ROASTED ASPARAGUS, ZUCCHINI, AND TOMATOES
A touch of lemon and garlic gives these vegetables a refreshing flavor.
Provided by Vicki B
Categories Side Dish Vegetables Tomatoes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place asparagus in a microwave-safe dish with a splash of water; microwave for 3 to 4 minutes.
- Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic and sea salt.
- Roast in the preheated oven for 5 minutes. Add asparagus and roast until vegetables are tender, 3 to 5 more minutes. Transfer vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.
Nutrition Facts : Calories 100.5 calories, Carbohydrate 15.5 g, Fat 4.1 g, Fiber 6.4 g, Protein 5.2 g, SaturatedFat 0.6 g, Sodium 98.2 mg, Sugar 3.8 g
ASPARAGUS AND ZUCCHINI CRUDI
Provided by Giada De Laurentiis
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl.
- In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve.
HADDOCK EN PAPILLOTE
This is a terrific dish for entertaining. It's easy to prepare, yet impressive. You can even assemble the bundles earlier in the day and then pop them in the oven 15 minutes before dinner. -Amanda Singleton, Rogersville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place each fillet portion on a piece of heavy-duty foil or parchment (about 12 in. square). Drizzle fillets with wine; sprinkle with dill and lemon zest. Top with carrot, zucchini and almonds; dot with butter. Fold foil or parchment around fish, sealing tightly. , Place packets on a baking sheet. Bake until fish just begins to flake easily with a fork, 10-12 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 311 calories, Fat 16g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 219mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.
EN PAPILLOTE
Provided by Kelsey Nixon
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Mix the seasonings (vinegar, juice, wine, zest, spices, etc.) together in a small bowl; set aside.
- Fold 4 (20-inch) parchment paper squares in 1/2 lengthwise and cut out a large heart shape. Unfold and arrange on 2 baking sheets. Cook's Note: Aluminum foil can be substituted for parchment paper.
- Evenly divide the vegetables among the 4 heart-shaped parchment packets. Place fish fillet on top of vegetables and season. Top with a small pat of butter.
- Fold the top half of the parchment over the fish, overlapping small folds along the edges and sealing. Bake for 10 to 15 minutes, until the parchment paper puffs up.
- Transfer the parchment packets to plates. Carefully cut the packets open, avoiding the hot steam and serve.
- En Papillote Variations:
- Wild Mushrooms en Papillote: Replace the fish fillet with 1 pound mushrooms (equal parts chanterelles, morels, and shiitakes). Add fresh chives, fresh parsley, fresh tarragon, white wine, and increase the butter to 1 tablespoon.
- Spring Vegetables en Papillote: Replace the fish fillet with 4 cups vegetables like zucchini, eggplant, asparagus, etc. Season the vegetables with thinly sliced garlic, fresh herbs, fresh lemon juice, zest, and salt and pepper.
- Mediterranean Halibut en Papillote: Top the halibut with pitted kalamata olives, sliced red onion, fresh parsley, fresh lemon juice, and fresh oregano. Add white wine for steaming.
ZUCCHINI AND ASPARAGUS EN PAPILLOTE
Make and share this Zucchini and Asparagus En Papillote recipe from Food.com.
Provided by That is Dr House to
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Using a potato peeler slice the zucchini lenghtwise into strips.
- Cut the leek into very fine julienne strips and cut the asparagus into 2 in even lenghts.
- Cut out 4 sheets of parchament paper. 12 X 15 inch size. Fold in half. Draw a large curve to make a heart shape when unfolded. Cut along inside of line and open out.
- Divide the vegetables between each heart. Position the filling on one side of the fold line and top with tarragon and the unpeeled garlic clove. Season to taste.
- Brush the edges with the egg and fold over. You may also fold without using the egg. This takes a bit more practice. http://www.sundaysupper.com/parch.htm give directions and shows photos of the no egg technique. For Vegan, omit the egg. If you do want to seal it, use the cornstarch and water paste method.
- Pleat the edges so it is sealed. lay on cookie sheet and bake for 10 minutes. Serve immediately.
Nutrition Facts : Calories 45.1, Fat 0.3, SaturatedFat 0.1, Sodium 15.9, Carbohydrate 9.6, Fiber 2.7, Sugar 3.7, Protein 3
ASPARAGUS AVOCADO MEDLEY EVONNE STYLE
A colorful, pretty salad features lightly cooked asparagus, fresh avocado, mushrooms, zucchini, and tomato in a homemade vinaigrette dressing.
Provided by evonnecpa
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Place asparagus and water into a dish, cover, and microwave on high for 3 minutes; stir. Continue microwaving until asparagus are bright green and slightly tender, 2 to 3 more minutes. Drain and cool.
- Toss asparagus, mushrooms, avocado, zucchini, tomato, and red onion gently in a large salad bowl. Combine lemon juice, olive oil, balsamic vinegar, Dijon mustard, garlic, basil, thyme, salt, and black pepper in a jar with a tight-fitting lid; cover and shake dressing to mix. Pour dressing over salad and toss again to coat. Cover salad and refrigerate until serving time.
Nutrition Facts : Calories 157.2 calories, Carbohydrate 12.7 g, Fat 11.7 g, Fiber 6 g, Protein 4.2 g, SaturatedFat 1.7 g, Sodium 129.1 mg, Sugar 4.5 g
FLOUNDER IN PARCHMENT WITH ASPARAGUS AND SHIITAKES
Steaming fish in a parchment packet in the oven, cooking en papillote as the French call it, yields deeply flavorful results and is a messproof way to cook fillets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Fold two 13-by-19-inch sheets of parchment in half from short ends to create a crease in each; unfold. Place each fillet to one side of a sheet, abuttingcrease; generously season with salt and pepper. Scatter mushrooms, asparagus, and onion evenly around fillets. Drizzle each fillet with 2 tablespoons wine. Scatter butter evenly over fish and vegetables; season with salt and pepper.
- Fold each sheet over fish and vegetables. Starting on one side, roll bottom side of parchmentup and over top side to seal; continue working around until pouch is sealed in a half-moonshape. Transfer both pouches to a rimmed baking sheet.
- Steam-roast until parchment puffs and darkens slightly and fish is just cooked through, 10 to12 minutes. Carefully rip open pouches (scalding steam will be released) and serve.
SALMON AND ZUCCHINI BAKED IN PARCHMENT
Wrap up the day by sitting down to heart-healthy fish "en papillote," a fancy-sounding method that's so simple.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat.
- On one side of crease, mound zucchini; top with shallot, butter, dill, and lemon slices. Season with salt and pepper. Place salmon on top; drizzle with lemon juice, and season with salt and pepper.
- To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes. Serve (see cooks' note).
ASPARAGUS AND ZUCCHINI SAUTé
This was a veggie delight I came up with on spur of the moment and I'm so glad I was inspired. It is so easy, the flavors are all natural and come together to make a nice rich flavorsome juice which is why no extra spices are needed. I hope you like it.
Provided by Summerwine
Categories One Dish Meal
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Cut off stalk ends of asparagus and throw away. Cut off tips and reserve in bowl. Cut the remaining stalk in halves or thirds (your discretion).
- Slice the zucchini in half and then slice up in bite-size chunks.
- Melt the butter in a frying pan.
- Add finely chopped garlic, slice leeks and sauté until browned.
- Add mushrooms to the fry pan and sauté for 3-5 minutes.
- Add asparagus (except for tips) and zucchini to the fry pan.
- Add salt and fresh ground black pepper.
- Cover and simmer until tender; about 10 minutes.
- Add tomatoes and asparagus tips and cook for a further 5 minutes until the tomatoes are cooked but not mushy.
- Garnish with grated fresh parmesan cheese.
Nutrition Facts : Calories 189, Fat 12.3, SaturatedFat 7.5, Cholesterol 30.5, Sodium 118.4, Carbohydrate 17.9, Fiber 5, Sugar 6.7, Protein 6.4
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