Best Asparagus Crunchy Orange Top Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ASPARAGUS WITH ORANGE GINGER SAUCE



Asparagus With Orange Ginger Sauce image

Make and share this Asparagus With Orange Ginger Sauce recipe from Food.com.

Provided by Outta Here

Categories     Oranges

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb fresh asparagus
1/2 cup orange juice
1 teaspoon orange zest, grated
1 1/2 teaspoons cornstarch
1 inch fresh gingerroot, peeled and grated
2 tablespoons slivered almonds, toasted

Steps:

  • Wash asparagus and snap off tough ends. Place in a steamer basket and steam until just tender, about 5 minutes.
  • In a small saucepan, stir together juice, zest and cornstarch.
  • Cook over medium-high heat until boiling. Let thicken and reduce while stirring with a whisk, about 3 minutes.
  • Remove from heat and add grated ginger.
  • Place asparagus on a serving plate and pour sauce over asparagus; top with toasted almonds.

Nutrition Facts : Calories 60.4, Fat 1.9, SaturatedFat 0.2, Sodium 2.7, Carbohydrate 9.4, Fiber 2.9, Sugar 4.9, Protein 3.5

ROASTED ASPARAGUS WITH ORANGE GLAZE



Roasted Asparagus with Orange Glaze image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 20

1 large navel orange, zested and juiced (1/2 cup)
2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup canola oil
Roasted Chicken with Orange Glaze, optional, recipe follows
1 pound asparagus, trimmed
1 tablespoon olive oil
Kosher salt and freshly ground pepper
Freshly grated orange zest, for garnish
1 large navel orange, zested and juiced (1/2 cup)
2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup canola oil
4 boneless skin-on chicken breasts
2 tablespoons canola oil
Kosher salt and freshly ground black pepper

Steps:

  • For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion.
  • For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
  • Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
  • Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest. Reserve the remaining glaze for Roasted Chicken with Orange Glaze.
  • For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
  • For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
  • Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving.

OVEN ASPARAGUS WITH ORANGE ZEST AND GARLIC



Oven Asparagus With Orange Zest and Garlic image

I like to do the asparagus in the oven, as it takes no watching and i can avoid overcooking it more easily. I like to do this for weekend brunch with Bacon and Cheese Omelet (also an oven preparation) by ellie2 (#102568) and i throw in some of the potatoes i keep available frozen from my own recipe Herb Roasted Potatoes (#30210) Makes a pretty breakfast, too.

Provided by Margaret3

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb fresh asparagus, any woody ends removed
1 tablespoon olive oil
1 teaspoon orange zest
1 clove garlic, minced
pepper
1/4 teaspoon morton lite salt

Steps:

  • Preheat oven to 400 degrees.
  • Spray a baking dish, or use non-stick.
  • lay asparagus on dish.
  • drizzle olive oil over it all.
  • sprinkle with garlic,orange zest pepper& lite salt.
  • roll the asparagus around to coat.
  • Bake@ 400 for about 10-15 minutes.
  • **irecently saw Bergy's Asparagus, Oven Roasted (#11040).
  • and will be cutting down the time when i make this next-i may still have been cooking it too long.

Nutrition Facts : Calories 54.2, Fat 3.5, SaturatedFat 0.5, Sodium 2.5, Carbohydrate 4.8, Fiber 2.5, Sugar 2.1, Protein 2.6

STIR-FRIED ASPARAGUS AND BASIL WITH SPICY ORANGE SAUCE



Stir-Fried Asparagus and Basil with Spicy Orange Sauce image

Provided by Food Network

Categories     side-dish

Yield Serves 4 as a side dish

Number Of Ingredients 8

1/3 cup orange juice
1 1/2 tablespoons soy sauce
1/2 teaspoon hot red pepper flakes, or more to taste
1 1/2 pounds asparagus
4 teaspoons roasted peanut oil
2 medium garlic cloves, minced
1 tablespoon minced fresh gingerroot
1/2 cup packed fresh basil leaves

Steps:

  • Combine the orange juice, soy sauce, and hot red pepper flakes in a small bowl and set aside.
  • Snap off the tough ends of the asparagus. If the asparagus are thin, cut them on the diagonal into 2-inch pieces. If the asparagus are average or thicker, cut the spears in half lengthwise and then on the diagonal in 2-inch pieces.
  • Heat 1 tablespoon of the oil in a large nonstick skillet set over high heat. When the oil is shimmering but not smoking, add the asparagus and stir-fry for 2 minutes. Push the asparagus to the sides of the pan and place the garlic and ginger in the center. Drizzle the remaining 1 teaspoon oil over the garlic and ginger. Cook until fragrant, about 20 seconds. Add the orange juice mixture, toss to coat well, and cover. Cook until the asparagus are tender, 2 to 3 minutes, depending on the thickness of the spears.
  • Remove the cover and add the basil. Stir-fry until the sauce has reduced to a thick glaze, about 30 seconds. Serve immediately.

ASPARAGUS & CRUNCHY ORANGE TOP



Asparagus & Crunchy Orange Top image

Simple and yummy!

Provided by Vicki Butts (lazyme) @lazyme5909

Categories     Vegetables

Number Of Ingredients 4

1 pound(s) fresh asparagus
1 teaspoon(s) butter
1 1/2 tablespoon(s) almonds, chopped
1/4 cup(s) orange marmalade

Steps:

  • Snap off tough ends of the asparagus. Remove scales if desired. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4 minutes until crisp tender. Drain; arrange on a serving platter and keep warm.
  • Melt butter in a small saucepan over low heat; add almonds, and saute until lightly toasted.
  • Stir in marmalade; cook until heated. Spoon over asparagus.

ROASTED ASPARAGUS WITH CRUNCHY PARMESAN TOPPING



Roasted Asparagus With Crunchy Parmesan Topping image

Make and share this Roasted Asparagus With Crunchy Parmesan Topping recipe from Food.com.

Provided by gailanng

Categories     Vegetable

Time 24m

Yield 6 serving(s)

Number Of Ingredients 5

1/2 cup breadcrumbs, preferably homemade
1/2 cup freshly grated parmigiano-reggiano cheese
1 1/2 lbs asparagus
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper

Steps:

  • Heat the oven to 450 degrees. Combine the bread crumbs and Parmesan.
  • Rinse asparagus and break off woody bottoms. Peel if thick. Lay stalks in a baking dish that will hold them in two or three layers. If the asparagus are thick, add a splash of water. Drizzle with the olive oil, sprinkle with salt and pepper; place in oven.
  • Roast until the asparagus are tender, 10 to 12 minutes. Test for doneness by piercing a spear with point of a sharp knife; it should slide in but meet a little resistance. (Up to this point, the recipe can be made as much as two hours before serving; just leave asparagus at room temperature.).
  • Turn on broiler and place rack as close as possible to heating element. Top asparagus with cheese-crumb mixture and run under broiler to brown for 1-2 minutes. Serve hot or at room temperature.

Nutrition Facts : Calories 147.9, Fat 9.3, SaturatedFat 2.2, Cholesterol 4.8, Sodium 195, Carbohydrate 11.4, Fiber 2.7, Sugar 2.1, Protein 6.5

ORANGE GINGER ASPARAGUS



Orange Ginger Asparagus image

An easy asparagus dish that has a refreshing citrus and ginger addition. This is even better the next day! I just sliced the spears into 1/3's toss and served cold! A great salad!

Provided by Rita1652

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2-2 lbs asparagus spears, washed and trimmed
2 tablespoons orange marmalade
1 teaspoon fresh ginger, grated
1 garlic clove, finely minced
1 teaspoon fresh lemon juice
2 tablespoons extra virgin olive oil (or hazelnut oil)
kosher salt
fresh ground black pepper
2 tablespoons hazelnuts (or nuts of choice)

Steps:

  • Cook asparagus in a large frying pan of boiling salted water until crisp-tender, about 3 to 4 minutes, and drain well in a colander giving a cool rinse. Transfer hot asparagus to serving platter.
  • In a small bowl, whisk together orange marmalade, ginger, lemon juice, olive oil, salt and pepper to taste. Spoon orange dressing over top or asparagus and sprinkle with nuts.

Nutrition Facts : Calories 149.5, Fat 9.6, SaturatedFat 1.2, Sodium 29.8, Carbohydrate 14.8, Fiber 3.9, Sugar 8.4, Protein 4.8

ASPARAGUS WITH ORANGE SAUCE



Asparagus with Orange Sauce image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 oranges
1 pink shallot, minced
3 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
3 to 4 tablespoons olive oil
Salt and freshly ground black pepper
20 spears green asparagus, trimmed
Parmesan cheese, for shaving

Steps:

  • First, make the dressing: Zest 1 orange into a bowl, then juice both oranges and boil the juice down in a small saucepan to about 3 tablespoons. Meanwhile, mince the shallot and put it in a ramekin with the vinegar poured over. Set aside 5 minutes. Add the mustard to the zest. When the orange juice has reduced, strain it over the zest. Drain the shallot, discarding the vinegar, and add. Whisk all together, then slowly whisk in the oil. Taste, and season with salt and pepper. Set aside.
  • Bring a saute pan full of water to the boil. Salt it, then add the asparagus and cook until tender. Drain, and immediately rinse under ice-cold water to set the color. Pat dry with paper towels and transfer to a serving platter. Spoon over the sauce. Shave over Parmesan cheese. Grind over some pepper and serve.

ASPARAGUS IN ORANGE SAUCE



Asparagus in Orange Sauce image

Say good by to winter with the arrival of fresh asparagus brought to your table! When not in season, green beans may be substituted for the asparagus, or orange juice concentrate may be substituted for the fresh.

Provided by Bev I Am

Categories     Vegetable

Time 19m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/2 lbs pencil thin asparagus, tough end removed
1/2 cup fresh orange juice
1/2 cup dry white wine
1/2 cup vegetable broth
1/2 tablespoon extra virgin olive oil
salt
fresh ground pepper

Steps:

  • Bring a large pot of salted water to a boil; add the asparagus and cook until just tender, 3-4 minutes, depending on the thickness.
  • Drain into a colander and immediately refresh under cold running water; drain and return to pot.
  • Meanwhile, in a small saucepan, bring the orange juice, wine, and the broth to a boil over meium heat.
  • Reduce until 1/4 cup remains.
  • Whisk in the oil.
  • Pour over the asparagus, tossing well to coat; season with the salt and freshly ground pepper.
  • Heat over low heat until the asparagus are hot.
  • Serve warm.

ASPARAGUS WITH ORANGE DRESSING AND TOASTED HAZELNUTS



Asparagus with Orange Dressing and Toasted Hazelnuts image

Categories     Nut     Vegetable     Side     Spring     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

2 tablespoons finely chopped hazelnuts
1 1/2 lb asparagus
1/4 teaspoon freshly grated orange zest
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
2 tablespoons olive oil

Steps:

  • Preheat oven to 375°F.
  • Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes. Trim woody ends from asparagus and, if desired, peel lower 2 inches of stems with a vegetable peeler. Cook asparagus in a large saucepan of boiling salted water until crisp-tender, about 6 minutes, and drain well in a colander. Whisk together remaining ingredients except nuts with salt and pepper to taste.
  • Transfer hot asparagus to plates. Spoon orange dressing over top and sprinkle with nuts.

CRISPY ROASTED ASPARAGUS



Crispy Roasted Asparagus image

Got this recipe from our local paper. To quote: "The crispy coating on the asparagus - from the mayonnaise and French mustard, along with the Japanese panko breadcrumbs - provides a pleasant and piquant crunch. Panko is available at Asian markets. Serve as an hors d'oeuvre or side dish."

Provided by dojemi

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 bunch thick asparagus spear
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon lemon juice
1 cup panko breadcrumbs
2 tablespoons olive oil
salt
pepper, to taste

Steps:

  • Set the oven at 450°F.
  • With a vegetable peeler, peel tough ends of the asparagus.
  • In a shallow dish, combine the mayonnaise, mustard, and lemon juice.
  • Roll the asparagus spears in the mixture to coat them.
  • Spread the panko in a plate and roll the spears until they are well coated.
  • Transfer them to a cake rack and let them dry for 30 minutes.
  • On a rimmed baking sheet, sprinkle the oil and line up the asparagus so they're not touching.
  • Cook the spears, turning often, for 10 minutes, or until they are golden brown.
  • Remove them from oven, and sprinkle generously with salt and pepper and serve at once.

Related Topics