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Awesome asparagus recipe

Awesome asparagus recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This asparagus dish is not only quick and easy to make, but it also tastes fab! Asparagus is simmered with sauteed sun-dried tomatoes in a beef stock. Serve as a wonderful side dish.

10 people made this

IngredientsServes: 4

  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • 6 sun-dried tomato halves, thinly sliced
  • 1 bunch fresh asparagus, trimmed
  • 2 tablespoons beef stock
  • salt and pepper to taste

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Heat the olive oil in a frying pan over medium heat; cook and stir the garlic and tomatoes in the hot oil until fragrant, 2 to 3 minutes. Add the asparagus to the frying pan and toss until coated with the oil mixture. Season with salt and pepper. Pour the beef stock over the asparagus mixture. Cover the frying pan and cook until the asparagus is bright in colour and slightly crunchy, 7 to 10 minutes.

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Reviews & ratingsAverage global rating:(11)

Reviews in English (7)

by pikermcj

This is actually pretty good. I was wondering why noone reviewed it. I sprinkled it with a slight touch of shredded parmesan cheese. The sundried tomato compliments the asparagus without overpowering it.-24 May 2010

by goldenparadox

This was great & so easy! I love sundried tomatoes, and they added a great zest to the asparagus. I also added some capers. One caution: it is easy to over cook, so watch them carefully. The suggested time made mine soggy-- still delicious, but not as crisp as I would have liked.-26 Jun 2011

by Gigi

I would cook the garlic in low heat because it burns quickly. the asparagus where tender within 7 minutes. good side dish.-09 Feb 2012


10 Easy Asparagus Recipes

Are you an asparagus fan? This healthy green vegetable is feared because of its bitter flavor, but when cooked correctly asparagus can be irresistibly tasty. Combine it with the fresh flavors of lemon and Parmesan, and it’s absolutely fantastic. It’s good for you (one of the best vegetables to eat), loaded with fiber and vitamins C, A and K. Pair with risotto or mac and cheese to add a boost of fiber to the meal! It’s seasonal in the spring and often eaten in that season, but is typically available throughout the year.

Asparagus is not just for side dishes: it’s great as the star ingredient of a main dish. Add it to pasta with lemon and Parmesan and you’ve got a tasty dinner recipe! Throw it into a quiche or frittata, or alongside goat cheese scrambled eggs for brunch. And did we mention it is fantastic raw shaved into ribbons? Let’s get to the recipes.


Do you know that green asparagus and white asparagus are from the same plant? Yes!

Asparagus is planted about 10 inches below the soil surface.

Asparagus spears are white until they poke out from the soil and the sun photosynthesis process turns them into green color.

Hence, white asparagus are harvested by farmers from the ground right before the asparagus sprouts to the surface.

Due to the labor intensive process, white asparagus is generally more expensive.


Melissa Clark calls her tart recipe “simple yet stunning, effortlessly chic and company-ready.” She opts for convenience here, using store-bought puff pastry slathered with a tangy goat cheese mixture, then showcasing fresh asparagus on top. “If you can manage to trim all the asparagus to the same length, this tart will be especially neat and orderly looking,” she writes, though patterns would be equally welcome.

As flavorful as it is easy, this recipe from Ali Slagle is bright, fresh and impossibly fast. Gather your ingredients — you’ll need a bunch of asparagus, some boneless chicken thighs and a lime, plus a modest list of pantry staples — and sauté them in minutes. Crisp and quickly cooked, the asparagus stays satisfyingly snappy in this sweet stir-fry.


Perfect Roasted Asparagus

  • Author: Cookie and Kate
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 2 to 4 servings 1 x
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: Italian

Learn how to make perfectly roasted asparagus here! This roasted asparagus recipe is a fantastic springtime side dish that everyone will love. You can season it however you’d like. You’ll find my seasoning suggestions below. Recipe yields 2 large or 4 modest side servings.

Ingredients

Basic roasted asparagus

  • 1 large bunch (about 1 pound) fresh asparagus
  • 1 to 2 teaspoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

My seasonings (use one or all, like I did)

  • Zest and juice of ½ medium lemon, preferably organic
  • Lemon wedges, from the remaining ½ lemon
  • Sprinkle of finely grated Parmesan cheese
  • Small handful of fresh mint or parsley, finely chopped
  • Light sprinkle of red pepper flakes

Other options

  • Pat or two of butter
  • Light drizzle of balsamic reduction or thick balsamic vinegar
  • Toasted sliced almonds

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. Snap off the woody ends of the asparagus (if you sharply bend the asparagus near the base, it will snap in the right place). Discard the ends.
  2. Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan.
  3. Bake just until the base of the asparagus is easily pierced through by a fork. Very thin asparagus, like the kind shown here, will take as little as 9 to 12 minutes, whereas thicker asparagus will need 15 to 20 minutes.
  4. Transfer the roasted asparagus to a serving platter and season however you’d like. You could keep it simple with a squeeze of lemon juice, or a sprinkle of Parmesan, or add a pat of butter or drizzle of balsamic vinegar.
  5. Roasted asparagus is best served when it’s fresh out of the oven, but it will keep at room temperature for up to 1 hour or up to 4 days in the refrigerator (gently reheat before serving).

Notes

Make it dairy free/vegan: Don’t add Parmesan or butter.
Make it nut free: Don’t add almonds.


Asparagus shiraae

A shiraae is a versatile Japanese dish that can be made with most vegetables and always has a tofu-based dressing. You can adjust the amounts of sesame paste and miso to create the best blend for any particular vegetable, making a creamy dressing by adding ripe avocado or changing the texture by adding it diced. This particular recipe works well with young asparagus.

Serves 4
300g soft/silken tofu
200g asparagus
4 tbsp sesame seeds, toasted and ground
2 tbsp caster sugar
1 tsp light soy sauce
½ tsp miso
Salt

1 Drain the tofu from the packet, wrap it in plenty of kitchen paper, put it on a plate and place a weight on top of it to squeeze the water out. Leave the tofu for 30 minutes, until it weighs around 180g.

2 Remove the woody part of the asparagus, then cut each spear diagonally into thirds.

3 Bring some water to the boil in a saucepan, then add a little salt and lightly cook the asparagus for a few minutes. It should still be firm when drained. Cool the spears under cold running water and pat them dry.

4 Put the tofu in a bowl and add the ground sesame seeds, sugar, light soy sauce and miso and mix thoroughly.

5 Add the asparagus to the bowl and mix into the dressing, seasoning with extra salt if required. Serve either in one serving dish or in individual bowls.

Everyday Harumi: Simple Japanese Food for Family and Friends by Harumi Kurihara (Conran Octopus)


Tips for Perfectly Prepared Asparagus

  • There are many ways to prepare asparagus, including oven roasting, which is so yummy! Try our Oven Roasted Asparagus recipe. You can also boil or steam it on the stove or toss larger spears on the outdoor grill.
  • I love the sauteed method because it cooks up vibrant and green, with a hint of buttery, sweet flavor that can’t be beat!
  • Make sure your asparagus is cut the right way. I like to snap one of the spears where it naturally bends, then line up the rest of the bunch and chop the ends off near where the first one snapped. That way you have perfectly even spears, beautiful and ready to serve.
  • Sautee in butter and a little bit of sugar (that’s the secret!) for about five minutes or until they’re slightly browned. You don’t want to overcook or they’ll be soggy and flimsy.
  • Season with salt and pepper, if necessary and serve immediately.
  • This is one of those dishes you want to prepare right before serving, so the veggies don’t get cold.

Find the most delicious recipes here

Chop off root end of asparagus. Some recipe books give you the following tip: holding the stalk at both ends, bend the stalk until it snaps. While this method works, it sacrifices a good 10-20% of the edible green stalk. Over time, you get a feel for where the good, darker green stalk starts and the lighter green tough part begins. This can range from 1-3" from the bottom of the stalks. Use a knife.

Wash the asparagus under cold water. Pat dry.

Bring saute pan to medium high heat. Add butter, quickly spread in pan, and then asparagus. Saute about 4-5 mins test with a fork or tongs -- it should still be slightly firm. Season to taste with salt and pepper and serve immediately.


What Do I Serve it With?

This side dish is super easy to make and it is a delicious complement to our favorite meals. From pork roast to grilled steak to regular baked chicken, it complements everything! We love serving roasted asparagus for Easter dinner. Not only does it add a beautiful color to the table, but it also has such a delicious and fresh spring flavor. Asparagus can be seasoned a million different ways. However, it always tastes scrumptious with whatever meal you’re serving.


Oven-Roasted Asparagus

This is one of the most ridiculously simple vegetable dishes in existence. It can be served on its own or used in any number of side dishes or salads.

(up to 5 tablespoons) olive oil

Freshly ground black pepper, to taste

  1. Preheat oven to 425 degrees.
  2. After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
  3. Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don&rsquot want any water to &ldquosteam&rdquo the asparagus in the oven.
  4. Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.
  5. Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it. Enjoy!

We need more GREEN in our Thanksgiving arsenal, and this is one of the most ridiculously simple vegetable dishes in existence. Roasting is my favorite method for cooking many vegetables, not the least of which is the glorious, green asparagus. First of all, preparing the asparagus is as easy as pie. Second, roasting is much more flavorful than steaming. Third, it&rsquos a last-minute dish that can go from fridge to platter in around twelve minutes. Fourth, it can be served on its own or used in any number of side dishes or salads.

Who in tarnation can argue with that?

Now, the important thing about asparagus is not to overthink it.

Just grab whatever asparagus you can find at the store. For roasting, thicker is better&mdashit won&rsquot get too soft and floppy too quickly.

After you wash the asparagus thoroughly, just stack a bunch together and lop off the tough/thick bottom inch or so. Some people get fancy and peel the bottom, but I can&rsquot be bothered with such things.

Besides, if you get a tough bite later, you can just spit it into your napkin. You&rsquoll be around family.

Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don&rsquot want any water to &ldquosteam&rdquo the asparagus in the oven.

Begin by generously drizzling olive oil all over the asparagus. For this amount of asparagus, I probably used a good four or five tablespoons. Don&rsquot skimp!

Do you get tired of my saying &ldquodon&rsquot skimp?&rdquo Because I pretty much say it at least once in every recipe.

After that, sprinkle the asparagus generously with kosher salt.

(You can use regular salt, too. But kosher is more forgiving.)

Next, really go to town with the freshly ground black pepper.

Freshly ground is really best for this dish.

Now just pop the pan into a PREHEATED 425-degree oven and roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it.

Here they are after roasting. It&rsquos a little hard to tell, but the areas where the asparagus touched the pan are nice and brown. And the doneness was just perfect&mdashthey were definitely tender without being mushy or too floppy.

A huge platter of this is a beautiful, delicious addition to any Thanksgiving table.

But the real beauty comes the next day, when you eat them cold out of the fridge.



Comments:

  1. Kazrarn

    I agree with all of the above.



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