ROSEMARY ROASTED POTATOES AND ASPARAGUS
Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once., Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.
Nutrition Facts : Calories 175 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
MY FAVORITE ASPARAGUS
Provided by Michael Symon : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set up a grill for even medium-high heat. If using a charcoal grill, build coals evenly along the bottom.
- Whisk together the extra-virgin olive oil, mustard, horseradish, lemon juice and zest in a bowl. Season with salt and pepper. Set aside. Place the asparagus, endive and onions on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Place on the grill and cook, turning once, until tender-crisp and lightly charred, 4 to 5 minutes. Serve drizzled with the dressing and topped with the tarragon leaves, if using.
NEW YORK STRIP WITH MAITRE BUTTER, HORSERADISH MASHED POTATOES AND ASPARAGUS
Steps:
- For the steak: Preheat the oven to 400 degrees F.
- Mix the garlic powder, onion powder, cayenne pepper and 2 tablespoons salt together in a small bowl. Rub all sides of the steak with the seasoning blend. Allow to sit for 10 minutes until ready to cook.
- For the asparagus: Bring a pot of salted water to a boil. Prepare an ice bath in a separate bowl and add a large pinch of salt. Add the asparagus to the boiling water and blanch, cooking until crisp-tender, 1 to 2 minutes. Remove the asparagus and immediately shock in the ice bath to stop the cooking. Drain and set aside.
- For the steak: Coat a large cast-iron skillet with a generous layer of olive oil and let heat over medium high until shimmering and starting to smoke. Sear the steaks on all sides until a brown crust forms, about 8 minutes total.
- Carefully pour out the fat from the skillet. Nestle the garlic halves cut-side down next to the steak and drizzle in about 1 tablespoon olive oil. Transfer the skillet to the oven and roast until the internal temperature of the steak reaches 120 degrees F for medium-rare, about 12 minutes. Remove the steaks and garlic from the skillet and allow to rest for 10 minutes.
- For the potatoes: Meanwhile, add the potatoes to a small pot of salted cold water, making sure they are submerged. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, 10 to 12 minutes. Drain and return to the pot.
- For the compound butter: Combine the butter, parsley, mustard, lemon zest and juice and a big pinch of salt. Mix until evenly incorporated. Set aside.
- For the potatoes: Heat the heavy cream in a small saucepan over medium-low until warm. Using a hand mixer, beat the potatoes until smooth. Add the cream a splash at a time, the 4 tablespoons of butter a pat at a time, and the horseradish and beat until smooth but not soupy (you may have extra cream leftover). Season with salt, then add the 2 tablespoons cold butter.
- For the asparagus: Coat a medium saute pan with olive oil and heat over medium heat. Add the shallots and a pinch of salt and red pepper flakes and cook until translucent, about 2 minutes. Add the asparagus and cook until heated through, about 1 minute. Season with salt.
- Slice the steak on the bias into thick pieces. Smear with the compound butter and any extra drippings from the skillet and return to the oven in the skillet to melt the butter, about 30 seconds. Arrange on a plate and serve with the roasted garlic, asparagus and potatoes.
POTATOES AND ASPARAGUS WITH HORSERADISH DRESSING
For a change from traditional potato salad, don't pass up this zesty side. Made a few hours ahead, it'll be well chilled and delicious!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 2h40m
Yield 12
Number Of Ingredients 7
Steps:
- In 4-quart saucepan, place potatoes and enough water to cover by 1 inch. Heat to boiling; reduce heat to medium. Cook uncovered 10 to 12 minutes. Add asparagus. Cover; cook 2 to 3 minutes longer or until potatoes are tender when pierced with fork and asparagus is crisp-tender. Drain; rinse with cold water.
- In large bowl, mix sour cream, horseradish, half-and-half and salt with whisk until smooth. Add potatoes and asparagus; gently toss to coat. Fold in dill. Cover; refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving (2/3 Cup), Sodium 430 mg, Sugar 3 g, TransFat 0 g
OVEN ROASTED RED POTATOES AND ASPARAGUS
This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!
Provided by THREDDIES
Categories Side Dish Vegetables Asparagus Baked
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
- Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 23.5 g, Fat 4.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 650.5 mg, Sugar 2.8 g
ASPARAGUS WITH HORSERADISH VINAIGRETTE
Provided by Amanda Hesser
Categories weekday, side dish
Time 20m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender. Plunge into a bowl of ice water. Drain.
- In a small bowl, whisk together the horseradish, shallot, Champagne vinegar and a little salt and pepper. Whisk in the oil. Taste and adjust seasoning.
- Divide asparagus among 4 dishes and dress with horseradish vinaigrette. Sprinkle the herbs and chopped egg over asparagus.
Nutrition Facts : @context http, Calories 551, UnsaturatedFat 51 grams, Carbohydrate 11 grams, Fat 56 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 638 milligrams, Sugar 5 grams, TransFat 0 grams
STEAK AND POTATO SALAD WITH HORSERADISH DRESSING
This recipe grew from a recipe on a website I only recently discovered called delish.com. I fixed this one night when it was miserably hot out and we just wanted to pick at our food. The combination of warm steak, potatoes, crisp corn and green beans with the dressing that subtly bites your tastebuds was memorable. I have to admit to short cutting by using Tyson's frozen Fajita Steak Strips which saved time but certainly changed the flavor too. Also I had 1 ear of corn left over from previous night's dinner. Other than that, it is exactly as presented here.
Provided by GrammaMikki
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the grill to medium.
- Place potatoes in a steamer basket over a pan of water. Cover and bring water to boil. Steam potatoes for 10 to 15 minutes until fork tender. Transfer to a cutting board to cool.
- Add green beans to the steamer basket, cover and bring water back to a boil. Steam beans until bright green and just tender, about 4 minutes. Place beans in a colander and rinse with cold water until cool. Drain beans thoroughly and move to a salad bowl.
- Cut the potatoes into halves or quarters and add to the bowl with the beans. Stir in green onions.
- Combine sour cream, vinegar, Worchestershire and 1/2 tsp pepper in a small bowl. Whisk in the oil.
- Season the steak with salt and pepper or your favorite steak rub. Grill the steak for 5 minutes per side for medium rare and 6 minutes per side for medium. Remove to cutting board and let rest for about 5 minutes.
- Grill the corn, turning occasionally, until marked and tender, about 8 to 12 minutes. Transfer corn to cxutting board and, when cool enough to handle, cut the kernels from the cob.
- Thinly slice the steak across the grain. Add the steak with any juices and the corn kernals to the salad bowl with the potato mixture. Toss with the horseradish dressing.
- I served this on crisp iceberg lettuce leaves. A crusty loaf of bread might add to the enjoyment but this is a well balanced meal without accompaniment.
Nutrition Facts : Calories 489, Fat 25.3, SaturatedFat 8.6, Cholesterol 92.5, Sodium 307.1, Carbohydrate 39.5, Fiber 7.2, Sugar 8.6, Protein 29.2
ROASTED ASPARAGUS WITH HORSERADISH SAUCE
This is a Weight Watchers recipe with only 1 point. The recipe calls for fresh horseradish, so if you are using prepared, you may want to use less of the vinegar to maintain the flavor and consistency.
Provided by threeovens
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F; spray a large rimmed baking pan with cooking spray.
- Place asparagus, in a single layer, on pan and season with salt and pepper; roast in oven, shaking pan occasionally, until tender crisp, about 15 minutes total.
- Transfer to a serving platter and let cool.
- To make the sauce: Puree ricotta cheese and vinegar in a food processor or blender; transfer to a bowl.
- Stir in grated apple, yogurt, 1 teaspoon chopped dill and grated horseradish; spoon over asparagus and garnish with remaining fresh dill.
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