Looking for a good Asparagus Side Dish recipe?!
I'm making Tilapia for dinner tonight. I was going to have Asparagus as a side dish and figured I'd just do a simple Grilled Asparagus (oil, salt, pepper).
But before I got that route, does anyone have a good Asparagus Side Dish recipe that I should consider rather than just going the simple route of just grilling it?
Thanks!
Answers: Hey folks,
I'm making Tilapia for dinner tonight. I was going to have Asparagus as a side dish and figured I'd just do a simple Grilled Asparagus (oil, salt, pepper).
But before I got that route, does anyone have a good Asparagus Side Dish recipe that I should consider rather than just going the simple route of just grilling it?
Thanks!
LEMOM ASPARAGUS SIDE DISH~
Ingredients
1 lb asparagus, Steamed until heated through but still crisp
1 shallot, peeled and crushed
2 garlic cloves, peeled and crushed
2 teaspoons olive oil
2 tablespoons dry white wine
1 tablespoon fresh lemon juice
pepper
Directions
1Keep your asparagus warm.
2Saute the shallot and garlic in the oil, low heat, until the the garlic turns golden about 10 minutes.
3Whisk the lemon juice& wine together and add to the sauted shallot & garlic, add pepper.
4Pour over steamed asparagus& serve.
top with hollandaise and a little bit of real bacon bits, not the phony kind. Hormel Real bacon bits are right next to the Bacos at the store.
My favorite way to have asparagus is to steam it and serve with a little butter and sour cream with salt and pepper. Grilled is also great. I like to enjoy the flavor of the asparagus instead of covering it up too much.
you could steam the asparagus and serve them wih melted butter and lemon juice or make an Hollandaise sauce.
i think asparagus is awesome just on it's own. i'd stick with grilling it or roasting it (400 degrees - olive oil, salt pepper, 8-10 minutes). it brings the flavor out so much more than steaming it. i think unless you want to add it into the main course, there's no need to muck it up with anything else.
great, now i've gotta go to the store. you've got me wanting some!
Steam or simmer in water until tender, drain well and top with melted butter, lemon juice, salt, pepper and some chopped hard cooked egg if you like.
Bacon Wrapped Asparagus Bundles
Recipe courtesy Rachael Ray
These bundles can be easily prepared on outdoor grill or in a hot oven.
1 1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips
Extra-virgin olive oil, for drizzling
A few grinds black pepper
4 slices center cut bacon or pancetta
Chopped chives or scallions, optional garnish
Preheat oven, if using, to 400 degrees F.
Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.
To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.
For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.
Asparagus 'n' Vinaigrette
Ingredients:
2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
2 green onions, thinly sliced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon reduced-sodium teriyaki sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
Directions:
Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover; steam for 4-6 minutes or until crisp-tender. Immediately rinse in cold water. Place asparagus and green onions in a bowl.
Whisk together the oil, vinegar, teriyaki sauce, sugar, salt and pepper. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 2 hours. Stir before serving. Yield: 6 servings.
Asian Asparagus Salad
1 pound asparagus, cut into 2-inch pieces
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon white vinegar
1-1/2 teaspoons sugar
1 teaspoon sesame seeds, toasted
1/4 to 1/2 teaspoon ground ginger
1/4 teaspoon ground cumin
Directions:
In a saucepan, cook the asparagus in a small amount of water until crisp-tender, about 3-4 minutes. Drain well and place in a large bowl.
Combine the soy sauce, oil, vinegar, sugar, sesame seeds, ginger and cumin; pour over asparagus and toss to coat. Cover and chill for 1 hour. Drain before serving. Yield: 4 servings.
Asparagus Cheese Bundles
Ingredients:
1 cup water
1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 medium carrots, julienned
1 package (8 ounces) cream cheese, softened
1 egg
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/2 cup crumbled feta cheese
8 flour tortillas (8 inches), warrmed
2 tablespoons milk
2 teaspoons sesame seeds
Directions:
In a large saucepan, bring water to a boil. Add asparagus and carrots. Cook, uncovered, for 5 minutes; drain.
In a small mixing bowl, beat cream cheese, egg and bail; stir in feta cheese.
Place a mound of vegetables in the center of each tortilla. Top with 2 rounded tablespoonfuls of cheese mixture. Fold ends and sides over filling and roll up.
Place seam side down on an ungreased baking sheet. Brush with milk; sprinkle with sesame seeds. Bake at 425° for 10-14 minutes until heated through and golden brown. Yield: 8 servings.
Asparagus Mornay
Ingredients:
1-1/2 pounds fresh asparagus, trimmed
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup half-and-half cream
1/2 teaspoon chicken bouillon granules
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup shredded Swiss cheese
2 tablespoons crushed butter-flavored crackers
Directions:
In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain. Arrange spears in the bottom of a greased 1-1/2-qt. baking dish; set aside and keep warm.
In a small saucepan, melt butter. Stir in flour until smooth. Gradually whisk in the cream, bouillon, nutmeg and salt. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Remove from the heat; add cheese and stir until melted. Pour over asparagus. Sprinkle with cracker crumbs. Broil 6 in. from the heat for 3-5 minutes or until lightly browned. Yield: 4-6 servings
Asparagus and Pea and Mint soup can be a great side dish served with a hunk of crusy bread and butter.
Put the aspargus and peas in a blender with some cream and mint leaves blend until creamy and soft , add some salt and pepper and pour into a pan heat on a soft heat to thicken and serve with bread and butter.
Its soo tasty the asparagus and peas work well and the mint adds a great flavour.
put in foil "tent" and add one medium onion sliced and about 1/2 stick butter [butter is best but you could use margarine]. Grill until desired tenderness. The onion and butter add great flavor without adding extra salt! I like the onions, my hubby likes the asparagus. You don't have to eat the onion, it's mainly for flavor. Simple and delicious!
Asparagus is so yummy- I love to steam it with lemon in the steaming water.
* Pan-Fried Asparagus
INGREDIENTS
1/4 cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1/2 pound fresh asparagus spears, trimmed
DIRECTIONS
Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
*Easy Asparagus Side Dish
Ingredients
1 bunch fresh asparagus
1-2 clove garlic
2 tablespoons butter
Directions
1Cut bottoms off asparagus, then cut remainder of stalks into 2-inch pieces.
2Melt butter in pan over medium heat- do not burn.
3Add garlic for about 30 seconds, then add asparagus.
4Stir fry until asparagus is tender.
*Awesomely Easy Sesame Asparagus
INGREDIENTS
1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
2 tablespoons black sesame seeds, lightly toasted
kosher salt to taste
DIRECTIONS
Fill a large saucepan with 1/2 inch of water and bring to a boil. Cook asparagus until tender-crisp, about 5 minutes. Drain, then rinse with cold water. Return pan to the stove over medium heat, pour in oil, and swirl around pan. Shake excess water off of the asparagus, and toss in oil with sesame seeds, and salt to reheat.
Tip
To toast sesame seeds, toss them in a heavy bottomed skillet over medium heat until they are fragrant.
*Baked Asparagus with Balsamic Butter Sauce
INGREDIENTS
1 bunch fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar
DIRECTIONS
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.
*Asparagus and Cheese Side Dish
Ingredients:
1-1/2pounds fresh asparagus, trimmed
2cups crushed saltine crackers
1can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
1can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2/3cup slivered almonds
4ounces American cheese, cut into cubes
1egg
Preparation:
Combine all ingredients in large bowl; stir well. Pour into slow cooker. Cover; cook on HIGH 3 to 3-1/2 hours or until asparagus is tender. Garnish as desired.
*Asparagus and Cashews
INGREDIENTS
2 tablespoons olive oil
2 tablespoons sesame oil
1 teaspoon minced fresh ginger root
1 bunch asparagus stalks, ends cut
1 tablespoon soy sauce
1/2 cup chopped cashews
Heat olive oil and sesame oil in a wok over low to medium heat. Add ginger, and stir-fry until slightly brown. Add asparagus, and stir-fry for a few minutes before adding soy sauce and cashews. Cook until asparagus is tender but still crisp and bright green, stirring frequently.
*Roasted Asparagus with Herbes de Provence
INGREDIENTS
1 bunch fresh asparagus spears, trimmed
2 tablespoons olive oil
1 tablespoon dried Herbes de Provence
sea salt and pepper to taste
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Toss the asparagus with olive oil, Herbes de Provence, salt, and pepper. Spread the asparagus onto the baking sheet in a single layer.
Roast in preheated oven until tender and lightly browned, about 12 minutes.
*Bacon, Rice, and Asparagus
Ingredients
* 6 strips peppered bacon, diced
* 3 C cooked rice
* 1/4 C white wine
* 2 C cooked asparagus, cut in 1-inch pieces
* 1/2 C toasted pine nuts
Servings: 4
Directions
1. Cook bacon for about 5 minutes over medium high heat.
2. Once browned, drain all but 1 tablespoon of grease.
3. Add rice, wine and asparagus to skillet with the 1 tablespoon of grease.
4. Heat completely through (approximately 5-6 minutes).
5. Once cooked, remove and toss with pine nuts and serve
*Asparagus with Orange-Cream Sauce and Cashews
INGREDIENTS
2 1/2 pounds fresh asparagus
4 tablespoons butter
3 tablespoons all-purpose flour
2 cups heavy cream
salt to taste
ground white pepper to taste
1 large orange - peeled, sectioned, and cut into large pieces
1/2 cup chopped cashews
finely grated orange zest for garnish
DIRECTIONS
Place asparagus in a steamer over 1 inch of boiling water. Cover and cook until tender but still firm, about 2 to 4 minutes. Drain, and set aside.
Melt butter in a small saucepan over low heat. Stir in flour and cook for about 2 minutes, stirring constantly. Gradually whisk in cream and cook for about 5 minutes, stirring constantly, or until lightly thickened. Season to taste with salt and white pepper. Remove from heat, and stir in orange pieces.
Arrange asparagus on a serving platter, and season lightly with salt. Pour cream sauce over asparagus, and sprinkle with chopped cashews and orange zest. Serve immediately.
Note:- Plunge asparagus into ice water after steaming to retain vibrant green color. Reheat just before service.
*Asparagus with Gorgonzola and Roasted Walnuts
INGREDIENTS
1 bunch fresh asparagus
2 tablespoons extra virgin olive oil
kosher salt to taste
1/2 cup coarsely chopped walnuts
1/2 cup crumbled Gorgonzola cheese
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Rinse asparagus and snap off woody stem ends. Dry asparagus and arrange in a single layer in a shallow baking dish (a nonstick jelly-roll pan works well). Drizzle the olive oil over the asparagus and roll the spears to coat well. Sprinkle lightly with kosher salt.
Roast in oven for 7 to 14 minutes depending on the thickness of the spears (thin spears will take much less time than thick ones). When done, asparagus should still be crisp.
About 3 to 5 minutes before the asparagus are done, place chopped walnuts in a small pie tin and put into the oven alongside the asparagus. Watch so they don't burn!
Remove asparagus and walnuts from the oven. Divide asparagus among four luncheon plates. While asparagus are still hot, sprinkle them with the gorgonzola and the roasted walnuts.
Allow to cool slightly. Serve at room temperature for best flavor.
ENJOY :-)