PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
BAKED ASPARAGUS WITH BALSAMIC BUTTER SAUCE
This is a simple and delicious side dish. Fresh asparagus is baked until tender, and dressed with a blend of butter, soy sauce, and balsamic vinegar.
Provided by CAE
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
- Bake asparagus 12 minutes in the preheated oven, or until tender.
- Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 4.9 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 307.7 mg, Sugar 2.3 g
ROASTED ASPARAGUS WITH BALSAMIC VINEGAR
A quick and robust way to enjoy asparagus. Roasting highlights the natural sweetness of the asparagus while the balsamic vinegar offers a tangy compliment to this great side dish.
Provided by Gemini26
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
- Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.
Nutrition Facts : Calories 75 calories, Carbohydrate 7.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 31.7 mg, Sugar 3.9 g
PENNE WITH ROASTED ASPARAGUS AND BALSAMIC BUTTER
Make and share this Penne With Roasted Asparagus and Balsamic Butter recipe from Food.com.
Provided by podapo
Categories Penne
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400.
- Snap the tough ends off the asparagus and discard them.
- Cut the spears into 1 inch pieces.
- Put the aspargus on a baking sheet and toss with the olive oil and 1/4 tsp.
- each of the salt and pepper.
- Roast until tender, about 10 minutes.
- Meanwhile, put the vinegar in a small saucepan.
- Simmer until 3 T.
- remain.
- Stir in the brown sugar and the remainig 1/4 tsp.
- pepper.
- Remove from heat.
- Cook the penne in a large pot of boiling, salted water just until done, about 13 minutes.
- Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan and the remaining 1 3/4 tsp.
- salt.
- Serve with additional Parmesan.
PENNE WITH ROASTED ASPARAGUS
Make and share this Penne With Roasted Asparagus recipe from Food.com.
Provided by adopt a greyhound
Categories < 60 Mins
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
- Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
- Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.
- NOTES.
- Variations:.
- • Penne with Roasted Broccoli and Balsamic Butter When asparagus is not in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper and roast for about 15 minutes. Continue with step 2.
- • Penne with Roasted Vegetables, Toasted Nuts, and Balsamic Butter Toss in 1/3 cup of toasted pine nuts, hazelnuts, or walnuts at the end with either asparagus or broccoli.
Nutrition Facts : Calories 730.3, Fat 31.4, SaturatedFat 16.9, Cholesterol 68.3, Sodium 1519.5, Carbohydrate 101.2, Fiber 14.8, Sugar 6.9, Protein 14.8
BUTTER-BRAISED ASPARAGUS
For the first-of-the-season asparagus, keep it simple with butter, lemon and sweet herbs. For the best texture, peeling the stalks really makes a difference.
Provided by David Tanis
Categories easy, quick, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
- Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
- Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 467 milligrams, Sugar 3 grams, TransFat 1 gram
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