garlic,orange zest pepper& lite salt.
- roll the asparagus around to coat.
- Bake@ 400 for about 10-15 minutes.
- **irecently saw Bergy's Asparagus, Oven Roasted (#11040).
- and will be cutting down the time when i make this next-i may still have been cooking it too long.
Nutrition Facts : Calories 54.2, Fat 3.5, SaturatedFat 0.5, Sodium 2.5, Carbohydrate 4.8, Fiber 2.5, Sugar 2.1, Protein 2.6
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