ROASTED ASPARAGUS WITH HOLLANDAISE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
- Meanwhile, put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
- Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
- Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over the top.
Nutrition Facts : Calories 173 calorie, Fat 17 grams, SaturatedFat 8 grams, Carbohydrate 5 grams, Fiber 2 grams, Protein 3 grams
THE BEST ROASTED ASPARAGUS
The perfect roasted asparagus should be lightly browned and tender, yet bright green and crisp. Roasting the spears at a high temperature helps achieve this. We also browned grated Parmesan to make a nutty, crumbly frico topping. Wait until ready to serve to top the vegetables so the crisped cheese stays crunchy.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack.
- Put the asparagus, olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a medium bowl. Toss to coat evenly. Spread the asparagus in a single layer on the prepared baking sheet. Roast for 10 to 12 minutes, until lightly browned and tender, but still bright green.
- Meanwhile, spread the Parmesan evenly in the bottom of a medium nonstick skillet over medium heat. Cook undisturbed until the cheese melts, sticks together and turns golden brown, about 2 minutes, then flip with a rubber spatula and cook until golden on the second side, about 2 minutes more. Transfer the frico to a wire rack-lined baking sheet to cool completely, about 2 minutes. Break the frico into small crumbles and put in a small bowl. Add the lemon zest and 1/2 teaspoon black pepper and toss to combine.
- Transfer the roasted asparagus to a serving platter and squeeze the fresh lemon juice over the top. Top with the crumbled frico mixture.
SAUTEED ASPARAGUS WITH GARLIC AND THYME
Come springtime, when stalks of asparagus shoot up from the ground (as if they're celebrating with us!), there isn't much to do to make this easy side dish shine. First, a sauté in the skillet with olive oil, garlic, and thyme coaxes out the natural sweetness of the asparagus, while finishing it with a quick steam until the stalks are crisp-tender locks in vitamins like A and C.
Provided by Shira Bocar
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Yield Serves 2 to 3
Number Of Ingredients 5
Steps:
- Heat oil in a skillet over medium-high. Add garlic and thyme sprigs. Cook, stirring, until fragrant, about 1 minute. Add asparagus; season with salt and pepper. Cook, tossing to coat in oil, 1 minute.
- Arrange asparagus in a single layer in skillet, add 1/4 cup water, and cover. Reduce heat to medium-low and cook, shaking pan occasionally, until asparagus is crisp-tender and most of water has evaporated, 2 minutes.
THE QUEEN'S HOLIDAY ASPARAGUS
These asparagus would make any meal seem like it's a holiday! This is one of the side dishes I'll be serving on Thanksgiving. You can serve these either at room temperature or warmed slightly with some melted unsalted butter. Before serving taste for seasonings, salt and pepper if necessary.
Provided by Irisa Raina 9 @Irisa
Categories Vegetables
Number Of Ingredients 16
Steps:
- In a small pot simmer the vinegar, sugar, water, salt, pepper and both pickle juice's till the sugar has completely dissolved, this usually takes about a minute. Once the sugar has dissolved simmer for 5 minutes and turn off and let the brine cool down.
- Seed and remove the pith from one jalapeno pepper but keep it in the other ones.
- Chop the jalapeno peppers, the red onion, chipotle pickles and sweet pickles.
- Once the brine has cooled add the jalapeno, red onion and both pickles, mix and let sit out for 30 minutes, stirring often.
- Cut the roasted red peppers into strips.
- Trim the asparagus { breaking at the snap part } and bring a pot of salted { 1 tablespoon sea salt } water to a rolling boil, add the asparagus and blanch for 1 to 1 & ½ minutes { depending on how large the asparagus are }. Remove them and put them into ice cold water. Drain and set aside.
- Put the cooled asparagus into the Mason jars and add the roasted red peppers. Add the brine and chopped vegetables to the jars.
- Do not pack the asparagus in the jars to tightly; you want them to soak in the brine. You'll notice that this brine only come ½ up the jars. I've tried this with the brine coming all the way to the top, but I felt it made the tips to mushy. The way I do it is to once a day I'll CAREFULLY turn the jar over leaving it for 24 hours{ making sure the lids are screwed on tight}.These are ready to eat after 2 days, but the longer they sis the better they taste.
- When you are done cutting the jalapeno's make sure to wash your hands thoroughly. And you can control the amount of kick, by de-veining & seeding two or all three of the jalapenos.
- And also when trimming the asparagus depending on how big your Mason jar is you may have to trim them further to make sure they will fit.
ROASTED ASPARAGUS AND SCALLION QUICHE
I've made many a spring quiche filled with asparagus and herbs, yet I'd never thought about roasting the asparagus instead of steaming it. But lately I've been buying thick stalks of asparagus, and all I want to do is roast it; roasting intensifies the flavor and the stalks become incredibly succulent, more so than when the asparagus is steamed. This quality isn't lost even when the sliced stalks are hidden inside a quiche.
Provided by Martha Rose Shulman
Categories main course
Time 1h
Yield 6 generous servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment. Break off and discard woody ends of asparagus and place asparagus on the baking sheet. Drizzle on 1 tablespoon of the oil, add salt and pepper to taste and toss together with your hands until asparagus is thoroughly coated with oil. Place in oven and roast 12 minutes, or until tender and lightly browned in spots, turning asparagus halfway through. Remove asparagus from the oven and allow to cool until you can handle it. Slice into 1/2 to 3/4-inch pieces and place in a medium bowl.
- Turn oven down to 350 degrees. Heat oil in a medium skillet over medium heat and add scallions. Cook, stirring, until tender, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Transfer to bowl with asparagus. Add tarragon and parsley and toss together.
- Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
- Add salt (I use 1/2 teaspoon), pepper, and milk to remaining eggs and whisk together.
- Spread scallion and asparagus mixture in an even layer in the crust. Stir together cheeses and sprinkle evenly on top. Very slowly pour in egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to keep the custard from spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 23 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 424 milligrams, Sugar 3 grams, TransFat 0 grams
TUSCAN-STYLE ROASTED ASPARAGUS
This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.
Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
HOLIDAY ASPARAGUS
This is a great side dish with wonderful flavor and great color! This is always the first dish on the table that gets eaten up and disappears, with our dinner guests who only had one helping, begging for more. Because of the cranberries and the visual presentation, it's perfect for Thanksgiving, Christmas or any dinner party occasion. Enjoy!
Provided by DON M.
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Sauté almonds and cranberries in heated oil set to medium.
- While sautéing, chop asparagus into 2 inch pieces.
- When almonds are about to turn a golden brown, move almonds and cranberries to a casserole and set aside.
- In the same oil, sauté asparagus until they are a beautiful bright green.
- When finished, add asparagus and Feta cheese to the casserole and toss lightly until mixed thru.
- Serve immediately while still warm.
Nutrition Facts : Calories 224.6, Fat 19.7, SaturatedFat 4.6, Cholesterol 16.7, Sodium 210.7, Carbohydrate 8, Fiber 3.5, Sugar 2.9, Protein 6.3
THE QUEEN'S CHRISTMAS PUDDING
Even if you don't like dried fruit, you'll agree this Christmas pudding is special and delicious. There's no sugar added, and no spices, either-it's perfect as is! Serve with vanilla ice cream, heavy cream, or crème anglaise.
Provided by Chef John
Categories Custards and Puddings
Time 12h55m
Yield 8
Number Of Ingredients 18
Steps:
- Select a heat-proof bowl of any size or shape and generously grease with butter.
- Combine dates, apricots, currants, raisins, cranberries, ginger, whiskey, orange zest, and orange juice in a mixing bowl. Toss thoroughly to combine.
- Pour in melted butter and stir until everything is evenly coated. Mix in egg, heavy cream, and buttermilk. Add salt, pecans, bread crumbs, and flour and mix until batter is very thick and sticky.
- Transfer dough to the prepared bowl and press it down to flatten with a spatula. Place a circle of parchment paper over the top and press down to seal. Stretch 2 pieces of plastic wrap over the bowl, then place the bowl on a third piece of plastic wrap. Bring the ends up and over the bowl and seal tightly. Cover the bowl with 2 pieces of foil, then tie a piece of string around and secure tightly.
- Place in the refrigerator, 8 hours to overnight.
- Lay rosemary sprigs in the bottom of a large Dutch oven. Place the wrapped pudding on the rosemary sprigs and fill the Dutch oven halfway with water.
- Place over high heat, cover, and bring to a boil. As soon as it boils, reduce heat to medium and steam, covered, for 4 hours, checking every hour to see if you need to add more water.
- Use kitchen towels and carefully lift the pudding out of the Dutch oven. Snip the string, take off the foil, remove the plastic wrap, and peel off the parchment. Place a plate over the bowl and invert the pudding to unmold.
- Brush maple syrup over top. Cut and serve immediately.
Nutrition Facts : Calories 716.7 calories, Carbohydrate 101 g, Cholesterol 82.7 mg, Fat 33.9 g, Fiber 9.8 g, Protein 9 g, SaturatedFat 14.1 g, Sodium 216.5 mg
More about "the queens holiday asparagus recipes"
OVEN ROASTED ASPARAGUS WITH SUN DRIED …
From thecookierookie.com
PERFECT ROASTED ASPARAGUS RECIPE - COOKIE …
From cookieandkate.com
38 ASPARAGUS RECIPES THAT CELEBRATE SPRING
From marthastewart.com
20+ BEST ROASTED ASPARAGUS RECIPES - EASY …
From delish.com
ASPARAGUS CASSEROLE (VIDEO) - NATASHASKITCHEN.COM
RECIPE FOR ASPARAGUS, GOAT CHEESE AND TARRAGON TART | MIAMI HERALD
From miamiherald.com
FOOD RECIPES FOR DINNER, DESSERTS, APPETIZERS & MORE - HARRIS TEETER
From harristeeter.com
SEARCH RESULTS | WEGMANS
From shop.wegmans.com
EASY DELICIOUS DINNER RECIPES - INGREDIENT SEACH, VEGETARIAN
From shop.wegmans.com
25 FANCY CHICKEN RECIPES THE FAMILY WILL LOVE - YAHOO NEWS
From news.yahoo.com
SEE INSIDE THE GORGA FAMILY’S OVER-THE-TOP EASTER CELEBRATION AT …
From news.yahoo.com
SPINACH AND ASPARAGUS FRITTATA FOR EASTER BRUNCH: GET THE RECIPE!
From today.com
30 BEST SPRING CHICKEN RECIPES - EASY SPRING CHICKEN IDEAS - DELISH
From delish.com
15 DELICIOUS LEFTOVER HAM RECIPES - CULINARY HILL
From culinaryhill.com
20 IMPRESSIVE ASPARAGUS RECIPES - TASTE OF HOME
From tasteofhome.com
ASPARAGUS RECIPES YOU CAN MAKE IN 30 MINUTES OR LESS - REAL …
From realsimple.com
CHRISTMAS MENUS | WHOLE FOODS MARKET
From wholefoodsmarket.com
SPRING INTO THE PASSOVER AND EASTER HOLIDAYS WITH 3 BRIGHT RECIPES ...
From wbur.org
SAMPLE DINNER MENU - QUEENS PAIGNTON HOTEL
From queenspaignton.com
16 BEST ASPARAGUS SIDE DISH RECIPES TO MAKE ALL SEASON LONG
From parade.com
EASTER AT MY FARM 2023 - THE MARTHA STEWART BLOG
From themarthablog.com
32 FRESH AND FLAVORFUL ASPARAGUS RECIPES - SOUTHERN LIVING
From southernliving.com
You'll also love